Example Best Practice Menu
Creating a menu that is both delicious and nutritionally balanced can be challenging. Kitchen teams must balance resident preferences, nutritional requirements, staffing, workflow and food budgets, all while delivering enjoyable meals every day.
This module introduces the Maggie Beer Foundation's Best Practice Example Menu for residential aged care. Developed in partnership with Nutrition Professionals Australia, it provides a practical example of what best practice can look like when flavour, nutrition and kitchen workflow are considered together.
You'll be guided through the menu, recipes and prep lists, learning how the resources work together and how they can be adapted to suit your own home, residents and kitchen.
Whether you're developing a new menu or looking for ideas to improve your current one, these resources are designed to inspire practical change and support continuous improvement.
This module introduces the Maggie Beer Foundation's Best Practice Example Menu for residential aged care. Developed in partnership with Nutrition Professionals Australia, it provides a practical example of what best practice can look like when flavour, nutrition and kitchen workflow are considered together.
You'll be guided through the menu, recipes and prep lists, learning how the resources work together and how they can be adapted to suit your own home, residents and kitchen.
Whether you're developing a new menu or looking for ideas to improve your current one, these resources are designed to inspire practical change and support continuous improvement.
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Featuring:
- Maggie Beer Foundation: Mark McNamara, Foundation Chef
- Nutrition Professionals Australia: Sally Moloney, Accredited Practising Dietitian
About this project:
The Best Practice Example Menu has been developed through a collaboration between the Maggie Beer Foundation and Nutrition Professionals Australia.
Recipes were developed specifically for aged care by Foundation chefs, tested in a commercial kitchen, reviewed by Maggie Beer, nutritionally analysed by Accredited Practising Dietitians, and assessed against the Nutrition Professionals Australia Menu Appraisal tool. Texture modified guidance was also developed and many recipes have been trialled in aged care homes across Australia.
The result is a practical menu that demonstrates how flavour, nutrition and efficient kitchen workflow can work together to support excellent food and dining experiences.
Who should complete this webinar?
This webinar is designed for anyone involved in planning, preparing or managing food services in residential aged care, including:
Recipes were developed specifically for aged care by Foundation chefs, tested in a commercial kitchen, reviewed by Maggie Beer, nutritionally analysed by Accredited Practising Dietitians, and assessed against the Nutrition Professionals Australia Menu Appraisal tool. Texture modified guidance was also developed and many recipes have been trialled in aged care homes across Australia.
The result is a practical menu that demonstrates how flavour, nutrition and efficient kitchen workflow can work together to support excellent food and dining experiences.
Who should complete this webinar?
This webinar is designed for anyone involved in planning, preparing or managing food services in residential aged care, including:
- Head Chefs and cooks
- Catering Managers
- Hospitality Managers
- Operations Managers
- National Hospitality Managers
- Dietitians supporting aged care
- Quality and Clinical Leaders involved in menu review.
Learning Outcomes
By the end of this module, you will be able to:
- Explain the purpose and design principles behind the Best Practice Example Menu
- Navigate the menu, recipes and prep lists
- Understand how the menu supports flavour, nutrition and efficient kitchen workflow
- Identify the key nutritional features built into the menu, including fortification, variety and texture modified guidance
- Adapt the menu to suit your own residents, staffing model and kitchen while maintaining nutritional quality
- Recognise when changes to the menu or recipes may require dietitian review.
Resources included
After completing this webinar, you'll have access to:
- Best Practice Example Menu
- Standard recipes with texture modified guidance
- Daily prep lists
- Other supporting resources
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