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Planning a Healthy Menu a Toolkit for Supportive Living Sites

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Planning a Healthy Menu a Toolkit for Supportive Living Sites Planning a Healthy Menu A Toolkit for Supportive Living Sites May 2017 Developed by Registered Dietitians Copyright © (2015), updated May 2017. Alberta Health Services. This material is protected by Canadian and other international copyright laws. All rights reserved. These materials are intended for general information only and are provided on an "as is", "where is" basis. Although reasonable efforts were made to confirm the accuracy of the information, Alberta Health Services does not make any representation or warranty, express, implied or statutory, as to the accuracy, reliability, completeness, applicability or fitness for a particular purpose of such information. These materials are not a substitute for the advice of a qualified health professional. Alberta Health Services expressly disclaims all liability for the use of these materials, and for any claims, actions, demands or suits arising from such use. This material may be reproduced without permission for non-profit education purposes. This material may not be changed without written permission from [email protected]. 2 Table of Contents 1.0 Background Information 1.1 Introduction ............................................................................................................................. 6 1.2 Government of Alberta Supportive Living Accommodation Standards .................................... 7 1.3 Eating Well with Canada’s Food Guide ................................................................................... 9 1.4 Food Safety .......................................................................................................................... 10 1.5 Food Allergies and Intolerances ............................................................................................ 12 1.6 Cultural Considerations ......................................................................................................... 13 2.0 Menu Planning 2.1 How to Plan a Menu .............................................................................................................. 16 Part A: Menu Planning Guidelines............................................................................................. 17 Part B: How to Choose and Prepare Healthy Foods ................................................................. 19 Part C: How to Build a Cycle Menu Step-by-Step ...................................................................... 20 Part D: Example of a Completed Regular Menu Plan ................................................................ 32 2.2 Healthy Standardized Recipes .............................................................................................. 34 2.3 Standardized Portion Sizes ................................................................................................... 36 2.4 Planning Healthy Meals in Smaller Supportive Living Sites ................................................... 45 2.5 Budgeting .............................................................................................................................. 49 3.0 Menu Substitutions and Preparing Special Diets 3.1 Overview ............................................................................................................................... 52 3.2 Special Diets ......................................................................................................................... 53 Diabetes, Heart Healthy, and Low Sodium ................................................................................ 54 Kidney ....................................................................................................................................... 56 Vegetarian ................................................................................................................................ 63 Gluten-Free ............................................................................................................................... 66 High Protein, High Calorie ......................................................................................................... 70 3.3 Texture Modified Diets .......................................................................................................... 74 Easy to Chew ....... ………………………………………………………………………………………74 Dysphagia Soft.......................................................................................................................... 80 Minced ...................................................................................................................................... 88 Pureed ...................................................................................................................................... 97 Cut/Diced ................................................................................................................................ 105 No Mixed Consistencies .......................................................................................................... 107 Pureed Bread Products ........................................................................................................... 109 Thick Fluids ............................................................................................................................. 113 Education and Resources ....................................................................................................... 116 4.0 Right Diet to the Right Resident 4.1 Overview ............................................................................................................................. 118 4.2 Assigning Tasks for Diet Process Flow for Meal Services ................................................... 120 Sample Diet Process Flow for Meal Services .......................................................................... 121 3 Appendices 1. Background Information A. Food Allergies, Intolerances and Restrictions Record 2. Menu Planning A. Sample One Week Regular Menu B. Sample Grocery List C. Nutrition and Menu Planning Resources D. Sample “Always on the Menu” E. Menu Substitution Form F. Low Sodium Substitutions G. Cycle Menu Template H. Menu Item Suggestions I. How to Calculate Canada’s Food Guide Servings for Mixed Dishes J. Recipes K. Menu Planning Checklist L. Serving Sizes from Canada’s Food Guide 3. Making Menu Substitutions A. Texture Modified Diet Poster B. Thick Fluids Poster C. Texture Modified Diet Training 4. Right Diet to the Right Resident A. Sample Resident Diet Request Form B. Colour Coded Special Diet Cards 5. Feedback or Questions A. Feedback or Questions 4 1.0 Background Information 5 1.1 Introduction The Planning a Healthy Menu toolkit is for operators of Supportive Living sites in Alberta. It is a “how- to-guide” to help the site; plan, prepare, and provide healthy menus to residents. This applies to both larger supportive living sites that have more than eleven residents and smaller sites less than eleven residents. Who is this toolkit for? All staff involved in food service and food programs including operators, food service staff, nursing, and recreation staff can use this toolkit. How can this toolkit help supportive living sites?1 Supports operators in meeting the Government of Alberta Supportive Living Accommodation Standards and Checklist.2 Provides menu examples and step by step guidance to build a healthy menu to meet the nutrition requirements of Canada’s Food Guide.3 Offers guidance to meet the dietary needs of residents requiring special diets, such as Texture Modified (for example, Pureed or Minced) or other diets (such as High Protein, High Calorie diets), by adapting available regular menu items. What is in this toolkit? This toolkit can be used to revise, improve or create a new menu. It provides: Guidance on how to plan a menu step-by-step including a sample one week menu. Information on how to standardize portion sizes, read labels, and budget for menu items. Guidance on menu substitutions for special diets, such as texture modified, vegetarian, and gluten- free diets. Helpful hints and processes to help ensure that all residents have the ability to meet their nutrition and fluid needs at each meal. What are hyperlinks and how to use them in this toolkit? Hyperlinks are direct links to a web site or page. The hyperlinks are outlined in blue and underlined in the toolkit. To use them, move your mouse over each hyperlink and click. The link will open in your internet browser and take you directly to the web site or page for additional information. 6 1.2 Government of Alberta Supportive Living Accommodation Standards All Supportive Living sites must follow the Supportive Living Accommodation Standards as regulated by the Government of Alberta.2 The Standards support a safe and comfortable environment that helps maintain or increase the quality of life for Albertans residing in supportive living accommodations. The Standards are mandatory for all sites where four or more people live together and the operator provides or arranges for at least one meal per day. The Standards were released in April 2010 under the new Supportive Living Accommodation Licensing Act. The Accommodation Standards and Licensing Information Guide provides additional information on the standards. All supportive living accommodations are required to comply with the standards. Standards 13 and 14 relate to the Nutritional and Menu Requirements from the Supportive Living Accommodation Standards and Checklist. This toolkit is designed to support operators in
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