More than a meal: how thoughtful menus transform residential mealtimes

In residential aged care, food is more than nourishment. It’s a source of comfort, connection and pleasure for residents. Well-designed menus in services are vital.  They support residents’ health, wellbeing and quality of life. Menus that focus on nutrition, taste, variety and choice help to ensure mealtimes are enjoyable and support residents’ needs and preferences.  

Menu assessments

Many services work with dietitians to conduct regular menu assessments. They provide expert feedback and recommendations to improve dining experiences. They ensure menus are nutritious, provide variety, and adequate opportunities to consume fluids across the day. Dietitians use relevant, evidence-based and best practice guidelines to assess the menu. To evaluate and support choice, they talk to residents and kitchen staff to understand preferences and needs. Management can then expect to receive a report from the dietitian. It will outline actions to support choice, and achieve adequate quality, quantity and variety of meals. 

A focus on choice 

Thoughtfully designed menus offer residents a range of options. They consider dietary needs and preferences, including cultural and religious considerations, texture modifications, and vegetarian or pescatarian options.  

Regularly reviewing menus with residents and changing the selection of dishes can help to maintain variety and diversify residents’ nutritional intake. 

Resident involvement in menu planning 

Many services seek regular feedback from residents on meals. This helps keep meals satisfying and tailored to their preferences.  Some services hold food focus groups to run tasting events. This lets residents weigh in on menu items and even select wines to pair with lunch and dinner. 

Before finalising seasonal menus, some facilities invite residents to sample dishes and give feedback. In one instance, resident feedback on burger size led one service to adapt the menu, replacing oversized burgers with sliders, making the meal easier and more enjoyable for the residents to consume.  

Nutrition education for staff  

Involving various professionals such as allied health staff, hospitality staff, chefs and cooks, as well as food service experts to support training can provide the skills and knowledge needed to provide a holistic dining experience for all residents.  

 All staff play a critical role in creating a positive dining experience. Many services offer nutrition and hospitality training that covers:  

food safety basics when preparing food and drinks 
table setting techniques that create a welcoming environment 
serving techniques, such as when to deliver each course 
meal fortification techniques to boost the nutrient content of food and drinks 
skill building to support residents with eating difficulties or special diets

Training helps staff develop skills. They can then provide attentive, individualised care. It also ensures residents' food, nutrition, and dining needs and preferences are met. Staff trained in food safety, presentation, and communication help create a safe, enjoyable and respectful dining experience that residents look forward to each day.  

Well-designed menus and dining environments do more than provide nourishing meals. They boost health, foster social connections and provide comfort.  

Menu and Mealtime Review Program

To support improvements to food, nutrition and dining in aged care, the Commission and the Department of Health and Aged Care are collaborating to deliver a free national Menu and Mealtime Review Program for residential aged care services A limited number of aged care services will be supported with expert assessment and recommendations from independent, accredited practising dietitians. 

Expressions of interest to take part in the second round of the program are now open and close on 4 December 2024.  

Click here for more information or to express your interest in taking part. 