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Five ways seniors are prioritizing healthy eating

Mike Buzalka, Executive Features Editor

June 12, 2018

6 Slides
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The recent Senior Food and Lifestyles Study from the Culinary Visions Panel research organization showed that seniors are prioritizing healthy eating and want more healthy food choices on dining menus. It also revealed that many believe their dining services are keeping up with the demand for healthy food options.

"Today's seniors say that fruits and vegetables are some of their favorite foods," commented Culinary Visions Panel Executive Director Sharon Olson in a statement accompanying the release of the survey results. "We were heartened to see that well over half of those that we surveyed felt that healthier food choices were available to them in senior dining."

The study asked several questions on healthy foods with follow-up questions on their availability in the participants' residence. Here are five ways seniors are interested in healthier food options and how senior living dining facilities are meeting this demand:

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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