Honors Theses and Capstones

Date of Award

Spring 2018

Project Type

Senior Honors Thesis

College or School


Program or Major


Degree Name

Bachelor of Science

First Advisor

Kevin Pietro


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.