Association between diabetes mellitus and the risk of temporomandibular disorder: A nationwide population-based study.

Aging brings changes in body composition, appetite, and taste that can impact nutritional needs over time []. Older adults depend on adequate nutrition to promote health and preserve function, support chronic disease management and treatment, and participate effectively in rehabilitation []. In institutional contexts such as long-term care (LTC) facilities, this imperative translates into building food environments that reliably deliver palatable, nutrient-dense options that meet dietary and nutritional needs []. International consensus guidelines and evidence syntheses consistently report elevated nutrition risk among residents of care facilities and recommend coordinated, food-first strategies delivered by multidisciplinary teams []. In Canada, estimates from LTC indicate high prevalence of malnutrition risk [], highlighting the need for practical, facility-level strategies that improve access to appealing, nutrient-dense foods and support mealtime engagement []. Beyond malnutrition prevalence estimates, Canadian intake data suggest that the LTC food environment does not consistently meet residents’ micronutrient requirements, indicating a day-to-day nutritional gap that can undermine strength, mobility, and rehabilitation capacity []. In northern and rural regions, short growing seasons, harsh winter conditions, and logistics-sensitive supply chains constrain dependable access to fresh produce and drive higher prices—factors that erode dietary quality and variety for residents and strain food-service budgets []. Indoor hydroponic systems offer a facility-embedded, year-round means to produce leafy greens and culinary herbs on-site []. These compact, soil-free systems use recirculating nutrient reservoirs and timer-controlled LED lighting to maintain stable growth cycles independent of weather; water and nutrient use are efficient, tasks are schedulable (water-level checks, top-ups/nutrient dosing, pruning), and the absence of soil reduces some infection-control concerns in shared spaces []. There is substantial evidence that hydroponic and horticulture-based programs confer psychosocial benefits (e.g., reduced depressive symptoms, greater social engagement) [], while simultaneously enabling on-site production of fresh, appealing greens and herbs that can be incorporated into menus, snacks, and therapeutic diets [,].