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Attract More Residents and Promote Optimal Health: The Importance of Person-Centered Nutrition and Dining in Senior Living


A trend that is becoming increasingly apparent in long- term, post-acute care is person-centered care in senior living. This is largely being driven by the influx of baby boomers joining senior living facilities across the country.


At the forefront of this movement is a growing expectation that food and hospitality operations within senior living facilities will continue to evolve in response to this shift. As mainstream dining trends gain a stronger influence over senior residents and their adult children, senior living facilities have begun to adopt different dining experiences like farm-to-table, grab-and-go, bar/buffet, and tapas/small plates dining.


Providers are discovering new ways to attract and accommodate baby-boomer residents, who are more accustomed to eating out at a higher frequency than the previous generation. In response to this, communities have also increased the quality of their venues, both in number and diversity. A recent MatrixCare dining study of 180 senior living food operators, found that the majority (63%) have two or more dining venues on their campus. This helps them cater to an audience whose experience has been heavily shaped by contemporary dining experiences.


As the restaurant approach to dining and hospitality in senior living communities becomes more of the norm, the challenge of balancing the evolution in dining culture with nutrition guidelines and internal facility capabilities becomes more difficult. These new trends in dining are required to attract new residents and keep them satisfied, yet regulatory requirements and dietary recommendations still must be adhered to.


Still Following the Rules


As claims in public health continue to support nutritious eating for its role in maintaining overall wellness during the aging process, operators must ensure that perceptions match reality. Food Managers and Dietitians alike have already begun to visualize the importance of this process.


MatrixCare’s study found that providing considerations for special dietary needs is of great importance in an operation’s success, second only to the quality of overall dining service. Rating 4.41 out of 5, Managers and Registered Dieticians feel their dining program is more successful when focused on the therapeutic diet restrictions of their clients.


By working to reach the nutrition-centered goals of maintaining the health and quality of life of residents, facilities will be successful in supporting nutrition-related health. Also, actively seeking to accomplish these objectives not only improves customer satisfaction, it may also reduce medical expenses.


Providing menu items from a reputable, healthful diet can combat comorbidities and reduce side effects of disease. Medical conditions and diseases affected by nutritional status can be found in all care settings. Osteoporosis, Heart Disease, Chronic Kidney Disease, Diabetes Mellitus, and Hypertension have proven to be better controlled with dietary consumption that is based on nutritional recommendations.


48 SENIOR LIVING EXECUTIVE MAY/JUNE 2018


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