How to Develop a Patient Food Menu

Health care facilities must provide their patients with a variety of nutritionally balanced meals. Food and nutrition services and registered dietitians carefully plan meals based on patients' average age, their nutritional needs, and their state of health. Menu planning must also take into consideration budgeting, the facility's food preparation capabilities, and storage capacity. An ideal menu will be nutritionally adequate and provide an array of flavors, textures, and colors that will satisfy the patient population. After a menu is planned, it is analyzed for nutritional adequacy using a nutrient database or a food analysis program.