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August 2016 Edition
Editor: Lisa Padron
Messenger
City of Las Cruces Senior Programs Newsletter
Join us for our Volunteer Appreciation Dance and Ice Cream Social
Table of Contents:

Activities, P. 2 & 3
~~Music by DJ Ray Lopez~~

Lunch Menu, p. 6

The Network
Volunteer Center, p.
4&5
When/Cuando: Thursday, August 18, 2016

Nutrition News, p. 6

Long-term Care
Services, P. 7-8

Facilities and
Where/Donde: Munson Senior Center
Time/Tiempo: 2:00 pm ~ 4:00 pm
Entry Fee: $3.00
All are Welcome! Volunteers will get in free and are encouraged to wear
their volunteer t-shirt and/or volunteer badge.
Purchase your tickets the week of the dance.
Resources, P. 1
Lemonade, cake, and ice cream will be
provided!
Visit us at:
Www.las-cruces.org
Or email us at:
[email protected]
Door prizes will be given!
SAGE Café
The City of Las Cruces Senior Nutrition program is now serving our
tasty community lunches at Sage Café located at 6121 Reynolds
Drive. Call 528-3012 , by 1 pm the day before, to make
reservations. The suggested donation for seniors 60+ is $2.50 and
the price of $7.50 for persons 59 and below. For more information,
call Roger Bishop at 528-3013 or email [email protected].
Meals are served at Sage Café on Tuesday’s and Thursday’s ONLY.
Serving time will be 11:30 am to 12:30 pm. Reservations will be
made for the first 50 consumers. All remaining reservations will be
placed on a waiting list.
Congratulations to the Munson Center Line Dancers for their
Gold medal finish in the New Mexico Senior Olympics.
Picture above: Sage Café volunteers and Case Manager ready for
the meal to be served. From left to right: Sarah Riviere, Emilio
Bustillos, Chris Gomez, Monique Peña, Kenneth Nobis. Picture
below: Diners at Sage Café enjoying the meal served on July 14,
2016.
Senior Programs Facilities and Resources
Munson Senior Center
975 S. Mesquite St.
575-528-3000
Open Monday – Friday
8:00 am – 5:00 pm
Eastside Community
Center
310 N. Tornillo St.
575-528-3012
Open Monday – Friday
8:00 am – 2:00 pm
Information and Referrals
Meal Reservation and Cancellations
Dial A Ride
Meals On Wheels Intake
Frank O’Brien Papen
Dining Room
304 W. Bell
575-541-2454
Open Monday – Friday
10:30 am – 1:00 pm
975 S. Mesquite Street, Las Cruces
975 S. Mesquite Street, Las Cruces
Henry Benavidez
Community Center
1045 McClure Rd.
575-541-2006
Open Monday – Friday
10:30 am – 1:00 pm
575-528-3011
575-528-3012
575-541-2777
575-541-2451
Sage Café
6121 Reynolds Dr.
575-528-3151
Open Tuesday – Friday
9:00 am – 2:00 pm
Limited Congregate
Meals.
Senior Recreation Programs
Sage Café Activities:
Knitting (this is not a class)
Thu
Enhance Fitness
Tue,
Wed, Fri
Coffee & Conversation
Tue-Fri
Beginning Chess Class
Fri
2nd Wed
Sage Readers’ Club
Train Dominoes
Tue
Hands N’ Feet
Tue
1st Tue
Safety Presentations
10:15 am –
12:15 pm
9:45 am –
10:45 am
9:00 am –
10:00 am
12:00 pm –
1:45 pm
11:00 am –
12:30 pm
10:30 am –
1:45 pm
10:30 am –
1:45 pm
11:30 am –
12:30 pm
No charge
Meeting Room 115.
No charge
Sage Café, dining area.
SPECIAL!
One free pastry and one free coffee for a limited time only! Join
Daniel & Anne for a lively discussion! In Meeting Room 115.
No charge
Meeting Room 115.
No charge
Dining Room.
No charge
Meeting Room 115.
No charge
Meeting Room 115.
No charge
City of Las Cruces Risk Management Department will discuss
topics of interest to seniors. Location to be determined.
No Charge
Eastside Center classroom; items donated locally.
No Charge
Eastside Center classroom. Join anytime.
No Charge
Eastside Center.
No Charge
Ladies day at Eastside Center!
Eastside Community Center Activities:
Tue &
Thu
Wed &
Fri
Crocheting (this is not a class)
Wood Carving (this is not a class)
Billiards – Daily
Mon – Fri
Billiards – Wednesday
Wed
8:30 am –
11:30 am
8:00 am –
12:00 pm
8:00 am –
2:00 pm
8:00 am –
2:00 pm
Henry Benavidez Community Center Activities:
Bingo – Weekly
Grandparents Raising
Wed
2nd Tue
12:45 pm –
10:30 am –
No charge
Benavidez Community Center, Dining Room.
No charge
Benavidez Community Center, Classroom.
Munson Center Activities:
Classes with registration for 6-week sessions:
12:00 pm –
Lapidary Certification Class
Mon
3:30 pm
Silver Jewelry Class
Fri
9:00 am –
12:00 pm
Stained Glass #4 (Beginner Only)
Fri
1:00 pm –
4:00 pm
Fri
9:00 am –
12:00 pm
Faceting
$12 per
6-week
session
$12 per
6-week
session
$6 per
6-week
session
$12 per
6-week
session
Munson Center, Studio 1. Limit of 6 students.
On hold until October 2016.
Munson Center, Studio 1. $5 beginner kit required. Class limited
to 6 new students.
Munson Center, Studio 4. $16.50 supply kit required.
Drop-in classes:
Stained Glass #1
Mon
Stained Glass #2
Wed
Stained Glass #3
Wed
Stained Glass #4
Fri
Clay Works – Open Studio
Tue
Clay Works – Open Studio
Thu
Clay Works – Open Studio
Tue
Clay Works – Open Studio
Thu
Clay Works – Open Studio
Fri
8:30 am –
11:30 am
8:30 am –
11:30 am
1:00 pm –
4:00 pm
$1 per
session
$1 per
session
1:00 pm –
4:00 pm
8:00 am –
11:00 am
8:00 am –
11:00 am
12:00 pm –
4:00 pm
12:00 pm –
4:00 pm
8:00 am 4:00 pm
$1 per
session
$1 per
session
$1 per
session
$1 per
session
$1 per
session
$1 per
session
$1 per
session
Supplies and Materials
Lapidary and Silver Jewelry Open
Lab
Tue &
Thu
Mosaic/Gourds – Open Studio
Fri
Mosaics – Open Studio
Tue
Painting – Open Studio
Mon
8:00 am –
4:00 pm
1:00 pm –
4:00 pm
1:00 pm –
4:00 pm
8:30 am –
11:30 am
$3 per day
$1 per
session
$1 per
session
$1 per
session
Munson Center, Studio 1. Class limited to 12 students.
Munson Center, Studio 1. Class limited to 12 students.
Munson Center, Studio 1. Drop-in limited to returning students,
if the limit of new students is below 6 with a maximum of 12
students. There will not be drop-in if there are 6 new students.
Munson, Studio 1. Class limited to 12 students.
Munson Center, Studio 3. limited to 12 students.
Munson Center, Studio 3. Class limited to 12 students.
Munson Center, Studio 3. Class limited to 12 students.
Munson Center, Studio 3. Class limited to 12 students.
Munson Center, Studio 3. Class limited to 12 students.
Ceramic Glaze $2 per cup. Kiln firing $2, $3, $4 depending on
size. Clay $13 for 25-pound bag.
Munson Center, Studio 1. Certification required to participate in
open lab. Pay $3 per day at the front desk.
Munson Center, Studio 4.
Munson Center, Studio 4.
Munson Center, Studio 2. Class limited
Other activities offered at Munson Center:
Fitness Classes:
Enhanced Fitness
Walking Group
Line Dancing – Beginners
Line Dancing – Intermediate
Zumba Gold
Mon,
Wed, Fri
Wed &
Fri
Mon
Fri
Mon &
Tue
8:00 am –
9:00 am
6:30 am –
8:00 am
2:00 pm –
3:00 pm
2:00 pm –
3:00 pm
5:30 pm –
6:30 pm
No charge
Munson Center Auditorium.
No charge
On hold until further notice.
No charge
Munson Center Auditorium.
No charge
Munson Center Auditorium.
$1 for 60+
$2 for
under 60
Munson Center Auditorium.
No charge
Munson Center, Studio 2; items donated locally.
No charge
Munson Center, Meeting Room 1. Come join a great group of
gardeners.
No charge
Munson Center, Meeting Room 4. Join anytime! This is an
informal Spanish conversation group. Some knowledge of
Spanish is needed and a willingness to share and learn.
Participants speak Spanish during the class.
No charge
Class will begin on September 12!
No charge
Munson Center, Meeting Room 2. Join anytime!
No charge
Munson Center, Meeting Room 2. Join anytime!
No charge
Munson Center, Meeting Room 4. Call Mark at 575-528-3406
for more information. See page 8 for list of upcoming books.
No charge
Munson Center Multipurpose Room.
Lifelong Learning:
Quilting (this is not a class)
Tue &
Thu
Community Garden Meeting for
the Munson Center Garden
3rd Wed
Spanish – Conversational
Tue
Spanish – Intermediate
Mon
Spanish – Spoken for Beginners
Desert Writers
Munson BookClub
Fri
Wed
3rd Wed
8:30 am –
11:30 am
10:00 am –
11:00 am
1:30 pm –
3:00 pm
1:30 pm –
3:30 pm
10:00 am –
11:00 am
9:00 am –
11:00 am
10:00 am –
11:am
Games:
Billiards – Daily
Billiards Tournament
Mon-Fri
Last Wed
Mon &
Wed
Bridge
Canasta
Wed
Texas Holdem’
Tue
Chess
Fri
Horseshoes
Tue & Fri
Mah Jongg
Thu
Pinochle
Fri
8:00 am –
5:00 pm
9:00 am –
1:00 pm
11:30 am –
3:30 pm
11:00 am –
3:00 pm
11:00 am –
4:00 pm
8:30 am –
12:00 pm
9:00 am –
11:00 am
9:00 am –
12:00 pm
11:30 am –
4:30 pm
$3 per
person
Munson Center Multipurpose Room. The last Wednesday of the
month. All are welcome to participate!
No charge
Munson Center, Meeting Room 3.
No charge
Munson Center, Meeting Room 3.
No charge
Munson Center, Meeting Room 3.
No charge
Munson Center, Meeting Room 4.
No charge
Munson Center, outside on east side of Munson.
No charge
Munson Center, Meeting Room 3.
No charge
Munson Center, Meeting Room 3.
No charge
Munson Center, Meeting Room 2.
No charge
Munson Center, Meeting Room 2.
Open to
the public
Join us for the SPAB meeting on August 11, 2016 at Munson
Center. 975 S. Mesquite St. 575-528-3000.
Munson Center, Lobby. Bring in your phone, camera, or other
portable electronics for free assistance in set up and use of
features.
Extra Activities:
Low Vision Support Group
1st Tue
Stroke Support Group
1st Thu
Senior Programs Advisory Board
Meeting
2nd Thu
Electronic Fridays
Senior Programs Monthly Dance
2:30 pm –
4:00 pm
1:00 pm –
2:00 pm
9:00 am –
11:00 am
Fri
8:00 am –
9:00 am
No charge
3rd Thu
2:00 pm –
4:00 pm
$3 per
person
Join us on August 18, 2016 for our Ice Cream Social and
Volunteer Appreciation Dance. Door prizes, snacks, and drinks.
Frank O’Brien Papen Community Center Activities:
Low Vision Support Group
1st Tue
9:30 am –
11:00 am
No charge
No meeting in August. Will resume September 2016.
For any questions about activities, please contact Jeneca Maya at 575-528-3017 or Michael Garcia at 575-541-2005.
Activities and programs at our centers are open to all who are age 50 plus. (Age 60+ for the nutrition program.) There are no income or
residency requirements to participate in senior programs.
The Network Volunteer Center
PAGE
4
VOLUNTEER OPPORTUNITIES—We have lots of places who have been waiting for a volunteer like you! Contact Ryan Steinmetz at [email protected] or 5283035 to schedule a time to discuss volunteer possibilities and to sign up for a volunteer orientation.
Codes Enforcement—Senior Programs is developing a partnership with Codes Enforcement and is looking for groups of volunteers interested in helping with yard
maintenance projects to help seniors in need. There are a lot of seniors waiting on this list so this is a Priority Need!
Community Development Department—The Community Development Department at City Hall is needs volunteers every day from 8-5 serving as a volunteer greeter
and receptionist; looking to fill this need ASAP!
Human Resources Department—A volunteer receptionist is needed on Thursday, July 7th in the afternoon from 2:00-3:30 helping to cover the front desk.
Juvenile Citation Program—Office Volunteers and tutors/mentors are needed for this important program working with youth in our community.
Las Cruces Police Department—The Victim’s Assistance Unit will be recruiting for a new group of CIRT volunteers (Crisis Intervention Response Team). The new
training of volunteers will take place this fall (most likely in September). Volunteers will receive extensive training to help respond to victims of domestic violence
and other violent crimes. Many volunteers are needed to help support this program. This is a great volunteer opportunity for those who want to have a profound
impact on people in need. It is a challenging placement and is a great professional development opportunity for those wishing to enter careers in law enforcement
or social work or retirees with experience in these fields.
Museums—All Museums—There is a huge need for greeters, tour guides, docents, and receptionists for these museums, and on weekends in particular. Museum
volunteers are also especially needed for the afternoon hours.
Museum of Art—Volunteers are especially needed on Saturdays.
Railroad Museum—Volunteers are especially needed every other Saturday from 12-2, and every Thursday, 12-2.
Americans 4 Arts Study Volunteer—Volunteers are needed to help collect arts information for Las Cruces and Doña Ana County. This is a priority need.
Senior Programs: General
Front Desk Assistant —We are in need of front desk assistants to aide the receptionists in providing quality customer service for the seniors of Munson Center
Greeters—Volunteers are needed to help welcome our guests at the Munson Center to various programming activities held in the building. Tasks include checking
in on groups to see if they need anything, tracking participation in various activities, and garnering feedback for Senior Programs
Eastside Café—Senior Programs is looking to start an “Eastside Café” selling coffee and pastries in the mornings, much like the Keyboard Café at Munson.
Volunteers are needed M-F, from 8am-10am and would be setting up the café and helping to sell items.
Spanish Translator—Our Senior Programs Office Assistant, Lisa Padron, is looking for volunteers who will help in the Spanish Translation of articles that will be
going in to our monthly messenger. Help us make our Messenger more accessible for all of our community members!
Landscape Maintenance Volunteers—A team of volunteers is needed to help do general light maintenance (pruning, litter clean-up) around Senior Centers
Senior Programs: Nutrition and Meals
Meals on Wheels Respite Driver—Help deliver much-needed meals to our senior population. We are in need of a crew of volunteers willing to drive their own
vehicles to help with “mini-routes” that will deliver food to our seniors. (Mileage reimbursement now available).
Food 4 Paws Program—This program helps to provide dog and cat food and other pet amenities to our Meals-on-Wheels recipients. Drivers priority needed.
Papen & Munson Center—Volunteers are needed to help at the centers serving meals and helping with clean-up of tables, especially Thursday and Friday.
Food Distribution Sites—Beginning August 24, Las Cruces Senior Programs will begin conducting monthly food distribution sites for needy families, starting with
Munson Center and then adding a distribution site each month until all five centers provide food assistance. The Network Volunteer Center is trying to recruit
volunteers for this endeavor. Many volunteers are needed to help with set-up/tear-down, check-in interviews, helping on the food line itself, and helping to
carry out food bags/baskets for seniors. We are looking for around 15-20 volunteers per site each month. Groups welcomed. Priority Need
Weed and Seed Program and After-School Programs—Working with Youth
Tutor/Activity Support—Working on tutoring and other programming with area youth through Weed and Seed , especially needed for summer hours.
Mentor—Working one-on-one with a youth matched with you through the Weed and Seed program
Office Assistant—Volunteers are needed to help run the front desk, organize youth registrations and answer incoming phone calls
Community Volunteer Needs
Big Brother/Big Sister
BB/BS is looking for some reliable and fun volunteers who want to make a difference in the life of a child by being a mentor. The
commitment is more involved than some volunteer positions. The rewards, however, are great and long-lasting!
Mesilla Valley Community of Hope
The Mesilla Valley Community of Hope serves homeless individuals in our community. Volunteers are needed to help serve area
homeless individuals and families by serving at the front desk and connecting people to needed services. New: Also, volunteers are
needed to help with the Community of Hope Garden.
Gospel Rescue Mission
Volunteers are needed to help in the Gospel Rescue Mission Thrift Store on S. Solano Ave. Volunteers will help in the clothing
sorting and receiving rooms.
Volunteer Happenings
Volunteer Appreciation—Ice Cream Social and Dance—Thursday, August 18th
Volunteers are always ready to serve. AND
they’re always ready to have fun too! That’s why
we want to honor our volunteers by devoting our
monthly dance at Munson to our volunteers!
And the cherry on top is that we’ll be having our
Ice Cream Social in conjunction with our dance.
Honoring our Volunteers Dance and
Community Ice Cream Social,
August 18th, 2-4 pm
On Thursday, August 18th, come to the Munson
Center from 2:00-4:00 pm and enjoy some relief
from the hot weather outside and get some ice
cream with all the fixins’! Also, all volunteers will
get into the dance for free! For those that aren’t
volunteers, you’ll still be able to attend the dance
for the normal $3.00 entrance fee, but you’ll also
be able to visit with the volunteer coordinator,
enjoy some ice cream along with other
refreshments, and lean about the Network
Volunteer Center in the process.
We appreciate all our volunteers do for the City
of Las Cruces. Please come and join our
volunteers as we have fun, cut a rug, and share
in food and fellowship! Volunteers are
encouraged to wear their Volunteer T-shirts and/
or name badges. Don’t have a volunteer T-shirt,
contact the volunteer office at 528-3035!
Call to Action: CIRT Volunteers, Victim’s Assistance Unit
The Las Cruces Victims’ Assistance Unit was initiated in in 1993 through a Victims of Crime Act Grant, and
eventually was integrated into the Las Cruces Police Department. It provides an array of services for
victims of crime including crisis intervention, guidance through the justice system, and referrals to
community services.
The CIRT (Crisis Intervention Response Team) began in 1999 and utilizes volunteers who have extensive
training on how to assist crime victims and navigate the justice system to serve as on-call volunteers
during weekend hours, responding to victims in crisis whenever they occur. CIRT volunteers also will
attend occasional community meetings and other outreach events. This is not your typical placement
with the city, but very rewarding and great for anyone looking to go into the criminal justice field, retirees
from criminal justice or social work fields, or anyone wanting to make a difference. The new CIRT training
will be taking place in September; we’re looking to recruit the volunteers in time for this training!
CIRT Volunteers must be 18 years old or older, have a valid New Mexico Driver’s License and proof of
insurance, have a reliable vehicle, live within or very close to the city limits, be able to pass a criminal
background check, and attend and complete a mandatory 40-hour training.
Call to Action: Food Distribution Sites at our Senior Centers
Beginning on August 24th, City of Las Cruces Senior Programs will be partnering
with Casa de Peregrinos and Roadrunner Food Bank to provide food distribution
sites at all five of our senior/community centers. The food distribution project will
start at Munson Senior Center in August, and gradually add a senior center each
subsequent month until all five centers will be distributing food for needy seniors
and families.
We are very excited to begin this partnership. It will require, however, many
volunteers to make it happen! Volunteers are needed for set-up/tear-down,
check-in interviews, food line volunteers, and helping with carry out. In total, we
will need anywhere from 15-20 volunteers per food distribution site each month.
Groups and individuals are welcome. Contact Ryan Steinmetz at 575-528-3035 or
via email at [email protected].
THE MESSENGER
Page 6
Nutrition News
The United States Department of Agriculture
Food Safe Families campaign has gathered
significant attention for its food handling
advice. Even the New Mexico Environment
Department has implemented new food
regulations for all employees to know and
demonstrate food safety practices.
Separate


Our Senior Nutrition Program is committed to
creating a culture of food safety. We also

want to help our consumers have a better
understand of food safety practices. There are
many resources available online. Please visit
www.usda.gov for more information. Type

Food Safe Families in the search box to find
the information. The Food Safe Families
campaign from the USDA:
Clean




Washing hands with soap and warm water
before and after handling raw food is the
best way to reduce the spread of germs
and prevent food poisoning.
Thoroughly wash utensils, cutting boards,
and countertops with soap and hot water. 
Rinse. They may be sanitized by applying
a solution of 1 tablespoon of unscented,
liquid chlorine bleach per gallon of water.
Air-dry.
Wash fruits and vegetables thoroughly
under running water just before eating,

cutting, or cooking. Washing fruits and
vegetables with soap or detergent or using
commercial produce washes is not
recommended.
Chill
Keep raw meat, poultry, eggs, and
seafood and their juices away from readyto-eat food.
Separate raw meat, poultry, and seafood
from produce in your shopping cart. Place
food in plastic bags to prevent their juices,
which may contain harmful bacteria, from
dripping onto other food.
At home, put raw meat, poultry, and
seafood in containers, on plates, or in
sealed plastic bags in the refrigerator to
prevent their juices from dripping onto
other food.
Use a separate cutting board for raw meat,
poultry, and seafood. Sauce that is used to
marinate raw meat, poultry, or seafood
should not be used on cooked food,
unless the sauce is boiled first.
Never place cooked food back on the
same plate that previously held raw food
unless the plate has first been washed in
hot, soapy water.
Cook
Color and texture are unreliable indicators
of safety. Using a food thermometer is the
only way to ensure the safety of meat,
poultry, seafood, and egg products. These
foods must be cooked to a safe minimum
internal temperature to destroy any
harmful bacteria.
The food thermometer should be placed in
the thickest part of the food, away from
bone, fat, or gristle.






The temperature in a refrigerator should
be 40 °F or below, and the freezer 0 °F or
below.
Perishable food should be thawed in the
refrigerator, in the microwave, or in cold
water. They should never be thawed on
the counter or in hot water. Do not leave
food at room temperature for more than
two hours (one hour when the temperature
is above 90 °F).
Meat and poultry defrosted in the
refrigerator may be refrozen before or after
cooking. If thawed in the microwave or
cold water, cook before refreezing.
Divide large pots of food, like soup or
stew, into shallow containers. Cut cooked
meat or poultry into smaller portions or
slices. Place in shallow containers, cover,
and refrigerate.
Only buy eggs from a refrigerator or
refrigerated case. Store eggs in the
refrigerator in their original carton and use
within 3-5 weeks.
When selecting pre-cut produce choose
only those items that are refrigerated or
surrounded by ice and keep refrigerated at
home to maintain both quality and safety.
Safe Minimum Internal Temperatures
As measured with a food thermometer
145˚F with a 3-minute
Beef, pork, veal and lamb
“rest time” after removal
(roast, steaks and chops)
from the heat source.
Ground Meats
160˚F
Poultry (whole, parts or
165˚F
ground)
160˚F Cook eggs until
both the yolk and the white
Eggs and egg dishes
are firm. Scrambled eggs
should not be runny.
Leftovers
165˚F
Fin Fish
145˚F
Safe Cooking Guidelines
Shrimp, Lobster, Crabs
Flesh pearly and opaque
Clams, Oysters and Mussels
Shells open during cooking
Milky white, opaque and
firm
Scallops
Types of Food Thermometer:
 Digital Thermometers—are not designed to remain in
the food while it’s cooking. They should be used near
the end of the estimated cooking time to check for final
cooking temperatures in thin or thick foods.
 Dial Thermometers—have a dial display and are
available as “oven-safe” and “instant-read.” The dial
thermometer senses temperature from its tip and up
the stem for 2 to 2 1/2 inches and works will in thick
foods.
If you still have questions about food safety,
Call the USDA Meat & Poultry Hotline:
1-888-674-6854
FDA Food Information Line:
1-888-723-3366
Long Term Care Services
PAGE 7
Project Lifesaver
Project Lifesaver was established in April of 1999 as an initiative of the 43rd Virginia Search and Rescue (SAR) Unit of
the Chesapeake Sheriff’s Department. Project Lifesaver places state-of-the-art personalized radio transmitters on
identified persons who are at risk of wandering away from their homes and becoming lost. The average time it take for a
person to be found using this technology is about 22 minutes. Since its development in Chesapeake, many cities and
counties have adopted Project Lifesaver and been trained by the 43rd SAR Unit. The Dona-Ana County Sheriff’s
Department started using this program in September, 2002. The department currently has approximately 25 clients within
Dona-Ana County that are enrolled in the program. We are also the host agency for the State of New Mexico. Project
Lifesaver can also be used for persons suffering from other forms of dementia, such as autism or Down’s syndrome. The
Dona-Ana county Sheriff’s Department also has assistance from the Army National Guard with helicopter support if
needed. Contact the Sheriff’s Department at 525-1911 or the local chapter of the Alzheimer’s association for more
information.

Alzheimer’s is a disease of the brain that causes a steady decline in memory. Nearly 5 million Americans have
Alzheimer’s. This number will grow to 14 million by 2050.

Alzheimer’s disease is the fourth leading cause of death among adults.
People with Alzheimer’s lose their ability to recognize familiar places and faces. Many
people cannot remember their names or addresses. They may become disoriented and lost
in their neighborhood or far from home.


Reasoning, judgment, and behavior changes can also occur, making it difficult for a person
with Alzheimer’s disease to communicate with others.

59% of people with Alzheimer’s disease wander and become lost.

72% are repeat wanderers.


46% may die if not found within 24 hours.
A lost Alzheimer’s patient represents a critical emergency for the patient, their family and law enforcement personnel.
Essential Document Locator
Checklist
Adult children of aging parents are often
caught without the essential documents their
parents need in an emergency situation.
Military records
 Legal Power of Attorney, Healthcare
Proxy, Living Will, Advance Directives
Create a List of Where to Find Original
Documents


Photocopy Essential Documents

Here are the documents you'll need to keep
copies of:








Birth certificate
Driver's license
Social Security card
Medicare / Medicaid / insurance coverage
card
Organ donor card
Marriage certificate
Credit cards
Mortgage records
You'll need contact information for the
following contacts, as appropriate:
You'll also need to know the location of the

following documentation and other essentials:
Knowing where the official records are
located as well as having copies of these

important financial, legal and health
documents can save you thousands of dollars

and countless hours of time spent tracking
down records.

Create a List of Important Contacts &
Accounts






Safe-deposit box and key, along with a list
of the contents and names of anyone who
has access to it
Any letter of instruction listing personal
property not disposed of by will and
wishes for distribution
Receipts and appraisals for valuables
Trust, banking and loan information
Tax returns
Insurance policies
Stocks, bonds, real estate and other
investments
Living will, medical directives or Durable
Power of Attorney
Birth certificate, Social Security card,
marriage and divorce certificates,
education and military records
Burial plots and desired funeral
arrangements.



Clergy members
Attorney, financial planner, tax advisor,
broker and/or anyone else with knowledge
of or control over trusts, wills and finances
Beneficiaries
Bank account, loan and credit card
contacts
Insurance agents
For additional information, please visit:
http://www.aplaceformom.com/senior-careresources/articles/essential-documents
Grandparents Raising Grandchildren
If you are a grandparent raising your grandchildren, we invite you to join this free support group.
The support group meets the 2nd Tuesday of each month from 10:30 am to 11:30 am at the Benavidez
Community Center, 1045 McClure Road. For more information or to see if you qualify, please call Luis Castro
at 541-2365.
Join us for our next meeting on August 9, 2016 where Julie Stanton from Mesilla Valley Hospice will be
giving a presentation on the importance of advance directives.
PAGE 8
Senior Programs Administration
Sonia Saldana
Senior Programs
Administrator
575-541-2464
[email protected]
Office at Munson Center
Roger Bishop
Nutrition and Meal
Services Program
Manager
575-528-3013
[email protected]
Office at Eastside Center
Lora G. Palacios
Long Term Care
Services Manager
575-541-2459
[email protected]
Office at Munson Center
Michael Garcia
Recreation Facilities Manager
575-528-3000
[email protected]
Office at Munson Center
PLUS nearly 50 staff members consisting of office assistants, case managers, living assistance workers, hostesses, senior cooks, food
service workers, supervisors, and delivery drivers who work to promote and enhance the physical, intellectual and social well being of
people 50+ who live in Las Cruces.
El Departamento de Agricultura de los
alimentos seguros campaña Familias Estados
Unidos ha recopilado una considerable
atención por su consejo de manipulación de
alimentos. Incluso el Departamento de Medio
Ambiente de Nuevo México ha implementado
nuevas regulaciones de alimentos para todos
los empleados conozcan y demuestran
prácticas de seguridad alimentaria.
Nuestro Programa Senior Nutrition se ha
comprometido a la creación de una cultura de
la seguridad alimentaria. También queremos
ayudar a nuestros consumidores tienen una
mejor entender de prácticas de seguridad
alimentaria. Hay muchos recursos disponibles
en línea. Por favor, visite www.usda.gov para
más información. Las familias de tipo
alimentario seguro en el cuadro de búsqueda
para encontrar la información. La campaña
Familias alimentos seguros de la USDA:




Limpiar


El lavarse las manos con agua tibia y

jabón antes y después de manejar
cualquier alimento crudo es la mejor
manera de reducir la propagación de
gérmenes y prevenir el envenenamiento
por alimentos.
Lava bien los utensilios, tablas de cortar y
superficies de cocina con agua caliente y 
jabón. Enjuaga y luego desinfecta con una
solución de 1 cucharada de cloro líquido
sin aroma por un galón de agua potable.
Deja secar al aire.
Lava bien las frutas y vegetales bajo agua
del grifo justo antes de comerlas, cortarlas
o cocinarlas. No es recomendable lavar
frutas y vegetables con jabón o
detergente, o usando sustancias

comerciales.
alimentos listos para comer.
Separa las carnes, aves, pescados y
mariscos, crudos, de las frutas y vegetales
es su carrito de compras. Coloca estos
alimentos en bolsas plásticas para prevenir que sus jugos (que podrían contener
bacterias dañinas) goteen sobre otros
productos.
Al refrigerar alimentos en el hogar, coloca
las carnes, aves, pescados y mariscos,
crudos, en platos, dentro de envases, o en
bosas plásticas, para prevenir que sus
jugos goteen sobre otros alimentos.
Usa una tabla de cortar para las frutas y
vegetales frescas y otra diferente para las
carnes, aves, pescados y mariscos,
crudos.
No uses con los alimentos cocidos, la
misma salsa de marinar que usaste con
carnes, aves, pescados y mariscos, crudos, a menos que primero la hiervas.
Nunca coloques los alimentos ya preparados en el mismo plato que previamente usastes con alimentos crudos, a
menos que primero lo laves con agua
caliente y jabón.
Cocinar
Enfriar





La temperatura en el refrigerador debe
estar a 40 ˚F (4.4 ˚C) o menos, y la del
congelador a 0 ˚F (-17.7 ˚C) o menos.
Descongele los perecederos en el
refrigerador, en el microondas, o en agua
fría. Nunca los descongeles sobr e las
superficies de cocina o en agua caliente.
No dejes alimentos a tempera - tura
ambiente por más de dos horas [una hora
si la temperatura esta por encima de 90 ˚F
(32.2 ˚C)].
Las carnes y aves que fueron descongeladas dentro del refrigerador pueden
volverse a congelar antes o después estar
cocinadas. Si descongelas en agua fría o
usando el horno de microondas, cocínalas
antes de volver a congelar.
Divide una olla grande de alimento, como
sopa o guiso, en envases llanos. Corta las
carnes y aves ya preparadas en porciones pequeñas o rebanadas. Colócalas
en envases llanos con tapa y refrigéralas.
Compra los huevos sólo si están en un
refrigerador o en la sección refrigerada.
Almacena los huevos en su empaque de
cartón original y úsalos dentro de 3 a 5
semanas.
Cuando seleccione frutas o vegetales
previamente cortados, solo escoja
aquellos productos que estén refrigerados o rodeados con hielo. En el hogar,
mantenlos refrigerados para preservarlos
sanos y en buena calidad.
El color y la textura de la carne no son
indicadores confiables de cuán sano está 
el alimento. La única manera confiable de
asegurar que las carnes, aves y productos de huevos están sanos para comer es
usando un termómetro para alimentos.

Estos alimentos deben cocinarse hasta
una temperatura interna mínima adecuada
para destruir cualquier microorganismo
dañino.
Temperatures Mínimas Internas Adecuadas
Coloca el termómetro para
Al medir con un termómetro para alimentos
alimentos en la parte más
Separar
gruesa del alimento, sin tocar
145˚F (62.8˚C) con un
Carne de res, cerdo,
 Mantén las carnes, aves, pescados y
hueso, grasa, o cartílago.
tiempo de reposo de 3
ternero y cordero (asados,
maricos, crudos, y sus jugos, lejos de los
minutos luego de remover
filetes, y chuletas)
de la uente de calor.
Carnes molidas
Tipos de termómetro para alimentos: Termómetro digital - no está diseñado
160˚F (71.1 ˚C)
Aves (entera, en partes,
para permanecer en los alimentos mientras se cocinan. Debe usarse para
165˚F (73.9˚C)
molida)
medir la temperatura interna alcanzada justo antes de finalizar el tiempo esti160˚F (71.1˚C) Prepara
mado para la cocción en alimentos finos y gruesos. Termómetro de dial - tiene
los huevos hasta que la
un indicador de dial circular y esta disponible como “a prueba de hornos” o “de
Huevos y comidas a base
clara y yema estén firmes.
de huevo
lectura instantánea”. El termómetro de dial detecta la temperatura desde la
Los huevos revueltos no
punta y a lo largo de la sonda, hasta una longi- tud 2 a 2.5 pulgadas. Trabaja
deben estar aguados.
bien para alimentos gruesos.
Sobras de comida
165˚F (73.9˚C)
Pescados-de aleta
145˚F (62.8˚C)
Llama la Línea de Información sobre
Carnes y Aves del USDA
Pautas para una Cocción Adecuada
Línea de Información sobre Alimentos del FDA
Camarones, langosta, y
cangrejos
Almejas, ostras y mejillones
1-888-723-3366
Vieiras
1-888-674-6854
La carne tiene un color
perlado y opaco
Las conchas abren unrante la cocción
Color blanco lechoso, opaco y firme