SOUTHERN HUMBOLDT COMMUNITY HEALTHCARE DISTRICT OUR MISSION To provide optimal patient care, operational efficiency and financial stability GOVERNING BOARD HUMAN RESOURCES Greetings, Over the last couple of months, people have gone out of their way at social gatherings, meetings and around town to share with me their recent positive experiences at the District. Some com‐ ments: They really paid attention to me. Everything is so clean and orderly. Things seem to be going really well at the District. What a cheerful place! There was almost no waiting in the ER. Everyone was very professional and kind. I really like reading the newspaper articles about the hospital now. We have come a long way! We’re also getting kudos for our participation in community‐wide health endeavors, such as the Health Fair, Sarah’s leadership in updating hand‐ outs regarding social service resources, and Linda Candiotti’s and Dee Way’s attendance at the re‐ cent Humboldt Meth Abuse Awareness Project workshop. Our community is clearly grateful for the vital work you are doing to help make SoHum the healthiest community possible. This feedback, along with the knowledge of all the staff effort it has taken to earn this kind of praise, makes board service a great pleasure. Many thanks, ‐Barbara Truitt Board President Welcome New Employees Leola Shoemaker, PFSR February DIETARY I am happy to report that everything is running smoothly in the Dietary Department. We are currently in month two of our new Nutricopia menu system. We have received lots of positive feedback from residents and staff. New shelving has been installed in our dry storage area. A big Thank You go out to Kent Scown and Chris Valk. This project is still incomplete; we are waiting for more shelving, sheetrock, painting, and flooring. I have been working with our consultant Regis‐ tered Dietician Annie Dogali on updating and deleting some of our dietary policies and proce‐ dures due to the change in our menu system. Our next holiday luncheon planned for our resi‐ dents is on February 15th to celebrate Valentine’s Day. I just want to take this opportunity to Thank my staff for how hard they work everyday and for helping make all of these changes possible. ‐Margo Acuna, Dietary Manager February Birthdays Maryah Ferreira, LVN 2/7 Debra DeJager, LVN 2/8 Linda Candiotti, PA 2/16 Marie Etherton, PFSR 2/16 Courtney Embry, RN 2/17 Tina Hover, LVN 2/17 Debbie Scaife, RN 2/19 Chuck Thompson, CNA 2/21 Leola Shoemaker, PFSR 2/22 Marie Brown, Medical Records 2/25 April Brown, Housekeeper 2/28 Lucy Markman, LVN 2/28 Anniversaries 2 Years Gemini Herzog, CNA Tina Hover, LVN 1 Year Jill Fiore, PFSR Pam Augustine, PFSR Allison Fifer, RN Carol Woodward, RN Debra DeJager, LVN ‐Dee Way, Human Resources Manager Ar VITALS NURSING/PATIENT CARE SERVICES We would like to thank Amber Ford, RN, for her service at the District and wish her well on her next venture. Shifting my roll to managing the emer‐ gency room and acute care will only have a short transition time, I have done it before. That being said we have a lot going on here at the District. We will be fin‐ ishing up this month’s nursing success classes this week on Intraosseous Access and infusion and CPAP. We have our new telemetry equipment installation and staff training the first week of February. We also have a new blood/fluid warmer and a Bair Hugger® Therapy Blanket and training will take place the second week of February. The ER now has access to pediatric critical care specialists through UC Davis telemedicine. We are finishing up ER/Acute nursing staff telemedicine cart training this Friday. In the Clinic we finished up training from the California Telehealth Re‐ source Center and are in the process of implementing telemedicine spe‐ cialty services through the Clinic here at the District. I would like to thank Keri Navarro who has taken on the roll of our Clinic Telemedicine Coordi‐ nator! Way to go! We hope to have the program up and running in the next three weeks. I want to thank everyone for their hard workand con‐ Issue No. 49 tinuing to put patient’s first! ‐Sarah Beach, RN, BSN January 30, 2014 Director of Nursing/Director of Patient Care Services Jill Fiore, Patient Financial Services Repre‐ sentative in ER Registration won our monthly Kudos drawing and was pre‐ sented with a $25 gas card. The nomina‐ tion recognized Jill’s constant patience, professionalisms and courtesy to our Pa‐ tients and co‐workers. KUDOS TO JILL!! If you’d like to nominate a fellow district for a Kudos award please drop a note in black comment boxes, the kudos box in the employee break room, or email Dee at [email protected]. Our Vision To become the healthiest community possible RADIOLOGY We have hired a new per diem X‐ray Technologist for our department, her name is Heather Barnhart. We are currently about halfway through with our Digitizing of hard copy x‐rays. Eliot Ackerfield has been promoted to full‐time. We are striving to have a cohesive, team player Department. I will be going to Redding, CA in the next few weeks to take my California Mammography Certification test. Riki Thoreson is performing our Mammograms until I am certified. ‐Maggie Martinez, Radiiology Manager Debbie Scaife, RN and our Infection Prevention‐ ist is pictured here receiving her 15 year pin last month. Thank you Debbie for your many years of service to SHCHD and to all of our multi‐year staff members! President’s Day February 17th Winter Salad with Broccoli, Walnuts and Fruit Our Serves 8 Ingredients: 2 large heads of broccoli, stalks removed, separate florets (abut 3 cups) 1 large ruby red grapefruit 1 small red onion, halved, thinly sliced crosswise 3/4 cup pomegranate seeds, white membrane removed Putting patients first through 3/4 cup toasted walnuts 1 tablespoon honey, warmed excellence, integrity 2 tablespoons white wine vinegar and compassion 1 tablespoon extra‐virgin olive oil Pinch of salt or more to taste Black pepper to taste Directions: Place broccoli florets and 2 tablespoons water in a microwave‐safe container, cover with plastic wrap and cut a few slits in the plastic to vent. Microwave on HIGH for 2 to 3 minutes or until broccoli is crisp tender, not soft. Let sit for 5 minutes then plunge in a bowl of ice water to cool. Set aside. Use a sharp knife to cut ends from grapefruit then follow the contour of the flesh with the knife while cutting away the peel and white pith. Slice grapefruit in half lengthwise then slice crosswise to make thin semi‐circles. Place grapefruit in a large salad bowl. Add red onion, pome‐ granate seeds, and walnuts. Drain broccoli and add to bowl. In a small bowl, whisk together honey, vinegar, salt, and pepper. Toss salad and divide among 8 salad plates or bowls. Drizzle with a little honey vinaigrette and serve. Nutritional Analysis (per serving): Calories 135 (43% from fat); Protein 4 grams; Carbohydrates 17 grams; Fiber 3 grams; Total Fat 6.5 grams (Saturated Fat less than 1 gram; Monounsaturated Fat 1.5 grams; Polyunsaturated Fat 4.5 grams); Cholesterol 0 milligrams; Sodium 11 milli‐ grams. Values