Yakima Purple Crying Classes

The Period of PURPLE Crying® is the phrase used to describe the developmental stage in a baby’s life when they cry more than any other time (usually from 2 weeks of age and continues until about 3-4 months).

This class will help parents understand and prepare themselves for this time which is a normal part of their infant’s development.

Class Fee:
$3.00 for class materials.
Parents will receive a DVD and an informational booklet upon completion of this class.

Upcoming Class Dates:
April 21, 2011
May 25, 2011
June 23, 2011
All classes are from 1:00-2:00PM
Location: Education Center in the
Nob Hill Plaza – 2506 W. Nob Hill

To register for this class or for more information please call 509-248-7322, or book here.

Community Relations Director Jobs

Director Of Communications Job at Yakima Valley Memorial Hospital

Apply now for our Director Of Communications Job

The Director of Communications will be a strategic member of the Memorial Communication Council, using their experience and talent to lead the organization in the creation of our communication strategy; formulating, developing, and implementing policies, as well as providing overall direction in communicating the enterprise’s Vision, Values and Strategic Direction.

As the Director of Communications, your mission will be to develop the strategy, plans and programs to protect and solidify Memorial’s Brand within the community. In this role, you’ll be the key voice and educator working with other hospital leadership to identify communication objectives as key decisions are made. You’ll work with the Communications staff to develop communication plans for those key decisions as well as to ensure all stakeholders and employees understand and can consistently represent the Memorial’s strategic direction. This position requires a highly motivated and creative management-level individual who thinks strategically. Must be proactive in anticipating needs of senior management and responsive to potential perception challenges.

This person will also proactively coach and manage the internal and external communications team, guide all system-wide communication activities, generate new and innovative communication and public relations strategies, and lead communication collaboration across the enterprise.

Click here for a full job description.

Cancer Recipes

Recipes presented by the Registered Dietitians on 3/23 at the “Eating with Color” presentation at North Star Lodge.

Black Bean, Edamame, and Wheat Berry Salad

Serves 6 (3/4-cup servings)

4 cups water
½ cup dry wheat berries
½ of a 15-ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
½ cup red onion, finely chopped
2 Tbsp. red wine vinegar
3 Tbsp. olive oil
Salt and black pepper to taste

1. Combine water and wheat berries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are just tender.

2. Place in a fine mesh strainer and run under cold water to cool quickly, drain well.

3. Combine the wheat berries with the remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.

*Wheat berries are unprocessed wheat kernels and are sold in major supermarkets and health food stores.

Veggie Pizza

Makes 10-12 servings

½ cup plain yogurt
8 ounces low-fat cream cheese
2 Tbsp. ranch dressing mix
Whole grain crackers
Chopped or grated vegetables such as broccoli, carrots, tomatoes, cucumber, etc.

1. Blend softened cream cheese with yogurt and dry dressing until smooth. Refrigerate.

2. Wash and prepare vegetables.

3. Spread cream cheese mixture on crackers. Top with vegetables.

Jicama and Orange Salad

Here’s a recipe you don’t even have to cook. Crunchy slices of jicama combine with sweet carrots and oranges for a cool, refreshing salad.

Makes 6 servings

1 small or medium jicama, peeled and cut into 1⁄8-inch × 1 1⁄2-inch sticks
2 carrots, peeled and coarsely grated
2 small oranges, peeled and sliced
½ Tbsp. olive oil
2 Tbsp. orange juice
1-2 Tbsp. honey
2 tsp. lime juice
Salt, to taste

In medium bowl, mix jicama, carrots and oranges. In small bowl, combine oil, orange juice, honey, lime juice and salt, to taste. Mix well. Pour over jicama mixture. Chill and serve.

The North Star Lodge Dietition Team

North Star Lodge certified oncology dietitians; Lena Gill, Kim McCorquodale and Carli Hill help patients manage the side effects of treatment that affect their ability to eat well. These CSOs or Certified Specialists in Oncology Nutrition are registered dietitians (RD) who have become board certified by the Commission on Dietetic Registration (CDR) by practicing for at least 2 years, with at least 2,000 hours of experience in oncology, and the successful completion of a nationally administered exam. There are currently 372 CSOs in the USA and 3 of 13 CSOs in Washington State are at North Star Lodge.

Lena Gill

Lena has worked in the nutrition field for fourteen years including the areas of food service management as well as pediatrics, long-term care and home infusion before finding her true niche in oncology nutrition. As an oncology dietitian, Lena enjoys empowering her patients by providing them with the knowledge they can use to maintain their nutritional status in spite of diagnosis and potential treatment related side effects. “When I’m not working at North Star, I enjoy spending time with my family, traveling and running with friends.”

Kim McCorquodale
Kim’s journey to becoming a registered dietitian and Certified Specialist in Oncology nutrition (CSO) is different than most. She received her 1st degree in nutrition from the University of Washington in 1984 then delayed her education until 2007 when she completed her second degree and internship in 2007. She joined the team at North Star Lodge in 2008. “Oncology nutrition is of great interest personally to me as my family genetics is full of cancer. I also enjoy the mix of continued learning, community education, and patient interaction that are a vital part of our department’s goals.”

Carli Hill
Carli is a Registered Dietitian and a Certified Specialist in Oncology Nutrition. She graduated from Seattle Pacific University with a Bachelor’s of Science in Food and Nutritional Sciences with a specialization in Dietetics and completed her dietetic internship at Central Washington University. Carli chose to work in oncology nutrition because of the impact she has seen nutrition and diet have on patients going through treatment. She has worked at North Star Lodge for over four years and enjoys getting to know the patients and their families. She lives in Ellensburg, Washington with her husband, two dogs, and two cats. “When not working, I love to go hiking and horseback riding.”

Join the North Star Lodge dietitians for an evening program about eating cancer out of your life. Recipes and samples will be provided.

Wednesday, March 23, 2011
7-8 PM
North Star Lodge Community Room

Yakima Prenatal Yoga

Memorial is now offering prenatal yoga classes in Yakima.

Book your prenatal yoga class now!

New Prenatal Yoga in Yakima
5 week Sessions:
1st session April 6th, 13th, 20th, 27th and May 4th
2nd session May 25th, June 1st, 15th, 22nd and 29th
6 -7 pm

Fee: $20 for the 5 week session (limited scholarships available).
Space is limited, Registration required. Call Lori Gibbons, 509-248-7322

Prenatal Yoga helps decrease tension, improve flexibility and strength, prepare for the birthing process, and cultivate a connection between mother and child. No Yoga experience necessary! If you are experiencing common pregnancy discomforts such as back ache, and fatigue, or just want to stay in shape and have a healthy pregnancy, this class is for you. Mats and blankets provided

Taught by Gina Ord, Bilingual Occupational Therapist and Certified Yoga Instructor

Location: The Springs (use Springs Logo)
302 S. 10th Ave, Yakima WA 98902

Cancer Prevention Diets

AICR: The New American Plate

Written by Lena Gill, RD, CSO, CD

“Is there a special diet I should be following right now?”

As a registered dietitian and certified specialist in oncology nutrition, I get asked this question often.  Honestly, I love being asked this because it gives me the opportunity to tell people that taking an interest in what they eat is the first step to reducing their chances of cancer or recurring cancers.  It also helps reduce their risk of developing other chronic health problems such as heart disease and type II diabetes.  I know that we can’t change genetics, but we can control what we eat.

According to the American Institute for Cancer Research (AICR), “Scientists estimate that one-third of cancer cases could be prevented if everyone ate a healthy diet.”  I especially like how famous biochemist, Paul Stitt, puts it: “The cure for cancer will not be found under the microscope, it’s on the dinner plate.”

The AICR has developed a simple way for us to create meals and manage portions to assure that even the busiest person who doesn’t have time to cook, or the picky eater who hates vegetables, can still eat healthy—and enjoy it, too.

The New American Plate (developed by the AICR) shows us how we can divide our plate into thirds where two thirds of the plate includes plant-based foods such as vegetables, fruits, whole grains and beans while the other one third includes fish, poultry, meat and dairy.  By dividing our plate this way, it helps us control the portion that we eat (without always having to weigh or measure).  With all of the fiber rich fruits, veggies and whole grains, we are able to fill up quickly on the foods that contain vitamins, minerals and phytochemicals (natural substances found only in plants—more to come on this) that can help stop cancer growth before it even starts.  Another bonus?  These items have fewer calories (helping us reach our healthy weight) while satisfying our hunger without deprivation of any specific food group (Yes, there is room for chocolate!).

Check out AICR’s website to see how easy it can be for you to transition from the “Old American Plate” to the “New American Plate.”  While you’re there, sign up to receive some great recipes, sent directly to your inbox—don’t be afraid to try something new—You just might like it and you will gain health benefits, too!  And when you sit down to your next meal, ask yourself this question: “How close is the plate in front of me to The New American Plate?”

Pain Procedure Reimbursement

The Washington State Health Technology Assessment Program (HTA), through the Health Technology Clinical Committee (HTCC), is charged with assessing the safety, efficacy and cost-effectiveness of health technologies to make health care coverage decisions affecting all state employees, Medicaid and workers’ compensation patients. This Committee has voted to deny coverage for a number of interventional procedures that help patients suffering from chronic pain. Brett Quave, MD, Medical Director of Water’s Edge, Memorial’s Pain Relief Institute talks about how this could affect patients. Dr. Quave also talks about the recently introduced HB 1311, which calls for collaboration between the Health Technology Assessment Program and private insurance providers. Collaboration could result in also limiting private insurance coverage for these critical and valuable services.

March of Dimes Helps Fund Memorial’s Childbirth and You Program

Yakima Valley Memorial Hospital is implementing new childbirth education classes and expanding existing programs with help from funding through the March of Dimes. The Memorial Foundation was awarded a Chapter Community grant of $20,000 for the childbirth education program. Only three Chapter Community grants are given in Washington State each year by the March of Dimes.
The Childbirth education classes will emphasize education, health and fitness, and preparing mothers for birth. Other childbirth education classes that Memorial will be hosting are Comenzado Bien, a prenatal curriculum for Spanish speaking women, Young & Pregnant, Supporting Your Teen and Prenatal Yoga. Memorial will also be working in collaboration with Stanton Academy, an alternative high school with a high percentage of teen mothers.
“These new programs are targeted for low-income and minority women who are at risk of experiencing disparities in health,” says Bertha Lopez, Outreach Manager of the Memorial Community Education Program. “We are so grateful to the March of Dimes for helping us offer these programs—in both English and Spanish—so these new families have a better chance in life.”
Memorial also received one of six, $5,000 March of Dimes Hospital Based Perinatal Quality Improvement grants for their efforts to eliminate elective births before the 39th week of pregnancy. Research has shown that births before the 39th week without a medical or obstetrical reason can lead to increased complications with the baby’s health.

The March of Dimes is a non-profit organization that helps mothers have full-term, healthy pregnancies and researches the problems that threaten the health of babies.
Yakima Valley Memorial Hospital has been providing healthcare to the Yakima Valley for over 60 years and continues to provide state-of-the-art, quality-of-life health care services for our community.