We use the Best Physical Therapy Practices To Help Our Patients
Some of the best physical therapy practices for helping patients re- learn how to walk, use their upper body, and perform daily activities include the following:
• Constraint-induced move- ment therapy. Sometimes, only half of a patient’s body is affected by a stroke. With this type of therapy, a con- straint will be placed on the arm on the stronger half of the body. This forces the pa- tient to use the weakened arm to perform tasks, rebuild strength and function. • Functional electrical stimula- tion (FES). FES is performed on weak muscles. It can benefit stiff or painful areas of the body, and makes the muscles move. • Mental practice. Patients learn how to regain function in their hands, arms, legs, and feet by speaking an ac- tion out loud before perform- ing it. This helps rebuild the responses between the brain and the body. For example, a person might say “pick the shoe up” before actually picking their shoe up.
• Positioning. Positioning helps a patient with moving from sitting to standing or from sitting to lying down. It’s ef- fective in reducing muscle spasms and stiffness by help- ing the patient relearn prop- er positioning of their body. • Partial body weight support (BWS). BWS is done to par- tially support the patient’s body as they walk. BWS helps a patient relearn the correct way to walk, as the amount of support will be gradually decreased with the improve- ment of strength, posture, co- ordination, and balance. weight-bearing. One additional treatment that can be used through- out the course of stroke re- habilitation and muscle re- education is weight-bearing. Performing direct weight- bearing on the upper and lower extremities has been effective in improving motor neuron activity. • Induced
Greek Turkey Burgers with Spinach HEALTHY RECIPE
INGREDIENTS • 1 cup frozen chopped spinach, thawed
• 1 lb 93% lean ground turkey • ½ cup crumbled feta cheese
• ½ tsp garlic powder • ½ tsp dried oregano • ¼ tsp salt • ¼ tsp ground pepper • 4 small hamburger buns, preferably whole-wheat • 4 tbsp tzatziki • 12 slices cucumber • 8 thick rings red onion (about ¼-inch) INSTRUCTIONS Preheat grill to medium-high. Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, salt and pepper in a medium bowl; mix well. Form into four 4-inch patties. Oil the grill rack. Grill the patties until cooked through and no longer pink in the center, 4 to 6 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Assemble the burgers on the buns, topping each with 1 tablespoon tzatziki, 3 cucumber slices and 2 onion rings.
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