Rural Health Lifetime Achievement Award – Dr. Robert Ross

Dr. Bob Ross, with grandson Cane, pictured holding the Rural Health Lifetime Achievement Award at the Minnesota Rural Health Conference on June 18, 2019.

 

Dr. Bob was the recipient of the 2019 Rural Health Lifetime Achievement Award. Dr. Bob joined the Ortonville medical staff in 1977 and hasn’t sat still since. In 1989, Dr. Bob and his partners formed the Big Stone Health Care Foundation. The Foundation, along with Dr. Bob and the entire Board’s vision, has provided health care opportunities to our community that otherwise would not have been possible. We thank Dr. Bob, his wife Mary, and their entire family for the sacrifices that have been made in order for him to be one of the leaders for his partners, the staff, and most importantly his patients. Congratulations, Dr. Bob!

Click here to read about Dr. Bob’s lifetime of success.

Click here to view Dr. Bob’s acceptance speech. 

 

June Surplus Items

Surplus Sale Items

 

Health Careers Camp – June 19th

Lab Promotions 2019

Man Flu Outbreak

The Pulse Episode 1 – Sara Tollakson

The Pulse is a weekly segment where we sit down with OAHS staff members to learn more about the latest local healthcare news and some of the wonderful things they do on a daily basis. This week we sat down with OAHS Health Coach, Sara Tollakson, to learn more about her role as a health coach and the services she and her team provide.

 

19 Health Tips for 2019.

National Nutrition Month may be ending in a week, but healthy habits should be made year-round!

Here are 19 Health Tips for 2019.

  1. Eat Breakfast

Start your morning with a healthy breakfast that includes lean protein, whole grains, fruits and vegetables. Try making a breakfast burrito with scrambled eggs, low-fat cheese, salsa and a whole wheat tortilla or a parfait with low-fat plain yogurt, fruit and whole grain cereal.

 

  1. Make Half Your Plate Fruits and Vegetables

Fruits and veggies add color, flavor and texture plus vitamins, minerals and fiber to your plate. Make 2 cups of fruit and 2 ½ cups of vegetables your daily goal. Experiment with different types, including fresh, frozen and canned.

 

  1. Watch Portion Sizes

Get out the measuring cups and see how close your portions are to the recommended serving size. Use half your plate for fruits and vegetables and the other half for grains and lean protein foods. To complete the meal, add a serving of fat-free or low-fat milk or yogurt.

 

  1. Be Active

Regular physical activity has many health benefits. Start by doing what exercise you can. Children and teens should get 60 or more minutes of physical activity per day, and adults at least two hours and 30 minutes per week. You don’t have to hit the gym—take a walk after dinner or play a game of catch or basketball.

 

  1. Get to Know Food Labels

Reading the Nutrition Facts panel can help you shop and eat or drink smarter.

 

  1. Fix Healthy Snacks

Healthy snacks can sustain your energy levels between meals, especially when they include a combination of foods. Choose from two or more of the MyPlate food groups: grains, fruits, vegetables, dairy, and protein. Try raw veggies with low-fat cottage cheese, or a tablespoon of peanut butter with an apple or banana.

 

  1. Consult an RDN

Whether you want to lose weight, lower your health-risks or manage a chronic disease, consult the experts! Registered dietitian nutritionists can help you by providing sound, easy-to-follow personalized nutrition advice.

 

  1. Follow Food Safety Guidelines

Reduce your chances of getting sick with proper food safety. This includes: regular hand washing, separating raw foods from ready-to-eat foods, cooking foods to the appropriate temperature, and refrigerating food promptly. Learn more about home food safety at www.homefoodsafetyorg.

 

  1. Drink More Water

Quench your thirst with water instead of drinks with added sugars. Stay hydrated and drink plenty of water, especially if you are active, are an older adult or live or work in hot conditions.

 

  1. Get Cooking

Preparing foods at home can be healthy, rewarding and cost-effective. Master some kitchen basics, like dicing onions or cooking dried beans. The collection of “Planning and Prep” videos at www.eatright.org/videos will get you started.

 

  1. Dine Out without Ditching Goals

You can eat out and stick to your healthy eating plan! The key is to plan ahead, ask questions and choose foods carefully. Compare nutrition information, if available, and look for healthier options that are grilled, baked, broiled or steamed.

 

  1. Enact Family Meal Time

Plan to eat as a family at least a few times each week. Set a regular mealtime. Turn off the TV, phones and other electronic devices to encourage mealtime talk. Get kids involved in meal planning and cooking and use this time to teach them about good nutrition.

 

  1. Banish Brown Bag Boredom

Whether it’s for work or school, prevent brown bag boredom with easy-to-make, healthy lunch ideas. Try a whole-wheat pita pocket with veggies and hummus or a low sodium vegetable soup with whole grain crackers or a salad of mixed greens with low-fat dressing and a hard-boiled egg.

 

  1. Reduce Added Sugars

Foods and drinks with added sugars can contribute empty calories and little or no nutrition. Review ingredients on the food label to help identify sources of added sugar. Visit www.ChooseMyPlate.gov for more information.

 

  1. Eat Seafood Twice a Week

Seafood—fish and shellfish—contains a range of nutrients including healthy omega-3 fats. Salmon, trout, oysters and sardines are higher in omega-3s and lower in mercury.

 

  1. Explore New Foods and Flavors

Add more nutrition and eating pleasure by expanding your range of food choices. When shopping, make a point of selecting a fruit, vegetable or whole grain that’s new to you or your family.

 

  1. Experiment with Plant-Based Meals

Expand variety in your menus with budget friendly meatless meals. Many recipes that use meat and poultry can be made without. Eating a variety of plant foods can help. Vegetables, beans, and lentils are all great substitutes. Try including one meatless meal per week to start.

 

  1. Make an Effort to Reduce Food Waste

Check out what foods you have on hand before stocking up at the grocery store. Plan meals based on leftovers and only buy what you will use or freeze within a couple of days. Managing these food resources at home can help save nutrients and money.

 

  1. Slow Down at Mealtime

Instead of eating on the run, try sitting down and focusing on the food you’re about to eat. Dedicating time to enjoy the taste and textures of foods can have a positive effect on your food intake.

 

 

Amanda Berckes, MS, RD, LN
Registered Dietitian
Ortonville Area Health Services
(320) 487-4385
www.oahs.us

Authored by Academy of Nutrition and Dietetics staff registered dietitian nutritionists. 
www.eatright.org.

 

 

Scholarship Opportunity for Students Pursuing a Degree in Health Care

Ortonville Area Health Services is pleased to offer a $2,000 scholarship opportunity for students pursuing a post-secondary degree in a healthcare-related field. By offering this scholarship, we are making an investment in our region’s future workforce and the communities we serve. You do not need to be a Sanford Health employee to apply.

Access scholarship details and the application form on the Sanford Health scholarship web page and expanding the health network scholarship card.

Applications must be submitted by April 12, 2019, for consideration. Award recipients will be notified in May. Please email educationalassistance@sanfordhealth.org with questions.

 

National Nutrition Month continues with… Healthy Eating on the Run: A Month of Tips!

Oftentimes, people are looking for fast, easy and good-tasting foods to fit a busy lifestyle. Whether it’s carry-out, food court, office cafeteria or sit-down restaurant, there are smart choices everywhere. Here are 30 tips to help

you eat healthy when eating out.

 

  1. Think ahead and plan where you will eat. Consider what meal options are available. Look for restaurants or carry-out with a wide range of menu items.
  2. Take time to look over the menu and make careful selections. Some restaurant menus may have a special section for “healthier” choices.
  3. Read restaurant menus carefully for clues to fat and calorie content. Menu terms that can mean less fat and calories: baked, braised, broiled, grilled, poached, roasted, steamed.
  4. Menu terms that can mean more fat and calories: batter-fried, pan-fried, buttered, creamed, crispy, breaded. Choose these foods only occasionally and in small portions.
  5. Order the regular or child-size portion. Mega-sized servings are probably more than you need. For a lighter meal, order an appetizer in place of a main course.
  6. It’s OK to make special requests, just keep them simple. For example, ask for a baked potato or side salad in place of French fries; no mayonnaise or bacon on your sandwich; sauces served on the side.
  7. Hunger can drive you to eat too much bread before your meal arrives. Hold the bread or chips until your meal is served. Out of sight, out of mind.
  8. Think about your food choices for the entire day. If you’re planning a special restaurant meal in the evening, have a light breakfast and lunch.
  9. Limit the amount of alcohol you drink. No more than one drink for women and two for men. Alcohol tends to increase your appetite and provides calories without any nutrients.
  10. Tempted by sweet, creamy desserts? Order one dessert with enough forks for everyone at the table to have a bite.
  11. Split your order. Share an extra large sandwich or main course with a friend or take half home for another meal.
  12. Boost the nutrition in all types of sandwiches by adding tomato, lettuce, peppers or other vegetables.
  13. A baked potato offers more fiber, fewer calories and less fat than fries if you skip the sour cream and butter. Top your potato with broccoli and a sprinkle of cheese or salsa.
  14. At the sandwich shop, choose lean beef, ham, turkey or chicken on whole grain bread. Ask for mustard, ketchup, salsa or lowfat spreads. And, don’t forget the veggies.
  15. In place of fries or chips, choose a side salad, fruit or baked potato. Or, share a regular order of fries with a friend.
  16. Enjoy ethnic foods such as Chinese stirfry, vegetable-stuffed pita or Mexican fajitas. Go easy on the sour cream, cheese and guacamole.
  17. At the salad bar, pile on the dark leafy greens, carrots, peppers and other fresh vegetables. Lighten up on mayonnaise-based salads and high-fat toppings. Enjoy fresh fruit as your dessert.
  18. Eat your lower-calorie food first. Soup or salad is a good choice. Follow up with a light main course.
  19. Ask for sauces, dressings and toppings to be served “on the side.” Then you control how much you eat.
  20. Pass up all-you-can-eat specials, buffets and unlimited salad bars if you tend to eat too much.
  21. If you do choose the buffet, fill up on salads and vegetables first. Take no more than two trips and use the small plate that holds less food.
  22. Load up your pizza with vegetable toppings. If you add meat, make it lean ham, Canadian bacon, chicken or shrimp.
  23. Look for a sandwich wrap in a soft tortilla. Fillings such as rice mixed with seafood, chicken, or grilled vegetables are usually lower in fat and calories.
  24. Build a better breakfast sandwich: replace bacon or sausage with Canadian bacon or ham and order your sandwich on a whole grain English muffin or bagel.
  25. Be size-wise about muffins, bagels, croissants and biscuits. A jumbo muffin has more than twice the fat and calories of the regular size.
  26. Try a smoothie made with juice, fruit and yogurt for a light lunch or snack.
  27. Refrigerate carry-out or leftovers if the food won’t be eaten right away. Toss foods kept at room temperature for more than two hours.
  28. Grabbing dinner at the supermarket deli? Select rotisserie chicken, salad-in-a-bag and freshly baked bread. Or, try sliced lean roast beef, onion rolls, potato salad and fresh fruit.
  29. Always eating on the go? Tuck portable, nonperishable foods in your purse, tote, briefcase or backpack for an on-the-run meal. Some suggestions are peanut butter and crackers, granola bars, a piece of fresh fruit, trail mix, single serve packages of whole grain cereal or crackers.
  30. For desk-top dining, keep single-serve packages of crackers, fruit, peanut butter, soup, or tuna in your desk for a quick lunch.

 

Amanda Berckes, MS, RD, LN
Registered Dietitian
Ortonville Area Health Services
(320) 487-4385
www.oahs.us



Authored by Academy of Nutrition and Dietetics staff registered dietitian nutritionists. 
Source: Finding Your Way to a Healthier You, U.S. Department of Health and Human Services, U. S. Department of Agriculture.

 

2019 Student Internship Opportunity

Are you interested in exploring a career in healthcare?

Through a joint effort with the Office of Rural Health and Primary Care, MN Department of Health and OAHS, we are accepting applications for the summer internship program. This Summer Health Care Intern Program (SHCIP) allows students to gain valuable experience in a health care setting and encourages students to explore health care careers.

Applicants must meet the following criteria:

  • High School students who will be entering their senior year in the fall of 2019, or are 2019 high school graduates; or
  • Post-secondary students who are enrolled in (and not graduating this school year) a Minnesota 2-year or 4-year health care degree-granting educational program; or are a resident of Minnesota enrolled in (but not graduating this school year) an out-of-state two-year or four-year health care degree-granting educational program.

For consideration, students must submit the following by March 27, 2019:

  • Completed OAHS application
  • Letter of intent including answers to the following questions: 1) Why are you applying for this internship? 2) What do you hope to get out of this internship? 3) What are your long-term goals? 4) What do you hope to observe, learn, and spend time doing?
  • One letter of reference

Applications should be submitted to:

Ortonville Area Health Services
Attn: HR Office
450 Eastvold Ave, Ortonville, MN 56278

Applications are available at www.oahs.us/careers.
Phone: 320-839-4125
Email: hr@oahs.us
OAHS is an EOE

Happy National Nutrition Month!

Did you know that only 1 in 10 adults meet the federal fruit or vegetable recommendations?

Federal guidelines recommend that adults eat at least 1½ to 2 cups per day of fruit and 2 to 3 cups per day of vegetables as part of a healthy eating pattern. Yet in 2015, only 9% of U.S. adults met the intake recommendations for vegetables and 12% of adults met the recommendations for fruit.  These numbers were even lower in Minnesota – only 8.1% of MN adults met the recommendations for vegetables and 11.6% met the recommendations for fruit.

 

Here are some tips to increase vegetable intake:

  • Buy fresh vegetables in season. They cost less and are likely to be at their peak flavor.
  • Stock up on frozen vegetables for quick and easy cooking in the microwave.
  • Buy vegetables that are easy to prepare. Pick up pre-washed bags of salad greens and add baby carrots or grape tomatoes for a salad in minutes. Buy packages of veggies such as baby carrots or celery sticks for quick snacks.
  • Use a microwave to quickly “zap” vegetables. White or sweet potatoes can be baked quickly this way.
  • Vary your veggie choices to keep meals interesting.
  • Buy canned vegetables labeled “reduced sodium,” “low sodium,” or “no salt added.”
  • Keep a bowl of cut-up vegetables in a see-through container in the refrigerator. Carrot and celery sticks are traditional, but consider red or green pepper strips, broccoli florets, or cucumber slices.

At meals:

  • Plan some meals around a vegetable main dish, such as a vegetable stir-fry or soup. Then add other foods to complement it.
  • Try a main dish salad for lunch. Go light on the salad dressing.
  • Include a green salad with your dinner every night.
  • Shred carrots or zucchini into meatloaf, casseroles, quick breads, and muffins.
  • Include chopped vegetables in pasta sauce or lasagna.
  • Order a veggie pizza with toppings like mushrooms, green peppers, and onions, and ask for extra veggies.
  • Use pureed, cooked vegetables such as squash to thicken stews, soups and gravies. These add flavor, nutrients, and texture.
  • Grill vegetable kabobs as part of a barbecue meal. Try tomatoes, mushrooms, green peppers, and onions.

 

https://www.cdc.gov/mmwr/volumes/66/wr/mm6645a1.htm?s_cid=mm6645a1_w

https://www.choosemyplate.gov/vegetables-tips

 

Amanda Berckes, MS, RD, LN
Registered Dietitian
Ortonville Area Health Services
(320) 487-4385
www.oahs.us

2018 Stork Review

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