At Hebrew Rehabilitation Center (HRC), an integral part of Hebrew SeniorLife, we provide high-quality, person-centered care that meets the special needs of our patients. Within our post-acute care services, our person-centered approach to care ensures patients and their families take an active role in their treatment and recovery. Our staff is committed to getting to know each patient and developing a one-on-one relationship that improves care and facilitates recovery.
While many may perceive senior living communities as places where older people go to put their feet up and watch the world go by, Hebrew SeniorLife believes that seniors have far more potential to accomplish exciting things in their later years. The residents of Hebrew SeniorLife communities are people who are learning, growing and achieving full, healthy and vibrant lives. One major reason for this is Vitalize360 TM, an award-winning, innovative, centered wellness coaching and assessment system that originated at Orchard Cove in 2003.
Nursing students begin their careers with the understanding that caring for ill and frail people will include having a large population of seniors as their patients. And while caring for them in times of greatest need is vitally important, they often never have the opportunity to get to know patients as people and relate to their more specific medical needs associated with aging.
Identifying and effectively treating older patients who suffer from depression continues to be a challenge. Primary care providers (PCPs) tend to screen for and treat depression, and although well-intentioned, treatment in a primary care setting does not always yield the best outcome for older patients.
PCPs actually now screen patients for depression more often than they used to, however increased screening has not always led to better treatment. Depression in older adults can present differently than in younger patients, and PCPs who aren’t aware of that may underestimate the severity of depression in their older patients.
One thing not up for debate is that nutrition is an important part of overall good health. But that’s where agreement seems to end – at least according to reports in the media. Eat more protein; but all red meat is risky. Eggs send bad cholesterol levels through the roof; no wait, now it’s OK to eat them again. And recently, news about whether supplements, including calcium and vitamin D, protect us or actually cause harm has been fodder for headlines. So how do you parse the contradictory messages?
About 90 percent of people with Parkinson’s disease have trouble with their speech. Thanks to Lee Silverman Voice Technique, a voice therapy offered at Hebrew SeniorLife, Helene “Honey” Deutch, a Hebrew Rehabilitation Dedham patient living with Parkinson’s disease, has seen remarkable improvements in her ability to communicate with others. Along with being able to speak, Honey has regained her confidence and enjoys all that life has to offer.
What is good health? I think it’s safe to say that the answer to that question is not the same for everyone. To some it may mean the absence of disease. For others it may be effectively managing a chronic condition. But for many of us, good health involves a combination of physical, psychosocial and emotional well-being and the interplay between all three.
Diabetes is a disease that prevents the body from producing or properly using insulin. Insulin is an essential hormone that helps the body convert sugar, starches, and other food into energy needed for everyday life.
There are four primary types of diabetes —type 1, type 2, gestational and pre-diabetes. With type 1, the body is unable to produce insulin, whereas with type 2, the body is resistant to insulin and not able to use it properly. Gestational diabetes causes insulin levels to increase in some pregnant women and pre-diabetes is a condition that occurs when the blood glucose levels in a person's body are higher than normal, but not quite so high for a diagnosis of type 2 diabetes.
As we blogged about in July, the NewBridge on the Charles culinary team operates its own garden on campus dedicated to supplementing our kitchens’ “farm to fork” offerings with fresh vegetables, lettuces and herbs. Executive Chef Eileen O'Donoghue recently spent a few moments with a member of the HSL blog team to review the season’s successes and highlight the bounty of our fall harvest.