Glossary
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
A
ableism: discrimination or prejudice against individuals with disabilities.
accountable care organization (ACO): group of doctors, hospitals, and other health care providers that voluntarily coordinate and agree to be responsible for the quality, cost, and overall care of their assigned beneficiaries. Evidence-based chronic disease self-management education programs can support ACO efforts to reduce health care costs while improving quality of care and health outcomes.
ageism: prejudice or discrimination against someone based on their age.
aging services network: national network of federal, state, and local agencies established by the Older Americans Act to plan and provide services that help older adults live independently in their homes and communities. Includes state units on aging, area agencies on aging, and tribal aging entities — all supported by tens of thousands of local service providers and volunteers.
area agency on aging (AAA): public or private nonprofit agency designated by the state to address the needs and concerns of older adults in a geographic area that is either a city, a single county, or a multi-county district. “Area agency on aging” is a general term, and names of local AAAs may vary.
B
business acumen: ability of program leaders to understand and effectively manage the business aspects of running a senior nutrition program, including budgeting, resource allocation, strategic planning, and sustainability. This skill set is essential for navigating the complexities of funding, regulatory compliance, and partnerships with other organizations, all of which are crucial for successful operations.
C
chronic disease: conditions that last a year or more and require ongoing medical attention or limit activities of daily living or both. Chronic diseases such as heart disease, cancer, and diabetes are the leading causes of death and disability in the U.S., while osteoporosis, hypertension, and obesity are also prevalent in older adults. Poor nutrition, lack of physical activity, smoking, and excessive alcohol use are major contributors to chronic disease risk.
chronic disease self-management education (CDSME): evidence-based programs that provide older adults and adults with disabilities with education, tools, and strategies to help them better manage chronic conditions such as diabetes, heart disease, arthritis, chronic pain, and depression. Since 2003, ACL has awarded grants that develop capacity for, bring to scale, and sustain evidence-based CDSME programs.
Commodity Supplemental Food Program (CSFP): administered by the U.S. Department of Agriculture’s Food and Nutrition Service (FNS), a program that works to improve the health of low-income adults 60 and older by distributing funds and food to states and tribal organizations.
community care hub (CCH): community-focused entity that organizes and supports a network of community-based organizations providing services to address health-related social needs. A CCH centralizes administrative functions and operational infrastructure, including but not limited to contracting with health care organizations, payment operations, management of referrals, service delivery fidelity and compliance, technology, information security, data collection, and reporting.
community garden: shared space where participants plant, grow, and harvest produce in urban, suburban, or rural settings, on vacant lots, at community centers, or just about any other location with enough space and sunlight. Gardens can build relationships and decrease food insecurity.
Community Preventive Services Task Force (CPSTF): panel of 15 independent, nonfederal public health and prevention experts appointed by the director of the Centers for Disease Control and Prevention (CDC) to provide evidence-based findings and recommendations on programs, services, and other interventions to protect and improve population health.
community-supported agriculture (CSA): consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community's farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production.
congregate meals: nutritious meals that align with Dietary Guidelines for Americans served to older adults in a group setting (e.g., senior or community center) that offers not only food but opportunities to socialize and access other community services, such as health screenings, nutrition education, and evidence-based health promotion and falls prevention programs. Congregate meal programs are proven to help reduce isolation, improve nutrient intake, and enhance overall well-being.
continuity of operations plan (COOP): documented plan that details how an organization will ensure it can continue to perform its essential functions during a wide range of events that affect normal operations.
cost containment: strategies and measures aimed at controlling program expenses while maintaining or improving the quality of goods or services provided. It encompasses various practices, such as enhancing efficiency, negotiating cost reductions, optimizing resources, and adopting technology. Cost containment is essential for ensuring financial stability and promoting the sustainability of nutrition programs.
cost-sharing: involves participants contributing financially to the cost of services based on their income. By offsetting operational costs, cost-sharing helps programs sustain and enhance services and can also foster a sense of ownership and community support among participants. Cost-sharing is prohibited for congregate and home-delivered meals funded by the OAA.
cost-volume-profit (CVP) analysis: way to find out how changes in variable and fixed costs affect an organization’s profit. Organizations can use CVP to see how many units they need to sell to break even (cover all costs) or reach a certain minimum profit margin.
culinary enhancements: various methods and strategies used to improve the appeal and nutritional value of meals, including flavor enhancements, texture modifications, visual appearance changes, nutrient fortification, and cultural tailoring.
cultural competence: the ability to understand and respect values, attitudes, and beliefs of diverse cultures and to consider these differences when planning and evaluating programs.
D
diabetes: a group of diseases that affect how the body uses blood sugar (glucose). The causes and treatment of diabetes vary by type, but some types can be prevented or treated with lifestyle choices such as eating a healthy diet and getting enough physical activity.
Dietary Guidelines for Americans (DGA): resource from the U.S. Department of Agriculture and the U.S. Department of Health and Human Services that provides science-based advice on what to eat and drink to promote health, help prevent diet-related chronic diseases, and meet nutrient needs. The DGA are developed and written for professionals, who use them to form the basis of federal nutrition policy and programs, support nutrition efforts, guide health initiatives, and inform organizations and industries.
Dietary Reference Intakes (DRIs): a set of scientifically developed reference values for nutrients. DRI values provide the scientific basis for nutrition professionals, governments, and non-governmental organizations to carry out activities such as developing nutrition labels, developing dietary guidelines and food guides, ensuring foods and supplements contain safe levels of nutrients, creating patient and consumer counseling and educational programs, and assessing nutrient intakes and monitoring the nutritional health of the population.
dietitian: food and nutrition expert with a minimum of a bachelor’s degree from an accredited dietetics program with a supervised practice requirement, followed by passing a national exam and required continuing professional development education throughout their careers. Dietitians provide evidence-based dietary guidance, nutrition therapy, and counseling to promote overall health and manage various medical conditions. Dietitians blend scientific research, nutrition, behavioral science, and social science to promote health, prevent disease, and shape dietary choices. In addition to registered dietitian nutritionist (RDN) credentialing, many states have regulatory laws for dietitians and nutrition practitioners. RDN and registered dietitian (RD) are the same credential and may be used interchangeably. See also: registered dietitian nutritionist.
F
falls prevention: evidence-based programs that teach participants about risk factors for falls and how to reduce the risk through exercise, home modifications, assistive devices, and more.
farmers market: a food market at which local farmers sell fruit, vegetables, and other foods that they produce directly to consumers.
Federal Interagency Forum on Aging-Related Statistics: collaborative working group comprised of 15 federal agencies. Its mission is to provide information to the public and policymakers about the financial, physical, social, and psychological well-being of America’s older adults.
flexibilities: refers to flexible delivery models — innovative approaches and strategies that allow for adaptability in providing nutrition services to older adults, with a focus on meeting diverse needs, preferences, and circumstances.
food bank: nonprofit organization that acts as a food storage and distribution center for smaller front-line agencies, such as food pantries. They usually do not give out food directly to people, but they may have staff that can assist with getting benefits, such as the Supplemental Nutrition Assistance Program (SNAP).
foodborne Illness: infections caused by consuming foods or beverages contaminated with any of a variety of bacteria, viruses, and parasites. The most common foodborne illnesses are caused by norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. Most foodborne illnesses can be prevented by proper food handling and preparation. Older adults are at increased risk of foodborne illness due to bodily changes that happen as we age, including a weaker immune system, slower gastrointestinal tract transit time, and underlying chronic disease.
food desert: geographic area where residents lack access to affordable and nutritious foods, including fresh produce and culturally appropriate foods, due to the absence of grocery stores within convenient traveling distances.
food insecurity: lack of consistent access to enough affordable, culturally appropriate, and nutritious food to live an active, healthy life.
food pantry: agency that distributes food — usually from food banks — to those in need. Food pantries are typically housed in community locations such as schools and churches; some programs now have mobile options to increase accessibility.
food pharmacy: community-based program providing people with access to nutritious foods to help them prevent or manage chronic health conditions.
food-safe: practices that ensure food is free from contamination and safe to consume, including proper food handling, maintaining appropriate temperatures, preventing cross-contamination, adhering to health regulations, and educating staff on safety protocols.
Food Safety and Inspection Service (FSIS): public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and properly labeled and packaged.
food supply chain: all processes involved in the movement of foods from the farm to the consumer, including marketing, markets, distribution, aggregation, processing, packaging, purchasing, preparation, resource recovery, and waste disposal.
food system: the aggregate of food-related activities (production, processing, transport, and consumption) and the environments (political, socioeconomic, and natural) within which these activities occur.
food system resilience: capacity over time of a food system and its units at multiple levels to provide sufficient, appropriate, and accessible food to all in the face of various and even unforeseen disturbances.
food value chain: sequence of activities and stakeholders involved in producing, processing, distributing, and consuming food, with a focus on enhancing the quality and accessibility of food products in ways that are sustainable and beneficial for both communities and the environment.
G
grab-and-go meals: also called carry-out, drive-through, or pick-up meals; meals that participants can pick up from their local senior nutrition program to eat at home or a location of their choosing. Grab-and-go ensures participants still have access to nutritious meals when in-person dining isn’t an option.
group purchasing organization (GPO): entity that is created to leverage the purchasing power of a group of businesses to obtain discounts from vendors based on the collective buying power of the GPO members.
H
health equity: condition in which all people have the opportunity to realize their health potential without limits imposed by structural inequities. Achieving health equity requires addressing social determinants of health and health disparities.
Health Insurance Portability and Accountability Act of 1996 (HIPAA): federal law that required the creation of national standards to protect sensitive patient health information from being disclosed without the patient's consent or knowledge.
health literacy: degree to which individuals have the ability to find, understand, and use information and services to inform health-related decisions and actions for themselves and others. Organizational health literacy is the degree to which organizations equitably enable individuals to find, understand, and use information and services to inform health-related decisions and actions for themselves and others.
Healthy Eating Index (HEI): a measure of diet quality that assesses how well a set of foods aligns with the Dietary Guidelines for Americans (DGA). The HEI was developed to evaluate the extent to which Americans were following dietary recommendations.
home and community-based services (HCBS): person-centered care delivered in the home and community rather than institutions or other isolated settings. HCBS programs address the needs of people with functional limitations who need assistance with everyday activities.
home-delivered meal (HDM): nutritious meals that align with Dietary Guidelines for Americans (DGA) delivered to older adults who are not able to attend congregate meal sites. Delivery of these meals by nutrition staff and volunteers provides an opportunity to see a friendly face.
hunger: physiological discomfort, illness, weakness, or pain caused by prolonged, involuntary lack of food. Hunger is often a consequence of food insecurity.
hypertension (high blood pressure): common but serious condition where pressure in the blood vessels is too high (140/90 or higher). Most people with high blood pressure do not have any symptoms. A healthy diet can play a role in preventing or treating high blood pressure.
I
in-kind donation: non-monetary contribution to a nonprofit. These contributions can be in the form of time, services, or goods.
innovation: development and implementation of new ideas, methods, or technologies to enhance the effectiveness, reach, or sustainability of services and help programs adapt to changing realities and effectively meet challenges and opportunities. Innovation can take many forms, such as utilizing apps for meal ordering or tracking participants’ preferences, creating new program designs like intergenerational gardening projects, and developing meals that cater to specific dietary needs.
intergenerational shared sites: intentionally designed places that provide services/programs to multiple generations concurrently and foster meaningful cross-age relationships. Participants interact in planned intergenerational activities and through informal encounters.
L
local service providers: organizations and businesses within a community that deliver services directly to older adults, playing a crucial role in senior nutrition program operations and allowing services to be adapted to the specific needs of communities.
M
malnutrition: inadequate nutritional intake or absorption by older adults resulting from physiological changes that occur with aging that may include changes in cognitive functioning, metabolism, body composition, chronic diseases and conditions, and use of multiple medications that may affect intake and absorption of nutrients.
market analysis: systematic evaluation of the specific market in which a senior nutrition program operates, including understanding the demographics of the population and their nutritional needs, preferences, and behaviors, as well as external factors that impact service delivery, such as local economic conditions, availability of food suppliers, and competitive services.
Meal, Ready-to-Eat (MRE): pre-packaged, self-contained meal designed to be easily stored and consumed without cooking, which is ideal in emergency situations and settings where traditional cooking facilities are not available. Meals are engineered to meet basic nutritional requirements.
medically tailored meals (MTM): specialized meals designed to meet the dietary needs of people with health conditions like diabetes, heart disease, and cancer. Meals are formulated based on guidelines from health providers, which may include restrictions or additions to manage symptoms and improve health outcomes.
memorandum of understanding (MOU): formal agreement between organizations that outlines roles and responsibilities of each party involved in a collaborative effort. Document that helps establish clear expectations and guidelines for cooperation on initiatives such as meal delivery, community gardening, or nutrition education.
N
National Survey of Older Americans Act Participants (NSOAAP): annual survey of recipients of select Older Americans Act Title III services to obtain performance information focused on consumer assessment of service quality and consumer-reported outcomes. Also measures unique characteristics like physical and social functioning of people receiving services.
nutrition counseling: a standardized service as defined by the Academy of Nutrition and Dietetics that provides individualized guidance to individuals who are at nutritional risk because of their health or nutrition history, dietary intake, chronic illness, or medication use, or to caregivers. Counseling is provided one-on-one by a registered dietitian and addresses the options and methods for improving nutrition status with a measurable goal.
nutrition education: initiatives and activities designed to inform older adults and their caregivers about food, nutrition, and physical activity choices and behaviors (related to nutritional status) that will maintain or improve health, address nutrition-related conditions, and help prevent and manage chronic conditions. Nutrition education can help older adults understand how dietary needs change over time as a natural part of aging. Content is consistent with the Dietary Guidelines for Americans; is accurate, culturally sensitive, regionally appropriate, considers personal preferences, and is overseen by a registered dietitian or individual of comparable expertise as defined.
nutritionist: someone who studies or practices nutrition but who may not require any formal training or professional accreditation to use the title. A nutritionist may have an advanced degree in nutrition but is not the same as a registered dietitian (RD) or registered dietitian nutritionist (RDN), which require accreditation. However, someone with the title “nutritionist” may be an RDN.
Nutrition Services Incentive Program (NSIP): program authorized by the Older Americans Act that provides grants to states, territories, and eligible tribal organizations to support congregate and home-delivered programs by providing an incentive (cash, commodities, or combination of cash and commodities) to serve more meals.
O
Older Americans Act (OAA) of 1965: federal law that is the major vehicle for delivering social and nutrition services to older adults and their caregivers, authorizing a wide array of programs and services carried out by the aging services network and overseen by the Administration on Aging.
Title I: Provides the broad objectives of the OAA — supporting older Americans’ health and well-being so they can live with dignity and stay independent for as long as possible.
Title II: Establishes the Administration on Aging, responsible for administering OAA programs nationwide and providing leadership, technical assistance, and oversight.
Title III: Largest component of the OAA provides funding for state and community programs that offer services such as congregate meals, home-delivered meals, transportation, caregiver supports, and evidence-based health promotion and disease prevention.
Title IV: Supports research, training, and demonstration projects aimed at improving the health and independence of older adults.
Title V: Helps low-income older adults gain work experience and training in part-time positions in nonprofit organizations and public facilities.
Title VI: Provides grants to deliver nutrition and caregiver support services to American Indian, Alaska Native, and Native Hawaiian elders.
Title VII: Focuses on preventing elder abuse, neglect, and exploitation; provides ombudsman programs, legal services, and elder rights protection initiatives.
Older Americans Act Performance System (OAAPS): reporting tool used by the federal government to monitor performance and collect information from grantees and subgrantees of Older Americans Act Title III, VI, and VII programs.
oral nutrition supplement: typically ready-to-drink beverages that provide nutrients like carbohydrates, protein, fat, vitamins, and minerals. They may be recommended by a registered dietitian or other health professional to help participants enhance their nutrient intake.
osteoporosis: condition characterized by weakened bones and an increased risk of fractures, commonly affecting older adults. Prevention and management may involve a diet rich in calcium, vitamin D, and other nutrients essential for bone health.
P
person-centered: approach that prioritizes the unique needs, preferences, and goals of older adults and recognizes diversity, considering factors such as cultural background, personal preferences, health conditions, and social circumstances. Instead of adopting a one-size-fits-all model, tailored support aims to meet the specific requirements of each individual — to the extent possible in a community (within reason and budget).
prioritizing: taking into consideration the needs of the community without making the process so burdensome that it limits services for those who truly need them. Prioritizing could be based on screening criteria or other factors identified during initial intake and renewals.
procurement: obtaining, sourcing, or purchasing goods and services, including food and related products, typically for business purposes.
R
registered dietitian nutritionist (RDN): food and nutrition expert with a minimum of a bachelor’s degree from an accredited dietetics program with a supervised practice requirement, followed by passing a national exam, and required continuing professional development education throughout their careers. RDNs provide evidence-based dietary guidance, nutrition therapy, and counseling to promote overall health and manage various medical conditions. RDNs blend scientific research, nutrition, behavioral science, and social science to promote health, prevent disease, and shape dietary choices. In addition to RDN credentialing, many states have regulatory laws for dietitians and nutrition practitioners. Registered dietitian nutritionist (RDN) and registered dietitian (RD) are the same credential and may be used interchangeably.
replication: process of duplicating — and often adapting — successful program strategies, models, or services of an established program to apply to a new area or population.
respite care: temporary care that offers a break or relief to family caregivers, ensuring they can rest and rejuvenate to maintain their own health and well-being.
return on investment (ROI): approximation of an investment's profitability or other positive outcomes, considering all resources (e.g., time, money, space) required by the endeavor.
S
Senior Farmers Market Nutrition Program: U.S. Department of Agriculture program designed to provide low-income older adults with access to locally grown fruits, vegetables, honey, and herbs. Benefits, which are administrated by state agencies, can be used at farmers’ markets, roadside stands, and community-supported farming programs.
service animal: dog of any breed and size that is trained to perform a task directly related to a person’s disability; not required to be certified or wear a vest or other identification. State and local governments, businesses, and nonprofits that serve the public generally must allow service animals in all areas of the facility where the public is allowed. Emotional support, comfort animals, and pets are not service animals.
Service Corps of Retired Executives (SCORE): 501(c)(3) nonprofit that organizes a network of volunteer, expert business mentors dedicated to helping small businesses get off the ground, grow, and achieve their goals.
service models: various approaches and frameworks used to deliver nutrition services and meals that meet the dietary, health, and social needs of older adults. Common meal models are congregate meals, home-delivered meals, grab-and-go meals, and restaurant models.
shelf-stable meal: pre-packaged meal that does not require refrigeration and can be safely stored at room temperature for extended periods, making them particularly valuable for emergency preparedness and people with limited access to fresh foods.
SILES: acronym that stands for social isolation, loneliness, and elevated suicide risk.
social determinants of health (SDOH): conditions in the environments where people are born, live, learn, work, play, worship, and age that affect a wide range of health, functioning, and quality-of-life outcomes and risks. Group into five domains: economic stability, education access and quality, health care access and quality, neighborhood and built environment, social and community context.
social isolation: state marked by a lack of fulfilling relationships with others, a sense of belonging socially, and a minimal number of social contacts. May be associated with risk even if an individual does not feel lonely.
socialization: opportunities to meaningfully interact, engage, and connect with others through group activities such as congregate meals, which combat loneliness and isolation. Enhancing socialization is one of three main intents of nutrition services authorized by the Older Americans Act.
speed scratch cooking: combining pre-prepared, processed, or ready-to-use ingredients with fresh components to create meals that are quick to prepare and may be more nutritious than fully processed meals.
state unit on aging (SUA): designated state-level agency responsible for developing and administering multi-year state plans that advocate for and provide assistance to older residents, their families, and, in many states, adults with physical disabilities. “State unit on aging" is a general term; the specific title and organization of each governmental unit will vary by state.
Supplemental Nutrition Assistance Program (SNAP): U.S. Department of Agriculture program that provides food benefits to low-income individuals and families to supplement their grocery budget so they can afford nutritious food.
Supplemental Nutrition Assistance Program Education (SNAP-Ed): evidence-based U.S. Department of Agriculture program that helps people make their SNAP dollars stretch, teaches them how to shop for and cook healthy meals, and encourages physically active lifestyles through nutrition education classes, social marketing campaigns, and efforts to improve policies, systems, and the environment of communities.
sustainability: ability to maintain and manage a program over the long term, which involves securing ongoing and usually diversified funding, managing resources wisely, and implementing practices that reduce waste. It also involves partnerships with suppliers and other collaborators to source ingredients, physical space, and joint ventures.
T
targeting: Focus on populations within the service area who are in the greatest economic and social need, with particular attention to lower-income older adults, members of minority communities, those living in rural areas, people with limited English proficiency, and older adults at risk of institutional care.
The Emergency Food Assistance Program (TEFAP): U.S. Department of Agriculture program that provides food and funds to states to help supplement the diets of people with low incomes with emergency food assistance at no cost.
The Three Sisters: Indigenous agricultural method that grows key crops of corn, beans, and squash together. The three complement each other in growth and nutritional value.
total meal cost: expenses associated with the production and service of meals, both direct (e.g., raw food/ingredients, packaging) and indirect (e.g., administration costs, insurance).
trauma-informed care: part of a person-centered approach that involves acknowledging past trauma and showing sensitivity to the effects it can have on the present. Person-centered, trauma-informed services use a holistic approach; promote the dignity, strength, and empowerment of victims; and incorporate evidence-based practices based on knowledge about the role of trauma in trauma victims’ lives.
tray audit: measurement technique to assess unused food, evaluate meal quality, and identify areas for improvement. This may help reduce food waste, identify quality improvement issues, investigate complaints, and score or rank meals and menu items. May also be referred to as a plate waste audit.
V
voluntary contributions: optional donations made by participants or their families to help support the cost of services they receive, such as meals or nutrition counseling. Contributions help sustain programs, helping to grow their reach and ensure ongoing nutritious meals.