Spring 2008 - Memorial Hospital of South Bend

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SPRING / SUMMER 2008 Changing Lives, One Story at a Time Celebrating 15 years of tithing at Memorial 12-13 16-17 6-8 Performance Excellence Hits the Mark Six Sigma training improves quality of care Designing the Formula for Healing Memorial Children’s Hospital joins the Center for Health Design’s Pebble Project YOU COULD WIN! Qualify to win a $50 American Express gift card by taking our two-minute online survey at www.qualityoflife.org/pulse. CONTENTS 3-5 News Briefs Mixed Berry-Almond Gratin Eat a Rainbow Homegrown Goodness WOW! Projects Gone Wild Office Opens in Valparaiso Boomers & Beyond MMG Welcomes New Doctors 6-8 Changing Lives, One Story at a Time Celebrating 15 years of tithing at Memorial 9 An Investment in Our Future Memorial Medical Group’s Clinical Research Institute 10 Get to Work, Michiana! Memorial Center for Occupational Health keeps workers on the job 1a-12a Generosity at Work in Our Community Memorial Health Foundation recognizes its generous benefactors 11 A New Era New surgical suites part of Memorial’s largest-ever expansion project 12-13 Performance Excellence Hits the Mark Six Sigma training improves quality of care 14 MEDPOINT® express SM Get in. Get out. Get well. 15 Comfort When It’s Needed Most The Ronald McDonald Family Room 16-17 Designing the Formula for Healing Memorial Children’s Hospital joins the Center for Health Design’s Pebble Project 18 Read the Label What to know about nutrition facts before you shop 19 Classes & Services On the cover: Beverly Milon, sickle cell coordinator at Memorial’s Office of Minority Health PULSE is a biannual publication of Memorial Health System. Memorial Health System is a community-owned health care system providing services for people and families throughout Michiana. Philip A. Newbold, President & CEO; Cheryl Wibbens, M.D., Medical Director; Maggie Scroope, Print Publications Coordinator; Dayna Bammerlin, Designer; Matt Graham, Designer; Ryan Lafferty, Creative Director; Kris Hosbein, Contributing Writer. Memorial Health System, 615 N. Michigan St., South Bend, IN 46601. 574-647-6800, www.qualityoflife.org. Copyright © 2008 by McMurry. All rights reserved. Information in this publication is not intended for the purpose of diagnosing or prescribing. Consult your physician before undertaking any form of medical treatment and/or advice contained in this publication. If you are receiving multiple copies, need to change your mailing address or do not wish to receive this publication, please send your mailing label(s) and the updated information to McMurry, 1010 E. Missouri Ave., Phoenix, AZ 85014. 888-626-8779. 02 Memorial Health System • 574-647-6800 Printed on recycled paper
Mixed Berry-Almond Gratin Ingredients ∞⁄Ω c. slivered almonds (1∞⁄¬ oz.) ∞⁄∏ c. granulated sugar or Splenda Granular 2 Tbsp. all-purpose flour pinch of salt 1 large egg ∞⁄Ω c. firm silken low-fat tofu 1 Tbsp. butter, softened ∞⁄¬ tsp. pure almond extract 3 c. mixed berries, such as raspberries, blackberries and blueberries confectioners’ sugar for dusting Directions Preheat oven to 400 F. Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray. Spread almonds in a shallow baking pan and bake until light golden and fragrant, 4 to 6 minutes. Let cool. Place sugar (or Splenda), flour, salt and almonds in a food processor; process until finely ground. Add egg, tofu, butter and almond extract; process until smooth. Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly. Bake the gratin until light golden and set, 40 to 50 minutes. Let cool for at least 20 minutes. Dust with confectioners’ sugar and serve warm. Makes 6 servings. Nutrition information per serving: Calories, 195; Fat, 7 g (saturated, 2 g); Carbohydrates, 30 g; Protein, 4 g; Fiber, 4 g; Sodium, 48 mg Recipe from The EatingWell Diabetes Cookbook (The Countryman Press, 2005) Eat a Rainbow Take a look at your dinner plate. Is the food vibrant and colorful If not, you may not be getting all the nutrients you need. That’s because the more colorful the food, the more nutrients it usually has. Eating a variety of colors will help you nourish your body with the vitamins and minerals it needs. Red Orange/Yellow Green Blue/Purple White Rich in: Lycopene—a potent antioxidant, which may protect cells from damage that could lead to cancer Rich in: Beta carotene— an antioxidant important in vision, reproduction, bones and more Rich in: Lutein—a carotenoid known for supporting eyes and skin Rich in: Antioxidants— may protect cells from damage that could lead to cancer Pink grapefruit Carrots Broccoli Blueberries Bananas Tomatoes Pumpkin Peas Eggplant Potatoes Watermelon Sweet potatoes Spinach Grapes Turnips Rich in: Allicin—a powerful antibacterial and antifungal linked to blood vessel health IT’S WHAT’S ON THE INSIDE Weight management classes at Memorial’s Health Discovery Center can teach you the best ways to incorporate the vitamins and minerals you need into a healthy, delicious diet. For more information, call 574-647-6880. Homegrown Goodness Most produce is picked four to seven days before landing in the grocery store—and that’s assuming it was grown in the United States. Buying locally grown produce means fresher fruits and vegetables that also may contain less pesticides and additives. Locally grown food can be found at farmers markets, food co-ops and even the farms themselves. To locate direct sellers in your area, visit localharvest.org. SPRING / SUMMER 2008 › www.qualityoflife.org 03
Page 1: SPRING / SUMMER 2008 We’re Celebr
Page 5 and 6: NEWS BRIEFS learning and security f
Page 7 and 8: important as the programs themselve
Page 9 and 10: An Investment Memorial Medical Grou
Page 11 and 12: A NEW ERA New surgical suites part
Page 13 and 14: “I can’t overemphasize the rigo
Page 15 and 16: COMFORT WHEN IT’S NEEDED MOST “
Page 17 and 18: Dr. White has been working with pre
Page 19 and 20: CLASSES & SERVICES Memorial offers

Spring 2008 - Memorial Hospital of South Bend

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