Planning healthy nursing home menus poses several key challenges. The dietary needs of seniors and those suffering from chronic disease are more demanding than for other populations. Unfortunately, most seniors have a reduced appetite and a more sensitive palate. Although the so-called superfoods pack an increased nutritional punch, they don’t all appeal to the picky …
The challenge of finding new recipe ideas for seniors became a bit more difficult recently, when the USDA announced its updated dietary guidelines. Every five years, the U.S. Department of Agriculture updates its recommendations for a healthy diet, based on updated nutritional research. Where we once followed the guidelines of the Food Pyramid, today we …
When designing menus for nursing home residents, nutritional value is of great importance. However, taste and appeal are equally important for nutrient delivery. March is National Nutrition Month, and that makes this the perfect time to discuss the importance of a nutrient-rich diet for seniors living in a residential care facility. Reduced Appetites Are Challenging …
In the challenging environment of a group home, menu planning techniques can provide a highly effective means of reducing both food budgets and the high costs associated with staffing. Whether your facility caters to the needs of children, adults or seniors, a comprehensive menu planning program can assist you in providing a nutritious and flavorful …
Using computerized menu software helps facilities that provide menus to seniors with an easy way to keep track of costs. In computing the cost of patient care and maintenance, food is a large consideration. Offering well-prepared, tasty food, leads to patient satisfaction, but consistently going over budget to create meals patients like can lead to …
Meeting the dietary needs of older patients is serious business, but made simpler by computer-assisted menu planning. According to the Older Americans Act (OAA) of 1965, which provides funding for nutrition and supportive home and community-based services, meals served to residents in facilities must provide at least one third of Recommended Dietary Allowances (RDAs) at …
