Developing a Multi-Textured Menu Within a Centralized Cook-Chill System

Abstract

LEARNING OUTCOME: To describe the process used in developing a multi-textured menu using a cook-chill system. The high prevalence of oral motor and swallowing disorders in the Massachusetts Department of Mental Retardation (MDMR) population creates a unique challenge for menu development, particularly within a cook-chill system. When four MDMR facilities transitioned to a centralized cook-chill system, there was a need to develop a universal four week cycle menu. Factors in menu development included: textures, cook-chill/rethermalization properties of menu items, and nutrient analysis. Given the complexities of the menu process, a multi- disciplinary team was established which included Dietitians, Occupational Therapists (OT), and Production Managers. During the six month menu development process, Production evaluated and tested various food items for plating and rethermalization ability. OT merged texture definitions from the four facilities into one universal manual, which included six distinct textures. Menu items were then reviewed for appropriateness against the texture definitions. Overall, 213 menu items were approved. Dietitians conducted a nutrient analysis of the menu, using Nutritionist IV software. Dietitians also developed a universal diet manual for use throughout the MDMR. Once menu development was complete, revisions were made as needed, utilizing feedback from quality improvement data.