Vegetable Tart

Cancer Update from Johns Hopkins Hospital

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Just as urban legends and rumors eventually become attached to the most famous exemplars of the subjects they discuss (e.g.

, any fast food-related legend, no matter where it originates, will inevitably be told about McDonald’s), so do many of the spurious medical articles circulated on the Internet eventually become attributed to the world-renowned Johns Hopkins university, medical school, and hospitals.

A putative “Cancer Update from Johns Hopkins Hospital” began as an e-mailed preface to another piece about the supposed dangers of using microwave ovens to heat food stored in plastic containers:


1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a person’s lifetime.

3. When the person’s immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.

4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastro-intestinal tract etc, and can cause organ damage, liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.


a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful.

A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in color. Better alternative is Bragg’s aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soya milk cancer cells are being starved.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans.

Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells.

To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer-fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines become putrefied and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the body’s own killer cells to destroy cancer cells. Other supplements vitamin E are known to cause apoptosis, or programmed cell death, the body’s normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, unforgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

Both of those articles were said to have originated with Johns Hopkins, but neither was issued by (or had any connection to) the Johns Hopkins university or hospital, and Johns Hopkins has disclaimed the contents of both:

Information falsely attributed to Johns Hopkins called, “CANCER UPDATE FROM JOHN HOPKINS” describes properties of cancer cells and suggests ways of preventing cancer.

Johns Hopkins did not publish the information, which often is an email attachment, nor do we endorse its contents.

The email also contains an incorrect spelling of our institution as “John” Hopkins; whereas, the correct spelling is “Johns” Hopkins.

Another hoax email that has been circulating since 2004 regarding plastic containers, bottles, wrap claiming that heat releases dioxins which cause cancer also was not published by Johns Hopkins.

The web site of Johns Hopkins’ Sidney Kimmel Comprehensive Cancer Center also noted of the “Cancer Update” e-mail that:

It has become such a problem that the National Cancer Institute, American Cancer Society, and individual cancer centers the Johns Hopkins Kimmel Cancer Center have posted warnings on their Web sites.

Emails offering easy remedies for avoiding and curing cancer are the latest Web-influenced trend. To gain credibility, the anonymous authors falsely attribute their work to respected research institutions Johns Hopkins.

This is the case with the so-called “Cancer Update from Johns Hopkins.”

The gist of this viral email is that cancer therapies of surgery, chemotherapy, and radiation therapy do not work against the disease and people should instead choose a variety of dietary strategies.

Traditional therapies, such as surgery, chemotherapy, and radiation therapy, work. The evidence is the millions of cancer survivors in the United States today who are alive because of these therapies.

We recognize that treatments don’t work in every patient, or sometimes work for awhile and then stop working, and there are some cancers that are more difficult to cure than others.

These problems are the focus of ongoing cancer research.

Interested readers are directed to a point-by-point debunking of the “Cancer Update” e-mail published by the Kimmel Cancer Center.


Johns Hopkins Magazine

Vegetable Tart | Johns Hopkins Medicine

Plants seemed to be a natural subject for such research. As they've evolved, plants have developed thousands of chemicals that act as pesticides or protection against infection. Humans eat as many as 10,000 of these compounds when they chomp on vegetables.

Talalay's lab decided to find out which vegetables could offer the highest amounts of a handful of those substances.

The researchers initially focused on glucosinolates, substances that are particularly abundant in cruciferous vegetables and are turned by enzymes and intestinal bacteria into isothiocyanates, chemicals that block the development of cancer cells.

The lab had a breakthrough in 1991.

Talalay had sent a postdoc with a $20 bill in his fist to the Northeast Market green grocer. The investigator returned with more than a dozen vegetables, which he and Talalay tested for certain compounds.

They found that broccoli and some other prospective side dishes were particularly high in sulforaphane, and that the substance could “upregulate” — or boost — the functions of human proteins that neutralize the processes of disease. Typically, such enzymes work at about 40 percent of their disease-preventing capacity. Sulforaphane kicks them up a notch. Experiments with rats confirmed the function of those protective proteins and sulforaphane's ability to make them stronger.

Not surprisingly, given the ongoing doubts about cancer and prevention, the resulting paper that Talalay wrote with three others, including Gary H.

Posner, a professor of chemistry in the Krieger School of Arts and Sciences, on the molecular structure of sulforaphane, was refused by Science magazine.

(It was eventually published in the Proceedings of the National Academy of Sciences in 1992.)

Despite the initial skepticism the paper engendered, the findings of Talalay et al. touched off a mini-explosion of research into the disease-fighting power of sulforaphane. The number of published studies involving the substance jumped from a handful in 1990 to 155 in 2006.

Some experiments have shown that sulforaphane may lengthen the life of worms. Generally, studies on animals have shown that only one dietary method — severely restricting calories — can aid longevity. Long-term human studies, meanwhile, have proved less than useful.

They rely on people to report what foods they have eaten and how much, and those reports can be inaccurate. Because there is no way to control or account for the effects of possible interactions of food with environmental factors, exercise, and the , isolating the compounds and their effects on health is nearly impossible.

So, Talalay takes some satisfaction in the worm findings. “Am I doing handstands over them?” he says. “No, but I do believe in the science.”

However, some researchers have doubts that isolated nutrients are the key to good health. While everything from curry and garlic to lingonberries and fish oil has been touted as a dietary elixir, individual vitamins and nutrients can have more than merely positive effects on health.

For example, in one oft-cited study, vitamin A — regarded as a potent antioxidant — was found to increase the risk of lung cancer among smokers.

Folic acid is added to everything from vitamin supplements to baked goods to prevent thousands of neurological birth defects, but some scientists are skeptical of its value because of early indications that the chemical promotes the growth of cells, including cancerous ones in the colon.

Also, the effects of single anti-carcinogenic chemicals can't be understood when studied alone. “It's hard to isolate the effects of single components of food context,” says Nestle, professor of nutrition at New York University.

She argues that the human diet is much more complex than that of lab rats, and that beyond the usual bromides — don't smoke, get exercise, eat fruits and vegetables — not much is certain regarding the development of cancer and other diseases.

“These are excellent researchers, and many investigators believe that lines of research using chemoprotective factors will yield benefits,” Nestle says.

“It would be great if some component in broccoli turned out to be a miracle drug, and this group has enough preliminary evidence to argue that sulforaphane might be one such miracle factor. But the history of nutrition research does not provide much cause for optimism.”

As he brews another (rich-in-antioxidants) cup of coffee late in the afternoon, Talalay admits to some tiredness. “I have to be a little economical about my time,” he says, his movements a tad slower than in the a.m.

He's heard the nightmare tales of colleagues in Europe who, because of national laws, have been forced into retirement at 65 or 70. “My greatest anxiety is that, one day, I'll learn how to play golf and end up in Florida. That's the flip answer,” he says.

“The one that is closer to the truth is, I've never found anything that gives me the high I get from making a scientific discovery, or of explaining that process to younger people.”

Talalay hopes he can reach greater heights while working in the new center.

Designed as a multidisciplinary font of inquiry, the Chemoprotection Center will involve researchers and staff from the Krieger School, the School of Medicine, and the Bloomberg School of Public Health, and will tap clinical departments at the Johns Hopkins Hospital for help delivering information on patients and devising experiments. His lab is slated to be ready by the end of fall.

“The idea is to break down the boundaries between conventional lines of thinking to get at the discoveries that lurk in the borderlands between disciplines,” Talalay says.

Nutritionists will investigate alongside molecular biologists and pharmacologists in search of possible applications for their findings.

In the basement, plant physiologists will cultivate plants and isolate and purify compounds from them to be tested, on the five floors above, on animals and, eventually, humans.

Already, Jed Fahey and colleagues are looking into the preventive properties found in substances such as honey and the moringa, an entirely edible tree found in equatorial regions that could become a major boon to undernourished people in developing countries.

Talalay plans to set up animal studies to approximate human degenerative, inflammatory, and malignant diseases. The center's staff will then test plant-based substances on them before devising clinical trials.

“Most organizations are disease-specific in their mission,” he says. “We have a mission here that involves looking at chronic diseases more generally, more broadly. What we're thinking is that over a wide range of diseases there are common stressors on the body.

If that's true, we might find some common answers.”

Nestle, Talalay pooh-poohs the notion that isolating one type of compound thousands will provide all of the disease-dispatching benefits humans can derive from food. As science continues to study disease-fighting substances in plants, he recommends that people eat a wide variety of foods, including fruits and vegetables, to get the maximum disease-fighting bang from their grocery bucks.

Talalay rails against supplements, including daily vitamins. “There's no doubt in my mind that it's ridiculous to think that one pill could do what a varied diet could do,” he says. “The vast majority of studies don't show any benefit to taking them.”

But it's just as absurd to write off chemoprotection research as inadequate, he adds, especially in the long term. “We will have the evidence of how to prolong life through diet. The studies will come along,” he says. And with hard work and its usual residue — luck — Talalay will have his name on them.

“It's an exciting time and a new exciting idea. I think this institution needs this [center] now,” he says, his face lighting up. He adds with a wry smile: “I just don't want to die before the damn thing opens.”

Michael Anft is a Johns Hopkins Magazine senior writer.

Return to April 2008 Table of Contents


Role of Nutrition in Rheumatoid Arthrtis Management

Vegetable Tart | Johns Hopkins Medicine

By Cheryl Koch, CNSD

Updated by Rebecca Manno, MD, MHS 5/11/15


It is estimated that collective spending by arthritis patients experimenting with unproven treatments, including diets, exceeds well over one million dollars annually.

In 1989, Arthritis Care(ref 1) noted that greater than 50% of the Arthritis Care members who were surveyed, had invested in “unorthodox medicines, substances, or treatments (including diets), during the prior six months”.

Since the 1930’s researchers have been exploring the link between diet and arthritis. Once clear association between arthritis and nutrition has been demonstrated by the discoveries surrounding celiac disease.

In this autoimmune condition, gluten is undoubtedly a trigger for the immune system and leads to robust inflammation in the gastrointestinal tract, skin and joints.

However, investigation into gluten or other nutrients as triggers for other types of arthritis, such as osteoarthritis and rheumatoid arthritis has been more challenging.

A Healthy Diet

Until we have access to more conclusive data regarding the benefits of dietary manipulation and RA, patients are encouraged to follow a healthy, balanced diet that fosters a healthy weight. It is important to avoid elimination diets and fad nutritional practices and to be cautious of claims of miracle cures.

The fourth edition of Nutrition and Your Health: Dietary Guidelines for Americans(ref 2) outlines some basic dietary advice for all healthy Americans ages 2 years and above about food choices that promote health and prevent disease. The main messages are as follows:

  • Eat a variety of foods
  • Balance the food you eat with physical activity, maintain or improve your weight
  • Choose a diet with plenty of grain products and vegetables, and fruits
  • Choose a diet low in fat, saturated fat and cholesterol
  • Choose a diet moderate in sugars
  • If you drink alcoholic beverages, do so in moderation

We always encourage our patients to eat “real food.” This means avoiding processed foods which often contain high levels of preservatives, extra sugar and saturated fats. The more that you are in control of what you are eating, the better the overall benefits for your health and arthritis.


Patients with RA are considered to be at nutritional risk for many reasons.

One cause of poor nutritional status in this patient population is thought to be the result of the weight loss and cachexia linked to cytokine production.

(ref 3) In patients experiencing chronic inflammation the production of cytokines, such as interleukin-1 and tumor necrosis factor, increases resting metabolic rate and protein breakdown.

The effects of arthritis medications that are frequently taken long-term may also compound these nutritional problems.

One example of this is observed in patients receiving methotrexate, where patients are frequently identified with folic acid deficiency.

Additionally, prolonged dosing of other RA medications may be associated with conditions such as gastritis or peptic ulcer, frequently reducing a persons desire to eat.

The most commonly observed vitamin and mineral deficiencies in patients with RA, are folic acid, vitamin C, vitamin D, vitamin B6, vitamin B12, vitamin E, folic acid, calcium, magnesium, zinc and selenium.

(ref 4) Although, food is always the preferred source for vitamins and minerals, it may be essential to use supplementation to assist in counterbalancing the outlined deficiencies and improving nutritional status for patients with RA.

Increased intake of antioxidants such as selenium and vitamin E may decrease free-radical damage to joint linings, which diminish swelling and pain. However, to date, there have been no human clinical trials that convincingly prove or disprove the efficacy of antioxidant use.

Supplementation of calcium and vitamin D is also recommended to decrease the risk of osteoporosis that results from nutritional loss of these supplements, from menopause and from concurrent steroid therapy.

In some patients, specific foods have been shown to exacerbate the symptoms of RA.(ref 5) Avoiding these foods or food groups has been shown to have limited, short term benefits but no benefits long term.

Even though different forms of dietary modification have reportedly improved symptoms in some patients, people with RA may have spontaneous temporary remissions. Therefore, it is important to perform double-blind, placebo controlled trials to differentiate diet effect from spontaneous remission.

You may identify a food that is a particular trigger for you, and this phenomenon is real. However, the science is not able to reliably identify specific triggers for individuals.

Diet elimination therapy is a method of determining food hypersensitivities with patients.

Elimination diets avoid a specific food or group of foods such as milk, meat or processed foods that are known to be prime allergy suspects.

These foods are eliminated from the diet for a specific period of time. Foods are then gradually reintroduced one at a time, to determine whether any of them causes a reaction.

Panush and colleagues, demonstrated temporary improvement in the signs and symptoms of RA with diet elimination and modification in a controlled study where the symptoms associated with food sensitivities were studied.

(ref 5) During this study when the patient was fasting or on a severely restricted diet, the patients symptoms improved significantly. However, when the patient had milk reintroduced into the diet, episodes of pain, swollen and tender joints and stiffness were experienced.

Similarly, Kjeldsen-Kragh and colleagues(ref 6) noted that fasting may be effective in reducing the symptoms of rheumatoid arthritis, however most patients relapsed as new foods were reintroduced into the diet. Pain and discomfort frequently returned once a patient reverted to a normal diet.

These studies are few in number and should be interpreted and extrapolated to real life only with careful thought and caution.

Is Fasting Effective for Treating symptoms of RA?

Fasting is a very high risk, short term treatment and is currently not an accepted modality for the treatment of RA.

Only a limited number of studies have shown fasting to transiently reduce joint pain in RA, and there have been no studies that have shown persistence of the improvement for greater than ten days.

A general improvement in arthritic pain and swelling has been observed on day four or five of the fast, and pain and swelling generally remains absent for the duration of the fast. However, patients do not observe long term benefits from fasting and symptoms return within one week of resuming a normal diet.

Are There Benefits of Fish Oils on Arthritic Pain?

In recent years, researchers have become increasingly interested in the benefits of dietary fatty acids and their ability to modulate the inflammatory process. Dietary fatty acids such as Omega-3 fatty acids found in oils of fish and sea animals are of particular interest.

Unfortunately, there have been few experiments with fish oils in patients with RA that have shown favorable results and consequently practical and safe doses are still unknown for this dietary therapy.

(ref 4) In most of the studies using fish oils, benefits are not usually observed until at least twelve weeks of continuous use and appear to increase with extended treatment time.

It is important to note that fish oil supplements may interfere with blood clotting and increase the risk for stroke especially when consumed in conjunction with aspirin or other nonsteroidal anti-inflammatory drugs. Taking fish oils has also been linked to changes in bowel habits such as diarrhea and may also cause an upset stomach.

Until more is known about safe dosing for Omega-3 fatty acids, supplementation in the form of gelatin capsules is not advised in this patient population. Rather increased consumption of fish rich in Omega 3 fatty acids such as salmon, herring and mackerel may be safer. Whether omega 3-fatty acids should be included as standard therapy for RA remains controversial.

A recent exciting study published in the Annals of Rheumatic Disease (Proudman, et al. Fish oil in recent onset RA: a randomised, double-blind controlled trial within algorithm based drug use. Ann Rheum Dis. 2015 Jan;74(1):89-95. doi: 10.1136/annrheumdis-2013-204145.

Epub 2013 Sep 30) showed some promising results. Patients treated with supplemental fish oil, in combination with traditional DMARD therapy were more ly to achieve remission than DMARDs alone.

This highlights power of food and nutrition, which most ly lies as an important adjuvant therapy for RA.


In conclusion, there continues to be a great deal of discussion as to whether foods ameliorate or perpetuate arthritis, or have any effect at all.

We know that in some instances, available data have been interpreted to show that there may be an association between foods and joint pain for patients with rheumatoid arthritis.

Patients are encouraged to discuss diet therapy with their health care provider, follow the recommendations of the US Dietary Guidelines for Healthy Americans and add a multiple vitamin-mineral supplement that contains 100% of the Recommended Daily Intake to their diet (top of page)

Selected References

  1. Darlington LG. Dietary therapy for arthritis. Rheumatic Diseases Clinics of North America17(2):273-286, 1991.
  2. Nutrition and Your Health: Dietary Guidelines for Americans. U.S. Department of Agriculture, U.S. Department of Health and Human Services. 4th edition, 1995.
  3. Roubenoff R, Freeman LM, Smith DE, Abad LW, Dinarello CA, Kehayias JJ. Adjuvant arthritis as a model of inflammatory cachexia. Arthritis and Rheumatism 40(3):534-539, 1997.
  4. Hudnall M.

    Illness and Disease Vitamins, Minerals and Dietary Supplements 1999 Minneapolis, MN: Chronimed, 42-44.

  5. Panush RS. Does food cause or cure arthritis? Rheumatic Diseases Clinics of North America 17(2):259-272, 1991.

  6. Kjeldsen-Kragh J, Haugen M, Borchgrevink CF, Laerum E, Eek M, Mowinkel P, Hovi K, Oystein F. Controlled trial of fasting and one year vegetarian diet in rheumatoid arthritis. Lancet 338:899-902, 1991.

Additional Resources

  • Darlington LG, Ramsey N, Mansfield J. Placebo controlled, blind study of dietary manipulation therapy in rheumatoid arthritis. Lancet I:236-238, 1986.
  • Denman AM, Mitchell B, Ansell B. Joint complaints and food allergic disorders.
  • Annals of Allergy 51:260-263, 1983.
  • Kjeldsen-Kragh J, Hvatum M, Haugen M, Forre O, Scott H. Antibodies against dietary antigens in rheumatoid arthritis patients treated with fasting and a one year vegetarian diet. Clinical Experimental Rheumatology 13(2):167-172, 1995.
  • Kremer JM, Lawrence DA, Jubiz W, DiGiacomo R, Rynes R, Bartholomew LE,\
  • Sherman, M. Dietary fish oil and olive oil supplementation in patients with rheumatoid arthritis. Clinical and immunological effects. Arthritis Rheum 1 33(6):810-20, 1990.
  • Morgan SL, Baggott JE, Vaughn WH, William H, Austin JS, Veitech TA, Lee JY, Koopman WJ, Krumdieck CL, Alarcon GS. Supplementation with folic acid during methotrexate therapy for rheumatoid arthritis: a double-blind, placebo-controlled trial.
  • Annals of Internal Medicine 121(11):833-841, 1994.
  • Palmblad J, Hafstrom I, Ringertz B. Antirheumatic effects of fasting. Rheumatic Diseases Clinics of North America 17(2):351-362, 1991.
  • Skoldstam L, Magnusson KE. Fasting, intestinal permeability and rheumatoid arthritis. Rheumatic Diseases Clinics of North America 17(2):363-371, 1991.
  • Somer E. Vitamins, Minerals and Disease. The essential guide to vitamins and minerals. 1995 New York: HarperCollins, pgs.174-177.
  • Stone J, Doube A, Dudson D, Wallace J. Inadequate calcium, folic acid, Vitamin E, zinc and selenium intake in rheumatoid arthritis patients: results of a dietary survey. Seminars in Arthritis and Rheumatism 27(3):180-185, 1997.


The Central Kitchen at The Johns Hopkins Hospital in Baltimore

Vegetable Tart | Johns Hopkins Medicine

A 30,000-square-foot central kitchen with cook-chill technology and pods supports staff who prepare 13,000 meals daily for patients on 125 specialized diets and food for employees and guests.

John Hopkins Orleans Kitchen Operation. Photo by Albin KhouwWhen Johns Hopkins Hospital administrators committed to expanding and enhancing patient services, a new central kitchen became essential for receiving, storing, preparing and producing food for the entire campus.

A 30,000-square-foot facility — the size of one and a half football fields — opened partially in January 2012 and fully in April 2012.

The central kitchen includes centralized produce preparation, cook-chill food prep and packaging, hot food production and assembly pods for patient trays.

The net result is that the hospital's foodservice systems now operate at a heightened level of technological advancement. The kitchen's design helps improve customer satisfaction by enhancing food quality and offering various forms of service, including patient room service.

The hospital's contract foodservice provider, Sodexo, provides more than 13,000 meals daily to patients on 125 specialized diets as well as to employees and visitors dining in the employee break room and various nonexternal-branded retail operations.

Directing this massive operation is Leo Dorsey, foodservice director of the department of food and clinical nutrition, and resident district manager for Sodexo.

Construction of a new patient building complex was the main impetus to expand and centralize the hospital's foodservice operation. Opened in April 2012, the new building sits on 5 acres and features 33 operating rooms, expansive adult and pediatric emergency departments, 7 pharmacies, and diagnostic imaging facilities.

The complex contains 560 private patient rooms in 2 towers: the Charlotte R.

Bloomberg Children's Center, with 205 private inpatient rooms, named in honor of New York mayor Michael Bloomberg's mother who died at age 102 in 2012; and the Sheikh Zayed Tower, with 355 private inpatient rooms for cardiovascular and critical care, named in honor of the late father of the president of the United Arab Emirates, His Highness Sheikh Khalifa bin Zayed Al Nahyan.

The new central kitchen, located on Orleans Street on the south side of campus, also supplies meals to patients in the Weinberg building.

Another kitchen, built in the 1960s, serves about 400 patients daily in 4 other buildings.

The new central kitchen also provides bulk food to the old kitchen, to the employee break room located across a hallway from the central kitchen and to retail operations located throughout campus.

“We designed our new kitchen for maximum efficiency and to best meet the nutritional needs of our patients,” says Dorsey, who joined Sodexo 21 years ago and came to Johns Hopkins 11 years ago.

“We installed the most technically advanced food-processing equipment, including machines that can peel and chop vegetables and fruit in record time, such as peeling a melon in six seconds.

No longer must employees perform this and other such functions by hand.”

In addition, cook-chill equipment allows Johns Hopkins to store food for up to two weeks, and computer software enables staff to fulfill individual patients' dietary needs while avoiding foods to which they are allergic.

“We now accommodate 125 different types of diets and have seen a growing number of patients with food allergies — even allergies that we haven't seen before — that we have to track carefully,” says Julie Branham, MS, RD, LDN, project manager for the department of food and clinical nutrition.

Room Service

The hospital offers “At Your Request,” a proprietary, Sodexo-developed, room service-style meal plan available 12 hours a day for oncology, medical, pediatric and obstetric patients and their visitors. Patients order from a call center, and staff deliver within one hour.

“We're limited only by the patients' health,” says Jake Fatica, executive chef at Johns Hopkins and also with Sodexo. “Patients can order as if they were dining at a restaurant.” If patients aren't able to use the call center, nutrition assistants help them order and send their meal requests wirelessly to the kitchen using a tablet computer.

The hospital also offers traditional tray service for patients who are unable to take advantage of room service for various health reasons.

“Working closely with the owner, operator and members of the architectural and engineering team, we took a holistic approach to defining the goals and expectations of the project and translating them towards practical, tangible and measurable design solutions that resulted in improvement and highly efficient operation,” says Albin Khouw, principal of Porter Khouw Consulting.

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Johns Hopkins Medicine Awards 12 Community Grants

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Newswise — Paul B. Rothman, M.D., dean of the Johns Hopkins University School of Medicine and CEO of Johns Hopkins Medicine, on Wednesday presented 12 East Baltimore neighborhood-based groups with grants designed to help them in their missions of community revitalization, education, employment, health and public safety.

Last year, when the school of medicine celebrated its 125th anniversary, Rothman announced that the school would make $125,000 available to East Baltimore nonprofits that serve neighborhood residents.

At a reception held to present the awards, Rothman said, “This event is about celebrating an essential partnership, between East Baltimore and Johns Hopkins. These groups are doing inspired work focusing on education, jobs, community engagement, public safety and community health. With these grants, Johns Hopkins is helping to support the work that these organizations do every day.”

To be eligible for a grant, organizations needed to have programs located near The Johns Hopkins Hospital. Applicants submitted detailed proposals for how dollars would be used.

The grant review committee consisted of nine staff members from Johns Hopkins University and Johns Hopkins Medicine.

The committee awarded grants organizations’ track records of service, their past stewardship of grant dollars and their program proposals.

“There are so many extraordinary people working to make great things happen in East Baltimore,” says Kevin Sowers, president of Johns Hopkins Health System and executive vice president of Johns Hopkins Medicine. “This is a wonderful example that illustrates the power of partnering across our community to make a difference, together.”

Ronald J. Daniels, president of the Johns Hopkins University, joined Rothman and Sowers in thanking the grantees for their commitment to East Baltimore.

“I am thrilled to support the crucial services these community groups provide to our neighbors and neighborhoods,” says Daniels.

“From support for parks to home ownership to access to high nutrition foods, these grants reflect Johns Hopkins’ shared belief in our city and its residents.” 

Grantees and brief descriptions of their projects

Group: The 6th Branch

Program: Henrietta Lacks Educational Park

Details: Continue development of a park rehabbed by 6th Branch and other neighborhood volunteers. A formerly neglected park in Johnston Square now has a swimming pool, gardens, bathrooms, a splash-pad and other features.

Group: Adopt-A-Block

Program: Home Renovation and Donation, 2500 block of E. Hoffman Street

Details: Adopt-A-Block has completely renovated a vacant home, obtained from the Vacant-to-Values Program. The home is donated to an underserved person/household from the community. This year’s giveaway will be on the 2500 block of E.

Hoffman Street. Clothing and food are also made available. Job counseling and placement, housing improvements, educational opportunities, drug counseling, sports programs and many other services are offered to residents of the block.

Group: Baltimore Farm-to-Clinic

Program: Healthy foods and nutrition education

Details: Partnering with Johns Hopkins’ East Baltimore Medical Center, Farm-to-Clinic will deliver fresh vegetables free of charge to the East Baltimore Medical Center for distribution to vulnerable patients with health conditions impacted by inadequate nutrition. The program also offers monthly cooking classes at the center to demonstrate how to prepare vegetables in a healthy and flavorful way.

Group: Baltimore Urban Leadership Foundation

Program: Generation E4

Details: Summer-school education for East Baltimore students, with a focus on science, technology, engineering, arts and math, or “STEAM.” E4 (Education, Enrichment, Engineering and Entrepreneurship) is a 34-week after-school and 6-week summer program that uses a collaborative approach to close the achievement gap for low-income and low-performing students in grades 1 through 6.

Group: Bmore4Kidz

Program: Young Makers Program

Details: A hands-on STEAM program is provided to 3rd-5th grade students at Henderson Hopkins Elementary school every Tuesday and Thursday and a summer Makers Camp open to all 3rd-8th grade students in East Baltimore. Bmore4Kidz also offers one-day workshops for community members of all ages.

Group: The Caroline Center

Program: Career Training and Support

Details: Caroline Center offers its holistic education and career-skills training program to capable women who can most benefit from the program and would not otherwise have the opportunity. The center’s mission is to empower each woman to reach the fullness of her potential so that she can create a future of hope for herself and her family.

Group: Charm City Care Connection

Program: Harm-Reduction Drop-In Center

Details: In recent years, there has been an increase in illness and death among people who use drugs in East Baltimore.

To improve engagement with this population, Charm City Care Connection opened a harm reduction drop-in center in February 2019.

 The space includes syringe exchange, naloxone distribution, community meals and leisure activities, in addition to ongoing health screening and case management services.

Group: Friends of Betty Hyatt Park (FOBHP)

Program: Fall Community Day

Details: The organization will host a free Fall Community Day in Betty Hyatt Park on October 5. This event will have free music and face painting, as well as seasonally themed games and kids’ craft tables.

FOBHP will provide free donuts and cider, and will have food trucks present for additional food options.

Volunteers will give away pumpkins to encourage neighbors to beautify their front stoops or blocks and provide information about the FOBHP’s ongoing projects.

Group: Monument Street Merchants Association

Program: Monument Street Merchants Basketball League

Details: The association sponsors a structured athletic program for neighborhood youth, as well as SAT prep, college and career readiness, and financial literacy. The League has a boys and a girls division and has games three nights per week. The opportunities, enrichment and relationships established through this program contribute to reducing youth crime and violence in the neighborhood.

Group: Sisters Circle

Program: Supporting adolescent girls through physical, emotional and academic changes

Details: Sisters Circle is a comprehensive program model that powerfully combines dedicated, long-term mentoring with exceptional programming and resources.

Through monthly cultural, educational and recreational events, Sisters Circle students gain exposure to the world beyond their doorstep and benefit from a community of support.

One-on-one, mentor-mentee matches are established in early middle school to build a foundation of trust and provide exposure to female role models.

Group: Baltimore Curriculum Project

Program: Southeast Baltimore Food Access Collaborative

Details: To address food insecurity and access to healthy food for local families by providing fruits and vegetables, and access to cooking, cleaning and storage supplies for food.

Group: Youth Kings Leadership Academy (YKLA)

Program: Learning Beyond the Classroom

Details: YKLA offers a 20-week after-school program that takes place for two 90-min sessions per week and one Saturday each month.

Examples of activities include immersive learning experiences through virtual reality, critical reading of culturally relevant texts and songs, empowerment through encouraging mantras, physical-strength building activities, digital individualized literacy interventions, development of public speaking skills, use of computer science to develop games, and youth-led solution building to pertinent school and community issues.