Home' North Harbour News : February 24th 2012 Contents www.northharbournews.co.nz
NORTH HARBOUR NEWS, FEBRUARY 24, 2012
NORTHLAND FIELD DAYS
1-3 March 2012
STATE HIGHWAY 14 -- DARGAVILLE
PO Box 103 • Dargaville • Phone 09 439 8998 • Fax 09 439 4170
Email: email@example.com • www.northlandfielddays.co.nz
"The Friendly Field Days"
Visit www.northlandfielddays.co.nz for updates
Two major gate prizes to be won
combined value at over $35,000
Rural and lifestyle prizes up for grabs
Special conditions apply --- See website for details
This Polaris Hawkeye 300 from Rouse Motorcycles and a range
of other products could be yours just by attending the Field Days
Gates open 9am--4:30pm
$10 Adult | $3 child 5-16yrs incl
Tickets available from your
Online at www.iticket.co.nz
Turning 75 in 2012?
If you are a Waitemata resident between the ages
of 50--74, you may be eligible to participate in a free
bowel screening programme o ered by Waitemata
DHB to check for early signs of bowel cancer.
Once you turn 75, you will no longer be eligible to
take part in this programme.
Call 0800 924 432 before you turn 75 and we will
send you an information pack and a test kit.
The Lace Fan
• Ribbons • Trimmings • Buttons
• Zips • Cotton
• All your sewing and
• Tapestries • Cross Stitch
• DMC Threads and Wools
(Buy 10 get 1 FREE)
• Kiwiana & Homespun fabrics
16 Railside Ave
Opp. The Railway Station
PH: 836 3494
Mon-Fri 9 - 5pm,
Sat 9:30 - 1:30
Presents in association with Tams Whitmark Music Library
Directed by Michael Sanders
Musically directed by Warwick Day
Choreographed by Michael Sanders and Anna Mortlock
Book on www.iticket.co.nz
or at the theatre 09 4267282
Dont miss this spectacular show,
a must for 2012
dose of goodness
By SARAH CODDINGTON
Yum yum: Reporter Sarah Coddington samples North Shore Hospital's food.
Tomato and vegetable soup with wholemeal or white bread.
Followed by tuna and salad wholemeal roll or chicken pesto
pasta. Served with salad or spicy lentils on mashed potato.
Sweet options include a cinnamon pinwheel scone or fruit.
Cauliflower served with penne pasta, white sauce and cheese
baked on top.
Corned beef and mustard sauce or baked fish and lemon sauce
or Thai noodles. All served with scalloped or mashed potato.
Dessert is fruit salad and yoghurt filling with biscuit crumb base,
or stewed or fresh fruit.
The baked fish topped with
crunchy breadcrumbs, herbs
and creamy lemon sauce was
And hot tomato soup packed
with vegetables would defi-
nitely brighten your day.
But skip the chicken pesto
pasta on North Shore Hospital's
Strangely enough I found the
semolina with tangy citrus
sauce quite appetising, despite
it looking like baby food.
Apparently it's a hit with
Debate on the quality of hos-
pital food was sparked in Janu-
ary when a Palmerston North
patient said it was too awful to
Marisse Murrie says she lost
10kg during the two weeks she
spent in hospital.
So I winced when I was
challenged to test what gets
served to Waitemata District
Health Board's patients.
This was not helped by the
sight of a conveyor belt food
serving system I walked past in
the hospital's kitchen.
But overall, the food was
tasty, colourful and nutritious
and everything was made from
Its only downfall was some of
it was a little bland.
Chef manager Jonathan Bul-
lent has worked in the food
industry for 20 years and is in
charge of whipping up meals
that meet a range of patient
Three meals are served a day,
plus cups of tea five times a day
to keep fluids up.
Nutrition manager Vicky
Campbell says it is important
for patients to keep their fluids
high to reduce the amount of
intravenous therapy drips.
Meals have to appeal to the
very young and the elderly, she
And every meal has to fulfil
different national nutritional
needs for breastfeeding mums,
to children through to people
recovering from operations, Ms
About 11,500 meals are sent
out each week around the dis-
Meals are sent to the Wilson
Home, the Mason Clinic and
Meals on Wheels as well as
around the hospital's wards.
There are 25 menu options.
Each meets different nutr-
itional requirements from
gluten-free to vegetarian and
The main menu runs on a
two-week cycle and each meal
should leave the kitchen piping
hot and arrive at the patient
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