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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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