“All great change in America begins at the dinner table.” -Ronald Reagan
Eating at a dinner table with friends and family is not only the quintessential portrait of Thanksgiving, but also an activity that can promote significant positive change.
In this month’s LeadingAge Magazine, the article, Enjoyable Dining: Can We Build an Evidence Base? , speaks volumes about how creating a dining environment that looks and feels more like home can have a tremendously positive impact on elders- boosting overall morale, without significant cost increases.
“We have had better intake. We’ve reduced the use of supplements. They are eating real food. Our meals are part of a concerted period when the residents are up and active, which then has a positive effect…We have less weight loss, and residents have fewer complaints about food service. They are better nourished, and there’s an increase in family involvement. And it doesn’t add to the cost, because residents are getting what they like. There is less waste.”
The article also highlighted recent research conducted by The Pioneer Network to develop great evidence-based food and dining standards for long-term care facilities. These best-practices contain sections that concentrate on the liberalization and honoring of choice when it comes to diet as related to diabetic and calorie controlled, low sodium, cardiac and altered-consistency diets. The new dining standards of practice can be found here.
Click here to read the full article.
Gathering at Thanksgiving always reminds me of the importance of convivium. It is an opportunity to share memories and a meal with family and friends, individuals you may see regularly or others whose arrival comes with great anticipation. Moreover, it is the time when those coveted recipes appear once a year, like my grandma’s sweet potato casserole and my aunt’s famous pumpkin pie.
This year, instead of going home for Thanksgiving, I will be preparing a feast on my own for a couple close friends. Although my family has been sending me recipes over the past few weeks, I was still missing one crucial element: corn casserole. Thankfully, Ms. Geneva Troxell, an elder from St. Martin’s in the Pines, has come to my rescue. I believe her corn casserole will be a hit this Thanksgiving, and her turkey casserole will be an even greater success when a creative solution is needed for all that left-over turkey. Thank you again, Ms. Troxell, for your amazing recipes!
1 egg ½ tsp. salt
½ C. melted butter 1 can whole corn
1 C. sour cream 1 can cream style corn
1 T. sugar 1 pkg. Jiffy corn bread mix
Mix all ingredients together and put in 2-quart greased casserole at 350o for 45 minutes or until done.
Easy Turkey Casserole
2 C. uncooked macaroni 4 hard-boiled eggs, cut up
2 C. mushroom soup 1 chopped medium onion
2 C. milk Salt to taste
2 C. chopped turkey ½ lb. Velveeta cheese, cubed
Mix and place in greased 9×13” baking dish. Refrigerate overnight, covered. Remove and bring to room temperature 1 hour before baking. Bake, uncovered, 1 hour or more at 350o.
Please share with us what you will be making this Thanksgiving, especially if it is one of Ms. Troxell’s recipes!
Our chef’s hat is off to Ms. Geneva Troxell. Moving into a Green House home at St. Martin’s in the Pines did not mean that Ms. Troxell quit her culinary pursuits. Instead, it was an opportunity to share her talents with her new friends.
Continue reading “Cooking with Geneva Troxell”