The Rural Health Clinic at Pocahontas Memorial Hospital wants to provide care for your entire family – from babies to older folks. The Rural Health Clinic (or RHC) has undergone huge changes over the last year to provide better services for patients. The RHC offers a full range of medical services including:
Physical examinations (for sports, WV DHHR, CDL licensing, or employment) Acute Care and Chronic Disease Management Family Practice Immunizations Women’s and Children’s Health Services, including Well-Child checks.

Although walk-ins are welcome; scheduling an appointment is strongly encouraged and recommended. The RHC wants to provide you and your family with the best experience possible. Scheduling an appointment can help make that happen. For example, if you need a vaccination, please call ahead for an appointment so we can ensure that the specific vaccine you need will be ready. If you need a medication refill, we ask you to schedule an appointment. Please understand this is all part of our goal of providing the absolute best care possible.

The RHC is open to everyone and since earlier this spring has been located inside the hospital, which allows patients access to lab and radiology services without having to go through the emergency department. The clinic is open seven days a week during the following hours: Monday through Saturday 8:30 a.m. to 8 p.m. and Sunday 1 to 5 p.m. Registration for the clinic is at the front desk of the hospital. Please contact us at 304-799-6200.
The RHC is staffed by three medical providers including Dr. Frankie Puckett, Dr. Neal Rehberg, and Certified Nurse Practitioner Jeri Thomas.

Healthy Holiday Eating
Christmas parties are notorious for calorie-laden appetizers and desserts. A favorite appetizer served at many get-togethers is layered Mexican Dip. This slimmed down version is still high in taste but much lower in calories and fat.

Five Layer Mexican Dip
Yield: 12 ½ cup servings
Ingredients:
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Cook onions in skillet until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside. Add the corn to the skillet with the remaining onion mixture and cook for about three minutes. Remove from the heat and stir in the cilantro leaves. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl, toss together the tomatoes, scallion, and jalapéno. Spread the black bean dip into the bottom of an 8” by 8” glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.