Test your knowledge about UConn Health’s Influenza Vaccination Program and Influenza Vaccination Policy for Health Care Personnel.
Test your knowledge about UConn Health’s Influenza Vaccination Program and Influenza Vaccination Policy for Health Care Personnel.
As a registered dietitian and certified diabetes educator at UConn Health, every day I am educating patients on their diet for various reasons.
Perhaps it’s how to eat a lower-fat, healthier diet to lose weight, how to eat a consistent carbohydrate meal plan to achieve better glucose control, or how to improve gastrointestinal symptoms by making dietary modifications. Whatever it is, it involves change. As we all know, achieving change can be overwhelming.
Why is that? In the Fogg Behavior Model explained in the book Tiny Habits: The Small Changes That Change Everything, author B.J. Fogg explains that there is a relationship between three factors: motivation, ability, and prompt. He explains that motivation can be on a scale of 0 to 10, and the higher your motivation the easier it is to do something. However, we need something to prompt us to do something. These prompts or cues for me could be that before I go downstairs, I bring my running clothes and sneakers so it is easy to put them on and do my morning run.
Another important point is to have specific little habits that you do which will add up to losing weight versus having a goal of just losing weight. An example could be, every time I sit down to eat I am going to drink 2 cups of water. This will fill me up and help me to eat less at that meal, and help me stay hydrated. Perhaps feeling good about drinking those 6 cups of water will help you to then eat at least half of the plate of veggies. One good tiny habit leads to the other.
How many times have you heard to do a half hour of aerobic exercise every day? Perhaps if you try to do a five-minute walk at the same time every day, you will be successful at being consistent in that five-minute walk and gradually will increase your walk to 10 minutes and so on until you get to your goal of 30 minutes each day. Eventually, walking for a half hour and drinking two cups of water before each meal will become a habit.
So next time you want to make a change such as learn a language, lose some weight, or become a better listener, break it down and achieve one tiny habit at a time.
—Linda York M.S., R.D., CDCES
Linda York is a Sodexo dietitian who works in the outpatient clinic at UConn Health.
You have seen them around – perhaps in the NICU, on the medical floors, in the cafeteria, at medical meetings, education seminars, in the outpatient cancer center or diabetes nutrition clinic. Who are they? They are the registered dietitians of UConn Health, employed by Sodexo. (Sodexo is a worldwide food service company for hospitals, companies and other venues and has been at UConn Health for several years.)
March is National Nutrition Month so our Sodexo registered dietitians will be in the cafeteria featuring a weekly theme and a delicious recipe from Sodexo. Chef Roland will prepare a sample of the recipe for you to taste.
Here is a summary of the weekly themes presented for National Nutrition Month.
Week 1: Kerry Coughlin, MSRD, kicks it off with “Smart Tips to Build a Healthy Salad.”
Week 2: Hannah Anctil, R.D., presents “Eating on the Run in 2021.”
Week 3: Erin McDonald, R.D., offers “Power Up Breakfast.”
Week 4: William Kelsey, R.D., features a cultural food theme.
The other Sodexo registered dietitians at UConn Health who are working behind the scenes for National Nutrition month are Erica Burdon, MSRD, Chris Carnright, MSRD and myself.
And who keeps us all organized? That would be Melissa Kelly, MSRD, Sodexo hospital clinical manager, who not only manages the R.D. staff, she also offers her clinical expertise and guidance in all areas of clinical nutrition.
Be sure to check Lifeline for posts featuring the weekly recipe/handout done by our Sodexo registered dietitians.
And next time you see one of us, please say hello. We are here for you!
—Linda York MSRD, CDCES
The core enemy of situational awareness is complacency. Each one of us develops instinctual situational awareness. Over time, we get complacent in our comfort zones or stop listening to our senses. We disconnect from paying attention. We let our guards down.
I am not asking you to be in constant hyper-alert mode. An endless hyper-alert mode is draining and dangerous to our health. Understanding your unique relationship and response to your environment is vital to situational awareness. Exercising your situational awareness is good for all. If each of us takes a moment to check our surroundings and report any unusual behaviors or situations, our community is better off for it.
As a reminder, an individual should not make you uncomfortable. The behavior makes you uncomfortable. Their actions, or in some cases inactions, which seem odd or out of place are what you will report. Frequently individuals make comments after an incident occurred stating that they felt like something was not right. However, they failed to notify an authority because they did not listen to their personal alarm. Next time a situation seems odd, remove the individual. Observe the actions or inactions of the person. You know your environment; trust your senses, and report the behavior that does not fit the situation.
Remember that situational awareness must be practiced because it quickly erodes into complacency. Practice situational awareness by thinking of activities that reduce your complacency and increase your ability to be present.
Do you have a suggested topic for the Campus Safety Corner? Email your suggestion, with “Campus Safety Corner” in the subject line, to email@example.com.
We are pleased to announce that Lynn Kosowicz, M.D., FACP, has accepted the appointment as Interim Chair of Department of Medicine and Interim Chief of Medical Services. Dr. Kosowicz, currently the director of the Clinical Skills Assessment Program, completed medical school, internal medicine residency and a year as chief medical resident at UConn, and then joined the faculty in the Department of Medicine in 1991. A dedicated and respected primary care internist, Dr. Kosowicz has focused her academic contributions on improving patient care by enhancing the clinical skills of learners and practitioners through simulation, mentorship, and research. Examples of grant-funded research include the design of a novel approach to teaching physical examination skills that has been disseminated to many institutions across the nation, and an AMA-sponsored project that prioritizes social determinants of health to improve chronic disease prevention and management. Dr. Kosowicz has been recognized within the institution by appointment to the Academic Affairs Subcommittee of the Board of Directors, as well as the Education Council, Faculty Review Board, and LCME self-study task forces and steering committees. Dr. Kosowicz has received several awards, including the NEGEA/AAMC Distinguished Service & Leadership Award; the Thornton Award, Connecticut Chapter of American College of Physicians, in recognition of outstanding contributions to medical education; and the Leonard Tow Humanism in Medicine Award. Internationally, she was invited to train and mentor faculty at the Universidad de Chile Escuela Medicina as they developed a successful interprofessional Clinical Skills center in Santiago.
Dr. Kosowicz’s family is a multigenerational UConn Health family. Her father introduced her to UConn in 1968 when he joined the faculty of the new School of Dental Medicine. Three of her four daughters are health care professionals – one a gastroenterologist, who graduated from UConn’s School of Medicine, and two are nurses, one of whom graduated from UConn’s School of Nursing.
Please welcome and support Dr. Kosowicz in her new roles.
Bruce T. Liang, M.D.
Dean, School of Medicine
Andrew Agwunobi M.D., MBA
CEO UConn Health and EVP for Health Affairs
The new phrase in our vocabulary as we reconnect with family and friends in an attempt to reset our routines is “this is new normal.” For many people, the mere thought of this as a new normal is upsetting. If you are one of those individuals, give yourself permission to be dismayed. We have experienced a global pandemic. However, remember that there is an amazing resilience within each one of us.
These three simple measures will ensure that regardless of the type of life-changing situation you face, you will always emerge stronger.
As a registered dietitian and certified diabetes educator working from home providing nutritional and diabetes education, I have heard how some of my patients are gaining weight, eating more out of boredom or stress and exercising less during isolation. However, some of my patients are taking a can-do approach by walking more, eating better, trying more recipes and losing weight. In short, they are becoming healthier. This is a good thing because by improving our health, we can prevent many chronic diseases such as prediabetes, diabetes, heart disease, hypertension, hyperlipidemia and orthopedic injuries. Also, adopting healthy habits can reduce your risk of viral infections of any kind. So let’s take a look at some of these COVID can-do healthy habits.
Since the stay-at-home order was put in place, walking has exploded in popularity and everybody is outside. Let’s keep it up, and aim for whatever you can do. Depending on your level of fitness, it may start with a 10 minute walk a day with an increase by 5 minutes a week trying to get to a goal of 45 minutes each day. This will help you lose some weight and reduce stress. Being mindful of the beauty of nature that abounds surely helps. Hiking has increased, too. The “All Trails” app is a great tool for easy, moderate-to- hard trails (just get there early). If walking is difficult, perhaps chair exercises or stationary bike outside or in front of your favorite window is an option. For inside exercise, YouTube has many choices. Leslie Sazzone’s “Walking Off the Weight” video on YouTube or on DVD is a favorite of my patients.
This is easier said than done with so many people laid off from work. However, there are free online yoga classes. I have taken several which can range from gentle to Vinyassa – which is more advanced. If you’re new to yoga, try gentle yoga with meditation. You can find meditation on YouTube as well. Practicing meditation and breathing are helpful tools. Isolation can increase stress. Reach out to someone by telephone, email or an outdoor visit. During the COVID pandemic, there has been an increase in alcohol intake so be mindful of your drinking. One 5-ounce glass of wine has 120 calories, which adds up calorie-wise.
As usual, a plant-based, Mediterranean, low-fat, portion-controlled diet using the plate method is recommended. Go to myplate.org. For every meal, try to make half of your plate fruits and vegetables, a quarter of your plate as lean protein and a quarter should be complex carbohydrates that are high in fiber and less topical fats and sugars. Now may be the time to try and eat more vegetarian meals. Why? Vegetarian meals provide more fiber which help promote healthy gut bacteria, provide less cholesterol and/or saturated fat, and are rich in antioxidant/fiber rich fruits and vegetables. By adding more fiber, we drop the amount of calories we consume because high-fiber foods fill us up more. Also, vegetarian ingredients are easy to find and stock up on during COVID time when going to the supermarket less and meat availability is less. Purchase staples such as beans, legumes, peas, nonfat plain yogurt, eggs, bread, frozen, fresh, canned fruits or veggies, canned plum tomatoes, pasta, potatoes, nonfat milk, onions, carrots, cauliflower, chicken, tofu, salmon, shrimp and oatmeal are all great to have to make the recipes below.
Since many of us have more time to cook, try something new such as baking whole wheat bread like batter (no-knead bread) or traditional bread. It’s fun, and really all you need is time and some yeast (sometimes hard to come these days.)
Practice good sleep hygiene by going to bed at the same time each night, drinking less wine or alcohol before bed and putting cell phones and devices in another room. Room blackening shades may be helpful.
Here are some recipes (some from patients), that I have been making with the staples above. I hope you enjoy them:
Ingredients: Combine 2 tablespoons butter and olive oil with 2 medium chopped onions, ¼ teaspoon ginger, 1/8 teaspoon mace, 10 medium peeled and sliced carrots, 8 cups chicken or vegetable broth, 1 tablespoon grated orange zest, 1 cup fresh squeezed orange juice with salt and pepper to taste.
Process: Melt butter and oil in large sauce pan over low heat. Add onions and cook stirring until wilted, sprinkle ginger, and mace then stir for 1 minute. Add carrots, broth and orange zest. Bring to a boil, reduce heat, and simmer partially covered 20 minutes and cool. Then puree in food processor or Magic Bullet, stir in orange juice, salt and pepper. Serves 8.
Ingredients: 3 cups raw grated cauliflower, ½ cup frozen peas, ½ cup thinly sliced carrots, 3 or 4 garlic cloves, ½ cup diced onion, ½ tablespoons. olive oil, 2 eggs scrambled and 3 tablespoons soy sauce.
Process: In large pan, sauté garlic and onions in olive oil on medium heat until onions become soft and transparent, Next add in peas, carrots and cook until carrots soften and peas are heated through for 3 to 4 minutes. Next stir in scrambled eggs, cauliflower and soy sauce cooking for 5 to 7 more minutes. Now add in your favorite protein and vegetable like broccoli, cabbage, bok choy, chicken, tofu, and salmon.
Made with apples, berries, cinnamon, oatmeal, ½ cup margarine, and brown sugar. Put fruit on bottom and add mixture to top and bake at 350 for a half hour.
Blend in magic bullet 1 carrot, 1 cup spinach, 1 apple, and 1 cup broccoli with 1 teaspoon ginger with 1 cup nonfat yogurt or 1% milk (a great way to get all your fruits and veggies for one day). If cold out, heat it up as a soup, if hot out drink it as a shake.
Ingredients: 3 tab butter, 4 garlic cloves, 1 ½ tablespoons ginger, 1 chopped onion, 2 tablespoons curry powder, ½ teaspoon turmeric powder, ½ teaspoon cayenne pepper, 1 ¼ teaspoons salt, ½ teaspoons pepper, 1 cup dried lentils, 14 ounces of milk, 14-ounce can diced tomatoes, 3 cups water.
Process: Sauté onion, with butter, garlic and ginger. Cook stirring until onion is gold. Cook off spices of curry powder and turmeric for 1 ½ minutes, add all rest of ingredients and stir. Bring to a simmer then place lid on and adjust heat to low for a gentle simmer for 30 minutes, then remove lid and simmer for another 10 minutes. (Lentils should be soft, sauce thick and creamy.) Serve with rice and nonfat Greek yogurt. Top with chopped cilantro.
The Pulse is interested in hearing from front-line health care providers and the support staff who keep our environment safe, clean, and functioning to optimize the delivery of patient care.
We’d like to know how much help you feel like you’re getting from the community at large in the effort to get the upper hand on this pandemic.
Specifically, complying with “stay home” and “social distancing” orders have resulted in almost everyone having to endure some degree of hardship. But if enough people don’t endure that hardship, it can undermine what you’re trying to accomplish for the greater good.
So we’re asking for your perspective: People are calling you heroes – rightfully so—but are their actions backing their words?
See how some of our clinics and floors are staying upbeat and drawing strength from each other, determined to keep us all a step ahead of the coronavirus!
If you would like to send a video message, please keep it very brief (up to 15 seconds long), and upload it to our Dropbox.
Note: for videos, please be sure to record them horizontally, and introduce yourself with your name and where you work. Thank you!