User guide

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Suggested steps to develop menus that comply with the Nutrition Standards.

Governance
Identify stakeholders and establish a working group to oversee the menu review and redesign

For example:

  • Food services
  • Nutrition and dietetics
  • Clinicians
  • Consumers
Review data so you know where to focus menu improvements

For example:

  • Patient experience information
  • Patient feedback data
  • Plate waste information
Patient characteristics
Review and analyse information about your patients

Length of stay:

  • Average length of stay for patients (excluding day stay patients)
  • Occupied bed days data to help stratify the patients' needs
Decide which special considerations apply to your patient group

For example:

  • Short stay or long stay
  • Maternity
  • Older patients
  • Alcohol and other drugs
  • Mental health
  • Clinical conditions such allergy, obesity
Assess your patient cohort to determine their characteristics and food preferences

For example:

  • Small hospital with very similar patients e.g. maternity patients
  • Inpatient mental health facility
  • All adults or paediatrics or different patient cohorts
  • Food preferences e.g. cultural considerations, comfort foods, requirements for modified textures
Food service model
Confirm the food service model that applies in your setting

For example:

  • Room service model
  • Bulk delivery
  • Plated delivery
Menu planning
Decide how to apply the nutrient goals

If your patient cohort is varied, use the Nutrient Goal Standard without adjustment.

If your patient cohort is homogenous and has different nutrient requirements to those outlined in the Nutrient Goal Standard, adjust the nutrient goals to meet the needs of your patient cohort. For example: the average weight is 100kg rather than 76kg, or predominantly older people or maternity patients, use the Nutrient Goal Standard to guide adjustment.

Decide the serve sizes to apply

Ensure you are not over or under feeding your patient cohort.

Decide your menu cycle and structure

Use all the information above to inform:

  • Menu length
  • Number of mid-meals and how they are presented
  • Separated or integrated vegetarian menu
  • Types of foods that will be popular
Incorporate the choice requirements

Check your menu to ensure:

  • Choice requirements are met
  • Repetition is minimised
  • High iron vegetarian options are available
  • Foods of appropriate bands are incorporated
Set up your default menus
Menu validation
Assess the proposed menu to confirm it meets the Standards and document the rationale where it doesn’t

Check your menu to make sure it meets the:

  • Guiding principles
  • Nutrient Goal Standard
  • Patient Choice Standard
Stakeholder engagement
Consult with stakeholders to ensure the menu meets their needs

Stakeholders provide feedback on the menu. For example:

  • Food service operations identify practical challenges
  • Clinicians confirm clinical requirements of the majority of patients
  • Consumers provide feedback that the food is culturally safe and appropriate.
Implementation
Set up your audit plan
Set up routine data collection

Include:

  • Patient experience feedback
  • Food waste
  • Number of defaults
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