9. • Meals prepared in
kitchen of Nokomis
Square Cooperative
by New Horizon, a
commercial food
vendor
• A registered
dietician plans each
month’s meals to
meet State of
Minnesota dietary
guidelines
10. The hot food part of
each meal is heated
in aluminum trays
just prior to delivery.
11. Items from the refrigerator or not
heated are placed in bags.
12. Meals are placed in insulated boxes or cold food bags
for delivery.
13. Meals for the weekend are also available.
Weekend meals are delivered on Friday to be
refrigerated and heated by the client when they’re
ready to eat them.
Our dietian and chef strive to present a varied menu.
14. The hot food tray
• an entrée (meat, fish, casserole)
• a starch (potatoes, pasta, rice)
• a vegetable
The meat is checked to make sure the temparature
meets safety guidelines.
15. cold food bag
• 2% milk or juice
• a slice of bread
• butter
contains one or more of the following:
• a salad
• fruit
• a cookie or bar
• yogurt
16. Menu can be adapted for
• diabetic
• lo-salt
• vegetarian
• lactose-free
If a client dislikes a particular food, such as
peas, substitutions can be made.
23. Blizzard Boxes
• delivered in early November
• include emergency food supplies so
clients can eat when weather
prevents meal delivery
24. Sara also
• does intake for new clients
• plans routes
• communicates with clients, family members, and
social workers
25. Sara or a volunteer from the Operations Council
tries to make a home visit to each client at least
once.
26. OUR CLIENTS
• approximately 50
meals/day
• $5 per meal
• 50% or more are
self pay
• The rest get
assistance from
county programs
27. Our drivers bring more than a hot, nurtritious
meal. They also bring a friendly smile and a bit of
conversation.
28. Most of our clients live alone and the Meals on
Wheels driver may be the only human contact
they have all day.
29. • Drivers also
provide safety and
well-being check
• Occasionally, a
client needs
medical help
* Although the information is accurate, the
people pictured as clients are
representations and not our real clients.
30. Not too long ago, a client came
to the door with an injury she
had sustained as a result of a fall
on the basement stairs. The
driver first check to see that the
woman was moving about okay.
She then called the program
coordinator who, in turn, notified
the woman’s family.
The woman recovered from
her scrapes and bruises.
31. MEET SOME OF OUR CLIENTSMEET SOME OF OUR CLIENTS
32. Hazel
• retired U of M
professor
• mild dementia
Hazel’s son arranged for
his mother to get Meals
on Wheels because Hazel
often forgets to eat.
33. The arrival of the Meals on Wheels driver reminds
Hazel that it’s time for lunch and relieves one of her
son’s concerns for her.
34. Harry
• Vietnam vet in mid-60s
• Parkinson’s disease –
Tremors, unsteady on feet
Meals on Wheels makes it possible for Harry to stay
in his own home.
35. Meg, age 55
• surgery
• one of many temporary
clients who take meals for a
couple of weeks or couple of
months
36. George
• widower
• never learned to cook
• Meals on Wheels
delivers a healthy hot
meal each weekday
37. Eddie
• one of our
youngest clients
• developmental
disability
• Meals on Wheels
helps him live
independently.
38. Wanda
• arthritis
• can’t manipulate
stove burners
• can’t open can of
soup
• Meals on Wheels
driver brings meal
and even opens her
milk carton for her.
39. For many of our clients, Meals on Wheels makes
the difference between staying in the homes they
love and having to move.
40. “If it weren’t for Meals on Wheels,” said one client,
“I’d have to spend all my money on a nursing
home. And when my money ran out, I don’t know
what I’d do.”
41. • Other meal delivery
services vs. Meals on
Wheels
• for-profit vs. non-profit
42. • less expensive
• safety monitoring
• personal daily
service
• no heavy boxes to
lift and open
• no complicated
ordering
43. 1. More member groups:
• places of worship
• businesses
• organizations
OUR NEEDS
48. 2. More volunteer
drivers.
Deliver one or more
days a week and may
deliver with a partner.
To deliver meals at
noontime,
Monday through Friday.
OUR NEEDS
49. This is volunteer driver Sonya.
Driving a route takes about one hour
and training is available.
53. Bridging Fund
We have also established a “bridging” fund to help
keep our clients fed when they are temporarily
between funding sources.
54. Office Space
Currently, Sara, our coordinator, has no office space.
She stores her laptop on a shelf in the New Horizon’s
office but does most of her work at home.
55. Contact us for more info or to volunteer:
South Minneapolis Meals on Wheels
612-721-5487
somplsmow@gmail.com
P.O. Box 17210
Minneapolis, MN 55417
Editor's Notes
Then the meals are placed in insulated boxes or cold food bags for delivery.
the meat is being checked to make sure the temperature meets safety guidelines
Sara also does the initial intake for new clients. She plans the routes and communicates with clients, family members, and social workers about any concerns they might have.
