News Archives - Page 2 of 3

Seasonal Vegetarian-Friendly Recipe

Posted on October 2, 2014 by Alissa Vandenbark

In honor of Vegetarian Awareness Month, MANNA would like to share with you a vegetarian friendly recipe that is simple to make and delicious. Reducing your meat intake has a number of health benefits including reducing your risk of hypertension, heart disease and diabetes. There are many ways to get the necessary protein requirements into your diet that do not include animal products. The recipe below features black beans which are a great source of both protein and fiber. In less than 30 minutes you will have a delicious entrée that supports your health and satisfies your taste buds! Smoky_Black_Bean_and_Butternut_Ragout-458x326

Smoky Black Bean and Butternut Ragoût

Ingredients:

1 tsp. fresh lime juice

3 tsp. pure maple syrup, divided

1 Tbs. unsalted butter

2 Tbs. olive oil, divided

1 lb. peeled butternut squash, cut into ½-inch dice (4 cups)

1 small yellow onion, cut into medium dice (½ cup)

2 cloves garlic, minced (2 tsp.)

1 15.5-oz. can black beans, drained and rinsed

2 tsp. adobo sauce from can of chipotles in adobo

⅓ cup crumbled queso fresco or feta cheese

2–3 Tbs. chopped or whole cilantro or mint leaves

¼ cup toasted pepitas or toasted chopped pecans, optional

Preparation:

Combine lime juice and 1 tsp. maple syrup in small bowl. Set aside.
Heat butter and 1 Tbs. oil in large nonstick skillet over medium heat. Add squash, and season with salt, if desired. Cover pan, and cook 8 minutes, stirring occasionally. Uncover pan, add onion, and increase heat to medium-high. Cook 3 to 4 minutes, or until squash is tender and lightly browned. Remove from heat, and gently stir in lime-maple mixture.
Heat remaining 1 Tbs. oil in medium saucepan over medium-low heat. Add garlic, and cook 30 seconds, or until softened and fragrant. Add beans, adobo sauce, remaining 2 tsp. maple syrup, and 1/4 cup water. Bring mixture to a simmer, and cook 5 to 6 minutes, or until liquid is mostly absorbed.
Gently stir together bean mixture and squash. Serve garnished with queso fresco, cilantro, and pepitas (if using).

Source: www.vegetariantimes.com/recipe/smoky-black-bean-and-butternut-ragout/

Food is Medicine Advocacy

Posted on September 26, 2014 by Alissa Vandenbark

Our research shows that people battling life-threatening illnesses who receive MANNA services save healthcare dollars and experience improved health, all while having the quality and stability of their lives enhanced. Our staff, volunteers, donors and clients know that the mission is important and impactful, but it is important that our elected officials understand MANNA’s critical role as well. MANNA’s advocacy committee develops and implements strategies to advocate the “food is medicine” concept and continually works to advance MANNA’s mission.

With crucial support and training from the M·A·C AIDS Fund, our Executive Director, Sue Daugherty, Director of Policy and Institutional Affairs, Ann Hoskins-Brown and Community Outreach and Advocacy Specialist, Katelyn Baron will be attending the annual Food & Nutrition Services Symposium in Washington DC from September 29^th to October 1^st. This symposium encourages collaboration between peer organizations and offers training on interacting with elected official and academic institutions. The MANNA team will meet with staff from the offices of Representative Chaka Fattah, Representative Bob Brady and Senator Pat Toomey from Pennsylvania along with several of their New Jersey counterparts. MANNA’s goal is to help these officials understand that food truly is medicine and nutritional support should ultimately be a reimbursable standard of care that is a right to everyone facing a life threatening illness.

Continue to check our blog for more updates on MANNA’s “food is medicine” advocacy work.

Food is Medicine: A Growing Belief

Posted on September 19, 2014 by Alissa Vandenbark

Despite its humble beginnings, the “food as medicine” principle that MANNA’s system is based on is finally beginning to be recognized and acted on by our policymakers. A fact sheet published in July by the Union of Concerned Scientists reports that the new Farm Bill includes a program that will use healthy food access to help prevent chronic illnesses and reduce medical costs.

The report comments that the American diet, typically high in meats, sugars, and processed foods and low in fresh fruits and vegetables, has led to the highest spending in health care of any country in the world. Most of our medical spending is on chronic illnesses, many of which could be prevented by improved diets. However, prevention and treatment is not as simple as just telling people to change their diets. The U.S. food system makes it very difficult for many people to access healthy foods, given that most low-income communities lack stores that sell fresh fruits and vegetables, and those that do often sell them at unaffordable prices.

The 2014 Farm Bill begins to address this problem with a program called the Food Insecurity Nutrition Incentive (FINI), which offers grant funding to community organizations working to secure affordable access to healthy foods. FINI requires that organizations match these federal funds with contributions from other sources. The report by the Union of Concerned Scientists suggests hospitals supply the match, using The Affordable Care Act requirement for community benefit initiatives. FINI provides the opportunity for health care facilities and healthy food initiatives to collaborate, all in the name of improving health and reducing health care costs.

At MANNA, we support initiatives like this that break down the perceived barrier between health care and food. While MANNA is not a preventative service that would fit under FINI, we do work in the same realm, using food as an integral part of a treatment plan. Healthy food is critical to a healthy life and we hope to see more progressive legislation in the future that builds on the understanding that food is medicine.

This post is by Kelly McGlynn, rising senior at Brown University and former Advocacy & Health Policy Intern at MANNA.

August is Family Meals Month

Posted on July 29, 2014 by Alissa Vandenbark

August is Family Meals Month, a time to take a break from busy schedules and come together as a family to share a meal. Eating together four or more times in a week has proven benefits, including nutritional health.

Family meals are an opportunity for conversation which teaches children how to listen and provides them a chance to express their own opinions, giving them a voice in the family. Positive dinner conversations and active listening expands children’s vocabulary and reading ability and increases their sense of security. Family meals have a positive impact on children’s values, motivation and self-esteem. Eating frequent meals together also encourages positive nutritional health. Planning, preparing and cooking healthy meals together teaches children the skills they need to carry on these healthy eating habits throughout adulthood. Studies have shown that families who eat dinner together tend to eat more fruits and vegetables and healthy protein sources and fewer fried foods and soda.

August is also a very popular month for kids to go to summer camp. Campers are often exposed to new foods that are also wholesome and nourishing. This month, MANNA’s Registered Dietitian, Alura Costa, will be teaching an interactive nutrition workshop at Camp Dreamcatcher. Alura will talk with campers about healthy eating and demonstrate ways for the kids to prepare the foods at home. Look for more information and photos from this day on the MANNA blog and website. Learn more about this camp for children whose lives have been touched by HIV/AIDS at www.campdreamcatcher.org.

The Mediterranean Diet

Posted on April 30, 2014 by Alissa Vandenbark

Originally considered the diet of the poor man, the Mediterranean Diet is now considered among the healthiest in the world. Based on the natural diet of people living in countries surrounding the Mediterranean Sea such as France, Italy, Spain, Morocco, and Greece, this diet emphasizes plant-based foods, healthier fats and proteins, plant-based seasonings, and exercise.

To try this diet yourself, add fruits and vegetables at meal time or as snacks throughout the day. They are full of disease-fighting antioxidants, vitamins, and minerals, and the added fiber in whole grains has been linked to decreased levels of cholesterol while also promoting intestinal health. Switching to whole-grain bread and eating grains such as barley, quinoa, and farro is a great way to incorporate the Mediterranean diet into everyday life.

Use heart-healthy fats such as olive oil, and eat nuts and other unsaturated fat sources high in omega-3 fatty acids. Limit amounts of saturated fat such as butter. Choosing these heart-healthy options helps lower LDL (or the “bad” cholesterol) and will provide you with antioxidant benefits.

Keep consumption of red meat to a minimum—no more than just a few times a month—and eat fish and poultry multiple times a week. Substituting fish and poultry for red meat will help lower your cholesterol intake and promote heart health. Use salt minimally; use herbs and spices to flavor dishes instead.

So, what type of beverages should you consume along with all of these healthy foods? Red wine in moderation! A glass of red wine with your meal is actually allowed, but if you don’t already drink, don’t feel the need to start.

Enjoy this recipe that follows the rules of the Mediterranean diet—and check the Be Well Philly Blog for some tips on how to incorporate physical activity into your everyday life.

Mediterranean Style Grilled Salmon

Ingredients
• 4 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 4 salmon fillets, each 5 ounces
• Cracked black pepper, to taste
• 4 green olives, chopped
• 4 thin slices lemon

Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture. Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of a knife and an instant-read thermometer inserted into the thickest part of the fish reads 145°F (about 4 minutes longer). Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.

Shut Up & Dance – Interview with Ian Hussey, Producing Director

Posted on February 19, 2014 by Alissa Vandenbark

MANNA: Why Victoriana as a theme?

Ian: Coming up with a theme for the poster if one of my FAVORITE parts of the process. The process starts with a few brainstorming sessions with photographer Brett Thomas, designer Matt Bouloutain of Modern Good, MANNA’s event manager and myself. Brett and Matt are incredibly talented artists and we are so luck to have them. This year’s theme of a singular female in a Victorian style dress came from me but wasn’t even an idea that I had thought of before the meeting. I threw the idea out there and everyone loved it. I could not be more excited about the image we finished with. Kelsey looks so beautiful…an incredible shot by Brett and with Matt’s magic – we created a unique eye catching design.

MANNA: What other elements (themes) will be presented during the show?

Ian: I can’t really speak on the pieces yet since they are not complete. That is the exciting thing about Shut Up & Dance – there is always a certain amount of the unknown going into the show. As the director, I do not censor any artist or tell someone they have to choreograph a certain kind of piece. I let the dancers express themselves any way they feel and because of that, I often don’t know what the show is really going to look like as a whole until the week of the show.

MANNA: When people leave the show on March 22, what feeling do you want them to take away with them?

Ian: I want the audience to have fun more than anything. There are many emotions in watching Shut Up & Dance every year because of the time we take to reflect on the serious nature of MANNA’s mission. Shut Up & Dance is aimed to uplift and garner hope for a greater future for MANNA and their clients. We aim to inspire continuous support for MANNA and hopefully to return next year with more friends and family spreading the love of this one of a kind show.

MANNA: How many years have you been involved with Shut Up & Dance?

Ian: This is my 10th Shut Up & Dance that I have been a part of and my 3rd year as the Producing Director.

MANNA: With every year that passes, what keeps you coming back for more?

Ian: I keep returning to Shut Up & Dance for many reasons but mainly for the impact it has on MANNA. The service that MANNA provides for the community is so incredibly important and it is an honor for the dancers and myself to put this show on every year to help MANNA accomplish their mission.

MANNA: For those who never been to Shut Up & Dance before but have been to a ballet production — how is Shut Up & Dance different?

Ian: Shut Up & Dance is such an unique experience. Many of our shows with Pennsylvania Ballet are either a full length story ballet or consists of 3 pieces in a night. With Shut Up & Dance, you will see upwards of 12 different pieces of shorter length but brought to you by the enthusiastic minds of the dancers of Pennsylvania Ballet. You will see serious ambitious pieces mixed with more light hearted comedic fare. The energy of this night every year…is infectious!

MANNA: Last year, you did not dance in the performance…can we look forward to you dancing this year?

Ian: Yes, you can look forward to me returning to the stage dancing…

Check out Ian, the Dancers of Pennsylvania Ballet and the magic on March 22nd at the Forrest Theatre – get your tickets at www.mannapa.org/dance

Celebrating American Heart Month

Posted on January 29, 2014 by Alissa Vandenbark

This February we celebrate the 50^th Anniversary of American Heart Month!

Established in 1964 by President Lyndon Baines Johnson (a heart attack survivor himself), American Heart Month and the American Heart Association has worked to lower the amount of American deaths each year from heart disease through education, research and awareness. It’s a big job because heart disease is the leading cause of death in the United States.

Although there are a lot of risk factors (family history, diet, exercise and smoking), most cases of heart disease are preventable (and even reversible!) through proper diet and exercise. And that’s where MANNA comes in!

MANNA ensures that every meal we deliver is heart healthy by sending fresh fruit and vegetables, whole grains, and using herbs and spices in place of salt as often as possible. Even our soups are made with low sodium bases to keep our sodium levels within the healthy levels of the Recommended Dietary Allowances (RDA).

You can follow a heart healthy diet on your own at home. Keep your blood pressure down and your heart healthy by monitoring the amount of salt that you take in daily. Many pre-packaged foods use sodium as a preservative and for flavor, including canned vegetables. While the dietitians at MANNA would never discourage someone from eating a serving of veggies, we recommend checking the food label before eating some of those canned varieties. The best way to do this is by using your nutrition food label and paying specific attention to the sodium content. The Institute of Medicine recommends 1500 mg of sodium per day as the Adequate Intake level for most Americans and advises everyone to limit sodium intake to less than 2300 mg per day, the Tolerable Upper Limit. You can also look at the %RDA for a serving size of the product and if the label reads that a serving is higher than 20%, this is considered to be high in sodium.

There are plenty of ways to reduce sodium content in your canned vegetables. Pour the contents of the can into a pot of room temperature water and let sit for at least 5 minutes. After the time has passed, drain the water from your veggies and you will have lowered the sodium content! You can also look for low-sodium labels on many products.

Enjoy February…have a wonderful Valentine’s Day…and check those nutrition labels so your heart can be ready – and healthy – for romance!

Health During the Holidays

Posted on December 5, 2013 by Alissa Vandenbark

Holidays are a time of festivities, family and food. Let MANNA help you put health into your holiday season with this recipe that will transform an everyday dessert into a healthy ending for a holiday meal: MANNA’s Black Bean Brownies.

These brownies are a new addition to the MANNA menu. They tempt our clients but are a more protein-rich version of this everyday dessert.

15 ounces cooked black beans – drained and rinsed

3 large eggs

3 Tablespoons canola oil

3/4 cup sugar

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla

½ teaspoon baking powder

Pinch salt

½ cup chocolate chips

1.Preheat the oven to 350°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

World AIDS Day- December 1, 2013

Posted on December 4, 2013 by Alissa Vandenbark

World AIDS Day was the first ever global health day that was started in 1988. It is a day for people worldwide to show their support for individuals living with HIV by uniting together to bring awareness to and to commemorate those who have died of this pandemic. Although scientific advances in HIV treatment have come a long way in the last 25 years, there is still so much more we do not know about the virus which has left us without a cure. World AIDS Day helps to raise money for research, increase HIV awareness by challenging myths, fighting against prejudice and stigmatism, and providing education for prevention.

It is estimated that nearly 34 million people in the world currently live with HIV and between the years of 1981 and 2007, more than 25 million people have died of this virus. Recent HIV treatment has improved the mortality and morbidity rates of people with HIV however, according to the World Health Organization; most people do not have access to medical care and treatment. That is mainly due to the fact that 97% of people living with HIV reside in low- and middle-income countries, particularly in the sub-Saharan Africa. That being said, HIV/AIDS does not discriminate and can be found in all countries. In the United States alone, more than 1.1 million people are living with HIV and over 18% are unaware that they are infected. World AIDS Day serves as a reminder that HIV has not gone away and there is much to be done in the efforts to fight this disease.

MANNA has been on the front line in the efforts to help individuals in the Philadelphia and surrounding areas who are suffering from HIV/AIDS. Founded in 1990, MANNA has been preparing and delivering medically appropriate meals to people diagnosed with this life-threatening illnesses. Through the delivery of 3 meals a day, 7 days a week, MANNA provides hope and nourishment. Currently about 17% of all MANNA clients served have a HIV/AIDS diagnosis. By providing these vital services, MANNA has been able to help nourish those individuals back to health.

In a recent groundbreaking pilot study conducted by MANNA, Examining Health Care Costs Among MANNA Clients and a Comparison Group, results showed statistical evidence that critical and nutritionally at-risk people served by MANNA incur lower health care costs. In particular for individuals who had a HIV/AIDS diagnosis, those who were receiving the MANNA meal program reduced their monthly health care costs from over $50,000 before starting MANNA’s service to an average of $17,000 after being on MANNA meals. The mean monthly costs were also $20,000 lower in the MANNA group as compared to the comparison group with an average of monthly cost of $37,000. These results indicate a significant impact of improved health and nutritional status for people living with HIV/AIDS who have received MANNA services. MANNA clients described improvements in health and faster recovery times, which they attributed to their improved nutrition and weight gain. MANNA will continue to strive to provide nourishment to people living with HIV/AIDS in their efforts to fight against this pandemic. For more information visit, www.mannapa.org.

November Is American Diabetes Month

Posted on October 31, 2013 by Alissa Vandenbark

Did you know that 30% of MANNA clients have diabetes, a chronic disease that causes elevated blood glucose levels and can lead to life-threatening complications over time? The goal of American Diabetes month is to raise awareness and understanding of diabetes, its consequences, management and prevention. In the United States, it is estimated that 26 million children and adults are living with diabetes and 79 million more are at risk for developing diabetes. Recent estimates project that as many as one in three American adults will have diabetes in 2050 unless steps are taken.

Symptoms of diabetes can include frequent urination, feeling very thirsty or hungry – even though you are eating, extreme fatigue, blurry vision, cuts or bruises that are slow to heal, and tingling, pain, or numbness in the hands and feet. Due to the fact that these symptoms mirror many other types of disease side effects, diabetes can easily go without being diagnosed making it a “hidden disease.” In order to identify and properly diagnose diabetes you must know and understand the risk factors, which include family history of diabetes, being overweight, age and race, having pre-diabetes, not exercising regularly, high blood pressure, low HDL and/or high levels of triglycerides, and a history of gestational diabetes.

If you are at risk, MANNA suggests focusing on the risk factors that you can change. For example, you can manage and sometimes prevent diabetes by eating a healthy diet and exercising. Maintain a healthy weight, stay physically active and by get regular physicals.

At MANNA one of the most common dietary modifications that we give our clients is our diabetic, heart healthy menu. Our diabetic meals are carbohydrate-controlled and we prepare diabetic desserts with sucralose-based artificial sweeteners like Splenda. We strive to keep all MANNA desserts fruit and vegetable-based.

For more information, visit http://www.diabetes.org/in-my-community/programs/american-diabetes-month/