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Welcome back to all our faithful followers, and greetings to our new readers. June and July have been busy months for our staff. We have witnessed the birth of another baby, learned new and advanced ways to treat our patients through continuing education courses, enjoyed honeymoons and other travel, and attempted to keep up with overgrown and overproducing gardens. Like I said, busy, busy, busy!

Check out the rest of the July newsletter for fun Portland events, to learn the changes in Medicare's "improvement standards," to help us congratulate a Physical Therapist who has achieved an advanced certification, and to see how SportsCare and Armworks staff use home gardening to improve health and well being. 
Emily Ohlin - Achieving Excellence


The specialist certification program was established to provide formal recognition for physical therapists with advanced clinical knowledge, experience and skills in a special area of practice.

Emily OhlinA Sports Certified Specialist is a practice within Physical Therapy that focuses on prevention, evaluation, treatment, rehabilitation, and performance
enhancement of the physically-active individual.
Emily Ohlin (PT, SCS, SportsCare Cornell) recently passed the Sports Physical Therapy Specialist certification exam! She is now one of only three people in the Portland area with this certification.

Congratulations, Emily!   
Medicare's 'Improvement Standard' For Physical Therapy Has Changed 
"For years, seniors in Medicare have been told that if they don't improve when getting physical therapy or other skilled care, that care won't be paid for. No progress, no Medicare coverage - unless that problem got worse, in which case the treatment could resume.

This frustrating catch-22 spurred a class-action lawsuit against Health and Human Services Secretary Kathleen Sebelius. In January, a federal judge approved a settlement in which the government agreed that this 'improvement standard' is not necessary to receive coverage." 

Read the entire article.

Community Event Calendar

Looking for something new and fun to do this summer? Click on the links below and have a look at our four upcoming ideas. We have listed something for everyone, including the food lovers (The Bite of Oregon), the exercise enthusiast (Bridge Pedal), the colorful, weird Portlander's (Soap Box Derby), and those who wear pink to save lives (Race For The Cure)! 
 Saturday, August 17th

Sunday, September 15th

Friday-Sunday, August 9-11

Sunday, August 11th

Exercise of the Month

You can run, lift, swim and do sit-ups all day, but you will never see the fitness results you desire until you stop eating the 5,000 calorie fast food meals. Consuming a greasy bacon cheddar burger, large french fry and chocolate shake every day is not good for anyone, whether you are working out or not. To see progress, in the weight you are lifting or the pounds you are losing, you need to eat healthy, balanced meals, consisting of foods from all of the five major food groups.     

Fruits and vegetables are the foundation of a healthy diet. They are low in calories and nutrient dense, which means they are packed with vitamins, minerals, antioxidants and fiber. Try to eat a rainbow of fruits and vegetables every day and with every meal. To satisfy your hunger while keeping the calorie count low, aim to fill at least half your plate with vegetables. The brighter, the fresher, the better!

According to the Food Pyramid, it is suggested that everyone eat 3-5 servings of vegetables every day. Eating a variety of vegetables is recommended, as they all provide similar but different health benefits. For example, instead your go-to iceberg lettuce salad, branch out and try kale, mustard greens, broccoli or Chinese cabbage as the bulk ingredient, options which are packed with calcium, magnesium, iron, potassium, zinc, and vitamins A, C, E and K.

As a child, we all heard our parents say "eat your vegetables, they are good for you!" Well, as research now shows, this was good advice. Take a look at the Pro's and Con's for vegetables, as they relate to your health:

Reduces chances of heart attack  
Reduces chances of stroke  
Protects against certain types of cancer  
Reduces risk of obesity  
Reduces risk of type-2 diabetes  
Lowers blood pressure  
Reduces risk of kidney stones  
Decrease bone loss  
Keeps eyes, skin, gums and teeth healthy   
Protects against infection  
Heals cuts and wounds  

Do you have a sweet tooth? Desserts, soft drinks and other sugars can be eaten, but in moderation. These foods are full of calories, little of which are nutritionally valuable. Instead of gorging on a handful of candies in one sitting, try fulfilling your sweet tooth with sweet vegetables throughout the day. Naturally sweet vegetables such as corn, carrots, beets, sweet potatoes, yams, onions, and squash add healthy sweetness to your meals and reduce your cravings for other sweets.

Many staff members at SportsCare and Armworks enjoy home gardening. Gardening is a fun and rewarding hobby that can be done in any yard, or even apartment balcony. Some use gardening to relieve stress and others to get a "labor intensive" exercise. Gardening is a great way to spend time with family, and is a cheap activity that gets children away from the video games, giving you a chance to teach proper nutrition. Look at the following pictures and read who is growing what vegetables.

Sarah Borski (Marketing) - Daughter Makayla with a GIANT zucchini!

Cameron Purrington (SportsCare, Athletic Trainer) - Spuds and Suds!

Rhonda Thompson (SportsCare, Athletic Trainer) - Tomatoes for days!

The Glover's (Armworks) - This Thyme they eggplant-ed an herb garden (sage, oregano)!

Domonique (Billing) - Family garden full of Kale, artichoke, pumpkins and much more!

Kelly Humble (SportsCare, ATC) and Krystal Armstrong (Billing) - Greens.. Well, for now!

Joe Givens (SportsCare, ATC) - Lettuce, Tomatoes and Beets.. OH MY! 

Have too many vegetables (like many of us will)? Preserve whatever you cannot eat by canning or freezing and enjoy them throughout the year! Pickles, tomato sauce, dried herbs, frozen corn.. Another way to save at the market and enjoy the fruits of your labor! 
It's a GIRL!

Congratulations Ethan (DPT, Clackamas) and Heather Collier on your new baby girl, Madeline! 

Pictures and details to come soon..
Soccer Success!
On June 20-23, SportsCare was on the field providing Athletic Training services as Eastside Timbers held their annual soccer tournament, the Cascadia Challenge.

Congratulations to all the tournament champions. It was a pleasure working with you and the Eastside Timbers organization throughout this event. SportsCare wishes you success and good health until we see you at the competition next year!

Click here to see the full list of tournament champions.

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Recipe of the Month
Kristen Jones

Latin Pork Kebab Bowl


Juice of 3 limes 
3 Tbs. grape seed oil 
2 tsp. brown sugar 
1 tsp. cumin 
1 large clove garlic, minced 
Pinch cayenne pepper 
Kosher salt

1 lb. pork tenderloin, trimmed and cut into 1-inch cubes 
Bamboo skewers

1 cup dry rice 
2 cups water 
1 tsp. oil 

2 cups cooked rice 
1 1/2 cups pinto or black beans, rinsed and drained  
1 small avocado, diced 
1 cup papaya, diced 
Juice from half a lime 
1/4 cup cilantro, chopped 
1/4 cup red onion, chopped 
Salt and pepper to taste

  • To make the marinade, combine the juice from three limes, grape seed oil, brown sugar, cumin, minced garlic, cayenne pepper, and a dash of salt in a resealable plastic zipper bag.
  • Add the cubed pork, toss to coat, and refrigerate for at least an hour, but up to four hours.
  • Meanwhile, soak your bamboo skewers in water for at least thirty minutes. 
  • Cook your rice. In a heavy bottomed pan, bring to a boil 1 cup dry rice, 2 cups water, a teaspoon of oil and a dash of salt. Continue boiling until water has reduced to just barely skimming the surface of the rice. Turn the heat to low, and simmer, covered, for fifteen minutes or until all water is absorbed.
  • Add the juice from half a lime to a medium sized bowl. Add your red onion. Set aside.
  • Fifteen minutes before your pork is done marinading, preheat your grill to medium-high.
  • Once marinaded, thread pork cubes onto your pre-soaked skewers and place them on the grill. Cook for about 8 minutes, turning once or twice, until cooked to an internal temperature of 145 degrees Fahrenheit. Remove from grill and let rest for three-five minutes.
  • Meanwhile, add your papaya and avocado to the bowl containing your lime juice and red onion and toss to coat. Add salt and pepper to taste.
  • Set out four bowls and to each one place a quarter of each of your components in the following order: rice, beans, papaya/avocado/red onion mixture, cilantro, and, finally, top with pork kebabs.

    Makes four servings

    Nutrition (per serving):
    446 calories, 17 g fat, 20 g protein, 56 g carbohydrate, 11 g fiber.
    Weight Watchers PointsPlus: 11

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