Menu Planning Flashcards
What are the key factors to consider when developing a menu?
Population, age, gender, cultural mix, health status, environment, LoS, nutritional adequacy, sustainability, dietary restrictions, seasonal availability, food preferences, menu rotation
What are the nutritional needs for a 76kg male?
Energy 8000–9500 kJ/day or 105–125 kJ/kg/day, protein 90 g/day or 1.2 g/kg/day, fluid 2.1–2.6 L/day, fibre ~30 g/day.
What are the key differences between static and cyclic menus?
Static menus offer the same items daily; cyclic menus rotate items over a set period.
Why is sustainability important in menu planning?
Minimises environmental impact, incorporates locally sourced ingredients, reduces waste
What are the daily serving guidelines for vegetables and protein sources?
Vegetables: 5 servings; protein sources: 2 servings.
A ___ menu offers the same items daily, whereas a ___ menu rotates items over a specific time period.
static, cyclic
The ___ method ensures ingredient ratios remain consistent, while the ___ method calculates percentages for each ingredient based on total weight.
factor, percentage
Shorter menu cycles are used in ___ settings, while longer cycles are more suited for ___ facilities.
acute care, aged care
To maintain nutritional adequacy, a daily menu should include at least ___ servings of dairy and ___ servings of fruit.
3, 2
A hospital wants to update its menu to prevent monotony for patients with an average LoS of two weeks. Which menu type should they implement?
A 2-week cyclic menu to ensure variety while considering LoS
An aged care facility reviews its menu every six months. Why is this practice critical?
Ensures variety, seasonal appropriateness, compliance with dietary needs, prevents malnutrition, gathers resident feedback
A childcare centre is planning its menu. What special considerations should be made?
Diversity of children, at least 50% RDIs, hygiene and safety, supportive eating environment, age-appropriate portions.
A short-stay acute hospital offers only one hot main meal daily. What are the minimum menu choices required for a two-week cycle?
At least 14 hot meal choices with 7 easy chew options.
What are the 7 steps of menu planning?
- ___ the population and identify the reference person.
- Determine ___ nutrition requirements and special group needs.
- Establish menu ___ length based on LoS.
- Plan a ___ template to meet RDIs.
- Establish menu ___ or limitations.
- List all items and ingredients to be used.
- ___ the menu to ensure balance and appeal.
(Answer: Define, average, cycle, menu, constraints, plan.)
What are the steps in planning a cyclic menu?
- Consider social, cultural, and ___ groups.
- Meet ___ standards and provide balanced meals.
- Determine ___ of stay for patient groups.
- Choose the menu cycle ___ (e.g., 1, 2, or 4 weeks).
- Create a ___ template for meals, snacks, and beverages.
(Answer: religious, nutrition, length, length, menu.)
A static menu is like a playlist on repeat because ___, whereas a cyclic menu is like a shuffled playlist because ___.
it stays the same every day, it changes periodically to add variety
Seasonal produce in a menu is like wearing seasonal clothes because ___.
it’s fresher, more appropriate, and environmentally friendly.
Menu constraints are like puzzle pieces because ___.
they need to fit together to create a complete picture of balanced, practical options.
How would you adapt a menu for a childcare centre with diverse dietary preferences?
Include culturally appropriate meals, provide vegetarian/vegan options, ensure nutritional balance, and incorporate age-appropriate portions
What are the critical considerations when designing an aged care menu?
Seasonal produce, swallowing difficulties, hydration, cultural preferences, malnutrition prevention, resident feedback.
You are planning a menu for a long-stay facility. What should the cycle length be?
4–6 weeks for better predictability and efficiency.
What dietary needs might require separate menus?
Vegan/vegetarian, GFD, low sodium, diabetic diets, Halal, Kosher.
What factors should be considered when developing a menu?
Population: Specific groups like hospitals or schools.
Ages: Different nutritional requirements.
Gender: Preferences & requirements.
Cultural mix: Unique dietary preferences & restrictions.
Health status: Consider DM, heart disease, allergies.
Environment: Limitations in facilities, storage, or cooking.
Variety: Account for average length of stay (LoS) in hospital settings.
Sustainability: Prioritize environmentally friendly options.
Dietary restrictions: Include vegetarian, vegan, or halal options.
What are the daily minimum servings for balanced menus?
Fruit: 2 servings.
Vegetables & legumes: 5 servings.
Protein sources: 2 servings (e.g., meat, eggs, legumes).
Dairy: 3 servings.
Indulgences: <2 servings.
List the key types of menus commonly used in healthcare and foodservice.
Static: Same items daily; flexibility through specials.
Cycle: Rotates at set intervals (1–8 weeks); common in hospitals.
A La Carte: Items priced individually; customers choose specific dishes.
Table d’Hote: Fixed price for a complete meal.
Du Jour: “Menu of the day,” tailored for daily specials.
How is the length of a menu cycle determined?
Acute care: Typically 1 to 2 weeks for variety.
Long-term settings: 4 to 6 weeks, balancing variety and efficiency.
Considerations: Average length of stay (LoS), industry benchmarks, and patient preferences.
What are the key budget considerations in menu planning?
Strategic pricing: Balance expensive and affordable items.
Labour intensity: Complex dishes may increase costs.
Facilities: Account for storage, equipment, and staff limitations.
Schools: Budgets typically range ~$1/meal.
Long-term care: Allowances of ~$8–$10/resident/day.
Explain the role of integrated menus.
Purpose: Combine options for diverse dietary needs while maintaining taste and balance.
Examples: Modified texture, low sodium, fibre-modified diets.
Challenges: GFD or electrolyte-modified diets often need separate menus for precision.
