Volume 3, Issue 10, October 2014

Frahkan leaves behind his wife, Dr. Etenesh Adderly-Cooper, a doctor in the Public Health Department and two wonderful young sons Elijah and Zion. No words we can offer lessen the loss this family now endures; however, I assure the Cooper fami-ly that the Authority grieves with them and that we are here for them and we will all remain available to them to lean on for as long as necessary. In the book of Isaiah we find this promise, “fear not, for I am with you; be not dismayed, for I am your God; I will strengthen you, I will help you, I will uphold you with my righteous right hand.”

We will pray that God does indeed uphold the Cooper family during these trying days and we will join in hope that we will cele-brate with Frahkan again on that great Reunion Day.

Sen. The Hon. Frank Smith Board Chairman

INSIDE

THIS ISSUE:

On behalf of the Public Hospitals Authority Board, and our Public Hospitals Author-

ity family, I offer my sincere condolences to the parents, wife, sons and extended family of Anesthesiologist Assistant Mr. Frahkan Cooper. Mr. Cooper lost his life tragically on Sunday, November 9th when the flight he was copiloting was lost, along with eight oth-er persons.

Mr. Cooper joined our PHA family in 1998 and distinguished himself in the anesthesiol-ogy department of the Princess Margaret Hospital. In fact, he was part of a family that has devoted itself to service within the Au-thority, as both his parents and his sister also work in our nation’s foremost healthcare institution. Frahkan leaves behind a tremen-dous legacy, he earned a reputation as a hardworking, dedicated, talented and willing young professional who was respected by everyone with whom he worked. For those who were privileged to know him personally I urge you to keep his memory alive within the walls of the institution he served so dili-gently.

Hon. Frank E. Smith

MESSAGE FROM

CHAIRMAN OF THE BOARD OF DIRECTORS

“Working Together for Best Quality Healthcare”

Did you Know?

Your body has about 5.6 liters

(6 quarts) of blood. This 5.6 liters

of blood circulates through the body

three times every minute.

Herbert H. Brown

MESSAGE FROM

MANAGING DIRECTOR, PHA

Three (3) members of the Corporate Office Quality and Patient Safety Department were among one hundred (100) serving and former nurses honoured by the Nurses Association of the Common-wealth of The Bahamas (NACB) at its Inaugural Zenith Awards Ceremony. Mrs. Aubynette Rolle - Director; Mrs. Gwendolyn Brice-Sealy-Deputy Director and Mrs. Jennifer Marshall Mackey, Qual-ity Manager were presented with the awards, created by the NACB to recognize those persons who have: “Demonstrated excellence through leadership in an area of

practice; setting new standards in the profession; Made key contributions to Nursing, Health, Industry, Religion,

Society, Education and Government; Shown innovation and superior performance.” Also in attendance at the Awards Ceremony, held November 15th 2014 at Government House, was Prime Minister the Right Hon. Perry G. Christie, who was also presented with a Commemorative Award in memory of his mother (a nurse) Mrs. Naomi Christie, who was intrinsically involved with the early NACB. Among those receiving the award were the serving Hospital and Deputy Hospital Administrators of Princess Margaret Hospital Ms. Mary Walker and Ms. Dorothy Hepburn, as well as former PHA Director of Shared Services Mr. Andil LaRoda and Ms. Mary Johnson, former Director of Nursing, Ministry of Health. The Awards will be presented again in the next two (2) years. We extend congratulations to all of the honourees, and wish them continued success in their endeavours.

PHA Nurses Receive Zenith Awards

Listen to Tips for Wellness”, presented Dr. Indira

Grimes, Family Medicine physician, during the

7:oo pm evening newscast on ZNS TV channel 13.

Brought to you by The Public Hospitals Authority

… “Working Together for Best Quality Healthcare”

All persons diagnosed with diabetes should

see a licensed Dietitian, as adjustment is

required to your regular eating habits.

The Diabetic should have three balanced

meals a day. If on insulin, snacks should be

included.

Avoid consuming to much fried foods. It is

recommended that your food is baked,

broiled, grilled, boiled or roasted.

Avoid the use of extra fats and oil.

Avoid drinks that are loaded with sugar.

Juices should be 100% with no sugar added.

Eat more fish, chicken, cornish hens and

turkey. Remove skin from poultry before

cooking.

Avoid high fat sauces and gravies.

Drink low fat or skim milk.

Doctors and nurses frequently warn you about high blood sugar or diabetes, but have you ever wondered why?

When your blood sugar is too high it actually coats red blood cells (hemoglobin), causing them to become stiff instead of smooth and supple.

These "sticky cells" interfere with blood circula-tion, causing cholesterol to build up on the inside of your blood vessels. It can take months to years for the damage to your body to appear.

The fragile blood vessels in your eyes, kidneys and feet are most susceptible, so problems are usually noticed first in those areas.

The damage to these small blood vessels can cause serious health problems like:

Heart attack

Stroke

Eye problems that can lead to trouble seeing or blindness

Nerve damage in your hands and feet that can cause pain, tingling and numbness

Kidney problems, including kidney failure

Gum disease and tooth loss

If you have diabetes, follow your doctors instruc-tions, take the medications or insulin your doctor prescribes and do your very best to eat well and exercise at least half an hour everyday.

Preventing diabetes or controlling your blood sug-ar if you have been diagnosed with diabetes can help prevent serious health complications in the future.

HEALTHY EATING TIPS FOR

PERSONS WITH DIABETES

Tips for Wellness

WHAT IS DIABETES?

Diabetes is the condition in which the body does not properly process food for use as energy. Most of the food we eat is turned into glucose, or sugar, for our bodies to use for energy. The pan-creas, an organ that lies near the stomach, makes a hormone called insulin to help glucose get into the cells of our bodies. When you have diabetes, your body either doesn't make enough insulin or can't use its own insulin as well as it should. This caus-es sugars to build up in your blood. This is why many people refer to diabetes as “sugar.”

Diabetes can cause serious health complications including heart disease, blindness, kidney failure, and lower-extremity amputa-tions. Diabetes is the fifth leading cause of death in The Bahamas.

WHAT ARE THE SYMPTOMS OF DIABETES?

People who think they might have diabetes must visit a physician for diagnosis. They might have SOME or NONE of the following symptoms:

• Frequent urination

• Excessive thirst

• Unexplained weight loss

• Extreme hunger

• Sudden vision changes

• Tingling or numbness in hands or feet

• Feeling very tired much of the time

• Very dry skin

• Sores that are slow to heal

More infections than usual

Nausea, vomiting, or stomach pains may accompany some of these symptoms in the abrupt onset of insulin-dependent diabe-tes, now called Type 1 diabetes.

Type 1

Type 1 diabetes, previously called insulin-dependent diabetes mellitus (IDDM) or juvenile-onset diabetes, may account for 5 percent to 10 percent of all diagnosed cases of diabetes. Risk fac-tors are less well defined for Type 1 diabetes than for Type 2 dia-betes, but autoimmune, genetic, and environmental factors are involved in the development of this type of diabetes.

Type 2

Type 2 diabetes was previously called non-insulin-dependent diabetes mellitus (NIDDM) or adult-onset diabetes. Type 2 dia-betes may account for about 90 percent to 95 percent of all diag-nosed cases of diabetes. Risk factors for Type 2 diabetes include

older age, obesity, family history of diabetes, prior history of gestational diabetes, impaired glucose tolerance, physical in-activity, and race/ethnicity. African Americans, Hispanic/Latino Americans, American Indians, and some Asian Ameri-cans and Pacific Islanders are at particularly high risk for type 2 diabetes.

Gestational diabetes develops in 2 percent to 5 percent of all pregnancies but usually disappears when a pregnancy is over. Gestational diabetes occurs more frequently in African Ameri-cans, Hispanic/Latino Americans, American Indians, and peo-ple with a family history of diabetes than in other groups. Obe-sity is also associated with higher risk. Women who have had gestational diabetes are at increased risk for later developing Type 2 diabetes. In some studies, nearly 40 percent of women with a history of gestational diabetes developed diabetes in the future.

Other specific types of diabetes result from specific genetic syndromes, surgery, drugs, malnutrition, infections, and other illnesses. Such types of diabetes may account for 1 percent to 2 percent of all diagnosed cases of diabetes.

Treatment for Type 2 diabetes

Treatment typically includes diet control, exercise, home blood glucose testing, and in some cases, oral medication and/or insulin. Approximately 40 percent of people with type 2 diabetes require insulin injections.

Can diabetes be prevented?

Type 2 diabetes is also associated with obesity, and a number of studies have shown that regular physical activity can signifi-cantly reduce the risk of developing type 2 diabetes. Diabetes prevention is as basic as eating healthy, becoming more physi-cally active and losing a few extra pounds — and it's never too late to start. Making a few simple changes in your lifestyle now may help you avoid the serious health complications of diabe-tes later.

Is there a cure for diabetes?

In response to the growing health burden of diabetes mellitus (diabetes), the healthcare and diabetes communities have three choices: prevent diabetes; cure diabetes; and take better care of people with diabetes to prevent devastating complica-tions. All three approaches are actively and aggressively being pursued.

SIGNS & SYMPTOMS OF DIABETES

WATER TIP! You should drink 5 to 12 (8 oz.) cups of water daily OR Drink until your urine is a pale colour. If you are taking medi-cation, drink lots of water. Purchase a water bottle, fill it each day and take it to work, school or play, to ensure you are getting enough water.

Ingredients

1 loaf (1 1/2 pounds) firm white bread, crust re-moved, cut into 1-inch cubes

1 3/4 cups (about 11 ounces) chopped dried plums

1/2 cup chopped fresh parsley

1 tablespoon olive oil

2 cups chopped onions

1 pound (about 4 cups) sliced mushrooms

1 cup chopped celery

3 cloves garlic, finely chopped

1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup dry white wine

About 1 1/4 cups chicken broth

Non-stick cooking spray

Directions

Heat oven to 350ºF. On shallow baking pan, arrange bread cubes in even layer; bake 20 to 25 minutes or until bread is very dry and golden brown. In large bowl, combine bread, dried plums and parsley; set aside. In large skillet, heat oil over medium-high heat until hot. Cook and stir onions 4 to 6 minutes or until golden. Add mushrooms, celery, garlic, thyme, salt and pepper; continue cooking 4 to 6 minutes or until mushrooms are browned and celery is crisp-tender. Stir in wine; cook 8 to 10 minutes or until liquid has evaporated. Add to bread mixture; toss to combine. Gradually add chicken broth, being careful not to make stuffing too moist. Lightly coat 13 x 9-inch bak-ing pan with cooking spray. Spoon in stuffing; cover with aluminum foil. Bake 45 minutes. Remove foil; bake 15 to 17 minutes or until top is crisp and golden brown.

Find nutritious, hearty and healthy recipes

at www.eatingwell.com. Did I mention they’re quick

and easy to prepare? Perfect after a hard day at

the office !

Curried Scallop

-Apple Salad

Ingredients

6 teaspoons extra-virgin olive oil, divided

1/2 cup thinly sliced shallot

3/4 teaspoon curry powder

1 cup apple cider

1/2 teaspoon salt, divided

1 teaspoon cider vinegar

1 pound dry sea scallops, tough muscle removed

1/4 teaspoon freshly ground pepper

8 cups mixed salad greens

1 tart apple, such as Granny Smith, diced

1/4 cup dried cranberries

1/4 cup sliced almonds, toasted

Preparation Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dress-ing in a small bowl. Wipe out the pan.

Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Add the remaining 2 tea-spoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Add salad greens, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.

Mushroom Herb Stuffing with Dried Plums

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Ironically, the most food-centric holiday falls during National

Diabetes Month every November.

A heaping helping of turkey, stuffing (lobster and shrimp any-

one?) and gravy, peas n rice, ham, macaroni and cheese, plan-

tains, coleslaw, greens and a table of pies, cakes and guava duff

that spans the dining room wall. This is a Bahamian Thanksgiv-

ing feast! It's a table of delight, but if you have diabetes it's a feast

full of temptation.

But wait, your Thanksgiving table doesn't have to spell diabetes

disaster. Try these tips to create a diabetes-friendly Thanksgiving

table:

Play up the turkey. It's the star. Adorn the turkey with aromat-

ics like onions and carrots and fresh sage to create a flavor with-

out additional fat. Slow roasted turkey is a flavorful, lean protein

that won't raise your blood sugar.

Volumize with veggies. Vegetables are among the most dia-

betes-friendly foods on the planet. Add more to the table. Try

garlicky green beans, roasted Brussels sprouts and braised col-

lard greens. Fill half your plate with vegetables. Eat them first to

leave less room for the higher calorie options.

Put fruit (or vegetables) in the dessert. Naturally sweet,

sweet potatoes are a great dessert starter. Because it's so low in

calories, pumpkin is another delicious base for desserts. Think

pumpkin pie or whipped sweet potato pudding. You can also

play up pears and apples with cinnamon and a light whipped

cream or dollop of vanilla yogurt.

Focus on flavor. Instead of the packaged stuff, make your own

stuffing using fresh celery, onions, sage and thyme to for bold

flavor. Go light on the butter and cream and add fresh garlic and

vegetable broth to mashed potatoes for deep, satisfying flavor.

Add vanilla, extra cinnamon and nutmeg to cut back on the

sugar and butter in sweet potato dishes.

Get physical. Moving your muscles can help control blood

sugar levels. Go for a morning run or a brisk walk before or after

dinner to burn off some of the extra holiday grub.

Remember, Thanksgiving is ONE day. If you're still eating pump-

kin pie on Sunday, you just may have overdone it.

Ways to Create a Diabetes Friendly Thanksgiving Table