Real conditions | Ideal conditions | Strategies to promote collective action |
---|---|---|
Inadequate knowledge of nutritional content of foods among cooks and care staff | Consistent understanding of nutritional content of foods, the principles of menu development, and strategies for adapting recipes | Provide detailed training for cooks |
 |  | Provide basic training for care staff |
 |  | Access to study dietitian to support changes |
Additional workload absorbed by existing resources | Employment of supernumerary staff to manage additional workload | Negotiate with County Council for payment for cooks for time spent on menu development |
 | Dedicated time for existing cooks to work on menu development |  |
Complex and unreliable procurement systems | Adjust procurement systems to ensure access to required ingredients/foods | Liaise with County Council to revise supply list |
 | Provide starter pack for homes containing small quantities of new products | Provide cooks with codes of preferred ingredients/foods |
Inconsistent systems for monitoring implementation (reflected in variable practice between cooks) | Consistent, agreed-upon approach between cooks | Engage all cooks in training and drafting revised menus/recipes |
 | Monitoring of implementation | Provide feedback on nutritional content of baseline and modified menus |
 |  | See strategies for improving coherence and cognitive participation |