Making your site menu relevant to your residents!
- Concerned that a one size fits all approach to nutrition isn’t fitting the needs (or wants) of your residents?
- Does your site have a centralized menu?
- Does your site have a centralized kitchen?
Not all residents come in the same shapes and sizes. Some menus look great on paper…but they can’t be right for everyone.
People with a disability, including older people, have a higher incidence of diet related health problems than the general community.
By completing a food chart, a plate wastage audit, and random sampling of residents you can easily match their dietary needs to what’s being provided to them.
Save money on supplement use and ensure residents receive adequate nourishment and hydration!
In a lot of cases the information gained from this ‘random sampling’ approach can be applied to other residents in your facility – identify those residents most at risk before unintentional weight loss (or excess gain) becomes an issue. W&L might be able to show you how you can save money on your Site Menu Assessment, and help improve individual resident outcomes!
Excel in Standard 2.10 (Nutrition and Hydration): W&L can help you to regularly evaluate and review the management of nutrition and hydration to determine effectiveness in meeting the needs of the residents…and sometimes at little or no cost to your facility.
Remember it’s not just the food! The following needs to be considered to encourage adequate nutrition:
- Variety
- Aesthetic appeal (click on this link for an interesting product that might help out here!)
- Smell
- Eating aids to encourage independence
- Staff assistance
- Dignity during meal times
- Choice and decision making (including choice not to adhere to a recommended diet)
- Meal enjoyment
