Over 10 million U.S. seniors face hunger every day. Food insecurity in seniors can be strong predictor of chronic disease, contribute to loneliness and depression, and impact the ability to age in place. While home-delivered meal programs have been in place to mitigate the issue, as this population continues to expand, innovative and cost-effective solutions need to be implemented to keep up with demand. In addition to increasing food access, careful attention must also be paid to the palatability, presentation, and nutrient value of these meals, as this population is often lacking in vital nutrients including iron, calcium, and protein. This session will detail how a university-based, student-led meal delivery program recovers unused, prepared food from area hospitals and transforms that food into nutrient-dense, high-quality meals for seniors in need. Recent quality improvement initiatives and community collaborations to enhance the nutrient value of the meals will be discussed. Participants will leave this session with the inspiration and information needed to implement a similar program in their local community.
CPE Level: Level 2 (intermediate knowledge/experience)
- 2.3.3 Identifies opportunities for shared benefit and vision.
- 12.3.3 Takes into consideration any population and environmental disparities (e.g., sickness and disease, food and water access finances, air and water quality, ) when developing programs.
- 2.3.4 Identifies opportunities for mutually beneficial partnerships with individuals or organizations with shared visions.
- Describe the difference between food security and nutrient security
- Identify innovations to enhance nutrient security among home delivered-meal recipients
- Adapt a meal delivery program model for use in local communities
- Andrea Y. Arikawa, PhD, MPH, RD, LDN, FAND
- Meghan Niemczyk, MPH
- Jenifer Ross, DCN, RD, LDN, FAND
- Lauri Wright, PhD, RDN, FADA