{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T14:05:38Z","timestamp":1791468338446,"version":"4.3.4"},"reference-count":36,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"vor","delay-in-days":7,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Human Nutrition Diet"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>With concerns growing around the impact of western diets on human and planetary health, a global transition is required towards primarily plant\u2010based diets. Although this subject has been the focus of increased research, the potential for meat and dairy reductions in care home settings has not been explored. This study assessed the provision of omnivorous, vegetarian and plant\u2010based meals in UK care homes.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>In total, 52 menus representing 136 care homes for older people were analysed against a scoring system that reflects the degree to which a menu is plant\u2010forward. Menus were scored out of 80 based on the number of plant\u2010based, vegetarian, red meat\u2010free and processed\u2010meat free meals provided across 1 week. A higher score indicates a greater proportion of plant\u2010based and vegetarian meals.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>Menus scored on average 28, with a range of 19\u201341. The low score was primarily driven by a lack of entirely plant\u2010based meals and a reliance on red and processed meat\u2010based meals. Only two menus in the data set excluded processed meats, with all menus containing red meat at least once per week. Processed meats most commonly used in menus included sausages, cured meats and bacon. The most common plant\u2010based proteins included baked beans, lentils and mycoprotein.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Even though the National Health Service recommends reductions in consumption of red and processed meats with increased consumption of plant\u2010based proteins, this transition is yet to be implemented in care homes. This study suggests that there is potential to improve the health and sustainability of meals provided in care home by increasing the availability of plant\u2010based options, especially those rich in plant\u2010based proteins.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/jhn.70345","type":"journal-article","created":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T13:43:47Z","timestamp":1791467027000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Analysis of the Provision of Plant\u2010Based, Vegetarian and Omnivorous Meals in UK Care Homes for Older People"],"prefix":"10.1111","volume":"39","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-0149-4178","authenticated-orcid":false,"given":"Saffron","family":"Whyton","sequence":"first","affiliation":[{"name":"School of Psychology University of Surrey Guildford UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6940-7579","authenticated-orcid":false,"given":"Lisa","family":"Methven","sequence":"additional","affiliation":[{"name":"Department of Food and Nutritional Sciences University of Reading Reading UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9999-7485","authenticated-orcid":false,"given":"Kathrin","family":"Cohen Kadosh","sequence":"additional","affiliation":[{"name":"School of Psychology University of Surrey Guildford UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0086-1906","authenticated-orcid":false,"given":"Victoria","family":"Tischler","sequence":"additional","affiliation":[{"name":"School of Psychology University of Surrey Guildford UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,8]]},"reference":[{"issue":"1","key":"e_1_2_11_2_1","doi-asserted-by":"crossref","DOI":"10.1111\/gcb.70015","article-title":"Global Greenhouse Gas Emissions From Agriculture: Pathways to Sustainable Reductions","volume":"31","author":"Li L.","year":"2024","journal-title":"Global Change Biology"},{"issue":"10512","key":"e_1_2_11_3_1","doi-asserted-by":"crossref","first-page":"1625","DOI":"10.1016\/S0140-6736(25)01201-2","article-title":"The EAT\u2013Lancet Commission on Healthy, Sustainable, and Just Food Systems","volume":"406","author":"Rockstr\u00f6m J.","year":"2025","journal-title":"Lancet"},{"issue":"10","key":"e_1_2_11_4_1","doi-asserted-by":"crossref","first-page":"4061","DOI":"10.1039\/D4FO03384A","article-title":"Associations Between Plant\u2010Based Diets and Cardiovascular Disease, Frailty, and Cognitive Dysfunction in Middle and Old Age: A Systematic Review and Meta\u2010Analysis of Cohort Studies","volume":"16","author":"Zhang S.","year":"2025","journal-title":"Food & Function"},{"issue":"11","key":"e_1_2_11_5_1","article-title":"Plant\u2010Based Diet Quality, Healthy Lifestyle, and Dementia Risk in Older Adults With Cardiometabolic Diseases","volume":"4","author":"Dunk M. 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