Formal Report Proposal – Revised

To: Dr. Erika Paterson

From: Dylan Flach

Date: Wednesday March 2nd 2022

Subject: Proposal for a Feasibility Analysis of the Implementation of a Diversified Menu at Lynn Valley Care Centre

 

Introduction

As might be expected, the primary focus when developing menus at Long-Term Care (LTC) facilities is the overall nutrient profile of the meals. Registered Dietitians are employed in LTC for the purpose of ensuring that clients receive individualized nutrient-dense diets that contribute to their overall health and well-being. However, the Nutrition Care Plans that are designed for the clients often fail to consider their unique dietary preferences. With LTC facilities often serving hundreds of clients at a time, it can be difficult to design Nutrition Care Plans that accommodate the preferences of each client.

In order to achieve the utmost quality of life for clients in LTC, it is crucial that they have the opportunity to enjoy their meals. Food is not only just a means of sustenance, rather it is a medium to understand one’s culture, appreciate the local agricultural environment, and immerse oneself in the social community. As such, LTC facilities seek amendments to their current menu design in order to see improved mental and physical health of clientele. An inability to adjust LTC menus to accommodate food preferences may cause adverse consequences for food security (Sewenet & Schwarcz, 2021), as these preferences limit the consumption of specific food items that are included in the menu for key nutrients. Food security can be defined as the state “when all people, at all times, have physical and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life” (FAO, 2006). It is also recommended to include culturally diverse and locally sourced ingredients to revitalize the menu. This would allow clients to continue to have new and fresh experiences of food throughout their time in LTC.

Audience Description

Managerial Staff at Lynn Valley Care Centre (1070 Lynn Valley Rd, North Vancouver, BC, V7J 1Z8, Canada).

Statement of Problem 

Menus in LTC facilities, such as Lynn Valley Care Centre, place too much emphasis on the nutritional quality of meals, neglecting to take into account the preferences of clientele. This results in a diminished interest in, and reduced enjoyment of, meals and dining time. In turn, there may be a greater likelihood of food insecurity in the case of clientele being frequently presented with meals that they dislike. Further, the menu at Lynn Valley Care Centre is limited in its inclusion of culturally appropriate and seasonal foods.

 

Proposed Solution

One possible solution to the problem of the menu at Lynn Valley Care Centre not taking into account client preferences is reformatting the design of the menu. This would involve the inclusion of a meal preference survey as a component of the intake process of each client. Subsequently, the menu would be updated as per each client’s preferences, in order to increase the food security and quality of life of the clientele. In addition to the inclusion of individual food preferences, the menu is in need of revitalization with culturally diverse and locally sourced food items.

 

Scope

To assess the feasibility of implementing a revised menu at Lynn Valley Care Centre that takes into account client preferences, cultural diversity, and locally sourced ingredients, I plan to pursue five areas of inquiry:

1. To what extent are individual preferences, cultural diversity, and local ingredients included in the current menu design?
2. How satisfied are clients with the current menu design?
3. How can food preferences be efficiently and comprehensively assessed?
4. How can locally sourced ingredients be included without significant increases in food costs?
5. Are there any other ways that food security and meal satisfaction can be increased as a means of improving client quality of life?

 

Methods

My primary data sources will include interviews with the clients, Registered Dietitian, Dietary Aide staff, and food service management of Lynn Valley Care Centre. Secondary sources will include online databases in order to deepen my understanding and knowledge of culturally appropriate meals, and to discover companies that specialize in distribution of locally sourced ingredients.

 

My Qualifications

Being that I am a student at the University of British Columbia in the fourth year of a Bachelor of Science in Food, Nutrition, and Health, and have career aspirations to become a Registered Dietitian, I have insight into issues of food security, nutrient composition, and dietary advice. Further, as a current employee of Lynn Valley Care Centre I have the opportunity for a comprehensive feasibility study.

 

Conclusion

In order to improve client quality of life and resolve potential issues of food insecurity in Long-Term Care, a new and improved menu focusing on client preferences, cultural diversity, and locally sourced ingredients is warranted. Through assessment of the aforementioned areas of inquiry, I will determine the feasibility of implementing a diversified menu at Lynn Valley Care Centre.

 

References

Policy Brief – Food Security. (2006). Retrieved 3 March 2022, from https://www.fao.org/fileadmin/templates/faoitaly/documents/pdf/pdf_Food_Security_Cocept_Note.pdf

Sewenet, A., & Schwarcz, P. (2021). The Impacts of Food Taboos and Preferences on Food Security in Developing Countries: Evidence from Ethiopia. EU Agrarian Law, 10(1), 1-11. doi: 10.2478/eual-2021-0001