The mission of Elder Services of Berkshire County, Inc. is to provide Berkshire elders, care givers, and individuals with disabilities the opportunity to live with dignity, inde pendence, and self-deter mination, and to achieve the highest possible quality of life.
Statement of Inclusivity
E l d e r S e r v i c e s p r a c t i c e s n o n - d i s c r i m i n a t i o n i n e m p l o y m e n t practices and service delivery. Embracing diversity, our in-home and community-based services are available to all without re g ard to race, ethnicity, language, religion, gender, sexual orientation, or lifestyle
Elder Services Serves its Six Millionth Meal; Census Notices Mailed in March
By Christopher McLaughlin, Executi v e Director of Elder Services
Hoping all is well with you.
FB/BerkshireSenior Twitter: @Berkshire Senior
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LinkedIn: Elder Ser vices of Berkshire County
B erkshire S enior
Editorial Board: Deb Aldrich, Bonny DiTomasso, Laura Feakes, Christopher McLaughlin, and John-Ar thur M iller
Adver tising: To place an adver tisement in Berkshire Senior, please contac t K ate Teutsch at (413) 496-6324 or e -mail adver tising@ berkshireeagle com
Berkshire Senior is published bi-monthly by Elder Ser vices of Berkshire County, Inc , 877 South Street, Suite 4E, Pittsfield, MA 01201, 499-0524 or 1-800-544-5242, e -mail: esbc@esbci org or on the internet at w w w esbci.org
NOTICE
Elder Ser vices sells adver tising to defray costs. Inclusion of adver tisers in no way implies that Elder Ser vices endorses any produc t or ser vice
Signed columns are the opinion of the writers and not necessarily the opinion of Elder Ser vices. For medical, financial or other advice, seek a qualified professional in the appropriate field
Elder Ser vices and its programs are funded, in par t, by the Massachusetts Executive O ffice of Elder Affairs.
State and federal funds provided to Elder Ser vices are limited. Elder Ser vices welcomes charitable donations to help meet the growing needs of Berkshire seniors, and gratefully ack nowledges all donations.
The focus of my last letter was winter and gearing up for the 2020 Census As I write to you today it’s mid-February and we’re still very much in the midst of winter although, exce pt for the large stor m in early December, it’s been a “relatively mild” winter. By the time you see this letter it will be early March March can pack a wallop as some of the worst stor ms I remember with the g reatest snowfalls occur red in March. For tunately, as we g et fur ther into t h e m
ays
little war mer, signaling that Spring can’t be far of f….something to look forward to for sure. T he Census is g etting closer too By the time you see this you should have received your first for mal census mailing.
In 2019 Elder Services celebrated our 45th Anniversary serving our Berkshire neighbors In 2020 we’re celebrating another milestone
located on Rte. 7 in Lanesborough, first be g an providing meals in 1994. Although there are 24 other ASAPs (Aging Services Access Points)
distinction of being only one of two that operates its own kitchen the other one is in Northampton, operated by our sister agency, Highland Valley Elder Services. T he other 23 org anizations contract directly with food service providers for the meals they provide to their clients
There are a lot of advantages to operating our own kitchen, not the least of which is that we are able to control the quality and variety of the meals we of fer The fact that our employees control every step in the process gives us a real advantage in a county whose size and scope (950 square miles) requires that we’re able to operate ef fectively and ef ficiently. We’re very proud of the staf f in our kitchen who ar rive at work every week day at 5:00 a m to be gin preparing the 875 meals for that day Our dedicated transporters and Meals on Wheels drivers ensure those meals find their way to Senior Community Dining Sites throughout Berkshire County and into the hands of seniors living at home. To
Pro g ram are to Berkshire County, this issue is devoted to our Nutrition P
our menus according to strict nutritional guidelines to up to date infor mation about food labels and malnutrition, pro g ram eligibility (there is no income eligibility) and an average day in our kitchen, this issue has it all.
Another Chance for Medical Aid-in-Dying in MA
For the fifth time in a decade, a medical aid-in-dying bill, known as the End of Life Options Act (H.1926, S 1208), is being actively considered by the Massachusetts Le gislature
A l l o f t h e s e b i l l s s t a l l e d a t t h e committee level and never moved to the le gislature for a vote A statewide ballot initiative on the topic was defeated 51% to 49 % in 2012, though it passed overwhelmingly in Berkshire County.
Interest in this kind of le gislation has gained considerable momentum around the country in recent years Similar bills have been enacted in 9 nine other states (OR, WA, CO, MT, VT, CA, HI, NJ, ME) A recent count indicated that similar le gislation is being considered in 15 other states.
U n f o r t u n a t e l y, t h e g e n e r a l public is not widely aware of this bill. In fact, it is now with the Joint Committee on Public Health, and has a good chance of being passed by the committee and moved to the le gislature for a vote With public suppor t, T he End of Life Options Act has the best chance in 10 years of being enacted.
So, the pur pose of the ar ticle is t o n o t o n ly r a i s e awa re n e s s t h at this is an important, viable piece of le gislation, but also to help people understand its basic provisions
What is the End of Life Options Bill?
As noted in the Le gislation, “The b i l l a l l ows q u a l i f i e d , t e r m i n a l l y i l l , m e n t a l l y c a p a b l e a d u l t s t a t e residents the voluntary option to request, obtain and take medication t o e n d t h e i r l i f e i n a p e a c e f u l , humane, and dignified manner at the time and place of their choosing.
General Requirements
1 The person must be at least 18 years of age.
2 N e i t h e r t h e p hys i c i a n o r t h e p at i e n t m u s t p a r t i c i p at e - - i t i s a fully voluntary procedure for everyone involved.
3 T h e m e d i c at i o n m u s t b e s e l fadministered.
4 The patient must be confir med as a state resident (e g , re gistered vo t e r, d r ive r s ’ l i c e n s e, ow n o r lease property).
5. T he attending physician must c o n fi r m t h e t e r m i n a l d i a g n o s i s
and six months to live pro gnosis.
6 . W r i t t e n c o n f i r m a t i o n i s
r e q u i r e d b y a c o n s u l t i n g physician of the diagnosis and the six month pro gnosis
7 . A m e n t a l h e a l t h p ro f e s s i o n a l must confir m that the patient is not suf fering from psycholo gical
o r p s yc h i a t r i c , d e p r e s s iv e o r
o t h
unique to Massachusetts.
8. A waiting period of a least 15 days is required between the initial request, second request, and the procurement of medication
9 . T h e re m u s t b e a w r i t t e n a n d
v e r b a l l y - w i t n e s s e d s t a t e m e n t
( r e q u e s t ) t o d o c u m e n t t h e medical aid in dying request.
1 0 T h e u n d e r l y i n g t e r m i n a l illness will be listed as the cause of death on the death cer tificate; it will not be classified as suicide or homicide.
11 Par ticipating physicians are not deemed liable
What is Next/What Can You Do?
Representatives from Compassion a n d C h o i c e s a n d D e a t h w i t h
D i g n i t y ( t w o s e p a r a t e n a
n a l org anizations) have been meeting with lawmakers to prepare for a vote by the Public Health Committee and advancement to the floor for a vote H o p e f u l l y, t h e b
please write a letter of suppor t to your le gislator, or a “Letter to the Editor” or forward this information to family and friends in MA so they may also take action
For further information, or if you wish to schedule an infor mational prog ram, please contact: • the author, Van Ellet, at vellet1@ roadrunner.com, or
deathwithdignity.org
We have never before been closer to passage of a medical aid in dying
aware, be informed, and be prepared t o a
would be of importance to you, your family, or your friends Thank you
Elder Ser vices Ser ves Six Millionth Meal continued from page 3
T hough Elder Services provides many other services, the Nutrition Pro g ram is a fundamental component of our core mission of suppor ting people so they can maintain their inde pendence
i
among many older individuals, it also provides invaluable social contact as well as oppor tunities for suppor t and recreational activities for those folks visiting Senior Community Dining Sites. Perhaps you or someone you know might benefit f
0524 to inquire about the Pro g ram. By the way, you may be interested to know that every day a quality control meal is delivered to our home of fice to be tested by one of our staf f members M
meal based on presentation, taste and variety We believe it’s impor tant that we see, taste and experience the same meals our clients receive. Just a few reminders about the Census You w
rly March and reminders over the next month until you complete it. If you live at another address par t of the year (spend the winter in F lorida) you should complete the census for your Berkshire address, assuming you spend most of the year here. T he prefer red method for completing the survey is to go online at www 2020census gov If you do not complete the Census online, you will be able to complete it over the phone o r a v i a a p a
i
census by the be ginning of May a Census re presentative will visit your home. A
critical as the 2020 Census infor mation will be u
Medicare funding, fuel assistance allocations, p
, S
unemployment funding decisions are all made based on Census infor mation. If all of us don’t complete the Census, these pro g rams and others will experience funding decreases Elder Services is very concer ned about issues of safety and privacy. We’re happy to re por t the following as re g ards the 2020 Census: Your privacy is protected! It’s ag ainst the law for the Census Bureau to publicly release your responses in any way that could identify you or your household By law, your responses cannot b e u s
produce statistics.
T he Census or Census takers will never ask you for any of the following infor mation:
a. Political af filiation
b Social Security Infor mation
c Financial infor mation of any kind
If a Census re presentative visits your house h
w
confir m that the person is a le gitimate Census re presentative
Hoping your experience with the Census is a good one!
Until next time be good, be kind and be careful.
By Laura Feakes, Infor mation & Refer ral Specialist with Elder Services
eligible for fuel assistance. There are a few a g encies that may still have funds available:
B e r k s h i r e C o m m u n i t y
A c t i o n C o u n c i l ( B CAC , w w w bcacinc org) – Eligibility is based
t h e i n c o m e l i m i t fo r a 1 p e r s o n household is $37,360, for 2 persons
$ 4 8 , 8 5 5 . N e w a p p l i c a t i o n s a r e
a c c e p t e d u n t i l A p r i l 3 0 . T h e y
h e l p w i t h d e l ive r abl e f u e l s u ch
a s o i l , wo o d , p e l l e t s, p ro p a n e & kerosene, as well as utilities and h e at i n cl u d e d - i n - re n t C a l l 4 1 3 -
4 4 5 - 4 5 0 3 ( P i t t s f i e l d o f f i c e ) , 6 6 33014 (Nor th county) or use their automated system 1-866-216-6200. Salvation Ar my– administers t wo e m e r g e n cy f u e l a s s i s t a n c e
funds The Good Neighbor Energ y
Fu
i n M a s s a c h u s e t t s p ay e l e c t r i c, g a s, a n d o i l
t h e y c a n ’ t m e e t t h e i r e n e r g y expenses and they aren’t eligible
f o r s t a t e o r f e d e r a l a s s i s t a n c e.
I n c o m e f o r e i t h e r t h e p r i o r
twelve months or the past month
( t i m e s 1 2 m o n t h s f o r a t o t a l
annual figure) must fall between
6 0 – 8 0 % p e r c e n t o f t h e s t a t e ’ s
median income levels (2019-2020:
1 p e r s o n h o u s e h o l d $ 3 7 , 3 6 1$49,813; 2 person $48,856 - $65,140)
T h e P i t t s f i e l d S a l va t i o n A r m y also administers the Emergenc y
Fuel Fund of the Pittsfield Area
C o u n c i l o f C o n g re ga t i o n s T h i s
f u n d p r ov i d e s o n e - t i m e g r a n t s
o f 1 0 0 g a l l o n s o f h e a t i n g o i l t o e l i g i b l e f a m i l i e s w h o h av e exhausted all other for ms of fuel
a s s i s t a n c e d u r i n g t h e h e a t i n g
s e a s o n . Fo r m o r e i n f o r m a t i o n
ab o u t e l i g i b i l i t y c r i t e r i a a n d t o ap p ly, c a l l P i t t s fi
• Noentrancefee
• PersonalCare,plusextra carewhenneeded
• MedicationReminders
• Fullservicedining
• TransportationServices, housekeepingandlaundry
• 24-hourAwakeStaffand EmergencyResponse
• On-SiteWellnessClinic
• Activityprograms,fitness center,andmuchmore.
Adams Cor ps 663-7987 (393 River St), or toll free 800-262-1320. Ve t e r a n s ’ S e r v i c e s – h a s a p r o g r a m k n o w n a s C h 1 1 5 t h at p rov i d e s c a s h a n d m e d
Massachusetts war time veterans and their families who are in need of immediate help, including help with fuel. To deter mine eligibility call the Veterans Services Of ficer i n yo u r a r e a : 5 2 8 - 1 5 8 0 ( S o u t h County), 662-3040 (North County), a n d 4 9 9 -
4 3 3 ( P i t t s fi e l d a re a ) o r visit www.massvetsadvisor org or the online Massachusetts Veteran Benefit Calculator, MassVetBen. org.
An impor tant reminder… M a s s
electric and g as companies from s h u
November 15th– March 15th if the service is used to heat your house T h e
protections for people in special
I t ’s not too late to apply for fuel assistance!
situations such as senior (65 yrs or over) households, low-income families with infants, and people with serious illness who cannot a f fo rd t o p ay t h e i r u t i l i t y b i l l s Fo r m o r e i n f o r m a t i o n c o n t a c t yo u r u t i l i t y c o m p a n y o r E l d e r Services’ Infor mation & Refer ral De par tment, 413-499-0524
E l d e r S e r v i c e s ’ B e r k s h i r e S e n i o r, M a r c hA p r i l
Senior Nutrition Program Overview
Here in Berkshire County, we ser v e ov er 200,000 meals annuall y to more than 2,300 seniors.
What We Do:
The Senior Nutrition Pro g ram
i s a f e d e r a l a n d s t a t e f u n d e d nutrition pro g ram, administered by the Executive Of fice of Elder
A f f a i r s , w h i c h a l l o w s E l d e r
S e r v i c e s o f B e rk s h i r e C o u n t y, Inc. to provide nutritious meals to older adults.
E l d e r S e r v i c e s o f B e rk s h i r e
C o u n t y, I n c. i s o n e o f t w e n t y
f ive n u t r i t i o n p r o j e c t s l o c a t e d
t h r o u g h o u t t h e s t a t e s e r v i n g
o v e r 9 m i l l i o n n u t r i t i o n a l l y balanced meals to approximately 75,000 seniors each year Here in Berkshire County, we serve over 2 0 0 , 0 0 0 m e a l s a n nu a l ly t o m o re t h a n 2 , 3 0 0 s e n i o r s. M e a l s a r e provided at 16 Senior Community
Dining sites and three-quarters of total meals served are delivered to frail seniors in their homes. Our Nutrition pro g ram has more than 100 active volunteers all over the county contributing over 18,000 hours yearly to the pro g ram Both
m e a l s a n d n u t r i t i o n e d u c a t i o n
a n d c o u n s e l i n g s e r v i c e s p rov i d e d t h ro u g h t h e p ro g r a m
a re e s s e n t i a l fo r i m p rov i n g t h e nutritional status of our seniors
T h e N u t r i t i o n P r o g r a m a l s o
a d d r e s s e s m u l t i p l e p r o b l e m s f aced by seniors – ranging from p o o r nu t r i t i o n , fo o d i n s e c u r i t y, a n d c h r o n i c d i s e a s e t o s o c i a l isolation. Nutrition services and m e a l s a r e a v i t a l s u p p o r t t h a t e n abl e s m a ny s e n i o r s t o l ive i n the community independently.
Our Ser vices:
Nutritious meals are provided by E l d e r S e r v i c e s o f B e rk s h i re
C o u n t y a t s i x t e e n S e n i o r
C o m m u n i t y D i n i n g s i t e s a n d
t h r o u g h h o m e - d e l ive r e d m e a l s to older adults (a g e 60 or older) and individuals with disabilities under age 60 who live in housing
f a c i l i t i e s o c c u p i e d p r i m a r i l y by t h e s e n i o r wh e r e m e a l s a r e
s e r ve d H o m e - d e l ive re d m e a l s are for those individuals unable
t o l e av e t h e i r h o m e d u e t o
i l l n e s s , d i s a b i l i t y o r f r a i l n e s s
a s d e t e r m i n e d a f t e r a t h o ro u g h
i n - h o m e a s s e s s m e n t by E l d e r Services’ Nutrition Case Worker or a Client Services Coordinator.
E l d e r S e r v i c e s ’ N u t r i t i o n i s t
p r o v i d e s i n d iv i d u a l n u t r i t i o n
c o u n s e l i n g f o r b o t h h o m edelivered meal clients and meal site par ticipants at their request
o r r e f e r r a l I n a d d i t i o n , t w i c e
a ye a r o u r S e n i o r C o m m u n i t y
Dining site par ticipants receive
n u t r i t i o n e d u c a t i o n a l t r a i n i n g
o n t o p i c s t h a t a r e t r e n d i n g o r relevant to seniors
M e n u s t a n d a r d s a r e b a s e d
o n c u r r e n t f e d e r a l a n d s t a t e
g u i d e l i n e s , i n c l u d i n g t h e 2 0 1 0
Dietary Guidelines for Americans and the Dietary Reference Intakes
( D R I ) , e s t a b l i s h e d by t h e Fo o d
a n d N u t r i t i o n B o a r d a n d t h e
I n s t i t u t e o f M e d i c i n e o f t h e National Academies.
E a c h m e a l c o n t a i n s a t
l e a s t 1 / 3 o f t h e c u r r e n t d a i l y
Recommended Dietary Allowance
o f nu t r i e n t s a n d c o n s i d e r s t h e
s p e c i a l d i e t a r y n e e d s o f s e n i o r
p a r t i c i p a n t s S p e c i a l d i e t a r y
n e e d s m ay i n cl u d e l a c t o s e - f re e,
c a r d i a c , p u r e e , a n d d i a b e t i c
I n a d d i t i o n , K o s h e r m e a l s
a r e p r e p a r e d a n d s e r v e d b y
t h e J e w i s h Fe d e r a t i o n o f t h e
B e rk s h i re s i n p a r t n e r s h i p w i t h
Elder Services.
Elder Services is a member of the Meals on Wheels Association
o f A m e r i c a a n d i s t h e o f f i c i a l Meals on Wheels provider for the County.
Benefits of the Program:
T h e N u t r i t i o n P r o g r a m a t
E l d e r S e r v i c e s o f B e r k s h i r e
C o u n t y , I n c i s a c r i t i c a l
c o m p o n e n t o f t h e E x e c u t i v e
O f fi c e o f E l d e r A f f a i r ’ s m i s s i o n
t o p r o m o t e i n d e p e n d e n t l iv i n g for seniors in the community By providing at least one meal a day, a n d i n m a n y c a s e s a d d i t i o n a l meals including supper, holiday and weekend meals, the Pro g ram h e l p s t o r e d u c e h u n g e r a n d i m p r o v e n u t r i t i o n i n t a k e f o r s e n i o r s i n B e rk s h i re C o u n t y I n addition, seniors who par ticipate i n t h e p r o g r a m r e c e iv e c l o s e t o h a l f o f t h e r e c o m m e n d e d servings of fr uits and ve g etables i n a s i n g l e m e a l . D i e t s
i s k
chronic disease and contribute to healthy a ging.
Par ticipating in the Program:
I f y o u b e l i e v e y o u m a y b e e l i g i b l e f o r h o m e - d e l i v e r e d meals, or have a relative or friend w h o m ay b e e l i g i b l e , c o n t a c t E l d e r S e r v i c e s ’ I n f o r m a t i o n & Re f e r r a l D e p a r t m e
Just call ahead so we
Elder Ser vices of Berkshire County, Inc.
NUTRITION PROGRAM SENIOR COMMUNITY
DINING CENTERS
Senior Nutrition Program
Eligibility and How to Apply
Home Delivered Meals Eligibility
People 60 or older and unable to leave their home due to illness, disability or frailty. Or, individuals with disabilities who live at home with their care givers who are eligible seniors Or, be the spouse of an eligible senior Or, be disabled, under the age of 60, living in housing facilities occupied primarily by the elderly.
T here is no income eligibility requirement.
I n d iv i d u a l s m u s t m e e t h o m e d e l ive r e d m e a l e l i g i b i l i t y requirements, which include but are not limited to,
• Having either a physical or mental impair ment.
• Inability to attend a Senior Community Dining site and has no for mal or infor mal suppor ts for Noon meal pre paration.
Emergency meals are available for people 60 or older who are discharged from the hospital or skilled nursing facility and need immediate temporary assistance.
A l l p o t e n t i a l r e c i p i e n t s a r
eligibility by an Elder Services case manager.
Senior Community Dining Sites Eligibility
People age 60 or older and their spouses of any age Individuals with disabilities under a g e 60 who live in senior housing facilities where luncheon meals are served.
T here is no income eligibility requirement.
For eligible people, there is a suggested voluntary donation of $2 per meal. All donations are retur ned to the pro g ram to cover the costs for pre paration, delivery and service.
For people 59 years or younger, there is a required payment of $7 per meal. Cash only accepted at all locations.
Reservations are required 24 hours in advance. All par ticipants are required to complete a re gistration for m.
H O W TO A P P LY:
For Home Delivered meals a refer ral is required. If you, a loved one or friend needs home delivered meals, contact Elder Services at 413-499-0524 to make a refer ral An Elder Services case manager will make an appointment to meet you at home for a home delivered meal assessment
For Senior Community Dining Sites call any one of the dining sites listed on this page and make a reservation. Call before noon to reserve a meal for tomor row.
NO ADAMS 662-3125
sponsored in part by
448-2682 TOWN HALL 83 North Main St. T & TH 11:30 am
DALTON 684-2000
BECKET 623-8934 TOWN HALL Route 8 P.O. Box 60 T & TH 11:00 am
PIT TSFIELD 499-9346 SENIOR CENTER 330 North St. M-T-W-TH-F 11:30 am
LENOX 637-5535 COMMUNIT Y CENTER 65 Walker St M & F12:00 pm
LEE 243-5545 SENIOR CENTER 21 Crossway Village M-T-W-TH-F 11:30 am
GT. BARRINGTON 528-4118
SENIOR CENTER 917 South Main St. M-T-W-TH-F 11:30 am
STOCKBRIDGE 298-3222 HEATON COURT 5 Pine St. T-TH 11:30 am
PROVIDENCE C T. 443-1841 PROVIDENCE COURT 379 East St. M-T-W-TH-F 11:30 am
STOCKBRIDGE 298-4170 SENIOR CENTER 50 Main St. WED12:00 pm
SHEFFIELD 229-7037
SENIOR CENTER 25 Cook Road W & F12:00 pm
Eligible seniors 60 years or older are welcome to attend any Senior Community Dining Center Reservations are requested 24 hours in advance A suggested donation is $2.00 per meal. All contributions are returned to the community toward the cost of the Nutrition Program and Services. Those 59 or under are welcome at a required fee of $7.00 per meal.
E l d e r S e r v i c e s ’ B e r k s h i r e S e n i o r, M a r c hA p r i l 2 0 2 0 8
O ur Meals are Designed with your Health in Mind
T h e S e n i o r N u t r i t i o n
P r o g r a m p r o v i d e d b y E l d e r
S e r v i c e s o f B e rk s h i r e C o u n t y
i s p a r t o f a s t a t e w i d e a n d
n a t i o n a l m e a l s p r o g r a m f o r
t h e e l d e rl y. A m a j o r g o a l o f
t h e s t a t e ’ s S e n i o r N u t r i t i o n
P r o g r a m i s t o p r o v i d e a t l e a s t
o n e n u t r i t i o n a l l y b a l a n c e d
m e a l p e r d ay t o s e n i o r s e i t h e r
a t a S e n i o r C o m m u n i t y D i n i n g
s i t e o r t h r o u g h h o m e d e l ive r e d
m e a l s i n B e rk s h i re C o u n t y.
As we g row older the amount
o f f o o d w e n e e d t o e a t – t h e
n u m b e r o f c a l o r i e s t h a t w e need to meet our energ y needs –
n at u r a l ly d e c re a s e s b e c a u s e o f changes in our body composition
( we l o s e m u s c l e ) a n d e x e r c i s e levels T his is a preventable and reversible occur rence, re paired by increasing protein intake and e x e r c i s e. O u r b o dy ’ s n e e d f o r vitamins and minerals does not decrease, and in some cases, may increase. That means the food we eat should be high in nutrition.
N u t r i t i o n i s i m p o r t a n t f o r people of all ages Children need g o o d nu t r i t i o n t o h e l p t h e m t o g row properly. For seniors, eating
n u t r i t i o u s l y i s p a r t o f s t ay i n g healthy and active. Sometimes it is a necessary par t of mana ging
a n i l l n e s s, s u c h a s d i a b e t e s o r
h e a r t d i s e a s e A n d s e n i o r s a re
h e a l t h c o n s c i o u s ! T h e y i n s i s t
o n h e a l t h f u l a n d a t t r a c t i v e
m e a l s t h a t a r e l o w i n f a t a n d sodium And that’s exactly what Elder Services’ Senior Nutrition Pro g ram of fers.
T h e O l d e r A m e r i c a n s A c t
r e q u i r e s t h a t e a c h m e a l w e
s e r ve s t r ive s t o c o n t a i n 1 / 3 o f
t h e c u r r e n t D i e t a r y Re f e r e n c e
I n t a ke ( D R I ) f o r t h e p o p u l a t i o n
a g e d 5 1 a n d o l d e r a s e s t abl i s h e d
b y t h e F o o d a n d N u t r i t i o n
B o a rd o f t h e N at i o n a l A c a d e my
o f S c i e n c e, N a t i o n a l Re s e a r c h
C o u n c i l . T h e r e c o m m e n d e d
l eve l s o f nu t r i e n t s s e t by e x p e r t s
i n t h e f i e l d o f n u t r i t i o n w i l l
m e e t t h e n e e d s o f ap p rox i m at e ly
9 8 % o f h e a l t hy i n d iv i d u a l s.
Menus are designed by a team
c o n s i s t i n g o f E l d e r S e r v i c e s ’
K i t ch e n S u p e r v i s o r L i s a A l l e n ,
N u t r i t i o n i s t B r u c e H o m s t e a d
a n d N u t r i t i o n M a n a g e r B e t h
M a t h i s - To r r e y O p i n i o n s o n
f o o d p r e p a r a t i o n f r o m o u r
ch e f s a n d t h e l i ke s a n d d i s l i ke s
o f p a r t i c i p a n t s a r e a m a j o r p r i o r i t y fo r t h e m e nu p l a n n i n g
t e a m . M e n u p l a n n i n g s t a r t s
w i t h w h a t i s av a i l a b l e , w h a t
m e e t s t h e re q u i re d nu t r i t i o n a l
va l u e s a n d wh at o f f e r s va r i e t y
t o o u r c o n s u m e r s. I n p u t f ro m consumers at Senior Community
D i n i n g s i t e s a n d r e c i p i e n t s
o f h o m e d e l i v e r e d m e a l s i s i m p o r t a n t a n d i s a c r i t i c a l p a r t of helping the team decide what i s s e r ve d U s u a l l y m e n u s a r e
d e s i g n e d fo r o n e t o t wo m o n t h
p e r i o d s , a p p r o x i m a t e l y t w o months in advance of when they will be served.
E a t i n g h e a l t h y r e q u i r e s
va r i e t y a n d m o d e r a t i o n . T h e
m e at s ” m u s t b e s e r ve d , g r av i e s are made with a low sodium base and lower fat entrees like chicken and fish have to be included each week. We are required to serve g o o d fo o d s o u rc e s o f v i t a m i n A three times a week and provide a d a i l y d o s e o f v i t a m i n C . A
h i g h f i b e r ve g e t a b l e i s a m u s t
a t l e a s t o n c e a we e k a n d h i g h
fi b e r b re a d at l e a s t t h re e t i m e s a week. Desser t? We see a lot of f r u i t d e s s e r t s o n o u r m e nu s t o
m e e t t h e v i t a m i n re q u i re m e n t s but are able to sprinkle in some o t h e r g o o d s o u r c e s o f c a l c i u m like pudding or perhaps a baked desser t treat now and then Some consumers are unable to eat the higher sugar desserts so we of fer a substitute containing no added sug ar, fruit or canned fruit in its own juice.
E a c h m o n t h , o u r m e n u i s delivered to our consumers with t h e i r m e a l I t i s a l s o ava i l abl e at Councils on Aging and on our w e b s i t e w w w. e s b c @ e s b c i . o r g .
Daily Menu Pattern for the Senior Nutrition Program:
n u t r i t i o n i s t ’ s t r a i n i n g a l l o w s him to help the team plan menus and choose items that are low in fat and sodium while meeting all
o f t h e D R I a n d M a s s a c h u s e t t s
S e n i o r N u t r i t i o n S t a n d a r d s re g arding each food cate gory that makes up the menu patter n.
There are a few things behind o u r m e a l p l a n n i n g wh i c h m ay interest you Twice a week “whole
L o o k cl o s e ly a n d yo u ’ l l s e e t h e
c a l o r i c va l u e o f t h e m e a l a l o n g with a breakdown of sodium in each item. Our chefs do not add salt during the cooking process. (Not a salt shaker to be found in our kitchen!) Entrees that have m o r e t h a n 5 0 0 m g o f s o d i u m will be marked with an asterisk ( * ) M e a l s t h at c o n t a i n 1 , 5 0 0 m g o r m o r e o f s o d i u m a r e n o t e d
dietary restrictions It also helps in planning out your day’s food i n t a
A
sure, our nutritionist is available to counsel consumers who may n e e d
concer n. O
through the design, analyzation and input process it is forwarded to the Executive Of fice of Elder A f f a i r s f o
approval You can see that a lot o
into the creation of a menu that m
ow, enjoy our meals and rest assured you’re receiving one-third of your d a i ly nu t r i t i o n a l re q u i re m e n t s e i t h e r d e l ive r e d t o yo u r h o m e by a Meals on Wheels Driver or at one of the Senior Community
D i n i n g s i t e s t h r o u g h o u t t h e county (see listing). Our goal is to ke e p B e rk s h i re C o u n t y s e n i o r s nutritionally healthy, happy and independent.
Keep these good sources of what your body needs handy. . .
Protein: e ggs, milk, cheese, fish, solid meats (not processed!), nuts, seeds, soy, le gumes (beans)
G o o d C a r b o hyd rat e s : g r
car rots, squash, pumpkin, beets) Fr uits: apples, pears, peaches, g
n in this re gion are best) T ropical f
o d sug ar. Juices are not beneficial! Ve g etables: choose a variety d
/ steamed/cooked
Fiber: tree fruits, ber ries, beets, car rots, g rains, nuts, and seeds
The New and Improved Nutrition Facts Label – Key Changes
The U.S. Food and Drug Administration has nalized a new Nutrition Facts label for packaged foods that will make it easier for you to make informed food choices that support a healthy diet. The updated label has a fresh new design and re ects current scienti c information, including the link between diet and chronic diseases.
1. Servings
T he numb e r of “se r ving s p e r c ont a ine r ” a nd the “S e r ving S ize” de cla r ation have inc re a se d a nd a re now in la rge r a nd /o r b olde r t y p e S e r ving size s have b e e n up date d to re e c t what p e ople ac tua lly e at a nd dr ink to day Fo r exa mple, the se r ving size fo r ic e c re a m wa s p reviou sly 1/2 cup a nd now is 2 /3 cup
T he re a re a ls o new re quire me nts fo r c e r t a in size package s, su ch a s tho se that a re b et we e n one a nd t wo se r ving s o r a re la rge r tha n a single se r ving bu t c ould b e c onsume d in one o r multiple sit ting s
2. Calories
“Ca lo r ie s” is now la rge r a nd b olde r
3 Fats
“Ca lo r ie s f rom Fat ” ha s b e e n re move d b e c au se re se a rch s hows the t y p e of fat c onsume d is mo re imp o r t a nt tha n the a mount
4. Added Sugars
“Adde d S u ga r s” in gr a m s a nd a s a p e rc e nt D a ily Va lue (%DV ) is now re quire d on the la b e l Adde d su ga r s inclu de s su ga r s that a re e ithe r adde d dur ing the p ro c e s sing of fo o ds, o r a re package d a s su ch (e g , a bag of t a ble su ga r), a nd a ls o inclu de s su ga r s f rom sy r up s a nd honey, a nd
Nutrition Facts Calories 230
su ga r s f rom c onc e ntr ate d f r uit o r ve get a ble juic e s S cie nti c dat a s hows that it is dif cult to me et nu tr ie nt ne e ds while s t aying within c a lo r ie limits if you c onsume mo re tha n 10 p e rc e nt of your tot a l da ily c a lo r ie s f rom adde d su ga r.
5. Nutrients
T he lis ts of nu tr ie nts that a re re quire d o r p e r mit te d on the la b e l have b e e n up date d V it a min D a nd p ot a s sium a re now re quire d on the la b e l b e c au se A me r ic a ns do not a lways get the re c omme nde d a mounts V it a mins A a nd C a re no longe r re quire d sinc e de cie ncie s of the se vit a mins a re r a re to day T he ac tua l a mount ( in milligr a m s o r mic ro gr a m s) in addition to the %DV mu s t b e lis te d fo r vit a min D, c a lcium, iron, a nd p ot a s sium
T he da ily va lue s fo r nu tr ie nts have a ls o b e e n up date d ba se d on newe r s cie nti c evide nc e T he da ily va lue s a re refe re nc e a mounts of nu tr ie nts to c onsume o r not to exc e e d a nd a re u se d to c a lculate the %DV
6. Footnote
Tr a n s i t i o n i n g t o t h e N ew L a b e l Ma nufac ture r s s till have time to b e gin u sing the new a nd imp rove d Nu tr ition Fac ts la b e l, s o you will se e b oth la b e l ve r sions fo r a while. Howeve r, the new la b e l is a lre ad y s t a r ting to a pp e a r on p ro du c ts nationwide
Fo r mo re info r mation a b ou t the new Nu tr ition Fac ts la b e l, visit: w w w fda gov/ Fo o d /G uida nc e Re gulation /G uida nc e D o cume ntsRe gulato r yInfo r mation / L
(1) Know the causes
Changes in appetite
Little interest in cooking
Living alone
Medication side-e ects
Limited mobility
Trouble chewing and swallowing
Loneliness and/or depression
Chronic medical conditions
(2) Know the signs
Frequently ill
Slow healing wounds
Unintentional weight loss
Muscle weakness/falls
Lack of energy
Out-of-date food
Not enough nutritious food at home
(3) Know how to get help
Check the pantry and fridge
Encourage healthy snacking
Buy and prepare foods
Request a nutrition assessment
Make mealtime social
Ask questions sensitively
Get nutrition assistance, e g Meals on Wheels, grocery shopping, food banks, farmer’s markets, SNAP, and more
For
T he fo otnote at the b ot tom of the la b e l ha s cha nge d to b et te r expla in the me a ning of %DV T he %DV he lps you unde r s t a nd the nu tr ition info r mation in the c ontex t of a tot a l da ily diet
nua r y 2018
Information provided by Malnutrition Prevention in the Elderly Commission www.Mass.gov
E l d e r S e r v i c e s ’ B e r k s h i r e S e n i o r, M a r c hA p r i l 2 0 2 0 10
850 Meals a Day... How do we do it?
By Lisa Allen, Kitchen Supervisor
A “typical” day in our kitchen
g o e s s o m e t h i n g l i ke t h i s T h re e
s t a f f m e m b e r s a r r iv e a t o u r
L a n e s b o r o k i t c h e n a t 5 a . m .
K i t ch e n s u p e r v i s o r, L i s a , H e a d
C h e f , S t eve a n d S e c o n d C o o k , George
Steve tur ns on the equipment
a n d r e m o ve s t h e d ay ’ s e n t r é e
f r o m t h e f r e e z e r s M u c h o f
t h e m e a l h a s b e e n p re p p e d t h e previous day. Steve reviews the
h o m e d e l i v e r e d m e a l c o u n t s
a n d s e n i o r c o m m u n i t y d i n i n g
s i t e m e a l c o u n t s c o l l e c t e d
t h e d a y b e f o r e b y S u s a n ,
o u r N u t r i t i o n C l e r i c a l A i d e
S h o r t ly a f t e r a r r iv i n g at 5 a m
L i s a a c c e s s e s t h e c o m p u t e r t o
ve r i f y t h e n u m b e r s f o r h o m e
d e l ive re d m e a l s a n d ch e ck s t h e answering machine for messages
f r o m t h e d i n i n g s i t e s a n d o u r
P i t t s f i e l d N u t r i t i o n O f f i c e. I t ’ s q u i t e p o s s i b l e t h a t s i n c e s t a f f de par ted the kitchen at 1 p.m. the previous day, the numbers may have chang ed slightly She also
o b t a i n s a p r e l i m i n a r y n u m b e r for the next day, as pre p work for tomor row be gins today.
George be gins to assemble his daily bag supper meals for Nor th,
S o u t h a n d C e n t r a l C o u n t y. H e then g ets the desser ts ready for a l l t h e d i n i n g s i t e s H e l a b e l s
Lisa gets the bread for the dining sites ready for the T ranspor ters and also labels them.
George then be gins pre paring the next day’s desser t. It is often a f r u i t c u p s o h e o p e n s s eve r a l cases, drains and rinses the fruit He then fills cups with the fr uit
b a s e d o n
i d e d by Lisa.
Georg e then pre pares his ba g suppers for the next day, which will then be sealed by the sealing machine when it is set up later in the morning.
M e a n w h i l e , d e l i v e r i e s a r e
a r r iv i n g a n d G e o r g e a n d L i s a p a u s e t o c h e c k t h e m i n a n d
stock the items Lisa and George usually do this as a team.
L i s a t h e n p r e p a r e s t h e d i s h room for the Dishwasher as there already are several pots and pans, etc. waiting for his ar rival
L i s a f i n i s h e s a n y b r o w n
b a g m e a l s t h a t h ave n o t b e e n completed the day before so that when the Pre p Cook ar rives, he c a n b e g i n wo rk i n g o n t h e n e x t day’s bags.
A t 7 a m , o u r P r e p C o o k
A a ro n a r r ive s. H e i m m e d i at e ly
a d j u s t s t h e b r o w n b a g m e a l s that he pre pared the day before f o r N o r t h , S o u t h a n d C e n t r a l , as the numbers have most likely
c h a n g e d . H e w i l l t h e n b e g i n assembling the bags for the next day He usually star ts with the S o u t h C o u n t y a n d e n d s w i t h Central. He does about 730 ba gs each day Any bags left over will
b e u s e d t o a c c o m p a n y f r o z e n
m e a l s. T h e k i t ch e n m a i n t a i n s
a n i nve n t o r y o f f ro z e n b a g s fo r clients who receive fro zen meals
A t 8 a . m . t h e P r e p P e r s o n ar rives and bags all of the bread that Aaron needs to assemble the brown bags
A l s o a t 8 a . m . , o u r l o y a l
Volunteers be gin to ar rive. Steve makes a pre p list daily of all the tasks that need to be completed This may include peeling potatoes (usually 100 lbs.) and/or onions ( 5 0 l b s ) a n d / o r o p e n i n g c a n s
v
ing redients needed in a recipe Kitchen staf f then count out the number of black plastic trays required for the day They then set up the sealing machine and plug it in to war m it up. The sealing machine is in essence a miniature assembly line, the final process of which is sealing each black plastic tray in cellophane film.
By 8:30, Steve and George star t t
sites. Generally 3-4 pans of food a
the transporters.
T r a n s p o r t
r s
l i v e r h
e d e l ive r e d m e a l s i n t h e i r va n s t o o u r p a c k i n g s i t e s l o c a t e d a t Crossway Villa g e in Lee and the S p i
T
T r a n s p o r t e r rev i ews t h e p ap e r work the of fice has provided and be gins to pack his van with all the c o l d i t e m s a n d s u p p l i e s n e e d e d that day
Nutrition Clerical Aide Susan ar rives at 8:30 a.m. She reviews a ny i n fo r m at i o n L i s a m ay h ave
l e f t fo r h e r S h e ch e ck s t h e f a x machine and her e-mail for any changes. She writes the menu on the white board along with daily messages for the Drivers
At 8:45, Susan be gins to print
t h e k i t c h e n r e p o r t s a n d M e a l s
o n W
p rov i d e s a s e t o f re p o r t s t o t h e kitchen and to the Transporters.
A t 8 : 5 0 , t h e h o t fo o d i s t a ke n
o u t o f t h e p o t s a n d ove n s a n d
p u t o n t h e l i n e f o r s e r v i c e A Volunteer or the Dish Room Aide is responsible for helping kee p the line stocked during lunch
T h e k i t c h e n s t a f f l i n e u p
a t 9 w i t h 5 - 6 p e o p l e o n t h e production line. Staf f members
f i l l t h e c o m p a r t m e n t s o f e a c h
t r ay w i t h va r i o u s f o o d i t e m s
A s t h e y m ove d ow n t h e l i n e, a
s t a f f m e m b e r l o a d s t h e m e a l s
i n t h e m e a l p a c k i n g m a c h i n e
a n d , a s t h e m e a l s e x i t t h e
m a c h i n e o t h e r s t a f f m e m b e r s count out the cor rect number of m e a l s fo r t h e T r a n s p o r t e r s a n d
M e a l s o n W h e e l s D r ive r s. I t i s
t h e T r a n s p o r t e r a n d D r ive r ’ s
r e s p o n s i b i l i t y t o d o u b l e c h e c k
a n d m a k e s u r e t h e y h ave t h e cor rect number of meals.
A t 9 : 3 0 t h e k i t ch e n b e g i n s t o
d i s t r i b u t e m e a l s t o M e a l s o n
W h e e l s D r iv e r s . E a c h D r iv e r reviews the paperwork provided
b y S u s a n t o m a k e s u r e t h e i r
c l i e n t s w i l l e a t w h a t i s b e i n g
s e r ve d . T h e y t h e n g at h e r t h e i r brown bags (milk, bread, desser t) and their hot food Many people do not want milk so the Drivers retur n the milk to the cooler and re place it with a juice or lactaid.
T h e t i m e s w h e n t h e D r i v e r s
a r r i v e a r e s t a g g e r e d , w h i c h helps to make the process more ef ficient.
T h e K i t c h e n i s u s u a l l y d o n e serving the meal at 10:30 unless it is a “challenging” meal. Some m e a l s t a ke l o n g e r t h a n o t h e r s
t o s e r ve d e p e n d i n g o n w h a t ’ s included in that meal.
After all the day’s meals have left the kitchen, the line is cleaned
u p, t h e p o t s a r e c l e a n e d a n d
s u r f a c e s wa s h e d a n d s t e r i l i z e d
s o t h e s t a f f c a n c o n t i n u e w i t h
meal pre p for the next day Meat
m ay n e e d t o b e c o o ke d F re s h
ve g e t abl e s a re p re p p e d , b row n
b a g s a re s t i l l b e i n g a s s e m bl e d .
M i l k g e t s ro t at e d , f ro z e n m e a l s restocked in the reach in free zer
Fo o d i s r o t a t e d i n t h e wa l k i n coolers. Food pre pped ahead is moved into the first cooler
A t 1 2 : 3 0 , e v e r yo n e f i n i s h e s
w h a t t h e y ’ r e w o rk i n g o n a n d
b e g i n t h e p r o c e s s o f c l e a n i n g
u p t h e e n t i r e k i t c h e n T r a s h
i s t a ke n o u t a n d t h e fl o o r s a r e swe pt and mopped.
A t y p i c a l d a y d o e s n ’ t
n e c e s s a r i l y f l o w t h i s e a s i l y
T here are a lot of variables that af fect what is happening at any g ive n t i m e W h i l e a l l t h a t i s
d e s c r i b e d a b ove i s h a p p e n i n g ,
k i t c h e n s t a f f a n d d r ive r s m ay call out and the phone continues
t o r i n g w i t h p e o p l e c a l l i n g i n
ch a n g e s N u m b e r s c a n ch a n g e
r i g h t u p u n t i l t h e M e a l s o n
W h e e l s D r ive r o r T r a n s p o r t e r
l e ave s t h e k i t c h e n S o m e t i m e s
k i t c h e n s t a f f e n d u p r u n n i n g out into the parking lot to make a Driver aware of a cancellation
If the Dish Room Aide is absent
t h e n u s u a l l y L i s a e n d s u p working in the dish room for the day and staf f will help put things away W h e n S u s a n i s a b s e n t ,
L i s a u s u a l ly p r i n t s t h e re p o r t s
a n d ro u t e s h e e t s i n a d d i t i o n t o pre paring meals
A s yo u c a n s e e , p r o d u c i n g ,
d e l i v e r i n g a n d s e r v i n g 8 5 0
m e a l s e a c h w e e k d ay r e q u i r e s
g r e a t s k i l l , c o o r d i n a t i o n a n d
c o m m i t m e n t . We a r e p r o u d o f
a n d g r a t e f u l t o o u r d e d i c a t e d
k i t c h e n s t a f f , N u t r i t i o n
D e p a r t m e n t s t a f f , D r i v e r s ,
T r a n s p o r t e r s , vo l u n t e e r s a n d
M e a l S i t e s t a f f f o r e ve r y t h i n g they do to provide hot, nutritious m e a l s t o t h e i r B e r k s h i r e neighbors.
•The rsttruevestibular(balance)center in theBerkshires.
•Specializing in thediagnosis&treatment of Vertigo(dizziness).
•BalanceTherapy&Fall Prevention Specialists.
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PainManagement&Laser Therapy
•CBDproductsfromMiracles of HealthandMuscleMX.
Therearelessthan150Physical Therapists Nationwidewith LevelIIIcerti cation in Balance Retraining; Dr.Marcotte is one of them.
PHYSICALTHERAPIST
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The following donations were received during the period of December 1, 2019 to Januar y 31, 2020. Donations received on or af ter Februar y 1, 2020 will appear in the nex t publication of Berkshire Senior
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Weallneed to haveasense of belonging in acommunitywhere we feelsafe,secureand valued. At theFriendsClub, we haveadeep passionforbuildingrelationships to know thepersonbeneath thedementia.
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WA N T E D : Individuals
Interested in Joining our Editorial Board
t o r i a l B
a rd ! We m e e
Do you look forward to reading Berkshire Senior each month? Do you have a passion for issues that are impor tant to seniors? Are you creative? If you’d like to have input into the for mat and content of Berkshire Senior we’d love to have you serve on our E
eve r y
90 minutes in our administrative of fices in Pittsfield If you’re interested please contact Christopher McLaughlin, Executive Director at (413) 499-0524 or cmclaughlin@esbci.org.
PC T V channel 1301 Mondays at 5 p m , Tuesdays at 3 p m , Thursdays at 11 a m & Saturday 11:30 a.m.
Or watch online, ON DEMAND on pitts eldtv.org.
Thank you to our friends at PCT V for all their help in making Berkshire Senior T V accessible to our communit y.
Power ful Tools for Caregivers A class for family caregivers
Po w e r f u l To o l s fo r C a re g i ve r s i s a n e d u c a t i o n a l
pro g ram designed to help family care givers take care of themselves while caring for a relative or friend. You will benefit from this class whether you are helping a parent, spouse, friend, someone who lives at home, in a nursing home, or across the country.
T h i s cl a s s s e r i e s m e e t s o n c e a we e k fo r s i x we e k s. Class size is limited, and re gistration is required.
Dates: Fridays April 3, 2020 – May 8, 2020
Times: 10:00 a.m. – 11:30 a.m.
Location: Fairview Hospital, Conference Room 39 Lewis Avenue Great Bar rington, MA 01230
To register: Call 413-499-0524
Vicky Linscott, Care giver Coordinator or Joe Choon, Care giver Coordinator
Cost: The Class and Course Materials are Free of Charge
