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We decided it would be a good idea to feature different ways for our patients to enjoy fruits and veggies. So, we offered a healthy and delicious alternative to an "empty" calorie dessert. The majority of the patients chose the yogurt dip and fresh fruit kabobs over a pudding parfait -as their curiosity got the best of them ....they all loved it as most had never consumed fruit dip before. The dip was created using yogurt, honey, orange juice and orange zest.
Lisa Martin, RDN
General Manager-Morrison Senior Living
Walter Reuther Psychiatric Hospital
Maggie Stock, our dietitian at Smith Crossing, has
worked hard during National Nutrition Month to engage our residents while
teaching them how to eat better and feel better. During the month of March, Maggie has coached
residents of all levels of care on how to choose healthier, but still tasty,
menu items. She offered to make meal
plans for any resident who was interested in changing their diet. Each week, Maggie came up with a new
nutrition puzzle for the residents to fill out and return for a chance to win a
prize pack. Each week one puzzle was
drawn and the winner received a prize bag with a reusable insulated shopping
bag, a fruit infuser water bottle, a pedometer, and National Nutrition Month
pens, paper, and magnets. Thanks to
Maggie, our residents had a very memorable National Nutrition Month!
We wanted to do something special for National Nutrition
Month here at IHM (Immaculate Heart of Mary) so we decided to offer 4 different
kinds of salsa that the Residents could add to their Baked Fish or Baked
Chicken Entree at the lunch meal.
We found
wonderful recipes utilizing our recipe database. The
recipes were for:
Traditional Tomato Salsa
Avocado Salsa,
Strawberry Salsa
Fresh Fruit Salsa
What we did
was put them on a movable cart so we could take it to all of the floors throughout
our Campus CCRC. It was all hands on
deck with the team that day as we made sure every Resident was offered the
different kinds of Salsa. As an added touch, we utilized a portable cooktop to
offer the Salsa varieties “warmed up” if desired.
Our
Residents were amazed to what we were doing and our execution of our personal
attention to detail as well as service.
Many of the Residents tried more than one of the Salsa’s.
At the end
of the day I am not sure who had more fun my staff or the Residents. It was really nice seeing everyone having a
good time together at work.
Here at The Fountains at Franklin we host dietetic interns from Wayne State University. For their menu project, our interns put on a Caribbean themed dinner for National Nutrition month. After starting with a Caribbean Black Bean Soup, the residents were offered Jamaican Jerk Chicken with Mango Chutney or Caribbean Baked Salmon with pineapple pico de gallo & a cucumber yogurt sauce. A selection of sides, Vinegar Coleslaw, Baked Sweet Potato Fries, Jamaican Greens and Rice with Black eyed Peas rounded out the meal. For dessert a Tropical Trifle or Ice Cream with Strawberries, bananas & coconut was served. It was a wonderful event, the dining rooms were decorated beautifully and Caribbean music filled the air.
Cheryl Naftel, CDM, CFPP, FMP
The Fountains at Franklin
The Fountains at Franklin
We took parts of our NNM board and placed them on a poster board so we could make the board mobile and walk around the room. This allows us to show/discuss NNM with the residents up close.
The photo is of the Mesoamerican recipe for black bean and avocado enchiladas.
The photo is of the Mesoamerican recipe for black bean and avocado enchiladas.
Bay County Medical Care Facility - Essexville, MI
On March 17, the Lieberman Dietitians, Mary Lanigan, Stephanie Hathaway, and Brittany Ross, teamed up with Executive Chef Andrew to host a National Nutrition Month event for the residents and "Community Seniors." Chef Andrew created the following NNM Webtrition Recipes: Butternut Squash Ragout, Pumpkin Chowder, Turkey & Mushroom Mini Burgers. As the treats were presented to the residents and "Community Seniors," the Dietitians discussed the vitamin and mineral content as well as the health benefits. They really enjoyed the food and the event.
Katrina Idec RD, LDN| General Manager of Dining Services at Lieberman Center & Robineau Residence
For the grand finale to National Nutrition Month we let the staff vote on what they would like to have for the employee lunch this week. Their choices were, either a roasted beet salad with red quinoa, feta, fennel and honey mustard tarragon vinaigrette (recipe from Parade Magazine 3/8/15) or, an appetizer platter with andouille stuffed potato skins, chicken wing, crab rangoons, pork pot stickers, buffalo chicken won tons, onion rings and a variety of dipping sauces. Guess which one they picked? Every item on the platter was an OB purchase. We called it an April Fool's Day "healthy" lunch and sold over 50 of them.
