Menu Planning in Residential Aged Care—The Level of Choice and Quality of Planning of Meals Available to Residents
Abstract
:1. Introduction
1.1. Autonomy in Food Choice
1.2. Timing of Meal Choice
1.3. Variety in Meal Choice
1.4. Texture Modified Diets
2. Methods
2.1. National Menu Survey
2.2. Menu Review
2.3. Observational Study
3. Results
Residential Aged Care Home Characteristics | Study 1: National Menu Survey n (%) | Study 2: Menu Analysis from Survey n (%) | Study 3: Observational Study (Meal Environments) n (%) |
---|---|---|---|
Sample size | 274 (10) | 161 (59) | 36 (NA) * |
Total bed numbers in study populations | 20808 | 12126 | 1104 |
Menu cycle length | |||
3 weeks or less | 18 (6) | 6 (4) | 0 (0) |
4 weeks | 210 (77) | 135 (84) | 29 (81) |
More than 4 weeks | 46 (17) | 18 (12) | 7 (19) |
Production system | |||
Cook fresh | 194 (71) | 117 (73) | 24 (64) |
Cook chill | 33 (12) | 44 (27) | 12 (33) |
Cook freeze | 1 (1) | 0 | 0 |
Meal delivery system | |||
Decentralised bulk | 111 (41) | 86 (53) | 15 (42) |
Tray | 163 (59) | 75 (47) | 21 (58) |
Timing of choice | |||
Point of service or a few hours before meals | 124 (45) | NA | 2 (6) |
24 hours prior to consumption | 75 (27) | NA | 9 (25) |
2 days of more before meal consumption | 75 (27) | NA | 25 (69) |
3.1. General Findings
3.1.1. Choice
Meal Components | Options Available | General Menu Frequency (%) * | Texture Modified Diets Menu Frequency (%) * |
---|---|---|---|
Hot breakfast | One choice | 76 (47) | 3 (2) |
Cold breakfast cereals | At least four choices | 2 (1) | 6 (4) |
Four or more choices | 39 (24) | 0 (0) | |
Fruit juice choice | One choice | 2 (1) | 20 (12) |
Two choices | 23 (14) | 0 (0) | |
Three choices or more | 88 (55) | 0 (0) | |
Morning tea | One choice | 65 (40) | 6 (4) |
Two choices | 7 (4) | ||
Three choices | 3 (2) | ||
Lunch | One choice | 103 (64) | 10 (6) |
Two choices | 58 (36) | ||
Lunch vegetables | Three vegetables | 105 (65) | 6 (4) |
Four vegetables | 22 (14) | ||
Dessert | One choice | 141 (88) | NA |
Two choices | 17 (11) | ||
Afternoon | One choice | 58 (36) | 17 (11) |
Two choices | 4 (2) | ||
Soup | One choice | 142 (88) | 8 (5) |
Hot entrée | One choice | 140 (87) | 0 |
Two choices | 10 (6) | 17 (11) | |
Evening Meal of hot entrée, soup salad or sandwich combinations | One choice | 16 (10) | NA |
Two choices | 62 (39) | ||
Three choices | 15 (9) | ||
Four choices | 68 (42) | ||
Evening dessert | One choice | 63 (39) | NA |
Two choices | 45 (28) |
3.1.2. Timing of Meal Choice
3.2. Observational Study
3.2.1. Choice
3.2.2. Menu Adherence
4. Discussion
Limitations
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Abbey, K.L.; Wright, O.R.L.; Capra, S. Menu Planning in Residential Aged Care—The Level of Choice and Quality of Planning of Meals Available to Residents. Nutrients 2015, 7, 7580-7592. https://doi.org/10.3390/nu7095354
Abbey KL, Wright ORL, Capra S. Menu Planning in Residential Aged Care—The Level of Choice and Quality of Planning of Meals Available to Residents. Nutrients. 2015; 7(9):7580-7592. https://doi.org/10.3390/nu7095354
Chicago/Turabian StyleAbbey, Karen L., Olivia R. L. Wright, and Sandra Capra. 2015. "Menu Planning in Residential Aged Care—The Level of Choice and Quality of Planning of Meals Available to Residents" Nutrients 7, no. 9: 7580-7592. https://doi.org/10.3390/nu7095354
APA StyleAbbey, K. L., Wright, O. R. L., & Capra, S. (2015). Menu Planning in Residential Aged Care—The Level of Choice and Quality of Planning of Meals Available to Residents. Nutrients, 7(9), 7580-7592. https://doi.org/10.3390/nu7095354