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

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

VALUED 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

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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

fire_img1.JPG

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.

fire_img2.JPG

In-house cleaning teams, and housekeeping personnel do not have the proper equipment or knowledge of proper

THE AHFNY

ENCOURAGES ITS

MEMBERS TO

PATRONIZE ITS SPONSORS

WHERE AND WHEN

POSSIBLE

Food Safety and Sanitation

Video Presentation

NEW AHFNY MEMBERS

Welcoming new AHFNY Members

Smiling Lawyer in Lobby

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

Smiling Lawyer in Lobby

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

Smiling Lawyer in Lobby

AHFNY MEMBERS

Affiliated with:

Zoey Gong

Title: NYU Student

New York, NYU

(Zoey Gong) can be reached at : Xg528@nyu.ed

AHFNY COMMUNITY WELCOMES

AHFNY EVENT HIGHLIGHTS

Highlights from AHFNY Events

2019 AHF NATIONAL CONFERENCE ARIZONA

2019 MEDIA MAGIC SPONSORED BOAT TRIP

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

No upcoming events at the moment

BLOG CORNER

A place where members can write stories, thoughts, opinions, and provide feedback to their peers.

The best safety measure is Prevention

Kitchen staff should be regularly In-Serviced on safety.  A good kitchen safety program equals safe employees, happy customers and lower insurance costs.

Provided By:

Kim Bunn-Minsky, RDN

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

IF YOU HAVE A STORY YOU WOULD LIKE TO SHARE WITH YOUR PEERS

PLEASE SEND US YOUR IDEAS BY SUBMITTING YOUR STORY

Provided By:

AHFNY MEMBERS

RECIPE CORNER

Every Family has a secret recipe that they claim is the best. Well why not put that claim to the test and share out your recipes with your peers and colleagues.   

LENTIL SOUP

Provided By: 

Lauren Glucina

PANCIT BIHON

Provided By: 

Mina Grace Aquino

OATMEAL PANCAKES

Provided By: 

Caren Franklin

CLINICAL NUTRITION CORNER

To place a story or article in this section, please Submit your article for review

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:

  • New Presidents Corner Highlights

  • New Member Highlights

  • Additional Job Postings

  • New Classified Ad's

  • New Clinical Stories

  • Updated and New Events posted by National AHF

Caren Franklin, will be taking the front line position representing this Newsletter and responsible for the content within it, along with making sure the sponsors of this Newsletter are feeling the benefits of their investment.
Caren can be reached directly at caren@mediamagicny.com