Kale: The Super Veggie


National Nutrition Month advice from Whitman Hackman, Registered Dietitian, SJRMC

Kale is a green vegetable that looks sort of like and tastes like curly spinach but it comes from the cabbage family.  It can be found in grocery stores year round but its peak season is mid-winter to early spring. When buying, look for bright green leaves without traces of wilting or browning. 

Kale’s high concentrations of antioxidants and anti-inflammatory agents have linked increased consumption to lowered risk of cancer, obesity and heart disease.  One cup of chopped kale has 34 Calories, 0 g fat, 2 g of protein and 1 g of fiber.  The recipe below is an example of how quick and easy it is to make any night of the week!

Kale with Caramelized Garlic
  • 1 ½ lbs of fresh kale (stems removed)
  • 2 cups of water
  • 1 Tbsp olive oil
  • 8 cloves of garlic, thinly sliced
  • 1 tsp red wine vinegar
  • ¼ tsp salt
  • ¼ tsp red pepper flakes
Remove leaves from stems and throw stems away.  Heat oil in a large nonstick skillet over medium heat.  Add garlic and cook until garlic is golden brown.  Add kale leaves to mix and cook covered until it’s softened but still bright green probably about 2-3 minutes.  Add the vinegar, salt and red pepper, stir and serve!

Doctors' Day Celebration


Tonight, in honor of Doctors' Day, we will be celebrating with physicians who have reached milestones in their years of service on our SJRMC Medical Staff. Thank you to all of our doctors for your time, talents and dedication.

Dr. Engel and his wife, Sondra
Dr. Howard Engel will be marking his 50th year with SJRMC. A Chicago native, Dr. Engel received his medical education at the University of Chicago School of Medicine, followed by an internship at Case Western Reserve in Cleveland, a two-year research stint at the National Institutes of Health in Bethesda, Maryland, and then his residency at Washington University in St. Louis at Barnes Hospital.

Dr. Engel married Sondra, the love of his life and his wife of 53 years, before starting his practice in South Bend in 1960. He supervised many local doctors while they were residents at what was then the Saint Joseph Hospital, a testament to his many contributions to the health and welfare of Michiana.

Throughout his 50 years of service, Dr. Engel has been driven to improve the quality of healthcare in our area and the lives of his patients. Due to his warm and caring manner and his genuine interest in the people he encounters every day, he continues to leave his mark on all of us at Saint Joseph Regional Medical Center and the entire community.

Additional doctors who will be recognized tonight include:

40 Years
Keim T. Houser, MD     

35 Years
Stephen L. Anderson, MD
Robert S. Austgen, DDS
Elliott J. Blumenthal, MD     
David L. Clayton, MD
John L. Jenkins, MD
Mark S. Sandock, MD

30 Years
Rafat H. Ansari, MD
Frances D. Dwyer, MD
Gail A. English, MD
Nels R. Leininger, MD
Douglas N. MacGregor, DO
Robert J. Tomec, MD

25 Years
Thomas P. Barbour, MD
Sandra R. Brown, MD
Thomas E. Capannari, MD
Michael A. Englert, MD
Walter J. Filipek, MD
J. Michael Kelbel, MD
Robert B. Kolbe Jr., MD
Douglas S. Kuehn, MD
Michael J. O'Connell, DO
John W. Oren, MD
Stephen R. Ribaudo, MD
Carol A. Royer, MD
Robert A. Yount, MD
Stephen E. Zucker, MD

20 Years
Mark S. Cantieri, DO
Vinod Chauhan, MD
David A. Cory, MD
Ellen B. Crowe, MD
Scott B. Edwards, MD
Todd A. Graham, MD
Charles J. Lamb, MD
Mark G. Lewis, DO
Catherine B. Maxwell, PhD
Timothy W. Noveroske, MD
William Rozzi, MD
Gregory Spiritoso, MD
Arthur F. Wang, MD
Daniel E. White, DDS     

Emeritus
Ronald Aigotti, MD
John P. Eichorst, DO
Brian D. Saine, MD
Robert M. Sweeney, MD

Portion Control: Measuring Serving Sizes


During the last week of National Nutrition Month, here is some advice on portion sizes from SJRMC's Whitney Hackman, RD.

Portion sizes have been growing in this country right along with obesity rates, heart disease and diabetes.  Restaurants portions are almost twice the size they were in the 1960’s and our waistlines are reflecting the increase! 

Research has shown that portion control is an important component in healthy weight maintenance, but it can be frustrating if you plan on stepping outside of your house without your measuring cups and a scale at any point in your life. Here are some comparisons to help keep your portion sizes in line!
  • 1 ounce of cheese (1 serving) is the same size as four dice or a 9-volt battery 
  •  1 meat serving (about 3 ounces) is similar to a standard deck of cards 
  • 3 ounces or 1 serving of fish will look similar to a checkbook
  • A serving of peanut butter or mayonnaise is equal to a ping-pong ball
  • A serving of ice cream or mashed potatoes is ½ cup, which will look about the same size as a tennis ball
  • One serving of an apple or orange should look like a woman’s fist
  • A baked potato should look comparable to a computer mouse
  • A serving of nuts is comparable to a medium-sized egg 
  • The diameter of a pancake should be the same as a CD
  • A serving of chocolate looks like a standard packet of dental floss
We are faced with oversized portions everyday and it’s a tough battle!  Hopefully these visuals give you a good idea of what you should be comparing your meals to!

Guys: Time to Man Up & Schedule Your Prostate Exam


Guys: Time to Man Up & Schedule Your Prostate Exam


By Dr. Michael Helms, Northwest Family Medicine & Saint Joseph Physician Network

As tough as we all like to think we are, men have a long way to go in terms of manning up to a simple medical procedure that could end up saving our lives or at least improve our quality of life. 

For men approaching the age of 40 and above, a prostate exam – while admittedly slightly uncomfortable – only takes a minute but is as necessary a preventative health measure as a blood pressure test or cholesterol check.

Why a prostate exam? The primary reason is to check for the presence of three conditions:
  1. Rectal Cancer, which is very rare.
  2. Prostate Cancer, slightly little more common but still fairly rare.
  3. BPH, or enlarged prostate. BPH is not life threatening but can nevertheless be quite disabling at times. The benefit here is that if we find a prostate that is enlarging, we can treat it before symptoms become severe.
 Fear Not
But why do men fear something that is so quick and simple and could save your life? First and foremost, I think there’s a stigma that it is somehow unmanly to get a prostate exam. We prefer to believe there should be some type of electronic or blood test to prevent a man from having a finger put in a place he really doesn’t want it.

Also, some men fear the discomfort of the test. To address this, I always like to reference the size of my index finger versus the size of an average bowel movement and submit it as “exhibit A.”
Sure, it’s uncomfortable but, by comparison, women often have to endure far worse. Not surprisingly, the women in our lives are not very sympathetic about our complaints.

I say “our” because I’m in the same situation. As a 47-year-old, I get my prostate exam every year from my physician so I’m doing what I am telling patients they need to do. And in reality, about 90 percent of the discomfort is psychological. Believe me, there are a lot of procedures out there that are worse than a prostate exam. Again, our better halves have been getting pelvic exams from the time they’ve been around 18, gone through childbirth and the exams that go with it – all of which are exponentially worse than a prostate check.

Finally, there’s a fear of the unknown. We are afraid of what the doctor will find or what the doctor will tell us we have to do. Certainly, the fear of prostate cancer is real and understandable. But there’s also anxiety about prostate cancer treatment as well –specifically, that treatment could render the patient impotent.

This fear is less prevalent than it used to be and for good reason. Cancer is seldom found. Most exams reveal a normal prostate condition. Plus, treatments are much better than they used to be in the sense that active surveillance (the strategy of closely monitoring patients with low-risk prostate cancer before prescribing specific therapy) is more common.

Other times, the condition is treated with hormones – some of which can cause impotence but this is less likely than it used to be. Prostate cancer can also be treated with radiation and, when it does require surgery, many times the procedure can be nerve sparing – meaning it will not impact sexual performance. These are certainly better treatment options than what used to be available to men.

How ‘bout those Bears?
Being mindful that most of the discomfort of a prostate exam is psychological, I like to do what I can to get the patients’ mind off the task at hand. For example, talking about sports – like Jay Cutler’s bum knee, sports cars, mutual funds, telling jokes – anything to lighten things up or put the patient at ease while he’s wearing a gown with no back and bending over. As a doctor, you have to build a rapport so that it is not psychologically threatening. One way to accomplish this is by conducting the bulk of the physical first – while engaging them in these discussions – before doing the prostate exam.

Additionally, a standard practice for me is to schedule physicals in the morning so I can tell guys I am making the rest of their day seem much better in comparison. Plus, I remind them that getting a prostate exam isn’t nearly as bad as going to the dentist. And while some may disagree, I can’t resist using this line as a good-natured tweak at my dentist friends.

Fortunately, most of the time I recommend giving an exam to a patient, they agree to it. Then again, if they are already in to see me, they are somewhat resigned to doing what comes with a physical. However, I worry about men of that certain age who may not be coming in for a standard physical – perhaps simply because of fear of this exam. If there are any of you out there, you may be forced to give back your “man card” if that’s really what’s keeping you away from an annual doctor visit.

Need to find a new primary care physician or want to learn more about Dr. Helms?  Go to www.saintjoedocs.com.

National Nutrition Month: Eating for Sustained Energy!


As National Nutrition Month continues, Sherry Flemming, RD, Clinical Dietitian at SJRMC, provides some tips on how to keep your energy level steady throughout the day:
  • Eat 3 smaller meals per day, with frequent healthful snacks.
  •  Make your meals “mixed energy fuels." These include high fiber carbohydrates, lean protein and healthy fats such as olive oil, nuts or seeds.
  • Eat a variety of colors!
  • Hydrate!  Start the moment you get up in the morning.
  • Limit sugary foods to 2 (or fewer) small servings a day, and ONLY with meals.
  • Eat whole-grain carbs at each meal, like brown rice, whole wheat pasta, corn tortillas or oatmeal.
  • Eat 2 - 4 fresh fruits per day, starting early in the day.
  • Take a 1 - minute stretch and focus on your breathing every 90 minutes.

ND's Dig Pink Donates $2,575 to Secret Sisters Society



From left, Al Gutierrez, CEO & President, Head Volleyball Coach Debbie Brown, Senior Volleyball Player Stephanie Slatt and Joan Lennon of the Secret Sisters Society display a check for more than $2,500, which was raised and donated to the Secret Sisters Society by the Notre Dame Dig Pink Fundraiser. Photo taken by Mike Bennett, Lighthouse Imaging


The University of Notre Dame volleyball team raised a national-best $10,300 last fall in an effort to support Dig Pink, a national initiative devoted to promoting breast cancer awareness spearheaded by the Side-Out Foundation.

Notre Dame also led the nation in 2008 by raising $6,655.

"One of the things that is important to us, as a program, is to continue to increase the amount we raise each year," Irish head coach Debbie Brown said. "We've been able to do that. And equally important, we want to continue to raise awareness throughout our campus and community. This is such a worthy cause, and our whole team really gets behind it. It will be fun to see the event grow larger each year as the community involvement gets strong and stronger."

The Secret Sisters Society of South Bend received $2,575 of the total proceeds.

"We are truly impressed by the support Notre Dame has shown for the Side-Out Foundation through its Dig Pink event," said Rick Dunetz, Side-Out Foundation executive director. "We are grateful for their continued commitment to the cause."

Added Joan Lennon of the Saint Joseph Regional Medical Center Women's Task Force: "We are so appreciative of the dedication shown by the University of Notre Dame volleyball team. The `Dig Pink' game highlights the dedication of the these young women and their coaches in raising awareness in the fight against breast cancer."

The Irish program raised the money through the sale of t-shirts, internet donations, online auction of match-worn jerseys and a silent auction on the day of the match.

Saint Joseph Regional Medical Center served as the title sponsor of the Dig Pink match. Learn more about the Women's Task Force and the Secret Sisters Society at http://www.sjmed.com/medicalservices/canceroncology/taskforce/Default.aspx

Sam Schlosser to be Honored at Catch the Spirit Gala April 16


Sam Schlosser
Tickets are now available for Saint Joseph Regional Medical Center’s 13th Annual Catch the Spirit Gala, which will be held on Saturday, April 16, at the Swan Lake Golf Resort in Plymouth.

This year’s Gala will be honoring highly respected, long-time friend of the Marshall County area, Sam Schlosser, with the Community Spirit Award.

"I am certainly honored to participate in the upcoming April 16 Hospital Gala which is designed to raise funds helping to provide health care services to the under served in Marshall County,” said Schlosser.  “Kudos to SJRMC/Plymouth for their continued efforts to help those who need the help.  I invite all to join the hospital in making this year's event a great success by making a contribution, buying a table or attending."

Schlosser has been President of The Plymouth Foundry since 1984, and has been a fixture in the Marshall County area dating back to, and before, his grade school days at Jefferson School in Plymouth. Following completion of Graduate Studies in MSIA and MSE, Schlosser served in the United States Air Force. He has served on numerous community Boards and he is an enthusiastic, active member of numerous Purdue University Alumni Clubs. Sam and his wife Karen continue to donate their time and efforts to many initiatives that improve the Marshall County area.

Proceeds from the Catch the Spirit Gala will benefit SJRMC’s Community Health Services for the poor and underserved in Marshall County. 

During the past 14 years, the Gala has made a remarkable difference for Marshall County residents, raising well over one million dollars. In 2010, SJRMC’s Plymouth campus provided services that assisted 3,361 patients and included free medical care and prescription medication assistance as well as transportation, mobile health care screenings and health fairs.

The Gala begins with a reception at 6:00 PM, followed by dinner and program at 7:00 PM. To purchase tickets or for information on underwriting opportunities, call (574) 935-2189.

It Ain't Easy Being Green: Getting the most out of your vegetables


Vegetables are a great source of vitamins and nutrients. However, water-soluble vitamins like Vitamin C, Riboflavin, Thiamin and Folate can be destroyed by exposure to air, water or heat.  To keep the vitamins in your vegetables from escaping, here are some tips from your SJRMC Clinical Dietitians:
  • Cook vegetables in a small amount of water, just enough to keep the pan from scorching.
  • Steam, microwave or stir-fry vegetables instead of boiling to reduce the amount of time they are exposed to heat.
  • Cooler temperatures help preserve vitamins, so store produce in the refrigerator.
  • Cut up vegetables just before cooking and serving time to decrease the amount of their surface that is exposed to air.
Broccoli Salad
2 1/2 cups chopped raw broccoli 
1/4 cup non fat Greek yogurt
1/4 cup light mayonnaise                               
1 tablespoon rice vinegar
1-2 teaspoons sugar                               
2 tablespoons chopped nuts (cashews, pecans, almonds or walnuts)
2 tablespoons raisins, currants, dried cherries or dried cranberries

Directions
  1. Wash and chop the broccoli and set aside.
  2. In a medium bowl, combine yogurt, mayo, vinegar, sugar, raisins and nuts.
  3. Throw in the broccoli and mix well until evenly covered with the dressing.
  4. Chill and serve. 
Nutrition Information
Makes 5 (1/2 cup) Servings, 90 Calories, 6g Fat, 8g Carb, 2g Protein, 170mg Sodium 

Reference:  American Dietetic Association

February Associate of the Month: Plymouth Campus


Diana Soike
Plymouth Campus
Diana Soike, Environment of Care Coordinator, Facilities Department

The go-to girl. The paperwork junkie. The person to call to get things fixed. What kind of title do you give to someone with that kind of job description?

That would be the Environment of Care Coordinator, and at the Saint Joseph Plymouth Campus, Diana Soike is known for all of the above.

With previous experience as a legal secretary, Diana joined the Saint Joe Team working at the front desk of the Cancer Institute in 1999. In 2003, she applied for and was hired into her current position. And 7 years later, Diana swears she still learns something new every day.

“I never thought I’d know so much about healthcare,” she laughed. “I always thought Saint Joseph was a wonderful hospital and would be a great place to work – and I was right.”

Diana works to help the hospital maintain its credentialing, regularly working closely with a wide variety of hospital staff and The Joint Commission. Recently, she helped to coordinate the community-wide disaster drill. If there is any type of renovation going on across the campus, you can bet she knows every detail.

“There are new challenges every day,” she said. “I’m always working with new people and committees, and our staff is always so kind. When I have to learn new things about the individual departments, they are so patient and willing to help.”

Diana maintains a close relationship with all of the ancillary departments – specifically maintenance, environmental, dietary and materials management.

“Aside from her outstanding efforts in her given position, she has also committed much time and energy to help the clinical departments with their policies to be Joint Commission compliant,” said Safa Saddawi, SJRMC/Plymouth’s Manager of Plant Operations. “She is always available to help others even if they are in a different department and she always does so with a smile.”

A Plymouth native who remembers the former hospital location across from Centennial Park, Diana is proud to work for an organization that provides for her family, friends and neighbors.

“People in Plymouth are fortunate to have this,” she said. “We have excellent physicians and staff and I’ve heard on more than one occasion it’s nice to receive the care you need close to home. Our hospital is like a little family, and I love it.”

Congratulations to Diana Soike, the Plymouth Campus Associate of the Month for February!

February Associate of the Month: Mishawaka Campus


Beth Rems, RN
Mishawaka Campus
Beth Rems, RN, 5 Garden Surgical

After graduation from Ball State University in 1996, Beth Rems may have moved to South Bend but her faithful mini-van always seemed to be in drive.

“I was hired as a traveling Nurse, which meant I could work from hospital to hospital nationwide,” Rems said. “I went to California to Florida and just about everywhere else in between.

In all, she put over 250,000 miles on her “little van that could.” But in 2006, she decided on the local drive and accepted a position in Saint Joseph Regional Medical Center’s Surgical Unit, now known as 5 Garden at the Mishawaka Campus.

“This is a great unit,” she said. “There are so many caring people here with a real team spirit and great management. I wouldn’t be here if I didn’t love it so much.”

She should know, having the many opportunities 250,000 miles worth of hospitals can offer. But she decided to call SJRMC home and her many co-workers are happy for that.

“Beth gives excellent care to her patients and always goes above and beyond what her job requires,” said Lynn Urgonski, Manager of Nursing on 5 Garden Surgical. “Beth is an excellent clinician, knows her patients well, frequently reassessing throughout her shift, and always demonstrating a high level of critical thinking.”

All this in spite of giving up her weekend evenings working the 7:00 PM to 7:00 AM shift.

“No matter what time of day it is, healthcare doesn’t stop,” Beth says with a smile.

But SJRMC is very happy that she decided to put her “little van that could” in park here in Michiana.

Congratulations to Beth Rems, the Mishawaka Campus Associate of the Month for February!

National Nutrition Month: The Power of SPINACH


No wonder Popeye was so strong.

Spinach is packed with powerful nutrients and is a good source of folate, beta-carotene, iron and vitamin K. Like other leafy greens, spinach also provides fiber, magnesium and calcium.

Green fruits and vegetables have lutein and indoles, phytochemicals that help promote vision health, boost immunity and prevent certain cancers.

Tips on getting the most nutritional value out of spinach:
  • Buy it fresh. Between travel and storage at warmer temperatures, some of the nutrient content may be lost.
  • Unwashed spinach should be packed loosely in a plastic bag and placed in the refrigerator crisper where it will remain fresh and retain its nutrient content for about four days.
  • Frozen spinach retains more of its nutrients because it is flash frozen.
Tips from Rosannah Mack, RD, CD, Saint Joseph Regional Medical Center

Ash Wednesday Prayer

Wishing everyone a very blessed Ash Wednesday. Let us pray in quiet remembrance of our need for redemption. Father in heaven, the light of your truth bestows sight to the darkness of sinful eyes. May this season of repentance bring us the blessing of your forgiveness and the gift of your light. Grant this through Christ our Lord.


Yet even now, says the LORD,
return to me with your whole heart,
with fasting, and weeping, and mourning;
Rend your hearts, not your garments,
and return to the LORD, your God.
For gracious and merciful is he,
slow to anger, rich in kindness,
and relenting in punishment.
Joel 2:12-13

Ashes will be distributed today:
Mishawaka Campus Chapel:  Noon Mass & 6 PM
Plymouth Campus Chapel:    12:25 PM

For SJRMC Associates off site:
Pavilion III:  1 PM
Sister Maura Brannick Health Center:  1:45 PM
Healthy Family Center:  3 PM
Elm Road Medical Office Building:  4 PM

Boost Flavor Without Adding Salt


National Nutrition Month continues! Here are some tips from Rosannah Mack, RD, CD, Clinical Nutrition Manager at SJRMC. Want to boost a meal's flavor while reducing your salt intake? One healthful option is adding herbs to meals for some sodium-free flavor.

  • Use 1 tablespoon of fresh herbs or 1 teaspoon dried.
  • Cut fresh herbs finely to maximize aroma and flavor.
  • Add fresh herbs near the end of cooking so that flavors aren't cooked out.
Here are a few examples of ways to add herbs to your eating plan today:
  • Olive oil: Increase the flavor of olive oil by simmering gently with rosemary, garlic or chilies for 15 minutes.
  • Meat: Add flavor by pressing an herb rub on meat, poultry or fish before cooking. Try this combination: chopped parsley, garlic, pepper, salt and mustard. Another option is to stuff fresh herbs—sage, tarragon, savory—between poultry skin and poultry meat and inside the cavity before roasting.
  • Greens: Add chopped fresh herbs to a salad.
  • Breads: Mix chives, garlic, rosemary or other herbs into dough or batter.
  • Fruit: Sweeten your fruit by adding mint, lavender or rosemary to fruit salads, cobblers and smoothies.
  • Water: Flavor your water with mint or lemongrass.
Get more information at www.eatright.org or contact a registered dietitian.
Produced by ADA's Strategic Communications Team