"Neighborhood" model need grows in LTC

Published in Healthcare Spotlight

Foodservice operators in long-term care facilities are anticipating a shift in resident care from a medical model to a "neighborhood" model, according to a survey conducted by Technomic for the Association of Nutrition and Foodservice Professionals (ANFP) and the Nutrition & Foodservice Education Foundation (NFEF).

The survey, which involved 500 residents of long-term care facilities, 500 family member decision-makers and 400 ANFP members, indicated that the shift will have to come about to satisfy the expectations of future residents.

“ANFP and NFEF members realize resident demographics and food preferences are changing significantly,” the report concluded. “A younger population is moving in and staying longer, and these residents are more ‘food-centric,’ while being more vocal about food preferences and satisfaction.”

Among foodservice operators, 86% expect menu offerings to change, 71% anticipate more flexibility around the timing of meals and 67% believe their facilities’ dining options will change. Some of those changes will be impacted by local sourcing (75% of operators selected this option) and the desire for organic food (69%), authentic ethnic (68%) and fresh grab and go (58%).

Among the foodservice options most likely to come about in long-term care locations, operators most identified carts/kiosks (38%), snack shops (36%), alcohol service (35%), convenience stores (35%) and food courts (35%).

Among residents who were surveyed, 52% believe their facilities are currently offering enough healthful food. But 40% said they want more snacking options, 39% said they want more fresh food and all-day dining hours and 38% said they want grab-and-go options.

The study also determined that:

  • Foodservice departments need to be more vocal about the value they provide to long-term care facilities in order to “win” bigger budgets
  • Cross-trained staff will be needed in order to develop knowledge and skills in culinary, nutrition and sanitation.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources