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                  November 2008

Monday

Tuesday

Wednesday

Thursday

Friday

11-03

Tossed salad

French dip with au jus

Potato salad

Tropical fruit

11-04

Chicken chili with green onion and shredded cheese

Tortilla chips

Flan

Pineapple

11-05

Spinach salad

Shepherd’s pie

Green beans

Fresh fruit

11-06

Autumn vegetable soup

Ham and cheese wrap

Fresh fruit

Brownie

 

11-07

Tossed salad

Buffet salmon

Roast potatoes

Stewed tomatoes

Tropical fruit

11-10

Pear cheese salad

Sloppy Joe on bun

Potato wedges

Cookie

11-11

Veterans Day Holiday

 

    

 

Closed

11-12

Dilled cucumber salad

Chicken strips with Fries and honey mustard dip

Fresh fruit

11-13

Broccoli salad

Tuna noodle casserole

Peas

Fresh fruit

11-14

Hot roast beef sandwich with mashed potatoes

   and gravy

 Carrots

Fruited gelatin

11-17

Salisbury steak

Baked potato

Riviera vegetables

Applesauce

 

11-18

Split pea soup

Egg salad sandwich on wheat with lettuce

Chips

Mandarin oranges

11-19

Tossed salad / dressing

Beef macaroni tomato casserole

Mixed vegetables

Ice cream

11-20

Carrot raisin salad

Chicken divan

Barley rice

Fresh fruit

11-21

Thanksgiving Dinner

Noon .  Reservations required.

11-24

Three bean salad

Scalloped ham and potatoes

Winter mix vegetables

Pineapple

11-25

Meatloaf

Mashed potatoes

Caribbean vegetables

Peaches

11-26

Tossed salad

Beef Stew

Cornbread

Pears

11-27

 

11-28

Closed

 for

Holiday

Thanksgiving Dinner

Tossed green salad with dressing

Roast turkey w/ gravy and cranberry sauce

Old fashioned stuffing       

Mashed potatoes            Vegetable blend

Dinner roll or bread

Pumpkin pie with topping

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% 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       

 

    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