The growing homebound population has many complex biomedical and psychosocial needs and requires a team based approach to care (Smith, Ornstein, Soriano, Muller, & Boal, 2006). The [XX] Visiting Doctors Program (MSVD), a large interdisciplinary home based primary care program in [XX], has a vibrant social work program that is integrated into the routine care of homebound patients. We describe the assessment process used by MSVD social workers, highlight examples of successful social work care, and discuss why social workers’ individualized care plans are essential for keeping patients with chronic illness living safely in the community. Despite barriers to widespread implementation, such social work involvement within similar home based clinical programs is essential in the interdisciplinary care of our most needy patients.

The percent retention of vitamin C and 5methyltetrahydrofolate in seven cooked vegetables was analyzed using HPLC and compared in simulated cook/chill vs cook/hot-hold hospital foodservices. Retention of vitamins after conduction and infra-red reheating was investigated. Vegetables reheated after one day of chilled storage had greater losses of both vitamins compared to those held at 72°C for 30 min, but better vitamin retention than vegetables held hot 2 hr. There was no significant difference in nutrient retention due to method of reheating. If warm-holding is restricted to < 90 min, vitamin retention in vegetables is likely to be higher in a cook/hot-hold foodservice than with a cook/chill system.

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