More residents taking GLP-1 medications? Use these strategies to manage nutrition

As GLP-1 medications become more common across the population, foodservice teams in senior living and adult care facilities are increasingly serving residents whose appetites and needs are evolving. Nearly 40 percent of U.S. adults age 60 and older are obese, according to the Centers for Disease Control and Prevention. A 2025 national survey by KFF found that about one in eight U.S. adults currently takes a GLP-1 medication for diabetes, weight loss or another chronic condition. As a result, many foodservice operators in residential facilities can expect these consumers to become more common.
While GLP-1 medications can improve health outcomes, they also suppress appetite. This increases the risk of inadequate protein, calories and key nutrients — particularly for older adults who are already vulnerable to muscle loss and malnutrition. Foodservice teams can adapt by offering smaller, nutrient-dense meals, prioritizing high-quality protein at every meal, incorporating dairy, legumes and fortified foods, and making healthy snacks readily available between meals. Hydration also deserves some attention, as nausea and reduced thirst can contribute to dehydration.
Collaboration is important too. When dietitians, nursing staff and culinary teams communicate regularly about changing appetites, weight trends and meal acceptance, they can adjust menus before nutritional deficiencies affect residents' strength, mobility and quality of life. If you’re already taking steps to personalize residents’ dining experiences, you have a head start: Customization will become an increasingly important part of resident care as use of these medicines persists.