ArticleBMC public health2025
Alignment of menu items offered in Canadian long-term care homes with Canada's food guide and the Diabetes Canada Clinical Practice Guidelines.
Article in BMC public health, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Evaluating and simulating long-term care menus to meet nutrient- and food-based standards.BMC geriatrics · 2026Article
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3 authors.
Funding
Abstract
backgroundMany residents in long-term care (LTC) homes face the risk of malnutrition and non-communicable diseases like diabetes, underscoring the crucial role of menu planning. In most provinces, menu items offered in LTC homes must adhere to Canada's food guide (CFG). Other dietary guidelines, like those in Diabetes Canada Clinical Practice Guidelines (DCCP), provide recommendations for managing chronic disease; however, the alignment of individual menu items with CFG and DCCP is unknown. The objective was to assess the alignment of menu items offered in LTC homes with CFG and DCCP.
methodsUsing a four-week menu cycle designed for LTC, menu items (n = 1,365) were assessed using two nutrient profile models based on CFG and the DCCP. The Canadian Foods Scoring System (CFSS) categorized items as "very poor" to "excellent" choices according to CFG, and the DCCP nutrient profile model classified items as "least" to "mostly aligned" with DCCP. Descriptive statistics summarized menu items by CFSS and DCCP nutrient profile model categories across meal occasions and food categories.
resultsOverall, 52.8% of menu items served in LTC homes were rated "good" or "excellent" choices by CFSS, and 50.8% were classified as "most aligned" with the DCCP nutrient profile model. Afternoon Snacks had the highest proportion of the least healthy items. Legumes and Vegetables were the healthiest categories, and Sugars & Sweets, along with Combination Dishes, ranked as the least healthy.
conclusionsWhile about one-half of LTC menu items align with CFG and DCCP, opportunities remain to enhance their nutritional quality. Developing a translational tool based on nutrient profile models could simplify the application of food-based dietary guidelines, supporting more effective and aligned LTC menu planning.
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