Posts Tagged ‘meal’

On-Site Swallow Studies are Now Available at the MediLodge of Taylor

taylor swallow studiesSwallowing disorders, which may also be called dysphagia (dis-FAY-juh), can affect adults at very different stages in the swallowing process. Some signs of difficulty may include coughing or choking during or after eating/ drinking, a wet-sounding voice, weight loss or dehydration, chest congestion or pneumonia, or foods getting stuck in the mouth. These can all result in malnutrition and/or dehydration, an increased risk of food or liquid entering the airway (called aspiration which can lead to pneumonia), and a reduction in the enjoyment of a meal or sharing a meal with others.

A speech-language pathologist (SLP) is able to diagnose swallowing disorders, and may use a modified barium swallow study to further assess swallowing function in patients who are experiencing dysphagia. A modified barium swallow study involves an x-ray of a patient while they eat and/or drink items containing barium. The barium allows the SLP to determine the presence/risk of aspiration, assess what parts of the swallowing process are not working correctly, and make recommendations for foods/drinks that are safest to swallow as well as techniques to help a patient improve their swallowing function to safely participate in eating/drinking.

Traditionally, a patient would have to be scheduled for an appointment at a hospital or facility that performs modified barium swallow studies, resulting in the need for transportation and time away from the patient’s home environment. The Medilodge of Taylor is now offering on-site modified barium swallow studies in our own facility. This allows for reduced time for the patient in the study, no need for transportation to an unfamiliar environment, and faster results allowing for quicker turnaround for valuable patient care.

###

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

The New Wellness Center at MediLodge of Taylor

Advertisements

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!

###

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

Sweet Russian Cabbage Soup Recipe

The MediLodge Connection is happy to share this wonderful soup recipe from Lisa Zimmer, MediLodge of Hillman Food Service Supervisor.

Well, much to my dismay, it looks like summer is coming to an end before it really began. Now we look forward to the changing colors and cool days. It’s time to break out the warmer meal recipes! I would like to share a delicious recipe that we really enjoy!

Sweet Russian Cabbage Soup

Ingredients:

Sweet Russian Cabbage Soup

Sweet Russian Cabbage Soup

2 lbs. diced beef

1 large cabbage, chopped

2-16 oz cans diced tomatoes

12 c. water

Beef base to taste

2 chopped carrots

3 stalks celery, chopped

5 potatoes, diced

1 onion, chopped

1 tbsp. chopped garlic

2 tbsp. white vinegar

½ c. white sugar

salt & pepper to taste

Directions:

In a large stock pot, sauté beef, onions, carrots, garlic and celery until meat is browned. Add water, tomatoes, cabbage, beef base, vinegar and sugar. Bring to a simmer. Add potatoes about a half an hour before serving. Add salt and pepper to taste. Serve with fried wontons or warm French bread.

Stay safe and warm!

###

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

medilodge sign

The Power Of 10: Taking Advantage Of Highly Nutritional Food

With the help of these foods, you can boost the nutritional value of any meal.barley

1. Barley: This grain is hearty, top source of beta-glucan, and contains the same cholesterol lowering fiber found in oats.

2. Baby spinach: Two cups of this leafy green is more than 3 times your recommended dose of vitamin K.

3. Black Beans: The dark hue from plant chemicals that gives black beans their color may also reduce your risk of breast cancer.Bok Choy

4. Bok Choy: In 1 cup cooked, gives more than 50% of your day’s recommended dose of vitamin C.

5. Canned Salmon: Rich in omega 3 and low in mercury is also now available in pouches, making it easy to pack in your two weekly servings of fish!

6. Chia seeds: Getting your omega-3’s has never been easier, containing 5,000mg of alpha-linolenic acid.Chia Seeds

7. Citrus: Contains cancer fighting flavonoids that lower your odds of lung, stomach, colon and breast cancers.

8. Kefir: Providing 40% of your day’s energizing riboflavin and vitamin B12, this dairy drink also contains probiotics to support gut health.

9. Low-sodium vegetable juice: During busy times during the week, this super juice is packed with vitamin C, potassium, vitamin A, beta-carotene, lycopene and fiber.

10. Tomato sauce: The easiest source of lycopene for America, and antioxidant that helps protect your skin from sun damage and may also fight cancer.

Most of these foods are found at your local grocery store.  Remember, there are always simple easy ways to improve the nutritional value of daily foods you consume.

Your challenge: Incorporate two of these foods into your weekly meal routine.Citrus

Na Zdraví (to your health)

Kim Drochak, Dietary Clinician

MediLodge of Milford

.

Visit the MediLodge website!

Find MediLodge on Facebook!

Watch the MediLodge Channel on YouTube!

.

%d bloggers like this: