Posts Tagged ‘food’

March is National Nutrition Month

MediLodge of Howell celebrates National Nutrition Month and encourages you to incorporate healthier food in to your diet. Nutrition involves monitoring the food and drink that is necessary for living. Nutrition is important for living a healthy lifestyle. By practicing proper nutrition, you can have a healthy body and long life. There are some things you should know about nutrition and the information in this article can help you with a few tips to show you just how easy it is to incorporate good nutrition into your life.

We eat vegetables both cooked and raw. Which is better? Raw vegetables have their advocates. But current studies show that most vegetables have higher nutritional value and are more digestible when cooked. Carrots and cabbage are tasty eaten raw, but many vegetables are palatable only when cooked. Steaming is the best method to retain food value.

March is National Nutrition Month

March is National Nutrition Month

Seniors can live longer, stay sharp mentally longer and maintain a high quality of life longer, with good nutrition every day. Brightly colored fruits and vegetables help keep bones stronger, which reduces the risk of fractures. The nutrients in fruits and vegetables can also reduce recuperation times in the event a fracture occurs.

Introduce food to your young children gradually. If they are small, expect them to want to touch and smell the food first. Don’t chide then for doing this, or they may have a negative impression of the food and refuse to eat it. Help them to get a grasp on the color, texture, and smell of the food.

As stated earlier, nutrition includes monitoring the food and drink that is necessary for living. Nutrition keeps people healthy and proper nutrition is essential for a long life. Using the information in this article, you can practice proper nutrition and live a long and healthy life.

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For more information on The MediLodge Group, visit our website, find us on Facebook or tune in to our YouTube Channel.

MediLodge of Howell

MediLodge of Howell

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Successful Therapy Testimonials From MediLodge

MediLodge of Monroe Short-Term Therapy Success Stories

“I loved my aid Kourtney, she took such great care of me, I am going to miss her! All of the staff at MediLodge were great.  The food was great and my therapy was good. I would recommend MediLodge to anyone looking for a rehabilitation facility.”     Frankie C.

“MediLodge is great as always! The food was great, I probably gained some weight (that’s how good it is). My therapy was great and it always is. I keep coming back because they are so great here. Thank you!!” Joan L.

“MediLodge is the best place to go for therapy. They treat you like family! If I ever get sick again, I will be going back because they treated me with dignity and respect. Therapy must never have a bad day down there because the ladies are always smiling. The food is GREAT and tastes just like home cooking. I like the night owl option!’     Ken M.

“I believe if I had a choice or reason again, I would be back. MediLodge was and is a great rehabilitation facility. Thank you to everyone.”     Sharon B.

MediLodge of Monroe

MediLodge of Monroe

MediLodge of Montrose Shares Similar Success Stories

• Lois E. said:  “I chose MediLodge because I heard that it was one of the best places in Michigan to rehab. The doctors were always there when you needed them; they were really on top of everything. They also kept me informed about what was going on. The therapy was very thorough, you really got a workout!! The cleaning ladies were exceptional. Kathy was always busy. She is helpful, friendly and just awesome. The food was very good and the dining room is beautiful. Keep the chef! The overall care was excellent. I had no problems at all with the staff, when I pushed my call light they were right there to help. It was much better than the hospital. MediLodge was just overall a great place, it was more than we expected!!”
• Nancy R. said:  “My friends told me about MediLodge. The dining was great, everything was very clean. I enjoyed BINGO. The therapy was better than excellent; they went out of their way! I would absolutely recommend MediLodge to others.”
• Kathleen L. said:  “MediLodge is a wonderful place and it is near my home. The massages were over the top! Double excellent! I loved the oils that she used. The physicians are very accommodating and took care of my pain. The therapy department is awesome. I was very pleased with the social services and discharge planning. I would recommend MediLodge to anyone in a heartbeat!”
• Vincent G. said:  “Dr. Schreiber highly recommended MediLodge of Montrose! The dining experience was superior! I never had a bad meal the entire time that I was here. The wellness center was very clean. The therapy was excellent! Ryan (my therapist) was really good. It paid off! If I needed somewhere for more rehab, I would definitely come here!”
• Kathleen R. said:  “I chose MediLodge based on lots of recommendations from all over. This was my #1 choice. The dining was beyond excellent. It’s not only good food, it is a pleasant dining experience. I loved every bit of the hair, nails, and massages that I received. The cleanliness of the center was top notch. The physicians were excellent; I was impressed that they are reliable and very knowledgeable. The staff overall was friendly and well organized. The therapy was a real treat and very helpful for me. Everything was wonderful! I would definitely recommend rehabbing here!”

MediLodge of Montrose

MediLodge of Montrose

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For more information on The MediLodge Group, visit our website, find us on Facebook or tune in to our YouTube Channel.

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Giving Back to the Community

The MediLodge Whole Person Wellness theme of giving back continued into the early weeks of December at MediLodge of Taylor.

Taylor Senior Center Singers

Taylor Senior Center Singers

We partnered with the Taylor Senior Center and Retired Senior Volunteer Program, who were doing a pencil drive for the kids of the Taylor School System. When the delivery was made, their count was 580 pencils and our donation doubled that. They were extremely thankful and pleased with our willingness to participate.

animals

Friends of the Taylor Animal Shelter

The Taylor Animal Shelter was another delivery we made. With the cold months coming up and all the dogs in need, we decided they would be another group that we would focus on. We were able to get two boxes of blankets, several bags of dog, cat, puppy and kitten food. Don’t forget the little bag of toys that was delivered as well! They need to have some play time while in their cages. The workers reminded me that their shelter is open M-F from 8-4:30 if anyone is looking to adopt a pet in the upcoming months.

Our donations didn’t just come from our staff members here, our residents families got involved in the giving of items as well. I would like to put out a huge “Thank You” to everyone that participated in helping brighten the days of these animals and children.

MediLodge of Taylor

MediLodge of Taylor employees distribute food and clothing.

On November 24th, 2013 the staff cooked a huge Holiday meal and delivered it in person to the 144 bed shelter for Veterans in Detroit. The food was donated by Sam’s Club, and prepared by MediLodge staff in our facility kitchen. This Wellness theme continues to be a very popular event and we are now carrying it over into December with a family of five adopted children that we will be providing a special Christmas for. The staff here at MediLodge of Taylor have the biggest hearts imaginable and I am proud to work with these special employees.
Carol Armstrong RN-BC
Director of Nursing, MediLodge of Taylor

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For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Taylor

MediLodge of Taylor

A Christmas Miracle at MediLodge of Sterling Heights

On October 3, 2013, Joseph P. was admitted to MediLodge of Sterling Heights. He came to us after a medically complicated hospital stay and changed our lives forever. Joseph was a 72 year old patient that was diagnosed earlier in the year with duodenal adenocarcinoma. This is a cancer affecting the beginning section of the small intestines and is rare in comparison to other cancers of the intestinal tracts. Treatment of this type of cancer can vary and resection is difficult because of the many blood vessels that are present that supply the lower body. Despite the odds Joseph underwent a Whipple surgery on August 16, 2013. This surgery includes removing a portion of the Pancreas and Gall Bladder and rerouting how digestive enzymes are placed in to our digestive tract for optimal nutrition. His surgery was complicated by post-operative cardiac issues, which he overcame. He began his journey to recovery shortly after the surgery, only to end up back in the hospital on September 3, 2013 where he had cardiac issues and required intubation. He remained intubated until September 15, 2013 and remained in ICU until he was admitted to Medilodge of Sterling Heights on October 3, 2013 after obtaining a stable status. Due to his fragile status, Joseph was admitted to our critical care room. The critical care room is staffed with a registered nurse and is fully equipped with state of the art monitors that allow us to thoroughly assess a patient’s status, timely in order to prevent hospitalizations. He was oxygen dependent and was not able to take anything by mouth. Despite his very debilitated status and extreme muscle atrophy, he and his family decided they wanted to push on and do therapy. He had a fire inside of him and when others may have given up, he pressed on and started his fight for the return of his independence and so therapy began.

MediLodge of Sterling Heights

Former MediLodge of Sterling Heights Lodger Joseph P. and family.

Joseph had his first day of therapy the day after he was admitted to us. The evaluating therapists went to the critical care room to evaluate him. He was lying in bed with his oxygen on and had just broken a fever, so he was in a cold sweat. The therapists looked at his family members and had a discussion about whether therapy would be appropriate. Their goal was for him to walk and resume the active life he had before, so we began therapy. That first day he mumbled answers to our questions. He sat up at the edge of the bed with maximum assistance from two therapists and could barely lift his arms and legs. The therapists collaborated with the physician, as well as nursing and the family and wrote up a plan of care. At that point in time, Joe’s goals were very simple, they were for him to be able to sit at the edge of the bed and perform basic grooming tasks. Before he could start to walk he would have to gain enough strength to tolerate sitting up in a wheelchair. To most, this might seem like an easy task, but after over a month in the hospital Joseph had a lot of trunk strength and endurance to regain. Speech Therapy and the dietician worked together to develop a treatment plan that would allow him to start taking trials of food, but to ensure he maintained a healthy weight. Joseph also presented with some confusion, which speech therapy wrote goals to help improve his memory and level of communication for a safe return home. That first week of therapy was very trying on him. He could not stand up so a mechanical lift was used to put him in to a cardiac chair for therapy. Due to his compromised respiratory status and fragile cardiac status his nurse accompanied him to therapy to monitor him for activity tolerance.

Joseph participated in nine weeks of therapy. During those nine weeks he gave 100% every day. He progressed from sitting in a cardiac chair, to sitting in a wheelchair and propelling it. By week four he was standing and performing transfers with maximum assistance from one person and by discharge he was able to walk with a walker over 100 feet with a walker and manipulate 2 stairs. He began talking with a strong voice and eating two meals a day by the end of the second week and by discharge was eating a regular diet and regular liquids with good cognition. He progressed from being completely dependent for all basic self needs to being able to dress, bath and groom himself. In nine short weeks he made a fairly complete recovery. On December 6, 2014 all those that cared for him bid him farewell as he got in to his car and left with his family to return to his home up north. When asked about his therapy at Medilodge of Sterling Heights Joseph responded “It was great! Without them, I would not be where I am today.” We are all very humbled by his gratitude for the level of nursing care as well as the skills of the therapy department. We can guide our patients in their recovery and we are skilled in knowing which muscles to strengthen and how to strengthen them for optimal usage and nursing can monitor cardiac output, fluid levels and respiratory rates, but without the patient’s will and determination this level of recovery is not always achieved. We are all grateful to have been given the opportunity to care for a man who overcame the odds and got his life back. His family played a vital role as they were here every day cheering him on. The team at Medilodge of Sterling Heights wishes Joseph the best of luck and many years of good health. It was a pleasure to work with you and watch you come so far in such a short period of time. You are an attestation that with skilled nursing care, skilled therapy, strong family support and a pure drive for life anything is possible.

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For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Sterling Heights

MediLodge of Sterling Heights

January is National Egg Month!

By Chris Burchell, MediLodge of Monroe Executive Chef

I hope everyone had happy holidays and enjoyed all the loved ones in their lives. Man, time is flying, and 2014 is upon us. Well, January is National Egg Month. The egg…nowhere in the culinary arts is an item/ingredient so prevalently used and in so many different types of applications. The egg, as a “universal” food product for humans around the globe, probably predates any other food product known with the exception of salt; but then I personally would throw salt into the “seasoning” category as opposed to “food product.”

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Generally the chicken egg, but also eggs of various other fowl, is the most commonly eaten egg. But let’s not forget that amphibians, reptiles, and fish all lay eggs. Almost all of these animal’s eggs have been consumed by some peoples of the world at some time or another. Eggs have been known to, and enjoyed by, humans for many centuries. Jungle fowl were domesticated in India by 3200 B.C.E. Record from China and Egypt show that fowl were domesticated and laying eggs for human consumption around 1400 B.C.E., and there is archaeological evidence for egg consumption dating back to the Neolithic age. The Romans found egg-laying hens in England, Gaul, and among the Germans. The first domesticated fowl reached North America with the second voyage of Columbus in 1493.

Eggs can be eaten by themselves as their own, whether by frying, boiling, or poaching. Eggs can be a binding agent in cooking, or a leavening agent in baking. They can be whipped to further increase volume. The whites and the yolk can be handled independently and in completely different ways in the same dish. The egg has such a large culinary impact that the “toque” or chef ’s hat, which is pleated, is supposed to have as many pleats as the number of ways the chef wearing said item can prepare eggs.

I am going to give directions for making the perfect hard boiled egg as well as the perfect soft boiled egg as my experience has shown that most people have difficulties with egg preparation.

*Additional tip: Older eggs used for hard boiling peel easier due to a change in the pH level of the egg. If you can, buy eggs needed to be hardboiled well in advance (3 weeks) before needing them. If you cannot do this, then add 1 Tbsp. Baking Soda to every quart of cooking water.

eggsHard Boiled Egg

Directions:

1. Place eggs in pot. Add cold tap water until eggs are completely covered. Place pot on burner on high heat.

2. As soon as the water comes to boil, remove pot from the heat source, cover and start a 13 minute timer.

3. Meanwhile get a bowl, which is sized to hold double the amount of eggs being boiled. Fill bowl halfway with ice. When the timer ends, remove eggs from hot water and place into ice in bowl.

4. Add enough cold tap water to completely cover eggs, stir around to disperse heat from eggs. As soon as the egg doesn’t feel warm it is ready to be peeled or put into the refrigerator.

 

Soft Boiled Eggcup

Directions:

1. 1. Fill a saucepan about halfway with water and bring it to a boil.

2. 2. Decrease the temperature so that the water reduces to a rapid simmer and gently lower the eggs into the water one at a time.

3. 3. Cook the eggs for 5-7 minutes: 5 minutes for a yolk that is still runny and 7 minutes for a yolk that is barely set.

4. 4. Drain the eggs and run them under cold tap water for 30-60 seconds.

5. 5. To eat, use a knife or egg-cutter to take the cap off the tip of the egg and eat it straight from the shell, preferably with plenty of toast for dipping. More firmly-cooked eggs can be cracked (carefully!) and peeled like a hard boiled egg. All soft-boiled eggs should be cooked to order and eaten immediately.

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For more information on The MediLodge Group, visit our website, find us on Facebook or tune in to our YouTube Channel.

MediLodge of Monroe

MediLodge of Monroe

November is National Good Nutrition Month

By Chris Burchell, Executive Chef, MediLodge of Monroe

Everyone put away their summer clothes and get out the cold weather gear! It is sad to see temperatures sinking into the 40’s, but there is nothing like the changing of the seasons! One of nature’s greatest accomplishments is the changing of the seasons, and it only last for a brief period, starting right about now. November will find the leaves in their full glory. November also happens to be National Good Nutrition month. A wise theme for what is inevitably the start of the holidays, and so shrewdly placed just after Halloween!

I believe everyone can boost the nutrition of their daily diet without having to make serious significant changes. It is safe to say, however, that getting rid of as many prepared food items from your pantry and refrigerators is paramount to having any real kind of accomplishment in the area of nutrition.

MediLodge of Monroe

Simple changes like subbing celery and peanut butter or roasted nuts for chips, can make an immediate impact. Eating multiple small meals, 5 or 6, per day takes a little bit of planning and commitment, but can boost metabolism and have you finding yourself shedding unnecessary ounces of weight without even exercising.

One of the best ways to boost nutrition that I’ve seen the federal government attempt to implement was the idea of incorporating as many different colors on your meal plate as possible. It is simple and brilliant all at the same time…. most of the nutritious components in our food is grouped into certain foods. These groups of foods/nutritional components coincidentally enough fall linearly into certain color groups. Red fruits and vegetables are colored by natural plant pigments called “lycopene.” Lycopene, in tomatoes, watermelon and pink grapefruit, may help reduce risk of several types of cancer, especially prostate cancer. Orange/yellow fruits and vegetables are usually colored by natural plant pigments called “carotenoids.” Beta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Green foods get their hue from chlorophyll, a natural blood purifier that increases red blood cell count and helps the liver and kidneys eliminate toxins. The “indoles” in broccoli, cauliflower, cabbage and other cruciferous vegetables may help protect against some types of cancer. Leafy greens such as spinach and broccoli are excellent sources of folate, a B vitamin that helps reduce risk of birth defects.

MediLodge of Monroe invites you to enjoy this delicious recipe!

Pasta Primavera

Ingredients:

3 carrots, peeled and cut into thin strips

1 bunch asparagus, woody stem removed, cut into 1 inch peices

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 lb. mushrooms, sliced

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1-1/2 tablespoons dried Italian herbs

1 pound short pasta (Penne, Farfalle, Etc.)

1 container grape tomatoes, halved

1/2 cup grated Parmesan or Asiago

pasta

Directions:

Preheat the oven to 450 degrees F.

  1. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes and adding tomatoes, about 20 minutes total.
  2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Season the pasta with salt and pepper, to taste. Sprinkle with the cheese and serve immediately.

Bon Appetit!

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For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Monroe

MediLodge of Monroe

Enjoy Autumn’s Bounty With Comfort Foods

Autumn, with its vibrant leaves, crisp, clean air, and bountiful harvest, invokes a sense of comfort and family togetherness that no other season can match. With harvest festivals aplenty, this is the time of year to enjoy the bounty of your garden or the harvest of farmers in your area. “Squash is a traditional staple food, rich in beta carotene, fiber and a satiating sweet­ness,” said Autumn Brennan, Organic Valley Family of Farms’ food aficio­nado. “It’s a versatile veggie with a well-rooted history and diversity in flavors. From the caramelesque aroma of delicate squash roasting in the oven, to spicy pumpkin pie on Thanksgiv­ing Day, squash surrounds you with a sweet and subtle warmth that soothes the nerves and delights the senses.”

MediLodge of Southfield is happy to share this wonderful recipe with the rest of the MediLodge community across Michigan.

Fall Butternut Squash Soup

Ingredients | Makes 4 ServingsButternut Squash Soup

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste

Directions

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.

Pour in enough of the chicken stock to cover vegetables.

Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency.

Season with salt and pepper.

 

Garnishes & Variations

Classic garnishes include a dollop of sour cream, plain yogurt, or creme fraiche. A sprinkle of minced cilantro or thyme is also tasty. Start with this basic recipe and then use any of the variations and garnishes below – or add your own flair – to create your own version of the perfect Butternut Squash Soup.

  • Creamy Add heavy cream after blending and gently heat until warmed through.
  • Spicy Add chopped jalapeno chile and cayenne with the garlic. Stir in some brown sugar at the end. If you like, cream is also a nice addition to this version.
  • Roasted Roasting concentrates the flavor of the vegetables. You can use this method with any of the other flavor combinations you like. Put halved and seeded squash cut-side-down in a large pan. Arrange halved, peeled onions and garlic around squash. Pour in 1 cup broth and roast in a 375°F oven until very tender, about 30 minutes. Let cool slightly. Scoop out the squash flesh from the peel and put it in a blender, along with the onions and garlic and remaining broth.
  • Gingery Add grated fresh ginger and ground ginger along with the garlic. Make it even gingery-er by melting 4 Tbsp. butter in a small frying pan. Cook until it turns light brown and add 1 Tbsp. grated fresh ginger. Swirl the ginger butter on top of each serving.
  • Warm Spices Add a combination of ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
  • Many Squash! Switch out some of the butternut squash with sugar pumpkin or acorn squash.
  • Protein Packed! Whirl oft or silken tofu into the soup. Be sure to whirl it in a blender or food processor for a full minute or so to fully incorporate the tofu.

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For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Southfield

MediLodge of Southfield

 

 

 

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