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Our Blog:
Sharing new thoughts on aging.

Making Sense of Delirium and Improving Life for Older Adults

August 5, 2015

Making Sense of Delirium and Improving Life for Older Adults

As a newly trained attending physician, I vividly remember several patients who became extremely confused during their stay at the hospital. They were disoriented, and had problems with attention and memory. I realized that something was wrong. What was causing their confusion? They were all older adults and had been admitted for different conditions such as congestive heart failure, pulmonary disease, and cancer.

Evidence-Based Program at NewBridge Independent Living Community in Dedham Reduces Fear of Falls

A Matter of Balance at NewBridge on the Charles

July 29, 2015

Evidence-Based Program at NewBridge Independent Living Community

Did you know that falls are NOT a normal part of aging, and most falls can be prevented? Hebrew SeniorLife works throughout Massachusetts and in our own senior living communities to educate seniors about this fact through our evidenced-based programs department. Our work supporting evidence-based programs helps empower older adults to become more active partners in managing their own health care.

Philanthropy at Hebrew SeniorLife Changes the Lives of Seniors

Donors H.E.L.P. Build a Lifeline for Employees

July 23, 2015

Philanthropy at Hebrew SeniorLife Changes the Lives of Seniors

First in a series of occasional blog posts highlighting Hebrew SeniorLife donors who are redefining the experience of aging through their generosity.

Four years ago, Hebrew SeniorLife Board Member Harold Kotler found himself at Hebrew Rehabilitation

Center in Boston—but this time, as a patient.

In the Garden with Executive Chef Eileen O'Donoghue of NewBridge on the Charles Dedham

HSL community chef gives a tour of the culinary team’s garden

July 16, 2015

In the Garden with Executive Chef Eileen O'Donoghue of NewBridge on the Charles Dedham

Residents aren’t the only ones with green thumbs at NewBridge on the Charles. In addition to the raised communal garden beds situated around our campus, one large plot is set aside each spring just for our culinary team. There, fresh produce is grown to supplement our kitchen’s “farm to fork” offerings with vegetables, lettuces and herbs.