The menu design allows a healthcare facility to design a menu that prioritises patient needs and preferences.
Menu planning, design and review
Include consumers in the menu design and planning process so that cultural preference and appropriate comfort foods of the population are reflected.
Your menu design should show consideration of:
- patient profile and length of stay
- religious, cultural, lifestyle and life stage food preferences and requirements
- cultural diversity, in the selection of main meal items, condiments and meal accompaniments
- variation in ingredients, preparation styles, flavours and textures
- limited repetition
- offering foods that have had minimal processing for each meal and snack, along with a fresh food choice at each mealtime.
Do not repeat items at consecutive meals or on consecutive days, except if the menu is a static style menu or if the items are popular and preferred.
Set up a menu review framework outlining how often the menu will be reviewed. Conduct a review activity at least every two years.
A menu review activity may be:
- a full menu review, or
- occasional component review or interchange of items, e.g. based on seasonal availability.
A menu review must show:
- consideration of patient needs and preferences including patient feedback data. This includes religious, cultural, lifestyle and life stage food preferences and requirements.
- engagement and input from key stakeholders of the healthcare facility such as food service representatives, clinical dietitian representatives, clinicians, patients and carers.
Complete an assessment of the compliance of the menu to the Nutrition Standards every two years to inform the menu review.
Length of stay considerations
Very long length of stay (four weeks or more)
- A healthcare facility has mechanisms to identify patients with a very long length of stay.
- The menu design includes strategies to offer additional variety for these patients. Additional variety should be offered for all meal components, not just main meals.
- Patients staying for multiple months or years should be actively consulted and contribute to menu design.
- Increase menu variety by providing meal events, such as barbecue, picnic, takeaway night or self-catering opportunities, e.g. when consumers are engaged in food preparation and cooking.
- Use your local framework to plan meal events. Some meal events may be out of scope for compliance with the Nutrition Standards.
If the facility is selecting the menu for the event, the Nutrition Standards apply. If the patient is choosing the menu, compliance isn't necessary.
Short length of stay (three nights or less)
- Facilities where the length of stay is three nights or less and patients are nutritionally well can consider implementing a short stay menu.
Mental health facility considerations
Menu review
- Schedule a component review or product interchange of items, e.g. based on seasonal availability, at least twice a year.
Mid-meal opportunities
- If a mid-meal service is not provided, patients can select mid-meal options. Plan mid-meal options based on patients' needs.
- When mid-meals are offered, provide a range of items. This includes a fruit option and, as appropriate for the nutritional needs of the consumers, a high-energy and/or high-protein item and a lower-energy option.
Caffeine
- Caffeine is a drug found in food rather than a nutrient. It can interact with some medications.
- Healthcare facilities should make a clinical decision on the quantity of caffeinated beverages available to patients.
Minimum standard serve for adults
Beverages
One option at each main meal.
n/a
Milk and other options
Offer two milk options at each main meal and mid-meal.
Offer water at all main and mid-meals.
Other drinks optional.
Offer full cream and reduced fat milk at each meal.
Soy milk or non-dairy milk containing at least 100mg calcium per 100mL to be available.
Flavoured milk, cordial and soft drinks optional.
Offer at four meal occasions per day.
Offer more than one variety of hot beverage (e.g. tea, coffee, decaffeinated and hot chocolate beverages).
One of each option when hot beverage or cereal served.
Offer as an option with cereals.
Offer as an option with hot beverages.
Breakfast
One option per breakfast meal.
n/a
Four options per breakfast meal.
At least 50% of cereals provide over 3g fibre per serve.
Continental or cooked service
One option per breakfast meal providing at least 5g protein.
Can offer other low-protein options such as spaghetti, tomato and mushrooms as optional additions.
Bread and spreads
Two options at each main meal.
Offer variety, including white and either wholemeal, wholegrain or multigrain.
One margarine option at each main meal.
One portion to be used for two slices of bread.
May also offer butter.
Three options per breakfast meal (e.g. strawberry jam, marmalade, honey and vegemite).
Make different spreads options available at other meals during the day.
Offering peanut butter and low-joule spreads is optional. Assess according to healthcare facility requirements.
Lunch and dinner
Offer one Band 1 soup at one main meal per day.
Additional soups offered can be of any band.
Small serve size is available, where possible.
At least two options at two main meal occasions per day (four options per day).
One option per meal must be Band 1 or Band 2 meat, poultry or fish.
One option per meal any band meat, poultry, fish or Band 1 vegetarian.
Optional unbanded food choice.
Offer variety in meat and protein options at consecutive meals.
One hot choice per day is a vegetarian option, unless a vegetarian main salad or sandwich is offered as an alternative.
Unbanded options can be included, but must be in addition to the minimum number of banded options.
Protein- and energy-fortified options are available.
Small, standard or large serve sizes for hot main options are available, unless constrained by the nature of the item (e.g. pre-packaged meal, single serve item).
Including noodles, cous cous, and other grains. Excluding bread.
Two options at each meal offering main hot choices.
Offer an alternative to potato at least once per day.
Offer rice or pasta when it would be a typical accompaniment with a meal.
Recipe-based dishes must comply with sodium and saturated fat limits stated in the Nutrient Goal Standard.
Higher-protein and energy-fortified options are available for those with small appetites.
An option of a small, standard or large serve size is available unless constrained by the nature of the item (e.g. pre-packaged meal, single serve item).
Two options at each meal offering main hot choices.
One option per day may be a Band 3 side salad.
Soups containing a significant amount of vegetables per serve can contribute to vegetable options.
Offer at least one red or orange vegetable per day.
Offer at least one green vegetable per day.
An option of a small, standard, or large serve size is available, unless constrained by the nature of the item (e.g. pre-packaged meal, single serve item).
One option Band 1 at two main meals per day.
Offer at least one option with wholemeal or multigrain bread per day.
Offer one vegetarian option per day, unless a vegetarian hot choice or main salad is offered.
Varied serve size options are available including half sandwich, full sandwich and one and a half sandwich.
One Band 1 or Band 2 option at one main meal per day.
Portion control salad dressings are offered.
An option of a small, standard, or large serve size for main salads is available, where possible.
May offer or be available on request.
A range of condiment options to be available (e.g. tomato sauce and mayonnaise).
Salt sachets are available.
Desserts and fruit
Two options per day at main meals.
One option must be Band 1.
One option at each main meal.
One option available at each mid-meal.
A variety of different fruit is available.
Offer a variety of presentations of fruit including full pieces, canned options and cut-up options.
Snacks
Acute care facility
A high energy (at least 500kJ) and a high protein (at least 3g) snack are available per day. These can be combined.
One mid-meal per day must have two options available.
Include both savoury and sweet options in range.
For products without portion control packs, use the standard serve sizes as specified in this Standard.
Two options at each mid-meal per day.
At least two different lower-energy, nutritious snack options available each day (less than 400kJ per serve).
Include both savoury and sweet options in range.
For products without portion control packs, use the standard serve sizes as specified in this Standard.