Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026
Analysis of the Provision of Plant-Based, Vegetarian and Omnivorous Meals in UK Care Homes for Older People.
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Whyton Saffron, Methven Lisa, Cohen Kadosh Kathrin, Tischler Victoria
Аннотация
INTRODUCTION: With concerns growing around the impact of western diets on human and planetary health, a global transition is required towards primarily plant-based diets. Although this subject has been the focus of increased research, the potential for meat and dairy reductions in care home settings has not been explored. This study assessed the provision of omnivorous, vegetarian and plant-based meals in UK care homes.
METHODS: In total, 52 menus representing 136 care homes for older people were analysed against a scoring system that reflects the degree to which a menu is plant-forward. Menus were scored out of 80 based on the number of plant-based, vegetarian, red meat-free and processed-meat free meals provided across 1 week. A higher score indicates a greater proportion of plant-based and vegetarian meals.
RESULTS: Menus scored on average 28, with a range of 19-41. The low score was primarily driven by a lack of entirely plant-based meals and a reliance on red and processed meat-based meals. Only two menus in the data set excluded processed meats, with all menus containing red meat at least once per week. Processed meats most commonly used in menus included sausages, cured meats and bacon. The most common plant-based proteins included baked beans, lentils and mycoprotein.
CONCLUSION: Even though the National Health Service recommends reductions in consumption of red and processed meats with increased consumption of plant-based proteins, this transition is yet to be implemented in care homes. This study suggests that there is potential to improve the health and sustainability of meals provided in care home by increasing the availability of plant-based options, especially those rich in plant-based proteins.
METHODS: In total, 52 menus representing 136 care homes for older people were analysed against a scoring system that reflects the degree to which a menu is plant-forward. Menus were scored out of 80 based on the number of plant-based, vegetarian, red meat-free and processed-meat free meals provided across 1 week. A higher score indicates a greater proportion of plant-based and vegetarian meals.
RESULTS: Menus scored on average 28, with a range of 19-41. The low score was primarily driven by a lack of entirely plant-based meals and a reliance on red and processed meat-based meals. Only two menus in the data set excluded processed meats, with all menus containing red meat at least once per week. Processed meats most commonly used in menus included sausages, cured meats and bacon. The most common plant-based proteins included baked beans, lentils and mycoprotein.
CONCLUSION: Even though the National Health Service recommends reductions in consumption of red and processed meats with increased consumption of plant-based proteins, this transition is yet to be implemented in care homes. This study suggests that there is potential to improve the health and sustainability of meals provided in care home by increasing the availability of plant-based options, especially those rich in plant-based proteins.