Nutrition & Dining
The menu is mouth watering: tavern ham on Sunday, Spanish steak on Tuesday and the old Saturday standby -- meatloaf with mashed potatoes.
The aroma is a sensory dinner bell, inviting residents to a dining room that has the look and feel of an elegant restaurant.
Caregivers and kitchen staff bring piping-hot plates of food to diners at Nazareth House San Diego, with attention paid to special requests.
Mindful of taste and portion control, a dietitian carefully selects the right mixture of protein, vegetables and carbohydrates.
But it’s the residents who have the most input into the meals on the menu, said Irma Zendejas, dietary supervisor.
“Some of the entrees come from recipes our residents have given me,” Irma said. “It is important that we offer food choices that our guests will enjoy.
I take these suggestions to our dietitian and modify them to make sure they are healthy but still tasty.”
Favorites include a tweaked white wine sauce and rich chicken Alfredo.
Mealtime, Irma wanders from table to table, asking for reviews and suggestions. She said the staff works with a five-week menu rotation to ensure variety.
Fruits and vegetables are delivered daily to ensure freshness and quality.
The kitchen’s huge ovens turn out a variety of baked goods including breads, cookies and cakes.
Huge pots simmer with soup stocks laden with thick chunks of carrots, celery, tomatoes and potatoes.
No detail is overlooked, from china and tablecloths to table settings fit for company.
Presentation is a big part of the dining experience and residents often invite visiting family members to stay for a bite.