Seniors with dementia find solace at center
SUTHERLIN — With classical music, plant-based diets and a golden retriever named Faith, Chantele Bangs is building a health-improvement community for elderly residents diagnosed with dementia.
Chantele’s Loving Touch Memory Care opened last November in Sutherlin within a newly built facility that houses a maximum 15 residents who are diagnosed with Alzheimer’s disease or other forms of dementia.
Bangs also plans to double the size of the facility on West Central Avenue this spring with construction of another 6,000-square-foot building.
“We’re trying to have our own little health community here,” she said.
It’s been at least 10 years in the making.
At first, as a single mom with three kids, Bangs started a foster care home with her mother in her parents’ home. Eventually she bought her own home where she could care for five foster care patients at a time. It still remains as Chantele’s Foster Care Home.
As a lock-down facility for patients with mental health issues, Chantele’s Loving Touch Memory Care is a different form of care. Bangs said it’s always been a dream of hers to provide such services in a large setting.
Chantele’s Loving Touch Memory Care opened last November in Sutherlin within a newly built facility that houses a maximum 15 residents who are diagnosed with Alzheimer’s disease or other forms of dementia.
Bangs also plans to double the size of the facility on West Central Avenue this spring with construction of another 6,000-square-foot building.
“We’re trying to have our own little health community here,” she said.
It’s been at least 10 years in the making.
At first, as a single mom with three kids, Bangs started a foster care home with her mother in her parents’ home. Eventually she bought her own home where she could care for five foster care patients at a time. It still remains as Chantele’s Foster Care Home.
As a lock-down facility for patients with mental health issues, Chantele’s Loving Touch Memory Care is a different form of care. Bangs said it’s always been a dream of hers to provide such services in a large setting.
<b>LIFESTYLE CHOICE
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Two years ago, Bangs, 42, was faced with taking pills to regulate her blood pressure. Up until that point, however, she had always made her own bread for herself and her patients by grinding grains and combining them with all-natural ingredients.
But her sister, Darla Sherman, while visiting from Indiana, wanted to show Bangs a better way to take care of herself — before she took the pills. All it consisted of was eating foods made of only plants — a diet stricter than regular vegetarianism.
The plant-based diet worked for Bangs and she never had to take any pills, lowering her blood pressure to her doctor’s satisfaction.
The new eating habits also worked for her husband, Larry, who dropped his cholesterol level from 299 to 184 in 30 days and eventually lost 36 pounds.
Chantele also lost weight.
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Two years ago, Bangs, 42, was faced with taking pills to regulate her blood pressure. Up until that point, however, she had always made her own bread for herself and her patients by grinding grains and combining them with all-natural ingredients.
But her sister, Darla Sherman, while visiting from Indiana, wanted to show Bangs a better way to take care of herself — before she took the pills. All it consisted of was eating foods made of only plants — a diet stricter than regular vegetarianism.
The plant-based diet worked for Bangs and she never had to take any pills, lowering her blood pressure to her doctor’s satisfaction.
The new eating habits also worked for her husband, Larry, who dropped his cholesterol level from 299 to 184 in 30 days and eventually lost 36 pounds.
Chantele also lost weight.
“I’ve been on every diet pill and every (other) diet plan in the world, and it doesn’t work,” Bangs said.
Bangs figured the diet would also work for her residents, but introduced it only as an option.
“If they want to eat meat, that’s their choice,” she said.
But so far she has seen residents’ health improve — only three strictly adhere to the plant-based diet — by eating healthier choices presented to them based on the Coronary Health Improvement Project, or CHIP.
She refers to the diet as the 30-day challenge for residents.
“It lowers cholesterol, so that’s one of the first pills to go,” and it lowers blood pressure, Bangs said, also claiming to have witnessed residents emerge from depression or improve mental faculties. “In 30 days you’ll feel like a new person.”
<b>DELICIOUS DISHES</b>
Bangs figured the diet would also work for her residents, but introduced it only as an option.
“If they want to eat meat, that’s their choice,” she said.
But so far she has seen residents’ health improve — only three strictly adhere to the plant-based diet — by eating healthier choices presented to them based on the Coronary Health Improvement Project, or CHIP.
She refers to the diet as the 30-day challenge for residents.
“It lowers cholesterol, so that’s one of the first pills to go,” and it lowers blood pressure, Bangs said, also claiming to have witnessed residents emerge from depression or improve mental faculties. “In 30 days you’ll feel like a new person.”
<b>DELICIOUS DISHES</b>
When Bangs opened the new facility, she knew she’d need help preparing meals. So she recruited her husband’s cousin, Dennis Johnson, who’d returned to his native state from New Mexico.
Johnson sold a logging business that focused on hazard-tree removal to come here, but he has years of experience with meal preparation and overall management in the food service industry. His specialty is preparing slow-cooked meats such as brisket and rotisserie, so focusing away from fatty foods at first was a challenge.
Johnson starts each morning at 7 a.m., preparing three meals for the day. They usually consist of soups and casseroles — including two desserts — with the “big dinner” taking place at lunch, often including grilled chicken, vegetables, wild rice and sometimes brisket. And of course, he always prepares vegetarian meals.
Johnson sold a logging business that focused on hazard-tree removal to come here, but he has years of experience with meal preparation and overall management in the food service industry. His specialty is preparing slow-cooked meats such as brisket and rotisserie, so focusing away from fatty foods at first was a challenge.
Johnson starts each morning at 7 a.m., preparing three meals for the day. They usually consist of soups and casseroles — including two desserts — with the “big dinner” taking place at lunch, often including grilled chicken, vegetables, wild rice and sometimes brisket. And of course, he always prepares vegetarian meals.
For meat alternatives — and plates the residents seem to love — Johnson prepares black bean-based steaks and vegetable meat loaf.
“And they’ll say, ‘Is that filet mignon?’” when residents bite into the steak, Bangs said.
But not every meal has been a hit, like the chef’s salads or lentil soup Johnson once presented for dinner.
“Sometimes we get a thumbs down on stuff and we put a check mark on it — don’t do that again,” Bangs said.
Johnson said he uses the black bean steak in casseroles, burritos and just about every other baked dish imaginable.
“If (residents) don’t look at the can, they don’t know it’s not real meat,” Johnson said. “They don’t know the difference.”
Breakfast usually consists of fruit and a seven-grain cereal.
At mealtime, the residents get together at a large table where they hold hands and say a prayer.
Chantele’s Loving Touch Memory Care also has circular hallways that residents can walk for exercise, as well as an outdoor courtyard.
The facility has two full-time caregivers working at all times and will soon have an on-site manager living in an apartment upstairs.
“I like the family environment; that was a huge draw for me,” said future on-site manager Dawn Hammer, currently shelter director at the Battered Persons Advocacy.
Hammer, a former certified nursing assistant, said she’s worked in environments like Chantele’s Loving Touch Memory Care before but has never tasted a black bean steak.
“I have never experienced some of the foods they make,” Hammer said.
• You can reach reporter Adam Pearson at 957-4213 or by e-mail at apearson@newsreview.info.
“And they’ll say, ‘Is that filet mignon?’” when residents bite into the steak, Bangs said.
But not every meal has been a hit, like the chef’s salads or lentil soup Johnson once presented for dinner.
“Sometimes we get a thumbs down on stuff and we put a check mark on it — don’t do that again,” Bangs said.
Johnson said he uses the black bean steak in casseroles, burritos and just about every other baked dish imaginable.
“If (residents) don’t look at the can, they don’t know it’s not real meat,” Johnson said. “They don’t know the difference.”
Breakfast usually consists of fruit and a seven-grain cereal.
At mealtime, the residents get together at a large table where they hold hands and say a prayer.
Chantele’s Loving Touch Memory Care also has circular hallways that residents can walk for exercise, as well as an outdoor courtyard.
The facility has two full-time caregivers working at all times and will soon have an on-site manager living in an apartment upstairs.
“I like the family environment; that was a huge draw for me,” said future on-site manager Dawn Hammer, currently shelter director at the Battered Persons Advocacy.
Hammer, a former certified nursing assistant, said she’s worked in environments like Chantele’s Loving Touch Memory Care before but has never tasted a black bean steak.
“I have never experienced some of the foods they make,” Hammer said.
• You can reach reporter Adam Pearson at 957-4213 or by e-mail at apearson@newsreview.info.
