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LetterofIntent

AssociationofElderHealthandNutrition
123NutritionLaneMilltown,NJ08850

November6,2015

RutgersEffenaitchFoundation
26NicholAvenue,Room208
NewBrunswick,NJ08901

ToThePresidentofRutgersEffenaitchFoundation,
WehavecometotheconclusionthattheelderlypopulationofMilltown,NewJerseyhasa
significantdeficiencyinnutritioneducationandsupportforhealthyeatinglifestyles.Thequality
oflifeofthispopulationwouldgreatlybenefitfromhavingaccesstonutritioneducationand
supportforhealthyeating.Ingeneral,theelderlypopulationismoresusceptibletovitaminand
mineraldeficienciesandarealsoimmunocompromised.Therefore,ourintentistoprovide
variousprogramssuchasclassesfocusingoncookingdemonstrations,portioncontrol,
supplements,healthyshopping,andsupportgroupsforthewidowed.Ouroverallaimisto
improvethequalityoflifethroughnutritioneducationandsupport.
Sincerely,AssociationofElderHealthandNutrition

RutgersEffenaitchFoundation
SupportingtheHealthNeedsofNewJerseySince2010
26NicholAvenue,Room208
NewBrunswick,NJ089012882

FULLPROPOSALCOVERPAGE

NameofApplicantOrganization:
____AssociationofElderHealthandNutrition____
OrganizationAddress:

__123NutritionLaneMilltown,NJ08850___
ContactPersonEMailAddress:
__victoria.shulman@aol.com__________
ProjectTitle:
__ElderlyHealthInitiativeofMilltown_______
TargetPopulation:
_____ElderlyResidents________
ProjectGeographicArea:
__________Milltown,NewJersey_________

ProposedBudget
:

RequestofREF($)

TotalBudget($)

$30,000.00

$28,039.00

OrganizationsMissionStatement
ToprovidetheElderlyofMilltown,NewJerseywiththeknowledgeandtoolsnecessaryto
promoteanimprovementinlifestyleintermsofnutritionandoverallhealthstatus.

PurposeofProposedProject
ToreduceinstancesofdiseaseandprolonglifeintheelderlyofMilltown,NewJersey.

BriefSummaryofproposedproject
Milltownseldersareinneedofpropernutritioneducationthatiscurrentlyunavailableinplaces
suchasthelocalseniorcenter.TheproposedprogramentailsrentingouttheElksLodgekitchen
inEastBrunswick,NewJerseyandholdingnutritioneducationcoursesthatincludecooking
demonstrations.ARegisteredDietitianwilldesignthecourseandacommunitynutritionistwill
conducttheclasses.TheelderlyresidentsofMilltownwillbeabletotakeashuttlebusfromthe
Milltownseniorcentertothelodgewheretheclasseswillbeheld.Theelderlywillbeableto
takethelessonsfromtheseclassesandapplythemtotheireverydaylives.

I.ProjectBackground:VictoriaShulman

B.SpecificAims
Theaimsofthisprogramaretobringnutritioneducationtotheelderlyresidentsof
Milltown,NewJerseysotheyareabletoimproveeatingpatterns,healthstatus,andimprove
overallqualityoflife.Thesegoalswillbemetbyprovidingnutritioneducationclasses,taughtby
acommunitynutritionistanddesignedbyaregistereddietitian,combinedwithcooking
demonstrationsintheaccessibleElksLodgeinEastBrunswick.

C.AssessmentofNeed
WhileperformingacommunityassessmentwithMilltown,itwasclearthattheelderly
grouplackedinnutritioneducationandawarenessofphysicalhealth.Withthemeansalarybeing
around$95,000andtheaccesstofoodbeinghighinasmalltown,Milltownhasanoverallhigh
foodsecurity.However,thepercentageofelderlyisabout15%andalthoughitseemslikean
accessibletown,someseniorsmaynothaveaccessofpropernutritioneducation.Heartdiseaseis
thenumberonecauseofdeathofseniorsinMilltownaccordingtotheNewJerseyHealth
AssessmentDataalsofoundintheperformedMilltownCommunityAssessment.Teachingthe
eldersaboutnutritionandthewaystonourishtheirbodiesthroughchoosingtherightfood
choicesandbeingabletopreparetheminahealthyway.StatedintheMilltownCommunity
Assessmentpreviouslymentioned:Seniorsarethemostsusceptibletodiseaseastheyare
immunocompromisedandtheirmetabolismsarenotalwaysthemostcompliant,soguidancein
eatingchoicescouldgreatlybenefittheseniorsofMilltown.Thisisespeciallyimportantasthere
isverylittleinformationavailabletodeterminewhetherseniorsofMilltownaretakinginenough
ofeachfoodgroupandwhethertheyareundernourished,malnourishedorovernourished.

D.RationaleforApproach
Aspeopleage,theirnutritionalneedschange.Achangeinnutrientabsorptionandthe
rateofmetabolisminolderadultsrequireshigheramountsofspecificnutrients.Without
knowledgeofthesechanges,itishighlylikelythattherecommendedamountsofdifferent
nutrients,vitaminsandmineralsarenotbeingmet.TheJournaloftheAcademyofNutritionand
Dieteticsexplainsthatnutritionintheelderlyisoneofthemajordeterminantsofsuccessful
agingandthatitassistswithotheraspectsoflifeincludingsocialandpsychologicalhealth
whichbetterthequalityoflife.TheJANDalsostatesthat:ThemeanHealthyEating
Index2005scoreforpersonsaged65yearsparticipatingintheChicagoHealthandAging
Projectwas61.2outof100,indicatingthattheirdietsneededimprovement.Specifically,older
adultsareatriskfornotmeetingtheRDAorAdequateIntakevaluesforcalciumvitaminsD,E,
andKpotassiumandfiberwhilepossiblyoverconsumingfolateandsodium.Theaverage
olderadultdoesnotgetenoughoftherecommendednutrients.Improvingtheintakeofthese
nutrientscanimprovequalityoflifeanddecreasemortalityratesfortheelderly.Itisthedelivery
ofthisinformationandtheenforcementofahealthylifestyleontotheolderadultsthatseemsto
poseachallengeinthenutritioncommunity.Throughthisinteractiveprogramwithre
enforcementthroughnewslettersonceamonthandwithclassesthatdemonstratehealthydiet
choicesandcookingstrategies,gettingtheinformationandrecommendedintakestothesenior
citizenswouldbeafeasibletask(JAND2015).

TheNationalInstituteofHealth:NationalInstituteonAginghascomeupwitha
worksheetdedicatedtoOvercomingtheRoadblockstoHealthyEating.Thisworksheet
explainsthestrugglesolderadultsmayhavewithtryingtofollowhealthyeatingpatternssuchas
changingofsensesandeatingalone.SomeoftheclasstopicswiththeElderlyHealthInitiative
ofMilltownprogramwillcovertheseissuesandteachthewaystoovercomethem.Olderadults
mayhavetastebudchangesandfeeltheneedtooversaltdishestohavesomeflavor.Thisaction
increasessodiumintakeanddecreaseshealthstatuswhichovertimecanincreasemortality.One
coursetopicinourprogramisdedicatedtousinglesssaltandmorespicestoensuregreatertaste
andlessersodium.Manyeldersstrugglewithhealthyeatingbecausetheydislikecookingand
eatingalone.However,thisprogrammayencouragecookingathomewiththeweeklycooking
sessionsthatincludeotherswithsimilarissues.ThelessoncalledCookingforOnecanbeFun
promoteshealthycookinginthehomewhenolderadultsmayinitiallyfeeldiscouragedfrom
cookingandeatingalone.Thenewsletterswithrecipesandtherecipesobtainedfromtheclasses
attheElksLodgewillpromotenewandcreativemealsthatseniorcitizensmaylookforwardto
preparing(NIH:NIA2015).

E.EvidenceBasedCitations
AstudyconductedbySwagataTripathyandJ.C.Mishralookedatnutritionalriskaswell
asnutritionalstatusofelderlybyusingdifferentscreeningandnutritionassessmenttools.
Tripathyetal.,indicatethatthemajorityofelderlypeoplehospitalizedintheICUintheirstudy
weremalnourishedorunderhighriskformalnourishment.Malnourishmentissomethingthat
canbepreventedbynutritioneducationandintervention.Ourprogramfortheelderlyof
Milltownisdesignedtoteachandinvolvetheparticipantstolearn,cook,andexperiencethe
methodsofcookingahealthymeal.Thisalsoteachesseniorcitizenswhyitissoimportantto
maintaingoodnutritionhabits.Sendingtheolderadultparticipantshomewithbriefnewsletters
thatcontaineducationalmessagesaboutimportantaspectsofnutritionandhowtheycangetthis
fromtheirdietcanbeimpactful.SinceourcommunityassessmentidentifiedthatMilltownhasa
largeelderlypopulation,thecommonincidencethatelderlypeoplesufferfrommalnutritioncan
beagreatopportunitytoeducateelderlythatarenothospitalizedinordertopreventillnesses
thatleadtohospitalization(TripathyandMishra2015).

TheCambridgeUniversityPresshasanarticlethatlinksnutritiontocognitivefunctionin
olderadults.TheresultsofthestudybyB.Allieset.al.concludesthatdietsrichinfruits,
vegetables,otherplantderivedproducts,seaproductsrichinn3PUFAandwithlowerintakes
ofmeat,highlysaturatedfatandaddedrefinedsugarcouldbeprotectiveagainstcognitive
declinebutwithsomeremaininginconsistencydueinparttomethodologicallimitations(Allies
et.al.2012).Thisstudysuggestsapositiveconnectionbetweenahealthydietandkeepingahigh
cognitivefunctionintheelderly.Thisdietstatedinthearticledisplayssimilarrecommendations
asthoseintheMediterraneandietthatistaughtintheElderlyHealthInitiativeofMilltown.
Improvingthenutritioninolderadultshasapositiveimpactwithcognitivefunctionwhich
promotesalongerlife.

II.ProjectDescription:GinaBarone

A.

TargetAudience
Elderly people whoarealreadypartoftheMilltownSeniorCenterwillbethetargetaudiencefor
thisprogramfundedbythegrant.

B
.
DetailsofProgram
1) TheProgramSurveytoseetheamountofpeoplewhowillbeinterestedinparticipating
inthisprogram.(Forpurchasingpurposes,aswellasfortheonenutritionisthired,we
willbuildthisprogramaround20peopleperprogram).
2) Hiringthecommunitynutritionistanddietician.
3) Schedulingreservedspaces(kitchenanddiningarea)fortheelksclublocationand
rentingabusservicetotransporttheparticipanttoandfromtheseniorcenter.
4) Coordinatingtheprogramandgatheringfoodlistsandmateriallists
5) Havingthedieticianwritemonthlynewslettersbasedonanutritionthemealongwith
coordinatingtheprogramseachweekalongwiththecookingdemos.Anexampleofwhat
amonthlynewsletterwouldlooklikeisincludedattheendofthisproposal.

Thefirstthingthatneedstobedoneishandoutaquestionnairetotheseniorswho
frequentlyattendtherecreationclassesattheseniorcenter.Weneedtofigureoutwhichday
mostoftheseniorswouldalreadybetheretoorganizetheprogram.So,ifmanypeopleattend
theseniorcentersactivitiesonMondays,wewouldschedulethoseprogramsonMondaysand
bookthekitchen/diningroomareaswhentheElksLodgewouldbeavailabletorenttheirspace
whilebookingtheseprogramsattimesthatdontinterferewiththeclassesattheseniorcenter.
HereisasampleofthesurveytohandouttocurrentparticipantsoftheMilltownseniorcenter:

NutritionProgramSurvey
1.Whatdaysoftheweekdoyouvisittheseniorcenter?(ex.mondays,tuesdays)
2.Wouldyoubeinterestedinattendingafreecookingclass?
3.Areyouabletostandforalongperiodoftime?
4.Howimportantisnutritioninyourdailylife?
Circlethenumberthatapplies:
1=notatall2=slightlyimportant3=moderatelyimportant4=veryimportant5=extremely
important
5.Howmuchdoyouthinkyouwouldbenefitfromaweeklyclassbasedonnutritionandhealthy
eating?
1=notatall2=slightly3=moderatelybeneficial4=verybeneficial5=extremelybeneficial.
6.Howoftendoyouvisittheseniorcenter?
1=rarely2=sometimes3=frequently4=everyday
7.Whatwouldyouliketoseeorlearnfromtheseclasses?
8.Doyouhaveaninterestinaspecifichealthconcern?Yes

No
.
9.Howmuchcouldthesebeimprovedwithnutrition?
1=notatall2=slightly3=moderatelyimproved4=very5=extremelyimproved.

Eachweeklyprogramwillincludeabrieflectureaboutacertaindisease,diet,ingredientetc.

Then,acookingdemonstrationrelatingtotheconceptwillinvolveeachparticipantinmakinga
mealthatcanbenefittheirhealth.
Examplesofideasinclude:
LessSalt,MoreSpice(includetheprogramsplanincludesamplesofwhatyoudbetalked
aboutandtherecipeused).
CookingforOnecanbeFun
MoreMattersDeliciouswaystoincorporatemoreFruitsandVegetablesinyourDiet
Whyarevitaminsimportant?whatsupplementsshouldtheybetakingandwhatdeficiencies
areeldersatriskfor?
SmarterShoppinghowtogetthemostnutritionoutofyourgrocerybudget.
TheImportanceofWatchingSodiumIntake

MediterraneanDietCookingProgram(Sample)
(about12peopleareexpectedforthisprogram)
LessonPlanforthebrieflecture:

Askparticipants:Doesanyoneknowwhatthemediterraneandietis?
Talkaboutwhattheyknoworiftheyknowwhatitisassociatedwithit.

Consistsofverylittleredmeat,aboutonceamonthandverylowinsaturated
fat(butter,cheese,wholemilk,tropicaloilslikecoconut/palmoil)
Highinfruits,vegetables,legumesandwholegrainsandmoderateconsumption
offishandoliveoil.
Themediterraneandietisknownforreducingtheincidenceofneurodegenerative
diseases.
Thisdietisrichinantioxidantsandseveralotherantiinflammatorycompounds
thatcanalsopreventagainstdisease.
Thecostoffoodisalsoofparticularimportanceinelderlypeopleonlimited
budgets(OPIEetal.,2015)
Adheringtoamediterraneandietcancansignificantlyslowtherateofcognitive
declineaswellasdecreasetheriskofallcausedementia,MRIinfarcts,ADand
ADmortality
Thisdietcanreducetheriskofoverallmortality,mortalityfromCVD,cancer,
andParkinson'sdisease.
Unfortunately,veryfewpeopleadheretothemediterraneandietasitdiffersalot
fromtheAmerican,westerndiet,whichishighinsaturatedfatandrefined
carbohydrates(Opieetal.,2015).
CookingDemo
:
Reviewtherecipewitheveryoneandwhatgoesintoi
t:
RoastedButternutSquash&ArugulaSalad
RecipecourtesyofInaGarten(FoodNetwork.com)

1(11/2pound)butternutsquash,peeledand3/4inch)diced
Goodoliveoil
Koshersaltandfreshlygroundblackpepper
3tablespoonsdriedcranberries
3/4cuporangejuice
2tablespoonscidervinegar
2tablespoonsmincedshallots
2teaspoonsDijonmustard
8ouncesbabyarugula,washedandspundry
1/2cupwalnutshalves,toasted
3/4cupfreshlygratedParmesan
Directions:
Preheattheovento400degreesF.
Placethebutternutsquashonabakingsheet.Add2tablespoonsoliveoil,themaplesyrup,
1teaspoonsaltand1/2teaspoonpepperandtoss.Roastthesquashfor15to20minutes,turning
once,untiltender.Addthecranberriestothebakingsheetforthelast5minutes.
Whilethesquashisroasting,combinetheorangejuice,vinegar,andshallotsinasmallsaucepan
andbringtoaboilovermediumhighheat.Cookfor6to8minutes,untiltheciderisreducedto
about1/4cup.Offtheheat,whiskinthemustard,1/4cupoliveoil,1teaspoonsalt,and1/2
teaspoonofpepper.
Placethearugulainalargesaladbowlandaddtheroastedsquashmixture,thewalnuts,andthe
gratedParmesan.Spoonjustenoughvinaigretteoverthesaladtomoistenandtosswell.Sprinkle
withsaltandpepperandserveimmediately

Objectiveforcookingdemonstration
:Readouteachoftheingredientstothegroupwhilealso
providingeveryonewiththeirownrecipetolookoffof.Readtheentiresetofinstructions:
(Beforestartinganycookingclass,everyoneshouldhavehairtiedbackandhandswashedfor
twentysecondsunderwarmwater).
Theoven/ovensshouldbeturnedonapreheatedto400degreesfahrenheit.
Squashmustberinsedandplacedonthecuttingboardtobechoppedinto
bitesizedcubes.(goaroundtowatchwhateveryoneisdoingandbesureto
supervise)
Havethenplacethecubesintoabowlwiththe2tablespoonsofoliveoil,saltand
pepperandmixtocombineallingredientsevenly.
Getoutthecookiesheetsandhavethemcarefullyplacethecubesonthetrayfor
roasting.Havethemsetthisasideifovensarenotheatedto400degreesyet.
Whilethesquashcooksfor1520min.havethemgetoutasmallsaucepanand
heatinmediumwhileaddingthevinegar,orangejuiceandshallots.Havethem
bringthistoaboilandcookforsixeightminuteswhilestirring.
Whenitlooksthick,turntheheatoffandwhiskinthemustard,oliveoil,saltand
pepper.
Makesurethateveryonehasturnedovertheirsquashafterithasturnedgolden
brown(1520min).Haveallgroupsaddinthecranberriesduringthelastfive
minutesofroasting.

Inanotherdrysaucepan,roastthewalnutsforafewminutes,justtowarmthem
up,makesurenottocookmorethanafewminutes,ortheyllburn.
Pourthearugulaintoalargebowlandmoistenwithasmallamountofdressing,
addthesquashcarefullyandtoss.Addmoredressingifnecessary.Turnoffall
ovensandstoves.
Aftereating,haveeveryonewashtheirdishesandcleantheircookingareas.

MaterialsNeeded
:Someofthepriceswillincludethemaximumamountofmaterialsneeded
incasetwentypeopleparticipate(whichwouldbethemostwewouldhandlebasedonour
budget).Also,thecostofthecookingequipmentsuchasbowls,whisks,knives,spatulasetc.will
beincludedinjustthefirstclasscostastheywillnotneedtoberepurchasedforeveryclass.
Therefore,thefollowingcookingdemocostswillbelessthanthefirstcookingdemo.
Utensils
$2.14
Plates

$1.07
Napkins
$1.07
2Ovens(included)
2Stoves(included)

4Largebowls
$4.28
2Cookiesheets
$20.00
24Knives
$4.28
24Whisks
$36.00
2pairsOvenmitts $8.28
2Cheesegraters
$15.00
2Spatulas
$2.14
Food:
5butternutsquash
$12.25
1largecontainerofoliveoil
$13.96
0.5gallon(pint)orangejuice
$3.73
1smallcontainerdijonmustard
$3.73
1containercidervinegar
$8.98
1lb.mincedshallots
$9.75
1containerblackpepper
$16.45(foralargecontainer)
1bagofdriedcranberries
$2.83
45oz.arugula
$13.00
3cupswalnuts
$15.78
4cupsparmesancheese
$15.88(1pound)
*Theelksclubwillprovideroomintheircabinetstostoreleftovernonperishableitemsforthe
nextweeksuchasoilandvinegar.

Rentalforshuttlebus(gasincluded):
$142.00
RentingElksclubkitchen:
$150.00
Food:
$116.34
Materials:
$94.26
Dietitiansalary:$118.00(wedividedtheaveragesalaryofadieticianin14
weekstodecidehowmuchtheywouldgetpaidtodevelopthemonthlynews

letteranddevelopthebrieflectureandcookingdemonstrationfortheweekly
programs)
Nutritionistsalary:$60.00(thiscostisbasedupontheirhourlysalarywith
workingapprox.4hoursperweek12.5hourclassesandtimeneededforthe
shoppingandprep)
Costofthisprogram(notincludingmonthlynewsletter)foroneweek:$680.60

C.DurationofProgram
Thedurationofprogramwilllastfor12monthswithabudgetofabout$28,039.00.The
responsibilitiesofthedieticianwillrequire35hoursperweek.Thenutritionistwillrequire
aboutthreetofourhoursperweekforher/hisresponsibilities.Boththedieticianandthe
nutritionistwillworkforthisprogram(parttime)foroneyear.

D
.
SettingforProgram
ThisprogramwilltakeplaceattheElksclubon21OakmontAvenue,EastBrunswick,
NJwhichisaneightminutedrivefromtheMilltownSeniorCenter.MilltownSeniorCenterwill
serveasthemeetingplacefortheparticipantsoftheprogramastheshuttlebuswillpickthe
participantsupattheSeniorcenteranddrivethemtotheElksclubwhilereturningallofthe
participantstotheMilltownSeniorcenter.

E.RolesofStaff
Thedieticianhastheresponsibilityofwritingupthemonthlynewsletterswhich
incorporateathemeofnutritionaswellasexamplesofrecipesand/orhowtoaccessfoodsthat
containwhatevernutrientisdiscussedineachnewsletter.Thedieticianalsohasthe
responsibilityofcoordinatingthestructureoftheprogramwhichincludes:shoppinglist,material
list,shortlessonplan,andrecipealongwithdirectionsforpreparationofthecooking.
Thecommunitynutritionisthastheresponsibilitiesofpurchasingthefoodforthe
programfromtheshoppinglist,preppingfortheprogram,andteachingthecooking
demonstration,whichinvolvesknifeskills,readingoutthedirectionsandtherecipestothe
participants.

III.ProjectEvaluation
MichelleLee

A.Formativeevaluation
Evaluationofthisprojectcanbesplitintoquantitativeandqualitativeassessments.
Quantitativeevaluationwillfocusmoretowardsattendanceanddemandfortheservices
provided.Assucheachsessionheldwillhaveattendanceformsforgageofnumberofpeople
participating.SignUp/Preregistrationwillalsobeanoptionthatwouldberecommendedsoto
determinethedemandinthecommunity,aswellastohelpplanfornecessaryvenueduetospace
demands.Throughoutthefundingcycle,monthlymeetingswiththeprovidersandothervital
staffshouldalsoincludereviewofbudget,monthlycostsofsuppliesandotherchargesto
balanceandadjustforthefuture.
Qualitativeassessmentwillinsteadfocusmoretowardsthegeneralperceptionofthe
participantstowardstheproject,aswellasreflectivefeedbackfromtheproviders/educators
themselvesinregardstoimprovement.Feedbackshouldalsobeconsistentlyreceivedeach

session.Sinceitisunlikelytobefeasibletohaveadetailedsurveydonebyallparticipantsafter
everysession,sorequestingrandomsurveysaskingforfeedbackregardingimprovementsand
likes/dislikestobecompletedbyaportionofparticipantsmaybepossibleinstead.Aquick
reflectionformshouldalsobefilledoutbytheprovidersattheendofeachsessionfocusingon
theirperceptionofwhattopicswerewellreceived,whichwerenot,andtheirthoughtoverall
shouldalsobecollectedtobereviewedinmonthlymeetstolookfortrendsandtoadjustforlater
sessions.

Example:ReflectiveQuestionnaireForProviders/Educators
1. Howdidyouthinkthissessionwent?
2. Doyoufeelifthesubjectdiscussedtodaywaswellreceived?Ifnotwhy
3. Wasthereagoodparticipation/interactionbytheparticipants?Ifnotwhy
4. Whatonethingdidyounoticewasdoneverywellthissession?
5.Whatonethingwouldyouchange?Anysuggestionsforimprovement?

B.Summativeevaluation
Participationanddemandfortheclasseswillbethefocalmeasurementofsuccessinthis
project.Thegoalofthisprojectwouldbeeventuallyhavingweeklyclasswithatleast20
participantseach.Althoughinitialparticipationmaybesignificantlyless.Surveyswillalsobe
sentouttotheparticipantsonemonthaftercompletionoftheirclassestoaskfortheiropinionof
theeffectivenessofthesubjectstaught,aswellasiftheyareusinganythingtheylearnedafter
classesonemonthlater.Asabaseline,everyparticipantshouldbegivenabriefsurvey/pretest
tofillouttounderstandthedegreeofknowledgetheparticipanthas,aswellashowmuchthey
havelearnedwhenthesamesurvey/posttestisfilledoutaftertheprogram.

C.Challenges
Thefirstsignificantchallengewouldberecruitmentofenoughparticipantsinorderfor
thisprojecttobeworthwhileandfeasibleintermsofcost.Asmuchas15participantswould
stillbeofbenefit,thefixedcostssuchasrental,supplies,wouldmakeitdifficulttojustifysuch
costperperson.Currently,theplanformonthlynewslettersandthenocostentryfor
participationwillhopefullyproduceenoughinterestsothatparticipantscouldexperiencethe
lessons.Visitsfromtheproviderstonearbygroupliving,assistedlivingfacilitiescouldalso
drumupinterest.Later,oncethepopulationisestablished,wordofmouthreferralswouldbethe
primarymethodofrecruitment.Whilegeneralizedrecommendationsforhealthierlivingcouldbe
appliedtomostelderly,certainethnicrestrictionsandpreferenceswouldlimitthebenefit
received.Perhapsalternatingsessionsbetweensomethingmorebroadandthensomethingmore
specifictocertainrace/culturescouldbeoffurtherhelp.Ofcourse,surveyoftheparticipantsto
determinedemographiccanhelpfocustowardssessionsthataremoregearedtowardsthenearby
community.Guestproviderscouldalsoberecruitedtocomeformorefocusedsessions.

D.Futuredirections
Theprogramshouldbeconstantlyimprovedthroughcycleoffeedbackandadjustment.
Ihavelittledoubtthattherewillbenumerousconcernsthatwouldbevoicedbyboth
participantsandprovidersalike.Consolidatingthefeedbackandreviewingonamonthlybasis
toadjusttheprogramasneededwouldbethemainwaytoimproveonthisprogramasawhole.

Expansionoftheprogramwouldbeamatterofcourseshouldthedemandfortheprograminthe
communityshowsitselftobepersistent,andthecostoftheprogramitselfbesustainableoverthe
courseofayearortwo.Priortoexpansion,thedemographicandneedofthenewareashouldbe
assessedandcomparisontothisprogramcanbedonetogiveabetterideaofthechanceof
successatexpansion.Locationsforfutureexpansionwithinthecommunitywouldbeaimedat
inclusionofothernearbyassistedliving,nursinghomesandseniorcenters.

E.Planforsustainability
Considerationintootherlocal,stateorfederalfundscanbeusedforanothersource.
Additional,shouldtheprogrambeabigsuccess,fundingfromthesurroundinghealthcare
providers/hospitalsthatareusuallyavailableforprimarypreventioncouldbetried.Fundraising,
eitherfromthecommunityatlargeorofwealthydonorscouldbeattemptedaswell.Cost
cuttingmeasuressuchasfindingpubliclocationssuchascommunityhallthatwouldbewilling
toreducerentalfeeorwaiveitcouldsignificantcutcosts.Agreementscouldalsobemadewith
localmarketstoprovidelowercostproduce/ingredientsforrecognitionshouldalsobe
considered.
Forexample,HealthEASE(
http://www.state.nj.us/humanservices/doas/services/healthed/
)
whichisfundedby

NewJerseyDivisionofAging.Theirpolicyandgoalsareverysimilarto
whatwearetryingtoachieve.Unfortunately,HealthEASEprogramdoesnotappeartobeableto
fund,astheyareatrainingprogramthemselves.But,itdoesopenthedoorofNewJersey
DivisionofAgingasapotentialsourceoffundingforthisproject.Adetailedproposalcouldbe
mappedoutandsenttothedivisionfortheirconsiderationtoassessfeasibility.

IV.ProjectSupplements
TatyanaAponte

a.Measurementmaterials.Samplelessonorsurveytoolasapplicant
b.Timeline.Layout,monthbymonth,projectactivitiestobeimplemented
c.Budget.Providespreadsheetforcost,e.g.,materials,rentalfees,personnel
d.Lettersofsupport.Includetwolettersfromcooperatingagencies,donors
e.Staffresumes.Onepageresumesofkeystaff,includingeducationandexperience.

a. SampleLesson
i. LessSalt,MoreSpice
ii. Objectives:
1. Reviewthehealthrisksassociatedwithhighsaltintake
2. Introducewaystoreducesodiumintake
3. Introduceeasywaystoincorporatemorespicesintofoods
4. CookingDemonstrations
Objective#1Outline
Whyisexcesssodiumaproblem?
Excesssodiumisnotgoodforourkidneys
Whensodiumbuildsupinourbodiesitholdsontowater
Thisretentionofwatermeansthereismorefluidsurroundingourcells.
Morefluidmeanswehaveincreasedbloodvolume
Ifthereisincreasedbloodvolumeourheartshavetoworkalotharder,whichin
turnincreasesourbloodpressure
Highbloodpressureistheleadingcauseofcardiovasculardisease
Whoisathighriskofdevelopinghealthproblemsrelatedtosaltconsumption?
Peopleoverage50
Peoplewhohavehighorslightlyelevatedbloodpressure
Diabetics
AfricanAmericans

Objective#2Outline
Getmorenaturalsourcesofpotassiuminyourdiet(bananas,fatfreemilk,kidneybeans,
dates,oranges,almonds,rawspinach,roasted/skinlessturkey)
Watchyourportionsizes
Limitcuredfoods,includingcoldcutsandsausages
Rinsecannedfoods
Chooselowsodiumvarietiesofproducts
Removethesaltshaker!
Increasewholegrains
Includemorevegetariansourcesofprotein

Objective#3

Objective#4
HerbrubbedTurkeyAuJus
Dietitianstip:insteadofaddingbuttertotheturkeyandservingitwithgravy,this
healthyversioniscomplementedwithanherbalrubandaflavorfulaujus
Ingredients:
Fortherub
2teaspoonsdriedsage
1tablespoondriedthyme
2tablespoonschoppedfreshparsley
1wholeturkey(about15pounds),thawed
1tablespoonoliveoil
1/2cupwater
Fortheaujus
2teaspoonsdriedsage
1tablespoondriedthyme
2tablespoonschoppedfreshparsley
2tablespoonshoney
1/2cupapplejuice
1cupdefattedpandrippings
Preheattheovento325F.
Inasmallbowl,combinethesage,thymeandparsleytomaketherub.Mixwellandset
aside.
Removetheneckandgibletsfromtheturkeyanddiscard.Rinsetheturkeyinsideandout
withcoolwater.Patdrywithpapertowels.
Startingattheneckarea,insertfingersoraspoonbetweenthelayerofskinandmeatto
gentlyloosentheskin.Placetheturkeybreastsideuponarackinaroastingpan.Add

about1tablespoonoftheherbmixtureundertheskinofeachbreast.Rubtheoutsideof
theturkeywiththeoliveoil.Rubtheremainingherbmixtureovertheoutsideofthebird.
Looselytiethelegstogether.Placeintothemiddleoftheoven.
Afterabout11/2hours,covertheturkeywithatentoffoiltopreventovercooking.
Checkthedonenessafterthebirdhasroastedabout3to31/2hours.Theturkeyisdone
whenthethighispierceddeeplyandjuicesrunclear(180to185F)orwhenthebreast
musclereaches170to175F.
Removetheturkeyfromtheoven.Letitstandabout20minutestoallowjuicestosettle
inthemeat.Deglazethepanbyadding1/2cupwater.Stirtoscrapeupthebrownedbits.
Pourpandrippingsintoagravyseparator.Reserve1cupofdefattedpandrippingsforthe
aujus.
Tomaketheaujus,combinethesage,thyme,parsley,honeyandapplejuiceina
saucepan.Simmerovermediumheatuntilreducedbyhalf.Addthedefattedpan
drippingsandbringtoalowboil,stirringoften.
Carvetheturkeyanddrizzleturkeysliceswiththeherbedaujus.Serveimmediately.

B.Timeline
Task/Activity

September

Community
Assessment

October

November

December

JanuaryApril

Developideas,
establishprogram
goals,form
organization

Planprogram
details,
advertising
strategies

SubmitLetterof
Intent

Writeproposal

Submitproposal

Gainsupportfrom
organizations

Recruitandhire
personnel

Implement
Program

Obtainand
analyzeresults


Program/LessonPlanTimelinefora14WeekQuarter
Date
January4,2016

LessSalt,MoreSpice

January11,2016

CookingForOneCanBeFun

January18,2016

MoreMattersFruitsandVegetables

January25,2016

WhyVitaminsareImportant

February1,2016

PortionControl

February8,2016

HeartHealthandDiet

February15,2016

InflammationandDiet

February22,2016

FoodDrugInteractions

February29,2016

CancerPrevention

March7,2016

Fiber

March14,2016

HealthyFoodShopping

March21,2016

NutritionandWeight(Gain/Loss)

March28,2016

EatingPlantBased

April4,2016

Lesson/Program

Exercise,GetMoving!

C.Budgetforthe14WeekQuarter

ITEM/EXPENSES

AMOUNT

OTHERFUNDING

TOTAL

PersonnelRegistered
Dietician

$1652

$1652

MonthlyNewsletter

$26.25

$26.25

PersonnelCommunity $840
Nutritionist

60perweek
$840
sincetheywould
needatmost4hours
toprepareforthe
weeklyprograms.

PersonnelBus
Driver/Transportation

$2000

$2000

MaterialsGroceries

$1120

OlderAmericans
HealthFoundation:
$560

$560

MaterialsCooking
Equipment/Serving
Equipment

$1000

AlliedHealth
ServicesCompany:
$200

$800

Materials
$200
Advertising/Newsletter

$200

Space/Kitchen

$2100

$2100

Total

$8178.25

*Monthlynewsletterlaborcostisincludedinthedietitiansalarybutthecosttoprintitis
calculatedfromassumingthatthepeoplewhoattendtheCookingProgramattheElksclubwill
beinterestedinreadingoneand5extratohandoutattheseniorcenter.Twentyfivewillbe
printedpermonthforthreeandahalfmonths(thedurationoftheprogram)atthirtycentsper
pageastheyareprintedincolor.

Asshowninthebudgetfigure,thecostofthisprogramfora14weekintervalwouldallowfor3
14weeksectionsoftheprogramwhichwouldsumupto10.5months.Thecostofthisprogram

is$2336.6permonth.Forthisprogramtolastayear,wewouldrequire$28,039.00whichwould
stillmakeitunderyourofferedbudgetof$25,00050,000.

D.LettersofSupport

Dr.JefferyA.Yang,President
OlderAmericansHealthFoundation
200S.GreenAvenue
NewBrunswick,NJ08901

DearAssociationofElderHealthandNutrition,
Iamwritingtoexpresssupportforyournutritioneducationforseniorsgrantproposal.The
projectyouproposewillhelptoeducateMilltownsseniorpopulationinnutritionandhealthy
eatinghabits.WebelieveyourgoalsaligntheFoundationsowngoals,inregardstohelping
Americasoldestcitizensliveahappy,healthy,andnutritiouslife.
Ourorganizationisverypleasedtoestablisharelationshipthatisbeneficialtousandthe
AssociationofElderHealthandNutrition.

Sincerely,Dr.JefferyA.Yang,President

SusanB.Records,CEO
AlliedHealthServicesCompany
314HopeLane
Milltown,NJ08850

DearAssociationofElderHealthandNutrition,

Iamwritingtoexpresssupportforyournutritioneducationandsupportprogramforelders
proposal.Theprojectyouproposewillestablishhealthyrelationshipsbetweentheseniorsof
Milltown,NJandhealthcareprofessionals.Yourgoalstoeducatetheelderlyonnutritionare
similartoourobjectiveshereatAlliedHealthServicesCompany.
AlliedHealthServicesCompanyispleasedtoformarelationshipthatisbeneficialtobothour
companyandtheAssociationofElderHealthandNutrition.

Sincerely,SusanB.Records,CEO

E.Resumes
VictoriaShulman
8EdinburgLane,EastBrunswick,NJ08816victoria.shulman@aol.com(917)5173360
EDUCATION

RutgersUniversity,NewBrunswick,NJ

AnticipatedB.S.inDieteticsoption,NutritionalSciences

EastBrunswickHighSchool,EastBrunswick,NJ

Diploma,graduatedinJune2012
HONORS/CERTIFICATIONS
EastBrunswickHighSchoolHonorSocieties
ArtHonorSociety,SeptemberJune2012
FrenchHonorSociety,SeptemberJune2012
RutgersUniversity
WomensRowingTeam,September2015current
ServeSafeCertification,obtained2014
RELATEDEXPERIENCE

UniversityofPrincetonMedicalCenteratPlainsboro

Internship,
June2015current
Coachingpatientswhostrugglethroughmealsandredirectingnegativebehavior
Assistingpatientswithanyneeds
Observingbathroomsandleadingwalks
Clericalwork

SimplyJerkJamaicanGrill

FoodService,
July2014July2015
Assistingcustomers
Keepingtherestaurantacleanandsafeenvironment
Answeringphone

RutgersDouglassCaf

FoodPreparationandService,
SeptemberDecember2013,September2015current
Assistinginmealpreparationforthecustomersofthecaf
Encouragingcooperationandcommunicationamongsttheotheremployees
Organizingthematerialsinpreparationforthenextworkingday
Responsibleforthesatisfactionofthecustomerswhilecreatingafoodsafeenvironment
WORKEXPERIENCE

RainbowApparelInc.Headquarters,Brooklyn,NY

Internship,
Summers20102012
CooperatewiththeBuyersandtheirassistantsinshippingandhandlingmerchandise
Communicatewithvariousemployeestoassistthemwiththeirwork
Knowledgeofthecomputerprogram,AS400
VOLUNTEERWORK

BridesAgainstBreastCancer,
Volunteer
,2013,2014

InternationalStudentVolunteersWildlife1Reservationconstruction:Thailand,
Volunteer
,August2013

HabitatforHumanity,
Volunteer
,Fall2012

ElijahsPromiseSoupKitchen,
Volunteer,
Fall2012

RelayforLifeEastBrunswickandRutgersUniversity,
TeamCaptainandFundRaiser,
20122014
SKILLS
Experienceworkinginfastpaced,timesensitiveenvironments
Highlyacceptingofothers
Highlymotivatedwithacquiredproblemsolvingabilities
ProficientusingMicrosoftOffice

TatyanaAponte
76KoyenStreet,FordsNJ8482192265
aponte.tatyana@gmail.com

Education:

BachelorsofScience|September2014May2016|RutgersUniversity,NewBrunswickNJ

Major:NutritionalSciencesDieteticsOption|ScienceGPA:3.2/4.0

AssociatesinScience|September2012May2014|MiddlesexCountyCollege,EdisonNJ
Major:Dietetics

WorkExperience:
FoodHostess|RaritanBayMedicalCenter,OldBridgeNJ|December2014CurrentlyEmployed
Assistedpatientsmakeappropriatedailymenuselections
Prepared,assembledanddeliveredpatientmealtraysandsnacks
Performedassortedkitchendutiesincludingsanitation,setupandcompletionoftemperaturelogs
Communicatedfrequentlywithclinicaldieticianandnursingstaffaboutpatientconcerns
FilmCrew|AMCTheatresAviation12,LindenNJ|December2012CurrentlyEmployed
GuestservicesHandledanyguestconcernssuchasrefunds,andcomplaints
FoodservicePreparedandservedconcessionitemstoguests
CashierSoldmovietickets,giftcards,andinformedguestsaboutcurrentlyfeaturedfilms,programs,andpolicies
TrainingInstructednewemployeesontheproperproceduresforconcession,boxoffice,andotherareas
Achievements&Certifications:

NJStars2Scholarship,Fall2014Spring2015
AMCCaresScholarship,Fall2014
HighestAcademicAchievementAward,Spring2014
ManageFirstCertification,Spring2014

PhiThetaKappaHonorsSociety,Spring2013
EmployeeoftheMonth,AMCTheatres,February2013
NJStars1Scholarship,Fall2012Spring2014
DeansList(fivesemesters)Fall2012Fall2014
ServeSafeCertification,Fall2012
Skills:
Activelisteningandcommunication
Planningandmultitasking
NutrientanalysisthroughtheHealthTouchProgram
Conflictmanagement
Flexibility
MicrosoftWord,Excel,PowerPoint
ExtraCurricularActivities:
HelyarHouseCooperativeLivingLearningCommunity,2014
Workedtogetherwithhousematesondailyhousechoresincludingcleaningandcooking
Participatedinacademicandsportseventssuchasintramuralsandstudysessions
RutgersUniversityClubGymnastics,2014
Attendedthreehourlongpracticesthreetimesaweekandparticipatedinclubfundraisers
References:Availableuponrequest

MichelleM.Lee
44DaleDrive,Edison,NJ08820(732)7132173miclee@scarletmail.rutgers.edu

EDUCATION
RutgersUniversity,TheStateUniversityofNewJersey,NewBrunswick,NJ
BachelorofScienceinNutritionalSciences,Dietetic
WORKEXPERIENCE
AssistantManager(20112014)
GingerSushiFanwood,NJ

Initiallystartedasawaitress,experiencedworkingallaspectsoftherestaurantbusinessovertime
asmoreresponsibilitywasgiven,cumulatinginassistantmanagerpositionfor8years.Wasinchargeof
alargeportionofrestaurantdecisionsincludingmenudesign,anddaytodayoperationsincluding
employeesupervisionandtraining.Wastrainedextensivelyinfoodmanagement,care,anddisposal.
Wasinchargeofannualfoodsafetyinspection,allofwhichwerewithoutanydemerits.Wellversedin
specializeddietaryrequestsandlimitationssuchasglutenfree,vegetarian/vegan,pregnancy.
VOLUNTEEREXPERIENCE
FoodServiceAssistant(20132014)
JFKMedicalCenterEdison,NJ

Assistedinfoodprocessingandmanagement.Workedinconcertwithstafftoprepareandservefood.
Learntandappliedhospitalfoodsafetyandhandling.Obtainedexperienceinnutritionanddietaryneeds
andrequirementsforhospitalspatients.
JobShadowing(Summer,20142015)
JFKMedicalCenterEdison,NJ
ShadowedRegisteredDietitianatPediatricUnit,Learningaboutherroleeducatingexpectantmothersin
NutritionandPrenatalnutritionalcare.Workinginmultidisciplinarygroupincareofinpatients.
SpecializingMenuplanninginpatientsrequiringKetogenicdiet.AlsoworkedatICUUnit,focusedon
parenteralnutrition,specializeddietforclinicallyillpatients.

SKILLS

FluentinKorean
ServSafeCertification20152020
ProficientinMicrosoftWord,Excel,andPowerpoint


WewouldliketothanktheRutgersEffenaitchFoundationforconsideringourprogram
toimplementnutritioneducationfortheelderlypopulationofMilltownandanticipateyour
responseforthegrant.

ThankYou
Sincerely,

MichelleLee
TatyanaAponte

VictoriaShulman
GinaBarone

References

Allies,B.,Samieri,C.,Feart,C.,Jutand,MA.,Laurin,D.,et.al.Dietarypatterns:anovel
approachtoexaminethelinkbetweennutritionandcognitivefunctioninolder
individuals.
CambridgeUniversityPress.
N.p.,n.d.Web.3December.2015.
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http://journals.cambridge.org/download.php?file=%2FNRR%2FNRR25_02%2FS09544224120
00133a.pdf&code=10e6ab32f5b5ee7f0244640216120c97
>.
Garten,Ina.ButternutSquashsaladwithwarmcidervinaigrette.Recipe.FoodNetwork.
accessed1December2015.
http://www.foodnetwork.com/recipes/inagarten/roastedbutternutsquashsaladwithwar
mcidervinaigretterecipe.html
Gille,DoreenandAlexandraSchmid.VitaminB12inMeatandDairyProducts.
NutritionReviewsVol.73(2):106115,2015.Web.30Nov2015.
"HealthRisksandDisease."
TheNutritionSource
.HarvardT.H.ChanSchoolofPublic
Health,n.d.Web.30Nov.2015.
<
http://www.hsph.harvard.edu/nutritionsource/saltandsodium/sodiumhealthris
sanddisease/
>.
Kohn,Jill,MS,RDN,LDN."TheFactsonSodiumandHighBloodPressure."
EatRight
.
N.p.,10Mar.2015.Web.30Nov.2015.
<
http://www.eatright.org/resource/health/wellness/heartandcardiovascularheal
h/thefactsonsodiumandhighbloodpressure
>.
"LessSodium,JustasMuchFlavor!"
AmericanDiabetesAssociation
.N.p.,n.d.Web.30
Nov.2015.
<
http://www.diabetes.org/mfarecipes/tips/201305/lesssodiumjustasmuch20
35.html?referrer=https%3A%2F%2Fwww.google.com%2F
>.
MayoClinicStaff."Recipe:HerbrubbedTurkeyAuJus."
Recipe:HerbrubbedTurkey
withAuJus
.MayoClinic,20Oct.2012.Web.30Nov.2015.

<
http://www.mayoclinic.org/healthylifestyle/recipes/herbrubbedturkeyaujus/rcp2004
9919
>.
NationalInstituteofHealth:NationalInstituteonAging.
OvercomingRoadblockstoHealthy
Eating.
N.p.,n.d.Web.3December.2015.

<
https://go4life.nia.nih.gov/tipsheets/overcomingroadblockshealthyeating
>.
Opie,RachelleSara,RobinA.RalstonandKarenZ.Walker.AdherencetoMediterraneanstyle
dietcanslowtherateofcognitivedeclineanddecreasetheriskofdementia:asystematic
review.NutritionandDietetics(2013)70206217.Web.6Nov2015.
PositionoftheAcademyofNutritionandDietetics:FoodandNutritionforOlderAdults:
PromotingHealthandWellness.
JournaloftheAcademyofNutritionandDietetics.
N.p.,n.d.Web.3December.2015.
<
http://www.andjrnl.org/article/S22122672(12)007496/pdf
>.
Tripathy,SwagataandJ.C.Mishra.Assessingnutritioninthecriticallyillelderlypatient:A
comparisonoftwoscreeningtools.IndianJournalofCriticalCareMedicine[19(9)
518522]1Sept2015.Web.3December2015.
"UseHerbs&SpicesInsteadofSalt."(n.d.):n.pag.
HeartBrightFoundation
.Web.30
Nov.2015.<
http://www.heartbright.org/sodium.pdf
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