Meal services in senior homes

Nationwide operators of Special Nursing Home for the Elderly (Tokuyo), Geriatric Health Services Facilities (Roken), Care Aid Medical Home (Long-Term Care Home), Moderate-Fee Care Home for the Elderly (Except for B Types), Fee-Based Long-Term Care Homes, and Service-Provided Senior Home (Sakoju)

    Market Overview

1. Transition and Forecast of the Elderly Population (By Prefecture)
2. Challenges Regarding Elderly Health and Nutrition
3. Changes and the Future of Senior Care
4. Status of Senior Care Facility Establishment and Actual Occupancy
5. Senior Food that Attracts Attention
6. Transition and Forecast of Market Size for Senior Care Facility Meals
7. Trends of Companies Entering the Senior Care Facility Meal Market
8. Challenges of Senior Care Facility Meals
9. Outlook of Senior Care Facility Meals

II    Market Analysis

1. Overall Survey (Comparison Analysis by Facility Type)
   1) Facility Type
   2) Occupation Rate and Meal Consumption Rate
   3) Characteristics of Residents
   4) Meal Preparation Method
   5) Outsourcing Status of Meal Services
   6) Menu Composition Ratio
   7) Measures to Address Rising Meal Costs
   8) Usage Status of Fully Prepared Meals for Facilities
   9) Tableware Used
   10) Nutrition Management
   11) Challenges in Meal Service
   12) Future of Meal Service
   13) Results and Analysis
2. Special Nursing Home for the Elderly (Tokuyo)
   1) Characteristics of Residents (Number of Residents, Degree of Care, Average Age)
   2) Meal Preparation Method
   3) Outsourcing Status of Meal Services
   4) Menu Composition Ratio
   5) Measures to Address Rising Meal Costs
   6) Usage Status of Fully Prepared Meals for Facilities
   7) Tableware Used
   8) Nutrition Management
   9) Challenges in Meal Service
   10) Future of Meal Service
3. Geriatric Health Services Facilities (Roken)
   1) Characteristics of Residents (Number of Residents, Degree of Care, Average Age)
   2) Meal Preparation Method
   3) Outsourcing Status of Meal Services
   4) Menu Composition Ratio
   5) Measures to Address Rising Meal Costs
   6) Usage Status of Fully Prepared Meals for Facilities
   7) Tableware Used
   8) Nutrition Management
   9) Challenges in Meal Service
   10) Future of Meal Service
4. Care Aid Medical Home (Long-Term Care Home)
   1) Characteristics of Residents (Number of Residents, Degree of Care, Average Age)
   2) Meal Preparation Method
   3) Outsourcing Status of Meal Services
   4) Menu Composition Ratio
   5) Measures to Address Rising Meal Costs
   6) Usage Status of Fully Prepared Meals for Facilities
   7) Tableware Used
   8) Nutrition Management
   9) Challenges in Meal Service
   10) Future of Meal Service
5. Moderate-Fee Care Home for the Elderly (Except for B Types)
   1) Characteristics of Residents (Number of Residents, Degree of Care, Average Age)
   2) Meal Preparation Method
   3) Outsourcing Status of Meal Services
   4) Menu Composition Ratio
   5) Measures to Address Rising Meal Costs
   6) Usage Status of Fully Prepared Meals for Facilities
   7) Tableware Used
   8) Nutrition Management
   9) Challenges in Meal Service
   10) Future of Meal Service
6. Fee-Based Long-Term Care Home
   1) Characteristics of Residents (Number of Residents, Degree of Care, Average Age)
   2) Meal Preparation Method
   3) Outsourcing Status of Meal Services
   4) Menu Composition Ratio
   5) Measures to Address Rising Meal Costs
   6) Usage Status of Fully Prepared Meals for Facilities
   7) Tableware Used
   8) Nutrition Management
   9) Challenges in Meal Service
   10) Future of Meal Service
7. Service-Provided Senior Home (Sakoju)
   1) Characteristics of Residents (Number of Residents, Degree of Care, Average Age)
   2) Meal Preparation Method
   3) Outsourcing Status of Meal Services
   4) Menu Composition Ratio
   5) Measures to Address Rising Meal Costs
   6) Usage Status of Fully Prepared Meals for Facilities
   7) Tableware Used
   8) Nutrition Management
   9) Challenges in Meal Service
   10) Future of Meal Service