Our resident Food & Dining Committee would like to have a nutritional analysis of the recipes used in our dining services. Many residents need the salt, sugar, fat, vitamins, minerals, lactose, gluten, etc content of individual meal courses. Questions:
1. Does your facility have any nutritional analysis of the meals served? If so, what depth: descriptive menus down to a spreadsheet of the recipe ingredients versus nutrient content?
2. If you have recipe nutrient analysis, how is it created? Does your dining services create and publish the information? Are residents involved in any of the creation and publishing? Do the residents/dining services use any software to generate the information? If so, what software?
Bert Laurence
A Palo Alto CA CCRC