Micah's Backpack Mission o Pack Thursday, Deliver Friday, Feed Saturday and Sunday 2011-2012 school year o 6,855 backpacks were delivered making a total of 41,130 meals given to students What we did... Set up each week Packed backpacks o Allergy bags o Literature with Nutrition Activities Organized/Counted Food Drive collections Searched for grants Micahs Soup for Seniors Micah's Soup for Seniors Micah's Caring Initiative Goals: Provide food and social contact for seniors living on fixed incomes Partnering with Warm Hearth Food is delivered on the last Tuesday of each month o Social Security checks come at the beginning of each month Uses approximately same donations as Micah's Backpack, but starting to become more independent. Target Population Low income seniors residing in the independent housing at Warm Hearth Village US Census Bureau o 16% of elderly live at or below the poverty line In Virginia: o 30% of seniors live at or below poverty line Aging affects: o Nutritional status o Social/Psychological Status Methods of Needs Assessment Primary Data: o Interviews with stakeholders Executive Director: Diane Krallman Pastor of St. Michael's: John Wertz RD at Warm Hearth: Chanda Tracy o Survey of local seniors Diagnosed diseases Conditions that may affecting eating ability Secondary Data: o Course textbooks o CDC Methods Continued Types of questions asked: o For stakeholders at St. Michael's: What is your role in Soup for Seniors? What is your main goal for this cause? Identified needs for this target population Types of food donations Interest shown by church members o For Registered Dietitian at Warm Hearth Most common nutrient deficiencies Typical foods you've noticed being avoided Whether or not the seniors are able to perform basic cooking skills Secondary Data Findings Common problems include: o Vitamin D and B12 deficiencies o Malnutrition o Changes in taste and smell o Decline in production of stomach acid o Decline in physical function Social Interaction can improve nutritional intake All affect nutritional status Chewing Difficulty 9% Special Diets 29% Decreased sense of taste 33% Decreased sense of smell 5% Decreased appetite 24% Other 0% What types of eating difficulties have you encountered? Hypertension 29% Diabetes 12% Cancer 6% Heart Disease 18% Other 35% Do you have any diagnosed diseases? Would you like to cook some of the food you receive? Yes 71% No 29% Proposed Program Senior Supper and Social Hour Description Goals: o Increase nutritional knowledge and (hopefully) intended behavior change o Provide seniors with added social interaction to help formrelationships Work with the Blacksburg Farmers Market to help provide fresh and local foods Coordinate with Warm Hearth for maximum benefits and participation Promote program throughout the month with flyers Methods Once a month after Soup for Seniors About an hour long o 30 minute education Various nutrients Common nutrition-related diseases o 20 minute cooking demonstration Basic cooking skills Making meals out of the items they receive in their bags o 10 minutes + socialization Recipe/story sharing Meeting new people Provide a handout of information with the recipe that was demonstrated Methods Continued Many interested volunteers at St. Michaels Perform cooking demonstration Nutrition Counseling Students Perform the nutrition education portion Human Development Students Will be able to help with the social/psychological goals Getting the seniors involved Recipe sharing Suggestion cards after each program to prepare for next program Expected Outcomes: Short Term Increase in nutrition knowledge concerning food choices and age-specific nutrient needs Increase opportunities for social interaction Increase in attendance to the program Weight maintenance or gain Expected Outcomes: 3 to 5 years Improve the health and quality of life of target population Long lasting friendships Decrease nutrition related diseases o Decrease need for medication for nutrition related diseases Expected Outcomes: 5+ years Decreased health care cost for the New River Valley Better quality of life Increased life expectancy Program expansion to other facilities Evaluation Phone interview/survey with attendees o After the 1st program o Provide feedback and constructive criticisms Phone interview/survey with non-attendees o Why do they not attend? o What could we do to promote their attendance? Monitor attendance at each program o Headcounts Evaluate participation at each program Limitations Weren't able to meet with Warm Hearth residents we were serving Receive food donations, so hard to increase nutritional quality of food Had to find food that was shelf stable, and easy to make/use Small sample size for survey (14) Acknowledgements Jennie Hodge Diane Krallman Pastor John Wertz Dr. Serrano Angie Bailey All volunteers at Micah's Backpack Questions??
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