While taste, selection, and ambiance are all important to successful dining for seniors, there are some key nutritional issues to keep in mind: 

1. Focus on quality calories. As people age, they generally have a need for fewer calories, though they may need certain vitamins and minerals. Weight loss, which affects about 15 percent to 20 percent of older adults, can lead to frailty, muscle weakening, reduced mobility, and other problems. Focusing on nutrient density— meaning foods full of vitamins, minerals, fiber, and macronutrients like protein— helps keep residents healthier longer. Adding high-protein foods such as Greek yogurt or protein powder can increase a meal’s nutrient value. In instances when residents experience a loss of appetite, protein shakes and other high-value, high-calorie options can be helpful. 
2. Note that research has repeatedly shown the health benefits of a Mediterranean-style diet (more vegetables, legumes, fruits and nuts, whole grains, and seafood; better-quality oils and fats; less land-animal protein; and alcohol in moderation). Studies have shown it to be particularly effective in addressing obesity and to have significant anti-inflammatory and antioxidant properties. 
3. Remember that delicious and healthy can go together. Be creative about meals that are both nutritious and flavorful. For instance, various spices and seasonings can substitute for salt. 
4. Address food myths. Just because an older adult has diabetes, that doesn’t necessarily mean that person can never have cake or ice cream. Many studies advocate for the liberalization of diets as people age, with moderation and guidance from their physician in mind. Also, lots of fad diets advertise on social media and TV. Advise residents to consult their physician or other practitioner before they start any new diet or take any supplements or vitamins. 
5. Make old favorites healthier. Many residents may have favorite foods that are unhealthy, either because of the original ingredients or updated processed versions. Look for ways to offer such menu items as meatloaf, macaroni and cheese, and various pies or cakes with less fat, sugar, and salt and more natural, locally sourced ingredients.

Barbara Kamp, American College of Culinary Medicine program director, observed, “It is more important to add life to years rather than years to life. There is plenty of research to support that eating a diet that includes vegetables, fruits, nuts, cereals, fibers, fish, and unsaturated fats and containing antioxidants, vitamins, potassium, and omega-3, and also decreasing red meat—as well as avoiding ultra-processed foods—may help in preventing obesity, inflammation, and improve glycemic and insulin systems responses.”
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