Valley Rehab Center Outcomes For 2019
Patient Success Spotlight
Valley Rehab Center is committed to excellence in patient care. In order to monitor our progress towards this goal, Valley Rehab Center participates in an ongoing outcome monitoring program that collects data from our electronic medical record and compares it to the data of 2901 peer clinics across the United States. The data gives a real time picture of how our clinic’s outcomes compare with our peers. The data collected focuses on patient satisfaction, achievement of functional goals, reduction of pain and frequency/duration of care provided. The tests and measures assessed are standardized tests and questionnaires completed at the client’s initial evaluation, at each progress note and at discharge. For 2018 Valley Rehab Center received an A- rating and placed number 291 out of 2907 participating clinics in the areas of pain reduction, goals met, functional improvement and patient satisfaction. Valley Rehab Center ranked in the 6th percentile forpain reduction, the19thpercentile forgoalsmet, the11thpercentile for functional improvement and the 9th percentile for patient satisfaction. Our goal for 2019 is to improve our outcomes by 5% in each of these areas. Below is a detailed outline of our statistics including a comparison to the national averages for each of the individual areas assessed.These outcomes are based on the top 8 diagnoses referred to Valley Rehab Center in 2018.
“...I can raise my arms over my head without pain.”
“Before starting therapy I could not raise my arms. Now after completing my physical therapy I can raise my arms over my head without pain. Thank you!” - Richard S. Take Care of Your Aches and Pains Before It’s Too Late.
Patient Perception Outcomes: AVERAGE PAIN INITIAL EVALUATION AVERAGE PAIN AT DISCHARGE
70.7% 50.3% 87.6% 84.1% 12.4% 15.9%
GOALS MET COMPLETELY/MOSTLY GOALS MET PARTIALLY/NOT MET
Healthy Recipe: QUINOA & LENTIL STUFFED CABBAGE ROLLS
• 1 head of green cabbage
• 1 cup vegetable broth • 1 small onion, diced • 1 tbsp vegetable oil • 1 tbsp red wine vinegar • 2 tbsp soy sauce • 1 tsp smoked paprika
For the Sauce: • 1 (28 oz) can tomato puree • 1 tbsp maple syrup, or sweetener of choice • 1 1/2 tsp red wine vinegar • salt and pepper to taste
For the Filling: • 3/4 cup brown lentils • 3 cups water • 1/2 cup uncooked quinoa
Begin boiling the cabbage in 3 in of water until the leaves peel off easily (about 20 min). When done, allow them to cool. While cabbage is simmering, bring lentils to a boil in a separate small saucepan. Lower heat and allow to simmer for 35 minutes, adding water to the pot as needed. Drain any excess liquid. While lentils simmer, place broth into another saucepan, add quinoa, and bring to a boil. Let simmer for 20 min until all of the water is absorbed (about 20 min). Cook onion with oil in a large skillet over medium heat until soft and translucent (about 5 min). Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt, and pepper to taste. Make sure ingredients are mixed before removing from heat. Preheat the oven to 350°.Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish. After peeling leaves off of the cabbage head, roll about 3-4 tbsp of filling into the center of each leaf until all filling is used. Place each roll into the baking dish. Spoon remaining sauce over the rolls, cover and bake for 1 hour. Let the rolls cool before serving.
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