Training Strategy Recommendations 

for Senior Nutrition Programs

The National Resource Center on Nutrition and Aging contracted with Kauffman and 

Associates, Inc., to conduct a technical assistance and training needs assessment 

evaluation on the business drivers and training and technical assistance needs of senior 

nutrition programs. The evaluation included an environmental scan, a focus group and 

interviews with subject matter experts (SMEs), and a national survey of senior nutrition 

programs. Below are key findings from the evaluation.

• Ability to adapt to market changes and develop new

business models

Competition with for-profit food service companies

Increasingly diverse client population

Need for multiple business drivers

Importance of strategic partnerships

Nutrition-focused staff and strong understanding of

nutrition basics

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 “Those [strong nutrition] programs are versatile...They have food pantries, they 

have cafes to help finance them. They’re constantly evolving, which is what you 

have to be, especially in times like this. ” -Subject Matter Expert

Gaps in Training

37% of survey respondents identified 

“new business approaches” as an 

area where staff and individuals want 

a large amount of training.

“Having multiple sources of funding, so that programs are not limiting 

themselves to one single funding source...those programs that are strong and 

innovative go beyond just funding for older adults...They are sustainable by 

integrating into their community.” -Subject Matter Expert

The rapidly aging and increasingly diverse United 

States population, along with the evolving 

impacts of the COVID-19 pandemic and 

increasing rates of food insecurity, make the 

work of the nutrition and aging services network 

more complex and essential than ever. Senior 

nutrition programs need accessible, dynamic, and 

targeted training to successfully meet these 

challenges.

Business Drivers

• Entrepreneurial skills and business acumen

Developing inventive partnerships

Foundational nutrition knowledge

Working with an increasingly diverse client population

Availability of trainings at regional and local levels

Availability of trainings in rural areas

How to conduct needs assessments and market analyses

Providing medically tailored meals

Technology and computer skills

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• Obtain input from multiple levels of senior nutrition program staff

Provide training based on role and experience level

Offer peer-to-peer training opportunities in a virtual format

Provide more training to address basic nutrition education

Provide pre-recorded, modular trainings and video formats

Provide training based on geographic needs

Offer emergency preparedness training

Provide training on needs assessments and market analyses

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“When we’re doing all of this post COVID, it’s going to be a different world...it’s 

going to take a market analysis and individuals looking within their community to 

find out what those opportunities, partnerships, and competition are.”

-Subject Matter Expert

Over 40% of the survey respondents 

indicated that staff need a 

moderate amount of training in:

• Understanding local and 

national food trends

Food quality

Malnutrition

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“I do think that the peer-to-peer [approach] is a great way to go...Even if it was 

a smaller group where you can Zoom conference each other. It’s that connection 

[that] makes a big difference.” -Subject Matter Expert

Training Recommendation

35% of programs that operate and serve in 

rural areas indicate feeling “Not Prepared” to 

provide medically tailored meals, compared to 

27% among those that serve urban areas. 

Tribal communities have developed inventive partnerships. 

They are very prepared to provide socialization services, deliver 

wellness and evidence-based self-management programming, 

and culturally and ethnically appropriate meals, as well as 

contemporary menu offerings, to their clients.

Directors indicated that 1 out of 5 staff 

need a large amount of training in working 

with diverse staff and clients.

For more information on the these findings, please visit: 

https://nutritionandaging.org/tatnsurvey