Heirloom Memoirs

with Dr. Ilene Cummings

What: Heirloom Memoirs is a writing workshop that provides a framework for creating an heirloom of

a very special kind. This is the opportunity to pass on: who you were, who you have become, and what you have learned along the journey. Day and evening workshops are constantly forming.

When: Two hours per week for a minimum of eight weeks. $25 per session.

Where: At my Cary residence and limited to four participants per session.

How To register: Call Ilene Cummings at 919-379-9374 or Email: ilene2000@aol.com

globalbrief

Hospital Food

New Culinary Institute Supports a Nutrition Revolution

I developed Heirloom Memoirs for those who, like me, want to leave a meaningful and tangible legacy for the generations to come.

Dr. Ilene M. Cummings

Human Development Consultant & Speaker

www.thebeautyconversation.com

Chef Frank Turner and the first Culinary Institute for Health Care, at Michigan’s Henry Ford West Bloomfield Hospital, are prov- ing that hospital food can be healthy, nutri- tious and tasty. There, they train chefs from around the world in recipes such as veggie hummus, roasted pears, carrot raisin slaw, maple-glazed spaghetti squash and parsley vinaigrette. Appropriate spices help regulate inflammation and blood sugar. Specialty dishes address dietary needs, from gluten-free and diabetic to cardiovascular issues and food allergies.

Despite three decades of research showing that fresh, well-prepared food is packed with natural disease-fighting nutrients that help speed healing and prevent illness, there’s long been a disconnect when it comes to hospital food. A 2003 article in the journal

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Nutrition reported rates of undernourishment in some U.S. hospitals as high as 41 percent, but the tide seems to be turning. In 2008, Dr. Ronald M. Davis, immediate past president of the American

Medical Association, called on hospitals to “buy meat and poultry raised without nontherapeutic antibiotics, use milk produced without recombinant bovine growth hormones and replace unhealthy snacks found in many vending ma- chines with healthy choices.” The nonprofit coalition Health Care Without Harm has secured pledges from hospitals in 21 states to serve locally produced organic and chemical-free food. William Notte, past president of the American Society of Healthcare Food Service Administrators, reports that most hospitals now buy fresher and less processed food, because patients are demanding it.

For more information, visit HenryFord.com/food revolution. Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64