Findings and Lessons Learned from Menu Appraisals in Aged Care
Nov 11, 2024
Menu appraisals play a crucial role in ensuring the menu is designed to meet nutritional needs of residents and improve their overall quality of life. The primary aims of these appraisals is to provide the chef in the aged care home direct feedback and identify areas for improvement and training topics.
The findings from the recent Maggie Beer Foundation menu appraisals have provided valuable insights and highlighted key areas for growth across the aged care industry.
Key Findings
High Compliance with Core Standards: Approximately one-third of the assessed criteria were met by 80% of residential aged care homes, including:
- Menu Cycle and Variety: Most care homes have a menu cycle of at least three weeks, incorporate special occasions and theme days, and offer a minimum of four cereal (grain) foods per day.
- Seasonal and Diverse Options: Menus change at least twice a year to reflect seasonal variations in fruits and vegetables. There is a notable variety in main meals, desserts, soups, and snacks.
- Breakfast Choices: Residents are offered multiple options at breakfast, including at least three types of cereals, with high-fibre options available.
- Nutritional Adequacy: A significant majority provide the opportunity for residents to choose sufficient serves of dairy, grains, and fruits daily, in line with the Australian Guide to Healthy Eating.
- Fluid Intake: Care homes ensure at least eight opportunities per day for fluid intake, helping residents meet their daily hydration needs.
Areas for Improvement
Despite these positive findings, several areas require attention to enhance the nutritional care and dining experience in aged care homes:
- Communication and Menu Transparency:
Detailed Menu Descriptions: Less than 50% of homes provide comprehensive information on all meals and snacks, including supper. There is a need for better communication and detailed descriptions of menu items.
Texture Modified Options: Accurate IDDSI nomenclature and clear indications of texture-modified meal options are lacking on many menus. Improved labelling and communication can help residents and caregivers make safer, informed choices.
- Fortification and Nourishment:
Use of Fortified Foods: There is a need to increase the use of fortified milk and full-cream milk in drinks, desserts, and cooking. Homemade soups with added protein and vegetables should be prioritised over alternative options.
- Meat and Alternative Food Groups:
Adequate Protein Sources: Ensuring vegetarian diets are adequately catered for, with sufficient protein sources like eggs, tofu, nuts, and legumes, is essential. Red meat should be included at least once per day to provide absorbable iron.
Protein Distribution: It's crucial to spread protein intake throughout the day, offering protein-rich options at every meal, including a hot breakfast option.
Lessons Learned
The findings from menu appraisals highlight the importance of a comprehensive and resident-centred approach to menu planning in aged care. By focusing on communication, fortification, protein distribution, and proper training, care homes can significantly improve the dining experience and nutritional outcomes for residents.
The Strengthened Aged Care Quality Standards will require an Accredited Practising Dietitian to annually complete a Menu and Mealtime Assessment and assist in menu planning and as a result enhance their residents’ quality of life and well-being.
Contact Nutrition Professionals Australia to complete a menu appraisal and annual Menu and Mealtime Assessment.
