Infectious Diseases
Infectious diseases like influenza and COVID-19 can drastically impact the way older adults live their lives. Senior nutrition programs must continue to adapt their services to meet the changing lifestyles and preferences of their participants — not only in the way they serve their meals, but in the way they offer opportunities for socialization, volunteerism, and more.
Briefs
- No Reservations Required: Establishing Restaurant Partnerships in the Age of COVID-19 —
Considerations for restaurant partnerships - Food Planning During the Coronavirus Pandemic— USDA MyPlate precautions to help
participants keep safe and prepared - COVID-19 Related Taste and Smell Loss: Impacts on Eating— University of New Hampshire blog with tips for those experiencing a loss of taste
- Q&A From Meals on Wheels America Town Hall — COVID-19 response from ACL from the Meals on Wheels America Town Hall on March 17, 2020
- Nutrition Care for the Patient with Long COVID— Dietitians on Demand blog on how registered dietitians can help participants with long COVID
Infographics
- Aging & COVID-19: Vaccination, Mental and Physical Health, and Isolation— National Institute for Health Care Management visual of statistics regarding
the COVID-19 pandemic and older adults
Guides
- Public Health Emergency (PHE) Expiration Considerations for Title III-C Senior Nutrition Programs — Explains what the expiration of the COVID-19 PHE means for aging nutrition programs
- Understanding Nutrition Requirements During COVID-19 — Overview of nutrition requirements and recommendations to provide meals during the COVID-19 emergency
- Guide to Working With Restaurants and Grocery Stores for Meals During COVID-19 — Guidance in partnering with food retailers to maintain competitiveness, provide high quality meals, and offer increased meal choice
- Using Groceries and Other Nutrition Services to Meet Senior Needs During COVID-19 — Considerations for using groceries to meet the nutritional needs of consumers during a time of crisis
- Ohio Senior Farmers' Market Nutrition Program: COVID-19 FAQ — Ohio Department of Aging guide on adjustments made to the Senior Farmers' Market Nutrition Program in Ohio during the pandemic
- Tele or Virtual Nutrition Education for Older Adults — Guide for nutrition services providers
- Phased Reopening Guidelines for SNP Operations During COVID-19 — Suggestions for senior nutrition programs to consider as their states move forward through re-opening phases following the COVID-19 pandemic
- FNS Response to COVID-19 Public Health Emergency (PHE)— Key changes to USDA Food and Nutrition Service nutrition assistance programs following the expiration of the PHE
Tools & Toolkits
- Taking Care of Your Behavioral Health— SAMHSA tips for social distancing, quarantine, and isolation during an infectious disease outbreak
- COVID-19 Resources— CDC tool to help communities with prevention steps based on cases and hospitalizations
- COVID-19 Accessible Resources— Georgia Tech Center for Inclusive Design and Innovation microsite for accessible materials and culturally relevant messages for individuals with disabilities
Presentations
- Emerging Learnings About Nutrition Status, COVID-19, & Nutrition Education in Older Adults — 90-minute Meals on Wheels webinar
- Reopening Experiences Network Discussion (YouTube)— Forty-five minute webinar where aging services network members discuss experiences with reopening programs and/or resuming in-person activities after COVID-19 closures
Reports
- Not Enough to Eat: COVID-19 Deepens America’s Hunger Crisis— Food Research & Action Center report
- GAO Report: Selected States Modified Meal Provision and Other Older Americans Act Services to Prioritize Safety — GAO review focused on how states spent their supplemental COVID-19 funds in fiscal year 2020
- Senior Nutrition Program COVID-19: Response and Recovery Promising Practices Collection — Report on the best way to ensure the health and safety of individuals during an emergency