Tidbits
Tidbits is a monthly senior food program publication that contains features like healthy eating tips, recipes, and information about food distributions.
To see when the next distribution near you will be, head over to our Seniors page.
Immune Health
The immune system is the body’s way of protecting itself from infection and disease. Each month, your CSFP box will contain a variety of fruits, vegetables, protein, and healthy grains to help keep your heart healthy. You can help your immune system stay strong by following these tips below. Eat Well: Eating well means emphasizing plenty of fruits and vegetables, lean protein, whole grains, and fat–free or low–fat milk and milk products. Eating well also means limiting saturated fats, cholesterol, salt, and added sugars. Be Physically Active: Regular physical activity helps you feel better, sleep better, and reduce anxiety. Combined with eating well, physical activity can help a person maintain a healthy weight. Maintain a Healthy Weight: Safe ways to help maintain a healthy weight include reducing stress, eating healthy foods, getting enough sleep, and engaging in regular physical activity. Get Enough Sleep: Scientific evidence is building that sleep loss can negatively affect different parts of the immune system. Reprinted from materials provided by the Michigan Department of Education Household Nutrition Programs. The material provided is intended to be used as general information only and should not replace the advice of your physician. Always consult your physician for individual medical care. Learn more in this month's edition of Tidbits!
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 With time, it’s not uncommon for us all to notice changes in our vision and eyesight. To maintain good eye health over time, it is important that we pay attention to changes in vision. Our eyes can be affected by the other health conditions we may be experiencing, too. High blood pressure and diabetes are examples of two conditions that can affect your eyes with time.
One way to protect your vision health is through your nutrition. A balanced diet can help control blood sugar, cholesterol, and blood pressure, all of which affect our eyes. There are also foods that will help your eyes get the nutrients they need in order to be in their best condition. Some examples of foods that contain important nutrients to keep your body and eyes healthy are
Many of the foods in your CSFP boxes will help you maintain good vision, as they contain key vitamins, minerals, and nutrients that are needed for good health. Reprinted from materials provided by the Michigan Department of Education Household Nutrition Programs. The material provided is intended to be used as general information only and should not replace the advice of your physician. Always consult your physician for individual medical care. Learn more in this month's edition of Tidbits!  November's featured commodity is canned pears
Protecting Your Bone Health
Maintaining good bone health is important throughout our lives. Eventually though, our bones naturally start to wear over time. It is estimated that about half of all Americans who are age 50 and above could face broken bones in the future due to poor bone health. In terms of nutrition, consuming foods rich in vitamin D and calcium will give your body key nutrients needed for protecting your bone density. Vitamin D foods include fish like salmon and tuna, chicken, milk, eggs, cheese, mushrooms, and more. Calcium rich foods include milk, yogurt, cheese, salmon, collard greens, fortified cereals, and more. Vitamin K is another nutrient that is helpful for your bones, too, and this is found in green leafy vegetables, brussels sprouts, asparagus and more. Your CSFP boxes are designed to include foods rich in these important nutrients. Reprinted in part from materials provided by the Michigan Department of Education Household Nutrition Programs. This content is not a substitute for medical advice from a licensed practitioner. Consult with your physician for additional information regarding your needs, and to see if the information in this article is appropriate for you. Learn more in this month's edition of Tidbits.  October's Featured Commodity is Non-Fat Dry Milk
The Importance of Dietary Fiber
Dietary fiber is beneficial for people of all ages, but it can be particularly helpful in preventing and alleviating common health issues as we age. Fiber can lower the risk of developing heart disease and type 2 diabetes. It also plays a role in digestive health. As you increase the amount of fiber in your meals and snacks, be mindful of staying hydrated and consuming adequate amounts of water. Water and fiber work together in helping your digestive system become more regular. Common sources of fiber include whole grains, vegetables, fruits, and legumes/beans. Here are a few tips to increase the amount of fiber in your diet:
Each month, your CSFP box will contain a variety of fiber sources, including fruits, vegetables, and legumes. To meet your dietary fiber goals, be sure to include these foods in your daily menu of meals and snacks. Reprinted in part from materials provided by the Michigan Department of Education Household Nutrition Programs. This content is not a substitute for medical advice from a licensed practitioner. Consult with your physician for additional information regarding your needs, and to see if the information in this article is appropriate for you. Learn more in this month's edition of Tidbits.  This month's featured commodity is canned diced tomatoes.
Slow Cookers and Food Safety
Opening the front door on a cold winter evening and being greeted by the inviting smells of beef stew or chicken noodle soup wafting from a slow cooker can be a dream come true. Winter is not the only time a slow cooker is useful. But is a slow cooker safe? Yes. The slow cooker, a countertop electrical appliance, cooks foods slowly at a low temperature—generally between 170° and 280° F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less. The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods. Reprinted in part from the USDA. Learn more in this month's edition of Tidbits.  August's featured commodity is brown parboiled rice
Senior Health: How to Prevent & Detect Malnutrition
Good nutrition is critical to overall health and well-being, yet many older adults are at risk of inadequate nutrition. Malnutrition in older adults can lead to various health concerns, including:
The causes of malnutrition might seem straightforward — too little food or a diet lacking in nutrients. In reality, malnutrition is often caused by a combination of physical, social and psychological issues. You can take steps to monitor nutritional health, watch for weight loss and address risk factors of malnutrition. Talk to your doctor about any concerns you have regarding weight, changes in appetite, or other concerns about health and nutrition. This content is not a substitute for medical advice from a licensed practitioner. Consult with your physician for additional information regarding your needs, and to see if the information in this article is appropriate for you. Reprinted in part from Mayo Clinic.  July's featured commodity is peanut butter
Summer Food Safety Tips
Due to a variety of factors, including warmer temperatures, foodborne illness increases in summer. To help Americans stay healthy and safe, USDA offers the following food safety recommendations. Bringing food to a picnic or cookout: Use an insulated cooler filled with ice or frozen gel packs. Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches, summer salads, cut up fruit and vegetables, and perishable dairy products. A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the cooler repeatedly so that your food stays colder longer. Cooking on the grill: Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread. Keep perishable food cold until it is ready to cook. Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures: Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time. Ground meats: 160 °F. Whole poultry, poultry breasts, & ground poultry: 165 °F. Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve. Serving food outdoors: Perishable food should not sit out for more than two hours. In hot weather (above 90 °F), food should not sit out for more than one hour. Serve cold food in small portions, and keep the rest in the cooler. After cooking meat and poultry on the grill, keep it hot until served–140 °F or warmer. Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook. Reprinted in part from USDA. This content is not a substitute for medical advice from a licensed practitioner. Consult with your physician for additional information regarding your needs, and to see if the information in this article is appropriate for you. Learn more in this month's edition of Tidbits.  June's featured commodity is black beans
The Big Thaw—Safe Defrosting Methods
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. Refrigerator Thawing: After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality. Cold Water Thawing: The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Foods thawed by the cold water method should be cooked before refreezing. Microwave Thawing: When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. After thawing in the microwave, always cook immediately after. Foods thawed in the microwave should be cooked before refreezing. Cooking Without Thawing: When there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer. Reprinted in part from USDA. This content is not a substitute for medical advice from a licensed practitioner. Consult with your physician for additional information regarding your needs, and to see if the information in this article is appropriate for you.  May's featured commodity is ultra-high temperature (UHT) milk
What Are the Benefits to CSFP?
The Commodity Supplemental Food Program (CSFP) provides a monthly food package tailored for older adults age 60 or above that can help stretch their food dollars and add nutritious foods to their diet for good health. CSFP offers a variety of American-grown USDA Foods that can fit into a healthy eating pattern: • Canned fruits—unsweetened or lightly sweetened • Canned vegetables—low sodium or no salt added • Low fat dairy—cheese and shelf stable milk • Whole grains—oats, whole grain noodles and cereals • Variety of proteins—dry beans, lean meats, poultry, fish The CSFP food package provides: • Protein, calcium, iron, vitamins A, C, and D, and other nutrients that promote health • Low sodium foods for heart health Learn more: • Healthy recipes featuring USDA Foods, including those provided in CSFP • MyPlate for Older Adults Everything you eat and drink matters. The right mix can help you be healthier. If you have special dietary needs, check with your doctor or Registered Dietitian about how these foods can fit into your healthy eating pattern. Reprinted in part from USDA. This content is not a substitute for medical advice from a licensed practitioner. Consult with your physician for additional information regarding your needs, and to see if the information in this article is appropriate for you.  April's featured commodity is elbow macaroni
Foods for Eye Health
Do your eyes have all the nutrients they need to help prevent cataracts, macular degeneration, glaucoma and other sight woes? Read on to learn about some of the top foods to promote eye health.
Reprinted in part from Eat Right. This content is not a substitute for medical advice from a licensed practitioner. Please consult with your physician to see if the advice in this article is appropriate for you. Learn more in this month's edition of Tidbits. |
Questions? Give us a call!Bay, Clare, Gladwin, Mecosta, Midland, and Osceola County Residents: 989-386-3805 Reminder CallsMonthly customers will receive an automated call the day before distribution reminding them to pick up their box. Archives
January 2022
Box ReturnsWe are now able to sterilize boxes with UV light treatment. Clean boxes may be returned at distributions. Non-discrimination policyIn accordance with Federal Civil Rights law and U.S. Department of Agriculture (USDA) Civil Rights regulations and policies, the USDA, its agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior credible activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. |
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Locations
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CLARE COUNTY
Administrative Office 1574 E Washington Road PO Box 768 Farwell, MI 48622 Phone 989-386-3805 Toll-Free 1-877-213-5948 Fax 989-386-3277 contactus@mmcaa.org FOOD WAREHOUSE 2300 E Ludington Drive Clare, MI 48617 contactus@mmcaa.org WIC CLINIC 337 Lemke Street Midland, MI 48642 Phone 989-832-7310 Toll-Free 1-877-210-3169 WIC@mmcaa.org contactus@mmcaa.org |
BAY COUNTY
114 South Washington Avenue Bay City, MI 48708 Phone: 989-894-9060 contactus@mmcaa.org GLADWIN COUNTY 1302 Chatterton Street Gladwin, MI 48624 Phone: 989-426-2801 contactus@mmcaa.org MIDLAND COUNTY 1409 Washington Street Midland, MI 48640 Phone: 989-832-7377 contactus@mmcaa.org |
MECOSTA COUNTY
14330 Northland Drive Big Rapids MI 49307 Phone: 231-660-0271 contactus@mmcaa.org OSCEOLA COUNTY 240 E Church Street Reed City, MI 49677 Phone: 231-791-7078 contactus@mmcaa.org MUSKEGON COUNTY 271 E Apple Ave Muskegon, MI 49442 Phone: 231-557-7622 contactus@mmcaa.org OCEANA COUNTY 907 S State St Ste 102 Hart, MI 49420 Phone: 231-923-3066 contactus@mmcaa.org |