A study by Carrier and colleagues found that risk of
malnutrition decreased with longer menu cycles because of
the greater variety and reduced monotony and boredom.14
Boredom with the menu was mentioned by one resident in
the present study, while others commented: ‘we enjoy the
variety’, and that ‘the food is like we had when we were younger’.
However, while limited use of resident feedback in menu
development was observed in the present study, residents
appreciated cooks who sought feedback from them and who
took complaints seriously.