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Blanchard Valley Health System

Certified professional of healthcare quality

BVHS director of corporate quality and patient safety
Posted by LizGH on Thursday, October 4, 2018

Roxanne Williams, director of corporate quality and patient safety at Blanchard Valley Health System (BVHS), has recently become a certified professional in healthcare quality (CPHQ). A CPHQ is an individual who has passed an accreditation examination developed by the National Association of Healthcare Quality.

Becoming a CPHQ means Williams demonstrates competent knowledge and understanding of program development and management, along with quality improvement concepts and other quality-related skills. Only approximately 11,000 professionals have received this certification.

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“Living Through Loss” Series at Blanchard Valley Hospital

October topic: “Myths & Misconceptions of Grief”
Posted by Fred Steiner on Wednesday, October 3, 2018

The 30th annual “Living Through Loss” educational series by Bridge Home Health and Hospice, a division of Blanchard Valley Health System, is currently underway.

Presentations are held from 7 to 8:30 p.m. in the Marathon Auditorium at Blanchard Valley Hospital, located at 1900 S. Main St., in Findlay. The topic for October is “Myths & Misconceptions of Grief” presented by Jill Gilgenbach, bereavement coordinator at Bridge Home Health and Hospice. The presentation will take place on Monday, Oct. 15.

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Blanchard Valley Health System donates materials for ‘Stop the Bleed’ kits

Posted by Anne Pannabecke... on Tuesday, October 2, 2018

The emergency & trauma services department of Blanchard Valley Health System (BVHS) has purchased materials for kits that assist individuals in stopping an otherwise uncontrollable bleed during an emergency. These materials include gauze, gloves, markers, tourniquets for both adults and children, and more.

The department aims to educate the community on how to utilize the kits to stop a bleed while also providing them with the resources to do so. The goal is to distribute the kits to schools across Hancock County, major businesses in Findlay and law enforcement facilities to place in officer vehicles.  

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Caughman Health Center receives $38,000 grant

From Blanchard Valley Health Foundation
Posted by Anne Pannabecke... on Saturday, September 22, 2018

Blanchard Valley Health Foundation (BVHF) recently granted more than $38,000 to Caughman Health Center, a division of Blanchard Valley Health System that provides family practice and pediatric care to area residents, regardless of their ability to pay.

The grant funds were used to purchase pediatric hearing equipment, ultrasound power tables for patient rooms, 10 exam beds, and chairs for both visitors and associates. 

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The weekend doctor: Hand, foot and mouth disease in children

The virus is spread by the close contact, cough, nasal or oral secretions, and/or stool from infected persons
Posted by Fred Steiner on Friday, September 21, 2018

By Ailing Chen, MD
Caughman Health Center
Hand, foot and mouth disease is a common disease among children, especially for those under 5 years of age.

Outbreaks of this disease in Ohio often happen during the summer and fall. It is most commonly caused by Coxsaskieviruses, which causes painful blisters in the mouth and throat as well as blister rashes on the hands, feet and diaper area. The virus is spread by the close contact, cough, nasal or oral secretions, and/or stool from infected persons.

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Weekend doctor: Fermentation frenzy

Certain factors must be in place to ensure the final safety and quality of the product
Posted by Fred Steiner on Friday, September 14, 2018

Fermentation Frenzy
By Martha Gonzalez RD,LD,CLC
Clinical Nutrition Manager

Before there was refrigeration, there was fermentation. While fermented foods may seem like a new trend, it is actually one of the oldest ways to preserve food, dating back thousands of years.

Although it is a common practice around the world, many people are still unaware of how it works. Simply put, fermentation is the breakdown of sugars into simpler compounds such as acids, alcohol and CO2. This process results in safe food preservation by inhibiting harmful bacteria.

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