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It outlines how to create disability-aware meal planning, conduct clinical and nutrition assessment, set measurable nutrition targets, co-design schedules and safe food profiles, draft menus and recipes, and build implementation supports such as easy-read packs, hydration plans, escalation rules, and review cadence. It also covers monitoring, documentation, and supplement/ONS use criteria when clinically required.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/detailed-i-can-mapping-table-for-cpn-provided-nutrition-supports-as-delivered-by-an-aarpn-certified-practicing-nutritionist/403070/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/detailed-i-can-mapping-table-for-cpn-provided-nutrition-supports-as-delivered-by-an-aarpn-certified-practicing-nutritionist/403070.png","ImageObject",300,407,{"name":42,"@type":43},"Melati","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-31","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",7,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What information is used to build a disability-aware nutrition profile for meal planning?","Question",{"text":63,"@type":64},"The table specifies function and support context, communication and cognition needs, sensory profile considerations (textures, temperatures, odours, safe foods), behavioural context around eating patterns, and environment factors like equipment, kitchen access, storage limits, budget, transport, and cultural needs.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How are nutrition assessment findings translated into practical meal-plan targets?",{"text":68,"@type":64},"It calls for translating needs into simple, measurable, flexible targets such as energy/protein, fibre/fluid, and indicated sodium/potassium or texture constraints, plus “minimum viable nutrition” rules for rough days and a clear list of non-negotiables and flex options for carers.",{"name":70,"@type":61,"acceptedAnswer":71},"What implementation and monitoring steps are recommended to keep the meal plan workable and safe?",{"text":72,"@type":64},"The table recommends converting the plan into an implementation pack (easy-read/pictorial menu, recipe cards, batch-cook options, if/then decision rules for refusal/constipation/missed meals, hydration plan, and escalation contacts), then setting a monitoring and review schedule (weight trend where relevant, intake logs, bowel and hydration signs, symptoms) with adjustments based on adherence and side effects.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},403070,1791017717,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & 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Certified Practicing Nutritionist (allied health professional) (where one or more aspects of that identified ‘nutrition support’ range of actions  \nintersect with the an ICF item and subsequent I-CAN domain)  \n\n| Nutrition Support & Range of Actions | I-CAN | ICF |\n| --- | --- | --- |\n| \u003Cbr>Nutrition Support: Creation of a meal plan when the need for a meal plan is due to the disability or effects of the\u003Cbr>disability.\u003Cbr>Example range of actions\u003Cbr>1) Clarify the purpose and safeguards\u003Cbr>• Define the primary goal (e.g., weight\u003Cbr>gain/maintenance, micronutrient adequacy, diabetes control, constipation, dysphagia safety, sensory restriction, food seeking/impulsivity) .\u003Cbr>• Confirm scope and responsibilities (what the clinician will manage vs GP/speech pathologist/behaviour support) .\u003Cbr>• Identify risks/red flags.\u003Cbr>2) Build a disability-aware profile (the “why it won’t work otherwise” step)\u003Cbr>• Function and support context: who prepares food, who prompts, what the person can do independently, and what shifts/rosters look like.\u003Cbr>• Communication and cognition: easy-read needs, memory, executive function, comprehension, AAC use.\u003Cbr>• Sensory profile (if relevant):\u003Cbr>textures/temperatures/odours tolerated,“safe foods,” and triggers.\u003Cbr>• Behavioural context: refusal, grazing, food seeking, bingeing, ARFID-like restriction, routines and reinforcers.\u003Cbr>• Environment: equipment, kitchen access, storage (including authorised restrictions), budget, transport, cultural needs.\u003Cbr>3) Clinical and nutrition assessment\u003Cbr>• Current intake (food + fluids), meal pattern, variability, nutrient gaps.\u003Cbr>• Anthropometrics where appropriate (weight history, growth curves, BMI used cautiously) . | Primary\u003Cbr>• Domestic Life → Cooking (menus/recipes; planning/preparing meals to a dietary/mealtime management plan)\u003Cbr>Secondary (where relevant to the participant’s functional need)\u003Cbr>• Self Care → Eating & Drinking (if mealtime management, cueing/supervision, or safe intake guidance is required)\u003Cbr>• Physical Health → Digestive, Metabolic & Endocrine Functions (special diet; under-weight/obesity; diabetes; tube feeding/ingestion; nutrition-related medical needs)\u003Cbr>• Domestic Life → Shopping (only if meal planning includes/depends on support to plan and complete food shopping) | Activities & Participation (d)\u003Cbr>• d630 Preparing meals (includes making a menu)\u003Cbr>• d570 / d5701 Looking after one’s health / Managing diet and fitness\u003Cbr>• d550 Eating; d560 Drinking (if the plan includes mealtime guidance)\u003Cbr>Environmental Factors (e) (optional context)\u003Cbr>• e355 Health professionals; e580 Health services, systems and policies\u003Cbr>• e110 / e1100 Products or substances for personal consumption / Food (if therapeutic foods or supplements are part of the plan) |\n\n\n| • Medical history, meds (appetite effects), relevant pathology if available (iron, B12, vitamin D, lipids, glucose, renal markers) .\u003Cbr>• GI function (bowel pattern, reflux, nausea), hydration.\u003Cbr>• Swallow/chew safety screening and whether speech pathology input exists (texture/fluid level guidance) .\u003Cbr>4) Translate needs into targets (simple, measurable, flexible)\u003Cbr>• Energy/protein targets if needed; fibre/fluid targets.\u003Cbr>• sodium/potassium/texture constraints where indicated.\u003Cbr>• “Minimum viable nutrition” rules for rough days (what must happen even when the day falls apart) .\u003Cbr>• A short list of non-negotiables and flex options (so carers can keep it running) .\u003Cbr>5) Co-design the structure with the person (and carers where appropriate)\u003Cbr>• Choose a realistic meal schedule (3 meals + snacks, or smaller frequent meals) .\u003Cbr>• Identify safe foods and acceptable substitutes (brand/format/temperature rules if sensory issues) .\u003Cbr>• Decide cooking complexity level that fits capacity and time (microwave meals vs simple recipes vs batch cook) .\u003Cbr>6) Draft the menu and recipes\u003Cbr>• Build a","cbCaitvi6VumnVUw","https://ap.wps.com/l/cbCaitvi6VumnVUw","pdf",693157,31,"English","# Nutrition Support: Creation of a meal plan when needed due to disability\n## Build a disability-aware profile\n## Clinical and nutrition assessment\n## Translate needs into targets\n## Co-design the structure and draft menus/recipes\n## Add implementation supports; supplements/ONS; monitoring and documentation\n# Nutrition Support: Help to follow a meal plan\n## Turn the meal plan into a usable implementation pack\n## Create recipe cards and daily structure","[{\"question\":\"What information is used to build a disability-aware nutrition profile for meal planning?\",\"answer\":\"The table specifies function and support context, communication and cognition needs, sensory profile considerations (textures, temperatures, odours, safe foods), behavioural context around eating patterns, and environment factors like equipment, kitchen access, storage limits, budget, transport, and cultural needs.\"},{\"question\":\"How are nutrition assessment findings translated into practical meal-plan targets?\",\"answer\":\"It calls for translating needs into simple, measurable, flexible targets such as energy/protein, fibre/fluid, and indicated sodium/potassium or texture constraints, plus “minimum viable nutrition” rules for rough days and a clear list of non-negotiables and flex options for carers.\"},{\"question\":\"What implementation and monitoring steps are recommended to keep the meal plan workable and safe?\",\"answer\":\"The table recommends converting the plan into an implementation pack (easy-read/pictorial menu, recipe cards, batch-cook options, if/then decision rules for refusal/constipation/missed meals, hydration plan, and escalation contacts), then setting a monitoring and review schedule (weight trend where relevant, intake logs, bowel and hydration signs, symptoms) with adjustments based on adherence and side effects.\"}]","Detailed I-CAN Mapping Table for CPN Provided - Nutrition Supports - -as delivered by an AARPN Certified Practicing Nutritionist | PDF",1790537079,78]