Monday, April 30, 2012

Nipissing Family Peer Support Services welcomes you to a special event on Mental Health Week at PEP

Please join us for this historic event!

The Mental Health Commission of Canada invites you to share in a historic day for our country, the millions of Canadians living with mental health problems and illnesses, their families and all those who are working to ensure that every Canadian can enjoy the best mental health.

After consulting with thousands of Canadians, the Mental Health Commission of Canada is set to release the Mental Health Strategy for Canada.

As a supporter of the Mental Health Commission of Canada, and one of the many people who has helped to inform and shape our work, we would like you to join us in launching Canada’s first-ever strategy to improve mental health in our country.

What: Launch of the Mental Health Strategy for Canada

When: Speeches begin via web cast Tuesday, May 8, 12:00.

Where: NFPSS & PEP 351 Ferguson Street, 3rd Floor


Please RSVP April or Terri-Lynn at 705 494 4774 x 226



Here is the link from the Mental health Commission of Canada.
http://hosted-p0.vresp.com/930135/ccc5dd777b/ARCHIVE

Wednesday, April 25, 2012

Consumer Survivor Initiatives / Family Initiatives Awareness Promotional Video


Please watch and enjoy!

Monday, April 23, 2012

Try these amazing brain boosting recipes!

Grilled Salmon with Mustard & Herbs

: August/September 2006,                       
 
Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.


Grilled Salmon with Mustard & Herbs Recipe
4 servings
Active Time:
Total Time:

Nutrition Profile

Ingredients

  • 2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
  • 20-30 sprigs mixed fresh herbs, plus 2 tablespoons chopped, divided
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 pound center-cut salmon, skinned (see Tip)

Preparation

  1. Preheat grill to medium-high.
  2. Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
  3. Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).

Tips & Notes

  • Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition

Per serving: 212 calories; 12 g fat ( 2 g sat , 4 g mono ); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 261 mg sodium; 428 mg potassium.
Nutrition Bonus: Selenium (60% daily value), Vitamin C (17% dv), excellent source of omega-3s.

Skillet Gnocchi with Shrimp & Asparagus

: May/June 2012

The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio.


Skillet Gnocchi with Shrimp & Asparagus Recipe
4 servings, about 1 1/2 cups each
Active Time:
Total Time:

Ingredients

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi
  • 1/2 cup sliced shallots
  • 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
  • 3/4 cup reduced-sodium chicken broth
  • 1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
  • 1/4 teaspoon freshly ground pepper
  • Pinch of salt
  • 2 tablespoons lemon juice
  • 1/3 cup grated Parmesan cheese

Preparation

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes. Transfer to a bowl.
  2. Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.
  3. Return the gnocchi to the skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.

Nutrition

Per serving: 464 calories; 10 g fat ( 2 g sat , 5 g mono ); 149 mg cholesterol; 65 g carbohydrates; 0 g added sugars; 28 g protein; 3 g fiber; 511 mg sodium; 339 mg potassium.
Nutrition Bonus: Folate (29% daily value), Vitamin C (25% dv), Vitamin A (22% dv), Iron (21% dv), Calcium (20% dv)

Skillet Tuna Noodle Casserole

: March/April 2008

Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles—they have more fiber than regular egg noodles (but this dish will work well and taste great with either).


Skillet Tuna Noodle Casserole Recipe
6 servings, about 1 1/3 cups each
Active Time:
Total Time:

Ingredients

  • 8 ounces whole-wheat egg noodles
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 ounces mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/2 cup dry white wine
  • 6 tablespoons all-purpose flour
  • 3 cups nonfat milk
  • 1/2 teaspoon freshly ground pepper
  • 12 ounces canned chunk light tuna drained (see Note)
  • 1 cup frozen peas, thawed
  • 1 cup finely grated Parmesan cheese, divided
  • 1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)

Preparation

  1. Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.
  2. Position rack in upper third of oven and preheat broiler.
  3. Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
  4. Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3, spoon into an 8-inch-square glass baking dish, cover with foil and refrigerate for up to 1 day. Sprinkle with breadcrumbs and cheese (Step 4) and bake, covered, at 350°F for 50 minutes. Uncover and cook until browned and bubbly, about 15 minutes more.
  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
  • Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

Nutrition

Per serving: 406 calories; 8 g fat ( 3 g sat , 3 g mono ); 53 mg cholesterol; 47 g carbohydrates; 32 g protein; 5 g fiber; 684 mg sodium; 593 mg potassium.
Nutrition Bonus: Calcium (30% daily value), Potassium (17% dv), Iron, Vitamin A & Vitamin C (15% dv), good source of omega-3s.

Mini Mushroom-&-Sausage Quiches

: April/May 2005

These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.


Mini Mushroom-&-Sausage Quiches Recipe
1 dozen mini quiches
Active Time:
Total Time:

Ingredients

  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • 1/4 cup sliced scallions
  • 1/4 cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk

Preparation
  1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
  2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
  3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Tips & Notes

  • Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.

Nutrition

Per quiche: 90 calories; 5 g fat ( 2 g sat , 1 g mono ); 105 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 9 g protein; 0 g fiber; 217 mg sodium; 108 mg potassium.



Brain food for thought

by: Amy Toffelmire

A French epicurean once said, "Tell me what you eat, and I will tell you what you are." But can eating certain foods make you smarter, happier, or more able to constructively respond to stress? Could junk food lead to a junk attitude? Connections are being made all the time between the foods we eat and the way we feel, think, and act.
For instance, did you know that eating fish and seafood may reduce the risks of developing depression, dementia, and Alzheimer's disease? Or that tea may bring on a calm yet alert state of mind?
Memory, alertness, and mood can all be impacted by your nutritional choices. And while intelligence and mental functions are complex and involve many bodily systems and processes, there are a few key nutrients that could help boost your cerebral stamina.
Foods to boost your brain power:
  • antioxidants: Foods and supplements containing antioxidants (e.g., phytochemicals, catechins) could boost your brain health and longevity. Darkly coloured vegetables and fruits contain phytochemicals (blueberries, in particular), and green tea is packed with catechins.
  • omega-3 fatty acids: Omega-3 fatty acids found in many kinds of seafood, including salmon, halibut, and scallops, have been linked to nerve cell regeneration and reduced brain inflammation.
  • B vitamins: B is for brain, that's for sure. The B family of vitamins is a rich source of food for the nervous system. The messages our brain sends back and forth between our nerves depend on B-complex vitamins, especially folic acid, vitamin B6, and choline. Finding foods full of B-complex vitamins isn't too hard. Folic acid can be found in dark greens, including spinach, asparagus, romaine lettuce, and turnip or mustard greens. Loads of beans contain folic acid, too. Try black, garbanzo, or pinto for a folic acid feast. Crack an egg for choline, as egg yolks contain this B-vitamin in abundance. Other sources include soybeans, peanut butter, potatoes, and whole-wheat bread.
  • iron: Iron helps our blood to supply oxygen to our body. Deficiencies in iron have been associated with ADHD, learning disabilities, and lowered IQ. It stands to reason, then, that our reasoning skills could benefit from foods that contain iron. Find iron in foods like spinach, blackstrap molasses, lentils, tofu, broccoli, and Brussels sprouts.
  • vitamin E: Some stave off mental decline with a daily crossword or Sudoku puzzle. Foods with vitamin E could keep you sharp, too! Vitamin E, especially taken along with vitamin C, has been linked to reduced cognitive decline with aging. Take note of foods rich in vitamin E: mustard and turnip greens, spinach, and broccoli. And if green is not your colour, you can snack on sunflower seeds, almonds, or olives for a dose of vitamin E.
Lets Boost our Brains at Nipissing Family
with a Presentation by The Alzheimers Society

Next Month at Nipissing Family we will be focusing on the brain and keeping it healthy. We are happy to welcome The Alzheimers Society on May 15th at 5:00 for a presentation about Alzheimer's disease and related dementia.

Knowing how the disease progresses and planning for the future can help the newly diagnosed regain a feeling of control over the disease. Education can help families understand the disease and create routines to keep their loved ones independent and at home for as long as possible. Whether or not you have a loved one with Alzheimers this presentation is for you too!

In a recent Canadian study, Rising Tides: The Impact of Dementia on Canadian Society October (2009), the statistics on Alzheimer’s Disease and related dementia are staggering. Internationally, we see more attention is being given this serious illness on mainstream television on shows such as Dr. Oz. This can only help get vital information to the public.

Nationally, there are approximately 500,000 Canadians affected by this disease, with more than 71,000 being under the age of 65, and 50,000 are under the age of 60.

Look around your community and think about these statistics. There is a strong possibility that you could know that one person out of 11 people over the age of 65 who has the disease; or the one person in three over the age of 85. Of these people, women make up 72%.

The study found that of all the people with dementia in Canada, half of them live in their communities. Almost two thirds of those with dementia in the community have not been formally diagnosed. To imagine the turmoil and stress of day to day life for these people and their families is beyond our mind’s capability.

The prognosis is bleaker. Within just five years, an additional 250,000 Canadians could develop Alzheimer’s disease or a related dementia. Within 25 years, a generation, the number could reach between one and one point three million.

Please reserve your spot to attend the presentation with April by calling or e-mailing the family office. Please bring your friends and family, the more the merrier!!

 (705) 494 4774 x 226

Give your brain a boost! Did you know that doing puzzles like crosswords and word searches is a great way to keep your brain active? Maintaining a healthy diet and choosing the right foods is a great way to boost the nutrition that feeds your brain.

Looking forward to seeing you all soon!

April Raftis

Wednesday, April 18, 2012

NAMI Talks to Mary Moller about Post-Psychotic Adjustment

By Sarah Christen, NAMI Convention Manager

Mary D. Moller D.N.P., M.S.N., A.R.N.P., is an advanced registered nurse practitioner dually certified as a clinical specialist in adult psychiatric mental health nursing and a psychiatric rehabilitation practitioner.

NAMI recently talked to Mary Moller to get some insight into her life’s work and what she will be highlighting at the convention.

Can you tell us about your history?

I have been working in psychiatry since 1978. Prior to that, I worked in neurology for seven years. I had no experience in psychiatry when I started—I just noticed a complete parallel in behaviors and symptoms in psychosis that I saw on the acute neurology unit. I started providing the same kind of nursing care for psychiatric patients I did in neuro-rehab.

In 1992 I moved to Washington state because the nurse practice act allowed for autonomous prescriptive authority and independent practice. I started the first independent nurse-managed and owned outpatient psychiatric clinic to provide wellness-focused, one-on-one services and group psychoeducation for people living with serious mental illness and their family members.

When [the medication] aripiprazole came out in 2002, I noticed several individuals living with schizophrenia had a new level of awakening that hadn’t occurred with their previous medications. I started holding focus groups to develop a new rating scale I was calling “The Impact of Psychosis Questionnaire.” I was curious as to why some people seemed stuck in their ability to move forward with their lives. I wasn’t prepared for the often long-enduring anguish over the traumatic impact of psychosis that I was reading in the narrative section of the questionnaire as well as in the focus group discussions. 

I realized that the consequences of psychosis was reflecting difficulty in adjusting to life with all the changes caused by a mental illness. I called the phenomenon “post-psychotic adjustment process."

What is the Milestones of Adjustment Post-psychosis (MAPP) Recovery Model?

In 2003, there was nothing published on this phenomenon. My career has been spent attempting to understand the lived experience of psychosis from the person and the family experience. This was a new level to learn. I went back to school and studied this phenomenon for my doctoral thesis. The result is the MAPP Recovery model—Milestones of Adjustment Post-psychosis.

My research identified a four-phase process with 50 measurable cognitive, emotional, interpersonal and physical milestones that occur over at least a two-year period. Understanding this process assists both family members and the person  living with mental illness to develop skills that will assist in meeting their desired recovery goals and aspirations.  

We need to give people time to heal. We’re pushing people too fast. We have not done a good job of helping  people cope with the psychological and emotional consequences of psychoses. Recovery is so much more than symptom management and obtaining meaningful work. I look at where an individual is along the trajectory and, with the help of the person, create an individualized set of goals and interventions to reach a desired target. The key to success in navigating the MAPP is the need for family support and medications that assist in managing symptoms.

How has mental health care changed in the last 30 years?

Science has shown us that psychiatric illnesses are very serious neurobiological disorders. We need to approach these illnesses as we do all other chronic health problems recognizing that there are exacerbations and remissions. They are very serious medical illnesses of the brain. Left untreated, they can cause very serious and lifelong consequences.

Stigma is still our major battle. The stigma runs so deep that it affects policy development and implementation. Politicians want to speak nicely, but dollars for community-based mental health care are still sadly lacking. We still have far too many people who are homeless or now being treated in jails.  Housing and long-term services for individuals with psychiatric illnesses is still sadly lacking. Many excellent programs have been developed but had to close because of loss of funding.

Mary Moller is currently an associate professor of nursing at the Yale University School of Nursing, where she is director of the psychiatric nursing master's program. She received the Case Western Dean’s Legacy Award for her research, "The Lived Experience of the Patient with Schizophrenia in the Post-psychotic Adjustment Phase of Recovery from Psychosis."

Monday, April 9, 2012

Happy Easter!! A few Spring updates at Nipissing Family

Good day, It's good to be back!! I hope you all had a wonderful Easter weekend with your loved ones. We sure had some fantastic weather, so I hope you had a chance to get out and enjoy some of that much needed sunshine we had.

As most of you know, I am back in the office and am looking forward to working with you all again. My year of maternity leave was a very wonderful time for me but I am happy to have a change of pace and am embracing the next chapter in my life!

We happily welcomed Terri-Lynn  to Nipissing Family last week and her and I will share the Family office together. She attended our last monthly peer support meeting and is a great match to what our goal is together and that is to support, empower and embrace families in the Nipissing District. I am looking forward to getting to know her better and putting our ideas together to continue to create fun, educational and support services for you all.

I also would like recognize Emily for her amazing efforts and accomplishments at Nipissing Family over the last year. It is sad for all of us to see her go! She has surely left a place in all of your hearts and I would like to thank all of you for bearing with us through our time of transition. Your continued membership means the world to me and I am so thankful for your support.


A few things to think about:
  • Day-time peer support meetings- If you are interested in attending, please call me as I am arranging the day and times of availability.
  • Spring walks with April. Call me and we can walk along the waterfront together!!
  • Yoga at Bend Studio- Beginners yoga with Joanne Beyore, contact me for more details if this is something you may be interested in starting.  
If you have any ideas or thoughts, I am always open to hearing them and welcome your phone calls anytime.

All the best,

April Raftis

705 494-4774 x 226