Appraise differing methods of institutional food service

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Reference no: EM132494820 , Length: word count:2000

LO1: Appraise differing methods of institutional food service
LO2: Determine the financial and institutional constraints of menu planning
LO3: Determine how the nutritional standards and guidelines for catering services are developed, implemented and monitored
LO4: Apply nutritional standards to a given catering scenario

Scenario

You are a self-employed dietitian who has a new work stream which is to make recommendations for an institutional catering service.
A nursing home which currently operates an in-house catering service and would like to move to Steamplicity.

Use these as subheadings to structure your report and inform the indicative content:
I. Appraise the two different methods of catering systems
- Consider the advantages and disadvantages of each approach by comparing and contrasting. You may wish to consider how you could overcome some barriers you may face in implementing either system.

II. Nutritional standards (development and their relevance)
- Discuss the most relevant standards, you will need to prioritise which standards you discuss depending on which setting you have chosen. You should give some consideration to the development of the standards (e.g. why they were put in place originally) and how they impact on catering systems.

III. Financial and institutional constraints and impact on nutritional standards
- Consider any non-nutritional factors that will impact on the menu provision

IV. Monitoring the catering system
- Think about how you will implement the catering system you have chosen and/or audit processes to ensure high quality nutritional care.

V. Recommendations for the organisation
- What can you make of everything that you have considered? As the dietitian, what would your recommendations be, based on the information you have obtained? NB. There is not a correct answer, either answer could be reasonable for each case. The answer needs to be a logical progression from what you have discussed in your report.

Keep the marking criteria in mind. We are looking for:
-Understanding of where nutritional standards for institutions have come from
-Ability to synthesise information and consider the practicality and potential barriers to implementation of the guidelines
-Independent thought

O
• Strong understanding of the nutritional standards in the context of population & setting
• Financial implications discussed with appropriate references
• Relevant monitoring methods discussed that is relevant to the setting
• Clear logical argument that is well presented evidenced by extensive reading that has been referenced correctly

X
• Over reliance on just the lecture material
• Over use of tables without appropriate labelling and reference to in the main text
• Listing comparisons between two systems
• Poor construct, lack of correct referencing
• Lack of understanding and independent thought

Attachment:- Catering report.rar

Reference no: EM132494820

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