Hra Takes ‘food-as-medicine’ Approach To Memory Care Dining Services

HarborChase Retirement Associates (HRA) recently overhauled its memory care culinary program to support cognitive health and use evidence-based principles that keep residents well.

The program is currently in a pilot phase, with future plans to rollout the program across all HRA memory care communities to improve the wellbeing of residents living with dementia, with the first pilot taking place at three communities in Florida.

Other senior living providers, including Frontier Senior Living,, Agemark Senior Living, Senior Resource Group, Anthem Memory Care and The Sage Oak, also have taken steps to change memory care dining to bring more research-supported dining plans to improve the quality of life of memory care residents.

HRA differentiates itself from other senior living providers through its dining programs, according to COO Mark McBride, who added that the “food-as-medicine” strategy in memory care was a logical evolution of that expertise.

“We really wanted to create something that really might be able to have an impact on the quality of life for our residents,” McBride said.

HRA’s leaders redesigned menus using cognitive health research in its Food for Thought program. The goal of the change is to reduce inflammation through diet and support immune system health, vitality and digestive health. 

“We looked at this from a whole new perspective and a whole new approach,” McBride said.

The company partnered with a dietitian, who helped create recipes prioritizing fresh, not frozen, ingredients, McBride said. Through the HRA’s new memory care dining program, staff feed residents plant-based foods, healthy fats and other beverages and bites designed to reduce inflammation and improve brain health. 

For example, HRA’s memory care staff offer “tonix elixirs” – alcohol-free, herb-infused cocktails – and mushroom-based coffees developed to support overall resident wellness and reduce inflammation. 

HRA added the menu items to help residents in memory care stay hydrated, a common problem for older adults living with cognitive change. McBride said the elixir creates a “non-alcoholic happy hour experience” to promote overall wellness.

HRA created a “handheld menu” for lighter healthy options to help with mobility and dexterity issues and address the sometimes-shorter attention spans of memory care residents.

The program is focused around social and sensory experiences for residents in memory care, using restaurant-style dining to spur social engagement. Reminiscence therapy is also an important part of the program to trigger positive memories along with using aromatherapy and music to create a warm and welcoming environment.

“We’re doing things to create the familiar smells that maybe they did before they moved in so we have a chef’s kitchen where we will incorporate demonstrations with recipes provided to us by the residents that they made and prepared through their life,” McBride said.

To measure success of the program, McBride said the HRA communities piloting the program will get feedback from staff, residents and resident families about changes that they have witnessed. This will also help the program evolve based on constructive feedback to further improve senior living operations.

In the last three decades, McBride said changes in memory care operations have helped support greater resident independence and provide residents with more fulfilling lifestyle offerings, moving from a restrictive environment to one that is personalized based on acuity.

“It’s been about promoting dignity, self-worth and finding ways to say ‘yes’ instead of no by giving them meaningful experiences every day,” McBride said.

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