Page 8 - February 2020 Ulupono

Our Food is Our Medicine, Our Medicine is Our Food
By Todd Reese, Director of Human Performance
Jamie Adams has been working at Castle for 15 years in the Nutritional Services Department. In her years of working to nourish patients, she says she has been blessed beyond measure.
Jamie started as a diet aide, completed
her dietetic internship at Castle and then became a clinical dietitian. About two years ago, she joined the Emerging Leaders Program where she was able to meet colleagues from other disciplines.
“You get to learn more about their respective departments, their strengths
and challenges. Everyone is working hard,” says Jamie. “And it helps you see the bigger picture and how a change in our department might affect others.” Fortunately, three other members of the Clinical Nutrition team have participated in the Emerging Leaders program, which has helped to spread the vision.
Before Jamie graduated from the class, she was asked to step into the role of Clinical Nutrition Manager. After her former director retired, the Nutritional Services Department was separated into two functions: food service and clinical nutrition. Jamie was asked to oversee the clinical function and was able to work more closely with the six dietitians and five nutrition assistants (diet aides) who are part of that staff.
Over the past year, their engagement scores have increased by 0.44 percent, putting the Clinical Nutrition over the 90th percentile. Jamie believes the reason for
the increase in engagement is a result of several factors including having a great team of nutrition professionals, a hospital culture which encourages open communication and positivity by recognizing and appreciating associates, and an increase in collaboration with other disciplines.
She has also seen a general increase in the awareness of the importance of diet and nutrition in the healthcare world. “As others recognize the importance of nutrition in health care, we feel appreciation for doing what we love, and what we are trained in,” Jamie said.
On a personal level, she is grateful for
the opportunity to work in a place where associates feel valued. Jamie has felt appreciated and empowered and wants the clinical team to feel the same way.
“I’m here to support the team and their work. It’s easier for me to understand their concerns or suggestions having worked
as a diet Aide and dietitian,” Jamie says. “And I can more easily explain and advocate for our team now that I have a deeper understanding of different departments,
as well as the goals and culture our Administration is working towards. I appreciate how integrated we are. Together, we are able to nourish and care for our patients at all levels.”
from left: (Sitting) Jamie Adams, Clinical Nutrition Manager, and Abigail Greenslade, Nutrition Assistant. (Standing) Dietitians Kali Morimoto, Mele Fernandez and Sarah Vidad; Gordon Au, Lead Nutrition Assistant, and Isaiah Mar, Dietitian.
8 | ULUPONO - FEBRUARY 2020