This section covers activities associated with planning, purchasing, storing and preparing food at a senior nutrition program. Effective food service operations are an important component in ensuring high-quality home-delivered and congregate meals for clients.

Healthy Food Service Guidelines

May 18, 2017

The purpose of the Food Service Guidelines for Federal Facilities is to provide specific standards for food, nutrition, facility efficiency, environmental support, community development, food safety, and behavioral design for use in food service concession and vending operations at federal facilities; examples include cafeterias, cafés, snack bars, grills, concession stands, sundry shops, micro markets, and… Read more »

Final 2015-2020 Dietary Guidelines for Americans

April 6, 2016

On January 7, 2016 – the federal government published its latest recommendations intended to shape people’s diets based on the latest research – The Dietary Guidelines for Americans: 2015-2020. The guidelines form the basis for all federal nutrition policies, including the National School Lunch Program, which serves thirty-one million children daily; the Special Supplemental Nutrition Program for… Read more »

Nutrition to Reduce Hospital Admissions for Older Adults

December 23, 2015

Over the past several years there has been continued focus on reducing the number of patients being readmitted to a hospital once they have been discharged. Many factors are involved, and both acute and post-acute providers are paying close attention to reducing their number of readmissions. This not only involves reviews and monitoring of internal… Read more »

Older Americans Act Nutrition Programs Evaluation: Meal Cost Analysis

November 9, 2015

Nutrition Service Programs (NSP), administered by the Administration on Aging (AOA) within the Administration for Community Living (ACL) of the U.S. Department of Health and Human Services (DHHS) under the Older Americans Act (OAA), represents a key component of America’s strategy for ensuring that the health and social needs of older adults are adequately met…. Read more »

Process Evaluation of Older Americans Act Title III-C Nutrition Services Program

November 9, 2015

The mission of the AoA, now a part of DHHS’s Administration for Community Living, is to develop a comprehensive, coordinated, and cost-effective system of long-term care that helps older adults maintain their dignity in their homes and communities. As part of its ongoing efforts to support program planning, improve program efficiency, and strengthen program effectiveness,… Read more »

Toolkit: Identifying the Actual Cost of a Meal – Parts 1 and 2

November 3, 2016

A quality senior nutrition program should be future-focused, client-focused, entrepreneurial-minded and should demonstrate business acumen. Those running and overseeing quality senior nutrition programs, independent of their size, must understand why it is imperative to fully understand their actual costs and acceptable “profit margins” before participating in this changing business arena. The following resources support the… Read more »

Toolkit: Components of a Quality Nutrition Program – Part 2

November 3, 2016

A quality senior nutrition program should be future-focused, client-focused and entrepreneurial-minded. Those running and overseeing quality senior nutrition programs, independent of their size, must understand the role senior nutrition services play within the broader parallel nutrition systems, and they must be prepared to modernize their strategy and operations, strengthening this role in the changing environment…. Read more »

What Are the Components of a Quality Nutrition Program? Part 1 (Slides)

September 15, 2015

A slide deck from the first webinar in our series. Description: Quality nutrition programs are an essential part of current and future home and community based service systems. Over 4,000 Older Americans Act Nutrition Programs are implemented in states and local communities throughout the U.S. These programs serve a diverse population, address hunger and food insecurity… Read more »

LifeCare Alliance, serving more than just a meal, a CHOICE.

April 16, 2015

LifeCare Alliance offers seven choices of meals for our Meals-on-Wheels clients and has 20 dining centers to choose from for the more mobile clients. Our mission is, “LifeCare Alliance leads our community in identifying and delivering health and nutrition services to meet the community’s changing needs. Diversity and changing demographics is how we nourish the… Read more »

AoA Choices… What a Nutrition Program Can Do!

April 16, 2015

Meals On Wheels, Inc. of Tarrant County (MOWI) has been offering a choice of lunch entrees for five years. Beginning March 2007 MOWI began to test market a Choice Meal Program. Due to overwhelming positive response from the test market participants, the choice meal program went countywide on June 18, 2007 and is a permanent… Read more »

The Federal Food Safety System: A Primer

April 16, 2015

Numerous federal, state, and local agencies share responsibilities for regulating the safety of the U.S. food supply. Federal responsibility for food safety rests primarily with the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). FDA, an agency of the Department of Health and Human Services, is responsible for ensuring the safety of… Read more »

Senior Meals: Menus and Recipes

June 30, 2016

Three different menu cycles and recipes used by the Senior Meals program in South Dakota. Disclaimer:  These menus are linked to for reference purposes only. Menu planning requirements vary based on state and local regulations and guidance.  In addition to meeting applicable requirements, menus should be developed with consideration of end user preferences, the availability/locality… Read more »

Sample Home-Delivered Meal Label

April 17, 2015

Sample home-delivered meal label, showing the reheating instructions, delivery date, menu, nutrition facts, and the meal label.

New Dining Practice Standards

April 17, 2015

The Pioneer Network’s Food and Dining Clinical Standards Task Force: A Rothschild Regulatory Task Force finalized new Dining Practice Standards. These standards of practice support individualized care and self-directed living versus traditional diagnosis-focused treatment for people living in nursing homes. The Food and Dining Clinical Standards Task Force made a significant effort to obtain evidence… Read more »

Food Safety for the Elderly

April 17, 2015

As we mature, our bodies change. Seniors become more vulnerable to illness and, once ill, it can take them longer to recover. Knowledge of safe food handling is needed to help seniors stay healthy. It’s important to understand the effect of pathogens and other microorganisms on elderly bodies. This fact sheet can help you make… Read more »