QUALITY IMPROVEMENT
The Boom in Plant-Based Diets T
he revolution is here–the veg revo- lution, that is. Plant-forward eating styles are changing the way residents
and communities think about food. “Plant-forward is an eating style focused
on plant-based dishes like produce, whole grains, and legumes, but it’s not limited to that,” said Dana Fillmore, registered dieti- tian and marketing manager at Gordon Food Service. For instance, a salad with real bacon
bits is not vegetarian or vegan, but it is plant-forward. An important motivation to going
plant-forward is the list of benefits: Diets composed mainly of plant-derived ingredi- ents are proven to improve health by low- ering cholesterol, reducing inflammation, boosting the immune system, and reducing the risk of heart disease. Resident interest in plant-forward dining is
growing as they learn more about nutrition from their adult children and the media. Communities are encouraging the trend by offering flavorful plant-based dishes and educating residents about their benefits.
It’s flavor-forward, too “Not only is it health-promoting, but the key to its increasing popularity has been the abil- ity of our executive chefs to come up with creative, interesting and delicious-tasting choices,” says Dr. Sarah Matyko, corporate director of life enrichment at Senior Re- source Group. The provider’s FreshZEST plant-based food program is implemented in its 32 communities. Popular options include Tangy Pad Thai
Spaghetti Squash and the Grilled Black Bean and Sweet Potato Burger—a veggie burger, not an imitation meat one. For senior living food service contractor
Brings Healthy Creativity to Menus By Cynthia Bombach
Morrison Living, global grain bowls are successful. They’re offered in several flavor profiles, including Indian, Moroccan, and Japanese. “It’s really about being creative,” says Morrison vice president of culinary Adam Grafton.
Meat lookalikes and taste-alikes For those looking to reduce their consump- tion of animal products without giving up the flavor and texture of meat, a growing number of manufacturers offer plant pro- tein-based meat alternatives. These products can provide a meat-
like dining experience, right down to the beet-powder “blood” oozing from a burger. Plant-based alternatives to beef, pork, chick- en, turkey, and seafood are available. However, most commercially made
meat alternatives are highly processed and contain more sodium, saturated fat, and calories than a meat-based burger. On the plus side, they can be more environmentally sustainable.
It’s important to note that plant pro-
tein-based meat alternatives are not the same thing as veggie burgers, which make no attempt to imitate meat.
Alternative milk and cheese Plant-based dairy substitutes, especially milks, have exploded in popularity for many of same reasons that people choose plant-based meat alternatives. They have an added benefit for people with lactose intolerance and dairy allergies. Non-dairy milk, yogurt, ice cream,
cheese, and other foods are made from plant-based ingredients such as nuts, grains, hemp, and soy. It’s important to check labels when de-
termining which products are best for an individual person. Highly processed dairy analogues such as cheese substitutes are not necessarily “healthier,” but can be vi- able choices for people who are unable to consume dairy products or who want to eat more sustainably.
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