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Modernization of the Elderly Nutrition Program

Modernization of the Elderly Nutrition Program. Mike glasgow & Pam vanKampen GWAAR Nutrition Team. Why is Change Necessary?. Wants and needs are different – changing population Can’t serve everyone – need to be the best we can be Funding is flat, need to be more efficient

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Modernization of the Elderly Nutrition Program

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  1. Modernization of the Elderly Nutrition Program Mike glasgow & Pam vanKampen GWAAR Nutrition Team

  2. Why is Change Necessary? • Wants and needs are different – changing population • Can’t serve everyone – need to be the best we can be • Funding is flat, need to be more efficient • Serving different groups, Matures (70+) and the Baby Boomers together • Exploding aging population – 20-25% 65+ by 2030 in Wisc • Tie in with Evidence Based Prevention Programming • Collaboration with State Unit on Aging Nutrition Program Modernization Task Force • Collaboration with WASC Strategic Plan and Federal initiative to Modernize Senior Centers

  3. National Institute of Senior Centers (NISC) • Also working on Modernization for Senior Centers • Some principles may be similar and be able to be applied to both senior centers and elderly nutrition program. • NISC National Categories (2012): + Public Policy + Best Practices + Healthy Aging + Economic Security + Speakers Bureau + Standards and Accreditation for Senior Centers

  4. Purpose of the ENP must be Maintained but Delivery Can Change The purpose of the elderly nutrition program is: • To reduce hunger and food insecurity. • To promote socialization of older individuals. • To promote the health and well-being of older individuals by assisting such individuals to gain access to nutrition and other disease prevention and health promotion services to delay the onset of adverse health conditions resulting from poor nutritional health or sedentary behavior.

  5. Objectives of the Program • Prevent malnutrition and promote good health behaviors through nutrition education, nutrition screening and intervention of participants. • Serve wholesome, delicious meals that are safe and of good quality, through the promotion and maintenance of high food safety and sanitation standards. • Promote or maintain coordination with nutrition-related and other supportive services for older individuals. • Target older adults who have the greatest economic or social need with particular attention to low-income minority and rural individuals.

  6. Notes from Jean Lloyd (Federal AoA) about Modernization Process • Look at large organizations with big marketing budgets like AARP and learn from them; what are they focusing on? This will give you insights to trends. • Remember to adapt restaurant trends, how are they attracting people, i.e. early bird specials, etc.. • Don’t lose sight of the purpose of the program- one of the main things is to reduce hunger and food insecurity so targeting will still be important. • Goal: Delay in-home services- giving people a purpose to get up, get dressed and leave the house is very important esp. as we age.

  7. Ideas from other States per Jean Lloyd • Nutrition Education and nutrition counseling- still necessary and should be engaging and entertaining. • MN worked on a State Nutrition Plan • CO- Menu planning network- shared menu bank • OH developed rules for consumer choice • CA does multiple settings, on-site cooking, focuses heavily on customer service- also found best practice forms and other documents and posted on their website to share with the network.

  8. Notes from MOWAA Congregate Dining Webinar 3/12 • Programs have to define the target market. The 60+ age group is a very heterogeneous population and programs may not have the resources to meet the needs for all ages within this group. There will be more healthy older, more frail, more minorities, and more needing Home and Community Based Care programs. It is important to define the target market and create a valued product to attracts and meet the needs of that target market. • Linda Netterville, Meals On Wheels Association of America (MOWAA)

  9. Overview – what’s it all about? • State has formed a taskforce consisting of 7 citizen seniors and 1 rep from ADPAW, WAND, WASC, 1 from each AAA, and BADR state RD • 2 initial large meetings have been held to get statewide input and this will be taken into consideration by taskforce • We want to give you the opportunity to have input into this process • Will compile the answers and they will be shared with the statewide task force on your behalf

  10. Methods: • Process improvement techniques • Walk through • Nominal group • Flowcharting • PDSA • Focus Groups • Surveys on GWAAR website • For seniors • For Aging Units

  11. Nutrition and Health Promotion… so happy Together! • We need your input as we attempt to strengthen and improve the cornerstone of the WI Aging Network. • Each person please tell us 1 thing you hope the statewide task forces considers as they look to revitalize or modernize the Elderly Nutrition Program.

  12. Need your input please There is no wrong idea…be creative!

  13. Summary of GWAAR Nutrition Team’s Proposed Strategic Plan • We propose that by having agreement on the 9 categories or guiding principles, this will allow AUs to work together to share lessons learned, tools, evaluation criteria, etc. • Can then work within a unified framework to collaboratively modernize the nutrition program. (i.e. Ashland, Barron, Dane all working on Menu Revisions - form a small workgroup and work together). • Will allow us to organize and get our arms around all the excellent work that is happening at the local level= shared vision. • .

  14. Proposed Strategies to Consider as We look to Make Changes • Culture of Inclusion • Welcoming Environment • Individual Relationships • Choice and Customization • Improve the Meal Experience • Go Beyond just the meal • Seek feedback and respond • Chance to give, not just get • Marketing and Outreach Source: Greg Newton, Greg Newton and Associates from presentation Serve More Meals: Welcome First Time Visitors and Keep Them Coming Back Again and Again at the PA Nutr. Dir. Conf. 2010.

  15. Culture of Inclusion • Involve seniors and ask for their input in the beginning so they have buy-in. • Get their buy-in to form new initiatives • Recipe contest submitted by the seniors (Pepin) • Form a committee of seniors to take ownership of various programs (i.e. activities) • Cooking classes with seniors teaching… • Seniors review menu before finalized • Input into layout and decorations, activities, etc… at meal sites

  16. Welcoming Environment • Atmosphere/Ambiance/Renovations • Get Seniors’ input from the start • Alternate locations • Traveling “Meal Site Road Show” - Pepin County • “Meet Up” groups meet at various local restaurants with choice of 3-4 pre-approved menu options. • Meal site at the park, at a college, etc…

  17. Individual Relationships • Partnering with Businesses and Organizations • MOWAA, Arthritis Foundation, NANASP, AND, ICAA, Public television, etc… • UW Extension comes in and cooks the meal (ADRC CW) • Brats for Breakfast (Vilas County) partnered with local radio station • WI Deer Donation Program to food banks • Formation of “Friends Groups” (501(c)(3)) to raise money for the program • Donations from Individuals/Agencies - letters and public outreach • Education on How to Recognize Red Flags and to make appropriate referrals to all nutrition staff and volunteers • Farmers Market vouchers, cooking demos with local RDs, education, possibly work with WIC vouchers and do a joint program- seniors could show the younger folks how to cook and use the fresh produce.

  18. Choice and Customization • New and Alternative Menu Items (Menu Workgroup would develop Menus and Recipe pool that would be shared statewide to increase variety) • Entrée Salad or Salad Bar (Eau Claire, Washburn Cty) • Soup and Sandwich • Deli or Bistro Type meals/Dining • Powerhouse /Nutrient Dense/ Whole foods on the Menu • Barron, Sheboygan, Ashland • Use locally grown produce. N4A featured a Vermont Site and won an award on their website- they learned they needed to train cooking staff- don’t assume they know. • Meatless Mondays/Vegetarian or Mindful Eating Days • Make nutrition info available- market calories, protein, fat, etc… of meals to show their value and how can enhance their health • Mobile Market Vehicle that would take Farmer’s Market Produce and other core ingredients as well as some entrée selections, out to the rural communities that are in food deserts on set days of the week (possible grant project) • Time or Days of Service (review days and times of service) • Evening- Dining at 5, Brunch/Breakfast, weekends, • Grocery Store Deli / SNAC Program

  19. Improve the Meal Experience • Customer Service: Develop a customer service training manual that will include clear expectations, guiding principles, core values and customer service principles and standards • Consistent and Continual training of staff/volunteers • Food safety, customer service, meal service, plating, plate garnishing, serving etiquette and standards •  Location Changes • Outside dining/BBQ area • Coffee bar, deli counter with choices to take home food for night or weekend or second meal

  20. Site in Crawford County

  21. St. Croix County

  22. Go Beyond Just the Meal…More than a Meal • Beneficial Bites - incorporation of functional foods and teaching / sharing this info with the seniors • Activities (Activity Booklet Version 1 & 2) on www.gwaar.org website for extensive listing of ideas • Leagues and tournaments (bowling, Wii Bowling, dancing, bands, concerts, softball over 60 league, dartball, etc...) • Cooking classes • Survey for activities as well as meal choices • Promote socialization through both cognitive and physical programming- weave in Evidence Based Health Promotion and Prevention- like Living Well and Stepping On, Arthritis Foundation Walk with Ease, Exercise, Tai Chi, etc…

  23. Seek feedback and respond • Develop template surveys and guidelines on how the information should be communicated back to seniors • Develop guidelines and questions to ask first- time diners to assure their experience was positive and to gain insights that can be used to improve first impressions. • Welcome packets and guidelines/expectations for distribution to congregate and HDM participants. • Quality indicators- for meal experience, food, activities, etc…. Samples that could be used for statewide data collection as well as ind samples that AU’s could use if meet their needs.

  24. Chance to give back and Make a Difference • Expand volunteer opportunities beyond traditional roles Activity committee   Teaching various things – crafts, skills, knowledge Leading “Meet Up” groups based on variousinterests. Not necessarily age focused • Inclusion at meal sites • Gardens at sites with produce then being used at sites, They care for garden, have input into what is in the garden, how it will be used on the menu, let them help with garnishing or plating the salads/desserts, place setting, etc... • Have seniors be part of marketing/outreach committee Build relationships locally, use them in ads and human interest stories. • Allow them to “Tell Their Stories”  The Legacy Project http://legacyproject.human.cornell.edu The Elder Storytelling Place- A Time Goes by web blog http://www.ronnibennett.typepad.com/elderstorytelling

  25. 40th Anniversary Photo Contest • Anyone associated with the Elderly Nutrition Program, submitted photos with taglines that represented or captured the essence of the program and to be eye-catching to make people ask “What is this about?” • 53 photos submitted - top 9 will be posted on the GWAAR website www.gwaar.org so seniors can vote on their favorite and the winning poster will be distributed widely throughout the state. • Great example of “Seniors in Charge” and an opportunity to give back and make a difference!

  26. Marketing/Outreach • MOWAA MARKETING MATERIALS ARE EXCELLENT - members can use them • Template Brochures, Radio PSA, Newspaper Ads, Billboards, TV spots, Social Networking, Human Interest Stories, (work with MOWAA?) • Mobile Market Vehicles with markings / magnets on the outside of the vehicle that promote the program • Public Access Programs- that would be posted on webpage to view and also propose to Public Access Television Stations to run. 15-30 minutes each segment. Invite guest speakers. • Cooking for 1 or 2 • Beneficial Bites- posted on GWAAR website • Quick, inexpensive, healthy meal options • Gardening/Growing Herbs • Cooking Demos •  Let People Know What you are Doing: You need to make your customer service a prominent feature of every ad too, so people automatically associates it with your business. Show and tell them what is happening at your site. Pictures, stories, events, etc… • Best Practices • Marquette and Brown Counties Add Life Centers • Florida some senior centers are called Life Enrichment Centers • Cafe Connections- Sauk County

  27. Name of the Program • Currently used in WI • Elderly Nutrition Program • Senior Dining / Senior Meal Sites • Feeding Sites • Home Delivered Meals • Add LIFE Centers (Laughter, Independence, Friends & Energy) • Possible New Names • Nourish4Life or Eat4Life, etc…something more “active” that can tie in with National Institute on Aging’s Go4Life Campaign http://go4life.niapublications.org/ • Life Enrichment Centers

  28. Defining “More Than a Meal” We Provide More than a Meal… Make a Day! Enhance Lives! Add Hope! Lighten Loads!

  29. ProposedDraft Goals for GWAAR Nutrition Team • Decrease hunger and food insecurity, especially in rural areas of the state • Increase the overall satisfaction with service • Modernize both the congregate and HDM programs, however, still reach the target population of Title III C of the Older American’s Act • Increase the number of seniors at the meal site(s) of all ages • Increase the number of younger seniors who participate in the ENP in some capacity; i.e. volunteering, eating at the site, giving back to the community by helping/befriending the older seniors • Increase the number of low income, rural senior attending the dining sites • Increase choice and options for meals • Provide foods that are nutrient dense, healthy, tasty and follow the 2010 USDA Dietary Guidelines • Engage seniors and their caregivers by offering opportunities for them to give back to the program in a meaningful way thus increasing their sense of community • Provide wholesome, nutrient dense foods that meet the 2010 Dietary Guidelines for Adults age 51+

  30. Nutrition Specialists at GWAAR Pam VanKampen, RD, CD Nutrition Specialist/OAA Consultant Greater WI Agency on Aging Resources 1351 Valley View Drive Eau Claire, WI 54701 715-836-3916 Cell: 608-228-8095 Pam.vankampen@gwaar.org Mike Glasgow, RD, CD Nutrition Specialist/OAA Consultant Greater Wisconsin Agency on Aging Resources 125 N. Executive Drive   Suite 207 Brookfield, WI 53005 Phone: (262) 432-7977 Cell Phone: 608-228-8097 michael.glasgow@gwaar.org Questions, ideas, want to work together? Please contact Us:

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