The Senior Scene

Wesley Homes Retirement Communities and Home Health Services has two new administrators – Alexander Candalla as executive director for Wesley Homes Des Moines, and Melinda Moore as executive director of the home health group.
Candalla oversees a 45-acre community that will begin a redevelopment process. Currently, the campus consists of three apartment buildings, multiple independent living residences, assisted-living apartments and a skilled-nursing and rehabilitation center. Candalla will also be responsible for the adult day care center and Northwest Conference of the United Methodist Church buildings that are also part of the Des Moines campus.
Moore manages Wesley Homes At Home, a certified Medicare and Medicaid service provider, and Wesley Homes Community Health Services, a state-licensed home health and homecare agency. In addition, Moore is responsible for launching Wesley Homes’ hospice program for King County.
“Hospice is a natural expansion for our continuum of care,” said Moore.

“Sounds of Brass,” a free concert Jan. 17 at 3 p.m. at Tacoma Community College (Building 2), will feature solo tubist Andy Abel, who has performed with the Boston Symphony.
Also performing will be Brass Unlimited Quartet and a 14-member brass/percussion ensemble of past present or previous members of Tacoma Symphony, Tacoma Concert Band, Pacific Northwest Ballet and Navy Band under the direction of John Falskow, TCC’s music department chairman.
Music selections will include the works of Ginatera, Stravinsky, Vaughan Williams and Mussorgsky.

A six-part series of discussions for families and individuals on Alzheimer’s and other dementias will begin Jan. 13 and continue the next two months at Active Retirement and Senior Club in Gig Harbor.
The series, hosted by Pierce County Community Connections’ Aging and Disability Resources, covers the warning signs and symptoms, managing behaviors, the disease’s progress, legal concerns, financial issues and local resources.
The discussions will be led by Jessica Girard and Kris Sawyers-Dowling, who are case managers with Aging and Disability Resources. Each one will begin at 1 p.m. on the following dates and topics:
• Jan. 13, “What is Dementia? What are the warning signs?”
• Jan. 27, “How does the disease progress? What should I expect?”
• Feb. 10, “How do I start the conversation? How do I cope with the shock?”
• Feb. 24, “What are the typical moods and behaviors? How do I manage them?”
• March 9, “How do I pay for care? What are the legal things I should do?
• March 23, “Where can I turn for help? What are the resources I can rely on?”
Active Retirement and Senior Club is located at 8502 Skansie Ave. in Gig Harbor.
The sessions are free, and any or all can be attended.

Harmful bacteria that cause food poisoning thrive and grow at warmer temperatures. So when food is left out too long at room temperature, or when a home refrigerator is set too warm, bacteria such as Salmonella can grow to dangerous levels that might make people sick.
That’s where Partnership for Food Safety Education comes in. The non-profit group is introducing a new campaign, titled “Go 40 °Fahrenheit or Below,” to call attention to the importance of the home refrigerator in reducing the risk of foodborne illness.
Bacteria grow most rapidly in food refrigerated at temperatures between 40 and 140 degrees Fahrenheit, the “danger zone,” officials say. Each year, about 48 million people in the U.S. get sick from contaminated food or beverages. The national Centers for Disease Control estimates approximately 1,600 illnesses and 260 deaths due to Listeriosis alone occur annually.
Almost all cases of Listeriosis occur among pregnant women, older adults 65 and over, and people with immune system-compromising conditions.
Older adults are highly susceptible, and the older you are, the greater the risk, according to Hilary Thesmar, vice president of food safety for Food Marketing Institute
“A refrigerator at 40 °F or below is one of the most effective ways to reduce the risk of foodborne illness,” Thesmar said. “Our member retailers have a commitment to healthy, safe food, and also to supporting their customers with the information they need to improve food safety at home.”
The only way to be sure the home refrigerator is at or below the recommended temperature is to measure the temperature with a refrigerator thermometer. This type of thermometer is usually a separate tool that stays in the refrigerator and displays the actual temperature.
Other advice from the new information campaign for reducing risk of foodborne illness include:
•Refrigerate or freeze perishables, prepared foods and leftovers within two hours of purchase or use.
• Thaw and marinate food in the refrigerator, not on the counter
•Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.
•Use or discard refrigerated leftovers within three or four days.
•Clean up spills in the refrigerator immediately, and regularly clean the inside walls and shelves with hot water and liquid soap.
More Information is available at www.fightbac.org.
The Food Marketing Institute Foundation, which provided grant funding for the campaign, focuses on research and education in food safety, nutrition and health. Additional support is coming from Cargill Inc., Grocery Manufacturers Association, NSF International, and the Produce Marketing Association.