Nutrition

Good nutrition is critical to health, functioning, and quality of life. It plays an essential role in the prevention or management of many chronic diseases such as heart disease, cancer, stroke, diabetes, and osteoporosis.

Senior Services of Snohomish County Nutrition Program provides congregate meals to help improve the dietary intake of participants and offer opportunities to form new friendships. Congregate meals are provided Monday - Friday at 12:00 in our cafeteria. Suggested meal donation for members is $2.50, and $5.15 for non-members. 2%, fat-free, or buttermilk and fortified margarine are available with all meals. All fresh produce on the menu is subject to availability. Substitutions may be made without notice.

Meals served under the program provide at least one-third of the daily recommended dietary allowances established by the Food and Nutrition Board of the National Academy of Sciences – National Research Council. All menus are planned and approved by a Registered Dietitian. For most participants, these meals provide 40 to 50 percent of most required nutrients (Ponza M, Ohls JC, Millen BE. Serving Elders at Risk: The Older Americans Act Nutrition Programs, National Evaluation of the Elderly Nutrition Program, 1993-1995. Washington, DC: Mathematica Policy Research; 1996.).

The Nutrition Program also provides nutrition screening, assessment, education and counseling. These services help older participants identify their general and special nutrition needs, as they may relate to health concerns such as hypertension and diabetes. The congregate meal program gives older people positive social contacts with other seniors at the group meal sites.

Senior Services of Snohomish County Congregate Nutrition Program Menu February 2010

Monday	Tuesday	Wednesday	Thursday	Friday
02-01 Stuffed pepper Barley rice Carrots Fruit cocktail	02-02 Chicken chili with green onion and shredded cheese Tortilla chips Pineapple tidbits	02-03 Coleslaw Fish & Chips with tartar sauce and ketchup Fresh fruit	02-04 Clam chowder Chicken Caesar salad Bread stick Tropical fruit	02-05 Tossed salad Salisbury steak Mashed potatoes / gravy Scandinavian vegetables Fig bar
02-08 Lemon pepper Pollock Roasted potatoes Capri vegetables Mandarin oranges	02-08 Marinated vegetable salad French dip with au jus Potato salad Fresh fruit	02-10 Tossed salad Hearty lentil soup with sausage served with rustic bread Fruit crisp	02-11 Chicken fajita with peppers, onion, tortilla , salsa and sour cream Rancho beans Fresh fruit	02-12 Valentine’s Day Menu

March 2008

Monday

Tuesday

Wednesday

Thursday

Friday

03-03

Tossed salad / dressing

Meatball sub

Chips

Pears

03-04

Chicken ala King

Biscuit

Broccoli

Peaches

03-05

Cole slaw

Fish and chips with ketchup and tartar sauce

Fresh fruit

03-06

Tomato basil soup/ crackers

Italian pasta salad with chicken and vegetables

Pineapple tidbits

03-07

Tossed salad / dressing

Meatloaf

Baked potato

Spinach

Pudding

03-10

Broccoli salad

Ham and scalloped potato casserole

Green beans

Apricots

03-11

Lemon pepper pollock

Roast potatoes

Scandinavian vegetables

Brownie

03-12

Clam chowder / crackers

Chicken Caesar salad

Bread stick

Fruit cocktail

03-13

Carrot raisin salad

BBQ beef on bun

Baked beans

Fresh fruit

03-14

Honey stung chicken

Mashed potatoes / gravy

Brussels sprouts

Fresh fruit

03-17

Happy St. Patrick’s Day

Corned beef and cabbage

Red potatoes

Carrots

Rye bread

Apple Duff

03-18

Three bean salad

Tuna melt on toasted muffin with cheese

Chips

Tropical fruit

03-19

Teriyaki chicken

Barley rice

Asian vegetables

Fresh fruit

03-20

Potato soup / crackers

Chef’s salad with ham, turkey and cheese, egg / dressing

Fruit crisp

03-21

Baked Ham with raisin sauce

Mashed sweet potatoes

Broccoli / cauliflower mix

Easter basket cupcake

03-24

Coleslaw

French dip / au jus

Potato wedges / ketchup

Applesauce

03-25

Chicken prima vera with vegetables on spaghetti

Green Peas

Mandarin oranges

03-26

Taco salad with beef, cheese and refried beans, salsa & sour cream on chips

Fresh fruit

Flan

03-27

Seven bean soup / crackers

Turkey wrap

Fresh fruit

Cookie

03-28

Swedish meatballs

Noodles

Scandinavian vegetables

Peaches

03-31

My-oh-My! coleslaw

Ballpark hot dog on bun with condiments

Grand slam baked beans

Home run dessert

1% milk or buttermilk, roll or bread, and fortified margarine are available with all meals. All fresh produce is subject to availability. Substitutions may be made without notice. Suggested meal donation for eligible persons is $2.50. For non-eligible persons, cost is $5.15 per meal

1% or buttermilk, dinner roll and fortified margarine are available with all meals. All fresh produce on the menu is subject to availability. Substitutions may be made without notice. Suggested meal donation for eligible persons is $2.50. For non-eligible persons, cost is $5.75 per meal.

Nutrition and Your Health: Dietary Guidelines for Americans 2000

Aim....Build....Choose....For Good Health

AIM FOR FITNESS . . .

Aim for a healthy weight.
Be physically active each day.

BUILD A HEALTHY BASE . . .

Let the Pyramid guide your food choices.
Choose a variety of grains daily, especially whole grains.
Choose a variety of fruits and vegetables daily.
Keep food safe to eat.

CHOOSE SENSIBLY . . .

Choose a diet that is low in saturated fat and cholesterol and moderate in total fat.
Choose beverages and foods to moderate your intake of sugars.
Choose and prepare foods with less salt.
If you drink alcoholic beverages, do so in moderation.

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Monday

Tuesday

Wednesday

Thursday

Friday

Holiday Menu

Baked ham with pineapple sauce

Sweet potatoes

Key West vegetable blend

Dinner roll

Chocolate peppermint cake

12-1

Ivar’s clam chowder with crackers

Chicken burger with mayo and lettuce

Marinated vegetables

Seasonal Fresh Fruit

12-4

Cheese manicotti with marinara sauce

Green beans

Garlic bread

Peaches

12-5

Veal scaloppini

Egg noodles

Spinach

Dinner roll or bread

Tropical fruit

12-6

Seven bean soup with crackers

Chicken salad sandwich

Tossed green salad

Fruited gelatin

12-7

Broccoli salad

Pollock Florentine

Creamed new potatoes and peas

Dinner roll or bread

Seasonal fresh fruit

12-8

Savory baked chicken

Mashed potatoes with gravy

Scandinavian vegetables

Dinner roll or bread

Pudding

12-11

Apple juice

Fish and chips with tarter sauce

Broccoli

Dinner roll or bread

Cookie

12-12

Meatloaf

Mashed potatoes with gravy

Green beans

Dinner roll or bread

Peaches

12-13

Creamy coleslaw

Macaroni and cheese

Lima beans

Bran bread

Fruit cocktail

12-14

Cranberry Juice

Vegetable soup with crackers

Turkey sandwich

Potato salad

Gelatin with topping

12-15

Tossed green salad

Spaghetti and meatballs

Brussels sprouts

Garlic bread

Seasonal fresh fruit

12-18

Stuffed green pepper

Barley rice pilaf

Asian blend vegetables

Dinner roll or bread

Peach crisp

12-19

Lemon pepper fish

Au Gratin potatoes

Peas and carrots

Dinner roll or bread

Fresh orange

12-20

Dilled cucumber salad

Chicken ala king on biscuit

Winter blend vegetables

Banana

12-21

Grape Juice

Tossed green salad

BBQ pork on bun

Roasted potatoes

Pineapple

12-22

Beef stew with vegetables

Whipped squash

Cornbread

Tropical fruit

12-25

HOLIDAY

12-26

Chef’s choice

12-27

Sweet and sour meatballs

Barley rice

Venetian blend vegetables

Dinner roll or bread

Fruited gelatin

12-28

Cream of broccoli soup with crackers

Tuna melt on English muffin

Three bean salad

Seasonal fresh fruit

12-29

Coleslaw vinaigrette

Chicken Dijon

Fiesta blend vegetables

Dinner roll or bread

Fruit cocktail