• Example Menus for Care Homes


  •   
  • FileName: examplemenus.pdf [read-online]
    • Abstract: To develop a one- week example menu plan, with recipes and full nutrient ... Menus should include at least 5 portions daily of fruit and vegetables, and oily ...

Download the ebook

Final Report
Example Menus
for Care Homes
Prepared for The Food Standards Agency
Luci Daniels, August 2006
Contract Reference: NUB 246
1
Work required
To develop a one- week example menu plan, with recipes and full nutrient
analysis for older people, over 75 years, in care homes, to assist care
caterers in menu planning.
Menus to be created must include foods and dishes close to current provision,
as shown in provided menus and other information.
Menus should include at least 5 portions daily of fruit and vegetables, and oily
fish to be included at least once over the week.
Food based guidelines for menu planners should be followed.
The menu specification was set out in contract ref: NUB 246 with maximum
and minimum standards for macronutrients and micronutrients. Target
intakes were also set at 98% for total fat, saturated fat, NMES and salt and
more than 100% for the micronutrients where there is an insufficiency.
Derived nutrient values for nutrient-based standards:
Energy 1955 kcals
Total fat 76g
Saturated fat 24g
Carbohydrate 260g
NMES 57g
Fibre 18g
Protein 50g
Vitamin D 10ug
Folate 200ug
Iron 9mg
Zinc 9.5mg
Sodium 2400mg
Salt 6g
Potassium 3500mg
Magnesium 300mg
Riboflavin 1.3mg
2
Standards and Targets
Standards and targets for macro and micronutrients at each meal occasion
were calculated as per percentages in Table 1:
Table 1. Maximum / Minimum Standards for Residential Care Homes
% Total /sat fat, Macro: Micro & fibre
sugar, salt energy,
protein
Standar Target Min Target
d standard
Breakfast 20 20 20 20 -
Lunch 30 29 30 35 40
Eve meal 30 29 30 35 40
Snacks 20 20 20 * *
Total % 100 98 100 100 >100
*Snacks will provide additional micronutrients. As a minimum this should be 10%, and
there is no target since all micronutrients from snacks would represent additional
nutrients, though care should be taken not to encroach upon maximum safe levels of
intake.
Standard Target Target- b'fast Target-l/eve Target - snacks
Energy 1955 kcals 1955 391 586 391
Protein 50g 50g 10g 15g 10g
Carbohydrate 260g 260g 52g 78g 52g
NMES 57g 55.86g 11.4g 16.5g 11.4g
Total fat 76g 74.5g 15.2g 22g 15.2g
Saturated fat 24g 23.5g 4.8g 6.95g 4.8g
Fibre 18g 18g 3.6g 5.4g 3.6g
Sodium 2400mg 2352mg 480mg 696mg 480mg
Salt 6g 5.88g 1.2g 1.74g 1.2g
Potassium 3500mg >3500mg 700mg 1400mg -
Magnesium 300mg >300mg 60mg 120mg -
Iron 9mg >9mg 1.8mg 3.6mg -
Zinc 9.5mg >9.5mg 1.9mg 3.8mg -
Vitamin D 10ug >10ug 2ug 4ug -
Folate 200ug >200ug 40ug 80ug -
Riboflavin 1.3mg >1.3mg 0.26mg 0.52mg -
* The micronutrient guidance at snack meals has been set at 10% of the minimum standard.
The above target values have been used for the guidance values in the
attached reports - nutrition chart - menu & nutrition-planning summary.
3
Reports
Reports attached:
1. Example Menu - one-week example menu for Care Homes, adults over 75
2. Nutrition Chart – Nutrition Plan – average daily nutrient intake over the
one- week example menu for all food and drink provision, as bar chart
showing average percentage daily intake compared to the target
3. Nutrition Planning Summary – average nutrient intake over the one-week
example menu for all food and drink provision, shown as average daily
nutrient intake compared to the target with variance expressed as the actual
amount of each nutrient compared to the target and as % of the target.
4. Nutrition Chart – Nutrition Plan – average nutrient intake over the one-
week example menu for each meal occasion - breakfast, lunch, evening meal
and snacks, as bar chart showing percentage intake compared to the target.
5. Nutrition Planning Summary - average nutrient intake over the one-week
example menu for each meal occasion - breakfast, lunch, evening meal and
snacks, shown as nutrient intake per meal occasion compared to the target
with variance expressed as the actual amount of each nutrient compared to
the target and as % of the target.
The above reports will be provided in hard copy and electronically.
In addition a recipe book with full analysis will be provided in hard copy and
electronically.
A full breakdown of the each day’s menu will be provided electronically
[nutrition pdf]. The daily menu breakdown lists all food and drink provision
and the nutritional analysis compared to the target. These reports are
labelled ‘menu nutrition guideline’.
The product number listed next to the food description refers to the recipe
number in the recipe book. Most items are expressed as portion [ptn] size.
The ‘make’ refers to the proportion uptake of each item available per meal
occasion, expressed as a percentage of total provision for that meal,
For example - a 50% make assumes uptake of that item by 50% of the care
home residents.
4
Results and Targets
The week example menu analysis met all the set standards and targets, with
the exception of Vitamin D [see recommendations later in report].
A standard of 100% was set for total fat, saturated fat, NMES and salt with a
target of 98% provision. Micronutrient target was set at more than 100% of
the standard. These targets were met over the 7day menu cycle for all macro
and micronutrients – see attached Report 2 and Report 4.
Fruit and Vegetables
The menu contains over 5 portions of fruit and vegetables per day, averaged
out over the week.
Breakfast - one serving of fruit is included at breakfast daily for 100%
make/uptake.
Lunch - one serving of vegetables or salad is included daily, 100g per serving
of vegetables with 2 different vegetables available 6 days out of 7. One day
the lunch vegetable is a mixed salad. Fresh fruit is also included every day at
lunch, 25% make, together with another fruit containing dessert – 75% make,
6 days out of 7.
The weekly lunch nutrition charts show less than 2 portions of fruit/vegetables
at lunch. This is because 1 lunch dessert is not fruit based and the software
does not count portions over 100g as more than 1 portion. Over 160g
fruit/vegetables is available daily for 100% residents on 6 days out of 7
Afternoon Tea – fruit provided daily for a 50% make, ie 50% of the residents.
This is equivalent to ½ portion per resident per afternoon tea.
Evening Meal – a vegetable based soup is available every evening,
containing over 80g raw vegetables. In addition a side salad is provided for
50% make. Fruit is available every evening meal as either fresh, fresh fruit
salad, canned or stewed fruit with a make of 100%.
Oily Fish
Salmon is available as the main item for one lunch, 60% make/uptake.
In addition canned sardines are available one evening, 50% make, and
canned salmon sandwiches twice a week, 25% make.
5
Methodology & Portion Sizes
The example menu has been analysed using Saffron Nutrition nutritional
analysis software.
The Saffron database is based on McCance and Widdowson food
composition values.
Variation to Nutrient Analysis in McCance and Widdowson
The nutritional analysis for some of the food items used has been adapted to
meet Target Nutrition Specification values as set out by the FSA for
manufactured foods used in school meals. Where this variation has been
used the recipe methodology notes TNS modification.
A list of some TNS adapted food items is included at the end of this report.
The actual nutritional analysis of some foods is very different from McCance
and Widdowson values. More representative values have been used for
these foods, including bread, prawns and some sauces. Values from
supermarket products were used when a TNS was not available.
A list of nutrient adapted foods and used values is included at the end of this
report.
Bread types that are currently available do not yet meet TNS sodium values.
Values in McCance and Widdowson were reduced to a level found in easily
available breads, but not quite to TNS levels. This was felt to be realistic due
to the high use of bread in these menus.
Portion sizes were derived using guidance from a variety of resources:
FSA Food Portion Sizes publication
From sample menus/recipes used in elderly mental health unit
Sample portion sizes used by local authority for meals on wheels
provision
Food Choices - include foods suitable for 75 + age group, with many familiar
items. Each meal occasion contains choices, with consideration being given
to providing some softer easy to eat options as it is assumed that some of the
6
residents may have feeding or chewing difficulties. Only offering harder to eat
choices could affect overall food and nutrient intake.
Drinks
A hot drink is available at each meal occasion, 7 times daily - early morning,
breakfast, midmorning, lunch, afternoon tea, evening meal and night-time
snack.
It is assumed other drinks, including water and low sugar squash will be made
available at meals and at other times during the day as required.
Tea – 175g black tea infusion and 25g semi-skimmed milk
Coffee – 2g instant coffee, made up to 175 ml with water and 25g semi-
skimmed milk
Breakfast
Tea – 70% make/uptake
Coffee – 30% make/uptake
& have also included early morning cup of tea or coffee in breakfast
calculations:
Tea – 70% make/uptake
Coffee – 30% make/uptake
Cereals – provided for 100% of residents [100% make/uptake]
40% make = porridge, 30% make = weetabix, 30% make = cornflakes
Porridge = 40g oatmeal, 100g semi-skimmed milk, 5g sugar
Weetabix = 30g weetabix [1½ biscuits], 150g semi-skimmed milk
Cornflakes = 25g cornflakes, 125g semi-skimmed milk
Bread – make/uptake = 60% wholemeal toast and 40% white toast.
Allocated 1 slice of toast per person – from a large loaf, medium sliced
Spread – 50% spreadable butter and 50% olive oil based 60% fat spread
5g [ 1 tsp] butter or spread per slice toast
Cooked breakfast for 50% make - 4 times per week
7
Marmalade – have included 5g [1 tsp] per slice toast on days when no cooked
breakfast for 100% make, and for 50% on days when cooked breakfast is
available.
All breakfast menus contain 1 portion fruit. In addition cooked tomatoes and
mushrooms are available on 2 days.
Breakfast Issues – could not include 1 glass fruit juice daily at breakfast as ‘1
fruit portion’ within NMES guidelines.
1 glass Fresh Orange Juice = 150g = 13.2g NMES.
Breakfast NMES standard is 11.4g NMES
Being realistic fruit juice will be served at care homes for breakfast so it has
been included twice per week. The slightly high value for NMES at breakfast
compared to the standard can be explained by the inclusion of juice.
Lunch
Main menu item, listed first on example menu, has a make/uptake calculated
as 60%
The second menu item has a make/uptake of 35% second menu
Vegetarian dish has a make/uptake of 5%.
Average portion sizes = 170g roast potato – 2 medium sized
120g mashed potato – 2 scoops
150g boiled potato
125g oven-chips
150g cooked rice
150g cooked pasta
Where roast potato or chips are served have also included mashed potatoes
– allowing 50% make/uptake of each item.
Every lunch includes 100g vegetables or 80g salad.
6 of the lunch menus have 2 different vegetables – assumed 50%
make/uptake of each is served
8
1 lunch menu is served with salad [spaghetti bolognaise, tuna pasta bake and
vegetarian lasagne]
Extra vegetables are also included in many of the main dishes.
Gravy has been made using a combination of gravy granules and cornflour to
reduce salt intake.
For dessert – 75% make/uptake for main dessert item and 25% make/uptake
for fresh fruit
6 out of 7 of the main dessert items include fruit, usually = 1 fruit portion
Have included 75% tea make/uptake and 25% coffee make/uptake with lunch.
Evening Meal
Have used typical ‘lighter meal’ menu items
Many care settings have reduced catering staff in the evening; so have
included easier to prepare items than at lunch.
Each evening meal includes a soup – 200g per serving with ½ wholemeal
bread roll – 90% make/uptake. The soups are homemade and contain approx
80g vegetables per portion Soup and 1 stock cube, 7g, per 10 portions soup.
50% ‘main or cooked item’ make/uptake
50% sandwich make/uptake. Each evening meal contains 2 sandwich
varieties – 25% make each.
Bread – sandwiches – 60% wholemeal, 40% white - 2 slices bread per
sandwich, large loaf, medium sliced with spread – 50% spreadable butter and
50% olive oil based 60% fat spread – 5g per sandwich, often with added lower
fat mayonnaise TNS
Salad – 50% make/uptake
Desserts - combination cold dessert, fresh fruit salad, canned fruit, natural
yoghurt, low sugar fruit yoghurt and TNS ice cream
Fruit make/uptake is 100%
Included tea 75% make and coffee 25% make
9
Evening Meal Issues
Can not use any dried soup or canned soup product as these products
contain too much sodium.
For ‘hot dish’ and sandwiches many of the traditional items [ham, sausages,
cheese] are high in salt. These foods have been included, with other lower
salt alternatives. The sodium standard of 30% has been slightly exceeded at
the evening meal. This is compensated for by a lower sodium intake at other
meal/snack occasions.
Snacks
For mid-morning, afternoon tea and bedtime have allowed 1 drink per person
per snack occasion made up as follow:
Mid morning and afternoon tea have assumed uptake:
75% tea make/uptake
25% coffee make/uptake
At bedtime have assumed uptake:
20% tea
20% coffee
20% hot chocolate
20 %malted milk drink
20 % ovaltine
this equals 300 drinks over the 3 meals
In addition have assumed uptake of biscuits, cake, small sandwich and fruit
as follows:
150 % biscuits = 3 semi-sweet biscuits/person/day
60% afternoon cake/pastry/scone
40% afternoon or night-time sandwich – 1 slice bread with low fat soft cheese
or jam
50% fruit as snack, possibly with afternoon tea
Other Issues
Vitamin D – it is recommended that each resident receive a Vitamin D
supplement.
10
Variation to Nutrient Analysis in McCance and Widdowson
The following changes were made to McCance and Widdowson nutrient
values to take account on updated product formulation.
Products adapted to meet TNS values are also listed:
Peeled prawns – 570mg sodium/100g
Tomato based pasta sauce – 260mg sodium/100g
As TNS bread is not widely available the following bread values were used:
Bread, wholemeal – 360mg sodium/100g
Bread, white – 380mg sodium /100g
Breadrolls, wholemeal – 440mg sodium/100g
TNS adapted
Curry sauce
Tomato sauce
Baked beans
Tomato ketchup
Fish Pie
Beef grillsteak
Mayonnaise
Cauliflower cheese
Vegetable chilli
Ice-Cream
Vegetable Pakora
Vegetable Lasagne
Vegetable Flan
Sausages – used TNS values for sodium with McW grilled low fat sausage –
40g portion size
Please contact Luci Daniels for any additional information.
11
21-Sep-2006
Prepared by Luci Daniels using Saffron Nutrition 19:49
Nutrition Planning Summary Admin
Nutrition Plan: SM001 SNACK MEAL AVERAGE
Menu Description Energy (kc (kcal) Protein (g) Carbohydra (g) NME Sugar (g) Fat (g) Satd FA /1 (g)
SM001 SNACK MEAL MONDAY 375.3 11.2 56.5 12.9 13.5 (4.6)
SM002 SNACK MEAL TUESDAY 314.4 9.3 55.4 13 7.9 3.1
SM003 SNACK MEAL WEDNESDAY 357.7 10.5 55.8 13.9 12.2 (4.6)
SM004 SNACK MEAL THURSDAY 333 10.1 53.6 13.3 10.4 4.7
SM005 SNACK MEAL FRIDAY 316.2 9.8 46 10.7 11.9 (6.2)
SM006 SNACK MEAL SATURDAY 350.7 10.8 53 15.1 12.4 5.4
SM007 SNACK MEAL SUNDAY 312.4 9.8 53.3 16.1 8.5 (2.9)
Menu Description NSP (g) Sodium (mg) Salt (g) Potassium (mg) Magnesium (mg) Iron (mg)
SM001 SNACK MEAL MONDAY (2.8) (546.9) (1.3) (598.9) (65.4) (2.6)
SM002 SNACK MEAL TUESDAY (3.3) (315.5) (0.7) (606.6) (66.2) (2.7)
SM003 SNACK MEAL WEDNESDAY >1.5 (334.8) (0.7) (588.5) (63.9) (2.7)
SM004 SNACK MEAL THURSDAY (2.4) (358.4) (0.7) (604.5) (64.5) (2.9)
SM005 SNACK MEAL FRIDAY >2.3 (281.9) (0.6) (558.2) (61.1) (2.5)
SM006 SNACK MEAL SATURDAY (2.6) (308.4) (0.6) (581.2) (65) (2.6)
SM007 SNACK MEAL SUNDAY >2.8 (325.9) (0.7) (592.3) (61) (2.5)
Menu Description Zinc (mg) Vitamin D (µg) Folate (µg) Riboflavin (mg) FruitVeg (Ptn) OilyFish (Ptn)
SM001 SNACK MEAL MONDAY (1.4) >0.6 (65.6) (0.5) 0.5 0
SM002 SNACK MEAL TUESDAY (1.3) >0.2 (50.1) (0.5) 0.5 0
SM003 SNACK MEAL WEDNESDAY (1.4) >0.2 (51.4) (0.5) 0.5 0
SM004 SNACK MEAL THURSDAY (1.3) >0.2 (46.3) (0.5) 0.5 0
SM005 SNACK MEAL FRIDAY (1.4) (0.2) (47.6) (0.5) 0.5 0
SM006 SNACK MEAL SATURDAY (1.3) >0.2 (65.6) (0.5) 0.5 0
PlanSummary: Nutrition Planning Summary Page 1 of 3
21-Sep-2006
Prepared by Luci Daniels using Saffron Nutrition 19:49
Nutrition Planning Summary Admin
SM007 SNACK MEAL SUNDAY (1.3) >0.3 (48.2) (0.5) 0.5 0
Menu Description Potato (Ptn)
SM001 SNACK MEAL MONDAY 0 0 0 0 0 0
SM002 SNACK MEAL TUESDAY 0 0 0 0 0 0
SM003 SNACK MEAL WEDNESDAY 0 0 0 0 0 0
SM004 SNACK MEAL THURSDAY 0 0 0 0 0 0
SM005 SNACK MEAL FRIDAY 0 0 0 0 0 0
SM006 SNACK MEAL SATURDAY 0 0 0 0 0 0
SM007 SNACK MEAL SUNDAY 0 0 0 0 0 0
Menu Cost Per Head:
Menu Description Cost Per Head
SM001 SNACK MEAL MONDAY 0.00
SM002 SNACK MEAL TUESDAY 0.00
SM003 SNACK MEAL WEDNESDAY 0.00
SM004 SNACK MEAL THURSDAY 0.00
SM005 SNACK MEAL FRIDAY 0.00
SM006 SNACK MEAL SATURDAY 0.00
SM007 SNACK MEAL SUNDAY 0.00
Plan Average: 0.00
PlanSummary: Nutrition Planning Summary Page 2 of 3
21-Sep-2006
Prepared by Luci Daniels using Saffron Nutrition 19:49
Nutrition Planning Summary Admin
Nutritional Guideline Type: SN002 SNACK TARGET OVER 75 As a % GUIDANCE
Nutrient Type Measure Value Target Guideline Variance Variance % Status
Energy (kcal) kcal 337.1 391.00 Target 53.9 13.8 û
Protein g 10.2 10.00 Minimum 0.2 2.0 ü
Carbohydrate g 53.4 52.00 Minimum 1.4 2.7 ü
Non Milk Extrinsic Sugar g 13.6 11.40 Maximum 2.2 19.3 û
Fat g 11 15.20 Maximum 4.2 27.6 ü
Of which is saturated g (4.5) 4.80 Maximum 0.3 6.3 ü
NSP (Fibre) g (2.5) 3.60 Minimum 1.1 30.6 û
Sodium mg (353.1) 480.00 Maximum 126.9 26.4 ü
Salt g (0.7) 1.20 Maximum 0.5 41.7 ü
Potassium mg (590) 350.00 Minimum 240.0 68.6 ü
Magnesium mg (63.9) 30.00 Minimum 33.9 113.0 ü
Iron mg (2.6) 0.90 Minimum 1.7 188.9 ü
Zinc mg (1.3) 0.95 Minimum 0.4 36.8 ü
Vitamin D µg (0.3) 1.00 Minimum 0.7 70.0 û
Folate µg (53.6) 20.00 Minimum 33.6 168.0 ü
Riboflavin mg (0.5) 0.13 Minimum 0.4 ü
Fruit and Vegetables Portion 0.5 1.00 Minimum 0.5 50.0 û
Oily Fish Portion 0 1.00 Minimum 1.0 100.0 û
Deep Fried Products Portion 0 2.00 Maximum 2.0 100.0 ü
PlanSummary: Nutrition Planning Summary Page 3 of 3
21-Sep-2006
Prepared by Luci Daniels using Saffron Nutrition 16:22
Nutrition Planning Summary Admin
Nutrition Plan: LM01 LUNCH MEAL AVERAGE
Menu Description Energy (kc (kcal) Protein (g) Carbohydra (g) NME Sugar (g) Fat (g) Satd FA /1 (g)
LM001 LUNCH MEAL MONDAY 540 30.6 72.4 8.5 15.9 >6.3
LM002 LUNCH MEAL TUESDAY >660.3 29.9 >79.3 >15.6 27.1 >8.9
LM003 LUNCH MEAL WEDNESDAY 700.2 33.4 80.7 18.6 30.5 >7.5
LM004 LUNCH MEAL THURSDAY >565.7 33.1 >73.1 >13.1 18 >7.9
LM005 LUNCH MEAL FRIDAY 681.6 34.1 84.8 17.1 24.8 >6.6
LM006 LUNCH MEAL SATURDAY 593.9 32.6 80.3 17.2 14.4 >5.1
LM007 LUNCH MEAL SUNDAY 617.4 34.9 74.8 20.3 (22.1) >7.6
Menu Description NSP (g) Sodium (mg) Salt (g) Potassium (mg) Magnesium (mg) Iron (mg)
LM001 LUNCH MEAL MONDAY (7.5) 525.8 1.3 1557.5 105.9 3.1
LM002 LUNCH MEAL TUESDAY >5.7 604.3 1.5 1020.5 (90.8) (3.9)
LM003 LUNCH MEAL WEDNESDAY (7) (425.9) (1.1) >1562.6 (94.3) (2.7)
LM004 LUNCH MEAL THURSDAY >5.9 (548.2) (1.3) 1562.3 93.8 4.1
LM005 LUNCH MEAL FRIDAY >7.3 1145.7 2.9 1412.9 102 3
LM006 LUNCH MEAL SATURDAY >0.4 617.7 1.5 1039 90.4 3.3
LM007 LUNCH MEAL SUNDAY 7 506.5 1.3 1530.4 89.3 3.4
Menu Description Zinc (mg) Vitamin D (µg) Folate (µg) Riboflavin (mg) FruitVeg (Ptn) OilyFish (Ptn)
LM001 LUNCH MEAL MONDAY 4.2 0.3 (103.3) (0.6) 2 0
LM002 LUNCH MEAL TUESDAY (4.4) (1.8) >64.3 0.5 2 0
LM003 LUNCH MEAL WEDNESDAY (2.4) (6.3) >129.9 >0.6 2 1
LM004 LUNCH MEAL THURSDAY 5.2 0.4 >127.5 >0.5 2 0
LM005 LUNCH MEAL FRIDAY 2.9 0.3 112.7 0.6 2 0
LM006 LUNCH MEAL SATURDAY 4.2 >0.1 >72.9 0.6 1.25 0
PlanSummary: Nutrition Planning Summary Page 1 of 3
21-Sep-2006
Prepared by Luci Daniels using Saffron Nutrition 16:22
Nutrition Planning Summary Admin
LM007 LUNCH MEAL SUNDAY 4.7 0.8 (106) >0.6 2 0
Menu Description Potato (Ptn)
LM001 LUNCH MEAL MONDAY 0 0 0 0 0 0
LM002 LUNCH MEAL TUESDAY 0 0 0 0 0 0
LM003 LUNCH MEAL WEDNESDAY 0 0 0 0 0 0
LM004 LUNCH MEAL THURSDAY 0 0 0 0 0 0
LM005 LUNCH MEAL FRIDAY 0 0 0 0 0 0
LM006 LUNCH MEAL SATURDAY 0 0 0 0 0 0
LM007 LUNCH MEAL SUNDAY 0 0 0 0 0 0
Menu Cost Per Head:
Menu Description Cost Per Head
LM001 LUNCH MEAL MONDAY 0.00
LM002 LUNCH MEAL TUESDAY 0.00
LM003 LUNCH MEAL WEDNESDAY 0.00
LM004 LUNCH MEAL THURSDAY 0.00
LM005 LUNCH MEAL FRIDAY 0.00
LM006 LUNCH MEAL SATURDAY 0.00
LM007 LUNCH MEAL SUNDAY 0.00
Plan Average: 0.00
PlanSummary: Nutrition Planning Summary Page 2 of 3
21-Sep-2006
Prepared by Luci Daniels using Saffron Nutrition 16:22
Nutrition Planning Summary Admin
Nutritional Guideline Type: LM002 LUNCH TARGET OVER 75 As a % GUIDANCE
Nutrient Type Measure Value Target Guideline Variance Variance % Status
Energy (kcal) kcal > 622.7 586.00 Minimum 36.7 6.3 ü
Protein g 32.6 15.00 Minimum 17.6 117.3 ü
Carbohydrate g > 77.9 78.00 Minimum 0.1 0.1 û
Non Milk Extrinsic Sugar g > 15.7 16.50 Maximum 0.8 4.8 ü
Fat g (21.8) 22.00 Maximum 0.2 0.9 ü
Of which is saturated g > 7.1 6.95 Maximum 0.2 2.2 û
NSP (Fibre) g (5.8) 5.40 Minimum 0.4 7.4 ü
Sodium mg (624.9) 696.00 Maximum 71.1 10.2 ü
Salt g (1.5) 1.74 Maximum 0.2 13.8 ü
Potassium mg > 1383.6 1,400.00 Minimum 16.4 1.2 û
Magnesium mg (95.2) 120.00 Minimum 24.8 20.7 û
Iron mg (3.3) 3.60 Minimum 0.3 8.3 û
Zinc mg (4) 3.80 Minimum 0.2 5.3 ü
Vitamin D µg (1.4) 4.00 Minimum 2.6 65.0 û
Folate µg (102.4) 80.00 Minimum 22.4 28.0 ü
Riboflavin mg (0.6) 0.52 Minimum 0.1 15.4 ü
Fruit and Vegetables Portion 1.89 2.00 Minimum 0.1 5.5 û
Oily Fish Portion 1 1.00 Minimum 0.0 0.0 ü
Deep Fried Products Portion 0 2.00 Maximum 2.0 100.0 ü
PlanSummary: Nutrition Planning Summary Page 3 of 3
21-Sep-2006
Prepared by Luci Daniels using Saffron Nutrition 19:52
Nutrition Planning Summary Admin
Nutrition Plan: EM01 EVENING MEAL AVERAGE
Menu Description Energy (kc (kcal) Protein (g) Carbohydra (g) NME Sugar (g) Fat (g) Satd FA /1 (g)
EM001 EVENING MEAL MONDAY 609.6 24.1 79 16.1 17.8 >7.2
EM002 EVENING MEAL TUESDAY 571.4 27.4 94.8 >15.1 11.9 (2.9)
EM003 EVENING MEAL WEDNESDAY 535.6 25.6 77.3 10.6 16.1 >5.4
EM004 EVENING MEAL THURSDAY 657.5 27.6 74.7 17.6 27.3 >8.7
EM005 EVENING MEAL FRIDAY 553.6 26.9 83 7.1 14.9 (5.1)
EM006 EVENING MEAL SATURDAY 705.7 29.7 102.1 20.9 22.8 >9.4
EM007 EVENING MEAL SUNDAY 586.2 22.8 86.4 14.3 18.9 >7.4
Menu Description NSP (g) Sodium (mg) Salt (g) Potassium (mg) Magnesium (mg) Iron (mg)
EM001 EVENING MEAL MONDAY >10.5 >842 >2 (1077.4) (118) (3.9)
EM002 EVENING MEAL TUESDAY >10.7 (753) (1.8) (1853.3) (129.5) (4.4)
EM003 EVENING MEAL WEDNESDAY (8) (729.7) (1.8) (1190.1) (99.5) (3.9)
EM004 EVENING MEAL THURSDAY 8.7 (764.4) (1.9) (1303.8) (132.9) (5.3)
EM005 EVENING MEAL FRIDAY >10 >861.5 >2.1 (1330.1) (131.6) (4.2)
EM006 EVENING MEAL SATURDAY >11 (927.9) (2.3) (1621.2) (117.5) (4.1)
EM007 EVENING MEAL SUNDAY 10.6 (717.4) (1.8) (1125.6) (117.7) (4.6)
Menu Description Zinc (mg) Vitamin D (µg) Folate (µg) Riboflavin (mg) FruitVeg (Ptn) OilyFish (Ptn)
EM001 EVENING MEAL MONDAY (2.7) >1.5 >97.5 (0.6) 2.4 1
EM002 EVENING MEAL TUESDAY (3) >0.3 >145.8 (0.6) 2.9 0
EM003 EVENING MEAL WEDNESDAY (3.2) >0.4 (78) (0.4) 2.4 0
EM004 EVENING MEAL THURSDAY (4.1) >3.6 >99 (0.8) 2.4 1
EM005 EVENING MEAL FRIDAY (3.8) >1 >134.4 (0.6) 2.4 1
EM006 EVENING MEAL SATURDAY (3.3) >0.6 (143.3) (0.4) 2.4 0
PlanSummary: Nutrition Planning Summary Page 1 of 3
21-Sep-2006
Prepared by Luci Daniels using Saffron Nutrition 19:52
Nutrition Planning Summary Admin
EM007 EVENING MEAL SUNDAY (3.4) >0.3 (105.6) (0.3) 2.1 0
Menu Description Potato (Ptn)
EM001 EVENING MEAL MONDAY 0 0 0 0 0 0
EM002 EVENING MEAL TUESDAY 0 0 0 0 0 0
EM003 EVENING MEAL WEDNESDAY 0 0 0 0 0 0
EM004 EVENING MEAL THURSDAY 0 0 0 0 0 0
EM005 EVENING MEAL FRIDAY 0 0 0 0 0 0
EM006 EVENING MEAL SATURDAY 0 0 0 0 0 0
EM007 EVENING MEAL SUNDAY 0 0 0 0 0 0
Menu Cost Per Head:
Menu Description Cost Per Head
EM001 EVENING MEAL MONDAY 0.00
EM002 EVENING MEAL TUESDAY 0.00
EM003 EVENING MEAL WEDNESDAY 0.00
EM004 EVENING MEAL THURSDAY 0.00
EM005 EVENING MEAL FRIDAY 0.00
EM006 EVENING MEAL SATURDAY 0.00
EM007 EVENING MEAL SUNDAY 0.00
Plan Average: 0.00
PlanSummary: Nutrition Planning Summary Page 2 of 3
21-Sep-2006
Prepared by Luci Daniels using Saffron Nutrition 19:52
Nutrition Planning Summary Admin
Nutritional Guideline Type: EM002 EVENING MEAL TARGET OVER 75 As a % GUIDANCE
Nutrient Type Measure Value Target Guideline Variance Variance % Status
Energy (kcal) kcal 602.8 586.00 Minimum 16.8 2.9 ü
Protein g 26.3 15.00 Minimum 11.3 75.3 ü
Carbohydrate g 85.3 78.00 Minimum 7.3 9.4 ü
Non Milk Extrinsic Sugar g > 14.5 16.50 Maximum 2.0 12.1 ü
Fat g 18.5 22.00 Maximum 3.5 15.9 ü
Of which is saturated g (6.6) 6.95 Maximum 0.3 5.0 ü
NSP (Fibre) g (9.9) 5.40 Minimum 4.5 83.3 ü
Sodium mg (799.4) 696.00 Maximum 103.4 14.9 û
Salt g (2) 1.74 Maximum 0.3 14.9 û
Potassium


Use: 0.0296