CONTACT QUALITY PERFORMANCE REHAB FOR NECK PAIN RELIEF! At your initial evaluation, one of our licensed physical therapists will analyze any limitations that may be caused by your neck pain. They will then design a treatment plan based on your individual needs. Our main focus is helping you overcome discomfort and limitations as quickly as possible, so you can get back to living your daily life without worrying about pain. Manual, or “hands-on” treatments consist of special techniques designed to reduce the stiffness in the neck and improve range of motion. Targeted exercises focus on the root of the pain, in order to strengthen, build, and improve the muscles and tissues in the neck. Treatments will focus on improving posture to aid in the recovery of the neck muscles, as well as avoiding re-injury in the future. Additional treatment services may also be included as your physical therapist deems fit, based on the nature of your condition. If you have been suffering from neck pain, don’t hesitate to contact Quality Performance Rehab today. We’ll get to the root of your neck pain and determine the best course of treatment for your individual needs. Contact us today to schedule your consultation and get started on the first steps toward saying goodbye to your neck pain!
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EXERCISE OF THE MONTH
Stretches neck
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FORWARD NECK TUCK Sit with good posture then place one hand behind your head and slowly pull your head in the direction of your armpit. Hold for 15 seconds and repeat on each side as needed.
This exercise is designed for pain prevention. Call your therapist if you are experiencing any pain!
HEALTHY RECIPE: ROASTED ROOT VEGETABLES
INGREDIENTS • 12 oz rutabaga, peeled & cut into ¾-inch pieces • 8 oz celery root, peeled & cut into 1-inch pieces
• 3 medium parsnips, peeled & cut into 1-inch-thick slices • 1 medium fennel bulb, cored & cut into thin wedges • 2 shallots, peeled & cut into thin wedges • 2 tbsp olive oil • ½ tsp salt • ½ tsp ground pepper
• 8 oz peeled baby carrots • 8 oz fingerling potatoes
INSTRUCTIONS Preheat oven to 325°F. Combine rutabaga, celery root, baby carrots, fingerling potatoes, parsnips, fennel, and shallots in a shallow roasting pan. Add oil, salt, and pepper; toss to coat. Bake, uncovered, for 1 hour, stirring occasionally. Increase oven temperature to 425°F. Bake, uncovered, about 10 minutes more or until the vegetables are tender and lightly browned.
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