Learn how to promote food and health, both at a local level and beyond. Pace University offers both undergraduate and graduate degrees in nutrition, as well as a coordinated program accredited by the ACEND that prepares students for dietetic internships and national certification as Registered Dietitian Nutritionists.
Congregate Nutrition Services
Individuals age 60 and over, regardless of income, may receive nutritious meals in congregate settings (such as senior centers) or in their homes through home-delivered meal programs. These services help people remain independent and reduce their need for costly medical interventions. In addition to providing healthy and nutritionally balanced meals, these programs offer opportunities for social engagement, information on healthy aging, and meaningful volunteer roles, all of which are linked to a person’s overall health and well-being.
These programs typically provide meals five days a week with menus that follow Dietary Guidelines for Americans and are culturally sensitive, regionally appropriate, and consider personal preferences. Programs also provide nutrition education and/or counseling to promote better eating habits, improve food security and dietary intake, prevent malnutrition, and reduce the risk of falls or other chronic conditions that can lead to hospitalization.
Meals provided by congregate sites or through home-delivered meals must be safe to eat and meet the Division of Aging Nutrition Service Standards (July 1, 2003). Food temperature reviews and reassessments are required for Congregate Meal Program clients served through ARPA funding, and consumer contributions and produce bags must be solicited and tracked on a special form. A completed Special Eligibility Documentation Form must be attached to each client’s file for whom Congregate Meals are furnished through ARPA funding.
Home-Delivered Nutrition Services
Home-delivery nutrition services are often offered free of charge through local programs funded by the Older Americans Act (OAA). These include congregate and home-delivered meals and are commonly referred to as “meals on wheels.” They are typically subsidized or offer a reduced cost for participants. These programs provide both food and nutrition information, education and counseling to help participants make healthy meal choices. Meal programs may also link with other in-home and community-based services such as home repair and modifications, transportation programs, physical activity programs and chronic disease self-management services.
Research shows that both home-delivered and congregate meal programs reduce malnutrition, increase energy intake and improve health-related quality of life. The Older Americans Act provides grants to state agencies on aging to fund these services nationwide. Many program implementers rely on other funding sources to help cover the costs of these services. These include local communities, private foundations and internal fundraising activities. In addition, the Administration on Aging (AoA) collects and reports state-level performance outcome data for these programs through its State Program Reports (SPR).
The vast majority of these nutrition programs focus on individuals age 60 or older. However, in some cases, these programs will offer meals to a spouse or person with a disability younger than 60 who lives with an individual eligible for the program. These meals are not income-based and do not impact any other benefits someone may receive from SNAP or their health plan.
Nutrition Services Incentive Program
The Nutrition Services Incentive Program (NSIP), authorized by the Older Americans Act, supports congregate and home-delivered meal programs that provide hot meals, nutrition education and other supportive services to people 60 years of age or older who are at risk of social isolation, low food security, or both. NSIP provides a monthly benefit for eligible individuals that includes a minimum of one-third of the Dietary Reference Intakes of each of the five nutrients. Typically, meals are provided in community settings or delivered by staff and volunteers to people living at home.
A key feature of NI programs is the provision of incentives redeemed for healthy foods in the form of vouchers or coupons. Incentives can be redeemed for qualifying fresh, canned or frozen fruits and vegetables that are low in salt and added sugars. Programs also often offer nutrition education and auxiliary services such as transportation.
Community partnerships are critical to successful NI program implementation. Often, hospital or program staff partner with community organizations such as local food pantries, Women, Infants and Children Food and Nutrition Services (WIC) offices, supplemental or congregate meal sites, community clinics, or community food advocacy organizations to conduct food security and biometric screenings, enroll participants, and provide nutrition education and healthy behavior coaching.
A key to measuring program effectiveness is establishing a comparison group against which to measure program impact. This is challenging for NI programs as they serve a population of individuals who are likely already receiving other services such as housing assistance, health care coverage or social support. Quasi-control studies can be helpful but should compare groups of individuals with similar demographic characteristics.
Innovations in Nutrition
The Food and Drug Administration’s Nutrition Innovation Strategy aims to reduce deaths and disease that can be linked to unhealthy diets. Part of that effort involves encouraging industry innovation to make products that promote health, while helping consumers identify those foods. It also focuses on making healthier options the norm.
The program works with community members to educate them about nutritious eating and cooking, nutrition-related diseases and illnesses and the importance of incorporating more fruits and vegetables into their diets. It also helps participants find the most affordable grocery options and connects them with other food assistance programs, including SNAP benefits.
Other innovative activities include collaborating with community partners to increase referrals for congregate meal sites and developing nutritionally modified meals that are more suitable for people with reduced oral/dental functions. The program also collaborates with community partners to improve identification of older adults who are in mental health distress or at increased risk of suicide so they can be connected to support.
Conclusion
The Nutrition concentration at Bay Path University prepares students to provide, evaluate and communicate dietary guidance that improves individual and population-wide health outcomes. Students explore behavior change, communication and counseling in addition to the fundamentals of nutrition science. The curriculum includes field-based experiences at farm-to-table restaurants, regional academic hospital systems, long-term care facilities, private practice in a variety of specialties and more.
