St. John’s Pharmacists Present Findings at Dubai Conference

St. John’s Episcopal Hospital’s Pharmacists were recently represented at the Dubai International Pharmaceuticals & Technology Conference & Exhibition (DUPHAT). The presentations by Piao Zhuge, PharmD, BCPS, and Ruby Rajkumar, PharmD, BCGP focused on the St. John’s Pharmaceutical team’s findings on the Impact of a Pharmacist-Driven Antimicrobial Stewardship Program in a Community Teaching Hospital and the Remdesvir Impact on Readmission & Mortality in Acute Care.

DUPHAT is a three-day annual conference and known as the largest gathering of Pharmaceutical professionals in the Middle East and Africa. This year’s conference boasted an attendance of over 20,000 and exhibited the top 100 global pharmaceutical brands. The exhibition is a place for industry insiders to network, attend specialized workshops, and to learn and share best practices with other professionals from around the world.

"It was an honor for the pharmacy department to represent St. John's at the DUPHAT International Pharmacy Conference and share the quality initiatives we have been doing here with the global pharmacy community,” Zhuge said of the experience. “The opportunity to present our research and exchange ideas with pharmacists all over the world was truly special."

The St. John’s Pharmacy Department is a 24/7 department that provides medications and clinical services to all hospital patients. In addition to medication dispensing, medication education, and intervening on medication-related issues, the pharmacy focuses on quality improvement initiatives such as antimicrobial stewardship, intravenous to oral medication conversions, anticoagulation monitoring, and automatic substitution for medication administration to patients on enteral feeding tubes.

THURSDAY, FEBRUARY 9, 2023

Directions:

Whisk vinegar, oil, shallots, mustard, salt and pepper into a small bowl to combine. Place salad greens in a large bowl. Add half of the dressing and toss.

Cobb Salad Ala Sharona

By Sharon Feldman

Serves: 4

Ingredients:

• 10 cups of mixed green salad

• 4 frozen breaded chicken strips, cooked

• 2 large hard boiled eggs

• 2 medium tomatoes, diced

• ½ English cucumber, diced

• 1 large avocado, diced

• 8 slices of bacon, crumbled

• ½ cup crumbled feta cheese (or blue cheese) … optional

Dressing:

• 3 tablespoons white wine vinegar

• 2 tablespoon finely minced shallots

• 1 tablespoon Dijon mustard

• 1 teaspoon freshly ground pepper

• ¼ teaspoon salt

• 3 tablespoons extra virgin olive oil

Divide the greens among four plates. Arrange equal portions of the chicken, egg, tomatoes, cucumber, avocado, bacon and feta cheese (or blue cheese) on top of the lettuce. Drizzle the salads with the remaining dressing.

++You could use shredded rotisserie chicken instead. You can also substitute individual cups of guacamole.