A secondary data analysis of a cross-sectional multi-site study (Making the Most of Mealtimes (M3)) that collected data from 32 long term care (LTC) homes in four Canadian provinces (AB, MB, NB, ON) found variability in nutritional content of planned menus from LTC homes in the M3 sample. Menus did not meet Dietary Reference Intake (DRI) recommendations for select nutrients, and pureed menus tended to contain lower amounts of nutrients than regular texture menus. Several LTC home characteristics and services were significantly associated with higher energy and protein content of menus. Based on findings from M3, strategies for improving menus include: sufficient funding for food; frequent revision of the menu (e.g. every 6 months); inclusion of family and residents in menu planning; standardization of recipes; having a relatively short menu cycle (3-4 weeks); conducting a nutrient analysis; dietitian review to ensure menus meet the DRI; and nutrient intensification.