Kelly Francis : Registered Dietitian | Menu DevelopmentMenu Development

Menu development

Menu development is key in adequate nutrient provision, especially when catering for the daily meal intake of a group of individuals with similar needs. For this reason, dietitians are qualified in food service management, nutritional analysis, menu development and recipe standardization. Adequate nutrient provision is an important element of meal provision and starts with healthy menu planning and recipe standardization.

With obesity and chronic disease on the rise, healthy meal provision is more important than ever. Any food service facility catering daily meals for a group of individuals, whether it is one meal or all meals, should be taking measures to ensure that every meal is a nutritional opportunity. Food is a basic human right and food service facilities have the responsibility to meet this right with food that is as nutrient dense as possible. This requires planning and nutrition knowledge.

In addition to basic nutrient needs, medical requirements also need to be met. Many people living in facilities such as old aged homes have chronic diseases which require dietary management. With appropriate planning and food preparation methods, currently served meals can easily be adjusted for improved nutrient quality and health promotion. Malnutrition is also a burden in facilities caring for the elderly and must be reduced for improved quality of life and health promotion.

Registered dietitians can also assist with food safety requirements and food labeling law compliance. Adherence to these laws is important when managing a food service facility as the risk of food borne illness is high when transporting, handling and storing food. Communicable diseases can easily be spread from food service staff to individuals receiving food at facilities if no precaution is taken to implement food safety measures.

Allergies, religious views, vegetarianism, budget constraints, texture requirements and food preferences are important factors to consider when planning a menu. A dietitian is trained to plan appropriate menus with these factors and the nutrient content of the meals in mind.

Are you opening a new food service unit or a facility that offers a meal service? Are you running a food service unit that requires a healthy make over? Make sure your menu is nutritionally adequate for optimal health promotion. Email Kelly Francis with your menu development requirements.

Menu development services:

Old aged care facilities
Child care homes
Day care facilities
After school care

menu development

Office canteens
School tuck shops
School feeding schemes

Many people seek healthy meal options when eating outside of the home. Not only are these options often difficult to find, they are usually far more expensive. People are often forced to choose the less nutritious options for financial reasons. While this compromises their health in the long run, we cannot ignore out pockets in the present. Healthy eating does not have to be expensive. While I do encourage people to cook at home more, socializing in South Africa is typically food orientated. It is in eating away from home where South Africans need more support with healthy meal provision.

The office environment often lends itself to poor food choices with a reduced intake of vegetables and an increased intake of high fat, high salt snacks or meals. Canteen meals have the ability to sabotage employees healthy eating efforts. Many people prefer a cooked meal to a lunch box from home. Healthy options need to be available at reasonable prices. For optimal employee health and performance, Canteens should ideally eliminate energy dense meals and snack foods devoid of essential nutrients.

Healthy menu development is the first step in optimal nutrient development when catering for large numbers. Variety, food diversity, texture, taste and visual appeal are also important factors which are considered by dietitians when developing a menu and standardizing recipes. Email Kelly Francis with your menu development requirements.