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Foodservice trends in the elderly nutrition program.
Journal of Nutrition for the Elderly
|January 1, 1989
Summary
Nutrition projects in the Elderly Nutrition Program (ENP) increasingly use diverse food service methods. This shift includes more caterer contracts, on-site preparation, and central kitchens compared to a decade prior.
Area of Science:
- Gerontology
- Public Health Nutrition
- Foodservice Management
Background:
- The Elderly Nutrition Program (ENP) is a key federal initiative providing nutritional support to older adults.
- Understanding evolving foodservice delivery models is crucial for program efficiency and participant satisfaction.
Purpose of the Study:
- To assess current foodservice delivery strategies within the national Elderly Nutrition Program (ENP).
- To compare contemporary foodservice approaches with those documented approximately ten years prior.
Main Methods:
- An original survey instrument was developed and administered.
- A random national sample of ENP nutrition projects was targeted for data collection.
Main Results:
- ENP projects demonstrate a greater tendency to utilize a combination of foodservice mechanisms.
- Key mechanisms include caterer contracts, on-site food preparation, and the use of central kitchens.
Conclusions:
- The foodservice landscape of the ENP has evolved towards more integrated and varied delivery models.
- These combined strategies may enhance flexibility and resource utilization in serving elderly populations.