OBSERVANCES:
June 7th – World Food Safety Day
June 17th – National Eat
Your Vegetables Day
June 23rd – National
Hydration Day
AT THE PANTRY
Did you know about our Senior Pantry Program? Available since 2000, the Senior Pantry Program allows eligible participants a full grocery shopping experience up to twice a month. Options include a wide variety of fruit, vegetables, proteins like eggs, meats, and dairy products, nuts, seeds, whole grains, and many non-perishables. Additionally, personal care items such as toilet paper, dish soap, and other household items are often available.
Items can total up to $120/month! Pantry staff is available to help choose items and bag them for you. We will also help you load up your car. Items at the Pantry can change due to seasonality and availability. This naturally offers great opportunities to experience new food choices that you might not have tried. For National Eat Your Vegetables Day, pledge to pick up a vegetable that you have always been curious about!
For more information, please call us at: (616) 459 – 3111 and select option #3 to speak with someone about our program and eligibility. The Pantry is open Mondays, Wednesdays, and Thursdays with some extra availability on Fridays by appointment. The Pantry is located in Northern Grand Rapids at 1954 Fuller NE, Suite B, Grand Rapids, MI 49505. We would love to see you there!
Spotlight on:
Picnic Food Safety
Did you know that older adults have a higher risk of getting sick from food-borne illness? Although food poisoning poses a danger for all ages, individuals 65 and older are more likely to get particularly sick and even hospitalized. Find out more information below.
- What is “Food-borne Illness”? This is a term used to cover all kinds of illnesses that can occur from consuming food or beverages that contain germs, viruses, toxins, or chemicals, which can make you sick. Contamination can occur at any point in the many stages of food production, including preparation, cooking, cooling, storing, and reheating.
- Why? There are a few reasons why older adults are more vulnerable to food poisoning, including a generally decreased immune system, a decline in the speed of gastrointestinal transit, and some potential changes in the body, such as chronic illness or organ decline.
- How? It’s possible to start getting sick within hours. Other times, some pathogens (organisms that cause the illness) can take days to start causing symptoms, making identifying the offending food or beverage especially difficult. It can be helpful to keep a food ‘diary’ to be able to find a potential connection.
- Where? As mentioned earlier, contamination can occur anywhere food is produced, including at home. However, dangers can often occur when dining out, especially at events such as barbecues, potlucks, and picnics, due to warmer temperatures and the general unpredictability of outdoor environments.
Symptoms will likely include diarrhea, stomach pain and cramping, nausea, vomiting, headache, and fever. Symptoms can range from mild to life threatening. Please seek medical attention immediately if you notice ongoing stool changes, vomiting, feelings of dehydration, or a fever that won’t break.
What We Can Do?
Keep intended temperatures: Hot foods should stay warm and cold foods should stay cool. Avoid the danger zone of 40-140°F where pathogens thrive. This can be done by always keeping cold food in coolers with ice or freezer packs until serving. Warm foods can be wrapped and/or stored in an insulated container.
Upon serving, food should not be out for more than two hours. If the outdoor temperature is above 90°F, that time drops to just 1 hour. If you can, ask how long the food has been out. Or even bring or borrow a thermometer!
Do your part and stay observant: Keep an eye on coolers and be sure they are staying closed as much as possible to keep contents cold longer. It is also a good idea to keep beverages completely separated from other items, since these coolers are opened frequently. Also, quickly check food before eating for bristles from grill brushes, bits of foil, etc.
Stay handy: Be sure to protect yourself and others by washing your hands before handling all food, cups, plates, and utensils. Of course, wash your hands before eating. Keep a bottle of hand sanitizer around if running water will not be available or nearby.
Riskier Foods for Adults 65 and Older *
Protein: Raw fish & seafood including ceviche, sushi, or unheated deli meats, cold cuts, or sausages, deli salads (chicken, egg, tuna, potato, coleslaw) that is pre-made off-site
Fruit & Vegetables: Vegetables that are sometimes unwashed including lettuce, raw or uncooked sprouts
Other: Soft cheeses from unpasteurized milk including: brie, camembert, gruyere, and queso fresco, food or beverages with uncooked eggs including hollandaise, aioli, Caesar salad dressing, & even homemade mayonnaise
ICE, ICE, BABY!
While the warmer temperatures are always welcomed, sometimes it can get a little too warm. With this comes the concern of heat-related illness, which can manifest as general malaise, heat exhaustion, and even heat stroke. Individuals over the age of 65 are at a higher risk of getting heat-related illness
due to a decrease in the body’s ability to produce sweat. Sweat regulates the body’s internal temperature by releasing heat from the body through the process of evaporation. Another concern in this population is the decline of thirst cues. This combination of both the loss of fluids and electrolytes can be very dangerous. Electrolyte-full beverages can be helpful. Below is a recipe to make at home!
What to look out for: headache, blurred vision, nausea, fatigue, a mild change in pulse, muscle cramps, dizziness, and excessive sweating.
What to do:
- Move to a cooler location
- Loosen clothing
- Drink a glass of cool liquid
- Sit in front of a fan to cool down
- Apply ice packs or cool wet cloths to areas
When to get medical attention: Vomiting, dizziness, inability to drink, confusion, disorientation, high body temperature, rapid pulse, hallucinations, or if any of the symptoms above last longer than one hour. Call 911 if needed!
CITRUS ELECTROLYTE WATER
Prep Time: 5 min, Servings: 4 (1 cup servings)
Ingredients
- ¼ cup citrus juice(s) of choice: lemon, lime, orange, grapefruit
- 1 ½ cups unsweetened coconut water
- 1/4 tsp salt
- 2 cups filtered water
Directions
- Measure ingredients and mix thoroughly.
- Pour over ice or into a chilled glass.
- Enjoy with a straw to protect tooth enamel!
Recipe Adapted From: Healthline
