In December of 2024, we predicted three nutrition-focused things that senior living and health organizations would focus on: personalized dining plans, increased resident involvement, and memorable table experiences. Rather than picking out individual foods and concepts, 2025 was predicted to be all about the “big” concepts — what large-scale shifts long-term care communities can make to be more nutrition-focused.
One that remains a priority is personalizing dining as much as possible. Whether through working one-on-one with patients to learn more about their favorite foods or meeting with a patient’s family members to learn more about their dietary history, this year continues to be all about recognizing where healthcare communities can individualize the way they approach nutrition and wellness.
Now that we’re a few months into the new year, let’s take a deeper look at what’s trending and why.
5 Trending Nutrition & Wellness Topics for 2025
1) Gut-Brain Health
Although two very different parts of the body, the gut-brain axis highlights how the gut impacts our mood and overall well-being. Gut-friendly foods are trending right now and, when incorporated into meal plans, can enhance residents’ mental and physical health, and potentially lower the risk of cognitive decline and depression.
Certain foods can boost gut and brain health:
- Fermented foods like yogurt and sauerkraut contain probiotics, which support a healthy gut microbiome and produce neurotransmitters like serotonin that regulate mood and sleep.
- Prebiotic foods, including whole grains, fruits, and vegetables, nourish these beneficial bacteria.
- Foods rich in omega-3 fatty acids, like fatty fish and walnuts, have anti-inflammatory properties that benefit the gut and brain.
- Polyphenol-rich foods, such as berries and green tea, also have antioxidant and anti-inflammatory effects.
With a food service management partner like Culinary Services Group, we can help you build out your menus to include these foods in creative ways without sacrificing taste or quality. Read more about how we do this in our blog The Freedom of Culinary Choice.
2) Sustainability
We hear a lot about sustainability, but why is it still trending? Hint: it’s always trending.
Sustainability in the nutrition and wellness sector means getting and serving fresh food while following all food safety rules. This has two parts: keeping consumers safe and healthy by meeting regulations, while also helping build a healthier community and environment.
Healthcare organizations that follow food safety standards lower the risk of foodborne illnesses and help keep the people they serve well. Sustainability and “going green” also stresses less food waste, which is good for both the environment and the community. When there’s less food waste, we save resources, have less pollution, and lower costs. Using sustainable practices makes a more environmentally conscious community, one that protects patients’ bodies and minds, and their world.
3) Sensory Integration
Sensory integration is key to making mealtimes better for everyone, no matter what kind of healthcare they need. By matching meal plans and dining spaces to each person’s sensory needs and likes, you can make patients happier and help them eat better – which also lowers the chance of them getting malnourished, something that happens frequently even in residential living communities or hospitals. It’s also super important for patients with specific sensory needs, like those with trouble swallowing, thinking problems, or behavioral health conditions.
For example, patients who have trouble swallowing might need texture-modified diets, while those with dementia might need help choosing from the menu and finding their way around at mealtime. Also, creating calm and supportive dining spaces can really help patients with sensory sensitivities. It can even make them less agitated and help them have better mealtimes.
Plus, encouraging social interaction and a sense of belonging by having shared dining spaces can help fight the bad effects that social isolation has on nutrition and overall well-being for all patients. Sensory integration in healthcare foodservice isn’t just about giving people food; it’s about creating a person-centered, inclusive dining experience that meets the unique needs of each patient, which ultimately improves their overall health and quality of life.
4) Dietary Diversity
Dietary diversity, which is when a wide variety of foods are available to cater to different tastes, preferences, and dietary requirements, is another trending, but essential, topic of 2025. As healthcare becomes more culturally competent and takes on a more holistic approach to nutrition and wellness, we know that recognizing and respecting the diverse cultural backgrounds and individual needs of patients actually improves health outcomes. In turn, this also leads to increased patient satisfaction and improved nutritional intake.
However, dietary diversity isn’t always just adding more cultures’ foods to your menus. Here are a few more ideas to help you get started:
- Honor different religious holidays like have food-specific traditions or guidelines to increase respect for all patients
- Take a more personalized approach to addressing specific, less common nutritional deficiencies and chronic diseases, providing education to patients and their families
- Prioritize different nutrients that people are often deficient in, such as vitamin D, B, B12, etc.
5) Using Technology to Streamline Food Service
Since seniors are becoming more tech-savvy, integrating technology into healthcare dining is a way to have more efficient, streamlined services. For example, digital menus and online ordering systems can simplify meal selection and accommodate dietary restrictions, while inventory management software can optimize food usage and reduce waste. Telehealth and remote monitoring tools can facilitate nutritional assessments and personalized meal planning for residents with specific needs.
Prioritize Nutrition and Wellness This Year with a New Food Service Management Partner
Holistic approaches to nutrition and wellness have been and will continue to trend in 2025 as the industry shifts focus from individual foods to overall well-being. Instead of following cookie-cutter approaches, this mindset shift emphasizes the interconnectedness of physical and mental health, and the role of nutrition in supporting multiple body systems. At the Culinary Services Group, creating nutrition plans that prioritize the whole body is central to what we do. If you’re interested in learning how we can support your healthcare community’s dietary needs, reach out and schedule a meeting with a team member today.
