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 

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 Stanwood Breakfast Menu

Monday

Tuesday

Wednesday

Thursday

Friday

 

Egg and cheese sandwich on English muffin

 

Pancakes/syrup

Hard cooked eggs

 

Scrambled eggs

Muffin

 

Waffles/ syrup

Hard cooked eggs

 

 

Western omelet

Muffin

 

Available every day:

Cold cereal/milk

Fruit

Raisins

Juice –tomato, orange, apple

Toast

Margarine

Peanut butter

 

Served Monday – Friday 7:30-8:30

 

            Senior Services of Snohomish County Congregate Nutrition Program Menu                                     July 2010

Monday

Tuesday

Wednesday

Thursday

Friday

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

 

7-1     Chef’s Choice

 

 

 


7-2

Confetti  salad

Oven fried chicken

Pasta salad with vegetables

Cornbread

Watermelon

 

7-5

4th of July Holiday

7-6

Marinated vegetable salad

French dip au jus

Potato salad

Pineapple tidbits

7-7

Tossed salad

Beef macaroni tomato casserole

Mixed vegetables

Fresh fruit

7-8

Coleslaw

Hot Turkey sandwich

Mashed potatoes, gravy and cranberry sauce

Green beans

Cupcakes

7-9

Broccoli salad

Swedish meatballs on

Noodles

Scandinavian vegetables

Fresh fruit

7-12

Salisbury steak

Au gratin potatoes

Scandinavian vegetables

Fruit cocktail

7-13

Perfection salad

Chicken ala king on

Biscuit

Broccoli

Apricots

7-14

Spinach salad

Hamburger gravy on mashed potatoes

Green beans

Fresh fruit

7-15

Tossed salad / dressing

Cheese Pizza with veggies

Fresh fruit

Pudding

7-16

Carrot raisin salad

Hamburger on ww bun

Lettuce and tomato

Baked beans

Fresh fruit

7-19

 BBQ LUNCH

Burgers, broccoli salad, potato salad & watermelon

 

7-20

 Country fried steak

Mashed potatoes

Zucchini

Tropical fruit

 

7-21

Coleslaw

Grilled Chicken Burger with lettuce & tomato

Sweet potato fries

Fresh fruit

7-22

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

Mandarin oranges

Flan

7-23

Cucumber salad

Teriyaki chicken

Rice

Spinach

Fresh fruit

7-26

Beet salad

Shepherd’s pie with mashed potatoes

Pears

 

7-27

Green salad

Macaroni and cheese

Peas

Peaches

7-28

Black bean salad

Chicken fajita/ peppers, onion, tortilla with salsa and sour cream

Applesauce

7-29

Spinach salad

Fish burger on bun with lettuce & tomato

Vegetable pasta salad

Fruit

7-30

Tossed salad/ dressing

Meatloaf

Baked potato/ sour cream

Vegetable medley

Fruit  crisp

 

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Stanwood Evening Meal        July 2010

Monday

Tuesday

Wednesday

Thursday

Friday

 

 

Fruit and Milk available with each meal

7-1

Three bean salad

Ham and cheese sandwich on rye

7-2

Carrot raisin salad

Turkey sandwich on whole wheat

 

7-5

4th of July Holiday

7-6

Beet salad

Egg salad sandwich on whole wheat  with lettuce and tomato

 

7-7

Potato salad

Corned beef sandwich on rye

 

 

7-8

Broccoli salad

Roast beef sandwich on

 whole wheat

7-9

Carrot raisin salad

Ham and cheese sandwich on Rye

it

7-12

Beet salad

Chicken salad sandwich on whole wheat

 

7-13

Coleslaw

Roast beef sandwich on

whole wheat

7-134

Carrot raisin salad

Turkey sandwich on

whole wheat

7-15

Three bean salad

Tuna salad sandwich on whole wheat

 

7-16

 Potato salad

Corned  beef sandwich on rye

 

7-19

Coleslaw

Roast beef sandwich o whole wheat n

 

7-20

Three bean salad

Ham and cheese sandwich on rye

 

7-21

Broccoli salad

Chicken salad sandwich on whole wheat

 

7-22

Three bean salad

Ham and cheese sandwich on rye

 

7-23

Carrot raisin salad

Turkey sandwich on

whole wheat

7-26

Potato salad

Chicken salad sandwich on whole wheat

7-27

Cucumber salad

Roast beef sandwich on

 whole wheat

 

7-28

 Coleslaw

Egg salad sandwich on

whole wheat

7-29

Broccoli salad

Turkey sandwich on whole wheat

 

7-30

Beet salad

Tuna salad sandwich on whole wheat, with lettuce and tomato

 

 

 

    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