1.0 Introduction to the Menu
According to Fixing the Long Term Care Act, what is the minimum duration of the cycle menu?
21 days
Name three key components of a standardized recipe.
Ingredient list, preparation method, serving utensil, allergens, metric measurements, yield, portion size etc.
Name four resources that are helpful when menu planning.
Standards/guidelines - CFG, DRIs, IDDSI
Legislation - fixing LYC act, ON School Nutrition Policy, Childcare and Early Years Act etc.
Organization parameters - meal patterns, policies/procedures
IDDSI level 5 is referred to as what?
Minced and moist
feedback tool - young adults so perhaps a online poll asking a few rating types of questions along with an open ended one at the end
Name one demographic factor that influences menu planning.
Age, gender, cultural/ethnic background, lifestyle etc.
Name the formula for scaling a recipe and two reasons why accurate scaling is important.
DY / OY x ingredient amount
Maintains quality and cost control
What is one difference between legislation for Retirement Homes as compared to LTC related to menu planning?
Retirement - only requires alternative entree choices at meals
Name two menu items that are compliant with a full fluid diet but not a clear fluid diet.
cream based soup without any particles (strained)
milk
yogurt with no fruit pieces
Ice cream
Pudding
Maybe cream of wheat/rice
In LTC is it the RD or NM who:
1. Evaluates the nutritional adequacy of the menu
2. Conducts a cost analysis
3. Provides final approval of the menu
1. NM and RD
2. NM
3. RD
Name two nutrients of concern in LTC menu planning.
Energy, fluid, protein, fibre, sodium (micronutrients like calcium, B12)
A client is on a 2 gram Na restriction, regular texture, thin fluids diet. Allergen - peppers (all varieties), garlic
Supper tonight is:
Milk - 250 mL
Beef Stir Fry - 250 mL of seasonal vegetables, 75 g of seasoned chicken breast, 15 mL of hoisin sauce
What steps would you take to modify supper to adhere to the diet order and allergens?
Check to ensure seasonal veggies don't contain peppers and seasoning on chicken containing garlic
Sauce - high sodium and will contain garlic
Change to a lower sodium sauce available or possibly plain
You are planning a menu in a correctional facility. What are two requirements you will be sure to follow?
-at least a 4 week cycle
-follow CFG
-include 3 meals
Modify this snack menu served on Friday in a childcare setting to ensure it aligns with the Ontario Early Years Act. Your organization policy is that you must serve food (no beverage as only water is served at snacks) and not have >2 items.
AM Snack
Cheese
Crackers
PM Snack
Applesauce
Yogurt
AM Snack
Cheese
Crackers CHANGE TO APPLE SLICES
PM Snack
Applesauce
Yogurt
Name four different criteria used to evaluate a recipe.
Cost, nutrition, client needs, staff, standards/guidelines, standardized recipe
Describe the difference between menu pattern and meal pattern.
Menu pattern - meal/snack structure - e.g. breakfast, snack, lunch, supper, snack
Meal pattern - food items included in each meal/snack - e.g. breakfast is one protein, one fruit, two CHO/starch/grain, one milk
After standardizing a recipe the ingredients are as follows:
-2.3 eggs
-127 mL milk
-30 mL honey
-65 grams of cheese
-13 mL of mustard
Are there any changes you would make?
2 eggs
125 mL milk
15 mL of mustard
Outside or besides food and fluid provided to residents in LTC, what else is part of the resident food cost per day?
Nutrition supplements
Enteral formula
Vitamin and mineral supplement
Thickener
Modified texture food
You run a lunch program at a large high school with a high population of Jewish students. The menu is created corporately and on Friday the lunch is lasagna. Ingredients included beef, tomato sauce, spinach, cottage cheese, noodles and Italian seasoning. Is this acceptable? Why or why not?
Not acceptable to serve dairy and beef together
The menu below is for choice 1 on the regular menu in a LTC home and are considering the variety of your menu. What are two changes you would make to the menu this day?
Breakfast
-Fresh apple
-Oatmeal
-Scrambled egg
-Toast
Lunch
-Spaghetti with meatballs
-Caesar salad
-Garlic bread
-Apple crisp
Supper
-Meatloaf
-Mashed potato
-Romaine salad with lemon
-Ice cream
-Fresh apple and cooked apple
-Beef at lunch and supper
-Salad at lunch and supper
-Supper is white/brown (no colour)