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Steve Inskeep （Host）： A healthy diet can be good for everyone. But as people get older， cooking nutritious food can become tough. Sometimes it’s physically impossible. A pot of soup can be too heavy to lift， and there’s all that time standing on your feet. That’s one of the reasons that people move into assisted living facilities. A company in Madison， Wis.， has an alternative； they send professional chefs into seniors’ homes. And in a couple of hours， they can whip up meals for the week. NPR’s Ina Jaffe covers aging and filed this report. Sina Sundby： First things first， get the cookies in the oven. Ina Jaffe （Byline）： Chef Sina Sundby is a blur in the kitchen. The oven and all four burners are going. She’s in the home of 85-year-old retired surgeon Jim Schulz.
Jim Schulz： She herself is very nice to be with. We chatter a lot when it’s just the two of us. And even if I don’t say anything， she keeps talking.
Jaffe： He’s not kidding.
Schulz： I stepped out of the room one day—out of the kitchen here—and I heard her talking， going on. And I said， who are you talking to？ She said， I’m talking to the food.
Sundby： I do talk to the food， and you know that， right？ Schulz： That’s what makes it so good. They listen to her， I guess.
Jaffe： Sina Sundby has been cooking for Jim Schulz for more than a year. She knows what he likes. So this week’s dinners will be Salisbury steak with mushroom 1）gravy， crab cakes with 2）remoulade sauce and 3）asparagus， 4）chicken divan with fresh 5）spinach and chicken pot pie with vegetables.
Sundby： Jim likes biscuits， so we’re doing， instead of the pie， the pie 6）dough， we’re gonna do biscuits.
Jaffe： Schulz never made this kind of stuff for himself. When it comes to the kitchen， he’s mastered the art of boiling water. His wife was a good cook， he says， but she died 14 years ago. So he ate whatever he could buy frozen and 7）shove in the microwave.
Schulz： I was 8）anemic. I had lost a lot of weight， and it was obvious my diet was 9）lousy.
Jaffe： But that’s not Jim Schulz’s problem anymore， according to his doctor.
Schulz： The last time I saw him was three months ago. He says， we can go a lot longer， you’re doing so well.
Jaffe： According to some estimates， there are hundreds of thousands， maybe even a million seniors living in their own homes who are 10）malnourished. In long-term care facilities， up to 50 percent may suffer from malnutrition， and this leads to increased risk for illness， 11）frailty and falls. Barrett Allman： The number of seniors out there who aren’t eating properly is shocking to me.
Jaffe： That’s Barrett Allman， co-founder of Chefs for Seniors. He’s been a chef for 22 years， running everything from a seafood place on the Oregon coast to a restaurant in a small town near Madison that specialized in comfort food.
B . A l l m a n ： C h e e s e anything with cheese in it.
Jaffe： The inspiration for Chefs for Seniors was Allman’s wife’s grandmother. When she could no longer cook for herself， the family decided she had to enter assistedliving. That was 10 years ago.
B. Allman： She’s still there—and not happy.
Jaffe： The family talked about if only—if only there’d been a way for her to have the food she needed and remain in her home. Then about two years ago， the Allmans’ 21-year-old son， Nathan， a University of Wisconsin student， turned his family’s longing into a business.
Nathan Allman： I entered this idea for Chefs for Seniors into the Burrill Business Plan Competition down on campus here at UW Madison.
Jaffe： And he won his category.
N. Allman： That’s how we received our—what they call startup funds.
Jaffe： A thousand dollars， plus mentoring.
N. Allman： The next week， my dad quit his job， and we were off and running.
Jaffe： Part of the business plan is keeping the service affordable. The client pays $30 an hour for the chef’s time. That’s usually a couple of hours a week. Chefs for Seniors now has 50 to 60 clients and employs around 10 chefs. They talk about expanding their territory. They talk about 12）franchising. But right now， Barrett Allman still consults with every new client and is there the first time the client and the new chef meet. He cooks for the most challenging cases—the people with severe disabilities or people in 13）hospice care.
B. Allman： And when you can say to them， how about you go sit down and I got this—you know， I can’t solve all the problems in that senior’s life， but as a chef， the least I can do is make them food.
Jaffe： Chef Sina Sundby is taking the food she made for Jim Schulz and packing it into single-portion containers ready for the microwave.
Sundby： So you see what we got here， right， Jim？
Jaffe： Schulz is attentive as she labels each meal.
Schulz： When she leaves， I’m exhausted.
Sundby： （Laughter）
Jaffe： But he’s got a week’s worth of nourishing dinners to build up his strength for his chef’s next visit.
史蒂夫·英斯基普（主持人）：健康的饮食对每个人来说都是有益处的。但是，当人们逐渐变老后，烹饪营养丰富的食物变成了艰难的事。有时候是力不从心：一锅汤也会变得沉重难拎，而且他们不能站得太久。这就是为什么老年人会选择养老院的原因之一。位于威斯康辛州麦迪逊的一家公司，（为老年人）提供了另外一个选择。他们安排专业的厨师上门为老年人服务。在短短的几个小时内，他们就可以为老年人准备一个星期的食物。下面是NPR新闻老年专刊的艾娜·杰夫带来的采访报道。
辛娜·桑德贝：首先，从烤箱里拿曲奇饼。
艾娜·杰夫（撰稿人）：厨房里到处都是辛娜·桑德贝厨师忙碌的身影。烤箱和全部四个炉子都开着。她在85岁的退休外科医生——吉姆·舒尔茨家里。
吉姆·舒尔茨：她很容易相处。当只有我们两个在一起的时候，我们聊得很多。而即使我不说话，她也会说个不停。
杰夫：他没有开玩笑。
舒尔茨：有一天，我走出房间，在厨房的外面，就是这里，我听到她说，“继续。”我问她，“你在和谁说话？”她说，“我在和食物说话。”
桑德贝：我确实和食物说话。你知道的，是吧？
舒尔茨：这使得食物非常美味。我想，食物们很听她的话。
杰夫：辛娜·桑德贝为吉姆·舒尔茨做饭已经一年多了。她知道他喜欢吃什么。所以这个星期的配餐将是索尔兹伯里牛排配蘑菇汁，蟹肉饼配蛋黄酱和芦笋，鸡肉馅饼配新鲜的菠菜，还有鸡肉派配蔬菜。
桑德贝：吉姆喜欢吃饼干，而不是馅饼、馅饼面团。所以我们正在准备，准备做饼干。
杰夫：舒尔茨自己从来不做这些。在厨房里，他只会烧开水。他说，他爱人做菜很棒，但是她14年前就过世了。所以他只能买冷冻食品，在微波炉里热着吃。
舒尔茨：我以前有贫血症，而且消瘦了很多，显然，我的饮食糟透了。
杰夫：但是，据医生说，那些不再是吉姆·舒尔茨的问题了。
舒尔茨：我最近一次看医生是在三个月前。他告诉我，我现在的身体很健康，我们可以隔久一些再见面。
杰夫：据估算，成千上万，甚至百万老人生活在自己家中，他们都有营养不良的问题。在长期护理中心里，深受营养不良困扰的老人达到50%，这就增加了疾病、身体虚弱和跌倒的风险。
巴雷特·奥尔曼：饮食不当的老年人数量大得让我吃惊。
杰夫：这是巴雷特·奥尔曼，他是“为老年人提供厨师”这个服务的联合创始人。他做了22年的厨师，什么都经营过，从俄勒冈州海边的海鲜档到麦迪逊附近小镇的餐馆。这个餐馆专门提供家常菜。
巴雷特·奥尔曼：所有食物都加入了奶酪（美味但不健康）。
杰夫：“为老年人提供厨师”这个灵感源自奥尔曼妻子的祖母。当她年老了，再也不能为自己做饭的时候，家人决定送她去老人院。那是10年前的事了。
巴雷特·奥尔曼：她现在还在那里，但是不开心。
杰夫：家人总说，如果有途径获得她所需要的食物的话，她就可以呆在自己家里了。于是大约两年前，奥尔曼21岁的儿子，当时读于威斯康辛大学的内森，把家人的愿望变成了一门生意。
内森·奥尔曼：当时，麦迪逊的威斯康辛大学校园里举办伯里尔商业计划创意大赛。我提出了“为老年人提供厨师”这个想法。
杰夫：他在比赛中胜出了。
内森·奥尔曼：我们因此获得了开始这门生意的启动资金。
杰夫：一千美元，外加专业指导。
内森·奥尔曼：接下来的那个星期，我爸爸辞掉了工作，我们一开始就经营得很好。
杰夫：商业计划的一部分是保证这种服务是大家消费得起的。客户付给厨师每小时30美元的薪酬，通常是每个星期几个小时。“为老年人提供厨师”这个业务现在有50到60个客户，雇了大概10个厨师。他们有考虑扩展业务的覆盖区域，以及搞特许经营。但目前，巴雷特·奥尔曼仍会与每一位新客户商议。并且，在客户和新厨师见面时，巴雷特·奥尔曼都会在场。他还为一些极具挑战性的客户准备食物，例如严重残疾的或住在临终关怀医院的客户。
巴雷特·奥尔曼：你可以跟他们说，“不如你坐下来，看看我给你准备了什么好吃的？”你知道，我不能解决老年人的所有问题，但是作为厨师，我至少可以为他们烹饪食物。
杰夫：辛娜·桑德贝厨师正在把她为吉姆·舒尔茨准备的食物打包放饭盒里面。一个饭盒里就是一餐的份量，随时可以放到微波炉里面加热。
桑德贝：那么吉姆，你清楚我们都准备了什么，对吗？
杰夫：辛娜在给每顿饭打上标签的时候，舒尔茨看得相当认真。
舒尔茨：她离开的时候，我都筋疲力尽了。
桑德贝：（大笑）
杰夫：但是他获得了一个星期的营养食品。有了这些食物，他就有体力等待厨师的下一次上门服务了。
Jim Schulz： She herself is very nice to be with. We chatter a lot when it’s just the two of us. And even if I don’t say anything， she keeps talking.
Jaffe： He’s not kidding.
Schulz： I stepped out of the room one day—out of the kitchen here—and I heard her talking， going on. And I said， who are you talking to？ She said， I’m talking to the food.
Sundby： I do talk to the food， and you know that， right？ Schulz： That’s what makes it so good. They listen to her， I guess.
Jaffe： Sina Sundby has been cooking for Jim Schulz for more than a year. She knows what he likes. So this week’s dinners will be Salisbury steak with mushroom 1）gravy， crab cakes with 2）remoulade sauce and 3）asparagus， 4）chicken divan with fresh 5）spinach and chicken pot pie with vegetables.
Sundby： Jim likes biscuits， so we’re doing， instead of the pie， the pie 6）dough， we’re gonna do biscuits.
Jaffe： Schulz never made this kind of stuff for himself. When it comes to the kitchen， he’s mastered the art of boiling water. His wife was a good cook， he says， but she died 14 years ago. So he ate whatever he could buy frozen and 7）shove in the microwave.
Schulz： I was 8）anemic. I had lost a lot of weight， and it was obvious my diet was 9）lousy.
Jaffe： But that’s not Jim Schulz’s problem anymore， according to his doctor.
Schulz： The last time I saw him was three months ago. He says， we can go a lot longer， you’re doing so well.
Jaffe： According to some estimates， there are hundreds of thousands， maybe even a million seniors living in their own homes who are 10）malnourished. In long-term care facilities， up to 50 percent may suffer from malnutrition， and this leads to increased risk for illness， 11）frailty and falls. Barrett Allman： The number of seniors out there who aren’t eating properly is shocking to me.
Jaffe： That’s Barrett Allman， co-founder of Chefs for Seniors. He’s been a chef for 22 years， running everything from a seafood place on the Oregon coast to a restaurant in a small town near Madison that specialized in comfort food.
B . A l l m a n ： C h e e s e anything with cheese in it.
Jaffe： The inspiration for Chefs for Seniors was Allman’s wife’s grandmother. When she could no longer cook for herself， the family decided she had to enter assistedliving. That was 10 years ago.
B. Allman： She’s still there—and not happy.
Jaffe： The family talked about if only—if only there’d been a way for her to have the food she needed and remain in her home. Then about two years ago， the Allmans’ 21-year-old son， Nathan， a University of Wisconsin student， turned his family’s longing into a business.
Nathan Allman： I entered this idea for Chefs for Seniors into the Burrill Business Plan Competition down on campus here at UW Madison.
Jaffe： And he won his category.
N. Allman： That’s how we received our—what they call startup funds.
Jaffe： A thousand dollars， plus mentoring.
N. Allman： The next week， my dad quit his job， and we were off and running.
Jaffe： Part of the business plan is keeping the service affordable. The client pays $30 an hour for the chef’s time. That’s usually a couple of hours a week. Chefs for Seniors now has 50 to 60 clients and employs around 10 chefs. They talk about expanding their territory. They talk about 12）franchising. But right now， Barrett Allman still consults with every new client and is there the first time the client and the new chef meet. He cooks for the most challenging cases—the people with severe disabilities or people in 13）hospice care.
B. Allman： And when you can say to them， how about you go sit down and I got this—you know， I can’t solve all the problems in that senior’s life， but as a chef， the least I can do is make them food.
Jaffe： Chef Sina Sundby is taking the food she made for Jim Schulz and packing it into single-portion containers ready for the microwave.
Sundby： So you see what we got here， right， Jim？
Jaffe： Schulz is attentive as she labels each meal.
Schulz： When she leaves， I’m exhausted.
Sundby： （Laughter）
Jaffe： But he’s got a week’s worth of nourishing dinners to build up his strength for his chef’s next visit.
史蒂夫·英斯基普（主持人）：健康的饮食对每个人来说都是有益处的。但是，当人们逐渐变老后，烹饪营养丰富的食物变成了艰难的事。有时候是力不从心：一锅汤也会变得沉重难拎，而且他们不能站得太久。这就是为什么老年人会选择养老院的原因之一。位于威斯康辛州麦迪逊的一家公司，（为老年人）提供了另外一个选择。他们安排专业的厨师上门为老年人服务。在短短的几个小时内，他们就可以为老年人准备一个星期的食物。下面是NPR新闻老年专刊的艾娜·杰夫带来的采访报道。
辛娜·桑德贝：首先，从烤箱里拿曲奇饼。
艾娜·杰夫（撰稿人）：厨房里到处都是辛娜·桑德贝厨师忙碌的身影。烤箱和全部四个炉子都开着。她在85岁的退休外科医生——吉姆·舒尔茨家里。
吉姆·舒尔茨：她很容易相处。当只有我们两个在一起的时候，我们聊得很多。而即使我不说话，她也会说个不停。
杰夫：他没有开玩笑。
舒尔茨：有一天，我走出房间，在厨房的外面，就是这里，我听到她说，“继续。”我问她，“你在和谁说话？”她说，“我在和食物说话。”
桑德贝：我确实和食物说话。你知道的，是吧？
舒尔茨：这使得食物非常美味。我想，食物们很听她的话。
杰夫：辛娜·桑德贝为吉姆·舒尔茨做饭已经一年多了。她知道他喜欢吃什么。所以这个星期的配餐将是索尔兹伯里牛排配蘑菇汁，蟹肉饼配蛋黄酱和芦笋，鸡肉馅饼配新鲜的菠菜，还有鸡肉派配蔬菜。
桑德贝：吉姆喜欢吃饼干，而不是馅饼、馅饼面团。所以我们正在准备，准备做饼干。
杰夫：舒尔茨自己从来不做这些。在厨房里，他只会烧开水。他说，他爱人做菜很棒，但是她14年前就过世了。所以他只能买冷冻食品，在微波炉里热着吃。
舒尔茨：我以前有贫血症，而且消瘦了很多，显然，我的饮食糟透了。
杰夫：但是，据医生说，那些不再是吉姆·舒尔茨的问题了。
舒尔茨：我最近一次看医生是在三个月前。他告诉我，我现在的身体很健康，我们可以隔久一些再见面。
杰夫：据估算，成千上万，甚至百万老人生活在自己家中，他们都有营养不良的问题。在长期护理中心里，深受营养不良困扰的老人达到50%，这就增加了疾病、身体虚弱和跌倒的风险。
巴雷特·奥尔曼：饮食不当的老年人数量大得让我吃惊。
杰夫：这是巴雷特·奥尔曼，他是“为老年人提供厨师”这个服务的联合创始人。他做了22年的厨师，什么都经营过，从俄勒冈州海边的海鲜档到麦迪逊附近小镇的餐馆。这个餐馆专门提供家常菜。
巴雷特·奥尔曼：所有食物都加入了奶酪（美味但不健康）。
杰夫：“为老年人提供厨师”这个灵感源自奥尔曼妻子的祖母。当她年老了，再也不能为自己做饭的时候，家人决定送她去老人院。那是10年前的事了。
巴雷特·奥尔曼：她现在还在那里，但是不开心。
杰夫：家人总说，如果有途径获得她所需要的食物的话，她就可以呆在自己家里了。于是大约两年前，奥尔曼21岁的儿子，当时读于威斯康辛大学的内森，把家人的愿望变成了一门生意。
内森·奥尔曼：当时，麦迪逊的威斯康辛大学校园里举办伯里尔商业计划创意大赛。我提出了“为老年人提供厨师”这个想法。
杰夫：他在比赛中胜出了。
内森·奥尔曼：我们因此获得了开始这门生意的启动资金。
杰夫：一千美元，外加专业指导。
内森·奥尔曼：接下来的那个星期，我爸爸辞掉了工作，我们一开始就经营得很好。
杰夫：商业计划的一部分是保证这种服务是大家消费得起的。客户付给厨师每小时30美元的薪酬，通常是每个星期几个小时。“为老年人提供厨师”这个业务现在有50到60个客户，雇了大概10个厨师。他们有考虑扩展业务的覆盖区域，以及搞特许经营。但目前，巴雷特·奥尔曼仍会与每一位新客户商议。并且，在客户和新厨师见面时，巴雷特·奥尔曼都会在场。他还为一些极具挑战性的客户准备食物，例如严重残疾的或住在临终关怀医院的客户。
巴雷特·奥尔曼：你可以跟他们说，“不如你坐下来，看看我给你准备了什么好吃的？”你知道，我不能解决老年人的所有问题，但是作为厨师，我至少可以为他们烹饪食物。
杰夫：辛娜·桑德贝厨师正在把她为吉姆·舒尔茨准备的食物打包放饭盒里面。一个饭盒里就是一餐的份量，随时可以放到微波炉里面加热。
桑德贝：那么吉姆，你清楚我们都准备了什么，对吗？
杰夫：辛娜在给每顿饭打上标签的时候，舒尔茨看得相当认真。
舒尔茨：她离开的时候，我都筋疲力尽了。
桑德贝：（大笑）
杰夫：但是他获得了一个星期的营养食品。有了这些食物，他就有体力等待厨师的下一次上门服务了。