C O M M U N IT Y R E C IP E S C O M M U N IT Y R E C IP E S

Quality of Care Report 2009-10
COMMUN ITY RECIPES
B E L L A R I N E C O M M U N I T Y H E A LT H LT D .
Quality of Care Report 2009-10
COMMUN ITY RECIPES
B E L L A R I N E C O M M U N I T Y H E A LT H LT D .
2
2
0
0
0
0
9
9
-1
-1
0
0
A message from the CEO
A message from the CEO
John Fendyk
John Fendyk
This is the third year that Bellarine Community Health (BCH)
This is the third year that Bellarine Community Health (BCH)
has developed a Quality of Care report and I am very excited
about this year’s format. Each year we look at innovative and meaningful ways that
we can share our quality and safety systems with our community. This year’s format
is a true collaboration with our community in the form of a recipe book, integrating
quality system reports with client stories and their most favourite recipes.
has developed a Quality of Care report and I am very excited
about this year’s format. Each year we look at innovative and meaningful ways that
we can share our quality and safety systems with our community. This year’s format
is a true collaboration with our community in the form of a recipe book, integrating
quality system reports with client stories and their most favourite recipes.
I would like to thank all the community members, clients and staff who contributed
to the success of this publication.
BCH is committed to providing high quality systems that support the best
outcomes for our clients. This report contains information about our systems across
the organisation from many different program areas. We are interested in your
feedback and there is a form at the end of the report for your feedback.
In the spirit of the report I have included a recipe related to my cultural heritage.
Being of Ukrainian origin and migrating to Australia as a young one year old, we
settled in Beechworth, which is in the North East of Victoria. My mother loved to
cook and I regularly had “Borshch” throughout my early years. It was also a
reminder of the culture both my parents left behind in the Ukraine. It tastes really
great with a dollop of cream on top of the soup.
I would like to thank all the community members, clients and staff who contributed
to the success of this publication.
BCH is committed to providing high quality systems that support the best
outcomes for our clients. This report contains information about our systems across
the organisation from many different program areas. We are interested in your
feedback and there is a form at the end of the report for your feedback.
In the spirit of the report I have included a recipe related to my cultural heritage.
Being of Ukrainian origin and migrating to Australia as a young one year old, we
settled in Beechworth, which is in the North East of Victoria. My mother loved to
cook and I regularly had “Borshch” throughout my early years. It was also a
reminder of the culture both my parents left behind in the Ukraine. It tastes really
great with a dollop of cream on top of the soup.
My recipe for the cookbook is Borshch (Ukrainian Russian beet soup) and is one of
the classic soups of the Russian household. Ukrainians, however, swear it was
invented by them. Regardless, there are countless variations though out the Slavic
region of Europe, both with meat and without.
Most, but not all, have a base of beets.
My recipe for the cookbook is Borshch (Ukrainian Russian beet soup) and is one of
the classic soups of the Russian household. Ukrainians, however, swear it was
invented by them. Regardless, there are countless variations though out the Slavic
region of Europe, both with meat and without.
Most, but not all, have a base of beets.
Regards
John Fendyk
Chief Executive Officer
Fun Fa
cts!
Wholeg
ra
the risk ins can reduc
e of hear
t
d
i
sease by up t
o 40%
Regards
John Fendyk
Chief Executive Officer
Fun Fa
cts!
Wholeg
ra
the risk ins can reduc
e of hear
t
d
i
sease by up t
o 40%
J o h n ’s B o r s h c h S o u p
J o h n ’s B o r s h c h S o u p
In g re d ie n ts
In g re d ie n ts
butter or oil - 2-3 ta
blespoons
onion, minced - 1
beets, peeled and
grated - 1
pound
tomatoes, peeled,
seeded and
diced - 1 cup
beef stock or water
- 2 quarts
red wine vinegar 3-4
tablespoons
sugar - 1 tablespoon
salt and pepper to
taste
sour cream - 1/2 cu
p
fresh dill, chopped
- 1 bunch
butter or oil - 2-3 ta
blespoons
onion, minced - 1
beets, peeled and
grated - 1
pound
tomatoes, peeled,
seeded and
diced - 1 cup
beef stock or water
- 2 quarts
red wine vinegar 3-4
tablespoons
sugar - 1 tablespoon
salt and pepper to
taste
sour cream - 1/2 cu
p
fresh dill, chopped
- 1 bunch
Method
Heat the butter or oi
l over
medium flame in a
large pot.
Add the onions and
sauté un
til
am e
r
c
r
u
g so
n
i
c
is a a
l
t
r
p
u
e
h
R
“
al yog
r
u
t
a
n
6e78
5
a
n
with r
y alte
h
t
l
a
e
h
ndyk,
hn Fe
CEO,
Bellar
in
Jo
ealth
nity H
u
m
m
e Co
translucent. Stir in
the beets
and tomatoes and
stir to heat.
Pour in the stock or
water,
vinegar, sugar, sand
and
pepper. Taste the br
oth, and
adjust the amount
of vinegar or
sugar as needed. B
roth should
be lightly tart-swee
t, but not
overwhelmingly so
.
Bring to a boil, and
then reduce
heat to low and sim
mer for
45-50 minutes, or un
til the
vegetables are cook
ed yet
retain their texture.
Serve hot or
cold in bowls garn
ished with a
dollop of sour crea
m (smetana)
and a sprinkling of
chopped
fresh dill.
Method
Heat the butter or oi
l over
medium flame in a
large pot.
Add the onions and
sauté un
til
am e
r
c
r
u
g so
n
i
c
is a a
l
t
r
p
u
e
h
R
“
al yog
r
u
t
a
n
6e78
5
a
n
with r
y alte
h
t
l
a
e
h
ndyk,
hn Fe
CEO,
Bellar
in
Jo
ealth
nity H
u
m
m
e Co
translucent. Stir in
the beets
and tomatoes and
stir to heat.
Pour in the stock or
water,
vinegar, sugar, sand
and
pepper. Taste the br
oth, and
adjust the amount
of vinegar or
sugar as needed. B
roth should
be lightly tart-swee
t, but not
overwhelmingly so
.
Bring to a boil, and
then reduce
heat to low and sim
mer for
45-50 minutes, or un
til the
vegetables are cook
ed yet
retain their texture.
Serve hot or
cold in bowls garn
ished with a
dollop of sour crea
m (smetana)
and a sprinkling of
chopped
fresh dill.
The Quality of Care Report
The Quality of Care Report
For this year’s report the team were keen to consult with our community about
what worked well with last year’s report and ideas about this year’s report. Last
year we only received feedback from three people regarding the report.
Consequently we surveyed a larger cross section of the community and received
twenty-six respondents.
For this year’s report the team were keen to consult with our community about
what worked well with last year’s report and ideas about this year’s report. Last
year we only received feedback from three people regarding the report.
Consequently we surveyed a larger cross section of the community and received
twenty-six respondents.
The feedback included:
The feedback included:
• Most people thought last year’s report was either satisfactory or good in
relation to readability, interest, concept, colours, font size and images
• Most people thought last year’s report was either satisfactory or good in
relation to readability, interest, concept, colours, font size and images
• Some people suggested that the publication was a waste of resources
• Some people suggested that the publication was a waste of resources
• Suggestions for improvement included simplifying
language, increased community input, font size needs
to vary particularly in relation to graphs and more
pictures
• Suggestions for improvement included simplifying
language, increased community input, font size needs
to vary particularly in relation to graphs and more
pictures
• Requests for information to be included in this year’s
report included future plans, what BCH is doing to
improve client care, client stories/quotes, services
available , volunteer opportunities, health promotion
and community participation
• Requests for information to be included in this year’s
report included future plans, what BCH is doing to
improve client care, client stories/quotes, services
available , volunteer opportunities, health promotion
and community participation
• 54% of respondents requested the report to be in
cook-book format with community involvement
• 54% of respondents requested the report to be in
cook-book format with community involvement
• The most popular responses for distribution of the
report included pick-up from BCH sites, down-load from web-site and
email/mail out to members
• The most popular responses for distribution of the
report included pick-up from BCH sites, down-load from web-site and
email/mail out to members
The Quality of Care Report
The Quality of Care Report
Thank you to everyone who participated in the survey. In response
to the feedback we have included the following:
Thank you to everyone who participated in the survey. In response
to the feedback we have included the following:
* ! Increased client stories and quotes
* ! Increased client stories and quotes
*
Printed internally to reduce
production costs
*
Printed internally to reduce
production costs
*
Expanded the opportunities for
community input
*
Expanded the opportunities for
community input
*
Larger font size for graphs
*
Larger font size for graphs
*
More information on the
services available
*
More information on the
services available
*
Planned BCH improvements
*
Planned BCH improvements
*
Information on health
promotion and community
participation activities
*
Information on health
promotion and community
participation activities
*
Cook book format
*
Cook book format
*
Implementation of all the suggested distribution methods
*
Implementation of all the suggested distribution methods
If you have some feedback for this year’s report, please complete
the feedback form on the last page. We value your comments and
are interested in receiving as much information as possible!
Sending in the form will automatically put you in the draw for a $50
book voucher. Drawn on September 30th 2011.
If you have some feedback for this year’s report, please complete
the feedback form on the last page. We value your comments and
are interested in receiving as much information as possible!
Sending in the form will automatically put you in the draw for a $50
book voucher. Drawn on September 30th 2011.
Thank you and we hope you enjoy reading and cooking
Thank you and we hope you enjoy reading and cooking
from our report!
from our report!
Risk
RiskManagement
Management
Risk
RiskManagement
Management
Bellarine
Bellarine
Community
Community
Health
Health
has
has
anan
electronic
electronic
risk
risk
management
management
system
system
called
called
Advent
Advent
ManagerR
ManagerR
AllAll
staff
staff
receive
receive
training
training
in in
Advent
Advent
ManageR
ManageR
asas
part
part
ofof
their
their
orientation
orientation
and
and
induction.
induction.
Bellarine
Bellarine
Community
Community
Health
Health
has
has
anan
electronic
electronic
risk
risk
management
management
system
system
called
called
Advent
Advent
ManagerR
ManagerR
AllAll
staff
staff
receive
receive
training
training
in in
Advent
Advent
ManageR
ManageR
asas
part
part
ofof
their
their
orientation
orientation
and
and
induction.
induction.
AllAll
incidents
incidents
require
require
investigation
investigation
and
and
manager
manager
sign-off
sign-off
before
before
they
they
can
can
bebe
closed
closed
onon
the
the
Advent
Advent
ManageR
ManageR
system,
system,
this
this
ensures
ensures
that
that
allall
incidents
incidents
lodged
lodged
are
are
comprehensively
comprehensively
reviewed.
reviewed.
The
The
Occupational
Occupational
Health
Health
and
and
Safety
Safety
Committee
Committee
oversee
oversee
the
the
incident
incident
reporting
reporting
system
system
toto
looks
looks
forfor
trends
trends
and
and
overall
overall
improvements.
improvements.
AllAll
incidents
incidents
require
require
investigation
investigation
and
and
manager
manager
sign-off
sign-off
before
before
they
they
can
can
bebe
closed
closed
onon
the
the
Advent
Advent
ManageR
ManageR
system,
system,
this
this
ensures
ensures
that
that
allall
incidents
incidents
lodged
lodged
are
are
comprehensively
comprehensively
reviewed.
reviewed.
The
The
Occupational
Occupational
Health
Health
and
and
Safety
Safety
Committee
Committee
oversee
oversee
the
the
incident
incident
reporting
reporting
system
system
toto
looks
looks
forfor
trends
trends
and
and
overall
overall
improvements.
improvements.
Category
Category
0–
0 number
– number
ofof
incidents
incidents
1616
- relates
- relates
toto
general
general
hazards
hazards
which
which
include:
include:
false
false
fire
fire
alarms,
alarms,
power
power
failure
failure
and
and
equipment
equipment
faults.
faults.
Category
Category
0–
0 number
– number
ofof
incidents
incidents
1616
- relates
- relates
toto
general
general
hazards
hazards
which
which
include:
include:
false
false
fire
fire
alarms,
alarms,
power
power
failure
failure
and
and
equipment
equipment
faults.
faults.
Category
Category
1–
1 number
– number
ofof
incidents
incidents
1414
- -relates
relates
toto
clients,
clients,
residents
residents
and
and
staff
staff
incidents,
incidents,
minor
minor
incidents..
incidents..
Category
Category
1–
1 number
– number
ofof
incidents
incidents
1414
- -relates
relates
toto
clients,
clients,
residents
residents
and
and
staff
staff
incidents,
incidents,
minor
minor
incidents..
incidents..
Category
Category
2–
2 number
– number
ofof
incidents
incidents
1111
- relates
- relates
toto
staff
staff
and
and
clientsʼ
clientsʼ
injuries
injuries
resulting
resulting
in in
medical
medical
treatment.
treatment.
Category
Category
2–
2 number
– number
ofof
incidents
incidents
1111
- relates
- relates
toto
staff
staff
and
and
clientsʼ
clientsʼ
injuries
injuries
resulting
resulting
in in
medical
medical
treatment.
treatment.
Category
Category
3 3- number
- number
ofof
incidents
incidents
0.0.
Category
Category
3 3- number
- number
ofof
incidents
incidents
0.0.
Risk Management
Risk Management
As an outcome to the incident reporting the following initiatives are being
As an outcome to the incident reporting the following initiatives are being
implemented in the 2010-2011 period:
implemented in the 2010-2011 period:
•
Clinical risk assessment work-shop
•
Clinical risk assessment work-shop
•
Further Advent ManageR training
•
Further Advent ManageR training
•
Implementation of an environmental screening tool
•
Implementation of an environmental screening tool
•
Review of policies and procedures
•
Review of policies and procedures
•
Clinical practice audits
•
Clinical practice audits
Nutritional Tips by Angela Walker, Dietitian
Heart Healthy Swaps:
Nutritional Tips by Angela Walker, Dietitian
Heart Healthy Swaps:
Regular milk switch to Dairy Farmers Heart Active milk
Regular milk switch to Dairy Farmers Heart Active milk
Chips switch to nuts (increase fibre and antioxidants and
reduced saturated fats.)
Chips switch to nuts (increase fibre and antioxidants and
reduced saturated fats.)
Tasty cheese switch to 50% reduce fat cheese
Tasty cheese switch to 50% reduce fat cheese
Salami switch to shaved turkey
Salami switch to shaved turkey
Coconut milk in curries switch to Carnation coconut
evaporated milk
Coconut milk in curries switch to Carnation coconut
evaporated milk
Tinned fish in oil switch to tinned fish in springwater
Tinned fish in oil switch to tinned fish in springwater
Client Satisfaction
Client Satisfaction
Every year Bellarine Community Health undertakes a survey to gauge the
satisfaction levels within our client groups and we bench-mark this against
our performance in previous years’ surveys. This year our sample size was
smaller than previous years which may have affected the results.
Every year Bellarine Community Health undertakes a survey to gauge the
satisfaction levels within our client groups and we bench-mark this against
our performance in previous years’ surveys. This year our sample size was
smaller than previous years which may have affected the results.
Overall the level of client satisfaction with Bellarine Community Health
services varied from last year. The results indicate:
Overall the level of client satisfaction with Bellarine Community Health
services varied from last year. The results indicate:
•
Very Satisfied-10% decrease
•
Very Satisfied-10% decrease
•
Satisfied-1% increase
•
Satisfied-1% increase
•
No Opinion-8% increase
•
No Opinion-8% increase
•
Dissatisfied-No change
•
Dissatisfied-No change
•
Very Dissatisfied-1% increase
•
Very Dissatisfied-1% increase
Client satisfaction survey results 2009-10.
Client satisfaction survey results 2009-10.
Client Satisfaction
Client Satisfaction
Bellarine Community Health is committed to improving our services based
Bellarine Community Health is committed to improving our services based
on client/consumer feedback. Staff groups work-shopped the feedback and
the following improvements will be implemented in the 2009-2010 period:
on client/consumer feedback. Staff groups work-shopped the feedback and
the following improvements will be implemented in the 2009-2010 period:
• Increased flexibility of appointment times with some after hours
services available
• Increased flexibility of appointment times with some after hours
services available
• Improving access to Physical Wellness Program equipment through
• Improving access to Physical Wellness Program equipment through
the sharing of resources
the sharing of resources
• Increasing client centred work with clients, where you as clients direct
your care
• Increasing client centred work with clients, where you as clients direct
your care
• Placing more emphasis and consideration into the cultural backgrounds of clients
• Placing more emphasis and consideration into the cultural backgrounds of clients
• Increasing referrals to the Health Self-Management team to support
clients with health behaviour change
• Increasing referrals to the Health Self-Management team to support
clients with health behaviour change
• Re-allocation of more client spaces for urgent problems in podiatry
• Re-allocation of more client spaces for urgent problems in podiatry
• Cultural competency staff training
• Cultural competency staff training
• Waiting space improvements at each site
• Waiting space improvements at each site
ote!
u
Q
t
ing d
Clien
n
e
t
n at ears e
e
b
e
“I hav ntre for 5 y iting the ce e found wa t to en
av
and h nd treatm
”
a
times excellent!
be
Fun Fa
cts!
Swappi
ng
to tzatz french onion
iki redu
dip c
e
s and kil
ojoule your fat intake!
ote!
u
Q
t
ing d
Clien
n
e
t
n at ears e
e
b
e
“I hav ntre for 5 y iting the ce e found wa t to en
av
and h nd treatm
”
a
times excellent!
be
Fun Fa
cts!
Swappi
ng
to tzatz french onion
iki redu
dip c
e
s and kil
ojoule your fat intake!
New Staff Member
New Staff Member
++9(/#%%&:,+9&./(5&)+;3('<#)+;.//4!
++9(/#%%&:,+9&./(5&)+;3('<#)+;.//4!
Ingredients
4 x chicken fillets cut into cubes
2-3 table spoons of olive oil
1x table spoon ground cloves
1 x table spoon garlic
1x table spoon ginger
1x table spoon cinnamon
1x 250g of tomato paste
1 chopped or sliced onion
2-3 tablespoons of Keen Curry
2-3 sweet potatoes cut into cubes
1 can of beans
Curry leaves
Salt and Pepper
1 cup of water
Ingredients
Staff Q
uote!
“Worki
ng
with yo at headspace
u
Finding ng people I’m
it ?ery
e
B
citi
interes
ting an ng, d challen
ging...”
Mirella
, Jlient 9
er?ices
K2Ficer
at head
space, Bellarin
e
4 x chicken fillets cut into cubes
2-3 table spoons of olive oil
1x table spoon ground cloves
1 x table spoon garlic
1x table spoon ginger
1x table spoon cinnamon
1x 250g of tomato paste
1 chopped or sliced onion
2-3 tablespoons of Keen Curry
2-3 sweet potatoes cut into cubes
1 can of beans
Curry leaves
Salt and Pepper
1 cup of water
Staff Q
uote!
“Worki
ng
with yo at headspace
u
Finding ng people I’m
it ?ery
e
B
citi
interes
ting an ng, d challen
ging...”
Mirella
, Jlient 9
er?ices
K2Ficer
at head
space, Bellarin
e
Method
Method
Cut chicken in cubes and add cinnamon and ground
cloves and mix together. Place oil in a deep pot and
then add chicken, onion, ginger and garlic and allow
to cook on medium heat until chicken starts to brown
Cut chicken in cubes and add cinnamon and ground
cloves and mix together. Place oil in a deep pot and
then add chicken, onion, ginger and garlic and allow
to cook on medium heat until chicken starts to brown
While chicken is cooking mix curry powder and tomato paste together then
add to chicken with a cup of water. Then place sweet potatoes and curry
leaves, salt and pepper to taste. Place the beans in just as the sweet potatoes
are softening. The sweet potatoes must be slightly mushy this allows the
sauce to thicken
While chicken is cooking mix curry powder and tomato paste together then
add to chicken with a cup of water. Then place sweet potatoes and curry
leaves, salt and pepper to taste. Place the beans in just as the sweet potatoes
are softening. The sweet potatoes must be slightly mushy this allows the
sauce to thicken
Serve with Basmati Rice and or Roti Bread.
This curry is also delicious using Beef.
Serves approximately 4-5.
Serve with Basmati Rice and or Roti Bread.
This curry is also delicious using Beef.
Serves approximately 4-5.
Compliments & Complaints
Results from our 2010 Client Satisfaction Survey
Compliments & Complaints
Results from our 2010 Client Satisfaction Survey
Bellarine Community Health welcomes feedback; it helps us improve our services!
The feedback we receive has been categorised into five key areas as per the
graph above.
Bellarine Community Health welcomes feedback; it helps us improve our services!
The feedback we receive has been categorised into five key areas as per the
graph above.
The improvements that we have initiated related to each of these categories
include:
The improvements that we have initiated related to each of these categories
include:
Compliments: We received more formal compliments this year as compared to
last year! BCH highly values staff and compliments received are forwarded onto
the staff member or team directly involved for their recognition. BCH is committed
to the recruitment and retention of a highly skilled, healthy and motivated workforce. BCH recognizes that supporting the health and well-being of our staff is
fundamental to the delivery of quality health services within the community.
Compliments: We received more formal compliments this year as compared to
last year! BCH highly values staff and compliments received are forwarded onto
the staff member or team directly involved for their recognition. BCH is committed
to the recruitment and retention of a highly skilled, healthy and motivated workforce. BCH recognizes that supporting the health and well-being of our staff is
fundamental to the delivery of quality health services within the community.
Compliments & Complaints
The strategies BCH implemented over the 2009-2010 period in relation to staff
health and wellbeing include:
Compliments & Complaints
The strategies BCH implemented over the 2009-2010 period in relation to staff
health and wellbeing include:
 Corporate Global Challenge
 Corporate Global Challenge
 Worker Health Checks
 Worker Health Checks
 R U OK Staff Barbeque
 R U OK Staff Barbeque
 Staff Stress Management
 Staff Stress Management
 Come & Try Exercise Days
 Come & Try Exercise Days
BCH recognizes and rewards staff through:
BCH recognizes and rewards staff through:
 Certificate awards for 5 year intervals of years of service
 Certificate awards for 5 year intervals of years of service
 Annual peer/colleague nominated awards
 Annual peer/colleague nominated awards
 Celebration of achievements
 Celebration of achievements
Communication: Complaints regarding communication increased this year.
Improvements in this area include:
Communication: Complaints regarding communication increased this year.
Improvements in this area include:
 Implementation of staff intranet to improve internal communication
 Implementation of staff intranet to improve internal communication
 BCH will be launching a new and improved website in late 2010 that
will enable BCH to communicate with our community in a more
meaningful way. It will also provide our
community with the most up to date
!
information on BCH and the service/programs
uote
Q
t
.
n
l
e
u
i
Cl
available.
helpf
 BCH will be launching a new and improved website in late 2010 that
will enable BCH to communicate with our community in a more
meaningful way. It will also provide our
community with the most up to date
!
information on BCH and the service/programs
uote
Q
t
.
n
l
e
u
i
Cl
available.
helpf
ere
w
l
ces a
i
u
v
s
r
u
e
s
“As
the r
ved e
o
d
i
r
s
p
n
I co
ve im k you a
h
d
e
receiv style. Than ...”
e
d
my lif l concerne
to al
Visit our new website at:
www.bch.org.au
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Visit our new website at:
www.bch.org.au
1
Compliments & Complaints
Compliments & Complaints
Access: We received fewer complaints this year concerning issues of access.
BCH is committed to ensuring our services are as accessible as possible.
Improvements in this area include:
Access: We received fewer complaints this year concerning issues of access.
BCH is committed to ensuring our services are as accessible as possible.
Improvements in this area include:
 The provision of youth friendly health and wellbeing services within the
school/youth “hub” in Drysdale, through the development of the third
headspace site for the Barwon region. The site is due to open within the
early part of the 2010-2011 period.
 The provision of youth friendly health and wellbeing services within the
school/youth “hub” in Drysdale, through the development of the third
headspace site for the Barwon region. The site is due to open within the
early part of the 2010-2011 period.
 Training in relation to hearing impairment, cultural awareness and aboriginal
health.
 Training in relation to hearing impairment, cultural awareness and aboriginal
health.
Treatment: This year we only received two complaints regarding treatment. All
complaints regarding treatment are investigated with the utmost regard for
sensitivity and professionalism. In this situation it was related to changes to a
program due to resource cut-backs. BCH will support staff with more training
and support around change-management.
Treatment: This year we only received two complaints regarding treatment. All
complaints regarding treatment are investigated with the utmost regard for
sensitivity and professionalism. In this situation it was related to changes to a
program due to resource cut-backs. BCH will support staff with more training
and support around change-management.
Infrastructure (Buildings, car parks, equipment): Infrastructure complaints
remained the same as the previous years. BCH recognizes that capital/building
renewal is required to enable BCH to optimize service delivery. BCH is working
towards developing a capital/building plan to set the direction for the future
needs of BCH and its growing community.
Infrastructure (Buildings, car parks, equipment): Infrastructure complaints
remained the same as the previous years. BCH recognizes that capital/building
renewal is required to enable BCH to optimize service delivery. BCH is working
towards developing a capital/building plan to set the direction for the future
needs of BCH and its growing community.
ote!
u
Q
t
tion Clien
n
e
t
t
d a
n
a
of s
e
r
a
a
w
c
“The be today nd a
to
given h standard ks!”
a hig ated, than
ci
appre
ote!
u
Q
t
tion Clien
n
e
t
t
d a
n
a
of s
e
r
a
a
w
c
“The be today nd a
to
given h standard ks!”
a hig ated, than
ci
appre
Continuous Quality
Improvement
The 2009-2010 year has been a very busy year for Continuous Quality
Improvement! BCH has a committee that oversees quality improvement across
the organization. Achievements this year include:
Continuous Quality
Improvement
The 2009-2010 year has been a very busy year for Continuous Quality
Improvement! BCH has a committee that oversees quality improvement across
the organization. Achievements this year include:

Self-assessment against the standards for Family Services Registration

Self-assessment against the standards for Family Services Registration

Aboriginal cultural training for Board of Directors

Aboriginal cultural training for Board of Directors

Pilot of client centred care-planning tool (where you as the client direct your
care). Roll-out of this tool expected to be in 2010-2011 period.

Pilot of client centred care-planning tool (where you as the client direct your
care). Roll-out of this tool expected to be in 2010-2011 period.

Governance training for Board members and senior management

Governance training for Board members and senior management

Development of a partnerships analysis tool

Development of a partnerships analysis tool

Development and implementation of a new performance appraisal system
for BCH

Development and implementation of a new performance appraisal system
for BCH

Policy and procedure review

Policy and procedure review

Implementation of the new mandatory reporting system for nursing, dental
and allied health staff

Implementation of the new mandatory reporting system for nursing, dental
and allied health staff

Workforce planning

Workforce planning

Service access improvements

Service access improvements

Waiting list management improvements

Waiting list management improvements

Residential Aged Care Accreditation

Residential Aged Care Accreditation
The 2010-2011 period will possibly see some changes in our continuous
improvements directions as a result of our QICSA (Quality Improvement
Community Services Accreditation) review. We are looking forward to the external
review to see other areas in which we can improve our systems.
The 2010-2011 period will possibly see some changes in our continuous
improvements directions as a result of our QICSA (Quality Improvement
Community Services Accreditation) review. We are looking forward to the external
review to see other areas in which we can improve our systems.
Infection Control
Infection Control
Wanda’s Story‐ Staff Snapshot
Wanda’s Story‐ Staff Snapshot
“Hi my name is Wanda,
“Hi my name is Wanda,
I’m the Client Services Officer at Portarlington site and part of my role is to ensure the cleaning, disinfec5on and steriliza5on of all the podiatry and foot‐care nursing eJuipment used across the organiza5on. I have completed a course of study at Mayfield Mduca5on to learn how to do this role according to the NustralianOPew Qealand Standards for Infec5on Control.
I’m the Client Services Officer at Portarlington site and part of my role is to ensure the cleaning, disinfec5on and steriliza5on of all the podiatry and foot‐care nursing eJuipment used across the organiza5on. I have completed a course of study at Mayfield Mduca5on to learn how to do this role according to the NustralianOPew Qealand Standards for Infec5on Control.
It is a challenging and busy role! The maintenance and cleaning of the steam sterilizers has to be completed daily and specific tasks undertaken weekly. I also oversee the servicing and biological tes5ng of our sterilizers to ensure they are working effec5vely. There are approTimately 200‐W00 instruments that reJuire processing weekly. The instruments are transported across all the different sites in sealed containers to ensure safe transport.
It is a challenging and busy role! The maintenance and cleaning of the steam sterilizers has to be completed daily and specific tasks undertaken weekly. I also oversee the servicing and biological tes5ng of our sterilizers to ensure they are working effec5vely. There are approTimately 200‐W00 instruments that reJuire processing weekly. The instruments are transported across all the different sites in sealed containers to ensure safe transport.
I am also involved in the Infec5on Preven5on CommiXee that meets monthly to discuss how we can keep improving and op5mizing infec5on preven5on at BCH. I really enjoy this aspect of my work!”
I am also involved in the Infec5on Preven5on CommiXee that meets monthly to discuss how we can keep improving and op5mizing infec5on preven5on at BCH. I really enjoy this aspect of my work!”
Anothe
r Fun F
BCH pro
act!
vided tr
aining t
membe
o 97 sta
rs in 20
ff 09‐2010
infec5o
in n preve
n5on. Anothe
r Fun F
BCH pro
act!
vided tr
aining t
membe
o 97 sta
rs in 20
ff 09‐2010
infec5o
in n preve
n5on. Wanda’s Lentil Bolognaise
“I have included my recipe because being vegetarian I know I need to
prepare wholesome nutritious food and one of my favourites is
Lentil Bolognaise...”
Ingredients
1 small onion or shallot
1 cup brown organic lentils
1 410g tin chopped tomatoes
2 tablespoons tomato paste
Fresh basil leaves
1½ cups grated carrot
Method
Wanda’s Lentil Bolognaise
“I have included my recipe because being vegetarian I know I need to
prepare wholesome nutritious food and one of my favourites is
Lentil Bolognaise...”
Ingredients
Rinse lentils and in saucepan of water, cook
lentils for 15-20 minutes until softened, then
drain. Gently fry onion in olive oil and add
carrot and celery and cook until softened,
add basil leaves, tomatoes, tomato paste,
brown sugar, water and simmer for 10
minutes. Serve with pasta or rice and a
sprinkle of parmesan….very yummy!
1 small onion or shallot
1 cup brown organic lentils
1 410g tin chopped tomatoes
2 tablespoons tomato paste
Fresh basil leaves
1½ cups grated carrot
1 cup finely diced celery
1 cup finely diced celery
1 cup water
1 cup water
1 tablespoon brown sugar
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon olive oil
Grated parmesan cheese
Grated parmesan cheese
Fun Facts!
Did you
ts!
c
at
a
know t Fa
h
F
t
w
hat BcCtHs!
e
o
r
n
a
I
n
k
f
s
e
has an
B
CcH
it
u
ti 3
o
o
a
d
n
s
e
y
P
u
n
*
r
a
e
*
a
venetdio ann Dnfec 5
in
CoCmom
g
Did
n
n
i
n
e
on t
irtotle Ceo tnhsult
h
k
s
a
t
a
r
a
a
n
t mete ttos undert
dw
de
re?
n
a
a
n
ake a
u
u
d
C
i
han
t
a
cros
ly
d
ine
ge
t
A
u
l
o
r
ntia
e
d
i
Res
s all of BCH
in October 20
10!
Method
Rinse lentils and in saucepan of water, cook
lentils for 15-20 minutes until softened, then
drain. Gently fry onion in olive oil and add
carrot and celery and cook until softened,
add basil leaves, tomatoes, tomato paste,
brown sugar, water and simmer for 10
minutes. Serve with pasta or rice and a
sprinkle of parmesan….very yummy!
Fun Facts!
Did you
ts!
c
at
a
know t Fa
h
F
t
w
hat BcCtHs!
e
o
r
n
a
I
n
k
f
s
e
has an
B
CcH
it
u
ti 3
o
o
a
d
n
s
e
y
P
u
n
*
r
a
e
*
a
venetdio ann Dnfec 5
in
CoCmom
g
Did
n
n
i
n
e
on t
irtotle Ceo tnhsult
h
k
s
a
t
a
r
a
a
n
t mete ttos undert
dw
de
re?
n
a
a
n
ake a
u
u
d
C
i
han
t
a
cros
ly
d
ine
ge
t
A
u
l
o
r
ntia
e
d
i
Res
s all of BCH
in October 20
10!
Volunteers
Volunteers
BCH has an active volunteer base of approximately 400 community members. BCH
values the contributions our volunteers make to the achievements of BCH. We have
a dedicated volunteer coordinator who oversees the program. Volunteers come
from all different walks of life/backgrounds and provide support to many different
programs including Meals on Wheels, physiotherapy groups and health promotion.
BCH has an active volunteer base of approximately 400 community members. BCH
values the contributions our volunteers make to the achievements of BCH. We have
a dedicated volunteer coordinator who oversees the program. Volunteers come
from all different walks of life/backgrounds and provide support to many different
programs including Meals on Wheels, physiotherapy groups and health promotion.
All volunteers receive induction training that includes information about BCH,
Occupational Health and Safety, Privacy, Infection Control, Manual Handling,
Policies and Procedures. If you are interested in becoming a volunteer for BCH,
please call Elizabeth Hopkin 5258 0853 for more information.
All volunteers receive induction training that includes information about BCH,
Occupational Health and Safety, Privacy, Infection Control, Manual Handling,
Policies and Procedures. If you are interested in becoming a volunteer for BCH,
please call Elizabeth Hopkin 5258 0853 for more information.
Fran’s Story
“I enjoy working at
Portarlington Community
Health Centre Auxiliary op
shop. The reason being we
help raise money for the
health centre, also we
meet wonderful people,
from all over the state...”
Fran’s Story
“I enjoy working at
Portarlington Community
Health Centre Auxiliary op
shop. The reason being we
help raise money for the
health centre, also we
meet wonderful people,
from all over the state...”
Volunteers
Volunteers
Margaret and Aileen’s Story
Margaret and Aileen’s Story
Margaret Collins ” I became a volunteer to get to meet local people. I was then at
the time 9 years ago, new to the area” Margaret laughs then states “In Port I am
still new it takes conception to be considered local, a generation or two”.
Margaret Collins ” I became a volunteer to get to meet local people. I was then at
the time 9 years ago, new to the area” Margaret laughs then states “In Port I am
still new it takes conception to be considered local, a generation or two”.
Aileen Dunn; “I have been a volunteer for 22 years, starting in 1992. I wanted to
give something back to the community. I got sick and had major surgery.
Aileen Dunn; “I have been a volunteer for 22 years, starting in 1992. I wanted to
give something back to the community. I got sick and had major surgery.
District Nurse Verna McClellan an original bush nurse, she inspired me. I was one
of the first Hospice Nurses, I worked with Palliative Care Nurse Joan Fallahay.”
District Nurse Verna McClellan an original bush nurse, she inspired me. I was one
of the first Hospice Nurses, I worked with Palliative Care Nurse Joan Fallahay.”
S p in a c h Tu r n o v
e rs
S p in a c h Tu r n o v
e rs
In g re d ie n ts
In g re d ie n ts
8 spinach leaves
2 potatoes – diced
200g ricotta cheese
1 tablespoon grated
parmesan
cheese
¼ teaspoon ground
nutmeg
3 sheets puff pastr
y
1 egg – lightly beate
n
Method
Rinse spinach leav
es, chop
roughly. Boil spinac
h until tender,
drain well. Boil pot
atoes until
tender and drain.
Combine spinach,
potatoes,
cheese and nutmeg
in a
bowl, mix well.
Cut pastry into qua
rters.
Place about 2 table
spoonfuls of
spinach mixture on
each quarter,
brush edges with eg
g, fold in half
diagonally, press ed
ges together
firmly.
Place turnovers on
to lightly
greased oven trays
and brush with
egg. Bake in moder
ately hot oven
for about 20 minut
es or
until golden brown.
8 spinach leaves
2 potatoes – diced
200g ricotta cheese
1 tablespoon grated
parmesan
cheese
¼ teaspoon ground
nutmeg
3 sheets puff pastr
y
1 egg – lightly beate
n
Method
Rinse spinach leav
es, chop
roughly. Boil spinac
h until tender,
drain well. Boil pot
atoes until
tender and drain.
Combine spinach,
potatoes,
cheese and nutmeg
in a
bowl, mix well.
Cut pastry into qua
rters.
Place about 2 table
spoonfuls of
spinach mixture on
each quarter,
brush edges with eg
g, fold in half
diagonally, press ed
ges together
firmly.
Place turnovers on
to lightly
greased oven trays
and brush with
egg. Bake in moder
ately hot oven
for about 20 minut
es or
until golden brown.
Volunteers
Volunteers
Chris’s Story
Chris’s Story
My name is Chris. I am a volunteer at
Bellarine Community Health Centre in
Point Lonsdale. My name is Chris. I am a volunteer at
Bellarine Community Health Centre in
Point Lonsdale. I have been a volunteer for
approximately five years and
volunteer two days a week.
I have been a volunteer for
approximately five years and
volunteer two days a week.
I saw an ad in the local paper advertising for volunteers. At that time I
was already doing a couple of days a week volunteer work for another
company. I went into the volunteers office for a brief interview and a chat. I saw an ad in the local paper advertising for volunteers. At that time I
was already doing a couple of days a week volunteer work for another
company. I went into the volunteers office for a brief interview and a chat. At Point Lonsdale I have created a database, which has all the volunteers’
details on it, ie what area they volunteer in etc. I also do the volunteers
newsletters twice a year which I find interesting.
At Point Lonsdale I have created a database, which has all the volunteers’
details on it, ie what area they volunteer in etc. I also do the volunteers
newsletters twice a year which I find interesting.
Also on occasions I get asked to be on a panel for job interviews, from a
client/volunteer perspective which is fun.
Also on occasions I get asked to be on a panel for job interviews, from a
client/volunteer perspective which is fun.
Facts!
and d
e
t
s
i
l
‐
short
s
a
w
r ’s H
e
C
i
B
m
9
e
r
0
In 20
r the P
o
f
t
s
i
ds!
l
r
a
a
n
w
fi
A
a
g
was
eerin
t
n
u
l
o
V
nity u
m
m
o
C
Facts!
Did you
know t
hat we meals a
deliver month
2,400 to loca
$lanned
l
residen
ac5vity
ts and grou$ $ar5ci$
ants`
Facts!
and d
e
t
s
i
l
‐
short
s
a
w
r ’s H
e
C
i
B
m
9
e
r
0
In 20
r the P
o
f
t
s
i
ds!
l
r
a
a
n
w
fi
A
a
g
was
eerin
t
n
u
l
o
V
nity u
m
m
o
C
Facts!
Did you
know t
hat we meals a
deliver month
2,400 to loca
$lanned
l
residen
ac5vity
ts and grou$ $ar5ci$
ants`
Volunteers
Volunteers
Chris’s Chicken Stirfry
Chris’s Chicken Stirfry
Ingre dient s
2 chicken breasts, sliced thinly
2 cloves garlic, crushed
¼ cup soy sauce
1 tablespoon lemon juice
6 green onions
150g snow peas, halved
½ cup unsalted cashew nuts
2 tablespoons vegetable oil
Ingre dient s
115g packet baby corn
2 tablespoons salted black beans,
rinsed and drained
2 teaspoons cornflour
2 tablespoons honey
Steamed rice to serve.
Method
2 chicken breasts, sliced thinly
2 cloves garlic, crushed
¼ cup soy sauce
1 tablespoon lemon juice
6 green onions
150g snow peas, halved
½ cup unsalted cashew nuts
2 tablespoons vegetable oil
115g packet baby corn
2 tablespoons salted black beans,
rinsed and drained
2 teaspoons cornflour
2 tablespoons honey
Steamed rice to serve.
Method
Marinate chicken in garlic, soy & lemon juice
while you prepare the vegetables. Slice
green onions & trim & halve snow peas.
Marinate chicken in garlic, soy & lemon juice
while you prepare the vegetables. Slice
green onions & trim & halve snow peas.
Heat a wok over a high heat and add
cashew nuts. Cook, tossing often until they are browned.
Remove from the wok and set aside.
Heat 2 teaspoons of oil in the wok and cook drained chicken in batches until
browned and tender; set aside.
Heat a wok over a high heat and add
cashew nuts. Cook, tossing often until they are browned.
Remove from the wok and set aside.
Heat 2 teaspoons of oil in the wok and cook drained chicken in batches until
browned and tender; set aside.
Add remaining oil and stir-fry onions, baby corn, snow peas and black beans
until just tender. Return chicken to the wok and toss until mixed well.
Add remaining oil and stir-fry onions, baby corn, snow peas and black beans
until just tender. Return chicken to the wok and toss until mixed well.
Dissolve cornflour into the marinade and add to stir fry with cashews and
honey; bring sauce to the boil, then simmer and cook until chicken is
cooked through and sauce has thickened.
Dissolve cornflour into the marinade and add to stir fry with cashews and
honey; bring sauce to the boil, then simmer and cook until chicken is
cooked through and sauce has thickened.
Sarah’s Story
Sarah’s Story
“Fifteen years ago I had my foods tested as I was quite unwell. My tests came out
saying I needed to steer away from wheat & egg. I was told that as I was so young, I
should be okay to try and reintroduce these back into my diet in years to come. Six
years later I started to reintroduce, with no serious side effects.
“Fifteen years ago I had my foods tested as I was quite unwell. My tests came out
saying I needed to steer away from wheat & egg. I was told that as I was so young, I
should be okay to try and reintroduce these back into my diet in years to come. Six
years later I started to reintroduce, with no serious side effects.
One day I was at work & just started to feel very unwell. I ended up in at our local
Emergency Department. It turns out my body had said enough is enough, this
reaction would happen anytime I ate anything containing wheat or egg, to the point of
even traces of and I was sick. I now need to wear an S.O.S on my wrist.
One day I was at work & just started to feel very unwell. I ended up in at our local
Emergency Department. It turns out my body had said enough is enough, this
reaction would happen anytime I ate anything containing wheat or egg, to the point of
even traces of and I was sick. I now need to wear an S.O.S on my wrist.
I know from personal experience that eating out with my level of sensitivity to foods,
is quite difficult. The most important thing to remember is not to give up or get upset
thinking that “there is nothing out there to eat”, you will find things and it is amazing
what you can make yourself, give it time to experiment then you will come up with
your own favourites too.”
I know from personal experience that eating out with my level of sensitivity to foods,
is quite difficult. The most important thing to remember is not to give up or get upset
thinking that “there is nothing out there to eat”, you will find things and it is amazing
what you can make yourself, give it time to experiment then you will come up with
your own favourites too.”
rs
ritte
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veryth ing spray o ture into th til they are e salad.
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it fo
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:
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Me
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re
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i
F
P
heat. then turn. the mixture
e
f
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s
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Note:*
I use F G Roberts SR Flour and Orgran “No Egg” available at Coles or health food stores
These recipes provided by Sarah Baker of Sarah's Cooking, Sarah can be contacted on
Ph: 0427 646 274 or [email protected]
Note:*
I use F G Roberts SR Flour and Orgran “No Egg” available at Coles or health food stores
These recipes provided by Sarah Baker of Sarah's Cooking, Sarah can be contacted on
Ph: 0427 646 274 or [email protected]
Dental Services
Dental Services
School Dental Program
School Dental Program
Madhuri has recently joined BCH as a Dental Therapist. Madhuri was born in South
India and moved to New Zealand in 1997. Madhur studied Dental Therapy and
Dental Hygeine at the University of Otago and graduated with a double degree in
2009. BCH employed Madhuri as a Dental Therapist early 2010 and her family
relocated to Australia. Madhuri works three days a week at BCH and would love to
live on the Bellarine one day.
Madhuri has recently joined BCH as a Dental Therapist. Madhuri was born in South
India and moved to New Zealand in 1997. Madhur studied Dental Therapy and
Dental Hygeine at the University of Otago and graduated with a double degree in
2009. BCH employed Madhuri as a Dental Therapist early 2010 and her family
relocated to Australia. Madhuri works three days a week at BCH and would love to
live on the Bellarine one day.
Madhuri provides the school dental service at BCH. This
service is available for primary school age children and is
based at our Point Lonsdale site.
Madhuri provides the school dental service at BCH. This
service is available for primary school age children and is
based at our Point Lonsdale site.
Services provided include:
Services provided include:
•
Dental health advice and education
•
Dental health advice and education
•
Check-ups
•
Check-ups
•
Fillings
•
Fillings
•
Extraction
•
Extraction
•
Emergency pain relief
•
Emergency pain relief
•
Teeth cleaning
•
Teeth cleaning
•
Referral to other services if appropriate
•
Referral to other services if appropriate
For all appointments
Please call the Dental Clinic on 5258 0828
uote!
Staff Q
g at n
i
k
r
o
w
“I love
re a
e
l
p
o
e pe
h
t
,
H
C
B
great!”
For all appointments
Please call the Dental Clinic on 5258 0828
!
ote
u
Q
f
f
a
St
g at n
i
k
r
o
w
“I love
re a
e
l
p
o
e pe
h
t
,
H
C
B
great!”
How much will it cost?
How much will it cost?
Parents holding a healthcare card do not pay for their child’s dental care.
Parents holding a healthcare card do not pay for their child’s dental care.
Parents without a healthcare card will pay $29.00 for the complete course of care.
Parents without a healthcare card will pay $29.00 for the complete course of care.
Madhuri’s Mirchi Bajji (Chilli fritters)
Madhuri’s Mirchi Bajji (Chilli fritters)
Chilli Fritters, the popular street food from South India, are incredibly easy to prepare
at home and make an excellent way to begin almost any special meal or they can be
served as a light meal/snack.
Chilli Fritters, the popular street food from South India, are incredibly easy to prepare
at home and make an excellent way to begin almost any special meal or they can be
served as a light meal/snack.
Ingredients
Ingredients
10-15 pieces whole banana pepper (Yellow chilli)
10-15 pieces whole banana pepper (Yellow chilli)
For batter-
For batter-
1 1/4 cups besan (Gram-chickpea-flour)
1 1/4 cups besan (Gram-chickpea-flour)
2 table spoons of rice
flour 2 table spoons of rice
flour pinch of backing soda
pinch of backing soda
tablespoon of chilli powder tablespoon of chilli powder salt to taste
salt to taste
Add sufficient water to bring nice consistency to the batter
Add sufficient water to bring nice consistency to the batter
Method To fry the bajji-
Method To fry the bajji-
Take the yellow chillies and split them by slicing length wise. If you prefer you can
Take the yellow chillies and split them by slicing length wise. If you prefer you can
use whole chilli, but cut only half way through.
use whole chilli, but cut only half way through.
Remove the seeds if you do not want the fritters to be too hot.
Remove the seeds if you do not want the fritters to be too hot.
Soak them in the batter and deep fry them
Soak them in the batter and deep fry them
Serve them hot with tomato sauce
Serve them hot with tomato sauce
!
!
!
!
!
!
Dental Services
Dental Services
Bellarine Community Health operates a dental service from the Point Lonsdale
site. This service can assist with problems such as pain relief, fillings,
extractions and root canal therapy. The service is available to health-care card
holders.
Bellarine Community Health operates a dental service from the Point Lonsdale
site. This service can assist with problems such as pain relief, fillings,
extractions and root canal therapy. The service is available to health-care card
holders.
For an appointment or more information about the service,
For an appointment or more information about the service,
please call 5258 0828.
please call 5258 0828.
Waiting Times for General Dental Care at BCH
Waiting Times for General Dental Care at BCH
7.0%
7.0%
6.0%
6.0%
5.0%
5.0%
4.0%
4.0%
3.0%
3.0%
2.0%
2.0%
1.0%
1.0%
0.0%
0.0%
Jan-Mar
Apr-Jun
AGENCY
Jul-Sep
REGION
Oct-Dec
YTD
Jan-Mar
Apr-Jun
STATE
AGENCY
Jul-Sep
REGION
Oct-Dec
YTD
STATE
Dental Clinical Indicators Key
Dental Clinical Indicators Key
Agency- BCH, Region- Barwon South Western, State- Victoria.
Agency- BCH, Region- Barwon South Western, State- Victoria.
Waiting Periods 0% = 12 weeks, 1% = 10 weeks, 2% = 8 weeks, 3% = 6 weeks, 4% = 4 weeks,
5% = 2 weeks, 6% = 1.5 weeks, 7% = 1 week.
Waiting Periods 0% = 12 weeks, 1% = 10 weeks, 2% = 8 weeks, 3% = 6 weeks, 4% = 4 weeks,
5% = 2 weeks, 6% = 1.5 weeks, 7% = 1 week.
Dental Services
Dental Services
This graph represents the waiting time for general treatment compared to the
region and state averages. Interpretation of the graph reveals that our waiting
times were optimal in the April-June and the July-September period.
Unfortunately our waiting periods were longer during the rest of the year.
This graph represents the waiting time for general treatment compared to the
region and state averages. Interpretation of the graph reveals that our waiting
times were optimal in the April-June and the July-September period.
Unfortunately our waiting periods were longer during the rest of the year.
The waiting list was affected by staff illness and some difficulties in the
recruitment of a Dental Therapist. As Bellarine Community Health only has a 2
chair dental clinic, staff shortages significantly impact on service delivery.
Bellarine Community Health recruited a Dental Therapist in early 2010.
The waiting list was affected by staff illness and some difficulties in the
recruitment of a Dental Therapist. As Bellarine Community Health only has a 2
chair dental clinic, staff shortages significantly impact on service delivery.
Bellarine Community Health recruited a Dental Therapist in early 2010.
Dental Program Quality Improvements 09-10 period:
Dental Program Quality Improvements 09-10 period:
•
Staff training in infection control
•
Staff training in infection control
•
New compressor
•
New compressor
•
Attendance at professional conferences
•
Attendance at professional conferences
•
Self-assessment audit against Dental Health Services Victoria standards
•
Self-assessment audit against Dental Health Services Victoria standards
•
New digital x-ray machine expected in 2010/2011
•
New digital x-ray machine expected in 2010/2011
Hirdesh’s Story
Hirdesh’s Story
Dr Hirdesh Narayan is the senior dentist
at Bellarine Community Health. Hirdesh
has worked at Bellarine Community
Health for six years now and enjoys the
supportive environment of Bellarine
Community Health and working with
other staff!
Dr Hirdesh Narayan is the senior dentist
at Bellarine Community Health. Hirdesh
has worked at Bellarine Community
Health for six years now and enjoys the
supportive environment of Bellarine
Community Health and working with
other staff!
BULA from Fiji Islands!
BULA from Fiji Islands!
I am originally from Fiji Islands, with Indian cultural background since my great
grand parents arrived from India about 100 years ago. I was born in Fiji and have
lived there all my life. In Fiji we are known as Indofijians.
Moved to New Zealand to do extra studies in dentistry and lived there for six years
then moved to Australia in 2004. I have a great passion for dentistry and enjoy the
service I can provide to people.
I am originally from Fiji Islands, with Indian cultural background since my great
grand parents arrived from India about 100 years ago. I was born in Fiji and have
lived there all my life. In Fiji we are known as Indofijians.
Moved to New Zealand to do extra studies in dentistry and lived there for six years
then moved to Australia in 2004. I have a great passion for dentistry and enjoy the
service I can provide to people.
When not doing dentistry I like to play with electronic gadgets, swim and cycle.
When not doing dentistry I like to play with electronic gadgets, swim and cycle.
I love the Pacific way of life that is casual and free living.
Food from the Pacific is fresh and full of flavour since everything can be harvested
fresh from the gardens or the sea.
The recipe I have chosen is a great
traditional Fijian dish which is loved
!D Ln> Client Q
at any party or meal times. It is very
uote
t3e >
!
e
easy to prepare once the fish is
n
5st t3
an> 3
e mo
elpf.
marinated.
st
l >
m
I love the Pacific way of life that is casual and free living.
Food from the Pacific is fresh and full of flavour since everything can be harvested
fresh from the gardens or the sea.
The recipe I have chosen is a great
traditional Fijian dish which is loved
!D Ln> Client Q
at any party or meal times. It is very
uote
t3e >
!
e
easy to prepare once the fish is
n
5st t3
an> 3
e mo
elpf.
marinated.
st
l >
m
Don’t worry about the waist, you can
use light coconut cream!!!
Don’t worry about the waist, you can
use light coconut cream!!!
et! H
is
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is
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Hirdesh’s Kokoda Recipe
A traditional Fijian dish that tastes much better
than it sounds. The traditional dish is prepared
with mahi-mahi; but you can use white fish of
your choice. Very simple to prepare – just be sure
to leave enough time to marinate the fish in the
lime. You’ll need a minimum of 6 hours.
Ingredients
Hirdesh’s Kokoda Recipe
A traditional Fijian dish that tastes much better
than it sounds. The traditional dish is prepared
with mahi-mahi; but you can use white fish of
your choice. Very simple to prepare – just be sure
to leave enough time to marinate the fish in the
lime. You’ll need a minimum of 6 hours.
!
Ingredients
!
2 white fish fillets
juice from 3 large limes
½ teaspoon sea salt
1 cup coconut cream (can be substituted for light version)
1 onion, finely chopped
1 hot pepper, deseeded and finely chopped
2 tomatoes, deseeded and finely chopped
2 white fish fillets
juice from 3 large limes
½ teaspoon sea salt
1 cup coconut cream (can be substituted for light version)
1 onion, finely chopped
1 hot pepper, deseeded and finely chopped
2 tomatoes, deseeded and finely chopped
Method
Method
Cut the fish into bite-size pieces and place in a glass or plastic bowl (avoid metal
as it will react with the lime juice and ruin your dish) Add the lime juice and salt.
Mix well, cover and marinate in fridge for 6-10 hours.
Cut the fish into bite-size pieces and place in a glass or plastic bowl (avoid metal
as it will react with the lime juice and ruin your dish) Add the lime juice and salt.
Mix well, cover and marinate in fridge for 6-10 hours.
Just before serving, add coconut cream, onion, and the pepper. Stir thoroughly
then place onto serving platter using slotted spoon. Top with chopped tomatoes
and serve.
Just before serving, add coconut cream, onion, and the pepper. Stir thoroughly
then place onto serving platter using slotted spoon. Top with chopped tomatoes
and serve.
District Nursing
District Nursing
The District Nursing team are based at our Point Lonsdale site, however they
outreach into the community providing home-based nursing services.
The District Nursing team are based at our Point Lonsdale site, however they
outreach into the community providing home-based nursing services.
Our District Nursing team can provide advice, treatment and education on a
broad range of health issues including medication management, palliative
care, wound management, incontinence, post acute nursing and education.
Our District Nursing team can provide advice, treatment and education on a
broad range of health issues including medication management, palliative
care, wound management, incontinence, post acute nursing and education.
The District Nursing team work in partnership with clients and provide
professional and caring nursing support to assist clients in achieving their
health and wellbeing goals.
The District Nursing team work in partnership with clients and provide
professional and caring nursing support to assist clients in achieving their
health and wellbeing goals.
Client Q
uote!
“ The ser
vice is se
cond to n
been flab
one. I’ve
bergaste
d
at the ran
depth of
ge and
services
y
o
u
have put
touch wit
me in
h. Thank
y
o
u
for helpin
to the tea
g me wit
m
h a distre
problem.
ssing
I would n
ot have g
through it
otten
without y
ou!”
Client Q
uote!
“ The ser
vice is se
cond to n
been flab
one. I’ve
bergaste
d
at the ran
depth of
ge and
services
y
o
u
have put
touch wit
me in
h. Thank
y
o
u
for helpin
to the tea
g me wit
m
h a distre
problem.
ssing
I would n
ot have g
through it
otten
without y
ou!”
District Nursing
V a ld a ’s A n z a c B
is c u it s
V a ld a ’s A n z a c B
is c u it s
In g re d ie n ts
1 cup rolled oats
1 cup sugar
1 cup coconut
1 cup plain flour
¼ lb butter
1 tablespoon golden
syrup
2 teas boiling water
1 teas bi-carb soda
Method
Mix rolled oats, suga
r, coconut and
flour together in a la
rge bowl.
Melt butter, golden
syrup, water and
bi-carb in a saucep
an and add to dry
ingredients, mix wel
l
until all combined.
District Nursing
In g re d ie n ts
Place spoonfuls of
mixture onto
baking paper lined
biscuit tray, bake
in moderate oven un
til golden brown,
approximately 10 m
inutes.
Note:
These biscuits do sp
read when
baking so leave a fa
ir bit of room
between them on th
e tray.
When you add the
bi-carb to the
water it will bubble
If you want the bisc
uits to be chewy
do not cook as long
, if you want
them crunchy just co
ok them a little
longer.
Client Q
uote!
“I am ver
y gratefu
l for the
wonderfu
l service
from the
district n
ursing te
am. They
enabled
my husb
and to
stay at h
ome whil
e he was
recoverin
g...”
Valda (Ca
rer)
1 cup rolled oats
1 cup sugar
1 cup coconut
1 cup plain flour
¼ lb butter
1 tablespoon golden
syrup
2 teas boiling water
1 teas bi-carb soda
Method
Mix rolled oats, suga
r, coconut and
flour together in a la
rge bowl.
Melt butter, golden
syrup, water and
bi-carb in a saucep
an and add to dry
ingredients, mix wel
l
until all combined.
Place spoonfuls of
mixture onto
baking paper lined
biscuit tray, bake
in moderate oven un
til golden brown,
approximately 10 m
inutes.
Note:
These biscuits do sp
read when
baking so leave a fa
ir bit of room
between them on th
e tray.
When you add the
bi-carb to the
water it will bubble
If you want the bisc
uits to be chewy
do not cook as long
, if you want
them crunchy just co
ok them a little
longer.
Client Q
uote
!
“I am ver
y gratefu
l for the
wonderfu
l service
from the
district n
ursing te
am. They
enabled
my husb
and to
stay at h
ome whil
e he was
recoverin
g...”
Valda (Ca
rer)
International Ladies Group
s
adie
L
l
a
ation
our
n
t
r
a
e
y
t
l
n
ek
The I
s we
t
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e
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m
.
e
p
t
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s
a
Gro
gton
n
i
l
r
ately
a
n
t
i
r
m
o
s
P
do
come
l
s pre
i
e
p
w
u
t
gro
p tha fferent
u
o
r
g
l
all di
socia
m
o
Their
fr
.
s
s
d
e
i
n
lad
kgrou ooking,
c
a
b
c
ral
lude
c
cultu
n
i
cing!
ions
n
s
a
s
d
a
p
and
craft
Anna’s Short Bread
Ingredients
600gm almond meal
300gm icing sugar
60gm (2) egg whites
1 tablespoon rose water
1 teaspoon vanilla essence
extra icing sugar
International Ladies Group
s
adie
L
l
a
ation
our
n
t
r
a
e
y
t
l
n
ek
The I
s we
t
e
e
This
m
.
e
p
t
i
u
s
a
Gro
gton
n
i
l
r
ately
a
n
t
i
r
m
o
s
P
do
come
l
s pre
i
e
p
w
u
t
gro
p tha fferent
u
o
r
g
l
all di
socia
m
o
Their
fr
.
s
s
d
e
i
n
lad
kgrou ooking,
c
a
b
c
ral
lude
c
cultu
n
i
cing!
ions
n
s
a
s
d
a
p
and
craft
Anna’s Short Bread
Ingredients
600gm almond meal
300gm icing sugar
60gm (2) egg whites
1 tablespoon rose water
1 teaspoon vanilla essence
extra icing sugar
Method
Method
Whisk egg white until fluffy gradually add 1/2 the icing sugar, then fold in rose
water, vanilla essence, almond meal and remaining icing sugar.
Whisk egg white until fluffy gradually add 1/2 the icing sugar, then fold in rose
water, vanilla essence, almond meal and remaining icing sugar.
Shape into small crescents, place on lined baking tray, bake in 160c oven
7-10 mins- do not let them turn brown. Cool on tray and then dust with extra
icing sugar and enjoy!
Shape into small crescents, place on lined baking tray, bake in 160c oven
7-10 mins- do not let them turn brown. Cool on tray and then dust with extra
icing sugar and enjoy!
Health Promotion
Cafe Meals Program
Health Promotion
Cafe Meals Program
The pilot Café Meals Program aims to improve access to nutritious, affordable
and socially acceptable meals for young people who are nutritionally at risk or
socially isolated and living in the Northern Bellarine Peninsula.
The pilot Café Meals Program aims to improve access to nutritious, affordable
and socially acceptable meals for young people who are nutritionally at risk or
socially isolated and living in the Northern Bellarine Peninsula.
The pilot Cafe Meals Program provides eligible young people with the
opportunity to have a subsidised nutritious daily meal in one of two
participating cafes in the Northern Bellarine Peninsula. People are referred to
the Café Meals Program, via youth and families services in Geelong and
Bellarine Peninsula.
The pilot Cafe Meals Program provides eligible young people with the
opportunity to have a subsidised nutritious daily meal in one of two
participating cafes in the Northern Bellarine Peninsula. People are referred to
the Café Meals Program, via youth and families services in Geelong and
Bellarine Peninsula.
The program empowers people by giving them control over when, where and
what they eat. The price of meals is kept low through subsidy, at this point via
philanthropic funds managed by Time for Youth Café Meals Club Program
manager.
The program empowers people by giving them control over when, where and
what they eat. The price of meals is kept low through subsidy, at this point via
philanthropic funds managed by Time for Youth Café Meals Club Program
manager.
How does the Cafe M e a l s P r o g r a m w o r k ?
H o w d o e s t h e C a f e M e a l s P r o g r a m w ork?
The young people present their membership card at the café and pay $3 for a
meal valued up to $12, with the remaining subsidy being covered by Time for
Youth funds.
The young people present their membership card at the café and pay $3 for a
meal valued up to $12, with the remaining subsidy being covered by Time for
Youth funds.
The program provides a flexible, accessible
alternative meals delivery system which is accessible
to marginalised community members, in this case
young people.
The program provides a flexible, accessible
alternative meals delivery system which is accessible
to marginalised community members, in this case
young people.
Health Promotion
P
Port Produce Market
ort Produce is a small market that runs for three hours each Friday morning
at Portarlington Primary School. The aim of Port Produce is to provide the
residents of the Northern Bellarine Peninsula with an additional place to purchase
affordable fresh produce. It is a partnership between Portarlington Primary
School, Bellarine Community Health, Bendigo Bank and CJ Keane and Co.
The market has been running for the past 18 months and the regular 60-80
shoppers love the high quality of the produce, the affordable prices and the social
atmosphere.
What does the Port P r o d u c e m e a n t o y o u ?
Health Promotion
P
Port Produce Market
ort Produce is a small market that runs for three hours each Friday morning
at Portarlington Primary School. The aim of Port Produce is to provide the
residents of the Northern Bellarine Peninsula with an additional place to purchase
affordable fresh produce. It is a partnership between Portarlington Primary
School, Bellarine Community Health, Bendigo Bank and CJ Keane and Co.
The market has been running for the past 18 months and the regular 60-80
shoppers love the high quality of the produce, the affordable prices and the social
atmosphere.
W h a t d o e s t h e P o rt P r o d u c e m e a n t o you?
Ian‐ St Leonards Sanc Reed Flowers Trader
“ I en%oy ge)ng out talking to people 1 socialising. I see people not so well and well, you become a carer and a listener ” Denise‐ St Leonards Sanc Reed Flowers Trader
“It’s great to come together and chat and get to know others in the community.”
Ian‐ St Leonards Sanc Reed Flowers Trader
“ I en%oy ge)ng out talking to people 1 socialising. I see people not so well and well, you become a carer and a listener ” Denise‐ St Leonards Sanc Reed Flowers Trader
“It’s great to come together and chat and get to know others in the community.”
Robert‐ Portarlington Music Man “It is a hobby, re?rement, @ort @roduce and the railways‐ are my passions and I am providing a unique community service”
Robert‐ Portarlington Music Man “It is a hobby, re?rement, @ort @roduce and the railways‐ are my passions and I am providing a unique community service”
Chick Arthur‐ Portarlington grower and Trader
“I en%oy mee?ng and speaking to people, everyone’s happy”
Chick Arthur‐ Portarlington grower and Trader
“I en%oy mee?ng and speaking to people, everyone’s happy”
Gary (Volunteer Port Produce and YeXer Bealth
“ Allows me to put back into the community. It’s a nice feeling, working with people in the community, that’s what it’s all about. ”
Gary (Volunteer Port Produce and YeXer Bealth
“ Allows me to put back into the community. It’s a nice feeling, working with people in the community, that’s what it’s all about. ”
Kim (Volunteer Port Produce and Meals on Wheels
“ I love the social interac5on, mee5ng new people and pugng back into the community... Good vege, good price, good for the locals. “ Kim (Volunteer Port Produce and Meals on Wheels
“ I love the social interac5on, mee5ng new people and pugng back into the community... Good vege, good price, good for the locals. “ Ve r a ’s S a l m o n P o t a t o C a k e s
Vera’s Salmon Potato Cakes
cipe e
r
s
i
h
d
dicate
e
d
as k
o
c
i
h
h
w
,
“C
a
r
ife Ve
w
e
t
a
l
ton s
g
n
i
l
r
to hi
a
t
r
the Po
t
a
k
o
o
950‘s c
1
a e
h
t
n
i
otel Grand H is recipe...”
used th
cipe e
r
s
i
h
d
dicate
e
d
as k
o
c
i
h
h
w
,
“C
a
r
ife Ve
w
e
t
a
l
ton s
g
n
i
l
r
to hi
a
t
r
the Po
t
a
k
o
o
950‘s c
1
a e
h
t
n
i
otel Grand H is recipe...”
used th
In g re d ie n ts (s e rv
es 6)
In g re d ie n ts (s e rv
es 6)
I medium can of sa
lmon
1 tbsp chopped pa
rsley
1lb potatoes
Salt & pepper to ta
ste
Good squeeze of le
mon juice
1 egg
2 tbsp flour
1 cup breadcrumb
s
Method
Peel, boil and mash
potatoes.
Strain the liquid fro
m the salmon
and mash with a fo
rk, add
salmon salt & pepp
er, parsley
and some
lemon juice to the
potatoes, and
bind with a little be
aten egg.
Make an egg glaze
made of
beaten egg and milk
.
Mix the flour with a
little salt &
pepper. Take a spo
onful of the
mixture and shape
into round
cakes roll in the se
asoned flour,
dip in egg glazing a
nd cover
with breadcrumbs.
Pan fry on each ca
ke on each
side until golden b
rown.
Serve with lemon &
salad.
I medium can of sa
lmon
1 tbsp chopped pa
rsley
1lb potatoes
Salt & pepper to ta
ste
Good squeeze of le
mon juice
1 egg
2 tbsp flour
1 cup breadcrumb
s
Method
Peel, boil and mash
potatoes.
Strain the liquid fro
m the salmon
and mash with a fo
rk, add
salmon salt & pepp
er, parsley
and some
lemon juice to the
potatoes, and
bind with a little be
aten egg.
Make an egg glaze
made of
beaten egg and milk
.
Mix the flour with a
little salt &
pepper. Take a spo
onful of the
mixture and shape
into round
cakes roll in the se
asoned flour,
dip in egg glazing a
nd cover
with breadcrumbs.
Pan fry on each ca
ke on each
side until golden b
rown.
Serve with lemon &
salad.
Health Promotion
Health Promotion
St.Leonards Cooking Club
A
Community Kitchen is a group of like-minded individuals who come together
on a regular basis to socialise and cook affordable and nutritious meals. The
participants then sit down to share the meal or divide it up for each person to
take home. Through buying and cooking in bulk, many kitchens are able to
produce meals at a lower cost than individuals who cook at home for
themselves.
!
Davina’s Story
St.Leonards Cooking Club
A
Community Kitchen is a group of like-minded individuals who come together
on a regular basis to socialise and cook affordable and nutritious meals. The
participants then sit down to share the meal or divide it up for each person to
take home. Through buying and cooking in bulk, many kitchens are able to
produce meals at a lower cost than individuals who cook at home for
themselves.
!
Davina’s Story
My name is Davina Moore and I live in St.
Leonards. I am the mother of two teenage children,
one of whom is severely disabled with cerebral
palsy and for whom I am the main carer. I do not
drive so I am dependent on public transport or my
husband for social outings or shopping. My
husband has recently had a hip replacement and walks with a stick. My father is
elderly and lives alone in Melbourne so I am constantly checking on him and
having him come down to stay with me.
My name is Davina Moore and I live in St.
Leonards. I am the mother of two teenage children,
one of whom is severely disabled with cerebral
palsy and for whom I am the main carer. I do not
drive so I am dependent on public transport or my
husband for social outings or shopping. My
husband has recently had a hip replacement and walks with a stick. My father is
elderly and lives alone in Melbourne so I am constantly checking on him and
having him come down to stay with me.
I enjoy attending the St. Leonards Cooking Club run by Bellarine Community
Health. The cooking club provides me with healthy meals for my family in a fun
environment. I look forward to Thursdays (when the cooking club is held)
because I know Thursday nights dinner is organized so Thursday nights are
great!
I enjoy attending the St. Leonards Cooking Club run by Bellarine Community
Health. The cooking club provides me with healthy meals for my family in a fun
environment. I look forward to Thursdays (when the cooking club is held)
because I know Thursday nights dinner is organized so Thursday nights are
great!
I can relax at the cooking club and have a good chat and have made new
friends in the community. I have learnt a lot of new healthy recipes that have
become family favourites. The recipes are always priced at $2.50 or less per
serve and it has helped to me to budget for family shopping and budgeting.
I can relax at the cooking club and have a good chat and have made new
friends in the community. I have learnt a lot of new healthy recipes that have
become family favourites. The recipes are always priced at $2.50 or less per
serve and it has helped to me to budget for family shopping and budgeting.
Davina ’s H e a r t y C h icken & Vegetable Soup
Davina’s Hearty Chicken & Vegetable S o u p
In g re d ie n ts (s e rv
es 6)
In g re d ie n ts (s e rv
es 6)
1 ham hock
1 tablespoon oil 1 leek halved, washe
d and thinly sliced
2 cloves garlic crushed
1 large carrot peeled and diced
2 s5cks celery diced
2 small zucchini diced
1 swede or turnip pee
led & diced
1 and ¼ cup dry soup mix* 8 cups chicken stock
1 kg skinless chicken legs 1 ham hock
1 tablespoon oil 1 leek halved, washe
d and thinly sliced
2 cloves garlic crushed
1 large carrot peeled and diced
2 s5cks celery diced
2 small zucchini diced
1 swede or turnip pee
led & diced
1 and ¼ cup dry soup mix* 8 cups chicken stock
1 kg skinless chicken legs Method
Heat oil in a large sa
ucepan over
medium heat.
In g re d ie
Add leek and garlic
cook for 2
minutes until soft bu
t not coloured.
Add carrot celery zucc
hini and swede or turnip. Cook for 2 min
utes. S5r in soup mix, chick
en legs and stock and 1 cup of cold wat
er. Bring to boil then reduce heat to low and simmer par5ally covered for 1
hour or un5l soup mix is tender. Remove chicken legs
and hock bone from soup. Allow to c
ool enough to handle then remove meat from bones. Discard bones and dic
e meat then return to soup.
This recipe has becom
e a favourite of the Cooking Club at St. Le
onards! It’s a soup n ts
rvalely
s a6 m
) eal i
that(s ise re
n a bowl!
Method
Heat oil in a large sa
ucepan over
medium heat.
In g re d ie
Notes *
Gacket dry soup mix is a combina5on of split peas and len5ls. lou can find it near the chickpeas in the supermarket.
nd a e
m
m
o
c
e
“I can r
yone n
a
o
t
b
u
l
cooking c o save time ts t
who wan
meet d
n
a
y
e
n
and mo
le.”
new peop
rds
St.Leona
Cooking
Davina,
ber
Club Mem
Add leek and garlic
cook for 2
minutes until soft bu
t not coloured.
Add carrot celery zucc
hini and swede or turnip. Cook for 2 min
utes. S5r in soup mix, chick
en legs and stock and 1 cup of cold wat
er. Bring to boil then reduce heat to low and simmer par5ally covered for 1
hour or un5l soup mix is tender. Remove chicken legs
and hock bone from soup. Allow to c
ool enough to handle then remove meat from bones. Discard bones and dic
e meat then return to soup.
This recipe has becom
e a favourite of the Cooking Club at St. Le
onards! It’s a soup n ts
rvalely
s a6 m
) eal i
that(s ise re
n a bowl!
Notes *
Gacket dry soup mix is a combina5on of split peas and len5ls. lou can find it near the chickpeas in the supermarket.
nd a e
m
m
o
c
e
“I can r
yone n
a
o
t
b
u
l
cooking c o save time ts t
who wan
meet d
n
a
y
e
n
and mo
le.”
new peop
!
rds
St.Leona
Cooking
Davina,
ber
Club Mem
!
Community Garden
Community Garden
The Community Garden on Nelson Road in Point Lonsdale is open all year
around and visitors and members are always welcome. We have a variety of
fresh herbs and vegetables available for the community to use and a free electric
BBQ in the gardens.
The Community Garden on Nelson Road in Point Lonsdale is open all year
around and visitors and members are always welcome. We have a variety of
fresh herbs and vegetables available for the community to use and a free electric
BBQ in the gardens.
We have included a story on one of our fantastic garden volunteers, Laurie and a
favourite recipes he uses from our garden produce.
We have included a story on one of our fantastic garden volunteers, Laurie and a
favourite recipes he uses from our garden produce.
We will be holding regular events and working bees in the garden. If you are
interested in becoming involved in the Community Garden group please contact
the Community Development Worker on 5258 0814 or fill out the Community
Participation form at the end of the report/cookbook.
We will be holding regular events and working bees in the garden. If you are
interested in becoming involved in the Community Garden group please contact
the Community Development Worker on 5258 0814 or fill out the Community
Participation form at the end of the report/cookbook.
Community Garden
Community Garden
Laurie’s Story
Laurie’s Story
Laurie has been a volunteer for 3 years at BCH and has spent much of his time
working with our maintenance team and in the BCH gardens. He has a passion
for gardening is an asset to our community garden group.
Laurie has been a volunteer for 3 years at BCH and has spent much of his time
working with our maintenance team and in the BCH gardens. He has a passion
for gardening is an asset to our community garden group.
Chicken with Lemon and Thyme
Chicken with Lemon and Thyme
Ingredients
Ingredients
2 lemons
2 lemons
2 (2.5 pound) whole chickens
2 (2.5 pound) whole chickens
2 large onions, peeled and quartered
2 large onions, peeled and quartered
6 shallots, coarsely chopped
6 shallots, coarsely chopped
8 cloves garlic, unpeeled
8 cloves garlic, unpeeled
3 tablespoons olive oil
3 tablespoons olive oil
salt and pepper to taste
salt and pepper to taste
1/2 cup butter, softened
1/2 cup butter, softened
8 sprigs fresh thyme
8 sprigs fresh thyme
Method
Method
Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a medium baking dish.
Lightly grease a medium baking dish.
Pierce lemons several times with a fork, and place 1 inside each chicken
Pierce lemons several times with a fork, and place 1 inside each chicken
cavity. Arrange chickens in the center of the prepared baking dish. Place
cavity. Arrange chickens in the center of the prepared baking dish. Place
onions, shallots, and garlic around the chickens. Sprinkle vegetables with
onions, shallots, and garlic around the chickens. Sprinkle vegetables with
olive oil, and season with salt and pepper. Spread butter over the chickens,
olive oil, and season with salt and pepper. Spread butter over the chickens,
and line each with thyme sprigs.
and line each with thyme sprigs.
Bake 20 minutes in the preheated oven. Increase temperature to 400
Bake 20 minutes in the preheated oven. Increase temperature to 400
degrees F (200 degrees C), and continue baking 30 minutes, or until
degrees F (200 degrees C), and continue baking 30 minutes, or until
exterior of chicken is golden brown, meat is no longer pink, and juices run
exterior of chicken is golden brown, meat is no longer pink, and juices run
clear. Allow to cool about 15 minutes before serving.
clear. Allow to cool about 15 minutes before serving.
EARLY
YEARS
Quality of Care Report 2009-10
EARLY
YEARS
Quality of Care Report 2009-10
Early Years Services at BCH include:
Early Years Services at BCH include:
Speech Pathology
Speech Pathology
Occupational Therapy
Occupational Therapy
School Dental
School Dental
Family Services
Family Services
Maternal and Child Health
Maternal and Child Health
Nursing
Nursing
Dietetics
Dietetics
Physiotherapy
Physiotherapy
Podiatry
Podiatry
Speech Pathology
Bellarine Community Health offers a speech pathology service to children aged 0-6
Speech Pathology
Bellarine Community Health offers a speech pathology service to children aged 0-6
years of age. Speech pathologists are trained health professionals who support
years of age. Speech pathologists are trained health professionals who support
language development. Speech pathologists can assist with such problems as
language development. Speech pathologists can assist with such problems as
stuttering, increasing vocabulary, attention and listening. Speech pathologists work
stuttering, increasing vocabulary, attention and listening. Speech pathologists work
with both children and parents/carers to maximise the outcomes. We have included a
with both children and parents/carers to maximise the outcomes. We have included a
Speech pathology story from Erin and her mother, who have used our service.
Speech pathology story from Erin and her mother, who have used our service.
For appointments call the Service Access Officer on 5258 0812.
For appointments call the Service Access Officer on 5258 0812.
Speech Pathology
Speech Pathology
Erin’s Story
Erin’s Story
!Erin has been aXending Speech Gathology at the ^rysdale Community Health Site for the past 2 years. Her first Speech Therapist was Cathy. Cathy was lovely and engaged Erin from her first appointment. Cathy picked ac5vi5es, games and processes that made Erin’s sessions very enjoyable – to the point that she looked forward to aXending each session.
!Erin has been aXending Speech Gathology at the ^rysdale Community Health Site for the past 2 years. Her first Speech Therapist was Cathy. Cathy was lovely and engaged Erin from her first appointment. Cathy picked ac5vi5es, games and processes that made Erin’s sessions very enjoyable – to the point that she looked forward to aXending each session.
Even though Erin’s progress was slow at the beginning, she didn’t loose her enthusiasm for her sessions with Cathy, or for doing her homework between sessions.
Even though Erin’s progress was slow at the beginning, she didn’t loose her enthusiasm for her sessions with Cathy, or for doing her homework between sessions.
Late in 2009, Cathy finished and Karla took over as Erin’s Speech Therapist. Even though Erin was disappointed that Cathy had len, she was eTcited at the prospect of mee5ng Karla.
Late in 2009, Cathy finished and Karla took over as Erin’s Speech Therapist. Even though Erin was disappointed that Cathy had len, she was eTcited at the prospect of mee5ng Karla.
Karla is also lovely and Erin enjoyed her first session with her and has con5nued to do so. Karla has changed Erin’s sessions to try to promote as much improvement as possible, while keeping sessions fun with the different games and ac5vi5es they play together. Erin con5nues to look forward to her Speech Therapy sessions and con5nues to improve.
Karla is also lovely and Erin enjoyed her first session with her and has con5nued to do so. Karla has changed Erin’s sessions to try to promote as much improvement as possible, while keeping sessions fun with the different games and ac5vi5es they play together. Erin con5nues to look forward to her Speech Therapy sessions and con5nues to improve.
Thanks to the efforts of Cathy and Karla, Erin’s speech has become much clearer. Also, they have both provided us, as parents, with strategies on how to assist Erin on a daily basis without making her self conscious, which has definitely aided her progress.”
Thanks to the efforts of Cathy and Karla, Erin’s speech has become much clearer. Also, they have both provided us, as parents, with strategies on how to assist Erin on a daily basis without making her self conscious, which has definitely aided her progress.”
Erin’s Cup Cakes (Chocolate, Plain or Cinnamon)
Erin’s Cup Cakes (Chocolate, Plain or Cinnamon)
Ingredients:
Ingredients:
!
!
3 tablespoons of butter (melted, not too much)
3 tablespoons of butter (melted, not too much)
1 cup self raising flour
2 tablespoons cocoa
1 cup self raising flour
2 tablespoons cocoa
1 cup caster sugar
1 cup caster sugar
½ cup milk
½ cup milk
2 eggs
2 eggs
½ teaspoon vanilla essence
½ teaspoon vanilla essence
Method:
Method:
Put all ingredients into a bowl in the order written here, then add melted butter, and
beat really hard and light, by hand, for 3 minutes.
Put all ingredients into a bowl in the order written here, then add melted butter, and
beat really hard and light, by hand, for 3 minutes.
Place cup cake cases into muffin tins.
Place cup cake cases into muffin tins.
Heat oven to approximately 190oC (fan forced oven).
Heat oven to approximately 190oC (fan forced oven).
Cook for approximately 12-15 minutes or until cup cakes spring back when lightly
touched in the centre.
Mix will make about 36 mini cup cakes.
Cook for approximately 12-15 minutes or until cup cakes spring back when lightly
touched in the centre.
Mix will make about 36 mini cup cakes.
Leave to cool and once cold, ice cup cakes with your favourite icing and decorations.
Leave to cool and once cold, ice cup cakes with your favourite icing and decorations.
Note:
Note:
You can make: Plain or Cinnamon cupakes-
You can make: Plain or Cinnamon cupakes-
Plain cup cakes by adding 2 tablespoon of self raising flour, instead of 2
tablespoons of cocoa or
Plain cup cakes by adding 2 tablespoon of self raising flour, instead of 2
tablespoons of cocoa or
Cinnamon cup cakes by adding 2 teaspoons of cinnamon and 1 or a little
more of spice and a good tablespoon of self raising flour
Cinnamon cup cakes by adding 2 teaspoons of cinnamon and 1 or a little
more of spice and a good tablespoon of self raising flour
Client Quote!
“Staff are pleasantly professional and extremely understanding and helpful. I feel very relaxed to discuss any issue rela?ng to my child and her speech deQciencies...;
Client Quote!
“Staff are pleasantly professional and extremely understanding and helpful. I feel very relaxed to discuss any issue rela?ng to my child and her speech deQciencies...;
YOUNG
PEOPLE
Quality of Care Report 2009-10
YOUNG
PEOPLE
Quality of Care Report 2009-10
Services for young people at BCH and
Services for young people at BCH and
headspace include:
headspace include:
headspace
headspace
Youth Counsellor
Youth Counsellor
Dietitian
Dietitian
Podiatry
Podiatry
Physiotherapy
Physiotherapy
Dental
Dental
Occupation Therapy
Occupation Therapy
Youth Health Nurse
Youth Health Nurse
BCH will be opening the third Barwon headspace site within the school precinct at
Drysdale in 2010. Work has been underway this year planning and developing the
site.
Fact
ng u
o
y
three erience n
i
e
On
xp
e
l
l
i
w
e th l
l
a
p
e
o
h
e
p
tal
a men blem.
pro
The site will provide community health services
integrated with headspace services to provide a
youth friendly health and wellbeing service.
headspace is an early intervention and education
program for young people that are experiencing
difficulties in mental health, sexual health and
drug and alcohol management.
BCH will be opening the third Barwon headspace site within the school precinct at
Drysdale in 2010. Work has been underway this year planning and developing the
site.
Fact
ng u
o
y
three erience n
i
e
On
xp
e
l
l
i
w
e th l
l
a
p
e
o
h
e
p
tal
a men blem.
pro
The site will provide community health services
integrated with headspace services to provide a
youth friendly health and wellbeing service.
headspace is an early intervention and education
program for young people that are experiencing
difficulties in mental health, sexual health and
drug and alcohol management.
headspace
headspace
Nicala’s Story
Nicala’s Story
A few years ago something happened in my life that I was unable to cope with
and the more I tried to get through it on my own the worse I began to feel.
After months of struggling a friend put me onto headspace.
A few years ago something happened in my life that I was unable to cope with
and the more I tried to get through it on my own the worse I began to feel.
After months of struggling a friend put me onto headspace.
So I made myself an appointment to go and talk to someone. As I was not sure
about what was going to happen I was a little apprehensive about the whole
experience. But the moment I walked through the door everyone was
extremely kind and helpful.
So I made myself an appointment to go and talk to someone. As I was not sure
about what was going to happen I was a little apprehensive about the whole
experience. But the moment I walked through the door everyone was
extremely kind and helpful.
Most importantly of all I now had a place to go and someone experienced to
talk to. It was at headspace that not only was I able to talk through my
problem but also get in touch with another place that was more specialised to
help me. Thanks to headspace I am now able to move on with my life.
Most importantly of all I now had a place to go and someone experienced to
talk to. It was at headspace that not only was I able to talk through my
problem but also get in touch with another place that was more specialised to
help me. Thanks to headspace I am now able to move on with my life.
hips
ot C
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f salt
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family
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ough
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Nicala’s Vanilla Vodka Cheesecake
Nicala’s Vanilla Vodka Cheesecake
Ingredients
Ingredients
1 vanilla pod or 2 tsp vanilla extract
1 vanilla pod or 2 tsp vanilla extract
175g caster sugar
175g caster sugar
75mL vodka
75mL vodka
400g Philadelphia Cheese, softened
400g Philadelphia Cheese, softened
3 rounded tsp powdered gelatine
3 rounded tsp powdered gelatine
300mL double cream, lightly whipped
300mL double cream, lightly whipped
Method
Method
Line the base of a 20cm springfrom tin. Split the vanilla pod lengthwise and
scrape out the seeds with a knife. Combine the vanilla seeds and pod or vanilla
extract, 60g of sugar and vodka in a small saucepan. Stir over low heat until the
sugar is dissolved. Bring the mixture to the boil, and simmer for 1 minute. Cool,
then discard the vanilla pod.
Line the base of a 20cm springfrom tin. Split the vanilla pod lengthwise and
scrape out the seeds with a knife. Combine the vanilla seeds and pod or vanilla
extract, 60g of sugar and vodka in a small saucepan. Stir over low heat until the
sugar is dissolved. Bring the mixture to the boil, and simmer for 1 minute. Cool,
then discard the vanilla pod.
Beat the Philly and remaining sugar in a large bowl with an electric mixer until
smooth. Add the vodka syrup.
Beat the Philly and remaining sugar in a large bowl with an electric mixer until
smooth. Add the vodka syrup.
Dissolve the gelatine in 4 tablespoons of water, over a pan of hot water and mix
well. Stir into the vodka mixture. Gently fold in the whipped cream until combined.
Pour the mixture into the prepared tin. Refrigerate for 2-3 hours or until set.
Dissolve the gelatine in 4 tablespoons of water, over a pan of hot water and mix
well. Stir into the vodka mixture. Gently fold in the whipped cream until combined.
Pour the mixture into the prepared tin. Refrigerate for 2-3 hours or until set.
Berry Coulee
Berry Coulee
Punnet of your favourite berries (or frozen)
Punnet of your favourite berries (or frozen)
Sugar to taste
Sugar to taste
Place berries and sugar in a blender (or use a slender blender) and blitz until
smooth, pour over cheesecake to serve
Place berries and sugar in a blender (or use a slender blender) and blitz until
smooth, pour over cheesecake to serve
ADULTS
Quality of Care Report 2009-10
ADULTS
Quality of Care Report 2009-10
Adult services at BCH include:
Adult services at BCH include:
Cardiac Rehabilitation
Cardiac Rehabilitation
Community Health Nursing
Community Health Nursing
Counselling
Counselling
Dental
Dental
District Nursing
District Nursing
Footcare Nurse
Footcare Nurse
Health Self Management
Health Self Management
Needle Exchange
Needle Exchange
Nutrition/Dietetics
Nutrition/Dietetics
Occupation Therapy
Occupation Therapy
Physiotherapy
Physiotherapy
Physical Wellness Program
!
Physical Wellness Program
Podiatry
Podiatry
Support Groups
Support Groups
Well Women’s Clinic
To access any of these services contact
the Service Access Officer
on 5258 0812.
Health Tip!
“Not drinkin
g eno
Fluid can lea ugh d to tiredness, p
oor concentrati
constipation on and . Mo
need to drin st adults k between 2‐3 litres a d
ay”
Angela,
Dietitian
Well Women’s Clinic
To access any of these services contact
the Service Access Officer
on 5258 0812.
!
Health Tip!
“Not drinkin
g eno
Fluid can lea ugh d to tiredness, p
oor concentrati
constipation on and . Mo
need to drin st adults k between 2‐3 litres a d
ay”
Angela,
Dietitian
Health Self Management
Health Self Management
The health self-management team are a
newly formed team who have come
together as a result of their passion and
interest in this area. We all know how
hard it is to make sustainable long term
changes to improve our health
whether it is losing weight, exercising
more, managing stress, quitting
smoking or any other health
behaviour. The Health SelfManagement team work in partnership with clients
to support them to achieve their health goals.
The health self-management team are a
newly formed team who have come
together as a result of their passion and
interest in this area. We all know how
hard it is to make sustainable long term
changes to improve our health
whether it is losing weight, exercising
more, managing stress, quitting
smoking or any other health
behaviour. The Health SelfManagement team work in partnership with clients
to support them to achieve their health goals.
This year the team have:
This year the team have:

Trained in evidence based health-management techniques

Trained in evidence based health-management techniques

Achieved competency in these techniques

Achieved competency in these techniques

Developed a BCH System for Health Self-Management

Developed a BCH System for Health Self-Management

Facilitated Better Health Self-Management groups

Facilitated Better Health Self-Management groups

Delivered individual coaching and support to 66 clients

Delivered individual coaching and support to 66 clients
For appointments call the Service Access Officer on 5258 0812.
For appointments call the Service Access Officer on 5258 0812.
Better Health Self
Management
Better Health Self
Management
Sue is a 40 year old single mother to two foster girls aged 9 and 13, who live
in Drysdale. Sue presented in 2009 with a complex medical history which
included a heart condition, alcoholism and Hepatitis C.
Sue is a 40 year old single mother to two foster girls aged 9 and 13, who live
in Drysdale. Sue presented in 2009 with a complex medical history which
included a heart condition, alcoholism and Hepatitis C.
Sue was referred by the District Nursing team. Sue commenced Better Health
Self Management program, in conjunction with individualised Health Self
Management interventions and coaching.
Sue was referred by the District Nursing team. Sue commenced Better Health
Self Management program, in conjunction with individualised Health Self
Management interventions and coaching.
“Before Self Management I was lost even though in Grace McKellar with
people, psychologists, nurses around me, I was just lost. Then I went home
and I could not even go to my letter box. It was the strangest feeling of not
knowing what direction to take yet trying to get back on track. I just wanted to
get back on track but was afraid that I would take the wrong direction”
“Before Self Management I was lost even though in Grace McKellar with
people, psychologists, nurses around me, I was just lost. Then I went home
and I could not even go to my letter box. It was the strangest feeling of not
knowing what direction to take yet trying to get back on track. I just wanted to
get back on track but was afraid that I would take the wrong direction”
“Better Health gave me something…. A direction, a starting point- it gave me
steps, goal setting, action planning, that in itself gave me weekly steps. Seeing
other people also struggling, sometimes their problems were even bigger than
mine. So I said if they can do it I can do it. This allowed me to regain self
confidence, belief in myself, that I could do things and I was in control.
“Better Health gave me something…. A direction, a starting point- it gave me
steps, goal setting, action planning, that in itself gave me weekly steps. Seeing
other people also struggling, sometimes their problems were even bigger than
mine. So I said if they can do it I can do it. This allowed me to regain self
confidence, belief in myself, that I could do things and I was in control.
Today Sue is proudly in business as a
cosmetics consultant. A massive
achievement for a woman who only 18
months ago could not leave her front
door.
Today Sue is proudly in business as a
cosmetics consultant. A massive
achievement for a woman who only 18
months ago could not leave her front
door.
!
!
Better Health Self
Management
Better Health Self
Management
Sue’s Chicken & Sweet Corn Soup
Sue’s Chicken & Sweet Corn Soup
Ingredients
Ingredients
1 Lltre salt-reduced chicken stock liquid
1½ litres water
1 tablespoon salt-reduced chicken-style stock powder
500g skinless chicken breast
½ cup shallots sliced
2 cups frozen corn kernels
2 x 420g cans creamed corn
3 tablespoons soy sauce
43% less salt
1 egg white
pepper to taste
1 Lltre salt-reduced chicken stock liquid
1½ litres water
1 tablespoon salt-reduced chicken-style stock powder
500g skinless chicken breast
½ cup shallots sliced
2 cups frozen corn kernels
2 x 420g cans creamed corn
3 tablespoons soy sauce
43% less salt
1 egg white
pepper to taste
Method
Method
Place stock liquid, water and stock powder in boiler. Once boiled add
whole chicken breasts. Cook 10 minutes then remove chicken. Either shred
or dice chicken then return to pot with shallots, corn kernels, creamed corn
and soy sauce. Bring to boil, then reduce to slow boil. Cook a further 10
minutes. Whisk in beaten egg white. Add pepper to taste.
Place stock liquid, water and stock powder in boiler. Once boiled add
whole chicken breasts. Cook 10 minutes then remove chicken. Either shred
or dice chicken then return to pot with shallots, corn kernels, creamed corn
and soy sauce. Bring to boil, then reduce to slow boil. Cook a further 10
minutes. Whisk in beaten egg white. Add pepper to taste.
Better Health Self
Management
Better Health Self
Management
BeXy h JohnC are re5red couple residing in Barwon Heads. BeXy has a complex medical history that is exacerbated by her weight which is in excess of ]_Vkg. BeXy recalls with hurt and indigna5on that one doctor once told her !if she was a horse she would be shot dead.” In part it was this that paralysed her sense of confidence in self management. !
BeXy was referred to self management through the advocacy of her husband John and a BCH Physiotherapist who took the 5me to listen to his story of his sadness and his frustra5on in being unable to help her. BeXy h JohnC are re5red couple residing in Barwon Heads. BeXy has a complex medical history that is exacerbated by her weight which is in excess of ]_Vkg. BeXy recalls with hurt and indigna5on that one doctor once told her !if she was a horse she would be shot dead.” In part it was this that paralysed her sense of confidence in self management. !
BeXy was referred to self management through the advocacy of her husband John and a BCH Physiotherapist who took the 5me to listen to his story of his sadness and his frustra5on in being unable to help her. BeXy "eflects:
“Before I started everything was too much effort. I needed something to get me going I kept saying to myself everything is going wrong. If not one thing it is another, kidney, hysterectomy, and back, everything was giving up and shingles, I was miserable, I met a few different people some worse off than I am. People we can talk to and it’s been really good. I feel a lot beFer than I did. I sGll have a long way to go. Hore beFer off now I cut out salt, ride a bike, walk and now swim. Hy blood pressure is more stable since its been in 3 years and I’ve lost 2 kg. I also have a disabled sGcker, this has really helped”
BeXy "eflects:
“Before I started everything was too much effort. I needed something to get me going I kept saying to myself everything is going wrong. If not one thing it is another, kidney, hysterectomy, and back, everything was giving up and shingles, I was miserable, I met a few different people some worse off than I am. People we can talk to and it’s been really good. I feel a lot beFer than I did. I sGll have a long way to go. Hore beFer off now I cut out salt, ride a bike, walk and now swim. Hy blood pressure is more stable since its been in 3 years and I’ve lost 2 kg. I also have a disabled sGcker, this has really helped”
BeXy is commiXed to UV@WV minute sessions on a sta5onary bike W 5mes a week this is balanced with short ]r minutes walks U@W 5mes a week and once a week swimming in a public pool which she is delighted to say “I drove myself there”. Prior to the group BeXy:s low self esteem prevented her from entertaining the idea of a public pool. BeXy is commiXed to UV@WV minute sessions on a sta5onary bike W 5mes a week this is balanced with short ]r minutes walks U@W 5mes a week and once a week swimming in a public pool which she is delighted to say “I drove myself there”. Prior to the group BeXy:s low self esteem prevented her from entertaining the idea of a public pool. John reflects: “BeFy has more conLdence. Mhe never listened to what I said but you got me to keep quiet. Now it is great and I am not pushing her. Especially the course it was great.” John reflects: “BeFy has more conLdence. Mhe never listened to what I said but you got me to keep quiet. Now it is great and I am not pushing her. Especially the course it was great.” Better Health Self
Management
“
Be tt y’s Da te &
Ap ric ot Lo af
Ingredients
80g dried apricots
80g dates
1 cup skim milk
60g All-bran
½ cup fructose (sugar)
1 cup self-raising flour
Better Health Self
Management
“
Method
In mixing bowl combine
apricots, dates, milk, al-br
an and
fructose. Let the mixture
soak
for 1 hour. Pre-heat oven
to
180°C, spray a loaf tin with
cooking spray. Add flour
to fruit
and bran mixture and stir
well.
Pour into loaf tin. Bake un
til
cooked golden brown appr
ox.
40-45 minutes.
!
Be tt y’s Da te &
Ap ric ot Lo af
Ingredients
80g dried apricots
80g dates
1 cup skim milk
60g All-bran
½ cup fructose (sugar)
1 cup self-raising flour
Method
In mixing bowl combine
apricots, dates, milk, al-br
an and
fructose. Let the mixture
soak
for 1 hour. Pre-heat oven
to
180°C, spray a loaf tin with
cooking spray. Add flour
to fruit
and bran mixture and stir
well.
Pour into loaf tin. Bake un
til
cooked golden brown appr
ox.
40-45 minutes.
!
Cardiac Rehabilitation
Cardiac Rehabilitation
Cardiac Rehabilitation is a weekly program facilitated by health professionals,
which assists people who have recently experienced an acute cardiac event to
regain confidence and manage their heart health into the future. The program is
based on Heart Foundation Guidelines and involves a combination of
education, support and exercise.
Cardiac Rehabilitation is a weekly program facilitated by health professionals,
which assists people who have recently experienced an acute cardiac event to
regain confidence and manage their heart health into the future. The program is
based on Heart Foundation Guidelines and involves a combination of
education, support and exercise.
Improvements in this program over the 2009-2010 period include:
Improvements in this program over the 2009-2010 period include:

Annual program evaluation and improvements

Annual program evaluation and improvements

Re-alignment of the educational component to better reflect adult
learning concepts

Re-alignment of the educational component to better reflect adult
learning concepts

Annual training

Annual training
e!
ot
u
Q
t
n
Clie
the e
g
n
ndi
dm e
e
t
e
t
p
l
A
“
he
enc
d
m
fi
a
r
n
rt
prog my co y hea
m
in
a
g
g
n
i
the
e
g
r
o
a
t
n
in
a
in m ndition ..”
e.
r
co
u
t
fu
e!
ot
u
Q
t
n
Clie
the e
g
n
ndi
dm e
e
t
e
t
p
l
A
“
he
enc
d
m
fi
a
r
n
rt
prog my co y hea
m
in
a
g
g
n
i
the
e
g
r
o
a
t
n
in
a
in m ndition ..”
e.
r
co
u
t
fu
Cardiac Rehabilitation
Cardiac Rehabilitation
Peter’s Story
Peter’s Story
Then
Then
Peter is a busy businessman aged 50 years. Despite a history of diabetes,
hypertension, increased weight he was unaware of his risk of heart disease.
Peter presented to BCH Cardiac Rehabilitation referred via Barwon Health after
an Aortic Valve replacement. Peter’s wife, Liz who attended all 8 sessions with
her husband, reflects on this experience;
Peter is a busy businessman aged 50 years. Despite a history of diabetes,
hypertension, increased weight he was unaware of his risk of heart disease.
Peter presented to BCH Cardiac Rehabilitation referred via Barwon Health after
an Aortic Valve replacement. Peter’s wife, Liz who attended all 8 sessions with
her husband, reflects on this experience;
“ Peter was a first time presentation picked up by the sleep apnoea specialist
who listened to his chest when he complained of being tired and fatigued. He
was sent by him to a cardiologist who found a 98% blocked aortic valve. Pete
was a freak of nature as calcified valves at his age are unusual... Through the
Cardiac Rehabilitation process, we learnt a lot, felt like we were on the right
track, dietary, importance of exercise, we came away from every session and
learnt more. Pete’s case should have been picked up by his GP, it was not and
we were devastated. He is a diabetic and he never had checks, now we have
changed our GP and he has three and six monthly checks, now we are under
control. We both feel that he has a second chance of life but also that there is
support out there”.
“ Peter was a first time presentation picked up by the sleep apnoea specialist
who listened to his chest when he complained of being tired and fatigued. He
was sent by him to a cardiologist who found a 98% blocked aortic valve. Pete
was a freak of nature as calcified valves at his age are unusual... Through the
Cardiac Rehabilitation process, we learnt a lot, felt like we were on the right
track, dietary, importance of exercise, we came away from every session and
learnt more. Pete’s case should have been picked up by his GP, it was not and
we were devastated. He is a diabetic and he never had checks, now we have
changed our GP and he has three and six monthly checks, now we are under
control. We both feel that he has a second chance of life but also that there is
support out there”.
Now
Peter is now back to his full life that includes work located in Melbourne that
requires regular interstate travel which he combines with a family catering
business. He watches his dietary intake carefully examining recipes even when
he dines out. He also gets home from work whether here of interstate and has
a walk. Liz states that Peter continues to lose weight.
Now
Peter is now back to his full life that includes work located in Melbourne that
requires regular interstate travel which he combines with a family catering
business. He watches his dietary intake carefully examining recipes even when
he dines out. He also gets home from work whether here of interstate and has
a walk. Liz states that Peter continues to lose weight.
Cardiac Rehabilitation
Cardiac Rehabilitation
Peter’s Apple Wedges with Cinnamon Sugar
Peter’s Apple Wedges with Cinnamon Sugar
“Apples
with c
i
and su
gar is a nnamon t
enable
d Peter reat that eat mo to start to re fruit
”
Liz, Pe
“Apples
with c
i
and su
gar is a nnamon t
enable
d Peter reat that eat mo to start to re fruit
”
Liz, Pe
ter’s w
In g re d ie n ts
4 golden delicious
apples
1-2 tbsp castor suga
r
2 tbsp canola oil
85 gm ready to eat
dried apricots
finely chopped
½ tsp cinnamon, or
to taste
Method
Peel apples and cu
t into quarters
and remove seeds,
then cut each
quarter in half.
ter’s w
ife.
ife.
In g re d ie n ts
Place apple pieces
in a large bowl,
add oil to coat, plac
e apples in
frying pan and cook
for 10 mins,
add apricots and co
ok a further 3
mins or until apples
are tender.
Serve hot apples sp
rinkled with the
castor sugar and ci
nnamon and
vanilla ice cream or
yoghurt.
4 golden delicious
apples
1-2 tbsp castor suga
r
2 tbsp canola oil
85 gm ready to eat
dried apricots
finely chopped
½ tsp cinnamon, or
to taste
Method
Peel apples and cu
t into quarters
and remove seeds,
then cut each
quarter in half.
Place apple pieces
in a large bowl,
add oil to coat, plac
e apples in
frying pan and cook
for 10 mins,
add apricots and co
ok a further 3
mins or until apples
are tender.
Serve hot apples sp
rinkled with the
castor sugar and ci
nnamon and
vanilla ice cream or
yoghurt.
OLDER
ADULTS
Quality of Care Report 2009-10
Older Adult services at BCH include:
OLDER
ADULTS
Quality of Care Report 2009-10
Older Adult services at BCH include:
Cardiac Rehabilitation
Cardiac Rehabilitation
Community Aged Care
Community Aged Care
Packages
Packages
Counselling
Counselling
Dental
Dental
District Nursing
District Nursing
Footcare Nurse
Footcare Nurse
Health Self Management
Health Self Management
Nutrition/Dietetics
Nutrition/Dietetics
Palliative Care and Bereavement
Palliative Care and Bereavement
Support Groups
Support Groups
Physiotherapy
Physiotherapy
Planned Activity Group
Planned Activity Group
Podiatry
Podiatry
Residential Services
Residential Services
Physical Wellness Program
Physical Wellness Program
To access any of these services contact the Service Access Officer
on 5258 0812.
To access any of these services contact the Service Access Officer
on 5258 0812.
Residential Aged Care
Residential Aged Care
BCH has two residential Aged Care Facilities on the Bellarine. Coorabin is located
BCH has two residential Aged Care Facilities on the Bellarine. Coorabin is located
in close proximity to the beach at Point Lonsdale and Ann Nicol House is located
at Portarlington. Both facilities cater for low-level care within a home-like
in close proximity to the beach at Point Lonsdale and Ann Nicol House is located
at Portarlington. Both facilities cater for low-level care within a home-like
environment. Ann Nichol House also has a specific dementia care wing for
residents that require more secure accommodation with specialised care. BCH is
environment. Ann Nichol House also has a specific dementia care wing for
residents that require more secure accommodation with specialised care. BCH is
committed to providing activities and programs to residents that support positive
committed to providing activities and programs to residents that support positive
ageing.
ageing.
Ann Nichol House has a cooking club that meets fortnightly. The group enjoy
Ann Nichol House has a cooking club that meets fortnightly. The group enjoy
coming together and cooking something that can be shared and enjoyed by the
group over a cuppa. Favourites of the group includes scones and rumballs. The
coming together and cooking something that can be shared and enjoyed by the
group over a cuppa. Favourites of the group includes scones and rumballs. The
group have included a historic fruit cake recipe from the war years. During World
group have included a historic fruit cake recipe from the war years. During World
War II everyone enjoyed a slice of fruitcake and there is great history around this.
During the war, the cake was wrapped in damp proof paper or some had special
War II everyone enjoyed a slice of fruitcake and there is great history around this.
During the war, the cake was wrapped in damp proof paper or some had special
tins and sent to loved ones in the war. This made the soldiers feel at home.
tins and sent to loved ones in the war. This made the soldiers feel at home.
s!
Fun Fact
ardening
g
e
s
u
o
H
ol
Ann Nich
w able to
o
n
e
r
a
s
st
enthusia
ve of
lo
ir
e
h
t
re-kindle
rden has
a
g
w
e
n
g! A
gardenin
complete
d
e
h
s
li
b
a
been est
d garden
e
is
a
r
,
g
in
with pav
to make
g
in
t
a
e
s
beds and
nd safe!
a
n
u
f
g
e
gardenin
ut into th
p
in
d
a
h
s
Resident
tion and
c
u
r
t
s
n
o
design, c
arden.
g
e
h
t
f
o
planting
s!
Fun Fa
cts!
Reside
nts of C
oorabin
Nichol
and An
house
n
h
a
v
e enjoy
integra
ed
ted pro
grams
commu
with
nity me
m
b
music
ers suc
concer
h as
ts, circ
us dog
and lun
s
ches
Fun Fact
ardening
g
e
s
u
o
H
ol
Ann Nich
w able to
o
n
e
r
a
s
st
enthusia
ve of
lo
ir
e
h
t
re-kindle
rden has
a
g
w
e
n
g! A
gardenin
complete
d
e
h
s
li
b
a
been est
d garden
e
is
a
r
,
g
in
with pav
to make
g
in
t
a
e
s
beds and
nd safe!
a
n
u
f
g
e
gardenin
ut into th
p
in
d
a
h
s
Resident
tion and
c
u
r
t
s
n
o
design, c
arden.
g
e
h
t
f
o
planting
Fu
n Facts
Reside
!
nts of C
o
orabin
Nichol
and An
house
n
h
a
v
e enjoy
integra
ed
ted pro
grams
commu
with
nity me
m
b
music
ers suc
concer
h as
ts, circ
us dog
and lun
s
ches
Residential Aged Care
Residential Aged Care
This recipe was presented by the cooking group at Ann Nichol House.
This recipe was presented by the cooking group at Ann Nichol House.
Boiled Fruit Cake:
Boiled Fruit Cake:
Ingredients:
Ingredients:
i lb buXer (125 gms)
1 cup of sugar
1 pkt (375gm) mixed fruit
2 cups milk
1 teaspoon bi‐carb‐soda
2 eggs‐lightly beaten
1 tsp sherry or brandy
N/R#6"+&(#+>#:S
1 cup of self raising flour 1 cup of plain flour
I teaspoon of mixed spice
i lb buXer (125 gms)
1 cup of sugar
1 pkt (375gm) mixed fruit
2 cups milk
1 teaspoon bi‐carb‐soda
2 eggs‐lightly beaten
1 tsp sherry or brandy
N/R#6"+&(#+>#:S
1 cup of self raising flour 1 cup of plain flour
I teaspoon of mixed spice
Method:
Method:
Glace buXer, sugar, milk and fruit in a saucepan and bring to a boil on low heat for at least 5 minutes. Remove and place in a large mixing bowl and allow to cool to room temperature. Add teaspoon of sherry, bi‐carb‐soda then eggs: beat with a wooden spoon, fold in the sined flours and spices.
Glace buXer, sugar, milk and fruit in a saucepan and bring to a boil on low heat for at least 5 minutes. Remove and place in a large mixing bowl and allow to cool to room temperature. Add teaspoon of sherry, bi‐carb‐soda then eggs: beat with a wooden spoon, fold in the sined flours and spices.
!
Glace in a baking paper lined k inch sJuare 5n and bake about 1 ½ hours in a moderate oven.
“So yummy, I ate it straight off the spoon!”
!
Glace in a baking paper lined k inch sJuare 5n and bake about 1 ½ hours in a moderate oven.
“So yummy, I ate it straight off the spoon!”
Staff Story
Staff Story
Dawn’s Story‐ A Staff Snap Shot!
Dawn’s Story‐ A Staff Snap Shot!
“Hi my name is Dawn,
“Hi my name is Dawn,
As I am an Aboriginal I was offered to do a Personal Carer Workers Course, I
accepted the position and commenced the course. During the course I had to
do placement work at an aged care facility and I was given BCH as my
placement and that’s how I came to work at BCH. On completion of my course
I started working as a PCW, but due to my literacy skills found this a bit hard so
I am now working as cleaner. I love working at BCH the staff and residents are
all lovely people.
My favorite Bush Tucker is roasted kangaroo with Native
Peppercorns on the fire otherwise I like roast lamb
especially if someone else cooks it.”
As I am an Aboriginal I was offered to do a Personal Carer Workers Course, I
accepted the position and commenced the course. During the course I had to
do placement work at an aged care facility and I was given BCH as my
placement and that’s how I came to work at BCH. On completion of my course
I started working as a PCW, but due to my literacy skills found this a bit hard so
I am now working as cleaner. I love working at BCH the staff and residents are
all lovely people.
My favorite Bush Tucker is roasted kangaroo with Native
Peppercorns on the fire otherwise I like roast lamb
especially if someone else cooks it.”
Roasted kangaroo with
Native Peppercorns
Roasted kangaroo with
Native Peppercorns
Kangaroo fillet
Native peppercorns
Wild rosemary
Oil
Kangaroo fillet
Native peppercorns
Wild rosemary
Oil
Marinate the kangaroo with peppercorn
and rosemary and a little oil.
Place fillet into a pot or on a grill plate. and
cook to your liking i.e. medium.
Enjoy!
Marinate the kangaroo with peppercorn
and rosemary and a little oil.
Place fillet into a pot or on a grill plate. and
cook to your liking i.e. medium.
Enjoy!
“Doing
the cou
rse and
coming
to work
for BC
was an
H
d is a g
reat joy
.”
Dawn,
Domes
tic Staff
“Doing
the cou
rse and
coming
to work
for BC
was an
H
d is a g
reat joy
.”
Dawn,
Domes
tic Staff
Planned Activity Group
Planned Activity Group
Alan’s Story
Alan’s Story
On December 12th 2005 my wife
Elma passed away. I managed at
home until January 2006 and then
became ill. I was admitted to
Austin Hospital and then came to
my daughter Anne’s home in
Ocean Grove to recuperate.
On December 12th 2005 my wife
Elma passed away. I managed at
home until January 2006 and then
became ill. I was admitted to
Austin Hospital and then came to
my daughter Anne’s home in
Ocean Grove to recuperate.
I was readmitted to Geelong
hospital as I wasn’t getting any
better and eventually they found
I had microvascular kidney
disease. I was very weak and needed
around the clock supervision. I couldn’t get around without a
walker and my daughter decided to contact PAG so that I could have some social
interaction as I was very depressed. I was assessed in the April and started the
program twice a week. The group helped a lot and I have met a lot of interesting
people and made new friends.
I was readmitted to Geelong
hospital as I wasn’t getting any
better and eventually they found
I had microvascular kidney
disease. I was very weak and needed
around the clock supervision. I couldn’t get around without a
walker and my daughter decided to contact PAG so that I could have some social
interaction as I was very depressed. I was assessed in the April and started the
program twice a week. The group helped a lot and I have met a lot of interesting
people and made new friends.
Prior to my wife’s death we had been very active socially with the Victorian Folk
Music Club and Probus and had many friends in Melbourne. PAG helped me when
I was very unwell to reconnect with people. The activities I enjoy most are the
memory games, quizzes, making things such as mosaics for the community garden
project. I enjoy the monthly trip out but find I tire more now. The main advantage is
that I am using my brain and keeping fit mentally. I would like to have the choice of
coming twice a week as my daughter and son-in-law work and I cannot get out as
much as I could previously. The program changes were difficult but I still really
enjoy the group.
Prior to my wife’s death we had been very active socially with the Victorian Folk
Music Club and Probus and had many friends in Melbourne. PAG helped me when
I was very unwell to reconnect with people. The activities I enjoy most are the
memory games, quizzes, making things such as mosaics for the community garden
project. I enjoy the monthly trip out but find I tire more now. The main advantage is
that I am using my brain and keeping fit mentally. I would like to have the choice of
coming twice a week as my daughter and son-in-law work and I cannot get out as
much as I could previously. The program changes were difficult but I still really
enjoy the group.
Planned Activity Group
Planned Activity Group
The Bellarine Community Health Planned Activity Group operates at both
The Bellarine Community Health Planned Activity Group operates at both
Portarlington and Queenscliff sites. The group offers a range of activities and
Portarlington and Queenscliff sites. The group offers a range of activities and
outings for older and younger disabled people living in the community who
outings for older and younger disabled people living in the community who
would like to socialize more and experience more out of life. The program
would like to socialize more and experience more out of life. The program
offers a diverse range of activities including gardening, craft, bowling,
offers a diverse range of activities including gardening, craft, bowling,
excursions, cooking and many other interesting activities.
excursions, cooking and many other interesting activities.
If you are interested in participating in the PAG program please call the
If you are interested in participating in the PAG program please call the
Service Access Officer on 5258 0812
Service Access Officer on 5258 0812
ff
r Flu
e
g
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Community Participation
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Have you enjoyed reading our Quality of Care Report? If you would
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gardening or having your say on BCH services and projects, please
fill in the form provided and either email or hand in to one of BCH’s
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Alternatively you can call the Community Development Worker on
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! Bellarine Community Health Ltd.
Phone: 03 5258 0888 Fax: 03 5258 0811
PO Box 26 Point Lonsdale Vic 3225
Sites located at:
Point Lonsdale-Corner Nelson & Grimes Roads, Point Lonsdale
Drysdale-21-23 Palmerston Street, Drysdale
Ocean Grove-Corner Presidents Avenue & The Avenue, Ocean Grove
Portarlington-39 Fenwick Street, Portarlington
St Leonards-10 Harvey Road, St Leonards
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Quality of Care Report 2009-10
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