Issue link: http://digital.copcomm.com/i/750495
torrancememorial.org PULSE | 11 H E A LT H L I N KS REPEAT PERFORMANCE TORRANCE MEMORIAL RECEIVES MAGNET DESIGNATION AGAIN. WRITTEN BY CAROLE JAKUCS, BSN, RN, PHN M agnet® Designation is granted by the American Nurses Credentialing Center and awarded to health care organizations that exhibit the highest standards in the delivery of excellent patient care and professional nursing practice. Only 6% of hospitals in the U.S. have this designation. Torrance Memorial Medical Center received its first Magnet® Designation in 2011, and in August 2016 got the great news that redesignation for Magnet had been granted. e impetus to reach for Magnet® originated in 2006 and was the vision of Peggy Berwald, RN, MSN, NEA-BC, senior vice president of patient services and chief nursing officer, says Luhrsen. "Part of the process in pursuing Magnet® is to conduct a gap analysis to see where improvements can be made in a variety of areas such as recruitment, staff retention and patient care. We found areas we wanted to improve on such as implementing nursing research, building a shared decision-making structure, and promoting professional development by encouraging and supporting nurses to become nationally certified in their specialties. We began to incorporate these findings to strengthen our practices in these areas in preparation for our first application for Magnet®, which consisted of 2,500 pages of documentation that addressed approximately 80 standards," says Maricarmen Luhrsen, MSN, RN, NEA-BC, Magnet® Recognition Program Coordinator at Torrance Memorial. "Magnet® Designation is granted to organizations for a period of four years. It requires the hospital to submit extensive documentation that's reviewed by an appraisal team and then scored. If the document scores in the range of excellence, a site visit is triggered. e same appraisal team who read our document came to the hospital and interviewed a number of nurses, executives, physicians and even community members, over the course of three days in June." During its site visit, the appraisal team wants to ensure that a hospital is in fact operating at a level of excellence in real life, says Luhrsen. During the Magnet® appraisal team's June visit to Torrance Memorial, glowing comments were given by appraisers. One, named Paula Webb, said, "ank you for welcoming us to your home. And I call it that because that is how your nurses described your hospital, saying this is like home and we are like family. Also when we were leaving the hospital at the end of the day, we got turned around and didn't know what direction to get to our van ride. When we walked outside, we saw your CEO, Craig Leach, with the biggest smile on his face and he said to us, 'Aren't our nurses awesome?' You just don't hear CEOs talk like that. is place is special." Also during the appraisal team's visit, one of the many patients interviewed by the team was a young adult in the oncolog y unit. Luhrsen says, "e patient was asked what she thought of the care she received here. She replied she was in awe of the nurses at Torrance Memorial and felt so cared for during her treatment and stay. ®She had been wondering what to do with her life and future. And now, aer seeing the great work nurses do, she wants to become a nurse." To learn more about Magnet Designation, visit: nursecredentialing.org /Magnet/ ProgramOverview BASIC GOURMET TURKEY BROTH Yield: 1¼ gallons Ingredients: 6 pounds turkey bones (Thanksgiving leovers) 1½ gallons water 1 cup white wine 2 tablespoons olive oil 12 ounces onions (large dice) 6 ounces celery (large dice) 6 ounces carrots (large dice) 2 garlic cloves (crushed) 1 bay leaf 1 tablespoon thyme 1 teaspoon peppercorn Salt to taste (optional) Method: 1. In a large stockpot add olive oil and heat on high until it smokes. Add onions, celery, carrots and garlic. Sauté until vegetables are lightly caramelized. Add white wine to deglaze. Add turkey bones, water, bay leaf, thyme and peppercorn. Bring to a rapid boil, then lower heat to a slow simmer for 3 hours. 2. Season with salt to taste (optional). Strain broth through a strainer or cheesecloth into another container. Proper cooling procedures: Step 1. Cool broth from 140º to 70º within 2 hours. Step 2. Cool broth from 70º to 40º or below within an additional 4 hours. Store in refrigerator or place broth into portioned freezer ziplock bags and freeze. Use as needed. Barbara LeQuire, MSN, CNS, PNP; Maricarmen Luhrsen, RN; Peggy Berwald, RN, MSN NEA-BC celebrate.