“I simply can’t comprehend how after two years they don’t understand the difference between a seafood dock or processing business and a shoe store,” noted ASPA Executive Director David Veal. “Our future risk is no different than those inside the Seafood Program, and certainly much greater than a flower shop.”
UnitedHealthcare is now offering Critical Illness Protection Plans that provide plan participants managing critical illnesses cash payments that can be used to cover any expenses needed, such as out-of-pocket medical costs and daily living expenses, or even to offset loss of income.
The Critical Illness Protection Plan is designed to give consumers who are facing critical illness financial peace of mind by providing a lump-sum benefit payout upon diagnosis for 13 different illnesses, including cancer and cardiovascular diseases, as well as for critical injuries resulting in paralysis, major organ failure or severe brain damage.
The plan is available to employers with more than 50 employees, and employers can choose from four different plan options with consumer coverage levels ranging from $5,000 to $100,000.
The benefit provides payout upon diagnosis within each of the three covered categories: cancer; cardiovascular and “other critical illness,” including severe brain damage; or major organ failure. Payment in one category does not terminate the policy, so individuals have the financial protection to manage multiple critical illnesses.
“The Critical Illness Protection Plan is designed to provide added financial security so employees and their families can focus on healing and getting better rather than worrying about paying their bills,” said Glen Golemi, CEO of UnitedHealthcare-Gulf States.
All employees and family members who are also enrolled in a UnitedHealthcare medical plan affiliated with an employer group of more than 50 employees will automatically be enrolled in UnitedHealthcare’s Integrated Medical and Critical Illness Management program at no additional charge. The program provides health resources and support upon diagnosis of a critical illness, including experienced nurses who help answer questions about the condition, identify resources in the community, and work closely with plan participants to coordinate their health care needs.
Mark your calendars for Creole Sweet, a reception and forum on the quintessential Louisiana candy and its cousins, featuring culinary historian Jessica Harris. The culinary journey will begin with a reception from 6 – 8 p.m. on Friday, June 8, at The Historic New Orleans Collection, 533 Royal St., and will continue with a one-day forum on Saturday, June 9, from 9 a.m. – 4 p.m. (registration begins at 8 a.m.) at the Collection’s Williams Research Center, 410 Chartres St.
Registration is required, and rates are $50 per person or $35 for Dillard faculty, THNOC members and students. Please call (504) 523-4662 or visit www.hnoc.org to register.
FirstLine Schools cafeteria students in New Orleans are being served by Sodexo Food Service and FirstLine food service nutrition staff. On April 4th at John Dibert Community School, 50 students were invited to taste and rate new and existing menu items for next school year’s menu. Chicken Etouffee, asparagus and brussel sprouts, turkey burgers and garden burgers on whole wheat rolls were served and rated.
“Students would not try the fresh vegetables at first, without coaxing from the Edible Schoolyard New Orleans staff!” stated Chris Van Vliet, Director of Food Services for FirstLine Schools. “Most cleared everything on their plate and asked for seconds,” Van Vliet said.
On April 5th, students at Arthur Ashe Charter School tasted and rated two versions of Chicken A la King, and in the following week, over 250 students at Clark Prep High School evaluated Teriyaki or General Tso Chicken with whole grain Chow Mein noodles, accompanied by a fresh fruit kabob and fortune cookies.
Edible Schoolyard New Orleans (ESY NOLA) supported the tastings, to assist in improving on next year’s school lunch and breakfast menu. FirstLine cafeterias serve students at least 2 fresh fruits and vegetables daily, complemented by ESY NOLA’s vibrant garden, kitchen and nutrition education programming across the five campuses. “If they grow it and cook it, they’ll eat it,” said Claudia Barker, Executive Director of ESY NOLA.