Food as Medicine

There is no disagreement as to the “virtue” of providing medically necessitated meals to our clients. The kindness, the neighborliness, and the helpfulness to these children and adults is unquestioned. However, more and more, funders are asking: “Is the cost of providing medical care reduced for individuals who receive home-delivered meals and nutrition services?” As the country continues to become even more focused on healthcare expenses, the concern about saving public and private dollars has become more prevalent.

I want to share with you two recent studies that suggest there are reductions in healthcare costs among critically ill patients and seniors who receive home-delivered nutrition.

Our colleagues at MANNA in Philadelphia, Pennsylvania, provide services very similar to those we offer. A pilot study, “Food as Medicine: Reducing Health Care Costs with Comprehensive Medical Nutrition Therapy,” conducted from 2010-2012 by MANNA, suggests that there is a meaningful reduction in healthcare costs for those who receive home-delivered meals as compared to comparable patients who did not.

Here are just a few of their findings:

• MANNA clients were over 20% more likely to be released from the hospital to home rather than to long-term care or health care facility.
• Average monthly health care costs of MANNA clients fell 62% for three consecutive months after beginning service.
• Monthly inpatient hospital costs of clients were 30% lower over the six months following initiation of services as compared to the six months prior to starting MANNA.
• For HIV/AIDS patients, costs fell over 80% in the first three months.
• When MANNA clients needed hospitalization, their improved nutritional status resulted in reducing the average number of monthly visits to half that of the comparison group and their length of stay for inpatient visits was 37% shorter.

Another study conducted at Brown University was published in December 2012 in Health Services Research (“The Relationship between Older Americans Act Title III State Expenditures and Prevalence of Low-Care Nursing Home Residents”). The findings suggest where there are greater public expenditures for home-delivered nutrition, there is a reduction in the frequency of providing nursing home care.

Here are a couple of their findings:

• States that have invested in their community-based service networks, particularly home-delivered meal programs, have proportionally fewer low-care nursing home residents.
• For every $25 per year per older adult above the national average that states spend on home-delivered meals, they could reduce their percentage of low-care nursing home residents compared to the national average by 1%.

These studies give us the opportunity to make a more statistical case for support. Both shed much needed light on the impact of our services not only as they pertain to the health of our clients but on the benefits our services provide to the entire community. Our services and services similar to ours are not only an expression of human concern, it is the exercise of prudent expenditures with a good return on the dollar.

I will continue to update you as more compelling information comes out about the impact of our services. Until then, I would be interested to hear your thoughts on these studies and the impact you feel our services make in the community. Comment or share your thoughts on Facebook and Twitter.

Always your friend,

Craig Shniderman
Executive Director


Craig Shniderman has led Food & Friends as the Executive Director since April 1995. He is a native of the Washington area and has lived and worked in Greater Washington for almost his entire career.

Keep Your Heart Healthy this Valentine's Day

February is National Heart Month, and Valentine’s Day is a great time to start taking steps to be heart healthy. Regardless of your age, keeping your heart healthy is important for good overall health.

In the United States, cardiovascular disease is the leading cause of death and one in every three deaths is caused by heart attack or stroke. Instead of celebrating this Valentine’s Day with sweets and chocolates, you and your valentine can promote heart health by getting at least 30 minutes of physical activity, eating a diet rich in fruits and vegetables and low in trans-fat and sodium, and by knowing your ABCS:

• Ask your doctor if you should take an Aspirin every day 
• Find out if you have high Blood pressure or Cholesterol, if so get treated 
• If you Smoke, get help to quit 

To get you started, try this Sweet Potato & Black Bean Chili for your romantic Valentine’s dinner, we guarantee you and your sweetie will love it!

Serves: 4 

Ingredients:

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chiles
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion begins to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Information adopted from CDC: http://www.cdc.gov/features/heartmonth/

 

Janell Walker, RD, LDN, Nutrition Services Manager

Janell is a registered dietitian and has been with Food & Friends for 3 years. She is a graduate of University of Maryland, College Park and a native of the DC metropolitan area. Janell enjoys cooking, dancing and educating people about the importance of food and nutrition. Learn more about Food & Friends' nutrition services.

Get off the Couch and Do Something

Volunteer Dan Connors turns family tradition into personal commitment.

Back in the 70s, when I was enjoying the rainy days of my lawn care job in my freshman year of college, my dad said the couch wasn’t an option. He said something like, “Get off the couch and do something for those not as lucky as you.”

Since his retirement, he and my mom have volunteered every Thursday at St. Peter’s Soup Kitchen in New York. At St. Peter’s you serve people at tables in what had once been my school’s cafeteria.

Dan and fellow volunteer, Diana, packing
turkeys for deliveries on Thanksgiving Day.
Photo courtesy of Chris Burch Photography

It is hard to describe how moved I was bringing plates of food to those who relied on St. Peter’s. They lived on the streets and had nothing. Plus, my dad made it fun.

Years later, my friend and co-worker Monica shared her plans to volunteer on Christmas Day at a place that helped those too sick to make their own meals – Food & Friends. Since my wife always works on Christmas, I recollected my father’s judgment of the couch and decided to help others in need. 

Volunteering at Food & Friends brought back memories of those rainy days. It was a small investment of time for those who needed help to meet this most basic human need - food.

Since then, I have been trying to motivate others to join me at Food & Friends. My friends Greg and V have helped Chef Oscar make nutritious soup and do the clean-up (it was so moving I did the dishes, which I do not even do at home!). Jeralynn, Shellie and I cut ginger cake with the guidance of Chef Tim. We had so much fun the last time I was there that we left with sore jaws from all the laughing. Janice and her daughter worked with the Groceries-to-Go program as the Food & Friends leaders of this group, Brandon and Charles, directed us while putting together hundreds of food kits for the clients. We even ended up on Channel 9 and WTOP.

Dan frequently volunteers through his employer, FedEx.

I have the additional advantage of working for FedEx, who not only supports our efforts but also organizes these volunteer events, which makes it easy to participate. And being there with co-workers sure makes it fun!

But the most satisfying contribution, and the one I hope more of my friends will try, is delivering. Just like those days at St. Peter’s, you do not know how lucky you are and how much you can help until you realize you are this recipient’s connection to healing.

I have delivered multiple times. When you deliver to a client who is so happy to see you, suddenly you understand life isn’t all about the petty items we dwell on. The few hours you and your family can give means survival.

So what have been my memories of Food & Friends? As the continuation of my family tradition, I am so satisfied that I found a location to share the time I might squander. It has become a source of great memories and humility with fellow workers. But most of all, I learned a few hours of my life can really change lives.

I can’t wait to be back soon!

From Our Kitchen to Yours: Healthy Harvest Breakfast Muffins

An American Journal of Clinical Nutrition study found that people who skipped breakfast throughout childhood and as adults had higher cholesterol than lifelong breakfast eaters. Food & Friends recognizes that nutrition not only plays a large part in good health and disease prevention, but also in treatment of illness and in the management of side effects. We work hard to create a menu filled with healthy items that will meet the nutritional needs of those we serve. Start your day off right and treat your heart to our delicious Healthy Harvest Breakfast Muffins recipe, which is one of the breakfast items we deliver to our clients.

Ingredients for 16 Muffins:

1 ½ cups all-purpose flour
½ cup oat bran
2 t. baking soda
2 t. cinnamon
¼ t. salt
1 ¼ cups sugar
2 cups peeled and shredded carrot
½ cup chopped pecans
½ cup raisins
¼ cup sweetened flaked coconut
2 t. vanilla extract
3 large eggs
½ cup buttermilk
½ cup pure vegetable oil, such as canola

Directions:

• Preheat oven to 350 degrees, and lightly oil 16 half-cup muffin cups. 
• Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Add shredded carrots, pecans, raisins, and coconut to flour mixture and toss well. 
• In a bowl whisk together eggs, vanilla, buttermilk, and oil. Add egg mixture to flour mixture, stirring until batter is well combined. 
• Divide batter among muffin cups, filling them ¾ full, and bake on middle rack of oven 15 – 18 minutes, or until toothpick tester comes out clean. Cool muffins in cups on racks for 5 minutes before turning out onto racks to cool completely. Enjoy with your favorite jam or fruit preserves!

From Our Kitchen to Yours: Brussels Sprouts with Pecans

Looking for an easy, in-season recipe? Try out the Brussels Sprouts with Pecans recipe we prepared during our last Cooking Matters Cooking Class.

Cooking Class participants practicing their knife skills.

Our Cooking Matters Cooking Class series is a six-week course for clients and their caregivers. Participants work alongside a professional chef and our registered dietitians to prepare a great, healthy meal all while improving their kitchen skills. Graduates of the course walk away with knife skills, an understanding of nutrition and ingredient labels, and the ability to plan meals around their personal budget.

Last week, when asked about their favorite recipe of the night, participants raised their hands in excitement and exclaimed, “I loved the Brussels sprouts!”

You too can get excited about vegetables by serving up this recipe which is not only delicious, but provides an excellent source of Vitamin C and a good source of fiber!

Brussels Sprouts with Pecans
Serves 8

Ingredients:
8 cups Brussels sprouts (about 2 pounds)
1 Tablespoon olive oil
½ teaspoon salt
3 Tablespoons coarsely chopped pecans – toasted
Pepper to taste

Directions:
Preheat oven to 400 degrees Fahrenheit.
Trim ends of sprouts and slice in half.
Toss with olive oil, salt, and pepper.
Roast until cooked through, about 15 minutes. Check after 5 minutes and stir to avoid sprouts from stick to the pan.
Sprinkle with pecans.

Brittany Lawrance, RD, CNSC, LDN, Community Dietitian

Brittany is a registered dietitian and has been with Food & Friends since October 2012. Her previous experience was working as a clinical dietitian on the pediatric hematology and oncology unit at Children’s National Medical Center. Brittany completed her dietetic internship in Baltimore, Maryland through Sodexo-Mid Atlantic and is a graduate of Bluffton University in Ohio. She enjoys traveling, playing tennis and softball, making crafts, and has a new found love for leading cooking classes. Learn more about Food & Friends' nutrition services.

Cooking Matters in 2013

Last night kicked off our first Cooking Matters cooking class of 2013!

Participants learned knife skills and the importance
of a well balanced diet during the first class of the series.

Our knowledgeable Chef Carol returned to teach participants knife skills, food safety tips and cooking techniques essential to every kitchen. Participants practiced the cutting skills they learned and by the end of the class everyone was implementing proper and safe cutting techniques!

Perfect for a cold and rainy Tuesday night, our menu consisted of turkey chili with vegetables, accompanied by some warm confetti cornbread and Northwest apple salad. As apples are a seasonal fruit, participants learned about the importance of shopping in season to make the most of every dollar at the grocery store. We also focused on the importance of eating a well-balanced diet and label reading to make healthy food choices. Over the next five weeks, participants will continue to build their nutrition knowledge and gain valuable cooking experience.

Check back in the coming weeks for delicious recipes, health tips and news from our cooking classes! 

Brittany Lawrance, RD, CNSC, LDN, Community Dietitian

Brittany is a registered dietitian and has been with Food & Friends since October 2012. Her previous experience was working as a clinical dietitian on the pediatric hematology and oncology unit at Children’s National Medical Center. Brittany completed her dietetic internship in Baltimore, Maryland through Sodexo-Mid Atlantic and is a graduate of Bluffton University in Ohio. She enjoys traveling, playing tennis and softball, making crafts, and has a new found love for leading cooking class. Learn more about Food & Friends' nutrition services.

Keep the Flu At Bay

Food & Friends is always concerned about health and hygiene practices as many of our clients are living with compromised immune systems. Our staff and volunteers follow vigorous hygiene and food safety guidelines and are advised not to work if they are experiencing cold or flu symptoms to make absolutely certain our clients are not exposed to additional illnesses.

Courtesy of healthy.kaiserpermanente.org

Protect yourself and others this cold and flu season by practicing some easy proactive prevention strategies. Healthcare leader and Food & Friends supporter, Kaiser Permanente, provides some helpful tips on its website (healthy.kaiserpermanente.org) for preventing the flu and managing symptoms if you get the bug. As always, check with your doctor for complete medical advice on staying healthy during flu season.

Handy tips for staying healthy

• Wash your hands often. Frequent hand washing helps protect you from whatever bug is going around. Plain soap works just as well as antibacterial soap.
• Use hand sanitizer. The alcohol in sanitizer gels and wipes helps kill cold and flu viruses you pick up from any surface you touch.
• Keep your face hands-free. Try not to rub your eyes, nose, or mouth. Germs can enter your body this way, or be spread from your hands to others.
• Get your flu vaccine. The flu shot helps prevent you from getting the flu and from spreading it to others. Even healthy people can develop serious complications or even die from the flu — so protect yourself and your loved ones by getting vaccinated.

If you get sick, be kind to yourself and others

• Stay home and rest. Limit your exposure to others. Children, seniors, pregnant women, and those with weakened immune systems are at higher risk of getting sick.
• Drink lots of fluids. Hot herbal tea, warm water, and chicken soup are especially good for congestion (runny or stuffy nose).
• Treat your aches and fever. Acetaminophen (such as Tylenol*) or ibuprofen (such as Advil*) can help provide relief. Be sure to follow the instructions on the label, especially for children. Stay home for at least 24 hours after your fever is gone without using fever-reducing medicine.
• Cover your sneeze or cough. Cough or sneeze into a tissue or your sleeve to trap the germs. If you cough into your hands, wash them as soon as you can. Use disposable tissues and throw them away immediately after each use.

*Kaiser Permanente does not endorse the medications or products mentioned. Any trade names listed are for easy identification only.

You Changed Thousands of Lives in 2012

Your support has provided hope for thousands of people like Geraldine (pictured), who spends her day caring for her mother, Ruby, who is facing Alzheimer's.

Ruby (left) and her daughter Geraldine

Thanks to your generosity in 2012, we:

• Home-delivered nearly 1.2 million healthy, customized meals to more than 2,900 children and adults facing HIV/AIDS, cancer and other life-challenging illnesses.
• Hosted more than 12,000 volunteers who worked alongside our staff to prepare, package and deliver 3,500 meals every day.
• Re-evaluated and updated our client eligibility guidelines. As individuals with HIV/AIDS live longer, they are facing secondary illnesses complicated by their status; our revised guidelines take each prospective client's overall health status and needs into account.
• Expanded our services in Maryland to serve more individuals with cancer and their families. Thanks to our partnership with Shady Grove Adventist Hospital, we will serve an additional 50,000 meals in Montgomery County next year.

This year, we will celebrate our 25th Anniversary of caring for the community. And, as long as HIV/AIDS and other critical illnesses threaten our community, we will be here, thanks to you.

On behalf of the men, women and children who were served and will be served through your generosity, thank you for your support and Happy New Year!

From Our Kitchen to Yours: Light Chicken Pot Pie

Nutrition is a critical weapon in fighting life-challenging illnesses. To better arm our clients, we offer Cooking Matters Cooking Classes to clients, and their family members and caregivers. These classes teach them how to select nutritious, low-cost ingredients and prepare healthy meals on a budget.

Cooking Matters Cooking Class participants
chopping vegetables for a Chicken Pot Pie.

Each Cooking Matters Cooking Class Series consists of six interactive classes. Participants learn from a professional chef and our registered dietitians, while practicing their kitchen skills hands-on. Graduates of the course walk away with improved knife skills, knowledge to read nutrition and ingredient labels and the ability to plan meals around their personal budget.

Below is the recipe for Light Chicken Pot Pie, a favorite during the most recent Cooking Matters Class.

Ingredients for 8 Servings: 

3 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen green peas, thawed
1 cup (1/2-inch) cubed peeled baking potato
1 cup (1/2-inch) cubed peeled sweet potato
3 cups diced vegetables
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2/3 cup all-purpose flour (about 3 ounces), divided
1 1/2 cups fat-free milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Cooking spray
1 pre-made pie crust

Directions:

• Preheat oven to 400°. 
• Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients to pan; cover, reduce heat and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl. 
• Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. 
• Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 13 x 9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. 
• Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.

To learn more about these free cooking classes, contact Janell Walker, Nutrition Services Manager, at jwalker@foodandfriends.org.