Home-Delivered Meals for Older AdultsVitamin D in Household Food Supplies of Homebound Older Adults Receiving Home-Delivered MealsLashway, Nancy F. DrPH, RD, LD; Hallman, William K. PhD; Byrd-Bredbenner, Carol PhD, RD, FAND; Cuite, Cara L. PhD; McWilliams, Rita M. PhD, MPH; Netterville, Linda MA, RD, LD; Robson, Mark G. PhD, DrPHAuthor Information Rutgers School of Public Health, Piscataway, New Jersey (Dr Lashway); Departments of Human Ecology (Dr Hallman), Nutritional Sciences (Dr Byrd-Bredbenner), and Human Ecology (Drs Cuite and McWilliams), Rutgers University, New Brunswick, New Jersey; Program Development and Impact, National Resource Center on Nutrition and Aging, Meals on Wheels America, Arlington, Virginia (Dr Netterville); and Department of Plant Biology and Pathology, Rutgers, The State University of New Jersey, New Brunswick, New Jersey (Dr Robson). Dr Lashway is now a nutrition consultant, private practice. Correspondence: Carol Byrd-Bredbenner, PhD, RD, FAND, Department of Nutritional Sciences, Rutgers University, 26 Nichol Ave, New Brunswick, NJ 08901 ([email protected]). The following coauthors contributed to the work: N.F.L. in conceptualization, study design, data collection and analysis, manuscript preparation, and manuscript review. W.K.H. in conceptualization, study design, manuscript preparation, and manuscript review. C.B.B. in conceptualization, study design, data analysis, manuscript preparation, and manuscript review. C.L.C. in conceptualization, study design, data collection, and manuscript review. R.L.M. in study design, data analysis, and manuscript review. L.N. in study design and manuscript review. M.G.R. in study design, manuscript preparation, and manuscript review. All authors read and approved the final manuscript.An earlier draft of this manuscript was part of N. Lashway (2016) Nutritional adequacy of home food inventories of seniors receiving home-delivered meals in South Carolina, unpublished doctoral dissertation, Rutgers, The State University of New Jersey, New Brunswick, New Jersey. Supported by United States Department of Agriculture, National Institute of Food and Agriculture, grant number 2010-51110-21078 and NIEHS CEED: NIH-NIEHS P30 ES005022.N.F.L., W.K.H., C.B.B., C.L.C., R.M.M., and M.G.R. declare no relevant conflicts of interest with the research reported in this article. L.N. is an employee of Meals on Wheels America. Topics in Clinical Nutrition: October/December 2017 - Volume 32 - Issue 4 - p 282-291 doi: 10.1097/TIN.0000000000000121 Buy Metrics Abstract Food sources of vitamin D become increasingly important as the ability of older adults to activate vitamin D produced from sun exposure declines. Household food supplies of homebound older adults receiving home-delivered meals contained modest amounts of vitamin D with key sources being milk, fish and shellfish, eggs and egg substitutes, ready-to-eat cereals, and spreads. To improve access to this nutrient, an economical adjunct to home-delivered meals programs is providing an additional meal consisting of vitamin D–fortified milk and ready-to-eat cereal, pouches of tuna or salmon and vitamin D–fortified juice, and/or vitamin D supplements. Improving vitamin D status could help ameliorate cognitive decline, falls, and skeletal strength and decrease institutionalization of older adults and health care costs. © 2017 Wolters Kluwer Health, Inc. All rights reserved.