volume 1•vi1• •scmt boe tmirl1mt - piedmont …...of good times in the big easy. executive...

U N I T E D C H U R C H H O M E S A N D

S E R V I C E S

Q U A R T E R L Y H • I • G • H • L • I • G • H • T • S

VOLUME 1 • ISSUE 1 OCTOBER 2016

Welcome to the inaugural issue of United Church Homes and

Services’ Quarterly Highlights, sharing best practices

across the Sodexo-managed dining operations. It is our passion to create memorable

experiences for your residents and our privilege to exceed their expectations every day.

Your mission to provide vibrant senior living opportunities, programs of outreach and

compassionate healthcare services as well as your vision to enrich lives by providing

the right services at the right time, in the right setting, can be enhanced with Sodexo’s

unique Quality of Life programs.

Within this document, you’ll learn about exciting initiatives that fulfill our promise that

Residents are the heart of everything we do®. The Farm to Fork project is just one

example. Abernethy Laurels' residents are planting and harvesting delicious crops

(right in their own backyard) to be used in delicious dishes straight from the dining

room. Also, Recipes From Home, like Bobbi Rivers’ Peanut Butter Pie, keep residents

engaged with the dining program and their own cherished memories.

While life at United Church Homes and Services may be described as a special event in

and of itself, the Sodexo team takes any opportunity to create even more memorable

moments, such as the “jazzy” luncheon with New Orleans cuisine and the Chef’s Table

event highlighting Japan.

In partnership, Sodexo and your residents impact their community through activities

like the chili cook-offs and serving at The Corner Table, highlighted within this issue.

Wellness takes center stage with educational events like the Fiber Fundamentals

session and the Caring Hearts program that ensures those at nutritional risk stay

hydrated and well-fed.

Sodexo also is proud of its people and their tireless dedication to you and your

residents. Spend 10 Minutes with Glen Berkel to discover some of the things on his to-

do list and get to know Tina Kotlark, Chef Manager at Lake Prince Woods. Plus, two full

pages are dedicated to the unsung heroes (we call them CARE-ing Superstars) at all

the locations who work hard every day to pamper the residents.

Most of all, you’ll see how these stories demonstrate the highly customized nature of

the programs at each community and provide a uniquely tailored experience for each

location and their residents.

We hope you are inspired by these stories of fun and friendship that have taken

place at the United Church Homes and Services communities recently, as well as the

assurance of even greater things to come.

Sincerely,

Todd Andrews Glen Berkel Regional VP Operations, District Manager, Sodexo Seniors Sodexo Seniors

SIGNATURE DINING

Chef Stage Center Lets the Good Times RollCurrent and prospective village residents enjoyed a jazzy

luncheon reminiscent of good times in The Big Easy. Current and prospective village residents enjoyed a jazzy luncheon reminiscent of good times in The Big Easy. Executive Chef Matt Goodwin’s New Orleans themed menu included gumbo, chicken and shrimp jambalaya and a Chef Stage Center performance of bananas Foster dessert flambéed for all to see.

Le Bon Temps Rouler!

Quarterly HigHligHts • OctOber 2016

4 united church Homes and services

PEANUT BUTTER PIE

Mix 1 (8oz) package of cream cheese,

1/3 cup crunchy peanut butter, and

1 cup powdered sugar. Fold in 1

(8oz) container of Cool Whip.

Put in 1 Graham Cracker

Crust. Chill overnight.

Recipes From 'Down' Home

The Recipes From Home Program

encourages residents to submit

favorite recipes that are reviewed,

tested and highlighted at a

specific meal.

Nothing says home to Piedmont Crossing Resident Bobbi Rivers more than good

‘ol Southern Peanut Butter Pie. As a child, all Bobbi would eat was peanut butter,

which challenged her mother to find new and exciting recipes to feature this staple. Bobbi

has made this delicious pie for years and still counts peanut butter as her favorite food.

Recipe courtesy of Bobbi Rivers

SIGNATURE DINING

Farm to Fork in Our Own Backyard The popular Farm to Fork initiative got a big

boost at Abernethy Laurels when residents

planted their own “backyard farm.” Using resident-

made wooden planter boxes, villagers sowed

20 vegetables and 10 herbs for use by the chef

in dining room dishes. Many hands made light

the work when a “bumper crop” of villagers

volunteered to help with planting, watering and

weeding throughout the summer months. So

popular was the program that it was featured in

the local newspaper, The Hickory Record.

The herbs can be harvested on an ongoing basis and used in stir fries, rubs and marinades. The vegetables will grace salads, soups and side dishes. The cherry tomatoes and peppers have a seven week growing cycle; tomatoes and beans take a few months.

Farm to Fork (also called Farm to Table) is a social movement that promotes serving locally grown food at restaurants, schools and other establishments.

Ideally, this fresh produce is sourced directly from the producer, be it farm, winery, brewery, ranch or fishery.

Because so many residents had gardens at their homes prior to moving to Abernethy Laurels, the gardening activity brings back cherished memories in addition to providing a delicious end product. You might say the Abernethy Laurels Farm to Fork project brings new meaning to the phrase “enjoying the fruits of their labor.”

Abernethy Laurels ‘Crop’ ListTomatoes and

Cherry Tomatoes

Squash

Thyme

Rosemary

Pepper

Cucumbers

Green Beans

Sage

Mint

Thai Basil

Oregano

Parsley


united church Homes and services 5



SIGNATURE DINING

Dear Judy Dildy,

When it comes to dining in local restaurants versus our own dining room,

there’s no comparison!

Although we enjoy eating out occasionally, we find that after the meal we

are thirsty and sometimes have indigestion. We attribute these problems

to the addition of excess salt, sugar and fat by restaurants.

We do not encounter these problems when we eat in the dining room.

Thank you, Judy, for keeping these additives to a reasonable level. We

believe healthy eating will add years to our lives.

We obviously enjoy meals in the dining room or we would

not be eating 25 meals a month.

Ray and Judene Hartless

Lake Prince Woods Residents

Chef’s Table Tours JapanIn August, the Abernethy Laurels Chef’s

Table winged its way to Tokyo with residents

and villagers enjoying a delightful menu of

Japanese delicacies and a presentation by

Abernethy Laurels’ own Dr. Michiro Hayhurst.

The monthly Chef’s Table series treats residents and guests to an armchair tour of fascinating countries around the globe. Director of Food Services Frederic Pauthonnier researches the prospective country’s cuisines and crafts a sumptuous meal representative of the area’s culinary delights.

The Tour of Japan event included a display of Japanese kimonos and dolls, as well as an entertaining slide presentation. Other events have included music, costumes, handicrafts and more from the chosen location.

Attendees included a UCHAS board member, residents from sister community Piedmont Crossing and a prospective resident who also hails from the Land of the Rising Sun.

Past tours have included France, Italy and Scotland. With Austria as the next destination planned, Abernethy Laurels residents should prepare to dine on wiener schnitzel and break out their dancing shoes for a Viennese waltz.

Japanese Chef Table Menu

S O U P

Miso Soup

Appetizer & Salad

Gyoza Cucumber Sunomono

E N T R É E

Beef Sukiyaki, Miso

Salmon & Chicken Katsu

Sticky White Rice,

Vegetable Tempura

D E S S E R T

Manju

Japanese Sweet

Bean Paste Cookies

Mango Ice Cream

D R I N K S

Sake, Hot Green Tea,

Sappuro beer



COMMUNITY INVOLVEMENT

Two Chili Cook-offs Benefit Worthy Causestwo communities participated in local chili cook-offs

and fun was had by all.

Piedmont Crossing entered a delectable “bowl of red” in the Third Annual Thomasville Rotary Club Chili Cook-off held at the PACE Park Amphitheater and Farmer’s Market. Competing under the team name

“Chili Chili Bang Bang,” the group vied for cash prizes of $250, $100 and $50 for first, second and third places, respectively. Proceeds benefited the following local charities:

» Brenner Families in Training (FIT), offering resources for families concerned about a child’s height and weight.

» CCM of Thomasville, providing for legitimate, immediate and emergency needs of Thomasville, area citizens relating to health, food and housing.

» The Father’s Storehouse Ministries, supporting families who meet North Carolina poverty thresholds with food, clothing, housewares, linens and food.

» Fairgrove Family Resource Center, building families through its food pantry, emergency financial assistance and parenting classes.

Seven area chefs also competed at the recent Chili Cook-off held at the Hilton Garden Hotel. The event raised money for Alzheimer’s research, and was combined with an Alzheimer’s Walk. Lake Prince Woods own Tina Kotlark joined chefs from local restaurants, as well as a retired fire chief in battling it out over who made the best bowl. Fifty attendees including 10 Lake Prince Woods residents served as judges at the event, which raised $450 for this worthy cause. Not surprisingly, the LPW contingent unanimously voted Tina’s chili tops. In fact, the residents decided the chili deserved an “encore” at LPW’s own bistro.

Dear Milt,

All of us loved the LPW prepared chili at the cookoff

yesterday. On the bus ride back, we decided it would be a

good idea to try it in the bistro as a specialty item to see how

it would go over. It had a little spiciness so it would have to

be advertised as such or also offer a milder version for those

who don't like the spice but like chili.

John & Marcia Sulfaro

3RD ANNUAL THOMASVILLE ROTARY CLUB

Location: PACE Park Amphitheater and Farmer’s Market

Date: Saturday, October 15, 2016

Time: 11:00AM – 2:00PM

REGISTRATION FEE $0 per team $250 CASH PRIZE FOR 1ST $100 CASH PRIZE FOR 2ND $50 CASH PRIZE FOR 3RD PLACE

ENTERTAINMENT DJ Tommy Rock

GOLD SPONSOR J.C. Green & Sons Funeral Home

SILVER SPONSORS Chair City Supply Modern Motors of Thomasville, Inc. Novant Health Thomasville Medical Center Thomasville Pediatrics Thomasville Veterinary Hospital

BRONZE SPONSORS Avis’ Fine Jewelry Bank of North Carolina Brandyberry & Associates Crescent Ford David & Jane Williams

OTHER SPONSORS Allied Foam Products Fidelity Bank Josef Walker NewBridge Bank Rex Oil Company Saintsing Properties

Tasting Tickets: Adult: $5 Children: $2

*Chili will also be sold by the pint*

ALL PROCEEDS WILL BE DONATED TO BRENNER FIT, CCM, THE FATHER’S

STOREHOUSE, AND FAIRGROVE FAMILY RESOURCE CENTER

We will also be delivering chili on Friday, October 14th at lunch for $5 per pint

(minimum of $25 order required) and will have a chili dinner that evening at

Memorial UMC from 5:00PM to 7:00PM that will include a bowl of chili, salad, dessert, and drink for $8. Contact Jed

Orman at 336-862-3615 or [email protected] with

questions or to place an order.



§ Stop Hunger originated in the United States and now operates in 43 countries, serving basic needs for those who suffer from hunger.

§ Primary action areas are generating support for local aid, supporting entrepreneurs and providing relief in the wake of natural disaster.

§ Current goals include: » Gaining the help of 50,000 volunteers » Providing 5 million meals » Raising up to $5 million annually

STOP HUNGER

FASTFACTS

Everyone is Welcome at The Corner Table Sodexo’s Better Tomorrow Plan outlines our

commitment to fight hunger and malnutrition

through our Stop Hunger Initiative in all the

countries where we operate. One way we do this

is through our annual Servathon in which our

employees join forces to globally fight hunger

in their communities through fundraisers, food

drives, volunteering at food banks, donating

surplus food and payroll deductions.

During this year’s Servathon and in collaboration with the UCHS home office and local management team, we served residents of Newton, North Carolina and its surrounds at The Corner Table. The non-profit Corner Table is a soup kitchen outreach ministry provided by the people of our community for the hungry of our community.

Sodexo donated and served a delicious down home dinner of chicken sandwiches, cole slaw, hot dogs and baked beans. Ongoing efforts include preparing and serving a meal on the second Wednesday of every month to about 180 less fortunate people in the community.

SODEXO FOUNDATION ACTIVITIES TO STOP HUNGER

CAUSE-RELATED PARTNERSHIPS

We have several partnerships within

our supplier network through which

products are sold to Sodexo accounts

and consumers with a portion of the

sale benefiting Sodexo Foundation.

COMMUNITY GARDENS

Sodexo Foundation funds many

community garden projects

through our YSA partnership and

the Youth Grant Program.

FOOD DONATIONS

Sodexo donates surplus perishable

and non-perishable food to Feeding

America members and other local

food banks across the country.

PAYROLL GIVING

All Sodexo employees have the

opportunity to contribute by

donating a small portion of their

paycheck to Sodexo Foundation.

VOLUNTEERISM

Sodexo encourages two forms of

volunteering: basic volunteering

that requires no special skills

and skills-based volunteering for

those who perform specific tasks

for NGOs like healthy cooking

demonstrations, nutrition education

and food safety training.

FEEDING OUR FUTURE®

A summer meal program where

Sodexo partners with hunger

relief organizations to provide

nutritious meals to children.

THE BACKPACK FOOD PROGRAM

A program of local food banks

that Sodexo supports to provide

backpacks filled with nutritious,

easy-to-prepare, non-perishable

food for students who are at-risk of

hunger when free or reduced-price

school lunches are not available.



10 Minutes with Glen BerkelGlen Berkel is a busy man. As District Manager, Glen oversees all

three UCHS locations – Abernethy Laurels, Piedmont Crossing

and Lake Prince Woods. In addition to making sure operations

move like a well-oiled machine, Glen takes the time to listen

to residents and understand how Sodexo can improve their

Quality of Life every day. We spent a few minutes with Glen to

learn the achievements he’s most proud of and what’s on his to-do

list for the coming months.

Maintaining fiscal

responsibility is obviously

a large part of your job. How do

you balance that with new and

exciting innovations?

Glen: Since the start of our

partnership with UCHS, we have

maintained a 2.8% YOY increase

in expenses, consistent with

their historical performance.

What’s more exciting, however,

is we have been able to do

this while improving the dining

program, including adding

offers and options that did

not previously exist, such

as bistro enhancements, At

Your Request – Room Service

Dining® for Rehab residents

and expanded galley meals.

Plus, the retail spaces at

Abernethy Laurels and Lake

Prince Woods have shown

significant growth, with revenue

at both places increasing

more than 20% in 2016.

It sounds like the residents

have a lot to be excited

about, but you also have to

keep various regulatory bodies

satisfied, too, don’t you?

Glen: Yes, but the teams we

have at the UCHS locations

do a tremendous job. We

have maintained high health

department scores, including

deficiency-free surveys at

Abernethy Laurels and Piedmont

Crossing. We have implemented

cleaning schedules that enable us

to maintain exemplary sanitation,

using the So SAFE training tools

and calendar to keep residents

and employee safe.

We know you spend

a lot of time visiting

the different communities,

reviewing operations, dining

with residents and talking to

staff. What sort of things are

you hearing on the grapevine?

Glen: The residents definitely

have strong opinions about

things they would like to

see! The good news is their

requests are consistent with the

direction that UCHS leadership

is moving. Residents across the

board desire more fresh foods,

including healthy options, and

choice in venues. Leadership has

asked us to focus on innovation,

resident-centered care and

utilization of venues. Together,

this gives us a wonderful plan of

action for the coming months.

§ Exploring the possibility of

creating aeroponic gardens

on-site to enhance fresh food

§ Incorporating that fresh

food into expanded Mindful

by Sodexo recipes

§ Leveraging the design

team to maximize

utilization in venues

? ?

?

OUR PEOPLE



TINA KOTLARK'S PARMESAN ROASTED CAULIFLOWER

Preheat oven to 425°F. Cut 1 head

cauliflower into florets. Toss on a

large rimmed baking sheet with

1 sliced medium onion, 4 thyme

sprigs, 4 unpeeled garlic cloves,

and 3 tablespoons olive oil. Season

with kosher salt and freshly ground

black pepper. Roast, tossing

occasionally, until almost tender,

35-40 minutes. Sprinkle with 1/2

cup grated Parmesan, toss to

combine and roast until cauliflower

is tender, 10-12 minutes longer.



MANAGEMENT SPOTLIGHT:

Tina KotlarkChef Manager Tina Kotlark enjoys making a difference

in the residents’ lives each and every day.

For the past 18 months, this

Michigan native has been proud

to call Lake Prince Woods her

home-away-from-home. A 2009

graduate of the Culinary Institute

of Virginia, Tina started her food

service career at a retirement

community in Newport News.

She enjoyed the tasks and

the challenge of fulfilling the

dietary needs of the elderly so

much that she decided to take

her education to a higher level,

obtaining a Bachelor of Nutrition

Science degree in 2012.

While Tina acknowledges that

the work schedule at a senior

living community is more

attractive than that at a typical

restaurant, she most enjoys

building strong rapport and

long-term relationships with the

residents. “I see the same faces

day after day,” Tina notes.

“I am able to learn their likes and

dislikes and get to know them on

a deeper basis.”

Tina also enjoys the special

events hosted by Lake Prince

Woods, particularly the elegant

annual Julius Society dinner. The

monthly Chef’s Table is fun for

staff and residents alike. Called,

the busiest night of the month,

the Chef’s Table offers special

themed menus that “allow us to

serve dishes that aren’t normally

on our menu rotation.” The social

atmosphere also makes the night

special with residents bringing

their own wine, sitting together

and making memories.

Asked if she has a wish list for

the coming year, Tina noted that

new equipment for the Sunday

buffet would be a wonderful

addition, and she hopes that

some light remodeling to the

dining room takes place to

improve functionality.

When she’s not delighting Lake

Prince Woods residents with

delectable dishes, Tina enjoys

cooking at home for her spouse

of three years, spoiling her two

Chihuahuas, reading and playing

board games.

Christina

Rutherford makes new

arrivals feel so welcome!

She visits them in their

homes after hours to chat.

Andrea Epps came in

on her vacation day to

bake a special birthday

cake requested by a

resident.

Residents on sugar-free diets can sometimes feel overlooked. Not with Wilma Smith! Wilma makes sure the sugar free desserts look as attractive and taste as delicious as the regular versions.

David Rhodes brings smiles to the residents’ faces every day through daily interactions

and being attentive to their needs.

Mary Ann Wiggins

keeps her area spotlessly

clean every day, providing a

better environment for

residents during their dining

experience.

An ambassador of sorts, Latoyia Batten helps new employees get acclimated at Lake Prince Woods.

Judy Raymond, Tammy Garrett and Aubrey Boyd went above and beyond by freshening an outdoor area for residents to enjoy. They clipped hedges, trimmed trees, painted a flower bed and planted flowers.

Matthew

Meinertzhagen handled

a kitchen gas leak like a real

pro. He called the proper

tradespeople and assisted the

dietary team the entire time

Despite having a day off booked, Thomas Mobley came in to help out with several important catering jobs. Thomas got everything ready on time and looking fantastic. A real WOW factor!

Lyssa Smith gives every job 110%. She is always willing to pick up shifts and is happy to work in any area. Lyssa never leaves for the day until all the work in her area is completed. Plus, she is always smiling and so pleasant to be around!

Cortez Mobley seems like a

person who can be in six places at once.

Dedicated and hardworking, on any given

day, he can be spotted cooking, washing

dishes, serving in the Hearth or simply

walking the halls to ensure the residents

have anything they need and want. He’ll

come in early, stay late, help anyone, catch

things up, and the whole time be smiling

and happy and making sure that everyone

around him is smiling and happy.

Marvin Castro

makes all the desserts

and rolls look and taste

unbelievable! The

residents love to see his

creations every day.

Even after a car accident, Josh Barlow returned to work quickly. His reasoning? “The residents need me here.”

Called, “the best prep cook we have,” Johnny Philipps

has a sunny personality that shines on everyone

he meets.

Sheketa Smith always arrives to work early and does everything with a smile!

The “residents’ favorite waitress,” Melissa Hall knows everyone by name, as well as their unique dining preferences.

Tracy Horne sprang into

action on a busy Sunday when the

dining room was short staffed and

we had several reservations for big

groups. Tracy called housekeeping

for more tables and assured

everyone they would be taken care

of. Her quick decision making and

positive attitude saved the day!

CARE-ing Superstarssodexo’s team members truly embrace their cares

behaviors (Compassion, Accountability, Respect,

Enthusiasm and Service) and look forward to

demonstrating them whenever possible. the cares

behaviors represent the behavior characteristics we

want employees at every level of our organization to

display in their interactions with residents, families,

visitors, staff members and each other.

The CARES Recognition program allows leadership to recognize Sodexo and client employees in above-and-beyond actions that support our commitment to the Resident Experience. Each nominee receives a certificate from the Segment President, which is also posted on Sodexo’s internal website.

Take a look at some of the CARE-ing superstars who serve at UCH.

Piedmont crossing

lake Prince Woods

abernethy laurels

OUR PEOPLE



Christina

Rutherford makes new

arrivals feel so welcome!

She visits them in their

homes after hours to chat.

Andrea Epps came in

on her vacation day to

bake a special birthday

cake requested by a

resident.

Residents on sugar-free diets can sometimes feel overlooked. Not with Wilma Smith! Wilma makes sure the sugar free desserts look as attractive and taste as delicious as the regular versions.

David Rhodes brings smiles to the residents’ faces every day through daily interactions

and being attentive to their needs.

Mary Ann Wiggins

keeps her area spotlessly

clean every day, providing a

better environment for

residents during their dining

experience.

An ambassador of sorts, Latoyia Batten helps new employees get acclimated at Lake Prince Woods.

Judy Raymond, Tammy Garrett and Aubrey Boyd went above and beyond by freshening an outdoor area for residents to enjoy. They clipped hedges, trimmed trees, painted a flower bed and planted flowers.

Matthew

Meinertzhagen handled

a kitchen gas leak like a real

pro. He called the proper

tradespeople and assisted the

dietary team the entire time

Despite having a day off booked, Thomas Mobley came in to help out with several important catering jobs. Thomas got everything ready on time and looking fantastic. A real WOW factor!

Lyssa Smith gives every job 110%. She is always willing to pick up shifts and is happy to work in any area. Lyssa never leaves for the day until all the work in her area is completed. Plus, she is always smiling and so pleasant to be around!

Cortez Mobley seems like a

person who can be in six places at once.

Dedicated and hardworking, on any given

day, he can be spotted cooking, washing

dishes, serving in the Hearth or simply

walking the halls to ensure the residents

have anything they need and want. He’ll

come in early, stay late, help anyone, catch

things up, and the whole time be smiling

and happy and making sure that everyone

around him is smiling and happy.

Marvin Castro

makes all the desserts

and rolls look and taste

unbelievable! The

residents love to see his

creations every day.

Even after a car accident, Josh Barlow returned to work quickly. His reasoning? “The residents need me here.”

Called, “the best prep cook we have,” Johnny Philipps

has a sunny personality that shines on everyone

he meets.

Sheketa Smith always arrives to work early and does everything with a smile!

The “residents’ favorite waitress,” Melissa Hall knows everyone by name, as well as their unique dining preferences.

Tracy Horne sprang into

action on a busy Sunday when the

dining room was short staffed and

we had several reservations for big

groups. Tracy called housekeeping

for more tables and assured

everyone they would be taken care

of. Her quick decision making and

positive attitude saved the day!



Fiber Fundamentals Continuing education, particularly in the topic area of wellness,

keeps residents interested and healthy.

No one knows this better than Patty Parris, Clinical Dietitian Manager at Abernethy Laurels, who puts together engaging seminars on a variety of topics. Most recently, Patty shared some keen insights on the topic of fiber. Key points included:

§ The differences between

soluble and insoluble fiber

§ The “best” way to eat fruits

and vegetables (Hint: Any

way is best, as long as you are

eating them)

§ Marketing techniques

companies use to get people

to purchase what may or may

not be high fiber products

With regard to the last point, Patty shared, “Some items are specifically marketed as having additional fiber (such as Fiber OneTM cereal or Barilla whole grain pastas).

However, other things are marketed to look ‘healthy’ or with ‘whole grain,’ but only have one or two grams of fiber per serving.“

Patty also talked about the rising popularity in ancient grains as well as their health benefits. She brought along examples of golden and regular flax, ground flax, groats, quinoa and chia seeds for the group to both see and feel.

The event culminated with a review of the next day’s menu, allowing for each to person to plan his or her order with the maximum amount of fiber from Abernethy’s dining room offerings. Attendees also got to depart with two sweet treats: Oatmeal Apple Bars homemade by Patty and a North Carolina grown Gala or Honeycrisp apple of their choice.

NATIONAL SPONSORS

Soluble v. Insoluble Fiber: Everybody Wins

April 26, 2013

How to Eat More Fiber • Adding more whole plant based foods to one’s diet will add more dietary fiber without the addi;on of supplements.

• Be sure to drink plenty of water -‐ 8 glasses with 8 oz of water every day.

• Add fiber slowly. All those improvements to one’s diges;on can be overwhelming if done all at once so add liRle more everyday.

Share Our Strength’s Cooking MaRers 17

WELLNESS



Caring Hearts Ensures Exceptional NutritionThe Caring Hearts Program at Piedmont Crossing is an incredible example

of maintaining nutrition and hydration for residents placed on thickened

liquid diets or those flagged for weight loss. Coolers

and heart-shaped snack trays filled with diet-

appropriate snacks or fresh fruit are placed

in both the residents’ rooms

or in their favorite spots

in common areas.

Keeping these beverages and treats in easy to reach places encourages consistent drinking and snacking to prevent dehydration or further weight loss. The dining team checks and replenishes the coolers and heart trays daily at 10 a.m. and 2 p.m., so there’s never an excuse for not nibbling or sipping. Cheers!

CONTACTS

ABERNETHY LAURELS

§ Frederic Pauthonnier, general Manager 3 [email protected] 828 464 8514

§ Matthew Goodwin, executive chef [email protected] 828 465 8513

§ Candence Lowman, cD [email protected] 828 465 8514

LAKE PRINCE WOODS

§ Judy Dildy, Operations Manager [email protected] 757 923 5515

§ Tina Kotlark, chef Manager [email protected] 757 923 5985

PIEDMONT CROSSING

§ Linda Gardler, general Manager [email protected] 336 474 3641

§ Quinlan Transou, chef Manager [email protected] 336 474 3872



Sodexo is leading the way to improve quality of life.This proposal and its packaging utilize both natural and recycled

materials. The paper used to print this document contains mixed sources (product group from well-managed forests, controlled sources and

recycled wood or fiber) that are 20% recyclable. This proposal is printed with non-toxic dry ink toners that use 60% to 70% less energy per page

than conventional toner, on printers designed to be green, by using less power and incorporating many reusable elements, such as drums,

toner cartridges and waste containers. This approach to document production is an important element of the Better Tomorrow Plan,

which is aimed at conserving natural resources and reducing waste.

9801 Washingtonian Boulevard

Gaithersburg, MD 20878

Phone: 1 888 Sodexo7

Email: [email protected]

www.sodexoUSA.com

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