Nutritional Advisory Council Agenda Packet (PDF)

In compliance with the Americans with Disabilities Act, any person needing assistance to participate in this meeting, should contact the Office of the County Clerk at (920)746 2200. Notification 72 hours prior to a meeting will enable the County to make reasonable arrangements to ensure accessibility to that meeting. Notice of Public Meeting Monday, July 20, 2026 10 :00 a.m. Nutrition Advisory Council (NAC) Meeting ADRC of Door County / Community Center 914 North 14th Avenue, Sturgeon Bay, WI 1. Call Meeting to Order 2. Establish a Quorum ~ Roll Call 3. Adopt Agenda / Properly Noticed 4. Approve Meeting Minutes from the Nutrition Advisory Council from May 18, 2026 5. Correspondence 6. Public Comment 7. New Business (Review / Action)  Program Updates  Nutritional Statistics  Six-week Rotational Menu  Office on Aging | Bureau of Aging and Disability Resources Elder Nutrition Program Manager, Program and Policy Analyst Visit  Annual Nutrition Surveys starting August 3rd  Nutrition Program Fall Staff Training-October 13th @ FVTC 8. Nutrition Program Participant Feedback 9. Unmet Needs 10. Sustainability Matters to be Considered 11. Legislative Matters to be Considered 12. Matters to be Placed on a Future Agenda or Referred to a Committee, Official, or Employee 13. Meeting Code 14. Next Meeting Date(s) • Nutrition Advisory Council meeting, Monday, September 21st, 2026 at 10:00 a.m. 15. Adjourn Deviation from Order Shown May Occur Nutrition Advisory Council - Minutes Monday, May 18th, 2026 at 10:00 a.m. Aging & Disability Resource Center/Community Center – 914 N 14th Ave, Sturgeon Bay, WI 54235 THESE MINUTES HAVE NOT BEEN REVIEWED AND APPROVED BY THIS BOARD AND ARE SUBJECT TO REVIEW AND REVISION BY THE BOARD AT THEIR NEXT REGULARLY SCHEDULED MEETING. Business Meeting 1. Call meeting to order ● The meeting was called to order at 10:04 a.m. by Nicki Scharrig 2. Establish a Quorum ~ Roll Call. ● Members attending are: Louise Wenzel, Robert Worobec, Joyce Kramer, Debbie Dahms, Cathy Keller, Allison Bourdeau and Nissa Norton. Other persons present: Jenny Fitzgerald and Nicki Scharrig. Barb Snow took minutes. A quorum was established and the meeting continued. 3. Election of Chair & Vice Chair ● A motion was made by Debbie Dahms to nominate Robert Worobec as Chair and seconded by Nissa Norton. The motion carried unanimously. ● A motion was made by Allison Bourdeau to nominate Nissa Norton as Vice Chair and seconded by Debbie Dahms. The motion carried unanimously. 4. Adopt Agenda/Properly Noticed ● A motion was made by Nissa Norton and seconded by Joyce Kramer to adopt the agenda. The motion carried unanimously. 5. Approve Meeting Minutes from the Nutrition Advisory Committee from January 19, 2026 ● A motion was made by Debbie Dahms and seconded by Joyce Kramer to approve the minutes. The motion was carried unanimously. 6. Correspondence - None 7. Public Comment - None 8. New Business (Review/Action) ● Program Updates o Welcome Cathy Keller and Louise Wenzel to the board. o Nicki gave the corrections to the binders and handed binders to the new board members. o Washington Island hired 2 LTE cooks. Vilas Patel and Quinn Herschfeld. Nicki attended last Friday to meet with them and Nelvie. They will be shadowing Nelvie. o Barb Snow has moved into the Meals on Wheels position. o This growing season we will be working with Master Gardeners this year. Planting will be the first week of June. o LTE Administrative Assistant 1 Dementia Care Specialist position was posted in April. The position is to help with Sierra, our DCS, with admin duties and some other programs and is 10 hours a week and funded for 4 years. We received a $60,000 donation for this position. ● Nutritional Statistics o Nicki reviewed the handout “Health and Human Services Statistics” noting that the total participation for activities and events are down due to weather. Nicki asked the board; How do we get the word out that Meals on Wheels is an option? Options presented are: the radio, the Pulse, Facebook, Banks and church bulletins, Forestville library. Nicki said she would develop a flyer. ● Nutrition Program Volunteer Training o In January we started offering different trainings every other month. Including food safety, customer service, ethics and boundaries, emergency preparedness. We have been working with Jeb in EMS updating fire drills, active shooter protocols and tornado preparedness. We created a program offering consumers 3 emergency meals as a backup in case we were unable to deliver meals. ● Farmer’s Market Program o Farmers Market vouchers are $25. Staff members will take vouchers up to Washington Island. A handout is included in the agenda packet. ● Nutritional Roadmap o The Older Americans Act Nutrition Program Roadmap is grounded in meeting people where health happens – at home and in their communities. Through person-centered services, we partner with older adults along their nutrition journey, supporting independence, well-being, and dignity. Together these elements form a framework that fulfills the intent of the Older Americans Act: improving nutrition, strengthening social connections, and supporting the overall health of adults age 60 and older. A handout is included in the agenda packet ● Dietary Guidelines for Americans o The Dietary Guidelines handout is included in the agenda packet. These guidelines mark the most significant reset of federal nutrition policy in our nation’s history. Some of the changes are: Protein serving goals are 1.2 to 1.6 grams of protein per kilogram of body weight per day; When consuming dairy, it should include full-fat dairy with no added sugars; fruits and vegetables; incorporating healthy fats such as meats, poultry, eggs, omega-3-rich seafood, nuts, seeds, full-fat dairy, olives and avocados; and no more than 10 grams of added sugars per meal. We are starting a 6-week rotating menu incorporating a balance of grains, meats and veggies. Many nutrition programs don’t have desserts with meals. The State is working on putting documents and education together for 2027. ● Trustwell Nutrition Analysis o Trustwell is a meal recipe database that piloted last year. Meal sites can submit recipes and other locations can use the listed recipes. 30-40 meals were tested and looked at for nutritional analysis compared to other areas. 253 recipes in the database are 30% cultural. You can search by type of food as well as scale how many meals to prepare. The meals provide nutritional values as well. ● More than a Meal Initiative-DCMC Chore Program o The More than a Meal brochure draft is included in the agenda packet. This lets consumers know about other resources are out there and how it can help Meals on Wheels. This is a draft and things can be added. Nicki asked the board: What else is important to add? Responses were: donations for a 1-time standing ad and time of year the ad is placed. 9. Nutrition Program Participant Feedback – Handout in the agenda packet 10. Unmet Needs ● Coffee at dine in lunches and how to get consumers to pay. Charge by cup, put coffee station in by back wall and have a volunteer man the station. Robert and Nicki can talk to the lunch participants. 11. Sustainability Matters to be Considered - None 12. Legislative Matters to be Considered - None 13. Matters to be Placed on a Future Agenda or Referred to a Committee, Official, or Employee - None 14. Meeting Code – 0518 15. Next Meeting Date and Time ● Nutrition Advisory Council meeting, Monday, July 20th, 2026 at 10:00 a.m. 16. Adjourn ● A motion was made by Debbie Dahms and seconded by Nissa Norton to adjourn the meeting at 11:42 am. The motion carried unanimously. The minutes for this meeting were recorded by Barb Snow. 1 2 3 4 5 6 7 12 13 14 15 16 17 18 19 23 24 25 27 28 30 32 33 91 92 93 94 95 96 97 98 99 100 101 102 103 104 A W X Y Z AA AB AC UNIT 2025 Qtr 1 2025 Qtr 2 2025 Qtr 3 2025 Qtr 4 2025 TOTAL 2026 Qtr 1 2026 Qtr 2 Not finalized AGING & DISABILITY RESOURCE CENTER (ADRC) Total New memberships 100 148 100 122 470 79 149 Total participation-Activities and Events (check-ins)8035 7556 7950 6919 30460 7788 8290 Volunteer Hours (# of volunteers/hours) 118/3119 126/1900 134/1963 134/2095 134/9077 102/3000 Meals-Congregate Baileys Harbor 325 289 291 274 1179 309 376 Brussels Opened October 2018 - Closed as of 8/1/2025208 227 85 0 520 0 0 Liberty Grove 161 227 273 163 824 197 239 Sturgeon Bay 3741 3537 4635 3707 15620 3565 4098 Washington Island 175 204 263 224 866 158 283 Meals Congregate TOTAL 4610 4484 5547 4368 19009 4229 4996 Meals on Wheels Sturgeon Bay - MOW 3751 3411 3660 3118 13940 3553 3660 Brussels - MOW (folded into rural route as of 8/1/2025)140 121 17 0 278 0 0 Baileys Harbor - MOW 85 104 146 198 533 119 173 Liberty Grove - MOW - formerly Scand 483 386 215 177 1261 199 260 Washington Island - MOW 416 426 539 484 1865 456 629 Meals on Wheels TOTAL 4875 4448 4577 3977 17877 4327 4722 All meals TOTAL 9485 8932 10124 8345 36886 8556 9718 * Brussels congregate meal site closed as of 8/1/2025 HEALTH AND HUMAN SERVICES STATISTICS Pork ChopCarrotsGarlic Parmesan BeansPistachio FluffWheat Bread Tuna Noodle CasserolePeasMixed Greens SaladStrawberry-RhubarbCrisp  Carolina Saladwith Grilled ChickenMaple MustardVinaigrette  Pork Chop Sueyover Brown RiceStir Fry Blend VeggiesPickled BeetsCarrot Cake Cheesburger on a BunStewed TomatoesTater TotsApricots Chicken Cordon BleuRoasted Sweet PotatoesCountry Blend VeggiesBerry Delight Fruit SaladWheat Dinner Roll BBQ Pulled Chickenon a Wheat BunBaked PotatoCauliflowerColeslaw Greek MeatballsGreek Lemon RiceGreen BeansBroccoli Kale SlawApple Cobbler LasagnaItalian Blend VeggiesMixed Greens Saladwith TomatoesGarlic Knot Baked HamBaby Red PotatoesBaked BeansPineappleWheat Dinner Roll Beef StroganoffBrussel SproutsPearsSweet Potato Brownies Honey Garlic ChickenBrown RiceRoasted ButternutSquashMixed Greens SaladApplesauce Chicken Salad SandwichYellow Split Pea SoupCottage Cheesewith Berries Taco Bakeover Spanish Ricewith Lettuce & ChipsCornWarm Spiced Peaches Boiled HalibutSuccotashButtered BeetsPotato SaladRye Bread Berry Spring Saladwith Grilled ChickenRaspberry VinaigretteWheat Dinner Roll Sweet & SavoryMeatballsHalf Baked PotatoCorn & Zucchini SaladWheat Bread Orange ChickenBrown RiceStir Fry Veggie BlendThai Cucumber SaladMandarin OrangesFortune Cookie Beef Sloppy Joeson a BunSweet Potato FriesAncho BBQ Pinto BeansPea & Cheese Salad Pork LoinButternut Mac & CheeseCalifornia Blend VeggiesSunshine Fruit Salad Brat on a BunGreen PeasGerman Potato SaladSliced Apples withChocolate PB Hummus Herb Roasted ChickenMashed Potatoeswith GravyCarrotsCreamy GrapesWheat Dinner Roll Egg Salad SandwichStuffed Pepper SoupSouthwest Bean SaladFresh Banana Creamy TurkeyCasseroleGreen BeansMixed Green SaladCottage CheeseChickpea Blondie Lemon Garlic CodBaby Red PotatoesCountry Blend VeggiesCreamy ColeslawRye Bread Sub SandwichBaby Carrots with White Bean DipFresh Orange Monterey ChickenBrown RiceChateau Blend VeggiesCreamy CucumbersFruited Gelatin Spaghettiwith Meat SauceBroccoliGazpachoPeach Crisp withVanilla Greek Yogurt MeatloafMashed Potatoeswith GravyBrussel Sprouts3 Bean SaladWheat Bread Egg BitesDiced PotatoesWarm Spiced PeachesWheat English MuffinOrange Juice SPRING/SUMMER 6-WEEK Tell Us What You Think…...Your Opinion Matters! ADRC of Door County Community Dining Survey – 2026 1. How would you rate the: Poor Fair Good Very Good Excellent Way the food tastes? Way the food looks? Variety of food offered? The dining center’s atmosphere? 2. When you eat at the dining center, how much of your total daily food intake is from this meal? Less than one-third (1/3) About one-third (1/3) About half (1/2) About two-thirds (2/3) More than two-thirds (2/3) 3. What usually drives your decision to attend the dining center? (mark all that apply) The menu for the day The friends or people in your community who will be there How well you feel that day The weather that day The activities or entertainment offered around mealtime Other_____________________________________________________ 4. How important is the social aspect of the dining program to you? Extremely important Very important Somewhat important/Neutral Slightly important/Low importance Not at all important 5. What is the farthest you are willing and able to travel to attend a dining center? Less than one mile One to five miles (1-5 miles) Six to 10 miles (6-10 miles) 11 to 20 miles (11-20 miles) More than 20 miles Continue survey on next page → 6. In your community, where do you usually gather with others to eat or socialize besides the dining center? (mark all that apply) Restaurant, coffee shop, grocery store, or market Community, recreation, or senior center Church or faith organization Library Community event spaces like fairs, festivals, music or sporting events Other (please specify) __________________________________________________ 7. Rate your ability to: Never able Rarely able Sometimes able Often able Always able Shop for groceries Get fresh food Get enough food to eat Prepare food (examples: washing, cutting, chopping) Cook meals (examples: using stove or microwave) 8. Are there other food programs your participate in or food resources you use? QUEST Card, FoodShare Wisconsin Food boxes (examples: Stockbox or Commodity Supplemental Food Program (CSFP), Tribal Elder Food Box, Food Distribution Program on Indian Reservations (FDPIR)) In-store grocery shopping assistance Grocery delivery services Restaurant delivery (examples: Door Dash, Uber Eats, Grubhub, EatStreet) Bulk frozen or refrigerated meal delivery (examples: Mom’s Meals, Magic Kitchen, HelloFresh, Factor) Food pantries or food banks, The Emergency Food Assistance Program (TEFAP) Mobile food pantries Farmers market vouchers, Senior Farmers Market Nutrition Program (SFMNP) Community meals (examples: churches, religious organizations) Other (please describe) _______________________________ Don’t know 9. What recommendations do you have for improving the program? _________________ __________________________________________________________________________________ 10. How has the program helped you? __________________________________________ Thank you for your feedback! Tell Us What You Think…...Your Opinion Matters! ADRC of Door County Home-Delivered Meals Survey – 2026 1. How would you rate the: Poor Fair Good Very Good Excellent Way the food tastes? Way the food looks? Variety of food offered? Temperature at which the meal arrives? Overall experience receiving meals? 2. How much of your total daily food intake is from the meal that is delivered? Less than one-third (1/3) About one-third (1/3) About half (1/2) About two-thirds (2/3) More than two-thirds (2/3) 3. In addition to the meal itself, having meals delivered to me by a person provides: (mark all that apply) Someone to talk to A sense of safety and security A link to get more support if I need it Structure and routine in my day A feeling that other people care about me Other (please describe) _________________________________________________ None of the above 4. If you need help at home, who do you contact? (mark all that apply) A friend A neighbor A family member A paid caregiver Emergency services (911) Other (please describe) _______________________________________________ Doesn’t apply to me Continue survey on next page → 5. In the past week, how many visits did you receive from another person (including family, friends, and relatives, but not including the meal delivery team)? 0 visits 1-3 visits 4-5 visits 6-9 visits 10 or more visits 6. Rate your ability to: Never able Rarely able Sometimes able Often able Always able Shop for groceries Get fresh food Get enough food to eat Prepare food (examples: washing, cutting, chopping) Cook meals (examples: using stove or microwave) 7. Are there other food programs your participate in or food resources you use? QUEST Card, FoodShare Wisconsin Food boxes (examples: Stockbox or Commodity Supplemental Food Program (CSFP), Tribal Elder Food Box, Food Distribution Program on Indian Reservations (FDPIR)) In-store grocery shopping assistance Grocery delivery services Restaurant delivery (examples: Door Dash, Uber Eats, Grubhub, EatStreet) Bulk frozen or refrigerated meal delivery (examples: Mom’s Meals, Magic Kitchen, HelloFresh, Factor) Food pantries or food banks, The Emergency Food Assistance Program (TEFAP) Mobile food pantries Farmers market vouchers, Senior Farmers Market Nutrition Program (SFMNP) Community meals (examples: churches, religious organizations) Other (please describe) _______________________________ Don’t know 8. What recommendations do you have for improving the program? _________________ __________________________________________________________________________________ 9. How has the program helped you? ________________________________________________________________________ Thank you for your feedback!