Newsletter - August 2015

A Note from your
CMSA Mid-TN President

Wow!  August already, the summer has sure flown by fast. Parents are probably glad school has and is starting, but the educators may not be so pleased.
    I am looking forward to seeing you all this month at the August Lunch and Learn. We are having more and more companies seeing the benefit of belonging to CMSA and joining, thank you all that have joined. Middle Tennessee chapter would love the opportunity to have more board members. When you come for the L&L please pick up an application that will be on the table as you enter with other resources, sponsor and individual membership forms.
    September some of our CMSA members will by going to Washington DC to express the value of Case Managers in healthcare. So good to belong to an organization that wants the nation to know our value.

Kathern Demicell, RNCCM
Middle Tennessee CMSA Chapter


CMSA Hill Day 2015
On September 17, come to Capitol Hill with CMSA to play a direct role in the legislative process. Highlight the critical role that case managers play in healthcare delivery, explore how to utilize your local networks for grassroots legislative success and ensure that case managers are speaking for case managers.  You can learn more by going to CMSA.org.

See you August 19, 2015

Thank You
to our
CMSA Sponsors!

The Middle TN Chapter of CMSA will hold its next monthly meeting
on

Wednesday, August 19, 2015
from 11:30 – 12:30


Sponsored by:

Topic:  Stroke Rehabilitation: Options and Outcomes
Presented by Dr. John Medical Director
Vanderbilt Stallworth Rehabilitation Hospital
Lunch provided by Vanderbilt Stallworth.  

RECIPE OF THE MONTH


Vegetable-Quinoa Salad

Vegetable-Quinoa Salad

Directions

Cook 3/4 cup quinoa as the label directs; fluff. Transfer to a large bowl; toss with 1 cup each shredded carrots, chopped cucumber and chopped sugar snap peas, 1/2 cup raisins and 1/4 cup each chopped parsley and salted sunflower seeds. Drizzle with olive oil and white balsamic vinegar; season with salt and pepper.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine