Dietetic Interns at The Fountains at Franklin

For National Nutrition Month, our Wayne State University dietetic interns presented a wonderful power point they made to our residents.  They made some great infused waters (Strawberry-Orange and Lemon-Thyme infused water) and spoke about the importance of hydration.  They also made some delicious mango salsa that they served with tortilla chips. They had handouts to give the residents, and were surprised about how interested they were, and how many questions the residents had for them.

Mango Salsa Recipe

6 ounces Mango, fresh, peeled, diced
1 tbsp     Peppers, chili, jalapeno, fresh, minced
6 ounces Peppers, bell, red fresh, diced
2/3 cup  Onions, red, fresh, diced
4 tbsp    Cilantro, fresh, chopped
4 tbsp    Juice, Lime, fresh
1/4 tsp   Spice, Cumin, ground
1 tsp      Salt
2 tbsp    Oil, olive/canola blend


Stir together all ingredients in a medium bowl. Set aside and keep chilled for service. Internal temperature must reach 41F or less.

Portion Size: 1 1/2 ounce.

Cheryl Naftel, CDM| Director Dining Services | Morrison Community Living| The Fountains at Franklin

Yes, it's Chips....Kale Chips!

Fresh kale with light olive oil, salt and pepper and baked until crisp! This amazing snack is a great substitute that is super dense in nutrients including vitamins A, C, K, fiber, and calcium. Staff at Evangelical Home in Sterling Heights enjoyed and loved this delicious, melt-in-your mouth taste of this low calorie snack!

Ingredients

12 ounce	Kale, Individual Leaf, Fresh
1/2 tsp	Salt, Kosher
2 tbsp	Oil, Olive/Canola Oil 90/10 Blend

Preparation 

Refer to HACCP Plan Form HFS# 006: Non-Refrigerated Baked Goods. Remove stems and cut leaves into 2" pieces. Wash well and spin dry. Toss with olive oil and salt. Place on a sheet pan in a single layer and bake in a 275F degree oven, flipping leaves a few times until crisp, about 35-45 minutes. Cool and store in room temperature in airtight container. Portion size: 2 cups (1/8 oz)

Dao Tran |clinical dietitian|evangelical homes - sterling heights

Savor the Flavor at Lake Forest Place

Director’s Corner, held weekly at Lake Forest Place, celebrated National Nutrition Month throughout the month of March. In the most recent meeting Megan RDN, Assistant Director of Health Care Dining Services, discussed reducing meat intake and using herbs and spices to add flavor to foods (not salt!).

Stuffed Avocados, prepared by one of our talented Sous Chefs, Patrick, were served. Avocados were stuffed with quinoa (cooked with lemon and seasoned with garlic), covered with a yogurt sauce and topped off with a roasted Kale chip seasoned with garlic and oregano. Residents were eager to receive the recipe to make this healthy, tasty treat on their own.

To keep the spirit of National Nutrition Month alive, we will be having Meatless Mondays at Lake Forest Place. In the month of April all Monday specials served in the recently opened Inverness Room will be vegetarian entrees.

Meatless Monday Specials:

•  Pizza with Asparagus, Roasted Red Pepper & Goat Cheese
•  Spring Vegetable Grain Bowl 
• Egg Plant Parmesan
• Vegetarian Stuffed Peppers

Megan Simon MA RDN LDN| Assistant Director Healthcare Dining Services

National Nutrition Month at Presbyterian Homes

Westminster Place is encouraging residents and staff alike to “Savor the Flavor” throughout National Nutrition Month. Passerbys are inspired to read about and discuss the geographical history of different whole grains as well as ways to enjoy more fruits and vegetables. We even encourage everyone to share how they “go meatless” with friends and family, and we are delighted to read everyone’s tips and tricks! 

With this month’s focus on Savoring the Flavor, we encouraged all to learn about the practice of Mindful Eating through an informational pamphlet, newsletter article, and resident discussion on the topic. Mindful Eating is a way to connect with food by listening to the body’s response to eating and hunger through all of its senses. Residents expressed their ideas related to color and presentation a way to increase one’s positive experience with food, a staple of practicing mindful eating. 

Lastly, we are encouraging staff to make healthy choices in the dining room and by visiting the fitness center with our Third Annual Healthy Choices Punch Card Contest. For every visit to the fitness center and with every salad purchased in the staff cafeteria, participants will receive a punch on their card. Those with completed cards will be entered into a drawing to win a fabulous prize. We are happy to say that the excellent participation we’ve had in years past has carried over into 2016, and we’re excited to see the results of this fun contest! 

Overall, National Nutrition Month has been a success at Westminster Place and we look forward to Savoring the Flavor throughout the year!

Emmy Bawden, RD, LDN

Nutrition Care Manager

Presbyterian Homes

 

RD Chat at Hoosier Village

 Megan Gable and Tonya Maschino conducted an open chat session for the residents at Hoosier Village. We provided education handouts, activities and pamphlets. We successfully held many open discussions with the residents and answered several individual questions. John Thompson , the DDS, also attended and provided up coming events for our group. Refreshments and snacks provided for the residents.  Great turnout!

National Nutrition Month at Isabella Medical Care

For National Nutrition Month our team set out on a mission to give our residents a flavor experience outside the ordinary.  Through a combination of familiar foods with a little twist, we were able to offer samples to all residents, staff, and visitors.  Utilizing our very popular mobile sample cart, we featured a black bean meatball with marinara and fresh baked bread w/ herbed oil for dipping.  Our guests were pleasantly surprised to try the meatless meatballs packed full of flavor and good nutrition.  Although the residents are not quite ready to have this new entrée featured on the menu, they were thankful for the food experience. 

Danielle Cataline, RD | Director of Dining Services

National Nutrition Month Event at Bethany Manor

The attached pictures are from our National Nutrition Month event we had today at Bethany Manor in Story City, IA. We used the "Guess the Herb" activity to make a guessing game for residents to participate in. Residents were able to use the cards to look at different herbs. Once they guessed which herb it was they were able to smell and feel each one. We additionally made some extra cards to include a few spices. It was a lot of fun to see residents engaged and excited to talk about the different spices and herbs they used to use while cooking. Residents told stories and shared memories they each had with the different plants. We also provided a handout that showed what each herb went well with in cooking and some "fun facts" about each one. While most residents were not familiar with all of the different herbs and spices they were eager to learn and actively participated in the activity.
 

All of the people in the photos attached gave permission for them to be used. Also, this is my first time submitting a story, if you need more information please let me know.

Micah Dewey, RD
Nutrition Care Manager
Morrison Community Living
Bethany Manor

NNM 2016 Four Seasons Health Center

This week for National Nutrition Month at Four Seasons Health Center in Columbus, Indiana our staff held an event for residents to learn more about the importance of incorporating fruits and vegetables into their diets. Yu-Han Huang, Four Seasons Registered Dietitian did a great job of clearly presenting the information to our residents and answering any questions they may have had! The wait staff socialized with the residents and engaged them in a game of Guess the Greens! To conclude the event, we entered all attending residents into a raffle, drawing two names and provided the winners with a customized Savor the Flavor gift item and a $10 gift card!

Krista Montgomery | Health Center Manager | Morrison Community Living | Four Seasons Health Center

National Nutrition Month at HCMCF

Our resident's enjoyed veggie burger sliders and summer pasta with fresh herbs, while listening about National Nutrition Month. The resident's were able to smell and touch our samples of grains, greens, herbs, and legumes and had fun guessing each one. 

Our employees also get to participate in the fun. The display is set-up in our employee dining area and through out the month, they will be eligible for prizes if they participate in the guessing game.

Gina Knoblock, RD, DDS
Huron County Medical Care Facility

National Nutrition Display at Sanilac Medical Care Facility

Sanilac Medical Care Facility offered a healthy savor the flavor choice in our café. It consisted of tropical fruit displays along with a vegetable quinoa salad, and a cold three bean salad.  We also served herbed chicken with risotto for lunch and topping it off with a pumpkin roll for dessert.  It was a great learning and tasting opportunity for all!

Billie A. Duvall, CDM, CFPP 

Healthy Addition for Staff at Sterling Heights

To kick off National Nutrition Month 2016, Dining services team added a healthy entrée to our Friday Feast Selections! Grapefruit and Avocado Salad with Balsamic Rosemary Grilled Chicken! This flavorful, easy to make and delicious salad is made with homemade dressing consisted of honey, lime, salt and pepper! Grilled rosemary and garlic chicken created a delicious aroma around the building!  Recipes were provided for staff to try at home to encourage them to “Plant Forward” by increasing their fruits and vegetables intake!

Dao Tran |clinical dietitian|evangelical homes - sterling heights

NNM Smoothies at Hoosier Village

Here at Hoosier Village, we did a smoothie tasting in honor of National Nutrition Month/National RD Day. The residents absolutely loved it. We are planning on opening up a smoothie bar in our cafe and we are confident that it will be a big hit!

We had three kinds of smoothies: Pineapple Passion, Going Green and Chocolate Peanut Butter.

Pineapple Passion consists of :
Low-fat vanilla yogurt
Ice
Pineapple Chunks

Going Green consists:
Spinach
Kale
Banana
Strawberries
Orange Juice
Ice

Chocolate Peanut Butter consists of:
Frozen Banana
Skim Milk
Greek Yogurt
Peanut Butter
Chocolate Syrup

Camden Cox
Regional Executive Chef | Morrison Community Living | o: 317.873.3349x2120
We enrich the lives of Seniors every day!

Guess the Greens from the Team at Saline

This week, in celebration of NNM and onboarding of our new Executive Chef, Todd Stapnowski, the team put together a traveling cart featuring Bruschetta with Bacon, Greens, and Egg.  Staff and residents took the opportunity to sample the delicious dish along with a meet and greet of Chef Todd!  Many conversations about cooking with greens took place, the health benefits, and discussion of the varieties of greens available.  For tasting the Bruschetta and taking a knowledge based quiz on greens, participants were entered to win a cookbook featuring how to prepare a healthy lunch.

The recipe is featured below!

Bruschetta with Bacon, Chard and Egg Ingredients: 6oz Bread, Italian, Loaf 4tbsp Oil, EVOO ½ each Garlic clove, peeled, fresh 4 each Egg, hard cooked, chopped 1-1/3 tbsp Yogurt, plain, fat free 2 tsp Dill weed, fresh, chopped 2 tsp Shallots, peeled, fresh, minced 1 tsp ½ tsp Juice, lemon, fresh Salt ½ tsp Spice, pepper, black, ground 2 each Bacon, sliced, precooked 1-1/3 tbsp Oil, olive/canola oil blend Directions: Slice bread into 1-1/2 ounce slices, brush with EVOO and toast in a 400 degree F oven for 5-10 minutes.  When cool enough to handle, rub a raw garlic clove onto the bread.  Set aside.  Place chopped cooked eggs into a bowl and toss with yogurt, dill, shallots, lemon juice, salt and pepper.  Toss gently so the salad remains chunky.  Heat EVOO in a skillet and saute swiss chard for about 2 minutes, stirring constantly.  Add garlic and saute for 1 minute longer.  Season with salt and pepper.  Place egg on top of toast, then the sauteed chard and place ½ bacon strip on top.

 The team at Evangelical Homes - Saline

Healthier Food Education from Four Seasons Health Care

Four Seasons Retirement Center, residents were given the opportunity to meet with Registered Dietitian, Yu-Han Huang to ask questions regarding how to obtain a balanced diet.  During the event, Chef Nathan Ruse prepared the recipe Whole Wheat Pasta with Creamy Mushroom Sauce in front of the residents. Residents sampled the meal while socializing and learning new information regarding healthier food choices!

Krista Montgomery | Health Center Manager | Morrison Community Living | Four Seasons Health Center

Oatmeal Reimagined at Sterling Heights

The dietitians at Evangelical Homes of Sterling Heights concluded their OATS Superfood month with a tasting of warm, carrot cake oatmeal. The aroma of cinnamon and nutmeg filled the halls as residents, staff and visitors tasted the delicious treat. Try to recipe below for yourself!

CLICK Read More for the Recipe!

NNM 2016 at McLaren Central

National Nutrition Month at McLaren Central: In celebration of National Nutrition Month and to promote increased intake of vegetables free samples of delicious Roasted Root Vegetable Risotto were offered to all guests and staff members.

To promote the importance of staying hydrated, refreshing samples of Cinnamon and Apple infused water were offered to our staff and guests.

Layla Noordhof, RD| Clinical Dietitian

Superfood Smoothies at Friendship Village

Friendship Village kicked off National Nutrition Month featuring Superfood Smoothies. Chef Robert Campbell and Registered Dietitians, Allie Werner and Magdalena Smolarz prepared Strawberry Banana Spinach Smoothies for residents and staff to enjoy. For many residents this was the first time trying smoothies in the community and emphatically exclaimed, "These are great! I wish we could have this all the time!" This was a great opportunity to communicate with the residents about up and coming opportunities to grow our business and provide a delicious nutritious treat!

Megan Peters, MS, RD, LDN | Clinical Nutrition Manager

Nutrition and Healthy Aging Presentation at VSB

Nutrition and Healthy Aging Presentation at VSB:

Director of Culinary Services, Katie Kunkel and Executive Chef, Jeremy Derango presented a Lunch and Learn series to 40 prospective residents to support marketing and admissions. The presentation focused on nutrition in older adults followed by a food demonstration of hearty bean vegetable soup. Recipe cards and educational handouts were distributed as well. The guests were extremely engaged and impressed with the quality of food, menus, and culinary programs that Villa St. Benedict provides.

Choose to Lose with Lake Forest Place!

Lake Forest Place kicked off National Nutrition Month with an 8 week employee weight loss challenge. About 1/4 of employees signed up to participate. Throughout this fierce competition, the dietitians Megan and Jessica are providing weekly education packets, checking weekly food and exercise journals as well as tracking weekly weigh-ins. We started the competition with a full body analysis using the In-Body machine. Seeing the employees so enthusiastic about making healthy life changes makes all the hard work worthwhile.

Jessica Ghawi MBA, RDN, LDN

Nutrition Care Manager

Blackbean Brownies to kickstart national nutrition month

Sanilac Medical Care Facility kicked off National Nutrition Month with Gluten-Free Black Bean Brownies served with Blueberries. This is a easy to make treat for chocolate lovers.  Cocoa powder and bittersweet chocolate give the brownie a decadent side, while black beans provide fiber, protein and antioxidants.  So remember to savor the flavor!!

Ingredients
1 can low-sodium Black Beans, drained and rinsed
1 1/4 cups Cocoa Powder
3/4 cup Granulated Sugar
3 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1/4 teaspoon Salt
3 Large Eggs
1 1/2 Cups Bittersweet Chocolate Chips
1/4 cup Confectioners' Sugar

Directions
1. Preheat the oven to 350 degrees F and move a rack to the middle of the oven.  Coat an 8-inch 
    square baking pan with cooking spray
2. Combine 1/2 cup water and beans in a food processor and blend until the mixture resembles the 
    consistency of a grainy chocolate pudding.  Add the cocoa powder, sugar, oil, vanilla, salt and eggs. 
    Blend until smooth.
3. Use a double boiler to melt 3/4 Cup of Chocolate chips. Stir the melted chocolate into the black bean 
    mixture and add the remaining chocolate chips.  Mix until well combined.  Pour the batter into the 
    prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
4.  Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch 
     squares to serve.
Billie A. Duvall, CDM, CFPP | Morrison Community Living