Don’t Underestimate the Importance and Issues of Senior Nutrition

Everyone, regardless of your age or who you are, needs to eat a balanced diet along with exercise to maintain a healthy and fit life. As we age, the body changes and many different nutritional needs are increased and/or changed over the years depending on the individual’s lifestyle. These include areas such as sugar and glucose levels, blood pressure, cholesterol, other heart issues, or maybe it’s about cancer prevention. These are taken care of for seniors and others who live long or short term in skilled nursing facilities (SNF), as well as assisted living facilities.

The Importance of Food

In a typical SNF, the nutrition department is the second largest department after nursing. What goes into having a strong and successful food and nutrition department is more complex than meets the eye. To prepare a kitchen for three meals a day in a SNF that can accommodate 60 or 560 residents, regardless of the size, the kitchen staff needs to meet all their food needs. There are many more.

This department takes care of everything based on food, from production to calories and water intake. It is a very complex system, and its importance cannot be underestimated. The head of food is in charge of everything, they need to be on top of the kitchen staff at all times, to ensure that the residents have their food, that it is healthy, on time, and their taste is pleasing to them. There’s a lot going on behind the scenes when it comes to food that the average person doesn’t realize, and it’s always changing. Staying on top of it is a challenge but the way food listens to what residents want and need is a successful program.

Many Types of Food Populations and Needs

In SNFs, one of the biggest areas that nutritionists look at is carbohydrates in the diet, especially for people with diabetes and heart problems. In addition, salt, portion control, monitoring calories and the amount of liquid in food are areas that are tracked within recommended daily allowances.

If a resident needs more food, the food staff adheres to that after checking with the clinic staff. If there are residents who need more calories or just want more food, the center offers two portions and even healthy snacks, other fortified foods such as super puddings, potatoes highly refined, or whole grains for extra calories. If they need a supplement or something high in protein, the diet provides that as well.

From a nutritionist’s point of view, these elements are considered necessities, but happiness may not be 100 percent because taste is also a big factor. Taste leads to happiness and one of the biggest sources of feedback from families comes from food complaints. According to SNFs administrators, complaints can be easily resolved through communication and open discussions between families, their loved ones and the facility. Balancing health and taste can be a million dollar question because it depends a lot on the individual, but it is easily handled through family and community meetings.

Food and Menu Preparation

Whether an SNF is a stand-alone facility or part of a larger chain, many meals are prepared and served daily three times a day. The trick is to have an organized food service director who plans and leads the kitchen staff professionally, as well as getting to know the residents over time. This manager is the key to a successful food program. Residents are given menus, usually a standard menu and other types of food, but some residents may want something that isn’t available.

In most multi-SNF networks, the integrated nutrition department includes area managers and the facility’s dietitian. Every month at the food committee meeting, they get together to talk about changes, additions, and changes to the menu while taking into account requests. The menu will be presented at community council meetings so whenever the director of food services wants to change or improve something on the menu, the clinic staff will know and be notified.

Sometimes residents will have a homemade recipe that they request. Diet can increase productivity, but they need to make sure that the calories and nutrients are working properly. SNFs always try to balance the types of food because long-term residents often choose comfort food and short-term residents choose wraps, salads and other options. It’s a constant push and pull with menu items. The caterer wants the food to be the best and gives the residents that choice, keeping in mind that the food needs to be nutritious and very tasty.

Regular Diet vs Alternatives

From time to time, families may bring their loved ones food when they visit. They do this with the goodness of their hearts as an alternative to the daily food of the citizen. The food department suggests that whatever is delivered should have nutritional value.

In addition, the diet receives questions about dietary supplements. The food department at this center knows that these supplements can have value, but they should not take the place of regular food and nutrition. The bottom line is that people need vitamins and minerals from all food groups to maintain energy, health and longevity, especially for the elderly and those struggling with disease.

There are residents who cannot feed themselves so adding grass into the supplement is very easy, but residents may need more to meet their nutritional needs. Regular food can be well absorbed by the body; it is good for their muscle mass and bone structure. Food service providers may recommend fortified, fortified foods.

Room for Improvement and the Need for Change

SNF food staff are always looking to improve their food intake, so many health care organizations search outside food vendors to explore new tastes for their residents. In many markets across the country, vendors invite SNFs for taste tests so that the facility can get a new taste perspective on the many new items they can offer, such as soups, cooked vegetables , and a variety of desserts. These taste tests are attended by SNF nutritionists, dietitians, purchasing managers, and leadership members.

Like restaurants, kitchens in SNFs need to be aware of food that is not ordered or complained about. When this happens, the food staff will meet with the kitchen staff and try to find a way to improve the item or remove it. The dietitian will also talk to his supplier about ways to improve the item.

Ideas, Social Media, and the Future

In today’s world of social media, the field of nutrition and post-care nutrition is not immune from the influence of social media. Families on social media discuss the food their loved one lives on. Food leaders should take that seriously and view these discussions as lessons for change or improvement.

Looking to the future, food and nutrition leaders would like to see better options for the population who need to eat processed foods – refined and processed foods – aimed at the chronically ill, aging population. . These menu options need to look more attractive and be present on the menu. At the same time, food needs to have that overall “home” appeal where residents can connect with better food, mirroring the food they can have in their own homes. Nursing home and assisted living residents are someone’s family so providing them with healthy, nutritious meals 365 days a year is the overall goal.

Tonja Werkman is a registered dietitian and business manager of food and nutrition at Centers Health Care. Werkman oversees the heads of food and nutrition services at all 45 Centers Health Care nursing facilities across the Northeast, ensuring that residents’ meals are healthy and plentiful so they can sustain life. beautiful and strong. It has been a leader in the food industry for over 25 years.