HomeMy WebLinkAbout20070281.tiff RESOLUTION
RE: APPROVE GRANT REQUEST FOR THE SENIOR NUTRITION PROGRAM AND
AUTHORIZE CHAIR TO SIGN - AMERICAN DIETETIC ASSOCIATION FOUNDATION
WHEREAS, the Board of County Commissioners of Weld County, Colorado, pursuant to
Colorado statute and the Weld County Home Rule Charter, is vested with the authority of
administering the affairs of Weld County, Colorado, and
WHEREAS, the Board has been presented with a Grant Request for the Senior Nutrition
Program, The Great Tastes/Sabores Deliciosos Program, between the County of Weld, State of
Colorado, by and through the Board of County Commissioners of Weld County, on behalf of the
Department of Human Services, Area Agency on Aging, and the American Dietetic Association
Foundation, commencing upon full execution, with terms and conditions being as stated in said
grant request, and
WHEREAS, after review, the Board deems it advisable to approve said grant request, a
copy of which is attached hereto and incorporated herein by reference.
NOW, THEREFORE, BE IT RESOLVED by the Board of County Commissioners of Weld
County, Colorado, that the Grant Request for the Senior Nutrition Program, The Great
Tastes/Sabores Deliciosos Program between the County of Weld, State of Colorado, by and
through the Board of County Commissioners of Weld County, on behalf of the Department of
Human Services, Area Agency on Aging, and the American Dietetic Association Foundation be,
and hereby is, approved.
BE IT FURTHER RESOLVED by the Board that the Chair be, and hereby is, authorized to
sign said grant request.
The above and foregoing Resolution was, on motion duly made and seconded, adopted by
the following vote on the 31st day of January, A.D., 2007.
BOARD OF COUNTY COMMISSIONERS
�� � WEL OUNT , COLORADO
n,��'//�
ATTEST: '1
E. Long, Chair
Weld County Clerk to the Boar U I
a 6 t %i0iam 41 rke-2Pro-Tem
BY: t
Deputy Clerk to the Board • -
Willi F. Garcia 1A
APP AS TO
Robert D. Ma den
my At rney
Douglas Ra acher
Date of signature: 02//3/0 7
2007-0281
,
�� _ s�.�zl�zl j HR%y/a�
MEMORANDUM
a
r St 114 DATE: January 26, 2007
W ' TO: David Long, Chair, Weld County Board of Commissioners
vision
O FROM:Walter Speckman, Executive Director, Weld County Division
COLORADO of Human Services
SUBJECT: Weld County Area Agency on Aging's Grant Application
for funding from the American Dietetic Association Foundation
Enclosed for board approval is the Area Agency on Aging's grant request of$500.00 from the
American Dietetic Association Foundation. These funds, if awarded, will be used to enhance
the Senior Nutrition Program through a program called The Great Tastes/Sabores Deliciosos.
If you have additional questions please contact Eva Jewell, Director of the Weld County Area
Agency on Aging at 353-3800, extension 3331.
2007-0281
Face Sheet
, Weld County Area Agency on Aging (on behalf of Senior Nutrition Site Volunteers)
Group applying
Weld County AAA administers Senior Nutrition Program at 21 county sites staffed by
local volunteers
Description of group
Amy Thygesen, MBA, RD
Contact Person
athygesen@co.weld.co.us
E-mail
(970)353-3800 Ext.3326
Telephone
1551 North 17th Avenue, P.O. Box 1805, Greeley, CO, 80632
Address
2007 LuLu G. Graves Award Application
Assurances
(Write yes or no in the space provided. We/l refers to the group and contact person.)
Yes
This is an application from a volunteer group.
Yes
We/l will provide a final report to ADAF by February 1, 2008 which will summarize the
use of the Graves Award and the program's achievements.
Yes
We/I will return any unused funds to ADAF.
Yes
Educational materials developed as part of this program will be available to the National
Center for Nutrition and Dietetics or to ADA without charge for consideration for
publication.
Yes
The person signing this document accepts responsibility for communications with ADAF
and for the final report.
11Th 01/31/2007
Signature David E. Long, Chair / Date
ATTEST: / 'v ' E
WELD COUNTY CLERK TO THE B� R1
ats,
t !.
DEPUTY CLERK TO THE BOAR'' `t
2007 LuLu G. Graves Award Application
Goo'2-D0?cf /
Program Summary:
The Great Tastes/Sabores Deliciosos project is a flavor enhancement program to
increase food intake by clients participating in the Weld County Senior Nutrition
Program. This project will be conducted by volunteer staff at the 21 congregate meal sites
served by the Weld County Area Agency on Aging. Great Tastes/Sabores Deliciosos
kits, consisting of herbs, spices, vinegars, and sauces will be provided to each meal site.
In addition, a PowerPoint presentation about senior nutrition and the benefits of herbs and
spices will also be available to each site for client education. The purpose of the Great
Tastes/Sabores Deliciosos Project is to combat the effects of taste and smell perception
loss with aging, specifically reduced food intake and poor nutrition.
Importance and Value of the Program:
Anorexia of aging is a well-documented phenomenon. Although calorie requirements
decrease with aging among healthy elders, the potential for harmful reduction in intake
exists with a variety of conditions. Poor nutrition among the aging population may
potentiate chronic disease, impair immune and cognitive function, and compromise
independence and quality of life.' The decline in food intake may be attributed to a
number of factors. Social isolation, poverty, and depression have been implicated as
psychosocial causes of anorexia. Physical issues such as poor dentition and limited
mobility also impact food intake among the aging population. Physiological factors
including earlier satiety, prescription medication effects, and gastrointestinal conditions
including nutrient malabsorption also play a role.2'3
This project addresses another physiological element of aging—the decline in taste and
smell functions. As an individual ages, sensory thresholds increase, that is, the amount of
a substance required to achieve taste or smell recognition is greater than in younger
populations. Taste, which is a complex collaboration between the sense of smell and the
stimulation of taste receptors in the taste buds, declines particularly with atrophy of the
olfactory bulb.4 This loss or alteration of taste sensation may impact the pleasure of eating
resulting in decreased intake.
Several studies have demonstrated positive results with flavor enhancement of food.
Taste amplification using flavor enhancers, monosodium glutamate, or herbs and spices
has been shown to improve the palatability and acceptance of food. Increased salivary
flow, increased intake, and reduced use of salt have resulted.5'6'2'8 The use of herbs and
spices as flavor enhancers has the added advantage of providing many phytochemicals to
the individual's diet. These phytochemicals offer antioxidant and anti-inflammatory
properties. Several studies identify antimicrobial, cancer chemopreventive, and
cardiovascular protective effects as well.9''o.t"2
Goals and Objectives:
The major goal of the Great Tastes/Sabores Deliciosos project is to improve the
nutritional status of the Senior Nutrition Program clients in Weld County. The basic
objective of the project is to provide flavor enhancers at each meal site which will be
used by the program clients to improve their taste perception of the food. This will then
LuLu G. Graves Nutrition Education Award 1 Weld County Area Agency on Aging
allow for a more pleasurable eating experience, resulting in sufficient intake for healthy
nutrition. The emphasis will be on translating these ideas and skills to the clients' food
preparation at home.
The Weld County Area Agency on Aging administers the Senior Nutrition Program
under Title III of the Older Americans Act. It is through this entity that the Great
Tastes/Sabores Deliciosos project will be launched. In 2006, over 62,000 meals were
delivered to 21 sites throughout Weld County. These sites are managed by a volunteer
coordinator who is assisted by several volunteers at each location. These volunteers
process the clients, collect money, serve the food, and clean up after the meals. The
targeted population for this project is the group of clients 60 years of age and older
participating in the congregate meal program.
Each site will receive a kit consisting of a 2-gallon plastic pail with a dry seal lid to
contain all herb, spice, vinegar, and sauce bottles. This will allow for adequate pest
control. The herbs and spices will be kept in 9 ounce polypropylene bottles with screw-on
sifter lids. Vinegars and sauces will be kept in 16 ounce bottles with pop-up disc top
screw-on caps. All components of the kit are available from Container & Packaging
Supply, Inc. with online ordering. The herbs, spices, vinegars, and sauces will be
purchased in bulk from a variety of vendors including local grocers, Costco, and Rocky
Mountain Spice Company. Selections of specific flavor enhancers will be made by the
volunteer coordinator and volunteers based on their knowledge of the clientele at
particular sites. Included in the group of possibilities are cinnamon, cumin, oregano,
basil, chile powder, ginger, garlic, rosemary, dill, Mrs. Dash, rice vinegar, red wine
vinegar, and Tabasco sauce.
Kit items will be purchased soon after project approval. Assembly of kits will be
accomplished at the first coordinator's meeting (held monthly) after kit components are
received. Project launch at each site will occur within the first two weeks after kits are
assembled. The PowerPoint presentation will be shown to the volunteers. They will also
be provided with printed copies of the presentation to share with the clients as they
present the Great Tastes/Sabores Deliciosos materials.
Evaluation Plans:
A survey instrument will be used to determine the response to the Great
Tastes/Sabores Deliciosos project. A sample of participants at each site will be surveyed
within a month of the project launch date and again at about six months from launch date.
Surveys will be written or oral with the following questions:
1. Have you used the flavor enhancers?
2. How often do you use them?
3. Do they improve the flavor of the food?
4. Do you think you eat more, less, or about the same amount as you did before you
used the flavor enhancers?
5. What are your favorite flavor enhancers?
6. What other kinds would you like to see?
7. Did you see the presentation on senior nutrition?
8. Did it provide useful information for you?
LuLu G.Graves Nutrition Education Award 2 Weld County Area Agency on Aging
Program Budget:
One kit including pail, lid, 4 spice bottles and lids, and 2 vinegar/sauce bottles and lids
Cost - $8.60/kit
For 21 sites, total cost for kit containers - $180.60
Herb and spice costs vary; however, an average cost of$2.00/herb to fill the 9 oz.
bottles can be expected. Cost- $8.00/kit
For 21 sites, total cost for herbs and spices - $168.00
Vinegar, approximately $0.10/ounce; $1.60/bottle
For 21 sites, total cost for vinegar- $33.60
Tabasco sauce, approximately$0.20/ounce; $3.20/bottle
For 21 sites, total cost for Tabasco - $67.20
Total Set-Up Costs $449.40
References:
Hays NP, Roberts SB. "The anorexia of aging in humans"Physiology of Behavior 2006;
88(3):257-66
Donini LM. "Eating habits and appetite control in the elderly: the anorexia of aging"
International Psychogeriatrics 2003; 15(1):73-87
Morley JE. "Decreased food intake with aging"Journals of Gerontology Series 2001; 56:81-88
Fukunaga A. "Influences of aging on taste perception and oral somatic sensation"Journals of
Gerontology Series 2005; 60(1):109-13
Mathey MF. "Flavor enhancement of food improves dietary intake and nutritional status of
elderly nursing home residents"Journals of Gerontology Series 2001; 56(4):M200-5
Schiffman SS. "Intensification of sensory properties of foods for the elderly"Journal of Nutrition
2000; I30(4S Suppl):927S-30S
Schiffman SS. "Taste and smell perception affect appetite and immunity in the elderly"European
Journal of Clinical Nutrition 2000; 54 Suppl 3:S54-63
Koskinen S. "Flavor enhancement as a tool for increasing pleasantness and intake among the
elderly"Appetite 2003; 41(1):87-96
Halvorsen BL. "Content of redox-active compounds in foods consumed in the U.S."American
Journal of Clinical Nutrition 2006; 84(1):95-135
Lai PK. "Antimicrobial and chemopreventive properties of herbs and spices" Current Medical
Chemistry 2004; 11(11):1451-60
Thomasset SC. "Dietary polyphenolic phytochemicals—promising cancer chemopreventive
agents?"International Journal of Cancer 2007; 120(3):451-8
Jassim SA. "Novel antiviral agents: a medicinal plant perspective"Journal of Applied
Microbiology 2003; 95(3):412-27
LuLu G. Graves Nutrition Education Award 3 Weld County Area Agency on Aging
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