Guide for Partners 

Updated November 2023 
Table of Contents 

Background and Purpose........................................................................................................................................................................ 3 

The Iowa Café Requirements............................................................................................................................................................... 5 

Hospitality Tips for Older Adults ....................................................................................................................................................... 8 

Frequently Asked Questions................................................................................................................................................................. 9 

Appendix A: Iowa Nutrition Services Guidelines .................................................................................................................................. 11 

Appendix B: How to Use the Iowa Guide for Menu Planning............................................................................................................ 18 

Appendix C: Sample Menus ........................................................................................................................................................................ 19 

Appendix D: Emergency Roster................................................................................................................................................................. 21 

Appendix E: Tipping vs Contributions Table Tent ................................................................................................................................ 22 

2 
Background and Purpose 

Under the Older Americans Act (OAA), the Iowa Department of Health and Human Services (HHS) receives 

federal funding each year from the Administration for Community Living (ACL) that is redistributed to Iowa’s 

six Area Agencies on Aging (AAAs). This aging network is designed to serve all Iowans 60 years of age or 

older, with particular emphasis on populations in greatest social or economic need. 

3 
Mission: 

Iowa HHS provides high-quality programs and services that protect and improve the health and resiliency of 

individuals, families and communities. 

What are Congregate Nutrition Services? 

Congregate Nutrition services are authorized under the OAA’s Title IIIC-1 to provide meals, nutrition 

education and socialization to older adults age 60+. Part of the funding for these meals comes from federal 

funding, and the rest comes from state and local sources, private donations and voluntary contributions from 

consumers themselves. The Congregate Nutrition Foodservice Establishment partnership program in Iowa is 

called “The Iowa Café.” 

Why is socialization a key purpose of nutrition services? 

• Loneliness and social isolation are public health risks, increased a person’s premature death from all 

causes and putting older adults at risk for serious medical conditions including a weakened immune 

system, heart disease and dementia.

6 

, 

7 

• Nearly 1⁄4 of adults aged 65 and older are considered to be socially isolated. 

• Loneliness was associated with higher rates of depression, anxiety, and suicide.8 

• Lack of social connection heightens health risks as much as smoking 15 cigarettes a day or having 

alcohol use disorder, and are twice as harmful to physical and mental health as obesity.6 

Congregate Nutrition Services Impact 

• 53% of congregate meal consumers say a congregate meal supplies one-half or more of their total food 

for the day.9 

• 80% of congregate meal consumers feel the program helps them live independently and remain in their 

home.

9 

6 National Academies of Sciences, Engineering, and Medicine. 2020. Social Isolation and Loneliness in Older Adults: Opportunities for the Health Care System. 

Washington, DC: The National Academies Press. https://doi.org/10.17226/25663. 7 Walker, E., Ploubidis, G., & Fancourt, D. 2019. Social engagement and loneliness are differentially associated with neuro-immune markers in older age: Time-varying 

associations from the English Longitudinal Study of Ageing. Brain, Behavior, and Immunity 82; 224-229. doi:10.1016/j.bbi.2019.08.189. 8 Centers for Disease Control and Prevention National Center for Chronic Disease Prevention and Health Promotion. 2021. Loneliness and Social Isolation Linked to 

Serious Health Conditions. https://www.cdc.gov/aging/publications/features/lonely-older-adults.html. 9 AGID Aging, Independence, and Disability Program Data Portal. National Survey of Older Americans Act Participants (NSOAAP) 2022. https://agid.acl.gov/. 

4 
The Iowa Café Requirements 

Thank you for your interest in hosting an Iowa Café! All foodservice partners contract directly with their local 

Area Agency on Aging (AAA) to host an Iowa Café to provide meals for older adults. The requirements are to 

host an Iowa Café are explained below. 

Consumer Eligibility 

Individuals age 60 or older and their spouse regardless of age are eligible. Those under age 60 with disabilities 

who live with an adult over the age of 60 and accompany them to the meal are also eligible. “Eligible” also 

means consumers have the opportunity to voluntarily contribute towards the cost of the meal. Consumers 

are encouraged to voluntarily contribute as they are able; no eligible consumer is denied service if they are 

unable to unwilling to make a contribution. 

Menus and Nutrition Requirements 

Iowa Café meals must provide 1/3 of the Dietary Reference Intakes and Dietary Guidelines for Americans, and 

be approved by the dietitian. Foodservice establishments can meet these requirements by following the Iowa 

Nutrition Services Guidelines (Appendix A). The AAA will help the foodservice establishment identify 

appropriate menu items you already serve, so there is not a need to make brand new recipes and menu items. 

Small modifications may be required to ensure meals meet the nutrition guidelines. One example the AAA 

may request is for milk be offered with a meal to help meet the nutrition guidelines. Please see Appendix B for 

additional examples of how to use the Iowa Guide for Menu planning to meet Iowa Nutrition Services 

Guidelines. 

Foodservice establishments have menu planning flexibility. You may offer a set daily menu, or may offer 

different daily menus (“specials”) to provide choices for participants. Once the menu is established, 

foodservice establishments must offer meals according to the approved menu; however, consumers may 

decline any element of the meal. The foodservice establishment is not required to offer substitutions beyond 

the planned menu. See Appendix C for sample menu ideas. 

Meal Availability 

Barring any limitations made by the foodservice establishment, participants may eat at any time the 

establishment is operating including weekends and evenings. 

Food Safety & Sanitation, Compliance and Monitoring Expectations 

Older adults are especially susceptible to foodborne illness. Foodservice establishments must keep current 

licensure and food safety protection manager up to date. The site is subject to monitoring at 

any time. The AAA will also monitor on a yearly basis, and will provide you with a tool for you to self-monitor 

on a yearly basis. Adherence to the Iowa Food Code is required. 

Technology 

Tablet technology (iPad or iPod) is used to streamline the meal tracking and check-in process. The foodservice 

establishment will be provided with a tablet through the contract if needed. This equipment is for The Iowa 

Café program use only. If the equipment is lost, stolen or damaged the establishment is required to reimburse 

the agency for the lost, stolen or damaged equipment. Foodservice establishments are responsible for their 

own internet access. 

5 
SeniorDine is a program that tracks participant meals using a credit card-style card or keychain-style card via 

the tablet technology. Each time a participant eats a meal, the foodservice establishment will scan the 

participant’s card to record the type of meal served. The program will generate a periodic report to be used 

as an invoice for the AAA to reimburse the foodservice establishment for meals served. AAAs set consumers’ 

cards to be automatically loaded with a pre-determined number of meals per month. 

Best practices for foodservice establishments include: 

• Scan the participant’s card at the time the meal is ordered to ensure there are meals available; 

• Keep the keycard process as discrete as possible for a better participant experience; 

• Do not refer to Iowa Café meals as “free” or “discounted;” meals are offered on a “voluntary 

contribution basis.” 

Video links below show a demonstration of the software for foodservice establishments to check-in meals and 

participants to check their card balances on their own mobile device: 

• Foodservice Establishment Demonstration Video 

• Participant Card Balance Demonstration Video 

Contingency Plan for Technology Failure 

• If the technology is not working, first contact the AAA for further instructions. 

• If the problem cannot be fixed immediately, please use the attached Emergency Roster (Appendix D) 

to keep track of consumer name, type and number of meals provided. This is only to be used for 

emergency. 

• Provide this roster to AAA as instructed. 

Voluntary Contributions 

Foodservice establishments must refrain from describing meals as “free” or discounted. Each consumer must 

be given an opportunity to voluntarily contribute to the cost of the meal per the Older Americans Act and 

Iowa Administrative Code. These contributions are invested back into the program to serve more meals to 

more participants. The AAA will mail voluntary contribution letters to each individual on a monthly basis in 

order to collect contributions. 

The foodservice establishment can help explain the difference between voluntary contributions and tipping the 

wait staff, if desired. Consumers may be confused by this. Tips for the foodservice staff will go directly to the 

establishment’s employees. See Appendix E for an example of a table tent that may be displayed by the 

foodservice establishment to help explain the difference. 

Nutrition Education 

The Older Americans Act and Iowa Administrative Code require all meal participants to be provided with 

nutrition education. The AAA may provide you with nutrition education flyers and/or information to share 

with participants on a monthly basis. If space is available, AAAs and foodservice establishments may partner to 

offer nutrition education programming on-site. 

6 
Registration Forms 

Consumers must complete a registration form to begin receiving meals and update their registration yearly. 

Registration is required to participate. Registration can be completed online, in-person or by calling the AAA. 

See the graphic below for details. 

Other Resources 

• Iowa Department of Health and Human Services 

o https://hhs.iowa.gov/programs/programs-and-services/aging-senior-care/nutrition-health 

• Nutrition and Aging Resource Center 

o https://acl.gov/senior-nutrition 

• Administration for Community Living 

o https://acl.gov 

• Meals on Wheels America 

o https://www.mealsonwheelsamerica.org 

7 
Hospitality Tips for Older Adults 

• Use large, simple fonts for menus (13 pt or greater is encouraged). Avoid cursive-type fonts. 

• Use high contrast colors on solid backgrounds, such as black text on a gold or yellow background. 

Avoid using blue or green text on menus. 

• Consider explaining culinary terms or trendy ingredients used on the menu, as some of these might be 

unfamiliar. Offer a variety of textures. Some older adults have dentures or poor dentition, so hard or 

crunchy items can be difficult to chew and swallow. 

• Offer clear, wide paths without stairs throughout the establishment. Provide accessible tables and 

entry for wheelchairs and assisted walking devices. Improve safety and create a more welcoming 

environment with bright, glare-free lighting on pathways and table surfaces. 

• Reduce fall hazards such as area rugs and “runners” and consider installing grab bars near toilets. 

• Provide coffee cups with large handles to accommodate reduced grip strength or arthritis. 

• Keep music and television volumes down. This helps create a more welcoming environment, especially 

for those who may be hard of hearing. 

• When speaking to older adults, avoid terms of endearment such as “sweetie” or “honey” as these may 

sometimes be offensive 

Silent Generation Baby Boomers 

• Born 1925 – 1945 

• Appreciates discipline, upholding of values, 

gratitude, and the simplicities in life 

• Strong sense of determination and willpower 

• Focus on salvaging valuables and finances, steer 

away from waste 

• May prefer simpler menu descriptions over 

fancy terms in food dishes 

• Sample food preferences: 

o Meat & potatoes 

o Liver & onions 

o Egg salad sandwiches 

o Meatloaf, roast turkey 

• Born 1946-1964 

• Appreciates convenience & quick service 

• May be skeptical; like to have trust gained 

with business 

• Enjoys bigger, more robust flavors 

• Like lighter, healthy options like low fat, low 

sodium 

• Sample food preferences: 

o Salads or sandwiches with Ranch or 

Caesar Dressing 

o Culturally diverse foods 

o Seafood 

o Familiar foods with a twist (Mac & 

Cheese  Buffalo Mac & Cheese) 

8 
Frequently Asked Questions 

Q: Can a consumer take food home? 

A. Yes, a participant can take leftovers home in the same way this would be available to any other consumer. A 

best practice would be to date the container and provide safe food handling instructions because older adults 

are at a higher risk for foodborne illness. 

Q. Is carry out allowed? 

A. One of the key purposes of the Iowa Café and other Older Americans Act nutrition service programs is 

providing opportunities for socialization, and carry out may not provide that benefit. AAAs and foodservice 

establishments may choose to negotiate carry out availability and terms in the contract agreement. If the AAA 

and foodservice establishment agree to offer carry out, these meals must be reported as “home-delivered” 

meals due to federal recordkeeping and funding requirements. 

Q: Can a consumer come in and eat with family or friends that are not eligible for congregate meals? 

A: Yes, a consumer can dine in with other non-eligible persons. Non-eligible persons they must pay the full price 

of the meal. 

Q: Is the consumer required to contribute? 

A: No, contributions are purely voluntary but are encouraged. 

Q: How are the contributions used? 

A: Contributions are used to increase the number of meals served by the agency, facilitate access to such meals, 

and provide other supportive services directly related to nutrition services. Older Americans Act funds only 

cover a portion of the cost of services, so these contributions are vital to serve more people. 

Q: What is the difference between voluntary contributions vs. meal reimbursement rates? 

A: The restaurant is reimbursed based on a set price per meal that is determined during negotiations between 

the contractor and the Area Agency on Aging. The voluntary contributions that are provided by consumers on a 

voluntary basis are invested back into the program to expand services. This is mutually beneficial for the 

consumer and the restaurant. 

Q: Can restaurant staff accept tips? 

A: Yes, the restaurant staff can accept tips. Tips (or gratuity) go to staff of the restaurant in recognition of the 

service they performed. Tips are different from voluntary contributions. Contributions go to the Area Agency 

on Aging to be invested back into the program. 

Contributions will be handled by the Area Agency on Aging and should not be accepted at the restaurant. If a 

consumer has a question regarding contributions, refer them to the Area Agency on Aging for more 

information. See Appendix F for an example of a table tent that may be displayed by the foodservice 

establishment to help explain the difference. 

Q: Are there income guidelines for consumers? 

A: No, this is not a means-tested program. Anyone who meets the eligibility requirements, regardless of income, 

is eligible. 

9 
Q: What if a participant will not fill out intake form? 

A: The intake or registration forms are required for funding purposes. If a consumer will not complete an intake 

form, please refer them to the agency. 

Q: Can approved meals be from our restaurant menu? 

A: Yes, depending on the meal. For approving menus, it is best to work with the dietitian and agency staff for 

menu planning. It may be easiest to use the existing menu and tweak meals a bit to fit nutrition requirements. 

Q: Will I have to start a brand-new menu at my restaurant? 

A: No, our goal is to use your existing menu to make it work with our nutritional requirements. A registered 

dietitian will look at your existing menu and make recommendations based on the nutrition requirements. The 

menu offered will likely be a smaller menu than the typical menu your restaurant offers. 

Q: Will we be monitored by any additional agencies? 

A: Your normal health inspection by local agencies will continue as usual. The Area Agency on Aging will 

monitor on a yearly basis, and will provide you with a tool for you to self-monitor on a yearly basis. Iowa 

administrative code requires providers adhere to the Iowa Food Code. It is also required for providers to keep 

their licensures up to date. 

Q: Can salt shakers be provided on tables? 

A: Yes, salt shakers are allowed as an option for participants on the table. 

Q: What if the consumer does not want part of the planned meal, for example, they do not like broccoli? 

A: The consumer is allowed to decide what they want to be served and may decline any part of the meal. In this 

case, the food service establishment would be encouraged to offer a similar vegetable option on the approved 

Iowa Café menu. The foodservice establishment is not required to identify a substitution, however, substitution 

options can be provided by the dietitian on request. The dietitian must approve substitutions in advance. 

Q: Is delivery a requirement to host an Iowa Café site? 

A: Unless discussed specifically with your local Area Agency on Aging, delivery may be offered from your 

restaurant but is it NOT a requirement to host a site. 

ACL Disclaimer: “This project was supported, in part by grant number 90INNU0020 from the Administration for 

Community Living, U.S. Department of Health and Human Services, Washington, D.C. 20201. Grantees undertaking 

projects with government sponsorship are encouraged to express freely their findings and conclusions. Points of view or 

opinions do not, therefore, necessarily represent official ACL policy.” 

10 
Appendix A: Iowa Nutrition Services Guidelines 

Iowa Nutrition Services Guidelines 

AoA Requirements (OAA 339(2)(A)(i)(ii) 

Each Nutrition Services meal must: (A) provide(s) meals that— 

(i) comply with the most recent Dietary Guidelines for Americans1 , published by 

the Secretary and the Secretary of Agriculture, and 

(ii) provide to each participating older individual— 

(I) minimum of 33 1⁄3 percent of the dietary reference intakes2 established 

by the Food and Nutrition Board of the National Academies of Sciences, 

Engineering, and Medicine, if the project provides one meal per day, 

(II) a minimum of 66 2⁄3 percent of the allowances if the project provides two 

meals per day, and 

(III) 100 percent of the allowances if the project provides three meals per 

day, and 

(IV) to the maximum extent practicable, are adjusted to meet any special 

dietary needs of program participants, including meals adjusted for cultural 

considerations and preferences and medically tailored meals. 

Nutrition Services and Menu Planning Requirements 

Offer versus Serve 

The Nutrition Program must offer participants all menu items and provide nutrition 

information about the menu/meal that meets their requirements and maximizes health; 

however, participants may decline to accept any element of the planned meal. 

Chef’s Choice Meals 

In order to allow for increased flexibility to local nutrition providers, two “Chef’s Choice” 

meals are allowed on the menu monthly. Chef’s Choice meals are those meals that are not 

recorded two weeks prior to implementation and may be created the day of. These meals are 

encouraged, but not required, to utilize the Iowa Guide for Menu Planning for meal planning. 

Ethnic Meals 

Iowa Nutrition Services are encouraged to provide culturally appropriate meals for an 

ethnically diverse population. These meals must meet the most recent DGA’s and provide a 

minimum of one third of the DRI’s per meal. 

1 U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th Edition. 

December 2020. Available at DietaryGuidelines.gov. 

2 Dietary Reference Intakes: The Essential Guide to Nutrient Requirements, Institute of Medicine of the National Academy of Sciences/National Research 

Council 

11 
Choice Menus 

Menu choice is encouraged to allow for consumer choice and increase participant satisfaction. 

Choice Menus will comply with menu planning requirements. If more than one menu item is 

offered, the food item that has lower nutrient value will be counted towards the weekly 

nutrient average in computer analysis. If using the Iowa Guide for Menu Planning, then both 

meals must meet the guidelines. 

Menu Substitutions 

Any menu substitutions made to an approved menu must be comparable in nutrient content 

and serving size to the original menu. All menu substitutions must be documented prior to 

serving and approved by a dietitian, or selected from a pre-approved list of food substitutes 

made by the dietitian. 

Target Nutrient Requirements 

The target nutrient requirements are based on the characteristics of the predominate 

population of Iowa Nutrition Services participants and the Dietary Components of Public 

Health concern from the most recent DGA’s. The 2020-2025 DGA’s and DRI’s weekly 

averages for menu planning are to meet the requirements of our target population, a 60+ 

year-old female (1600-2200 Calories) and 60+ year-old male (2000-2600 Calories). 

The most recent under-consumed nutrients of public health concern are calcium, potassium, 

fiber, and vitamin D. The over-consumed nutrients of public health concern are saturated fat, 

sodium, and added sugar. Protein, vitamin C, vitamin B6, and vitamin B12 are of concern for 

older adults due to decreased absorption and utilization rates among those 50 years and 

older. 

3 It is noted that vitamin D is unique in it is harder to achieve through natural sources 

and through diet alone, and it would require consuming foods and beverages fortified with 

vitamin D. Therefore, vitamin D will not be listed in the target nutrient requirements. 

Hydration status is also a concern for older adults, so increased fluids in the form of water, 

unsweetened beverages, 100% fruit or vegetable juice, and low-fat or fat-free milk or soy 

beverages are encouraged.1 

Sodium and Added Sugar 

The over-consumed nutrients of public health concern should be limited. Avoid potassium chloride salt 

substitutes as individuals should only use these products under the supervision of a healthcare 

professional. Recommend fruit for dessert to decrease added sugar consumption. Nutrient-rich 

desserts that contain fruit, whole grains, low-fat milk product are encouraged. 

3 Eggersdorfer, M., Akobundu, U., Bailey, R., et al. (2018). Hidden Hunger: Solutions for America’s Aging Populations. Nutrients, 10(9), 1210. MDPI AG. Retrieved from 

http://dx.doi.org/10.3390/nu10091210 

12 
Carbohydrate Identification 

Carbohydrate identification per menu item needs to be available to all consumers. This can 

be provided on the menu itself or on a separate flyer. If using Computer Analysis, then the 

number of grams per menu item need to be listed. If using the Iowa Guide for Menu Planning, 

serving size information per menu item and carbohydrate counting education needs to be 

provided. 

Menu Approval 

Methods of Compliance 

Nutrition providers must demonstrate compliance with the DGA’s and DRI’s by using one of 

the following documentation methods: 

1. Computer Nutrient Analysis Software 

2. Iowa Guide for Menu Planning 

Use of computer nutrient analysis software allows for increased menu planning flexibility. The 

Iowa Guide for Menu Planning is designed to meet the DRI/DGA’s for those without access to 

nutrient analysis software.1,4 

Menus must be reviewed and approved by a Registered Dietitian licensed in the state of Iowa 

at least two weeks prior to implementation. The dietitian must complete and sign the 

applicable Iowa Menu Approval Sheet, and this shall be kept on file with a copy of the menu 

for one year. 

4 USDA Choose MyPlate.gov. https://www.choosemyplate.gov/ 

13 
Iowa Menu Approval Sheet 

Computer Analysis 

Menu Dates: 

Locations menu will be used: 

Additional Instructions: Menus analyzed with computer analysis must meet the DGA/DRI 

requirements as a weekly average. Items provided on the side like salad dressing, sugar/sugar 

substitutes, salt, pepper, butter, and trans-fat free non-dairy coffee creamer are not included 

as part of the weekly nutrient analysis. 

Nutrient Dietary Guidelines/ 

DRI per meal 

nutrient 

requirement 

Weekly Average 

Menu 

Requirement 

Weekly Average Documentation 

(Identify each week separately 

e.g., week 1, 2, etc.) 

Calories 533-866 533-866 

Protein 10-35% of calories 10-35% of calories 

Carbohydrate 45-65% of calories 45-65% of calories 

Fat 20-35% of calories 20-35% of calories 

Saturated Fat <10% of calories <10% of calories 

Fiber >7-9 grams >7 grams 

Sodium < 767milligrams < 1000 mg 

Potassium > 867-1133 

milligrams 

> 867 milligrams 

Calcium > 400 mg > 400 mg 

Vitamin C > 25 mg > 25 mg 

Vitamin B6 >0.50 mg >0.50 mg 

Vitamin B12 >0.8 micrograms >0.8 micrograms 

I certify to the best of my knowledge these menus provide one-third of the current Dietary 

Reference Intakes for individuals aged 60 years and older and conforms to the 2020-2025 

Dietary Guidelines for Americans. 

Dietitian Signature Date 

Iowa License Number 

Email address 

14 
Iowa Menu Approval Sheet 

Iowa Guide for Menu Planning 

Menu Dates: 

Locations menu will be used: 

Additional Instructions: A food item in one or more food group can only be classified once as 

meeting the requirement for a meal. For example: cottage cheese can be counted as a 

Milk/Milk alternative or a Lean Protein source, not both. 

Food Group Minimu 

m 

Number 

of 

Servings 

Minimum Requirements Does each 

meal meet 

the 

requirement? 

(yes/no) 

Fruits and 

Vegetables 

2-3 servings Provide food sources high in vitamin C and 

potassium daily. Limit juice to one serving per 

meal, if using. Encourage no- to low-sodium 

canned vegetables. 

1 serving is equivalent to: 

• 1⁄2 cup cooked, canned, or chopped raw 

fruits 

or vegetables 

• 1 cup leafy raw vegetable (lettuce, 

spinach, etc.) 

• 1 medium whole fruit (apple, orange, 

banana, etc.) 

• 1⁄2 grapefruit 

• 1/8 melon 

• 1⁄4 cup dried fruit 

• 6 oz 100% vitamin C fruit or vegetable 

juice 

• 1 small potato or 1⁄2 large potato 

• 1⁄2 cup sweet potatoes, yams, corn kernels, 

squash, peas, or lima beans 

15 
Lean 

Protein 

Source 

2-3 oz 

equivalent 

Meats should be baked, broiled, grilled, or 

roasted. 

Limit processed meats to one serving per 

week. Seafood is encouraged regularly for 

omega-3 fatty acids. 

1 ounce is equivalent to: 

• 1 oz cooked lean beef, veal pork, 

lamb, chicken, turkey, or fish 

• 1 oz canned tuna or salmon packed in 

water 

• 1 oz low-fat cheese 

• 1 egg 

• 1⁄4 cup cooked beans or legumes 

• 1⁄2 cup tofu 

• 1⁄4 cup low-fat cottage cheese 

• 1⁄2 oz nuts or seeds 

• 1 Tablespoon peanut butter 

Grains 2-3 

servings 

At least half of grains should be whole 

grain. 1 serving is equivalent to: 

• 1 oz bread or grain product 

• 1⁄2 cup cooked cereal, pasta, or rice 

• 3⁄4 cup dry cereal 

• 1 slice bread or small dinner roll 

• 1⁄2 English muffin, bun, small bagel, or 

pita bread 

• 1--6” tortilla 

• 1 1⁄4” square cornbread 

• 1--2” diameter biscuit or muffin 

• 4-6 crackers 

Milk or Milk 

Alternative 

1 serving 1 serving is equivalent to: 

• 8 oz vitamin D fortified skim, 1%, or 2% 

milk 

• 8 oz dairy alternative milk (soy milk) 

fortified with calcium and vitamin D 

• 8 oz low-fat yogurt 

• 1 1⁄2 oz cheese 

• 1 cup pudding made with low-fat milk 

• 1⁄2 cup ricotta cheese 

• 2 cups cottage cheese 

16 
Oils or Fats No more 

than 1 

serving 

1 serving is equivalent to: 

• 1 Tablespoon vegetable oil or margarine 

• 1 Tablespoon mayonnaise 

• 2 Tablespoons low-sodium salad dressing 

• 1⁄2 medium avocado 

• 1 oz nuts or seeds 

2 Tablespoons peanut butter 

Condiments optional Encourage herbal seasonings, lemon, and 

vinegar to provide flavor without sodium. Limit 

foods high in sodium. 

Condiments include items on the side like salad 

dressing, sugar/sugar substitutes, salt, pepper, 

butter, 

and trans-fat free non-dairy coffee creamer. 

Beverages optional No- to low-calorie beverages: water, water 

with lemon, unsweetened tea, coffee, etc. 

Desserts optional Recommend fruit for dessert to decrease added 

sugar consumption. Nutrient-rich desserts that 

contain fruit, whole grains, low-fat milk product 

are encouraged. 

I certify to the best of my knowledge these menus provide one-third of the current Dietary 

Reference Intakes for individuals aged 60 years and older and conforms to the 2020-2025 

Dietary Guidelines for Americans. 

Dietitian Signature Date 

Iowa License Number 

Email address 

17 
Appendix B: How to Use the Iowa Guide for Menu Planning 

Food 

Group 

Portion Size Monday Tuesday Wednesday 

Protein 3 oz meat/fish/poultry; 1 egg= 1 oz Roast chicken Mixed bean soup, 

1.5 cups 

Baked salmon 

Grain #1 1 slice bread, 1- 6” tortilla; 1⁄2 cup 

rice/pasta, 5 crackers 

Whole wheat roll Baked cheese 

quesadilla with 

whole wheat 

tortilla 

Wild/brown rice 

pilaf 

Grain #2 1 slice bread, 1- 6” tortilla; 1⁄2 cup 

rice/pasta, 5 crackers 

Oatmeal topping on 

apple-raisin crisp 

dessert 

Large tortilla, 12 “ Sour dough bread 

Vegetable #1 1⁄2 cup cooked, 1 cup leafy greens, 

1 small whole vegetable 

Small baked sweet 

potato 

Pepper, tomato 

corn salsa 

Low-fat creamed 

spinach 

Vegetable #2 1⁄2 cup cooked, 1 cup leafy greens,

1 small whole vegetable 

Broccoli with diced 

red pepper 

5 carrot sticks or 

1⁄2 cup cooked

carrots 

Low-sodium 

vegetable juice 

Fruit 1⁄2 cup canned/frozen; 1 small raw,

1⁄4 cup dried

Apples/raisins in 

dessert 

Strawberries or 

blueberries 

Pineapple canned 

in its own juices 

Dairy/ 

Alternate 

1 cup low-fat fluid (reconstituted 

dry or evaporated milk) 1.5 to 2 oz 

cheese 

1% milk Cheese in 

quesadilla; 1.5 oz 

1% milk 

Dessert 

(optional) 

1⁄2 cup dessert option, 2 small

cookies 

Apple-raisin crisp 

Oil/margarine 1 Tablespoon oil, 1 Tablespoon soft 

margarine, 2 Tablespoons salad 

dressing 

1 tablespoon soft 

margarine 

1 tablespoon soft 

margarine 

Beverages 8 oz Coffee, tea, water Coffee, tea, water Coffee, tea, water 

18 
Appendix C: Sample Menus 

19 
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 

A: BBQ Chicken 

Sandwich 

Sweet Potato Fries 

Broccoli 

Pineapple 

B: Egg Salad Sandwich 

Carrot Sticks 

Potato Chips 

Watermelon 

1% Milk 

A: Mustard Glazed Tilapia 

French Cut Green 

Beans 

Red Beans & Quinoa 

Cherry Pie 

B: Dinner Salad 

Lentil Soup w/ Italian 

Sausage 

Cantaloupe 

WW Roll 

1% Milk 

A: Baked Pork Chop 

Butternut Squash 

Creamed Kale 

WW Roll 

Cinnamon 

Applesauce 

B: Deli Turkey 

Sandwich 

Pickled Beets 

Cottage Cheese 

Choc Chip Cookie 

Build Your Own Soup & 

Salad Bar 

Romaine Lettuce Salad 

Tomato Basil Soup 

Honeydew Melon 

Yogurt Parfait 

A: Hamburger 

Parsley Potatoes 

Roasted Brussels 

Sprouts 

Berry Mix 

B: Tuna Salad Sandwich 

Cucumber Slices 

Black Bean & Corn 

Salad 

Brownie 

1% Milk 

A: Country Fried 

Chicken 

Mashed Potatoes 

with Gravy 

Asparagus 

Pears & Pineapple 

1% Milk 

B: Ham Balls 

Scalloped Potatoes 

Green Beans 

WG Bread 

Angel Food Cake w/ 

Berries 

BREAKFAST FOR LUNCH 

DAY 

A: Cheese and Veggie 

Omelet 

Hashbrowns 

Avocado Slices 

Banana 

1% Milk & LS Tomato 

Juice 

B: Breakfast Sandwich 

Tomato Slices 

Cinnamon Roll 

1% Milk & OJ 

A: Maid Rite Sandwich 

Peas & Carrots 

Potato Salad 

Watermelon 

1% Milk 

B: Baked Salmon 

Roasted Broccoli & 

Cauliflower 

Potato Wedges 

WG Roll 

Peach Crisp 

A: Lasagna 

Side Salad 

Breadstick 

Raspberry & 

Blackberry Mix 

1% Milk 

B: Open Faced Turkey 

Sandwich 

Mashed Potatoes 

with Gravy 

Corn 

Strawberry Ice 

Cream 

Build Your Own Taco Bar 

Turkey Taco Meat or 

Fajita Chicken 

Hard Shell or WG 

Tortilla 

Rice and Beans 

Pineapple 

1% Milk 

A: Pot Roast with Gravy 

Root Veggies 

Baked Sweet Potato 

WG Roll 

Yogurt Parfait 

B: Liver & Onions 

Fried Potatoes 

Corn on the Cob 

Watermelon 

1% Milk 

A: Pulled Pork Sandwich 

Three Bean Salad 

Coleslaw 

Rosey Applesauce 

B: Lemon Baked Cod 

Brown Rice Pilaf 

Steamed Cabbage 

Carrot Cake 

1% Milk 

Build Your Own Pasta 

Bar 

WG Spaghetti or 

Rotini Noodles 

Pasta Sauce or Alfredo 

Sauce 

Meatballs or Chicken 

Side Salad 

Garlic Bread 

Snickerdoodle Cookie 

1% Milk 

A: Turkey Burger 

Baked Potato 

Stewed Tomatoes 

Blueberry Pie 

1% Milk 

B: BLT Sandwich 

Minestrone Soup 

Blueberry Yogurt 

Peaches 

A: Beef Stroganoff 

Roasted Green Beans 

WG Bread 

Oatmeal Raisin 

Cookie 

Vanilla Ice Cream 

B: Shrimp Fried Rice 

Egg Roll 

Mandarin Oranges 

1% Milk 

A: Teriyaki Chicken 

Stir Fry Veggies 

Brown Rice 

Apple Crisp with Ice 

Cream 

B: Spinach Salad 

Creamy Chicken Rice 

Soup 

WG Roll 

Apricots 

1% Milk 

A: Pork Tenderloin 

Baked Beans 

Broccoli Slaw 

WG Roll 

Sweet Cherries 

1% Milk 

B: Salisbury Steak 

Baked Sweet Potato 

Summer Squash 

Medley 

Banana Crème Pie 

A: Chicken Fettucine 

Sauteed Zucchini 

Breadstick 

Strawberries 

B: Philly Cheesesteak 

Sandwich 

French Fries 

Spinach Salad 

Rice Krispie Treat 

1% Milk 

Build Your Own Baked 

Potato/Mashed Potato Bar 

Baked Potato or Mashed 

Potatoes 

Sugar Snap Peas 

Grapes 

Chocolate Chip Cookie 

1% Milk 

A: Broccoli Ham 

Casserole 

Steamed Cauliflower 

WG Bread 

Strawberry Jello 

B: Garlic & Herb 

Chicken 

Baked Potato Chips 

Asparagus 

Fresh Orange 

1% Milk 

Monthly Menu Source: National Resource Center on Nutrition & Aging 

20 
Appendix D: Emergency Roster 

Date Name (First and Last) Meal Type Time Provided 

21 
22 

Appendix E: Tipping vs Contributions Table Tent