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SAVAHCS Quarterly Nutrition, Pharmacy and Research Newsletter

March 2025

• March is National Nutrition Month
• Pharmacy News
• Research News

March is National Nutrition Month

This year the theme is “Food Connects Us.”

We have 4 Dietetic interns at SAVAHCS that will soon be completing this internship and graduating with their master’s in nutrition. They each have contributed an article below sharing their expertise and insight on this topic.

Spices Across Borders

By Chris Banks, M.S DTR Dietetic Intern

No matter the dish, no matter where we are in the world. One thing that connects all the food we eat is the use of spices. From the ever so popular common spices such as pepper and salt, to the most “luxurious” options such as saffron or natural vanilla bean.  Spices revolve around every culture across the world and become a core aspect of our everyday meals. Spices create a way for us to not only enjoy our foods but also offer holistic benefits. For example, spices have even been known to provide therapeutic remedies with claims that it can help with anti-inflammatory properties found in turmeric or ginger that has claims to help with nausea.

In addition to providing flavor for our meals, spices hold cultural significances and are seen as symbols in a variety of cultures. Saffron, which originated in the middle east is a symbol of luxury and wealth, as rightfully so as a single pound of saffron can cost over 1,000$ USD! Turmeric, which originated in South Asia and is widely used in curries, has become a symbol of health. Additionally, each spice has its own region to where it shines, ginger, is a great example as it can be seen in savory dishes often found in Asian cuisines. Saffron, which as a very bold taste can be found in middle eastern dishes or Berbere, which is a blend of various other spices that is found in delicious Ethiopia food. Learn more about spices and their uniqueness by visiting The Role of Spices in Global Cuisines: A Cultural Exploration - Spice Storyteller.

Wherever spices originated from we often find a wide variety in our own kitchen cabinets. Whether its being used in a fancy restaurant to make a $100 entree, to being used to season scrambled eggs in your home. Spices connect us and allow us to enjoy the meals we have when we bond between friends and family. No matter the location, no matter where they are prepared, no matter if used in a million-dollar kitchen to a portable stove. Spices have become a staple in each and every culture and some would say have formed whole countries and civilizations.  

Here are some spices and the types of taste they offer:

Hot: Red Pepper, Cayenne, Paprika, Fennel.

Sweet: Cinnamon, Nutmeg, Coriander.

Earthy: Cumin, Turmeric.

Savory: Rosemary, Thyme.

Salt: Acts a flavor enhancer (Use caution when utilizing THIS spice).

Steak: Salt & Pepper.

The most versatile Chicken: Garlic powder/ onion powder/ paprika/ oregano/ basil.

Brisket/ Ribs: Black pepper, paprika, garlic salt, woody flavors (mesquite/ applewood, etc).

Fish (Salmon, Halibut, Mai Mai, etc.): Dill, salt, pepper, orange/lemon zest.

Explore Where Your Food Comes From By Kailah Alvarez Dietetic Intern Have you ever considered the traditions of some of the foods that we eat, especially here in Arizona? In Southern Arizona, we have access to a unique blend of foods that incorporate Indigenous, Mexican, and American foods, which means that food often doesn’t have to travel very far before reaching our dinner tables. Some of the key native ingredients in the area include cactus, mesquite bean pods, corn, beans, squash, prickly pear fruit, and more! Of course, a wide variety of spices also have an integral part in influencing the unique tastes found here in the desert. One of the key features of early native crops included its ability to serve multiple purposes, which is prominently seen with three foods known as the Three Sisters: corn, beans, and squash. These crops were planted in specific positions at different times, and as they grew, helped each other thrive. The corn stalks provided vertical support for the bean vines, the growing squash close to the ground provided shade to the soil to keep it moist and protected from the Arizona heat, and beans added back nitrogen into the soil, providing nutrients for future crops to help nourish future generations. Together, these foods offered yummy and complete meals to those who relied on this vast land. Learn more about Indigenous foods here. Many of us get our foods from the grocery store, farmer’s market, and other places, which may be labeled as ’local,’ but how does it even get there in the first place? The food starts with the farmers who grow the food. Next, it might go to manufacturers who might further package food to prepare it for sale. From there, food reaches distributors, who provides our foods to retailers, who then reach you, the consumer, before you finally bring it to your kitchen. Find a variety of ways to explore local foods beyond just the grocery store: Checking out a farmer’s market can be a great opportunity to meet the people who grew the food, find some local produce, and find new things you might not have otherwise! This is also a perfect opportunity to ask questions about foods and find out about their history in the area. Learn to garden a wide variety of crops in your own neighborhood! Check out resources from the University of Arizona Cooperative Extension Master Gardeners for information about best crops for your area and the current season, soil conditions, and more.  All 50 states produce different types of crops for both human and animal consumption, and the diversity of America’s soils and climates allow a wide variety of foods to be grown from sea to sea. In Arizona, some of the top-produced crops in 2023 were hay, lettuce, spinach, broccoli, cauliflower, dates, cabbage, pecans, corn, melons, wheat, lemons, and barley. Next time you’re at the grocery store, check out the packaging to see if your produce is from Arizona! Learn more about where your food comes from eatright.org.

Building Stronger Connections Through Shared Meals
and Mindful Eating

By Hollee Stewart Dietetic Intern

More than just fuel, food, and shared meals bring people together in ways that go far beyond hunger satisfaction. From family dinners to community gatherings, when we share food, we share moments, stories, experiences, and parts of ourselves that help us build lasting relationships. In our fast-paced world, we are often rushed or distracted; by taking time to share meals with others and being present to the people and food around us, we not only nourish our bodies but our relationships as well. By incorporating both practices of mindful eating and eating with others, we can improve emotional and physical well-being and develop stronger connections. 

Sharing meals with family, friends, or colleagues often includes a variety of nutritious options, making it easier to enjoy balanced meals. Eating together encourages us to slow down, engage in conversation, and savor each bite. This sense of togetherness creates a safe space where we can celebrate and nourish our bodies and minds, which creates a sense of community and well-being. By practicing a more mindful approach, we as individuals become more aware of our hunger and fullness cues, which can help prevent overeating. When we focus on the conversation or variety of tastes, we allow our minds to catch up and make choices that align with what feels right for our bodies rather than being influenced by external factors such as stress or boredom.

Here are a few ways mindful eating can be helpful: 

• Slow down while eating and allow your body to process and absorb nutrients better; this will lead to better digestion. 
• Be more aware and present, so you’re able to recognize your fullness cues, which can help promote more balanced portion sizes for your body.
• Savor each bite and become aware of the flavors, textures, and aromas of the food; this will make each meal more satisfactory.
• Mindful eating encourages each of us to listen to how our body feels and make decisions with care and awareness instead of emotion or habit.

Mindful eating along with shared meals creates an environment where nutrition and whole-body awareness is prioritized.  It is not only about eating a variety of different foods but about appreciating the food itself. By engaging fully with this social experience, we can turn a simple dinner into a moment of nourishment for body, mind, and connection.  Through shared meals and mindful eating, we can make every meal an opportunity to deeply connect with ourselves and those around us. 

Celebrating Cultural Foods: Nourish the Body,
Nourish the Soul

By Ashley Henson Dietetic Intern

What do you think of when you hear the words “cultural foods?” Perhaps you picture dishes that have a strong connection to certain countries, such as enchiladas from Mexico, sushi from Japan, or pizza from Italy. Maybe you think about certain herbs and spices, like turmeric, oregano, cumin, dill, or paprika. Cultural foods, also called traditional foods, are foods and dishes that have been passed down through generations and are important to a specific culture, ethnic group, or geographical region. Traditional meals often represent a group’s values, beliefs, and family stories. In this way, cultural foods become a significant part of people’s identities.

There is a common belief that cultural foods do not fit into a healthy eating pattern, but this idea is not true! In fact, many cultural foods are packed with beneficial nutrients. Around the world, traditional meals often include a variety of fruits, vegetables, whole grains, legumes, lean proteins, heart-healthy fats (olive oil, avocado, nuts), herbs, and spices. Here are some examples from different cultural cuisines:

• Africa: sweet potatoes, black-eyed peas, collard greens, plantains, peanuts, millet, garlic, cloves, coriander, bay leaves.
• East Asia: tofu, eggs, seaweed, boy choy, mushrooms, fish, rice, kimchi, green onion, miso, sesame, ginger.
• South Asia: lentils, chickpeas, yogurt, whole-wheat flatbreads, eggplant, cauliflower, cardamom, cinnamon, turmeric, garam masala.
• Central and South America: corn, beans, avocado, quinoa, squash, tomatoes, peppers, mango, cilantro, achiote.
• Middle East: chickpeas, bulgur, farro, olive oil, grape leaves, dates, yogurt, almonds, pistachios, cumin, mint, za’atar, parsley.
• Eastern Europe: rye, buckwheat, beets, onions, carrots, mushrooms, sour cream, dill, paprika, caraway seeds.
• Western Europe: wheat, broccoli, cabbage, tomatoes, potatoes, cheese, basil, oregano, thyme, chives.

Check out Cultural Cuisines and Traditions for simple, nutritious recipes from many different cultural cuisines.

MyPlate is a balanced eating guide developed by the USDA that recommends that half of your plate is filled with non-starchy vegetables, one fourth of your plate with lean proteins, and one fourth of your plate with starchy vegetables and whole grains, with a serving of fruit and dairy on the side. Many traditional meals do not have separate food groups like MyPlate shows. Instead, many recipes mix food groups together in one dish. Fortunately, MyPlate still works with these meals! For example, a stir-fry with vegetables, tofu, and brown rice includes protein, vegetables, and whole grains all in one. By looking at the ingredients in a dish, we can see how cultural meals align with the MyPlate guide while still keeping their original flavors and ingredients. Learn more about how cultural foods fit into the MyPlate guide at: Enjoy Foods from Many Cultures with MyPlate | Home

Healthy eating is not about cutting out cultural foods. Instead, it is about celebrating and including them to honor both tradition and individual health needs. Cultural foods nourish far more than just our bodies; they represent history, identity, and connection.

Dawood Basha A Middle Eastern style dish of meatballs and rice. Servings: 6   Ingredients for meatballs: 1 pounds + 10oz: minced beef or lamb. 1 Large onion. 1 large egg. Salt & pepper : to taste. Mixed spices: for this recipe curry powder and garam masala can be used. Ingredients for sauce: Vegetable oil (recommend olive or canola). 1 large onion, chopped. 6 raw tomatoes, chopped. 2 cans of chopped tomatoes – can used 2 additional fresh if preferred. 1-2 Tbsp tomato paste. 1 Tbsp paprika. 4 cups of water. ½ bunch of parsley. 4 cups of cooked rice. Making the meatballs: Dice the onion in a food processor. Add the meat, spices, salt, pepper and egg to the food processor and mix. Remove the mixture and place it in a large bowl. Shape it into small meatballs and set aside on a tray. In a shallow saucepan, heat the oil. When hot, add the meatballs and fry until brown on all sides. Take out the meatballs, cover and set aside. Making the sauce: Add oil to a medium sized pot and heat before adding the chopped onion. Sauté the onions for a couple of minutes before adding the fresh tomatoes. Cook for another 2 mins. Over medium heat, add the canned tomatoes, tomato paste and paprika. Add the water and increase the heat. Keep the sauce on a high heat until it thickens. Once thickened, reduce the heat and add the chopped parsley and cooked meatballs. Simmer on low heat for approximately 5 mins. Serve immediately over cooked rice.

Baked Enchilada Casserole

Try this traditional dish using vegetarian sources of protein such as beans, lentils, or tofu!

Servings: 6 

Serving Size: 2 enchiladas

Ingredients:

• Nonstick cooking spray.
• 1 Tbsp olive or vegetable oil.
• 1 medium onion diced (about 1 cup).
• 1 (10-ounce) bag fresh or frozen .
• 1½ lbs cooked protein, chopped or shredded if needed (about 4 cups of your choice of protein, such as chicken, pork, beef, shrimp, beans, lentils, tempeh, tofu).
• 1 (4-ounce) can diced green chiles.
• 3 cups enchilada sauce (homemade or store-bought; 1 28-ounce can).
• 18 (4-inch) corn tortillas, divided.
• 2 cups Mexican style shredded cheese.

Directions:

1. Preheat oven to 350F. Coat the inside of a 9x13-inch baking pan with nonstick cooking spray and set aside.
2. Heat a large skillet or sauté pan over medium heat.
3. Add the oil and heat until shimmering.
4. Add the onion. Cook until softened, about 5-7 minutes.
5. Add the spinach and cook until wilted or thawed.
6. Add the selected protein and green chiles. Cook until warmed through, then remove from the heat.
7. Pour the enchilada sauce into a shallow microwave-safe dish (e.g. glass pie dish, shallow bowl) and warm in the microwave, about 1-2 minutes.
8. Dip tortillas into the enchilada sauce, one at a time, and cover the bottom of the baking dish with a single layer of tortillas. Spread about ¾ - 1 cup of the protein-spinach mixture over the top of the tortilla layer. Repeat this process until you have used all your protein-spinach mixture.
9. If you have leftover tortillas, layer them over the top.
10. Spread any remaining sauce over the top, then sprinkle with the cheese.
11. Bake uncovered until warmed through, about 25-30 minutes. Serve warm.

Nutrition facts per serving: 405 calories, 10.5 gm fat, 39 gm protein, 6.5 gm fiber

*actual amount per nutrient may vary depending on choice of protein.

Source: Adapted from VA Nutrition and Food Services – Main Dishes Baked Enchilada Casserole.

Kale and Shaved Fennel Salad

Share this unique Mediterranean side at any gathering.

Servings: 6

Serving Size: ~2 cups

Ingredients:

• 4 tablespoons (¼ cup) lemon juice (about 1 medium lemon), divided.
• ¼ cup extra-virgin olive oil.
• 2 tablespoons honey or maple syrup.
• 1 teaspoon Dijon mustard.
• ¼ teaspoon salt.
• ¼ teaspoon ground black pepper.
• 1 medium fennel bulb, stalks removed.
• 1 large bunch or 2 medium bunches kale (about 14-16 ounces in total).
• 1 ripe firm pear.
• 12 tablespoons (¾ cup) crumbled blue cheese, divided (substitute with feta, gorgonzola, or goat cheese).
• 12 tablespoons (¾ cup) chopped toasted walnuts, divided.

Directions:

1. In a large mixing or serving bowl, add 2 tablespoons of lemon juice, oil, honey or maple syrup, mustard, salt, and black pepper and whisk well to create a dressing. Set aside.
2. Cut the fennel bulb into quarters lengthwise and remove the core from each piece. Cut each quarter into thin slices, with a knife or a slicing tool (e.g. box grater, mandoline).
3. In a medium mixing bowl, toss the shaved fennel with the remaining 2 tablespoons of lemon juice. Set aside.
4. Remove the large stems from the kale and cut or tear the leaves into bite-sized pieces. Add to the bowl with the dressing. Using clean hands, toss and massage the kale with the dressing.
5. Cut the pear in half lengthwise and scrape out the core with the tip of a spoon. Cut each half lengthwise into thin slices.
6. Add the pear and fennel to the bowl with the kale and toss to combine.
7. Serve, topping each serving with 2 tablespoons of the blue cheese and 2 tablespoons of the walnuts.

Nutrition Facts Per Serving: 325 calories, 10g protein, 23.5g fat, 22.5g carbohydrates, 4g fiber.

Source: VA Nutrition and Food Services – Holidays & Parties: Side Dishes Kale and Shaved Fennel Salad.

Indian Red Lentil Dal Looking for a hearty, protein-packed meal that’s full of flavor? This lentil dal is rich in spices, fiber, and plant-based protein. Try pairing it with rice or naan bread for a nourishing and satisfying dish! Yield: 4 Servings Ingredients: 1 cup red lentils – rinsed. 3 cups water. 1 tablespoon olive oil. 1/2 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 1 cup diced yellow onion. 4 garlic cloves – minced. 1 tablespoon finely minced ginger root. 1 teaspoon ground coriander. 1/2 teaspoon ground turmeric. 1/2 teaspoon paprika. 3/4 teaspoon salt. 1 medium tomato – diced. 1/2 lemon - juice of. Chopped cilantro leaves for garnish. Directions: Place the rinsed lentils in a large saucepan and add the water. Turn the heat to medium high and bring to a gentle boil. Once boiling, reduce the heat to low to bring to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally and keeping them at a gentle simmer. While lentils are cooking, heat the olive oil in a medium skillet over medium heat. Add the ground cumin and cinnamon and cook for 60 to 90 seconds, until fragrant. Add the onion, garlic, and ginger and cook for 4 to 5 minutes, until the onions are fragrant and translucent. Add the turmeric, coriander, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Once the lentils are cooked, stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Garnish with cilantro; serve with basmati rice and naan bread. Nutrition facts per serving: 176 kcals, 23g carbs,12g protein, 4g fat, 8g fiber Total cost per serving: $1.59

Quarterly Nutrition Class Highlight Do you want to learn about nutrition and lifestyle considerations for women in and around menopause. If so, at SAVAHCHS we offer the class “Midlife Nutrition for Women”.  This class covers a range of topic from weight management, strength, bone health, sleep, and more! Call 520-792-1450 x 1-3485 or reach out to your PACT RD to get signed up!

Pharmacy News

Pneumonia and Its Vaccine: What’s new?

What is pneumonia?

Pneumonia is a common lung infection caused by bacteria, viruses, and fungi. It can sometimes develop after  an illness such as the flu.

The symptoms of pneumonia can vary from mild to severe. Treatment depends on the cause of your pneumonia, how bad your symptoms are, your age, and overall health. Most healthy people recover in one to three weeks.

Anyone can get pneumonia, but certain things can make it more likely for you to get sick or have a more serious illness. One of the biggest factors is age. Adults 65 years or older are at higher risk because their immune system gets weaker as they age. Infants and children younger than 2 years old are also at increased risk.

What are the symptoms of pneumonia?

• Cough, with greenish, yellow, or even bloody mucus.
• Fever.
• Sweating.
• Shaking chills.
• Shortness of breath.
• Rapid, shallow breathing.
• Sharp or stabbing chest pain.
• Loss of appetite.
• Fatigue.
• Confusion.

If you are experiencing any of these symptoms, call our 24/7 Nurse Triage Line: 1-877-252-4866

How can I protect myself and others from the pneumonia?

• Get the flu vaccine each season.
• Get vaccinated against pneumonia.
• Remember to wash your hands often with soap and warm water.

The Pneumococcal Vaccine   

As of October 2024, VA recommends pneumococcal vaccination for:

• Adults 65 years or older.
• People at high risk for pneumonia including:
  • People with asthma, diabetes, or heart disease.
  • People with weakened immune system.
  • Smokers.

What are the types of pneumococcal vaccine?

• Pneumococcal conjugated vaccines (PCVs)
  • PCV15.
  • PCV20.
• Pneumococcal polysaccharide vaccine
  • PPSV23.

I am over 65 years old, which pneumococcal vaccine should I get?

• If you have never received the pneumococcal vaccine, you should
  • Receive either PCV15 or PCV20.
• if you have already received PCV15, you should
  • Receive a dose of PPSV23.
• If you have already received PCV13 and PPSV23.

Receive a dose of PCV20, or not get additional vaccine

• Remember, guidelines are constantly evolving. Ask your provider or pharmacist if you should consider a pneumococcal vaccine.

 How can I get a pneumococcal vaccine at SAVAHCS?

• Ask about getting your pneumococcal vaccines during your primary care appointment.

Learn more online at: www.cdc.gov/pneumococcal/vaccines.

Breast Cancer Screening

About 1 in every 8 women in the United States will get breast cancer in their life. You may know someone who has been impacted by breast cancer. It is the second most common cancer in the country. It is also the second leading cause of cancer death for women.

The rate of people living at least 5 years after having breast cancer is around 91.2%. This is because the ways to catch the cancer early and treat it are always improving. So, it is very important for women to be screened for breast cancer.

Risk Factors for Breast Cancer

• Female.
• Getting older (age >50 years or older).
• Genetic mutations (BRCA1 and BRCA2).
• Family history of breast cancer.
• Early menstrual age <12 years old and later menopause age >55 years old.
• Dense breasts.
• Previous radiation therapy to chest before 30 years old.
• Limited physical activity.
• Being overweight.
• Use of hormones during menopause.
• Use of birth control.
• First pregnancy after age 30 years, no breastfeeding.
• Drinking alcohol.

Screening Recommendations

ACS recommends women with a higher risk to get screened every year possibly starting at 30 years. The standards for higher risk are as follows:

• Lifetime breast cancer risk of at least 20-25%.
• Family history of breast cancer.
• Inherited gene mutations (BRCA1 and BRCA2).

Screening Methods

• Mammograms are x-rays of the breasts and the best way to screen for breast cancer. They can find cancer early when it is small and does not cause symptoms.
• Breast magnetic resonance imaging (MRI) is used with a mammogram in women who are at high risk.
• Women should be familiar with the normal feel and look of their breasts. Any changes or concerns should be discussed with a provider.

Talk to your primary care provider to schedule your screening for breast cancer.

Pharmacy Location: Tucson VA Outpatient Pharmacy 3601 South 6th Ave. Tucson, AZ 85723 Building 80, First floor Room 1702 Pharmacy Hours: Monday to Friday: 8:15 a.m. to 6:00 p.m. Saturday: 8:30 a.m. to 12:30 p.m. Sunday: Closed Pharmacy Phone Center Telephone: (520) 629-1895 (Automated Refill Requests) (520) 792-1450 Option 1 (then Option 1) 1-800-470-8262 (Long Distance in AZ)

How to Refill Medications Medications are not automatically sent. You must order your refills. The refills are sent through the US Postal service after you order them. Since the medications come by mail, please order your medications at least 8 days BEFORE you run out of medicine. You may order earlier, and the refill will be sent before you run out. Review all your medications at each provider visit to make sure the medications are renewed, since prescriptions may expire or run out of refills. Unfortunately, we are unable to refill your prescriptions at the Outpatient Pharmacy window. Please check your medicine regularly and order early. Do not go to the Emergency Department (ED) for routine refill requests. ED will not refill your prescriptions. There are multiple ways to order your refills or make renewal requests! Order using MyHealtheVet (myhealth.va.gov) Log in and select “Pharmacy” Select “Refill Prescriptions” Order using the new app - RxRefill by VA Health Download the Rx Refill App (Apple Store or Google Play) Log in or register Select “Refill VA Prescriptions”

Research News

SAVAHCS continues to support a highly robust intramural research program that blends the clinical care and educational activities as part of its statutory missions. Within SAVAHCS, clinician scientists and non- clinician scientists seek new and innovative ways to improve clinical diagnoses and therapies that will benefit its Veteran patients. The SAVAHCS research program focuses on addressing matters directly affecting Veterans, which the end results lead to the discovery of new medical knowledge and create innovations that advance the health and care of Veterans. In doing so, many of the discoveries made by SAVAHCS researchers are further applicable to the population at large creating tremendous value for the nation. The impact of SAVAHCS Research extends beyond the individual by improving system processes in care delivery, engaging communities, and helping demonstrate what a collective dedication to service through research can achieve.

Dr. Sandesh Dev, MD, MS Acting Assistant Chief of Staff & Research I'm really excited about joining the SAVAHCS Research Service. I want to first start by acknowledging my predecessor Dr. Dawn Schwenke. I've known Dr. Schwenke since 2011 when I first joined the Phoenix VA. Some of you may not know she is both a talented cardiovascular epidemiologist and basic scientist. It's very fortunate that our paths intersected here in Tucson. We wish her well in her retirement. This year we are establishing some high-level priorities for the Research Service. These are: 1) speed time to new IRB study approval, 2) grow our investigator pipeline by recruiting nurses, physicians- in-training, and other disciplines to participate in VA clinical trials, 3) increase in Veteran enrollment in clinical trials, 4) improved service delivery to our VA and university-affiliated investigators. Research is a complex enterprise, and it takes a team effort to manage these demands. I look forward to learning more how we can build and improve the research enterprise at SAVAHCS.

This quarter the Research department would like to highlight the Million Veteran Program (MVP) is VA’s largest research effort working to understand how genes, lifestyle, military experiences, and exposures affect health and wellness. MVP is the largest research program at the Department of Veterans Affairs and the world’s largest and most diverse genetic research program within a health care system. Our research will help improve health for Veterans and, ultimately, all people.

Research Day

The Tucson VA Medical Center will be celebrating Research Day on Wednesday, May 21, 2025, from 10:00 a.m. to 2:00 p.m. in Conference Rooms A and B. We will be demonstrating the activities of the Tucson VA Research Service as well as having a panel of investigators and more; please stop by and bring someone new to research. The Tucson Research Department may be reached at TucsonRS@va.gov or (520) 792-1450, extension 11824.

VETERAN’S CRISIS LINE 988 THEN PRESS 1

Thank you for choosing the Southern Arizona VA Health Care System for all your health care needs!