Emergency Menu Development Nutrition Considerations

There are many considerations in developing an emergency menu. A very basic consideration is realistically, what equipment and staff resources will be available and what can be prepared and served.

Another important consideration is the nutritional needs of the customers. Hydration and calories become the most important. Some residents or patients may have other requirements as well. This is especially true of those receiving texture modified diets and thickened liquids. There may be other therapeutic restrictions that cannot be lifted for even a day or two.

Customers may be more than just residents and patients. Customers may also include staff and possibly staff families or community members. If staff is working, they probably need more calories than the residents and patients.

Also consider allergic reactions. In the past, peanut butter has been a good emergency menu basic. If there are customers with peanut allergies, though, it might be best to avoid peanut butter completely. It can be difficult enough to avoid allergen cross-contact under normal circumstances; it becomes even more difficult in an emergency.

Allergens become a concern not only with the emergency menu, but also with snacks that may be provided.

Each establishment is different because it has different customers. A menu that works in one establishment may not work in another. Although it is possible to purchase emergency menus, and these can be a great starting point, it is still necessary to assess them and make changes as necessary.