Congenital Dislocated Hip | footDrHorsley Newsletter - June 12 2009

Welcome to the June 12 2009 edition of the footDrHorsley newsletter. Our newsletter is available to everyone. In each issue we feature a foot health topic of interest to our readers.
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In this Issue:

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Feature Article: Congenital Dislocated Hip

by Kairi Horsley (Contributing Editor)

Congenital dislocated hip is an abnormality that is seen at birth. The role that podiatrists play in pediatrics is remarkable. With the first sign of stance or walking abnormality, a parent's concern will be great enough to rush their child off to the doctor. We will learn about the many tools and techniques, which cater to the pediatric patient, that allow a congenital dislocated hip to be diagnosed and treated.

Children are born with a congenital dislocated hip. The word congenital means to be born with. It is a condition in which the head of the thigh bone, the femur, is detached from the pocket that it sits in, which is called the acetabulum. Studies have shown that females are affected more than males and occur 1 in every 1000 births. Oddly enough it has even been shown that the left hip is dislocated more often than the right.

Read more online

Oven Roasted Vegetable Soup (Recipe)

footDrHorsley invites you to try this cookbook recipe. (Contributed by Attiyya Ingram)

To view this, and other recipes online please visit:
http://www.footdrhorsley.com/lifestyle/cookbook/roasted_vegetable.php

Ingredients

  • 4 carrots, washed
  • 2 zucchini, washed
  • 3 ribs celery, cut in half
  • 2 tomatoes, quartered
  • 1 eggplant, quartered
  • 2 potatoes, quartered
  • 2 turnips, cleaned, trimmed and quartered
  • 2 large onions, peeled and quartered
  • 1 leek, trimmed and quartered
  • 3 garlic cloves, peeled
  • 2 teaspoon dried thyme
  • 1/4 cup olive oil
  • 8 cups vegetable stock

Directions to prepare

  1. Preheat oven to 400 degrees.
  2. Spread all the vegetables out on a baking sheet.
  3. Sprinkle with the thyme and drizzle with oil.
  4. Roast for 1 hour or until well browned.
  5. Transfer vegetables to a large pot, cover with stock.
  6. Bring to a simmer and cook for 45 minutes.
  7. Cool and strain

Bon Appetit!

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Belleville, Illinois 62226
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