The Oregon Caregiver SPRING/SUMMER 2024 www.ohca.com 16 SPONSORED CONTENT Senior living resident preferences and profiles are changing. Innovation in the dining room today can help demonstrate to future residents just how committed you are to exceeding their expectations at mealtimes. Not only is the baby boomer generation in the United States more ethnically diverse than those who came previously, they are more well-traveled and spent more of their expendable income on a wider array of restaurants and experiences. They’ve learned about growing methods and have shopped at farmer’s markets. All of this means that their expectations around dining options will create the need to change among senior living dining operations. Here are some factors to consider when updating your menus and programming to meet these changing needs. How It’s Grown Senior living residents have a wealth of knowledge regarding food production methods. Not only are the older generations more likely to have been raised on farm or in a farming community, but they learned more about sustainability and the importance of supporting local agriculture as those ideas grew in popularity over the last 20 years. Local, sustainably grown produce options will be welcome on your menus. Your residents may also enjoy a lecture by a local farmer, a chef demo using locally grown produce, or hosting a farmer’s market at the community. If you are a Sysco customer, you can access a broad array of sustainably produced products —and it doesn’t have to break the bank. Global Flavors New residents are more likely to have traveled more extensively and sampled more diverse cuisines than generations Embracing Diversity in the Dining Room By Jen Bruning, MS, RDN, LDN, Incite Strategic Partners past. Look at what types of cuisine are popular in your local community and consider integrating specials based on what is offered in local restaurants. Use calendar holidays from various cultures and religions like Lunar New Year, Diwali, and Eid to inspire residents to sample new dishes and allow some creativity among your cooks and chefs. Demographics Historically, most residents in senior living have identified as Caucasian/ White. While that majority is still seen today in Oregon, the ethnic, cultural, and religious make-up of older adults is shifting to be more diverse. Consider enhancing your menu with quality speed-scratch or convenience products to help meet the needs of all your resident preferences. Ensure that each resident has the chance to voice their preferences based on their culture and religion, and don’t make assumptions based solely on words on an intake form. Just because someone states they are from a certain ethnic or religious group does not mean that they follow all traditional practices. Specific Dietary Requirements As more residents move into their new homes, you may notice an uptick in the number of individuals following a specific diet pattern. This may be due to a medical need like a diagnosis of celiac disease or could be the result of a preferred eating style for health and longevity. Working with a registered dietitian can help to sort out any confusion over what foods may and may not be included in a resident’s preferred eating style. (If your community does not employ an RDN, see if they’d consider hiring one on contract for a menu review project or consult your food service/ purchasing provider to see if they offer these consultants for free.) Since cooking to order for every resident can be challenging, there’s a good chance that with just a few tweaks, your existing menu can meet the ever-expanding needs of your resident population. If you’re a member of Incite Strategic Partners, reach out to your member success representative to learn more about menu options that fit within your budget! Menu changes to meet residents’ needs and desires may feel daunting. Start with small changes and ask yourself: What do we already do that delights our residents? What can we add to enhance their experience? What is realistic for our team and budget? Who do I know that can provide support and guidance? Involving residents, your team, your leadership, and your support partners like Incite and Sysco in the menu changing process can help you ensure continued success and resident happiness. Jen Bruning is the director of nutrition and brand innovation with Incite Strategic Partners, OHCA’s purchasing partner and an OHCA business partner. This article has been sponsored and provided by Incite Strategic Partners. Menu changes to meet residents’ needs and desires may feel daunting.
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