Outdoor workers should take cold weather precautions

Pocahontas County is known for its beautiful, mountainous landscape.  But with that landscape can come some pretty rough winter weather – rough weather that many folks have to contend with in their daily work.  From farmers to foresters to Department of Highway workers to snowmakers; snow, wind, and ice do not mean a day off from work.  These workers can be especially at risk of cold stress.  Some of the most common types of cold stress include hypothermia, frostbite and trench foot.
When exposed to cold temperatures, your body will lose heat faster than it can produce it.  Continuous exposure will eventually use up all the energy your body has stored.  This results in an abnormally low body temperature or hypothermia.  Symptoms include shivering, fatigue, loss of coordination or confusion and disorientation.  Later symptoms include no shivering, blue skin, dilated pupils, slowed pulse and breathing and loss of consciousness.  To treat hypothermia, move into a warm room and remove any wet clothing.  Warm the center of the body first – an electric blanket works well.  Warming extremities first can cause shock.  Wrap in blankets and warm clothing.  A warm – but not hot – beverage may help.  If the victim has no pulse, begin CPR and call 911.
Frostbite occurs when the skin actually freezes.  It usually occurs in temperatures below 30 degrees, but windchill factors can allow frostbite to occur in above freezing temperatures, as well.  Frostbite causes loss of feeling and color in the affected areas – most commonly the nose, ears, cheeks, chin, fingers or toes.  Severe frostbite can permanently damage body tissues and possibly lead to amputation.  Symptoms include reduced blood flow to hands and feet, numbness, tingling or stinging, aching, bluish or pale skin.  To treat, move to a warm room immediately.  If feet are affected, do not walk on them unless absolutely necessary.  Immerse the affected area in warm – but not hot – water.  Do not rub or massage the frostbitten area as this can cause tissue damage.  In addition, do not use a heating pad or heat from a stove for warming.  Because the skin is so numb, burning can happen quite easily without awareness.  If forstbite is severe, follow up with your medical provider or call 911.
Trench foot occurs when the feet are immersed in cold water for an extended length of time.  It can even happen in water temperatures as high as 60 degrees if the feet are constantly wet.  Trench foot occurs because wet feet lose heat 25 times faster than dry feet.  As the body tries to prevent heat loss, it shuts down circulation to the feet causing skin tissue to die.  Symptoms include reddening of the skin, numbness, leg cramps, swelling, tingling pain, blisters or ulcers, bleeding under the skin or gangrene.  To treat, remove shoes or boots and wet socks.  Dry feet and avoid walking which causes tissue damage.  Again, if symptoms are severe, follow up with your medical provider or call 911.
To prevent cold stress and its related complications, protect yourself. 
Wear at least three layers of loose clothing for insulation.  Protect your ears, face and hands in extremely cold or wet weather.  Wear boots that are waterproof and insulated.  Always wear a hat to reduce loss of body heat from your head.  Carry extra socks, gloves, hats, jacket, blankets and a thermos of hot liquid. 
If you find yourself experiencing any of the cold stress related symptoms mentioned in this column, seek assistance right away.Outdoor workers should take cold weather precautions

Pocahontas County is known for its beautiful, mountainous landscape.  But with that landscape can come some pretty rough winter weather – rough weather that many folks have to contend with in their daily work.  From farmers to foresters to Department of Highway workers to snowmakers; snow, wind, and ice do not mean a day off from work.  These workers can be especially at risk of cold stress.  Some of the most common types of cold stress include hypothermia, frostbite and trench foot.

When exposed to cold temperatures, your body will lose heat faster than it can produce it.  Continuous exposure will eventually use up all the energy your body has stored.  This results in an abnormally low body temperature or hypothermia.  Symptoms include shivering, fatigue, loss of coordination or confusion and disorientation.  Later symptoms include no shivering, blue skin, dilated pupils, slowed pulse and breathing and loss of consciousness.  To treat hypothermia, move into a warm room and remove any wet clothing.  Warm the center of the body first – an electric blanket works well.  Warming extremities first can cause shock.  Wrap in blankets and warm clothing.  A warm – but not hot – beverage may help.  If the victim has no pulse, begin CPR and call 911.

Frostbite occurs when the skin actually freezes.  It usually occurs in temperatures below 30 degrees, but windchill factors can allow frostbite to occur in above freezing temperatures, as well.  Frostbite causes loss of feeling and color in the affected areas – most commonly the nose, ears, cheeks, chin, fingers or toes.  Severe frostbite can permanently damage body tissues and possibly lead to amputation.  Symptoms include reduced blood flow to hands and feet, numbness, tingling or stinging, aching, bluish or pale skin.  To treat, move to a warm room immediately.  If feet are affected, do not walk on them unless absolutely necessary.  Immerse the affected area in warm – but not hot – water.  Do not rub or massage the frostbitten area as this can cause tissue damage.  In addition, do not use a heating pad or heat from a stove for warming.  Because the skin is so numb, burning can happen quite easily without awareness.  If forstbite is severe, follow up with your medical provider or call 911.

Trench foot occurs when the feet are immersed in cold water for an extended length of time.  It can even happen in water temperatures as high as 60 degrees if the feet are constantly wet.  Trench foot occurs because wet feet lose heat 25 times faster than dry feet.  As the body tries to prevent heat loss, it shuts down circulation to the feet causing skin tissue to die.  Symptoms include reddening of the skin, numbness, leg cramps, swelling, tingling pain, blisters or ulcers, bleeding under the skin or gangrene.  To treat, remove shoes or boots and wet socks.  Dry feet and avoid walking which causes tissue damage.  Again, if symptoms are severe, follow up with your medical provider or call 911.

To prevent cold stress and its related complications, protect yourself. 

Wear at least three layers of loose clothing for insulation.  Protect your ears, face and hands in extremely cold or wet weather.  Wear boots that are waterproof and insulated.  Always wear a hat to reduce loss of body heat from your head.  Carry extra socks, gloves, hats, jacket, blankets and a thermos of hot liquid. 

If you find yourself experiencing any of the cold stress related symptoms mentioned in this column, seek assistance right away.

PMH Business Office ready to help

Pocahontas Memorial Hospital takes pride in its mission to provide care to all who need it. Just like the nurses and medical staff at Pocahontas Memorial Hospital, the Business Office is also dedicated to helping those who visit our hospital.
It is crucial to let us know if you think you might have trouble paying your bill – we have programs to help. The hospital offers financial assistance to patients who have no insurance, as well as to patients who have copays and or deductibles. Accounts that are paid within 30 days of the statement date qualify for a discount. If you have an overdue bill, it is not too late to seek help. We offer an exoneration program, as well as payment plans when necessary.
We are required to seek full payment for all services provided; which could mean that unpaid bills are turned over to collection agencies or the magistrate. Please do not delay in contacting us if you need assistance or have questions concerning your account.
The Business Office staff may be reached at 304-799-7400 ext. 1300 or our Financial Counselor at 304-799-7400 ext. 1026.
The Business Office is open Monday through Friday.

Healthy 3-Bean Chili Recipe for Chilly Weather
Ingredients:
1 medium-size onion chopped
1-2 cloves garlic, peeled and chopped
2 tablespoons chili powder
1 sweet bell pepper, cored and diced
1 medium-size zucchini, trimmed and diced
2 cans (14 ½ oz) no added salt diced tomatoes
2 cans (8oz) no salt added tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) small white beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
Grated cheddar cheese (optional)
1 pound cooked lean ground beef (optional)
Cook onion, garlic, and chili powder in nonstick pot over medium heat for 5-10 minutes. Add peppers and zucchini and continue to cook 5-10 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, and cook 10 minutes, stirring occasionally. Gently stir in the beans. Cover pot and continue to cook 10 minutes, stirring occasionally. Serve with cheese, if desired. Could add 1 pound cooked lean ground beef for meaty chili. Yield: 8 cups.

PMH offers Respite Care

A Respite Care program is one of the many services offered by Pocahontas Memorial Hospital.

Respite Care provides short-term relief for caregivers who need time away from their responsibilities for various reasons. Caregivers include not only sons and daughters, but also parents, brothers and sisters, grandparents and extended family and friends. PMH’s Respite Care program gives caregivers peace of mind in knowing that their loved ones are receiving personalized and dedicated care while they are away.

Respite Care is available to anyone – whether or not it is medically necessary for them to be in the hospital. If bed space is available, PMH will accept any individual into the program. Respite Care is a private-pay program and not billable to insurance.

Providing full-time care for an ill or disabled family member can be exhausting and overwhelming. Sometimes caregivers just need a break – and there is nothing wrong with that. In fact, Respite Care has been shown to sustain better health and mental wellness for caregivers. It can be easy for caregivers to get “burned out.” Respite allows caregivers the opportunity to rest, take care of personal matters, travel and, occasionally, to be relieved of the constant need to care for a person with a disability or chronic illness.

PMH has a dedicated and compassionate staff ready to carry out a comprehensive plan of care for each individual patient. Contact Edwina Garber, Case Manager, at 304-799-1081 for more information about this program.

Ready for the next storm

A large delivery was made to Pocahontas Memorial Hospital earlier this fall in the form of an 8,500 pound generator.

This new generator will power the kitchen, hospital chiller, and the radiology lab in the event of a power outage. These areas of the hospital were not previously wired to a generator, therefore they were not available during outages. Wendell Wilfong, the dedicated Director of Maintenance at PMH, spent several weeks this fall both preparing for and installing the new generator. It is a much needed and highly anticipated piece of equipment and will ensure that patients continue to receive top-notch quality care if and when the power is out.

This New Year, make a commitment to eating better.

A recent Center for Disease Control (CDC) survey reports that one in three adult West Virginians is obese. One in five of our kindergarteners is obese. Our state leads the nation in diabetes, heart attacks and obesity. Even with the huge technological and medical advances being made, it is predicted that children today will actually have shorter life spans than their parents because of the lifestyles that we are living. Without some serious changes in the way we live and eat, the CDC predicts that by the year 2050, one in every three Americans will have diabetes. While cutting down on sodas, processed foods and “junk foods” will definitely help us live more healthily, we also have to make changes to the way we prepare food in our own kitchens. Our love of country cooking is a downfall for many of us. Green beans are a wonderful, healthy food. But cooking them in pork fat and butter really negates the “healthy” aspect of the dish. Broccoli is nutritious and good for you; but smothered in cheese and cream sauce in a broccoli casserole isn’t. You don’t have to toss those dishes altogether, though. With a few modifications to your favorite recipes, you can transform diet disasters into healthy recipes. Here are a few tips: * Reduce the amount of fat, sugar and salt. For baked goods, use half the butter, shortening or oil and replace it with unsweetened applesauce or mashed banana. You can often reduce sugar amounts called for in recipes by one-third to one-half without ever even noticing. Test this out by reducing the butter, etc. by small amounts and then increasingly larger amounts. Cut the salt in baked goods by half or cut it out completely. * Make a few healthy substitutions like using whole-wheat pasta instead of enriched-white pasta. You will end up increasing your fiber intake and reducing calories. Incorporate skim milk into recipes calling for cream or whole milk. Use low-fat dairy products wherever you can - especially with cheeses, sour cream and cream cheese. You will never notice the difference. * Change your cooking techniques! This is, perhaps, the biggest change that we need to make for healthier living. We love our fried potatoes in bacon grease, creamy, buttery macaroni and cheese, and crispy fried steak and chicken. And every once in a while, it is okay to indulge. But for daily cooking, try using a butter-spray to saute your potatoes in instead of large amounts of butter. Broil or grill steak and chicken. Cut the butter in your macaroni and cheese and use skim milk and low-fat cheeses. Make small changes to your cooking so the overall taste isn’t too extreme at first. While your initial reaction may be one of thinking it just doesn’t taste right, you will be surprised at how quickly you come to prefer the lighter tasting foods. We have to make drastic changes if we hope to reverse the direction in which our health is headed.

Cheesy Broccoli Casserole Makeover a typical broccoli casserole with sour cream, French fried onions, and cream of mushroom soup weighs in with 319 calories per ¾ cup serving. Substituting fat free sour cream (or even better, plain nonfat yogurt) and crushed Ritz crackers instead of onions will save you 156 calories per serving. 2 packages (16 ounces each) frozen broccoli florets 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup (8 ounces) reduced fat sour cream 1-1/2 cups (6 ounces) shredded low fat cheddar cheese, divided 20 Ritz crackers, crushed. Cook broccoli according to package directions; drain well.
 In a large saucepan, combine the soup, sour cream and one cup of cheese.
Cook over medium heat for four to five minutes or until heated through.
Stir in the broccoli.
Pour into a greased two-quart baking dish.
Bake, uncovered, at 325° for 25-30 minutes or until bubbly.
Sprinkle with the remaining cheese and crackers.
Bake 10-15 minutes longer or until cheese is melted. Serves eight.

Flu facts to know

With flu season officially here, Pocahontas Memorial Hospital wants to share some general information about the flu. Many people mistakenly think that the flu must involve stomach nausea and vomiting, however the flu actually mimics the common cold. The difference is that the flu is much more severe, causing a feeling of being knocked off your feet. Fever, body aches, extreme tiredness and a dry cough are all symptoms. The flu can also be accompanied with diarrhea and vomiting, but those symptoms are usually more common in children. Colds do not result in serious health problems, but the flu can lead to pneumonia, bacterial infections or hospitalization.

The stomach flu is another illness altogether. Stomach flu refers to gastroenteritis, or irritation and inflammation of the stomach and intestines. The stomach flu may be caused by a virus, bacteria or parasites in spoiled food or unclean water. Symptoms include abdominal cramps, stomach pain, nausea, vomiting, and diarrhea. Fever, headache and swollen lymph glands might also be present.

The best way to prevent getting the flu is to be vaccinated. It is not too late to get a flu shot for this year – contact your healthcare provider. The flu shot is highly effective, and if you would still happen to catch the flu, the length and severity of illness is normally shorter and less extreme. In addition, there are daily steps you can take to help protect your health and the health of your family.

For example:

· Wash your hands often and the right way. Use soap and water for twenty seconds. If soap and water is not available, use an alcohol-based hand rub.
· Avoid touching your eyes, nose or mouth. This is how germs are spread.

· Try to avoid close contact with sick people.

· Take preventative action – get lots of sleep, exercise daily, stay hydrated and eat healthily.

· Cover your nose and mouth with a tissue when you cough or sneeze.

· If you do get sick with a flu-like illness, stay home for at least 24 hours after your fever is gone without the use of fever-reducing medicine.

Chicken noodle soup has long had a reputation in folklore as a cure for colds and the flu. Research in the last few years suggests that eating chicken noodle soup might actually have an anti-inflammatory effect leading to temporary relief of symptoms. Regardless, when you are sick, there is something comforting about a hot bowl of chicken noodle soup.

Chicken Noodle Soup Recipe
Yield: about 7 ½ cups
3 carrots, sliced
1 stalk celery, chopped
1 bay leaf
½ teaspoon dried parsley
1 quart reduced sodium chicken broth
2 cups water
Generous dash ground black pepper
2 skinless, boneless chicken breast halves, cooked and shredded
4 ounces uncooked medium egg noodles
Cook carrots and celery until soft. Add parsley and bay leaf. Stir in broth, water, and black pepper. Bring to a boil.
Stir in the noodles and chicken. Reduce the heat to medium. Simmer for 10 minutes until the noodles are tender.

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.

Diabetes and the holidays
Diabetes can make the holidays a struggle – both for those people who have diabetes and for those who want to cook for friends or family members who have it.  Having diabetes does not have to mean giving up all the traditional foods you love.  Eating smaller portions and swapping out certain foods for others can let you enjoy a feast without feeling like you are missing out.

The key message for people with diabetes is to “count carbs.”  Foods high in carbohydrates like bread, tortillas, rice, crackers, cereal, fruit, potatoes, corn and sweets raise your blood glucose levels the most.  If you choose to eat a small serving of dessert, cut back on potatoes or skip the roll.

The www.diabetes.org website is a great resource for tasty recipes that are lower in carbs or sugar – like the cookie recipes included below.  Indulging with some fresh baked cookies this holiday season is possible for people with diabetes.  Just remember to be cautious of serving sizes and don’t eat the whole batch!

Crispy Oatmeal Cookies
Yield: 44 cookies
Ingredients:
1 1/2 cups old-fashioned (not quick cooking) oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tsps ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/3 cup 67% vegetable oil butter-flavored spread, at room temperature
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1 tsp vanilla extract
1/4 cup raisins

Preheat the oven to 350°.
Line baking sheets with parchment paper and set aside.
Combine the oats, all-purpose flour, whole wheat flour, cinnamon, baking soda and salt in a medium bowl and whisk to mix well.
Set aside.
Combine the butter-flavored spread, granulated sugar and brown sugar in a large mixing bowl and beat at medium speed until mixture is fluffy.
Beat in the egg and vanilla.
Add the oat mixture and beat at low speed until moistened.
Stir in raisins.
Drop mounds of dough, 2 level teaspoons each, 2 inches apart on prepared baking sheets.
Bake until bottoms of cookies are lightly browned but centers remain soft – 10 to 12 minutes.
Cool cookies on baking sheets on wire racks for 2 minutes.
Two cookies contain: 98 calories, 3g total fat, 1g saturated fat, 10mg cholesterol, 83 mg sodium, 17g total carbs, 1g dietary fiber, 8g sugar, 2g protein.

Chocolate Crackles
Yield: 52 cookies
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup 67% vegetable oil butter-flavored spread, at room temperature
1 cup dark brown sugar
2 large eggs
2 tsp vanilla extract
3 Tbsp confectioners’ sugar

Preheat oven to 350°.
Line the baking sheets with parchment paper and set aside.
Combine the flour, cocoa, baking powder, and salt in a medium bowl and whisk to mix well.
Set aside. 
Combine the butter-flavored spread and brown sugar in a large bowl and beat at medium speed until mixture is fluffy.
Beat in the eggs, one at a time.
Beat in the vanilla.
Add the flour mixture and beat at low speed until a stiff dough forms.
Place the confectioners’ sugar in a shallow dish.
Roll the dough into 52 balls, 2 level teaspoons each.
Toss in confectioners’ sugar to coat, shaking off excess.
Place 1 inch apart on prepared baking sheets.
Bake 8 to 10 minutes, or until cookies are lightly browned on the bottoms and have a crackled appearance on top.
Cool the cookies on the baking sheets on wire racks for 2 minutes.
Two cookies contain: 100 calories, 4g total fat, 1g saturated fat, 16mg cholesterol, 81mg sodium, 16g total carbs, 1g dietary fiber, 9g sugar, 2g protein.
 

The month of November is recognized as American Diabetes Month.

Diabetes causes more deaths in a single year than breast cancer and AIDS combined. Two out of three people with diabetes die from heart disease or stroke. Nearly 26 million people in the United States have diabetes. And sadly, seven million are undiagnosed.

Diabetes is a deadly and dangerous disease, but it doesn’t have to be. Throughout this month, the PMH Lifeline will be featuring information on diabetes.
Before a person develops type 2 diabetes (the most common form), he or she almost always has “pre-diabetes.” Many people have pre-diabetes without ever even knowing it. Pre-diabetes is characterized by higher than normal glucose levels in the blood, but still not high enough to be diagnosed as type 2 diabetes. Three simple tests can be performed by your medical provider to determine whether you have pre-diabetes.

If you are overweight and age 45 or older, the staff at Pocahontas Memorial Hospital strongly urges you to be checked for pre-diabetes at your next medical exam. If your weight is normal and you are over age 45, you should ask your medical provider if you should have testing done. Those younger than 45 and overweight may need testing if certain other factors apply, such as high blood pressure, low HDL cholesterol and high triglycerides, a family history of diabetes, a personal history of gestational diabetes, or if you have given birth to a baby weighing more than nine pounds.

With proper treatment, you can prevent pre-diabetes from developing into type 2 diabetes. In fact, according to the American Diabetes Association, a combination of exercise, weight loss, and proper nutrition has been proven to be the single best prevention method. Early treatment can often return your blood glucose levels to normal. However, each person needs an individualized and unique plan of treatment. PMH is incredibly fortunate to have Terry Wagner on staff not only as the Chief Operating Officer, but also as a Certified Diabetes Educator and Registered Nurse. Wagner is eager to help anyone in any stage of this disease to learn more about diabetes as well as treatment and management options. You may reach Wagner by calling the hospital at 304-799-7400, ext. 1032.

Pocahontas Memorial Hospital’s Clinical Laboratory provides laboratory testing 24 hours a day, seven days a week and testing is not restricted to just hospital patients. The Lab is staffed by five full-time employees and three per diem employees who are eager to perform tests for anyone in the community who has a need and a referral order from a medical provider.

Kathy Irvine is the laboratory manager and has been with PMH for 31 years. Serving as assistant manager is Joyce Doss, who has been with PMH for 29 years. Elias Pollack, Whitney Fedak and Brandy Sharp round out the full-time team.

The lab provides testing in the areas of Chemistry, Hematology, Urinalysis, Microbiology, Transfusion Services and Serological testing procedures. In 2011, 168,736 test procedures were processed in-house. This represented an increase of 65.9% from the previous year. Transfusion Services provided 62 units of blood to 29 patients.

The lab is very proud to be able to offer same day test results, which can be sent directly to the provider electronically. Critical results are called to the provider’s office so they can respond, as soon as possible, with necessary care.

The PMH Laboratory staff takes great pride in its work and strives to provide an important service to citizens of the community with accurate and timely results.

The Pocahontas Memorial Hospital Rural Health Clinic warmly welcomed Jeri Thomas as its newest addition to their medical staff October 1.
Thomas is a certified nurse practitioner and received a Master’s of Science Degree in Nursing from Ohio University in Athens, Ohio, with dual majors as both a family nurse practitioner and nurse educator.

Before coming to the PMH Rural Health Clinic, Thomas owned an independent family practice focusing on health promotion and disease prevention.  Her goal then, as well as now in her new position, is to “empower people to take control of their healthcare and lives.” 

Especially exciting for folks in the county is Thomas’ interest in providing total family care.  She is eager to treat children, as well as adults of all ages.   The Rural Health Clinic offers a full range of medical services including care for illness and chronic disease management, well-child checks, immunizations and physical examinations, in addition to women’s and children’s health services.

Thomas wants to stress that, as a nurse practitioner, she is qualified to diagnose and treat conditions such as diabetes, COPD, high blood pressure, infections, injuries and many others.  She is able to completely manage a patient’s care by ordering diagnostic tests like x-rays and lab work, along with prescribing medications and other treatments.

Thomas and her husband, Fred, have three children; two of whom are high school graduates and one still a junior.  Her family will join her later in Pocahontas County. 

Thomas is originally from South Charleston, but often visited her family’s farm in Boyer.  She is an avid hunter and is looking forward to spending some time in the outdoors.

Practicing medicine in this county is a dream come true, Thomas said. A dream she has had since she was 17-years old.

 The PMH Rural Health Clinic is open to anyone and is located inside the hospital, allowing patients access to lab and x-ray services without having to go through the emergency department.  Appointment may be made with Thomas or one of the other providers by calling 304-799-6200.  Walk-ins are also welcome.  The clinic is open seven days a week: 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.