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DROP-IN-CHEF PROPOSAL

DROP-IN-CHEF PROPOSAL. OXFORD COUNCIL ON AGING JANUARY 2019. ACCORDING TO ALLIANCE FOR AGING RESEARCH:. 1 IN 2 SENIORS ARE AT RISK FOR MALNUTRITION. APPROXIMATELY 25% OF SENIORS SUFFER FROM SOME FORM OF MALNUTRITION.

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DROP-IN-CHEF PROPOSAL

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  1. DROP-IN-CHEF PROPOSAL OXFORD COUNCIL ON AGING JANUARY 2019

  2. ACCORDING TO ALLIANCE FOR AGING RESEARCH: • 1 IN 2 SENIORS ARE AT RISK FOR MALNUTRITION. • APPROXIMATELY 25% OF SENIORS SUFFER FROM SOME FORM OF MALNUTRITION. • THE AMERICAN HEALTHCARE SYSTEM IS UNPREPARED FOR THE CONSEQUENCES OF OVERWEIGHT/UNHEALTHY SENIORS WHO ARE MALNURISHED. ________________________________________________________________________________________________ The Alliance for Aging Research is the leading nonprofit organization dedicated to accelerating the pace of scientific discoveries and their application to vastly improve the universal human experience of aging and health. The Alliance was founded in 1986 in Washington, D.C., and has since become a valued advocacy organization and a respected influential voice with policymakers

  3. SENIOR SYMPTOMS AND CAUSES OF MALNUTRITION • LOSS OF MUSCLE STRENGTH/MASS • LOSS OF MENTAL FUNCTION • SOCIAL ISOLATION THAT PROMOTES INADEQUATE FOOD INTAKE • MOBILITY ISSUES/ INABILITY TO PREPARE THEIR OWN FOOD • LACK OF FINANCIAL RESOURCES AND OPPORTUNITIES TO PURCHASE HEALTHY FOOD, UNABLE TO MOVE TO ASSISTED LIVING FACILITIES, LACK OF FAMILY NEARBY • ILLNESS AND DISEASE

  4. MEAL PREPARATION COOKING FOR SOME SENIORS COULD BECOME A CHORE SO THEY PURCHASE PROCESSED FOOD WHICH IS READILY AVAILABLE AND/OR EASY TO PREPARE. OUR SOCIETY IS LOADED WITH UNHEALTHY OPTIONS FOR THE CONSUMER. IF THEY CONSUME THIS KIND OF FOOD ON A REGULAR BASIS THEY COULD BE CREATING GREATER HEALTH PROBLEMS OR QUICKEN THEIR AGING PROCESS. FOOD INSECURITIES EXPERIENCED BY VULNERABLE SENIORS IS OFTEN OVERLOOKED BY OUR SOCIETY, CAREGIVERS AND EVEN OUR FEDERAL GOVERNMENT. Some seniors may have food in their cabinets, but may be unable to prepare it. We as a society must pay closer attention to the triggers of malnutrition in seniors as more and more Baby Boomers age.

  5. THE NUTRITONAL HEALTH OF OUR SENIORS SHOULD BECOME OUR FOCAL POINT , OUR TOP PRIORITY. THE OXFORD SENIOR CENTER WANTS TO BEGIN A NEW PROGRAM CALLED DROP-IN -CHEF. WHY? FROZEN MEALS ARE FULL OF PRESERVATIVES AND INGREDIENTS WE CANNOT PRONOUNCE. MANY SENIORS WANT HEALTHIER FOOD OPTIONS BUT CANNOT PREPARE THE FOOD THEMSELVES OR CANNOT AFFORD PRIVATE FOOD SERVICE VENDORS. THEY NEED SOCIAL INTERACTION AND PEER COMPANIONSHIP SO THEY ARE NOT SO LONELY. IT MAY NOT BE SAFE FOR THE SENIOR TO COOK THEIR OWN FOOD.

  6. How will we do this? The Oxford Senior Center has a Diet Technician on staff, Susan Brunell. She will have an initial meeting with a potential client to include screening for food likes and dislikes, allergies, illnesses, etc. She will also make note of the cleanliness of the residence and whether or not they have the utensils needed to cook. All potential chefs will be trained in ServeSafeand allergies. All potential clients will sign off on a waiver of liability when they choose to participate in this program. Each client will be paired with a volunteer chef (who has been screened and C.O.R.I.’d by the Town) who will then come into the senior’s home to help prepare 3-4 main entrees over a three hour period (enough food for at least 5 or more days). They will spend their time providing companionship and becoming the senior’s private cook for the time they are there. The cook will be using the senior’s pots and pans/ utensils which allows for an exemption of becoming a licensed caterer. Please note that there are no Board of Health regulations for private cooks preparing food in private homes. The meals will then be placed in clean containers/freezer bags, that the senior will provide, so that they can be easily defrosted and reheated. Instructions will be provided as to how to reheat the meals. There will be a follow up phone call made by the senior center to make sure everything went well and the senior is happy. There will be two options for food availability. It will be predetermined as to whether the senior is capable of shopping for the food or if the private cook needs to shop for the food beforehand. The purchase of food will be the responsibility of the senior.

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