What can Leading Nutrition do for your employees in the corporate setting?
Undertake in-depth qualitative and quantative menu reviews, to assess the quality of food provided in meeting nutrition standards.
Make practical recommendations on how to better achieve nutrition-related standards, taking into account inherent logistics of different food service departments.
Work in consultation with food service staff to produce new menus that meet all nutrition standards and client group needs.
Educate food service staff on relevant aspects of nutrition (eg diabetes, coeliac disease), to keep them up-to-date with the latest information.
Report on quantities of wastage, providing ideas on how to better manage this and reduce the excess.
Produce diet guidelines for special diets (eg texture modified, low fat) to ensure that recipients requiring such are always provided with appropriate food.
Assist kitchens in developing standardised recipes and ensuring standardised serving sizes are provided.
Create standardised serving sizes to ensure nutritional adequacy and better allow food services to quantify food volumes thereby establishing regular food orders minimizing waste.
