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Pictured above from left to right: Jessica Bajwa, Nancy Bell, Laurie Goodman and Troy Fernandez As we approach the holidays and the season of giving, we reflect on the generosity and kindness that our employees here at Renown embody. Since 2007, Renown employees have donated $2,931,018 through Renown’s Employee Giving Program. This program provides our staff with the opportunity to make a difference by funding advanced equipment, research, community health initiatives, professional training and more. Regardless of the dollar amount, every contribution has a meaningful impact and remains entirely within Renown to support our mission. Employees can participate in the program at any time of the year by signing up for recurring payroll deductions or by making a one-time donation of any dollar amount. They can donate to one of Renown’s top priority areas of support or a different fund of their choice.  Meet Jessica, Nancy, Laurie and Troy  Renown employees Jessica Bajwa, Nancy Bell, Laurie Goodman and Troy Fernandez all have their own reasons for participating in the Employee Giving Program, but they all share the same goal: To give back to their community. Jessica Bajwa has been working at Renown for about seven years. She was at an employee event five years ago and found out about the Employee Giving Program through Renown Health Foundation. They explained the different areas she could donate to and how to get signed up. When Jessica looked back on the comforting care and healing her daughter had received at Renown Children’s Hospital, she felt empowered to give back to other children and families staying at Renown, so she enrolled in recurring payroll deductions to donate to Healing Arts. “It’s so easy and convenient to sign up,” said Jessica. “It means a lot to me to give to this area where they provide a healing environment, especially for patients and families at Renown Children’s Hospital – My daughter still has a blanket they gave her when she was there,” Jessica said she likes that the Employee Giving Program allows employees to choose their area of support to donate to and donation amount.   Nancy Bell said she’s proud to give back to Renown after having received a great amount of support from her coworkers during an incredibly difficult time when a family member of hers was being cared for in Renown’s ICU, just three weeks into her employment at Renown. “I had employees from not just my team but also across the organization reaching out to me and checking in to see how I was doing,” said Nancy. Nancy said she was positively impacted by that kind of support through her work family at Renown and decided to start giving back in 2011 by signing up for recurring payroll deductions to donate to the William N. Pennington Cancer Institute – to this day, she is still making donations to this area of support.   When Laurie Goodman began working at Renown in 2013, Renown’s Human Resources team offered her different ways to give back as an employee. “At the time, I was often caring for foster children and seniors,” said Laurie. “My family and I have always wanted to help others in need.” Laurie had been taking care of an elderly woman who was a patient at the old Renown Skilled Nursing Facility and decided to enroll in payroll deductions to donate to this facility. When that facility closed, she received a letter asking which area she wanted to transfer her donations to, and she decided to begin donating to Renown Children’s Hospital to give back to kids in the community. “I’m fortunate for not only my employment at Renown, but my husband’s and daughter’s employment as well. As employees of Renown, we have such great jobs, benefits and opportunities, and I think we should all strive to give back to express our gratitude and appreciation.”  At his employee orientation in 2012, Troy Fernandez heard about Renown’s Employee Giving Program and learned that funds were needed for individuals who needed financial support to pay for healthcare services at Renown. He knew his donations would go to a good cause and signed up for recurring payroll deductions to donate to the Greatest Need Fund. “It feels good to be able to give back to those who are less fortunate than us,” said Troy. “It was very easy to enroll in this program, and I’ve been donating to the same support area ever since.”

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Did you know that 80 percent of all strokes are preventable? Learn which foods should be eaten in moderation to reduce your family's risk of stroke. Stroke is the fifth leading cause of death in the nation and a major cause for disability, killing 130,000 people each year. But did you know that 80 percent of all strokes are preventable, according to the American Stroke Association? Several stroke risk factors -- high blood pressure, smoking, diabetes, physical activity level, obesity, high cholesterol and heart and artery disease -- can be controlled, treated and improved, right down to the foods we choose to consume each day. Diets high in sodium can increase blood pressure, putting you at greater risk for stroke. A high-calorie diet can lead to obesity -- another risk factor. And foods high in saturated fats, trans fat and cholesterol will raise your blood cholesterol levels causing blood clots, which -- you guessed it -- can lead to a stroke. The “not-so-fab” five foods listed below play a large role in damaging your body and causing vascular disease, stroke and heart disease and should be avoided on a regular basis. However: Moderation is the key to life, in my opinion. Sure, everyone is going to have a soda here and there or a steak off the grill, but keep it off the main menu.  1. Packaged and Fried Food Have you noticed foods like hot dog buns and bottled salad dressings rarely go bad? Ever asked yourself why? This is due to the use of hydrogenated oils, which are trans fats. Hydrogenated oils stay solid at room temperature and do not require refrigeration. Convenient? Yes. Healthy? No. Unfortunately, many frozen foods and meals also fall into this category, except for frozen fruits and veggies. So here’s the lowdown on trans fats: They’re considered by many experts as the worst type of fat you can consume, raising your LDL (“bad”) cholesterol and lowering your HDL (“good”) cholesterol. While some meat and dairy products contain small amounts of naturally occurring trans fat, most dietary sources are formed through an industrial process adding hydrogen to vegetable oil, causing the oil to solidify at room temperature.  The FDA is in the process of restricting or possibly banning trans-fats from food in the U.S. A study published in JAMA Cardiology compared data from counties with and without trans-fat restrictions and the findings were substantial: There was a 6 percent decline in hospitalizations for heart attack and stroke in counties with trans-fat restrictions.  Bottom line: Ideally no processed food should pass your lips, but realistically, aim for less than 2 grams of trans fat per day. Skip the store-bought treats at the office and fries at lunch. Also avoid crackers, regardless of what you are dipping them in. Choose to eat fruits to satisfy your sweet cravings and veggies and hummus to satisfy the savory.  2. Lunch meat Processed meats, including bacon, smoked meats and hot dogs, are all on the DNE (Do Not Eat) list, unless you want to play with fire. Processed meats are a no-go if you want to keep your arteries clear of plaque buildup. So what is the alternative to your salami sandwich?  Try a healthy alternative like a tuna sandwich with avocado (a great alternative to mayo) or a veggie sandwich. 3. Diet soft drinks First of all, when a drink is sweeter than a candy bar but it contains zero sugar and zero calories, buyer beware. Many consumers think because a soda is labeled “diet” it’s a better choice, but studies have linked diet soft drink consumption with an increased risk of stroke and vascular disease. In a nine-year study of more than 2,500 people, those who drank diet soda daily were 48 percent more likely to have a heart attack or stroke or die from those events, compared with those who rarely or never drank soda. What else are you supposed to drink? If you must drink soda, break the everyday habit and drink it on special occasions; otherwise water rules. And if you don’t like water, try flavoring your water with fruit slices. 4. Good-old red meat So is there ANY good meat out there you ask? The answer is yes, but it’s not red. In the journal Stroke, an article showed women who consumed large servings of red meat regularly had a 42 percent higher incidence of stroke. Red meat is high in saturated fat, which clogs arteries with plaque. The alternative to red meat is a heart-healthy protein like poultry or fish, or even non-animal products like beans, nuts and tofu.  5. Canned foods Steer clear of factory processed soups, beans and sauces. Canned items all have incredible amounts of sodium or MSG or baking soda/powder to maintain their freshness and shelf life. One study showed if you consume more than 4,000 mg of salt per day, you more than double the risk of stroke compared to diets with less than 2,000 mg. Another tip: When possible, plan and make meals from scratch. Making the wrong meal or snack choices is one of the biggest contributing risk factors for stroke and heart disease. Most people know what good food choices are, but they don’t realize the serious impact the bad choices have on overall health. Learn what is most beneficial to your body to consume. It will be a life changer – literally.

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Eating healthy is a daily challenge for many, but for those with cancer, it is an even harder struggle. A cancer diagnosis affects not only those diagnosed but family members and friends, too. One key area of concern is making sure your loved one stays well by eating healthy food every day. Here are some vital cancer nutrition tips from Jessica Blauenstein, a Board Certified Specialist in Oncology Nutrition and Registered Dietitian at Renown Health. Help to Prepare Meals and Snacks for Daily Cancer Nutrition Make it grab and go. Easy-to-make meals help reduce the burden of having to cook and prepare food. Having easy to grab snacks on the counter or in the fridge can help ensure your loved one has access to those nutrients when needed. Sit outside of the kitchen. This allows your loved one to avoid cooking smells which can make them feel sick as a side effect of cancer treatments. Also try serving them cold foods such as sandwiches, cheese and crackers, or shakes which have a mild scent. Try drinkable meals. Some people with cancer find it easier to sip their calories over the course of 30 minutes to an hour. Consider smoothies or supplemental shakes such as Ensure Complete, Fairlife shakes, Orgain shakes, or Boost Plus to name a few. A great foundation for a smoothie is a protein source (Greek yogurt, protein powder, nut butters or milk) with a carbohydrate (fruits, juice or berries). Add other ingredients as desired, such as spinach, kale, and ground flaxseed or chia seeds to give it more vitamins, minerals, and fiber. Snack Ideas for Those Undergoing Cancer Treatment The following ideas are both quick and easy to make for your loved one. Chicken or tuna salad with whole grain crackers or as a sandwich on whole grain bread Greek yogurt mixed with cereal, fruit and/or nuts Cottage cheese with banana, cinnamon and/or peanut butter Favorite fruit with 100% natural peanut or almond butter spread - Try peanut butter with bananas, apples, or even celery Their favorite veggies dipped in a salad dressing of your choice - For example, carrots with hummus, tahini, or ranch dressing Cheese and whole grain crackers - Add tomato slices with a small amount of avocado, and a dash of oregano on top for more flavor Eggs scrambled with cheese, vegetables and/or salsa Peanut butter and jelly sandwich on whole grain bread A baked sweet potato with some favorite toppings Hard boiled eggs and/or egg salad with whole grain crackers, or as a sandwich on whole grain bread Oatmeal or cream of wheat prepared with milk, fruit and/or nuts Sometimes your loved one may not feel like eating or refuse to eat. If treatment side effects are impacting your loved one’s ability to eat, please visit the websites below containing recipes tailored to treat side effects. Cook for Your Life ELLICSR Of course, you may also consult a registered dietitian and/or the patients care team, if you have more cancer nutrition concerns.

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