WHEN A BAND-AID WON’T DO PHYSICAL THERAPY AND KIDS
As summer comes to a close, we’re sure many kids out there are trying to get the most out of every last moment of their vacation. Some may be wrapping up sports camps, while others are out making their own fun. But with fun and games comes the risk of trips, falls, sprains, and a wealth of other sports injuries. Scrapes, bumps, and bruises are a natural part of childhood. Kids are remarkably good at springing back with the help of a few Band-Aids and some words of encouragement. Some injuries, however, like tennis elbow and ligament sprains, require a professional touch. That’s why we’re proud to dedicate a portion of our clinic to pediatric sports rehab. It’s important to have professionals that specialize in treating injuries in children because their bodies have unique needs. There should never be a one- size-fits-all approach in physical therapy, but having a personalized approach is critical when it comes to
pediatrics. Because kids’ bodies are still growing, their physical development and limitations need to be taken into account. This time of year, we see an influx of young and young- adult patients who’ve had an unfortunate injury at the end of the summer. Far be it from us to discourage these kids from playing the sports and games they love. Many members of the M3 team have sporty kids and love to enjoy the outdoors themselves, and they won’t begrudge anyone of any age wanting to get out and enjoy the weather to its fullest. But when a Band- Aid won’t do the trick, we’ll be there to get kids back out playing again. Of course, the best way to prevent these sorts of injuries is to take proper precautions. While there’s no way of guaranteeing safety, encouraging proactive measures, like stretching before any physical activity, can reduce the risk of sprains and tears.
TAKE A BREAK
GREEN BEAN AND SESAME SALAD
INGREDIENTS
• 3 cups green beans, ends trimmed • 1 teaspoon white wine vinegar
• 1 small red onion, finely chopped • Small bunch of fresh mint • Small bunch of flat-leaf parsley • Salt and pepper, to taste
• 1 tablespoon olive oil • 2 tablespoons sesame seeds, toasted
INSTRUCTIONS
1. Bring a large saucepan of water to boil; cook green beans for 4–5 minutes; drain well. 2. In a blender, mix finely chopped mint and parsley with olive oil, vinegar, salt, and pepper. Blend until combined. 3. Add dressing, onion, and sesame seeds to beans. Toss together. Cool dish, then refrigerate until ready to serve.
Inspired by Delicious magazine
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