Melanye Deuble-Hankins, PA Joins BCH Primary Care Center

Announcement, People,

Melanye Deuble-Hankins will join the Bertrand Chaffee Hospital Primary Care Center on Monday, November 27 as a physician assistant.
Deuble-Hankins has nearly two decades’ experience as an NCCPA-certified physician assistant, and has worked in cardiology and clinic settings. As a primary care provider at an occupational health clinic in Salamanca, she has also been in charge of emergency response for about 13 years.

“I am so happy to be joining the Bertrand Chaffee Hospital medical staff,” said Deuble-Hankins. “I am looking forward to greeting patients with a genuine smile, a willing ear, and sound judgement. I never forget what an honor and privilege is it, to be caring for you and your family!”

Deuble-Hankins began her career in the healthcare field as an ambulance attendant and flight medic with the STARFLIGHT program in Jamestown, New York. She moved into cardiology as a cardiac ultrasound technologist before earning a bachelor’s degree from D’Youville College. She has been a physician assistant in medical offices in Chautauqua County and Cattaraugus County, bringing extensive cardiology diagnostics training to the care she gives to her patients.

“Our primary care practice has been able to recruit patient-focused providers to our staff since opening in 2010,” said Nils Gunnersen, BCH CEO. “We’re excited to have Melanye join our team.”

The BCH Primary Care Center is scheduling patients with Deuble-Hankins immediately, and she will be accepting all major health insurances. For an appointment, call (716) 592-8140.

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Monthly Diabetes Support Group Schedule for 2018

Announcement

Bertrand Chaffee Hospital will coordinate monthly diabetes support group meetings for Type I and Type II diabetics and their loved ones in 2018.

Interested individuals are invited to participate in this group to share recipes, coupons and information about topics related to diabetes and health in a supportive and welcoming environment. The group will meet at Bertrand Chaffee Hospital on the first Monday of each month from 6-7 p.m. A Certified Diabetes Educator will facilitate the group, and meetings are free of charge. This group is part of the BCH diabetic education program, which is accredited by the American Association of Diabetes Educators.

There will not be a meeting in January due to the New Year’s holiday. Topics starting in February include: February 5, Infections; March 5, What is Type 2 Diabetes?; April 2, Plate Method Diet; May 7, Kidney Disease; June 4, Carb Counting; July 2, Diabetes Bingo; August 6, Mediterranean Diet; September (closed for holiday); October 1, Asthma and Diabetes; November 5, Diabetes Distress; December 3, New Year, New You.

For more information, call (716) 592-9643. Meetings will be canceled when Springville-Griffith Institute schools are closed for a snow day.

Bertrand Chaffee Hospital’s event calendar is published on Google Calendar.

National Rural Health Day

Community

Bertrand Chaffee Hospital has established itself as a rural health provider for more than 70 years. The care we provide is a testament to the power of rural communities.

November 16 was designated National Rural Health Day. Leading up to this date, Bertrand Chaffee Hospital is pleased to announce that the Village of Springville, Town of Concord and Town of Sardinia boards each passed resolutions in support of National Rural Health Day.

Key elements from the resolution:

  • Rural communities in New York and throughout the United States are wonderful places to live and work – they are places where people know each other, listen to/respect each other and work together to benefit the community.
  • Rural America is the economic engine that helped the United States become the world leader it is today.
  • Rural citizens possess a selfless, creative, community-minded spirit.
  • Meeting the unique healthcare needs of those citizens is constantly evolving, as rural communities face accessibility issues, a lack of healthcare providers, an aging population suffering from a greater number of chronic conditions, and larger percentages of un- and underinsured citizens.
  • Ambulatory and emergency medical services are especially critical in rural America, where 20 percent of the nation’s population lives but nearly 60 percent of all trauma deaths occur.
  • Rural hospitals – in addition to being sources of innovation and resourcefulness that reach beyond geographical boundaries to deliver quality care – are also typically the economic foundation of their communities, with every dollar spent generating about $2.20 for the local economy.
  • Being a rural healthcare provider provides tremendous opportunities to offer more comprehensive, compassionate, patient-centered and holistic care to patients.

 

#powerofrural

 

Hebdon Named “Rising Star” at AADE

People

Kathleen Hebdon Rising Star AADESpringville resident Kathleen Hebdon, RN received one of two “Rising Star” Awards from the American Association of Diabetes Educators (AADE) at its August meeting. She was recognized as a diabetes educator who has demonstrated leadership and commitment in her practice.

Hebdon leads the diabetes education efforts at Bertrand Chaffee Hospital, which has a program that is accredited by the AADE. She became a certified diabetes educator, and established an AADE chapter in Buffalo, the fourth chapter in New York State and the only one west of Albany. Hebdon was also named a president-elect of the New York State AADE board of directors. Her four-year term will begin in 2018.

There are more than 800 diabetes educators in the NYS AADE organization. The mission of AADE is to empower diabetes educators to expand the horizons of innovative education, management and support to provide optimal health and quality of life for persons with, affected by or at risk for diabetes and chronic conditions.

Kathleen Hebdon, RN and Nancy D’Hondt, RPh, President of the American Association of Diabetes Educators.

“You Don’t Know What You’ve Got Until It’s Gone…”

Community, People

The following was sent to local newspapers and shared with Bertrand Chaffee Hospital. 

There’s the saying, “you don’t know what you’ve got until it’s gone,” that I think about from time to time when I remember Tri-County Memorial Hospital in Gowanda.

I was a registered nurse at Tri-County when the village flooded and the hospital closed. I then became a full-time employee at Bertrand Chaffee Hospital before taking another registered nurse position in Gowanda. I remain a per-diem nurse in the BCH emergency department. From where I sit, I have a good view as to the value of local hospitals, both in terms of keeping people healthy and making for a thriving area.

The loss of Tri-County Hospital ripped a hole in our community. Jobs were lost and healthcare services were diminished. There’s a gap that may be filled, but the scars will remain for a long time. Sadly, that’s a scenario that has played out at other rural hospitals across the country.

In contrast, BCH has created a healthcare facility that not only offers vital and needed services, it is a hospital that has withstood the test of time. That hospital’s future, with the multimillion dollar state funding award and investment in primary care and technology, is assured.

As I look to my east toward Springville, I have a message for the people of Springville and the leadership at Bertrand Chaffee Hospital: keep doing what you’re doing. Your growth has been steady and your services have kept up with community needs. I am glad to know that your hospital is there for me and for my neighbors.

 

Sincerely,

 

Katie Pawlak, RN
Gowanda

 

Gourmet Dining with BCH

Announcement

About 30 guests attended the Gourmet Dining on a 400-calorie Budget luncheon on November 1. This event started the activities for National Diabetes Awareness Month in November.

The idea for a lunch and cooking demonstration was a collaborative effort from members of the Bertrand Chaffee Hospital Diabetes Education Team. Kyle Schwann, a registered dietitian, developed the diabetes-friendly recipes and worked with the BCH Dietary Department to scale up the size to feed a bigger audience.

On the menu: pork tenderloin with apple stuffing and a raspberry glaze, roasted seasonal vegetables, a brown and wild rice medley, and pumpkin cheesecake bites for dessert.

Schwann had the ingredients prepped and ready for the demonstration, while Chef Linda Hamblin worked in the Concord Senior Center kitchen to cook the pork and rice, and roast the carrots, potatoes, parsnips and kale.

Most crucial to the demonstration was the concept of portion sizes. Each guest received a set of BCH-branded measuring cups to assist with food preparation and portion size.

Questions from the diners included whether they should cook with butter or margarine, and if diabetics could eat rice. 

The answers, from Schwann, were that in moderation, you can cook with butter or margarine, but that butter burns at a lower temperature, so watch it closely! And as for eating rice, that comes down to portion size. Brown and wild rice have more fiber than white rice, and a standard portion size of rice would be 1/3 cup – much less than you would expect!

Schwann also talked through possible substitutions for ingredients and techniques for prepping the meat. She also had on display a plate where the approximate portion sizes were draw out as in a pie chart. Liz Cappola set a “1500-calorie” table, with breakfast, lunch, dinner and a healthy snack displayed with realistic food models.

Next on the calendar for BCH: the Ask-an-Expert night on November 16 starting at 7 p.m., presented by the Buffalo Chapter of the American Association of Diabetes Educators (AADE). This will also be held at the Concord Senior Center, and a panel of experts will be available for questions, large and small, about diabetes, medications, devices, recipes and healthy behaviors. The event will be moderated by Kathleen Hebdon, RN, who coordinates the BCH Diabetes Education Program. Hebdon also is active in the AADE, and was recently elected the vice president for New York State.

Gourmet Dining on a 400-calorie Budget: Recipes

Community

Pork Tenderloin with Apple Stuffing and Raspberry Glaze

6 Servings—2 oz. Pork w/ 4 oz. apple stuffing & Raspberry Sauce

Roast 2 hrs. 15 min @ 325˚F

Ingredients

  • 1 Stalk Celery
  • 2 Tbsp. chopped onion
  • 1 ½ Tbsp. butter or margarine
  • ½ cup tart red apples
  • 1/8 tsp allspice
  • ¼  tsp ground cardamom
  • 4/5 cup dried bread cubes
  • 14 oz. boneless double pork loin roast (tied)
  • Dash salt
  • Dash garlic powder

Directions

  • Cook celery and onion in a large skillet w/margarine until tender, but not brown. Stir in chopped apple, allspice and cardamom. Cook uncovered for 10 minutes or until apple is tender, stirring occasionally. Transfer mixture to a large bowl.
  • Add bread cubes to mix. Toss gently to coat bread, but don’t overmix. Set aside.
  • Preheat oven to 325˚F.
  • Untie Roast and separate in halves. Trim excess fat. Spoon about ½ apple stuffing mix over half the meat.
  • Re-assemble roast. Tie with string to secure. Place on a wire rack in a large roasting pan. Sprinkle roast with salt, pepper and garlic powder.
  • Roast stuffed meat uncovered in the preheated oven for 2 ¼ to 2 ¾ hours or until meat thermometer registers 160-170˚F.
  • Let stand 10 minutes before slicing.
  • 6 Servings- 1 Tbsp.

Raspberry Glaze

Ingredients

  • 1/2 cups undrained frozen raspberries, thawed
  • 1 Tbsp. red currant jelly
  • 2 Tbsp. apricot juice
  • 1 Tbsp. Sugar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. cold water

Directions

  • Combine raspberries, currant jelly, apricot nectar and sugar in a medium sauce pan.
  • Cook and stir over medium heat until mixture just comes to a boil.
  • Strain through a sieve. In the same sauce pan combine cornstarch and water. Stir in raspberry mixture.
  • Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
  • Nutrition facts per serving: 165 calories, 6 gm fat, 91 mg sodium, 12 gram Carbohydrate, 14 gram Protein.
  • (1 Carb, 2 Meat)

Brown and Wild Rice Mix

6 Servings – 1/3 cup—45 minutes on stove top

Ingredients

  • 1 tsp. Canola Oil
  • 1 Shallots finely chopped
  • 1 Garlic Clove, minced
  • 1/3 cup Brown Rice
  • 1/3 cup Wild Rice, rinsed
  • 2 cups Vegetable Stock
  • Dash Salt
  • 1/8 tsp Crushed Red Pepper
  • ½  cup Parsley chopped
  • 1 tsp. Orange Zest

Directions

  • In a large sauce pan over medium heat, heat the oil.
  • Add shallots and garlic and cook, stirring until softened, about 3 minutes.
  • Add the stock, salt and red pepper; bring to a boil.
  • Reduce the heat and simmer, covered until the rice mixture is almost tender, about 30-40 minutes, but still chewy.
  • Add orange zest and parsley; toss lightly.

Nutrition facts per 1/3 cup serving: 88 calories, 1 gm fat, 158 mg Sodium, 16 gram Carbohydrate, and 1 gram Protein.  (1 Carb)

Roasted Seasonal Vegetables

6 Servings- ½ cup
Roast 30 minutes in 450˚F oven

Ingredients:

  • 1/2 lb. Red Skin Potatoes, sliced
  • 1 cup Butternut Squash Cubes
  • 1 Large Carrot, peeled and cut into ½” thick slices
  • 1 Parsnip, peeled and cut into ½ “thick slices
  • 2/3 cup Kale, rinsed and chopped
  • 1 ½ Tsp. olive oil
  • 1/2 tsp dried rosemary
  • 1/2 clove garlic minced
  • Salt (sparingly) and Pepper to taste

Directions

  • Pre-heat oven to 450˚F.
  • Lightly oil baking sheets.
  • Combine the vegetables, olive oil, rosemary, garlic, salt/pepper to taste in a large bowl.
  • Toss by hand to coat vegetables.
  • Spread the mixture evenly onto baking sheets.
  • In 450˚F oven, bake vegetables for 15 minutes.
  • After 15 minutes, stir vegetables and return to oven.
  • Bake an additional 15 minutes or until vegetables are tender and brown.

Nutrition Facts per ½ cup:  83 calories, 0.4 gm Fat, 42 mg Na, 15 gm Carbohydrate, 2 gm Protein.

(1 Carb -Starchy Vegetable)

Pumpkin Cheesecake Bites

6 servings – 2 cheesecake bites per serving

Ingredients

  • 6 Gingersnap cookies (2”diameter)
  • 3 oz. fat-free cream cheese, softened
  • 1 cup Skim milk
  • 1/2 package cheesecake flavored fat-free instant pudding mix (sugar free if available)
  • 1/2 package pumpkin flavored fat-free instant pudding mix (sugar free if available)

Directions

  • Line mini-muffin cups with paper liners. Break gingersnaps into pieces; process in food processor to make about ½ cup fine crumbs.
  • Place 1 tsp crumbs in each paper liner.
  • Beat cream cheese in medium bowl with electric mixer at low speed until smooth.
  • Add pudding mixes and milk. Beat at high speed 2 minutes or until smooth and creamy. Spoon 1 ½ Tbsp. cream cheese mixture into each paper liner. Place bites in refrigerator to chill until served.

Nutrition Facts per 2 bites: 85 calories, 1 gram fat, 305 mg Sodium, 18 gram Carbohydrate,  4 gram Protein. (1 Carb)

 

 

 

 

SGI High School Students Give Back in October

Community, Event

A chilly fall morning transformed into a pleasantly warm afternoon as about 20 Springville-Griffith Institute High School students and their teachers participated in the Day of Giving at Bertrand Chaffee Hospital and the Jennie B. Richmond Nursing Home.

BCH and JBR were one of several sites in Springville that benefited from the students’ hard work.

After a few hours of mulching, raking, weeding and clean-up, the students and art teacher Mrs. Komenda applied some artistic talent to decorating pumpkins to place around the facility.

“Fall into Health” in Arcade

Community, Event, People, , ,

Educational, inspirational and hopeful are three words to describe the “Fall into Health” event at the Arcade VFW on October 19.

Representatives from Bertrand Chaffee Hospital joined Arcade residents and a nurse from the Livingston & Wyoming County Cancer Services program for an evening highlighting the importance of health screenings and the strength of women who have fought and who are fighting cancer.

Rural healthcare was also featured, with ideas about access and services being discussed, particularly around 3D Mammography and support for chronic conditions.

One incredible fact: when combining the number of years of experience in healthcare among the speakers, which included CFO Teresa Donohue, Imaging Manager Lisa Smith, Board and Foundation Board Member Claudia Miller, Patient and Family Services Manager Renna Thaine, RN, and others, the total was well over 100 years.

Thank you to this amazing group for sharing their stories, demonstrating their resilience, and caring about their community in such a positive and inspirational way.

Another event for the spring is in its earliest planning stages.