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Transcript of June rxtra
RxTraJune 27, 2013 • Vol. 69 No. 22
A publication for the staff of Hartford Hospital
A Hartford HealthCare Partner
Food Matters:Improving The
Patient Experience with Better Meals
If you’ve noticed the smell of homemade soup or freshly baked bread drifting from patients’
rooms lately, you’re not dreaming. Hartford Hospital has reinvented the way it prepares and serves food to patients, replacing the bland, pre-cooked and reheated offerings with an assort-ment of mouth-watering, made-to-order entrees that leave patients asking for more. The hospital food that, for years, was the stuff of bad jokes has been replaced with a tempting selection of breakfast, lunch, dinner and even dessert options designed to please pal-ettes and promote good health. Caring Cuisine, as the initiative is called, was piloted at the Institute of Living in late April and expanded to Hartford Hospital May 1. It features room service-style menus with an abundance of choices, nutrition coordinators to help patients weigh those choices according to their likes and medical needs, and technology for tracking orders in real time and keeping food hot until it reaches patients. Making the transition from the outdated Cook/Chill system to the new one, called Cook/Serve, was a mammoth undertaking that took about a year of planning. New recipes had to be created along with a new menu. Workflows had to be changed, employees retrained, schedules adjusted, and new equipment purchased.
To make the new system work at the In-stitute of Living required converting a ground floor meeting room into a plating room. Since the kitchen at IOL closed five years ago, food for patients at IOL, Grace Webb School and the IOL daycare center had to be prepared at Hartford Hospital and trucked to IOL in reheating carts.
MORE THAN JUST A REDESIGN
“It was not just a redesign,” said David Fichandler, director of Patient Experience, “but
like ‘let’s blow it up and start over.’” When it was introduced 15 years ago, Cook/Chill was a hospital industry standard, said Janice Cannon, director of Food and Nutrition Services. It saved money because it required fewer cooks and support staff in the kitchen – 33 fewer positions in the case of Hartford Hospital, she said. With Cook/Chill, food is cooked until three-quarters done up to three days ahead. It is then cooled to 40 degrees and stored overnight in a cooler. The next day, trays are assembled and, 36 minutes before serving, a computer activates a heater in the cart. Once heated, staff in the kitchen recheck the trays, place coffee and tea on top of the carts and send them off to the floors, where “tray passers” deliver the reheated meals to patients.
32
But Cook/Chill had draw-backs. Because the food was pre-cooked and reheated, there was no swirl of steam or entic-ing aroma when patients lifted the lid. And because the food is already plated when it’s re-heated, garnishes can’t be used, adding to the lack of appeal. The system was problem-atic for kitchen staff too. Plates were heated before the food was added, making it easy for staff to get burned. The carts used to transport the food were heavy and high, which made them hard to push and navigate. And because they were electric, the carts couldn’t be hosed down, which made them harder to clean.
INTRODUCING COOK/SERVE With Cook/Serve, the freshly prepared and garnished food goes from a steam table to the room temperature plate. The plate is placed on a special base that’s been inserted in a high tech gadget called an Activa-tor, which triggers a medium inside the base that heats it to nearly 200 degrees. Once the cover goes on, the heated base keeps the food warm for up to an hour, nearly twice as long as with Cook/Chill. Cook/Serve is significantly more labor intensive and the impact of the transition on the hospital’s kitchen operation has been enormous, Cannon said. Food is prepared before each meal instead of days ahead, which requires the staffing the kitchen for more hours each day. Staff accustomed to per-forming one job on the Cook/Chill line, must now rotate tasks. At IOL, the trays of food once trucked ready-to-serve from the kitchen at Hartford Hospital must be assembled in the plating room equipped with its own steam tables, sinks, re-frigerators and Activator. “It’s a huge change in cul-ture,” Cannon said. Of course, the only change patients are noticing is that
their food is fresh, warm and exactly what they ordered. On a recent morning, a steam table in the kitchen was brim-ming with hot offerings from the new breakfast menu, in-cluding scrambled eggs, hash browns, blueberry pancakes, and egg and cheese bagels. From the steam table, the plates were passed to the line where staff assembled the trays, glanc-ing up and back down at white order tickets, to make sure they had everything patients re-quested. Across the kitchen, executive chef Mickey Ruchin was busy chopping basil and plucking leaves from the stems of freshly cut rosemary. He was preparing lunch for members of the execu-tive advisory board who would be sampling lunch and dinner entrees from the new menu. A few hours before the luncheon, he was still fine-tuning the light herbal aioli for the grilled chick-en entrée. Unlike the Cook/Chill menu - a fixed cafeteria-style menu with a limited range of daily offerings repeated weekly – the Caring Cuisine menu give pa-tients about 40 items to choose from, including gluten-free, low-sodium and vegetarian options, such as spinach lasagna and Asian noodle salad with tofu and a light sesame dressing. MORE CHALLENGING “No doubt it’s more challeng-ing,” Ruchin said of the new sys-tem. “For cooks, it has changed responsibilities and workloads. They have to be accountable. Cook/Chill is history. We are working on moving forward.” Hospital administrators had long known food was a major issue. Patients had been telling them so for years. When asked in surveys what the hospital could do to improve their stay, patients routinely said fix the food – not the service – but the cold, tasteless, unappetizing food.
Food Matters: Improving The Patient Experience
with Better Meals
Getting Back To GoodYears ago, Hartford Hospital was
known for good food. Food Services
supervisor Terry Talbot remembers
running into people at the grocery
store or gas station who would men-
tion how much they liked the food.
“It was like a restaurant,” he said,
of the lobster and steak served to
patients in those days. Macaroni and
cheese was a favorite on Fridays.
Healthier dishes have taken the
place of the steak and lobster on the
new Caring Cuisine menu, but a low-
er fat version of the mac and cheese
remains. The positive feedback about
that and other new dishes is bringing
back the old sense of pride.
“It’s exciting to me to be able to
do these things,” said executive chef
Mickey Ruchin of the new menu.
“The food gives patients some-
thing to look forward to, instead of
thinking about having x-rays and
being poked,” added patient services
manager Michael Cole. “While they
are here, it’s our job to make their
stay as pleasant as possible.”
Fruits and JuicesOrange Juice, Apple Juice,V-8 Juice, Prune Juice,Cranberry Juice, Fresh Fruit Cup
• Stewed Prunes,• Melon Wedge,• BananaTraditional FarePancakes (Blueberry or Plain)Texas Style Cinnamon French ToastScrambled Eggs or •Egg SubstituteBreakfast SandwichesEgg and Cheese on Bagel• Egg Whites and Low Fat Cheese on BagelBread BoxCoffee Cake, Muffins
(Corn/Blueberry/Bran and Gluten Free)SidesShredded Hash BrownsTurkey Sausage
CerealsOatmeal, Cream of WheatGrits (Plain /Cheese), Corn Flakes,Special K, Cheerios, Rice Chex
Natural Gluten Free Oatmeal• Apple Cinnamon with Flax Gluten Free Oatmeal
Dairy SectionGreek Yogurt, Fruited Light YogurtCottage Cheese
BREAKFAST SELECTIONS
SoupChicken Noodle SoupTomato Soup (low sodium)Vegetable SoupVegetable Broth and Chicken Broth(Regular/Low Sodium)
Hot Selections• Baked Spinach Lasagna(meatless selection of cheese, pasta, and
spinach with a Seasoned Marinara Sauce)•Grilled Boneless Chicken Breast with a Light Lemon Sauce
•Baked Cod with Fresh Basil and TomatoRoasted Turkey with GravyHome style Meatloaf with GravyOven Baked Macaroni and Cheese
(3 options: Gluten Free, Hartford Healthy and Regular)Simply Sandwiches
Sliced Turkey on a Whole Wheat Wrap
with Shredded Lettuce and TomatoTuna Salad Sandwich on MultigrainBread with Lettuce and TomatoEgg Salad Sandwich on a Whole grain Roll
Peanut Butter and Jelly Sandwich on White Bread
Entrée SaladsChef Salad Turkey and Ham with Swiss Cheese and Hard Boiled Egg• Seasonal Fruit and Reduced Fat Cheese
served with a Mini Whole Wheat Roll•Seasonal Fruit and Cottage Cheese Plate, or Substitute Light YogurtTossed Salad with a Choice of Tuna Salad, Chicken Salad, or Grilled Chicken Breast•Asian Noodle Salad with
Light Sesame Dressing and Tofu
From The GrillBlack Bean Burger (Meatless Burger with Lettuce/Tomato and Chipotle Mayonnaise on a Whole Wheat Roll)Traditional Hamburger or Cheeseburger on a Plain or Wheat Roll
Side Salads•Tossed Salad (lettuce/tomato)Hummus and Vegetable Sticks
Hot AccompanimentsWhipped Potatoes, Carrots, Roasted Red Potatoes, Green Beans,
Whipped Sweet Potatoes, Broccoli,
• Rice (Brown/White), Rice and BeansFor the Sweet ToothCheesecake, Chocolate CakeTapioca Pudding, Diet Pudding, Angel Cake, Fresh Fruit CupApplesauce, Apple PieAll day BeveragesCoffee, Tea
(Regular or Decaffeinated), Hot Chocolate
Low Fat Milk (4 oz-8oz), Lactose Free MilkUnsweetened Iced TeaSalad DressingsBalsamic Vinaigrette, Light Ranch,
Light Italian, as well as the Oil and VinegarCondimentsSugar, Salt, Pepper, Sugar Substitute,
Sugar in Raw, Syrup (regular/diet), Peanut Butter Jelly (regular/diet),
Butter/MargarineFor Gluten Free options,
please discuss with your server.Kosher Meals are available uponrequest. Please ask your server.
LUNCH AND DINNER SELECTIONS
CaringCuisine_Dance Brochure 6/5/13 2:13 PM Page 1
By Loretta Waldman
Fruits and Juices
Orange Juice, Apple Juice,
V-8 Juice, Prune Juice,
Cranberry Juice, Fresh Fruit Cup
• Stewed Prunes,• Melon Wedge,• Banana
Traditional Fare
Pancakes (Blueberry or Plain)
Texas Style Cinnamon French Toast
Scrambled Eggs or •Egg Substitute
Breakfast Sandwiches
Egg and Cheese on Bagel
• Egg Whites and Low Fat Cheese on Bagel
Bread Box
Coffee Cake, Muffins
(Corn/Blueberry/Bran and Gluten Free)
Sides
Shredded Hash Browns
Turkey Sausage
Cereals
Oatmeal, Cream of Wheat
Grits (Plain /Cheese), Corn Flakes,
Special K, Cheerios, Rice Chex
Natural Gluten Free Oatmeal
• Apple Cinnamon with
Flax Gluten Free Oatmeal
Dairy Section
Greek Yogurt, Fruited Light Yogurt
Cottage Cheese
BREAKFAST SELECTIONS
Soup
Chicken Noodle Soup
Tomato Soup (low sodium)
Vegetable Soup
Vegetable Broth and Chicken Broth
(Regular/Low Sodium)
Hot Selections
• Baked Spinach Lasagna
(meatless selection of cheese, pasta, and
spinach with a Seasoned Marinara Sauce)
•Grilled Boneless Chicken Breast
with a Light Lemon Sauce
•Baked Cod with
Fresh Basil and Tomato
Roasted Turkey with Gravy
Home style Meatloaf with Gravy
Oven Baked Macaroni and Cheese
(3 options: Gluten Free,
Hartford Healthy and Regular)
Simply Sandwiches
Sliced Turkey on a Whole Wheat Wrap
with Shredded Lettuce and Tomato
Tuna Salad Sandwich on Multigrain
Bread with Lettuce and Tomato
Egg Salad Sandwich on a
Whole grain Roll
Peanut Butter and Jelly Sandwich
on White Bread
Entrée Salads
Chef Salad
Turkey and Ham with
Swiss Cheese and Hard Boiled Egg
• Seasonal Fruit and Reduced Fat Cheese
served with a Mini Whole Wheat Roll
•Seasonal Fruit and
Cottage Cheese Plate,
or Substitute Light Yogurt
Tossed Salad with a Choice of
Tuna Salad, Chicken Salad,
or Grilled Chicken Breast
•Asian Noodle Salad with
Light Sesame Dressing and Tofu
From The Grill
Black Bean Burger
(Meatless Burger with
Lettuce/Tomato and
Chipotle Mayonnaise on
a Whole Wheat Roll)
Traditional Hamburger
or Cheeseburger on a Plain
or Wheat Roll
Side Salads
•Tossed Salad (lettuce/tomato)
Hummus and Vegetable Sticks
Hot Accompaniments
Whipped Potatoes, Carrots,
Roasted Red Potatoes, Green Beans,
Whipped Sweet Potatoes, Broccoli,
• Rice (Brown/White), Rice and Beans
For the Sweet Tooth
Cheesecake, Chocolate Cake
Tapioca Pudding,
Diet Pudding, Angel Cake,
Fresh Fruit Cup
Applesauce, Apple Pie
All day Beverages
Coffee, Tea
(Regular or Decaffeinated), Hot Chocolate
Low Fat Milk (4 oz-8oz), Lactose Free Milk
Unsweetened Iced Tea
Salad Dressings
Balsamic Vinaigrette, Light Ranch,
Light Italian, as well as the Oil and Vinegar
Condiments
Sugar, Salt, Pepper, Sugar Substitute,
Sugar in Raw, Syrup (regular/diet),
Peanut Butter Jelly (regular/diet),
Butter/Margarine
For Gluten Free options,
please discuss with your server.
Kosher Meals are available upon
request. Please ask your server.
LUNCH AND DINNER SELECTIONSCaringCuisine_Dance Brochure 6/5/13 2:13 PM Page 1
54
In 2007, food was the No. 1 complaint among patients sur-veyed about their inpatient stay. The feedback was blunt and sometimes brutal. “Awful,” is how one patient summed it up. “Barely edible,” another re-ported.
“You should contract with Bos-ton Market and Dunkin Donuts
and not try to make your own food,” yet another advised. COLBY DIDN’T LIKE THE FOOD The most damning assess-ment perhaps, and certainly the most public, came from Colby Salerno, who posted a withering critique of the food on his “Tales from the Tenth Floor” blog. The now 25 year-old heart transplant patient, who spent six months at the hospital before re-ceiving a new heart in May 2012, described in detail, not just the food itself, but the mechanics of the Cook/Chill system that ren-dered it so unappealing. “Please feel bad for me and send good food,” he wrote. Administrators admit they were slow to make the change due to the scale of the hospital’s
food operation, which churns out 3,000 to 4,000 meals a day for patients and employees at Hartford Hospital, IOL, and New-ington. Due to fiscal constraints, it was easier not to change, they said – that is, until other hospitals started introducing restaurant-style menus. “That’s what we were compet-ing against,” said Cannon. “That’s why our complaints were getting so much worse. Patients were get-ting a taste of what other hospi-tals were like.” “The feedback was so over-whelming, we couldn’t ignore it,” Fichandler said. Not addressing the problem also had financial implications. Hospitals receiving Medicare and Medicaid funds participate in a federally mandated patient per-ception survey that asks patients a set of 32 standardized ques-tions. The results determine the score each hospital gets, and when scores fall below a certain level, hospitals don’t receive full funding, said Fichandler. Despite scoring well on clinical measures, the negative feedback about the food was hurting Hartford Hospi-tal’s overall score, he said.
Administrators are in the early stages of collecting data on the new menu, but feed-back has so far been over-whelmingly positive, they say. CLEAN PLATE CLUB Cannon said plates coming back to the kitchen have little if any food left on them. Hash browns are a favorite and, after breakfast, requests for more have become routine. Kelly Salerno, Colby’s mom, served on a patient advisory board that took part in early testing of the new Caring Cui-sine menu. “I had the salmon,” she said, of the Bake Salmon with Light Lemon Dill Sauce on the new lunch and dinner menu. “It was so juicy, and the aroma!” During a recent visit to the hospital with Colby, Mrs. Salerno said she again noticed a delicious aroma wafting from a tray of food brought to the room – this time the Grilled Boneless Chicken Breast on the Caring Cuisine menu.
“It was amazing,” she said. “My husband and I could not
believe how good it was. And
the cheesecake for dessert was very good.” Cannon beams with pride when she talks about how her staff has stepped up to make the launch of Caring Cuisine a success. Employees are still work-ing out kinks - predicting how much food to prepare has been a challenge, as has keeping up with constantly changing diet needs - but Cannon said she expects the forecast issue to be resolved once a history of what patients order has been estab-lished. Cooks are still chasing the diet change time line, Can-non said, but have closed the gap significantly. Ultimately, Canon said she expects the new system to produce savings of about 10 percent because it cuts down on the waste associated with Cook/Chill food. “The good thing is our staff wanted to do this,” Can-non said. “We are leading by example by offering food that we hope patients will continue eating when they leave the hospital. We have begun to use food as a teaching tool.” n
Thumbs Up From
Patients and Staff The technology used with the new Cook/
Serve food system is good for the food
service staff as well as the patients.
Nutrition coordinators now carry
iPads, introduced last year, to record
patients’ food choices. Instead of having
to download orders when they return to
the kitchen, nutrition coordinators access
the hospital’s Computrition software
wirelessly to deliver orders in real time.
Nutrition coordinator Indiana Gomez also
likes the new carts, which are lower and
easier to see over. The carts are lighter
and easy to push. Cook/Chill carts were
so heavy, they had to be pulled instead of
pushed, she said. Gomez and other nutri-
tion coordinators can thank yet another
piece of new technology for that improve-
ment. The “Heat-On-Demand” Advantage
Activator eliminated the need for electric-
ity in carts. The hospital purchased three
of the activators, which trigger a special
medium inside a base put under plates
that heats to 200 degrees. The base holds
the heat, keeping Cook/Serve entrees
warm for about an hour, nearly twice as
long as with Cook/Chill.
6 7
40 Years of Service Diane Labedzki, Post Anesthesia Care Unit
35 Years of Service Diane Barber, Radiology/MRI
Lucie Bohannon, Rehab/General
Joan Bologna, Assessment Center
Jeffrey Colella, IS/Electronic Health Record
Mary Ann Couture, Respiratory Care
Gail Giberson, Rehab/General
30 Years of Service Carolann Birbara, Nursing Service Office
Emelie DiNonno, GI Endoscopy
Mary Ann Majewski, PA Medicare Billing
25 Years of Service Victoria Bryant, PA Non-Medicare Billing
Lydia Cordova, Womens’ Ambulatory Health
Service
Ivette Matos, Special Education/Hartford
Wayne Oden, Cafeteria/Vending Services
Elizabeth Rodriguez, Radiology/
Mammography
Marites Rodriquez, O.R. CORE
Robert Veenstra, Department of Cardiology/
Administration
20 Years of Service Patricia Furst, Rehab/General
Anna Hosig, Clinical Research Center
Patricia Kaehrle, IS/Electronic Health Record
Susan Kohn, Department of Medicine/
Administration
15 Years of Service Catherine Andersen, Rehab ERN
Administration
Lauren Bernardi, Accounting/General
Martha Lesmes, PA Non-Medicare Billing
Ron M’sadoques, IS/Finance Systems
Donna Rohrbach, Accounting/General
Bruce Telke, IS/PC Services
Michelle Walsh, Labor And Delivery
10 Years of Service Murphy Breary, Radiology/Imaging Transport
Barbara Browner, Case Coordination
Denise Davis, Cardiology Service North 10
June LornaGallardo, Dialysis Service
Omaira Giraud, PA Payment Variance
Juan Gonzalez, Environmental Services/
General
Jennifer Hull, Center For Anti-Infective
Research/Development
Keith Kendall, Donnelly 1N
Brendan Leahy, Department of Emergency
Medicine
Elaine Mains, Radiology/Imaging Transport
Rosa Matias, Medicine Service Center 12L
Raymond Ortiz, Materials Management/
Purchasing
Barbara Pettigrew, IS/Operations
Roger Piper, Environmental Services/General
Rogers Pylant, Respiratory Care
Alexandru Roman, IS/Clinical Integration
Kimberli Smith, Pharmacy/General
Teresa Sobota, Food/Nutrition/Main Kitchen
Robert Woodcock, Donnelly 2S
5 Years of Service Linda Adjabeng, Surgical Service Bliss 9E
Eric Bennett, Allied Health/Emergency
Med Tech
Matthew Brunelle, Surgical Service Bliss 8
Mario Jumal Camalig, Patient Service/SNF
Katherine Carges, Fund Development/Major/
Planned Gift
Kristin Carroll, Rehab Glastonbury - OP
Lois Chapman, Nursing Administration/
Womens’ Health
Meghan Cranouski, Rehab Avon - OP
Greg Cukrowski, Donnelly 3N
Maria Del Valle, Patient Support Services
Mulija Efendic, Environmental Services/
General
Erin Fitch, Special Education/Hartford
Pearl Hawkins, Surgical Service Bliss 8
Zhuljeta Isufaj, Environmental Services/
General
Elliot Joseph, Administration/General
Michael Kananowicz, STAR Team
Anna Kurian, Nursing Service Office
Danielle McGeary, Biomedical Engineering
Diane Pomarico, QM/Epidemiologists
Debra Powley, Finance/Professional
Services AD
Eric Rivera, Laundry/General
Mari Scalesse, STAR Team
Dwain Scott, Department of Neurosurgery
Lucille Taylor, HPHO-Administration General
Natacha Vigna, Obstetrics/Bliss 6
Brian Wallace, Allied Health/Emergency
Med Tech
Staff Members Recognized for Years of Service - April 2013
A Hartford HealthCare PartnerA Hartford HealthCare Partner
40 Years of Service Antonio Rodriguez, Engineering/Carpenters
35 Years of Service Patricia Mead, GI Endoscopy
30 Years of Service Tonya Adger, Food/Nutrition/Patient Tray
Service
Mary Banevicius, Center For Anti-Infective
Research/Development
Susan Biehl, Finance/Decision Support
Dwight Forrester, Patient Support Services
William Hardie, Food/Nutrition/Main Kitchen
25 Years of Service Elaine De Jesus, O.R. Assistive Personnel
Andre Desrosiers, Security
Carol Director, Respiratory Care
Sergio Garcia, Laundry/General
Christine Marques, Surgical Service Bliss 5
Joyce Miller, Department of Cardiology/
Administration
Mariesol Quiceno, Surgical Service C9I
Sharon Shea, Dialysis Service
20 Years of Service Jonathan Lindsey, O.R. CORE
Luz Maldonado, Environmental Services/
General
William Roman, Clinical Research Center
Malgorzata Stamenkovic, Surgical Service
Short Stay Unit
15 Years of Service Mindi Cieck, Department of Surgery
James Gregware, Information Services
Josue Sanchez, IT/Client Infrastructure
Dana Shagan, Schizophrenia Rehab
Delia Torres, PA Third Party Follow Up
Deborah Walker, Survivorship Program
Judith Zysk, Rehab ERN Administration
10 Years of Service Julie Alvarado, Surgical Service Bliss 9E
Carl Bogli, Department of Orthopedics
Luciana Brown, Assessment Center
Henry Christensen, Center For Anti-Infective
Research/Development
William Cyr, Emergency Transport Center
Eddie Genga, Fitness Center
Amelia Grenier, RC Administration
Scott Kerry, Allied Health/Emergency Medical
Tech
Helena Kula, Medicine Service North 11
Jorge Leon, Patient Support Services
Fotini Merja, Surgical Service Bliss 7E
Christine Mikosz, ERN - VNA Hartford
Adriana Nallbani, H I M/Regulatory
Anne-Marie Nugent, Medicine Service Bliss 11
ICU
David O’Sullivan, Research Design and
Support
David Pace, Dialysis Service
Michele Petrucelli, Department of Emergency
Medicine
Gerilyn Rivosa, Radiology/Short Stay
Christopher Rusate, Surgical Service Bliss 7
ICU
Ivette Santiago, OPD/Surgical Clinic
Ruth Serafino, Operating Rooms/CORE
Ambulatory
Linda Straka, Finance/Professional Services
Administration
Janis Tiernan, Orthopedics CB6
Sue Tuttle, Finance/Decision Support
Debra Wolicka, Rehabilitation/Clinic
5 Years of Service Iona Baker, Donnelly 3S
Roberta Boss, Cardiology Service Center 10
Phillip Brewer, Department of Emergency
Medicine
Maureen Casey, ERN - Schools
Raquel Cespedes, Finance/Professional
Services Administration
Joseph Cianciolo, Biomedical Engineering
Marco Cuas, Emergency Room/General
Akesha Cunnigham, Special Education/
Hartford
Rachel Duzant, Schizophrenia Rehab
Barbara Falkowski, General Surgery Clinical
Administration
Lesley Fiasconaro, Radiology/CT Scan
Robert Flescher, Department of Medicine/
Administration
Janice Freda, Sleep Lab/Hartford
Helen Funari, Nursing Service Office
Gary Gillan, Radiology/Administration
Anne Gonzalez, Oncology Service CB2
Linda Hassett, Recreational Therapy
Jennifer Hertell, Rehab ERN Administration
Marcia Kuck, Breast Health Outreach/
Education
Kristy Lachance, Medicine Service CB5
Karen Leung, Surgical Service Bliss 9 ICU
Jaime Morales, Security
Maria Moreno, Radiology/Imaging Transport
Erika Perricone, Department of Surgery
Jonathon Riddick, Food/Nutrition/Main
Kitchen
Madelene Rivera, Patient Support Services
Melissa Tentoni, Human Resources/Operations
Penny Towery, O.R. CORE
Nikkia Turton, STAR Team
Diane Wade, Bed Management
Staff Members Recognized for Years of Service - March 2013
8 9
Staff Members Recognized for Years of Service A Hartford HealthCare Partner
March • 2013
Left to right: President Jeffrey Flaks congratulates five-year award win-ners Roberta Boss, Rachel Duzant, Kristy Lachance, Jaime Morales, Maria Moreno and Erika Perricone.
Left to right: President Flaks con-gratulates 10-year winners Ivette Santiago, David Pace, Helena Kula, Eddie Genga, Amelia Grenier, Jorge Leon and Ruth Serafino.
President Flaks (left) and Frank Rive-ra (right) congratulate Josue Sanchez, center, on 15 years of service.
President Flaks (left) and James Baio (right) congratulate Luz Maldonado, center, on 20 years of service.
Left to right: President Flaks con-gratulates 25-year winners Carol Di-rector, John McNab, Andre Desrosiers, Elaine DeJesus and Sergio Garcia.
Left to right: President Flaks con-gratulates 30-year recipients Dwight Forrester, Lisa Aneiro and William Hardie.
Patricia Mead (second from left) is congratulated on 35 years of service by President Flaks, Kathleen Van Gelder and Rosemary Aiello.
40-year award winner Antonio Rodriguez.
5
10
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20
25
30
35
40
1110
Staff Members Recognized for Years of Service A Hartford HealthCare Partner
April • 2013
Left to right: Peter Fraser, vice president of Human Resources, congratulates 5-year award winners Eric Rivera, Diane Pomarico, Danielle McGeary, Zhuljeta Isufaj, Katherine Carges, Eric Bennett, Maria Del Valle, Mulija Efendic and Pearl Hawkins.
Left to right: Peter Fraser congratulates 10-year award winners Raymond Ortiz, Rosa Matias, Rogers Pylant, Elaine Mains, Roger Piper, Jennifer Hull, Barbara Browner,Keith Kendall, and Juan Gonzalez.
Peter Fraser congratulates 15-year award winners Lauren Bernardi, Donna Rohrbach, Bruce Telke and Michelle Walsh.
Peter Fraser (left) and Lizabeth Roper (right) congratulate Anna Hosig for 20 years of service.
Newest members of the Quarter Century Club, left to right: Elizabeth Rodriguez, Victoria Bryant, Lydia Cordova and Wayne Oden.
Peter Fraser congratulates 30-year award winners Mary Banevicius and Mary Ann Majewski.
Peter Fraser congratulates 35-year award winners Mary Ann Couture, Jeffrey Colella and Joan Bologna.
5
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20
25
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35
12 13
Psychiatry Residency Programs 2013-2014
Child & Adolescent Psychiatry
General Psychiatry IV
General Psychiatry III
General Psychiatry II
General Psychiatry I
Sec
ond
Yea
r
Firs
t Y
ear
Alejandra Arroyave, MD Kim Brownell, MD
Marie DiDario, DO Co-Chief Resident
Rakesh Goyal, MD Saili Kalaskar, MD Jennifer Zajac, DO
Louis Forouhar-Graff, MD Elaine Gould, DO Mohit Manandhar, MD Co-Chief Resident
Katharine Woods, MS, DO
Erin Cordero, MD Co-Chief Resident
Andres Ramos, MD Co-Chief Resident
Heather Forouhar-Graff, MD Sara Sala, MD Samira Solomon, MD Scott Walmer, DO
Justin Uzl, MDEsteban Toledo, MDDavid Schmidt, DORaymond Morris, MDMohammadreza Mokhtari, MD
Carolyn McIlree, MDGavrosh Faylayev, MD
Kathleen Hershon, MD Matthew Marker, MD Donald McNally, DO Griffan Randall, DO Izabella Shuvayev, MD Saachi Tarr, MD
2013 Summer Student Research FellowsEach of the following student
research fellows will be work-
ing on a project this summer at
Hartford Hospital in conjunction
with a senior investigator.
Lauren Bellarose, Women’s HealthProject: The Influence of Induction Policies on C-Section RatesSenior Investigator: Dr. Amy Johnson
Kevin Braghirol, Primary Care Project: TBASenior Investigator: Dr. Cunegundo Vergara
Edward Carey, Colorectal Surgery Project: Massive Hernia Repair with Separation of Components Technique: A General and Plastic Surgery Combined ApproachSenior Investigator: Dr. Chike Chukwumah
Ashley Cox, UrologyProject: Assessing compliance and evaluating potential barriers to routine utilization of mitomycin instillation following transurethral resection of bladder tumorsSenior Investigator: Dr. Anoop Meraney
Christina D’Agostino, UrogynecologyProject: TBASenior Investigator: Dr. Paul Tulikangas
Trevor Dolittle, Heart Failure Project: Studies on Myocyte Apoptosis in Advanced Cardiac FailureSenior Investigator: Dr. Joseph Radojevic
Alyssa Heiser, OncologyProject: Influence of race and ethnicity on stage and survival in colorectal cancerSenior Investigator: Dr. Andrew Salner
Max Jackson, UrologyProject: TBASenior Investigator: Dr. Steven Shichman
Michael Keating, Emergency MedicineProject: Database comparison of carbon monoxide poisoning at the poison centerSenior Investigator: Dr. Charles McKay
Jeanne Kiernan, TraumaProject: TBASenior Investigator: Dr. Lenworth Jacobs
Matthew Lavalle, TransplantProject: Cryopreserved human femoral vein al-lografts for dialysis vascular access have improved patency and infection rate compared with ptfe graftsSenior Investigator: Dr. Matthew Brown
Michael Mancini, Neuro-Interventional Project: Headaches Associated With Cerebral Embolization ProceduresSenior Investigator: Dr. Martin Ollenschleger
Connor McElligott, Emergency Medicine Project: Urine Acetaminophen testing platform for overdose patientsSenior Investigator: Dr. Charles McKay
Kelly Nedorostek, Fetal Maternal Medicine Project: Induction versus Expectant Management in Gestational Diabetes at term—Does it matter?Senior Investigator: Dr. Elisa Gianferrari
Angela Quental, Emergency Medicine Project: Characteristics of Carbon Monoxide Ex-posures Reported to the Connecticut Poison Control Center After a Massive SnowstormSenior Investigator: Dr. Kelly Johnson-Arbor
Melissa Scinto, Primary Care Project: TBASenior Investigator: Dr. Cunegundo Vergara
Alexandra Thompson, NeurosurgeryProject: TBASenior Investigator: Dr. Inam Kureshi
14
Renovated Transplant Suite Wins Interior Design Award
Hartford Hospital’s renovated Kidney & Liver Transplant suite located on the third floor of the
Medical Office Building has received the blue ribbon award for Best Interior Design from CREW CT Real Estate Exchange in their 2012 Annual Connecticut Real Estate Awards. Selection was based on excel-lence in design, meeting financial challenges, innova-tions, and impact on the community. Steven Alexandre, Hartford Hospital’s director of Real Estate, was project manager. The new 11,000 square foot suite was renovated into a new bright functional space and consists of two separate areas for doctor’s offices and exam rooms. An open floor layout was incorporated, and all materials were selected to support a healthy envi-ronment. Other design challenges included providing adequate space for proposed functions such as spa-cious exam rooms to accommodate a patient’s family member and easy access for stretchers to enter and
exit. Consultation rooms required space for group discussion and AV capabilities when necessary. Glastonbury-based interior design and architec-tural firm id3A designed the space. The biggest chal-lenge for id3A "was demolishing and retrofitting the space within a very busy acute care hospital within 10 weeks," said Stevanie Demko, founder, owner and interior design principal. “The space offers excellence in patient experi-ence,” said Bimal Patel, vice president of operations. “Staff areas were relocated near patient rooms, and shared space for providers was incorporated adjacent to staff for optimum efficiency and improved patient service.” The CT Real Estate Exchange is one of 76 chapters of the 8,000-member national CREW Network, the industry's premier business networking organization dedicated to advancing the achievements of women in commercial real estate. n
Research UpdATE
15
Manuscripts supported: Suozzi, B. A., Brazell, H. D., O’Sullivan, D. M., and
Tulikangas, P. K. A comparison of shoulder pressure among
different patient stabilization techniques. Am J Obstet
Gynecol in press, 2013.
Brazell, H. D., O’Sullivan, D. M., and Tulikangas, P. K.
Socioeconomic status and race as predictors for treatment-
seeking behavior for pelvic organ prolapse. Am J Obstet
Gynecol in press, 2013.
Presentations supported:Parwani P, Gowd P, Ingrassia J, Nahar R, Chomick N,
Statz C, Radojevic J, Gluck J, Hammond J, Wencker D.
Left Ventricular Assist Device in Right Ventricular Failure.
Presented at the Annual Meeting of the Society
of International Heart and Lung Transplantation,
Montreal, QC, CAN, April 24-27, 2013.
QI projects supported:Anupam Kumar, MD (Medicine) Does MEWS score >=5
predict transfer to the ICU?
Research Program senior scientists
contributed to the following manuscripts,
presentations and projects:
Dr. David Tolin Awarded $3 Million Grant from NIH
Dr. David Tolin, founder and direc-tor of the Anxiety Disorders Center and Center for Cognitive Behavioral Therapy at the Institute of Living, has been awarded a $2,916,925 grant from the National Institutes of Health. The five-year R01 grant is for the study of “Neural Mechanisms of CBT Response in Hoarding Disorder.” Dr. Tolin is coauthor with Randy O. Frost and Gail Steketee of Buried in Treasures: Help for Compulsive Ac-quiring, Saving, and Hoarding; author of the compan-ion two-DVD set, Buried in Treasures: A Professional’s Guide to Hoarding Disorder; author of Face Your Fears: A Proven Plan to Beat Anxiety, Panic, Phobias, and Obses-sions; and coauthor of Treating Trichotillomania: Cognitive-Behavioral Therapy for Hairpulling and Related Problems. He has appeared on The Oprah Winfrey Show, The Dr. Oz Show, Anderson Live!, Good Morning America, The Today Show, and on the A&E TV series Hoarders. He hosts the Oxygen Network television series My Shopping Addiction. Dr. Tolin is president- elect of the Clinical Psychology Division of the American Psychological Association, and a principal investigator for the National Institute of Mental Health. n
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Organization
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P A I D
Hartford, CT
Permit No. 4361
is published by the Planning & Market-ing department each week – with a special expanded issue once a month.
Submissions should be sent to [email protected] at least two weeks before the publication date using the submis-sion form found on the hospital Intranet under the Planning & Marketing dept. (The web link for the form is: http://intranet.harthosp.org/hh/docs/2484). For questions or comments, please contact Annie Emanuelli at 860-972-2199. This publication is printed by Hartford Hospital’s digital Print Center (dPC).
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The New Hudson Street GarageThe state-of-the-art, nine floor, 1,250 space Hudson Street Garage opened its doors
recently, and has led to an easing of our chronic parking issues. With the new structure, we have seen a 16% increase in parking spaces for staff,
and a 35% increase in parking spaces for patients and visitors.
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