The priorities of Mount Carmel St. Ann’s Hospital line up perfectly with the priorities of Unhee Kim, its new president.
For Kim, it’s all about balance, and that’s a big part of the reason she came to St. Ann’s over the summer.
Prior to assuming the presidency at St. Ann’s on Aug. 10, Kim spent 14 years in leadership roles at Summa Health System in Akron. Before that, she was at University Hospitals Health System in Cleveland.
Kim holds a master’s degree in business administration from Cleveland State University, a bachelor’s degree in nursing from the University of Akron and an advanced nurse executive certification from American Nurses Credentialing Center. She took over for Janet Meeks, who retired as president of St. Ann’s June 30.
Mount Carmel’s mission values are in line with Kim’s own, she says, focused on population health management as well as prevention.
“It’s not just focused on providing exceptional health care to sick and injured folks, but helping people stay healthy and have the highest quality of life (possible) in the community we serve,” Kim says.
St. Ann’s also has a rich history in the community, particularly with its well-regarded maternal and infant care efforts, which caught Kim’s attention. Its substantial growth over the last few years was a point of interest for her as well.
“My vision for the hospital is to be a really robust medical center for the surrounding community,” she says.
Though the business of running a hospital keeps her busy, Kim makes sure to keep her own health a priority. Just as Mount Carmel focuses on balance – from diet and exercise to mind and spirit – Kim focuses on it to stay in good physical and mental health.
“It’s very important that we have a balance,” she says.
Kim loves walking and powerwalking and is working on getting into a personal fitness plan. She expected to join Mount Carmel’s new MC Fitness and Health Center in Orange Township when it opened in December, and has also been looking into the fitness opportunities offered internally by Mount Carmel, including yoga, Zumba and personal training.
Kim is not a firm believer in dieting, she says. We all have our weak points – pizza, potato chips and desserts all come to mind for her – but withholding them entirely just leads to cravings, she says, so moderation is key.
“I do eat (those things), but I’m not going to eat half a pizza by myself,” Kim says. “I’m going to have one or two pieces.”
Kim has not yet moved full-time to central Ohio, but is looking to do so in late winter or early spring. She and her husband, Vincent, have a an adult son, Ian.
Garth Bishop is managing editor. Feedback welcome at gbishop@cityscenemediagroup.com.
Skillet Shrimp Tacos
Courtesy of Unhee Kim
Ingredients
12 oz. raw, small to medium-size shrimp
2 limes
4 cups red cabbage, thinly sliced
¼ cup cilantro, finely chopped
2 Tbsp. canola oil
8 flour or corn tortillas
Sour cream, if desired
Hot pepper sauce
Instructions
Grate 2 tsp. lime peel and squeeze 2 Tbsp. juice. Keep peels and juice separate.
Toss red cabbage with lime juice. Toss shrimp with cilantro and with grated lime peel.
In 12-inch skillet, heat canola oil on medium-high until very hot. Add shrimp in a single layer. Cook 2 minutes without stirring, then turn shrimp over.
Cook another 2 minutes until opaque throughout.
Serve in tortillas (Kim uses corn – no gluten) with cabbage, sour cream if desired (Kim doesn’t use it), hot pepper sauce and lime wedges.
Serves 4.
About 385 calories, 19 grams protein, 45 grams carbs, 14 grams fat (4 grams saturated fat), 4 grams fiber, 970 milligrams sodium
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