Constable on duty after long recovery WHEN SHE lost part of her right leg in the line of duty nearly 10 months ago, the eyes of the country zeroed in on her, And now. Kitimat RCMP. Constable Laurie White, 29, is back on duty. She’ has enough news clippings to festoon every wall in the Kitimat RCMP . detachment. since being shot by suspected sex of- fender Ronald Hoag, Stationed in Kitimat for two years fresh out of the RCMP training academy, White, a former substitute teacher and avid skater, was already known around town before she was shot. On the afternoon of Noy. 27 last year, White and two other officers went to search Hoag's home. White said she had no reason to fear violence. She'd been working on the case for seven montis and dealt with Hoag before. Since the suspect worked days, no one was Sure if he was even home. Suddenly, there was a loud noise. "I didn't know what it was," she recalled. "I felt pain, and looked down and saw smoke com- ing from my leg." She'd laken a bullet in her right shin.-"I could feel my leg pretty much not attached when they were carrying me to the ambulance. [ knew it was bad.” She remained calm and awake for the next three and half hours or so, while she was flown to Vancou- ver, until she passed out fram blood loss. "It didn't even cross my mind that I'd lose my leg," she recalled. ’ A team of specialists worked on her for eight hours before having to am- putate just below her knee, When she woke up the next moming, she didn't KITIMAT RCMP Constable Laurie White is back on the job after losing the lower part of her right leg in the line of duty, The recovery was long and stren- uous but the benefits of working again are worth it. know whal had happened until her boyfriend deli- vered the news. Hoag subsequently shot himself. Good wishes for White’s recovery arrived from all over Canada, but from Kitimat most of all, including a card written by a child who told her, "They should make bullet proof pants, loo." After spending Christ- mas with her family, White returned lo Vancau- ver lo attend the G.P. Strong Rehabilitation fa- cility for seven months, learning how to walk using . 4 prosthetic limb, By spring she was able to drive again. The final step in returning to work was recertifying for the RCMP, which required passing a serics of tests that include skills most RCMP officers take for granted: walking, running, jumping, lilting weights, falling down and getting back up again. She has five prosthetic jegs, Two high perfor- mance models she uses on the job, a third for skating, and another she can wear in the water. The fifth has an adju- stable ankle and allows her to wear with different kinds of shoes, She can run, jump, skate, turn cartwheels, and fulfil all the duties of an RCMP constable. She's almost as good as new. it's the little changes that make her realize things will never be the same, _ White’s bady burns 25 percent more energy than she did before because of her prosthelic leg, Her immediate goal is to increase her stamina and her work hours. Starl- ing with four hour shifts, she'll build up to the full 12 by adding two hours every couple of weeks. The Terrace Standard, Wednesday, October 20, 1999 - All MacKay’s Funeral Service Ltd. Serving Terrace, Kitimat, Smithers & Prince Rupert it snow plow from ; Western. When you remove the plow, you remove * the mount too. Quick and easy. =m) cali us at 635-6334 | AUTOMOTIVE & (HGUST Ea SURELY 1 AUTO PARIS &.SE RVICE CEATRE 4641 Keith Avenue, Terrace, B.C. VBG 1K4 RA Monuments Bronze Plaques Terrace Crematorium i Concerned personal service in the Northwest since 1946 4626 Davis Street Terrace, B.C. 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Includes 4-door compact car rental a EAMADA 2000 | eA OLrFoOA Y & A Time for fun! -& Nowxyihern stores gilt cortifleate, 2 @ Farvus Playem famous night out : + 4a Crabtred & tvelyn phoygelbum re; Cashin Beetrt An exclusive stopover offer from Radisson KOLeLy wongorrey: The diffecenca is gimulan.” Minhmum purchase appiles, Certain restrictions, Valicdl wille quantities last, Ask your consultant for details, PORE ree Suite 2 - 4736 Lakelse Ave., Terrace 635-2277 OPEN SATURDAY This is the first In a series of informational articles highlighting changes and events occurring in the Terrace and Area Health Council and the operation of Mills Memorial Hospital, Terraceview Lodge and Osborne Home. Today's Menu Breakfast French Toast wilh Peaches Milk and Juice : Cereal Lunch Lemon Baked Sole Rice Pilaf . ’ Mixed Green Beans Fruit and Orange Jell-O Supper Spaghetti with Meat Sauce Caesar Salad and Roll Milk or Juice Banana Cake That doesn’t sound too bad, In fact, it sounds pretty good. And it is - I've eaten it. ; Imagina when family and friends gather for a meal, Aunt Polly doesn't like turnips, and always expects Brussels sprouts, even though she's the only one who likes them. Your son's new gittfiend is a vegetarian, so you have to plan some meatless dishes, Grandpa is diabetic, but loves desserts, so he needs something not too sweet after supper. And your friend you met whila travelling overseas is visiling and hasn’t eaten much. Westem food befora. This situation is similar to what the Terrace and Area Health Council food-service staff encounter when plan- ning tha food-service system and menus, In addition, health-care institutions promote heallhy eating, and unfortunately, many people are not used fo eating this way. Al Mills Memorial Hospital, meals have to be suit- able for acute-care patients, children, eldarly patients, diabetics, and patients who aren't physically ill, such as nursing moms and. psychiatric. patients, who- often TERRACE & AREA HEALTH COUNCIL WHAT'S EATING YOU? By RANA NELSON. require more food. At Terraceview Lodge, meals are somewhat easier to plan, as most residents are elderly and generally require the same consistency and type of ~ food. However, tha staff know the residents very well _and individual tastes always try to be accounted for. The challenge is finding a system that takes the best of bath facilities and consolidates thern. * The Terrace and Area Health Council is entering the ~- second phase of a food-service system that began in ~» March 1998. Cook/Chill is the latest in advanced meal- delivery systems and is being implemented in Terrace fo ensure that patients at Mills Memorial Hospital and fesidents at Terraceview Lodge continue to receive high-quality, nutritious meals. The use of Cook/Chil will streamiine the food-service system and cut foad-service costs by 11% at Terraceview specifically and by 6.3% in the health counci! generally. The rumours about the new system are rampant: The health council is using savings from Terraceview to bring down the hospital's debl. Terraceview Ledge resl- dents will be eating hospital food. This system is only being implemented to save money. The meals’ nutrition and taste will decrease, Jobs will be lost, The list goes on. These are valid concerns, and at an Information meeting held Wednesday, October 14 for the families of Terraceview residents, these issues and mare were raised. As one family member pointed out, “Sometimes we're the only volce our parents have." Unfortunately, there was a lot of distrust and suspicion al the meeting, Naturally, families are concerned about - how the new system will affect their loved ones, And so is the Terrace and Area Health Counc. Lel ma give you an overview of how the system works, Currently at Terraceview, ray food Is delivered to . the lodge, cooked each meallina, kept hol on the stove or in steam tables and then served in a dining-room- style setting. At Mills Memorial, raw food is delivered to the hospilal, cooked, blast chillad to below 4.4 fC, stored (after being dated and !abeled), cold-portioned to the food trays, and, come mealtimes, gently rethermal- ized directly on the food carts (via electric heat under each tray) for 36 minutes and served hat directly from the carls, With the change to the system (slated for April 2000), the bulk of the food for Terraceview will be prepared at Mills, cooked, blast chilled in the pans, slored, transported to Terraceview and rethermalized in the pans, and then het-portioned anto plates to be served to the residents. While the current process at Terraceview is safe, the new system is safer. The system change minimizes the amount of time food sits ata temperature hospitable to bacteria, And with the il! and the eldarly more sus- ceptible to viruses and bacteria, this is a crucial safety factor, After the process was implemented in March 1996 at Mills, the mandatory lab tasts that were per- formed by public health found no evidence of diseasa- causing bacteria in the food, Taste and nutritional value of the meals should in fact increase, as the food's expo- sure {o-heat, light and oxygen - all factors that cause loss of nutrients and taste - will be minimized, And in fact, a patient satisfaction survey done at the hospital atter the implementation of tha Gook/Chill system showed increased salisfaction with the meals, As Terraceview has thrice the number of beds that Mills has, it would be preferable to cook the food at Terracaview and transport it to Mills. However, the lodge’s kitchen is already used to capacity (it was origi- nally built to accommodate serving for 55) and is only about the size of the dishwashing area at Mills. it Is an efficient use of existing space ta prepare the meals at Mills. The Terraceview kitchen will remain in use, as the lodga’s renowned desserts will continua to be prepared thera and will also be prepared for the hospital. Some breakfast items, such as toast and certain egg dishes, and grilled cheese, a Terraceview favourite, don't work wall with the new system and will ba prepared on site, as will nutritional supplements such as protein drinks. Hospital patients, now on a seven-day menu (the aver- aga hospital stay Is 3.5 days), will benefit from Terraceview's 30-day menu, One of the Terraceview cooks will spend a month at Mills working with hospital staff on recipe development and testing, As with most streamlining efforts, some staff hours will be reduced, No Individual will be without a job, as other positions within the Terrace and Area Health Council system will be coming available, The cost sav- ings to the food-services program will be betwaen $85,000 and 75,000 per year, with he new equipment paying for itself in two to three years, Another aption, at even greater savings, would have been a complate tray-delivery system. However, the health council did not feel that {he savings of that system would have compensated for the decrease in personalized service that would have likely resulted. The equipment has a 30-day Irialperiod and will not be implamented until It's been determined that it meets the needs of the residents and patients. Recipes will ba tested beginning in January 2000, the expected arrival of the new equipment, with April 2000 as the expected launch date, Linda McMynn, Food Services Manager, Is responsible for both Mills and Terraceview, resulting in efficient, effeciiva communication between and coord|- nation of the two sites, We have all had family members and friends in the hospital or at Terraceview Lodge, or been in ourselves, It Is Important to remember that the food tor Terraceview and Mills is cookad by people who take pride in their work, and ara just as concemed as fami- lies and care-givers are that the meals taste good and be nutritious for tha patients and residents. Granted, | haven't eaten the food at Terraceview or at Mills 365 days in a row, but | would gladly do se. This is an exciting time for Mills Memorial Hospital and Terraceview Lodge; the Cook/Chill systam results In more nutritious meals and succeeds in helping to maintain the best physical health for palients and residents, Paid Advertisement