Objectives. Menu Planning & Assessment. Menu Planning. Opportunities. Is the menu important? Objectives in Menu Planning
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1 Menu Planning & Assessment Carmel Lazarus Contact Details February 2008 Food Service Nutrition Manager & Consultant Dietitian Objectives Understand the principles of menu planning, applying relevant nutrition guidelines Awareness of available menu assessment tools and standards Be able to apply menu assessment tools to evaluate a menu Understand menu planning for special groups eg. Residential facilities, hospitals, nursing homes, school canteens Understand food service limitations Menu Planning A fundamental tool in Dietetic practice Is the menu important? Production & Distribution Systems Encompasses all aspects of the food service system Stores & equipment MENU Staffing The quality of the menu is dependent on the time invested in the planning process Menu Service Opportunities Nursing Homes Sports Industry Child Care Sector Corporate Catering Acute Care facilities Objectives in Menu Planning Meet nutritional needs - Recognition that food is treatment - part of medical therapy BDA Better Hospital Food Project (1999) Meet/exceeds customer expectations Drives purchasing Determines production methods and distribution systems Dictates staffing levels Provides quality, standardisation & predictability 1
2 Dietitian s role in Menu Planning Hospital Accreditation DAA competencies for entry level dietitians Directly impact customer satisfaction Directly impact nutritional care Drive menu policy Direct customer choice Challenges Balancing act to meet menu objectives and nutrition goals Constraints - Costs, Equipment, Staffing, Skills, Pt preferences VS Standards Food Safety, NRVs,, Dietary guidelines, menu assessment tools, DOH food and nutrition policies Overseas Experience Food is important in hospital setting Patient feedback counts increasing influence Influenced food service review Better Hospital Food project 2001 Food, Fluid and Nutritional Care, 2003, Scotland Food and Well Being, 2003, Wales NHS Plan for the UK Components of Menu Planning System Menu Standards and Policy Menu template Menu pattern Menu type Food and nutrition policies Menu objectives Dietary guidelines Controls Food specifications Standardised recipes Ingredients room Standardised portions Influencing Factors Production system Distribution systems Staffing levels Skills of staff Budget Food availability Equipment/storage Evaluation Client satisfaction surveys Quality activities plate wastage, accuracy audits Pt visits Costing reports Menu assessment Menu Basics Nutrition Customer preferences Colour/texture/flavour/va riety Menu descriptions Menu combinations Menu popularity Menu Type Menu Design selective vs non selective A la carte, cycle menus Spoken menu Choice at point of service Menu Template No. & type of choices to offer Menu Pattern Timing & frequency of meals / 24 hrs Menu Type Selective vs non selective menu When would you be likely to use selective menus and non selective menus? Discuss the advantages and disadvantages of each 2
3 Selective Menu NonNon-Selective Menu Day 1 Day 2 Day 3 Poached Fish Savoury Mince Roast Chicken & Gravy Creamed Potato Steamed Rice Pasta Steamed Cabbage Peas Creamed Sweet Potato Mashed Pumpkin Corn Steamed broccoli Rice Pudding Semolina Pudding Baked custard Orange Juice Pineapple Juice Apple juice Creamy Chicken Lamb and vegetable Ham and Split pea 3
4 Cycle Menus McClelland & Williams J Human Nutr Diet 2003 Menu Cycle Length < > % % Breakfast Apricot Juice Apple Juice Apricot Juice Stewed Pears Stewed Apricots Banana Porridge Weetbix Rice Bubbles Cornflakes White Bread Wholemeal Bread Raisin Bread Muffin Margarine Jam A la Carte Menu Lunch Vegetable Beef Consomme Potato & leek Potato Salad Pasta Salad Rice Salad Roast Beef with Gravy Spinach Pie Grilled Fish with Lemon Lamb & Tomato Casserole Fresh Fruit Yoghurt Ice Cream Jelly Dinner Vegetable Beef Consomme Potato and leek soup Potato Salad Pasta Salad Rice Salad Roast Beef with Gravy Spinach Pie Grilled Fish with Lemon Lamb & Tomato Casserole Fresh Fruit Yoghurt Ice Cream Jelly A la carte Menu in tertiary public hospital Current Status Poor pt satisfaction scores Consultant review to improve on food service Average LOS was 3/7 Cook chill facility New initiatives A la carte menu on a computerised system 13 mains, 10 salads, 5 desserts Recipes trialled to ensure quality: taste Texture presentation Recipes all analysed Photos displayed of each dish to ensure standardisation and consistency in plating BME Menu Design Spoken Menu Advantages Disadvantages Direct pt choice Order selections based on cost, nutrition, popularity Improved pt/staff interaction Streamline selections & production Repetitive for staff Pts from NESB require paper menu Costs with upgrading technology Returned visits if pt unavailable/labour intensive Perceived to be technologically advanced by patients/residents 4
5 Menu Design Paper Menu Advantages Pts have time to review menu Relatives can select for pt (NESB, dementia) Communication to pt via nutrition messages Use as a marketing tool Disadvantages Pts can over select Printing costs Can t direct choice Data entry/scanning required Room Service Menu Call centre set up Using a hybrid Short order section in kitchen required Limited room service menu options Healthier selections are easily identified Denmark Menu Template Develop template with number of choices per food category: No. of hot mains No. of vegetables No. of desserts Plan for special days eg. fish on Fridays Colour code items on template to look for repetition Template Order Fill in hot mains then cold dishes Hot Breakfast Choose accompanying starch then other vegetables Desserts Modified diets planned Use colour coding to check for repetition Checklist,, including menu fundamentals Sample of a menu template 7 day cycle FOOD GROUP SOUP 1 SOUP 2 MEAT/ALTERNATIVE MEAT/ALTERNATIVE VEGETARIAN OPTION POTATO/RICE/PASTA MAIN SALAD SANDWICH VEGETABLES DESSERT JUICE SUN Beef MON Chicken TUES Lamb WED Beef THUR Chicken FRI Fish SAT Pork 5
6 In Summary Objectives Challenges Components of the system Menu Design type cycle, selectivity, pattern template 6
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