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Rashna Aftab

lecturer​

Menu planning in health care


Agenda

A
Introduction

Quality Menu plan

Areas of growth

Regulatory compliance

Menu planning in health care 2


Introduction
• Food service is a big deal for senior living facilities.
• Healthcare Menus are amenities that seniors and their families evaluate as
they choose a facility to call home, and many look forward to dining as a
time to enjoy a great meal and good company.
• Here are seven ways to ensure your community successfully plans your
menu to attract residents and keep them delighted.

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• Tested recipes designed for large-scale production.
• Comprehensive, detailed nutrition on 30 or more nutrients.
• Real-time cost analysis reporting and tools using the ingredients you actually
purchase
• Multiple tool and reporting functions.
• Many pre-planned menu options designed by dietitians.
• Simple and complete customization of menus and healthcare recipes.

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2- Variety
• Not everyone likes the same types of food, and everyone likes variety.
• Include a variety of options to please more palates.
• Menus must reflect the:
• Religious
• Cultural and
• Ethnic needs of residents as well as their preferences and diets.

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3. FOOD COST OPTIMIZATION

•Use a menu program that 1) allows you to pick recipes and ingredients
that optimize your dollar and 2) provides real food costs on the items
you are purchasing.
•Work with a dietitian for ideas to enhance and optimize your menu
based on your food cost goals.

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“ 4. EQUIPMENT
Consider your equipment when writing your menu.


 Plan to use recipes and ingredients that work with your equipment.
 For instance, don’t plan for an entrée, potato side dish and dessert that all need to be in
the oven at the same time if you don’t have enough oven space.
 Or, for example, don’t plan for too many ingredients that will need to come in frozen if
you are limited on freezer space.
 Inventory and replenish small equipment as needed.
 Make sure staff have what they need to do their job effectively, i.e. sharp knives, un-
pitted sheet pans, enough scoops of varying sizes and pans without carbon build-up

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5. STAFFING LEVEL & ABILITY
•Pick recipes and ingredients that work with your staffing levels and abilities.
• If your evening cooks are all high school students, you may need to avoid
entrées where a meat slicer is needed,
•for example. Or, for instance, if you are tightly staffed on weekends, you may
want to plan the menu to include more convenience items instead of scratch.

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6. REGULATORY COMPLIANCE

•Know the local, state and federal menu regulations for your type of
establishment.
•Use a menu program that allows you to generate the reporting
information needed for regulatory compliance.
•Train your staff to prepare and follow the menus within compliance.

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7. PLATE PRESENTATION

•Add color and appeal to a bland-looking plate with a garnish.


•Include the garnish on the menu so staff don’t skip the garnish altogether or have
to come up with a garnish idea on their own.
•Combine different colors and textures together on the plate.
•Audit your menu to make sure you don’t have several soft, colorless items plated
together, like creamed chicken over mashed potatoes with whipped cauliflower,
for example.
•Use tableware and linens that add color and are clean, unchipped and inviting.

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Identifying all patients’ dietary requirements before writing your
menu

• Creating a specific menu for hospitals or nursing homes may require complex planning:
• In addition to the classic menus, the health facilities or nursing homes deal with the diversification
of menus that involve the analysis of the many types of diets needed in relation to the pathologies
of patients.
• Some operations and particular therapies will require removal, addition or separation of specific
ingredients;
• alternative preparations may also be taken into account.

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Specific patient groups require additional considerations
during menu planning. Commonly, these groups are:
•Vegetarian and Vegan
•Ethnic diets
•Diabetes
•Renal Diet
•Hight fibre and Low Fibre
•High Protein and energy
•Oral Nutritional Supplements
•Gluten-free and Wheat-Free
•Lactose-free and Low lactose
•Reduced Salt, Potassium, Phosphate ...
It is therefore useful that a meal plan is structured considering the above factors.

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Food Allergies
Patients with food allergies rely on the provision of consistently accurate
information about ingredients used to prepare meals:
The automatic detection of allergens and translations simplifies the
declaration of allergens so that the patient can make informed decisions
on what to eat.

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