There is real concern in hospitals about the prevalence of malnutrition in some Asian communities which can lead to ischaemic heart disease, diabetes and strokes. We therefore combined the nutritional principles laid down in the "Nutrition Guidelines for Hospitals" with our specialist knowledge of ethnic food to create a whole new range of meat, vegetarian and vegan meals. These dishes have a reduced fat and salt content but higher calorific content to meet patients increased energy needs. Protein levels are also addressed. Finally, to make it easy for you to plan patients’; dietary requirements, each dish is dietetically coded and has a full nutritional analysis. To see a menu of these dishes please click below.