Oxford Health & Life: Summer 2016

oXford f T h e G o o d L i v i n G M a G a z i n e f r o M M c c u l l o u g h - h y d e | t r i h e a lt h

canine caregivers doctoring by video raise that credit score! eating in color

'how I lost

summer 2016 | $3.95 trihealth.com

94 lbs.'

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INGOODHEALTH PAT I E N T C A R E AT M C C U L LO U G H – H Y D E M E M O R I A L H O S P I TA L

THE DOCTOR IS ALWAYS IN TELEMEDICINE HELPS KEEP AN OXFORD GRANDMOTHER CLOSE TO HOME FOR SPECIALIZED CARE.

CAROL BEGLEY ARRIVED AT THE EMERGENCY ROOM at McCullough-Hyde Memorial Hospital with severe breathing problems. Without a local pulmonologist there that day, the medical staff could not pinpoint the exact cause. However, the recent affliation with TriHealth allowed McCullough-Hyde access to some of the best specialists around, and one of them, Craig Eisentrout, M.D., had the answer. The only problem was that he was 50 miles away. To Begley’s surprise, this specialist arrived at her bedside virtually the very next morning. “Virtually” is the right word, because the doctor remained in Cincinnati at another TriHealth hospital, Bethesda North, while Begley remained in Oxford.

“We’re using technology that’s almost like Facetime or Skype, but with specialized medical tools that provide much more information,” says Dr. Eisentrout, a specialist in pulmonary medicine with a subspecialty in critical care. He uses the “telemedicine” equipment that TriHealth recently invested in to bring patients like Begley, 65, real-time consultations, despite his distance from them.

During a telemedicine exam, the physician is at one location with a video camera, monitor and microphone so that the patient, family, nurses and therapists at the patient’s bedside can see and hear that physician. A similar setup is in the patient’s room, so Dr. Eisentrout can see and hear the people there. At his direction, nurses at the bedside use special hand-

held cameras to zoom in on the patient’s eyes or other areas of the body. A remote stethoscope transmits information about the heart rate and lungs.

“The whole exam was amazing,” Begley says. “I was able to see the doctor, and he could see me. I was in awe.”

“Being able to see and hear each other offers important advantages over reviewing medical records alone,” Dr. Eisentrout says. “Patients can see that I’m engaged, and I can see the patient’s reactions. During the consultation, we almost forget that we’re 50 miles apart.”

Telemedicine has been in use for about 40 years nationally, but video and Internet technology has advanced to make it now a very effective and effcient way to deliver care here. Besides providing immediate access to specialists, research shows that this technology can save time and money, encourage patients to adhere to treatment, and improve patient satisfaction. One study found telemedicine saved patients from having to travel an average of 400 miles over the course of their care. Without it, Begley might have been transferred to another hospital, and away from her husband, grandchildren and friends.

Begley left the hospital with medicine the day after treatment.

“Because Dr. Eisentrout was able to examine me this way so quickly, it put an end to the guessing and worrying,” she says.

“This will be an asset to everyone in the community, and I think it’s wonderful.”

TO FIND OUT MORE ABOUT SERVICES AVAIL ABLE FOR YOU OR YOUR FAMILY AT MCCULLOUGH-HYDE MEMORIAL HOSPITAL, PLEASE CALL 513.523.2111 OR VISIT TRIHEALTH.COM.

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GETTING TO THE

TOP

OF HER GAME

AN ATHLETE IS BACK, THANKS TO TRIHEALTH’S SPORTS MEDICINE EXPERTS. THE ECHOES OF ENERGETIC teammates and a pounding basketball have been part of Sara Beth Richter’s life since age seven. When she earned a starting spot on the team at Talawanda High School, the sound of cheering fans was added. But early in her junior year, some of the echoes quieted.

“That season, I dislocated my shoulder eight times,” she recalls, grimacing with the memories. “It affected my game.”

And though she was one of the conference’s top players, the injuries also threatened her chance of catching the attention of college scouts. Working with team physician Matthew Daggy, M.D., a sports medicine specialist with TriHealth Orthopedic and Sports Institute in Oxford, Sara Beth was able to remain on the courts.

“But by the end of the season, I knew I’d need more treatment if I was going to play again,” she recalls. “And I wanted to play.”

TriHealth specialists offer the range

of services she needed, right in her own community. They treat athletes from more than 30 area teams, from professional organizations to youth clubs. They also care for injured people wanting to return to simpler activities, like taking a walk around the gardens of Inloes Park or swimming laps at the town pool.

“We know what therapy will allow you to remain active, and we know when you might need more advanced treatment, including surgery,” Dr. Daggy says. “By having the right specialists when you’re injured, you can remain as active as possible throughout your lifetime.”

“Our goal is to help you safely get back to what you like to do, what you’re passionate about, no matter what age you are,” says Bryan McCullough, D.O., an orthopedic surgeon and sports medicine specialist at McCulloughHyde Memorial Hospital in Oxford and TriHealth Orthopedic and Sports Insti-

tute. For Sara Beth, Dr. McCullough used advanced techniques to repair her shoulder, without the need for a major incision (or cut). So her recovery was quicker and less painful.

“Everyone who took care of me at McCullough-Hyde was really awesome,” she says. “It was defnitely a good experience, and in my senior year playing basketball, I had no problem the whole time.”

That’s an understatement, based on the record books. She scored three times more points that next season and earned top-fve spots in the conference for both scoring and rebounds. College recruiters came calling, and this fall, a different gym will echo with her fans and teammates, at Southeastern University in Florida. “I’m excited I get to continue to play this game,” she says.

Her physicians back home will continue rooting for her as well. “Success like that is why we do what we do,” Dr. McCullough says.

TO FIND OUT MORE ABOUT SERVICES AVAIL ABLE FOR YOU OR YOUR FAMILY AT MCCULLOUGH-HYDE MEMORIAL HOSPITAL, PLEASE CALL 513.523.2111 OR VISIT TRIHEALTH.COM.

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GREAT LOSS, GREAT GAINS A PHYSICIAN’S MESSAGE OF “YOU CAN DO IT” INSPIRES A YOUNG MOM TO TAKE A NATURAL APPROACH TO REGAINING BETTER HEALTH. FOR HAMILTON RESIDENT CHELSIE Marie Logsdon, 27, a routine medical checkup in 2014 changed her life. “I didn’t know if my weight gain was causing my depression, or the depression was causing my weight gain,” she recalls. “I was miserable. When my doctor asked me about it all, I just broke down and cried.”

A mother to a toddler and a newborn, Logsdon had gained an alarming 94 pounds since the birth of her child.

This put her among an unfortunate majority of adults who are overweight or obese or who have other health conditions they struggle to manage. Like Logsdon, they understand the need to change. But change can be hard.

“Physicians every day encourage their patients to fnd ways to improve their health,” says John Harlan, M.D., an ob-

stetrician/gynecologist on the medical staff of McCullough-Hyde Memorial Hospital in Oxford, and Logsdon’s physician. “We know it’s not easy. But when we can focus on the important things in life, like our kids or careers or plans for the future, it can be easier to take the steps to begin that change.”

For Logsdon, her children and other loved ones became her motivation. “I’m so thankful that my doctor gave me a pep talk about the things that I can’t do for them if I’m not as healthy as I can be,” she says. Her physician also gave her the confdence that she didn’t need a strict diet, expensive products or diet pills. His “natural” prescription: Get active, stick to a certain number of calories each day and stop drinking pop.

She started immediately by stocking up on healthy foods. She began walking

and doing free aerobics videos she found on YouTube. She became a regular at the gym. “Before, going up stairs was dreadful,” Logsdon says. “Now I fy up those stairs and I can run over a mile.” Today, she’s down to 140 pounds, from her high of 234. But her biggest win, she says, isn’t a number.

“I’m a much better mother now, and my relationships are better,” she says.

“I didn’t realize how much I would gain just by being healthier. I’m happier than ever.” And with her as inspiration, several friends and family members have also made signifcant strides toward better health.

“People don’t fall into unhealthy habits on purpose,” Dr. Harlan says. “You really have to work hard to avoid those traps.”

But for you and those around you, the rewards are great if you just get started.

TO FIND OUT MORE ABOUT SERVICES AVAIL ABLE FOR YOU OR YOUR FAMILY AT MCCULLOUGH-HYDE MEMORIAL HOSPITAL, PLEASE CALL 513.523.2111 OR VISIT TRIHEALTH.COM.

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IT ONLY TAKES 10 MINUTES... ...FOR A PET-THERAPY DOG TO BRIGHTEN THE DAY OF A HOSPITALIZED PATIENT.

“ D O G ! ” S A I D T H E PAT I E N T with great delight. “Dog! Dog!” Gracie, a Labradoodle, trotted happily straight to the man’s wheelchair, sniffed his hand and waited. When the man, who is blind, spoke to her gently, Gracie licked his hand. He stroked her fur. The whole exchange mesmerized staff. They had never seen this man so quiet and calm, and they were soon in tears for the gift this animal gave to their patient.

This is the role of the pet-therapy dog, and why McCullough-Hyde Memorial Hospital welcomes them every week. “Pet,” in this case, refers to petting. At McCullough-Hyde, the special animals bring joy and a sense of calm to the emergency room, patient rooms and lobbies. “These dogs know their job well, and their job is to be petted,” says Sharon Retherford, a nurse at the hospital who has also trained many therapy dogs. “Patients are thrilled with them, and the staff and physicians brighten up when they come down the hall too.”

Volunteers choose the dogs for their mild manner, test them to make sure they’re healthy and train them to remain calm around the unusual sights and sounds of the hospital. Once at work, the dogs might reach up to a patient by standing with paws on the chair arm or side of the bed. Smaller dogs are quite happy to relax right on the bed, if invited.

Pet-therapy volunteer Sharon Anderson, who helped start the program at McCullough-Hyde almost 15 years ago, says the dogs give something different to each person.

Some patients recall their own pets. Others enjoy the dogs as a distraction from illness or injury. “Sometimes, people just need something soft to hang onto,” Anderson says.

“During my stay in the hospital, I was missing my dogs,” says recent patient Tomma Rychener, who has three dachs-

hunds at home in Brookville. “The pet-therapy dog’s visit was very calming, and 10 minutes was all it took! It was the highlight of my day.”

Though these special pups sometimes evoke tears of joy, they can also help wipe tears away. When pet-therapy volunteer Anderson entered the hospital one day, her dog Moxie, a small Terrier mix, caught the eye of a woman who was crying. “She wasn’t crying when we left,” Anderson says. “I never found out what the situation was, but I know Moxie did her job that day.”

Interested in learning more about pet therapy at McCullough-Hyde? Call Rhonda Brown at 513.524.5670.

TO FIND OUT MORE ABOUT SERVICES AVAIL ABLE FOR YOU OR YOUR FAMILY AT MCCULLOUGH-HYDE MEMORIAL HOSPITAL, PLEASE CALL 513.523.2111 OR VISIT TRIHEALTH.COM.

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eating in

having trouble finding nutritional balance? try adding more varied hues to your diet, and health benefits will naturally follow.

We all know we should be eating fve or more servings of fruits and vegetables a day. they’re loaded with compounds that reduce the risk of heart disease, stroke and a host of other health problems. We’ve heard this message for years. Yet, let’s be honest, many of us still sometimes fall short of that goal—and of the other principles of healthy eating. it may be time for a bold move, time to change our way of thinking about food. So here’s a simple but powerful strategy—color! Keep the color spectrum in mind when wheeling your shopping cart through the produce aisle, and add some vibrant hues to your skillet, saucepan or salad bowl. orange, yellow, red, green, blue—the more colorful your meals, the more health benefts you’ll reap. more fber, more nutrients, more antioxidants—and more favor too. to help you get started on your culinary adventure, we’ve assembled a menu of healthful, colorful recipes—from appetizer to dessert. try it...or use it as inspiration to fnd ways to add some color to your own recipes. Bon appetit!

Reprinted with permission from Eating in Color by Frances Largeman-Roth. Copyright 2014. Published by Stewart, Tabori & Chang, an imprint of Abrams. Photographs by Quentin Bacon.

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entree

GrIlleD HAllouMI AnD leMon SAlAD S E RVE S 6 Halloumi hails from Cyprus and is becoming easier to fnd at local grocery stores. it can be made from a combination of sheep’s and goat’s milk, or just sheep’s milk. The texture is springy and the melting point is high, which makes it ideal for grilling and frying. n 1 clove garlic n ¼ tsp. salt n 2 Tbs. fresh rosemary leaves n 3 Tbs. extra-virgin olive oil, plus more for the grill n 2 organic lemons, 1 juiced (2 Tbs.) and the other sliced thinly into wheels n 1 (8.8-oz.) package halloumi, sliced horizontally into 6 large slices n 1 (14-oz.) can hearts of palm, rinsed, drained and sliced into 2-inch pieces n 1 (15-oz.) can garbanzo beans, rinsed and drained n 1 (5-oz.) container washed baby spinach

1. Preheat a grill or a grill pan to medium-high.

2. Mince the garlic with the salt and rosemary. Transfer to a small bowl and whisk in the oil and the 2 tablespoons of lemon juice.

3. Brush both sides of the halloumi slices with some of the rosemary-lemon dressing. Set the remainder aside.

4. When ready to grill, oil the grill or pan. Add the cheese and the lemon slices and grill for 5 minutes per side, until grill marks form and the cheese is softened.

5. In a large bowl, gently toss the hearts of palm and garbanzo beans with the spinach. Arrange the salad on a platter. Drizzle the salad with the remaining rosemary-lemon dressing and serve.

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side dish

SAUTÉED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS SERVES 8 People are fnally warming up to Brussels sprouts, and you will be able to convert any remaining Brussels sprout−phobes with this easy, enticing dish. (Did you know that the diminutive cabbages actually grow on branches?) n ½ cup walnuts, coarsely chopped n 1 navel orange n 2 Tbs. extra-virgin olive oil n 1 shallot, minced n 2 lbs. Brussels sprouts, trimmed and halved n ¼ tsp. salt n ¼ tsp. freshly ground black pepper

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1. Toast the walnuts in a small dry sauté pan over medium-high heat, shaking the pan occasionally, until fragrant, 4 minutes. Set aside. Zest the entire orange and juice half of it (approximately ¼ cup).

Set the zest and juice aside and reserve the other half of the orange for another use.

2. In a 12-inch sauté pan, heat 1 tablespoon of the oil over medium-high heat, then add the shallot and cook for 1 minute. Add half of the Brussels sprouts, cut side down, in a single layer, and sprinkle with ¼8 teaspoon of the salt. Cook for 4 minutes, then add half of the orange juice to the pan, fip the sprouts, and cook for 4 minutes more. Transfer the sprouts to a large serving bowl.

3. Add the remaining 1 tablespoon oil to the pan and cook the second batch of sprouts as you did the frst, using the remaining ¹⁄8 teaspoon salt and remaining orange juice. Add the second batch of sprouts to the serving bowl.

4. Toss the sprouts with the reserved walnuts and orange zest, and season with black pepper.

Serve warm, at room temperature, or chilled as a salad.

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dessert

berry-nectarIne trIfle S E RVE S 12 A trife is a traditional English dessert made with layers of cake (sometimes doused with booze), jam, custard, fresh fruit and whipped cream. This version has less sugar and fat, but still provides a wonderful mix of creamy custard, tender cake and juicy fruit. for the lemon crème: n 1 large egg n ½ cup sugar n 1 tb. plus 2 tsp. cornstarch n 1¼ cups 2% milk n 1 tsp. pure vanilla extract n 2 tbs. fresh lemon juice n 1 cup 2% plain Greek yogurt for the assembly: n 12 oz. raspberries or other berries n 2 white nectarines, regular nectarines or peaches, pitted and sliced n ¼ cup sugar n 1 lemon pound cake, ends removed, cut into ½-inch slices n ¼ cup Grand marnier liqueur (optional)

1. make the lemon crème: Whisk the egg in a small bowl and set aside. In a small saucepan, combine the sugar and cornstarch and set over medium-high heat. Gradually whisk in the milk, a little at a time. bring the mixture to a boil and cook for 1 minute. remove from the heat.

2. slowly pour half of the hot milk mixture into the bowl with the egg, stirring, to temper the egg. Pour the egg-milk mixture back into the remaining milk in the saucepan; whisk. reduce the heat to medium and cook for 2 minutes, whisking until thick. remove from the heat and stir in the vanilla and lemon juice. transfer to a small bowl and cover the surface directly with plastic wrap. chill for 45 minutes, then fold in the yogurt.

3. combine the fruits and sugar in a bowl. spread ½ cup of the crème onto the bottom of a medium glass bowl or trife dish. next, layer 5 or 6 slices of the cake over the crème. If using the Grand marnier, drizzle half over the cake. Distribute half of the fruit on top and follow that with another ½ cup of the crème. add another layer of cake (you may have leftover cake), drizzle with the remaining Grand marnier, and cover with the remaining berries and crème. cover and refrigerate for 3 hours or until ready to serve. oxford HE ALTH & LifE

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fiNaNcial BalaNcE

What’s YOUR NUMBER? Your credit score counts. Here are 5 wAys to make sure it’s a good one.

Have You cHecked Your

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be signs of identity theft. (Visit annualcre ditreport.com to request these reports. they don’t come with your Fico score, though you may be offered a similarsounding score if you sign up for a “free trial period” on a monthly service for which you’ll later be billed.)

Pay bills on time. Pay only the minimum if you must, but pay promptly.

“Late payments have the most serious and rapid impact on credit scores,” says rod Griffn, director of public education for Experian. to make sure you don’t forget, set up payment reminders. Use your own scheduling system or request alerts through your credit card company, such as text messages and email reminders as due dates approach.

If you are late, fess up right away. resist the human tendency to put the embarrassing lapse in a “deal with it later” pile. contact your credit card company immediately and explain. A grace period may apply, you may be able to pay instantly by phone, and a company rep may have the authority to make a favorable notation on your account. “certainly ask that it not be reported to the credit bureaus and that you not be charged a late fee,” says cunningham. “credit card com-

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panies want to keep you as a customer, especially if you’ve been a good one.”

Pay down balances, but keep cards. tempted to close every account you can pay off? think again.

While closing accounts is a good idea for people who’ve been in trouble with debt, the rest of us may wish to keep paid-up accounts open for a better “credit utilization rate”—that is, proportion of total unpaid balances to total available-credit limits. Lenders prefer this percentage to be no higher than 30; keep it lower if you can.

(For example, if you have two credit cards with limits of $10,000 each, try to make sure your balances total less than $6,000.)

Consider an installment loan. You can also improve your score by demonstrating that you’re able to manage different types of credit. credit cards are considered “revolving credit,” meaning that the amount charged varies each month and the balance is for an openended period. it’s also good to show your mastery of “installment credit,” in which you make the same regular payment until a balance is paid off. car loans, student loans, personal loans and home mortgages are examples of installment credit. —KRISTIN COLELLA

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credit score lately? this numerical rating of your creditworthiness can determine whether or not you’ll be approved for a loan or mortgage and what interest rate you’ll pay—which means a good score can save you money. Some employers conduct credit checks to screen job applicants, and singles have even been known to discuss credit scores on a frst date. many credit scoring models exist, but the most widely used is the Fico (Fair isaac corporation) score, which employs a scale from 300 to 850 points—the higher your number, the better. it’s based on information from the three credit reporting bureaus, Equifax, Experian and transUnion. Scores can make a big difference, and generally speaking you want one in the 750-and-up zone. on a 36-month auto loan for $25,000, for example, someone with a strong Fico score of 760 might make a monthly payment of $730, while a next-door neighbor with a not-so-good 619 could fork over $875 a month for the same set of wheels.

(Find out more about Fico, including how to order your credit scores from the three bureaus for $19.95 each, at myfico.com.)

For the best possible credit score: make sure your credit reports are accurate. mistakes on these reports can pull down your score needlessly. “Everybody is always interested in their credit score, but they forget that the basis for it is the credit report,” says Gail cunningham of the National Foundation for credit counseling. the reports are intended to show whom you’ve borrowed from in the past and how you’ve repaid them. You’re entitled to receive a free credit report each year from each of the reporting bureaus. on the reports themselves you’ll fnd instructions on how to dispute any errors.

Beware of charges or credit accounts that seem totally unfamiliar, as they could

triHeALTH.com

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POWER FOOD

MIGHTY watermelon

THE

THIS JUICY GIANT CAN QUENCH YOUR THIRST, SATISFY YOUR SWEET TOOTH AND CONTRIBUTE TO A HEALTHY DIET TOO.

supplies your body with 30 percent of your daily value of vitamin C and 25 percent of vitamin A. It also contains vitamin B6, potassium, magnesium and phosphorus.

Eating watermelon is a guilt-free way to satisfy your sweet tooth too. Its water content makes it quite flling, and it can boost your energy while reducing your risk of kidney problems and heart disease.

POWER UP

DID YOU KNOW?

Hydration is watermelon’s best nutritional asset, but the sweet-tasting fruit also provides a healthy dose of vitamins. A two-cup serving

Watermelon is the most consumed melon in the country in terms of weight, and the U.S. ranks ffth among nations in watermelon

BUY/STORE/SERVE Pick a watermelon that feels solid and heavy for its size. It should have little or nothing in the way of bruising, cuts, dents or other imperfections. But that big yellow spot on the bottom is OK; it’s caused by the sun and shows that the fruit has ripened, or started to ripen.

Believe it or not, watermelons should be washed. The Food and Drug Administration recommends washing watermelon the way you do all fruits and vegetables—whether you plan on peeling it or using the rind. This is so that bacteria and dirt aren’t transferred when you cut it. Store watermelons at around 55° F. Whole melons can stay at room temperature for seven to 10 days, while cut watermelon can be refrigerated for three to four days.

Slice it, dice it, cube it, chunk it or even juice it! There are myriad options when it comes to serving watermelon. You can even freeze the juice into ice pops that the kids will love. No matter how you consume it, watermelon is sure to beneft your body and please your taste buds too.

—COREY DONETZ

SHUTTERSTOCK

HAVE YOU EVER WONDERED HOW much of a watermelon is water? The delectable fruit’s name, it turns out, is no lie—it’s 92 percent. (By contrast, you’re only about 50 to 65 percent water.) But many of us fnd it 100 percent delicious. The summertime staple was frst harvested nearly 5,000 years ago in Egypt. Today, luckily, you can fnd it in just about any food store.

production. (China’s the runaway champ, and among U.S. states Florida is the leader.)

The U.S. was also home to the heaviest watermelon ever, according to the website Guinness World Records. In 2013, Chris Kent of Sevierville, Tennessee, grew a colossal watermelon that weighed in at an incredible 350.5 pounds!

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Tyler Bothast, RN

Your health care options just got better.

TriHealth is now in Oxford and we’re working with McCullough-Hyde Memorial Hospital to help improve the health of families in your community. This means you’ll have greater access to more services as we bring specialized care closer to you. We’re a system of physicians, hospitals and communities working to help you live better.

Cancer Institute Orthopedic & Sports Institute Women’s Services Emergency Care Imaging and Diagnostics Inpatient Services

Together We Triumph

Occupational Health Surgical Services

110 N. Poplar Street Oxford, OH 45056 mhmh.org | 513 523 2111

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