AGED CARE FOODSERVICE

Menu Planning for the Aged

Statewide Foodservice Workshop

Presenter: Juli Donnelly (APD)

Senior Dietitian, Redland Hospital

Date: 14th April 2014

MENU PLANNING: GETTING STARTEDGuiding documents

– Qld Health Nutrition Standards for Meals and Menus (1) (NSMM)

– Australian Standards for Texture Modified Foods and Fluids (2)

– Aged Care Standards (3)

Putting it together

– Know your foodservice

– Menu development

– Identify key stakeholder

Keeping it together

– Management

– Audits and surveys

– Key stakeholders

GUIDING DOCUMENTS

Queensland Health Nutrition Standards for Meals and Menus (1)

Section 1: Nutrition Standards (covered by Michelle Suter)

Section 2: Meal Component Specifications

Section 3: Minimum Menu Choice

Section 4: User Guide and Definitions

Australian Standards for Texture Modified Foods and Fluids (2)

To be covered by Michelle Suter and Lauren Harris in the following presentation

Aged Care Standards (3)

(covered by Michelle Suter)

Queensland Health Nutrition Standards for Meals and Menus (1)

Section 1: Nutrition Standards (quick recap)

Standard 1 - Overarching Principles– Menu planning a collaborative process

– Dietitian to assess if menu meets

NSMM

requirements of the residents

(therapeutic, texture, cultural and religious)

Standard 6 - Residential Aged Care– Menu cycle minimum 14 day

– Availability of:

hot protein choice at breakfast

food or fluid supplements

fortified foods

finger food

– Residents to have input into menu choices and menu reviews

Standard 9 - Therapeutic and Medical Diets– System to identify dietary requirements

– Compliance with Australian Standards for texture modified food and fluids

– Substantial mid meal options of a suitable texture

Queensland Health Nutrition Standards for Meals and Menus(1)

Section 2: Meal Component Specifications

Main protein (hot)

Group 1 ≥550 kJ, 20g protein,

serve size ≥ 100g

Sandwiches

Group 1 ≥1250 kJ, 15g protein

4 points – 2 slices bread

Snacks and mid-mealsGroup 2 ≥500 kJ, 2g protein,

serve size not specified

High protein soupGroup 2 ≥400 kJ, 6g protein,

serve size 160 – 200ml

DessertsGroup 2 ≥800 kJ, 6g protein,

serve size 90 - 120g

Queensland Health Nutrition Standards for Meals and Menus(1)

Section 3: Minimum Menu Choice

Minimum menu choice required

– per day

– per menu cycle

– per meal group

Queensland Health Nutrition Standards for Meals and Menus(1)

Section 4: User Guide and Definitions

Helps you to understand and use this document to develop a menu

PUTTING IT TOGETHERKnow your food service

– Production and distribution

– existing system capability and constraints

– Storage

– Budget

– Staff

Controls– Standard recipes

– Standardised portion control

Standard Recipe

Name of Meal Item Italian Minced Lamb in Classic Herb & Tomato Sauce

Texture Minced & Moist

Oven Temperature 150°C (with steam)

Cooking Time

Serving Size Approx 125g

Qty required for number of serves Ingredients Manufacturer

20 serves

Minced Lamb Top Cut 1kg

Classic Herb Sauce Leggo’s 2000ml

Method 1. Place cooked minced lamb into gastronorm dish. 2. Pour Classic Herb Sauce over mince and stir through evenly 3. Cover and cook with steam 4. Stir & check until required temperature has been reached.

Serving Utensil Size 8 Scoop

Notes Nil

Menu Development

Menu Cycle

Food availability – list items

Minimum menu choice

Nutritional adequacy

Cultural & religious

considerations

Likes and dislikes

Variety

Colour

Texture

Appearance

Integration of therapeutic diets

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

SALAD Salmon Salad Ham Salad Cheese Salad Chicken Salad Egg & Asparagus Roast Beef Salad Corned Beef Salad

SANDWICH Assorted Sandwiches Assorted Sandwiches Assorted Sandwiches Assorted Sandwiches Assorted Sandwiches Assorted Sandwiches Assorted Sandwiches

Hot Option 1

Beef Croquets

Mashed Potato

Pumpkin

Zucchini Provencale

Sweet Lamb Curry

Mashed Potato

Carrots

Broccoli

Sweet & Sour Pork

Rice or

Mashed Potato

Mixed Vegetables

Corned Beef in White

sauce

Mashed Potato

Carrots

Beans

Crumbed Fish

Chips/Wedges or

Mashed Potato

Pumpkin

Peas

Chickpea & Vegetable

Casserole

Rice or

Mashed Potato

Mixed Vegetables

Roast Lamb

Roast Potato or

Mashed Potato

Sweet Potato

Peas

Hot Option 2

Spinach & Ricotta

Patties

Mashed Potato

Pumpkin

Zucchini Provencale

Vegetarian Lasagne

Carrots

Broccoli

Frittata

Mashed Potato

Mixed Vegetables

Macaroni Cheese

Carrots

Beans

Lemon Pepper Fish

Mashed Potato

Pumpkin

Peas

Apricot Chicken

Rice or

Mashed Potato

Mixed Vegetables

Ricotta & Spinach

Ravioli in Italian Sauce

Sweet Potato

Peas

SANDWICH Ham & Cheese Spread Peanut ButterSalmon & diced onion

with phili cheese Cheese

Chopped Chicken &

Mayonnaise

Chopped Silverside &

PicklesCurried Egg

Fu

ll &

So

ft

DESSERTApple Crumble &

Custard

Banana Cake &

CustardCheesecake

Apple Pie

& Ice Cream

Lemon Sponge &

CustardEgg Custard

Chocolate Pudding &

Custard

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

HOT MEAL

Minced Pork in Apple

Sauce

Mashed Potato

Puree Pumpkin

Puree Zucchini

Savoury Mince

Mashed Potato

Puree Carrots

Puree Broccoli

Minced Pork in

Parmigiana Sauce

Mashed Potato

Puree Pumpkin

Puree Cauliflower

Puree Cottage Pie

Mashed Potato

Puree Carrots

Puree Beans

Minced Pork in Apricot

sauce

Mashed Potato

Puree Pumpkin

Puree Peas

Minced Veal in gravy

Mashed Potato

Puree Carrots

Puree Cauliflower Au

Gratin

Minced Lamb & Gravy

Mashed Potato

Puree Sweet Potato

Puree Peas

DESSERTVanilla Yoghurt & Puree

FruitMango Mousse

Cheesecake

(no base)

Strawberry & Apple

Puree with Cream

Lemon Sponge &

CustardEgg Custard

Chocolate Pudding &

Custard

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

HOT MEAL

Puree Veal & Tomato

Casserole

Mashed Potato

Puree Pumpkin

Puree Zucchini

Puree Lasagne

Mashed Potato

Puree Carrots

Puree Broccoli

Puree Sweet & Sour

Chicken

Mashed Potato

Puree Pumpkin

Puree Cauliflower

Puree Cottage Pie

Mashed Potato

Puree Carrots

Puree Beans

Seafood Mornay

Mashed Potato

Puree Pumpkin

Puree Peas

Puree Chicken &

Broccoli Lasange

Mashed Potato

Puree Carrots

Puree Cauliflower au

Gratin

Puree Irish Stew

Mashed Potato

Puree Sweet Potato

Puree Peas

DESSERTVanilla Yoghurt

& Puree FruitMango Mousse

Cheesecake

(no base)

Strawberry & Apple

Puree with CreamVanilla Sponge Egg Custard Chocolate Mousse

L

U

N

C

H

So

ft

Minced & Moist

L

U

N

C

H

Smooth Pureed

Residential Aged Care Menu 2014 WEEK 2

Lunch Week 2

FULL & SOFT

Fu

ll

PUTTING IT TOGETHER

Identify and engage key stakeholders

– Foodservice management

– Nursing representative

– Dietitian – (know how to access a Dietitian)

– Speech Pathologist – (know how to access a Speech Pathologist)

– Residents or the resident’s representative• Consider when residents choose from the menu

– Other staff, community members

Finally……..– Circulate draft menu for feedback

– amend as appropriate

– implement

KEEPING IT TOGETHERProactive Management

– Regular meetings

– Address emergent issues effectively

– Maintain labour and non-labour spending within budget

– Invest in staff training and up-skilling

Audits and Surveys

– Plate and production waste monitoring

– Meal quality audits

– Food safety audits

– Resident satisfaction survey

Key stakeholder involvement in menu reviews

REFERENCES & RESOURCES

REFERENCES

1. Queensland Health Nutrition Standards for Meals and Menus 2011

2. Australian Standardised Terminology and Definitions for Texture Modified Food and Fluids 2007

3. Standards and Guidelines for Residential Aged Care Services Manual 2004

(accessed 19th April 2014)

http://www.health.gov.au/internet/publications/publishing.nsf/Content/ageing-manuals-sgr-sgrindex.htm

RESOURCES

• Bartl R and Bunney C Gosford: Central Coast Health 2004 Best practice food and nutrition manual for aged care facilities: addressing nutrition, hydration and catering issues

• DAA Scoping Project: Development of nutrition and menu planning standards for residential aged care facilities in Australia and New Zealand

(update version, 22 February 2012)

Thank you