Tuesday, March 31, 2015

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Senior Recipes for Healthy Eating

eating with elderly fatherRecipes for Elderly People


picture of herbs tied together to suggest cooking for example of recipe ideas for seniorsSoups

Yummy Fall and Winter Soups

Breakfast, Lunch and Dinner




Beef, Barley, and Mushroom Soup: Makes 6 Cups, hearty and high in protein

1 TBS Olive Oil
½ Cup Chopped onion
2 Cups sliced mushrooms
2 Cans low-salt beef broth (14.5 oz. each)
½ Cup water
½ Cup “quick-cooking” barley
2 Carrots sliced thin
½ tsp. thyme
Dash of pepper and salt (salt optional)
8 ounces roast beef cut thick from deli and chopped

1. Heat oil in a large soup pot over medium high heat. Cook onions 2 minutes, stirring constantly. Stir in mushrooms and cook stirring occasionally an additional 5 minutes.
2. Add broth, barely, carrots and seasonings to the pot. Mix and bring to a boil over high heat.
3. Reduce heat and simmer uncovered 15 minutes or when barley and vegetables are tender
4. Stir in roast beef and serve

Butternut Stew: Makes 6 cups - no added fat or sugar!

1 large onion in small chunks
2 peeled or unpeeled sweet potatoes in bite-size squares
1 small butternut squash in bite-size squares
4 carrots peeled and sliced thick
2 parsnips peeled and sliced thick
1 TBS. Italian seasoning
Dash of pepper
1 cup of water

Directions:  Place vegetables in order listed into a large soup pot, add water and seasonings, bring to a boil, then cover and simmer on low for one hour.

Corn Chowder: You can sauté vegetables in water! No need for oil.  Add cooked diced chicken to turn this low-fat soup into a hearty meal.

¼ cup water
½ celery stalk, minced
½ small onion, minced
¼ green pepper, minced
1 ½ cup water
1 10-ounce package of frozen whole kernel corn
2 small potatoes, peeled and diced
Salt (optional)
¼ tsp. paprika
2 Cups skim milk
2 TBS. Flour

1. Sauté the finely minced onion, celery, and pepper in ¼ cup of water in a large soup pot till vegetables are soft (2-4 minutes).
2. Add water, corn, potatoes, salt, pepper, and paprika - bring to a boil, then simmer covered for 15 minutes.
3. Put ½ cup milk in a jar with tight fitting lid and add flour and shake to mix – or put in small cup and whisk till blended. Gradually add milk/flour mixture to soup – then gradually add the rest of the milk. Turn up heat and stir constantly till soup is boiling and thickening. Garnish with parsley.

See Also:

Activities for Seniors

Elderly Nutrition

Bathing an Elderly Person


Italian Turkey and White Bean Stew: Makes 6 cups

2 TBS. Olive Oil
1 small chopped onion
2 cloves of garlic, minced
2 small green zucchini in chunks
1 can Italian chopped tomatoes undrained (14 oz.)
1 cup low-salt chicken broth or one cup hot water with a chicken boullion
½ tsp. rosemary, crushed
½ pound of deli (thick cut) roasted turkey breast - diced in cubes
1 can Great Northern Navy beans, rinsed and drained (14-15 oz)

1. Heat oil in large soup pot over medium heat and add onion cooking and stirring 5 minutes
2. Add garlic and cook 1 minute
3. Add squash and cook 2 minutes more
4. Add broth, tomatoes, rosemary and bring to a boil, then reduce heat and simmer 10 minutes.
5. Stir in chicken and beans, simmer 8 more minutes

Lentil Vegetable Stew: Makes 6 cups, high in fiber and folate

Lentils are rich in protein, fiber, and vitamins and minerals which are healthy for your cardiovascular system!
2 TBS. Olive oil
¾ cup celery diced
1 red onion diced
2 cloves of garlic, minced
4 carrots, peeled and sliced
2 cups dried green lentils
8 cups of water
2 cans of low-salt chicken broth (14 ounces each)
2 cups tomato sauce

1. Heat olive oil in large soup pot over medium high heat and sauté celery, onions, garlic, and carrots – 5 minutes stirring constantly.
2. Add lentils and water and cook over medium heat 20 minutes
3. Add broth and cook over medium heat 15 minutes
4. Add tomato sauce and cook over medium heat 10 minutes


Yummy Fall and Winter Soups

Fall soups for caregivers
In the fall, we want comfort and warmth. No food does that quite like soup! So, we have modified some popular soups here with reduced sugar, fat, and salt. With a loaf of crusty bread and a salad, these hearty soups can serve as an easy make ahead meal for chilly fall evenings.


Southwestern Soup (serves 2-4)

Soup Ingredients:
1 8-ounce jar of green salsa (Salsa Verde)
2 cups diced cooked chicken
1 15-ounce can white northern beans - drained
2 cups low-fat, low-salt chicken broth
1 tsp cumin
½ tsp chili powder

Optional (For garnish)
Low-fat sour cream
Low-fat Shredded cheddar cheese
Sliced green onion
Fresh cilantro
Baked Tortilla Chips

Mix all the soup ingredients into a medium sauce pan over high heat, stir and cook the salsa, chicken, beans, broth, cumin, and chili till boiling. Lower heat and simmer 7-10 minutes.

Butternut Squash (or Pumpkin!) Bisque (serves 2-4)

1/2 onion diced
1 TBS. olive oil
2 large Carrots diced
1 small butternut squash diced (or one 29-ounce can of pumpkin puree**)
2 cups low-fat, low-salt chicken broth
Salt and pepper to taste
¼ tsp. nutmeg
½ cup half and half cream (optional)

• Saute onion in oil until soft, then mix in everything else except the cream.
• Bring to a boil and simmer for 30 minutes.
• Let cool for 15 minutes.
• Take out batches at a time and puree in a blender until smooth. Return to pot on low heat and add cream.
**If using puree, you may skip the blender.

Leftover Turkey fall soups for caregivers and seniorsSoup: (serves 4-6)

(you can add more vegetables than listed below - like diced squash, turnips, raw sweet potato, or parsnips– just add more stock too).

2 carrots, peeled and sliced
1 celery rib, chopped
1 onion – diced
1 clove garlic – minced
1 TBS. Olive Oil
2 14-ounce cans low-fat, low-salt chicken broth
About one pound of cooked leftover turkey meat
1 small box of packaged of wild rice mix – prepared/cooked
1 tsp. Italian Seasoning
Salt and pepper to taste
(Optional) Chopped fresh herbs to your liking: basil, thyme, parsley

Saute onion, celery, carrots, garlic (and any other vegetables) for about 8 minutes over medium high heat in a large stock pot. Add broth and bring to a boil. Simmer for 30 minutes on low heat covered. Last, add turkey, rice, Italian seasoning, salt and pepper and any fresh herbs – stir and serve!

Super Easy “Cowboy” Soup: (this soup serves 4-6)

Dump some canned food in a pot – stir – and dinner is on! It tastes much better than you would suspect! Sort of like chili – but not so “beany” – tastes great with cornbread!  This soup is higher in sodium since it uses packaged prepared soups and vegetables.  Look for low-sodium varieties if needed.

1 lb. ground turkey – cooked and drained of fat
1 cup elbow macaroni or other small pasta cooked and drained
2 cans Condensced Campbell’s Minestrone Soup
1 can “mixed vegetables”
1 can original “Rotel” tomatoes
1 can
1 packet of taco seasoning
1-2 cans of kidney beans (depending on how beany you want it!)300
2 cups of water

Mix all of the above together, bring to a boil, turn off heat and serve!!! Mmmm….and so easy!

Great Chicken Soup for Winter Cold and Flu Season

Chicken soup is one of the oldest “home remedies” around. Sometimes referred to as an old-wives’ tale, chicken soup is thought to “cure” the common cold. Does it really cure anything?

Well, for starters, it can’t hurt. We are told to drink plenty of clear fluids when sick to encourage the flow of mucus. Chicken soup has a lot of broth! And, who has not heard of the anti-germ properties of gargling with salt-water? Well, chicken soup is very salty. And maybe a cup of tea could do this trick too – but the steam may help clear sinuses.

It is also a food that is somewhat easy to eat to keep your strength up when you are sick and not feeling like you have much of an appetite.

But, apparently, there are more complicated reasons it may help reduce the symptoms of a cold or flu. It appears to have anti-inflammatory and anti-histamine qualities as well.

While some store-bought soups will work just as well, sometimes, on a cold winter day when everyone is sneezing and coughing, this soup is a nice thing to have on the stove-top brewing all day:

Rotisserie Chicken Soup:

1 small pre-cooked rotisserie chicken, meat cleaned off and about half of it chopped in small chunks – preserve the bones, wings, and skin

2-4 carrots

3 stalks of celery – some leaves too

One large yellow onion

Dry or fresh herbs like:




One Red pepper

32 ounces of store-bought chicken stock in a box (like Swanson)

One small container of dried tortellini




Place the bones, skin, and wings cut up into a pot of about 4 cups of water (so the bones are covered). Add some herbs that you like, 1/3 of the onion in large chunks, one carrot in large chunks, and the celery leaves and “ends” and one stalk cut up in large chunks. Bring to a boil and then reduce heat and simmer uncovered for 2-3 hours on the stove. Add water if the bones are not covered.

Strain the cooking liquid and discard the bones and skin and large vegetables, etc. Add liquid back to a large stock pot and add the rest of the carrots, celery, onion, and pepper all diced, some more herbs to your taste, salt and pepper, chicken meat chunks and store broth and boil. Reduce heat and slow simmer another 60-90 minutes. Add the tortellini and cook until pasta is done – about 10 minutes. Serve with your favorite rolls and a salad.


Breakfast, Lunch and Dinner


Low Fat Mini-Quiche: (these freeze well – make ahead!):

4 eggs (OR for less fat - 1 cup of a plain egg substitute, like “Egg Beaters”)
½ Cup prepared biscuit mix, like Bisquick
1/3 Cup Melted butter
1 ½ Cup Skim Milk
1 TBS. onion flakes or 2 tsp. onion powder
4 ounces shredded low-fat cheddar cheese
Sliced mushrooms and/OR steamed, chopped asparagus (optional)

Put everything in the blender except cheese and optional vegetables till smooth, add vegetables and stir to mix in, pour into an oil-sprayed mini-muffin tray, top with shredded cheese, bake 30 minutes (or until eggs set) at 350 degrees. Let sit in tray 15-20 minutes to cool before removing. These can be frozen individually on a greased cookie sheet and once frozen, placed into a zipper freezer bag. Remove and microwave what you need for 30 seconds (or more – ovens vary) for a great make-ahead mini-breakfast.

Low-Fat Banana Bread:  Make one loaf for breakfast this week and freeze the other for up to a month!

3 Cups all-purpose flour (or 2 cups white and 1 cup whole-wheat)
1 ½ Cups sugar
2 ½ tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. cinnamon
4 egg whites
4 small or 3 larger mashed bananas
½ cup unsweetened applesauce

1. In one bowl, combine egg whites, bananas and applesauce.
2. In another larger bowl, stir flour, sugar, powder, soda, and cinnamon.
3. Add the wet bowl to the dry bowl and stir until just combined. If thick, add TBS. hot water
4. Pour batter into a greased 8 inch X 4 inch bread pan and bake 45-55 minutes at 350 degrees. Cool on a wire rack.

Super Easy Pasta Salad:

1 pkg. bow-tie pasta (16 ounce)
1 bottle of low-fat Italian Dressing (16 ounce)
2 chopped cucumbers
6 chopped tomatoes
1 bunch chopped green onions
4 ounces grated parmesan cheese
1 TBS. Italian Seasoning

Directions:  Cook pasta according to directions for al dente, drain and rinse under cold water – then place in a large bowl. Toss vegetables and pasta together with the salad dressing. In separate small bowl, mix parmesan cheese, and Italian seasoning and gently fold into pasta salad. Cover and refridgerate. Makes 8 cups. Good idea for a family meal.

See Also:

Spring Recipes

Assessing Whether a Senior Needs More Help

Low-fat Oven-Baked Chicken Nuggets: Make ahead and freeze these great finger foods – terrific with honey mustard dip!

3 skinless, boneless chicken breasts, cut in strips
1 Cup Italian-flavored Bread Crumbs
½ cup low-fat Paremesan cheese
1 tsp. salt (optional)
1 tsp. thyme
1 tsp. basil
1 egg white
¼ cup skim milk

1. Heat oven to 400 degrees, place an oven-proof greased cooling rack on top of a cookie sheet (or grease the cookie sheet and skip the cooling rack – the cooling rack makes it crispy on all sides!).
2. In One low wide bowl, mix bread crumbs, seasonings, cheese and salt; in another low wide bowl, whisk together the egg white and milk.
3. Dip the chicken strips in the egg/milk mixture – then into the bread crumb mixture to coat on all sides. Place the strips on the cooling rack (or directly on cookie sheet).
4. Bake 20 minutes
5. Freeze on a greased cookie sheet – when frozen, put nuggets into a zipper bag and only pull out what you need. Reheat in microwave for 40 seconds (oven times may vary) for three strips.


picture of milk shakes which are an excellent source of extra calcium and calories for those seniors who need to gain weight.Simple Smoothie:

½ banana
Six strawberries OR a handful of blueberries
3/4 cup of 100% fruit juice
3/4 cup of skim milk
Handful of ice cubes

Blend all ingredients until Smooth and serve. You can use frozen fruit.  Old bananas freeze well (peel and place in plastic wrap) for smoothies.

Chocolate Peanut Butter Shake:  Great high calorie shake for seniors who need to gain weight and have lost their appetite

1 scoop of chocolate ice cream
1 TBS. chocolate syrup
2 cups skim milk
A banana
1 TBS. wheat germ (optional)

Directions:  Place everything in a blender and serve!


Salsa:  Don't make it!

Buy store-bought salsa (usually mild works best).  Most varieties come without any added sugar, salt or fat.  You can use this as a dip for vegetables or as a topping for corn chowder, lentil stew, or a plain baked potato instead of butter.

Honey Mustard Dip:  Great with Chicken Nuggets

¼ Cup dijon mustard
¼ cup honey
Keeps in refridgerator for 2 weeks.
Healthy Bean Dip: (Nice with Pita Triangles)
1 can refried beans
¼ cup mild store-bought salsa
Chopped Cilanto (optional)

Directions:  Mix the beans and salsa in a bowl and top with fresh cilantro.

Old Fashioned Onion Dip: (great with vegetables)
Olive oil
4 medium white onions chopped
1 can beef broth (14 oz.)
1 tsp. onion powder
2 tsp. white wine vinegar
8 ounces reduced fat sour cream

Directions:  Saute onion in a little olive oil and sprinkle with salt. Keep cooking till just starting to turn brown. Add beef broth all at once and stir to scrape the bottom of the pan – bring to a boil and then turn down heat to simmer until most liquid evaporates ( 15 minutes or so). Stir in onion powder, vinegar and keep stirring and cooking until the vinegar evaporates (about 3 minutes). Remove from heat and cool for 30 minutes. Mix sour cream and onion mixture in a bowl and chill 30 minutes before serving. Makes 2 ½ cups and you can freeze in smaller portions for up to 2 months. Keeps 3 days in refridgerator.

Healthy Bean Dip: (Nice with Pita Triangles)

1 can refried beans
¼ cup mild store-bought salsa
Chopped Cilanto (optional)

Directions: Mix the beans and salsa in a bowl and top with fresh cilantro


Nutrition News

U.S. Kids Getting Fewer Daily Calories From Fast Food
Strategies to Control Cravings
Strategies to Control Cravings / March 30, 2015 / News from the USDA Agricultural Research Service
Read the magazine story to find out more.

Photo: A bowl of barley soup. Link to photo information
A diet of moderately low carbohydrates rather than very low is best for weight control without triggering cravings, according to an ARS-funded study, making foods like barley soup a practical choice. Click the image for more food items.

For further reading

Strategies to Control Cravings

By Rosalie Marion Bliss
March 30, 2015

An expert in healthy weight-loss interventions funded by the U.S. Department of Agriculture (USDA) is studying complex brain responses to the dramatically changed U.S. food supply. The 2010 Dietary Guidelines for Americans (DGAs) report that during the past four decades, the amount of food on hand to purchase from the U.S. market-in terms of average daily caloric availability—has increased by 600 calories per person.

Susan B. Roberts emphasizes interventions with a high-fiber, slow-digesting carbohydrate intake—at the lower end of the recommended range rather than below it—for weight control because that is a good level where people can enjoy some carbs without having so many that they trigger food cravings and eating-control issues.

Roberts is with the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Boston, Massachusetts. The center is funded by the Agricultural Research Service (ARS), which is USDA's chief intramural scientific research agency. Roberts is also professor of both nutrition and psychiatry at Tufts University.

Roberts emphasizes a moderately low carbohydrate intake, rather than a very low carb intake, in keeping with the Recommended Dietary Allowance (RDA) for carbohydrates of 130 grams, or 520 calories, per day. Based on Roberts' studies, another dietary key to managing body weight is getting ample food fiber, which is a subset of the carbohydrate group.

The daily adequate intake for fiber is 38 grams for men and 25 grams for women. But significantly—dietary fiber intake among U.S. consumers averages only 16 grams per day. Fiber is a weight-control cornerstone of Roberts' intervention studies because it helps achieve the feeling of fullness after eating.

Good sources of dietary fiber include legumes (beans and peas), vegetables, fruits, nuts and seeds, and whole grains (unlike refined grains, whole grains contain the entire grain kernel, meaning bran, germ, and endosperm).

Read more about this research in the March 2015 issue of Agricultural Research magazine.

Let’s Move Child Care’s website has a fresh, new look!
Posted by: 
Rachel M. Powell, PhD, CHES, CPH, ORISE Fellow, Let’s Move! Child Care Operations Manager, Centers for Disease Control & Prevention

The Let’s Move! Child Care (LMCC) website has a new look! The new and improved website was launched mid-February 2015. The site has been completely redesigned to better assist early child care and education (ECE) providers in finding important resources to help implement the LMCC five goals of improving food choices, increasing physical activity, providing healthy beverages, supporting  breastfeeding, and reducing screen time. Also, a great benefit is that now the website can be viewed on mobile devices and tablets!

Instructions on how to become an LMCC provider, along with child care success stories and information on best practices for the five goal areas can still be found on the website. The checklist quiz and action plan features will also be improved in the future. The checklist quiz is the main tool that LMCC providers can use to assess where they are now and create an action plan to make steps towards healthier goals.

With the fresh look, we hope providers will find it easier to find the resources they need, when they need it to help them make positive steps towards their goals set in the action plans they have created. As a web-based initiative, it is important the website be accessible to providers, therefore a series of user tests were done to help inform and determine the content and layout.

While the look of the site has changed, the URL is still the same. So please visit


A screenshot of the new Let's Move! Child Care website


Let’s Move Child Care was launched in June 2011 to focus on obesity prevention efforts for children ages 0-5 years old in early child care and education (ECE) centers and homes across the country. Over the past five years, over 18,000 participants have registered for LMCC online, with over 16,000 of them being ECE providers.

Since the launch of LMCC, several large child care and early education networks have committed to provide healthier environments in all of their centers, including Bright Horizons, New Horizon Academy, Knowledge Universe, Learning Care Group, and the YMCA.  Additionally, the Department of Defense, the General Services Administration, and Head Start also pledged participation in LMCC.  Together, these groups serve approximately 1.6 million young children.

Starting in September 2014, Centers for Disease Control & Prevention awarded Nemours with a five year cooperative agreement to assist ECE providers to adopt obesity prevention standards, with a focus on the LMCC best practices. Currently, nine states have implemented 59 ECE Learning Collaboratives that reach over 156,000 children. More information about the ECE Learning Collaboratives can be found here.

One Orlando, Florida program, Oakridge Child Care Center, that is involved in the ECE Learning Collaboratives has taken the information learned in trainings and made positive changes. In the beginning, the program’s menus included foods that were fried and breaded. Center director, Maritza Lopez explains “Our interest was sparked at the Taking Steps to Healthy Success’s Learning Session 2. We saw how much the children could benefit from healthier eating and family-style dining.” Maritza and her husband began working with food vendors to find healthier food options to serve in their program. Whole grain breads, whole wheat pasta, brown rice, and fresh fruit were served. Maritza Lopez shares, 

“We were inspired to develop goals, prioritize those goals, and put them into practice.  Now we have proof of our success.  proof of our success.  Children will eat healthy food and family-style dining works!”


Children enjoy a meal family-style at the Oakridge Child Care Center in Orlando, Florida




























First Lady Michelle Obama Chooses Winners of Easter Egg Roll Design Contest
Posted by: 
Alex May-Sealey, Staff Assistant, Visitors Office

First Lady Michelle Obama has chosen the winning artwork from this year’s White House Easter Egg Roll Design Contest. Elementary and middle school students from nearly 30 states and three foreign countries submitted artwork related to this year’s theme, “#GimmeFive.” As part of the fifth anniversary of Let’s Move!, Mrs. Obama is challenging Americans across the country to #GimmeFive things they are doing to eat better, be more active, and lead a healthier life, and design contest submissions were asked to showcase the #GimmeFive theme through their artwork. Posters will be handed out as a prize to children who win the Easter Egg Roll and Egg Hunt, and programs will be distributed to all guests at the event.

2015 Easter Egg Roll Poster Artwork

Haley Neslony is an 8-year-old from Monarch Charter Academy in Glen Burnie, Maryland. Her artwork was chosen as the 2015 Easter Egg Roll Souvenir Poster.  Through her artwork, Haley shows five ways to stay healthy and keep active, including rollerblading, running, hula hooping, walking, and doing yoga.


2015 Easter Egg Roll Program Cover Artwork

Amanda Dressel is a 14-year-old from Christ Community Lutheran School in Watertown, Minnesota. Her artwork was chosen as the 2015 Easter Egg Roll Program Cover. In her artwork, Amanda shows five ways to lead a healthy life, including eating healthy, hula hooping, dancing, playing sports, and jumping rope.   

The 2015 Easter Egg Roll will be held on Monday, April 6 on the South Lawn of the White House. Join in the fun from home by tuning in all day at for interactive opportunities to participate in the event, and follow along on social media with #GimmeFive. 

Museums and Gardens Across the Country Join the Let’s Move! Initiative
Posted by: 
Melissa Heintz, Public Affairs Specialist, Institute of Museum and Library Services

Four years ago, at a meeting with thousands of museum professionals, First Lady Michelle Obama launched Let’s Move! Museums & Gardens. Speaking via video message to attendees, Mrs. Obama said,

“Everyday, in museums, public gardens, zoos, and so many other places, you expose our children to new ideas and inspire them to stretch their imaginations.  You teach them new skills and new ways of thinking.  And you instill a love of learning that will stay with them for the rest of their lives.  Every day, you all make such a difference in the lives of our children.  And that’s why I’m so excited to work with you on an issue that is so critical to their health and well-being.” 

Kids climbing the 10-foot carrot at the Children’s Museum of the Treasure Coast in Jensen Beach, FL

Since then, the national initiative has provided opportunities for millions of museum and garden visitors to learn about healthy food choices and physical activity through interactive exhibits and programs.

Through Let’s Move! Museums & Gardens, nearly 700 museums of all types have come together to support this national initiative to address the issues of childhood obesity and the promotion of healthier lifestyles. These museums impact all 50 states and the District of Columbia, ensuring that communities throughout the country have access to healthy programming, activities, and food services.

The Strong in Rochester, NY joined Let’s Move! Museums & Gardens initiative in 2011. The museum promotes an active lifestyle through its educational programs and public programming. Thanks to a partnership with local business and foundations, the museum will welcome hundreds of underserved school-age children and their families for Fit Kids Day on March 21

Museums and gardens are core community institutions. They are trusted organizations in their communities and have the capacity to influence real and sustained behavior change. With their impressive reach and great potential for impact, museums and gardens are launching community efforts to create a healthier generation using interactive exhibits, outdoor spaces, gardens, and programs that encourage families to eat healthy foods and increase physical activity.

At the Phipps Conservatory and Botanical Gardens in Pittsburgh, PA, “Grow It, Cook It, Eat It” campers trace the journey of food from the garden to the table through fun, educational activities for every step of the process. Photo © Julia Petruska

As we celebrate the fifth anniversary of Let’s Move!, we invite you to visit your local Let’s Move! museum or garden. If your local museum is not yet participating, have them sign up today! They’ll be able join all the other Let’s Move! museums and gardens that are contributing to healthier communities.

Let's Move! Museums & Gardens is led by the Institute of Museum and Library Services in partnership with the American Alliance of Museums, the Association of Children's Museums, the American Public Garden Association, the American Association for State and Local History, the Association of African American Museums, the Association of Art Museum Directors, the Association of Nature Center Administrators, the Association of Science-Technology Centers, and the Association of Zoos and Aquariums.

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