Standardised Recipes and Diet Specific Menu Cards Presentation by: Barbara Gillman Clinical Specialist Renal Dietitian Mater Misericordiae University Hospital June 2011

Mater Misericordiae University Hospital Background 570 inpatient beds Average of 255 patients under care of Department of Clinical Nutrition and Dietetics Range of diets Cooking method Mater Misericordiae University Hospital 2

Background Where were we? 3 week menu cycle No standardised portion control Limited insight into recipes No nutritional analysis Limited choices for therapeutic diets No specific menu cards Limited ability to use food provided as education tool for patients Difficult to manipulate the ‘diet’ to meet nutritional requirements Mater Misericordiae University Hospital 3

Mater Misericordiae University Hospital So what did we do? Team Objective – To Produce and Pilot a Renal Menu Card for inpatients requiring a renal diet by the end of December 2007 Mater Misericordiae University Hospital

Mater Misericordiae University Hospital Action Points What does current menu cycle provide? What do we want it to provide? How can we expand on choice? How will we use menu card as education tool? How are diets ordered? Education required? Mater Misericordiae University Hospital 5

Mater Misericordiae University Hospital What did we do? Nutritional Analysis for all food items and recipes Set standard portion control measures for each food group Composite recipe analysis - Ingredients - Taste - Texture - Yield Mater Misericordiae University Hospital 6

Mater Misericordiae University Hospital Menu Card Colour Coded Diet Explained Section Dietitian Requests Section Mater Misericordiae University Hospital 7

Phase 2 of Project March 2008-March 2009 Develop menu cards for other therapeutic diets - Yellow - Diabetic - Cardio protective - No Added salt - Altered Consistency including Smooth Pureed, Minced and Moist and Soft Mater Misericordiae University Hospital 8

Mater Misericordiae University Hospital So what do we have now? For the patient : A 3 week menu cycle with improved palatability, variety in rotation, and better food choice for most patient groups For the catering department – Standardised recipes and methods as well as agreed portion control measures For the dietitians – Full nutritional analysis of all food provided as well as teaching tool for therapeutic diets For the pantry staff – A guide to each diet as well as improved requisition system Mater Misericordiae University Hospital 9

Renal Menu Card – Yellow Paper

(Chop Only) (No Stuffing) (Chop Only) (No Stuffing) (No Stuffing) (Chop Only) (Chop Only) (Chop Only) (Chop Only) (No Stuffing)

Promoting good nutritional care in hospital Acknowledgements Catering Department Household Staff Department of Nutrition and Dietetics Department of Speech and Language Therapy “Food is your medicine – hence let medicine be your food” Mater Misericordiae University Hospital 14

Mater Misericordiae University Hospital References Food and Nutritional Care in Hospitals. Guidelines for preventing Under- nutrition in Acute Hospitals August 2008 Delivering Nutritional Care Through Food and Beverage Services. A Toolkit for Dietitians December 2006 The McCance and Widdowson’s The Composition of Foods book series, the sixth summary edition 2002 Mater Misericordiae University Hospital 15