Supporting compliance and quality care: How remote menu appraisals help meet Strengthened Aged Care Quality Standards

As of 1 November 2025, the Strengthened Aged Care Quality Standards are now in effect - bringing a renewed focus on person-centred care, nutrition, and meaningful mealtime experiences. One of the most significant updates is Standard 6.3.1b - which places clear responsibility on aged care providers to actively plan, assess, and improve the food they serve. This includes mandatory collaboration between chefs, cooks, and Accredited Practising Dietitians (APDs).

Understanding Standard 6.3.1b and 6.3.1e: The role of menu appraisals and mealtime assessments

Under Standard 6.3.1b, all aged care homes must ensure that menus, including those for residents with special dietary needs are planned and reviewed with input from an Accredited Practising Dietitian (APD). This process may be undertaken remotely and should occur whenever the menu changes, such as seasonally.

Separately, Standard 6.3.1e requires an annual on-site menu and mealtime assessment. This involves an APD and the food service team working together to evaluate how food and mealtimes are delivered in practice, ensuring they meet residents’ nutritional needs, preferences, cultural backgrounds, and health requirements.

While both outcomes involve APDs, they occur at different times and serve complementary purposes: menu appraisals focus on the design and documentation of the menu, whereas menu and mealtime assessments focus on how meals are experienced and delivered in the care environment.

Residents themselves must also have input into the menu. The strengthened Standards place a strong emphasis on person-centred care and choice - including what to eat, when to eat, and where to eat.

To meet compliance, providers must ensure that menus are:

1. Developed and reviewed with clinical input
2. Nutritionally adequate and aligned with national dietary guidelines
3. Flexible enough to support individual choice and dietary requirements
4. Monitored for quality, consistency, and presentation

5. Regularly updated to reflect seasonal produce and resident feedback

What is a menu appraisal?
A menu appraisal is a structured, dietitian-led evaluation of how food is planned, prepared, and experienced within an aged care setting.

The process typically includes:

• Nutritional analysis of the current menu
• Review of documentation such as food service policies and special diet procedures
• Discussions with kitchen and care staff to understand day-to-day practices
• Identification of areas for improvement, such as protein distribution, meal variety, and
  fortification strategies
• A detailed written report with evidence-based recommendations

Despite many aged care homes meeting baseline requirements, common shortfalls still exist - such as unclear menu descriptions, inconsistent texture-modified options, and limited vegetarian protein offerings. Mandatory menu assessments close these gaps by improving both compliance and resident outcomes.

Why these new standards matter
Food and nutrition are foundational to resident wellbeing. Beyond meeting physical needs, a thoughtfully designed menu boosts emotional wellness, fosters social connection, and preserves independence and dignity. Involving APDs in planning and assessment ensures providers deliver not only compliant services but truly resident-centred care.

How NPA can support you
Planning your summer menus? Now is the ideal time to partner with an Accredited Practising Dietitian (APD) and ensure your menus are fully aligned with Standard 6.3.1b. Nutrition Professionals Australia (NPA) offers flexible and remote menu appraisals that allow you to meet compliance requirements while enhancing the mealtime experience for your residents. Our team works closely with your chefs, kitchen staff, and management to provide practical recommendations tailored to your service.

Contact NPA today to book your next menu appraisal or learn more about how we can support your team with ongoing compliance and resident wellbeing.