Menu Planning Service

menu planning Menu planning with special consideration for the needs of the elderly is crucial to avoid developing wounds and prevent malnutrition. For a diet to be nutritionally adequate for the elderly, it should include recommended servings from the core food groups.

Similarly, adequate hydration of residents with their daily intake of fluid must be considered. But there are many aspects that may be overlooked by many health professionals.

We make special effort to ensure menu planning is consistent with “Best Practice Guidelines” for provision of nutrition in aged care according to the Dietary Guidelines for Older Australians aged 65 years and above. For more details also refer to our Nutrition and Hydration Accreditation Service

Menu Planning Process

Menu Planning

    Many health professionals make the mistake of placing too much emphasis on nutrition alone. The problem with that is that if the food is not eaten, it really does not matter how nutritionally perfect it is. Similarly, kitchen staff and their skillset are important factors in menu planning that are all too often overlooked.

    Our menu planning process includes the following components:

    • Menu planning carefully structured for elderly nutritional and hydration adequacy
    • Menu includes sufficient food from each core food group, meeting best practice guidelines for provision of nutrition in residential aged care facilities
    • Dietary needs for specific health conditions
    • Adequate fiber intake
    • Special consideration for seasonal variations
    • Consideration of social and cultural backgrounds of residents
    • Promoting variety and palatability of menu items, while being nutritionally sound

    Core Food Groups

    Core food groups refer to your meats, cereal, fruit, vegetables and dairy foods.  Careful consideration to the proportion of these foods in each day’s intake is very important for a well-balanced diet that meets the special nutrient needs of the elderly.  This is the corner stone of our menu planning.

    Serving sizes from Core Food Groups for Menu Planning

    According to the Australian Guide to Healthy Eating, to meet baseline nutrients, we must include the following minimum serving sizes from the core food groups on each day’s menu:

    Core Food Group Minimum Serve Each Day
    Meat, Fish, Chicken, Eggs 1.5 serves
    Breads, Cereals, Rice, Noodles 4 serves
    Vegetables, Legumes 5 serves
    Fruit 2 serves
    Calcium-rich foods 4 serves

    Lowering the Glycaemic Index while Menu Planning

    Simple, but effective Recipe-Renovations while Menu Planning

    Another secret to effective menu planning is to subtly altering the way a meal is prepared so that the overall glycaemic index of the meal is lower transforms a meal when menu planning.  Recipe renovations like these make a meal suitable for diabetics as well as non-diabetics.

    At last, there is no need for us to have a separate set of menu for diabetics any more.  The new rules only require us to have at least one low glycaemic index food (i.e. GI <55) at each main meal and snack to meet the best practice guidelines.

    We have indeed come a long way from the ‘simple’ and ‘complex’ carbohydrate theory that was not built on sound scientific knowledge.

    More Information About Menu Planning

    If you would like to have more information or contact us for a confidential discussion of your facility’s menu planning needs, talk to us now on (02) 8097-9114 or get in touch via the following contact form:

    Your Name (required)

    Your Phone Number or E-mail (required)

    Your Message