Support Services to Seniors

Congregate Meal Program

Introduction

Welcome, overview and disclaimer

Goals of a Congregate Meal Program

How do I start a Congregate Meal Program?

Congregate Meal Program survey questions

Logic Model for Programming, Planning and Evaluation

Sample Survey template

Congregate Meal Program Guidelines

Food Handling Permit Form

Food Handler’s Certificate Training information

Congregate Meal Program Coordinator Job Description

Congregate Meal Program Glossary and Stats Form

Congregate Meal Program sample menus

Information About Food Safety

Food Safety for Older Adults

Facts about Bacteria

Fight Bac: Clean, Separate, Cook, Chill

Frequently asked questions about food safety

Safe Cooking Temperatures

10 Common Foodborne Illnesses

Handwashing posters

Handwashing information

Transportation of Food

Bulk Food Guideline

Emergency Plan

Tips and Hints for Menu Planning

The 4 Food Groups – serving sizes

Making the Most of Meat and Alternatives

Flavour Your Foods, Seasonings from A to Z

Low salt eating, cooking & choices

Food Sources of Sodium

Nutrition, Heart Healthy Eating and Heart Health

Heart Healthy Eating: Sample-Menu

Serving Size and Healthy Meals

Types of fats

Trans fats

Recipe makeover

Reading nutrient labels

Planning Meals using Eating Well with Canada’s Food Guide

Planning Meals: Variety and Balance

Planning Meals: Fibre Facts

Planning Meals: The Fat Challenge

Recipe abbreviations

Thermometer Use

Amounts of Food to Serve 50

Nutrition and Health Resources for Older Adults

Heart Disease Info Sheet

Type 2 Diabetes Info Sheet

Just the Basics Diabetes Information

Info Sheet on Dysphagia (Swallowing Difficulties)

Chewing Difficulties

Resources

Congregate Meal Program Resource list

Additional Resource list

Need Ideas for Recipes?

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