May 20th, 2011 at 5:24 pm

Summer Safety Tips

 

Summer is almost here.  For most of us, this means more outdoor activities (bike riding, swimming, family gatherings, camping, etc). The kids are out of school, adults take vacations and it’s time for fun in the sun!!    Here are some tips to help you and your family, have a SAFE and HEALTHY summer:

SWIMMING SAFETY

 

1.     The first step in keeping you and your family safe when swimming is adult supervision and age appropriate flotation devices.

2.    Because of the increase over the past decade in the number of outbreaks of illness associated with swimming, you should also be aware of the spread of recreational water illnesses (RWIs) and how to prevent them.

 

 

Healthy Swimming behaviors are needed to protect you and your family from RWIs and will help stop germs from getting in the pool in the first place.

Here are six "PLEAs" that promote Healthy Swimming:

Three "PLEAs" For All Swimmers

1.    Please don't swim when you have diarrhea, this is especially important for kids in diapers. You can spread the germs into the water and make other people sick.

2. Please don't swallow the pool water. In fact, try your best to avoid even having water get in your mouth.

3. Please practice good hygiene. Take a shower before swimming and wash your hands after using the toilets or changing diapers. Germs on your body end up in the water.

Three "PLEAs" For Parents with Young Kids

Follow these "PLEAs" to protect your child and others from getting sick and to help keep RWIs out of your community:

1. Please take your kids on bathroom breaks or check diapers often. Waiting to hear "I have to go" may mean that it's too late.

2. Please change diapers in a bathroom and not at poolside. Germs can spread to surfaces and objects in and around the pool and spread illness.

3. Please wash your child thoroughly (especially the rear end) with soap and water before swimming. We all have invisible amounts of fecal matter on our bottoms that end up in the pool.

What are recreational water illnesses (RWIs)?

RWIs are illnesses that are spread by swallowing, breathing, or having contact with contaminated water from swimming pools, spas, lakes, rivers, or oceans. Recreational water illnesses can cause a wide variety of symptoms, including skin, ear, respiratory, eye, and wound infections. The most commonly reported RWI is diarrhea. Diarrheal illnesses can be caused by germs such as Crypto, short for Cryptosporidium, Giardia, Shigella, and E. coli O157:H7.

How are RWIs spread?

Keep in mind that you share the water with everyone else in the pool, lake, or ocean.

Diarrheal Illnesses

If swimmers are ill with diarrhea, the germs that they carry can contaminate the water if they have an "accident" in the pool. On average people have about 0.14 grams of feces on their bottoms which, when rinsed off, can contaminate recreational water. When people are ill with diarrhea, their stool can contain millions of germs. Therefore, swimming when ill with diarrhea can easily contaminate large pools or waterparks.

In addition, lakes, rivers, and the ocean can be contaminated by sewage spills, animal waste and water runoff following rainfall. Some common germs can also live for long periods of time in salt water.

So, if someone swallows water that has been contaminated with feces, he/she may become sick. Many of these diarrhea-causing germs do not have to be swallowed in large amounts to cause illness.

Other RWIs

Many other RWIs (eye, skin, ear , and respiratory infections) are caused by germs that live naturally in the environment (water, soil). In the pool or hot tub, if disinfectant is not maintained at the appropriate levels, these germs can increase to the point where they can cause illness when swimmers breathe or have contact with water containing these germs.

Why doesn't chlorine kill these RWI germs?

Chlorine in swimming pools does kill the germs that may make people sick, but it takes time. Chlorine in properly disinfected pools kills most germs that can cause RWIs in less than an hour. Chlorine takes longer to kill some germs such as Crypto, which can survive for days in even a properly disinfected pool. This means that without your help, illness can spread even in well-maintained pools.

Healthy swimming behaviors are needed to protect you and your family from RWIs and will help stop germs from getting in the pool.

Where are RWIs found?

In addition to swimming pools, swimming in contaminated hot tubs, oceans, lakes, rivers, and playing in decorative water fountains can also spread RWIs.

Hot tubs
Skin infections like "hot tub rash" are the most common RWIs spread through hot tubs and spas. Chlorine and other disinfectant levels evaporate more quickly because of the higher temperature of the water in the tubs. It is important to check disinfectant levels even more regularly than in swimming pools. "Hot tub rash" can also occur in pools and at the lake or beach.

Decorative Water Fountains
Not all decorative or interactive fountains are chlorinated or filtered. Therefore, when people, especially diaper-aged children, play in the water, they can contaminate the water with fecal matter. Swallowing this contaminated water can then cause diarrheal illness.

Lakes, Rivers, and Oceans
Lakes, rivers, and oceans can become contaminated with germs from sewage, animal waste, water runoff following rainfall, fecal accidents, and germs rinsed off the bottoms of swimmers. It is important to avoid swallowing the water because natural recreational water is not disinfected. Avoid swimming after rainfalls or in areas identified as unsafe by health departments. Contact your state or local health department for results of water testing in your area or go to EPA's beach site or their National Health Protection Survey of Beaches .

Who is most likely to get ill from an RWI?

Children, pregnant women, and people with compromised immune systems (such as those living with AIDS, those who have received an organ transplant, or those receiving certain types of chemotherapy) can suffer from more severe illness if infected. People with compromised immune systems should be aware that recreational water might be contaminated with human or animal waste that contains Cryptosporidium (or Crypto), which can be life threatening in persons with weakened immune systems. People with a compromised immune system should consult their health care provider before participating in behaviors that place them at risk for illness.

BUG OFF!

 

 

 

Insects (mosquitoes, gnats, chiggers, ticks, etc.…) commonly bite us and can make us miserable. There are many safe and effective insect repellents that you can use to protect you and your family, including those that use DEET, picaridin, citronella, oil of lemon eucalyptus, or soybean oil. When applying bug repellent, remember to only use products that are approved for children, follow the manufacturer's instructions and wash off the insect repellents when you return indoors.

Insect repellents with deet are probably the best and most commonly used. Although it is absorbed through your skin, it is generally safe to use deet on children as long as the product has less than 10-30% DEET. You should apply the deet product to all exposed skin, except near the eyes, mouth, open cuts or hands of small children (who may rub their eyes or put their fingers in their mouth). DEET is absorbed through the skin, so you may want to limit how much you put on younger children, wash it off as soon as possible, and apply it more to clothing than skin.

Although it used to be generally recommended that you only use insect repellents with less than 10% DEET, the American Academy of Pediatrics now says that insect repellents 'with a concentration of 10% appear to be as safe as products with a concentration of 30% when used according to the directions on the product labels'.

What is the difference between insect repellents with 5%, 10%, 30% or 100% DEET? It is mainly how long the protection against repelling insects lasts. 10% DEET provides about 2 hours of protection, while 24% provides about 5 hours of protection, with the effect peaking at a concentration of about 30% DEET.

Remember that DEET is not recommended for infants under 2 months of age.

Although deet insect repellents are effective for several hours, they do wash off with water and sweat, and you may have to reapply them to be most effective (follow the product's instructions to be safe), although many experts recommend that DEET should not be applied more than once a day.

Insect repellents made with picaridin offer an alternative to DEET that also provide long lasting protection and are available as:

• Off! Skintastic Clean Feel
• Cutter Advanced Insect Repellent
• Avon Skin So Soft Bug Guard Plus Picaridin

Other non-DEET insect repellents that are generally safe in children include those made with Oil of Lemon Eucalyptus, Citronella, soybean oil and other plant based materials, such as:

• Avon Skin So Soft Bug Guard Insect Repellent (Citronella Oil)
• Bite Blocker All Natural, "Deet Free" Insect Repellent (Soybean Oil)
• Bull Frog Mosquito Coast
• Burt's Bees Herbal Insect Repellent (Lemongrass Oil, Citronella Oil, and Rosemary Oil)
• Buzz Away Extreme, Natural Insect Repellent (Soybean Oil, Citronella Oil)
• California Baby Bug Repellent with Citronella
• OFF! Botanicals Plant Based Insect Repellent (oil of lemon eucalyptus)
• Repel Plant Based Lemon Eucalyptus Insect Repellent

IR3535 is another biopesticide repellent, like Oil of Lemon Eucalyptus, which had been used in Europe for over 20 years. It is now available in the United States as Avon Skin So Soft Bug Guard Plus IR3535 Expedition.

Remember that insect repellents do not protect against most stinging insects, including wasps, bees and fire ants.

To keep you and your family safe from insect bites, you can also:

• Make sure to keep as much skin covered with clothing as possible, including long sleeve shirt, long pants, socks, and a hat.
• Wear light colored clothing, so as not to attract bugs.
• Avoid using any scented soaps or other products, since the fragrances can also attract insects.
• Consider applying insect repellents to clothing instead of to skin so that it won't be absorbed.
• Wash off insect repellents as soon as possible.
• Avoid areas with insects nest.
• Follow the instructions, including age restrictions on any insect repellent you are considering using.

FOOD SAFETY

 

 

Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness -- also known as "food poisoning" -- is more prevalent in warmer weather. Do foodborne illnesses increase during the summer months? If so, why?

Yes, foodborne illnesses do increase during the summer, and the answer appears to be twofold. First, there are the natural causes. Bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals. These microorganisms grow faster in the warm summer months. Most foodborne bacteria grow fastest at temperatures from 90 to 110 °F. Bacteria also need moisture to flourish, and summer weather is often hot and humid.

Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone eating the food can get sick.

Second, there are the "people" causes for the upswing in summertime foodborne illnesses. Outside activities increase. More people are cooking outside at picnics, barbecues, and on camping trips. The safety controls that a kitchen provides -- thermostat-controlled cooking, refrigeration, and washing facilities -- are usually not available.

Fortunately, people seldom get sick from contaminated food because most people have a healthy immune system that protects them not only from harmful bacteria on food, but from other harmful organisms in the environment. At the same time, FSIS, other government agencies, and food producers go to great lengths to keep food safe. And, of course, consumers can protect themselves at home with proper refrigeration and thorough cooking of perishable food.

We know foodborne illness increases in warm weather. We also know that consumers can Fight BAC!™ by following these four simple steps to safer food in the summertime.

 

 

 

Clean: Wash Hands and Surfaces Often.

Unwashed hands are a prime cause of foodborne illness.

• Whenever possible, wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers, and handling pets.
• When eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.

 

Separate: Don't Cross-Contaminate.

Cross-contamination during preparation, grilling, and serving food 
is a prime cause of foodborne illness.

• When packing the cooler chest for an outing, wrap raw meats securely; avoid raw meat juices from coming in contact with ready-to-eat food.
• Wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food.

 

Cook: Cook to Proper Temperatures.

Food safety experts agree that food is properly cooked when it is heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness.

• Take your thermometer along. Meat and poultry cooked on a grill often browns very fast on the outside, so be sure that meats are cooked thoroughly. Check them with a food thermometer.
• Cook hamburger and other ground meats (veal, lamb, and pork) to an internal temperature of 160 °F, and ground poultry to 165 °F.
• Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 °F for medium and 170 °F for well-done. Whole steaks and roasts may be cooked to 145 °F for medium rare.
• Whole poultry should be cooked to 180 °F in the thigh; breast meat to 170 °F.
• Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

 

 

 

Chill: Refrigerate Promptly.

Holding food at an unsafe temperature is a prime cause of foodborne illness.
Keep cold food cold!

• Cold refrigerated perishable food like luncheon meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs, or containers of frozen water.
• Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently.
• Keep the cooler in the coolest part of the car, and place in the shade or shelter, out of the sun, whenever possible.
• Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting.
• If a cooler chest is not an option, consider taking fruits, vegetables, hard cheeses, canned or dried meats, dried cereal, bread, peanut butter, crackers, and a bottle of refreshing beverage.
• Take-out food: If you don't plan to eat take-out food within 2 hours of purchase, plan ahead and chill the food in your refrigerator before packing for your outing.

 

Leftovers?

Food left out of refrigeration for more than 2 hours may not be safe to eat. At 90 °F or above, food should not be left out over 1 hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat.

If you have any doubts, throw it out.

 

 

 

 

 

140

April 6th, 2011 at 11:53 am

Antibiotic Resistance: Will Antibiotics work when you REALLY need them?

 

Did you know?

·        Antibiotic resistance is one the world’s most pressing public health threats.

·        Antibiotics are the most important tool we have to fight against life-threatening bacterial diseases.

·        Increased antibiotic resistance is compromising the effectiveness of antibiotics.

 

What’s the problem?

·        Antibiotic resistance occurs when bacteria change in a way that reduces or eliminates the effectiveness of antibiotics.

·        Infections with resistant bacteria have become more and more common in communities and many bacteria have become resistant to more then one type or class of antibiotic. 

·        Antibiotics can cure bacterial infection NOT viral infections.  Not only does treating viruses with antibiotics NOT work, it increases the chance that you will become ill with a resistant bacterial infection.

·        Children may have up to 9 colds every year.  Four out of 10 children who present to an outpatient provider with the common cold, will receive an antibiotic.  Antibiotics are not indicated for the common cold. 

What you can do to help

·         Just because an antibiotic wasn’t prescribed to you, does not mean you are not sick.  Ask what else can be done to help relieve your symptoms and do not request an antibiotic when a healthcare provider determines one is not appropriate. 

·         If your health care provider determines that you do NOT have a bacterial infection, ask about ways to relieve your symptoms.  Do not pressure your provider to prescribe an antibiotic. 

·         Only take antibiotics for a bacterial infection, such as strep throat, or as your doctor prescribes. 

·         Taking antibiotics for a viral infection will not cure the infection, protect other individuals from catching the illness, or help you feel better.

·         Prevent infections by good hand hygiene and getting recommended vaccines.

 

FACTS:

1.            Bacteria are single celled organisms usually found all over the inside and outside of our bodies, except in blood and spinal fluid.  Many bacteria are not harmful.  In fact, some are even beneficial.  However, disease-causing bacteria trigger illnesses, such as strep throat and some ear infections. 

2.            Viruses are even smaller then bacteria.  A virus cannot survive outside the body’s cells.  It causes illnesses by invading healthy cells and reproducing. 

3.            Viral infections that should NOT be treated with antibiotics:

Colds, flus, sore throats (except strep throat) and some ear infections. 

4.            Antibiotic resistance is the ability of bacteria or other microbes to resist the effects of an antibiotic.  Antibiotic resistance occurs when bacteria change in some way that reduces or eliminates the effectiveness of drugs, chemical or other agents

5.            Almost every type of bacteria has become stronger and less responsive to antibiotic treatment when it’s really needed.  These antibiotic-resistant bacteria can quickly spread to family member, schoolmates and co-workers, threatening the community with a new strain of infectious disease that is more difficult to cure and more expensive to treat. 

6.            Antibiotic use promotes development of antibiotic-resistant bacteria.  Every time a person takes antibiotics, sensitive bacteria are killed, but resistant germs may be left to grow and multiply.  Repeated and improper use of antibiotics are primary causes of the increase in drug resistant bacteria. 

 

 

 

104

January 30th, 2011 at 2:29 pm

Snow Shoveling Safety Tips

Before undertaking that snow-shoveling job to clear the walkway or driveway, consider the following vital information for better health and safety:

1. The number of fatal heart attacks increases among snow shovelers after heavy snowfalls.
2. Snow shoveling is a difficult and vigorous job that requires a sudden demand on the heart, even for otherwise healthy individuals.
3. Shoveling snow can quickly escalate blood pressure and heart rate, triggering a serious event.
4. It only takes 2 minutes of snow shoveling to cause potential heart problems for men who are typically less active most days of the week.
5. Anyone with a history of heart problems should avoid snow shoveling.
6. People who smoke may experience more heart problems than those who do not smoke. Smokers are wise to avoid snow shoveling unless approved by a physician.
7. When the air is cold and snow is falling, snow shoveling is more difficult and requires more energy, putting extra strain on the heart.
8. Snow means cold weather and cold weather can cause a decrease in body temperature, leading to potential problems with frostbite and hypothermia.
9. Snow is often mixed with ice, making it even more hazardous. Ice removal puts additional stress and strain on the heart and body.

 

With the increased risk of snow shoveling, especially for normally sedentary individuals, it is critical to take proper precautions when shoveling snow. And it is equally important to totally avoid shoveling if there is a history or increased potential of health problems.

People who undertake snow shoveling should heed the following recommendations

1. Cold weather may seem like a good time to drink a good, hot cup of coffee before embarking on the cold. But remember that most coffee contains caffeine that can be dehydrating, and shoveling snow can dehydrate individuals even more. Drink plenty of water before and after shoveling snow. Caffeine is also a stimulant, which may increase your heart rate and cause your blood vessels to constrict.  This places extra stress on the heart. 

 

2. Dress comfortably, yet warmly. Layers of clothing are better than one big, heavy coat. Remove layers of clothing as the body warms up.  Synthetic fibers help wick away perspirations better then natural fibers. 

 

3. Always warm up and stretch before shoveling. Just like any activity or exercise, it is important to warm up the muscles before working them to avoid injury.

 

 

4. Start slowly and work up to a quicker pace. Gradually building heart rate is healthier than a sudden burst of activity that puts rapid, excessive strain on the heart.

 

5. Moving snow is a heavy job so make sure to "lift snow" properly by using the legs to lift as much as possible. This helps avoid back injuries and fatigue.  Stand with your feet about hip width apart for balance.  Keep the shovel close to your body.  Bend from the knees and not the back and tighten your stomach muscles as you lift the snow.  Avoid twisting movements.  If you need to move the snow to one side, position your feet to face in the direction the snow will be going. 

 

6. Do not shovel snow if there is any pain or discomfort that could signal potential heart problems, back injury, or other ailments or injury. Consult a physician if there are any concerns.

 

7. Pick the right shovel for you.  A smaller blade will require you to lift less snow, putting less strain on your body.  Your shovel should be about chest high on you, allowing you to keep your back straight when lifting. A shovel with a short staff forces you to bend more to lift the load; a too-tall shovel makes the weight heavier at the end.

Only healthy, active individuals should undertake the task of shoveling snow. It is a very vigorous activity that increases heart rate and puts great strain on the body. And even before healthy, active individuals engage in such rigorous activity, it is essential to take precautions to avoid injury, illness, or worse.

 

INTERESTING SNOW SHOVELING INJURY STATISTICS

Snow shoveling: U.S. hospitals treat on average about 11,500 injuries and medical emergencies a year related to shoveling snow, according to a study in the American Journal of Emergency Medicine that analyzed data from 100 emergency departments from 1990 to 2006.

 

The study, the first national survey of snow-shoveling injuries, said the activity places extraordinary demands on the cardiovascular system and can raise heart rates above recommended upper limits after only two minutes. Freezing temperatures also constrict peripheral blood vessels, further stressing the heart. Two-thirds of shoveling injuries occurred in men, and 15% of injuries were in children under 18 years old. More than half of injuries resulted from acute musculoskeletal exertion, 20% from slips and falls, and nearly 7% from cardiac problems, such as heart attack.

Caveat: Researchers said their findings underestimate the number of injuries and medical emergencies associated with snow shoveling because only cases treated in emergency departments were included.

 

159

January 17th, 2011 at 1:12 pm

Winter Sports Safety Tips

Sledding, Skiing/Snowboarding & Ice Skating

Sledding:

According to the U.S. Consumer Product Safety Commission, there were more than 160,000 sledding, snow tubing, and tobogganing-related injuries treated at hospital emergency rooms, doctors' offices and clinics in 2007. The total medical, legal and liability, pain and suffering, and work loss-related costs were more than $4 billion.

The majority of injuries happen to youths age 14 and younger, especially in the run outs at the end of the sledding path. Adult supervision is needed to make sure that children sledding down a hill don't collide with children in the run outs and that the end of the sledding path isn't in a street or parking lot, pond or other hazardous area.

Some of the injuries can be serious enough to cause lifelong disability or death. When a sled hits a fixed object such as a tree, rock or fence, the rider may suffer head and neck injuries. Helmets help prevent head injuries and should be worn by sledders under 12 years old.

Young children are very vulnerable to injuries. They have proportionally larger heads and higher centers of gravity than older children and teens. Their coordination has not fully developed and they can have difficulty avoiding falls and obstacles.

• Adults should always supervise children while they are sledding.
• Make sure the hill is safe:  that means a hill without obstacles in the sledding path, which doesn’t end near a street, parking lot, pond, or other danger.
• Take time to avoid collisions.
• Children under age 12 should wear a fitted helmet while sledding.
• Never go down a hill headfirst; sit facing forward and steer.
• Use a sled that can steer—it’s safer than flat sheets, toboggans or snow discs.
• If you want to go sledding in the evening, make sure the area is well lit.
• Wear warm and layered clothing to protect from injuries and the cold
• One rider at a time

Skiing/Snowboarding

Skiing and snowboarding are attracting more people each year, but as the popularity of these sports increase, so do the number of accidents.

• The U.S. Consumer Product Safety Commission estimates that 84,200 skiing injuries and 37,600 snowboarding injuries were treated in the nation’s emergency rooms in 1997. Approximately 17,500 of those were head injuries.
• The National Ski Areas Association reports during the 1996-97 season, 32 people died from skiing and 4 from snowboarding. Of those injured on the slopes, 45 sustained life-threatening injuries, including serious head trauma and spinal injuries. Nine of those people had been snowboarding.
• A study by the Consumer Product Safety Commission estimates that each year 11 skiing and snowboarding-related deaths could be prevented and 7,700 head injuries – including 2,600 head injuries to children – could be prevented or reduced in severity if skiing or snowboarding helmets are worn.
• The most common skiing-related injuries are knee and ankle sprains and fractures. The most common snowboarding injuries are to the wrist, shoulder and head.
• Many skiing and snowboarding incidents occur due to loss of control. Skiers and snowboarders are usually moving too fast or on a slope that is beyond their ability. Most deaths and injuries occur to skiers and snowboarders with high-risk behavior.

Safety Tips:

Safety Tips

Before They Hit the Slopes

• Skiing and snowboarding are strenuous sports that put heavy demands on muscles, tendons and ligaments in many parts of the body. Make sure your child is in good physical condition before attempting these activities.
• Have your child take professional skiing or snowboarding lessons.
• Make sure your child knows how to handle a fall. Skiing and snowboarding injuries commonly occur when you try to avoid a fall or brace yourself against a fall.
• Review the safety tips of skiing and snowboarding with your child.

Equipment

• Make sure the ski or snowboarding equipment your child uses is in good condition and fitted for his or her weight, size and skill.
• Purchase a helmet specially designed for skiing and snowboarding and make sure your child wears it to prevent head injuries. These special helmets consist of three layers and are cut higher in the back than in the front to allow for the tuck position in racing. The outer shell varies in different models, but protects against objects penetrating the shell. The middle layer consists of a material called polystyrene, which absorbs shock during a fall. The inner layer is designed to provide warmth so no other headgear is required. A head gaiter made of polypropylene or silk can be worn for extra warmth.
• Do not substitute helmets that were designed for another sport. Bike helmets do not provide enough protection for skiing. Other helmets are too heavy and bulky and may cause whiplash injuries.
• A helmet should be selected according to the level of ability and speed your child skis. Never purchase a helmet that is too large for your child’s head. If you rent a helmet, make sure it fits properly – there should be minimal sliding when wearing the helmet.
• Always replace the helmet if it has sustained a significant blow.
• Wrist guards and knee pads should be worn by snowboarders.
• Sunglasses and goggles will protect your child’s eyes and help him or her see better on the slopes.
• Have your child use sunscreen and lip balm to prevent sunburn, even on cloudy days.

Clothing

What your child wears on the slope can help prevent hypothermia and frostbite. Make sure your child dresses to stay warm and dry. Multiple light layers are best. Look for outerwear that is water and wind resistant. Be sure to include:

• Thermal underwear
• Ski pants – no jeans
• Turtleneck
• Neck gaiter
• Sweater
• Vest
• Socks or sock liners
• Jacket
• Hat or headband (60 percent of the body’s heat is lost through the head
• Gloves

On the Slopes

• Supervise children while they ski and snowboard.
• Never let children ski or snowboard alone.
• Be aware of the weather and snow conditions before starting out. Make adjustments for the conditions as they change.
• Have your child study a map of the ski area and be familiar with the terrain and any obstacles.
• Instruct your child to ski and snowboard only in areas matching their ability. Skiers and snowboarders get hurt when they are going too fast and lose control.
• Begin the day with stretching and a few runs down easy slopes to get “warmed up.”
• Remember to tell your child to ski/snowboard within his or her limits.
• Ensure children drink plenty of fluids and eat nutritious food throughout the day.
• Encourage children to take plenty of rest breaks and to stop when they get tired.

Teach Children the Responsibility Code from the National Ski Patrol

• Always stay in control, and be able to stop or avoid other people or objects.
• People ahead of you have the right of way. It is your responsibility to avoid them.
• You must not stop where you obstruct a trail, or are not visible from above.
• Whenever starting downhill or merging into a trail, look uphill and yield to others.
• Always use devices to help prevent runaway equipment.
• Observe all posted signs and warnings. Keep off closed trails and out of closed areas.
• Prior to using any lift, you must have the knowledge and ability to load, ride and unload safely.

•  

 

Ice Skating  

Ice skating is a fun winter activity, and also a great exercise! The National Safety Council offers these tips to help you and your family enjoy safe skating.

• Wear skates that fit comfortably and provide enough ankle support to keep you on your feet.
• Have the blades professionally sharpened at the beginning of each season.
• Skate only on specially prepared skating areas where you are sure the ice is strong enough to withstand your weight.
• Always check for cracks, holes and other debris.
• Before setting out on your skating expedition, learn basic skating skills, such as how to stop and fall safely.
• Wear warm clothing and rest when you become tired or cold.
• Never skate alone
• always warm up and stretch before skating to stretch your muscles so your muscles will not be stiff
• make sure you have proper instruction and training skills
• make sure you are ready for a skill, mentally and physically, before you try it
• wear proper attire, tie long hair back, no jewelry, no baggy clothing.
• avoid skating when you are injured or exhausted
• have a first aid kit on hand at the facility and be able to use it for minor injuries

•  

117

December 5th, 2010 at 12:43 pm

 

1038

November 3rd, 2010 at 6:46 pm

 

 

1371

July 15th, 2010 at 2:56 pm

Read more: Treatment for Poison Ivy and Oak | eHow.com http://www.ehow.com/facts_5507363_treatment-poison-ivy-oak.html#ixzz0tmlkq8Xw
 

310

June 9th, 2010 at 9:22 am

		Related Articles • Medicine Cabinet • Poison Ivy • Insect Repellents • Fireworks Safety • Pool Safety • Sun Screens • Petting Zoos Internet Links • About Pediatrics • Summer Safety Quiz • Summer Safety Tips • DEET and Kids Featured Links • Products for Summer Fun and Safety

Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness -- also known as "food poisoning" -- is more prevalent in warmer weather. Do foodborne illnesses increase during the summer months? If so, why?

Yes, foodborne illnesses do increase during the summer, and the answer appears to be twofold. First, there are the natural causes. Bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals. These microorganisms grow faster in the warm summer months. Most foodborne bacteria grow fastest at temperatures from 90 to 110 °F. Bacteria also need moisture to flourish, and summer weather is often hot and humid.

Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone eating the food can get sick.

Second, there are the "people" causes for the upswing in summertime foodborne illnesses. Outside activities increase. More people are cooking outside at picnics, barbecues, and on camping trips. The safety controls that a kitchen provides -- thermostat-controlled cooking, refrigeration, and washing facilities -- are usually not available.

Fortunately, people seldom get sick from contaminated food because most people have a healthy immune system that protects them not only from harmful bacteria on food, but from other harmful organisms in the environment. At the same time, FSIS, other government agencies, and food producers go to great lengths to keep food safe. And, of course, consumers can protect themselves at home with proper refrigeration and thorough cooking of perishable food.

We know foodborne illness increases in warm weather. We also know that consumers can Fight BAC!™ by following these four simple steps to safer food in the summertime.

 

Clean: Wash Hands and Surfaces Often.

Unwashed hands are a prime cause of foodborne illness.

• Whenever possible, wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers, and handling pets.
• When eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.

 

Separate: Don't Cross-Contaminate.

Cross-contamination during preparation, grilling, and serving food 
is a prime cause of foodborne illness.

• When packing the cooler chest for an outing, wrap raw meats securely; avoid raw meat juices from coming in contact with ready-to-eat food.
• Wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food.

 

Cook: Cook to Proper Temperatures.

Food safety experts agree that food is properly cooked when it is heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness.

• Take your thermometer along. Meat and poultry cooked on a grill often browns very fast on the outside, so be sure that meats are cooked thoroughly. Check them with a food thermometer.
• Cook hamburger and other ground meats (veal, lamb, and pork) to an internal temperature of 160 °F, and ground poultry to 165 °F.
• Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 °F for medium and 170 °F for well-done. Whole steaks and roasts may be cooked to 145 °F for medium rare.
• Whole poultry should be cooked to 180 °F in the thigh; breast meat to 170 °F.
• Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

 

Chill: Refrigerate Promptly.

Holding food at an unsafe temperature is a prime cause of foodborne illness.
Keep cold food cold!

• Cold refrigerated perishable food like luncheon meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs, or containers of frozen water.
• Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently.
• Keep the cooler in the coolest part of the car, and place in the shade or shelter, out of the sun, whenever possible.
• Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting.
• If a cooler chest is not an option, consider taking fruits, vegetables, hard cheeses, canned or dried meats, dried cereal, bread, peanut butter, crackers, and a bottle of refreshing beverage.
• Take-out food: If you don't plan to eat take-out food within 2 hours of purchase, plan ahead and chill the food in your refrigerator before packing for your outing.

 

Leftovers?

Food left out of refrigeration for more than 2 hours may not be safe to eat. At 90 °F or above, food should not be left out over 1 hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat.

If you have any doubts, throw it out.

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April 5th, 2010 at 8:52 am

 

 

Home Instead Senior Care and the Oakland County Sheriff's Office, along with Meadowbrook Urgent Care, are working together with community and business partners to tackle the issues related to the improper disposal of prescription drugs, and would like to invite you to take advantage of a new community service program, Operation Medicine Cabinet^TM (OMC).

 

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