• Nourishment – buying local and on-site gardening produces nutrient-dense foods and ingredients that contribute to a balanced diet.
• Physical and Mental Engagement — spending time in nature can be good for a person’s entire well-being. Gardening requires physical strength and mental patience to wait for the plants to grow. Occupational and physical therapy can be performed through gardening.
• Cost-efficiency — growing your own food and buying locally can be a cost saver.
• Lifelong Learning – gardening teaches best practices, time of day to water, how often to water and what types of plants need unique attention. Seniors learn about the health benefits of eating locally grown food, as well as how it’s better for the environment and more satisfying to their taste buds.
• Sense of Accomplishment - gardening lets seniors watch something they planted come to life. For an older adult gardening delivers a sense of meaning and accomplishment. 

	Texas AgriLife Extension Service – Master Gardner Guides, books, fact sheets and other publications related to gardening Search Texas Master Gardener Programs by County and find a Master Gardener Specialist
	Know Your Farmer Food Compass (USDA) Information on local and regional food systems for years 2009-2012 Search projects in your area

• Flowers on the table or eating outside in nice weather improves appetite and food consumption.
• A polite, well-trained staff adds pleasure to the dining experience.
• The elderly become more health-conscious when they eat meals with others.
• Introduce ‘theme days’ in the dining room for example, Valentine’s Day, a harvest festival (perhaps produce grown by the seniors), a birthday party (celebrated one day each month) friendship or dessert day.
  

• Choose paint colors wisely using light, solid colors on the walls of the dining room 
• Use contrasting solid colors for placemats, napkins, and dishes. This helps the participant locate the utensils and dishes.
• Simple colorful centerpieces will create a homelike setting. 
• Keep noise from the kitchen to a minimum.
• Soft background music is pleasant for those with normal hearing, but may sound like noise or static to the hearing impaired. 
• Provide each participant with a large napkin that can be put in the lap or tucked under the chin, or with two napkins – one for the lap and one to wipe the mouth. Some Seniors find bibs or aprons offensive – be considerate of their needs and preferences.
• At mealtimes, have day care staff sit with participants who struggle to eat. Have the staff offer verbal, physical and emotional support to these participants to increase food intake.
• A standard dining room chair with arm rests for support provides the best position for most adults to eat.
• Maintain a room temperature that is comfortable to the participants. If the dining area is too cool, too stuffy, or too hot, the participants will not enjoy the meal.
• Be aware of drafts and blowing air vents.
• Offer to bring a sweater or lap blanket for a participant who is cold.

The term whole grain-rich is not an industry recognized term. It is used in the federal child nutrition programs to mean at least 50% of the grain item is whole grain and the rest is enriched grain, a bran or a germ. The CACFP requires that at least one grain serving per day, across all eating occasions, is whole grain-rich. Refer to these resources for recommended cooking times and best practices when preparing whole grain-rich pasta, which need more cooking time. All are suitable for display in the kitchen for quick reference during meal preparation.

Whole Grain-Rich Pasta Cooking Resources

• Whole Grain-Rich Pasta, Gold Standards for Cook Times
• Whole Grain-Rich Pasta, Best Practices to Cook on the Stovetop and in a Tilt Skillet
• Whole Grain-Rich Pasta, Best Practices to Cook in a Steamer and in an Oven
  
• Tips to Prepare Whole Grain-Rich Items