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WHY IS CHANGE NECESSARY?
•Wants and needs are different – changing population
•Can’t serve everyone – need to be the best we can be
•Funding is flat, need to be more efficient
•Serving different groups, Matures (70+) and the Baby Boomers
together
•Exploding aging population – 20-25% 65+ by 2030 in Wisc
•Tie in with Evidence Based Prevention Programming
•Collaboration with State Unit on Aging Nutrition Program
Modernization Task Force
•Collaboration with WASC Strategic Plan and Federal initiative to
Modernize Senior Centers
NATIONAL INSTITUTE OF SENIOR CENTERS (NISC)
Also working on Modernization for Senior Centers
• Some principles may be similar and be able to be applied
to both senior centers and elderly nutrition program.
• NISC National Categories (2012):
+ Public Policy
+ Best Practices
+ Healthy Aging
+ Economic Security
+ Speakers Bureau
+ Standards and Accreditation for Senior Centers
PURPOSE OF THE ENP MUST BE MAINTAINED
BUT DELIVERY CAN CHANGE
The purpose of the elderly nutrition program is:
• To reduce hunger and food insecurity.
• To promote socialization of older individuals.
• To promote the health and well-being of older individuals by
assisting such individuals to gain access to nutrition and
other disease prevention and health promotion services to
delay the onset of adverse health conditions resulting from
poor nutritional health or sedentary behavior.
OBJECTIVES OF THE PROGRAM
•Prevent malnutrition and promote good health behaviors through
nutrition education, nutrition screening and intervention of
participants.
•Serve wholesome, delicious meals that are safe and of good quality,
through the promotion and maintenance of high food safety and
sanitation standards.
•Promote or maintain coordination with nutrition-related and other
supportive services for older individuals.
•Target older adults who have the greatest economic or social need
with particular attention to low-income minority and rural individuals.
NOTES FROM JEAN LLOYD (FEDERAL AOA) ABOUT
MODERNIZATION PROCESS
•Look at large organizations with big marketing budgets like AARP
and learn from them; what are they focusing on? This will give you
insights to trends.
•Remember to adapt restaurant trends, how are they attracting
people, i.e. early bird specials, etc..
•Don’t lose sight of the purpose of the program- one of the main
things is to reduce hunger and food insecurity so targeting will still be
important.
•Goal: Delay in-home services- giving people a purpose to get up, get
dressed and leave the house is very important esp. as we age.
IDEAS FROM OTHER STATES PER JEAN LLOYD
•Nutrition Education and nutrition counseling- still necessary
and should be engaging and entertaining.
•MN worked on a State Nutrition Plan
•CO- Menu planning network- shared menu bank
•OH developed rules for consumer choice
•CA does multiple settings, on-site cooking, focuses heavily on
customer service- also found best practice forms and other
documents and posted on their website to share with the
network.
NOTES FROM MOWAA CONGREGATE DINING
WEBINAR 3/12
Programs have to define the target market. The 60+ age group
is a very heterogeneous population and programs may not
have the resources to meet the needs for all ages within
this group. There will be more healthy older, more frail,
more minorities, and more needing Home and Community
Based Care programs. It is important to define the target
market and create a valued product to attracts and
meet the needs of that target market.
Linda Netterville, Meals On Wheels Association of America
(MOWAA)
OVERVIEW – WHAT’S IT ALL ABOUT?
• State has formed a taskforce consisting of 7 citizen seniors
and 1 rep from ADPAW, WAND, WASC, 1 from each AAA, and
BADR state RD
• 2 initial large meetings have been held to get statewide
input and this will be taken into consideration by taskforce
• We want to give you the opportunity to have input into this
process
• Will compile the answers and they will be shared with the
statewide task force on your behalf
METHODS:
Process improvement techniques
 Walk through
 Nominal group
 Flowcharting
 PDSA
Focus Groups
Surveys on GWAAR website
For seniors
For Aging Units
NUTRITION AND HEALTH PROMOTION…
SO HAPPY TOGETHER!
We need your input as we attempt to
strengthen and improve the cornerstone of
the WI Aging Network.
Each person please tell us 1 thing you hope
the statewide task forces considers as they
look to revitalize or modernize the Elderly
Nutrition Program.
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SUMMARY OF GWAAR NUTRITION TEAM’S
PROPOSED STRATEGIC PLAN
•
•
•
.
We propose that by having agreement on the 9 categories
or guiding principles, this will allow AUs to work together
to share lessons learned, tools, evaluation criteria, etc.
Can then work within a unified framework to
collaboratively modernize the nutrition program. (i.e.
Ashland, Barron, Dane all working on Menu Revisions form a small workgroup and work together).
Will allow us to organize and get our arms around all the
excellent work that is happening at the local level=
shared vision.
PROPOSED STRATEGIES TO CONSIDER AS WE LOOK
TO MAKE CHANGES
 Culture of Inclusion
 Welcoming Environment
 Individual Relationships
 Choice and Customization
 Improve the Meal Experience
 Go Beyond just the meal
 Seek feedback and respond
 Chance to give, not just get
 Marketing and Outreach
Source: Greg Newton, Greg Newton and Associates from presentation
Serve More Meals: Welcome First Time Visitors and Keep Them
Coming Back Again and Again
at the PA Nutr. Dir. Conf. 2010.
CULTURE OF INCLUSION
 Involve seniors and ask for their input in the
beginning so they have buy-in.
 Get their buy-in to form new initiatives
 Recipe contest submitted by the seniors (Pepin)
 Form a committee of seniors to take ownership of
various programs (i.e. activities)
 Cooking classes with seniors teaching…
 Seniors review menu before finalized
 Input into layout and decorations, activities, etc…
at meal sites
WELCOMING ENVIRONMENT
Atmosphere/Ambiance/Renovations
Get Seniors’ input from the start
Alternate locations
Traveling “Meal Site Road Show” - Pepin County
“Meet Up” groups meet at various local restaurants with
choice of 3-4 pre-approved menu options.
Meal site at the park, at a college, etc…
INDIVIDUAL RELATIONSHIPS
 Partnering with Businesses and Organizations
 MOWAA, Arthritis Foundation, NANASP, AND, ICAA, Public television, etc…
 UW Extension comes in and cooks the meal (ADRC CW)
 Brats for Breakfast (Vilas County) partnered with local radio station
 WI Deer Donation Program to food banks
 Formation of “Friends Groups” (501(c)(3)) to raise money for the program
 Donations from Individuals/Agencies - letters and public outreach
 Education on How to Recognize Red Flags and to make appropriate referrals
to all nutrition staff and volunteers
 Farmers Market vouchers, cooking demos with local RDs, education,
possibly work with WIC vouchers and do a joint program- seniors could show
the younger folks how to cook and use the fresh produce.
CHOICE AND CUSTOMIZATION
• New and Alternative Menu Items (Menu Workgroup would develop Menus and Recipe
pool that would be shared statewide to increase variety)
• Entrée Salad or Salad Bar (Eau Claire, Washburn Cty)
• Soup and Sandwich
• Deli or Bistro Type meals/Dining
• Powerhouse /Nutrient Dense/ Whole foods on the Menu
• Barron, Sheboygan, Ashland
• Use locally grown produce. N4A featured a Vermont Site and won an award on
their website- they learned they needed to train cooking staff- don’t assume they
know.
• Meatless Mondays/Vegetarian or Mindful Eating Days
• Make nutrition info available- market calories, protein, fat, etc… of meals to show
their value and how can enhance their health
• Mobile Market Vehicle that would take Farmer’s Market Produce and other core
ingredients as well as some entrée selections, out to the rural communities that
are in food deserts on set days of the week (possible grant project)
• Time or Days of Service (review days and times of service)
• Evening- Dining at 5, Brunch/Breakfast, weekends,
• Grocery Store Deli / SNAC Program
IMPROVE THE MEAL EXPERIENCE
•Customer Service: Develop a customer service training manual
that will include clear expectations, guiding principles, core values
and customer service principles and standards
• Consistent and Continual training of staff/volunteers
• Food safety, customer service, meal service, plating, plate
garnishing, serving etiquette and standards
• Location Changes
• Outside dining/BBQ area
• Coffee bar, deli counter with choices to take home food for
night or weekend or second meal

SITE IN CRAWFORD COUNTY
ST. CROIX COUNTY
GO BEYOND JUST THE MEAL…MORE THAN A MEAL
Beneficial Bites - incorporation of functional foods and
teaching / sharing this info with the seniors
Activities (Activity Booklet Version 1 & 2) on www.gwaar.org
website for extensive listing of ideas
Leagues and tournaments (bowling, Wii Bowling, dancing,
bands, concerts, softball over 60 league, dartball, etc...)
Cooking classes
Survey for activities as well as meal choices
Promote socialization through both cognitive and physical
programming- weave in Evidence Based Health Promotion
and Prevention- like Living Well and Stepping On, Arthritis
Foundation Walk with Ease, Exercise, Tai Chi, etc…
SEEK FEEDBACK AND RESPOND
• Develop template surveys and guidelines on how the
information should be communicated back to seniors
• Develop guidelines and questions to ask first- time diners to
assure their experience was positive and to gain insights
that can be used to improve first impressions.
• Welcome packets and guidelines/expectations for
distribution to congregate and HDM participants.
• Quality indicators- for meal experience, food, activities, etc….
Samples that could be used for statewide data collection as
well as ind samples that AU’s could use if meet their needs.
CHANCE TO GIVE BACK AND MAKE A DIFFERENCE
Expand volunteer opportunities beyond traditional roles
Activity committee
Teaching various things – crafts, skills, knowledge
Leading “Meet Up” groups based on various interests. Not
necessarily age focused
 Inclusion at meal sites
 Gardens at sites with produce then being used at sites,
They care for garden, have input into what is in the garden,
how it will be used on the menu, let them help with garnishing or
plating the salads/desserts, place setting, etc...
 Have seniors be part of marketing/outreach committee
Build relationships locally, use them in ads and human
interest stories.
 Allow them to “Tell Their Stories”
The Legacy Project http://legacyproject.human.cornell.edu
The Elder Storytelling Place- A Time Goes by web blog
http://www.ronnibennett.typepad.com/elderstorytelling
•
40TH ANNIVERSARY PHOTO CONTEST
Anyone associated with the Elderly Nutrition Program, submitted photos
with taglines that represented or captured the essence of the program
and to be eye-catching to make people ask “What is this about?”
53 photos submitted - top 9 will be posted on the GWAAR website
www.gwaar.org so seniors can vote on their favorite and the winning
poster will be distributed widely throughout the state.
Great example of “Seniors in Charge” and an opportunity to give back
and make a difference!
MARKETING/OUTREACH
MOWAA MARKETING MATERIALS ARE EXCELLENT - members can use them
Template Brochures, Radio PSA, Newspaper Ads, Billboards, TV spots, Social
Networking, Human Interest Stories, (work with MOWAA?)
• Mobile Market Vehicles with markings / magnets on the outside of the vehicle that
promote the program
• Public Access Programs- that would be posted on webpage to view and also propose
to Public Access Television Stations to run. 15-30 minutes each segment. Invite guest
speakers.
• Cooking for 1 or 2
• Beneficial Bites- posted on GWAAR website
• Quick, inexpensive, healthy meal options
• Gardening/Growing Herbs
• Cooking Demos
 Let People Know What you are Doing: You need to make your customer service a
prominent feature of every ad too, so people automatically associates it with your business.
Show and tell them what is happening at your site. Pictures, stories, events, etc…
• Best Practices
• Marquette and Brown Counties Add Life Centers
• Florida some senior centers are called Life Enrichment Centers
• Cafe Connections- Sauk County
•
•
NAME OF THE PROGRAM
Currently used in WI
 Elderly Nutrition Program
 Senior Dining / Senior Meal Sites
 Feeding Sites
 Home Delivered Meals
 Add LIFE Centers (Laughter, Independence, Friends & Energy)
Possible New Names
 Nourish4Life or Eat4Life, etc…something more “active” that can
tie in with National Institute on Aging’s Go4Life Campaign
http://go4life.niapublications.org/
 Life Enrichment Centers
DEFINING “MORE THAN A MEAL”
We Provide More than a Meal…
Make a Day!
Enhance Lives!
Add Hope!
Lighten Loads!
PROPOSED DRAFT GOALS FOR
GWAAR NUTRITION TEAM
 Decrease hunger and food insecurity, especially in rural areas of the state
 Increase the overall satisfaction with service
 Modernize both the congregate and HDM programs, however, still reach the target
population of Title III C of the Older American’s Act
 Increase the number of seniors at the meal site(s) of all ages
 Increase the number of younger seniors who participate in the ENP in some capacity; i.e.
volunteering, eating at the site, giving back to the community by helping/befriending the
older seniors
 Increase the number of low income, rural senior attending the dining sites
 Increase choice and options for meals
 Provide foods that are nutrient dense, healthy, tasty and follow the 2010 USDA Dietary
Guidelines
 Engage seniors and their caregivers by offering opportunities for them to give back to the
program in a meaningful way thus increasing their sense of community
 Provide wholesome, nutrient dense foods that meet the 2010 Dietary Guidelines for
Adults age 51+
NUTRITION SPECIALISTS AT GWAAR
QUESTIONS, IDEAS, WANT TO WORK
TO G ETHER ? PLEA SE C O N TACT U S :
Pam VanKampen, RD, CD
Nutrition Specialist/OAA
Consultant
Greater WI Agency on Aging
Resources
1351 Valley View Drive
Eau Claire, WI 54701
715-836-3916
Cell: 608-228-8095
Pam.vankampen@gwaar.org
Mike Glasgow, RD, CD
Nutrition Specialist/OAA
Consultant
Greater Wisconsin Agency on Aging
Resources
125 N. Executive Drive Suite 207
Brookfield, WI 53005
Phone: (262) 432-7977
Cell Phone: 608-228-8097
michael.glasgow@gwaar.org