Archive | February, 2009

LMC and Providence Reach Significant Agreement

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A note from Mike Biediger, Lexington Medical Center’s president and CEO:

Today is an important day for Lexington Medical Center and the people of Lexington County.  Below is information about a significant agreement between LMC and Providence Hospitals.  We believe this agreement will enhance our mission to provide quality health care that meets the needs of our community.  The agreement allows us to take a significant step toward securing the heart program we’ve long desired.  We’ll keep you up to date as the process moves forward.

Mike Biediger

Lexington Medical Center and Providence Hospitals Reach Significant Agreement

West Columbia, S.C.  – After several months of discussions, Lexington Medical Center and Providence Hospitals are pleased to announce the terms of an agreement that advances both of their efforts to improve health care delivery in the Midlands. Specifically, Providence Hospitals will support Lexington Medical Center’s efforts to secure an open heart surgery program and Lexington Medical Center will drop its objections to a proposed expansion at Providence Hospitals Northeast.


Thad Westbrook and Michael Kapp

Under the terms of this agreement, Providence Hospitals will support Lexington Medical Center in seeking regulatory approval through a joint Certificate of Need (CON) application. Within the application, Lexington Medical Center will request approval for one open heart surgery suite and the authority to perform open heart surgery and therapeutic cardiac catheterizations. If approved by the South Carolina Department of Health and Environmental Control (DHEC), Providence Hospitals will de-license one of its open heart surgery suites, allowing Lexington Medical Center to add a suite, in keeping with the 2008-2009 State Health Plan.

Lexington Medical Center has dismissed its lawsuit which opposes Providence Hospitals’ plans to expand and improve its existing Northeast facility. Additionally, Lexington Medical Center, upon licensing of the new heart program, would provide $15 million over a three-year period to Providence Hospitals in consideration of de-licensing one open heart surgery suite. Those funds will allow Providence Hospitals to reinvest in technologies and equipment for other service lines.

Lexington Medical Center’s unique situation as the only hospital located within Lexington County, with one of the state’s busiest emergency departments and a busy diagnostic catheterization lab, supports the need for a full service open heart surgery program to perform open heart surgery and therapeutic catheterizations. This agreement will allow Lexington to obtain such a program for the citizens of Lexington County.

Providence Hospitals believes that this joint CON application will not create new capacity in the open heart market, since no new open heart surgery rooms are being added to the service area. In addition, Providence believes that collaborating with LMC on the delivery of health care services and preserving the integrity of the health planning process is in the long term best interests of the Midlands community.  While each of the hospitals will continue to be strong health care competitors, they may now also be able to explore additional strategies that would serve to improve patient care.

Providence Hospitals President and CEO George Zara noted the impact of working collaboratively in coming to a resolution on the issue. “In keeping with our faith-based mission, it is incumbent that we move past these conflicts to focus on our common goals of providing quality patient care.”

Mike Biediger and George Zara

Mike Biediger, Lexington Medical Center’s president and CEO commented on the joint agreement, “For years, it has been our priority to make cardiovascular care more accessible to the people of Lexington County. We are now one step closer to achieving that goal. We fully expect that this agreement will allow us to address acute cardiac events in a more timely fashion, ultimately saving more lives.”

According to Thad Westbrook, chairman of Lexington Medical Center’s board of directors, “This agreement has been a long time coming and is an important milestone for citizens of Lexington County and the Midlands. The need for a full service open heart program for the people of Lexington County has never been greater, and we now see that our dreams may soon be realized thanks to this agreement with our colleagues at Providence Hospitals.”

Providence Hospitals’ board chairman Michael Kapp is optimistic about the understanding the two hospitals have reached. “I firmly believe that this marks a turning point in the relationship between Providence Hospitals and Lexington Medical Center. We have put aside our differences in order to pursue initiatives that will advance the delivery of quality health care for the people of the Midlands.”

Both Providence Hospitals and Lexington Medical Center appreciate the volunteer assistance of Mr. Frank Mood, senior vice president & general counsel for SCANA, during the mediation process.

Blogging With Heart: Recipes that keep a healthy beat

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In honor of “Heart Month,” here are some heart healthy recipes recommended by the staff of Health Directions, Lexington Medical Center’s health and wellness component. The recipes are from the “Eat Right Live Light” cookbook written and compiled with Elizabeth Koester Morton, R.D. Enjoy!

Banana Granola Pancakes
1½ cups pastry flour
1 tablespoon sugar
1 teaspoon baking soda
1¾ cups nonfat buttermilk
2 egg whites, lightly beaten
2 cups bananas, sliced
½ cup fat free granola cereal

Combine flour, sugar and baking soda in medium sized bowl and stir to mix well. Stir in buttermilk and egg whites. Fold in bananas and granola. Coat a griddle or large skillet with a nonfat cooking spray and preheat over medium heat. For each pancake, pour ¼ cup of batter onto the griddle. Cook until tops are bubbly and edges are dry. Flip and cook for an additional minute, or until second side is golden brown. Serve hot, topped with honey, maple syrup or fruit sauce.

Nutrition Facts: Serving Size: 2 pancakes. Calories: 76. Total Fat: 0.5g. Saturated Fat: 0.2g. Cholesterol: 0.9mg. Sodium: 114.8mg. Carbohydrates: 15.7g. Fiber: 2.0g. Sugars: 5.3g. Protein: 3.2g.

Serves 16.

Chicken and Black Bean Chili
1 pound chicken breast, boneless and skinless
2 cups black beans
2 cups frozen sweet corn
1 onion, chopped
2 garlic cloves, minced
2 (10oz.) cans tomato sauce
2 tablespoons chili powder
2 teaspoons black pepper
3 jalapeno peppers, finely chopped
½ cup fresh cilantro, chopped

Place all ingredients except cilantro in crock pot. Cook on low for 8 hours. Fifteen minutes before serving, add cilantro and break apart chicken breasts into bite size pieces. Serve plain, over brown rice, or in low fat whole wheat tortillas.

Nutrition Facts: Serving Size: 1 cup. Calories: 295. Total Fat: 2.2g. Saturated Fat: 0.5g. Cholesterol: 32.9mg. Sodium: 492.3mg. Carbohydrates: 46.1g. Fiber: 10.2g. Sugars: 8.0g. Protein: 26g.

Serves 8.

Southern Okra
1 tablespoon sugar
1 teaspoon flour
½ teaspoon salt
½ teaspoon pepper
2 cups sliced fresh okra
Boiling water
2 teaspoons canola oil
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, peeled and chopped

Combine first four ingredients; set aside. In a covered saucepan, cook okra in boiling water for 10 minutes until tender. Drain and set aside. In a skillet, heat oil over medium heat. Saute onion and green pepper until tender. Stir in sugar mixture and tomatoes; cook for 5 minutes. Add okra and simmer until heated, stirring as little as possible.

Nutrition Facts: Serving Size: ½ cup. Calories: 59. Total Fat: 1.8g. Saturated Fat: 0.2g. Cholesterol: 0g. Sodium: 206.5mg. Total Carbohydrate: 10.7g. Fiber: 2.5g. Sugars: 4.6g. Protein: 1.6g.

Penne Pasta Primavera
2½ teaspoons cornstarch
¼ teaspoon white pepper
1½ cups evaporated skim milk
8 ounces penne pasta
2 teaspoons fresh garlic, minced
½ cup carrots, thinly sliced
2 tablespoons Parmesan cheese, grated
½ cup fresh mushrooms, sliced
2 cups fresh broccoli flowerets
½ small red bell pepper, cut into thin strips
1 medium onion, cut into thin wedges

Combine cornstarch, pepper and milk in a jar with a tight fitting lid. Shake until the cornstarch dissolves. Set aside. Cook the pasta al dente according to package directions. Drain well, return the pasta to the pot and cover to keep warm. Coat a large skillet with nonfat cooking spray. Place over medium-high heat, add the garlic and stir-fry for 30 seconds. Add the vegetables along with 1 tablespoon water. Cover and cook, stirring occasionally, for 3 to 5 minutes, or until the vegetables are crisp-tender. Add a little more water if the skillet becomes too dry. Reduce heat to medium and add pasta to the skillet mixture. Shake the milk mixture and add it to the skillet. Toss gently over medium heat for about 2 minutes or just until the sauce begins to boil and thicken slightly. Remove the skillet from the heat and add the Parmesan cheese. Toss gently to mix. Serve immediately.

Nutrition Facts: Serving Size: 1 ½ cups. Calories: 273. Total Fat: 1.9g. Saturated Fat: 0.5g. Cholesterol: 4.3mg. Sodium: 140.7mg. Carbohydrates: 50.1g. Fiber: 3g. Sugars: 3.9g. Protein: 14.2g.

Serves 5.

Brown Rice Chicken Bake
3 cups cooked brown rice
1 (10oz) package frozen green peas
2 cups cooked chicken breast, cubed
½ cup fat free mayonnaise
½ cup chopped celery
2 teaspoons soy sauce
¼ teaspoon fresh ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dried tarragon

Preheat oven to 350 degrees. Coat a 3-quart baking dish with cooking spray. Combine all ingredients in a bowl. Transfer to the baking dish, cover and bake at 350 degrees for 15 to 20 minutes.

Nutrition Facts: Serving Size: 1 cup. Calories: 238. Total Fat: 2.7g. Saturated Fat: 0.7g. Cholesterol: 39.7mg. Sodium: 397.4mg. Carbohydrates: 32.2g. Fiber: 4.2g. Sugars: 1.9g. Protein: 19.7g.

Serves 6.

Beef Stew
12 ounces boneless beef round roast, cut into cubes
½ cup onions, chopped
1 green pepper, chopped
3 garlic cloves
2 potatoes, peeled and sliced
4 carrots, sliced
1 (14oz) can fat free beef broth
¼ cup nonfat/skim evaporated milk
1 teaspoon paprika
2 tablespoons cornstarch
2 tablespoons burgundy wine

Coat large skillet with nonfat cooking spray and heat over medium-high heat. Add beef, onions, green peppers and garlic. Cook and stir until the beef is browned. Stir in the potatoes, carrots and broth. Bring to a boil, then reduce heat. Cover and simmer for 30 minutes or until the meat is tender. Stir in the milk and paprika. In a small container, stir the cornstarch and wine until smooth. Slowly stir this mixture into the beef mixture. Cook until slightly thickened and bubbly; cook and stir an additional 2 minutes.

Nutrition Facts: Serving Size: ¾ cup. Calories: 138. Total Fat: 2.5g. Saturated fat: 0.8g. Cholesterol: 20.8mg. Sodium: 90.8mg. Carbohydrates: 15.2g. Fiber: 2.1g. Sugars: 3.5g. Protein: 13.2g.

Serves 7.

Chocolate Delight
6 low fat graham crackers
1 cup powdered sugar
2 small containers fat free Cool Whip
1 (8 oz.) carton fat free cream cheese
2 small boxes instant sugar free chocolate pudding
3 cups skim milk
1-2 teaspoons Baker’s semi-sweet chocolate

Cover bottom of 13 by 9 by 2-inch pan with graham crackers. (Line walls of pan with crackers if desired.) Combine powdered sugar, 1 small cool whip and cream cheese. Beat until smooth. Spread evenly over crackers then refrigerate until firm. Mix chocolate pudding with skim milk. Pour over cream cheese layer, refrigerate until firm. Cover pudding mixture with remaining container of cool whip then grate semi-sweet chocolate over top layer. Refrigerate and serve.

Nutrition Facts: Calories: 121. Total Fat: 1g. Saturated Fat: 0.6g. Cholesterol: 2.1mg. Sodium: 2.96mg. Carbohydrates: 22.7g. Fiber: 0.4g. Sugars: 12.9g. Protein: 4.6g.

Serves 15.