Eat Right, Your Way, Every Day.

Registered DIetician

Barbara Canuel
Registered Dietician, MPH

I really enjoy visiting our patients’ homes to educate them on the role of healthy eating in their disease process. Sometimes, when patients meet with me the first time, they have a preconception that I am going to tell them what not to eat. I love to tell the patients I am here to make sure you are feeling well, and the food that you eat is a large part of how you feel.

Barbara Canuel, Registered Dietician, MPH, CNSC joined Community Nurse & Hospice Care two years ago with a focus on the role of healthy food choices and chronic disease management. Barbara has 22 years experience as a registered dietician and has worked across the care continuum in hospitals, oncology centers and home care. Barbara helps patients assess foods in their homes, make shopping lists and build healthy menu plans.

Community Nurse & Hospice Care is lucky to offer Barbara’s expertise to our patients. Registered Dietician services in the home are not covered by most major insurance plans but are provided to many of our patients as part of their comprehensive course of care. And they will never be asked to pay.

This is another example of our effort to treat the patient as a whole and not just the current symptoms of the disease. Your ongoing good health is as important to us as it is to you. As a not-for-profit home care agency, Community Nurse & Hospice Care is committed to ensuring our patients receive the home care services that promote their optimal level of health. We are thankful to ongoing community support that helps us to provide these services.

March is National Nutrition Month and throughout the month, Community Nurse & Hospice Care celebrates by bringing you some of our staff’s favorite healthy recipes. Each of our healthy recipes celebrates this month’s theme which is Eat Right, Your Way, Every Day. This theme encourages healthy food choices through personalized healthy eating habits and recognizes that individual food preferences, lifestyle, cultural and ethnic traditions and health concern all impact individual food choices.


Barbara Canuel’s Pasta Vegetable Soup
Makes 17 cups

6 cups water, divided
1 ½ cups chopped onion
1 cup dried lentils
1 cup sliced carrots
1 cup sliced celery
1 Tbsp. brown sugar
½ tsp. dried whole basil
½ tsp. dried marjoram
½ tsp. dried whole oregano
½ tsp. dried whole thyme
½ tsp. pepper
3 cloves garlic, crushed
1 bay leaf
4 cups no sodium chicken broth (4 packets of Herb-ox no sodium chicken broth packets in 4 cups of water)
28 oz. can no salt added whole tomatoes (undrained and chopped)
9 oz. package frozen green beans, thawed
6 oz. can no salt added tomato paste
¼ cup white wine vinegar
1 cup small seashell macaroni, uncooked
1 cup + 1 Tbsp. Romano cheese

Combine 4 cups water and next 16 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add remaining 2 cups water and vinegar; bring to a boil. Stir in macaroni and cook an additional 8 minutes; discard bay leaf. Ladle into soup bowls; top with cheese.

For more information about our Registered Dietician Services
please visit our website 

And throughout the month of March, please visit our website
for additional recipes and ways to celebrate National Nutrition Month.

photo by: rexipe

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