Research Project Summary
Older adults in rural populations, such as Salem County, are at greater risk for food insecurity, malnutrition, and chronic diseases. A solution is Meals on Wheels (MOW) Services, an agency providing hot meals to homebound older adults. For many, MOW meals are their sole source of nutrition. MOW of Salem County (MOWSC) serves 160 clients, and ~75% receive the standard house diet, which meets heart-healthy, low-sodium, and diabetic-friendly guidelines. Until May 2025 meals were “heat and serve,” containing pre-cooked, processed meats, refined grains, and canned produce from a vendor. MOWSC transitioned to “scratch made” meals made in-house, medically tailored, allergen-friendly and whole foods-based. This longitudinal, observational study will evaluate the impact of “scratch made” meals provided for 50 newly enrolled MOWSC recipients receiving a standard house diet for 6 months.
Short-term outcomes include demonstrating proof of concept for a budget-friendly food-is-medicine approach and positively impacting the health of homebound aging adults by reducing diet-related health disparities. We anticipate improved energy levels, reduced hospitalizations, and better chronic disease management. Findings can serve as a sustainability avenue to secure larger grants for service activities, legitimize the value of “scratch made” meals and increase staffing to meet MOWSC’s rising demand.
Research Project Goals
Evaluate the impact of “scratch made” meals provided for 50 newly enrolled MOWSC recipients receiving a standard house diet for 6 months.
Research Project Objectives
1) Monitor new recipients’ cardiometabolic status, diet quality, and quality of life.
2) Conduct a cost-benefit analysis comparing the cost of supplying “scratch made” meals with the change in health markers over 6 months.
3) Track new recipients’ satisfaction with “scratch made” meals.