Staying Positive During the Pandemic

The good news for patients in need of outpatient surgery is that, across the country, health care providers and policymakers have recognized that elective surgery is not the same thing as optional surgery and are allowing ASCs to remain open to provide this care.

Handling of Explanted Medical Devices Addressed in AORN’s Revised Guideline for Specimen Management

SP professionals must manage explants safely and properly any time a request is made to sterilize an explanted device, such a screw, hip, plate and so on, for return to the patient.

Disinfection Methods – Straightforward or Complicated?

With all the different cleaning, disinfecting and sterilizing processes that go on inside of hospitals, I find disinfection to be the most complex and complicated among them.

Steam Sterilization Standard ST79 Receives Community-Driven Update

After three years, a widely used standard in health care and industry has undergone an important update.

Healthful Zucchini-Walnut Bread

By Lanier Norville

This quick bread recipe is adapted from a Cooking Light favorite of mine that I’ve lightened even further by substituting whole-wheat flour and using applesauce in place of oil. Both are tricks my older, healthier sister taught me when we were young. The bread gets its flavor from the lemon rind, cinnamon and walnuts.

Quick breads like this one are simple-to-make crowd pleasers that are more impressive than they are difficult to make. The recipe makes two loaves, so you can keep one at home and share one at work, or freeze one for later. Try it toasted with peanut butter for breakfast, or have a slice to satisfy your sweet tooth after supper. With just under 200 calories and 5.6 grams of protein, this bread packs a nutritious punch into something that tastes like a treat. It’ll keep your hunger satisfied well into that long OR shift.

3 cups all-purpose whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup plus 2 tablespoons applesauce
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts

Preheat oven to 350°.
Combine flour, baking powder, cinnamon, salt and baking soda in a large bowl.

dry ingredients

Combine egg substitute, applesauce, lemon rind, vanilla and egg in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 16 slices

Adapted from a July 2005 Cooking Light 
Nutrition Information

Serving Size 1 slice

Calories 193
Calories from Fat 21
Total Fat 2.3g
Trans Fat 0.0g
Cholesterol 13mg
Sodium 114mg
Total Carbohydrates 38.4g
Dietary Fiber 3.5g
Sugars 19.5g
Protein 5.6g

Vitamin A 2 %
Calcium 3 %
Vitamin C 6 %
Iron 8 %



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