Since its creation in 2002, this event has raised more than $78,000 in proceeds to support the hospital¹s Pediatric Fund for the Future.
³The Swim-a-Thon has become a tradition that attracts swimmers of all ages and abilities, and draws a tremendous amount of support from the community,² said Ronald Marino, associate chairman and director of general pediatrics at the hospital. ³Every lap goes a long way to supporting the quality pediatric services that Winthrop provides to thousands of sick children every year.²
Community members are invited to pledge laps as swimmers or as swimmers¹ sponsors. The event is open to swimmers ages 6 and up. Registration fees are $20 for adults and $10 for children between ages 6 and 18.
Participants will also get to enjoy free stroke instruction, massage therapy, musical entertainment, raffles and prizes.
For more information about registering or volunteering, call (516) 663-4423.
Culinary Excellence
The American Culinary Federation¹s Long Island chapter recently announced that South Nassau Communities Hospital was awarded the Long Island Award of Culinary Excellence.
³Our culinary team is dedicated to providing the patients and staff at South Nassau Communities Hospital with the very best food service that can be found anywhere, whether at a restaurant or hospital,² said Joseph A. Quagliata, president and CEO. ³The department is absolutely deserving of this award, and the entire South Nassau family joins me in applauding the culinary team for a job well done.²
The award recognizes an industry leader that sets the standard for culinary excellence in food service on Long Island. This is the first time the award has been presented to a health care facility.
³The staff¹s approach and culinary philosophy to the delivery of food at South Nassau is unique,² said Executive Chef Stephen A. Bello. ³They understand the important role that food plays in the recovery of our patients. They continually embrace new initiative and never waver from quality. I am very fortunate to have an administrative team that equips our Food and Nutrition department with the tools necessary to be successful.²
The electronic ordering system and restaurant style menu at the hospital is user-friendly for both staff and patients. In addition to the menu, the chef offers weekly seasonal specials. The products are produced fresh each day by a trained team of culinary specialists.
General Manager John Alexander, Chief Clinical Dietitian Mary Graffagnino of Sodexho Management Services and Bello are a well-orchestrated team. Together they have created an environment that has changed the perception of hospital food in a positive way.
