AGED CARE FOODSERVICE

Transcription

1 AGED CARE FOODSERVICE Menu Planning for the Aged Statewide Foodservice Workshop Presenter: Juli Donnelly (APD) Senior Dietitian, Redland Hospital Date: 14 th April 2014

2 MENU PLANNING: GETTING STARTED Guiding 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

3 GUIDING DOCUMENTS Queensland Health Nutrition Standards for Meals and Menus (1) Section 1: Section 2: Section 3: Section 4: Nutrition Standards (covered by Michelle Suter) Meal Component Specifications Minimum Menu Choice 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)

4 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

5 Queensland Health Nutrition Standards for Meals and Menus (1) Section 2: Meal Component Specifications Main protein (hot) Group kj, 20g protein, serve size 100g Sandwiches Group kj, 15g protein 4 points 2 slices bread Desserts Group kj, 6g protein, serve size g High protein soup Group kj, 6g protein, serve size ml Snacks and mid-meals Group kj, 2g protein, serve size not specified

6

7

8

9

10

11

12 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

13

14

15 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

16 PUTTING IT TOGETHER Know your food service Production and distribution existing system capability and constraints Storage Budget Staff Name of Meal Item Texture Oven Temperature Cooking Time Serving Size Standard Recipe Italian Minced Lamb in Classic Herb & Tomato Sauce Minced & Moist 150 C (with steam) Approx 125g Controls Standard recipes Standardised portion control Ingredients Minced Lamb Top Cut 1kg Classic Herb Sauce Leggo s 2000ml Qty required for number of serves Manufacturer 20 serves 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

17 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

18 FULL & SOFT Residential Aged Care Menu 2014 WEEK 2 Lunch Week 2 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 Full Hot Option 1 Beef Croquets Pumpkin Zucchini Provencale Sweet Lamb Curry Carrots Broccoli Sweet & Sour Pork Rice or Mixed Vegetables Corned Beef in White sauce Carrots Beans Crumbed Fish Chips/Wedges or Pumpkin Peas Chickpea & Vegetable Casserole Rice or Mixed Vegetables Roast Lamb Roast Potato or Sweet Potato Peas Soft Hot Option 2 Spinach & Ricotta Patties Pumpkin Zucchini Provencale Vegetarian Lasagne Carrots Broccoli Frittata Mixed Vegetables Macaroni Cheese Carrots Beans Lemon Pepper Fish Pumpkin Peas Apricot Chicken Rice or Mixed Vegetables Ricotta & Spinach Ravioli in Italian Sauce Sweet Potato Peas SANDWICH Ham & Cheese Spread Peanut Butter Salmon & diced onion with phili cheese Cheese Chopped Chicken & Mayonnaise Chopped Silverside & Pickles Curried Egg Full & Soft DESSERT Apple Crumble & Custard Banana Cake & Custard Cheesecake Apple Pie & Ice Cream Lemon Sponge & Custard Egg Custard Chocolate Pudding & Custard Minced & Moist Monday Tuesday Wednesday Thursday Friday Saturday Sunday L U N C H HOT MEAL DESSERT Minced Pork in Apple Sauce Puree Pumpkin Puree Zucchini Vanilla Yoghurt & Puree Fruit Savoury Mince Puree Carrots Puree Broccoli Mango Mousse Minced Pork in Parmigiana Sauce Puree Pumpkin Puree Cauliflower Cheesecake (no base) Puree Cottage Pie Puree Carrots Puree Beans Strawberry & Apple Puree with Cream Minced Pork in Apricot sauce Puree Pumpkin Puree Peas Lemon Sponge & Custard Minced Veal in gravy Puree Carrots Puree Cauliflower Au Gratin Egg Custard Minced Lamb & Gravy Puree Sweet Potato Puree Peas Chocolate Pudding & Custard Smooth Pureed L U N C H HOT MEAL DESSERT Monday Tuesday Wednesday Thursday Friday Saturday Sunday Puree Veal & Tomato Casserole Puree Pumpkin Puree Zucchini Vanilla Yoghurt & Puree Fruit Puree Lasagne Puree Carrots Puree Broccoli Mango Mousse Puree Sweet & Sour Chicken Puree Pumpkin Puree Cauliflower Cheesecake (no base) Puree Cottage Pie Puree Carrots Puree Beans Strawberry & Apple Puree with Cream Seafood Mornay Puree Pumpkin Puree Peas Puree Chicken & Broccoli Lasange Puree Carrots Puree Cauliflower au Gratin Puree Irish Stew Puree Sweet Potato Puree Peas Vanilla Sponge Egg Custard Chocolate Mousse

19 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

20 KEEPING IT TOGETHER Proactive 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

21 REFERENCES & RESOURCES REFERENCES 1. Queensland Health Nutrition Standards for Meals and Menus Australian Standardised Terminology and Definitions for Texture Modified Food and Fluids Standards and Guidelines for Residential Aged Care Services Manual 2004 (accessed 19th April 2014) 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)

22 Thank you