Cook and freeze Summer Winter Are the vegetables used in dishes as*? Fresh X X 57 47 X Frozen X X 10 23 X Canned 33 30 X Summer Winter What type of meal is being served*? Warm meal X X 90 95 X Cold meal X 10 5 What does the menu consist of? Starter/first course** X X Main dish/second course** X X X X Side dish*** X X X Dessert X X In which type of dishes do vegetables normally appear*? Starter/first course** X X Main dish/second course** X X X X Side dish X X X Summer Winter How are the vegetables in the meals served*? Raw X 40 30 X Cooked X X 60 70 X How are the meals served to the adolescents*? By staff at the counter X 80 X Self-service 10 serving X 10 X Are sauce/condiment dispensers available? Yes, at the table Yes, in the eating room X Yes, at the serving area X X Yes, other place No X Are the amounts fixed (one plate for each person) or free (ad libitum)? X X X X Free Are snack meals consumed during the day? Yes, X X X morning
Vending points X X does the children their lunch meal? Proper canteen X X X Lunch room X X Class room X Informal place X Is the food served in the same room as it is consumed? Yes X X X No X How many people can be seated in the room where the meal is consumed? ≤30 31-75 X 75 + X X What is the average number of seats per table? 1 4 X X 8 X More Is seating free or selected by teachers? Free seating X X X X Selected by teachers Do the teachers eat together with the adolescents? Yes No X X X X Is the meal(s) served on a fixed time? Yes X X X X No Is there a fixed duration of the meal(s)? Yes X X X X No
Are water dispensers available? Yes, at the table X X Yes, in the eating room X X Yes, at the serving area X Yes, place X No X 2.4 Promotion Question Options Answer DK UK IT FR How is the meal? X Optional X X X How does the menu change? Twice a month or more Once a month X Once per season X X X Is information of menu composition available in advance? Yes, day by day Yes, weekly X Yes, monthly X X No Other X Where can the adolescents find information about menu composition? Canteen/lunch rooms X X X Common spaces X X Web site X X X X Do the schools communicate any message about the Yes, seasonal X X X Yes, traditional X X Yes, origin X X No
Meal 1 Starter Minestrone vegetables Fall Warm Main dish Cannelloni with Bolognese Fall Warm Side dish Vichy carrots Fall Warm Meal 2 Starter Pizza Winter Warm Main dish Chicken drumsticks with herbs Winter Warm Side dish Cauliflower gratin Winter Warm Meal 3 Starter Lebanese tabbouley Spring Cold Main dish Spinach Spring Warm Side dish / Meal 4 Starter Cucumber with cream Fall Cold Main dish couscous Fall Warm Side dish / Meal 5 Starter Bruschetta Winter Cold Main dish Salmon with sorrel sauce Winter Warm Side dish noodles Winter Warm Meal 6 Starter Tartiflette pie Spring Warm Main dish roasted chicken thigh Spring Warm Side dish Ratatouille Spring Warm Meal 7 Starter Cod fritters Fall Warm Main dish Trout Meunière Fall Warm Side dish peas Fall Warm Meal 8 Starter Tuna rillettes Winter Cold Main dish stew Winter Warm Side dish / Winter Meal 9 Starter Radish Spring Cold Main dish Sirloin Spring Warm Side dish Broccoli with cream Spring Warm Meal 10 Starter Artichoke Fall Cold Main dish Roast pork Fall Warm Side dish Gnocchis with tomatoes Fall Warm
What does the menu consist of? Starter/ first course# X X Main dish/second course# X X X X Side dish X X Dessert X X X Dinner Starter/ course# X X X Main dish/ second course# X X X X Side dish X X Dessert X X X X In which type of dishes do vegetables normally appear*? Lunch Starter/first course# X X X Main dish/second course# X X X X Side dish X X Dinner Starter/first course# X X X Main dish/second course# X X X X Side dish X X How are the vegetables in the meals served*? Raw X X 20 Cooked X 80 X Dinner Raw X Cooked X X X X How are the meals served to the elderly*? By staff at the counter Self-service Plate serving X X X X Are dispensers available? Yes, at the table X X X Yes, in the eating room Yes, at serving area Yes, other place No X Are the amounts (one plate for each person) or free (ad libitum)? Lunch Fixed X X X X Free Dinner Fixed X X X X Free
How many people can be seated in the room where the meal is consumed? ≤10 NA 11-20 21-30 X X 31-40 X >40 X What is the average number of seats per table? 1 NA 4 X X X 8 X More Is seating free or selected by staff? Free seating X X Selected by X X Does the staff eat together with the elderly? Yes X No X X X Is the meal(s) served on a fixed time? Yes X X X X No Is their a fixed duration of the meal(s)? Yes X X No X X Are sauce/condiment dispensers available? Yes, at the table X X Yes, in the eating room Yes, at the serving area Yes, place X No X Are water dispensers available? Yes, at the table X X X X 5.4 Promotion Question Options Answer DK UK IT FR How is the meal? Fixed Optional, at the day X X X Optional in advance X How often does the menu change? Twice a month or more Once a X Once per season X X X
Are information of menu composition available in advance? Yes, day by day X X Yes, weekly X X Yes, monthly X X No can the elderly find information about menu composition? Canteen/lunch rooms X Common spaces X X Web site X X Do the care communicate any message about the presence in the menu of special dishes? Yes, seasonal X Yes, traditional X Yes, origin No X X X Do the care homes communicate any message about the menu to the elderly? Yes, about health X Yes, sensory qualities X No X X X Is the care staffs trained in? Nutrition X X Health education X Food processing X
Meal NO Type of dish Name of main dish (add picture if available) Ingredients Protein Ingredients Starch Ingredients Vegetables Season Lunch/dinner Warm/Cold Meal 1 Main dish Beef Ossobuco style Beef Mashed potatoes Tomato, onions, celery, leek, parsnip Winter Dinner Warm Meal 2 Main dish Meatballs in celery Minced pork and beef Potatoes Onions and celery Winter Dinner Warm Meal 3 Main dish Smoked saddle of pork with potatoes and roots Smoked pork Potatoes Mixed roots Winter Dinner Warm Meal 4 Main dish Beef ragout Beef Potatoes Celery, leek, lime, parsley Winter Dinner Warm Meal 5 Main dish Roasted pork with potatoes and red cabbage Pork Potatoes Red cabbage, Winter Dinner Warm Meal 6 Main dish Steamed cod fish with potatoes and beetroot Cod Potatoes Celery, beetroot Fall Dinner Warm Meal 6 Main dish Potato soup Beans Potatoes, homemade bread kale, carrot Fall Dinner Warm Meal 7 Main dish Million beef Beef Mashed potatoes Tomatoes, onions, parsnip, carrots, celery Fall Dinner Warm Meal 8 Starter Tomato soup with peas - - Onions, tomato, peas Fall Dinner Warm Main dish pork with potatoes Pork Potatoes - Fall Dinner Warm Side dish - - Green salad, curly flower Fall Dinner Meal 9 Main dish Duck breast with potatoes and red cabbage Duck breast Potatoes Red cabbage Fall Dinner Warm Meal 10 Starter Patty shell with pork Pork Peas, carrot Fall Dinner Warm Main dish Mackerel with potatoes and sweet corns Mackerel Potatoes Sweet corns Fall Dinner Warm Appendix 7 – Recipes for elderly care facilities 7.1 Denmark
7.2 United Kingdom Meal NO Type of dish Name of main dish Ingredients Protein Ingredients Starch Ingredients Vegetables Season Lunch/dinner Warm/Cold Meal 1 Starter Roast Pork & Apple Sauce Lunch Main dish Spaghetti Bolognaise Side dish Rhubarb Crumble & Custard Meal 2 Starter Poached Salmon Lunch Main dish Roast Chicken Vegetable Chilli& Rice Meal 3 Starter Cottage Pie Lunch Main dish Chicken Chasseur Meal 4 Starter Lancashire Hot Pot Lunch Main dish Stir Fry Chicken & Rice Meal 5 Starter Cod Gammon & Pineapple - - Lunch Main dish Vegetable & Rice Meal 6 Starter Roast Beef & Yorkshire Pudding Lunch Main dish Pork Casserole Meal 7 Starter Pea Soup & Bread Roll Dinner Main dish Macaroni Cheese Meal 8 Starter Tomato Rice Soup & Roll Dinner Main dish Jacket Potato & Cheese & Coleslaw Meal 9 Starter Cream of mushroom soup and bread roll