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Increased Precautions We're Taking in Response to COVID-19

LAST UPDATED ON 12/17/2020

As updates on the impact of the coronavirus continue to be released, we want to take a moment to inform you of the heightened preventative measures we have put in place at Structure House to keep our patients, their families, and our employees safe. All efforts are guided by and in adherence to the recommendations distributed by the CDC.

Please note that for the safety of our patients, their families, and our staff, on-site visitation is no longer allowed at Structure House.

  • This restriction has been implemented in compliance with updated corporate and state regulations to further reduce the risks associated with COVID-19.
  • Options for telehealth visitation are continuously evaluated so that our patients can remain connected to their loved ones.
  • Alternate methods of communication for other services may be offered when deemed clinically appropriate.

For specific information regarding these changes and limitations, please contact us directly.

CDC updates are consistently monitored to ensure that all guidance followed is based on the latest information released.

  • All staff has received infection prevention and control training.
  • Thorough disinfection and hygiene guidance has been provided.
  • Patient care supplies such as masks and hand sanitizer are being monitored and utilized.
  • Temperature and symptom screening protocols are in place for all patients and staff.
  • Social distancing strategies have been implemented to ensure that patients and staff maintain proper distance from one another at all times.
  • Cleaning service contracts have been reviewed for additional support.
  • Personal protective equipment items are routinely checked to ensure proper and secure storage.
  • CDC informational posters are on display to provide important reminders on proper infection prevention procedures.
  • We are in communication with our local health department to receive important community-specific updates.

The safety of our patients, their families, and our employees is our top priority, and we will remain steadfast in our efforts to reduce any risk associated with COVID-19.

The CDC has provided a list of easy tips that can help prevent the spread of the coronavirus.

  • Avoid close contact with people who are sick.
  • Cover your cough or sneeze with a tissue and then immediately dispose of the tissue.
  • Avoid touching your eyes, nose, and mouth.
  • Clean and disinfect objects and surfaces that are frequently touched.
  • Wash your hands often with soap and water for at least 20 seconds.
  • Stay home when you are sick, except to get medical care.

For detailed information on COVID-19, please visit https://www.cdc.gov/coronavirus/2019-ncov/index.html

Healthy Eating Out

By Marlene Lesson, Nutrition Director, Structure House

An average of one out of five meals Americans eat is consumed outside the home* and as restaurant portions become even larger, diners need to be cautious about what they order in restaurants. Following are some ideas to help you navigate your next trip out to eat. These tips are based on what I have learned from guiding Structure House participants on weekly restaurant outings.

Preplan

Pick up a copy of the restaurant’s menu ahead of time, either in person or by fax, so that you can review your options and make an educated decision in a calm environment. If necessary, call the restaurant during off peak hours. Ask to speak to the manager or the chef to answer some preparation questions.

* What ingredients are used in the dish?

* Can olive or canola oil be substituted for the fat in the dish?

* Can portions be altered or measured in the kitchen?

* Can sauces be served on the side?

* Are low fat dressings available?

* Can substitutions be made?

* Are meats marinated before cooking? With what?

* Can meats be baked or broiled without added fat and salt?

* Can vegetables be steamed without added fat and salt?

Here’s a crazy idea – don’t look at the menu. Descriptive words can be tempting when you are at a restaurant feeling hungry, smelling the aromas, and seeing other diners’ meals. Decide on a meal ahead of time, and stick with it. You’ll be glad.

Here’s a useful tip: High fat and salt preparation methods are often hidden. For example, baked potatoes may be rolled in oil and salt before baking. To avoid this, simply call the restaurant a few hours before your arrival, and request a plain dry baked potato. In my experience, restaurant managers and chefs are more than happy to oblige this request as long as the diner gives enough notice.

Practice portion control.

Typically restaurant meals are large enough for two to enjoy. Plan on sharing a meal with a friend or ask the server to bring a “doggy bag” with your entree and pack up half before you dig in.

Here’s a fact: A typical restaurant pasta dish will have anywhere from two to four cups of cooked pasta, equaling 4 – 8 servings of carbohydrate. And don’t forget this doesn’t count the bread that may have been enjoyed before the meal. Eat simple out, fancy at home.

By ordering a simple meal such as a grilled fish or steak, steamed vegetable, and baked potato, you know just exactly what you are going to get. You won’t be surprised by any hidden high calorie ingredients that you will find in combination dishes. Save eating complicated dishes for home where types and amounts of ingredients can be controlled.

By pre-planning, being aware of portion sizes, and enjoying a simple meal, you can easily enjoy one out of five meals out side the home without adding one to five inches to your waist line.

*Meal Consumption Behavior – 2000, National Restaurant Association report