menuplus e-mail brochureresidentialcaremanuals.weebly.com › uploads › 1 › 0 › 3 › 0 ›...

MenuPlus The Menu Puzzle Solved

recipes tailored to your size facility- recipes available for 4, 6, 10 15, 20, 25, 30 40, 50, 60, 75 and 100 bed serving sizes

diabetic, calorie controlled and modified diets

4 week

4-cycle menus color-coded to the 4 seasons of the year

shopping lists tailored to your facility’s recipe serving sizes

Ever feel like you are being treated more and more like a

nursing home? Documentation is everything!

Comments from customers

DEAR PROVIDER, I’m a former administrator who ran homes for the mentally retarded for eight years and to this day I believe my homes would have run smoother if I could have figured out a way to pay my residents to take care of my staff. Been there right? This manual is a joint project between myself and a registered dietitian-she markets it with dietitians . . . I stay away from them . . . and I market it with administrators. � The manual will save you 2 hours per week in meal planning and purchasing, paying for

itself in a very short time. � Make you look a lot more professional with licensure and other regulatory agencies. It

exceeds anything they can throw at you. � Stop theft, misuse and just plain sheer stupidity by staff � It is a fantastic public relations tool to show prospective families visiting your home. � With the CD ROM it is a terrific system that will serve you for years at a fraction of the cost

if you tried to do it yourself. The Registered Dietitian’s time alone would run you thousands of dollars.

� I ran these homes for many years and realize than many people will need to break the purchase into payments and that is OK . . . I’m not a big company, just a former administrator and I’ll work with you if you are honest with me.

“This has truly been the best money we have invested in our business in the past three years. The shopping list is so helpful in saving time and keeping better track of inventory.” Harriet Sikma, owner Pearline Manor Allendale, Michigan

“I love this manual . . Because of the shopping list I completely paid for the cost of the book my first month of shopping” Dennis Wright Nostalgia House Kennewick, Washington

“I teach a full day seminar to home operators around the country. I tell every class at the end of the day about MenuPlus. This manual is the best thing available to the smaller homes. I have found this manual to be the easiest and most user friendly program, available out there.” Lou Ioveno, instructor in nutrition and food service, owner New Haven, Connecticut

Meets current USDA Dietary guidelines and The new MyPyramid recommendations

www.residentialcaremanuals.com

MenuPlus Dietary Manual Copyright©2008 All Rights Reserved

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY B

RE

AK

FA

ST

Orange Juice 4 oz. Oatmeal ½ cup Scrambled Egg 1 each Whole Grain Toast 1 slice Margarine 2 tsp. Jelly 2 tsp. Milk 2% 8 oz.

Grape Juice 4 oz. Rice Krispies ¾ cup Bacon 2 slices English Muffin ½ each Margarine 2 tsp. Jelly 2 tsp. Milk 2% 8 oz.

Citrus Five Juice 4 z. Corn Flakes ¾ cup Scrambled Egg 1 each Blueberry Muffin ½ Margarine 2 tsp. Banana 1 medium Milk 2% 8 oz.

Orange Juice 4 oz. Waffles 1 each 4” diameter Margarine 2 tsp. Syrup ¼ cup Mixed Fruit ½ cup Milk 2% 8 oz.

Cranberry Juice 4 oz. Cream of Wheat ¾ cup Scrambled Egg 1 each Whole Grain Toast 1 slice Margarine 2 tsp. Jelly 2 tsp. Milk 2% 8 oz.

Grape Juice 4 oz. Rice Chex ¾ cup French Toast 1 slice Margarine 2 tsp. Syrup ¼ cup Sliced Peaches ½ cup Milk 2% 8 oz.

Orange Juice 4 oz. Bran Flakes ¾ cup Blueberry Muffin ½ ea. Margarine 2 tsp. Banana 1 medium Milk 2% 8 oz.

SNACK V-8™ Juice 4 oz. OR Carrot 1 sm. Sl.

Tomato Juice 4 oz. OR Celery Sticks 3 sl.

Carrot Juice 4 oz. OR Grape Tomatoes 8 sm.

Prune Juice 4 oz. OR Fresh broccoli ½ .

V-8™ Juice 4 oz. OR Fresh Cauliflower ½ c.

Tomato Juice 4 oz. OR Grape Tomatoes 8sm.

Carrot Juice 4 oz. OR Cucumber Slices ½ c.

L

UN

CH

Chicken Cacciatore 1¼ cup (3 oz chicken) (½ cup rice) Green Beans with Celery ½ cup Whole Grain Bread 1 slice Margarine 1 tsp. Sliced Pears ½ cup Beverage

Ham and Macaroni Salad 1 cup (2 oz ham) (½ cup pasta) Pickled Beets ½ cup Buttered Carrots ½ cup Bran Muffin 1 each Margarine 1 tsp. Beverage

Tuna Noodle Casserole 1 cup (2 oz tuna fish) (½ cup pasta) Sliced Tomato Salad ½ cup Whole Grain Bread 1 slice Margarine 1 tsp. Sliced Peaches ½ cup Beverage

Ground Beef Stroganoff 1¼ cup (3 oz. Gr. Beef) (½ cup noodles) Mixed Greens Salad 1 cup Salad Dressing 1 tbsp. Biscuit 1 each Margarine 2 tsp. Grapes 15 each Beverage

Chicken Ptarmigan 1¼ cup (3 oz chicken) (½ cup pasta) Three Bean Salad ½ c Whole Grain Bread 1 slice Margarine 1 tsp. Fruit Cocktail ½ cup Beverage

Sloppy Joe’s Ground beef 3 oz Sandwich Bun 1 each Macaroni Salad ½ cup Buttered Zucchini ½ cup Apple 1 each Beverage

Cold Ham Slice 3 oz. Potato Salad ½ cup Mixed Greens Salad 1 cup Salad Dressing 1 tbsp Blackberries ½ cup Cornbread 2”x 2” sq Margarine 1 tsp. Milk 2% 8 oz.

SNACK Grape Juice 4 oz. OR Grapes about 15

Apple Juice 4 oz. OR Apple 1 small

Cranberry Juice 6 oz. OR Fresh pear ½ large

Mixed Fruit Juice 4 oz. OR Fresh peach 1 med.

Grape Juice 4 oz. OR Banana 1 small

Citrus Blend Juice 4 oz. OR Raisins about 2 tbsp.

Citrus Blend Juice 4 oz. OR Plums 2-5 oz.

D

INN

ER

Baked Fish in Lettuce Packet 3 oz. Baked Potato 1 medium Buttered Corn ½ cup Seasoned Collard Greens ½ cup Cornbread 2”x 2” sq. Margarine 1 tsp. Applesauce ½ cup Milk 2% 8 oz.

Baked Chicken 3 oz. Candied Yams ½ cup Buttered Green Beans ½ cup Sliced Tomato Salad ½ cup Whole Grain Bread 1 slice Margarine 1 tsp. Strawberries ½ cup Milk 2% 8 oz.

Country Fried Steak 3 oz. Mashed Potatoes ½ c. Gravy 2 tbsp. Buttered Spinach ½ c. Whole Grain Bread 1 Margarine 1 tsp. Fruit Cocktail ½ cup Milk 2% 8 oz.

Chicken with Glazed Apples 1¼ cup (3 oz chicken) (½ cup apples) Steamed Rice ½ cup Buttered Sweet Peas ½ cup Dinner Roll 1 each Margarine 2 tsp. Milk 2% 8 oz.

Creamy Beef and Green Beans 1¼ cup (3 oz. Ground beef) (½ cup green beans) Oven Browned Potatoes ½ cup Buttered Beets ½ cup Biscuit 1 each Margarine 1 tsp. Red Raspberries ½ cup Milk 2% 8 oz.

Polish Sausage 3 oz. Red Beans and Rice ½ cup Spinach Salad 1 cup Salad Dressing 1 tbsp. Whole Grain Bread 1 slice Margarine 1 tsp. Baked Pears ½ cup Milk 2% 8 oz.

Beef Pot Roast 3 oz. Mashed Potatoes ½ cup Gravy 2 tbsp. Buttered Carrots ½ cup Buttered Spinach ½ cup Dinner Roll 1 each Margarine 1 tsp. Sherbet ½ cup Beverage

DA

TE

WINTER CYCLE REGULAR DIET WEEK 1

APPROVED BYAPPROVED BYAPPROVED BYAPPROVED BY

This is the set of menus with the larger meal in the evening and a plate lunch. It is also available with just a sandwich lunch Monday through Friday, or with the larger meal at noon.

What most providers do is just make a copy of the menu and write the date in this line and file it away for licensure review. Most states require keeping menus on file for at least one year and some now are requiring two years history.

All menus are color coded to the seasons of the year. Blue in winter, green in spring, pink in summer and yellow in the fall. Each season has a logo for each season. A snowman for the winter, a kite for the spring, a sun for the summer and a fall leaf for the fall cycle.

All menus, calorie controlled, diabetic diets and modified diets include the dietitian’s signature. A letter verifying her credentials and also that the menus meet your state specific regulation is included in the introductory material. An optional letter on “original letterhead with an original signature” is available in states that require it.

The new MyPyramid has added an additional vegetable and fruit serving per day. Giving a juice serving at mid-morning and mid-afternoon is the most realistic way to meet that requirement. In addition doing it this way meets many state requirements to serve a snack at mid morning and mid afternoon. The evening snack suggestions are on a separate snack menu page with multiple suggestions

MenuPlus Dietary Manual Copyright 2008© All Rights Reserved

NO CONC. SWEETS

1200 CALORIE DIABETIC






BR

EA

KF

AS

T Orange Juice 4 oz. Oatmeal ½ cup Scrambled Eggs 1 each Wheat Toast 2 sl. Margarine 2 tsp Jelly 2 tbsp SF Milk 2% 8 oz.

Orange Juice 4 oz. Scrambled Egg 1 each Wheat Bread 1 slice Jelly 2 tbsp SF Skim Milk 8 oz.

Orange Juice 4 oz. Oatmeal ½ cup Scrambled Egg 1 each Wheat Toast 1 sl. Margarine 1 tsp Jelly 1 tbsp SF Milk 2% 8 oz.

Orange Juice 4 oz. Oatmeal ½ cup Scrambled Eggs 1 each Wheat Toast 1 sl. Margarine1 tsp Jelly 1 tbsp SF Milk 2% 8 oz.

Orange Juice 4 oz. Oatmeal ½ cup Scrambled Eggs 1 each Wheat Toast 1 sl. Margarine 2 tsp Jelly 1 tbsp SF Milk 2% 8 oz.

Orange Juice 8 oz. Oatmeal ½ cup Scrambled Eggs 2 each Wheat Toast 2 sl. Margarine 2 tsp Jelly 2 tbsp SF Milk 2% 8 oz.

Orange Juice 8 oz. Oatmeal 1 cup Scrambled Eggs 2 each Wheat Toast 2 sl. Margarine 2 tsp Jelly 2 tbsp SF Milk 2% 8 oz.

L

UN

CH

Sandwich Bologna 1 oz Am. Cheese 1 oz. Mayonnaise 1 tbsp. Lettuce 1 leaf Hoagie Bun 1 each V-8 Juice 4 oz. Mixed Fruit 5 oz. SF Potato Chips 1 oz. Beverage 8 oz. SF

Sandwich Bologna 1 oz Am. Cheese 1 oz. Mayonnaise 1 tbsp. FF Lettuce 1 leaf Hoagie Bun 1 each V-8 Juice 4 oz. Mixed Fruit 5 oz. SF Beverage 8 oz. SF

Sandwich Bologna 1 oz Am. Cheese 1 oz. Mayonnaise 2 tbsp. Lettuce 1 leaf Hoagie Bun 1 each V-8 Juice 4 oz. Mixed Fruit 5 oz. SF Beverage 8 oz. SF



Sandwich Bologna 2 oz Am. Cheese 2 oz. Mayonnaise 2 tbsp. Lettuce 1 leaf Hoagie Bun 1 each V-8 Juice 4 oz. Mixed Fruit 5 oz. SF Potato Chips 1 oz. Beverage 8 oz. SF

Sandwich 2 each Bologna 2 oz Am. Cheese 2 oz. Mayonnaise 2 tbsp. Lettuce 2 leaves Hoagie Bun 2 each V-8 Juice 4 oz. Mixed Fruit 5 oz. SF Potato Chips 1 oz. Beverage 8 oz. SF

DIN

NE

R

Baked Fish in Lettuce Packet 3 oz. Baked Potato 1 medium Buttered Corn ½ cup Seasoned Collard Greens ½ cup Cornbread 2”x 2” sq. Margarine 1 tsp. Applesauce ½ cup SF Milk 2% 8 oz.

Baked Fish in Lettuce Packets 3 oz. Baked Potato 1 small Seasoned Collard Greens ½ cup Margarine 1 tsp Applesauce ½ cup SF Skim Milk 8 oz.

Baked Fish in Lettuce Packets 2 oz. Baked Potato 1 small Seasoned Collard Greens½ cup Cornbread 2”x 2” sq. Margarine 1 tsp Applesauce ½ cup SF Milk 2% 8 oz.

Baked Fish in Lettuce Packets 3 oz. Baked Potato 1 small Seasoned Collard Greens ½ cup Cornbread 2”x 2” sq. Margarine 1 tsp. Applesauce ½ cup SF Milk 2% 8 oz.

Baked Fish in Lettuce Packets 3 oz. Baked Potato 1 small Corn ½ cup Seasoned Collard Greens ½ cup Cornbread 2”x 2” sq. Margarine 2 tsp. Applesauce ½ cup SF Milk 2% 8 oz.

Baked Fish in Lettuce Packets 3 oz. Baked Potato 1 small Corn ½ cup Seasoned Collard Greens ½ cup Cornbread 2”x 2” sq. Margarine 2 tsp. Applesauce 1cup SF Milk 2% 8 oz.

Baked Fish in Lettuce Packets 3 oz. Baked Potato 1 small Corn ½ cup Seasoned Collard Greens ½ cup Cornbread 2”x 2” sq. Margarine 2 tsp. Applesauce 1 cup SF Milk 2% 8 oz.

SN

AC

KK

K

Apple Juice 4 oz Ginger Snaps 3 each

Apple Juice 4 oz

Apple Juice 4 oz




Apple Juice 8 oz Ginger Snaps 6 each Cream Cheese 1 tbsp

WINTER CYCLE CALORIE CONTROLLED & DIABETIC DIETS WEEK 1 MONDAY

APPROVED BYAPPROVED BYAPPROVED BYAPPROVED BY

This is a copy of the winter cycle, week I, Monday Only of the calorie controlled and diabetic diets. There is a separate page for each day of each cycle-28 days per cycle x 4 cycles equals 112 pages for calorie controlled diabetic diets. There is another set of modified diets for 4, 2 1 gram low sodium, low cholesterol, mechanical soft and renal. Each of these separate diets are also available on the CD-ROM individually in a weekly diet format.

This format allows you to easily see the differences between a 1200 calorie diabetic and a 1500 or 2,500 calorie diabetic diet. If they don’t get the item the line is left blank.

The diabetic diets are identical to the regular diet. You don’t have to worry about cooking different meals; the residents aren’t upset because they are getting something different than someone else. The menus are identical except that serving sizes are sometimes different on a diabetic diet.

Caribbean Ham Slice Serves: 6 2-lb. lean boneless ham steak 2-medium fresh oranges sectioned ½-cup orange juice concentrate 2/3rd-teaspoon cloves ground ¼-cup Splenda® 3-teaspoons cornstarch 2-tablespoons rum 3-tablespoons honey 12-fluid ounces pineapple canned in juice 1/3rd-cup raisins Slash edge of ham slice; place on rack in shallow baking pan. Bake for 30 minutes at 350°F. Meanwhile, peel and section fresh oranges over a bowl to catch juice. Set orange sections aside. Measure juice in bowl. In a saucepan, combine orange and cloves; bring to boiling. Reduce heat; simmer gently, uncovered, for 5 minutes. Discard cloves. Combine Splenda® and cornstarch; stir in rum and honey. Stir mixture into orange juice. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in orange sections, pineapple chunks and raisins. Heat through. Spoon over ham. Caribbean Tilapia Serves: 6 ¼-cup onion, thinly sliced ¼-cup green pepper, thinly sliced 1-clove garlic, minced 2-tablespoons butter 2-lb. Tilapia fillets, thawed if necessary Pepper to taste 1-8-ounce can stewed tomatoes 2-tablespoons limejuice Sauté onion, green pepper and garlic in butter; remove from skillet and set aside. Place fish in skillet; season with pepper to taste. Spoon tomatoes and sautéed vegetables over fillets. Sprinkle with limejuice. Bring to a boil; simmer, covered for 5 minutes or until fish flakes easily when tested with a fork.

Carrot & Raisin Salad Serves: 6 1-lb. carrot coarsely grated 1-cup raisins 1-cup coconut sweetened flakes 1-cup no sugar added crushed pineapple drained 1-cup mayonnaise 2-tablespoons frozen orange juice concentrate 1-cup cashews chopped or peanuts Crisp iceberg lettuce leaves

Mel Blanc, who played the voice of Bugs Bunny, was

allergic to carrots.

At one time it was against the law to serve ice cream on cherry pie in Kansas.

K-rations, the field ration for U.S. servicemen in WW II, were named after The American physiologist who developed them, Ancel Benjamin Keys.

There are over 350 recipes in this section. Every menu item in the menus has a recipe listed and there are about 100 recipes that are not used on the menus but are listed because they are so good and you may want to substitute them sometime special. This one is not used on the menu but it’s really good anyway.

Bet you didn’t know that, or that chocolate chip cookies & ice cream was Elvis Presley’s last meal, or the reason you will never see cashews in their shell is that the shell becomes toxic when roasted, or that the reason pure vanilla extract is so expensive is that the vanilla bean is actually the only edible fruit produced by over 20,000 varieties of orchids. Trivia is fun and it makes using the recipes more interesting


In large bowl mix carrots, raisins, coconut, and crushed pineapple. Gently fold in mayonnaise which has been blended with orange juice. Chill, covered, for 2 hours. Blend in cashews or peanuts. Place salad on lettuce leaves and sprinkle with remaining cashews or peanuts.

Oven Roasted Tomatoes Serves 6 6-medium tomatoes, sliced crosswise ½ to ¾-inch thick Olive oil Pepper Splenda® Heat oven to 300°F. Line a baking sheet with aluminum foil; generously rub with olive oil. Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with pepper and Splenda®. Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Roasted tomatoes will keep 4 or 5 days in the refrigerator.

Parmesan Pork Cutlet Serves: 6 2-lb. boneless pork leg cutlets pounded to 1/8th inch thick 2-eggs, beaten 2-cloves garlic, minced ½-cup grated Parmesan cheese 1-tablespoon chopped parsley Dash black pepper 4-teaspoons butter 3-tablespoons whole-wheat flour 1-tablespoon lemon juice Combine eggs, garlic, cheese, parsley, and pepper. Heat butter in large skillet over medium-high heat. Dip pork cutlets in whole-wheat flour, then into egg batter. Sauté cutlets quickly until golden brown, about 2-3 minutes per side, turning once. Serve sprinkled with lemon juice.

Parmesan Potatoes Serves: 6 ¼-cup butter 12-butter flavored crackers, crushed ½-cup grated Parmesan cheese 1-teaspoon garlic powder 1-teaspoon paprika 1-teaspoon pepper 3-cups potatoes, unpeeled and thinly sliced

Bananas actually grow on plants rather than trees. The plants will reach 12-15 feet about in six months and will produce only one “bunch” of bananas, which may contain from 100-400 bananas and then they will die. The total life span is only about 15 months. The banana is one of only a few fruits that actually ripened better after it has been cut from the plant.

It takes 100 pounds of milk to make 15 pounds of cottage

cheese

Only 6% of the salt used in the U.S. is

used in food; another 17% is

used for de-icing streets and

highways in the winter months.

Recipes are available for 4, 6, 10, 15, 20, 25, 30, 40, 50, 60, 75 and 100 serving sizes

Recipes are provided also for documentation purposes. Inspectors like to see standardized recipes so they know everyone is cooking food in the same way. For example one person is not making homemade stuffing with sausage and throwing off the diabetic exchanges

Produce Bananas 6 ea. Aprox3# Cabbage 2x 2 med. heads Carrots 2x 2-2# pkgs. Garlic Cloves 1 clove or minced Green Pepper 2x 12 medium Grapefruit 6 ind 3# Lettuce 1 head Onions 1-3#bag Pears 6 ind. Aprox 3# Potatoes 3x 2-10#bags Spinach 2 # Sweet Potatoes 4# Tomatoes 3# Tossed Salad 2 mixed heads

Whole Grain Breads Bread Stuffing 32 oz bag Croissants 6 ind. English Muffins 2-6 packs Hot Dog Buns 2-8-packs Sandwich Buns 1-12-packs Kaiser Rolls 6 ind. Rye Breads 1 loaf Wheat Bread 7x 7 loaves White Bread 1 loaf

Low Fat Dairy Cream Cheese 2-8 OZ. Swiss Cheese 2# Eggs 4x 2 dozen Margarine 1-48 OZ. Milk 7 gallons Fruited Yogurt 6 ind.

Frozen Bagels 2-6 packs Sherbet 2x 3 quarts Apple Juice 1-12 oz.conc. Cranberry Juice 1-12 oz.conc. Grape Juice 1-12 oz. conc. Orange Juice 1-12 oz. conc. Oj/Pineapple Juice 1-12 oz. conc. Pineapple Juice 1-12 oz. conc. Pancakes 2-8 packs French Toast 2-8 packs Cherry Pie 2 pies French Fries 2-32 oz. Tater Tots 2-32 oz. Garlic Bread 2 loaves Green Beans 2x 2-20 Ital. Gr. Beans 2-20 oz Mixed Vegetables 2-20 oz. Peas 2x 2-20 oz. Turnip Greens 2-20 oz. Mixed Vegetables 2-20 oz. Whipped Topping 1-32 oz

Canned Goods Applesauce 2x 2-50 oz. Apricots 2-16 oz. Baked Beans 1-50 oz. Canned Chicken 3-6.5 oz. Fruit Cocktail 1-29 oz. Mandarin Oranges 3-11 oz. Peaches 2x 2-29 oz. Pears 1-29 oz. Pineapple 4x 8-20 oz. Beef Barley Soup 1-50 oz. Cream of Veg. Soup 1-50 oz. Cream of Pot Soup 1-50 oz. Pickled Beets 2-16 oz. Sauerkraut 2x 2-29 oz. Spaghetti Sauce 1-30 oz. Tomato Paste 1-6 oz Tomato Sauce 1-29 oz Three Bean Salad 2-16 oz. Tuna Fish 2-12.oz. 6 Beds

This is the shopping list for a 6 bed home on a weekly basis. It is also available in a similar format but the exact quantity is not specified. It can be used as a teaching tool for residents going out into a less restrictive environment. It is also available on a monthly basis

Shopping lists in this format are available for 6, 10, 15 and 20 beds. Higher numbers have a universal shopping list as these facilities are generally using a food service company and their size packaging may differ greatly. Homes 25 beds or less are generally better off purchasing retail, possibly in combination with a wholesale club.

Serving sizes are smaller than what most people think and staff will fill whatever size plate is used . . . even if it is a meat platter. Buy smaller 8 inch dinner plates and watch your food costs decrease.

Meats Bacon 1-16 oz Ground Beef 2x 2-2# pkg Beef Patties 2x 2-2# pkg Stew Beef Cubes 2 # Whole Chicken 2-3# whole Haddock Fillets 2# Deli Corned Beef 1# Beef Hot Dogs1# Pork Cubes 2# Keilbasa 2# Sausage Links 2# Sausage Patties 2#

Whole Grain Pasta Wide Noodles 1-32 oz. Narrow Noodles 1-32 oz. Spaghetti Noodles 1-32 oz. Rice 2x 2-16 oz. Rice Pilaf 1-16 oz.

Cereals Cream of Wheat 1-12 oz. Corn Flakes 1-24 oz. Puffed Rice 1-6 oz. Rice Chex 1-17 oz. Rice Krispies 1-19 oz. Special K 1-18 oz. Oatmeal 1-42 oz. Cake Donuts 6 Ind.

Baking Bisquick 1-60 oz. White Cake 1 box. Icing 1 cans Orange Jello 1 large box Van Pudding 2x 2 large box Choc Pudding 1 large box Corn Muffin 2x 2 boxes Raisins 1-28 oz

Condiments Cooking Oil 1-32 oz Corn Starch 1 box Corn Syrup 1 32 oz. Flour 1-5# Garlic Powder 1 can Jelly 1-32 oz. Ketchup 1-32 oz. Mayonnaise 1-32 oz. Mustard 1-32 oz. Parmesan Cheese 1 can Sage 1 can Thyme 1 can Sweet Pickles 1 32 oz. Slaw Dressing 1-32 oz Salad Dressing 1-32 oz Ritz Crackers 1 box Saltines 1 box Oat.Raisin Cookies 1 box Potato Chips 1 bag Soy Sauce 1 bottle Sugar 1-5# Tartar Sauce 1 1-jar Vinegar 1-jar

6 Beds

One package of each meat for each meal will help you better control food costs. Buying in bulk may be cheaper by the pound, but not if the pounds go in staff car trunks when you’re not there. Use this shopping list as an inventory control form and only make the meats to be used each week available to staff at the beginning of the week. You can then check anytime during the week and easily verify that the menu is being followed properly.

Many people have told me that because of the better inventory control they easily paid for the manual by the end of two months of grocery shopping.

You can be a very important customer to a retail grocery store as few of their customers spend anywhere close to what you spend. Ask if they will give you a 10-15% discount every time you shop there. They probably will.

Dear Administrator, I want to sincerely thank you for taking your time to review these samples of the MenuPlus Dietary Manual. For over thirty years I have been involved with residential settings in New York and Ohio. I have worked direct care, case management, and licensure and been the Executive Director of both a county wide and later a state wide non-profit agency operating numerous residential settings. My experience has been that the area of food management in the homes is often frustrating for the home manager. Generally the administrator feels somewhat out of control in managing costs and maintaining a system that meets the needs of both residents and regulatory agencies. Out of these concerns this manual was developed to meet the needs of small residential facilities. In cooperation with a Registered Dietitian, with a great deal of experience in smaller homes, an affordable system has been developed to meet the increasingly demanding needs of residential homes. We recognize that the smaller facilities must meet the same rules and regulations as the larger homes

and also that these rules change year after year becoming increasingly harder to meet. This professional system has been prepared not only to help you now . . . but also in the future when the rules will become even more stringent. One of the goals of the program is to save the average home 2 hours per week in time for meal planning, preparation and food purchasing. Later you will see how the inventory control shopping lists make purchasing so much easier by getting you in and out of the grocery store quicker-this feature alone can save a great deal of time. Another goal of this system is to help your home look and become more professional. We are living in a world with an increasing emphasis on titles and degrees. Documentation has become all important in running a home in today’s world and this manual will provide all the necessary documentation for licensing reviews. In addition, in private pay homes the system can be quite impressive to families inquiring about placement. Further advertising can reflect the fact that your meals have been planned by a Registered Dietitian. I remain confident that utilizing this program will save your home considerable time in planning menus, will assist staff in the preparation of food, and will save a considerable amount of both time and money in purchasing... and that it will significantly enhance the professional atmosphere of your home. David Groetzinger Please call me at: 1-800-901-2474 330-633-0865 (office) 281-787-6440 (cell) e-mail [email protected]

(The following is a copy of an article about the MenuPlus system written in a newsletter from the United Methodist Association for the mentally retarded)

Pizza and Burgers and Fish Sticks, Oh My !www.UMARinfo.com July 2008

The above title does not insinuate the return of pizza, burgers and fish sticks as weekly meal

staples in UMAR group homes. Worry not, we’ve got it covered. Food menus are likely the number one concern voiced by UMAR parents. Because of residents’ busy schedules and differing appetites, unhealthy meal choices can sometimes seem easier than a planned, sit-down meal. In order to address resident health issues, UMAR began rolling out a new program in June that features healthy menus as well as options for modifying menus depending on the dietary restrictions in each group home. The program, MenuPlus, is educational for staff and residents and focuses on the importance of variety and healthy eating no matter the dietary needs. MenuPlus has several goals - one being the ease of purchasing ingredients in advance. Ease in shopping allows staff to spend less time mulling over meal preparation at the grocery store. The second goal is to keep food costs stable. MenuPlus utilizes “pull” sheets so managers only pull the food required and can make available only the food needed for that week. Additionally, the meal plan utilizes the new food pyramid which encourages more whole grains, fruits and vegetables as well as exercise to supplement a healthy diet! The new pyramid (MyPyramid) is based on an average 2,000 calorie per day diet, but is easily modified to accommodate each resident’s dietary needs such as diabetes, low fat/cholesterol and low sodium. And let’s not forget another important part of meal planning - variety! MenuPlus features four seasonal sets of menus so each week’s meals are only repeated three times per season. Each meal averages 30 minutes or less from preparation to completion. To make this program successful, smart meal choices should be reinforced when the resident is outside the group home environment. A sample menu item included in the new program roll out is listed in the far left column. Enjoy! UMAR’s new menus will offer a wider variety of healthy lunch and dinner choices.

We Are What We Eat Steve Sellers President As a parent, what do you consider the most important skills for UMAR’s direct care staff? Health & Safety? Advocacy? Community Integration & Living? Communication? Certainly these are important. Our training and education emphasizes these skills, as well as empowerment, crisis intervention, assessment and community supports. Our funders would add documentation to that list because that is the basis for billing and quality assurance measures. You might be surprised to know that UMAR receives many concerns related to menus and cooking, personal hygiene, money management and driving. Often, our profession focuses on community, dignity and fulfilling potential - sometimes at the detriment of basic physiological and safety needs. However, when you study the work of Abraham Maslow and his hierarchy of needs it is apparent that if we actualization needs. So what’s the point? Almost all formal education in this field focuses on

extrinsic competencies of community, advocacy, career, life skills and personal development. It becomes the responsibility of the employer to train staffs on the more basic, routine competencies such as meal preparation, cleanliness, personal hygiene and finances. UMAR is taking a significant step in menu planning and preparation by implementing a new menu program, MenuPlus. Developed by David Groetzinger, a 25-year veteran of residential settings, MenuPlus utilizes a four-week menu cycle that changes with the seasons. The program meets current USDA dietary guidelines, including the newest food guide pyramid. The program includes accepted diabetic exchange units from the American Dietetic Association and American Diabetes Association. MenuPlus also meets the state-specific dietary guidelines for North Carolina. Please take time to read the article on page one of this newsletter. It will provide additional details about MenuPlus.

MenuPlus David Groetzinger 2983 Littledale Road, Akron, OH 44319 office 330-633-0865 cell 281-787-6440 please visit me at www.residentialcaremanuals.com e-mail <[email protected]>


This manual looks great. I want to order one now.

The name I want on my cover is __________________________________________________ I want the edition with the larger meal in the evening with a plate lunch the larger meal in the evening with a sandwich lunch Monday thru Friday the larger meal at noon with a light plate supper I want the recipes and shopping lists for the number of beds circled 4 6 10 15 20 25 30 40 50 60 75 100 Please mail to:

Facility Name ____________________________________________________________ Contact person ___________________________________________________________ Address _________________________________________________________________ City ________________________________ state __________ zip _________________ Please make check payable to:

MenuPlus 778 Eastwood Ave. Tallmadge, Oh. 44278 Dietary Manual 295.00

Additional manuals 150.00

CD-ROM (not sold separately) 100.00 Shipping 10.00 Total

If you have any questions or need to arrange a payment plan please call David Groetzinger 1-800-901-2474 toll free or 330-633-0865 (office) or 281-787-6440 (cell) email [email protected] MenuPlus 778 Eastwood Ave. Tallmadge, Ohio 44278

www.ResidentialCareSolutions.weebly.com

menuplus e-mail brochureresidentialcaremanuals.weebly.com › uploads › 1 › 0 › 3 › 0 ›...

Documents