Fall
and Autumn
Breeze
Leaves HEALTHCARE HIGHLIGHTS
WELCOME FALL Fall is here and so are some new products. ▪ Trescerro Tea Rainforest Alliance Certified Farms. ▪ Coda Coffee Premier Craft Coffee, Certified Sustainable Coffee. ▪ Rejuv juice –100% orange, 100% apple, cranberry cocktail, lemonade. ➢ T8918 Growers Pride Strawberry Kiwi Flavored Water ➢ DW378 West Creek Mexican Style Cheesy Chicken Soup JOIN US Iowa ANFP Fall Meeting on October 14 | Hilton Garden Inn | West Des Moines Is it time renew your ServSafe certification? Join us at ANFP on October 13th take a review course and exam. Must pre register and be a member of ANFP. IN THIS ISSUE • Decoration and Activity Ideas • News to Know • What’s Trending • Recipes: Creamy Mushroom Chicken, VEGAN Sweet Potato Chili, Apple Crisp • Monthly Observances YOUR HEALTHSOURCE TEAM Kathie Besser RDN LD 563.468.8895 kathie.besser@pfgc.com Jay Harris 563.370.4190 jay.harris@pfgc.com
DECORATION AND ACTIVITY IDEAS
VOLUNTEER OPPORTUNITY
Reach out to your local food bank or pantry to ask how you can help. Have a food , non perishable items drive at your facility. Ask residents to help pack bags or food for participants.
COOKING/BAKING CLASS FOR RESIDENTS
Try a cook/bake off. Have staff choose a specific food and allow participants to prepare or allow them to taste test and judge the competition (such as a chili cook off or pie bake off).
CARVE/PAINT/STICKER PUMPKINS
Set up residents at a table, based on their ability and preference allow them to decorate a small pumpkin.
CHEF APPRECIATION
Have a Dine
In where you provide a meal (decided by the res idents) to show appreciation for your dietary sta ff to attend and show your appreciation for their hard work. Provide thank you cards to residents and allow them to write a thank you to their chefs and dietary staff. (National Chef’s Day October 20th)
CREATE A THANKFUL TREE DISPLAY
Cut out different color leaves and allow residents t o write down what they are thankful for and staff may assist as needed. Cut out a tree trunk and plac e the colorful leaves around the branches to be dis played. Another option is to cut out a Thanksgiving turkey and write thankful messages on colorful slip s of paper to form the tail.
BINGO NIGHT
Invite residents to participate in a Fall/Thanksgiv ing theme Bingo game.
DECORATION AND ACTIVITY IDEAS - CONTINUED
CHEF APPRECIATION
Have a Dine In where you provide a meal (decided by the residents) to show appreciation for your chefs, dietary staff, aides to attend and show your appreciation for their hard work. Provide thank you cards to residents and allow them to write a thank you to their chefs and dietary staff. (National Chef’s Day October 20th)
CHOIR PERFORMANCE
Reach out to a school or church to ask if a choir will come in and sing for the residents. (International Music Day October 1st)
THANKSGIVING BLESSINGS
Encourage residents to discuss what they are thankful for. To begin the discussion, ask residents to share something they are thankful for on a piece of paper. Place in a box/bowl, take out one at a time and discuss.
NACHO/TACO BAR
Set up a nacho bar and allow residents to build their own nachos with a variety of ingredients. (National Nacho Day, November 6)
MOVIE NIGHT
Gather residents to watch a movie, provide popcorn, snacks, beverages. Show a holiday movie.
CREATE A THANKFUL TREE DISPLAY
Cut out different color leaves and allow residents to write down what they are thankful for and staff may assist as needed. Cut out a tree trunk and place the colorful leaves around the branches to be displayed. Another option is to cut out a Thanksgiving turkey and write thankful messages on colorful slips of paper to form the tail.
BINGO NIGHT
Invite residents to participate in a Fall/Thanksgiving theme Bingo game.
NEWS TO KNOW
Changes to the Qualification Requirements for the Director of Food and Nutrition Services in LTC Facilities effective October 1, 2022.
New 2022 CMS rule change for 483.60. (E) Has 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and has completed a course of study in food safety and management, by no later than October 1, 2023, that includes topics integral to managing dietary operations including, but not limited to, foodborne illness, sanitation procedures, and food purchasing/receiving;
ANFP has created a special Pathway for these individuals to study and be eligible for the CDM exam as you will need both ServSafe and a management course to qualify under the new revision, 483.62iE.
For more information, you can contact Barbara Thomsen at agingrulesllc@yahoo.com or check out her YouTube video at https://youtu.be/YwMoA4RvT M
Supply Chain is improving, but challenges still exist
Key points:
Communication with your residents is essential as people tend to be more forgiving if they are aware of menu changes due to shortages.
-Make sure to review your menus to see if you can make some simple adjustments to allow for more flexibility. For example: instead of designating a specific soup on the menu, use soup of day (‘soup du jour’).
Replace some labor intensive recipes with ready to cook products such as meatloaf (#GC052), chili (#DW366) or beef roast with carrots and onions (#16010). By repurposing leftovers, you can reduce waste and save on overall costs.
Please don't hesitate to reach out to your Healthcare Specialist to get more support.
What's Trending
The Mighty Mushroom
With their meaty texture, mushrooms are versatile and take on flavors very well.
FUN FACT: White button mushrooms, cremini mushrooms (aka baby bellas), and portobello mushrooms may each look totally different, but they are the same variety of mushroom just harvested at different ages. The white button is the least mature, the portobello, the most mature. Cremini mushrooms have a firmer texture and stronger flavor, while white button are frequently used in stews and soups as they tend to hold up in liquid.
A dietitian’s perspective: Mushrooms are low in calories (15 calories per cup raw or ½ cup cooked) and contain antioxidants and anti inflammatory compounds. The best way to cook mushrooms while still preserving their nutritional properties is to grill or bake them rather than boiling or frying them.
Plant-Based Proteins
The demand for plant based protein continues as consumers are looking to reduce their meat consumption. This may be due to cost effectiveness, sustainability, or health properties of plant-based options. Manufacturers have responded with increased products that are nutritious and delicious. Plant based proteins can be derived from a variety of sources such as soy, peas, wheat, lentils, chickpeas and nuts and sunflowers.
A dietitian perspective: Plant based proteins are usually lower in saturated fat and higher in fiber. These attributes make them a heart healthy option that is high in protein, perfect to introduce into senior dining.
PFG currently stocks a large variety of these plant based protein products as we have been seeing an increased request for them for our customers.
50
INSTRUCTIONS
Thaw chicken meat under refrigeration, <41
Preheat oven to 350
F (176
F.
C)
Brown meat on grill. Then layer meat portions in pans.
Divide condensed soup and milk evenly between pans spreading over the top of the meat portions.
Cover pans with foil.
Bake at 350°F for 1 hour.
CCP Cook to an internal temperature of >165°F held for 15 seconds.
Garnish with parsley if desired.
Serve 1 chicken breast and 2 ounces sauce.
°
°
°
INGREDIENTS
ea Chicken Breast B/S 4oz (#DT644) 3 #5 cns Cream of Mushroom Soup (#11290) ¾ gal Whole Milk (#CF162) SERVES: 50 • SERVING SIZE: 1 EACH CREAMY MUSHROOM CHICKEN ESTIMATED NUTRITION INFORMATION 1 serving Calories 240 kcal Total Fat 8 g Saturated Fat 3 g Trans Fat 0 g Cholesterol 76 mg Sodium 670 mg Carbohydrate 12 g Dietary Fiber 0 g Protein 28g COMPLIMENT WITH A VEGETABLE BLEND Bountiful Harvest Island Blend, #62190 Bountiful Harvest California Blend, #61072 Bountiful Harvest Chateau Blend, #61150 Bountiful Harvest 5 Way Blend, #61514 Bountiful Harvest Fajita Blend, # 57798
VEGAN SWEET POTATO CHILI
SERVES: 48 – 12 OZ SERVINGS • 72 – 8 OZ SERVINGS
INGREDIENTS
1 C Oil (#J2906)
10 lbs Meatless Ground Burger, Thawed (#JB610)
8
Medium Onion, Diced (#HB404)
½C
Cup Minced Garlic In Oil, Drained (#CP487)
1½C Chili Powder (#CE771)
⅓ C Ground Cumin (#CE727)
½C Cocoa Powder (#KN770)
3 tsp Smoked Paprika (#CE743)
2 tsp 1 Tbsp + 1 tsp
Cayenne Pepper (#CE737)
Cinnamon (#CE733)
½C Granulated Sugar (#FL098)
4#10cns Crushed Tomatoes (#11214)
4#10cns Seasoned Chili Beans (#10792)
2 qts Water + 3 tbsp
Vegetable Base (#N1762)
1#10cns Sweet Potato, Drained, Diced (#B4620)
Salt (#31708) and Pepper (#CE738), to Taste
INSTRUCTIONS
In stock pot or large rondeau (>18 quart capacity) over medium/high heat add oil and meatless ground burger, cook, breaking into small crumbles, until browned. Turn heat to medium. Add in the garlic, seasonings, and sugar; stir. Add tomatoes, beans (including bean liquid), and stock. Increase heat to high and bring to a boil, stirring regularly. Lower the heat and simmer for about 20 minutes.
Use an immersion blender and pulse blend just a few times (OR take out 2 quarts of chili and blend) Do this before you add the sweet potatoes.
Add diced sweet potatoes, stir, and enjoy. CCP: Cook to minimum internal temperature of >135ºF. Great with vegan sour cream and/or corn bread.
ESTIMATED NUTRITION INFORMATION
Based on 8 oz serving Calories 320 kcal Total Fat 5 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg Sodium 550 mg Carbohydrate 49 g Dietary Fiber 16 g Protein 36 g
Topping:
until crumbly. Spread topping evenly
at 350F for 40 50 minutes checking periodically to avoid excessive browning. Serve
ESTIMATED NUTRITION
Calories
1¼ C Granulated Sugar (#FL098) 2½ Tbsp Lemon Juice (#CN530) 2 C Margarine Solids (#11708) 2½ Tbsp Ground Cinnamon (#CE733) 3 ¼ C Oats/Oatmeal (#14828) 2 C Light Brown Sugar (#CA954) 2 C All Purpose Flour (#JJ688) INSTRUCTIONS Combine drained fruit, sugar, and lemon juice, place in pan.
Combine margarine, cinnamon, brown sugar, oatmeal, and flour. Mix together
over fruit. Bake
½ cup.
INFORMATION
184 kcal Total Fat 6 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg Sodium 74 mg Carbohydrate 32 g Dietary Fiber 2 g Protein 2 g SERVES: 50 • SERVING SIZE: ½ CUP APPLE CRISP INGREDIENTS 2 #10 cns Sliced Apple (#10632)
MONTHLY
OBSERVANCES
SEPTEMBER 2022
2
NATIONAL FOOD BANK DAY
13
INTERNATIONAL CHOCOLATE DAY
13
NATIONAL CELIAC DISEASE AWARENESS DAY
20
NATIONAL PEPPERONI PIZZA DAY
Try our full line of pizza products and ingredients Ultimo! & Ultimo Supreme!
OCTOBER 2022
1
INTERNATIONAL MUSIC DAY
4
NATIONAL CINNAMON ROLL DAY
10 COLUMBUSDAY
12
NATIONAL PULLED PORK DAY
Try Prairie Creek’s pulled pork with BBQ sauce. (RFS#39822, PFG#691996)
NOVEMBER 2022
3
NATIONAL SANDWICH DAY
4
NATIONALCANDY DAY
6
NATIONAL NACHOS DAY
Try our San Pablo tortilla chips!
7
NATIONAL CANCER AWARENESS DAY
21
INTERNATIONAL DAY OF PEACE
21 WORLDALZHEIMER’S DAY
22
NATIONALICE CREAM CONE DAY
25
NATIONAL COOKING DAY
26
NATIONAL PANCAKE DAY
Try our Culinary Secrets Pancake Mix today!
29
WORLDHEART DAY
13
NATIONAL M&MDAY
14
NATIONAL DESSERT DAY
17
NATIONAL PASTADAY
Try our Villa Frizzoni pastas!
18
HEALTHCARE AIDE DAY
11
VETERANSDAY
17
NATIONAL HIKING DAY
21
NATIONAL GINGERBREAD COOKIEDAY
24
THANKSGIVING
20
NATIONAL CHEFSDAY
24
NATIONAL FOOD DAY
26
NATIONAL PUMPKINDAY
Try a ready to bakepumpkinpie by Heritage Ovens (RFS#FB986, PFG#199358)
31
HALLOWEEN
26
NATIONAL CAKE DAY
28
NATIONALFRENCHTOAST DAY
Try our Whole Grain French Toast Sticks from Brickfire Bakery (RFS#19616, PFG#688832)