Baking Club at Bay County Medical assists in National Nutrition Month

We had our baking club assist us in preparing two recipes for National Nutrition Month, the regions and recipes are as follows:
1) Caribbean - Pineapple Relish
2) North America - Spaghetti Squash with Mushrooms and Tomatoes

Baking Club is a group of residents who meet every Tuesday in Activities and prepare items with the activities department.  Our activities department is equipped with a kitchen in addition to our dietary department's kitchen. It allows them to do one of their favorite activities they used to do on a daily basis, which is baking/cooking.  It also gives them a chance to have a little treat when they eat what they've made. Any resident is able to come, usually the group size is ~10-15 people.  When we prepared the pineapple relish and the spaghetti squash with tomatoes/mushrooms some of the residents help cut items while others helped scoop out the spaghetti squash.  

Submitted by: Bay County Medical Care Facility Essexville, MI

Alert! Alert!

March 24, 2015 was Diabetes Alert Day and the Registered Dietitians at Evangelical Homes of Sterling Heights took the opportunity to coach residents and team members on what the day was all about. Diabetes Alert Day, according to National Diabetes Education Program, is a one-day 'wake-up' call to encourage people to take action to learn about family health history and your risk for type 2 diabetes.  Dana Lutz, RD and Janice Fero, RD encouraged participants to take the Diabetes Risk Test and share results with their physician.  Janice engaged participants in conversation regarding common myths associated with type 2 diabetes.

Meanwhile on center stage, Bruce Bilbrey prepared a delicious National Nutrition Month recipe, Fish Tacos, for participants to enjoy.  The aroma was received around the building, attracting more team members and residents as the session progressed.  Bruce explained the healthy oils he incorporated into the recipe along with healthy cooking tips.   

Christina Weber, Dana Lutz, Janice Fero, and Bruce Bilbrey

Healthy Snack Series, Week 3

For our third and final feature in our Healthy Snack Series, the residents & I made No-Bake Energy Bites! With simple ingredients like oatmeal, coconut, honey, peanut butter and chocolate chips-this is a quick and easy snack the residents can whip up fast in their kitchens! We went over the ingredient list and talked about the different substitutions you can make for most of the ingredients depending on allergies or special diets! They’re small, quick and addicting! You can’t have just one!

1 cup oatmeal

½ Cup Peanut Butter

1/3 Cup Honey

1 Cup of Coconut Flakes

½ Cup of Mini Chocolate Chips

1 tsp Vanilla

Mix all ingredients together and chill in the refrigerator for 30 minutes. Once you’ve let them chill, roll into balls and ENJOY!

Katie VanderStraaten

Dining Services Director I NorthPointe Woods 

National Nutrition Month Promotions from around the Regions

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

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. 

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.

Brian Brookman CEC | Executive Chef - Fulton Manor 

Getting Healthier at Saline

Everyone loves games and prizes! For the third week of National Nutrition Month at the Evangelical Home in Saline, we created some HEALTHY competition among our guests, residents, and employees.  We created quizzes based on our informational boards for people to fill out throughout the week. At the end of the week, the quizzes with the highest score were entered into a drawing and one lucky winner received a copy of The SkinnyTaste Cookbook, co-written by Heather K. Jones, R.D.

Emily Gardner, RD | Clinical Dietitian| Evangelical Homes of Michigan- Saline

Evangelical Home Sterling Heights NNM Strolling Tasting Event

On Thursday, March 12th the dietitians at Evangelical Home in Sterling Heights, Michigan engaged staff with a strolling Caribbean food tasting around the building in honor of Taste of the Americas. Sampled foods included tropical fruit, plantains, and coconut milk. Staff members were eager to taste. For many, it was the first time trying these items. For others, these foods are native to their culture. Conversations of favorite family recipes were shared. The day after, one employee said she liked the plantains so much she bought them to make with dinner.

Baked Plantains 

4 each Fresh Plantains

1 T       Canola Oil

2 T       Melted Butter

1/8 tsp Ground White Pepper

Cut the tip off of each of the plantains and cut lengthwise. Rub plantains with oil. Place cut side up on baking sheet and rub entire plantain with oil. Bake until plantains are tender and internal temperature reaches 140F.

Remove peel and cut into ½” thick slices. Toss with melted butter and pepper.

Serve warm

Yield 6 – ½ cup portions 

Submitted by Dana Lutz and Janice Fero

Wild Game Demo at Fulton Manor

Like every Morrison Senior Living account, Fulton Manor strives to serve attractive food that is both delicious and nutritious all the time. So, instead of giving a healthy eating spiel for National Nutrition Month this year, we decided to push the envelope a little and feature wild game. We prepared Elk, Wild Boar and Venison. These are all available with a USDA stamp through Superior Foods in Grand Rapids, MI. 

We also invited a guest chef, Darin Wilbur, from Noto's Old World Italian Restaurant to write the menu and prepare the dishes. Chef Darin takes every November off work and runs his own deer processing facility (750 in 2014, a slow year). He is also an avid hunter and fisherman and had many fascinating stories that held the residents attention for over and hour! We had a record turnout for this type of event, over 50, and even more surprising was that everyone tried everything! Deer season is a major event here in Michigan and several of the residents had fond memories of, not only preparing venison, but recalling a deer hanging in their garage every November.  

Wild Game Supper

With Guest Chef Darin Wilbur

Thursday, March 5, 2015

Wild Boar Medallions

Topped with fresh sage and a smoked wild boar prosciutto. Finished with white wine, boar stock, sage, and butter.

Elk Loin – Charbroiled or Pan Seared

Topped with crushed three-pepper blend and served with caramelized shallot burgundy compote.

Venison Medallions

Encrusted in oatmeal and cinnamon. Served with sautéed brandied onions and maple syrup.

Brian Brookman CEC | Executive Chef - Fulton Manor

You scream, I scream, we all scream for….meatloaf??

Every year for National Nutrition Month one of the events we always do is serve at least one special lunch meal from the recipes in the marketing materials. This year for the North America’s we chose to serve the Turkey Mushroom Meatloaf.  The residents and staff had such rave reviews on this twist to meatloaf, that Chef had the great idea to incorporate this meal into our menu cycle. So, not only are the residents pleased with this change in the everyday meatloaf but the dietitians are excited to be offering a healthier option too.  

Angella Jirovec, RD| Clinical Dietitian at Saline 

National Nutrition Month, Compass in the Community

Every March, since he was in 2nd grade, we have visited my grandson's school for a healthy eating demo during National Nutrition Month. Normally we talk to about 25 students in his classroom. However, when we started to plan this year's event, students from other classes who had seen the presentations in previous years also wanted to come. So, Fulton Manor dining services director Scott Schaab, and myself gave this year's talk to 60, 6th grade students in the school cafeteria. I wanted to talk about: The Good, The Bad and The Ugly food choices but I was pretty sure this age group doesn't know who Clint Eastwood is. Tammy Goldsmith, Morrison RD, came to my rescue with a GO, SLOW, WHOA presentation. The progression went from eating whole grains such as oatmeal as often as you like, to eating Cocoa Pebbles (we couldn't find Count Chocula) hardly ever. After that we prepared fruit and vegetable smoothies, an healthy alternative to Shamrock Shakes, for them to try. Our client, Holland Home, supplied logoed water bottles for everyone (a big hit) and we had NNM pens, pencils and printouts for them. Middle school cafeterias have changed a lot since 1969. They take Mastercard now.

Brian Brookman CEC | Executive Chef - Fulton Manor

Evangelical Home Sterling Heights NNM

In recognition of National Nutrition Month, the dietitians of Evangelical Home in Sterling Heights, Michigan sought an interactive activity with a tremendous meaning.
The final product was a guessing jar where residents, families and staff had the opportunity to make guesses at the quantity of food items. The peanuts, sunflower seeds and beans are all indigenous to North America in honor of the "Taste of the Americas" theme.

Most importantly, the jars were representing an infamous story about a professor and life's priorities.

A college professor stood before his philosophy class at the start of a new semester. Silently, he picked up a very large jar and filled it with golf balls. Then he asked the students if the jar was full. They agreed that it was.

The professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly, pebbles settling into the open areas between the golf balls. He then asked the students again if the jar was full.

They agreed that it was.

The professor next picked up a box of sand and poured it into the jar. He asked once more if the jar was full. The students again responded with a resounding "yes."

The professor then produced two beers from under the table and poured them into the jar, filling the empty spaces between the sand. The students laughed.

"Now," said the professor. "I want you to understand that this jar represents your life. The golf balls are the important things -- your family, health, friends, and feeling of well-being. If everything else was lost and only they remained, your life would still be full."

"The pebbles are the other things that matter -- your job, your house, your accomplishments etc. The sand is everything else -- the small stuff."

"If you put the sand into the jar first," he continued, "there's no room left for the golf balls or pebbles. The same holds true for life. If you spend all your time and energy on the small stuff, you'll never have room for the things that are really important to you."

"Pay attention to the things that are essential to your happiness. Spend time with your children. Spend time with your parents. Take your spouse out to dinner. Smell the flowers. Enjoy the beauty of existence. There will always be time to clean the house and fix the disposal. Take care of the golf balls first -- the things that really matter. The rest is just sand."

           

One of the students then raised her hand and asked what the beer represented.

The professor smiled, "I'm glad you asked."

"The beer shows you that, no matter how full your life may seem, there's always room for a couple of beers with a friend."

Author Unknown. 

Dana Lutz | RD, Regional Clinical Nutrition Manager 

Traveling Taste of Americas Hydration Cart

To help promote wellness, as part of Taste of Americas National Nutrition Month promotion, the dietitians at McLaren Central Michigan traveled throughout the facility to share apple-cranberry infused water.  This recipe features ingredients from North America.  Our guests and employees were pleasantly surprised and thankful for our team bringing this tasty refreshment to them.

Over the course of the next three weeks, the dietitian's journey will continue as they feature other free samples from the other regions of the Americas. 

The facility staff are already looking forward to next weeks flavorful goodies!

Danielle Cataline, RD | Director of Dining Services