Making the most of a wall calendar. Kingston Regional Health creates three for the price of one

In a few short weeks, Kingston Regional Health, Kingston, N.Y., produced three versions of its 2002 wall calendar, one representing the health system itself, another its Women's Health Services subsidiary and the third, its Lifeline personal response and support service.     

Community hospitals employ reports to generate warmth. Easy-to-read productions take a light touch with finances

Gila Regional Medical Center, Silver City, N.M., took first honors in this category with a tabloid newspaper insert. Second-place winner, Hurley Medical Center, Flint, Mich., has a "touching" report prepared by the Hurley Foundation.     

Making an impression on readers. Quality and achievement are reflected in their reports

Widely different approaches are used by first place winner, Rush-Presbyterian-St. Luke's Medical Center, Chicago; and second-place Hackensack University Medical Center, Hackensack, N.J. Happily, both effectively achieve their objectives.     

Ohio's Parma Community General Hospital celebrates 40 years. Independence,growth featured as themes

Parma Community General Hospital in Parma, Ohio, is called "the only successful independent community hospital in Cuyahoga County." It celebrated its 40th anniversary in 2001 by touting impressive statistics, such as growing to 339 beds now from 200 beds in 1962. Events to celebrate the anniversary included an employee celebration, the opening of a residential hospice center and a community prayer breakfast.     

It's about time: a comparison of Canadian and American time-activity patterns

This study compares two North American time-activity data bases: the National Human Activity Pattern Survey (NHAPS) of 9386 interviewees in 1992-1994 in the continental USA with the Canadian Human Activity Pattern Survey (CHAPS) of 2381 interviewees in 1996-1997 in four major Canadian cities. Identical surveys and methodology were used to collect this data: random sample telephone selection within the identified telephone exchanges, computer-assisted telephone interviews, overselection of children and weekends in the 24-h recall diary and the same interviewers. Very similar response rates were obtained: 63% (NHAPS) and 64.5% (CHAPS). Results of comparisons by age within major activity and location groups suggest activity and location patterns are very similar (most differences being less than 1% or 14 min in a 24-h day) with the exception of seasonal differences. Canadians spend less time outdoors in winter and less time indoors in summer than their U.S. counterparts. When exposure assessments use time of year or outdoor/indoor exposure gradients, these differences may result in significant differences in exposure assessments. Otherwise, the 24-h time activity patterns of North Americans are remarkably similar and use of the combined data set for some exposure assessments may be feasible.     

Toward an understanding of competency identification and assessment in health care management

Given the revolutionary changes occurring in the health care industry, there is increasing agreement that academicians and practitioners must collaborate to identify and prioritize major educational outcomes for health care management. Several competency initiatives have been undertaken or completed in health care and health care management in the last 5 to 7 years. Health care leaders who have undertaken such endeavors reveal that the task is most formidable. This article provides: (1) a summary of progress in competency identification for health management, (2) an historical overview on competency-based education and assessment, (3) a glossary of terms used in discussions on competency-based education and training, and (4) an outline of the challenges and benefits associated with competency modeling.     

Fat content of chips,quality of frying fat and deep-frying practices in New Zealand fast food outlets

OBJECTIVES: To collect baseline data on the fat content of hot chips, quality (degradation) of cooking fat, deep-frying practices and related attitudes in fast food outlets in New Zealand. To identify the key determinants of the fat content of chips and quality of cooking fat. METHODS: A nationally representative sample of fast food outlets (n=150, response rate 80%) was surveyed between September 1998 and March 1999. Data collected included a questionnaire, observation of cooking practices and analysis of cooked chips and frying fat. RESULTS: Only 8% of independent operators had formal training in deep frying practices compared with 93% of chain operators. There was a wide range of fat content of chips (5%-20%, mean 11.5%). The use of thinner chips, crinkle cut chips and lower fryer fat temperature were associated with higher chip fat content. Eighty-nine per cent of chain outlets used 6-10 mm chips compared with 83% of independent outlets that used chips > or = 12 mm. A wide range of frying temperatures was recorded (136-233 degrees C) with 58% of outlets frying outside the reference range (175-190 degrees C). As indices of fat degradation, fat acid and polar compound values above the recommended levels occurred in 54% and 5% of outlets respectively. Operators seemed willing to learn more about best practice techniques, with lack of knowledge being the main barrier to change. CONCLUSIONS AND IMPLICATIONS: Deep frying practices could be improved through operator training and certification options. Even a small decrease in the mean fat content of chips would reduce the obesogenic impact of this popular food.