Kinetix: Back Pain & Difficulty Walking

ARE YOU WALKING AS WELL AS YOU SHOULD?

Problems with walking increase as we age and are a leading cause of falls and disability in older adults. At least 20% of adults over 65 have problems with walking. This further increases to 50% in adults 85 years old and older. Most of these problems with walking are associated with underlying diseases. 9 Things That Stifle Your Stride Problems with walking are not a direct consequence of getting older. Rather, they are the effects of other conditions that become more common and severe with age. Common risk factors for severe problems with walking include advanced age (older than 85) and multiple chronic disease conditions such as heart disease, arthritis, dementia, stroke, hip fracture or cancer. Common conditions that contribute to walking problems include some of the following:

1. Back pain 2. Joint pain and arthritis 3. Diseases of the muscles or bones 4. Poor fitness 5. Problems after orthopedic surgery or stroke 6. Low blood pressure and heart disease 7. Parkinson’s disease 8. Vision or balance problems 9. Fear of falling

Discover how our programs transforms your back pain from a pressing problem, to a distant memory, allowing you to live a happy, active and pain-free life.

CHICKEN QUESADILLAS

INGREDIENTS • 2 tbsp low sodium chicken broth • 1⁄4 cup onion, chopped • 1 small garlic clove, minced • 1⁄4 cup bell pepper, chopped • 2 chili peppers, minced (to taste) • 3 plum tomatoes, chopped

• 8 flour tortillas • 1 cup low-fat cheddar cheese, shredded • 1 1⁄2 cups cooked chicken, shredded • scallion, cut on the bias (garnish) • salsa (garnish) • nonfat sour cream (garnish)

INSTRUCTIONS In a medium-heavy skillet, saute the onions, garlic and peppers until soft in the 2 tablespoons chicken broth. Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated. Add the chicken and stir well to combine. Spray a cold skillet with the nonstick spray and heat over medium heat. Place a tortilla in the pan and sprinkle with 1/8 cup cheese. Add about a quarter of the chicken mixture and top with another 1/8 cup cheese. Cover with another tortilla and cook for two to three minutes or until golden brown. Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges. Keep warm while frying the remaining quesadillas. Serve with salsa, scallions, and fat-free sour cream.

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www.kinetixpt.com

www.kinetixpt.com

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