Aging and nutrition professionals responsible for nutrition program operations must be knowledgeable about applicable federal, state and local requirements, and must develop their own policies, procedures and standards to ensure that services are of high quality, and are provided in a sustainable and efficient manner.
Additionally, a well-run operation, with trained staff and volunteers, is vital to creating a welcoming and engaging environment that can attract new participants, increase participation of current participants, and help ensure the success of a program.

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 »

Toolkit: Emergency Preparedness for Homebound Seniors – Be Prepared, Be Informed, Be Safe!

October 25, 2016

Emergency Preparedness for Homebound Seniors – Be Prepared, Be Informed, Be Safe! Summary of webinar: This webinar discussed how homebound seniors can be particularly vulnerable in times of emergency, including natural disasters, weather events, and power outages. Also included in the discussion were best practices for helping seniors prepare for emergencies and for helping them… 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 »

Sample Meal Service Performance Tracking Chart

April 16, 2015

A sample chart to track weekly compliance with various meal service procedures. This template is provided for reference purposes only, to assist those interested in developing forms and documents which fit the needs of their program. This is not a substitute for advice from a qualified legal, policy, regulatory or other subject matter expert. Legal… Read more »

Sample Nutrition Program Meal Service – Request for Proposals

April 16, 2015

A sample template for a request for proposals for the preparation, packaging and delivery of nutrition program meals. This template is provided for reference purposes only, to assist those interested in developing forms and documents which fit the needs of their program. This is not a substitute for advice from a qualified legal, policy, regulatory… Read more »

Aging Network’s Volunteer Collaborative

April 16, 2015

This Resource Center will serve as the go-to-place within the Aging Services Network for the latest and most-effective proven practices and tools on volunteering and offer emerging principles, practices and standards for effective volunteer development and management, including non-traditional volunteer roles.

The Finance Project

April 16, 2015

The Finance Project is a nonprofit research, consulting, technical assistance, and training firm for public and private sector leaders nationwide. The website includes a Promising Practices catalog, a Finding Federal Funding guide, and sustainability planning resources.

Disaster Planning Tips for Older Adults

April 17, 2015

Disaster can strike without warning. An important part of preparing for a disaster is to have a plan for what you will do if you have to leave your home of if you need to care for older persons at your program site. This fact sheet has tips to help you plan and prepare for… Read more »