Honors Theses and Capstones

Date Completed

Spring 2018

Abstract

Nutrition is important in all stages of life, especially in the later years. The purpose of this study was to analyze the food offerings from local assisted living facilities on a nutritional basis. Upon collecting weekly food menus, they were evaluated based on the 2015-2020 Dietary Guidelines for Americans (DGAs) in the domains of food groups, food variety, and excess fats, sugars, and salt. Not a single facility met the DGA requirements completely in food groups or food variety. The food groups facilities were most deficient in were fruits and dairy. Furthermore, each of the menus had items rich in either saturated fat, sodium, or sugar. The greatest source of excess sugars were desserts and sweet sauces. Sources of saturated fats were mostly in the form of beef, pork, and sausage. Rich sources of sodium mostly came from savory sauces, soups, cold cuts, and cured meats. Findings from this research can provide insight into how well older adults are being fed at living facilities of this type.

First Advisor

Kevin Pietro

College or School

COLSA

Department or Program

Nutrition

Degree Name

Bachelor of Science

Download

Share

COinS