Healthy eating can be pricey: An estimated 7 in 10 Americans say the increased cost of healthy food in recent years has made it difficult to maintain a healthy diet, according to a Pew Research Center survey conducted earlier this year. This poses a challenge to foodservice operators in senior living and adult care facilities who are trying to accommodate a wide range of dietary needs.
According to research from the National Council on Aging, at least 95 percent of older adults have a chronic illness like heart disease or diabetes – and poor nutrition can worsen these conditions. So how can senior living and adult care facilities best plan nutritious meals when ultra-processed foods are often cheaper and more accessible? As inflation continues to drive up the price of fresh produce, whole grains and lean proteins, maintaining a healthy menu can feel out of reach. But with some creativity and planning, it’s possible to deliver meals that promote wellness and accommodate budget constraints.
Maximize versatility with low-cost ingredients. Lentils, canned beans, brown rice, and frozen vegetables can be used across multiple dishes and in a range of applications, minimizing waste and cost per serving. Partner with local farmers and rotate seasonal produce to capitalize on better pricing and nutritional value. Aim for scratch-prepping of soups, stews and casseroles to help minimize sodium and preservatives. Promote meatless meals once or twice a week. Finally, keep seniors involved. By menu planning with resident input – or making food more experiential for them by combining it with an event – facilities can improve satisfaction and identify culturally familiar options residents will enjoy.