A planned dietary schedule designed to provide residents of long-term care facilities with balanced and nutritious meals throughout a seven-day period. It incorporates a variety of food groups, considers dietary restrictions and preferences, and is typically developed by registered dietitians in consultation with healthcare professionals. For example, it might include options for low-sodium, diabetic, or pureed diets, alongside standard meal selections.
Such carefully crafted meal plans are crucial for maintaining residents’ health and well-being. They help prevent malnutrition, manage chronic conditions, and improve overall quality of life. Historically, institutional food services often overlooked the importance of individualized nutritional needs, leading to health complications. Modern facilities recognize its significant contribution to resident care and satisfaction, dedicating resources to its planning and implementation.
