1 

2018 Grantee

Improving Heart Healthy 

Through Diet, Education, and 

Self-Efficacy in New York

Summary:

To address high blood pressure among seniors, Carter Burden 

Network (CBN) partnered with the Rockefeller University Center 

(RU) for Clinical and Translational Science and Clinical Directors 

Network (CDN). The project tested whether a dietary intervention 

at a congregate meal site — combined with educational, social, 

and behavioral interventions — could lower blood pressure. The 

dietary intervention used was the Dietary Approaches to Stop 

Hypertension (DASH) diet. While the DASH diet has been proven to 

lower blood pressure, it had not been studied in congregate meal 

sites for seniors who live in community dwellings. The project 

showed several positive outcomes, including a decrease in blood 

pressure among participants, and can serve as a blueprint for 

senior centers nationwide.
2 

Table of Contents

Appointment Card........................................................................ 3

Barriers and Facilitators.............................................................4

Data Collection Tools..................................................................5

Eating Plan Brochure ...................................................................6

Food Cost Comparison.............................................................. 7

Gap Analysis ....................................................................................8

Meal Satisfaction Results..........................................................9

Nutrition Label Comparison .................................................. 10

Omron Instructions.......................................................................11

Participant Passport .................................................................. 12

Participant Update Letter........................................................ 13

Plate Waste Data Form............................................................ 14

Project Collaboration Assessment Tool .........................15

Recipes and Nutrition Facts .................................................. 16

Recruitment and Class Flyers ...............................................17

Revised Menus .............................................................................. 18

Smiley Face Likert Comment Cards ................................. 19
3 

Appointment Card

Participant appointment reminder card.
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Healthy Eating: Healthy Heart • Alimentaci6n Sa\udab\e: Coraz6n Sano ~ 

Appointment Card/ Tarjeta de Cita 

Visit Type/ Tipo de Visita:

.. 

Date/Fecha: 

TimeIHora: _______.;.....;A..;...;;..M.;J,,./..;;..P...;....M~(c.;...;..i.;;;.....-;r c;...;..1e~o.;;...;...ne...;;..&.,) 

Location (Floor)/Lugar (Pisa): 

Covello Phone Number/NUmero de telefono de Covello: Z12-423-9665 extension/extens\6n. 445 

• 

Contact Person/Persona de Contacto: _______________________ 
4 

Barriers and Facilitators

List of participant-reported barriers and facilitators 

to home BP monitoring.
 

 

 

Participant Reported Barriers and Facilitators During Home Blood Pressure Monitoring

Barriers Facilitators 

1. Not at home/traveling (monitor not with them). 1. Visual--monitor is kept where participant

2. Forgot to take BP readings. can see it.

3. Distracted/busy with various activities (e.g., appointment, 2. Routine--home BP reading is part of their

work, housework, caregiving). daily routine; it is usually paired with

4. Technical problem with BP monitor/cuff (e.g., unpairing, another activity the participant does daily

full memory, batteries dying, cuff too tight, error (e.g., using bathroom, taking medication,

messages). eating breakfast).

5. Concern about BP readings (e.g., too high, too low, or 3. Reminders—different sources of

incorrect). reminders included ACL DASH staff,

6. Challenges/difficulties with study specific procedure (e.g., family, calendar, alarm, and phone.

2x/day readings, Tru-Read (triplicates), how to take BP 4. Caring about health (e.g., blood pressure).

reading). 5. Caring about research.

7. General emotional barriers (e.g., being sad, depressed, 6. Obligation—sense of duty being in study.

upset, anxious, worried, stressed, overwhelmed). 7. Familiarity—prior experience with self8. Sickness/pain due to health issues, illness, or surgery. home BP monitoring; they previously

9. Falls asleep before taking BP; not getting enough sleep, or owned a BP monitor.

other sleep issue. 8. Curiosity about BP readings.

10. Issues with specific time periods (e.g., difficult to do AM 9. Having assistance when taking readings.

readings, PM readings, or weekends).

11. Disruptions/lack of routine.

12. COVID-19—concern over pandemic, sickness, or

caregiving.

13. Thought the study ended (due to COVID-19).

14. Concern over home-delivered meals.

15. Using another BP monitor (own or someone else’s).

16. BP monitor is heavy, takes up space, or not portable.

17. Not having hypertension (being told by doctor or believing

this to be the case).

Comments about the Omron 10 home BP implementation

The home blood pressure device we chose, the Omron 10 Bluetooth monitor, is the most recent version of 

a consumer focused device optimized for patients to download and manage their own blood pressure files 

and forward files to their providers (or research team staff) via email. For digitally savvy patients or

participants who are able to manage their own account registration, device synchronization, and

downloads, this device is very convenient and could work in replication of a research project with home 

blood pressure monitoring, 

In our study, since a significant fraction of the participants had limited experience with digital devices, the 

study team set up individual accounts for each participant, synchronized their devices to their online 

accounts at download visits, paired them to tablets for downloading, and when the downloads 

malfunctioned, manually recorded the data or collected photographs of the device screens. With 100

devices, accounts, and pairings to manage at every update, the data collection involved a large amount of
effort and logistics, ongoing. When the pandemic imposed social distancing, managing the devices and 

downloads remotely via telephone conversations with seniors proved even more challenging. 

For participants who are not smartphone and internet savvy and cannot manage the remote data transfer 

on their own, we would not recommend replicating our implementation. We would recommend exploring 

other platforms with direct transfer of data, home-bp -monitoring buddies. 
5 

Data Collection Tools

Participant questionnaire used at months 0, 1, 3, and 

6.
Vital Care Final Questions Administered at Study Timepoints, Updated 12/23/20 

Vital Care Time Points 

Description Items Month O Month 1 Month 3 Month 6 

Vital Signs (n=4) Blood Pressure- Systolic 

Blood Pressure- Diastolic 

Pulse (Heart Rate) 

Body Weight 

X 

X 

X 

X 

x** X 

X 

X 

X 

X 

X 

X 

X 

- X 

X 

X 

- - -

Demographics 

(n=13) First Name 

Last Name 

Phone Number 

Secondary Phone 

Gender 

Date of Birth 

Language 

Primary Care Doctor 

Name or Address of Primary Care Doctor's Clinic 

If you use an Emergency Room, which one do you usually go to? 

Has any information changed on your demographic enrollment form? 

Emergency Contact(s) 

Emergency Contact(s) Phone 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

X 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

X 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

x* 

X 

x* 

x* 

- - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - -- - - - -

Quetionnaires 

(n=S) Did you show your last blood pressure readings to your healthcare provider? 

Do you plan to show today's blood pressure readings to your healthcare provider? 

Did you take all your scheduled medications today? 

Have you fallen in the past 1-year?

Have you been hospitalized in the last 12 months 

Have you fallen since your last visit 

Have you been hospitalized since your last visit? 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

X 

- - -- - -- - X 

X 

X 

X 

- - - - - - - - - - - - - - - -

Legend: I 

*question is asked if they answer "Yes" to has any information changed in your demographic enrollment form?

**primary outcome measure I 
Summary of Validated ACL DASH Instruments 

Survey Link Comment 

BRFSS 

Questionnaire: 

htt12s://www.cdc.gov LbrfssLguestionnairesLindex.htm 8 questions were picked from the Demographics 

Section of this instrument and slightly modified to 

improve participants' understanding 

USDA Food 

Security Survey 

Module: 

htt12s://www.ers.usda.gov Lto12icsLfood-nutritionassistanceLfood-security-in-the-usLsurvey-toolsL#household Food lnsecurity_Hager et. al. 2013_Food Insecurity 

IHS_ 2 item screener- this publication discusses the 

validation of picking only 2 questions from this entire 

instrument 

Healthcare 

Utilization: NYC 

Department of 

Health and 

Mental 

Hygiene 

Community 

Health Survey 

htt12s ://wwwl. nyc.gov lsiteL dohL d ataL d ata-setsL communityhealth-survey-12ublic-use-data.12age 

Healthcare Utilization Survey- we picked 3 questions 

from two instruments. See Access section, pg. 17. 

Healthcare 

Utilization: 

National Health 

Interview 

Survey 

Reference: Gindi RM, Cohen RA, Kirzinger WK. Emergency 

room use among adults aged 18-64: Early release of 

estimates from the National Health Interview Survey, 

January-June 2011. National Center for Health Statistics. May 

2012. Available from: 

htt12:LLwww.cdc.gov LnchsLnhisLreleases.htm 

Healthcare Utilization Survey- we picked 3 questions 

from two instruments 

National Health 

Interview 

Survey: Blood 

Pressure 

Medicationshtt12s://www .cdc.gov LnchsL nh isl data-guestionnairesdocumentation.htm 

We picked 3 questions from this instrument. See 

Hypertension section. 

1 
Summary of Validated ACL DASH Instruments 

Adherence 

USCF 

htt1:2s://1:2revention.ucsf.eduLresourcesLsurvey-instrumentsand-scales The ACTG Adherence Baseline Questionnaire was 

modified from HIV to Hypertension 

NHANES 

Physical 

Activity 

htt1:2s://wwwn.cdc.govLnchsLnhanesLcontinuousnhanesLgues 

tionnaires.as1:2x?Begin Year=2017 

We picked 3 questions from the Physical Activity and 

Physical Fitness section 

Global Tobacco 

Surveillance 

System (GTSS) 

htt1:2s://www.cdc.gov LtobaccoLglobalLgtssLindex.htm We picked 3 questions from Section 3: Measuring 

Tobacco Smoking Prevalence of the GTSS. See page 6 

of the attachment. 

Alcohol Use 

Audit 

htt1:2s:LLauditscreen.orgL We picked 2 questions from this instrument 

htt1:2s:LLauditscreen.orgLcmsbLu1:2loadsLdrink less guestionn 

aire.1:2df 

Promis Social 

Isolation 

htt1:2s:LLwww.healthmeasures.netLindex.1:2h1:2?o1:2tion=com ins 

truments&view=measure&id=209 

Also available in Redcap shared library 

Patient Health 

Questionnaire 

(PHQ-2) 

htt1:2s:LLwww.hiv.uw.eduL1:2ageLmental-health-screeningL1:2hg2 

The PHQ-2 is the first two questions of the PHQ-9 

htt1:2s://www.1:2hgscreeners.comLselect-screener 

Charlson 

Comorbidity 

Survey 

htt1:2:LLwww.sbcdb.chLdownloadLHSM Su1:21:2I 8 charlson.1:2df This is the validated version. See link for the validated 

version from publication. We adapted the questions 

for self-administration in a community-based setting. 

See Methods in the Final Report. 

Food Behavior 

Checklist 

htt12s:LLsna12ed.fns.usda.govLlibraryLmaterialsLfood-behaviorchecklist 

2 
6 

Eating Plan Brochure

Promotional pamphlet.
 MISSION STATEMENTS 

Carter Burden Network promotes the 

well-being of seniors 60 and older 

through a continuum of services, 

advocacy, arts and culture, and

volunteer programs, all oriented to 

individual, family and community 

needs. For more information visit 

http://www.carterburdennetwork.org/ 

The Rockefeller University Hospital, 

founded in 1910, has been the site of 

important scientific and medical 

discoveries, including many that have 

led to Nobel Prizes. In 2006, The 

Rockefeller University Hospital 

received a Clinical and Translational 

Science Award from the National 

Institutes of Health, which helps to 

support the Center for Clinical and 

Translational Science (CCTS). 

The mission of the Rockefeller 

University Hospital Center for 

Clinical and Translational Science 

(CCTS) is to accelerate the discovery 

of new knowledge about human health 

and disease and to translate those 

discoveries into health practices that 

help people. 

If you are interested in participating

please contact:

Covello: Call 212-423-9665 extension 

445

Luncheon Club: 212- 535-5235 

For more information about pioneering 

discoveries at The Rockefeller 

University visit www.rockefeller.edu 

Clinical Directors Network, 

Inc. (CDN) is a not-for-profit clinician 

membership organization, practicebased research network (PBRN), and 

clinician training organization, founded 

to provide peer-initiated activities for 

clinicians practicing in low income, 

minority, and other underserved 

communities. CDN’s overall goal is to 

translate clinical research into clinical 

practice for the enhancement of health 

equity and improvement of public 

health. For more information visit 

www.cdnetwork.org 

Healthy Eating: Healthy Heart ♥ will

take place at two locations: 

Carter Burden/Leonard Covello 

312 East 109th St, New York, NY 

10029 

Carter Burden Luncheon Club & 

Senior Program 

351 East 74th St, New York, NY 10021 

Healthy Eating: Healthy Heart 

Dietary Approaches to 

Stop Hypertension (DASH)

Learn about DASH and how it is 

good for you! 

This project is supported by the Administration 

for Community Living grant # HHS-2018-ACLAOA-INNU00300, and in part by grant # UL1 TR001866 

and #UL1 TR000043 from the National Center for 

Advancing Translational Sciences (NCATS, National 

Institutes of Health (NIH) Clinical and Translational 

Science Award (CTSA) program)
What is the DASH Eating Plan? 

The DASH (Dietary Approaches to 

Stop Hypertension) diet has been tested by 

two major studies by the National Institute of 

Health and showed the ability to reduce 

blood pressure in as little as 14 days. The plan 

has not been tested in seniors receiving group 

meals. 

What is the DASH Project? 

The DASH project will test whether changes to 

the menus at the Carter Burden/Leonard 

Covello Senior Program and the 74th Street 

Luncheon Club, combined with education

and blood pressure monitoring, can lower 

blood pressure among seniors at Carter Burden

Network. 

The menu changes are small, like adding 

an additional serving of fruits or vegetables to 

the meal, replacing salt with other spices, and 

using more olive oil than butter. 

We will offer workshops on blood pressure and 

medication management and nutrition. 

Participants will also receive Bluetooth enabled 

blood pressure monitoring devices and will 

be trained on how to use them.

What is involved? 

Study participation includes: 

• 5 study visits (surveys; we can help you)

• 3-4 classes (nutrition, blood pressure

etc.)

,

• Free blood pressure and pulse checks

• Free blood pressure monitor and training

• You check your blood pressure at home

• Cash and raffles!

Who can participate?

You may be eligible if you: 

• Are at least 60 years of age

• If you eat at least 4 meals/week at the 

Carter Burden Network Leonard 

Covello Senior Program and/or the 

74th Street Luncheon Club for at least 

3 months

• Can attend educational sessions and 

workshops or watch make up videos

Participants will be informed about 

hypertension and how to prevent it by eating a 

healthy diet. This will be encouraged at two 

senior centers, Leonard Covello Senior 

Program in East Harlem and the Carter Burden 

Luncheon Club & Senior Program on the 

Upper East Side to control heart disease. 

What are the outcomes of the 

DASH eating plan? 

We hope participants will have improved: 

• Blood pressure

• Dietary habits

• Ability to monitor and track their own

blood pressure

• Health and nutrition knowledge

We encourage you to participate and learn 

about your heart health! Participation is 

voluntary and your decision to participate or 

not will not affect your relationship with 

Leonard Covello Senior Center Program or 

the Carter Burden Luncheon Club & Senior 

Program. 

Want more details? 

Covello: Call 212-423-9665 extension 445 

Luncheon Club: 212- 535-5235 

Open to English and Spanish Speakers! 
7 

Food Cost Comparison

Comparison of senior center food costs with 

standard diet vs. DASH diet.
**Only 2 weeks in March

Month Expenditure

October $48,113.71

November $44,664.66

December $37,319.76

January $41,430.11

February $50,018.02

March** $27,339.52

During DASH Diet Implementation 

(10/2019 – 3/2020) 

*(Adjusted to 2 weeks from $45,643.10) 

Month Expenditure

October $41,023.40

November $41,176.17

December $41,730.30

January $42,490.65

February $35,678.66

March* $22,821.55

During Standard (Non-DASH) Diet

(10/2018 – 3/2019) 

Monthly Comparison of Food Cost 
Total Food Cost for Period of Intervention

Agency Total Food Cost for DASH Diet Intervention = $248,885.78

Agency Total Food Cost for Standard Diet (in previous year) = $ 224,920.73

Cost Differential = 10% * (not excluding the effect of inflation)

* US inflation Rate 

2019 = 1.81%

2018 = 2.44%
8 

Gap Analysis

Tool used to analyze nutritional gaps in old menu 

and to plan revised menu.
NYC Department for 

the Aging WEEK 6 COVELLO LUNCH User Friendly Version 2

Legend Covello (Original)

Beef Picadillo (p) (p)

Rice and Beans (g) 

WW bread (g) (g) (g)

Mixed Vegetables (v) 

orange (f)-P/A juice (f)

sliced peaches (f)

Action/Gap

→

→

Δ

 +

→

Δ

→

Covello (Revised)

Beef Picadillo (p)

Rice and Beans (g)

Whole grain (g) roll

broccoli (v) slaw w/apple (f)s an

Mixed Vegetables (v)

see above - apple (f)

sliced peaches (f)

1% milk (d)

(O/F)

→ 1% milk (d)

butter Δ olive oil spread (O/F)

 + flav water (fl)

 + Mrs. Dash (fl)

Covello (Original) Action/Gap Covello (Revised)

Baked Basa Fish (p) Δ Baked,breaded (ww) basa fish (p

WW bread (g) (g) Δ Whole grain (g) roll

Mashed red potatoes (v) → Mashed red potatoes (v)

Steamed peas/carrots (v) → Steamed peas/carrots (v)

 + fruit (f)ed gelatin

kiwi (f) → kiwi (f)

1% milk (d) → 1% milk (d)

butter (O/F) Δ olive oil spread (O/F)

 + flav water (fl)

 + Mrs. Dash (fl)

Covello (Original)

Beef lasagna (p)

Action/Gap

Δ

Covello (Revised)

Beef lasagna (p) w/ ww noodles

Covello (Original) Action/Gap Covello (Revised)

Curried chicken (p) Leg → Curried chicken (p) Leg

vegetable biryani w/chickpeas (g → vegetable biryani w/ chickpeas (g

WW bread (g) (g) Δ Whole grain (g) roll

California Blend Vegetable (v)s → California Blend Vegetable (v)

coli (v)

orange (f) juice (f) Δ frozen berries w/ whipped cream

canned pineapple (f) → canned pineapple (f)

1% milk (d) → 1% milk (d)

butter (O/F) (O/F) Δ olive oil spread (O/F)

 + flav water (fl)

 + Mrs. Dash (fl)

Covello (Original) Action/Gap Covello (Revised)

Baked Flounder, Sofrito (p) → Baked Flounder, Sofrito (p)

Dominican Moro (g) + Dominican Moro (g) w/ br. Rice,

WW bread (g) (g) Δ Whole grain (g) roll

Italian blend (v) → Italian blend (v)

apple (f) jce Δ strawberry apple (f)suace

banana (f) → banana (f) 

1% milk (d) → 1% milk (d)

butter (O/F) Δ olive oil spread (O/F)

 + flav water (fl)

 + Mrs. Dash (fl)

steamed broccoli (v)

orange (f)-P/A jce (f)

 +

→

 + double portion of steamed broc

Italian bread (g)

steamed broccoli (v)

apple (f)

Δ tropical

→

 fruit (f) cup

apple (f)

1% milk (d) → 1% milk (d)

butter (O/F) Δ olive 

 +

oil spread (O/F)

flav water (fl)

 + Mrs. Dash (fl)

Covello (Original) Action/Gap Covello (Revised)

Herb grilled chicken (p) → Herb grilled chicken (p)

Egg noodles (g) + Egg noodles (g), + asparagus an

WW bread (g) (g) Δ Whole grain (g) roll

Baby carrots with parsley (v) → Baby carrots with parsley (v)

orange (f)/ p'apple (f) jce Δ canned apricots (f)

orange (f) → orange (f)

1% milk (d) → 1% milk (d)

butter (O/F) Δ olive oil spread (O/F)

 + flav water (fl)

 + Mrs. Dash (fl)

Covello (Original) Action/Gap Covello (Revised)

Salmon salad (p) → Salmon salad (p)

 mushrooms, saute

WW bread (g) (g) Δ Whole grain (g) roll

herb potato salad w/mustard vin → Herb Potato salad w/ mustard vinaigrette (v)

Romaine, kale, pepper, black olive + Romaine, kale, pepper, balck olive, feta (v)

apple (f) juice Δ apple (f) sauce

canned apricots (f) Δ rice pudding w/ raisins (f)

1% milk (d) → 1% milk (d)

butter (O/F) Δ olive oil spread (O/F)

 + flav water (fl)

 + Mrs. Dash (fl)

protein (p) ) (7 oz portion)

grain (g) ) ) double onion, celery, pepper, + yams d

 vegetable (v)

fruit (f) d sunflower seeds aigrette (v)

dairy (d) (v) and feta salad (v)

oil & fat (O/F) dollop (f)

added flavor

3/6 protein (p) → 3/6 protein (p)

2/6 grain (g)s → 2/6 grain (g)s

2/4 veggie (v) → 2/4 veggie (v)

2/4 fruit (f) → 2/4 fruit (f)

1/3 dairy (d) → 1/3 dairy (d)

1/3 fat (O/F) Δ 1 fat (O/F)

 + 1 seeds, 1 bean

 + flav water (fl)

 + Mrs. Dash (fl)

3/6 protein (p) → 3/6 protein (p)

1/6 grain (g)s + 2/6 grain (g)s

2/4 veggie (v) → 2/4 veggie (v)

1/4 fruit (f) + 2/4 fruit (f)

1/3 dairy (d) → 1/3 dairy (d)

1/3 fat (O/F) Δ 1 fat (O/F)

 + flav water (fl)

 + Mrs. Dash (fl)

4/6 protein (p) Δ 3/6 protein (p)

1/6 grain (g)s + 2/6 grain (g)s

1/4 veggie (v) + 2/4 veggie (v)

2/4 fruit (f) → 2/4 fruit (f)

1/3 dairy (d) + 2/3 dairy (d)

1/3 fat (O/F) Δ 1 fat (O/F)

 + flav water (fl)

 + Mrs. Dash (fl)

3/6 protein (p) → 3/6 protein (p)

2/6 grain (g)s → 3/6 grain (g)s

2/4 veggie (v) → 2/4 veggie (v)s

2/4 fruit (f) → 2/4 fruit (f)

1/3 dairy (d) → 1/3 dairy (d)

1/3 fat (O/F) → 1/3 fat (O/F)

→ 1 dried peas

 + flav water (fl)

 + Mrs. Dash (fl)

3/6 protein (p) → 3/6 protein (p)

2/6 grain (g)s → 2/6 grain (g)s

1/4 veggie (v) + 2/4 veggie (v)s

2/4 fruit (f) → 2/4 fruit (f)

1/3 dairy (d) → 1/3 dairy (d)

1/3 fat (O/F) → 1/3 fat (O/F)

 + +1 Dried pea/bean

 + flav water (fl)

 + Mrs. Dash (fl)

2/6 protein (p) → 2/6 protein (p) 3/6 protein (p) → 3/6 protein (p)

1/6 grain (g)s + 2/6 grain (g)s

2/4 veggie (v) → 2/4 veggie (v)s

2/4 fruit (f) Δ 2/4 fruit (f)

1/3 dairy (d) → 1/3 dairy (d)

1/3 fat (O/F) → 1/3 fat (O/F)

 +

 + flav water (fl)

 + Mrs. Dash (fl)

2/6 grain (g)s → 2/6 grain (g)s

1/4 veggie (v) + 2/4 veggie (v)s

2/4 fruit (f) → 2/4 fruit (f)

1/3 dairy (d) → 1/3 dairy (d)

1/3 fat (O/F) → 1/3 fat (O/F)

 +

 + flav water (fl)

 + Mrs. Dash (fl)

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
9 

Meal Satisfaction Results

Participant meal satisfaction ratings pre- and postDAH implementation.
1 2 34 1 2 3 4 1 2 3 4 1 23 4 2 3 4 1 2 3 4 12 3 4 12 3 2 3 4 2 3 4 12 34 1 2 34 1 2 3 4 2 3 4 2 3 4 1 3 4 1 3 4 1 3 4 

Start of DASH intervention (15-Oct) Month 1 Month 3 Month 5
1 2 3 4 2 3 4 1 23 4 12 3 4 12 3 4 1 2 3 4 1 2 3 4 1 2 3 4 3 4 2 3 4 1 2 3 4 12 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 3 4 2 3 4 3 4 1 2 3 4 1 3 4 1 2 3 4 2 3 4 23 4 23 4 

Start of DASH Intervention (15-Oct) Month 1 Month 3 Month 5
Start of DASH intervention (3-Feb) Month

t

-

1

t

80%

70%

60%

Meal Satisfaction - Luncheon Club Congregate Lunch - Pre/Post DASH Implementation February 3rd

Response sample, mean n=SO (31-73)

C: 400/4 0

.c

0

t ; 30%

20%

10%

0% I2 3 4 1 2 3 4 I2 3 4 I2 3 4 ■ I 2 3 4 

.

1 I2 3 4

I

1 I2 3 4 I2 3 4 1

1 123 4 •1 •2 34 I1 4 I1 4 I2 3 4 I23 4 I1I2 34

■ Strong frown (1)

■ Weak frown (2)

Neutral (3)

Weak smile (4)

■ Strong smile (5)

74th St 74th St 74th St

24-Jul 25-Jul 31-Jul

74th St 74th St 74th St 74th St 74th St 74th St 74th St 74th St

1-Aug 16-Jan 28-Jan 7-Feb 11-Feb 12-Feb 19-Feb 21-Feb

74th St 74th St

24-Feb 28-Feb

74th St 74th St

2-Mar 6-Mar

Start of DASH Intervention (3-Feb) Month 1

Date of Congregate Meal Service
10

Nutrition Label 

Comparison

Nutrition fact comparison of pastas served pre and 

post-DASH implementation. 
Pre DASH Modifications:

Bowtie Noodles 

1 gram of Dietary Fiber) 

Post DASH Modifications:

Whole Wheat Noodles 

Increase in Fiber (4.2 grams) 

Sample Nutrition Label ComparisonCovello Lunch Week 2, Monday 
11

Omron Instructions

Step by step instructions for setting up an Omron 

account, using the app, and taking a BP reading.
Standard Operating Procedure: OMRON 10 BP Monitor

This document will provide how‐to information regarding how to use the OMRON 10 BP 

monitor including how to pair the BP monitor to the tablet app and how to transfer data. 

In order to successfully transfer and pair data on all future events, it is necessary that one 

OMRON monitor be paired to one OMRON account on one OMRON app on 1 tablet user. If 

this connection is disrupted, the integrity of the data transferred through the Bluetooth 

system will be compromised. 

PART ONE: Creating a new OMRON account on a new tablet user 

1. Create a new user on the tablet device from the default user (Carter Burden)

a. Go to Settings (little gears) >> Users & Accounts >> Users >> Add User

b. Choose Standard User

c. Name tablet user with Participant ID (i.e. S1‐101)

d. Go to new user profile

2. Download the OMRON app on the new user

a. Go to the Google Play Store and sign in with the tablet gmail account using this

gmail email/password

Email Address: acldashstudy@gmail.com

Password: DASH‐2018 

b. Install the OMRON connect US/CAN app

i. Skip Complete Account Setup

3. Create a new Account on the OMRON account using participant ID email and password

a. Check the first three boxes on the Acknowledgements page

b. Account Username/Email: check file with participant email addresses

c. Account Password: DASH*participant ID (i.e. DASH*101, DASH*102, DASH*103)

4. Complete account using participant information (obtain from DASH contact sheet)

a. First Name

b. Last Name

c. DOB

d. Height (add 5’0 for all)

e. Sex:

PART TWO: Pairing a new OMRON monitor to a new OMRON account 

1. Open the OMRON app to the home screen

2. In the left‐hand corner of the screen, open the menu bar and select Settings

3. Select Blood Pressure Settings

4. Select Manage devices

5. Select Pair new OMRON monitor

6. Select Pair now > in the OMRON app

a. Grant permission for Location Services

b. Allow app to access this device’s location

c. Go to Settings to enable Bluetooth and Location Services

Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 
i. Settings >> Connected Devices >> Turn Bluetooth On (if not already on)

ii. Settings >> Security & location >> Location

iii. Turn Location On

iv. Agree to improve location accuracy

v. Ensure that the Mode is set to High Accuracy

7. Follow steps 1‐5 again

8. On the OMRON monitor, press and hold the double‐arrowed button until a blinking ‘P’

appears

9. The device should appear on the OMRON app as 10 Series Upper Arm

a. The successful initiation of the transfer process is indicated by circles moving in a

circle

b. The successful completion of the transfer process is indicated by 4 static circles

on the monitor’s screen

c. There should only be 1 device that appears in this window. If multiple devices

appear, it is possible that the 1:1:1:1 connection has been disrupted.

10. Ensure that the BP device is set to User 1. After confirming the correct user, choose User

1 on the OMRON app.

11. Log out before moving to next tablet user

PART THREE: Setting up OMRON device for use 

1. Tru Read Setting: Press the double‐arrowed button three times or until the 3‐arrow

symbol appears with a flashing OFF sign (as pictured below)

2. Tru Read Setting: Press the right arrow to change the OFF to ON

Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 
3. Press the double‐arrowed button to move to the next selection (deflation time)

4. The monitor should now display 60 to represent the deflation time. If the deflation time

is not set to 60, use the left/right arrows to adjust the time to 60

5. Press the double‐arrowed button again to move to the next selection (Year)

6. Use the left/right arrows to adjust the year to correct year

7. Press the double‐arrowed button again to move to the next selection (Month)

8. Use the left/right arrows to adjust the month to the correct month

9. Press the double‐arrowed button again to move to the next selection (Day)

10. Use the left/right arrows to adjust the month to the correct day

11. Press the double‐arrowed button again to move to the next selection (hour)

12. Use the left/right arrows to adjust the month to the correct hour

a. Changes to the hour will also change the AM/PM setting. Adjust correctly

13. Press the double‐arrowed button again to move to the next selection (Minutes)

14. Use the left/right arrows to adjust the month to the correct minute

15. Press the START/STOP button to save changes

PART FOUR: Transferring data from the OMRON monitor to the OMRON account 

1. Log into OMRON account on the app

a. Username: participant email address

b. Password: DASH*participant ID (i.e. DASH*101, DASH*102, DASH*103)

2. Open the OMRON app to the home screen

3. Select Get Started > or Add blood pressure > (as shown in picture below)

Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 
4. Select Transfer new recordings in the OMRON app

5. On the OMRON monitor, quick press (without holding) the double‐arrowed button (a

single circle will appear) to initiate the transfer process

a. The successful initiation of the transfer process is indicated by circles moving in a

circle

b. The successful completion of the transfer process is indicated by 4 static circles

on the monitor’s screen

PART FIVE: Downloading BP measurements from OMRON app 

1. Open the OMRON app to the home screen

2. Select History in the Blood Pressure section

3. In the top‐right corner of the screen select the menu dots

4. Select Share CSV Email

5. Adjust the date range as necessary

6. Select Export CSV Email

7. Select Gmail >> Just Once

8. Modify the Subject Line so that it begins with the Participant ID followed by an

underscore

Example:

Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 
Participant ID: S1‐101 

Original Subject Line: BloodPressure_05‐May‐2019.csv

Modified Subject Line: S1‐101_BloodPressure_05‐May‐2019.csv

9. In the “To” field, put kvasquez@rockefeller.edu

10. Send

Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 
Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 

   

         

How to Use Your OMRON 10 Monitor 

Part One: How to assemble your OMRON 10 monitor

Step 1: Plug the AC adapter or insert 4 AA batteries into the bottom of the unit 

Step 2: Plug arm cuff into the main unit

Step 3: Set your device to User 1  

Step 4: Setting the date and time

a. While the unit is off, press the  button repeatedly to show the year.

b. Use the button to advance to the current year. 

c. Then, press the   button to confirm.

d. The screen will then show the month and day. Change the month, date, and time using

steps 4a‐4c.

e. Press the    button to save your settings.  

Part Two: How to take a Blood Pressure (BP) measurement using your monitor 

Step 1: Remove tight clothing from your upper left arm 

Step 2: Sit on a chair with your feet flat on the floor and place your left arm on a table so that the cuff is 

level with your heart. 
       

   

   

Step 3: Place the cuff directly on the bare skin of upper left arm. The bottom of the cuff edge should be 

1⁄2 inch (1‐2 cm) above the elbow. The tube of air should be centered on the inside of the arm and 

aligned with your middle finger. Wrap the cuff firmly with the fabric fastener. 

Step 4: To begin taking a measurement, press the  button. The cuff will inflate automatically.  

Step 5: The cuff will inflate/deflate 3 times in order to take 3 measurements. Do not move your hand 

throughout the duration of these 3 measurements. Once the third measurement is complete, the cuff 

will deflate and the average of the 3 measurements will be displayed. 

Make sure that 

your device is set 

to User 1. 

Step 6: Press the  button to display the results of the first reading. Press the button again to view

the results of the next measurement.  

Step 7: Press the  button to turn the monitor off.  

Part Three: How to Check your previous BP readings 

Step 1: To check your previous readings, press the  button. 

Step 2: Use the   buttons to move between BP readings. 

Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 
Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 

Questions:

 Call Study Team at Covello: 212‐ 423‐9666 ext. 445

 Omron toll free customer support help line: 1(800) 634‐4350

 On‐line support always available at www.OmronHealthcare.com
   

  

   

Cómo usar su monitor OMRON 10 

Primera Parte: Como ensamblar su monitor OMRON 10 

Paso 1: Enchufe el adaptador de CA o inserte 4 pilas AA en la parte de debajo de la unidad

Paso 2: Enchufe el brazalete a la unidad principal   

Paso 3: Configure su unidad como Usuario 1 

Paso 4: Poner la fecha y hora 

a. Mientras la unidad está apagada, presion el  botón repetidamente para mostrar el 

año

b. Use el botón para avanzar al año actual  

c. Luego, presione el  botón para confirmar.  

d. La pantalla mostrará el mes y el día. Cambie el mes, la fecha y la hora con los pasos 4a‐4c.

e. Presione el botón (Inicio/Detener)  para guardar su configuración.   

Segunda Parte: Como tomar una medición de Presión Arterial (PA) usando su monitor  

Paso 1: Quítese la ropa ajustada y apretada  de la parte superior del brazo izquierdo

Paso 2: Siéntese en una silla con los pies apoyados en el piso y coloque el brazo izquierdo sobre una 

mesa para que el brazalete quede nivelado con el corazón. 

Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 
       

Paso 3: Coloque el brazalete directamente sobre la piel desnuda en la parte superior del brazo izquierdo.

El borde inferior del brazalete debe estar 1⁄2 pulgada (1‐2 cm) por encima del codo. El tubo de aire debe

de quedar centrado en la parte interna del brazo y alineado con el dedo medio. Envuelva el brazalete

firmemente con el cierre de tela. 

Paso 4: Para comenzar a tomar una medida, presione el    botón. El brazalete se inflara 

automáticamente.   

Paso 5: El brazalete se inflará / desinflará 3 veces para tomar 3 mediciones. No mueva su mano durante 

la duración de estas 3 mediciones. Una vez que se complete la tercera medición, el brazalete se 

desinflará y se mostrará el promedio de las 3 mediciones.

Asegúrese de que

su dispositivo esté 

configurado en 

Usuario 1.

Paso 6: Presione el 

nuevamente para ver los resultados de la próxima medición. 

   botón para mostrar los resultados de la primera medición. Presione el botón 

Paso 7: Presione el   botón para apagar el monitor. 

Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 
Parte Tres: Como Chequear los Valores de PA Anteriores 

Paso 1: Para chequear los valores anteriores presione el  botón. 

Paso 2: Use los   botones para moverse entre valores de PA.  

Preguntas: 

 Llame al equipo del estudio en Covello: 212‐ 423‐9666 ext. 445

 Línea de ayuda gratuita de atención al cliente de Omron: 1(800) 634‐4350

 Apoyo en internet siempre está disponible en www.OmronHealthcare.com

Funded in part by the AoA/ACL Grant # INNU0007‐01‐00 and NCATS Grant # UL1 TR001866. 
12

Participant Passport

Pamphlet for tracking assessment visits, education 

sessions, and data downloads, in English and 

Spanish.


Alimentación Saludable: Corazón Sano♥ 

Pasaporte Del Participante

13

Participant Update Letter

End of study information for participants, in English 

and Spanish.
 

Dear DASH Study Participant, 

We hope this message finds you and your loved ones well during these challenging times. 

First, we want to say, “Thank You!” We are very grateful for your participation in the DASH (Dietary Approaches 

to Stop Hypertension) Study. You stuck with us for almost a year -- through lectures, nutrition sessions, surveys, 

and blood pressure downloads. Your participation has helped scientists learn how to make the DASH diet work 

for seniors and may be helping you to manage your blood pressure too. 

From our preliminary look at the data, we learned: 

1) that the diet was well received by most clients at both Carter Burden locations- Leonard Covello and the 

Luncheon Club; 

2) by receiving the DASH diet in the meals served at Carter Burden, coupled with home blood pressure 

monitoring, some seniors were able to lower their blood pressure. 

We are currently closing the study, collecting the last measurements, and preparing for data analysis. If you have 

received a final set of surveys from us, please mail them to us soon. 

We will conduct the formal data analysis this Fall and provide a Summary of Results back to you before the 

holidays, in the form of a plain language newsletter and/or on-line presentation over the internet. 

We need to do more analysis to understand whether, on average, DASH worked across the study population. 

Also, we want to compare the characteristics of the people who were able to lower their blood pressure versus 

those who could not. We hope to share this information by the winter holidays. This program might be a model 

for other senior programs to help their clients manage their blood pressure through diet and education. We hope 

you feel proud of your participation in the study! 

Compensation Information: 

Because of COVID restrictions and social distancing, we have not given out study compensation in person. Due 

to safety concerns, it may be some time before we can meet in person. If you are eligible for compensation, we 

will provide compensation to you in the form of a check in order to observe social distancing.

If you have any questions, for assistance please call: 

 Clewert Sylvester (212-423-9665 extension 445; sylvesterc@carterburdennetwork.org) or 

 Kimberly Vasquez (212-363-0809; kvasquez@rockefeller.edu), 

We hope you feel proud of your participation in the study! 

Sincerely, 

ACL DASH Study Team 
 

Estimado participante del estudio DASH, 

Esperamos que este mensaje los encuentre bien a usted y a sus seres queridos durante estos tiempos difíciles. 

Primero, queremos decir "¡Gracias!" Estamos muy agradecidos por su participación en el estudio DASH 

(enfoques dietéticos para detener la hipertensión). Usted se quedó con nosotros durante casi un año, a través de 

clases, sesiones de nutrición, encuestas y descargas de las medidas de su presión arterial. Su participación ha 

ayudado a los científicos a aprender cómo hacer que la dieta DASH funcione para las personas mayores y también 

puede ayudarlo a controlar su presión arterial. 

En nuestra mirada preliminar de los datos, aprendimos: 

1) que la dieta fue bien recibida por la mayoría de los clientes en ambos lugares de Carter Burden- Leonard 

Covello y el Luncheon Club; 

2) al recibir la dieta DASH en las comidas que se sirven en Carter Burden, junto con el control de la presión 

arterial en el hogar, algunas personas mayores pudieron reducir su presión arterial. 

Actualmente, estamos cerrando el estudio, recopilando las últimas mediciones, y preparándonos para el análisis 

de datos. Si ha recibido un envío final de encuestas de nuestra parte, envíenoslas por correo pronto 

Realizaremos el análisis de datos formal este otoño y le daremos un Resumen de los Resultados antes de los 

feriados, en forma de un boletín informativo en lenguaje simple y / o una presentación en línea por el internet. 

Necesitamos hacer más análisis para comprender si, en promedio, DASH funcionó en toda la población del 

estudio. Además, queremos comparar las características de las personas que pudieron bajar su presión arterial con 

las que no pudieron. Esperamos compartir esta información antes de las vacaciones del invierno. Este programa 

podría ser un modelo para otros programas para personas mayores que ayuden a sus clientes a controlar su presión 

arterial a través de la dieta y la educación. ¡Esperamos que se sienta orgulloso de su participación en el estudio! 

Información de compensación: 

Debido a las restricciones de COVID y el distanciamiento social, no hemos entregado la compensación del estudio 

en persona. Debido a preocupaciones de seguridad, puede pasar algún tiempo antes de que podamos reunirnos en 

persona. Si es elegible para recibir la compensación, le daremos su compensación en forma de cheque para 

observar el distanciamiento social.

Si tiene alguna pregunta, para obtener ayuda, llame al: 

 Clewert Sylvester (212-423-9665 extensión 445; sylvesterc@carterburdennetwork.org ) o 

 Kimberly Vasquez (212-363-0809; kvasquez@rockefeller.edu ), 

¡Esperamos que se sienta orgulloso de su participación en el estudio! 

Sinceramente, 

Equipo de estudio ACL DASH 
14

Plate Waste Data Form

Form for tracking uneaten food left on participant

plates.
Confidential

Page 1 of 2

12-23-2020 16:59 projectredcap.org

Food Data Form

Please complete the survey below.

Thank you!

1) Meal Site O Covello

O Luncheon Club

2) Meal Timepoint (Menu Week) O Week 1 

O Week 2

O Week 3

O Week 4

O Week 5

O Week 6

3) Date of plate waste assessment

For each food element enter a brief description in the appropriate box (e.g. chicken, broccoli, 

apple, yogurt}. If a food element is not being served, you must enter "none" (all lowercase}.

4) Protein 1 

5) Protein 2 

6) Grain 1 

7) Grain 2 

8) Grain 3 

9) Vegetable 1 

10) Vegetable 2 

11) Vegetable 3 

12) Fruit 1 

13) Fruit 2 

14) Dairy 1 
Confidential

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12-23-2020 16:59 projectredcap.org

15) Dairy 2 

16) Fats and Oils

17) Nuts, Seeds, Legumes (Dry Beans & Peas)

18) Sweets

19) Other (must specify)
Confidential

Page 1 of 1

12-23-2020 16:59 projectredcap.org

Plate Waste - Quarter Wise

Please complete the survey below.

Thank you!

Percentage is the amount of food remaining on the plate, not the amount consumed.
Confidential

Page 1 of 2

12-23-2020 16:59 projectredcap.org

Plate Weight

Please complete the survey below.

Thank you!

Value is the pre-meal weight (grams) of food on the plate. Please round to the nearest whole number.

Plate Weight Data

[event_l_arm_l][protein_l]

[event_l_arm_l][protein_2]

[event_l_arm_l][grain_l]

[event_l_arm_l][grain_2]

[event_l_arm_l][grain_3]

[event_l_arm_l][vegetable_l]

[event_l_arm_l][vegetable_2]

[event_l_arm_l][vegetable_3]

[event_l_arm_l][fruit_l]

[event_l_arm_l][fruit_2]

[event_l_arm_l][dairy_l]

[event_l_arm_l][dairy_2]

[event_l_arm_l][fats_oils]

[event_l_arm_l][nuts_seeds_legumes]
Confidential

Page 2 of 2

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[event_l_arm_l][sweets]

[event_l_arm_l][other_food]
15

Project Collaboration 

Assessment Tool

Advisory Committee/Project Team member survey 

on project leadership.
3/20/2021 ACL DASH Advisory Committee/Project Team - Collaboration Assessment

https://redcapexternal.rockefeller.edu/redcap/surveys/index.php?s=ATL7K9LNLE 1/4

ACL DASH Advisory Committee/Project Team - Collaboration

Assessment

Thank you for your input and participation as a member of the Advisory Committee/Project Team for the DASH

Diet Nutritional Innovation Project.*

Please take a few minutes to help us assess how successful the leaders of this project have been in

collaborating and engaging with you for this project. 

Did you attend Advisory Committee and/or monthly

Project Team Meetings? (Select all that apply)

Advisory Committee Meetings

Project Team Meetings

In your primary role, which category best describes 

the organization with which you are affiliated? (check 

ONE) :

Governmental agency

Non-profit organization

Public hospital/clinic

Academic institutions

Private organization / contractor 

Other

reset

Resize font:

|
3/20/2021 ACL DASH Advisory Committee/Project Team - Collaboration Assessment

https://redcapexternal.rockefeller.edu/redcap/surveys/index.php?s=ATL7K9LNLE 2/4

Please the indicate the services and/or populations

that best align with the mission of the organization

you represent. (Select all that apply)

Seniors (older adults)

Food security / scarcity

Nutrition

Health services (e.g., hospital, healthcare

system, vendor)

Wellness

Health Research

Health Policy

Populations affected by health 

disparities

How long have you participated/provided feedback or

input as a stakeholder for this project? 

less than 6 months

6-12 Months

1-2 years

more than 2 years

reset

Do you consider yourself a member of a group that is

under-represented in clinical research?

Yes

No

reset

In answering the questions below, please 

consider your participation in the Advisory Committee/Project Team throughout the project.

How well did the project leaders do in convening the Advisory Committee/Project Team for input and advice for

this project?

Poor Fair Good Excellent Unsure

Brings together people with an

interest in the issue

reset
3/20/2021 ACL DASH Advisory Committee/Project Team - Collaboration Assessment

https://redcapexternal.rockefeller.edu/redcap/surveys/index.php?s=ATL7K9LNLE 3/4

Listens to everyone's views

reset

reset

reset

reset

reset

reset

reset

reset

reset

reset

reset

Creates mutual respect,

understanding and trust

Communicates clearly where the

project is headed

Meetings/discussions accomplish

what is necessary

Leadership is responsive to concerns

raised

Communicates progress

Meeting materials were readily

available and easy to understand

Please indicate your perceptions about the project and Advisory Committee/Project Team discussions, using the

scale provided below:

Strongly Disagree Disagree Agree Strongly Agree

My viewpoint is heard

I am viewed as a valued member

I feel comfortable in the group

I am satisfied with the project's 

progress

Has the project led to any of the following outcomes:

Strongly Disagree Disagree Agree Strongly Agree
3/20/2021 ACL DASH Advisory Committee/Project Team - Collaboration Assessment

https://redcapexternal.rockefeller.edu/redcap/surveys/index.php?s=ATL7K9LNLE 4/4

Identified areas /activities that are 

successful

reset

reset

reset

reset

Identified areas /activities for 

improvement

Identified actions to be undertaken

Identified actions for 

dissemination

In your opinion, what could be done to improve the 

effectiveness of the project or the Advisory 

Committee/Project Team?

Expand

*Improving Cardiovascular Health Through Implementation of a Dietary Approaches to Stop Hypertension

(DASH) Diet-Based Multi-Component Intervention with Senior Services Programs is supported in part by

the Department of Health and Human Services, Administration for Community Living, Grant # 90-

INNU-0007.

Submit

Powered by REDCap
16

Recipes and Nutrition 

Facts

Sample meals with recipes and nutrition facts.
Ginger and Lime Salmon 

Y ,e Id 25 

Serving Size: 1 

Portion Size: 1 salmon fillet Nutrition Facts 

Recipe View: Public Serving Size 1 (1 salmon fillet) 

Recipe ID: 2156 Amount Per Serving 

Status: Approved Calories 191 Calories from Fat 99 

Contributed By: YM YWHA INNOVATIVE SENIOR CENTER % Daily Value • 

Total Fat 11g 17% 

Tags: > Entree > Dairy-Free> Good Source of Potassium Saturated Fat 2g 9% 

Ingredients Trans Fat Og 0% 

Cholesterol 47mg 16% 

» 63/4 lb(s) salmon fillets, raw (each fillet weighs approximately t,odium 77mg 3% 

oz) Carbohydrate 1g 0% 

1/2 cup(s) lime juice Dietary Fiber Og 1% 

1/2 tsp(s) black pepper, ground Sugar Og 

Protein 21g 42% 

2 tsp(s) grated or fresh ginger root 

Vitamin A 2% . Calcium 1% 3/4 cup(s) olive oil 

Vitamin C 6% . Iron 3% 3 fresh limes 

• Percent Daily Values are based on a 2,000 calorie diel 

Your daily values may be higher or lower depending on 

your calorie needs. 

Directions 

>> 1. Preheat oven to 350°F. 

>> 2. Coat salmon with olive oil and season with pepper, lime juice, and ginger. 

>> 3. Bake fillets for 25 minutes or until fish reaches an internal temperature of at least 145°F. 

Requirements 

>> The NYC Food Standards require that canned/frozen seafood contain <=290 mg sodium per serving. 

>> 

>> 

>> 

>> 

>> 
Tuna Nlcolse Salad 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

Recipe ID: 

Status: 

Contributed By: 

25 

1 

1 cup salad and 2 tablespoons of dressing 

Public 

884 

Approved 

Tags: > Entree > Vegetable > Dairy-Free> Good Source of Iron 

> Good Source of Potassium > Good Source of Vitamin C 

Ingredients 

» 

» 

» 

» 

» 

» 

» 

» 

>> 

>> 

>> 

>> 

>> 

>> 

>> 

66 oz(s) tuna fish, canned 

7 eggs 

3 lb(s) tomatoes, cut into wedges 

11 /2 I b( s) red potatoes 

3 lb(s) green beans 

1 cup(s) olives, pitted 

OSalad Dressing 

1 cup(s) vegetable oil 

1/2 cup(s) red wine vinegar 

11 /2 tbsp(s) Dijon mustard 

11 /2 tbsp(s) garlic, chopped 

11 /2 tbsp(s) parsley, chopped 

1 tsp(s) sugar 

2 tsp(s) tarragon, dried 

aground black pepper to taste 

Directions 

» 

» 

» 

1. Steam or boil red potatoes. Cut into quarters. 

2. Hard boil eggs and cut into quarters. 

3. Blanch green beans in boiling water for 5 minutes. 

Nutrition Facts 

Serving Size 1 (1 cup salad and 2 tablespoons 

- -· -v, 

Amount Per Serving 

Calories 221 Calories from Fat 104 

% Daily Value • 

Total Fat 12g 18% 

Saturated Fat 2g 8% 

Trans Fat Og 0% 

Cholesterol 69mg 23% 

Sodium 118mg 5% 

Carbohydrate 11g 4% 

Dietary Fiber 3g 11% 

Sugar 4g 

Protein 18g 37% 

Vitamin A 20% . Calcium 5% 

Vitamin C 29% . Iron 12% 

• Percent Daily Values are based on a 2,000 calorie diet 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 4. Arrange all salad ingredients (tuna, eggs, green beans, potatoes, olives, and tomatoes - chilled) on individual plates 

and drizzle 2 tablespoons of dressing over each salad. 

» 5. Combine salad dressing ingredients and shake or whisk to emulsify. 

Requirements 

» The NYC Food Standards require that canned/frozen seafood contain <=290 mg sodium per serving. 
Turkey with Gravy 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

25 

1 

Approximately 6-8 oz 

Public 

2249 

Nutrition Facts 

Serving Size 1 (Approximately 6-8 oz) 

Recipe Amount Per Serving ID:· 

Status: Approved Calories 151 Calories from Fat 10 

Contributed By: YM YWHA INNOVATIVE SENIOR CENTER % Daily Value• 

Tags: > Entree > Dairy-Free > Good Source of Iron 

Ingredients 

» 81/4 lb(s) turkey breast-raw, bone-in, skin removed 

» 31/3 cup(s) boiling water 

» 10 oz(s) fresh onions, chopped 

» 11/3 lb(s) tomatoes, whole, canned, without salt added 

» 1/2 tbsp(s) ground ginger 

» 1/2 tsp(s) bay leaf 

Total Fat 1g 

Saturated Fat Og 

Trans Fat Og 

Cholesterol 71mg 

Sodium 125mg 

Carbohydrate 6g 

Dietary Fiber 1 g 

Sugar 1g 

Protein 28g 

Vitamin A 1% 

Vitamin C 5% 

2% 

0% 

24% 

5% 

2% 

2% 

55% 

. 

. Calcium 4% 

Iron 11% 

2% 

» 1/2 tbsp(s) black pepper, ground 

» 1 tsp(s) garlic powder 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 4 oz(s) flour 

» 

» 

1/8 cup(s) cold water 

31/2 lb(s) reserved stock 

Directions 

» 1. Place turkey in a stock pot , brown all sides and add boiling water. 

» 2. Add onions, tomatoes, ginger, bay leaf, garlic, and pepper to turkey. 

» 3. Cover and simmer until tender and turkey reaches an internal temperature of at least 165°F. 

» 4. Let turkey stand for 20 minutes and then slice. 

» 5. For gravy combine flour, reserved stock and water, Stir constantly until smooth. Cook until slightly thickened. Serve 

over turkey. 

Requirements 

» The NYC Food Standards require that canned/frozen poultry contain <=290 mg sodium per serving. 
Beef Stew 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

Recipe ID: 

Status: 

Contributed By: 

25 

1 

Approximately 8-10 oz 

Public 

215 

Approved 

SNAP OF EASTERN QUEENS SENIOR

CENTER 

Tags: > Entree > Dairy-Free> Good Source of Iron > Good 

Source of Potassium > Good Source of Vitamin C 

Ingredients 

» 73/4 lb(s) beef cubes - raw, chuck, well trimmed 

» 11 /2 cup(s) carrots, sliced 

>> 11 /2 cup(s) celery stalks, chopped 

>> 1 lb(s) onions, quartered 

>> 2 lb(s) potatoes, quartered 

>> 3 cup(s) diced tomatoes, canned 

>> 1/2 cup(s) vegetable oil 

>> 1/2 cup(s) all purpose flour 

>> 1/2 tbsp(s) bay leaf 

» 1 tbsp(s) ground black pepper 

» 1/2 tbsp(s) thyme, dried 

» 8 cup(s) water 

Directions 

Nutrition Facts 

Serving Size 1 (Approximately 8-10 oz) 

Amount Per Serving 

Calories 253 Calories from Fat 92 

% Daily Value • 

Total Fat 1Og 16% 

Saturated Fat 3g 15% 

Trans Fat 0g 0% 

Cholesterol 84mg 28% 

Sodium 88mg 4% 

Carbohydrate 12g 4% 

Dietary Fiber 2g 9% 

Sugar 3g 

Protein 29g 58% 

Vitamin A 28% . Calcium 4% 

Vitamin C 19% . Iron 17% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 1. Coat beef with a mixture of all purpose flour and ground black pepper. 

» 2. Heat vegetable oil in roasting pan. Add beef cubes and cook until browned, stirring often. 

» 3. Stir in diced tomatoes, water, thyme, and bay leaves and heat to a boil. Reduce heat. 

» 4. Add onions, celery, carrots and potatoes. Cook for 1 1⁄2 hours, or until the beef and vegetables are fully cooked and 

tender. A safe minimal internal temperature of 145°F should be reached. 

Requirements 

» The NYC Food Standards require that canned/frozen vegetables and beans contain <=290 mg sodium per serving.
Chicken Jambalaya 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

Recipe ID: 

Status: 

Contributed By: 

25 

1 

Approximately 5-7 oz 

Public 

148 

Approved 

MANHATTANVILLE RIVERSIDE 

NEIGHBORHOOD SC 

Tags: > Entree > Grains > Dairy-Free> Good Source of 

Potassium > Good Source of Vitamin C 

Ingredients 

» 61/2 lb(s) chicken breast-raw, bone & skin removed 

(approximately 4-6 oz per breast) 

» 71/4 cup(s) brown rice, uncooked 

» 1/2 cup(s) vegetable oil 

» 11/4 cup(s) green peppers, driced 

» 11/4 cup(s) onions, chopped 

» 2 tsp(s) garlic powder 

» 4 cup(s) canned whole tomatoes, low sodium 

» 1 cup(s) black olives, sliced 

» 4 cup(s) chicken broth, low sodium 

Directions 

>> 1. Preheat oven to 350° F. 

Nutrition Facts 

Serving Size 1 (Approximately 5-7 oz) 

Amount Per Serving 

Calories 313 Calories from Fat 82 

% Daily Value • 

Total Fat 9g 14% 

Saturated Fat 2g 8% 

Trans Fat Og 0% 

Cholesterol 72mg 24% 

Sodium 123mg 5% 

Carbohydrate 26g 9% 

Dietary Fiber 3g 10% 

Sugar 2g 

Protein 30g 60% 

Vitamin A 2% . Calcium 4% 

Vitamin C 17% . Iron 11% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 2. Bake chicken, about 30 minutes (until juices run clear) or until internal temperature reaches at least 165° F. Cut into 

cubes. 

» 3. Prepare brown rice according to directions. Set aside. 

» 4. Heat vegetable oil in a large skillet over high heat. Add green peppers, onions, and garlic powder to skillet. Stir 

occasionally until vegetables are tender (about 3-5 minutes). 

» 5. Add cubed chicken, vegetable mixture, tomatoes (with liquid), olives, chicken broth and rice in large pot over 

medium heat. Mix thoroughly and break up tomatoes into pieces. 

» 6. Cover and cook for an additional 20-23 minutes over low heat. If mixture becomes a dry, add water if needed. 

Requirements 

» The NYC Food Standards require that canned/frozen poultry contain <=290 mg sodium per serving. 

» The NYC Food Standards require that canned/frozen vegetables contain <=220 mg sodium per serving. 
Chicken Fricassee 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

Recipe ID: 

Status: 

25 

1 

1 chicken breast 

Public 

696 

Approved 

Contributed By: N SHOPP LEON NEIGHBORHOOD SENIOR 

CENTER 

Tags: > Entree > Dairy-Free 

Ingredients 

» 61/2 lb(s) chicken breast - raw, bone and skin removed (each 

breast weighs approximately 4-6 oz) 

>> 22 oz(s) water, divided 

>> 1/2 cup(s) chicken broth, low sodium 

>> 1 tbsp(s) garlic powder 

>> 1 tbsp(s) onion powder 

>> 1 tbsp(s) garlic cloves, minced 

>> 2 tbsp(s) thyme, dried 

>> 1 tbsp(s) paprika 

>> 2 tbsp(s) Mrs. Dash seasoning 

>> 2 tbsp(s) distilled vinegar 

>> 1 tbsp(s) vegetable oil 

>> 2 tbsp(s) Worcestershire sauce 

>> 1/2 cup(s) carrots, sliced 

>> 1 /2 cup(s) celery stalks, chopped 

>> 2 tsp(s) bay leaves 

>> 2 tbsp(s) cornstarch 

Directions 

Nutrition Facts 

Serving Size 1 (1 chicken breast) 

Amount Per Serving 

Calories 154 Calories from Fat 33 

% Dally Value• 

Total Fat 4g 6% 

Saturated Fat 1 g 5% 

Trans Fat 0g 0% 

Cholesterol 72mg 24% 

$odium 82mg 3% 

Carbohydrate 2g 1% 

Dietary Fiber 0g 1% 

Sugar 0g 

Protein 27g 53% 

Vitamin A 11% . 

. Calcium 2% 

Vitamin C 1% Iron 6% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 1. Season chicken with 4 oz of water, chicken broth, garlic powder, onion powder, garlic cloves, thyme, paprika, Mrs. 

Dash seasoning, distilled vinegar, vegetable oil, Worcestershire sauce, carrots, celery and bay leaves. 

» 2. Refrigerate until the following day. 

» 3. In a large pot, place seasoned chicken and 16 oz of water and cook for 2 hours. 

» 4. Once cooked, mix corn starch and 2 oz of cold water in a small bowl and stir into chicken for 5 minutes. Remove 

from heat, ensure that internal temperature of chicken measures a minimum of 165°F and serve immediately. 

Requirements 

» The NYC Food Standards require that canned/frozen poultry contain <=290 mg sodium per serving. 

» The NYC Food Standards require that canned/frozen vegetables contain <=220 mg sodium per serving. 
Coconut Curried Chicken Breast 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

Recipe ID: 

Status: 

25 

1 

Approximately 8-10 oz 

Public 

475 

Approved 

Contributed By: CITY HALL NEIGHBORHOOD SENIOR 

CENTER 

Tags: > Entree > Vegetable > Good Source of Fiber> Good 

Source of Potassium > Good Source of Vitamin A > Good Source 

of Vitamin C 

Ingredients 

» 61/2 lb(s) chicken breast-raw, bone and skin removed, cut int ( 

bite-sized pieces 

» 51/4 lb(s) potatoes, peeled, diced 

» 11/2 lb(s) onions, diced 

>> 31 /2 lb(s) carrots, diced 

>> 16 oz(s) coconut milk 

>> 32 oz(s) milk, 1% 

>> 5 tbsp(s) oil 

>> 2 tbsp(s) sugar 

>> 2 tbsp(s) cornstarch 

>> 2 oz(s) curry powder 

>> 2 tbsp(s) chili powder 

>> 1/4 cup(s) water 

Directions 

» 1. Saute potatoes, onions, and carrots in oil. 

Nutrition Facts 

Serving Size 1 (Approximately 8-1 O oz) 

Amount Per Serving 

Calories 343 Calories from Fat 102 

% Daily Value • 

Total Fat 11g 17% 

Saturated Fat 69 28% 

Trans Fat Og 0% 

Cholesterol 74mg 25% 

Sodium 158mg 7% 

Carbohydrate 30g 10% 

Dietary Fiber 5g 21% 

Sugar 9g 

Protein 31g 62% 

Vitamin A 218% . 

. Calcium 11% 

Vitamin C 26% Iron 13% 

• Percent Daily Values are based on a 2,000 calorie diet 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 2. Stir in curry powder, sugar and chili powder. Dissolve cornstarch in 1/4 cup water and add to mixture. Bring to boil. 

» 3. Add chicken, coconut milk, and 1 % milk. 

» 4. Simmer for 20 minutes, or until chicken reaches 165°F and potatoes are tender. 
Spanish Style Beef Stew 

Yield: 

Serving Size: 

Portion Size: 

25 

1 

Nutrition Facts 

Recipe View: 

Approximately 6-8 oz 

Public Serving Size 1 (Approximately 6-8 oz) 

Recipe ID: 679 

Status: Approved 

Contributed By: YM YWHA INNOVATIVE SENIOR CENTER 

Tags: > Entree >Dairy-Free> > Good Source of 

Potassium > Good Source of Vitamin C 

Ingredients 

Latin Cuisine

» 73/4 lb(s) beef - raw, chuck, well trimmed 

» 

>> 

>> 

>> 

>> 

>> 

» 

» 

» 

» 

11/2 oz(s) oregano 

2 tbsp(s) garlic cloves, minced 

1/2 lb(s) onions, chopped 

1/4 Item bunch(es) cilantro, chopped 

3/4 lb(s) green bell pepper, chopped 

Amount Per Serving 

Calories 181 Calories from Fat 54 

% Dally Value • 

Total Fat 6g 9% 

Saturated Fat 3g 13% 

Trans Fat Og 0% 

Cholesterol 84mg 28% 

Sodium 65mg 3% 

Carbohydrate 4g 1% 

Dietary Fiber 2g 6% 

Sugar 2g 

Protein 28g 56% 

Vitamin A 11% . Calcium 5% 

Vitamin C 50% . Iron 19% 

3/4 lb(s) red bell pepper, chopped • Percent Oaily Values are based on a 2,000 calorie diel 

Your daily values may be higher or lower depending on 

your calorie needs. 

1 Item celery stalks, chopped 

1/2 tsp(s) ground black pepper 

12 cup(s) water 

21/2 tbsp(s) tomato paste, canned 

Directions 

» 

» 

» 

» 

» 

1. Brown beef in a pot over medium high heat. 

2. Add oregano, garlic, onions, cilantro, peppers, celery and ground black pepper. 

3. Add water and tomato paste, mix together. 

4. Cover and simmer for approximately 2 hours, adding more water if necessary. 

5. Beef is done when it reaches a minimum internal temperature of 165°F. 

Requirements

» The NYC Food Standards require that canned/frozen vegetables contain <=220 mg sodium per serving.
Baked Brown Rice PIiaf 

Yield 

Serving Size: 

Portion Size: 

Recipe View: 

Recipe ID: 

Status: 

Contributed By: 

25 

1 

Approximately 1/2 cup 

Public 

443 

Approved 

AP RANDOLPH NEIGHBORHOOD SC 

Tags: > Grains > Dairy-Free 

Ingredients 

» 

» 

» 

» 

» 

» 

8 cup(s) water 

1/4 cup(s) vegetable oil 

2 medium onions, diced 

2 garlic cloves, minced 

Nutrition Facts 

Serving Size 1 (Approximately 1/2 cup) 

Amount Per Serving 

Calories 136 Calories from Fat 28 

% Daily Value • 

Total Fat 3g 5% 

Saturated Fat Og 2% 

Trans Fat Dg 0% 

Cholesterol 0mg 0% 

Sodium 8mg 0% 

Carbohydrate 24g 8% 

Dietary Fiber 2g 8% 

Sugar 1g 

Protein 3g 5% 

71/4 cup(s) brown rice, uncooked (Approximately 3 pounds) Vitamin A 0% 

1 tsp(s) ground black pepper Vitamin c 1% 

Calcium 2% 

Iron 3% 

Directions 

» 

» 

» 

» 

1. Preheat oven to 375°F. 

2. Bring water to a boil in a medium pot. 

• Percent Daily Values are based on a 2,000 calorie diet 

Your daily values may be higher or lower depending on 

your calorie needs. 

3. Place a hotel pan or a 2-inch deep baking dish on the stovetop over medium-high heat. 

4. Add the vegetable oil and onion and saute for 5 minutes until translucent. 

» 5. Add the garlic and cook for 30 seconds. Then add the brown rice and stir for 1 minute to coat the rice evenly with oil. 

Turn off heat. 

» 6. Pour boiling water over the rice and stir to combine. Cover the pan/dish tightly with heavy-duty aluminum foil. 

» 7. Bake in the middle rack of the oven for 1 hour, undisturbed, until rice is tender but still has a bite to it, and the water 

is completely absorbed. 

» 8. Remove pan/dish from the oven and uncover. Fluff the rice with a fork and serve immediately. 
Mexican Confetti Rice 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

Recipe ID: 

Status: 

Contributed By: 

25 

1 

1/2c 

Public 

2371 

Approved 

GOOD COMPANIONS NEIGHBORHOOD 

SENIOR CENT 

Tags: > Grains > Latin Cuisine > Good Source of Iron > Good 

Source of Vitamin C 

Ingredients 

» 

» 

» 

» 

» 

» 

» 

» 

» 

3 cup(s) white rice, uncooked 

3 cup(s) corn, frozen 

1 Item small onion, diced small 

1/2 lb(s) each: green and red peppers, diced small 

1 cup(s) chicken broth, low sodium 

3/4 cup(s) blended oil 

1/2 tsp(s) turmeric 

1 tbsp(s) sofrito (SS# 839) 

21/2 cup(s) water 

Directions 

Nutrition Facts 

Serving Size 1 (1/2c) 

Amount Per Serving 

Calories 163 Calories from Fat 63 

% Daily Value • 

Total Fat 7g 11% 

Saturated Fat 1 g 4% 

Trans Fat Og 0% 

Cholesterol 0mg 0% 

Sodium 5mg 0% 

Carbohydrate 23g 8% 

Dietary Fiber 1 g 5% 

Sugar 3g 

Protein 3g 5% 

Vitamin A 6% . 

. Calcium 1% 

Vitamin C 36% Iron 5% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 1. In a medium stock pot, heat oil and saute onions, green and red peppers and rice. Add chicken broth, turmeric and 

sofrito and bring to a boil. 

» 2. Add corn and cook until liquid is absorbed. Stir rice and cover for another 25 minutes over low heat, or until cooked 

and ready to serve.
Sweet Baked Yams 

Y" le Id 25 

Serving Size: 1 

Portion Size: Approximately 1/2 cup Nutrition Facts 

Recipe View: Public Serving Size 1 (Approximately 1/2 cup) 

Recipe ID: 1218 Amount Per Serving 

Status: Approved Calories 182 Calories from Fat 51 

Contributed By: 

% Daily Value • 

Total Fat 6g 9% 

Tags: > Vegetable > Vegetarian > Good Source of Potassium > Saturated Fat 4g 18% 

Good Source of Vitamin A > Good Source of Vitamin C Trans Fat Og 0% 

Ingredients Cholesterol 13mg 4% 

Sodium 31mg 1% 

>> 

>> 

>> 

>> 

>> 

>> 

71/2 lb(s) sweet potatoes, fresh, peeled Carbohydrate 32g 11% 

11 oz(s) pancake syrup, reduced calorie Dietary Fiber 2g 9% 

32 oz(s) 100% pineapple juice, unsweetened Sugar 16g 

Protein 2g 4% 

11 tbsp(s) butter, unsalted 

Vitamin A 369% . Calcium 5% 3 tbsp(s) cinnamon 

Vitamin C 20% . Iron 4% 1 tbsp(s) nutmeg 

• Percent Daily Values are based on a 2,000 calorie diet 

Your daily values may be higher or lower depending on 

your calorie needs. 

Directions 

>>

>>

>>

1. Preheat oven to 400°F. 

2. Wash, peel and slice potatoes. 

3. Place in pan, add all ingredients and bake about 25 minutes or until tender. 

Requirements 

>> The NYC Food Standards require that juice be 100% fruit juice.
Moroccan Style Sauce 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

Recipe ID: 

Status: 

25 

1 

Approximately 2 tbsp 

Public 

1248 

Approved 

Contributed By: LENOX HILL NEIGHBORHOOD SENIOR 

CENTER 

Tags: > Condiments> Mediterranean Cuisine 

Ingredients 

>> 

>> 

>> 

>> 

>> 

>> 

>> 

>> 

» 

» 

1 tbsp(s) chopped onion 

2 tbsp(s) garlic, chopped 

2 tbsp(s) vegetable oil 

1/2 tsp(s) ground cinnamon 

1 tsp(s) ground cumin 

1 tsp(s) paprika 

20 oz(s) tomatoes, whole, canned 

1 cup(s) water 

1/4 tsp(s) chicken base, low sodium 

1 oz(s) spinach, chopped, frozen (or 2 oz, chopped, fresh) 

Directions 

» 

» 

» 

» 

1. Saute onions and garlic in vegetable oil. 

2. Add spices, whole tomatoes, water and chicken base. 

3. Simmer and add chopped spinach. 

4. Serve over broiled fish of choice. 

Requirements 

Nutrition Facts 

Serving Size 1 (Approximately 2 tbsp) 

Amount Per Serving 

Calories 16 Calories from Fat 9 

% Daily Value • 

Total Fat 1g 2% 

Saturated Fat 1g 

Trans Fat Og 0% 

Cholesterol 0mg 0% 

Sodium 5mg 0% 

Carbohydrate 1g 0% 

Dietary Fiber 1 g 2% 

Sugar 1g 

Protein 1g 1% 

Vitamin A 4% . Calcium 1% 

Vitamin C 4% . Iron 2% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

1% 

» The NYC Food Standards require that canned/frozen vegetables and beans contain <=290 mg sodium per serving.
17

Recruitment and Class 

Flyers

Study promotional materials in English and Spanish.
Can the new menu 

lower blood pressure?

Join a health study to find out! 

• 60 years or older

Who Can Join? 

• Eat 4 or more meals a week at Luncheon Club

• You have been eating here for more than 3 months

What is involved?

• Free Blood pressure and pulse checks

• Surveys (we can help you read them)

• 3-4 classes (nutrition, blood pressure checks etc.)

• Training and your own Blood Pressure Monitor!

• Cash and Raffles!

Call 212-423-9665 (extension 445)! 

Open to English & Spanish speakers! 

CARTER BURDEN/ LUNCHEON CLUB & SENIOR PROGRAM 

1393 York Avenue 

New York, NY 10021 

212-737-2720

Open: Mon – Fri, 9 AM – 5 PM

Carterburdennetwork.org Sat – Sun, Closed 

Partially funded by the NYC Department for the Aging 
¿Puede el nuevo menú 

bajar la presión arterial? 

!Participe en un estudio de salud para

descubrirlo! 

¿Quién puede participar? 

• 60 años o más

• Come 4 o más comidas a la semana en Luncheon Club

• Ha estado comiendo aquí por más de 3 meses

¿Qué está involucrado?

• Chequeos de presión arterial y pulso gratuitos

• Encuestas (podemos ayudarle a leerlas)

• 3-4 Clases (nutrición, como medir la presión etc.)

• !Entrenamiento y su propio monitor de presión arterial!

• ¡Dinero en efectivo y rifas!

¡Llame 212-423-9665 (extensión 445)!

¡Para Hablantes de Español y Ingles!

CARTER BURDEN/ LUNCHEON CLUB & SENIOR PROGRAM 

1393 York Avenue 

New York, NY 10021 

212-737-2720

Open: Mon – Fri, 9 AM – 5 PM

Carterburdennetwork.org Sat – Sun, Closed 

Partially funded by the NYC Department for the Aging 
Can the new menu 

lower blood pressure? 

Join a health study to find out! 

Who Can Join? 

• 60 years or older

• Eat 4 or more meals a week at Covello

• You have been eating here for more than 3 months

What is involved?

• Free Blood pressure and pulse checks

• Surveys (we can help you read them)

• 3-4 classes (nutrition, blood pressure checks etc.)

• Training and your own Blood Pressure Monitor!

• Cash and Raffles!

Call 212-423-9665 (extension 445)! 

Open to English & Spanish speakers! 

CARTER BURDEN/ LEONARD COVELLO SENIOR CENTER 

312 East 109 Street 

New York, NY 10029 

212-423-9665

Open: Mon – Fri, 8 AM – 4 PM

Carterburdennetwork.org Sat – Sun, 9 AM- 4 PM 

Partially funded by the NYC Department for the Aging 
¿Puede el nuevo menú 

bajar la presión arterial? 

!Participe en un estudio de salud para

descubrirlo! 

¿Quién puede participar? 

• 60 años o más

• Come 4 o más comidas a la semana en Covello

• Ha estado comiendo aquí por más de 3 meses

¿Qué está involucrado?

• Chequeos de presión arterial y pulso gratuitos

• Encuestas (podemos ayudarle a leerlas)

• 3-4 Clases (nutrición, como medir la presión etc.)

• !Entrenamiento y su propio monitor de presión arterial!

• ¡Dinero en efectivo y rifas!

¡Llame 212-423-9665 (extensión 445)!

¡Para Hablantes de Español y Ingles!

CARTER BURDEN/ LEONARD COVELLO SENIOR CENTER 

312 East 109 Street 

New York, NY 10029 

212-423-9665

Open: Mon – Fri, 8 AM – 4 PM

Carterburdennetwork.org Sat – Sun, 9 AM- 4 PM 

Partially funded by the NYC Department for the Aging 
 

 

 

 

DASH for 

Overall Good Health 

Learn about the Dietary Approaches to Stop Hypertension (DASH) 

Nutrition Plan that has inspired the upcoming new menu 

Presented by The Rockefeller University Bionutrition Core 

This event is open to participants of the 

Healthy Eating: Healthy Heart and all members of Covello 

Raffle & Refreshments ! 

Monday, December 9, 2019 

1:00 PM – 2:00 0M 

Leonard Covello Senior Center- 1st Floor , Multi-Purpose Room 

English and Spanish 

CARTER BURDEN/ LEONARD COVELLO SENIOR CENTER 

312 East 109 Street 212-423-9665

New York, NY 10029 Open: Mon – Fri, 8 AM – 4 PM

Carterburdennetwork.org Sat – Sun, 9 AM- 4 PM 

Partially funded by the NYC Department for the Aging 
 

 

 

DASH Para 

Una Buena Salud General 

Conozca el Plan de Nutrición Enfoques Dietéticos para Parar la 

Hipertensión (DASH) que ha inspirado el próximo nuevo menú 

Presentado por el Grupo de Bionutrición de The Rockefeller University 

Este evento es para los participantes de 

Alimentación Saludable: Corazón Saludable y todos los 

miembros de Covello 

¡Rifa y Refrescos! 

Lunes,9 de Diciembre 2019 

1:00 PM – 2:00 PM 

Leonard Covello Senior Center- 1er Piso , Sala Multipropósito 

Español y Ingles 

CARTER BURDEN/ LEONARD COVELLO SENIOR CENTER 

312 East 109 Street 212-423-9665

New York, NY 10029 Open: Mon – Fri, 8 AM – 4 PM

Carterburdennetwork.org Sat – Sun, 9 AM- 4 PM 

Partially funded by the NYC Department for the Aging 
 

How Do I Manage My 

Blood Pressure? 

Learn the who, where, when , and how to control your blood pressure 

Presented by William Pagano, MD, MPH 

This event is open to participants of the 

Healthy Eating: Healthy Heart and all members of Covello 

Raffle & Refreshments ! 

Thursday, October 3, 2019 

10:30 AM – 11:30 AM 

Leonard Covello Senior Center- 1st Floor , Multi-Purpose Room 

English and Spanish 

CARTER BURDEN/ LUNCHEON CLUB & SENIOR PROGRAM 

351 East 74 Street 

New York, NY 10021 

212-535-5235

Open: Mon – Fri, 9 AM – 5 PM

Carterburdennetwork.org Sat – Sun, Closed 

Partially funded by the NYC Department for the Aging 
 

¿Cómo Manejo Mi 

Presión Arterial? 

Aprenda quién, dónde, cuándo, y cómo controlar su presión arterial 

Presentado por William Pagano, MD, MPH 

Este evento es para los participantes de 

Alimentación Saludable: Corazón Saludable y todos los 

miembros de Covello 

¡Rifa y Refrescos! 

Jueves, 3 de Octubre 2019 

10:30 AM – 11:30 AM 

Leonard Covello Senior Center- 1er Piso , Sala Multipropósito 

Español y Ingles 

CARTER BURDEN/ LUNCHEON CLUB & SENIOR PROGRAM 

351 East 74 Street 212-535-5235 

New York, NY 10021 Open: Mon – Fri, 9 AM – 5 PM 

Carterburdennetwork.org Sat – Sun, Closed 

Partially funded by the NYC Department for the Aging 
Healthy Eating at Covello 

Help us welcome the new menu and learn how to 

eat healthier 

Wednesday , August 28, 2019 

Covello – 1st floor 

10:30 AM – Nutrition Workshop 

* What is the DASH eating plan

* Tasting sample from the new menu

*Raffles * Give aways * Information*

Partially funded by the NYC Department for the Aging 
 

Healthy Eating at Covello 

Help us welcome the new menu and learn how to 

eat healthier 

Wednesday , August 28, 2019 

Covello – 1st floor 

1:00 PM – Healthy eating with little money 

• Nutritional Facts about food in the local grocery store

• Social Services Presentation

• Presentation from the Supplemental Nutritional Assistance Program

(SNAP) 

*Raffles * Give aways * Information*

Partially funded by the NYC Department for the Aging 
18

Revised Menus

Calendar of meals served during DASH study.
NYC DEPARTMENT FOR THE AGING 

BREAKFAST MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 1 

Menu Name: 13132--Leonard Covello Breakfast Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

04/01/2019

05/13/2019

06/24/2019

08/05/2019

09/16/2019

04/02/2019

05/14/2019

06/25/2019

08/06/2019

09/17/2019

04/03/2019

05/15/2019

06/26/2019

08/07/2019

09/18/2019

04/04/2019

05/16/2019

06/27/2019

08/08/2019

09/19/2019

04/05/2019

05/17/2019

06/28/2019

08/09/2019

09/20/2019

Entrée

1-2 servings

Turkey Sausage 

Patty

Scrambled 

egg with 

Peppers and 

Onions

Sliced Tomatoes 

Steamed Spinach

Grilled Cheese 

Sliced Tomatoes

Cottage Cheese 

Low Sodium

Baked Egg 

Omelette

Steamed Spinach

Grains or Starches

1-2 servings

English Muffin, 

Whole Wheat

Home Fries with 

Peppers and 

Onions

Maple Quinoa 

Oatmeal Porridge

Whole Wheat 

Bread

Grits (1/2 cup) Oatmeal (1 cup)

Raisins

Wheat Flake 

Cereal

Whole Wheat 

Bread

Fruit or Fruit Juice

1-2 servings

Orange

Flav water 

Banana

Flav water

Orange

Flav water

Cantaloupe

Flav water

Sliced Canned 

Peaches

Flav water

Milk or Yogurt

1 serving

Yogurt non-fat Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, trans fat free

Coconut Granola 

2 TBSP

Olive Oil Spread

Olive Oil Spread 

Wheat Bran

Olive Oil Spread 

Wheat Bran

Olive Oil Spread 

Wheat Bran

Olive Oil Spread
NYC DEPARTMENT FOR THE AGING

BREAKFAST MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 2 

Menu Name: 13132--Leonard Covello Breakfast Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

04/08/2019

05/20/2019

07/01/2019

08/12/2019

09/23/2019

04/09/2019

05/21/2019

07/02/2019

08/13/2019

09/24/2019

04/10/2019

05/22/2019

07/03/2019

08/14/2019

09/25/2019

04/11/2019

05/23/2019

07/04/2019

08/15/2019

09/26/2019

04/12/2019

05/24/2019

07/05/2019

08/16/2019

09/27/2019

Entrée

1-2 servings

Fresh Sliced 

Tomatoes and 

Cucumbers

Hard Boiled Egg

Baked Red Potato 

Wedges

Steamed Spinach

Turkey Sausage 

Link

Bean Burrito with 

Whole Wheat 

Tortilla

Broccoli and Red 

Peppers

Fresh Sliced 

Tomatoes and 

Cucumbers

Hard Boiled Egg

Sauteed 

Asparagus

Turkey Bacon

Egg White 

Omelette with 

Peppers and 

Onions

Steamed Spinach

Grains or Starches

1-2 servings

Corn Muffins

Cream of Wheat 

1/2 cup

Oatmeal (1/2 cup)

Whole Wheat 

Blueberry Muffins

Cornmeal 1/2 cup Multigrain 

Cheerios

Whole Wheat 

Dinner Roll

Total Whole Grain 

Cereal

Whole Wheat Mini 

Bagel

Fruit or Fruit Juice

1-2 servings

Cantaloupe

Flav water

Applesauce

Flav water

Apple

Flav water

Orange

Flav water

Canned Pears (2)

Flav water

Milk or Yogurt

1 serving

Yogurt non-fat Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, trans fat free

Almonds

Wheat Bran

Wheat Bran Wheat Bran Olive Oil Spread
NYC DEPARTMENT FOR THE AGING

BREAKFAST MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 3 

Menu Name: 13132--Leonard Covello Breakfast Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

04/15/2019

05/27/2019

07/08/2019

08/19/2019

04/16/2019

05/28/2019

07/09/2019

08/20/2019

04/17/2019

05/29/2019

07/10/2019

08/21/2019

04/18/2019

05/30/2019

07/11/2019

08/22/2019

04/19/2019

05/31/2019

07/12/2019

08/23/2019

Entrée

1-2 servings

Avocado

Egg a la Mexicana

Sauteed Onions 

and Peppers

Turkey Sausage 

Patty (2)

Scrambled Eggs 

with Diced 

Peppers and Ham

Steamed Broccoli

Cottage Cheese 

Low Sodium

Fresh Steamed 

Zucchini

Ground Turkey 

and Salsa 

Breakfast Burrito

Sauteed Onions 

and Peppers

Steamed Spinach

Grains or Starches

1-2 servings

Creamy AppleRaisin Oatmeal

Whole Wheat 

Bread

Baked Red Potato 

Wedges

Mini Croissant

Wheatena

Whole Wheat 

Bread

Wheat Flake 

Cereal

Whole Wheat 

Bread

Fiber One Cereal

Fruit or Fruit Juice

1-2 servings

Canned Apricot 

Flav water

Frozen Mixed 

Berries (2)

Flav water

Blueberries

Kiwi

Flav water

Banana

Canned

Apricots

Flav water

Honeydew

Raisins

Flav water

Milk or Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, trans fat free

Olive Oil Spread Olive Oil Spread Olive Oil Spread
NYC DEPARTMENT FOR THE AGING

BREAKFAST MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 4 

Menu Name: 13132--Leonard Covello Breakfast Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

04/22/2019

06/03/2019

07/15/2019

08/26/2019

04/23/2019

06/04/2019

07/16/2019

08/27/2019

04/24/2019

06/05/2019

07/17/2019

08/28/2019

04/25/2019

06/06/2019

07/18/2019

08/29/2019

04/26/2019

06/07/2019

07/19/2019

08/30/2019

Entrée

1-2 servings

Baby Spinach 

Omelette with 

Peppers and 

Onions

Egg a la Mexicana

Sauteed Onions 

and Peppers

Sauteed 

Asparagus

Western Frittata

Fresh Sliced 

Tomatoes and 

Cucumbers

Hard Boiled Egg

Pork Breakfast 

Sausage Patty

Steamed Spinach

Grains or Starches

1-2 servings

Cheerios

Whole Wheat 

Bread

Maple Quinoa 

Oatmeal Porridge

Whole Wheat 

Bread

Barley Chickpea 

Salad with Dried 

Fruit

Whole Wheat 

Bread

Blueberry 

Pancakes

Cornmeal 1/2 cup

English Muffin, 

Whole Wheat

Multigrain 

Cheerios

Fruit or Fruit Juice

1-2 servings

Grapes

Flav water

Apple

Flav water

Banana

Flav water

Kiwi

Flav water

Orange

Flav water

Milk or Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, trans fat free

Olive Oil Spread Olive Oil Spread

Pancake Syrup
NYC DEPARTMENT FOR THE AGING

BREAKFAST MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 5 

Menu Name: 13132--Leonard Covello Breakfast Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

04/29/2019

06/10/2019

07/22/2019

09/02/2019

04/30/2019

06/11/2019

07/23/2019

09/03/2019

05/01/2019

06/12/2019

07/24/2019

09/04/2019

05/02/2019

06/13/2019

07/25/2019

09/05/2019

05/03/2019

06/14/2019

07/26/2019

09/06/2019

Entrée

1-2 servings

Fresh Sliced 

Tomatoes and 

Cucumbers

Omelette with 

Spinach and 

Parmesan Cheese

Coconut Banana 

French Toast

Sauteed Onions 

and Peppers

Turkey Sausage 

Patty

Sauteed Onions 

and Peppers

Scrambled Eggs 

with Swiss

Egg and Cheese 

Burrito (Preprepared)

Baby Spinach 

Salad

Greek Yogurt, 

Nonfat, Plain

Grains or Starches

1-2 servings

Wheat Flake 

Cereal

Whole Wheat 

Bread

Oatmeal (1/2 cup) English Muffin, 

Whole Wheat

Home Fries

Cornmeal 1/2 cup

Mangu with 

Onions

Whole Wheat 

Bread

Fruit or Fruit Juice

1-2 servings

Apple 

Kiwi

Flav 

water 

Frozen Mixed 

Berries

Orange

Flav water 

Apple 

Grapes

Flav 

water 

Canned Apricots 

Kiwi

Flav water 

Cantaloupe 

Raisins

Flav water 

Milk or Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, trans fat free

Margarine Pancake Syrup

Wheat Bran

Margarine Wheat Bran Wheat Bran
NYC DEPARTMENT FOR THE AGING

BREAKFAST MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 6 

Menu Name: 13132--Leonard Covello Breakfast Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

05/06/2019

06/17/2019

07/29/2019

09/09/2019

05/07/2019

06/18/2019

07/30/2019

09/10/2019

05/08/2019

06/19/2019

07/31/2019

09/11/2019

05/09/2019

06/20/2019

08/01/2019

09/12/2019

05/10/2019

06/21/2019

08/02/2019

09/13/2019

Entrée

1-2 servings

Egg White 

Omelette with 

Peppers and 

Onions

Steamed Spinach

Almonds

Apple Pancakes 

(2)

Bean Burrito with 

Whole Wheat 

Tortilla

Fresh Sliced 

Tomatoes and 

Cucumbers

Hard Boiled Egg 

Turkey Bacon

Scrambled Eggs 

with Red Peppers 

and Onions

Steamed Spinach

Grains or Starches

1-2 servings

Cornmeal 1/2 cup 

Mini Croissant

Maypo Home Fries with 

Peppers and 

Onions

Oatmeal (1/2 cup)

Whole Wheat 

Bread

Whole Wheat Mini 

Bagel

Fruit or Fruit Juice

1-2 servings

Dried 

fruit 

Orange

Banana

Canned Mandarin 

Oranges

Dole Fruit Cup 

Grapes

Kiwi 

Raisins

Apple

Milk or Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, trans fat free

Olive Oil Spread 

Wheat Bran

Flav water 

Olive Oil Spread

Pancake Syrup 

Wheat Bran

Flav water 

Flav water Flav water Olive Oil Spread

Flav water 
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 1 

Menu Name: 13133--Carter Burden /Leonard Covello/ Lunch Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/01/2019

05/13/2019

06/24/2019

08/05/2019

09/16/2019

04/02/2019

05/14/2019

06/25/2019

08/06/2019

09/17/2019

04/03/2019

05/15/2019

06/26/2019

08/07/2019

09/18/2019

04/04/2019

05/16/2019

06/27/2019

08/08/2019

09/19/2019

04/05/2019

05/17/2019

06/28/2019

08/09/2019

09/20/2019

04/06/2019

05/18/2019

06/29/2019

08/10/2019

09/21/2019

04/07/2019

05/19/2019

06/30/2019

08/11/2019

09/22/2019

Entrée

3 oz (cooked) protein or 

equivalent

Baked Chicken 

Thighs

Honey Dijon 

Sauce

Baked Basa Fish Pork Stir Fry with 

Vegetables

Coconut Curried 

Chicken Breast

Tuna Nicoise 

Salad+egg+

potatoes+oliv

es

Check 

Recipe 

Baked Mushroom 

Chicken

Roasted 

Mushrooms

Garlic Beef 

Meatballs

Grains

1-2 servings

Baked Brown Rice 

Pilaf

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Whole Wheat 

Spaghetti

Brown Rice with 

Beans

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Whole Wheat 

Spaghetti

Vegetables

1-2 servings

Vegetable Mix 

(non-starchy) (2)

California Blend 

Vegetables

Mashed Red 

Potatoes

Broccoli and Red 

Peppers

Green Bean 

Sautee

Normandy Blend

Cut Green Beans 

Four Bean Salad

California Blend 

Vegetables

Garlic Mashed 

Potatoes

Baby Carrots with 

Parsley (2)

Sesame seeds 

Fruit or Fruit Juice

1-2 servings

Applesauce 

Banana

Flav H2O

Fruit Cocktail 

Kiwi

Flav H2O

Apple

Canned Apricots

Flav H2O

Canned Mandarin 

Oranges

Grapes

Flav H2O

Apple

Canned Pears

Flav H2O

Fruited Gelatin 

(No Sugar Added)

Kiwi

Flav H2O

Fruit Cocktail 

Orange

Flav H2O

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs.Dash 

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 2 

Menu Name: 13133--Carter Burden /Leonard Covello/ Lunch Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/08/2019

05/20/2019

07/01/2019

08/12/2019

09/23/2019

04/09/2019

05/21/2019

07/02/2019

08/13/2019

09/24/2019

04/10/2019

05/22/2019

07/03/2019

08/14/2019

09/25/2019

04/11/2019

05/23/2019

07/04/2019

08/15/2019

09/26/2019

04/12/2019

05/24/2019

07/05/2019

08/16/2019

09/27/2019

04/13/2019

05/25/2019

07/06/2019

08/17/2019

09/28/2019

04/14/2019

05/26/2019

07/07/2019

08/18/2019

09/29/2019

Entrée

3 oz (cooked) protein or 

equivalent

Chicken Picatta 

with Lemon Sauce

Beef Meatballs in 

Tomato Sauce

Vegetarian 

Lasagna

Baked Asian Style 

Honey Chicken

Toasted sesame 

Baked Salmon 

with Cilantro 

Citrus Sauce

Beef Salisbury 

Steak with 

Mushroom Sauce

Pork Spare Ribs

Grains

1-2 servings

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Whole Wheat 

Spaghetti

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rice Pilaf+

peppers 

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Cuban Style 

Brown Rice 

Lentils 

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Quinoa (1/2 cup)

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Vegetables

1-2 servings

Normandy Blend 

Sauteed Spinach

Broccoli with 

Toasted Garlic

Mashed Red 

Potatoes

California Blend 

Vegetables

Oriental Blend Cauliflower and 

Potato Mash

Steamed Spinach

Green Beans & 

Carrots (2)

Mangu with 

Onions

Steamed Broccoli

Fruit or Fruit Juice

1-2 servings

Kiwi

Sliced Canned 

Peaches

Flav H2O

Banana

Flav H2O

Apple 

Raisins

Flav H2O

Canned Mandarin 

Oranges

Pear

Flav H2O

Fruit Cocktail (2)

Flav H2O

Applesauce 

Orange

Flav H2O

Canned Apricots 

Kiwi

Flav H2O

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1%

Yogurt +seeds 

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Dessert Rice 

Pudding+Raisins 

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 3 

Menu Name: 13133--Carter Burden /Leonard Covello/ Lunch Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/15/2019

05/27/2019

07/08/2019

08/19/2019

04/16/2019

05/28/2019

07/09/2019

08/20/2019

04/17/2019

05/29/2019

07/10/2019

08/21/2019

04/18/2019

05/30/2019

07/11/2019

08/22/2019

04/19/2019

05/31/2019

07/12/2019

08/23/2019

04/20/2019

06/01/2019

07/13/2019

08/24/2019

04/21/2019

06/02/2019

07/14/2019

08/25/2019

Entrée

3 oz (cooked) protein or 

equivalent

Arroz con Pollo 

Chicken Breast 

and brownRice

Baked Fish with 

Garlic Sauce

Beef Meatloaf with 

Mushroom Gravy

Roasted 

Mushrooms

Chinese Style 

Pepper Steak

Saute Peppers & 

Onions

Baked Flounder

Light Basil Cream 

Sauce

Coconut Curried 

Chicken Breast

Onions pepper

Scallions 

Croutons for 

Caesar Salad

Tuna Nicoise 

Salad

Grains

1-2 servings

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Dominican Moro

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Whole Wheat 

Spaghetti

Brown Rice with 

Beans

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Vegetables

1-2 servings

Green Beans & 

Carrots (2)

Italian Blend 

Vegetables (2)

+Cauliflower

California Blend 

Vegetables

Mashed Red 

Potatoes

Sautéed 

Broccoli with 

Mushrooms and 

Pearl Onions

Sesame seeds 

Baby Carrots with 

Parsley

Steamed Spinach

Fresh Steamed 

Zucchini

Garlic and 

Rosemary 

Roasted Potatoes

Zucchini and Peas

Baby Carrots with 

Parsley

Fruit or Fruit Juice

1-2 servings

Banana

Canned Pineapple

Flav H2O

Orange 

Raisins 

Canned Pears 

Tangerine

Flav H2O

Kiwi

Sliced Canned 

Peaches

Flav H2O

Apple

Canned Mandarin 

Oranges

Flav H2O

Canned Apricots 

Grapes

Flav H2O

Orange 

pineapp

le 

Flav 

H2o
NYC DEPARTMENT FOR THE AGING

LUNCH MENU

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 4 

Menu Name: 13133--Carter Burden /Leonard Covello/ Lunch Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/22/2019

06/03/2019

07/15/2019

08/26/2019

04/23/2019

06/04/2019

07/16/2019

08/27/2019

04/24/2019

06/05/2019

07/17/2019

08/28/2019

04/25/2019

06/06/2019

07/18/2019

08/29/2019

04/26/2019

06/07/2019

07/19/2019

08/30/2019

04/27/2019

06/08/2019

07/20/2019

08/31/2019

04/28/2019

06/09/2019

07/21/2019

09/01/2019

Entrée

3 oz (cooked) protein or 

equivalent

Grilled Caribbean 

Chicken Breast

Salmon in Garlic 

Butter Sauce

Baked Kidney and 

Black Beans

Sancocho

BBQ Chicken Leg 

Quarters

Baked Basa Fish 

Sofrito

Herb Grilled 

Chicken

Beef Meatloaf with 

Mushroom Gravy

Grains

1-2 servings

Brown Rice with 

Beans

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Bowtie Pasta

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Brown Rice (1/2 

cup)

Macaroni

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Brown Rice with 

Beans

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Pasta Primavera

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Vegetables

1-2 servings

Broccoli

Saute Peppers & 

Onions

California Blend 

Vegetables

Green Peas

Baby Carrots with 

Parsley

Cole Slaw

Italian Blend 

Vegetables

Vegetable Mix 

(non-starchy)

Yuca con Mojo 

(Yuca with Garlic 

Lime Sauce)

Chickpea 

Normandy Blend

Cut Green Beans

Smashed Mixed 

Potatoes and 

Cauliflower

Fruit or Fruit Juice

1-2 servings

Orange

Sliced Canned 

Peaches

Flav H2O

Apple

Canned Apricots

Flav H2O

Rice 

pudding 

Tangerine

Flav H2O

Apple

Fruit Cocktail

Flav H2O

Canned Mandarin 

Oranges

Raisins

Flav H2O

Applesauce 

Kiwi

Flav H2O

Canned Pineapple 

Tangerine

Flav H2O

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 5 

Menu Name: 13133--Carter Burden /Leonard Covello/ Lunch Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/29/2019

06/10/2019

07/22/2019

09/02/2019

04/30/2019

06/11/2019

07/23/2019

09/03/2019

05/01/2019

06/12/2019

07/24/2019

09/04/2019

05/02/2019

06/13/2019

07/25/2019

09/05/2019

05/03/2019

06/14/2019

07/26/2019

09/06/2019

05/04/2019

06/15/2019

07/27/2019

09/07/2019

05/05/2019

06/16/2019

07/28/2019

09/08/2019

Entrée

3 oz (cooked) protein or 

equivalent

Baked Flounder 

Greek Sauce

Rosemary 

Chicken

Beef Stroganoff 

with Noodles

Roasted 

Mushrooms

Chicken 

Parmesan

Baked Salmon 

Dill Lemon Sauce

Baked Ziti with 

Meat Sauce

BBQ Pork Chops

Grains

1-2 servings

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Brown Rice

Brown Rice with 

Mushrooms

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Fettucini with 

Sauce

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Baked Brown Rice 

Pilaf lentils 

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Vegetables

1-2 servings

Italian Blend 

Vegetables

Sauteed Spinach

Garlic 

Oriental Blend Vegetable Mix 

(non-starchy)

Broccoli and Red 

Peppers (2)

Normandy Blend

Steamed Peas 

and Carrots

California Blend 

Vegetables

Sauteed Spinach

Baby Carrots with 

Parsley

Mashed Red 

Potatoes

Fruit or Fruit Juice

1-2 servings

Apple

Fruit Cocktail

Flav H2O

Canned Pears 

Kiwi

Flav H2O

Applesauce 

Tangerine

Flav H2O

Canned Pineapple 

Raisins

Flav H2O

Banana

Canned Mandarin 

Oranges

Flav H2O

Orange

Sliced Canned 

Peaches

Flav H2O

Apple 

Raisins

Flav H2O

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Dessert Rice Pudding

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LEONARD COVELLO ISC 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 6 

Menu Name: 13133--Carter Burden /Leonard Covello/ Lunch Spring/Summer 2019 Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

05/06/2019

06/17/2019

07/29/2019

09/09/2019

05/07/2019

06/18/2019

07/30/2019

09/10/2019

05/08/2019

06/19/2019

07/31/2019

09/11/2019

05/09/2019

06/20/2019

08/01/2019

09/12/2019

05/10/2019

06/21/2019

08/02/2019

09/13/2019

05/11/2019

06/22/2019

08/03/2019

09/14/2019

05/12/2019

06/23/2019

08/04/2019

09/15/2019

Entrée

3 oz (cooked) protein or 

equivalent

Beef Picadillo Baked Fish Beef Lasagna Curried Chicken 

Legs

Baked Flounder

Sofrito

Herb Grilled 

Chicken

Salmon Salad

Grains

1-2 servings

Rice and Beans

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Whole Wheat

Dinner Roll

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Vegetable Biryani 

with Chickpeas

Dominican Moro

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Egg Noodles 

mushroom 

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Rockland Bakery 

100% Whole 

Grain Wheat 

Bread

Vegetables

1-2 servings

Cabbage and 

Apple Slaw

Mixed Vegetable

Mashed Red 

Potatoes

Steamed Carrots 

and Green Beans

Steamed Broccoli 

(2)

California Blend 

Vegetables

Italian Blend 

Vegetables

Peppers and 

Onions

Baby Carrots with 

Parsley

Sautéed

Asparagus

Herb Potato Salad 

with Mustard 

Vinaigrette

Kale, Romaine, 

Apple, Red 

Cabbage and 

Parmesan Salad

Fruit or Fruit Juice

1-2 servings

Sliced Canned 

Peaches

Flav H2O

Fruit Cocktail

Kiwi Flav H2O

Apple

Canned Apricots

Flav H2O

Canned Pineapple

Tangerine

Flav H2O

Banana

Raisins

Flav H2O

Canned Apricots

Orange

Flav H2O

Applesauce

Raisin

Flav H2O

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash

Olive Oil Spread

Mrs.Dash
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LUNCHEON CLUB 31701 

Menu 

Cycle: 

Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 1 

Menu Name: 12825--CBLC Congregate and Congregate Weekend Spring/Summer Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/01/2019

05/13/2019

06/24/2019

08/05/2019

09/16/2019

04/02/2019

05/14/2019

06/25/2019

08/06/2019

09/17/2019

04/03/2019

05/15/2019

06/26/2019

08/07/2019

09/18/2019

04/04/2019

05/16/2019

06/27/2019

08/08/2019

09/19/2019

04/05/2019

05/17/2019

06/28/2019

08/09/2019

09/20/2019

04/06/2019

05/18/2019

06/29/2019

08/10/2019

09/21/2019

04/07/2019

05/19/2019

06/30/2019

08/11/2019

09/22/2019

Entrée

3 oz (cooked) protein or 

equivalent

Beef Meatloaf with 

Mushroom Gravy

Baked Mushroom 

Chicken

Roasted 

Mushrooms

Baked Salmon 

Dill Lemon Sauce

Sesame Seeds (1 

teaspoon)

BBQ Chicken 

Breasts

Baked Basa Fish

Light Basil Cream 

Sauce

BBQ Chicken 

Breasts

Baked Basa Fish

Light Basil Cream 

Sauce

Grains

1-2 servings

Whole grain 

bread 

Baked Brown Rice 

Pilaf

Whole Wheat 

bread 

- OR -

Cooked Lentils

Barley mushroom

Whole grain 

bread 

Macaroni

Whole Wheat 

bread 

Orzo Pilaf

Chickpeas (1/4 

cup)

Peas and 

carrots 

Whole wheat 

bread 

Macaroni

Whole Wheat 

Bread

Orzo Pilaf

Whole Wheat 

Bread

Vegetables

1-2 servings

Baby Carrots with 

Parsley

Garlic Mashed 

Potatoes

California Blend 

Vegetables

Steamed Broccoli

Steamed Broccoli 

and Cauliflower 

(2)

Italian Blend 

Vegetables

Low fat 

Cole Slaw

Steamed Spinach 

(2)

Italian Blend 

Vegetables

Steamed Spinach 

(2)

Fruit or Fruit Juice

1-2 servings

Sliced 

Apple 

Orange

Banana

Applesauce

Tangerine

Sliced Canned 

Peaches

Apple

Canned Mandarin 

Oranges

Apple sauce 

Pineapple (Fresh) 

(1/2 cup)

Apple Juice 

Banana

Apple

Orange Pineapple 

Juice

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%
NYC DEPARTMENT FOR THE AGING

LUNCH MENU

Senior Center Name: CARTER BURDEN LUNCHEON CLUB 31701

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs.Dash

Flav water 

Olive Oil Spread

Mrs.Dash 

Flav water

Olive Oil Spread

Mrs.Dash 

Flav water

Olive Oil Spread

Mrs.Dash 

Flav water

Olive Oil Spread

Mrs.Dash 

Flav water

Butter Butter
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LUNCHEON CLUB 31701 

Menu Cycle: 

Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 2 

Menu Name: 12825--CBLC Congregate and Congregate Weekend Spring/Summer Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/08/2019

05/20/2019

07/01/2019

08/12/2019

09/23/2019

04/09/2019

05/21/2019

07/02/2019

08/13/2019

09/24/2019

04/10/2019

05/22/2019

07/03/2019

08/14/2019

09/25/2019

04/11/2019

05/23/2019

07/04/2019

08/15/2019

09/26/2019

04/12/2019

05/24/2019

07/05/2019

08/16/2019

09/27/2019

04/13/2019

05/25/2019

07/06/2019

08/17/2019

09/28/2019

04/14/2019

05/26/2019

07/07/2019

08/18/2019

09/29/2019

Entrée

3 oz (cooked) protein or 

equivalent

Baked Turkey 

Breast

Chicken 

Jambalaya

Baked Basa Fish Chicken Picatta 

with Lemon Sauce

Lemon Garlic 

Tilapia

Chicken Picatta 

with Lemon Sauce

Lemon Garlic 

Tilapia

Grains

1-2 servings

Whole grain 

bread 

Whole Wheat 

bread 

Quinoa with Black 

Beans and Corn

Whole grain 

bread 

Bowtie Pasta

Spinach and Basil 

Pesto

Whole Wheat 

bread 

Cous Cous 

Almonds 

Raisins

Whole wheat 

grain 

Bowtie Pasta

Whole Wheat 

Bread

Cous Cous

Whole Wheat 

Bread

Vegetables

1-2 servings

Sweet Baked 

Yams

Vegetable Mix 

(non-starchy)

Normandy Blend 

(2)

California Blend 

Vegetables (2)

Fresh Sliced 

Tomatoes and 

Cucumbers

Italian Blend 

Vegetables

Steamed Carrots 

and Green Beans 

(2)

Italian Blend 

Vegetables

Steamed Carrots 

and Green Beans

Fruit or Fruit Juice

1-2 servings

Sliced Apple 

Banana

Canned Pineapple 

Pear

Applesauce 

Orange

Banana

Fruit Cocktail

Canned Mandarin 

Oranges

Apple Juice 

Orange

Banana

Orange Pineapple 

Juice

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Cranberry Sauce 

pre-prepared

Flav water

Olive Oil Spread

live Oil Spread

Flav water

Mrs dash 

Olive Oil Spread

Flav water 

Mrs dash

Olive Oil Spread

Flav water

Mrs dash

Olive Oil Spread

Flav water

Mrs dash

Butter Butter
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LUNCHEON CLUB 31701 

Menu Cycle: 

Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 3 

Menu Name: 12825--CBLC Congregate and Congregate Weekend Spring/Summer Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/15/2019

05/27/2019

07/08/2019

08/19/2019

04/16/2019

05/28/2019

07/09/2019

08/20/2019

04/17/2019

05/29/2019

07/10/2019

08/21/2019

04/18/2019

05/30/2019

07/11/2019

08/22/2019

04/19/2019

05/31/2019

07/12/2019

08/23/2019

04/20/2019

06/01/2019

07/13/2019

08/24/2019

04/21/2019

06/02/2019

07/14/2019

08/25/2019

Entrée

3 oz (cooked) protein or 

equivalent

Baked Basa Fish Chicken Fricassee Baked Flounder

Sofrito

Chicken Curry 

with Apples and 

Peas

Baked Salmon 

with Cilantro 

Citrus Sauce

Chicken Curry 

with Apples and 

Peas

Baked Salmon 

with Cilantro 

Citrus Sauce

Grains

1-2 servings

Egg Noodles

Whole Wheat 

Bread

Whole Wheat 

grain 

Quinoa with Black 

Beans and Corn

Whole Wheat 

Bread

Kashmir Rice

Whole Wheat 

grain 

Bulgur

Cooked Lentils

Onions 

Whole Wheat 

grain 

Kashmir Rice

Whole Wheat 

Bread

Parmesan Barley

Whole Wheat 

Bread

Vegetables

1-2 servings

California Blend 

Vegetables

Steamed Spinach

Baby Carrots with 

Parsley

Mashed Red 

Potatoes

Steamed Broccoli Almonds

Carrots and 

Raisins

Sauteed Spinach

Italian Blend 

Vegetables (2)

Spinach Italian Blend 

Vegetables

Fruit or Fruit Juice

1-2 servings

Canned Pineapple

Tangerine

Canned Pears Applesauce

Orange

Banana pudding Apple

Canned Apricots

Apple Juice

Banana

Apple

Orange Juice

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Dessert Raisins

Tapioca Pudding 

(pre-prepared)

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs dash

Flav water 

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Butter Butter
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LUNCHEON CLUB 31701 

Menu Cycle: 

Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 4 

Menu Name: 12825--CBLC Congregate and Congregate Weekend Spring/Summer Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/22/2019

06/03/2019

07/15/2019

08/26/2019

04/23/2019

06/04/2019

07/16/2019

08/27/2019

04/24/2019

06/05/2019

07/17/2019

08/28/2019

04/25/2019

06/06/2019

07/18/2019

08/29/2019

04/26/2019

06/07/2019

07/19/2019

08/30/2019

04/27/2019

06/08/2019

07/20/2019

08/31/2019

04/28/2019

06/09/2019

07/21/2019

09/01/2019

Entrée

3 oz (cooked) protein or 

equivalent

Diced Carrots

+

Hungarian Goulash 

with Beef

Chicken Alfredo Baked Flounder

Moroccan Style 

Sauce

Coconut Curried 

Chicken Breast

Baked Salmon 

with Lemon, 

Tarragon and 

Thyme

Coconut Curried 

Chicken Breast

Baked Salmon 

with Lemon, 

Tarragon and 

Thyme

Grains

1-2 servings

Brown Rice and 

Beans

Whole Wheat Bread

Fettucini with 

Sauce

Whole grain 

Bread

Couscous with 

Peas and Lemon

Whole Wheat 

Bread

Egg Noodles

Whole grain 

Bread

Quinoa with Kale 

and Carrots

Whole Wheat 

Bread

Egg Noodles

Whole Wheat 

Bread

Quinoa with Kale 

and Carrots

Whole Wheat 

Bread

Vegetables

1-2 servings

Cut Green Beans Italian Blend 

Vegetables

Roasted Zucchini

Sauteed Spinach

Galic 

Sauteed Onions 

and Peppers

Baby Carrots with 

Parsley

Vegetable Mix 

(non-starchy)

California Blend 

Vegetables (2)

Baby Carrots with 

Parsley

California Blend 

Vegetables

Fruit or Fruit Juice

1-2 servings

Applesauce 

Orange

Apple

Canned Pineapple

Canned Mandarin 

Oranges

Fruit Cocktail

Dried Apricots

Banana

Apple Juice 

Fruit Cocktail

Banana

Orange Pineapple 

Juice

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Yogurt +seeds 

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Dessert Raisins

Vanilla Pudding 

(pre-prepared)

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Butter Butter
NYC DEPARTMENT FOR THE AGING

LUNCH MENU 

Senior Center Name: CARTER BURDEN LUNCHEON CLUB 31701 

Menu Cycle: 

Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 5 

Menu Name: 12825--CBLC Congregate and Congregate Weekend Spring/Summer Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

04/29/2019

06/10/2019

07/22/2019

09/02/2019

04/30/2019

06/11/2019

07/23/2019

09/03/2019

05/01/2019

06/12/2019

07/24/2019

09/04/2019

05/02/2019

06/13/2019

07/25/2019

09/05/2019

05/03/2019

06/14/2019

07/26/2019

09/06/2019

05/04/2019

06/15/2019

07/27/2019

09/07/2019

05/05/2019

06/16/2019

07/28/2019

09/08/2019

Entrée

3 oz (cooked) protein or 

equivalent

Baked Flounder Baked Chicken 

Thighs

- OR -

Honey Dijon Sauce

Spanish Style 

Beef Stew

Chicken 

Parmesan

Tomato Sauce 

(pre-prepared) 

(1/4 cup)

Baked Basa Fish Chicken 

Parmesan

Tomato Sauce

Baked Basa Fish

Grains

1-2 servings

Quinoa with Black 

Beans and Corn

Whole grain 

Bread

Brown Rice with 

Beans

Whole Wheat Bread

Egg Noodles

Whole grain bread 

Penne

Whole Wheat 

Bread

Barley

+

Roasted 

Mushrooms

Whole Wheat 

Bread

Penne

Whole Wheat 

Bread

Barley

Whole Wheat 

Bread

Vegetables

1-2 servings

Italian Blend 

Vegetables

Baby Carrots with 

Parsley

Sauteed 

Asparagus

Mixed Vegetables 

(starchy)

Steamed Green 

Beans

Steamed Broccoli

Steamed Broccoli 

and Cauliflower

Steamed Spinach Steamed Broccoli 

and Cauliflower

Steamed Spinach

Fruit or Fruit Juice

1-2 servings

Orange Apple

Canned Pineapple

Applesauce 

Honeydew

Canned Pears 

Tangerine

Banana

Canned Mandarin 

Oranges

Canned Pineapple 

Orange Juice

Banana

Orange Pineapple 

Juice

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Dessert Raisins

+

Vanilla Pudding 

(pre-prepared)

Rice Pudding
NYC DEPARTMENT FOR THE AGING

LUNCH MENU

Senior Center Name: CARTER BURDEN LUNCHEON CLUB 31701

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Butter Butter
Senior Center Name: 

NYC DEPARTMENT FOR THE AGING 

LUNCH MENU 

CARTER BURDEN LUNCHEON CLUB 31701 

Menu Cycle: Spring/Summer Cycle Date: 4/1/2019 To 9/29/2019 Week: 6 

Menu Name: 12825--CBLC Congregate and Congregate Weekend Spring/Summer Menu Status: * Approved * 

Menu Items MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

05/06/2019

06/17/2019

07/29/2019

09/09/2019

05/07/2019

06/18/2019

07/30/2019

09/10/2019

05/08/2019

06/19/2019

07/31/2019

09/11/2019

05/09/2019

06/20/2019

08/01/2019

09/12/2019

05/10/2019

06/21/2019

08/02/2019

09/13/2019

05/11/2019

06/22/2019

08/03/2019

09/14/2019

05/12/2019

06/23/2019

08/04/2019

09/15/2019

Entrée

3 oz (cooked) protein or 

equivalent

Beef Meatballs in 

Tomato Sauce

Italian Roast 

Chicken

Baked Basa Fish

Moroccan Style 

Sauce

Chicken with 

Tangy Tomato 

Sauce

Baked Flounder 

Greek Sauce

Chicken with 

Tangy Tomato 

Sauce

Baked Flounder 

Greek Sauce

Grains

1-2 servings

Whole grain 

Bread

Ziti

Pasta Fagioli

Whole Wheat 

Dinner Roll

Orzo Pilaf

Whole Wheat 

Bread

Cuban Style 

Brown Rice

Whole grain 

Bread

Whole Wheat 

Bread

Cuban Style 

Brown Rice

Whole Wheat 

Bread

Whole Wheat 

Bread

Vegetables

1-2 servings

California Blend 

Vegetables (2)

Italian Blend 

Vegetables (2)

Steamed Spinach

Vegetable Mix 

(non-starchy)

Normandy Blend 

(2)

Garlic Mashed 

Potatoes

Steamed Kale

Normandy Blend Garlic Mashed 

Potatoes

Steamed Kale

Fruit or Fruit Juice

1-2 servings

Apple

Fruit Cocktail

Orange Fruited Jello 

Honeydew

Banana

Canned Apricots

Apple

Canned Pineapple

Apple Juice 

Orange

Banana

Orange Pineapple 

Juice

Milk & Yogurt

1 serving

Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1% Milk, low fat, 1%

Dessert Raisins

+

Rice Pudding

Condiments

Ex. Oil, Trans Fat Free 

Margarine, butter or 

mayonnaise

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Olive Oil Spread

Mrs dash

Flav water

Butter Butter
19

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