Older Adults Eat a Healthier Diet than Younger Americans

As we get older, we get wiser. Experience counts! This was proven once again by the International Food Information Council Foundation’s 12th Annual Food and Health Survey. This annual survey tracks what we know about food and nutrition and compares age groups.

Americans age 50–80 know more about nutrition than younger Americans. When asked to match a health benefit such as heart health with what to eat to get that benefit older adults did 25% better than the younger people.

Older adults choose wisely!

• 75 % have cut back on saturated fat
• 71% have cut back on salt
• 70% eat more whole grains

When Kosta Solomos of Media turned 50 he found himself 60 pounds overweight and realized he needed to pay more attention to what he ate. As a business consultant, constantly traveling for work, this was not going to be easy. Kosta decided to partner with his spouse so they could help each other eat better, and today he has lost that 60 pounds. He found a new passion in helping others stay healthy and now Kosta volunteers at Surrey Services for Seniors and serves as chair of the Health and Wellness Advisory Committee.

“I’m not surprised by the survey results,” said Chef Ben Goldberg, food services manager and chef at Surrey Services for Senior in Devon PA. “I see how older adults eat a healthy diet every day when they come to the café.”

Chef Ben has taught cooking classes to seniors and says they love to try new foods like quinoa and kale and experiment with recipes. Try the healthy recipe below and find many more on Chef Ben’s website.

Romaine Salad with Orange, Feta & Beans

Ingredients

• 1/2 teaspoon orange zest
• 1/2 cup orange juice, preferably freshly squeezed
• 1/4 cup cider vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

• 1 orange
• 6 cups chopped romaine lettuce
• 1 cup sliced radishes
• 1 cup canned kidney beans, rinsed
• 1 scallion, sliced
• 1/4 cup crumbled reduced-fat feta cheese
• 1/4 cup Orange-Oregano Dressing

Preparation

• To prepare dressing: Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine.
• To prepare salad: Slice ends from orange. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the segments from their surrounding membrane. Squeeze the juice into the bowl before discarding the membrane, if desired. Add lettuce, radishes, beans, scallion, feta and dressing; toss to coat.

Chef Ben’s Tip: This recipe makes 1 cup dressing; cover and refrigerate extra dressing for up to 1 week.

Eat a healthy lunch at Surrey in Devon prepared by Chef Ben. Call 610-647-6404 or visit our website www.SurreyServices.org.