Health & Fitness

Warning About Strained Capacity from RSV and Others

STATEWIDE -

The unprecedented rise in Respiratory Syncytial Virus (RSV) among babies and toddlers in Maine is now creating a significant strain on pediatric inpatient capacity across the region. At a recent news conference, health experts from MaineHealth and Northern Light Health asked the public to remain vigilant in protecting themselves against respiratory illness.

As of Friday, November 4, all 87 staffed pediatric beds at the Barbara Bush Children’s Hospital at Maine Medical Center (BBCH) in Portland were occupied, and other pediatric patients were boarding in the MMC Emergency Department. The 37 staffed pediatric beds at Northern Light Eastern Maine Medical Center in Bangor were 97% full. BBCH is considering postponing some non-emergent surgeries to create bed capacity. Eastern Maine Medical Center has already begun a process to increase availability of care, such as moving some pediatric patients with non-respiratory conditions to its neonatal intensive care unit. Additional measures will be considered as needed.

“Our inpatient capacity is really stretched right now,” said Mary Ottolini, MD, the chair of pediatrics at BBCH. “We are fast approaching a tipping point where we won’t be able to provide the level of care we know patients need.”

RSV is a common respiratory illness with no specific treatment beyond supportive care. Most children are able to recover at home, but the disease can lead to bronchiolitis or pneumonia in babies and toddlers. Children with severe RSV can receive supportive care at the hospital, including fluids and oxygen and on occasion, more advanced respiratory support. Pediatricians with both health systems urge parents not to delay care, but to be mindful that emergency care should be reserved for the sickest patients and parents with concerns should call their primary care provider first.

“Rest assured, if you do need medical care, you are in very good hands and we will get to you as quickly as possible, but cases are being triaged to get to our sickest, more acute patients first,” said Jonathan Wood, MD, pediatric intensivist with Northern Light Eastern Maine Medical Center.

Parents should seek imme- diate care right away if their child is having trouble breathing or is breathing very fast, seems very drowsy or has lips or fingernails that look blue.

Capacity challenges at Maine hospitals are not limited to pediatrics. The nationwide shortage of health care workers at hospitals and nursing homes has significantly limited the ability of both health systems to increase capacity when there are surges of respiratory illnesses like RSV, influenza or COVID-19. Delayed care during the pandemic also led to higher acuity in patients seeking care, causing them to occupy hospital beds for longer periods of time.

“We are still seeing many cases of COVID-19 and increasingly, influenza. As a result, our emergency departments are still extremely busy,” said Dora Mills, MD, chief health improvement officer at MaineHealth. “We can all do our part to protect those at highest risk such as infants and the elderly by continuing the measures we were taking at the height of the pandemic like masking and social distancing if you or a loved one are high-risk, and staying home when you’re sick.”

“Our ask to the public is to remain vigilant while we see an unprecedented rise in differing respiratory viruses,” said James Jarvis, MD, senior physician executive, system incident command, Northern Light Health. “Remember all the things we have done over the past three years: wash your hands or use sanitizer frequently, cough or sneeze into your elbow or tissue, wear a mask in indoor public places, stay home when you are not feeling well, and get vaccinated against COVID-19 and influenza.”

For more information, visit www.mainehealth.org or www. northernlighthealth.org.

Surgery

Tips to Simplify Thanksgiving Entertaining

STATEWIDEPreparing Thanksgiving dinner for a houseful of close friends and relatives can be a tad overwhelming. Thanksgiving is a food and tradition-centric holiday, and all eyes will are typically on the dinner table. Pulling off a feast of this magnitude – multiple courses, side dishes and desserts – takes considerable effort. These tips, tricks and timesavers can be a Thanksgiving host’s saving grace. Plan the menu early.

Don’t leave menu planning and shopping to the last minute. Decide what to cook in addition to turkey several weeks before the big day. Select two or three side dishes, preferably items that can be prepared in advance and then reheated on Thanksgiving. These can include a baked macaroni-and-cheese casserole, mashed potatoes, roasted vegetables, and a cornbread stuffing. Brine the bird.

Turkey is the centerpiece of the feast, so give it every opportunity to shine. No one wants a dry turkey, but unfortunately this lean poultry can dry out easily. Meats typically lose about 30% of their weight during cooking. However, by soaking the turkey in a brine prior to cooking it, the host can reduce this moisture loss to as little as 15%, according to Dr. Estes Reynolds, a brining expert at the University of Georgia. Brining the fowl for a day or more can infuse flavor and moisture. A simple salted water soak can work wonders, and the host can always choose to add herbs, such as sage and rosemary. Start prep work a few days before Thanksgiving. Take some stress out of Thanksgiving by cutting all vegetables and/or preparing some side dishes a few days early. Label and organize prepared ingredients by recipe and store in the refrigerator. Make extra room in the fridge by removing nonessential items and placing them in a cooler and cleaning out any old food or condiments. Plan table settings, and label which bowls and other serving dishes will be used for which items. This will make it much easier to set the table on Thanksgiving Day.

Serve batched cocktails. It can be challenging and expensive to host a full bar for guests. Mulled wine, hot cider and punches are ideal ways to service a crowd looking for delicious spirited drinks.

Create simple centerpieces. Use seasonal sights for centerpieces and place settings. These can include small squashes, gourds, citrus fruits, nuts, or acorns. A hollowed-out pumpkin filled with fresh flowers also can be eye-catching.

Thanksgiving is a time to celebrate bounty. Treat guests to a great experience by incorporating these hosting tips to make the holiday easier to manage for everyone. These tips, tricks and timesavers can be a Thanksgiving host’s saving grace.

Article content provided courtesy of MetroCreative. The Weekly Sentinel does not endorse any products or services suggested by articles from MetroCreative.

Weekly Recipe: Homemade Turkey Soup

Ingredients:

Turkey bones

Leftover turkey meat from dinner

Leftover vegetables and fixings from dinner

Carrots, onions, celery, potatoes, turnip or squash, cubed Salt, pepper, poultry seasoning to taste

Water or additional store-bought vegetable stock

Directions: Make the stock: Strip the turkey of any leftover meat, set meat aside. Add bones, water, salt, pepper, celery and any additional spices and seasonings desired to a large boiling put. Bring to a boil, then reduce heat and simmer on low for two hours, adding storebought stock or more water as needed. Set aside to cool. Strain out bones and cooked vegetables and discard (or add to compost pile).

Make the soup: Refill the boiling pot with freshly-strained stock. Cube leftover turkey meat and place into pot. Add vegetables - carrots, onions, celery, cubed potatoes, turnip, squash, etc. Add leftover vegetables and gravy from dinner, and one can of stewed tomatoes, plain or seasoned, if desired. Add one to two cups of leftover stuffing as well (also optional). Add a few more tablespoons of poultry seasoning and salt and pepper to taste. Bring to a boil again, then simmer on low for ½ hour. Serve with a few pieces of crusty bread for a nice treat. Enjoy!

What To Do with Holiday Leftovers

Holiday hosts toil for hours to create lavish meals everyone will enjoy. It’s not uncommon for Thanksgiving tables to be covered with more food than guests can conceivably (and comfortably) consume. Leftovers are the norm, but without

Puzzle Answers

a plan for what to do with leftovers, food can spoil or end up in the trash.

Here are some delicious and waste-conscious ways to put Thanksgiving or other holiday meal leftovers to use.

Wrap it up promptly

Even though you may want to sit around and chat with guests when the meal is finished, leaving food out at room temperature for too long can create a breeding ground for microbes that may lead to food spoilage and sickness. With a few helping hands, all foods can be packaged away in no time, ensuring that drumsticks or stuffing can safely be served another day.

Collect containers

Be sure to have reusable food storage containers, zip-top bags, foil, and plastic wrap at the ready. Before all of the food is put away, encourage guests to make their own doggie bags.

Plan with other meals in mind

Shop for and prepare holiday fare with a nod toward what can be used in subsequent

See LEFTOVERS on page 19 . . .