Saturday, March 28, 2026
Home Blog Page 960

Four Layer Dessert

0

What You’ll Need:

  • 3/4 cup (1-1/2 sticks) butter, melted
  • 1 1/2 cup all-purpose flour
  • 1 cup chopped walnuts, divided
  • 2 (4-serving-size) packages instant chocolate pudding mix
  • 3 cup milk
  • 12 ounce cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 (16-ounce) container frozen whipped topping, thawed, divided

What To Do:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press mixture lightly into a 9- x 13-inch baking dish.
  3. Bake 10 to 12 minutes, or until a firm crust forms; let cool.
  4. In a medium bowl, whisk together pudding mix and milk until thickened; set aside. In another medium bowl, combine cream cheese, confectioners’ sugar, and half the whipped topping; mix well.
  5. Using a wet table knife, spread cream cheese mixture over top of cooled crust. Spoon chocolate pudding mixture over top of cream cheese mixture then top with remaining whipped topping. Sprinkle remaining walnuts on top.
  6. Cover and chill overnight, or at least 6 hours. Refrigerate any leftovers.

Notes: This can be made with any flavor of pudding.

3 New Primary Care Associates Join HRMC

0

Hutchinson Primary Care Associates, a family practice clinic located within Hutchinson Regional Medical Center, today announced the addition of three primary care associates. 

They will join Dr. Rogena Johnson, MD, who opened the clinic within the hospital in March 2022.

Joining the Hutchinson Primary Care Associates team will be Jessica Knight MSN, APRN, FNP; Alex Jones MSN, APRN, FNP; and Corwin Nozari PA-C. 

ALEX JONES MSN, APRN, FNP 

Jones joins Hutchinson Regional following a nine-year career in healthcare, which started in 2013 as a Registered Nurse in the Emergency Department for Via Christi-St. Francis Hospital in Wichita. Other career stops include the Clara Barton Hospital in Hoisington, the Sumer County Hospital in Caldwell, and for the past four-and-one half years, Jones has been employed by the Hunter Health Clinic in Wichita. 

Jones received a Bachelor’s Degree in Nursing from Wichita State University in 2012 followed by a Masters Degree as an Advanced Practice Registered Nurse (FNP) from Fort Hays State University in 2017. 

JESSICA KNIGHT MSN, APRN, FNP 

Jessica Knight joins Hutchinson Primary Care Associates after spending the past ten years as a Registered Nurse with several healthcare organizations. In 2012, Knight started her nursing career with St. Luke’s Hospital in Kansas City, Missouri before a move to UPMC Altoona in Altoona, Pennsylvania. Other career stops included Marion General Hospital in Marion, Indiana, and Mercy South Hospital in St. Louis, Missouri. During the past three years, Knight has been employed by the Wesley Medical Center in Wichita. 

Knight is a 2008 graduate of the University of Central Missouri in Warrensburg, Missouri followed by a Master’s of Science in Nursing from Maryville University in St. Louis, Missouri. She achieved a distinction of graduating Summa Cum Laude in both her undergraduate and graduate studies with a 4.0 grade point average (straight A average) an honor achieved by less than .5 percent of all college graduates. 

CORWIN NOZARI PA-C

Corwin Nozari’s first job in healthcare was as an Emergency Medical Technician in 2013 followed by a two-year stint as the Referral Coordinator at GraceMed Health Clinic in Wichita. Next, Nozari moved to DaVita Dialysis as a patient Care Technician and in August 2018 he was selected by St. Louis University to assist the school in establishing the college’s Physician Assistant (PA) program. 

Nozari is a 2015 graduate of Newman University in Wichita with a Bachelor of Science Degree in Biological Sciences and he received a Master of Medical Science, Physician Assistant Studies at St. Louis University in St. Louis, Missouri. His certifications include Advanced Cardiovascular Life Support, Certified Clinical Hemodialysis Technician and Emergency Medical Technician. 

Ken Johnson, President and CEO of Hutchinson Regional Healthcare System, said the demand for services from Hutchinson Primary Care Associates has exceeded all expectations since the clinic was opened earlier this year. “These three primary care associates have impeccable credentials and were selected following a national search,” Johnson said. “They bring a wide range of talents and skills to the practice which will be a great asset in keeping up with the increased demand for services. We are especially grateful this talented and high achieving group of young healthcare professionals have chosen Hutchinson Regional as the next stop in their careers.”

Appointments with Hutchinson Primary Care Associates can be made by calling 620-513-4850. 

Hutchinson Regional Medical Center is an entity of Hutchinson Regional Healthcare System. Other entities are Health-E-Quip, Horizons Mental Health Center, Hospice & HomeCare of Reno County, and the Hutchinson Regional Medical Foundation. 

Back to school with allergy and asthma

0

For students with allergies and asthma, back to school means more than getting their backpacks filled with paper, pencils, and any needed odds and ends. Keeping your child safe and healthy involves creating a proactive plan to be implemented both at home and at school. Allergy doctors refer to these plans as “control programs” because the goal is prevention and control.

Food allergies can cause anaphylaxis, the total body allergic reaction with shortness of breath,
hives, low blood pressure, vomiting, diarrhea, and potentially death. Avoidance is the
treatment. If an accident happens and the student starts to react, it is imperative that
epinephrine is given and the student is taken to the emergency room for ongoing care.
A local, itchy reaction can occur if the allergic student touches the food and the more serious reaction, anaphylaxis can occur if the food is eaten.

Children diagnosed as asthmatics tend to have more frequent issues than food allergic children. Like food allergies, prevention is key. Therefore, the student should take any daily prevention medications at home prior to going to school. Students with allergy eyes and noses should also take their medications before they leave for school to minimize symptoms. If they continue to have symptoms, it is time to see the doctor.

Asthmatics need ready access to a rescue medication such as albuterol to use when they develop their cough, wheeze, or shortness of breath. While at school, students can use their inhaler before strenuous exercise to prevent an attack. A control program should spell out what to do if the inhaler does not work. Most often this will trigger a call to the parents. If the attack is severe, it could mean getting the student to an emergency room. Most asthma flares are triggered by viral infections. Getting the flu shot can reduce the odds of a flareup and staying home during a flareup may be best.

Parents and guardians, be sure to prepare your child’s control program before school starts and share it with the school team. Make sure the student’s medications are present and ready to go. Have the school forms completed by the student’s doctor and remember to get that doctor appointment scheduled early. Talk with your child so they know what to do.

Students with allergy and asthma can expect to fully participate in virtually all school activities including gym class and sporting events. If they are having symptoms, it means the control program needs to be improved and participation continued.

Having the entire team ready is the best way to feel good about sending your children back to school. Working together results in happy, confident, successful students and proud parents!

Mark E. Bubak, M.D. is a contributing Prairie Doc® columnist. He is a board-certified allergist with a practice based in Sioux Falls, South Dakota. Follow The Prairie Doc®…based on science, built on trust, at www.prairiedoc.org and on Facebook featuring On Call with the Prairie Doc® a medical Q&A show streaming live on Facebook most Thursdays at 7 p.m. central.

-0-

Wheat Scoop: Promoting U.S. Wheat Around the World

0
Kansas Wheat

Contact: Marsha Boswell, [email protected]

For audio version, visit kswheat.com.

As U.S. Wheat Associates (USW) President Vince Peterson often says, at any given hour of the day there is someone, somewhere, talking about the quality, reliability and value of U.S. wheat. Here are just some of the ways USW was working in June and July to promote all six classes of U.S. wheat in an ever more complex world grain market.

USW Beijing Builds Online Resources
Pandemic restrictions to movement and gatherings continue in the People’s Republic of China and have compelled a greater reliance on remote delivery systems. USW Beijing now offers a suite of regular programming made up of translations from the USW Price Report, Crop Updates and monthly Supply and Demand presentations. By adapting as many materials as possible to deliver remotely or online, USW Beijing is able to keep USW technical support, trade service, and U.S. wheat quality information flowing to China’s flour millers.

USW Seoul Sent Noodle Makers to Wheat Marketing Center
In June, USW Seoul conducted a Noodle Flour Development Short Course with the expert staff at the Wheat Marketing Center (WMC) in Portland, Ore. The team included noodle processors and milling quality specialists from Korea. They made 34 distinct types of general ramen and non-fried ramen noodles using various blends of U.S. wheat and Australian wheat flour. As a result of the general ramen test, these customers concluded that U.S. flour could be increased in a blend with Australian flour and maintain acceptable appearance and texture. In addition, the course participants identified that adding U.S. hard red spring (HRS) flour improved the hardness of stir-type noodles.

USW Mexico City Technical Support
USW Mexico City Director of Technical Services Marcelo Mitre and consultant Juan Manuel Tiznado conducted a cookie seminar in June for processing staff at a large Mexican manufacturing plant. The seminar helped demonstrate improvements in processing and end-product quality, including improved outcomes using U.S. soft red winter (SRW) and soft white (SW) wheat flour. Mitre and Tiznado identified several modifications, and they will continue working with the manufacturer to monitor progress and the customer’s satisfaction with those improvements.

Chung and Goh Teach Baking
In July, USW Singapore held the 42nd Baking Science and Technology Course (BSTC) in conjunction with the UFM Baking and Cooking School in Bangkok, Thailand. Noted USW Bakery Consultant Roy Chung and USW Biscuit/Bakery and Noodle Technologist Ivan Goh were the principal lecturers. This six-week course features ingredient functionality, bread and cake processing, and sections on flour specification and quality evaluation. USW Manila Baking Technician Ady Redondo participated in the course and received the second highest overall score among 19 students. Those participants now understand more about how U.S. wheat classes provide superior functionality for the most popular wheat-based foods in their markets.

USW Santiago Brings U.S. Harvest to Customers
A benefit to both USW and its customers from pandemic travel restrictions is the ability to reach a lot more customers in a single online activity. In June, USW Santiago was able to share a detailed, up-to-date look at the 2022/23 U.S. hard red winter (HRW) and SRW crops then being harvested to 138 customers from 85 different companies in the South American region. Justin Gilpin, CEO, Kansas Wheat Commission reported on the progress and quality of the HRW crop while wheat farmer and a past USW Chairman Jason Scott representing the Maryland Grain Producers Utilization Board gave the SRW update. USW Santiago reports that there was active participation in the question-and-answer session and that those customers now have added confidence that these crops will offer excellent flour and functional characteristics.

These are just a few of the ways that U.S. Wheat Associates, the industry’s export market development organization, works with wheat buyers, millers, bakers, food processors and government officials in more than 100 countries around the world to promote the reliability, quality and value of all six U.S. wheat classes.
###

Originally published by U.S. Wheat Associates