Tag Archives: LMC

Lexington Medical Center Welcomes Will Floyd MD, MPH, to Occupational Health Program

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Lexington Medical Center is proud to welcome Will Floyd, MD, MPH, into the hospital’s network of care.  Dr. Floyd has joined Alice Barker, MD, and Dana Rawl, MD as a practicing physician at Occupational Health, a Lexington Medical Center physician practice.

Dr. Floyd will provide health care services ranging from pre-placement assessments to comprehensive treatment of workers’ compensation injuries.  With the addition of Dr. Floyd, Lexington Medical Center is now home to the only occupational health program in South Carolina with three physicians who are board certified in occupational medicine.

“I’m very excited about joining Lexington Medical Center and look forward to meeting the occupational health needs of the Midlands’ business and industrial community,” said Dr. Floyd.

Dr. Floyd graduated from the University of South Carolina School of Medicine and completed his Internal Medicine residency at Palmetto Health. During his residency, he also pursued a master’s degree in Public Health from USC with a focus on Occupational Health. He followed this education with a Preventive Medicine residency at the USC Department of Family & Preventive Medicine. A South Carolina native who has practiced in Columbia since 1999, he is board certified in Occupational, Preventive and Internal Medicine.

Dr. Floyd’s training and experience have provided him with an extensive understanding of occupational and preventive health. He is highly respected by local businesses for his hard work and partnerships to improve health in the workplace. He is a member of the American College of Occupational and Environmental Medicine and the South Carolina Medical Association, currently serving as chair of its Occupational Medicine Committee.

Occupational Health is located at 300 West Dunbar in West Columbia. To schedule an appointment, call (803) 755-3337 or visit http://occupationalhealthlexington.com.

LMC’s 2013 Heart Health Calendar

Check out our 2013 Heart Health Calendar full of information and tips on healthy living. Call your physician practice today for your copy.

Heart Health 2013 Calendar

You can view the entire calendar here but have a sneak peek of what’s inside below:

Stroke is an Emergency Signs of Heart Failure Exercise RX from Lexington Medical Center Exercise for Heart HealthHeart Healthy Diet Manage Your Weight Steps to a Healthy HeartMediterranean Diet Info

Seasonal Vegetable of the Month – Swiss Chard

by Donna Quirk, MBA RD LD
LMC Clinical Nutrition Manager

Looking to add a new vegetable your meals during the month of May?  Try Swiss Chard.

This deep green leafy vegetable is a nutrition superstar!  A ½ cup serving has about 20 calories, 2 grams of fiber, 2 grams of protein and half the daily requirements for Vitamin C.  It also meets and exceeds your daily requirements for Vitamin A and Vitamin K.  One word of caution – if you take the medication Warfarin please eat this vegetable in small amounts.

Swiss Chard is traditionally used in Mediterranean cuisine but can also be used in recipes that call for spinach or other greens, such as collard greens.  Leaves that are harvested early can be used in salads, but generally you will find more mature plants for sale.  They need to be chopped and cooked.  Try them sautéed, or in pasta dishes, soups and stir-fries.

Lentil Stew with Ham and Greens

From Cooking Light Magazine – January 2002.

One of the best things about this supper–besides its great flavor–is that it can be ready in less than an hour, start to finish.

Yield: 5 servings (serving size: about 1 1/2 cups)

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 5 cups fat-free, less-sodium chicken broth
  • 1 cup dried lentils
  • 1/2 cup chopped carrot
  • 2 bay leaves
  • 3 cups chopped Swiss chard (Or collard greens, spinach )
  • 1 1/2 cups chopped baking potato
  • 1 cup chopped smoked ham
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped fresh parsley

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Swiss chard, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.

Nutrition Information per serving:  Calories: 320; Calories from fat: 24%; Fat: 8.6g; Saturated fat: 2g; Monounsaturated fat: 5g; Polyunsaturated fat: 1.1g; Protein: 20.4g; Carbohydrate: 41.7g; Fiber: 15.1g; Sodium: 943mg