NVH UPDATES -NVH Foundation Successfully Completes Great Fish Challenge Fundraising Campaign
-North Valley Hospital Announces New Chief Clinical Officer and Chief of Staff
- NVH in the News July - September 2017
FOUNDATION NEWS -Successful Great Fish Challenge Fundraising Campaign for 3D Mammography Machine -Honor a Loved One through the NVH Foundation -Special Thanks to Business Partners
PREVENTION STRATEGIES -October is Patient-Centered Care Month
-October is Physical Therapy Month
After a long, hot summer, the welcome shift to fall has arrived. North Valley Hospital is happy to reflect on a successful summer of fundraising, events, and community partnerships.
Thank you for your support during the Great Fish Challenge this year. North Valley Hospital finished at the top of the leaderboard due to wonderful community contributions. We can't thank you enough!
Let us know what you'd like to see more of in the newsletter and feel free to send any feedback you have to communityrelations@nvhosp.org.
NVH Foundation Successfully Completes Great Fish Challenge Fundraising Campaign
North Valley Hospital Foundation's campaign to bring 3D Mammography, or Digital Breast Tomosynthesis (DBT), to the NVH Imaging Department was successful in the 2017 Whitefish Community Foundation Great Fish Challenge.
The NVH Foundation came in at the top of the leaderboard of 45 non-profits participating with over $120,000 raised. This effort helped to finish the $500,000 campaign goal to purchase and install the DBT equipment.
North Valley Hospital Announces New Chief Clinical Officer and Chief of Staff
North Valley Hospital has announced a new Chief Clinical Officer and Chief of Staff.
Amy Vanterpool (shown to left), RN, BSN, CEN, CFRN, has begun her new position as Chief Clinical Officer at North Valley Hospital.
Michael Henson, MD, accepted the one-year role of Chief of Staff.
In the fall, NVH employees celebrate the Planetree culture throughout October during Patient-Centered Care Month.
In December, North Valley Hospital employees adopt a family in need through the Rotary Spirit of Christmas Giving Tree program.
Introducing Integrated Behavioral Health Services
North Valley Behavioral Health and the North Valley Professional Center are working together to pilot an Integrated Behavioral Health program in Columbia Falls.
This program blends together medical care with behavioral health treatment to treat the whole patient and recognize both physical and mental concerns.
For more information, contact North Valley Behavioral Health here.
NVH Welcomes New Providers
Darren S. Brockie, MD
Emergency Medicine
Certifications
Board Certified Emergency Medicine
Medical School
Loma Linda University
Linda Law, MD
Emergency Medicine
Certifications
American Board of Family Medicine
American Board of Emergency Medicine
Medical School
Indiana University School of Medicine, 1979
Heidi Shors, MD
Surgery, Orthopedic
Surgery, Hand
Certifications
Board Certified Orthopedic Surgery
Fellowships
Allegheny General Hospital
Medical School
University of Washington Medical School
Thomas Harrell, MD
Anesthesiology
Certifications
American Board of Anesthesiology
Bradley Kasavana, DO
Obstetrics and Gynecology
Certifications
Board Certified OB/GYN
Medical School
Michigan State University College of Osteopathic Medicine
Successful Great Fish Challenge Fundraising Campaign for 3D Mammography Machine
The NVH Foundation fundraising project to raise $500,000 for Digital Breast Tomosynthesis (DBT) breast cancer screening was successful. Thank you for your donations!
Honor a Loved One Through the NVH Foundation
Have you thought of honoring a loved one, veteran, or friend through the purchase of a paver? These attractive pavers are displayed outside the north entrance to North Valley Hospital and are a great way to support the NVH Foundation and also a tangible way to honor someone you love and respect.
Please contact the NVH Foundation for more information at: (406) 863-3630.
Special Thanks to Business Partners
Thanks to our ongoing Business Partners:
Elm Level
Halliburton Foundation
Northwest Imaging Ponderosa Level
Hydrite Chemical Cedar Level
Alpine Theatre Project
Flathead Beacon Foundation
Glacier Symphony and Chorale
Hammer Nutrition - Sponsoring the Fit Trail
Raymond James - Josh Akey, Whitefish
Western Building Center
Whitefish Theatre Company Birch Level
Frontier Builders
Intsy Prints
Johnson, Johnson, Crabtree Architects
The Springs Living Pine Level
Great Northern Brewing
Latitude 48
Malmquist Construction Aspen Level
Alpine Tax and Accounting
Bulldog Saloon
CJ's Cleaning
Night Owl and Back Room Restaurant
NxGen Payment Services
O'Brien Liquor and Wine
Spotted Bear Spirits
Towne Printer
Whitefish Lake Restaurant
October is Patient-Centered Care Month
Patient-Centered Care Month occurs every October, and is an important month at North Valley Hospital.
Employees celebrate the Planetree culture of patient-centered care through a variety of activities and recognition. This year, we focus on gratitude for patients and personal gratitude.
Follow us on Facebook and Instagram (@northvalleyhospital) to see the events and activities this month.
October is Physical Therapy Month
National Physical Therapy Month (NPTM) is a commemoration held each October by the American Physical Therapy Association (APTA).
NPTM is designed to recognize the impact that physical therapists and physical therapist assistants make in restoring and improving motion in people's lives.
Learn more about your physical therapy options with North Valley Physical Therapy here.
Autumn Recipe - Pumpkin Pancakes
This healthy whole-grain pumpkin pancake recipe produces fluffy cakes with a beautiful orange hue from pureed pumpkin and light crunch from toasted pecans.
If you want to experiment with different types of whole grains, replace up to ½ cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.
INGREDIENTS
1½ cups white whole-wheat flour (see Tips)
2 teaspoons baking powder
½ teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
1½ cups buttermilk (see Tips)
1 cup pumpkin puree
¼ cup toasted chopped pecans (see Tips)
2 tablespoons canola oil
1 tablespoon sugar
1 teaspoon vanilla extract
INSTRUCTIONS
Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.
To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Per serving (Two 4-inch pancakes): 201 calories; 8 g fat(1 g sat); 4 g fiber; 27 g carbohydrates; 7 g protein; 11 mcg folate; 29 mg cholesterol; 6 g sugars; 2 g added sugars; 5,513 IU vitamin A; 2 mg vitamin C; 155 mg calcium; 4 mg iron; 379 mg sodium; 213 mg potassium