Menu Planning in Long-Term Care: Towards Resident-Centred Menus

A-HA Team Lead

Keller, H (Principal Investigator)

Partners

Ducak, K (PhD Student)

Project Date

2010 – 2011

Long-term care (LTC) homes in Ontario face numerous challenges when planning menus for residents including budgetary restraints on both food cost and staffing, and trying to meet individual needs. This study describes the factors that influence the menu planning process in Ontario LTC homes and perspectives on how it could be improved to promote resident-centred menus. Key informants, including Nutrition Managers and Registered Dietitians, were interviewed using standardized open-ended questions to better understand the challenges and opportunities for menu planning. Findings indicate that resource limitations, Ministry standards, and accommodating diverse and evolving preferences are three major drivers that influence menus.

 

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