Virta Health graph above shows a "moderate" response for protein...slower to rise, doesn't get as high as Carbs, but it also lasts longer. Or you could look at that response as less chance of a fast blood sugar crash following the fast peak of carbs.

I would suggest that Phyllis take the time to somewhat track how much quality protein she is getting if eating in the facility dining room. If the nutritionist follows US Dietary guidelines, red meat or egg protein may be limited. In the past three years, were there more "whole grain" pasta meals than plain hamburgers? Her appetite may have been stimulated by carb heavy meals in the 55-60% guideline range. Maybe a simple focus on more protein and removing the starchy side dish would be the only adjustment needed?