HELPING HANDS

MEALS ON WHEELS SPRING AND SUMMER NEWSLETTER

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ANNUAL GENERAL MEETING

VOLUNTEERS ARE THE ROOTS OF STRONG COMMUNITIES

Please attend and be counted. It is your right to know about the operation of the agency you volunteer for and it is your right to be heard if you have any questions or comments for the Board of Meals on Wheels Thorold-St.Catharines. We hope to see you there.

Thursday, June 23, 2016 @ 3pm – 4pm

Grace Community Church: 241 St. David’s Rd. W., Thorold, ON L2V 2M2

Summer is upon us

Finally we have some lovely weather and many volunteers will be heading to their cottages and going on vacation. We hope you have a lovely time. We appreciate the time you make that all of our volunteers make for us during the summer. Our clients rely on you, so along with delivering meals, please make note of any possible risks that our clients may be vulnerable to, such as: heat exhaustion or heat stroke, lack of air circulation in the home (i.e. no air conditioning or fans), food left out in the heat will go bad quicker, possible bug bites or infestations (e.g. ants). Please notify the office as soon as possible if you feel any of the clients are at risk, or are suffering due to the heat.

ALSO, please take care of yourselves and make sure you do not over do it. Please take note of the symptoms noted below and what you should do in the event you or a client have any of these symptoms.

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VOLUNTEER APPRECIATION DINNER

VOLUNTEERS ARE THE ROOTS OF STRONG COMMUNITIES

This spring on April 15th we celebrated National Volunteer Week with our Annual Volunteer Appreciation Dinner. The theme for this year was VOLUNTEERS ARE THE ROOTS OF STRONG COMMUNITIES. We had a lovely turn out and a wonderful time. It is always fun to see all of the volunteers in one place at the same time. This year we invited Heather from Ina Grafton to join us and she graciously offered to take photos. She really captured how much fun our volunteers are and why we are so successful as an agency and are the self-proclaimed unofficial Best Meals on Wheels in Canada!

The Couples of Meals on Wheels

Fun with Friends

YEARS OF SERVICE AWARDS

Awards were handed out by our newest board member Mr. Stuart Keeley.
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5 YEAR SERVICE AWARDS

Wayne Baker, Corrine Doan (abs.), Barb Greensides (abs.), John Hookings (abs.), Anderson St. Vallee (abs.), Kevin Musgrave (abs.), Cathy Tripp(abs.), Fred Tripp (abs.), David Cole, Ralph Colitti (abs.) , Claudette Boudreau, Eke Flindall, Jim Flindall , Glenda Suggitt

Thank you!!

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10 yr. Service Awards

John Uronick (abs.) , Linda Uronick (abs.), Susan Brueschke (abs.), Ginny Currie, Tom Whitelaw, Maggie Bridges(abs.), Bill De Vries (abs.), Vic Budd (abs.), Lily Kaczmarek, Joan Kenny, Nancy Rowaan (abs.), Barry Cromarty(abs.), Bill Trainor, Derek Saunders (abs.), Claire Sutherland, Hugh Sutherland, Bill Trainor

Thank you!!

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FREQUENT FLYER

Tom Whitelaw, is not only a 10yr. volunteer, he delivers regularly on Wednesdays and does at least 1 to 2 extra days each week. He also has trained many of the new volunteers. His dedication is appreciated and the clients love him.

15 yr. Service Awards

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Barb Stevens, Elda Ryan, Maggie Bridges (abs.), Elaine Penner (abs.)

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DOOR PRIZE WINNERS

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Natalie rewards our 50/50 WINNER !! - Bridget Carroll

TRIVIA WINNER SMARTIES!!!

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NAPKINS, NOT JUST FOR DINNER ANYMORE!

Another year over and a new one just begun. Thank you for all that you have done!

FYI - VERY IMPORTANT - VOLUNTEER ORIENTATION REFRESHER

This year the LHIN (Local Health Integrated Network) is requiring that all volunteers that have served for longer than one year must have a re-orientation. If you can remember when you signed your volunteer application, it is supposed to be a yearly requirement. The LHIN now requires proof that this has happened. I will be emailing you a video from OSCA and a copy of the Volunteer Orientation Manual. You will also be emailed a quiz. All of the answers can be found in the manual, email the quiz back to me by the end of July. Now that everyone has done the Census it should take no time at all :) Keep an eye open for it.
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HEALTHY HEARTS MAKE HEALTHY VOLUNTEERS

Why Meatless?

Because going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes, and obesity. And going meatless once a week can also help reduce our carbon footprint and save precious resources like fossil fuels and fresh water.

For Your Health:

Reduce Heart Disease and Stroke—Vegetables, fruit, and whole grains have been shown to protect against cardiovascular disease. One study found that each daily serving of fruits or vegetables was associated with a 4% decline in coronary heart disease, and a 5% lower risk of stroke.[1] Another study found that a diet of 2.5 or more servings of whole grain per day was associated with a 21% lower risk of cardiovascular disease (heart disease, stroke, fatal cardiovascular disease).[2]

Limit Cancer Risk—There is convincing evidence that red meat and processed meat consumption increases the risk of colorectal cancer. There is also limited but suggestive evidence that red meat increases the risk of esophagus, lung, pancreas, and endometrium cancer and that processed meat consumption increases the risk of esophagus, lung, stomach, and prostate cancer. In contrast, a diet rich in fruit and vegetables decreases the risk of several types of cancers, including mouth, pharynx, larynx, esophagus, and stomach, evidence suggests.[3]

Fight Diabetes—Research suggests that plant-based diets, particularly those low in processed meat, can reduce your risk of type 2 diabetes.[4] Eating a plant-based diet can decrease total calorie consumption which helps you obtain and maintain a healthy weight, a key component to preventing and treating diabetes.[5]

Curb Obesity—Several large studies in Europe and the United States have demonstrated that people on plant-based, vegetarian diets tend to have a significantly lower body weight and body mass index (BMI). This may be in part because plant-based diets are rich in fiber (which is not found in animal products). Fiber contributes to fullness, resulting in lower calorie intake and less overeating.[6],[7],[8],[9]

Live Longer—Evidence suggests that eating a diet rich in fruits and vegetables, and a limited amount of red meat can increase longevity, whereas red and processed meat consumption is associated with increases in deaths due to cancer and cardiovascular disease.[10]

Improve The Nutritional Quality of Your Diet—Going meatless encourages consumption of plant-based sources of protein, like beans and peas. Consuming beans and peas results in a higher intake of fiber, protein, folate, zinc, iron, and magnesium. Also, diets high in beans and peas are associated with lower intakes of saturated fat and total fat.[11]

For Your Wallet:

Curb Healthcare Spending—Each year in the United States, chronic diseases like heart disease, stroke, cancer, and diabetes cause 7 in 10 deaths, and account for 75% of the $2 trillion spent on medical care.[12] In 2008, the estimated health care costs related to obesity were $147 billion.[13] By reducing our risk for these conditions, we can curtail healthcare spending nationwide.

Cut Weekly Budget—Many people save money by adding meatless meals to their weekly menus. Meatless meals are built around vegetables, beans and grains—instead of meat, which tends to be more expensive.[14] This is partly because producing meat requires extra expenses like feed and transportation. Though it can be challenging to serve healthy meals on a budget, going meatless once a week can help conserve money for more fruits and vegetables.


For the Environment:

Minimize Water Usage—The water needs of livestock are much greater than those of vegetables and grains.

– Approximately 1,850 gallons of water are needed to produce a single pound of beef.
– Approximately 39 gallons of water are needed to produce a pound of vegetables.[15]

Americans consume nearly four times the amount of animal protein than the global average.[16] When compared with current food intake in the US, a vegetarian diet could reduce water consumption by up to 58% per person.[17]

Reduce Greenhouse Gases —Studies show that meat production produces significantly more greenhouse gases than vegetables, including carbon dioxide, Methane and Nitrous Oxide – the three main contributing sources of greenhouse gas. Beef was found to produce a total of 30 kg of greenhouse gas (GHG) per kg of food, while carrots, potatoes and rice produce .42, .45 and 1.3 kg GHG per kg of food, respectively.[18]

Reduce Fuel Dependence—About 25 kilocalories of fossil fuel energy is used to produce 1 kilocalorie of all meat based protein, as compared with 2.2 kilocalories of fossil fuel input per 1 kilocalorie of grain based protein produced.[19] The meat industry uses so much energy to produce grain for livestock that if instead we used the grain to feed people following a vegetarian diet, it would be enough to feed about 840 million people.[20]

VOLUNTEER PETS!!

In the last newsletter I asked volunteers to send photos of their pets. They are important to us in many ways and it has been proven that pets reduce stress and will help you live longer.

Our volunteer from Thorold and new Board Member, Stuart Keeley and his wife Joy sent me some photos of their beautiful Calico Cats. Tigger and Lady. They like to play and are affectionate.

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Terrible Tigger

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Please send more photos of your pets for the next Newsletter.

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