FROM THE EXECUTIVE DIRECTOR'S DESK
goal is to make them happy and at home when they live at Eskaton Lodge Granite Bay. Most of the time, people just want to be
heard, even if their problem can’t be solved. Just talking about it and coming to terms makes them feel better about the situation.
Q. What are your top pieces of advice or guidance to executive directors about dining? A. Remember that complaints tend to be mainly about dining and activities. These are the times when residents come together and socialize. If one person says they don’t like the meal of the day, others will agree, and a perceived problem now exists. Talk with your residents; spend time in the dining room during meals to address concerns or issues quickly. If someone doesn’t like the current meal, they can always choose anoth- er item. Being there to listen and talk things through alleviates almost any problem.
OLDER AMERICANS AND NUTRITION GOALS
• The most recent "Older Americans: Key Indicators of Well-Being" shows most older adults aren't making the marks set out in the government Healthy Eating Index, created by several groups including U.S. Health and Human Services. The Index measures amounts of foods that are part of a healthy diet: Fruits, vegetables, "beans and greens" (a single class in the Index, whole grains, dairy, proteins (both total and protein from seafood and plants), and fatty acids (such as omega-3s). It also measures foods that should be eaten only in moderation: Refined grains, sodium, added sugars, and saturated fats.
What do older adults need to do to get to the goals?
• Age 65 and over, overall: Too much added sugar and not enough greens and beans; closer to meeting goals in dairy and whole fruits.
• For ages 75 and over: Cut added sugar and eat more beans and greens; doing best on dairy intake.
• For ages 65-74: Again, added sugars showed up as the biggest problem. This age group is doing well on proteins but needs to eat more whole grains.
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slcccertification.org 42 SENIOR LIVING EXECUTIVE MARCH/APRIL 2022
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