Adventist HealthCare & You (Summer 2023)

ADVENTIST HEALTHCARE SUPPORTS EMPLOYED PHYSICIAN PRACTICE OF HOWARD UNIVERSITY

In April, Adventist HealthCare assumed support and management of the Howard University Faculty Practice Plan, the employed physician practice of Howard University. The practice offers multiple specialties that support Howard’s medical school, hospital and its community.

An Adventist HealthCare leadership team is now working closely with the practice’s physicians and university leaders to support the Howard community’s needs. They are committed to providing culturally sensitive, patient-centered health and wellness services to all, including high-risk and underserved communities.

The organizations began a partnership in 2020 with an agreement for Adventist HealthCare to manage Howard University Hospital. Since then, the organizations have continued to look for ways to enhance their collaboration. “This is an important step in developing a stronger physician network to serve the community. Collaborating closely with the physicians and leaders at the Faculty Practice Plan, we will look for ways to expand access, improve care coordination and support a more efficient practice,” said Aaron Cohen, president of Physician Enterprise with Adventist HealthCare.

To learn more about the partnership with Howard University, visit AHCYou.com/ SU23Howard

TAKE A MENTAL HEALTH BREAK IN NEW SERENITY SPOT AT RIO LAKEFRONT

Adventist HealthCare Shady Grove Medical Center and Rio Lakefront in Gaithersburg have partnered to create The Serenity Spot, a mental resting place nestled in trees along the Adventist HealthCare Path to Wellness trail at Rio. The Serenity Spot’s art and seating invites members of our community to stop, rest, reflect and enjoy a mindful moment. Users can enhance their experience in the Spot by connecting online with spoken and musical meditations provided by the Behavioral Health Services therapists at Shady Grove Medical Center.

To preview The Serenity Spot’s audio resources and find mental health services, visit AHCYou.com/ SU23SerenitySpot

HAVE YOU TUNED INTO OUR PODCAST?

The Adventist HealthCare & You podcast shines a light on health conditions and the experts who treat them and care for you. The podcast recently recorded its 25th episode, which featured Patsy McNeil, MD, chief medical officer for Adventist HealthCare, who shared her perspective on the health system, the changes in health care and its future.

You can find episodes and subscribe at AHCYou.com/SU23Podcast.

BREAKING GROUND ON NEXT LEVEL CARE

Adventist HealthCare Shady Grove Medical Center in Rockville marked the start of major construction on the hospital’s new care tower with a May 10 groundbreaking ceremony.

COMMUNITY partners, government officials and health system leaders joined Shady Grove Medical Center executives and caregivers for a ceremonial turning of dirt. Nurses representing services in the new tower helped hospital President Dan Cochran and Adventist HealthCare President and CEO Terry Forde with the first dig.

The ceremony’s shovels featured art created by caregivers, symbolizing their work and the themes of care, compassion and community.

“When the pandemic came, it left no doubt: Hospitals need to be ready to adapt to unpredictable emergencies,” said Cochran during the ceremony. “We need rooms that enhance the care and comfort of the critically ill. We need to create a healing environment that nurtures and supports our healthcare workers.” He noted the tower, one of the first healthcare buildings in the U.S. designed in the wake of COVID-19, will meet those aims.

“The new patient care tower and renovations are hugely important to our Montgomery County residents, especially those living in the middle and upper parts of the county,” said state Sen. Nancy King, who with Sen. Craig Zucker was instrumental in securing funding for the project. She also told the audience about her experience as a patient: “Every person who took care of me was an expert. Hats off to you, and I can say in the community, if you need care, go to Shady Grove. You will be happy.”

The 150,352-square-foot tower will upgrade and enhance services at Shady Grove Medical Center. The tower includes:

• A modernized and more spacious emergency department

• A larger, state-of-the-art intensive care unit

• All-private medical-surgical patient rooms

• Updated units for patients under medical observation, and for those with emergency mental health conditions

• The ability to reposition critical care services such as the hospital’s cardiovascular interventional radiology unit, allowing more efficient treatment

“When you build hospital spaces, it’s essential to include caregivers in the design,” said Todd Cohen, associate vice president of facilities and real estate at Adventist HealthCare. “In this project we asked the key unit-specific personnel to provide their valuable input. By including our team members in the design process, we were able to achieve a design that not only met everyone’s needs, but we hope will exceed their expectations.”

The design includes large windows to give patients abundant natural light and outside views, which research has shown promotes healing. The tower also includes environmentally friendly elements. Among them, a 20,000-square-foot green roof will aid with stormwater management. Parents in The Birth Center at Shady Grove will get views of the lush roof from the existing hospital building. In other areas, landscaped patios will allow families of critical care patients and caregivers to take outdoor breaks.

The tower is expected to begin serving patients in 2025.

Fly through an animated rendering of the new tower or donate to support the upgrades to Shady Grove Medical Center. Visit AHCYou.com/SU23NextLevel .

A Bite-Sized Guide TO EATING BETTER

THE road to better health often requires a willingness to change your mindset and habits for the long term. We asked experts at Adventist HealthCare Shady Grove Medical Center for their tips on overcoming common barriers to healthier eating.

Here’s what Amy Hernandez , a nurse practitioner and the hospital’s Heart Failure Clinic coordinator, and Mary Lynn Price , licensed master social worker and Shady Grove behavioral health therapist, recommend:

• Make healthier food more accessible in your pantry and your refrigerator. Pre-packaged snack food is easy but not always the healthiest. Keeping healthier foods in easy reach will go a long way to helping you enjoy food guilt-free.

• Managing a chronic illness or condition can be overwhelming. You don’t have to do it all at once. Consider working with a dietitian or other expert who can help you prioritize and understand how eating well contributes to a healthier lifestyle. They can help motivate and encourage you to make stronger decisions.

• Personalize food labels. Reading and interpreting food packaging can be confusing. Zero in on your most important nutritional needs on the label to make it easier. For example, if you are on a reduced sodium diet, first check labels for a 5% Daily Value of sodium per serving. That’s the amount the Food and Drug Administration, which sets labeling guidelines, considers low. Knowing these numbers can make scanning labels and sticking to your plan easier.

• Determine what factors are contributing to your unhealthy eating. Identifying patterns such as stress, family history and other lifestyle factors can help you find healthier ways to cope and better substitutes to eat. Keeping a food journal or talking with others can support you through the transition from using food as a comfort tool.

• Produce and healthier options are often more expensive. If you’re on a budget, look for canned or packaged items that are lower in sugar and salt, and add fresh ingredients to them when you can.

TACKLING HEALTHY GROCERY SHOPPING

You’ve made your list and you’re at the grocery store, but you’re overwhelmed by all the choices and what healthy options to pick. It’s a feeling many people experience. Patricia Hertz, registered dietitian with the Center for Fitness & Health at Adventist HealthCare Shady Grove Medical Center, explains how you can shop for healthier alternatives of your favorite foods.

“Knowing what to look for in the store can make shopping and implementing healthy choices easier,” explained Patricia. “Packaging can be confusing, and quick, pre-prepared meals often look appealing because they’re ready to serve. However, eating healthy doesn’t have to be a chore.”

Patricia recommended these tips when grocery shopping:

SHOP THE STORE PERIMETER FIRST.

Shop for your fresh fruits and vegetables, meats and dairy items first. After, move toward the center aisles. This helps you avoid filling your cart with crackers, chips and prepared foods and focus on the fresh, healthy options.

CHOOSE WHOLE-GRAIN FOOD OPTIONS.

Whole-grain breads, oatmeal, brown rice and whole-wheat pasta are full of nutrients and fiber that may assist in lowering your risk of heart disease, stroke, Type 2 diabetes and cancer, and can even support healthy digestion.

AVOID FOODS WITH ADDED SUGARS.

Added sugars can contribute to weight gain, acne and Type 2 diabetes. They can be found in foods like pasta sauces and

• Get support from family and friends. It’s easier to eat healthy when others are joining you and keeping temptations away. Being mindful about what you are eating can help you develop strong, long-lasting benefits for your health.

Get started on a healthier pantry on the next page with Patricia Hertz, registered dietitian with the Center for Fitness & Health at Shady Grove Medical Center. The swaps she suggests will help you focus on finding healthy options during your next grocery store trip.

Adventist HealthCare offers a variety of resources for healthier living. Check out the Center for Fitness & Health at AHCYou.com/SU23Center or find classes at AHCYou.com/SU23Calendar.

breads. Some foods like fruits have natural sugars, but the added sugar from packaged foods increases the amount we consume, which is often a large portion of our calorie intake.

SELECT FOODS WITH LOW SODIUM.

Sodium is important to our bodies for normal function, but too much sodium can cause health conditions such as high blood pressure. Most processed foods contain higher levels of sodium for preservation.

Reading nutrition labels can help you understand the amount of fiber, added sugar and sodium in a food. Making healthier food choices can positively affect your overall health by reducing your risk for various medical conditions like heart disease and Type 2 diabetes. Slowly incorporating these foods into your diet will help you create lifestyle habits that will benefit you for years to come.

For more grocery shopping tips, check out our healthy eating video at AHCYou.com/SU23Grocery .

Identifying the best food options will go a long way toward upgrading both your pantry and your body’s long-lasting health.

Cooking Up GOOD HEALTH

In the kitchens across Adventist HealthCare’s hospitals, cooks and hosts work hard to make sure patients have the fuel they need to feel better and heal.

TOencourage those who are navigating special diets or working hard to make healthier choices, here’s a peek at a few of the people behind our plates (and who challenge the notion that hospital food is bad!).

BROTHERS DEVOTE DECADES TO DISHING UP FOOD AT SHADY GROVE

For Jaime Revollo, the motivation for 39 years in the kitchen at Adventist HealthCare Shady Grove Medical Center in Rockville boils down to one thing: helping patients.

Jaime, a native of Bolivia, arrived at the hospital after years working in kitchens in Europe. A year after starting at Shady Grove, he was joined in the kitchen by his brother, Adrian

Jaime’s day begins early, waking at 4 a.m. and cooking by 5. He prepares breakfast favorites, from biscuits to blueberry muffins and all kinds of eggs, for as many as 250 patients, plus caregivers and visitors in the cafeteria. Once breakfast ends, he quickly transitions to cooking patient lunches and gets a head start on preparations for the next day before heading home.

Cooking for the hospital requires Jaime to follow carefully thought-out recipes from Executive Chef Nick Haller, who must consider as many as 20 special diets in his plans. When not in the hospital kitchen, Jaime enjoys his wife’s cooking, adding he would love to add her empanadas to Shady Grove’s menu.

Meanwhile, as stock clerk, Adrian ensures the units throughout the hospital have what they need for patients who might want a snack or require extra nourishment between the arrival of meals to their rooms.

The brothers have seen many changes throughout nearly four decades in Shady Grove’s kitchen. Namely, the cafeteria’s menus have broadened from all-vegetarian options inspired by the hospital’s Seventh-day Adventist roots. Today’s menus also consider nutrition’s evolution, community preferences and diets that accommodate allergies.

Jaime has heard that food at hospitals gets a bad rap. He reminds everyone that he must follow doctor’s orders when preparing food for patients. “For example, you send them broth without salt. And patients say, ‘Oh, no salt!’ I can’t put salt because maybe they have high blood pressure. Also, I cannot put sugar or too much fat.” He also admits it’s hard to be excited when all you

Adrian Revollo, left, and his brother Jaime have kept the Shady Grove hospital community well fed for almost four decades.

can eat is purées. However, he invites the community to try the food in the cafeteria, where he has more flexibility.

The brothers are always ready to keep the hospital community fed, no matter the challenge. Jaime remembers snowstorms when they stayed at Shady Grove for two weeks to make sure everyone had meals.

“I try in the best way and always in my mind are patients,”Jaime said, “because patients need to eat.”

FORT WASHINGTON KNOWS BEST FOR GREAT PLATES

For Executive Chef Trevor Best , nutritional services manager at Adventist HealthCare Fort Washington Medical Center, creating flavorful food is a passion. Growing up on the island of Barbados, where his family ran a restaurant, Trevor aspired to become a chef. He studied the culinary arts in Boston. Since then, he has created many wonderful meals with Sodexo, an international food services company that serves Adventist HealthCare. When not cooking for the hospital, his family or friends, Trevor enjoys travel, jet-skiing and sailing.

His secret for savory summer meals: Pick colorful combinations of fruits and vegetables. And grill, grill, grill. He has a steak marinade that’s so good, you’ll want to use it year-round.

“This is one of my favorite marinades! If you are looking for tender, juicy, delicious steaks every time, try this,” Trevor said. “Pair it with grilled asparagus and grilled sweet potatoes to make a lovely meal on your grill or skillet.”

MARINADE FOR FOUR STEAKS

INGREDIENTS:

cup Worcestershire sauce

cup soy sauce

½ cup extra virgin olive oil

¼ cup light brown sugar

DIRECTIONS:

1. In a small bowl, whisk all liquid and powdered ingredients.

2 teaspoon ground black pepper

2 teaspoons garlic powder or fresh garlic

¼ cup honey

steaks (any cut)

2. Add steaks to a resealable zip-top bag or large bowl and pour the marinade over the steaks. Squeeze as much air out of the bag as possible and seal it.

3. Marinate steaks for at least two hours or overnight in the refrigerator.

4. To make steaks in the skillet: Turn heat to high and preheat for a few minutes until the skillet is hot. Place steaks in the skillet. Cook each side for three minutes; reduce heat to medium-high. Cook steaks to the desired doneness, flipping as needed, about 10 minutes, depending on the thickness of the steaks. (Trevor prefers to cook his to an internal temperature of about 150 F, which is medium-well).

5. Let steaks rest three minutes on a warm plate before serving.

TO MAKE STEAKS ON THE GRILL:

Preheat the grill to medium-high. Place steaks on the grill. Cook for 4–6 minutes per side or until the internal temperature reaches at least 145 F for medium or 150 F for medium-well. For those who love well-done, cook to 160 F.

LEADING THE FEEDING AT WHITE OAK

Mark Ledesma became a food service worker at the former Adventist HealthCare Washington Adventist Hospital in 2004. At the time, he was a student. The hospital was a 15-minute walk from his home. He was thrilled to find a job nearby, with an employer that was supportive of his studies and flexible about his class schedule. Today, the hospital has moved and become Adventist HealthCare White Oak Medical Center, but Mark is still in the kitchen. He is now food service supervisor, leading a team of 30.

Each day is different for Mark, but he starts them the same way: He checks in with his team so that they feel prepared, supported and ready to do their part to care for White Oak Medical Center patients.

At a hospital, each meal involves many parts: taking orders; prepping, cooking and delivering food; washing dishes; checking equipment; and much more. Food service workers are ready to jump in and help with any role. Mark often leads by example and works alongside his team, as well as dietary assistants and meal hosts, to get it all done. He and his colleagues take pride in being part of a patient’s experience.

“In our role we want to make sure patients are eating food that contributes to their healing,” Mark explained. “We want to cater to each patient’s dietary requests, but if that isn’t what is best for their health, we will work with them to find desirable options that do support their healing.”

During Mark’s career at Adventist HealthCare, he has appreciated frequent opportunities to grow and learn. He was part of the team that moved the hospital from Takoma Park to White Oak in 2019. A new hospital meant new equipment. As a supervisor, it was his job to ensure his team felt comfortable and ready to feed patients when the hospital opened.

“It was exciting and challenging,” he shared. “Not everyone gets to do something like that in their career and it was great to be a part of it.”

The ability to connect and meet new people is one of Mark’s favorite parts of his job. “That feeling you get when you make a difference in a patient’s day is so rewarding,” he said.

Have an appetite to serve? Adventist HealthCare offers purposeful career opportunities in the kitchen, at the bedside and beyond. To explore open positions within our healthcare system, visit AHCYou.com/SU23Cook .

CLASSES NOW BEING OFFERED ONLINE

LIVING HEALTHY

Adventist HealthCare offers classes, events and activities to support a healthy body, mind and spirit. Many of our classes and seminars are now being offered virtually. For the most up-to-date information about our classes, visit AHCYou.com/SU23Calendar.

PRENATAL, FAMILY AND WOMEN’S HEALTH

Childbirth & Breastfeeding Classes

Adventist HealthCare offers online pregnancy, childbirth and breastfeeding classes so that you can prepare for baby in the comfort and safety of your own home. Classes include:

• Childbirth & Infant Care

• Breastfeeding

To learn more and register, visit AHCYou.com/ SU23Birth.

Support Groups

Adventist HealthCare offers several online support groups for parents. To learn more, visit AHCYou.com/SU23Calendar or call 800-542-5096.

BEST: Breastfeeding Education, Support and Togetherness

When: Wednesdays from 10:30–11:30 a.m. Preregistration is required.

Where: Visit AHCYou.com/SU23Best for more details.

Discovering Motherhood: Adjusting to Your New Role

When: Mondays from 10:30–11:30 a.m. Preregistration is required.

Where: Visit AHCYou.com/SU23Moms for more details.

MENTAL HEALTH SUPPORT GROUPS

Virtual support groups are available and open to patients, families and community members. Visit AHCYou.com/SU23Support for more information.

NUTRITION, FITNESS AND WEIGHT LOSS

Bariatric Surgery Post-Op Support Group

This group provides ongoing support for those who have had weight-loss surgery at Adventist HealthCare Shady

Grove Medical Center. Registration is not required.

Info: Visit AHCYou.com/SU23WeightLoss for more details.

CPR CLASSES

Adventist HealthCare Life Support partners with the American Heart Association (AHA) to provide convenient CPR and First Aid courses. Visit AHCYou.com/SU23CPR for course schedules, locations and registration.

AHA Heartsaver CPR/AED and First Aid

The AHA’s Heartsaver course is designed for individuals with little or no medical training who need first aid and CPR training for a job, regulatory or other requirements. This five-hour combined program is for teens and adults who want to be prepared to act in an emergency.

Class is offered in-person.

Cost: $125 for one attendee, discounts for multiple registrants.

When: Monthly; please visit AHCYou.com/ SU23CPR.

American Heart Association: Infant Safety & CPR for Parents

This class teaches safety, choking management and CPR for newborns through age 1. An AHA Family & Friends CPR attendance card will be given to each participant upon completion. NO BABIES PLEASE.

Cost: $75 for one couple; $30 for each additional attendee (four maximum)

When: Monthly; please visit AHCYou.com/ SU23CPR.

American Heart Association: BLS, ACLS, PALS, NRP

We offer the full suite of AHA clinical courses. If you are a healthcare professional needing basic or advanced CPR certification, please contact us for details about class schedules and pricing.

Home

Alone Class

Adventist HealthCare’s Home Alone Program provides children with the skills and knowledge to be safe and responsible when home alone for short periods of time. This course is intended for children ages 8 to 12 who are ready to

take their first steps toward independence and being without adult supervision.

Cost: $50/individual, discounts available for multiple registrants.

When: Visit AHCYou.com/SU23Home for more details.

Child & Babysitting Safety

Child & Babysitting Safety is an education program from the American Safety & Health Institute for children ages 12 and older who are planning to provide babysitting services for young children and infants. This four-hour course will help students develop the knowledge, skills and confidence to effectively supervise and manage children in their care.

Cost: $75/individual, discounts available for multiple registrants.

When: Visit AHCYou.com/SU23Babysitting for more details.

COMMUNITY HEALTH

Adventist HealthCare offers programs for diabetes, healthy eating, stroke and more. For information on available programs, visit AHCYou.com/SU23Calendar.

REHAB SUPPORT GROUPS

Amputee Support Group

When: Meets the last Thursday of each

month from 4:30–5:30 p.m.

Info: Visit AHCYou.com/SU23Rehab for more information.

Brain Injury Support Group

When: Meets every second Thursday of the month from 6:30–7:30 p.m.

Info: Visit AHCYou.com/SU23Rehab for more information. Family members are welcome.

Grupo de apoyo de daño cerebral en español

Le invitamos al grupo de apoyo en español para personas que han tenido un derrame cerebral.

Cuándo: Nos reunimos el tercer martes de cada mes a las 6:30 p.m. via Zoom y también en persona. Donde: Nos reunimos en la clínica Adventista en el White Oak Medical Pavilion, tercer piso 11886 Healing Way en Silver Spring, MD.

Para Obtener Información: Comuníquese con Amelie Bail: ABail@ AdventistHealthCare.com. Familiares y amistades que brindan apoyo también quedan invitados.

Parkinson’s Disease Support Group

Our support group welcomes individuals and care partners living with Parkinson’s

disease. We invite you to connect with others facing similar challenges in a safe, comfortable and supportive environment. Activities include guest speakers, networking and sharing of resources. This virtual group is facilitated by a physical therapist and speechlanguage pathologist. New members are always welcome.

When: Second Thursday of the month from Noon–1 p.m.

Info: Call 240-637-6040 or visit AHCYou.com/ SU23Rehab.

CANCER SUPPORT

Our expert-led educational seminars cover a wide range of topics about your health and well-being as a cancer patient. We bring you the information you need for all aspects of navigating cancer including How to Talk to Kids About Cancer, Financial Strategies for Life with Cancer and more. Visit AHCYou.com/ SU23Cancer for more information.

Nutritional Management of Side Effects of Treatment

Managing side effects of chemotherapy and radiation therapy can help avoid breaks in treatment. Examples of possible side effects are taste changes, diarrhea, constipation, nausea and more. Learn how to reduce the common side effects with our expert oncology nutritionist.

When: First Friday of every other month from 1:30–2:30 p.m.

Info: Visit AHCYou.com/SU23Cancer for more information.

Ask a Dietitian

Join our oncology nutrition specialists for a short talk on interesting and important nutrition topics followed by an open conversation answering your questions about diet, cancer, wellness and more.

When: Second Tuesday of the month from 1:30–2:30 p.m.

Info: Visit AHCYou.com/SU23Cancer for more information.

Cooking with Patty and Nick Oncology nutritionist Patricia GuayBerry and Adventist HealthCare Shady Grove Medical Center Executive Chef Nick Haller invite you to bring healthy eating choices into your kitchen! The duo demonstrate how to prepare delicious and nutritious recipes in this fun cooking show.

When: Every other month on the second Wednesday from 6–7 p.m.

Info: Visit AHCYou.com/SU23Cancer for more information.

Good Nutrition for Cancer Care

An expert oncology nutritionist helps patients and their families thrive during treatment and beyond. Learn how to lessen side effects, maintain a healthy weight and avoid breaks in treatment.

When: Third Tuesday of the month from 2–3:30 p.m.

Info: Visit AHCYou.com/SU23Cancer for more information.

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First-Time Canner IS BLUE RIBBON CHAMPION

FOR 42 years, Adventist HealthCare Shady Grove Medical Center has provided first aid at the Montgomery County Agricultural Fair in Gaithersburg. The hospital’s Emergency Services team and more than 50 volunteer caregivers are ready with medical services, free drinking water, and a baby changing and feeding room for thousands of fairgoers every August. Shady Grove volunteers offer the same services this year, along with a sneak peek of the new patient tower under construction at the hospital.

Fairgoers might spot Alicia Clugh between the First Aid building and the food contest displays. Alicia, who manages the Learning & Conference Center and Life Support programs at Adventist HealthCare, is head of the Maryland Cheese Guild and the fair’s 2022 pressure canning champion – a title she won as a novice.

Alicia started with research and found information on pressure canning various fruits, vegetables and sauces outside the traditional pickle flavor profile. “I had never pressure canned before. I don’t

like pickles, and in my mind, food preservation was about either jelly or pickles,” she explained. “There is life beyond dill and turmeric!”

Her research led to a video about canning french fries. Alicia understood that while canned potatoes can be ordinary, the cut used for french fries makes them stand out. She followed steps and ingredients per USDA standards to create the ultimate canned

french fry that impressed the judges. Her entry took first place in the fair’s food preservation category and ultimately earned the pressure canning division title.

As a first-time pressure canning entrant, Alicia considered the container, headspace and liquid when choosing her best-looking jar of fries to submit. “It was nice to see that something can meet all the marks for proper technique and be fun simultaneously. I hope my fries encourage others to try canning and to explore more food options.” Here is Alicia’s award-winning technique:

1. Wash potatoes. Using a fry cutting tool, cut each potato, making sure they fit in the canning jar with the lid on.

2. As you cut the potatoes, place them in water to prevent discoloration.

3. In a boiling pot of water, blanch potatoes for two minutes; drain and rinse.

4. Fill the canning jar with cut fries and top with hot water, leaving one inch of headspace. You can add a teaspoon of salt to each jar, if desired.

5. Screw on the lids and place the jars in a pressure canner. Process for 35–45 minutes following the canner’s instructions.

6. As jars cool, you should hear them “ping” – this is the vacuum forming.

7. After 24 hours, check the seal and store jars in a cool, dry place for up to one year.

8. When it’s time to fry, lay canned fries on a cookie sheet lined with paper towels and dry off.

9. Deep fry until golden – it doesn’t take long. While fries are still hot, sprinkle with seasoned salt.

Stop by the First Aid building at the Montgomery County Agricultural Fair from Aug. 11–19 for health needs and fun giveaways from Adventist HealthCare Shady Grove Medical Center.

Fueling Success with FOOD ACCESS SUPPORT

What happens to patients who face challenges after they leave a hospital?

TOpromote the best outcomes, Adventist HealthCare patients who would benefit from support after returning home get connected to a care navigator or case manager before they leave. These specialists partner with patients or their loved ones to take a comprehensive approach to helping people get what they need – such as scheduling a consult with a cardiologist, making an appointment for a mammogram, obtaining a grant for a wheelchair or arranging for home health services.

A consistent area of concern for patients who are returning home is food access. Recognizing that healthy food is an essential part of total wellbeing, Adventist HealthCare has donated more than $800,000 toward increasing food access across Montgomery and Prince George’s counties from 2018–2022. Through grants and partnerships with organizations that target different health disparities, Adventist HealthCare has helped build physical infrastructure, launch programs and supply both in-kind and general operating support. Adventist HealthCare also works to connect patients with the options that best address diet requirements, cultural preferences and other considerations. Check out some of the organizations and programs Adventist HealthCare has funded over the last five years to support access to nutritious food:

• Community Health and Empowerment through Education and Research (CHEER) – Support helping low-income adults with diabetes in eating better and self-managing their diabetes.

• Crossroads Community Food Network –Support of the Fresh Checks nutrition incentive program, which uses tokens to stretch federal nutrition benefits to buy locally grown fruits and vegetables.

• Feed the Fridge – Support of the placement and maintenance of a community fridge stocked daily with fresh, free nutritious meals supplied by local, small-business restaurants.

• Food & Friends – Support of nutrition counseling and education services along with medically tailored menus to those living with cancer, HIV/ AIDS, diabetes, renal disease, heart disease, ALS, Parkinson’s, COPD, multiple sclerosis and other conditions.

• Prince George’s County Food Equity Council – Support of a program connecting primary care clinics to groceries to increase access to fresh fruits and vegetables for patients with diet-related chronic diseases, in addition to launching a food rescue programs and a food security task force.

• Manna Food Center – Support of cold storage and display units to empower selection of foods to match health status, cultural traditions and familial preferences, as well as support of a vehicle to teach nutrition through cooking and to distribute food.

• Nourish Now – Support of the Multi-Cultural Mobile Food Assistance Program, which provides prepared meals and fresh produce for a family of four for five days.

• Shepherd’s Table – Support of the Food Service Program, which provides meals multiple times each day, as well as Beyond the Table, a mobile meal program.

Keeping Healthy at Your LOCAL FARMERS MARKET

Few summer pastimes are better than exploring your community farmers market.

INour region, farmers markets, like the Crossroads Farmers Market in Takoma Park and the Fort Washington Forward Farmers Market in Fort Washington, offer a variety of foods and activities to help keep you healthy: fresh produce, crafts, health screenings and a chance to get outside and move.

We asked Ogechi Anyaoku, MD, internal medicine physician with Adventist HealthCare Adventist Medical Group in Fort Washington, for her tips to make your next farmers market trip a healthy success.

HEALTH BENEFITS FOR THE PICKING

When it comes to food, local farmers markets will offer a variety of options, including locally grown fruits and vegetables, homemade breads, fresh meat and desserts. For produce, Dr. Anyaoku noted “the fruits and vegetables are usually harvested at the peak of the growing season. This means they are fresh and often taste the best.”

TIPS FOR HEALTHY CHOICES

The bounty at a farmers market can provide several options for healthy eating. Dr. Anyaoku recommended this strategy: “Pick many different colors as you shop for fruits and veggies. It’s a great way

to eat the rainbow, which will help keep your plate healthy. Also, try new fruits and vegetables that you may not be used to eating. Speak with the farmers and sellers about the best ways to prepare and consume the various types of produce.”

Trying new cooking techniques can encourage you to explore foods that you may not typically purchase.

MORE THAN JUST HEALTHY FOOD

In addition to selecting healthy and locally sourced food options, visiting a farmers market can be a great opportunity to support businesses near you. “Visiting your local farmers market helps support your community by keeping the money you spend closer to where you live,” explained Dr. Anyaoku. This community focus also extends to the food selection. “You can often get fresh, inseason fruits and vegetables that are less likely to be treated with pesticides,” she added.

Whether you go once a summer or once a week, visiting a farmers market is a great place to select healthy food options, grown right in your backyard. Find

Reduce Your Cancer Risk ONE BITE AT A TIME

Certain foods can help you lower your risk for cancer or cancer recurrence.

WHILE several other factors can affect your risk for cancer, such as family history and genetics, eating right can make a profound difference. There’s no magic food to erase your risk. However, a combination of a plant-focused eating pattern and healthy lifestyle behaviors can help reduce your risk. Patricia Guay-Berry, registered dietitian at the Shady Grove Adventist Aquilino Cancer Center, emphasizes the importance of eating the rainbow of colorful fruits and vegetables. “Every plant has different phytonutrients that help protect them in nature from bugs and insects. When we eat plants, these same phytonutrients are passed onto you.” Each color of a fruit or vegetable provides different phytonutrients. Consuming a variety of colorful fruits and vegetables assures a diversity of nutrients that benefit your health in the following ways:

• Improving your immune system

• Reducing inflammation

• Helping repair DNA

• Slowing cancer cell growth

• Regulating hormones

The Dietary Guidelines for Americans recommends five servings of fruits and vegetables per day. By eating at least five different fruits and vegetables each day, your body can benefit from these plant compounds. In addition to eating the rainbow, here are other steps you can take that may help reduce your cancer risk:

• Read food labels and be aware of any added sugars you are consuming.

• Have a blood test that checks your vitamin D level. If it’s low, ask your doctor about taking a vitamin D supplement. Spend 15 minutes a day in the sun.

• Eat more fibrous foods like whole grains, beans, lentils, blueberries and apples.

• Limit salty foods.

• Avoid cured, smoked and nitritepreserved foods like hot dogs, bologna, salami and sausage.

• Eat healthy fats like almonds, nut butters (peanut, almond) and avocados.

BREAKFAST SMOOTHIE

INGREDIENTS:

1 cup low-fat or fat-free milk

1 medium sliced banana

1 cup frozen fruit (such as blueberries)

2 tablespoons peanut butter or sunflower seed butter

1 handful loose spinach leaves

DIRECTIONS:

1. Rinse the spinach under cold running water.

2. Add ingredients to blender.

3. Blend until smooth and serve.

Prep time: 5 minutes

Servings: 2

Recipe from Patricia Guay-Berry via Nutrition.gov

Making dietary changes can seem overwhelming, but it doesn’t have to be. Patricia recommends implementing these tips over time to create lifestyle habits. At each meal, aim to fill two-thirds of your plate with vegetables, fruits, whole grains and beans. The remaining third of your plate can be a lean protein such as chicken, fish, tempeh or tofu.

“A plant-focused diet does not mean you can’t eat meat,” Patricia said. “The idea is to limit the amount of inflammatory foods you consume and increase the amount of anti-inflammatory foods. Together, they work synergistically to provide your body the nourishment it needs to thrive.”

If you’re currently in treatment or a survivor, check out cooking demonstrations at the Aquilino Cancer Center at AHCYou.com/SU23Cooking .

ADVENTIST HEALTHCARE, INC.

820 W. DIAMOND AVE, SUITE 600

GAITHERSBURG, MD 20878

MEMORIAL FUND SUPPORTS NICU MOMS

In fall 2020, Erin and her husband, Russell, were eagerly awaiting the birth of their twins when Erin experienced severe preeclampsia, a high blood pressure disorder.

DOCTORS performed an emergency cesarean section 30 weeks into Erin’s pregnancy. Charlotte, 3 pounds, and Olivia, 2 pounds, came into the world at Adventist HealthCare Shady Grove Medical Center and went to its Neonatal Intensive Care Unit (NICU). “They were so tiny, so fragile, but they seemed to be doing pretty well,” said Erin.

At 20 days, Olivia became ill from an infection. She was intubated and given high doses of antibiotics, but her tiny body couldn’t fight.

“On Nov. 21, Olivia passed as I was holding her.”

Charlotte also contracted the infection but improved. Through tears, Erin insisted, “Olivia saved Charlotte’s life. That’s how we think of it. If doctors hadn’t known about the infection in Olivia, they would not have thought to put Charlotte on medication. Charlotte may not have made it, either.” But she did.

Now, Charlotte is a thriving

preschooler. And last July, Erin and Russell welcomed a baby boy into the family.

Now, Olivia is helping new moms and their babies at Shady Grove. Erin and Russell set up a memorial fund in Olivia’s honor and bought 22 breastfeeding pillows for the NICU with the money raised. “The pillows are our way of saying thank you,” explained Erin.

“Every single person who took care of me and took care of our babies poured their heart and soul into giving us the support we needed anytime we needed it.”

“I wish I could remember all their names. When you’re in that situation, it’s hard to focus on any one person, but I can tell you that we were surrounded by love every minute we were in the hospital and even after we left.”

This publication does not serve as a substitute for professional medical care. Consult your physician before undertaking any fo rm of medical treatment or adopting any exercise program or dietary guidelines.

Adventist HealthCare complies with applicable federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability or sex. For more information, see link on our homepage at AdventistHealthCare.com.

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