• Sections
    • Arts & Entertainment
    • Bridal
    • Community
    • Education
    • Fashion
    • Food & Drink
    • Health & Wellness
    • Home & Garden
    • MVMA
    • Perspectives
    • Travel
  • Shop Local
    • Arts & Culture
    • Bridal
    • Community
    • Dining & Cuisine
    • Education
    • Entertainment
    • Fashion
    • Financial & Professional Services
    • Florists, Gift & Specialty Shops
    • Health & Wellness
    • Home & Garden
    • Real Estate
  • Calendar
  • Dining Guide
  • Advertise
  • Login

Merrimack Valley Magazine

  • Arts & Entertainment
  • Community
  • Education
  • Fashion
  • Food & Drink
  • Health & Wellness
  • Home & Garden
  • Perspectives
  • Travel

Healthy Aging – Exploring Wellness Through Elder Services

October 6, 2021 by Sarah Comiskey

There is no age limit on making healthy choices for the mind and body. Few understand this better than the staff of Elder Services of the Merrimack Valley and North Shore (ESMV-NS). 

For 47 years, ESMV-NS has been working to ensure the health, safety and independence of local seniors and persons with disabilities through a range of care programs. With over 28 communities in its service region, the nonprofit has also become a prominent regional force for wellness, offering activities that can benefit seniors and their families. 

Nutrition services have been a major focal point for ESMV-NS in this area, including Meals on Wheels and other programs. Leigh Hartwell, a registered dietician for the organization, is responsible for providing many of the nutritional programs, meal services and personal diet consultations. 

“There’s an initial misconception among some [clients] that people can’t change,” Hartwell says. “The mindset of ‘I’ve never tried this before, so why would I do it now?’ — I try to show through my work that you can remain open to new ideas at any stage in life.”

One way Hartwell accomplishes this is through lectures at senior centers and councils on aging, where her topics include immunity, inflammation, hydration and food security. Each senior center or council on aging in the service region hosts at least two lectures per year, with additional programs, such as Zoom consultations and home nutrition visits, available to participating clients. 

 

Leigh Hartwell, registered dietician for ESMV-NS, filming’Forever Fit.” Photos courtesy ESMV-NS.

Health and Community Program Coordinator Carolyn Savio of the Billerica Council on Aging, explains how such programming has generated results for their clients and staff alike:

“Collaborating with [ESMV-NS] has given us the opportunity to expand resources available to our patrons, so they are more informed and can make better choices about their health and wellness,” Savio says.

Such collaborations, while critical, aren’t always easy to manage — especially when the luxury of face-to-face lectures and visits disappears. 

During the early months of the COVID-19 pandemic, ESMV-NS faced the challenge of determining how best to move forward with its nutrition programs, knowing that many clients had limited computer and internet access.

“We had to pivot our efforts toward finding different ways to reach consumers and produce meaningful content for people,” Hartwell says. 

A solution came in the form of partnerships with local community access television networks, including Billerica Access Television (BATV) and North Andover Community Access and Media (CAM). They organized a nutrition show modeled on “Jeopardy,” informal Zoom talks, and a food and exercise series called “Forever Fit.”

The shift toward local TV programming, while providing Elder Services with a new lens through which more clients could be reached during COVID, came about largely by chance. 

Given the reaction to these and other virtual projects, and the broader audience reach, ESMV-NS says it will explore similar programming going forward. 

In the meantime, and with more services (both in person and virtual) being offered all the time, Hartwell advises interested individuals to keep an eye on the latest developments. 

“We have a running events calendar that lists all the programs that seniors and their loved ones can check out,” she says. “Connect with your local senior center, or call [our information and referral department] to find out what we have coming up.”   

To learn more about ESMV-NS and the services it offers, visit ESMV.org or call (800) 892-0890.           

Filed Under: Community, Health & Wellness Tagged With: aging, community, elder, ESMV, ESNS, Health, Wellness

A Shared Purpose – Guy Fish and the Future of the GLFHC

September 8, 2021 by Kristin Cole

When it comes to the American health care system, Guy Fish knows the business inside and out. 

The Greater Lawrence Family Health Center’s new president and CEO, whose tenure began in July, studied biochemistry at Harvard before earning a medical degree from Yale. His resume includes participating in a medical residency at Case Western, opening an internal medicine practice with his wife, returning to Yale’s school of management for an MBA, working as the CEO of Cellanyx Diagnostics and, more recently, Nextstage Therapeutics, spending 17 years as a leader at health care consultancy firm Fletcher Spaght, and working on the trustee, licensing and appeals boards of Beth Israel Deaconess Medical Center and Dubai Healthcare City. Despite his schedule, he has found time to run two Boston Marathons to raise money for the Bowdoin Street Health Center in Dorchester. 

While Fish enjoyed the connections made while working closely with patients in his private practice, he felt drawn to the executive side of medicine early in his career. “Working with patients was a bedrock for me and everything else that I do,” Fish says. “[But] I recognized that the impact that I could have would be far greater and multiplied if I could effect change at a systems level.” 

Through the years, Fish has based his leadership strategy on a lesson that he attributes to Professor Marshall Ganz at Harvard’s Kennedy School of Government: “Leadership is being accountable for inspiring and enabling others to achieve a shared purpose under conditions of uncertainty.” 

With experience as extensive and diverse as Fish’s, I wondered about his first impressions of the Merrimack Valley. Surprisingly, our region reminded Fish, who grew up in Ohio, of the summers he spent with his grandparents in their small town along the Ohio River — one with an industrial base and a population comprised largely of immigrants. 

 

When he saw there was an opportunity to lead the Greater Lawrence Family Health Center, Fish remembered the reason he wanted to focus on the business side of health care, which was to address the system’s shortcomings, including affordability. 

“What was really most fascinating to me when I was introduced to the Merrimack Valley and GLFHC,” Fish says, “was having one organization caring for 50 [thousand] to 60,000 attributed lives in a metro area. As the largest primary care provider in the area, you have an opportunity to initiate programs and move the needle on health outcomes because you’re the principal game in town when it comes to primary care and health promotion.” 

Housing, food security, and economic opportunities — all of which lead to health problems in underresourced populations — are among the tasks Fish plans to work on as the new leader of GLFHC. 

Though we continue to battle the COVID-19 virus, Fish says the Greater Lawrence Family Health Center is seeing a steady return to normal operations, in part thanks to government funding that has helped push the center to be more resilient. “Before I got here, the leadership team and staff proved their mettle by squarely stepping up to conduct testing operations, [and implementing] telehealth,” Fish says. “Now we’re closing in on 100,000 vaccinations delivered.” 

In addition to increasing vaccination numbers, Fish wants to continue finding innovative ways of addressing social determinants of health. “What I hope to accomplish here is to lift the health [of the] community and doing that in ways that create self-actualization for all,” he says. “Community health centers, like the GLFHC, can be a central part in that.”    

Filed Under: Community, Health & Wellness Tagged With: CEO, community, GLFHC, Greater Lawrence Family Health Center, Health, Healthcare, Wellness

UML Nutrition Professor Says a Sustainable Diet is a Healthier Diet

September 7, 2021 by Merrimack Valley Magazine

By Katharine Webster

A sustainable diet is healthier for the planet – and for us, says biomedical and nutritional sciences Assoc. Prof. Kelsey Mangano.

There are three keys to helping the environment while improving our own health, she says: Eat a wide variety of foods, cut portion sizes and food waste, and substitute plant proteins for some animal proteins.

“Variety in our choices is going to be the most beneficial, and listening to our hunger cues,” she says. “Try swapping out meat, dairy and eggs for plant alternatives – and try new things. It’s OK if you don’t like them the first time. Eventually, you’re going to find the plant choices that you do like.”

Mangano, a member of the university’s Center for Population Health, researches the nutritional value and health effects of different protein sources, as well as gut health and food additives. Recently, she spoke about the connections between food and a healthy planet.

 

Q: What is a sustainable diet?

A: It’s part of a food system that provides healthy food to all people in a way that protects the environment. There are so many food inequities in the United States and around the world. Making sure that all people have access to healthy, nutrient-dense foods is the foundation of a sustainable food system. That means a shift away from overconsumption of all foods and toward a more varied diet that includes more plants and fewer animal products.

Q: The United Nations’ Intergovernmental Panel on Climate Change recently released a report with a bleak warning about the environment, saying it’s “code red for humanity.” What were your main food-related takeaways from the report? 

A: Of the 4 billion tons of food produced globally each year, one-third of it is wasted. That blew my mind, especially since there are such high rates of food insecurity.

In the United States, we have an obesity epidemic that is getting worse every year. Overeating is bad for our health, and through that overconsumption, we’re using all these fossil fuels in agribusiness to produce highly processed foods that we shouldn’t be eating in the first place.

The No. 1 thing we can do for ourselves and the planet is to reduce food waste overall. It’s really about getting back in tune with what our bodies need, and those hunger cues.

Q: The U.N. report says cows and rice are the two biggest agricultural sources of methane gas, one of the most damaging greenhouse gases. Is pork or chicken better for the environment than beef? What about eggs and dairy products?

A: All ruminant animals – cows, sheep and goats – release methane gas during digestion, so eating dairy products is only slightly better for the environment than eating beef, lamb and goat.

Rice production releases more methane gas than wheat or corn farming because of certain bacteria that grow in rice paddies when they’re flooded. But overall, industrial animal farming uses far more fossil fuels and other resources than plant agriculture, so eating plant-based foods is more sustainable than consuming beef, pork, chicken, fish, dairy and eggs.

However, animal products provide a special combination of nutrients important to our overall health, so eating moderate amounts of sustainably produced meat, eggs and dairy from local farms is good for us. Pay attention to where your food comes from.

Q: If someone says, “I hate tofu and I’m never going to give up steak,” is there anything else they can do to cut down on greenhouse gas emissions?

A: I ask my students to self-evaluate their food intake for a week. If someone finds that they’re eating meat at every meal – a sausage, egg and cheese sandwich for breakfast, a deli meat sandwich for lunch and then a big piece of meat for dinner – they can try to remove meat from one or two meals a day and replace it with plant protein.

Soy is the only plant we know of that’s a complete protein comparable to meat, so tofu and tempeh are good protein sources. Other beans and legumes combined with whole grains, nuts and nut butters, some veggie burgers and even mushrooms are good choices, too.

Plant proteins provide so many vitamins and minerals, antioxidants, fiber and healthy oils that aren’t typically in animal protein. By swapping out animal protein for plant protein once or twice a day, you’re really bumping up the nutritive value of your diet and you have less of a carbon footprint. It’s a win-win.

Q: What about some of the new meat substitutes, like Impossible Burgers and Beyond Burgers?

A: Say somebody has a portion-controlled, 4-ounce steak and a plate full of fruits and vegetables: I’d much rather see that than something that’s highly processed and loaded with salt or synthetic food additives.

Many meat substitutes currently on the market are highly processed. Research in my lab and across the country suggests that processed foods and some food additives increase inflammation in the gut, which leads to chronic disease development, such as diabetes and cardiovascular disease.

I’m an omnivore: I eat a mixture of plant protein and sustainably raised meat, but I try to eat food that’s as minimally processed as possible.

Q: What are some other tips for healthy, sustainable eating?

A: Take advantage of the unique, diverse environment in Lowell. If you can afford to eat out, it’s a neat opportunity to expand your cultural awareness and try more plant-based foods. Although plant proteins are not traditionally a staple in the westernized diet, they are a staple throughout the rest of the world.

There’s a big push in university dining for more vegetarian options and more locally sourced food. If you’re cooking for yourself, Lowell has a year-round farmer’s market at Mill No. 5 every Sunday and an outdoor farmer’s market downtown on Fridays from July through October.

Buying locally grown fruits and veggies cuts down on fossil fuels used to transport food long distances, and you’re also getting more nutrients for your buck because exposure to air, heat and sunlight breaks down important vitamins. For example, you’re getting 80% more Vitamin C out of the greens in your backyard or from the farm down the street than if you bought them in the grocery store.

Filed Under: Education, Health & Wellness Tagged With: diet, Health, Healthy, Nutrition, sustainable, UML, Wellness

Wellness Wednesday – 9/1/21

September 1, 2021 by Kristin Cole

This week — this day in particular — marks a period of transition; one that tends to feel simultaneously exciting and overwhelming. It’s September 1, school is kicking back into gear, COVID-19 is still a noteworthy news topic, and this Labor Day weekend unofficially concludes the summer season. I’ll put it bluntly for everyone who’s feeling this way: There’s a lot going on.

For some reason, this didn’t hit me until I drove home from spending the weekend at a lake in Maine. As the car rolled down 495, a sinking feeling began to creep into my stomach. You know, that feeling that you get on a Sunday night when you realize that you’re back to school or work the next morning? That’s the one.

I try to avoid the term “vacation hangover” because it feels — and pretty much is — a first-world problem. This is especially potent in our current social-political-pandemic climate where tension, uncertainty and hardship are present. Instead, I use “change anxiety,” which was a label I slapped on the anxiety experienced when I started a new school year, or moved to a new house, or tried to sleepover a friend’s house and couldn’t. We all experience change anxiety on some levels, and in times of transition — like from summer to fall, from vacation to work, from three newsletters to five newsletters and a podcast (more on that later) — our stress levels increase, and as we’ve learned in Wednesdays past, increased stress takes a toll on our entire body.

So, as we reflect on the summer we already miss and look forward into fall, this last* Wellness Wednesday will share helpful advice on coping with change anxiety (and yes, “vacation hangover”) and how to enter this new season with a positive mindset. And of course, I’ll also tease what’s on the horizon here at MVM.

But first, smile. It’s September.

Back to Reality

Sometimes, returning to the comfort of home from vacation can feel good, especially if you were gone long enough to start feeling homesick. Most times though, heading “back to reality” can be difficult. Thankfully, there are ways to prevent this anxiety from keeping you down. This article offers “the best ways to cure a travel hangover,” which are: start planning a new trip, exploring your city like a tourist, create something visual, and socialize. This list from Huffington Post adds staying hydrated, sleeping well, scrapbooking, unpacking and “getting your home up and running again” to help you re-adjust into your to normal. For more candid advice, check out this advice from the Washington Post.

My favorite piece of advice is the idea of viewing your own city from the eyes of a tourist. Turn down a road you’ve always passed by, pick up dinner from a new restaurant, walk your pet on a different path, take the long way home. This is a great way to freshen up your perspective on what may have become redundant. For more fun ideas, check out this article.

 

Turn and Face the Strange

The irony of having “change anxiety” is that change is one of the driving forces throughout our entire lives. We may welcome change when we’re experiencing tough times, yet we resist it when things are good. For those who struggle with change or transition, start by checking out this blog post where author Carly Johannson candidly discusses her experience with anxiety, the challenges she faced and the lessons learned.

Instead of resisting change — which is inevitable — we should focus on becoming resilient in the face of change. This article from Psycom.net offers advice for exactly that. It encourages you to evaluate what you can control, practice self care, change your thought patterns, be in the present and discover your priorities.

Another article, titled “A Psychologists Advice on How to Cope with Life Transitions” discusses why these transitions are often challenging, and provides tips to handling them smoothly. Their advice includes: preparing (when possible,) setting reasonable expectations, developing a routine, setting small goals, practicing self-compassion and more.

As Einstein said, “the measure of intelligence is the ability to change.”

A New Look*

And on the topic of change, there’s some exciting things happening here at MVM. Starting next week, our daily newsletters will look a little different. We will be launching Merrimack Valley Today, a FREE daily email newsletter, and Merrimack Valley Morning, a daily podcast, that will provide our region a source of local news with a quick summary of the day’s headlines. In addition to news, I will be covering wellness, arts, culture, entertainment, dining, politics and more, in a new format that is accessible and adaptable to everyone’s busy schedules. So if you have been enjoying Wellness Wednesdays, and all of the other awesome content we offer, don’t hesitate. Click here to subscribe.

Change can be daunting, however, it’s also exciting.

Full speed ahead. And in the words of my favorite character, bring me that horizon.

***

GOOD READS

Old Brain, New Tricks. A new study challenges common beliefs that cognitive functions such as attention and reasoning skills decline with age, suggesting that these functions actually improve with age. Click here to read more.

Eternal Love. In this interesting discovery, archaeologists found the skeletal remains of two people locked in an embrace. The remains are estimated to be 1,500 years old!

Energized and Ready. All this change can be exhausting. This article offers ten ways to boost your energy and feel rejuvenated throughout the day.

Filed Under: Health & Wellness Tagged With: anxiety, Change, Health, Merrimack Valley Today, transitions, vacation hangover, Wellness

Wellness Wednesday – 8/25/21

August 25, 2021 by Kristin Cole

When it comes to eating healthy, most people think the goal is avoiding carbs and fats. Trendy diets and deep-fried fast-food highlight the bad reputation of these nutrients, often so much that their benefits are overshadowed. Guess what? A healthy diet can, and does, include both carbs and fats; it’s all about eating mindfully. So, let’s discuss the benefits of these macronutrients, how to consume them healthily, and my favorite food: pasta.

It’s important to note that while carbs and fats are a part of a healthy diet, there are many folks who may have different eating needs and are avoiding carbs or fats for particular reasons. If you are working on a low-carb diet or anything of the sort with a heath professional, don’t worry, every person on this earth is partaking on their own unique wellness journey. When discussing the benefits of carbs and fats, we’ll be relating them general diets and eating habits.

According to Science

Here’s a bad analogy for you: Humans are like cars. We need good fuel to survive and last. And, there are some types of fuel that are better for us than others. Carbohydrates and fats — or lipids — provide just that: they are both important sources of energy, or fuel, for our bodies.

In short, carbohydrates, which include fibers, sugars and starches, are macronutrients that the digestive system breaks down into glucose, which is then absorbed by your bloodstream and used for energy. There are two types of carbs: simple carbs which your body breaks down quickly causing a quick spike in blood sugar, and complex carbs, which are broken down slowly and contain vitamins, minerals and fiber. Click here to learn more about the difference between simple and complex carbs.

Fats are also macronutrients that, when consumed moderately, provide a good source of energy, protects your skeleton, and helps the body absorb other nutrients. Similar to carbohydrates, there are two main types of fats and one is healthier than the other: saturated fats, which can eventually contribute to high cholesterol, and unsaturated fats, which are considered “good fats” and are even linked to reducing heart disease. Visit here for more details on fats and the role they play in keeping our bodies healthy and energized.

 

What to Eat

Okay, just because I said that carbs are healthy doesn’t mean that you should load up on French fries before heading to the gym. As noted before, there are simple and complex carbs. Simple carbs, which typically include a ton of added sugar, should be avoided. Specifically, things like soda, baked treats (sorry, Hostess) fried food, fruit juices and breakfast cereals should be avoided. (Personally, I like to check the label. I always try to purchase items with the lowest amount of “added sugars.” For more on sugar, check out a previous Wellness Wednesday article here.)

Thankfully, there are many different healthy carbs that you can substitute these with. This list includes 12 high-carb foods that are high in nutrients: quinoa (great on salads,) oats, bananas, sweet potatoes (an awesome substitute for regular fries,) oranges, blueberries, apples, chickpeas, kidney beans and more. This list also adds pumpkin, prunes, tart cherries, buckwheat, beets, yuca, yogurt and carrots to the carb-filled family.

For healthy sources of fat, Healthline lists avocados, cheese, dark chocolate, fish, eggs, nuts, extra virgin olive oil, coconuts and coconut oil, and full-fat yogurt. Meat is typically listed as an unhealthy source of fat, however, it is such a staple in many of our diets that it is difficult to cut out completely. The first thing to do is try making fish — which is highly nutritious — your meat source at least once a week. Next, check out this article, which details the healthiest cuts of red meat, chicken, and pork. For further reading, this slideshow outlines the health benefits of specific types of meat, including unique ones like lamb, bison and goat.

Pasta to the Rescue

I simply could not talk about carbs without bringing up my favorite food, pasta. A universal food that can contribute to a variety of dishes and can be cooked many different ways, some worry that pasta is not healthy because it is, well, a carb. Not so fast. I came across this article that may change your mind. According to U.S. News, pasta is “an easily digestible carbohydrate that can help ensure that carbohydrate stores (glycogen) is optimized in both the muscles and liver so one can compete and not feel depleted.” Furthermore, pasta is easily accessible and affordable, provides an additional source of protein (plant-based pasta specifically) and is easy to prepare.

If you’re looking to make your pasta a little more healthy, you can make the switch to whole grain pasta or plant-based pasta which is high in protein (and tastes the same), which can all be found at your local grocery store for an affordable price. For easy healthy meal to prepare when I’m in a pinch, I mix Barilla’s “Protein+” pasta with steamed broccoli, extra virgin olive oil and some parmesan cheese. Interested in more pasta alternatives? Here are 40 pasta recipes “for a veggie packed boost.” That should keep you busy, energized and full!

***

GOOD READS

Sea Superstars. After sunflower sea stars experienced a massive die-off that began in 2013, scientists are starting to successfully breed more to combat the invasive sea urchins that have moved into the ecosystem. Click here to read more.

Brain Power. A recent study found that mice willfully manipulate spontaneous doses of dopamine, the brain’s “feel good chemical.” Visit here to learn about what this may imply for humans.

Asses Your Stress. Stress is normal, but too much stress can indicate a deeper problem. Check out this article to learn how to tell whether or not your stress levels are normal.

Filed Under: Health & Wellness Tagged With: carbs, diet, fats, Food, Health, life, Pasta, Wellness

  • 1
  • 2
  • 3
  • …
  • 12
  • Next Page »

Current Issue

Who We Are

mvm is the region’s premier source of information about regional arts, culture and entertainment; food, dining and drink; community happenings, history and the people who live, work, play and make our area great.

  • Facebook
  • Instagram
  • Twitter

Sections

  • Arts & Entertainment
  • Bridal
  • Community
  • Education
  • Fashion
  • Food & Drink
  • Health & Wellness
  • Home & Garden
  • MVMA
  • Perspectives
  • Travel

Links

  • Advertise
  • Subscribe
  • About Us
  • Regular Contributors
  • Privacy Policy
  • Cookie Policy
  • Contact

© Copyright 2021 Merrimack Valley Media Group Inc. All rights reserved.

Orangetheory Fitness Chelmsford @DrumHill / (978) 577-5901

Orangetheory Fitness Methuen @The Loop / (978) 620-5850

Orangetheory Fitness Chelmsford @DrumHill / (978) 577-5901

Orangetheory Fitness Methuen @The Loop / (978) 620-5850

*Valid on new memberships during the month of September 2020.

 

Newsletter Signup

MERRIMACK VALLEY TODAY: Noteworthy. Local. News. (Launching May 2021)
Wellness Wednesdays
Eight Great Things To Do This Weekend (Thursdays)
NoteWorthy - Happenings, Movers & Shakers (Sundays)

Orangetheory Methuen is celebrating it’s one year anniversary with an
Open House, Saturday June 22 from 10 a.m. to 2 p.m.

Join your friends and neighbors to learn more about the fastest growing workout sensation in the nation. Tour the studio. Meet the coaches. Enter to win a 10 pack of classes. The first 20 people who sign up for a free class at the event will receive a free bonus class, no obligation. 

Click here to learn more! 

Click here to schedule your FREE CLASS in Chelmsford @DrumHill / (978) 577-5901
Click here to schedule your FREE CLASS in Methuen @The Loop / (978) 620-5850

*Free Class for first-time visitors and local residents only.