Orange County Celiac Foundation Support Group attends gluten-free food preparation demo at St. Anthony Community Hospital

There are currently no medications that cure or control celiac disease, an auto immune digestive disorder that damages the villi, or lining, of the small intestine and interferes with the absorption of nutrients from food. The only control is to remain on a strict gluten-free diet.

May is National Celiac Awareness Month. On May 10, Morrison Food Service at St. Anthony Community Hospital hosted a gluten-free food preparation demonstration for the Orange County Celiac Foundation Support Group. The event was held in the Greenbriar Room at Mount Alverno Center in Warwick.

Morrison’s lead dietician Janine Killeen and Carmela Decker, assistant food service director and chef, and Lourdes Braadt, director of the hospital’s Center for Diabetes Education, explained how a gluten-free diet is not only important but can also be tasty as well as healthy.

Decker, a graduate of the Culinary Institute of America, fielded questions while demonstrating how to prepare a gluten-free apple quinoa salad, which she later served to members of the support group. She explained that quinoa is a naturally gluten-free grain that was once a staple of the Incas in South America.

In her presentation, Braadt shared the causes of celiac and its association with diabetes, especially Type 1 diabetes. Killeen offered a slide show about the gluten-free diet, explaining that celiac disease is triggered by the consumption of gluten, a protein found in wheat, barley and rye – and many processed foods.

People with celiac disease who eat food containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients. Poor compliance to diet can result in weight loss, malnutrition, anemia, abdominal bloating, gas and diarrhea, as well as stunted growth in teens and children.

Celiac disease, Killeen said, is also associated with bacterial overgrowth of the small intestine, which can cause or worsen malabsorption. Acidophilus, an over-the-counter product, can help manage bacterial overgrowth. It is found naturally in yogurt.

The Orange County Celiac Foundation’s support group meets from 7 to 9 p.m. the second Friday of every month in the Greenbriar room at Mount Alverno Center.

Informational events and healthy cooking demonstrations are periodically offered as a community service for the public at St. Anthony Community Hospital. For information call 845-987-5197.

Enthusiastic audience learns, eats at free St. Anthony Community Hospital cooking event

A hearty round of applause at the conclusion of a free National Nutrition Month informational event, “Get Your Plate In Shape,” was a good indication of the event’s success.

“This was fun. We had a wonderful time and we learned a lot about living a healthier lifestyle,” said Caryl Belmonte.”

St. Anthony Community Hospital hosted the April 11 cooking demonstration in the Greenbriar Room at Mount Alverno Center in Warwick.

Representatives of Morrison Food Service Management including Lead Dietitian Janine Killeen and Carmela Decker, assistant director and chef, were on hand to explain and demonstrate that colorful fresh fruits and vegetables are an integral part of healthy nutrition and good cooking.

Decker, a graduate of the Culinary Institute of America, prepared a chicken dish while fielding questions and demonstrating savory, colorful, nutritious and delicious ways to enhance meals through simple steps. Kileen, Decker and other volunteers then served the healthy and tasty meal to every guest.

Between dinner and dessert, Kileen served up a Power Point presentation, “Get Your Plate In Shape,” using visual aids to stress the importance of making informed food choices and developing sound eating and physical activity habits.

Everyone who attended also received a print copy of the presentation along with helpful nutrition, exercise and weight loss tips published by the U. S. Department of Agriculture, the American Dietetic Association and Morrison Management Specialists.

Informational events and healthy cooking demonstrations are periodically offered as a community service for the public at St. Anthony Community Hospital. For information call 845-987-5197

Warwick Campus Food Service Kicks off “Catering to You” Program!

The Warwick team of food and nutrition managers, associates and dietitians proudly announce the kickoff of Morrison’s Exclusive “Catering to You”, patient food and nutrition delivery program.  A patient centered meal delivery program, featuring new menus, continued excellent service and an evidence based increased satisfaction history for patients families and nursing staff.  Kickoff for this program is Tuesday, January 24, 2012. We look forward to serving you at all three of our Warwick Campus locations, Saint Anthony Community Hospital, Schervier Pavilion and Mount Alverno Center.

Immune Boosting Chili

It feels like it went straight from summer to fall overnight! With the weather changing, many are faced to deal with nasty cold and flu like symptoms. Let us help you fight off these pesty colds by providing you with a cold-fighting delicious chili recipe!

 This scrumptious dish contains an arsenal of immunity-boosters. All of the vegetables (including the onions and garlic) offer immunity-boosting phytochemicals, but the tomatoes are particularly powerful. In addition to the phytochemical lycopene, tomatoes contain potassium and vitamins A and C. The tofu and beans supply an immunity-boosting isoflavone called daidzein, and the hot sauce will open up your nasal passages if you’re congested.

How to Make It:

• 1 whole onion, chopped
• 1 whole sweet green pepper chopped
• 2 (2.72 oz) store-bought packets chicken-noodle soup mix
• 2 cloves garlic, minced
• 1 teaspoon soybean or olive oil
• 1 16-oz package extra-firm tofu, drained and crumbled
• 1 1/2 cans (19 ounces) kidney, pinto, or white beans
• 1 28-oz can stewed tomatoes
• 3 medium carrots, sliced
• 2 tablespoons mild chili powder
• 1 teaspoon cumin
• 1 teaspoon hot sauce
• salt and pepper to taste

Sauté the onion, pepper and garlic in the oil over medium heat. Add the tofu and sauté until crisp and lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, salt and pepper. Bring to a boil. Reduce heat and simmer for 50 to 60 minutes.