Vegetables, fruits, and nuts are rich in antioxidant nutrients and phytochemicals, which can help reduce the occurrence of aging-related diseases. However, these foods often have a hard texture, making them difficult for older adults to chew, leading to significantly reduced consumption. To address this issue and provide suitable products rich in vegetables, fruits, and nuts for older adults, Professor Hui-Chen Lo from the Department of Nutritional Sciences collaborated with several professors from the Departments of Nutritional Sciences and Food Sciences at Fu Jen Catholic University, as well as physicians and nurses from Cardinal Tien Hospital, to undertake a Nutritional food technology project for the elderly entitled “New strategies for developing a healthy, aging, and happy (3H) diet.”This project was supported by the National Science and Technology Council (formerly the Ministry of Science and Technology). Over the course of this 3-year project, 42 healthy and sub-healthy older adults were recruited, and they were provided with plant-based, antioxidant-rich smoothies and sesame seed snacks (PBASS) for a period of 4 months. The results demonstrated that texture-modified, plant-based snacks may enhance antioxidant capacity and alter gut microbiota in older adults. Within the framework of this project, various technologies were employed to develop a range of senior-friendly food products that are not only more nutrient-rich but also suitable for older adults and individuals with dental disorders or dysphagia. These food products include functional two-color rice, texture-modified pork, chewy burdock shreds, and more. Based on human food testing and metabolic studies, this project generated empirical data that can inform government policies and measures related to the provision of nutrition meals for older adults.