As our bodies change and grow, our dietary needs also change. What is important to the body of a young child may not be as impor
tant to that of an elderly person. This poses some challenges, though, when planning menus to include the needs of all ages.
In a hospital setting, meals must be sent to patients of all ages. Not only is it important to make sure that each age group gets the nutrients they need but also that they will be inclined to eat the foods they are served. That is why many hospitals turn to nutritionists to help plan their menus. In this activity, you will try your hand at this role. You will create a day’s menu that will be used for a hospital that divides their menu to cater to three groups: pediatric (or children), geriatric (elderly), and general (everyone else). What will you serve? What will be different for each group?
Step 1: Research
Using your text and online resources, find out what the different daily requirements for these three groups might be. Are there nutrients that are particularly needed in one group or the other? How are the calorie counts for each group?
Then, put together a list of foods that can fill these nutritional needs.
Step 2: Analyze
You have your basic info in front of you, but now’s the time to really dig in and analyze what you’ve found. Remember, two of these groups have special needs.
Are calorie needs for children less or more than adults? What foods did you find that would ‘pack a punch’ nutrient wise? Think about the palate of a child. While there may be a food on your list that is chock full of nutrients, it might be one that makes kids have nightmares. (Spinach, anyone?) Putting a food that they won’t eat in front of them is a waste of time and nutrients. You might have to get inventive!
Think about older patients and the issues they might encounter. Could they have lost teeth as they aged? How does that likely affect their diet? Could their appetite be less than an active 35-year-old? If so, how do you get the most ‘bang for your buck’? In other words, how do you give them as many nutrients and calories as possible in a smaller amount of food?
Step 3: Lay It Out
Now it’s time to make your menu. Using a word processing document, create a chart that lists your breakfast, lunch, and dinner options for each group.
Then, use your research and analysis to fill in a basic menu for the day. You can reuse items on the list if you want. (In fact, wouldn’t that make the chef happy?) Most importantly, though, make sure that each plan is centered on the needs of the patient to which it will be served.
Step 4: Explain Your Choices
Once your menu is complete, reflect on the reasons you positioned different foods in different categories. Write a paragraph that explains the difference between each group’s nutritional needs and how you arranged things to encourage each age group to eat a healthy diet during their stay at the hospital.
