RNSH farewells veteran audiologist and speech pathologist RNSH has farewelled veteran audiologist and speech pathologist Hans Satyan.
multidisciplinary teams throughout my career and I’m grateful to have helped so many patients,” he said. “I would like to thank all nursing staff, allied health staff and my professional colleagues for their encouragement and continued support throughout my career.”
Hans has worked across a variety of public and private roles throughout his career and most notably worked for 41 years as the sole senior clinical audiologist at the hospital. Hans has made significant contributions to vestibular function assessment and neuro- audiology diagnostic services as the hospital’s sole audiologist. Speaking on his career, Hans said the best part of being an audiologist and speech pathologist has been being able to help so many people. “As the sole audiologist at the hospital, I have always done my best to provide the best patient care in the area of hearing and vestibular health,” he said. “I always tried to be flexible and adaptive to facilitate patient needs which I am proud of.” Hans also credited the wide range of teams and health care professionals he was able to work with throughout his career. “I’ve been able to work across many
Hans Satyan
Former chef’s cancer-friendly Asian recipes The side effects of radiotherapy treatment meant John Wong found it difficult to eat and drink. He also found that the diet he was being recommended was not suitable. He had a degree of lactose intolerance and didn’t usually eat much dairy. “I fell back on softer food and a Chinese type of diet,” he said.
It was part of a package of culturally relevant information for CALD Head and Neck and Gastrointestinal cancer patients produced by NSLHD staff and a category winner at the 2023 NSW Multicultural Health Communication Awards.
Two years on, some of his recipes are now included in “Soft, Sweet and Savoury”, a cookery book written by Royal North Shore Hospital dieticians specifically for Korean, Cantonese and Mandarin head and neck cancer patients. John worked as a chef years ago at his parent’s Chinese restaurant in Maroubra so drew on his experience for inspiration. However, he modified the ingredients to suit head and neck cancer patients. “I fully appreciate what kind of symptoms that people can get,” he says, adding they can range from having difficulties chewing or swallowing to nausea. For example, he recommends tofu, boneless fish fillet and egg. “There is a lot of protein and it’s soft.” He advises using fresh mushrooms over dried shitake ones and avoiding nuts and peppery flavours. “Peppers and chillies really irritate your throat – in my case anyway.” The cookery book has been translated into Korean and simplified/traditional Chinese.
Chef John Wong
WWW.NSLHD.HEALTH.NSW.GOV.AU
7
Made with FlippingBook - professional solution for displaying marketing and sales documents online