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Whole Foods, Wound Care & ‘Fast Food Nation’

iStock_000000876862XSmallThis is not a word association game.  This summarizes my day yesterday.  A world of extremes.

I began my day yesterday going to Whole Foods to pick up a sandwich to propel me on trip to see a client (I hate eating fast food–long before I saw the above movie).  The store had just opened and as I walked to the back of the store where they keep the prepared sandwiches, I was blown away quantity and quality of the meat, chicken and fish behind the glass cases.  The different products were looking fresh and inviting as they sat lined up in perfect rows.  I guess it really stood out yesterday because there were so few other people in the store to distract me.  Everything was pristine.

I then got on a plane to meet with a client and her family.  My client, Nellie, an 82-year-old woman had developed a stage 4 pressure sore on her coccyx within three weeks of her admission to a nursing home. The pressure sore had gotten so bad that she had gangrene in the wound and was transferred to a special wound care wing of the hospital.

Two to a small room, laid the mostly elderly patients, on their sides faced towards the windows as the staff tried take pressure off of pressure sores on their backside.  The smell of waste and rotting flesh was obvious despite the facilities attempt to cover up the scent with room sanitizers.  Most were incontinent and laid in soiled beds while the hospital tried to get by with an abbreviated weekend staff.  Even with an involved family such as my client’s, the people sit and wait for the staff to tend to their needs.  A priest darted around the hall into and out of rooms–it was obvious by the speed at which her worked many of these people were could not spare more than a few seconds.   This was no Whole Foods.

I then got back on the plane and went home and turned on the television.  “Fast food nation’ was on. ‘Fast food nation’ describes how a fast food restaurant chain’s desire for bigger, cheaper hamburgers leads a meat packing plant to cut corners and allow fecal material into the hamburger meat.  The restaurant begin to panic when they consider how the public may react if they learn of the contaminated meat.

Why do we insist upon clean well presented food in restaurants and stores yet allow many in our elderly population to sit in facilities where livestock gets treated better?  Can you imagine what would happen to Whole Foods sales if they replaced the richly colored meat with rotting carcasses?

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