Menu & Recipe Packages
I am considering purchasing your Nursing Home Traditional Menu & Recipe package. Do you think these menus would be appropriate for a facility with both long term care and acute care patients?
I am sure you will find our menus appropriate for both the settings. Here in Ohio we have them in place in the same facility settings you mentioned, and they are well received by clients. The Menu & Recipe package is well organized and user friendly. I would also suggest another popular manual, Dysphagia Diet Solutions, for your dysphagia clients needing texture modifications such as the National Dysphagia Diets and thickened liquids. It has over specific 80 recipes designed specifically for the various levels of dysphagia diets.
Tools for MRDD/DDPD
I have been working in a residential and intermediate care facility for MRDD for the last 10 months. I am a new member of the Dietitians in Developmental and Psychiatric Disorders DPG. It seems from the listserv that many of my colleagues are new to this field, as am I. Can you create some products for us? I think assessment is the main issue, as often it appears that figuring out calorie needs is difficult for this population. There are lots of texture and consistency issues also, and consumer education is hard if they are moderately and severely MR.
We have a number of publications that may be helpful to you: Our Diet Manual simplified version, Menus and Recipes for Group Homes, Dysphagia Diet Solutions, Forms book (assessment and other forms for MRDD), copy ready Diet Instructions, and Inservices for staff education.
Palatable and Safe Temperature for Coffee Service
We recently had a resident burned from coffee. I have had the service person set the temperature of the machine down. What is considered a palatable temperature for a hot beverage? The service person called for info from his company but they could not help him with any ideas. Thank you!
I know that some coffee companies have weighed in on this topic, and you might want to check with companies like Procter and Gamble and others. I did a Google search and found some interesting sites you might want to review:
http://en.wikipedia.org/wiki/Liebeck_v._McDonald's_Restaurants
From Journal of Hospitality and Tourism Management:
Hot Beverages at Quick Service Restaurant (QSR) Drive-Thru Windows
http://www.atypon-link.com/AAP/doi/pdf/10.1375/jhtm.14.1.37?cookieSet=1
Bunn Coffeemaker’s website says this:
- When you brew perfect coffee using Bunn commercial coffee maker, it should be enjoyed while flavor and aroma are at their peak. Bunn offers a range of holding and serving equipment designed to keep your coffee at its best.
- Ideal coffee holding temperature: 175F to 185F (80C to 85C)
- Most all the volatile aromatics in coffee have boiling points well below that of water and continue to evaporate from the surface until pressure in the serving container reaches equilibrium. A closed container can slow the process of evaporation.
- Ideal coffee serving temperature: 155F to 175F (70C to 80C)
- Many of the volatile aromatics in coffee have boiling points above 150F (65C). They simply are not perceived when coffee is served at lower temperatures.
- Ideal holding time: 20 minutes in an open top decanter / 60 minutes in a closed container.