Proceedings of Perspectives on Nutrition and Aging: A National Summit
The AoA-MOWAA (Administration on Aging-Meals On Wheels Association of America)
National Resource Center on Nutrition and Aging convened a National Summit
on August 23, 2012, at the Gaylord National Harbor in National Harbor, MD,
in celebration of the 40th Anniversary of the inclusion of Senior Nutrition Programs in the Older Americans Act,
for the purpose of initiating a future-focused dialogue around the critical link between nutrition and health in the context of our rapidly aging nation.
These Proceedings are a compilation of presentations, videos and supporting materials associated with this event.
All sessions of the National Summit were recorded and are available to view on your computer.
Click here to watch the General Sessions. This link includes the opening keynote,
all panels and perspectives presentations and the closing session. The start time of each presentation is noted below in the Proceedings.
About the Recordings
The National Summit recordings are published using Mediasite Player.
The General Sessions recording contains five hours of recorded audio and video, along with over two hundred presenter slides.
The Lunchtime Keynote recording contains over one hour of recorded audio and video, along with over one hundred presenter slides. Depending on the speed of your Internet
connection, it may take several minutes for enough of the video and slide information to download/buffer, in order to allow you to fast-forward or skip ahead
to a specific time or slide in the recording.
Please note, the recordings are best viewed in Internet Explorer. If you are on a Mac, or if you do not have Internet Explorer, you will need to download Microsoft Silverlight in order to use the Mediasite Player (see:
All presenter slides and other materials can also be downloaded as separate files. Individual links are provided for each presentation in the Proceedings below.
About the Downloads
Whenever practical, downloadable materials are provided in portable document format (PDF).
If you are unable to view PDF documents on your computer, you can install PDF Viewing software such as Adobe Acrobat Reader
for free. Please see http://get.adobe.com/reader for more information.
Some downloads are provided as Microsoft PowerPoint 2003, 2007 or 2010 files (PPT or PPTX).
If you are unable to view PowerPoint documents on your computer, you can install
Microsoft's PowerPoint Viewer for free. Please see http://www.microsoft.com/en-us/download/details.aspx?id=13 for more information.
By 2045 there will be more seniors in this world than children. This has never happened before in the history of the human race.
Our economy, our healthcare system, our communities, our families and our future depend on our ability to anticipate and prepare
for the changing needs of our nation’s aging population.
The National Summit was the beginning of an ongoing dialogue, and an opportunity to explore these unprecedented challenges.
We know that nutrition services will be a critical factor in the search for solutions. But Senior Nutrition Programs must adapt and evolve
if they are to provide the necessary impact. We must focus on the future and find ways to capitalize on emerging trends in food,
technology and social entrepreneurism. We must reach out beyond the traditional network, sector and industry boundaries that
limit our thinking – and limit what is possible.
Each of us has an important perspective to contribute. Each of us comes from a unique community;
and each of us brings a unique set of experiences to the table. We hope that as you review the Proceedings, you will:
Newtrition: Health, Food, Hunger and Seniors in 2012 and Beyond
The Honorable Kathy Greenlee Administrator, Administration for Community Living and Assistant Secretary for Aging
In celebration of its 40th Anniversary, Assistant Secretary for Aging Kathy Greenlee
hailed the Nutrition Programs as the flagship of the Older Americans Act (OAA). She acknowledged the work of her predecessors,
Assistant Secretaries Josephina Carbonell, Jeanette Takamura and Fernando Torres-Gil, as well as Enid Borden,
former President and CEO of MOWAA, for her leadership and vision in fighting senior hunger.
The OAA Nutrition Programs have been very successful in fulfilling their mission to serve seniors and help them stay independent.
As a network, however, we need to look at the challenges and opportunities of the future.
The vision is that OAA programs will be further integrated with our nation’s healthcare delivery system
and incorporate business-like models. As a collective network, we should learn how to price, sell and market the services
and supports that enable seniors to remain healthier and independent, and that delay placement in long-term care facilities or return trips to the hospital.
Assistant Secretary Greenlee issued a challenge to the audience, and the entire aging network, to prove through measurable outcomes
what we know and what doctors, hospitals, managed care organizations and others know to be true: proper nutrition has a positive
impact on one’s health and well-being. It is our task to provide the data that proves OAA programs are worth their
investment. This is the way of the future and a challenge to overcome, but one that has the potential to provide the additional revenue needed to serve a rapidly aging
and more diverse population.
Dr. David Katz Director and Co-Founder, Yale Prevention Research Center
For the last two decades, the top factors causing premature death and leading to chronic disease have been tobacco,
poor dietary habits and lack of physical activity. Lifestyle continues to be the biggest factor impacting health.
"Feet," "forks" and "fingers" are the levers of health. Poor, improper, or no use of these levers have a tremendous
sway on our health status.
Knowledge is not power – health epidemics such as obesity continue to grow despite our knowledge base associated with it.
Instead, we should turn what we KNOW into what we DO.
What will the next generation of older people look like after carrying chronic
disease from early ages? The leading causes of death impact everyone in the room, and they are impacting all of us
more frequently and at a younger age. The problem is that the variety of traits that keep you alive in one environment
can conspire against you in another. We have no native defense against caloric excess.
In order to be effective, we need a comprehensive array of programs and policies to defend health, including fitness programs, food label literacy,
weight management education, transgenerational approaches, a GPS for the food supply, promoting nutritious food selections and linking healthy foods
with reduced healthcare costs.
In considering the future of nutrition programs, we need to take the path less traveled, converting society to one where healthcare is within reach.
Laura Lawrence, Director of the Office of Nutrition and Health Promotion Programs, AoA Peggy Ingraham, Project Director, National Resource Center
The opening remarks acknowledged the historic occasion, including the 40th Anniversary celebration, and
the unprecedented gathering of professionals from the fields of nutrition, geriatrics, medicine,
and aging – from the nonprofit, the for-profit and the public sectors – together in one place, for one day and
for a common purpose: to celebrate the past of OAA Nutrition Programs,
while looking to the future and finding ways to build on this platform.
The closing remarks acknowledged the contributions of all presenters
for the knowledge and expertise they offered throughout the course of the day, but noted that the National Summit is only the beginning
of our work. The threat of senior hunger is increasing, and our challenge is to work together to overturn the impending crisis.
The lessons learned throughout the day were summarized in a list of "c" words – with a final addition of "curiosity"
as the force which drives invention, and which will guide us into the future.
Perspectives that Shaped the Present: Celebrating 40 Years of OAA Nutrition Programs
Since the landmark addition of the Nutrition Programs to the Older Americans Act in 1972, thousands of community-based Senior Nutrition Programs across the United States have served over eight billion nutritious meals and helped millions of seniors maintain their independence.
In this session, panelists examined the rich history of Senior Nutrition Programs, discussing past milestones as a launch pad for predicting the future of senior nutrition services.
Carol V. O’Shaughnessy, MA Principal Policy Associate, National Health Policy Forum
The Older Americans Act (OAA) was created at a time of government expansion, and a wide belief that government could and
should do more for its citizens, and particularly for our seniors. The original purpose of the OAA Nutrition Programs – to
reduce hunger, promote socialization and promote the health and wellbeing of older adults –
is relevant and very much the same as it was 40 years ago. Presently, the government is going through a time of contraction. OAA Nutrition Programs must learn how to become more efficient and do more with less federal support.
Pressing the "Reset" Button on Nutrition Delivery Systems
Josefina G. Carbonell Former Assistant Secretary for Aging (2001 – 2009)
We can move OAA Nutrition Programs into the future by building on the infrastructure that is in place, working together
through partnerships of all kinds, including with those in healthcare, research and industry.
Healthcare costs are rising. There is a chronic disease epidemic, and demographic shifts are taking place in every community
across the country. We must understand the context in which nutrition can and should have a role in our healthcare delivery system,
chronic disease, medication management and the pathway of care transitions.
Nutrition Programs need to think about the value and outcomes of serving meals, not only the volume. We need to improve
efficiencies, improve performance and improve and identify best practices, including data collection for the right reasons.
Participants were encouraged to submit their questions and comments electronically throughout the Summit.
We encourage those reading the Proceedings to contribute their thoughts, ideas and questions as well.
Your Perspective: New Challenges and Opportunities, Part 1
The National Resource Center on Nutrition and Aging issued a Challenge, and we asked people across the nation to share their solutions.
How can we serve more people, in a time when resources are scarce?
How do we link Nutrition and Health in our communities?
How can we prepare for the future?
Out of all the submissions, our Steering Committee selected the individuals who presented the practices and possibilities that showed the most promise for creating sustainable impacts, now and in the future.
We hope that the following presentations will provide a fresh Perspective on the challenges and opportunities that will drive the future of nutrition and aging.
And we hope that you will use these new Perspectives as a springboard for ongoing inspiration and dialogue.
Anthony Cirillo, FACHE, ABC Fast Forward Consulting, Huntersville, NC
Most healthcare entities struggle with transitional care because:
• The roles of care providers are evolving.
• Many providers are not tuned in to nutrition, aging and hunger.
• Cultural diversity is not often addressed.
• Services are "siloed," standing alone.
To overcome these barriers, we can look toward a "one-stop-shop" model that brings all senior-related services together – including
businesses, education medical service providers and fitness providers.
Carlene Russell, RD, CGS, LD, FADA Iowa Department on Aging, Des Moines, IA
This program is based on a collaboration between local farmers and congregate nutrition
program kitchens. By promoting the use of production down time at congregate meal sites for the processing
of local farm products, the nutrition programs are able to generate additional revenue, and the farmers are able
to reduce the costs associated with their production operations. Though there is a lot of effort in the planning
and development stages for such a collaborative agreement,
this can be a mutually rewarding effort that may also be eligible for grant funding support.
Race, Class, and Frozen Chicken: Perspectives from
Philadelphia on Tackling Senior Hunger Citywide
Margaret Ernst Mayor’s Office of Civic Engagement and Volunteer Service, Philadelphia, PA
In order to find city-wide solutions to senior hunger, a Philadelphia coalition
created the following core recommendations:
• Build a citywide coalition of stakeholders.
• Create and disseminate a Senior Food Resource Guide.
• Aggregate information about existing service opportunities.
• Build and connect volunteer infrastructures in the highest-need neighborhoods.
The efforts in Philadelphia have resulted in an increase in the volunteer task force base, an increase in policy
development related to senior food and hunger issues, an increase in the strength of existing programs
and increase in sharing efforts between programs and agencies.
West Coast Style, Midwest Values—Social Entrepreneurship
Jennifer Fralic, RD, LD LifeCare Alliance, Columbus, OH
With traditional funding services for meal programs decreasing, and demand for program services increasing,
organizations can meet future challenges by setting a goal for self sufficiency, targeting a significant
portion of the budget for social entrepreneurial efforts. For LifeCare Alliance, "social entrepreneurship" includes
programs that help serve clients in need while offering services in the community, as well as
compatible, fee-based services that increase agency revenues so more individuals can be helped. The additional revenue has
allowed an additional 500 clients to be served through the nutrition program, with no wait list.
Social entrepreneurship is applied through four efforts at LifeCare Alliance:
1. An event center with many catering and service options.
2. A corporate wellness program, which includes adult immunizations.
3. A Meals for Kids program, providing contract food sales.
4. Safety and violence prevention education programs for seniors.
How Web and Mobile Technologies Are Changing Nutrition Education
Marci Harnischfeger, MS, RD ShopWell, Palo Alto, CA
With over 66 percent of adults using the Internet to look up medical information, and
seniors over the age of 50 generally spending over three to five hours per week surfing the web,
web-based and mobile apps can be key to raising awareness among seniors and caregivers about the link between food,
health and well-being.
Mobile technology can transform nutrition education by:
• Aiding health teams in providing low-cost nutrition education.
• Coordinating education with any healthy eating plan.
• Helping individuals obtain personalized information.
• Tailoring information to personal health and nutrition goals.
• Providing on-demand information on healthy food options both in the store (at the point of purchase) and in the home (during preparation).
Perspectives on Senior Hunger in America: An Annual Report
James P. Ziliak, PhD University of Kentucky Center
for Poverty Research
There has been tremendous growth in the threat of hunger among seniors in America. What stands out the most is the fact that
seniors have had a more difficult time recovering from the economic downturn, as compared to Americans in general.
America is rapidly aging as a nation, and the problem will get worse unless we take proactive action – including
being more creative in promoting access to safety net programs for seniors, targeting nutrition services to the populations most in need
and understanding the special challenges of seniors living in multi-generational households.
Perspectives on Aging: Critical Trends in a Changing World
Unprecedented demographic shifts, combined with great advances in technology, are impacting the fundamental structure of our healthcare system and economy – and our collective understanding of home and community. In this session, a panel of experts examined the future of aging from a variety of perspectives, shedding light on the emerging opportunities and challenges that will shape the senior nutrition services of tomorrow.
Factors Influencing Nutrition, Aging and Healthcare
Robyn I. Stone, DrPH Senior Vice President for Research, LeadingAge
There are many factors impacting the future of senior nutrition and healthcare: demographics (with an aging population creating more demand),
immigration (with more diversity and a shifting composition of the work force), economics (with the need for program assistance growing exponentially),
globalization and technology, and changes in the values that drive what we do and how we do it.
The challenges and issues linking nutrition and healthcare include: an increase in proactive seniors looking for more engagement
in making decisions about their services, transportation challenges (particularly those related to food security),
a lack of affordable housing and the reinvention of retirement.
When considering the future of nutrition care, we need to look at:
• The role of integration between acute, chronic and long-term care systems.
• Rebalancing the long-term care system.
• Expanding home- and community-based services.
• Consumer-directed long-term care, and offering more choices.
• Culture change, which is spreading through all environments.
• Hubs of the future – offering affordable housing, services and meals.
• The partnering of nutrition programs with oral care services.
David Lindeman, PhD Director, Center for Technology and Aging, Public Health Institute
Studies show that over 50 percent of those 50 and older use cell phones, the Internet daily and social media. In fact,
the largest growth in social media use is among the 65+ age group. Nutrition and health technology is also rapidly growing: 14 percent of apps released this past year were nutrition focused.
Important trends in nutrition-related technology include:
• Use of mobile devices to connect to health services.
• Apps and services related to individual health status.
• Social media presence.
• Gaming and gamification as a tool for education.
• Innovative use of sensors (e.g., for food products and temperatures).
• Availability and use of data analytics.
Developments in technology give us the opportunity to:
• Improve communication and nutrition management.
• Support adult self-activation.
• Identify gaps in nutrition and wellness.
• Provide training.
• Be more efficient in our operations.
• Foster engagement among older adults and providers.
• Align organization goals and processes.
Challenges in incorporating new technology into nutrition services include:
• Establishing viable business models and return on investment.
• Aligning the technology with regulations and policies.
• Ensuring the scalability and sustainability of technology services.
Using Health Policy to Support Nutrition Programs
and Link to Healthcare
Mary Jane Koren, MD, MPH Vice President, The Commonwealth Fund
There is a perception, especially of older adults in low income areas, that their retirement security will not be
sufficient to allow them to live independently. When combined with high out-of-pocket costs for healthcare, this affects
older adults' perception of, and ability to purchase, sufficient food.
At the same time, the cost of long-term care is unaffordable for most middle-income families (e.g., the national average costs for nursing home care is
approximately 241 percent of the average annual household income), and these families will be reliant on Social Security and Medicaid for assistance.
When family caregivers are in place, there are better health and nutrition status outcomes. However, support for the caregivers
is lacking, and the collection of data that links nutrition support and health status outcomes is not coordinated across states.
There are a number of opportunities for nutrition programs to have an impact as we look to the future. We know that better nourished patients mean improved performance outcomes.
Models such as Medical Homes and Health Homes put the ‘ball in the court’ of the medical providers to communicate, coordinate and partner with nutrition programs for services, and
Accountable Care Organizations and others in the healthcare arena will be increasingly motivated to incorporate nutrition services as they are judged based on their ability to show positive healthcare outcomes.
Applying Private Sector Models to Public Sector Problems
Ginger Zielinskie, MBA Executive Director, Benefits Data Trust
Several strategies employed by Benefits Data Trust to help people in need access public benefits include:
• Using credit card marketing strategies.
• Partnering with state agencies to target and identify eligible individuals.
• Employing direct marketing outreach.
• Providing assistance through a call center model.
• Ensuring thorough follow-up and completion of applications.
• Evaluating processes and procedures.
• Making corrective changes as indicated.
A few lessons learned when implementing this new model include:
• Be adaptable to changing clients.
• Be adaptable to traditional and non-traditional partners.
• Make new connections.
• Continually assess whether projects are meeting established needs.
• Continually assess for areas of potential improvement.
• Be flexible, persistent and malleable in working with state agencies.
• Invest in technology and focus on customer service.
• Consider return on investment in your funding strategy.
• Leverage resources to maximize returns and stay competitive.
Samantha Powell, MS, RD/LD Meals On Wheels, Inc. of Tarrant County, Fort Worth, TX
This project focuses on the five medical diagnosis categories (pneumonia, cardiac heart failure, heart attack, chronic obstructive
pulmonary disease, and diabetes mellitus) that typically result in re-hospitalization of patients within 30 days of discharge, and a loss of Medicare
reimbursement to the hospital. Care Transitions Initiative programs typically have four foundations:
1. Medical management
2. Dynamic patient-centered health records
3. Primary care and specialist follow-up
4. Patient knowledge/understanding of health-related red flags
To this, the Tarrant County program adds a fifth foundation: Nutrition. In this fifth phase, a dietitian visits the patient at home for a nutritional assessment.
This presents a unique opportunity to focus on areas impacting a patient's status and improvement potential, and to initiate behavior-related goals.
While typically patients with the above mentioned diagnoses have an 80 percent re-hospitalization rate within 30 days, those in this transition program experience only a 7 percent re-hospitalization rate.
Interprofessional Health Education to Benefit Aging Population
Bernadette Latson, MS, RD University of Texas Southwestern School of Health Professions, Dallas, TX
IDEAL (Interdisciplinary Development, Education and Active Learning) is a unique class for entry-level health professional students,
based on the principles of behavioral styles, communication skills, cultural competency, ethics and professionalism.
This program focuses on building three aspects of a student's identity as a health professional, allowing them to describe the roles and responsibilities of
themselves, as well as their team, in terms of: Professional Identity, Interdisciplinary Identity and
The course is centered on a model patient and family, and also engages experts from outside areas. With a strong link identified between patient outcomes and
care team communication, this course model is ideal for enhancing older adult health management in the future.
Nancy Tanquary, RD, LD Johnson County Area Agency on Aging, Olathe, KS
CHAMPS (Choosing Healthy Appetizing Meal Plan Solutions for Seniors) is a non-traditional voucher alternative program.
Partnering with three local grocery stores, Johnson County Area Agency on Aging is able to offer a meal program that features:
• Extended hours (seven days a week, from 8:00 a.m. to 7:00 p.m.),
• A dedicated dining atmosphere with unlimited seating,
• Regular diners that cover a mix of ages, and
• Four healthy menu choices at each meal.
This program serves 100 meals per day to over 2,000 participants. Additionally, the average donation
received from participants in this program is $3.00 – twice the average donation for the program's traditional meal services.
Increasing Access to Nutritious, Local Food for Senior Citizens
Jennifer Goggin FarmersWeb, New York, NY
FarmersWeb is an online marketplace designed to connect wholesale buyers with local farms.
Senior Nutrition Programs can take advantage of new technology-driven solutions, like FarmersWeb,
to bring more fresh, local food to clients, without sacrificing the efficiency or reliability of their purchasing and procurement processes.
Food coming from local farms is less processed, has not been
modified to withstand extraordinary long-distance transport and storage and promotes food safety.
Buying local also helps support local businesses and encourages economic growth for the whole community. In the
future, this same technology could be used in a variety of more creative ways to increase access and affordability
of food for Senior Nutrition Programs.
Perspectives on Nutrition: Connecting Food, Health and the Future
The evidence is clear: proper nutrition improves the health, self-sufficiency
and quality of life of seniors. Yet many questions remain. How can we best respond to the simultaneous
increases in both obesity and hunger? How can we promote healthy food choices among seniors with increasingly
diverse needs and expectations? How can we tailor nutrition interventions to meet the needs of all individuals?
This capstone panel provides an overview of current research and provides a glimpse of the possibilities for the future.
Research and New Directions: Introduction of the Panelists
Linda D. Meyers, PhD Director, Food and Nutrition Board,
Institute of Medicine
Dr. Meyers set the stage for this session, introducing the panelists who would provide an overview of
the cutting edge trends in research and practice that will have the greatest impact on nutrition services in the future.
Gordon L. Jensen, MD, PhD Professor and Head, Department
of Nutritional Sciences, Pennsylvania State University
A recent Institute of Medicine workshop on Nutrition and Healthy Aging in the Community, highlighted the need to:
• Identify model programs that impact independent living,
• Promote nutrition along the complete transitional pathway,
• Be inclusive of multidisciplinary collaboration, and
• Increase research and improve outcome measurements.
Building the future of nutrition and transitional care means focusing on:
• Broad stakeholder participation,
• Innovation in transitions, and
• Who is most at risk of adverse outcomes.
The Dietary Guidelines and MyPlate: Promoting a Future of Healthy Eating
Robert C. Post, PhD, MEd, MSc Deputy Director, USDA
Center for Nutrition Policy and Promotion
The 2010 Dietary Guidelines for Americans serve as the foundation for nutrition-related education and outreach efforts nationwide.
Within the Guidelines, the three main areas of focus which have particular relevance for older adults are:
• Weight loss and weight maintenance in chronic illness,
• Food safety, and
• Snacking and nutrient intake.
USDA's MyPlate campaign as an innovative behavior-focused communications initiative
targeted to reach consumers wherever a food decision is needed. The MyPlate campaign is built around a message calendar, collaboration with
national and community partners, and a suite of creative online tools (such as the SuperTracker). Future efforts will seek to magnify the
reach of this campaign, evaluate the impact over time and expand partnerships to reach all sectors of the population.
Understanding Variability in Responses to Diet and Food
Robert M. Russell, MD Professor Emeritus of Medicine
and Nutrition, Tufts University
There are four main areas of emerging research which will have a major impact on the field of nutrition and aging in the next decade:
1. Genome and environment interactions across the age span with an emphasis on food imprinting on gene expression and the potential effect on future generations. This could have influential impact on food policy and guidance standards.
2. Microbiome studies, examining the microbes both on and in our bodies, and their impact on disease and obesity prevention in individuals.
3. Nutrition in age-related dementias (which are the sixth greatest cause of death in the United States), with a particular focus on prevention, delay and improving response to therapies.
4. Nutritional bioinformatics, taking advantage of sample repository databases that can support further study and research endeavors.
Perspectives Challenge: More Best Practices and Best Possibilities
In the Spring of 2012, the National Resource Center on Nutrition and Aging
issued a Challenge to community leaders across the country, seeking best practices and best possibilities
in providing senior nutrition services while addressing the challenges and opportunities of the future.
The submissions were reviewed by an independent Steering Committee. Several of the most interesting ideas were
presented during the "Your Perspective" sessions at the Summit. Additional submissions were selected for
publication and are available below.
Supporting Caregivers and Mature Workers with a New Toolkit on Therapeutic Nutrition for Employers
Mary Beth Arensberg Abbott Nutrition Products
This Best Possibility perspective focuses on the growing number of caregivers in the workforce. Specifically, it provides employers with a toolkit to help their employees improve the nutritional care of their loved ones and themselves as mature workers, and thus improve health outcomes for older adults and increase productivity for employees.
A community-based partnership to provide seniors with science-based nutrition and medication support and education to promote healthy behavior and successful aging.
This project includes a cooking demonstration.
Increasing Access to Base-Line Program Services for Your Clients. . .Merger Anyone?
Andrea Albanese Denning LifeCare Alliance
Mergers seem to leave a bad taste in most peoples' mouths; however, if an organization wants to offer more programs to their ever growing client list and have help with increased revenue, a smart merger is the best course of action.
LifeCare Alliance, Serving More Than Just a Meal, a CHOICE.
Andrea Albanese Denning LifeCare Alliance
LifeCare Alliance offers seven choices of meals for our Meals-on-Wheels clients and
has 20 dining centers to choose from for the more mobile clients. The mission of our program is this:
“LifeCare Alliance leads our community in identifying and delivering health and nutrition
services to meet the community's changing needs. Diversity and changing
demographics is how we nourish the human spirit.”
Meeting the Needs of Our Diverse Clients: Why Culture
Counts in Columbus, Ohio
Andrea Albanese Denning LifeCare Alliance
Many older adults and the chronically ill are at increased nutritional and health risk due
to low income, uninsured/underinsured status, social isolation, multiple medications,
food insecurity and a variety of other factors. Our method of treating clients holistically
ensures each client has their nutritional, health care, emotional and psychological needs
Wireless Kiosks: Improving Health and Reducing Costs
Paul Downey Senior Community Centers
Use of wireless technology to monitor and provide real-time interventions on senior health issues. The goal is to improve health, thereby reducing ER visits, days in the hospital and delay or eliminate the need for long-term care.
The Free Farm in San Francisco, California –
An Intergenerational Gift
Margaret Dyer-Chamberlain, The Free Farm
The Free Farm is an all-volunteer organic farm that gives away all of the produce that it
grows. The Farm works with senior centers and senior housing in its neighborhood,
creating a beautiful and thriving intergenerational gardening community.
California has the lowest older adult participation in the SNAP program nationwide.
California Department of Aging and other state agencies have worked together to
increase the older adult participation in SNAP.
One-Time Meal Labeling: A Solution Providing Meal Identification, Food Safety and Nutritional Information
Lilly Frawley, R.D./L.D Meals On Wheels, Inc. of Tarrant County
At Meals On Wheels, Inc. of Tarrant County, we affix a 4” x 6” label onto every one of our meals.
This label provides information about proper reheating instructions, the nutrition facts, the daily menu, and the delivery date.
As our clientele grows, the demand for information like this is increasing, and the meal label is one way that we can meet that demand.
Teaching Our Children to Care for Future Generations
Lilly Frawley, R.D./L.D Meals On Wheels, Inc. of Tarrant County
Every summer, Meals On Wheels, Inc. of Tarrant County hosts a college-level
internship program in order to help train future dietitians. Students get to work with five
registered dietitians, and also learn the various issues and consequences facing the
senior population and what nutritional interventions we can take.
Embracing the Senior Palate: A Methodology for Responding
Jane Howell Meals-on-Wheels Greater San Diego, Inc.
Meals-on-Wheels Greater San Diego has created a methodology for developing new
meals and menus more quickly and effectively in the face of a rapidly growing and
increasingly diverse senior population. As nutrition needs change based on health
requirements and/or tastes, this methodology will help senior nutrition providers respond
more rapidly...so no senior goes hungry.
Joyce Lapinski Meals On Wheels, Inc. of Tarrant County
Homebound seniors need the affection of their pets but are sometimes unable to
feed them or get them shots, or even have them groomed. Pets have shown to make
life changing differences in the lives of people. If we help keep the pet healthy, we are
helping keep the client healthy.
Sharing Your Garden Bounty with Neighbors in Need: The AmpleHarvest.org Model
Gary Oppenheimer AmpleHarvest.org
America has 50+ million food insecure people – people who are either hungry or
people who are at real risk of being hungry. At the same time, 40+ million Americans grow food in home gardens, often growing far more than they can use, preserve or give to friends. If locally grown produce could be delivered directly to the neighborhood nutrition program, it would bypass the routing problem and immediately provide a free source of fresh produce to the people who most need it. The AmpleHarvest.org Campaign is designed to make food pantries "visible" to neighborhood gardeners eager to share their excess harvest.
Aging in Place: An Expectation and a Technology Market
Laurie Orlov Aging in Place Technology Watch
Technology to help age in place is at its most available and lowest cost to date.
Technology promises to help tighten and grow care provider relationships, improving
the ability to age more successfully, remain at home longer and more safely, and better
weather change over time.
Artificial Nutrition and Hydration in Advanced Alzheimer's
Disease: Quality in End of Life Care
Judith S. Parnes, LCSW Elder Life Management
The single most pressing issue in Alzheimer Disease ethics is the use of artificial
nutrition and hydration. For those who have lost the capacity to swallow, artificial
feeding via a gastrostomy tube has become a very common approach for sustaining life.
This widespread practice of tube feeding needs to be carefully reconsidered and for the
severely demented patient the practice needs to be evaluated on clinical grounds.
Montgomery County's Senior Nutrition Program: The Secret
Melanie R. Polk, MMSc, RD, FADA Senior Nutrition Program, Department of Health, Montgomery County
Montgomery County's Senior Nutrition Program was referred to as the "best kept secret
in the County" by a team of program reviewers. This presentation describes some of the
strategies that were used to increase program visibility and increase the number of
seniors receiving nutrition services.
Samantha Powell, MS, RD, LD Meals on Wheels, Inc. of Tarrant County
The Community Living Project is a United Way/Area Agency on Agency sponsored program designed specifically for people struggling with Alzheimer’s disease and their caregivers.
The ultimate goal is to keep them out of the hospital and nursing home and at home where they want to be.
The nutrition component is a crucial piece to this program.
Facilitating Health Behavior Change in Homebound Seniors
Kathie Robinson, MS, R.D./L.D., C.D.E. Meals On Wheels, Inc. of Tarrant County
Nutrition/Diabetes education is a collaborative process through which people with
diabetes, at risk for diabetes, or with other nutrition related chronic disease states gain
knowledge and skills to modify behavior and successfully manage disease. Dietitian and
volunteer dietetic students provide counsel and support in facilitating client directed
behavior change in the homebound senior population.
Service-Learning for Professional Track Dietetics Students
Kathie Robinson, MS, R.D./L.D., C.D.E. Meals On Wheels, Inc. of Tarrant County
Utilizing dietetic students not only enhances their learning but benefits the home-bound
elderly population with whom they interact. This allows students to become comfortable
with the geriatric population and facilitates their consideration of professional work in
Improving Services for Older Individuals with Intellectual and
Developmental Disabilities and Those Experiencing
Dementia and Alzheimer's Disease
Lester Rosenzweig Schenectady ARC
To address the needs associated with the aging of our service population, the agency's
new “Aging Committee” (in 2008) addressed facility needs such as accessibility in the
residential homes and day programs, caregiver supports, nutrition and other health-related needs. We develop programs and services that could assist our consumers as
they age in their residences and community, and facilitate a process to track and
enhance services for individuals presenting dementia symptoms.
Donald R. Smith Area Agency on Aging, Tarrant County
The Area Agency on Aging of Tarrant County wishes to train and deploy Community
Health Navigators to assist the most vulnerable persons in our community to avoid or
decrease hospitalizations. These Community Health Navigators will assess where these persons are with the self
management of their disease process, and work to help
these persons improve their care and self management of their disease process.
This video submission provides an overview of our project which builds on healthy
living practices and reinforces the principles of linking together good nutrition and daily
activities that promote positive motion.
Healthy Aging and Independent Living Project – Diabetes and
Nutrition Screening and Counseling
Lynn Vargas, R.D./L.D., Meals On Wheels, Inc. of Tarrant County
Meals On Wheels, Inc. of Tarrant County has received funding from the United Way of
Tarrant County, which is the designated Area Agency on Aging for Tarrant County, to
provide in-home diabetes and nutrition screening and in-depth counseling by
Registered/Licensed Dietitians. Follow up of counseling is provided by nutrition
students directed by Registered Dietitians at pre-determined intervals. The goal of this
project is to reduce emergency room visits and hospitalizations of the clients/patients
the project has served.
Please visit www.nutritionandaging.org for more information about ways to stay
in touch, stay engaged and take a deeper dive into the emerging trends, practices
and possibilities uncovered during this Summit.
We look forward to building the future with you.
The National Resource Center on Nutrition and Aging is supported, in part, under a cooperative agreement from the U.S. Department of Health and Human Services, Administration on Aging. Grantees undertaking projects under government sponsorship are encouraged to freely express their findings and conclusions.
However, these contents do not necessarily represent the policy of the U.S. Department of Health and Human Services, and endorsement by the Federal Government should not be assumed.
All Rights Reserved.