As expectations around later-life care continue to evolve, nutrition is increasingly recognised as one of the most powerful tools for supporting health, independence and quality of life. White Oaks Dietitian, Valentina Giannelli, explains why senior living catering needs to move beyond simply meeting nutritional requirements towards innovation and smarter, practical digital solutions.
Why is nutrition so important as people get older?
Good nutrition plays a key role in maintaining strength, independence, energy, cognition and overall health as we age. Yet despite this, research shows that people over the age of 65 are facing ongoing challenges with both malnutrition and dehydration.
In care settings, one in two older people is at risk of malnutrition, while one in four is at risk of dehydration, simply because they don’t eat and drink well enough₁.
What are the key nutrition areas?
The top priority nutrition areas for senior living are protein, hydration, calcium, fibre, and vitamin B12.
Protein needs increase significantly with age, by around 50% compared to younger adults. Protein plays a key role in supporting muscle strength, balance and independence, as well as immune function, recovery, and wound healing.
Hydration is very important as older adults tend to drink less and are prone to dehydration, which can cause UTI, falls and confusion.
Fibre is crucial for digestion and gut health, with growing evidence of the gut–brain connection, in which gut health can influence mood and cognition. Bone health remains important, and B12 becomes more relevant as absorption reduces with age.
What are the challenges?
One of the biggest challenges is that as we age, appetite decreases, and the portions people eat get smaller. For catering teams, it’s about understanding the importance of these nutrients and delivering enough of it in smaller, more palatable portions, within menus that residents enjoy. This requires strategic thinking and nutritional expertise.
The body’s thirst mechanism also becomes less sensitive with age. Residents may be clinically dehydrated without feeling thirsty at all. Over 65, the target is to drink 3 to 3.5 pints of fluids per day. But if thirst has declined and drinks are uninspiring, intake can easily drop well below what the body needs to function safely.
We’re also seeing rising complexity in the people supported in care homes, with an increasing rate of people living in frailty and with multiple long-term conditions. Around one in two older adults live with multiple long-term conditions, and 10% of people over 65 live with frailty, increasing up to 50% for those over 85.₂
A recent report from Lakeland Dairies₃ looked at what is happening in care kitchens. Almost half of the catering teams reported increased complexity in residents’ needs, and 74% were concerned about meeting them.
The big challenge is not knowing what people need, but how to deliver it so it is consumed and helps people to meet their needs. It’s not a one size fits all solution and there are a lot of considerations to make, including medications and cultural requirements.
What are the solutions?
Innovation is key at White Oaks.
We are constantly evolving our sources of nutrition and hydration. An example of this is the introduction of wild venison. Venison provides around 22g of protein per 100g, is naturally lean, rich in iron and B vitamins, and significantly lower in saturated fat than equivalent cuts of beef. Venison also works in the traditional dishes we know residents love, such as stews, pies, and lasagne. We adapt tried-and-tested concepts, improving the nutritional value of the meals people already look forward to.
For calcium, we factor in nutrient-dense desserts, such as rice pudding and cheesecake, and always have cheese and biscuits available. Fortified milk or milkshakes with skimmed powder can also provide extra protein and calcium – and they’re a source of fluid too.
When it comes to hydration, the response must be proactive rather than reactive. Structured drink rounds, variety in what is offered, and an appreciation that all fluids – including soups, juicy fruits, teas and smoothies – can meaningfully shift daily intake.
How important is the dining experience?
The dining experience in a later-life care is far more than simply providing meals; it’s a vital opportunity to support nutritional wellbeing and create meaningful social engagement.
When residents enjoy meals in an environment suited to them, they’re more likely to eat adequately and experience improved overall health outcomes. Communal dining encourages conversation, reduces feelings of loneliness, and helps preserve a sense of routine and dignity.
How does innovation work in the kitchen?
The increased complexity in dietary needs can be challenging for catering teams, so as menus adapt, they must also be practical and achievable in real kitchens in care settings.
This is where White Oaks’ digital platform can help. We use innovative tools that instantly calculate nutrition and calorie content, flag allergens, support nutritional analysis, and help identify gaps that can be addressed with practical solutions – all while making sure menus meet best practices and residents’ requirements.
How do digital platforms help?
Earlier this year, White Oaks launched its first procurement service, Catering Procurement Plus, in partnership with Compass’ procurement business, Foodbuy UK.
The service reflects White Oaks’ holistic approach to solving these challenges, combining digital technology, quality ingredients from a trusted network of suppliers, and expert support from our chefs, dietitians and catering specialists.
The food service procurement platform automates and streamlines menu planning, ordering, stock control, and dietary management, providing access to nutritional and allergen data to help teams save time, stay compliant, and plan menus with confidence.
Along with satisfied and better-nourished residents, the result is lower costs, time efficiencies, reduced waste, and stronger compliance, without the additional expense and complexity of outsourcing the service.
₁Malnutrition -British Association for Parenteral and Enteral Nutrition (BAPEN) 2022. Dehydration: University of East Anglia (2023).
₂ Multiple conditions: Age UK (2019), Later Life in the United Kingdom Factsheet. Frailty: NIHR (2024)
₃Lakeland Dairies, The Care Kitchen Reset: The Future of Care Catering (2026)
