Tag Archives | Essentia Health – St. Joseph’s Medical Center

Dental pain ruining your weekend? Essentia Health to partner with area Dentists for pain relief

Essentia Health and Brainerd Lakes Area Dental Offices are Working together for solutions to emergency dental care.

The Emergency Department at Essentia Health-St. Joseph’s Medical Center can now offer patients with emergency dental problems more than antibiotics and pain medications. Patients can also get a referral to a local dentist to treat the underlying problem.

Essentia Health-St. Joseph’s Medical Center

The Brainerd hospital is partnering with seven local dental offices and the United Way of Crow Wing and Southern Cass Counties in a project called “Help Crow Wing County Smile.”  The community collaboration is aimed at helping patients who lack the ability to pay for dental care or who rely on state or federal medical insurance to get connected to the place the patient can receive the care they need – a dentist office.

“Many people on Medical Assistance can’t get dental care so we become their only resource,” explains Terry Wurtzberger, director of St. Joseph’s Emergency Department. She estimates 25-35 patients visit the department each month due to dental emergencies. Another 10-20 patients go to Urgent Care in the Baxter Clinic.

Dr. Kevin Dens, a Baxter dentist, began researching the problem when he served on the hospital’s board and also on the board of the Minnesota Dental Association, where he now serves as president.

“The emergency department is not equipped to deal with dental problems,” Dr. Dens explains. “They can’t address the underlying problem. By the time people have pain, the decay is so deep into the teeth that it is a major problem.”

Dr. Dens helped recruit six other dental offices to treat patients who come to the Emergency Department and don’t have their own dentist. Those patients are referred to a participating dentist and make their own appointments.

Low reimbursement rates have prompted some dentists to quit accepting patients on government programs, which has reduced access to dental care. That has contributed to the number of people seeking emergency dental care at hospitals, Dr. Dens says.

To help launch the program, the Essentia Health-St. Joseph’s Foundation contributed $15,000 to a pilot project in which the United Way partially reimburses the participating dentists for their services when they accept these patients. In addition to Dr. Dens and his son, Dr. Chris Dens, at Cosmetic & Family Dentistry, the participating dental offices are Dr. Paul Perpich, Lakes Country Dental, Design Dental, Edgewood Dental, Lakes Dental Care and Winegar Dental.

Patients that are referred for emergency dental care through “Help Crow Wing County Smile” are asked to given back to the community an hour of volunteer time in exchange for each $25 worth of dental care they receive. The United Way coordinates the giving back part of the program through their online volunteer hub, Get Connected?, at volunteer.unitedwaynow.org.

“We want to offer the best solution for the patient, the hospital and the dentist,” says Dr. Dens. “We want to make a difference and help people cope with dental problems.”

 

“We’re trying to help people connect with the right care at the right time with a dentist,” says Jessica Martensen, the Essentia Health-Baxter Clinic manager who also worked on the project. “We’ve come together with dentists to see how we can help our community.”

 

 

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No Need to Cry-Let’s Celebrate the Onion

Guest Post By Bonnie Brost, licensed and registered dietitian at Essentia Health.

onion recipe

The onion is a hardy vegetable that can be planted right now. It does well in cool climates and can be planted five to six weeks before the final spring frost date, which is early June here in the Northland. You can plant seeds or small starter bulbs.

Onions are the third largest fresh vegetable industry in the United States, according to the National Onion Association. Per person consumption is about 20 pounds per year, which translates to more than 450 semi-truck loads of onions used each day.

There are two main kinds of onions, fresh and dry. Fresh onions include green onions, also known as scallions, and sweet onions, such as Vidalia, that are availablein spring. Dry onions, also known as storage onions, can be yellow, white or red. Dry onions usually have a stronger, more pungent flavor.

The onion’s strong flavor and odor come from sulfuric compounds. These compounds cause our eyes to tear. To keep tearing to a minimum, refrigerate an onion for 30 minutes before cutting and leave the root end on as long as possible, which reduces the release of the sulfuric compounds.

Onions provide a little vitamin C, folate, calcium and potassium. Onions are high in flavonoids, the antioxidants that can neutralize harmful free radicals and suppress inflammation in our bodies. One flavonoid is quercetin, which has been linked to protection from lung cancer and asthma.

For some people, onions can increase the symptoms of gastric esophageal reflux disease (GERD) and irritable bowel syndrome. Onions, especially when eaten raw, can bring on symptoms of GERD or heartburn because the valve between the esophagus and stomach does not to close well, allowing the acid from the stomach to come up into the esophagus. Some people can tolerate cooked onions or onion powder better than raw onions.

For those with irritable bowel syndrome, onions are a source of fructans that need to be broken apart by an enzyme in the small intestine. If they don’t have enough of this enzyme, the fructans continue into the large intestine where they ferment and result in gas, bloating and/or diarrhea. Avoiding all types of onion is best. Try adding onion flavor by sautéing large pieces of onion in oil, removing them and then only using the flavored oil.  This doesn’t work with soup because fructans are soluble in water and remain in the soup.

Here are two recipes featuring onions.

Marinated onions are a great addition to sandwiches and salads. Try different onions, such Vadalia onions for something sweeter or red onions to add some color.

Marinated Onions

1 medium onion

¼ cup extra virgin olive oil

¼ cup rice vinegar or red wine vinegar

2 tablespoons honey or granulated sugar

¼ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon dried oregano

Peel and thinly slice onion. Separate into rings. Combine remaining ingredients in a jar with a tight-fitting lid. Shake until well blended. Add onions. Shake to coat onions. Refrigerate at least 8 hours.

Nutrition facts

Serving:  About 6

Calories:  40

Total fat: 2 grams

Saturated fat: 0 grams

Trans fat: 0 grams

Cholesterol:  0 milligrams

Sodium: 1 milligram

Potassium: 35 milligrams

Carbohydrate:  6 grams

Fiber: 1 gram

Protein: 0 grams

French onion soup is usually very high in saturated fat and sodium but this one is more heart-healthy.

The traditional soup uses toasted French bread but whole-grain bread makes it more nutritious.

 

French Onion Soup

French Onion Soup recipe

1 tablespoon olive oil

4 cups thinly sliced sweet Vidalia onions

4 cups thinly sliced red onions

½ teaspoon sugar

½ teaspoon ground pepper

¼ cup dry white wine

1½ teaspoon Worcestershire sauce

6 cups unsalted beef stock (140 milligrams sodium or less per cup)

½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme

3 slices whole-grain bread, toasted and cubed

¾ cup shredded Swiss cheese

Heat olive oil in a stock pot over medium-high heat. Add onions and saute for 5 minutes. Stir in sugar, pepper and salt. Reduce heat to medium and cook 20 minutes, stirring frequently. Stir in wine, broth and thyme, bring to a boil.  Cover, reduce heat and simmer for 2 hours.

Preheat broiler. Place 8 ovenproof bowls on a pan. Add 1 cup of soup to each bowl. Add ½ slice of toast cut into cubes and then top with 2 tablespoons of Swiss cheese. Broil for 3 minutes until cheese begins to brown.

Nutrition facts

Servings: 6

Serving size: 1 cup

Calories: 195

Total fat: 7 grams

Saturated fat: 3 grams

Trans fat: 0 grams

Cholesterol: 13 milligrams

Sodium: 250 milligrams

Potassium: 150 milligrams

Carbohydrates: 21 grams

Fiber: 3 grams

Protein: 10 grams

Bonnie Brost is a licensed and registered dietitian at Essentia Health.

Healthy Community Grants Available through Crow Wing Energized First application deadline April 15

{shared with permission from Essentia Health press release}

Crow Wing Energized is awarding Healthy Community Grants to support efforts to move our community to a place where the healthy choice is the easy choice.
Crow Wing Energized
Grant applications to Crow Wing Energized, a grassroots community movement led by Essentia Health and Crow Wing County Community Services to improve health and wellness in our community by making healthy choices essential, are being accepted. The first application deadline is April 15, 2017.
 
Organization criteria for applying includes serving or located within Crow Wing County, including but not limited to: neighborhood, youth, or environmental groups; faith-based organizations; health care organizations; civic or citizens’ associations; economic development agencies; local government entities; local businesses; school districts and other similar groups. Applicants are not required to be incorporated 501(c)3 organizations.
 
Applicant projects need to align with the Crow Wing Energized guiding principles as well as Minnesota Department of Health (MDH) SHIP’s financial guide:
• Creating and sustaining a united approach to improving health and wellness in Crow Wing County
• Collaboration towards solutions with multiple stakeholders (e.g. schools, worksites, medical centers) to improve community engagement and commitment focused on improving community health
• Being anchored in evidence based efforts around greatest community good that can be achieved through available resources.
 
The Healthy Community Grants are made available through Statewide Health Improvement Program (SHIP) funding that was awarded to Crow Wing Energized. Grant applications are reviewed by the Crow Wing Energized Community Leadership Team and Goal Groups:
Healthy Choices goal group develops sustainable strategies and encourages healthy choices by increasing access to healthy foods, increasing active living opportunities, and helping to promote and support the healthy environments.
Mental Fitness goal group encourages and equips citizens in achieving and maintaining mental fitness by building networks throughout the county for achieving resilience, increasing the practice of intentional choices to help reduce stress and anxiety, and educating our communities to increase the knowledge of mental fitness so it will help to make positive choices regarding their overall health.
Workplace Wellness goal group helps to create a healthy and energized workforce by increasing employee satisfaction, maximizing productivity, minimizing absenteeism, and helping to reduce health care costs.
 
For a Healthy Community Grant Application visit crowwingenergized.org “Resources” page or to learn more about Crow Wing Energized and what it’s community partners are currently doing, please contact Cassie Carey – Crow Wing Energized Coordinator at Cassie.Carey@crowwingenergized.org or 218-828-7443.
 
 

How to navigate food marketing in the grocery store

By Bonnie Brost, licensed and registered dietitian at Essentia Health.

 

A visit to our favorite grocery store can become routine. We know where items are located and we pick up our favorite brands.

What we may not understand is why the grocery store is laid out the way it is. Why are some items displayed at the end of an aisle or at the cash register? Why do some brands get shelved at eye level while other brands get the bottom shelf or the very top one? The answer is food marketing.

Nearly all large American supermarket chains generally follow the same layout, offer the same products, and use the same display techniques, according to Gary Rivlin, an investigative reporter who wrote “Rigged: Supermarket Shelves for Sale” for the Center for Science in the Public Interest in 2016.

Grocers use a plan to keep customers efficiently moving through the aisles and spending money. End aisle displays, center aisle cardboard displays and the checkout aisle are prime real estate to sell more products, often as impulse buys. Food manufacturers pay for these locations in large grocery store chains, Rivlin found. Grocers only have so much space, so it may be necessary for food manufacturers to make a deal.

The payments or trade fees that manufacturers make to retailers influence which products are offered and how they are displayed. Many consumer and nutrition advocates believe these placements help drive what we buy. Rivlin says contracts can insure that manufacturers’ products will be in the store and be well located. They may even pay to have them featured in the weekly advertisement or on the supermarket’s website.

The “bull’s-eye zone” is the front and center location on the shelf that manufacturers often pay for. Similar products by brands that are not nationally recognized may be below this eye-level location and can cost less. Top shelves may hold some local items or products from small companies that the store’s management has chosen.

Space by the cash register is prime. It’s often stocked with candy because many shoppers don’t go in the candy aisle. But everyone needs to go through the checkout. Impulse buys at the checkout can account for more than half of a candy-maker’s profits in a store.

Mary Story, associate director for academic programs at the Duke Global Health Institute, is a leading scholar on child and adolescent nutrition and child obesity prevention. In Rivlin’s report, she says: If you look at the checkout aisle and the endcaps, it tends to be soda and snacks and other highly processed foods. If you want people to eat healthier — and if you don’t want them to get soft drinks or Pop-Tarts or chips or any of these foods that are highly processed — we need to better understand the factors that put those foods there in the first place.”

Trade fees can also include a slotting fee that manufacturers pay just to get their product in a store. The Federal Trade Commission studied slotting fees in 2001 and 2003. The FTC noted the fees shut out smaller competitors and meant fewer choices for consumers but both reports concluded further study was needed before the federal agency could take action.

Your favorite grocery store may or may not be operating with trading fees but it still pays to be a savvy shopper. Here are some tips to help you be a better shopper – and eat healthier:

  • Always shop with a list and stick to it to help avoid impulse buys. Often our impulses tend toward less healthy products with more sugar and more sodium.
  • If you’re pulled to an end aisle display, check similar products in the aisle itself to see if the displayed product is really a good deal. Then check up and down the shelf, not just the products at eye level. You may even find a product that’s lower in sugar and sodium. For example, I find my favorite unsalted chicken stock on the bottom shelf. I’ve never found it on an end aisle.
  • Experiment with new brands of a product. If you’ve used the same brand for decades, you may be pleasantly surprised to find another that tastes good and is healthier.
  • Buy more fresh produce since trade fees are rarely allotted in this area. It will also help you eat more fruits and vegetables.
  • Promote a healthier checkout space by requesting a candy-free aisle in your favorite store.

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