1. How to Develop a Menu

2. Nutrition Requirements
2010
2015 Dietary Guidelines for Americans being developed
AND
MyPlate at:

3. Foods and Food Components to Reduce
Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease. The 1,500 mg recommendation applies to about half of the U.S. population, including children, and the majority of adults.
Consume less than 10 percent of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids.
Consume less than 300 mg per day of dietary cholesterol.
Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.
Reduce the intake of calories from solid fats and added sugars.
Limit the consumption of foods that contain refined grains, especially refined grain foods that contain solid fats, added sugars, and sodium.
If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and two drinks per day for men—and only by adults of legal drinking age.5

4. Considerations Food Preferences Trends Budget
Availability and Skills of Foodservice Workers
Preparation and Scheduling Requirements
Physical facilities (layout, design, age and condition of equipment)

5. Types of Menus Single Use Static Cycle A la carte Table d’hote Du Jour
Special evens
Fine Dining
Static
Restaurant
Cycle
Different every day for a specified time period
(3 weeks-repeat)
A la carte
Menu items priced as individual items
Table d’hote
Complete meal for a fixed price
Du Jour
Menu of the day

6. Other Menus Room-service Spoken Preselected Bedside
Room-service: call foodservice department and place order; order is verified with patient’s diet order, prepared and delivered to patient’s room
Spoken: tell customers the menu by a foodservice worker, who records
Preselected: given to patient upon arrival/or in room. Eliminates menu printing, distribution, collection. Food cost and staff reduced
Bedside: requests are placed into computer system, eliminates paper menus, cost of system is expensive

7. Menu Revision Holidays and Theme Days Seasonal change
Customer survey results
Plate waste studies
Change in service
Availability

8. Menu Planning Steps Meat or meat alternative Starch Vegetables
Salads/ Soup
Bread
Dessert
Beverages
Appetizers
Garnish
Plan Breakfast last
Then the Alternate menu or menu substitution

9. Template Breakfast Lunch / Dinner Fruit or Juice Hot or cold cereal
Meat or meat alternative
Bread – Butter/Margarine
Beverage
Appetizer or Soup
Entree; Meat or meat alternative, potato, rice or pasta, vegetable
Fruit or vegetable salad
Bread - Butter/Margarine
Dessert
Beverage

10. Diets Regular – general or house
Regular is the starting point for all diet modifications
Use Patterns
Meet DRI’s

11. Complete an analysis Complete an analysis using data at:
For the DI menu project- do not use nutrient analysis software. Look up the food items yourself and complete a manual analysis. After you have determined that the Regular menu is adequate you can modify the menu for the therapeutic diets.

12. Variety
Double check at the end of planning to make sure that repetition is kept at a minimum
See next slide

13. Menu Repeat Form Monday Tuesday Wednesday Item Served B L D
Scramble Eggs X
Mashed Potatoes
Jello

14. Distribution Nutrient Total Calories 1600 2200 2800 Protein (g) 77 101
135
Fat (g) 53 73 93
Carbohydrates (g)
204
280
356

15. Sample Pattern Food 1600 kcal 2200 kcal 2800 kcal Milk (cups) -Skim
-2% 2 - 1
Vegetables (1/2 cup) 3 4 5
Fruit (choices)
Bread (choices) 6 9 11
Meat (oz) 7
Fat (g) 53 73 93

16. Sample Menu- 2100 kcal Breakfast Lunch Dinner Orange Juice (1/2 cup)
Whole-grain cereal (3/4 cup)
Banana (1/2)
Whole-wheat toast (2 slices)
Margarine (2 tsp)
Jelly/Jam (1 tbsp)
2% Milk (1 cup)
Coffee/Tea
Lunch
Vegetable Soup (1 cup)
Saltine crackers (4)
Lean beef patty (3 oz)
Hamburger bun (1)
Mustard (1 tbsp)
Ketchup (1 tbsp)
Sliced tomato (2oz) and lettuce
Fresh fruit salad (1/2 cup)
Graham crackers (4)
2% Milk (1 cup)
Coffee/Tea
Dinner
Green salad (3.5 oz)
Vinegar and oil dressing (1 tbsp)
Broiled skinless chicken breast (3 oz)
Herbed brown rice (1/2 cup)
Steamed broccoli (1/2 cup)
Whole-grain roll (1)
Margarine (2 tsp)
Low-fat frozen yogurt (1/2 cup)
Medium apple (1)
Coffee/Tea

17. Menu Evaluation Features: Menu pattern Color and eye appeal
Texture and consistency
Flavor combinations
Sizes and shapes
Food temperatures
Preparation methods
Popularity
Da-to-Day Distribution
Customer Preferences

18. Food Code
Compliance with Food Law (B) Food prepared in a private home may not be used or offered for human consumption in a food establishment

19. Child Nutrition Programs
Team Nutrition is an initiative of the USDA Food and Nutrition Service to support the Child Nutrition Programs
Meal Patterns

20. Reference
Foodservice Manual For Health Care Institutions; Ruby Parker Puckett, John Wiley & Sons, 2013
Chapter 16