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.

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. 

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.

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

•  

Treatment for Poison Ivy and Oak

Contributor

By PJ Richards, eHow Contributing Writer

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Poison ivy and poison oak are serious skin rashes that usually are associated with outdoor summer activities. These aggravating plants can also afflict you during other seasons. Between the unrelenting itch and the unsightly rash, this is one allergy that can ruin your days and your nights. So what can you do to treat this irritant? Plenty.

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

Internet Links
• About Pediatrics
• Summer Safety Quiz
• Summer Safety Tips
• DEET and Kids

Featured Links
• Products for Summer Fun and Safety

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.

• 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.

• 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.

• 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.

• 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.

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.

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).

WHAT IS THE NYSSF?

The NATIONAL YOUTH SPORTS SAFETY FOUNDATION, INC. (NYSSF), formerly the National Youth Sports Foundation For The Prevention of Athletic Injuries, was established in 1989 as a national non-profit 501 (c)(3) organization dedicated to reducing the number and severity of injuries youth sustain in sports and fitness activities through the education of health professionals, program administrators, coaches, parents and athletes. The Foundation is the only organization in the country solely dedicated to this objective.

WHAT YOU SHOULD KNOW

• Sports participation has become a major cause of serious injury among youth.
• Sports activities are the second most frequent cause of injury for both male and female adolescents.
• Each year it is estimated that more than five million children seek treatment in hospital emergency rooms because of sports injuries.
• Most sports injuries are preventable.

THE NYSSF MAKES A DIFFERENCE

The NYSSF increases public awareness by establishing and promoting the highest standards of prevention, education, and outreach initiatives. The Foundation will help you be informed about:

• The inherent risks of sports participation
• Individual risk factors
• Guidelines for youth sports participation and programs
• The latest research on sports injury prevention
• Available resources
• Other sports and sports medicine organizations and the services they provide

SERVICES

The NYSSF provides current information on sports injury prevention from national medical, sports, and allied health organizations, and from Medline (a database of biomedical literature from journals world-wide). The Foundation's main activities include:

• Clearinghouse for Information
• Educational Literature
• Resource Center
• Speakers Bureau
• Conferences
• Coaching Education
• Bibliographies
• Exhibits

THEY NEED YOUR SUPPORT

The NYSSF depends upon individual, corporate and Foundation support to carry out its mission. Please visit their website to make a donation:    http://www.nyssf.org/wframeset.html   

The month of April has been proclaimed National Youth Sports Safety Month. The national health event was initiated by the National Youth Sports Safety Foundation, Inc. in 1993 to promote safety in sports participation.

More than sixty national medical and sports organizations support National Youth Sports Safety Month. They include the American College of Sports Medicine, The President's Council on Physical Fitness and Sports, and The United States Olympic Committee. See list of supporting organizations.

Past campaigns have addressed: the emergency plan, preparticipation physicals, individual risk factors, coaching education, eating disorders the recognition of sports injuries, and safety equipment.. Resource materials for National Youth Sports Safety Month are available online (for a free copy of Adobe Acrobat Reader for the following files click here: (Adobe Acrobat Reader) which include:

• Emotional Injuries Fact Sheet
• Tips for Kids
• How To Be A Supportive Coach
• Golden Rule of Coaching
• Sport Parent Code of Conduct
• Event Guidelines
• Ways to Promote Youth Sports Safety
• Suggested Events

For more information please write the Foundation at: NYSSF, One Beacon Street, Suite 3333, Boston, MA 02108.

Heart Disease is the Number One Cause of Death

About every 25 seconds, an American will have a coronary event.

Heart disease is the leading cause of death in the United States and is a major cause of disability. The most common heart disease in the United States is coronary heart disease, which often appears as a heart attack. In 2009, an estimated 785,000 Americans had a new coronary attack, and about 470,000 will have a recurrent attack. About every 25 seconds, an American will have a coronary event, and about one every minute will die from one.¹

The chance of developing coronary heart disease can be reduced by taking steps to prevent and control factors that put people at greater risk. Additionally, knowing the signs and symptoms of heart attack are crucial to the most positive outcomes after having a heart attack. People who have survived a heart attack can also work to reduce their risk of another heart attack or a stroke in the future. For more information on heart disease and stroke, visit CDC's Division for Heart Disease and Stroke Prevention.

Diseases and Conditions That Put Your Heart at Risk

Other conditions that affect your heart or increase your risk of death or disability include arrhythmia, heart failure, and peripheral artery disease (PAD). High cholesterol, high blood pressure, obesity, diabetes, tobacco use, and secondhand smoke are also risk factors associated with heart disease. For a full list of diseases and conditions along with risk factors and other health information associated with heart disease, visit the American Heart Association.*

Know Your Signs and Symptoms

Some heart attacks are sudden and intense; however, most heart attacks start slowly, with mild pain or discomfort. Often people affected aren't sure what's wrong and wait too long before getting help. Here are signs that can mean a heart attack is happening:

• Chest discomfort. Most heart attacks involve discomfort in the center of the chest that lasts more than a few minutes, or that goes away and comes back. It can feel like uncomfortable pressure, squeezing, fullness, or pain.
   
• Discomfort in other areas of the upper body. Symptoms can include pain or discomfort in one or both arms, the back, neck, jaw, or stomach.
   
• Shortness of breath. May occur with or without chest discomfort.
   
• Other signs. These may include breaking out in a cold sweat, nausea, or lightheadedness.

The American Heart Association, the National Heart, Lung, and Blood Institute, the American Red Cross, and the National Council on Aging have launched a new "Act in Time" campaign to increase people's awareness of heart attack and the importance of calling 9-1-1 immediately at the onset of heart attack symptoms. Find the links here.*

Secondhand Smoke Exposure and Cardiovascular Effects

A new report by The Institute of Medicine finds even brief exposure to secondhand smoke can trigger a heart attack. Tobacco smoke can cause health problems not only for smokers, but also for people around them. Breathing secondhand smoke increases a person's risk for a heart attack and other heart conditions.²

Visit the CDC Office on Smoking and Health Web site for more detailed information about the IOM Report on Secondhand Smoke Exposure and Cardiovascular Effects including:

• Analysis of the report findings.

• Animation of how secondhand smoke affects the cardiovascular system.

• CDC statement on report findings.

Healthy Lifestyle: Diet and Nutrition, Exercise and Fitness

A healthy diet and lifestyle are the best weapons you have to fight heart disease. Many people make it harder than it is. It is important to remember that it is the overall pattern of the choices you make that counts. As you make daily food choices, base your eating pattern on these recommendations:

• Choose lean meats and poultry without skin and prepare them without added saturated and trans fat.
• Select fat-free, 1% fat, and low-fat dairy products.
• Cut back on foods containing partially hydrogenated vegetable oils to reduce trans fat in your diet.
• Cut back on foods high in dietary cholesterol. Aim to eat less than 300 mg of cholesterol each day.
• Cut back on beverages and foods with added sugars.
• Choose and prepare foods with little or no salt. Aim to eat less than 2,300 mg of sodium per day. All persons who have hypertension, all middle-aged and older adults, and all blacks should consume no more than 1,500 mg of sodium per day.
• If you drink alcohol, drink in moderation. That means no more than one drink per day if you’re a woman and two drinks per day if you’re a man.
• Keep an eye on your portion sizes.

Women and Heart Disease: Quick Facts

Although heart disease is sometimes thought of as a "man's disease," it is the leading cause of death for both women and men in the United States, and women account for nearly 50% of heart disease deaths.

In 2006, heart disease was the cause of death in nearly 316,000 females.³

Heart disease is often perceived as an "older woman's disease," and it is the leading cause of death among women aged 65 years and older. However, heart disease is the third leading cause of death among women aged 25-44 years and the second leading cause of death among women aged 45-64 years. Remember that many cases of heart disease can be prevented!⁴

For more information and facts on women and heart disease, see the Women and Heart Disease Fact Sheet.

Men and Heart Disease: Quick Facts

• In 2006, heart disease was the cause of death in 315,706 American men.³
• The average age for a first heart attack for men is 66 years.
• Almost half of men who have a heart attack under age 65 die within 8 years.
• Between 70% and 89% of sudden cardiac events occur in men.

For more information visit the Center for Disease Control at www.cdc.gov

U.S. researchers have discovered antiviral proteins in cells that naturally fight off influenza infections, a finding that may lead to better ways to make vaccines and protect people against the flu.

They said a family of genes act as cell sentries that guard cells from an invading influenza virus, the team reported on Thursday in the journal Cell.

"This prevents the virus from even getting into the cell," said Stephen Elledge of Harvard Medical School and a Howard Hughes Investigator at Brigham & Women's Hospital.

"It is out there fighting the flu all of the time," Elledge said in a telephone interview.

Elledge and colleagues used a new research technique called RNA interference in which they systematically turned off individual genes and then exposed cells to the flu virus.

Using this method, they discovered a small family of flu-fighting proteins called interferon-indicible transmembrane proteins that boost the body's natural resistance to viral infection.

"If you get rid of it (the protein), the virus can replicate 5 to 10 times faster. What that means is your cells have a mechanism that can block 80 to 90 percent of the virus that gets in," Elledge said.

They also showed that if they make the cell overproduce the protein, they become more resistant to the flu. "If you crank it up, it really shuts down the flu," he said.

The team showed that a specific protein in the family — IFITM3 — protected against several viruses, including strains of influenza A now found in seasonal flu, the West Nile virus and dengue virus.

The proteins did not offer any protection against HIV or the hepatitis C virus, but lab tests suggested they may defend against other viruses, including yellow fever virus.

The team showed that if the virus evades this first-line protein defense and makes it inside the cell, this activates an alarm system called the interferon immune response that gets pumped out of cells and alerts the rest of the body to make more of the natural antiviral proteins.

The findings offer new insights into the body's natural defenses against influenza and other viruses, Elledge said. "We really did not know how our bodies were stopping the flu."

They also may lead to better ways to protect people from influenza and other viral infections.

"By making this protein be expressed in poultry or pigs, we can make them resistant to the flu. That can help protect people by protecting animals from the flu," he said.

It also may lead to more reliable vaccine production by creating a more friendly environment for the virus to grow in chicken eggs, he said.

"If we take our gene away from the cells in which the virus is growing, it will grow much faster. You can actually produce vaccines much faster," he said.

December 2009
In an effort to keep our patients from getting the flu this season, we want to give you a few tips on staying healthy!

CDC Says “Take 3” Actions To Fight The Flu

These actions will protect against 2009 H1N1 too!
Flu is a serious contagious disease. Each year in the United States, on average, more than 200,000 people are hospitalized and 36,000 people die from seasonal flu complications.

This flu season could be worse because there is a new and very different influenza virus causing illness called 2009 H1N1. CDC expects both 2009 H1N1 flu and seasonal flu to cause illness, hospital stays and deaths this season and is preparing for an early and possibly severe flu season.

The Centers for Disease Control and Prevention (CDC) urges you to take the following actions to protect yourself and others from influenza (the flu):

OTHER PATIENT HEALTH RESOURCES

National Institute of Health

An A-Z index of NIH health resources, clinical trials, health hotlines, MEDLINEplus, drug information, and more.

HealthScout

Consumer health news, information and resources updated daily. Features include mini-checkups, health library, medical search and more.

WebMD  
The world's leading source for trustworthy and timely health and medical news and information. Provides credible health information, supportive community, and educational services by blending award-winning expertise in content, community services, expert commentary, and medical review.

HealthFinder
Daily health news features  a variety of useful topics. Includes some health information sorted by gender, age, and race.

The Occupational Health Professional's Services & Qualifications: Questions & Answers

Controlling work-related injuries and illnesses is a top priority in most companies. OSHA’s Q&A provides guidance to companies that are researching qualified occupational health care professionals.

Centers for Disease Control and Prevention

Run by the Department of Health and Human Services, the Center for Disease Control, aka CDC, is a United States federal agency. The CDC focuses national attention on developing and applying disease prevention and control (especially infectious diseases), environmental health, occupational safety and health, health promotion, prevention and education activities designed to improve the health of the people of the United States.