Take Care of Your Teeth!

     The Massachusetts Department of Public Health recently published a series of papers to remind us of the importance of taking good care of our teeth. They explain that good dental care not only helps maintain a beautiful smile, but helps prevent heart disease and bacterial pneumonia, as well. 

     According to the Massachusetts Department of Public Health “Older adults need to be especially concerned about their oral health due to its relationship with systemic diseases, such as heart disease and diabetes, and the effect of some medications on the oral cavity.  Dental diseases like tooth decay, and oral diseases like gingivitis and periodontitis, cause pain, difficulty in chewing, gums to bleed while brushing and bad breath, as well as teeth to loosen.”

     The papers highlight four areas of concern.

Diabetes

     Individuals with diabetes must take extra precautions in caring for their teeth because gingivitis and periodontal disease can unfortunately have worse consequences for them. They say that, “periodontal disease is a long-term infection that hurts the gums and bone holding the teeth. If too much of the gums and bone are lost, teeth become loose and can fall out. Diabetes can affect the mouth in other ways by changing the taste of foods; increasing the time it takes the mouth to heal from cuts or sores; decreasing saliva (dry mouth); and increasing the risk for other infections in the mouth.”

Dentures

     Many older adults have replaced their teeth with dentures, which work very well, but must be specially cared for so they don’t cause problems. “Like natural teeth, dentures must be brushed daily to remove food deposits and plaque. Plaque is bacteria that can cause tooth decay on any remaining teeth, irritation of the gums, as well as bad breath. Brushing the dentures daily also helps to prevent them from becoming permanently stained. It’s best to use a brush designed for cleaning dentures, though a toothbrush with soft bristles may also be used.  Avoid using hard-bristled brushes since they may damage dentures.”

Medication Side Effects

     Many medications can cause dry mouth, which can be a huge problem because “A reduction in the amount and flow of saliva increases the risk for tooth decay(cavities).  Saliva contains anti-microbial components and minerals that may rebuild the tooth.”

Challenges Cleaning Your Teeth

     Lastly, many older individuals have a hard time gripping their toothbrush, and ultimately cannot brush as well as they would like to. The Department of Public Health offers some great solutions to making your toothbrush easier to handle, such as: attaching a velcro strap to the toothbrush that you can wear around your hand; cutting a slit in a tennis ball and attaching it to the end of the brush; attaching a bicycle handle to the end of the brush; or purchasing an electric toothbrush for better handling and cleaning.

     All of these problems can be solved with good dental habits and daily cleaning. The Department of Public Health always recommends:

  • Visit your dentist at least every 6 months
  • Brush twice a day for 2 minutes with flouride toothpaste
  • Floss at least once a day
  • Don’t smoke and limit alcohol

     And, if your mouth feels dry:

  • Chew sugarless gum
  • Drink a lot of water (flouridated water is best)

     And, as always, “check your mouth regularly for any problems or changes. See your dentist if your gums bleed when you brush or floss; or if you notice dry mouth, pain, white spots, and/or a bad taste in your mouth.”

Upcoming Health Fair & Mental Health Conference — Register Today!

   

  The month of May is Older Americans Month, and Coastline, in collaboration with partnering organizations, would like to announce the dates and times of two upcoming events open to the general public.

     First, on May 8th at the Marion VFW (click here for a map), Coastline and the Marion Council on Aging are holding a Health Fair from 10am to 2pm. You can enjoy a free lunch and snacks, served throughout the day. Nurses will be on-site to check your blood pressure, blood sugar, and cholesterol levels. You can meet with a Registered Dietitian to discuss your individual nutrition needs, and you can bring your medications to be reviewed by a pharmacist. There will also be free health and wellness information from over 60 organizations.

     You do not need to RSVP or register for this event, just show up!

     Then, on May 15th, Coastline, along with the Massachusetts Association of Older Americans, Massachusetts Department of Mental Health, Executive Office of Elder Affairs, Bristol Elder Services, and St. Anne’s Hopsital, and with sponsorship from Nizhoni Health Systems, are presenting: Understanding Culture: A Bridge to the Emotional Well Being of the Older Adult. Registration for this conference starts at 8am, and the conference will be held from 8:45am to 3:30pm at Whites of Westport (click here for a map).

     Registration is required by May 10th. Download this registration formto print and mail in.

     Contact advocacy@maoamass.org for more information, or visit their website at MAOAmass.org for more details.

     Hope to see you there!

Alzheimer’s Essential Skills Series CANCELED

THIS EVENT HAS BEEN CANCELED, BUT WILL BE RESCHEDULED AT A FUTURE DATE AND TIME.   

  The local Alzheimer’s Association chapter is currently presenting a series of educational presentations throughout the Southcoast. Coastline is partnering with them this month to promote their Essential Skills for Alzheimer Care presentation which will be held Tuesday, April 10th from 2pm-4pm at the Mattapoisett Public Library.

     Participants will learn how to better communicate with family members who suffer from dementia, so that the transition is a little easier on everyone.

     Pre-registration for this event is required. You can register by visiting www.alz.org/MANH or by calling 1-800-272-3900. Respite is available for caregivers who would like to attend - please call Libby Costa at 508-742-9171 to reserve a space.

     We hope to see you there!

One Week Left to Register for Coastline’s Fun Walk!

     There are only five days left to pre-register for Coastline’s March for Meals Fun Walk, which is this coming Saturday, March 24th from 10am to 1pm at Fort Taber. 

     You can register by clicking on this Registration Form, printing it and mailing it to us, or you can click here to register online and pay by PayPal or with your credit or debit card.

     You can also come to the Wellness Fair where we will have yoga and Zumba demonstrations, samples of food from local restaurants, and health screenings.

     We would like to thank our sponsors, the Patrick Carney Foundation, PharmaHealth, and the Waterfront Grille . All proceeds from our March for Meals campaign go to support Coastline’s Elderly Nutrition Program, which provides Meals on Wheels, nutrition education, and outreach and referral services to hundreds of older adults living throughout our community.

     Thank you for your support and we hope to see you there!

Please Support Coastline’s 2012 March for Meals Campaign

     Every March, Meals on Wheels Association of America kicks off its March for Meals Campaign. Local Meals on Wheels providers, like Coastline, work within their communities to bring awareness to the need for elderly nutrition programs, and to raise money for local programs.

     At Coastline, we have a busy month ahead of us! Throughout the entire month of March, you can dine at several local restaurants who have partnered with us by putting out donation collection boxes. So far, the restaurants include Fay’s, Destination Soups, Center Cafe, Fernando’s, The Roasted Pig, and The Healthy Grille.

     On Saturday, March 24th at Fort Taber from 10am – 1pm, we will be hosting a Fun Walk and Wellness Fair. We hope you can come out and enjoy the fresh air and a nice walk around the park, and then stop into the Community Building where we will have yoga and zumba demonstrations, health screenings, and plenty of other health and wellness information.

     To register for the Fun Walk, you can download this form, fill it out, and mail it back to us. Or you can click on this link and pay through PayPal on our website. Registration forms will also be available to pick up at your local Council on Aging. Seniors over age 60 and children under 12 cost $15.00; adults cost $25.00; and families (1-2 adults and children) cost $40.00. Registration includes a T-Shirt and one free raffle ticket given to you at the Fun Walk.

     All proceeds directly benefit our Elderly Nutrition Program, helping us provide elders living throughout the community with meals, nutrition and health workshops, supplements, and other wellness programs.

     Finally, on March 29th, Mayor Mitchell will join our Elderly Nutrition Program Director at one of our meal sites for a tour, and will help deliver meals to some Meals on Wheels’ recipients.

     We are asking you to support Coastline’s Nutrition Program by dining at one of the above restaurants, coming out to the Fun Walk & Wellness Fair, or just helping us spread the word!

Coastline Cooks!

Yesterday, Coastline’s dietitian, Kim Ferreira taped her first episode of Healthy Cooking with Kim for Dartmouth Community Television (DCTV). This will be a regular segment on their show The Wanderers, and while you will be able to catch it on DCTV if you are a resident of Dartmouth, we will also be posting the segments to our website as they’re produced. Also we hope to have the show available for viewing in the upcoming months on other community cable access locations including Acushnet, Fairhaven, New Bedford, Rochester, Marion, and Mattapoisett.

We will let you know the date and time of the first episode, but in the meantime – as a sneak peak, we’re posting the two recipes that Kim put together on the episode. As always, Kim’s focus is on cooking up recipes that are low-sodium, heart healthy, diabetic friendly, and easy-to-make. She found the recipes below on eatingwell.com, a great go-to website to find quick and healthy recipes.

Click to view: Cooking with Kim episodes

Her first recipe is for the tasty Mediterranean dish hummus, a spread made primarily from chickpeas that you can enjoy with vegetables, pita chips, or as a replacement for mayonnaise on a sandwich. It contains heart healthy extra-virgin olive oil and fiber-filled chickpeas.

Ingredients

  • 1 clove garlic, smashed and peeled
  • 1 15-ounce can chickpeas, rinsed
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon tahini
  • 1 pinch salt

Preparation: With the motor running, drop the garlic into a food processor (fitted with a steel blade attachment) and process until finely minced. Scrape down the sides of the work bowl and add the chickpeas, lemon juice, oil, tahini, and salt. Process until completely smooth for 1-2 minutes, stopping to scrape down the sides as necessary.

     The next dish Kim prepared was a soup made with vegetables and ravioli, to add some heartiness to the light dish. Like all soups, this is a great dish to enjoy on a cold evening, and utilizes frozen vegetables to cut the prep time. Soups are always a great way to get your daily requirements for vegetables, and the broth fills you up on fewer calories. Eatingwell.com recommends – as does Kim - using whole-wheat ravioli to boost the nutritional value of the soup.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cups frozen bell pepper and onion mix, thawed and diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper, or to taste (optional)
  • 1 28-ounce can vegetable broth or reduced-sodium chicken broth
  • 1 1/2 cups hot water
  • 1 teaspoon dried basil
  • 1 6- to 9- ounce package fresh or frozen whole-wheat cheese or meat ravioli
  • 2 cups diced zucchini (about 2 medium)
  • Freshly ground pepper to taste

Preparation: Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic, and crushed red pepper (if using) and cook, stirring for 1 minute. Add tomatoes, broth, water, and basil and bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini and return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

     We hope you enjoy these recipes, and remember to keep checking the website for the video and more recipes. Happy cooking!

 

Tips on How to Beat Heart Disease

     As many of you may know, February is American Heart Month. According to the Centers for Disease Control and Prevention, heart disease is the leading cause of death in the United States, and is the leading cause of disability, preventing millions of people from working.

     Over the years, researchers have learned more and more about how a healthy diet, regular exercise, and stress reduction all play important roles in preventing heart disease, and help people already diagnosed with heart disease prevent further damage. The internet is a great resource for tips and recipes; below are a few of our favorite links:

  • Click here to see health.com’s 10 Best Foods for Your Heart and get some ideas on how to incorporate them into your diet
  • Walking is one of the best and easiest ways to get your heart pumping, if you need some motivation or a plan to get started, check out startwalkingnow.org
  • AARP’s website has an article highlighting six foods that fight high blood pressure, which can lead to heart disease; read the article here
  • And over at wholeliving.com, you can learn ways to reduce anxiety and stress forever in this article

     And don’t forget to mark your calendar for Saturday, March 24th to come join us for our 1st Annual March for Meals Fun Walk and Wellness Fair to raise money for our Elderly Nutrition Program and to encourage seniors and their families to come out, strech their legs, and enjoy a walk in the fresh air.

     The walk is $15 for seniors over 60 and children under 12, and it’s $25 for adults. You’ll receive a T-shirt and know that your donation is going to support our Nutrition Program which provides meals and nutrition workshops to elderly individuals living throughout Greater New Bedford and its surrounding towns. In a few weeks, you will be able to register for the Fun Walk right on our website.

     The Wellness Fair is free of charge and there will be yoga and zumba demonstrations, healthy food, and plenty of other health and wellness information. We hope to see you there! And have a happy and healthy February!

Celebrating the Holidays at Coastline

     Even thought it has been unseasonably warm outside, people are still stringing up their lights, strapping Christmas trees to their cars, and enjoying around-the-clock holiday music. Here at Coastline, we are also in the holiday spirit. From November through the New Year, we are busy planning parties and feasts in many of our programs.

Project Access

     The ladies in the Project Access program enjoyed a festive night out, complete with a Thanksgiving feast and entertainment in late November. Hosted by the Association for the Relief of Aged Women (the program’s funder), all 180 women were invited to White’s of Westport to enjoy a family-style Thanksgiving meal and the music of Bobby Justin, a local entertainer. 

     Project Access’s goal is to provide elderly women, who live alone, with trips and events so they can socialize with their peers. Project Access holds a variety of trips and events each year, ensuring they accommodate women of all ages and mobility levels.

     To learn more about Project Access, you can visit their page here, or call the Program Coordinator, Sharon O’Malley at 508-999-6400 ext. 107.

Meals on Wheels

     Every year, hundreds of dedicated volunteers come together to cook and deliver homemade Thanksgiving meals to more than a thousand local seniors. Volunteers meet at Greater New Bedford Vocational Technical High School to prepare a mouthwatering menu. This year’s menu included turkey & gravy, dressing, whipped potatoes, butternut squash, peas & carrots, rolls, cranberry sauce, and apple crisp (made from scratch). From there, hundreds of volunteers pick up the packaged meals and deliver them to homebound seniors.

     We are grateful to, and wish to thank all of the volunteers who came out, and our community partners, including the Dartmouth Council on Aging, New Bedford Housing Authority, New Bedford Council on Aging, Supportive Housing at Tripp Towers, New Bedford Board of Health, GNB Vocational Technical H.S., Yellow Taxi, Long Plain Baptist Church, District Court Officers, and E.L. Sylvia Farms of Dighton.

     Elderly Nutrition is now gearing up for our Christmas Day program, which isn’t as big as the Thanksgiving meal program yet, but grows larger every year. Almost 500 homemade meals are prepared and delivered to seniors on Christmas Day, made possible by the Bristol County Sherriff’s Department, Holy Name Church, the New Bedford Council on Aging , several area nursing homes, and private donors.

Foster Grandparents Program

     With Christmas right around the corner, the Foster Grandparents enjoyed their annual holiday celebration. Decked out in their best holiday clothes, the Grandparents enjoyed a morning full of food and fun, including a lighter, alcohol-free egg nog prepared by our dietitian Kim Ferreira. You can find the recipe below:

8 cups of vanilla soy milk

3 oz package of sugar free, fat free vanilla pudding

1-2 tsp. of vanilla extract

1-2 tsp. of rum extract (optional)

Cinnamon & nutmeg (to taste)

     The Foster Grandparents devote hundreds of hours a year to mentoring children throughout the community, and they are greatly appreciated by the children and teachers that they work with. The Foster Grandparents Program is currently recruiting new volunteers. To learn more about this opportunity, call Christine Voss at 508-999-6400 ext. 198.

Money Management Program

     The Money Management volunteers also gathered in Saxon Hall for their annual holiday party. Volunteers enjoyed a feast of breakfast pastries, bagels, coffee, and tea. Volunteers were recognized for their years of service and were all entered into a raffle where they won gift cards, books, gift baskets, and other great prizes. The Money Management volunteers work with dozens of seniors across the Southcoast to help them organize and pay their bills.

     If you are interested in becoming a Money Management volunteer, please contact Jan Bergeron at 508-999-6400 ext. 180. Jan does her best to match volunteers with seniors who live in the same town as volunteers.

Holiday Giving Wreath

     Every year, here at Coastline, the staff who work closely with seniors, ask many of them if they have any Christmas wishes. Case Managers and other staff members gather up the requests and attach them to our Giving Wreath (a twist on our past Giving Tree), and then many staff and Board members go out and purchase and wrap the gift so staff can deliver it for Christmas. It’s a great way to give back and to give seniors something to open on Christmas morning.

     All in all, it’s been a great year here at Coastline, and we look forward to ringing in 2012 by continuing to provide older adults and individuals with disabilities, living throughout the Southcoast, with programs and in-home services that meet their needs and allow them to continue living independently.

     And don’t forget, it’s not too late to make a  donation to Coastline to receive a tax deduction for 2011. You can donate through our homepage by clicking on the “donate” button, or by mailing a check, made payable to Coastline Elderly Services, Inc. to 1646 Purchase Street, New Bedford, MA 02740.

    And, from all of us at Coastline, we hope you enjoy a happy and healthy holiday and New Year!

Enjoy 3 Nutritious & Delicious Fall Recipes

     Just because the Farmer’s Markets have come to an end, doesn’t mean you can’t still enjoy local, nutritious produce. There are many delicious and healthy fruits and vegetables that are harvested in the fall, many of which can be stored throughout the winter months. Our resident dietitian, Kim Ferreira, has highlighted a few, and detailed their nutritious benefits. She scoured the web and found some simple and tasty recipes featuring each veggie, as well.

     Apples

     Apple – picking season begins in late August/early September and lasts through November. Because apples keep well in cold storage, they are available all year long. Apples provide an excellent source of fiber, so make sure to eat fresh or baked apples with the skin!

Apple-Fennel Slaw (courtesy of the Mayo Clinic)

Ingredients

1 medium-sized fennel bulb, thinly sliced

1 large Granny Smith apple, cored and thinly sliced

2 carrots, grated

2 tablespoons raisins

1 tablespoon olive oil

1 teaspoon sugar

1/2 cup apple juice

2 tablespoons apple cider vinegar

4 lettuce leaves

In a large bowl, combine the fennel, apple, carrots, and raisins to make the slaw. Drizzle with olive oil, cover, and refrigerate.

In a small saucepan, mix together the sugar and apple juice. Place over medium heat and cook until reduced to about 1/4 cup – about 10 minutes. Remove from the heat and cool. Stir in the cider vinegar. Pour the apple juice mixture over the slaw and stir to combine well. Chill thoroughly. Serve on lettuce leaves.

Butternut Squash

      Butternut squash – as well as other varieties such as winter squash, pumpkin, and acorn squash - is at its best from early fall through winter. This hardy squash can be kept for up to three months in a cool, dry place and does not need to be refrigerated. Butternut squash provides 460% of your daily vitamin A and beta-carotene, and 50% of your daily vitamin C per serving, and is an excellent source of vitamin E.

Butternut Squash and Kale Soup (courtesy of MyFirstKitchen.net)

Ingredients

4-6 links of spicy Italian Sausage, cut into pieces

1 butternut squash, cubed

1 medium onion, diced

1 garlic clove, minced

4-6 cups of chopped kale

4-6 cups of chicken stock

salt, black pepper, and red pepper flakes

In a large pot, cook the sausage over medium-heat until nicely browned on all sides. Take out the cooked pieces, drain them on some paper towels. Add onions to the pan of sausage drippings, season with a little salt and pepper, and cook for about four minutes or until the onions start to get just a bit of color. Add the garlic and cook another minute.

Add the squash and cook for a couple minutes. Add a couple pinches of red pepper flakes if you’d like. Add the kale, and carefully stir everything around just to coat the greens in some of the fat. Season them with a bit of salt and pepper, too.

Add the chicken stock. The liquid should cover the vegetables. Add the sausage back into the pot, add a little extra salt and pepper, and bring to a boil.

Turn the heat down to a simmer, cover, and cook for about an hour.

Brussels Sprouts

     Brussels sprouts are at the peak of their season from September to February. Choose small, bright-green sprouts that are compact and blemish-free, and avoid those that are wilted or have loose, yellowing leaves. One cup of cooked brussel sprouts contain only 56 calories, yet are an excellent source of folate and vitamins A, C, and K. They are also a great source of fiber, iron, potassium, thiamin, and B6.

Brown Butter & Dill Brussels Sprouts (EatingWell: September/October 2010)

Ingredients

1 pound Brussels sprouts, trimmed and quartered

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

3 tablespoons slivered almonds, toasted

1 tablespoon white-wine vinegar

1 tablespoon chopped fresh dill or 1 teaspoon dried

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add brussels sprouts, cover, and steam until tender, 5 to 7 minutes.

Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula.

      Remember that cooking with vegetables can be simple and almost always nutritious. And check out some of the upcoming classes Kim has scheduled, including Holiday Eating where Kim gives participants tips and healthy alternatives to avoid weight gain over the holidays.

     Holiday Eating will be held Tuesday, December 20th at the Mattapoisett Council on Aging. Click on our Calendar of Events to see what other health and wellness classes Kim has coming up.

New City Initiative Creates Healthier Options at Local Restaurants

     It seems like every time you read an article about healthy eating, the author makes a point to tell you to stay away from restaurant food. The portions are too big; there are too many calories; the ingredients are too rich and fattening; and the list goes on. Well, last week, Mayor Lang, along with restaurant owners, and community partners – including Coastline’s own dietitian, Kim Ferreira – held a press conference to officially announce the Healthy Dining New Bedford initiative.

     This initiative is part of the Mass in Motion program and any restaurant can join. To qualify, restaurants go through a basic application process. Oftentimes, restaurants already offer healthy choices, but may not advertise them on their menu. To be approved, restaurants need to do a few things like:

  • allow guests to substitute a side salad or vegetables for french fries
  • highlight low-calorie and low-fat menu items
  • offer low-fat or skim milk
  • allow diners to order “half a meal to go” (servers will serve half the meal and bag the other half up ahead of time)

     Many restaurants have signed on and been approved, including Cafe Arpeggio, Center Cafe, Churrascaria Novo Mundo, Cork, Destination Soups, Freestone’s City Grill, Ginger Grill, Lebanese Kitchen, Pizan’s NY Style Pizzeria, Rose Alley Ale House, St. Luke’s Hospital, and the Waterfront Grille. All approved restaurants will get to display the Healthy Dining New Bedford decal in their window.

     Even if your favorite restaurant isn’t on this list, remember you can always ask your waiter to substitute vegetables for french fries, to put your salad dressing on the side, or to bake your fish instead of fry it.

     To learn more about Healthy Dining New Bedford, become a fan of their facebook page here and check out the article the Standard Times ran about the program last week.

     And remember, you can always meet with Kim for one-on-one, personalized nutrition counseling, or you can visit our calendar to check out Kim’s workshops which focus on specific healthy eating topics like artificial sweeteners, bone health, portion control, brain health, pesticides, and food additives.