Baby boomers are trickling into senior living communities, joining residents who are in their 80s, 90s and even 100s. What can be a 30-year age span in the dining room presents new and unique foodservice challenges, says Brian Rocco, a Morrison Community Living regional chef at the Beatitudes Campus, a continuing care community in Phoenix. It starts with different perceptions of healthy eating.
“Older residents still see healthy eating as controlling portion sizes, fat and calories, but for younger ones [in their 60s and early 70s], it’s more about lifestyle—using food for wellness and power,” he says. Boomers also are looking for more exciting flavors and on-trend items, Rocco adds.
Rocco’s experience jibes with findings in Technomic’s 2016 Healthy Eating Consumer Trend Report. Although younger senior citizens are concerned about sodium and fat intake, particularly as they age, they also associate fruits and vegetables, freshness and housemade foods with healthfulness.
Here are some of the ways Rocco menus healthy items that have wide appeal.