Nutrition Comes First with Cadence Encore Cuisine Program
It’s safe to say that everyone has their own set of nutritional goals. Some goals are healthier than others and some of them are more important than others.
At Cadence Living, our nutritional goals reflect the very diverse needs of the residents we serve. We prioritize fresh ingredients, clean ingredients, creative flavoring and customized preparation, so every dining experience feels familiar in the healthiest way without compromising flavor.
Because, healthy eating is never more important than for seniors, many of whom may be navigating chronic illnesses such as diabetes or heart disease, balancing multiple medications, working to stave off declines in bone and eye health and actively trying to boost their immune systems and cognitive function.
Nutrition can have a profound impact on all of those issues. It’s one of the reasons Dale Schall, the Executive Chef for Cadence who oversees the Encore Cuisine program, insists that culinary teams preparing meals in Cadence kitchens across the country use almost exclusively fresh ingredients. The same goes for clean ingredients.
“Clean labels are just healthier. Nobody wants by-products,” Schall said. “We try to get as much organic or local grown when and where available.”
For one Cadence community, Poway Gardens, the phrase “farm-to-table” couldn’t be more real. The community’s popular horticulture therapy program, run by staff, residents and volunteers, produces more than 20,000 pounds of organic produce every year — much of which is utilized by the onsite culinary team.
“It’s always what’s seasonal,” Schall said of Cadence menus. “What’s the freshest out there.”
Encore Cuisine creates a culinary experience for its residents that mirrors the familiarity of a restaurant, where menus rotate every couple days and offer multiple options for vegetables, and the way they’re prepared, and lean heavily on healthy, flavorful entrees that foster appropriate calorie intakes, support brain health and utilize smart oils.
“We cook with healthy oils in the kitchen,” Schall said. “Even the fry oil is peanut oil instead of the processed oil.”
And, to take it one step further, Cadence is phasing out its use of any aluminum cookware or utensils across its communities as scientific studies and research have suggested that the metal may have an influence on physical and mental decline. Instead, kitchens will be outfitted with stainless steel utensils and cookware.
Every initiative, every recipe and every ingredient we use point to our overall nutritional goals, which exclusively support the health and well-being of our residents. We’ve found a way to serve fresh and delicious meals in ways that still cater to the dietary needs of one resident and the preferences of another.
That’s our culinary cadence.