Let Them Eat Cake!!!!!
Do you know what your loved one is eating in their long term care residence?
How much does it cost to feed a resident in long term? Is the Ministry providing the funding for appropriate nutrition care for the benefit of those living in CHSLDs?
Find out in AGQ’s new revue.
Read the story and get the recipes here!
When I was working in public home care, I used to visit a lot of seniors. Sadly, many of them had some form of mild to severe dementia. At one of my home visits, a family member of one of my clients asked me if coconut oil was good for improving the memory of those with Alzheimer’s. I told them I never heard about that. I went back to my office and I did a bit of googling and found that there were in fact studies being done on this. Researchers where looking at the fatty acids in the oil to see of they had any effect.
I met a few other families that had heard about this and were cooking with coconut oil and telling me that it was helping their loved ones. Who was I to tell them there wasn’t yet enough evidence to confirm that coconut oil improves memory? Many seniors especially those over the age of 80 are at risk for malnutrition as evidenced by weight loss secondary to myriad of issues.
Here is a current article written by a dietitian on the Extenso website that confirms that coconut oil is not the cure for Alzheimer’s. But coconut oil is fat. Fat has calories. Calories are needed for weight gain especially for those who need to increase weight to improve health status. It would be remiss to tell those clients not to try it.
The placebo effect is a beautiful thing.
Addendum: Dr. Joe posted this on October 10, 2013!
(Featured image taken off madeofmuscle.net)
I’ve just started my seventh year of post-secondary education. I’ve been doing this “student” thing for a decent amount of time now, and am looking forward to (finally) entering the workforce within the next year. That being said, I’ve learned quite a bit in the past six years- and not just in school. As a result of becoming independent and assuming life’s responsibilities, I’ve learned some ways to take control of feeding myself healthily, affordably and efficiently.
Life as a student presents many challenges to eating: time to cook becomes an issue when we become buried in our books, the food we want to eat can seem expensive when it’s you doing the groceries instead of mom and dad, and there are always ample opportunities to indulge on unhealthy, unnecessary extra calories (think of that after-bar-poutine or that study group pizza).
Here are some of my ideas to deal with the above challenges:
- On a less busy day, make a big pot of homemade soup or chili. Once finished, separate it into plastic containers and put them in the freezer. Come midterm season, let the container thaw in the fridge overnight or in the microwave, and have a ready-to-eat meal in no time! You can also cook the equivalent of a few meals on a Sunday night to store in the fridge for some no-prep dinners in the coming week.
- Plan meals before grocery shopping and think of several different dishes that could use overlapping ingredients. For example, it’s hard to use an entire head of spinach (I opt for the head rather than bagged because its less expensive). To get your moneys worth and prevent waste, find recipes for a main course spinach salad, serve it as a side dish, and add it to soups, omelets, pasta and sandwiches. Getting creative with ingredients makes it possible to use them up and avoid getting sick of them.
- Buying meat less often also saves money. Try incorporating other inexpensive sources of protein such as beans, lentils, tofu and canned tuna into your diet. This is also an environmentally friendly decision since growing and transporting livestock consumes more energy than produce.
- Find out the places on campus to get affordable or even free food and ask your grocery store if they have any student discounts. My campus offers a free vegetarian lunch every Thursday, provided the students bring their own dishes to keep the event environmentally friendly. Friends of mine who have been studying in the cafeteria around closing hours have been offered that day’s leftovers. The grocery store near my house offers students a 10% discount at the beginning of the week as well as free delivery. Finding good food deals may be easier than you think!
- A good way to avoid that heavy late night snack or a spontaneous trip to the corner store for chips and chocolate is to keep tasty yet healthy options on hand. Low-fat low-sodium microwave popcorn satisfies my salty cravings (and provides a generous amount of fiber). Pop-in-your-mouth fruits like grapes or berries please my sweet palate- they’re sort of like nature’s candies anyways!
- If you’re absolutely craving that pizza, I suggest making your own. Buy a premade multigrain crust or use a whole-wheat pita, add some tomato sauce or pesto, load it with a ton of fresh veggies, and top with some cheese. This is a yummy way to incorporate one or two servings of vegetables, it can last for a few meals, it is healthier than frozen or fast food pizza, and it still manages to hit the spot.
These tips are simple and easy, but that’s what I think works about them- they are doable! So start today and try one out!
The mysterious Sephardic salade cuite has been reproduced in my kitchen today! I had almost given up on this savoury tomato and pepper salad but I thought I would give it one more chance.
I am very happy that I did. It turned out perfectly and the secret ingredient is patience.
I am posting the recipe here before I forget what I did. I wonder what the Jittery Cook and Norene have to say about this salad.
Caryn’s Salad Cuite Ashkenaz Style
- 1 can of diced tomatoes
- 2 TBSP sugar
- 2 red peppers whole
- 2 green peppers whole
- 3 large garlic cloves minced
- salt and pepper to taste
- 1 TBSP Paprika
- 1/4 cup canola or olive oil
Cook the peppers in the oven or on the BBQ (I used the BBQ because my oven was busy with Apple Cake, Broccoli and Lukshen Kugels) until they are totally black. Let them cool and then peel off the blackened skins. Remove all seeds. Chop them up and set aside.
Heat a TBSP of canola oil and toss in the garlic. Cook for about a minute. Dump the tomatoes in and bring to a boil. Add the sugar.
Toss in the peppers and the rest of the oil into the pot. Now is a good time for the paprika, salt and pepper. Get a good boil going and then turn the heat down, to just below the medium setting.
Here is where the patience comes in. You have to stir the mixture so it doesn’t burn. Do this every 5 minutes or so while the recipe reduces. It took about 2 hours to get to the right consistency.
Let the recipe cool down and then transfer it to a container and store in the fridge. Serve cold.
If you like it spicy add some tabasco sauce or hot pepper flakes along with the other spices.