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Menu planning in the Nutrition Program for the Elderly. Modified Nutrient Standard Menu method.

J M Harper, G R Jansen, C T Shigetomi

    Journal of the American Dietetic Association
    |June 1, 1976
    PubMed
    Summary
    This summary is machine-generated.

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    A new nutrient standard menu (NSM) planning method simplifies meal planning for older adults, ensuring adequate nutrition and controlled fat intake. This method proved effective for users with minimal training, enhancing dietary planning accessibility.

    Area of Science:

    • Gerontology
    • Nutritional Science
    • Foodservice Management

    Background:

    • Older adults have specific nutritional needs, often requiring tailored dietary plans.
    • Existing menu planning methods can be complex, requiring specialized training.
    • The Administration on Aging (AoA) sought a user-friendly method for nutritional menu planning.

    Purpose of the Study:

    • To develop and evaluate a Nutrient Standard Menu (NSM) planning method.
    • To simplify menu planning for individuals without formal dietetics training.
    • To ensure menus meet one-third of Recommended Dietary Allowances for older adults while limiting fat intake.

    Main Methods:

    • Developed a NSM planning method using a manual of over 1,000 menu items with pre-calculated nutrient values.

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  • Evaluated the method with ten AoA site managers, assessing their ability to plan and monitor menus.
  • Utilized nutrient units one-tenth of the meal standard for simplified calculations.

    • Main Results:

    • Eighty-four percent of evaluators successfully planned menus after a brief introduction.
    • Younger evaluators with more education and prior foodservice experience demonstrated higher accuracy.
    • Seventy-five percent satisfactorily monitored menus, with most confident they could improve with more time.

    Conclusions:

    • The NSM planning method is workable and applicable for individuals without extensive nutrition training.
    • Menu planning skills improved with education level and prior experience.
    • Menu monitoring presented more challenges but was achievable with adequate time and training.