It’s no secret that health and wellness is a hot topic of discussion, especially on Doc in the D. Seems like a lot more of our employees and others are becoming more “engaged” in establishing new and healthy habits.
So I thought it would be interesting to walk in the shoes of an expert who deals directly with health, wellness and one of our favorite topics on this blog…food.
I recently shadowed Rebecca Trepasso, a registered dietitian at Henry Ford Hospital, who cares for some of our sickest patients in the Cardiovascular Intensive Care Unit.
Rebecca is another great example of Henry Ford employees – committed, professional, expert and funny.
(I still am working on convincing her that pizza does have all major food groups represented and truly is the perfect food. Once I do that, it is on to Buffalo wings and fries.)
Rebecca works daily with patients to educate them on their dietary needs and how to best follow the dietary plan created by their health care team.
She’s also a preceptor in the Henry Ford Hospital Dietetic Internship Program, mentoring promising students within the Dietary Department.
During our time together, Rebecca showed me how she uses information technology in caring for her patient case load, the many processes and steps she goes through daily to educate her patients, and how she supports students.
But her work doesn’t end there. Continue reading
This blog has been a popular place for food fodder….but this time around we’re not talking about the hospital cafeteria.
In health care we spend a lot of time bantering about healthy foods vs. unhealthy foods, sometimes forgetting that some people have no food at all.
Last year, Gleaners Food Bank served more than 209,000 people in Wayne County alone. Around 45,200 people receive assistance in any given week and 40% of those emergency food users are children.
With more than 250,000 children in Michigan receiving two out of three meals a day at school, they often do not receive these meals when school is not in session.
The polls have closed and all the votes have been counted.
Without question, in a year of the passage of the most radical reform in American health care since the Medicare act, the number one issue on the minds of health care workers is – hold the drum roll – food.
Salary, benefits, work conditions, and even the foremost of all issues, parking, all take a second seat to food: the fuel, the nutrients, the comfort, the indigestion.
I am a bit surprised that comments about the initial food blog did not include defenders of the traditional fare eaten by hospital employees.
No defense of the hidden benefits of transfats or the delight in eating a cheese burger in 24 seconds; no cry to maintain high body mass just in case of famine or being left abandoned for days on the Lodge service drive.
No claim that the combination of white flour, cheese, pepperoni and tomato sauce actually promotes vascular health.
I will not claim to having performed an exhaustive study of the essential food groups that fuel the doctors, nurses and others working within a hospital.
I have made several observations in the field as part of my due diligence and learning, and I feel comfortable sharing with you these elements, sans food pyramid.
The Essential Foods:
3. Coffee, Mountain Dew or other more exotic caffeinated energy beverages
4. Any fried food, most importantly French fries or chicken
6. Chips, or high-fat, cheese-containing and/or salt-laden snacks
Preferably, meals are constructed to include at least three of the essential foods, fit into the pocket of a white coat, and can be eaten in less than four minutes. (Or, more scientifically, the intake rate of 12,000 calories per minute).