Seniors pose new challenges to f/s menus
- Older Americans Need To Make Every Calorie Count. Guthrie, Joanne F.; Lin, Biing-Hwan // FoodReview;Summer2002, Vol. 25 Issue 2, p8
Discusses the importance for older people in measuring the amount of calories they need. Challenges faced by the elderly regarding their nutrition; Method for quantitatively providing a food choice guidance for older people; Comparison of the average food intakes of older men and women. ...
- Food and nutrient intakes and overall survival of elderly Japanese. Darmadi, Irene; Horie, Yoshimitsu; Wahlqvist, Mark L; Kouris-Blazos, Antigone; Horie, Kazuyo; Sugase, Kimiko; Wattanapenpaiboon, Naiyana // Asia Pacific Journal of Clinical Nutrition;Mar2000, Vol. 9 Issue 1, p7
As part of the International Union of Nutritional Sciences (IUNS) Food Habits in Later Life Project, a group of 89 free-living Japanese aged 70 years and over (43 men and 46 women) residing in semiurban Okazaki, located in the middle of Honshu Island in Japan, were studied. They were followed up...
- New food guidelines for the elderly. Moore, Amy Slugg // RN;May99, Vol. 62 Issue 5, p106
Reports on the modified food pyramid developed by researchers at Tufts University to help the elderly maintain good nutrition. Examples of choices offered from the basic food groups.
- More choices for skilled-care seniors. // FoodService Director;06/15/97, Vol. 10 Issue 6, p6
Presents information on the `choice program' which was implemented at Regents Point in Irvine, California which allows skilled-care residents the choice of meals. Impact of the program on the residents; Information on the facility; Types of foods which are mainly selected by the residents of...
- Growing up strong: Preparing your restaurant for a more-mature America. // FoodService Director;06/15/97, Vol. 10 Issue 6, JumpStart p6
Comments on the impact of nutrition at an early age on the life expectancy of persons in the United States and the effect of on the mature market in the foodservice sector. Factors which contribute to the increase in the life expectancy rate; Importance of providing services with older persons...
- Description of a Mixed Ethnic, Elderly Population. II. Food Group Behavior and Related Nonfood... Prothro, Johnnie W.; Rosenbloom, Christine A. // Journals of Gerontology Series A: Biological Sciences & Medical ;Jun99, Vol. 54A Issue 6, pM325
Features a study that focused on the weekly frequencies of food group consumption, weekend meals and snack patterns of elderly persons and several nonfood items that may affect food intakes. Methodology; Results and discussion.
- Challenges: Feeding new sr. generations, ethnic groups. Pond, James // FoodService Director;07/15/99, Vol. 12 Issue 7, p58
Discusses the challenge of feeding senior citizens. Need for meal programs that deal with young and old seniors alike; Difference in the appetites and expectations of younger seniors and previous generations; Effectiveness of using buffets.
- Senior menus. // St. Charles Journal;12/12/2012, Vol. 47 Issue 50, pB9
The article presents the menus for senior citizens at St. Charles and St. Peters Senior Centers in Missouri which include oven-fried fish for December 12, 2012, white bean chicken chili for December 14, 2012, and Salisbury steak with gravy on December 17, 2012.
- Effects of cultural exchange on nutritional contents of local cuisine. Arbelaez, Marisol Maria // Journal of the West;Jan97, Vol. 34 Issue 1, p8
Examines the nutritional content of foods in Mexico as a result of cultural exchanges. Complex amalgamation of European and American foods; Richest agricultural and stock-raising areas of northwest Mexico; Evidence of cross-continental food alliance in Jesuit inventories of food supplies;...