Researchers in South Korea looked at what meals were served in nursing homes to see if older adults were getting good protein. They studied menus from four hospitals over six months and found that while nursing homes served fish and meat regularly, they relied too heavily on processed foods like canned meats and packaged items. The study shows that main dishes and soups are the biggest sources of protein for seniors, but homes need to offer more fresh, unprocessed protein options to keep older adults healthy.

The Quick Take

  • What they studied: What types of meals and protein foods are being served to older adults living in nursing homes, and whether public and private facilities offer different quality meals.
  • Who participated: The study looked at 612 daily menus (breakfast, lunch, and dinner) collected over 6 months from four nursing homes in South Korea—two public hospitals and two private hospitals.
  • Key finding: Nursing homes serve protein through main dishes and soups, with fish and meat being common choices. However, about 30% of the protein in main dishes comes from processed foods (like canned meats), and this number jumps to over two-thirds in side dishes, which is concerning for older adults’ health.
  • What it means for you: If you have a loved one in a nursing home, this research suggests you should ask about the quality of protein being served. While the variety of meals is good, facilities should be offering more fresh fish and meat instead of relying so much on processed options. This matters because older adults need high-quality protein to stay strong and healthy.

The Research Details

Researchers collected actual menus from four nursing homes in South Korea over a six-month period. They gathered 306 menus from public hospitals and 306 from private hospitals, looking at every breakfast, lunch, and dinner served. For each meal, they wrote down what was included—the main grain, soup, main protein dish, side dishes, and kimchi (a traditional Korean vegetable). Then they analyzed whether the protein came from fresh sources like meat or fish, or from processed versions like canned or packaged products.

This type of study is called a cross-sectional study, which means researchers took a snapshot of what was happening at one point in time rather than following people over years. They compared public and private hospitals to see if one type offered better meals than the other.

Understanding what older adults actually eat in care facilities is important because good nutrition directly affects their health, strength, and ability to recover from illness. By looking at real menus instead of just asking administrators what they serve, researchers get accurate information about the actual food quality. This helps identify problems that need fixing.

This study has good strengths: it looked at a large number of meals (612 total) over a long period (6 months), which gives a reliable picture of typical eating patterns. However, the study only looked at menus—not whether residents actually ate the food served or how much they ate. It also only included hospitals in South Korea, so the results might be different in other countries. The study didn’t measure the actual health outcomes of the residents, so we can’t say for certain that the processed foods caused health problems.

What the Results Show

The most common meal pattern in both public and private hospitals included a grain (like rice), soup, a main protein dish, two side dishes, and kimchi. Public hospitals offered more variety in their meals overall compared to private hospitals, with more different types of grains, soups, and main dishes.

When looking at protein sources, meat made up about half of the protein in main dishes, while fish made up about one-third. This is actually a good pattern because fish is considered very healthy. However, the concerning finding was that about 30% of the protein in main dishes came from processed foods (canned or packaged items), and this jumped to over two-thirds in the side dishes.

Soups played an important role as a protein source—they were the second most important source after the main dish. Fish was the most common protein used in soups, which is positive. However, processed protein foods were also very common in soups.

When comparing public and private hospitals, there were no major differences in the types of protein served in main dishes. However, public hospitals used fewer protein-rich foods in their first side dish but used more processed foods overall.

The study found that the traditional Korean meal pattern (grain, soup, main dish, side dishes, and kimchi) was consistent across both hospital types. Public hospitals showed more creativity in meal planning with greater variety, but this didn’t translate to better protein quality. The reliance on processed foods was surprisingly high in both public and private facilities, suggesting this is a widespread issue rather than a problem with just one type of hospital.

Previous research has shown that older adults need high-quality protein to maintain muscle mass and strength. This study adds to that knowledge by showing that while nursing homes are including protein sources, the quality may not be ideal due to heavy reliance on processed options. The finding that fish is commonly used is positive and aligns with nutritional guidelines that recommend fish for older adults.

This study only looked at what was on the menu, not what residents actually ate or how much they consumed. Some food might have been wasted or not eaten. The study also only included hospitals in South Korea, so results might be different in other countries with different food cultures. The research didn’t track whether the processed foods actually harmed residents’ health—it only identified that they were being used frequently. Additionally, the study didn’t consider whether residents had special dietary needs or restrictions that might explain some of the food choices.

The Bottom Line

Nursing homes should increase the use of fresh, unprocessed protein sources like fresh fish and lean meat while reducing reliance on canned and packaged protein products. This change appears to be feasible since the study shows that fresh options are already being used—they just need to be used more often. Families should ask their nursing home about the sources of protein being served and advocate for more fresh options. (Confidence level: Moderate—based on nutritional science, though this specific study didn’t measure health outcomes.)

This research matters most to families with older relatives in nursing homes, nursing home administrators and food service directors, and healthcare providers who care for seniors. It’s particularly important for people concerned about maintaining muscle strength and overall health in older age. This doesn’t apply to people living independently who can choose their own foods.

Changes in protein quality wouldn’t show immediate results, but over weeks to months, older adults eating more fresh protein might notice improved strength, better wound healing, and more energy. These benefits would be most noticeable in people who were previously weak or recovering from illness.

Want to Apply This Research?

  • If you have a loved one in a care facility, take photos of their meals for one week and track: (1) How many meals include fresh meat or fish vs. processed versions, (2) The variety of vegetables and side dishes, (3) Whether they finish their meals. This creates a baseline to discuss with the facility.
  • For family members: Request a meeting with the nursing home’s food service director to discuss protein quality. Ask specific questions about sourcing and processing. For nursing home staff: Use the app to log daily menu items and track the percentage of fresh vs. processed proteins, setting a goal to increase fresh options by 10% each month.
  • Track resident strength and recovery over time by noting improvements in activities like walking, standing, or recovering from illness. Monitor meal satisfaction and food intake. Quarterly reviews of menus can show whether the facility is making improvements toward fresher protein sources.

This research describes meal patterns in nursing homes but does not prove that processed foods directly harm health. Individual nutritional needs vary based on age, health conditions, and medications. Families should consult with their loved one’s doctor or a registered dietitian about specific dietary concerns. This information is educational and should not replace professional medical advice. Always discuss nutrition changes with healthcare providers before implementation.