Monday, July 27, 2015

Riddle Chiropractic introduces new wellness for Rochester NY community

In an effort to provide the best care possible for the community, Dr. Nathan Riddle of Riddle Chiropractic recently introduced the Insight Subluxation Station? – the newest technology available for the chiropractic profession – into his family wellness practice in Rochester.

This technology is used to assist in the detection of subluxations by measuring physiological activity. Subluxation is the term used to describe an abnormal position/ movement of the spinal vertebrae which disturbs communication within the central nervous system, causing decreased human potential and function. The Subluxation Station features two different, painless and non-invasive tests that help characterize this abnormal activity surrounding the spine.

“Often times, subluxations do not create pain or discomfort until they have progressed to an advanced stage,” says Dr. Riddle. “The Subluxation Station? helps me to accurately identify these problems before they become symptomatic.” As a result, your chiropractor can prepare a specific care program based on each patient’s test results.

Dr. Riddle received extensive hands-on training at a recent four-day chiropractic program. “At the program, I was provided with scientific research that proves having a subluxation-free spine and nervous system is an essential component of optimum health. My vision and mission is to serve this community by promoting spinal health and wellness,” maintains Dr. Riddle.

Understanding Food Poisioning

Food poisoning is an acute gastroenteritis caused by the consumption of a food material or a drink which contains the pathogenic micro organism or their toxins or poisonous chemicals.Food poisoning is common in hostels,hotels,communal feedings, and festivel seasons.

A group of persons will be affected with same type of symptoms ,and they give a history of consumption of a common food before few hours.

Types of food poisoning

1) Bacterial food poisoning:

Here the micro organisms called bacteria are responsible.The food material may contain the pathogenic bacteriae or their toxin and will be ingested along with the food.

2) Non bacterial food poisoning:

Due to the presence of toxic chemicals like fertilizers,insectisides,heavy metals and ect.

Since bacterial food poisoning is common it is discussed here.

Bacterial food poisoning:

All bacteria are not harmful.There are some pathogenic bacteria which secrete toxins and cause clinical manifestations.These organisms enter the human body through food articles or drinks.

How food poisoning occures:

1) Presence of bacteria in the water.

2) The raw materials for the food may contain toxins.

3) Premises where the food is prepared may contain micro organisms or toxins.

4) Food handlers may have some infectious diseases.

5) Some animals like dogs,rats may contaminate the food.

6) If prepared food is kept in the room temperature for a long time and heated again can make a chance for food poisoning. 7) Purposely some body mixing toxins in the food.

Some common bacterial food poisonings.

1) Salmonella food poisoning:

There are three different varieties of salmonella bacteria.(salmonella typhimurium,salmonella cholera suis,salmonella enteritidis) These bacteria are present in milk, milk products and eggs. Symptoms of this food poisoning include nausea, vomiting and diarrhoea. Fever is also common.

2) Botulism:

This is the dangerous type of food poisoning caused by clostridium botulinum. The spores of these organisms are seen in the soil and enters the human body through pickles and canned fish ect.Compared to other food poisonings here vomiting and diarrhoea are rare Mainly the nervous system is affected.The symptoms starts with double vision,numbness with weakness.Later there will be paralysis with cardiac and respiratory failure ending in death.

3) Staphylococcal food poisoning:

It is caused by staphylo coccus aureus. These organisms usually cause skin troubles like boils and eruptions.It causes mastitis in cow.Through the milk and milk products it enders and causes gastroenteritis.There will be vomiting,abdominal cramps with diarrhoea.

4) Closteridium food poisoning:

This is caused by closteridium perfringens.They are present in stool,soil and water. They enter the body through,meat,meat dishes and egg ect.If food articles are cooked and kept in room temperature for a long time and heated again before eating can result this food poisoning.Symptoms include vomiting ,diarrhoea and abdominal cramps.

5) Bacillus cereus:

The spores of these organisms can survive cooking and causes enteritis. Diarrhoea and vomiting is common in this infection.

How to investigate food poisoning?

1) Examine each and every person affected.

2) Water sample should be tested.

3) Kitchen, store room and food samples should be examined.

4) The cook and food handlers should be questioned and examined.

5) Samples of vomitus and stool of all victims should be tested to identify the bacteria.

How to prevent food poisoning:-

1) Only purified water should be used.

2) Hygiene should be maintained by all persons keeping contact with food.

3) Workers should use masks, cap and gloves during cooking and serving.

4) Sick individuals should not come in contact with food materials.

5) Kitchen and premises should be neat and clean.

5) Vessels should be washed with soap and hot water.

6) Should not keep the prepared food for a long time in room temperature.

7) All food materials should be kept in closed containers.

8) Animals like dog, cat, rat ect should not come in contact with food materials.

9) Vegetables should be washed before cooking.

10) Meat should be fresh and should be purchased from recognised slaughter house.

Guidelines For Six Sigma Healthcare Project Selection

Customer satisfaction (i.e. the satisfaction of the patients) is of utmost relevance to any healthcare organization. It is not restricted to giving proper treatment, but involves other services such as billing systems, availability of rooms and so on.

It becomes imperative to select a Six Sigma project that would bring about substantial improvements in critical services.

Prioritizing Activities

Potential Six Sigma projects for healthcare organizations may be related to the workflow of the registration and billing systems, the clinical procedures of medication administration or Intensive Care Unit procedures. All these activities are relevant - but all of them cannot be improved simultaneously.

Prioritizing and selecting areas that need immediate improvement is critical to the success of the Six Sigma project. A few guidelines should be followed when selecting Six Sigma projects in a healthcare organization.

When prioritizing the appropriate project, significance has to be given to customer requirements first. The critical to quality (CTQs) elements for the project have to be understood. The customer need not be the patient only; it can also be nursing staff, physicians and administration or department heads as well.

Equally important is to understand the complex nature of the problem. The higher the complexity with measurable response variables, the better the prospect for a Six Sigma project. Some problems may be sorted out by using other tools like CAP (Change Acceleration Process) and Workout, which can be applied to cases that simply need direction and facilitation.

Common Characteristics

Typically, for Six Sigma project selection, there has to be identifiable input and output of the processes. Some common characteristics of Six Sigma projects are the feasibility of resources and data, clearly defined goals, alignment of critical hospital issues and visible benefits of the initiatives to customers. There also has to be a considerable improvement on implementation of the project.

The QFD (Quality Function Deployment) tool can be effectively used to gain agreement on the best area for the Six Sigma improvement. By carrying out interviews and surveys, the data can be collected and the CTQs determined.

When the data is collected, the Six Sigma team has to determine the problem area (which can be controlled) and the solution that would be to the benefit of the organization. If a simple project that can show some quick results is undertaken, it can help bring about more support and provide a thrust to further initiatives.

By choosing something that is time-bound, the project solution will become more meaningful and long lasting. The effort and results can be sustained over a longer period of time. Additionally, if it is not of a controversial nature, which may lead to layoffs, then the change may not face much resistance.

By using a prioritization matrix, the CTQs can be weighed and the critical functions taken up for improvement.

Healthcare organizations should work on selection of the proper Six Sigma projects, those that will power measurable benefits for the organization. Depending upon the needs and priorities of each organization, they should select the project accordingly and bring about changes that will help provide the best services to customers.

Customer satisfaction (i.e. the expiation of the patients) is of uttermost relevance to any healthcare organization. It is not controlled to giving suitable treatment, but involves other services such as billing systems, availability of rooms and so on.

It becomes imperative to select a Six Sigma project that would bring about strong improvements in critical services.

Prioritizing Activities

Potential Six Sigma projects for healthcare organizations may be related to the workflow of the registration and billing systems, the clinical procedures of medicinal drug administration or Intensive Care Unit procedures. All these activities are relevant - but all of them cannot be improved simultaneously.

Prioritizing and selecting areas that need contiguous advance is decisive to the achiever of the Six Sigma project. A few guidelines should be followed when selecting Six Sigma projects in a healthcare organization.

When prioritizing the appropriate project, significance has to be given to customer requirements first. The critical to select (CTQs) elements for the picture have to be understood. The customer need not be the patient only; it can also be nursing staff, physicians and establishment or department heads as well.

Equally important is to understand the complex nature of the problem. The higher the complexity with measurable response variables, the better the scene for a Six Sigma project. Some problems may be sorted out by using other tools like CAP (Change Acceleration Process) and Workout, which can be applied to cases that simply need instruction and facilitation.

Common Characteristics

Typically, for Six Sigma project selection, there has to be identifiable input and output of the processes. Some common characteristics of Six Sigma projects are the feasibility of resources and data, clearly defined goals, alignment of critical infirmary issues and seeable benefits of the initiatives to customers. There also has to be a considerable improvement on implementation of the project.

The QFD (Quality Function Deployment) tool can be effectively used to gain accord on the best area for the Six Sigma improvement. By carrying out interviews and surveys, the data can be collected and the CTQs determined.

When the data is collected, the Six Sigma team has to determine the problem area (which can be controlled) and the solution that would be to the benefit of the organization. If a simple send off that can show some quick results is undertaken, it can help bring about more support and provide a thrust to promote initiatives.

By choosing something that is time-bound, the project solution will turn more meaningful and long lasting. The feat and results can be sustained over a longer period of time. Additionally, if it is not of a controversial nature, which may lead to layoffs, then the change may not face much resistance.

By using a prioritization matrix, the CTQs can be weighed and the critical functions taken up for improvement.

Healthcare organizations should work on selection of the suitable Six Sigma projects, those that will power measurable benefits for the organization. Depending upon the needs and priorities of each organization, they should select the picture consequently and bring about changes that will help furnish the best services to customers.