Archive | November, 2012

Our 2012 Christmas Commercial

We are pleased to present our 2012 Christmas commercial.

This year’s edition is an iconic rendition of the quintessential Christmas story.

The commercial begins with a small group of carolers singing outside of our hospital to the Christmas song, “I Heard the Bells on Christmas Day.” The music is a beautiful original score arranged just for our hospital by a team of professional musicians.

During the commercial, doctors, nurses and staff members inside Lexington Medical Center hear the music, which helps to put them in the Christmas mood. The group of carolers grows to hundreds of people. They’re hundreds of Lexington Medical Center employees and their families, facing the hospital to sing to the patients and families inside.

Then, in a window, a young mother who just had a baby appears. She’s standing with her husband and holding her tiny newborn in her arms. The image is symbolic of Mary, Joseph and the Baby Jesus.

Our wish is that the commercial provides a message of hope, peace and goodwill. Christmas is a time of year when people come together and miracles happen. The bells carry renewed hope for peace among mankind.

Lexington Medical Center wishes you hope and peace while you enjoy the splendor of the season.

From our Lexington Medical Center family to your family, Merry Christmas.

The Health Benefits of the Mediterranean Diet

Thank you to University of South Carolina first lady Patricia Moore-Pastides, who visited our hospital for a special luncheon on November 19th to talk about the health benefits of the Mediterranean Diet.

Lunch was provided using Mrs. Pastides’ recipes from her acclaimed Greek Revival cookbook.  The luncheon was part of diabetes education at Lexington Medical Center and a diabetes symposium. 


Mrs. Pastides holds a master’s degree in public health from the Yale University School of Medicine.  With the help of the Carolina community, she wrote Greek Revival: Cooking for Life, a cookbook published by the University of South Carolina Press.  It contains 87 recipes and illustrates the health benefits of the traditional Mediterranean diet and lifestyle.  Sales from the book support health and sustainability initiatives on campus.

Mrs. Pastides came to the Universityof South Carolinain 1998.  Her husband, Dr. Harris Pastides, is the 28th president of USC, elected by the university’s board of trustees on August 1, 2008.  Before serving as president, Dr. Pastides served as vice president for research and health sciences and dean of the Arnold School of Public Health.

Managing Diabetes During the Holidays

By:  Donna Quirk, MBA, RD, LD
LMC Clinical Nutrition Manager

Today (November 14th) is World Diabetes Day, a day dedicated to diabetes education and prevention.  The International Diabetes Federation works all year long to increase awareness about the ever growing health threat that diabetes poses worldwide.

It also strikes me that World Diabetes Day occurs every year right as many of us start celebrating the holidays.

Thanksgiving, Christmas, and New Year’s Day are filled with fun and family … and food.  Keeping blood sugars in check while enjoying the food and festivities can be a struggle.  But as always, with a strategy and some planning you can do it!  Here are some ideas:

  • Roast winter vegetables to have as a side dish.  Cube potatoes or sweet potatoes, turnips, acorn squash, red onion then add baby carrots and brussels sprouts.  Toss with a combination of olive oil, apple butter, garlic powder, and pepper.
  • Spread in a baking dish and roast until golden brown.
  • Sprinkle pomegranates on turkey instead of cranberry sauce.  Use pomegranates in any salad as well.
  • Keep fresh fruit on the dessert table with yogurt for a dipping sauce.
  • To save calories and carbohydrates, make fruit crisps instead of pies.
  • Keep beverages calorie free or very low in calories.
  • Exercise regularly through the holiday season!

Green Bean Casserole is Thanksgiving favorite.  Here is an alternate recipe from this month’s Today’s Diet & Nutrition© magazine that saves the calories and fat from the cream soup and fried onions.

Green Beans With Crispy Topping
Serves 4

For the crispy topping

  • 1⁄2 tablespoon unsalted butter
  • 2 teaspoons chicken broth
  • 1⁄8 teaspoon garlic powder
  • 1⁄8 teaspoon onion powder
  • Pinch red pepper flakes, optional
  • 1⁄2 cup rice crisp cereal

For the beans

  • 1 (12-ounce) bag green beans
  • 3 tablespoons chicken broth, divided
  • 1 teaspoon olive oil
  • Salt, to taste
  • 1 tablespoon unsalted butter
  • 1⁄2 teaspoon dried thyme


In a small saucepan over medium heat, make crispy topping by melting the butter then adding the broth, garlic and onion powders, red pepper flakes (if using), and cereal, stirring to coat the cereal. Cook, stirring frequently, until cereal begins to brown and pan is dry, about 2 to 3 minutes. Set aside and let cool.

Wash and prep the beans, if necessary. In a saucepan over medium-high heat, heat 1 tablespoon of broth and the olive oil. Add beans and season with salt to taste. Stir occasionally.

When pan becomes dry, about 3 minutes, add the remaining 2 tablespoons of broth. Cook until beans are crisp-tender, about 3 to 5 minutes longer.

Meanwhile, melt the butter with the thyme in the microwave, about 30 seconds. Set aside.

When beans are done, remove pan from heat and toss beans with butter sauce. Place beans in a serving dish and garnish with the crispy topping.

Nutrient Analysis: Calories: 95; Total Fat: 6 g; Saturated Fat: 3 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 2 g; Cholesterol: 11 mg; Sodium: 94 mg; Carbohydrates: 10 g; Fiber: 3 g; Protein: 2 g

Recipe by Jessica Girdwain © 2012 Today’s Diet & Nutrition