MISSION STATEMENT
TO CONNECT HEALTHCARE LEADERS THROUGH SHARED KNOWLEDGE, PROFESSIONAL DEVELOPMENT AND INVALUABLE RESOURCES
AUGUST/DECEMBER 2019
PRESIDENT'S CORNER
Meatless Monday is now implemented in foodservice operations over 40 countries. A heavily plant-based diet is a proven intervention against preventable disease, and it’s time for Brookdale to join the movement and become an advocate. We are taking this leap as a hospital by joining Meatless Mondays with an exclusively plant-based cafeteria every Monday beginning September 9th, 2019.
Increasing plant-based meals to daily routine
Patrick LaMont
AHFNY PRESIDENT
THE BOARD OF DIRECTORS & BUSINESS PARTNERS
President
Patrick Lamont, MBA
Brookdale Hospital & Medical Center
718-240-5224
IMMEDIATE PAST PRESIDENT
Andria Coleman, DBA, EMBA, MS, RD, CDN
NY Presbyterian Lower Manhattan Hospital
212-312-5033
TREASURER
Mimi Wang, MA, RD, CDN
VA NY Harbor Healthcare System
718-630-3562
BOARD MEMBERS
Veronica McLymont, PhD, RD, CDN
Memorial Sloan Kettering
212-639-7922
Stephen Chow, RD
South Beach Psychiatric Center
718-667-2753
Cecille P. Agustin, MS, RD, CDN
VA NY Harbor Healthcare System
212-868-7500 ext. 4890
Simone Nicolace, MS, RDN, CDN
NY Presbyterian/Weil Cornell Medical Center
212-746-4890
Frank Coffey, RD, CDN
St John Episcopal Hospital
718-869-8545
Leslie Rosen, MA, RDN, CDN
Jewish Association for Service-Aged
718-337-1989
Tatanisha K. Peets
Memorial Sloan Kettering Cancer Center
212-639-7134 Pager 4759
Jill Herling, MS, RD, CDN, LNHA
Regeis Care Center
718-947-5255
Business Partners
Marc Fuchs
M. Tucker/Singer Equipment Co.
973-484-1200
Dan Plaut
Imperial-Borax Paper
718-665-8500
Diane Rossi
Pro-Tek
866-773-7717
Keith Fitzgerald
PBAC & Associates
814-588-6239
Elizabeth C Fortier
US Foods
631-901-4254
Tips, Insights, and Facts
NUTRITIONAL TIPS CORNER
NUTRITIONAL TIP OF THE DAY
5 Tips for Sustainable Eating
Whether you’re planning a meal, grocery shopping or dining out, have you ever thought about how your food choices impact the environment? We can have a positive impact on our environment by simply asking simple questions such as, where does my food come from? Is it organic and/or local? How was it grown or raised? How much energy went into producing it? How was it transported? How far did it travel to reach my plate? In other words, is it sustainable?
Provided By:
AHFNY MEMBERS
VALUED AHFNY MEMBERS
Highlights of New and Existing Members
Leslie Rosen, MA, RDN, CDN
The year was 1979, exactly forty years ago I graduated college with a degree in English. There were no jobs that perked my interest, so taking the summer off to travel and think about life seemed like a sensible idea. A close friend said, “Hey Les, you love food why don’t you become a Dietitian.” Dietitian, I replied, “I never thought of that as a career.” Two years later, I graduated from New York University with a Master’s degree in Nutrition and Dietetics.
Provided By:
AHFNY MEMBERS
Want to Join the AHFNY Organization?
Our chapter is designed to develop leaders and raise the bar for foodservice in New York’s self-operated facilities, whether acute or long-term care.
Our members are directors, managers, dietitians and chefs. We provide professional growth through focused education—the programming that drives productivity, innovation and patient satisfaction from within all facets of the foodservice department, from patient meals to staff dining to retail concepts.
AVOID FIRE AND BREAKDOWNS DUE TO EXCESSIVE GREASE BUILD UP
Unsurprisingly, the most common cause of fires in food service establishments, are related to cooking equipment and flammable material, such as grease. Grease fires happen in commercial kitchens a lot more than people think, and they are certainly avoidable. Proper cleaning and degreasing of cooking equipment will keep you completely Board of Health compliant, Fire Department compliant, and reduce the possibility of fire and premature equipment breakdowns.
In-house cleaning teams, and housekeeping personnel do not have the proper equipment or knowledge of proper
Food Safety and Sanitation
Video Presentation
NEW AHFNY MEMBERS
Welcoming new AHFNY Members
AHFNY MEMBERS
Affiliated with:
KIMBERLY MANGO
Title: Dietitian
Brooklyn VA medical center
(Kimberly Cosmas) can be reached at : ka.cosmas@gmail.com
AHFNY COMMUNITY WELCOMES
AHFNY MEMBERS
Affiliated with:
SIMONE NICOLAS
Title: Director of Nursing Home
National Healthcare Associates, NY
(Simone Nicolas) can be reached at : Snicolas@nathealthcare.com
AHFNY COMMUNITY WELCOMES
AHFNY MEMBERS
Affiliated with:
Zoey Gong
AHFNY COMMUNITY WELCOMES
AHFNY EVENT HIGHLIGHTS
Highlights from AHFNY Events
2019 AHF NATIONAL CONFERENCE ARIZONA
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2019 MEDIA MAGIC SPONSORED BOAT TRIP
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NEW AHFNY VENDORS
Welcoming new AHFNY Vendors
INSPIRATIONAL QUOTE OF THE MONTH
Our greatest glory is not in Never Falling, but in Rising every time we fall.
Provided by:
Confucius
SPILLING THE TEA ON CAFFEINE
Caffeine is a bioactive substance found in many of the beverages people consume each day. It is generally regarded as a healthy addition to a balanced diet, but as with anything, moderation is key. Most prominently found in coffee, tea, and soda, caffeine varies in amount from one beverage to another. A standard 8oz cup of brewed coffee yields approximately 75-175mg of caffeine, 8oz of brewed tea provides 30-80mg, and a 12oz soda yields 30-35mg.
Provided By:
Mallory Drake and Chandler Bianco, LIU Post Dietetic Interns
IS GLUTEN FREE RIGHT FOR ME?
Ask yourself this question, do I have celiac disease or gluten intolerance? If the answer is no, why are you pursuing a gluten free diet? Gluten is a protein found naturally in many cereal grains. Gluten can be found in three main sources: wheat, rye and barley. Common products containing wheat are breads, baked goods, soups, pasta, cereals, sauces, salad dressing and alcohol.
Provided By:
Kelly Carroll and Roosevelt Morring, Dietetic Interns, LIU Post Dietetic Internship
WHY FIBER MATTERS?
Many chronic diseases and conditions can be reduced or alleviated by dietary and lifestyle changes. Adequate intakes of total dietary fiber are associated with reducing the risks of cardiovascular disease (by helping to lower cholesterol), type 2 diabetes (by helping to improve blood glucose levels and possible insulin sensitivity), some cancers, and alleviating constipation.
Provided By:
Mary Fraser, LIU-Post Dietetic Intern
FEEDING THE GUT MICROBIOME TO SUPPORT IMMUNE FUNCTION
The gut microbiome is the total of the influence in our intestines of microorganisms including bacteria, archaea, fungi, protozoa, and viruses. This often is a symbiotic relationship, where we are providing a home, safety and food to the many species, and they provide us with nutrients including Vitamin K, B complex and some beneficial fats, while promoting our immune function and lowering risk of infections.
Provided By:
Jason Mertz, Dietetic Intern JJPVAMC Class of 2019
CLASSIFIED CORNER
This newsletter now carries job and career opportunities for the food service worker, from line position to senior management positions.
Placing an ad in this section is a "no charge service" to the employer or applicant, this is an AHFNY courtesy opportunity marketplace.
GRAND MANOR NURSING & REHABILITATION CENTER
We are seeking a per diem people.
Health care experience required preferably in long term care facilities. Schedule to include every other weekend and various week days. Shift 10-6, and employee will be required to supervise and close the kitchen when needed. Potential for permanent F/T position. Please send Resumes or Inquiries to : Scharles@grandmanor.org
Please Send Resumes to:
GRAND MANOR NURSING & REHABILITATION CENTER
We are seeking a per diem cook.
Health care experience required preferably in long term care facilities. Schedule to include every other weekend and various week days. Shift 10-6, and employee will be required to supervise and close the kitchen when needed. Potential for permanent F/T position. Please send Resumes or Inquiries to : Scharles@grandmanor.org
Please Send Resumes to:
Dietary Supervisor for Nursing Home
We are seeking a full time Dietary Supervisor with nursing home experience. Knowledge of food production and purchasing, health code regulations, payroll and Gerimenu required. CDM preferred. Alternating weekends, 11-7 shift with some flexibility. Please do not post this anywhere with the name of the facility. Please send Resumes or Inquiries to : resumes.....SCmaxx@aol.com
Please Send Resumes to:
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New Presidents Corner Highlights
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New Member Highlights
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Additional Job Postings
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New Clinical Stories
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