BEAUMONT ROYAL OAK NAMED ONE OF AMERICA'S BEST HOSPITALS

On July 21, U.S. News & World Report released its annual listing of America’s Best Hospitals. We are pleased to share that Beaumont Hospital – Royal Oak has again received national recognition. Six of our nine nationally ranked specialties were the top ranked in Michigan. This marks the 21^st consecutive year of our recognition on this list.  We are one of only 30 hospitals in the country with nine specialties achieving a national ranking. We placed second to University of Michigan this year, last year we were first.

Specialty	National Rank	State of Michigan Rank
Cardiology and heart surgery	22	1
Diabetes and endocrinology	17	1
Gastroenterology and GI surgery	18	1
Geriatrics	23	1
Gynecology	40	2
Nephrology	37	2
Neurology and neurosurgery	25	1
Orthopedics	26	1
Pulmonology	22	2
Urology	High performing	2

We extend both our congratulations and deep appreciation to our physicians, nurses and our entire Royal Oak team for the work done every day that has led to this recognition.

Please also join us in congratulating our colleagues at:
Beaumont Hospital – Troy, Beaumont Hospital – Grosse Pointe, and Beaumont Hospital – Dearborn for achieving high-performing regional rankings.

Thank you for your dedication and commitment to excellence.  With our ongoing commitment to improve the care we give, number one again next year?

Shane Cerone                                 Les Rocher, M.D.
President                                         Physician-in-Chief
Beaumont Hospital – Royal Oak    Beaumont Hospital – Royal Oak

HEART HEALTHY RECIPE (LUNCH): SHRIMP AND TOMATO SUMMER SALAD

 ·         2 TBSP olive oil

·         2 TBSP red wine vinegar

·         ¾ tsp. salt

·         ¼ tsp. pepper

·         ½ cup chopped parsley

·         ¼ cup thinly sliced mint leaves

·         1 lb. cooked large shrimp, shelled and deveined

·         4 (about 1½ lbs.) ripe tomatoes, cut into 1 inch chunks

·         1 English cucumber, cut into 1 inch chunks

·         1 small red onion, diced

·         ½ cup (about 2 ounces) crumbled feta cheese

1.      In serving bowl, whisk together oil, vinegar, salt and pepper

2.      Stir in parsley and mint

3.      Add shrimp, tomatoes, cucumber and onion to dressing in bowl; stir to combine

4.      Sprinkle salad with feta cheese before serving

Servings:  3

Serving size:  1½ cup

Nutritional Information

Calories:  200

Fat:  8 g

Saturated Fat:  2 g                          

Cholesterol:  13 mg              

Sodium:  200 mg                  

Carbohydrate:  14 g            

Fiber:  3 g

Protein:  20 g

"The Perfect Day"
By: Nanette Cameron, RD

LAB RESULTS, HOW TO ENSURE YOU WILL GET YOURS...

Ever been to your doctor and asked for your lab results and they aren't in your chart? This is because while most office run on some type of EMR (Electronic Medical Record), those EMR's don't connect with one another.  So if you had labs done at your PCP (Primary Care Physicians) office and didn't ask them to forward them to your Cardiologist, Endocrinologist, Hematologist, etc. The only person seeing the blood work will be your PCP.

If you have blood work done at a lab such as Quest Diagnostic or a Beaumont Lab these labs will get mailed or faxed to  ONLY the ordering physician.  If any of your physicians have access to EPIC, (The EMR that Beaumont uses) then they will be able to access your records.  Unfortunately Quest labs don't have don't have a system physician's can access from their offices, so the only way a specific physician will get your results is if you tell Quest where to send them.

In review, Labs taken at:
Physicians office:  Ask them to send labs to every physician office you think may need or want them

Quest Diagnostic:  Ask them to send labs to every physician office you think may need or want them

Beaumont Lab:   Ask them to send labs to every physician office you think may need or want them (Just to be certain)

HEART HEALTHY RECIPE (BREAKFAST): FRENCH TOAST GRILLERS

·         12 ounces firm tofu silken

·         2 tsp. almond extract

·         ½ cup sugar free orange marmalade

·         ¼ cup plus 2 TBSP sugar free maple syrup

·         1 cup plus 1 TBSP light vanilla soy milk

·         16 slices light 100% wheat bread

·         8 egg whites or 1 ½ cup Egg Beaters

·         Butter flavored cooking spray

·         “I Can’t Believe It’s Not Butter” spray

·         1 tsp. cinnamon

1.      In a food processor, combine tofu, almond extract, marmalade, maple syrup, 1 tablespoon soymilk and blend until smooth

2.      Remove spread from processor and set aside

3.      In a wide shallow bowl, whisk egg whites and 1 cup soy milk and cinnamon together

4.      Heat a nonstick pan and spray with cooking spray

5.      Dib bread slices in egg mixture coating both sides

6.      Arrange 3-4 slices into prepared pan and cook until golden brown on both sides

7.      Spray with “I Can’t Believe It’s Not Butter”

8.      Top each slice of bread with mixture made in step one

Servings:  1 omelet

Nutritional Information

Calories:  215

Fat:  6 g

Saturated Fat: 0 g                           TIP:

Cholesterol:  0 mg                           Great weekend breakfast!  Make a double

Sodium:  420 mg                                batch and freeze for another day.

Carbohydrate:  21 g

Fiber:  8 g

Protein:  15 g

Serving Suggestion:

Add 14 grams of protein such as 2 ounces of Canadian bacon.

"The Perfect Day"
By: Nanette Cameron, RD

ACCESS YOUR MEDICAL INFORMATION ONLINE!!!!!

WHY YOU SHOULD SIGN UP FOR THE PATIENT

 PORTAL AT MICHIGAN HEART GROUP

·         24/7 accessibility to medical records and important health information form any computer or smart phone

·         Quicker test results online

·         You now have the ability to email the office securely for:

§  Direct messaging to your physician

§  Appointment requests

§  Prescription refill requests

                                                                                                                                                         

HOW TO SIGN UP FOR THE PATIENT PORTAL AT

 MICHIGAN HEART GROUP

·         Go to www.mhgpc.com

·         Click the link on the left hand side of the page that says “Patient Portal”

·         Click “Create an Account”

·         Fill in the necessary account information

·         You will be directed to page called “Select a Log-in Method”. Click on the logo..........

·         Create a Username and Password and enter in your email address.  Click “continue”

              **Write your username down somewhere secure, if lost we cannot 

                 recover it**

·         You will be directed to a page that says, “Request Connection to Healthcare Organization”.  Type in the zip code 48098 and hit enter, and then select “Connect” next to Michigan Heart Group.

·         Click on the “Next” button where you will be directed to ta page that says, “Sign Release of Information Authorization”.  Select “I Accept”.

·         Once your account has been matched with your health record at our office you will receive an email notification, then you are ready to use the portal and view all of your information.

                                                                                                                                                            

HEART HEALTHY RECIPE (DINNER): FISH WITH TOMATOES, OLIVES AND CAPERS

·         4 tsp. olive oil, divided

·         4 (5 ounce) sea bass fillets (or other white fish)

·         1 small onion, diced

·         ½ cup whites wine

·         1 cup canned low-sodium diced tomatoes, with juice

·         ½ cup chopped pitted black olives

·         2 TBSP capers

·         ¼ tsp. dried crushed red pepper, optional

·         2 cups packed fresh baby spinach leaves

·         Salt and pepper

1.      In a large nonstick skillet, heat 2 teaspoons of oil over medium-high heat

2.      Add fish and cook until opaque in the center, about 2½ minutes per side

3.      Transfer the fish to a platter and tent with foil to keep the fish warm

4.      Heat the remaining 2 teaspoons of oil in the same skillet; add onion and sauté for 2 minutes

5.      Add the wine and cook until reduced by half, about 2 minutes

6.      Add the tomatoes, olives, capers and crushed red pepper, if using, and cook for 3 more minutes

7.      Stir in the spinach and cook until it is wilted, about 3 minutes

8.      Season with salt and pepper and spoon the sauce over the fish and serve

Servings:  4

Serving size:  1 fillet of fish plus ½ cup spinach

Nutritional Information

Calories:  250

Fat:  9 g

Saturated Fat:  1 g                          

Cholesterol:  62 mg              

Sodium:  422 mg                  

Carbohydrate:  8 g            

Fiber:  3 g

Protein:  49 g

"The Perfect Day"
By: Nanette Cameron, RD

HEART HEALTHY RECIPE (LUNCH): SALMON BURGERS

·         1 can (15 ounces) red or pink salmon, drained

·         6 rye krisp crackers

·         3 TBSP light mayonnaise

·         2 egg whites

·         1 tsp. lemon juice 4 drops Tabasco Sauce

·         Cooking spray

1.      In medium bowl, remove skin from fish and flake with fork, mashing bones

2.      Crush crackers and add to the bowl

3.      Add remaining ingredients; mix well and shape into 4 patties

4.      Coat a nonstick skillet with cooking spray and place over medium heat

5.      Cook salmon burgers, turning once, until lightly browned on both sides

6.      Mix together sauce ingredients in a small bowl

Servings:  4

Serving size:  1 salmon burger

Nutritional Information

Calories:  140

Fat:  3 g

Saturated Fat: .5 g              TIP:               

Cholesterol:  15 mg              You may serve with the following toppings

Sodium:  72 mg                    if you wish:  lettuce/ tomato/ onion/

Carbohydrate:  7 g               Dijon sauce (2 tsp. Dijon must. & 2 tsp. light mayo)

Fiber:  1 g

Protein:  28 g

"The Perfect Day"
By: Nanette Cameron, RD

MICHIGAN HEART GROUP'S LOCATIONS AND SATELLITE OFFICES

Michigan Heart Group has 2 main locations and 2 satellite locations.  Different physicians see patients out of different suits.  

THERE ARE TIMES, when a physician will need to SWITCH SUITES for one reason or another. It usually has to do with coverage or addition of office time.  

You will ALWAYS BE NOTIFIED of this DURING YOUR REMINDER  CALL so PLEASE pay close attention to the LOCATION when we call you. 

MAIN CAMPUS:

Beaumont Michigan Heart Group:

4600 Investment Drive, #200

Troy, MI 48098

(248) 267-5050

www.mhgpc.com

OPEN MON-FRI (7AM-4PM), Different Physicians are in on different days (see below)

Steven L. Almany, MD (Wednesday and Friday)

Steven C. Ajluni, MD (Monday and Wednesday)

William D. Devlin, MD (Tuesday and Thursday)

Terry R. Bowers, MD (Monday and Wednesday)

Michael J. Gallagher, MD (Tuesday and Friday)

Beaumont Michigan Heart Rhythm Group

4550 Investment Drive, #250

Troy, MI 48098

(248) 267-5050

OPEN MON-FRI (7AM-4PM), Different Physicians are in on different days (see below)

David R. Cragg, MD (Wednesday and Thursday)

Brian D. Williamson, MD (Tuesday and Friday)

Ilana B. Kutinsky, DO (Monday and Thursday)

SATELLITE OFFICES:

Beaumont Western Wayne Heart Group

39500 Ten Mile, #103

Novi, MI 48375

(248) 267-5050

Physicians in on certain days (see below)

Steven C. Ajluni, MD (Most Tuesdays)

William D. Devlin, MD (3^rd Monday of the Month)

Ilana B. Kutinsky, DO (2^nd Wednesday of the Month)

Beaumont Michigan Heart Group- Macomb

15959 Hall Road, #304

Macomb, MI 48044

(248) 267-5050

Physicians in on certain days (see below)

David R. Cragg, MD (Friday morning)

Terry R. Bowers, MD (Thursday morning)
Michael J. Gallagher, MD (Wednesday afternoon)

HEART HEALTHY RECIPE (BREAKFAST): EGG WHITE OMELET WITH GOAT CHEESE

·         ½ cup egg whites from about 4 eggs

·         Coarse salt and ground pepper

·         1 tsp. olive oil

·         1 heaping TBSP crumbled goat cheese

·         2-3 TBSP prepared salsa

1.      In a medium bowl, whisk egg whites with 1 tablespoon water and season with coarse salt and ground pepper

2.      Heat olive oil in an 8-inch nonstick skillet over medium-high heat

3.      Add egg whites to skillet and cook until nearly set using a flexible heatproof spatula to repeatedly pull in the sides of the omelet to allow the uncooked egg to run underneath (1-2 minutes)

4.      Sprinkle crumbled goat cheese and prepared salsa over the top.  Gently slide omelet onto serving plate, folding it over by tipping skillet slightly

Servings:  1 omelet

Nutritional Information

Calories:  156

Fat:  8 g

Saturated Fat: 1 g                           TIP:

Cholesterol:  1 mg                           You may choose another cheese,

Sodium:  300 mg                                i.e. feta or blue cheese

Carbohydrate:  4 g

Fiber:  .5 g

Protein:  17 g

Serving Suggestion:

Add 15 grams carbohydrate such as 100% whole wheat light English muffin.

"The Perfect Day"
By: Nanette Cameron, RD

HEART HEALTHY RECIPE (DINNER): EGGPLANT PARMESAN

·         1 TBSP oil

·         2 cloves garlic minced

·         ¼ cup minced onion

·         1 red pepper

·         3 cans (14½ ounces each) tomato sauce

·         1 cup chopped sun-dried tomatoes

·         2 TBSP oregano

·         2 TBSP basil

·         1 tsp. whole cumin seed ground salt and pepper to taste

·         2 medium-large eggplants

·         2 egg whites

·         1 cup whole wheat bread crumbs

·         18 ounces low fat skim mozzarella, sliced or shredded

1.      In a large skillet sauté the garlic, onion and green pepper in 1 tablespoon olive oil until softened

2.      Add the tomato sauce and sun-dried tomatoes and simmer for 30 minutes, stirring occasionally

3.      Add the oregano, basil, cumin and salt and pepper to taste and continue cooking over low heat, stirring frequently for at least 2 hours

4.      Preheat oven to 400˚

5.      Peel the eggplants and slice into ¼ inch rounds, then place the slices on a flat surface and sprinkle with salt; let drain in a colander for 3- minutes and pat dry with paper towels.

6.      Brush eggplant slices with egg white and coat on both sides with breadcrumbs

7.      Bake the slices on a cookie sheet for 10 minutes, then turn and bake for an additional 8 minutes until both sides are a dark golden brown; leave the oven on at 400˚

8.      Brush the bottom of a 8x8 baking dish with the remaining 1 tsp. of olive oil

9.      Make a tight layer of eggplant slices in the bottom of the dish and top the eggplant with red sauce then cover with mozzarella

10.  Repeat the layering until all ingredients are used, usually three layers

11.  Bake until the sauce and cheese are bubbling, 15-20 minutes

12.  Cut into squares and serve hot

Servings:  6

Serving size:  1/6^th of 9x 13 pan

Nutritional Information

Calories:  260

Fat:  10 g

Saturated Fat:  5 g                          

Cholesterol:  20 mg              

Sodium:  440 mg                  

Carbohydrate:  27 g            

Fiber:  4 g

Protein:  17 g

"The Perfect Day"
By: Nanette Cameron, RD