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FAIRMONT GENERAL HOSPITAL
1325 Locust Ave.
Fairmont, WV 26554
Nonpro#t Org
U.S. Postage
PAID
Walla Walla, WA
Permit No. 44
HEALTH TALK is published as a community service for the friends
andpatrons of FAIRMONT GENERAL HOSPITAL, 1325 Locust Ave.,
Fairmont, WV 26554, website
www.fghi.com
.
Information inHEALTH TALK comes fromawide range ofmedical
experts. If you have any concerns or questions about speci#c
content that may a"ect your health, please contact your health
care provider.
Models may be used in photos and illustrations.
Copyright © 2012 Co"ey Communications, Inc.
LHN28192
Classes
Fresh Start:
Smoking Cessation
w
Monday, June 4
A program of the American Cancer
Society, this class series is offered
four times a year at the Fairmont
General Hospital HealthPlex. For more
information, call
304-367-7247
.
Preparing for Childbirth
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Mondays, 7 to 9 p.m.
$20 for four sessions. O&ered monthly. For
class information, call
304-367-7295
.
Sharing and Caring
Support Group
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First Tuesday of each month, 6 p.m.,
Mannington Senior Center
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First #ursday of each month, 5 p.m.,
Fleming Memorial Church, Fairmont
A group to help people with cancer "nd
comfort. Call
304-367-7543
to learn more.
Screenings
Multiphasic Blood Testing
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Saturdays, June 9, July 14, Aug. 11,
Fairmont General Hospital main lobby
Our blood-testing program helps check the
status of major organs and includes total
cholesterol and blood sugar levels. Get
22 lab tests for one low price of $30. %e
following additional tests are $20 each:
hemoglobin A1C, thyroid panel, lipid
pro"le and prostate-speci"c antigen. A
12-hour fast is recommended for the
multiphasic panel and lipid panel. Call
304-367-7447
for more details.
Ingredients
1 navel orange
1 can (15 ounces) black beans, rinsed and drained
1 small yellow bell pepper, seeded and #nely chopped
1 jalapeño pepper, seeded and #nely chopped
½ cup cilantro leaves (stems removed), #nely chopped
½ cup #nely chopped scallions, white and green parts
1 tablespoon fresh lime juice
1 teaspoon canola oil
Salt and freshly ground black pepper, to taste
Directions
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Grate 1 teaspoon of zest from the orange and set
aside. Peel and section the orange, holding it over a
medium bowl to reserve the juice. Chop the sections
and place them, with all the juice collected, into the
bowl. Add the beans, yellow pepper, jalapeño, cilantro
and scallions.
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Whisk together the lime juice and oil in a small bowl.
Mix it into the salsa, tossing with a fork to combine.
Season to taste with salt and pepper.
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Mix in the orange zest. Let the salsa stand 30 minutes
before serving to allow the <avors to develop and meld.
This salsa keeps for 24 hours, tightly covered, in the
refrigerator.
Nutrition information
Makes 8 servings. Amount per serving: 65 calories,
1g total fat, 0g saturated fat, 11g carbohydrates,
3g protein, 4g dietary #ber, 166mg sodium.
Source: American Institute for Cancer Research
Black bean and
orange salsa
summer
Take 5 for Life
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Saturdays, Aug. 4 and Nov. 3,
Fairmont General Hospital
%e Take 5 for Life diagnostic program
o&ers advanced health screenings at
a&ordable prices. Each test costs $25,
or get all six tests for $125. Get screened
for:
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Peripheral vascular disease.
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Abdominal aneurysm.
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Gallbladder disease.
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Carotid artery disease.
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Osteoporosis (bone density test).
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Abnormal heart rhythm (EKG).
To learn more, call
304-367-7543
.
Ultrasound tech Paul Porter with a patient