We all know that taste, nutrition, and efficiency are the three keys to enjoying a meal, and that’s certainly what Ranahans delivered when they visited Rural Northwest Health for a menu sampling session recently.
Having led the supply of hospital and nursing home food across Australia for around six years, Boronia-based Ranahans started as an airline food supplier 35 years ago, before COVID hit and forced a change to their business model.
Offering a range of pureed, minced, and soft/bite sized meal options, the protein-rich meals are perfect for aged care residents who can often have altered eating, swallowing, and dietary requirements.
RNH staff, including CEO Jenni Masters, Chef in Charge Callum Bull, Dietitians Andre Woltersdorf and Vincent Ablaza, Environmental Services Manager Donya Beaton, and several kitchen team members, gathered to sample the meals which included lamb chops, salmon, pasta, along with dessert options including cheesecakes, apple crumble, and tiramisu, to name a few.
Sampling the dietitian and speech pathologist-approved meals, the team were impressed by not only the taste but also the presentation of the texture-modified meals and commented how “everything tasted how it looked”.
“Taste is the most important thing,” Ranahans representative Steve said.
“Even if the resident doesn’t eat the whole meal they have taken in some protein and a meal that tastes good,” he said.
NDIS approved, the meals also comply with International Dysphagia Diet Standardisation Initiative (IDDSI) regulations and are delivered frozen to organisations.