Nutrition & Foodservice Edge Magazine - July/August 2024 - 10

THE POWER OF PROTEIN: BENEFITS AND
MENU CONSIDERATIONS
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intake more evenly throughout the day could better support
optimal muscle health and assist in satiation after meals.
In fact, a study in Nutrition Journal found that frail older
adults showed a more uneven distribution of protein intake,
eating little at breakfast, compared to non-frail participants.
Similarly, a study in Frontiers in Nutrition suggests morning
protein intake plays an important role in muscle mass and
physical function metrics in older adults.
Foodservice managers should aim to have good sources
of protein at each mealtime. Breakfast is often the most
challenging meal, so here are some higher protein breakfast
ideas to consider:
* Breakfast burrito with beans, veggies, salsa, and cheese
* Oatmeal made with milk, egg whites, or protein powder,
along with peanut butter and fruit
* Lean beef or turkey breakfast burger with mushrooms,
egg, tomato, and arugula
* Waffle breakfast sandwich with eggs, ham, cheese, and
greens
* Protein fortified pancakes served with fruit and sunflower
seed butter
* Greek yogurt parfait with peanut butter and berries
* Smoothie made with whey or plant-based protein powder
* Savory quinoa with eggs and spinach
* Whole grain toast with ricotta, fruit, nuts, and a drizzle of
honey
* Breakfast hash made with ground turkey, peppers, onions,
and sweet potatoes
* Salmon patty breakfast sandwich
Fortified Foods and Supplements
If a person cannot meet their protein needs through
traditional food sources alone, fortified foods and
supplements can be a useful tool, especially in long-term
care and hospital settings.
Fortified foods can be made in-house, or you can purchase
specific options from vendors. For example, you could add
powdered milk to soups, add egg whites when cooking
oatmeal, or make dips using blended cottage cheese, all
of which can boost protein in the final dish. Similarly,
protein powders can be used in baked goods like muffins,
pancakes, waffles, and quick breads, as well as in options like
smoothies and ice cream. In fact, a 2022 study in the Journal
of Texture Studies found that whey protein can be added to
thickened ice cream without any impact on the acceptability
or enjoyment of ice cream in long-term care residents with
dysphagia and wounds. You could also purchase products
directly from vendors, like protein-fortified ice cream or
pudding.
Using protein-enhanced foods is impactful, as research
suggests it can increase protein intake in clinical settings.
A study in Geriatrics found that an energy- and proteinenhanced
diet (created by fortifying recipes in-house) led to
an improvement in nutritional status of older adults.
Oral nutrition supplements are another option, and include
a variety of prepared protein drinks like shakes, smoothies,
and juices. Typically, it's best to provide these between
meals, rather than during mealtimes. Oral nutrition
supplements can benefit older adults who struggle to meet
protein needs (especially during wound healing), and may
also benefit children with picky eating or ARFID who are
struggling with growth due to lack of intake.
THE BOTTOM LINE
Protein is a vital component of a balanced diet, especially
among children and older adults. It's essential to make sure
your population is meeting their needs. Implementing a
variety of protein options that fit appetite, nutrient needs,
allergen concerns, and cultural preferences can ensure
that folks maintain their health, recover from illness, and
support growth and development. E
CHRISSY CARROLL, MPH, RD |
chrissy@snackinginsneakers.com
Chrissy Carroll is a registered dietitian, freelance writer, and brand
consultant based in central Massachusetts.
10 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2024
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Nutrition & Foodservice Edge Magazine - July/August 2024

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