Operators have employed many tactics to make their menus healthier. Increasing fruits and vegetables and whole-grain offerings are the most frequently used strategies. In the next 12 months, operators in general plan to offer more gluten-free options to make their menus healthier. In schools, however, the No. 1 planned change is reducing sodium, which could be indicative of new federal guidelines requiring districts to cut the salt in coming years. Twelve percent of operators in long-term care/senior living haven’t made any healthier menu changes and 16% say they don’t plan to make any healthy alterations in the next year.
