(S3O-8874) The fruit and vegetable food standards that are set out in "Food in Hospitals: National Catering and Nutrition Specification for Food and Fluid Provision in Hospitals in Scotland" state that the menu must provide the opportunity for patients to choose at least five servings of fruit and vegetables throughout the day, including as wide a variety as possible.National health service boards have responsibility for implementing the specification and NHS Quality Improvement Scotland is currently undertaking peer review visits...