Posted by: Duke Raleigh Hospital | December 14, 2020

DUHS Hospitals Receive Top A Safety Grades

The Leapfrog Group has awarded top “A” grades to all three Duke University Health System hospitals for the Fall 2020 report card. Duke University Hospital, Duke Regional Hospital and Duke Raleigh Hospital have all demonstrated a consistent commitment to providing our patients exceptional care.

Our highest priority is the health and safety of our patients and team members. We are proud of our steadfast commitment to quality. The Fall recognition of a Leapfrog grade “A” marks consecutive honors for Duke Raleigh Hospital (17), Duke Regional Hospital (6) and Duke University Hospital (5).

Duke Raleigh Hospital has maintained an “A” safety grade since the Fall of 2012, making it one of 41 nationwide and one of two in North Carolina to hold this record, according to Leapfrog.

“I am proud to see our hospital maintain this longstanding record of safety since 2012,” said Leigh Bleecker, interim president of Duke Raleigh Hospital. “This has been an extraordinary year for all of us, but through it all our team has remained focused on excellence in every aspect of care delivery.”

Comparisons of hospital scores locally and nationally are available online.

Posted by: Duke Raleigh Hospital | December 11, 2020

End of Year Holiday Service Changes

The following Duke Raleigh Hospital clinics and services will have scheduled changes in observance of the Christmas and New Year’s holidays.

Adjusted Hours for December 24

Adjusted Hours for December 31

Adjusted Hours for December 25 and January 1

Café Hours

7:30 a.m. – 8 p.m.

Breakfast 7:30 a.m. – 10 a.m.
Grab & Go 10 a.m. – 11:30 a.m.
Lunch 11 a.m. – 2 p.m.
Lite Fare 2 p.m. – 4:30 p.m.
Dinner 4:30 p.m. – 8 p.m.

Coffee Shop Hours
9 a.m. –3:30 p.m.

Service Closures for December 25 and January 1

*The Symptom Management Clinic, a resource for symptom management to help minimize our Wake County cancer patients’ use of the Emergency Department for care, will be open at 3404 Wake Forest Road (Medical Office Building 7) from 8 a.m.-1:30 p.m. on January 1. Patients in need of an appointment should call 919-862-5400.

Service Closures for December 24, December 25, and January 1

Service Closures for December 23-25 and December 30-January 1

  • Employee Services

Posted by: Duke Raleigh Hospital | December 10, 2020

COVID-19 Health Screener’s Art Makes Each Shift have a Great Start

COVID-19 has required daily screening before a shift for all Duke Health team members. While working as a COVID screener at Duke University Hospital (DUH) one evening, Gwen Dupree, NA II, health unit coordinator with the pediatric blood and marrow transplant unit, decided to take the extra dot shaped stickers that team members get once they have passed all screening requirements, and transform them into art. ​

“During a lull while working the night shift in late March, a few of us started rearranging the dots and making them into pictures on the screening table,” said Dupree. “It was just simple things like flowers and hearts, but people seemed to really like it. It started their shift on a positive note.”

After the pleasant reactions, Dupree continued making pictures with the stickers whenever she worked as a screener at DUH and Duke Raleigh Hospital. Pictures of happy faces and flowers were soon accompanied by positive messages like “you rock” or “thank you.” 

Faith Catlin, patient service associate at Duke Raleigh Hospital, said the messages gave visitors something to smile over and made team members feel supported. 

“It’s incredibly important for Duke as a whole and within our units to support each other every day, especially during a global pandemic,” said Catlin. “You can’t pour from an empty pitcher.”

While Dupree considers her art to be just a small gesture, she agreed that all team members need to feel encouraged and appreciated during this time.

“We have to protect our patients, visitors and each other during this pandemic,” said Dupree. “We want to make sure everyone is safe, but we also need to encourage each other and maintain a positive atmosphere.”

“I encourage all of us to follow in her footsteps,” said Catlin. “It’s amazing what she did with a little creativity. I don’t know if she realizes the impact it has on staff. Small gestures can make more of an impact than you’d think.”

Posted by: Duke Raleigh Hospital | December 9, 2020

Nutrition Tips for the Holidays during COVID-19

As we prepare for a holiday season during the COVID-19 pandemic, Claire MacNaughton, a Meredith College student who is completing a dietetic internship rotation at Duke Raleigh Hospital prepared some tips to keep your holiday meal healthy and safe.

  • Eat before the big meal. It is often tempting not to eat before the big meal to take full advantage of all the delicious foods later on. Eating throughout the day can prevent the discomfort of overeating at the big meal. Aim to at least eat breakfast. If your holiday meal is later in the evening, also try to eat lunch or a snack.
  • Choose nutritious foods. When deciding which foods to put on your plate, aim to fill your plate with mostly protein and vegetables. Leave only a small space for a carb of your choice. For example, a Thanksgiving dinner plate might be ¼ filled up with turkey or ham, ½ filled up with carrots and green beans, and the other ¼ filled up with mashed potatoes, sweet potatoes, corn, stuffing or a roll. This allows you to still get some essential nutrients in with the rest of your well-rounded meal.
  • Make healthy dishes. Find recipes that are low in saturated fat, added sugars, or sodium (or even one that is plant-based!) that offers a delicious addition to your meal.
  • Get Moving! Go for a walk or play a game outside before or after your meal. Movement aids in digestion, improves your energy level, and can help you meet the USDA recommendation for 150 minutes of activity per week.
  • Take Time Before Getting Seconds. It takes the stomach anywhere from 10-25 minutes to send the message to the brain that you are full. Try to eat slowly and take a break before going back for a second serving. Allow your body time to tell you if you are full. 
  • Prepare a smaller meal this year. With COVID-19 being a major factor in this holiday season, many families have plans to follow CDC guidelines to gather with only immediate family. Preparing a smaller meal, whether that means less dishes or smaller amounts of each dish, can prevent spoiled food and extra leftovers.

While family gatherings are more limited this year, it’s important to still be mindful about healthy habits and not overindulging in the holiday meal. The Centers for Disease Control and Prevention has tips on how to consider modifying your holiday plans to enjoy your meal and reduce the spread of COVID-19 to keep you and your community safe.

Meredith College students Carley Lester and Katelyn Trumble also contributed to this piece.

Posted by: Duke Raleigh Hospital | November 17, 2020

Food Safety Tips for Your Thanksgiving Meal

In this unprecedented time, Thanksgiving will be different for many this year. The Centers for Disease Control has tips on how to safely celebrate Thanksgiving this year. However you observe the season, follow these food safety tips to ensure a delicious and happy Thanksgiving.

Cook your turkey (and the stuffing inside) to 165°F. Raw meat and leftovers need to reach a safe temperature to ensure heat-resistant bacteria (like salmonella) are destroyed. Food thermometers are the best way to determine if you have cooked your dish thoroughly. The chart below shows temperature requirements that ensure safe food preparation.

U.S. Food & Drug Administration. Safe Cooking Temperatures. Accessed November 6, 2020

Don’t wash your turkey. Although you may think you are being safe by washing your turkey, it actually may increase your risk of exposure to bacteria, which can spread to other surfaces and food items if they come in contact with the meat or the contaminated water. This can increase your chances of contracting a foodborne illness. Be sure to properly wash and disinfect any tools and surfaces that come in contact with raw meats.

Change your cutting boards often. Every time you start cutting a new food, thoroughly wash or switch to a clean cutting board to prevent cross contamination. This is especially true when cutting raw or cooked meat, and common food allergens like wheat, soy, dairy products, nuts and shellfish. Make sure you wash your hands frequently, too! 

Be mindful of how long your holiday feast sits unrefrigerated. Food left at room temperature for two or more hours is at risk for bacterial growth, which could lead to food poisoning. You can’t always tell if a food is unsafe by taste, smell, or appearance alone. Safely-refrigerated leftovers can be reheated and enjoyed for up to four days after the meal, if it doesn’t get eaten before then. 

This piece was written by Claire MacNaughton, a Meredith College student who is completing a dietetic internship at Duke Raleigh Hospital, and her Meredith College co-authors Carley Lester and Katelyn Trumble.

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