Category: Uncategorized

In honor of Malnutrition Awareness Week, the MANNA Institute hosted its 3^rd academic seminar titled “Cancer & Malnutrition” in partnership with Fox Chase Cancer Center. On Wednesday, October 13, we were joined by Dr. Rishi Jain, MD, MS, DABOM and Kara Stromberg, MS, RD, CDE, LDN of FCCC to discuss their current research and the latest nutritional guidelines for patients with cancer. Over 50 attendees, including registered dietitians, physicians, researchers, students, and community members, joined the discussion. A recording of the seminar can be viewed here.

Stromberg began by discussing best practices for diagnosing and treating malnutrition in clinical settings and the important role of the registered dietitian throughout the process. Dr. Jain explained research to date showing potential causal pathways for over or undernutrition to lead to various gastrointestinal cancers, as well as the adverse outcomes associated with malnutrition in oncology patients. The presenters then shared details of their upcoming study measuring outcomes of MANNA’s medically tailored meal program for patients undergoing treatment for colorectal cancer. This research project, funded by the MANNA Institute, will assess nutrition parameters and outcomes in preparation for a future clinical trial.

The Academic Seminar Series is a bi-annual presentation on topics relating to in-patient and community-based nutrition care. The discussions highlight current research initiatives as well as future needs and opportunities. The goal of the series is to bring together researchers, clinicians, and healthcare institutions to share ideas and spur future research collaborations with the MANNA Institute.

This month’s seminar also followed ASPEN’s Malnutrition Awareness Week, which was October 4-8. As an official ambassador of Malnutrition Awareness Week, the MANNA Institute was able to offer complimentary access to all MAW webinars, enabling nutrition professionals and community members to get involved in efforts to end malnutrition. We look forward to continuing the conversation during the next academic seminar – Join us in Spring 2022!

This recipe comes to you from a firm believer that salads do NOT have to be boring. With so much produce in season during the summer, it’s a great chance to experiment with new flavors and textures. In season produce typically costs less and tastes better (1). Adding fruit to salads can enhance sweetness and flavor variety. Enter: Watermelon. You know it, you love it, and it’s the perfect snack to keep you cool during the summer since it’s in season from July – September (2). It’s also great when added to a salad: in this one, the sweet melon pairs well with fresh (or dried) herbs, tangy lemon, savory cucumber, and creamy feta cheese. Each ingredient adds to the dish’s nutrient profile. For starters, the watermelon and cucumber have a high water content to keep you hydrated. The herbs give a ton of flavor, so no need for additional salt. Lemon zest and juice provide vitamin C, and the feta cheese provides protein and calcium.

Whether you’re buying produce from your local grocery store or farmer’s market, you want to make sure you’re getting quality items. Some things to consider when picking a watermelon include: weight, color, and… sound?? You heard right! A ripe melon will feel heavy- this means it contains a lot of juice. It will also be dark green, with a yellow (not white!) spot underneath where it has been growing on the ground (3). If you tap the watermelon with your fingers, it should sound hollow (3). Some other general tips for buying fresh produce include looking for vibrant color without bruising or browning and ensuring the produce feels firm without any soft spots. An odd shape or bumpy texture, however, is okay. “Ugly” fruits and vegetables have the same flavor, nutrition, and sometimes even cost less (4).

We shared more recipes like this one during MANNA’s Get Fresh Summer Series where MANNA chefs and dietitians showed you how to make the most out of one ingredient, stay hydrated with meals, and grill up some summer dishes to go alongside this watermelon feta salad. Check out our Watermelon Get Fresh here: https://mannapa.org/…/08/Get-Fresh-Hydration-Recipes.pdf

Link to recipe: https://www.acouplecooks.com/watermelon-salad-with-feta-cucumber/

• https://snaped.fns.usda.gov/seasonal-produce-guide
• https://snaped.fns.usda.gov/seasonal-produce-guide/watermelon
• https://fruitsandveggies.org/fruits-and-veggies/watermelon/?view=facts
• https://www.naturefresh.ca/how-to-pick-freshest-vegetables/

---

The year 2020 challenged many of us in ways we never thought imaginable. The Nutrition & Client Services Department at MANNA had to adjust their roles to the new normal. We are hopeful and excited for what 2021 has in store. Here are some of the big picture ideas we are planning to bring to our clients:

Virtual Nutrition Classes In the fall of 2020 we rolled out our first three part virtual Get Fresh cooking class series. All classes were held over zoom and led by our Registered Dietitians and Head Chef.  The classes focused on teaching participants how to make balanced meals out of their pantry items. Participants observed a cooking demonstration followed by a brief nutrition education session in the comfort of their own home. In 2021 we plan to roll out at least three more virtual Get Fresh series as well as partner with other community organizations to deliver virtual education.

Meal Bag Tips This was a previous client favorite that we are ramping up in 2021. Meal bag tips are a way for clients who do not have access to the internet to receive weekly nutrition education inside of their meal bags.  The focus of these tips will be to provide nutrition education around managing chronic illness as well as offer snack and meal recipes for when clients cycle off the program. 

Cooking Demonstrations Be on the lookout in the coming weeks to view brief recorded cooking demonstrations from MANNA Dietitians and Chefs. These will live on our MANNA Youtube page and other social media platforms. They will feature short five-minute meals and kitchen hacks for MANNA clients and the Philadelphia community at large.

Food Labels In the coming months we are planning to roll out new food labels for our meals. This label will show grams on specific macro and micronutrients as well as ingredient information. This will help to keep clients informed about specific menu items and be a tool for our Dietitians to use during their one-on-one counseling sessions.

These are just a few of the changes on the horizon in the coming months, but the sky is the limit to the creativity and reach of the Nutrition and Client Services Department. Clients are always welcome to call for any nutrition related questions or to schedule a free nutrition counseling appointment over the phone by dialing 215-496-2662 ext 5.  Here’s to 2021!

We began this year with big plans to celebrate our 30th Anniversary – full of love, memories, and gathering with our extended community.

While the year certainly played out much differently than we planned, we still found ourselves surrounded by the love and support of the community who has been with us for 30 years, as well as so many new friends, supporters, volunteers and donors.

While the pandemic shut down much of Philadelphia, MANNA continued to be recognized as an essential service. Our doors stayed open, our client census climbed to the highest numbers we have ever seen, and our community rallied behind our clients and their families – some of the area’s most vulnerable citizens.

Inside our kitchen, we made many changes for the health and safety of our volunteers, staff, and clients. We instituted masks and social distancing, reduced the number of volunteers per shift, condensed our hours, changed our delivery protocols, and added additional safety trainings and health questionnaires.

From increased expenses in our kitchen to the urgent need for PPE, we are incredibly grateful for the outpouring of support from Philadelphia’s philanthropic community – foundations, corporations, families and individuals.

That brings us to our incredible volunteers – Volunteers are Essential. Since the onset of the pandemic in early March, 2,648 unique individuals have heroically volunteered in our kitchen or on the road delivering meals – totaling over 58,000 hours.

From all of us here at MANNA – thank you for standing with us. Whether this is your first year as a member of our community or your 30th, we are grateful to you.We couldn’t do it without you.
Here’s to a safe and healthy 2021.

Written by Kimberly Gadzepko, MANNA Intern

Matt is a chef who is originally from northeast Pennsylvania. He went to culinary school and has lived here for about 13 years. He is enjoying his life and opportunities.

Matt first heard about MANNA through a Mexican restaurant he worked at that participated in the popular guacamole event- Guac Off- hosted by MANNA. After an unfortunate job loss due to the pandemic, he started coming to MANNA four days a week. Now with his new and current job, he continues to volunteer between his work schedule.

Matt usually assists with loading trucks starting bright and early at 7 a.m. Following this he assists with labeling/stickers and around 8 am helps with food preparation.

“Usually, I help with food prep. I know that I can help in the kitchen and with the packaging it’s a good workout and I enjoy working with them. Everyone is very friendly. They are willing to help you with anything. I go in and 20 people say hi to me and know my name. It’s nice. It’s good to work with people who care about you and so clearly, they care about other people. It helps with volunteering work.”

Matt explains that the work for him at MANNA is motivating and inspiring.

“It gets me out of bed in the morning. I get there are 7 and I get up and do more in three hours than I would normally do during the day. It’s good to help your community and I truly believe in food as nutrition and food as medicine principle. Even myself, I notice that when I eat better, I feel better.”

Matt is happy to participate in helping at MANNA, a place that incorporates his own passions and ideals.

“A lot of the stuff I’ve done all my life at work I can easily apply there. Even with food safety stuff and knowing things there’s a familiarity with the lingo.

Matt truly loves the atmosphere and encourages others to get involved.

“I would tell people about what I do every day. I would let them know that there are people out there that need help and there are friendly people out there that are willing to do it with you. You can meet new people. I know it’s sometimes hard to get people to do something like three hours a week, but after volunteering at MANNA for me it’s super simple. It’s easy and fulfilling and makes a difference.”

Volunteer with us: manna.volunteerhub.com.

Written by Kimberly Gadzekpo, MANNA Intern

Roberto Soler moved to Pennsylvania from Venezuela five years ago and works at the Attic Youth Center, a space for LGBTQ youth.  It was through his work at the center that he found out about MANNA. In the midst of COVID with a limited work schedule at the Attic, he became very involved with MANNA.

He has volunteered at MANNA for three months, coming in for every Early Bird shift Tuesday through Friday.

For Roberto, the best part about MANNA is the environment.

“There are very nice people there. It’s funny because everyone has their different behavior and background but everybody has a smile. Even with the mask you can [the smile] in their eyes.”

Roberto recalls what each day entails that makes it so special for him.

“Everybody has their own territory. During the four days there you can find a different kind of person. At MANNA everything is different [each day]. I enjoy all my days there.”

What Roberto wants to express most about MANNA is the people.

“I met these wonderful people like Micki, Kenny, Martha, Rachel, Beth, all of them are nice. I like that kind of community environment. It’s very nice. Working with Ralph, Chris, Phoebe, it’s very nice. Working with them is great. It’s my first time doing something like this and I really enjoy it! It’s not easy being in a working environment without nice people. For example, at the Attic, I feel great and now I found MANNA, [which has] a similar environment, and I’m fine! I don’t need anything else.”

The only thing Roberto would change, he jokingly explains, is the music.

 “You know something I would love to change is the music. I like pop music like Katy Perry or Rihanna, or Sia and almost every day I have to hear Elton John there… And it’s not bad but…okay!”

Roberto is a dedicated and passionate volunteer who has found his niche at MANNA. His impact and contagious energy bring so much to everyone he meets!

Volunteer with us: manna.volunteerhub.com.

This month, we have a guest post from a MANNA client – Lou. He has been receiving MANNA meal deliveries for several months now, and sent this message to his family and friends after receiving his Thanksgiving meal. This is shared with Lou’s permission and excitement!

As most of you know, I’ve been receiving delivered meals from MANNA for several weeks now.

As an active client, I was one of over 1,800 fortunate individuals throughout the Delaware Valley who were eligible to receive their Thanksgiving meal on the holiday.  MANNA also baked 10,000 pies, and, from what I hear, they were all sold.

MANNA did a first-class, exemplary job of providing a delicious, bountiful meal intended to feed four people.  Every aspect of the service bespoke of quality—in the packaging, presentation and food preparation.  The delivery volunteer appeared promptly at 10:15 AM, wishing me a Happy Thanksgiving, with two large reusable cloth bags, adorned and imprinted with MANNA and Thanksgiving 2020 logos and text celebrating 30 years–filled with food.

There was a large aluminum pan filled with between 8 to 10 slabs (not slices)—some almost an inch thick—of tender, juicy, white turkey meat, adorned with green garnishes and a quarter of an orange in every corner.  There was a large turkey thigh basted or marinated in a tasty brine, which was in a separate plastic bag.  Altogether, half of a freshly roasted turkey was provided.

Also part of the meal was homemade turkey gravy, homemade cole slaw, four servings of delicious cornbread stuffing, seasoned mashed candied yams (delightful), seasoned and garnished green beans, whole cranberry sauce, a large garden salad with lettuce, olives, cucumbers, grape tomatoes, croutons and balsamic vinaigrette, a homemade bread box with four fresh Le Bus rolls, two large chocolate chip cookies, two large sugar cookies, a pumpkin loaf, and a full size MANNA apple pie with laced crust.

This would have been a fine feast for four people, but it kept me stuffed for four days.  My many thanks go to the folks who donate to this wonderful charity, or who volunteer in the food preparation and delivery.

This year, since there was no Thanksgiving Day parade down the Ben Franklin Parkway, it was reported on the news that some of the delivery vehicles were adorned with balloons and other decorations as they lined up outside MANNA’s nutrition center on North 20^th Street, just off the Parkway, in the Art Museum/Fairmount District of the city.

MANNA gave me a wonderful Thanksgiving alone during this pandemic.  As they say, food is medicine, and food is also love.  Their outreach to the community with genuine love, caring, commitment and cheerful, due diligence is greatly appreciated with heartfelt gratitude.

MANNA, the Metropolitan Area Neighborhood Nutrition Alliance, greatly exemplifies and expresses the true Spirit of Philadelphia—the City of Brotherly Love and Sisterly Affection.

I hope that you had an enjoyable Thanksgiving, and remain safe and well.

–Lou

Thanksgiving is quickly approaching and amidst the COVID-19 pandemic will look different for friends and families this year. Our traditional Thanksgiving may not be so traditional this year. Here are some ideas to brighten up the spirit of the holiday in your household:

• Cook, pack, and drop off a Thanksgiving care package-To those who host Thanksgiving meals in their home, consider preparing for a large gathering as you typically would and safely package meals to go for your loved ones. On Thanksgiving Day do a drive by drop off your pre-packaged meals to those you would have at your house. If there is any extra food, consider making a care package to your elderly neighbor who may be isolated during these times.

• Get creative with leftovers-We are all guilty of making the turkey sandwich the day after Thanksgiving. There is nothing wrong with this, but it can become boring after a while. Try using your Thanksgiving sides as leftovers. Make a turkey soup and add in your Thanksgiving green beans or use your stuffing to make a turkey casserole. Check out our Sweet Potato Muffins recipe to use your leftover sweet potatoes for a savory breakfast.

• Make enough for one meal-If you are not too thrilled on the idea of eating leftovers, trim down your recipes to feed those in your household. Plan for 1- 1 ½ pounds of turkey per person when purchasing your bird or 5-8 pounds for 4-6 people. Use this website or Android app to enter your side dish recipes so you can adjust them accordingly: www.mykitchencalculator.com

• Plan a virtual celebration-Many of us have utilized FaceTime and Zoom over the last several months to stay connected to family and friends. Try to incorporate a Thanksgiving tradition like watching a football game during a zoom call to catch up and partake in sports commentary with loved ones.

The COVID-19 pandemic has affected the Greater Philadelphia Area in many ways especially by increasing hunger in the community. If able, take the time to give back during the Thanksgiving and holiday seasons. One way is to participate in MANNA’s Pie in the Sky fundraiser. Each purchase or donation of a pie allows us to provide a Thanksgiving meal to our clients. This year we have the option for you to donate a pie to a partner non-profit organization to help with their Thanksgiving meal distributions. The deadline to order is Friday, November 20^th and you can do so by going to www.mannapies.org

Another way to give back is by donating to your local food bank. Your donation will help keep their shelves stocked and able to meet the demand of the community. Some important items needed at food banks include:

• Canned Vegetables
• Nut butters
• Cereal
• Shelf-stable milk
• Pasta and rice
• Canned or dried beans
• Canned fish and meat
• Cooking oil
• Canned or pre-packaged fruit
• Broth or stock

Sweet Potato Muffins

Ingredients:  (makes 12 muffins)

· 1 1/2 cups of leftover mashed candied yams

· 1 cup of flour

· 1 tsp cinnamon

· 1/2 tsp baking soda

· 1/8 tsp baking powder

· 1/4 tsp salt

· 1/2 cup sugar

· 6 tbsp vegetable oil

· 1 egg

Directions:

1. In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt.

2. In a separate bowl, combine the sugar, oil, egg, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.

3. Pour into greased muffin tins. Bake at 325°F for about 25-30 minutes.

In recognition of Malnutrition Awareness Week™, The MANNA Institute hosted its first Academic Seminar “Hospital Malnutrition Today and Bridging Gaps to the Community Tomorrow.” The online seminar featured speakers from Penn Medicine’s clinical nutrition department and highlighted the scope and impact of malnutrition in hospital settings. Over 80 professionals joined the meeting to learn more about promising practices in identifying, measuring, coding, and alleviating in-patient malnutrition.

MANNA’s Director of Research and Evaluation, Jule Anne Henstenburg, introduced speakers and moderated a lively question and answer session following the presentation. Kristen Dwinnells, Clinical Manager in Clinical Nutrition Support Services at the Hospital of the University of Pennsylvania (HUP) was first to speak during the seminar, describing the modern day definition of malnutrition and its impact on outcomes and hospital costs. Dwinnells highlighted how HUP’s progressive nutrition program implemented the national consensus guidelines, leveraged the electronic medical record to collect data, and impacted provider identification and documentation of malnutrition.

Lauren Hudson, Assistant Executive Hospital Director and Director of Clinical Nutrition Support Services at HUP, followed by explaining the impact of enhanced identification and coding of malnutrition throughout the care process. Only after these documentation processes were well established could the team analyze and visualize the impact of moderate or severe malnutrition on hospital readmission rates and length of stay – measures that correlated directly with malnutrition severity.

With this data in hand, Hudson shared that the team will now focus on “Enhanced Nutrition Discharge” to improve continuity in care with electronic prescribing of diets and nutrition supplements. Hudson explained the importance of linking patients to community-based services at discharge, potentially connecting patients directly to MANNA’s medically tailored meal program to meet acute nutritional needs and reduce rates of readmission – a win for patients and providers alike.

The seminar underscored the significance of hospital malnutrition and the opportunities we have to address the problem, a timely reminder during ASPEN’s annual Malnutrition Awareness Week™ which concludes today. We hope you join the MANNA Institute for future seminars so we can continue learning from the experiences of nutrition experts and improve nutrition care for all.