Real conditions | Ideal conditions | Strategies to promote cognitive participation |
---|---|---|
Varied views on existing menus | Scope for improving existing menus widely recognized | Provide feedback on nutritional content of baseline menus |
 |  | Highlight role of modified menus in managing diabetes |
Perceived threats to autonomy and expertise | Control over pace, extent, and nature of changes to menus/recipes | Delegate responsibility for drafting revised menus/recipes to cooks |
 |  | Provide training for all staff |
Lack of leadership for implementation | Key individuals take a lead role in creating and sustaining momentum for change | Extend principle of ownership by involving care staff in the process of menu development |
 | Active support of senior managers with practical issues and in managing any negative feedback on changes |  |