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Show Thursday, February 26, 1981 Page A-- 8 Social Services Committee Visits Training School and treatment," he go for said. The resident is now able to label objects, such as shoes ; he is able to dress himself under guidance. He can obey basic commands and can make his wants known, the, board was told. "We don't know how much progress he will have made by the time he is here a year," Krantz said. The young man is now able to spend four days each week at home where his parents work closely with recom-mendations made under the school's program. "His big joy is to take the hand of a trainer and a walk", said. h Adrien chairman lr Developmen fbled-Ment-lln board 3 demonstration care and defc! ' nMdrSsfTeaaC,h5 I ?W ! junsd.ction Ut traifning IK V1S1f the sch!1 ott llj'to "no tJ first hand the i the faciHty Li. staff member ance to knows Lil us board ' v Wlth their concej; 0f irmmmmmm by designed for a single resident of the school. Dr. Bruce Buehler, medical director, ex-plained the resident in the demonstration until five months ago had been restrained at home for almost 16 years because of his parent's fear that he would physically harm him-self. "He had to be physically restrained all day long because he would run and burst his head through the wall," Buehler said. The case came to the attention of a social worker and then to the attention of the training school. After the parents agreed to let the young man come to the training school, it was estimated treatment would take at least a year before he could be released from restraints, Buehler went on. But the team focused all of its resources, including medical, psychological, and academic, on the treatment of a single resident and he gradually and slowly progressed, working his way out of the series of restraints staff mem-bers designed for him, Psychologist Barry Krantz told the board. "Every member of the team contributed their part to the analysis "I want to see this school as one of the finest resource centers for the treatment of retarded that can be found," Leonard W. La vis, superintendent of the Utah State Training School, told members of the state board of Family Services who visited the school last week. Lavis told board members the staff at the school is continually trying to find better ways and better technology to treat the residents. He said first challenge of staff members is to see the residents receive high-qualit- y care, adding the staff not only is interested in treatment programs for the residents of the school but also for residents who are in community programs. "We continue our efforts to work with all groups which care about the retarded," Lavis said. He said the school is not in competition with community-base- d treat-ment programs saying, "We consider the community treatment programs as viable partners, all working for the good of the resident. We are not running an exclusive club here." Dean Jones, director of training and career development at the school, said the school is not only a treatment institution but also a resource center where people can come and learn to be effective in treatment of the retarded. Jones said he talks with many people in the colleges and univer-sities who read about treatment for the retarded. "The staff here at the training school live it," he said. Staff members then presented a demon-stration of a team-approac- h on the treatment program I . . I" , ' f , " 1 fyp ft f . - y'X rA J . pur VISI- T- Members of a committee of the state Board of Family Services, visit wheelchair modification area at and Utah State Training School during a tour of the school. ji f m mm w 45 WEST MAIN AMERICAN FORK 756-357- 4 1 fifi rSl DIIVE-l-f a 2 f B8Y-CLEA- NI; ! 0RAPEGV CENTER a 61 norlh merchar.! strj erican fork 756-- i i DRAPES Lined$l!2 Unlined $1.70 3aPa"iW: 3 Ft. Panel Short Li': Unlined 12 Sq. Ft. 14'Sfl ilU SPECIAl 5 are Cash-N-Carr- y Ladies Slacks Mens Slacks P1prau $1.95 $1.95 ' v- - It's Here! T' IPeitipaDCBaDsan Ask any one of our many satisfied customers! Their driving with high octane performance at regular prices! Petrocoal is a new synthetic fuel developed in the west from the processing of coal. Petrocoal has a higher octane for better per-formance and decreases noxious emissions. And since it is blended with regular fuel, petrocoal starts easy in cold weather. 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Place a six-inc- h piece of string on top of your desk. Take hold of the back end of that string, and try to pus it across the top of the desk. No luck? Now grab the front end and pull it. That's leader-ship. 125 Sec. GRA Trip To Las Vegas Plan Geneva Recreation Association's annual "Spring Fling" to Las Vegas is scheduled for April 10, 11 and 12. There .will be games, prizes, treats and soda pop on the air con-ditioned chartered buses. Lodging will be at an excellent motel (no "high rise") on and near the centers "ieri fabulous strip. a Reservations t on a "first come- - served" basis . because of limited;; , .. should be made as as possible. For ditional inform: j contact Leo Loveridge, Orem 9248 (Geneva) or 768-344- 2 (home). . r f i " ? t' ,, i K - ' 1 f ? A ? ! r $ ! ' H ' . .i J ' . 1 . , i )' P t ; .! - SAL1. Susie and Olivia Sanchez greet customers at Forrest Inn Restaurant. New Chef At Forrest Inn "Dos Amigos," the restaurant located at 1125 South 500 East, in the Forrest Inn, is now being operated by Salvadar Sanchez, - known by most as V'Sal." V'Dos Amigos means two friends," explained Sal, "art American and Mexican friend. We have both Mexican and American food of-fered," he added. The most popular dish on the menu is the crab enchilada, but there is also a lot of call for steaks, Sal said. "Cooking is what I do best, because I've done it all my life," Sal said. "I can make anything from nachos to escargot (stuffed snails)," he added. Sal said that he moved his family to the American Fork area because he felt there was more potential here to grow and do well with his talents. He feels there is too much competition in the big city and said, "With our good food, as soon as people know about us, we think we'll do well." Sal has one son and four daughters. His wife, Olivia and two of his daughters, Susie and Olivia, help him in the restaurant. And with all of the entree's offered, Sal would seem to need help. There are at least 50 items offered with the dinner, lunch, parly or snack menus. Although the menus feature basically Mexican and American food, Sal has and can cook Italian and French dishes. He was the manager of the Holiday Inn restaurants in the Los Angeles area for five years, before moving to American Fork. "Dos Amigos" is also the home of the SST (Sal's Super Taco). It is served on a twelve inch flour tortilla and is Sal's own invention. For those desiring to taste some of Sal's fine cooking, restaurant hours are from 11:30 am. until n pm Monday through Friday, and 1 p.m. on Saturday and Sunday Memberships are required. |