Regular Diets
All menus are color coded to the four seasons of the year by the color of the paper:
- Blue in the Winter ‘cause you turn blue when it’s cold outside
- Green in the Spring ‘cause the leaves turn green
- Hot Pink in the Summer ‘cause you get sunburn in the sun
- Yellow in the Fall ‘cause the leaves turn yellow in the Fall
All menus, calorie controlled, diabetic diets and modified diets include the dietitian’s signature. A letter verifying her credentials and also that the menus meet your state specific regulation is included in the introductory material.
Residential Menus meets current USDA Dietary guidelines, the new MyPlate recommendations & state specific regulations in North Carolina, Texas, Maryland, & California.
The new recommendations require any one over the age of 51, anyone who is African-American or anyone that is diabetic limit sodium intake to 1.5 grams of sodium. The limits of a 4 gram no added salt diet are gone as are the pyramids.
Most calendars are laid out from Sunday through Saturday . . . however as you can see the menus are laid out Monday to Sunday for a very good reason. Most of your problems come on the weekend. The shopping lists were originally called “inventory control sheets” but I found the term to be somewhat threatening to staff who at times did not want any controls placed upon them. If you take the meats and place them in the freezer at the beginning of the week and the week day staff follow the menu then the weekend staff have no choice but to follow the menu because that’s all that is left.
When staff know that you can come in on Wednesday and why is the roast that is not to be used till Sunday gone . . . . you can get a better handle on theft.
This page is the WINTER CYCLE WEEK 1 REGULAR DIET MENU Monday through Sunday, with the larger meal in the evening and a plate lunch
The new USDA MyPlate has added an additional vegetable and fruit serving per day. Giving a juice serving at mid-morning and mid-afternoon is the most realistic way to meet that requirement. In addition, doing it this way meets most state requirements to serve a snack at mid morning and mid afternoon. The evening snack suggestions are on a separate snack menu page with multiple suggestions
This page is the SPRING CYCLE WEEK 2 REGULAR DIET MENU, Monday through Sunday, with the larger meal in the evening and a plate lunch
This is the set of menus with the larger meal in the evening and a plate lunch. This same menu is also available with just a sandwich lunch Monday through Friday, generally for residents going to a daytime program and a packed lunch is required
This page is the SUMMER CYCLE WEEK 3 REGULAR DIET MENU Monday through Sunday, with the larger meal in the evening and a plate lunch
Sometimes facilities prefer each of the diabetic and modified diets to be available on a WEEKLY basis rather than the daily basis. Each of the 13 different diabetic and modified diets can be produced in the same format as the regular diet.