This blog is a place where parents and teachers of children 3-7 years of age can find information about topics specific to children in this age group, share ideas and access free resources for home and the classroom.

Stuttering

child stutteringAccording to the Stuttering Foundation  more than 68 million people worldwide stutter, which is about 1% of the population.

In the United States, that’s over 3 million Americans who stutter.  Four times as many males as females have a problem with stuttering.

Most people who saw The King’s Speech were touched by the life-long impact that stuttering had on King George the 6th of Britain.This movie continues to create a renewed public interest in the causes and latest treatments for stuttering.

The Stuttering Foundation describes stuttering as “A communication disorder in which the flow of speech is broken by repetitions (li-li-like this), prolongations (lllllike this), or abnormal stoppages (no sound) of sounds and syllables. There may also be unusual facial and body movements associated with the effort to speak. Stuttering is also referred to as stammering.”

Contrary to the commonly held belief that stuttering is caused by trauma, or emotional problems,  the Stuttering Foundation identifies four causes for stuttering. They are: genetics (approximately 60% of those who stutter have a family member who does also); child development (children with other speech and language problems or developmental delays are more likely to stutter); neurophysiology (recent neurological research has shown that people who stutter process speech and language slightly differently than those who do not stutter); and family dynamics (high expectations and fast-paced lifestyles can contribute to stuttering). Stuttering may occur when a combination of factors come together and may have different causes in different people. It is probable that what causes stuttering differs from what makes it continue or get worse.

About 5 percent of all children go through a period of stuttering that lasts six months or more. Three-quarters of whom will recover by late childhood, leaving about 1% with a long-term problem. The best prevention tool is early intervention.

We all know that stuttering can cause a child to become self-conscious about speaking. It can also make him or her the brunt of jokes and ridicule from insensitive children in school or when out playing.  It is best to seek ways to  help as soon as possible.    If the stuttering persists beyond three to six months or is particularly severe, it may be time to seek help from a speech-language pathologist who specializes in stuttering . (check out speech-language pathologists for listings by state or country.)

There are a variety of successful approaches for treating both children and adults (check out Why Speech Therapy? for some guidelines).

While there are no instant miracle cures for stuttering, a specialist in stuttering can help not only children but also teenagers, young adults, and even older adults improve their speech.

Pocket

Writing with Wendy Introduces Young Children to Basic Writing Skills

writingWriting with Wendy is an early childhood writing skills development resource.

Writing with Wendy offers parents and other family members, as well as teachers, suggestions and exercises for helping children 3-7 years develop pre-writing and writing skills that will make writing a comfortable activity, to be enjoyed, not avoided. Writing with Wendy is all about engaging children in writing activities and creating a foundation that children can build on when the need to write for school and for personal use.

Writing with Wendy is built on the premise that writing begins with storytelling. If you can tell a story, you can write a story. Since parents are the first story tellers, mostly through reading to their children, they have much to share with their children about storytelling and eventually writing.

The suggestions offered in Writing with Wendy give parents and other caregivers simple activities to do with their child(ren) that stimulate  storytelling skills. The activities focus on developing a child’s observational and descriptive skills both of which are important to good storytelling and writing.  Most of the activities give children opportunities for recognition and make them comfortable with sharing their storytelling and writing with others.

While there is a message for parents and teachers about the site and how to use it, there is also a message from Wendy for children visiting the site with their parents. Wendy is the “Can Do” Kid who likes to write. To her writing is fun. In her message she talks to the children visiting the site about writing and why it is important.

The site is divided into four sections:  Pre-K, Kindergarten, 1st Grade, and 2nd Grade. Each section includes suggestions for helping children develop storytelling skills and using  those skills for writing  stories. There are 3 activities in each section to jump start the process. Each week a new activity will be added to each section.

The 1st and 2nd grade sections also include an overview of what writing skills children will be expected to develop and use successfully in these early grades.

As Wendy puts it, “Just think of writing as storytelling on a page. 

To Access Writing with Wendy go to http://candostreet.com/writing_with_wendy/

Wendy says, “Writing can be fun”!

Pocket

Why Do We get Summer Colds, and What Can We Do About Them?

Summer colds are so annoying! What causes them? How do we treat summer colds? Can Summer colds be prevented?

Summer colds cause sniffles

The National Institutes of Health sheds light on summer colds, what causes them and what, if anything, can be done about them.

Most everyone looks forward to summer—time to get away, get outside and have some fun. So what could be more unfair than catching a cold when it’s warm? How can cold symptoms arise when it’s not cold and flu season? Is there any way to dodge the summer sniffles?

Causes of Colds

Colds can be caused by more than 200 different viruses. Each can bring the sneezing, scratchy throat and runny nose that can be the first signs of a cold. The colds we catch in winter are usually triggered by the most common viral infections in humans, a group of germs called rhinoviruses. Rhinoviruses and a few other cold-causing viruses seem to survive best in cooler weather. Their numbers surge in September and begin to dwindle in May.

During summer months, the viral landscape begins to shift. “Generally speaking, summer and winter colds are caused by different viruses,” says Dr. Michael Pichichero, a pediatrician and infectious disease researcher at the Rochester General Hospital Research Institute in New York. “When you talk about summer colds, you’re probably talking about a non-polio enterovirus infection.”

Enteroviruses can infect the tissues in your nose and throat, eyes, digestive system and elsewhere. A few enteroviruses can cause polio, but vaccines have mostly eliminated these viruses from Western countries. Far more widespread are more than 60 types of non-polio enteroviruses. They’re the second most common type of virus—after rhinovirus—that infects humans. About half of people with enterovirus infections don’t get sick at all. But nationwide, enteroviruses cause an estimated 10 million to 15 million illnesses each year, usually between June and October.

Enteroviruses can cause a fever that comes on suddenly. Body temperatures may range from 101 to 104 °F. Enteroviruses can also cause mild respiratory symptoms, sore throat, headache, muscle aches and gastrointestinal issues like nausea or vomiting.

“All age groups can be affected, but like most viral infections, enterovirus infections predominate in childhood,” says Pichichero. Adults may be protected from enterovirus infections if they’ve developed antibodies from previous exposures. But adults can still get sick if they encounter a new type of enterovirus.

Less common enteroviruses can cause other symptoms. Some can lead to conjunctivitis, or pinkeye—a swelling of the outer layer of the eye and eyelid. Others can cause an illness with rash. In rare cases, enteroviruses can affect the heart or brain.

How to Prevent Summer Colds

To prevent enterovirus infections, says Pichichero, “it’s all about blocking viral transmission.” The viruses travel in respiratory secretions, like saliva or mucus, or in the stool of an infected person. You can become infected by direct contact. Or you might pick up the virus by touching contaminated surfaces or objects, such as a telephone, doorknob or baby’s diaper. “Frequent hand washing and avoiding exposure to people who are sick with fever can help prevent the spread of infection,” says Pichichero.

Summer colds caused, by the enteroviruses, usually don’t need treatment. These colds clear up in few days or even a week. 

Share

Pocket

USDA Offers Summer Food Safety Tips In Advance of Memorial Day Weekend

foodWarmer temperatures call for extra attention to food safety when cooking and eating outdoors.

Memorial Day weekend marks the unofficial start to summer, and many Americans will celebrate with cookouts, camping, road trips and other activities that involve food. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is reminding families to take extra care not to let foodborne bacteria, which grows more quickly in hot weather, ruin the fun.

“This Memorial Day weekend and all summer long, I encourage families to get outside and enjoy our natural resources, national parks and forests, and the variety of food America’s farmers are able to provide,” said Agriculture Secretary Vilsack. “It’s important to remember that bacteria grow faster in the same warm temperatures that people enjoy, so extra care needs to be taken to prevent food poisoning when preparing meals away from home. The USDA reminds everyone to use a food thermometer, and take advantage of resources like our FoodKeeper app to help with any food handling questions.”

The USDA recently launched its FoodKeeper mobile app, which contains specific guidance on more than 400 food and beverage items, including safe cooking recommendations for meat, poultry and seafood products.

The app provides information on how to store food and beverages to maximize their freshness and quality. This will help keep products fresh longer than if they were stored improperly, which can happen more often during hot summer days. The application is available for free on Android and Apple devices.

Due to a variety of factors, including warmer temperatures, food borne illness increases in summer. To help Americans stay healthy and safe, the USDA offers the following food safety recommendations.

When bringing food to a picnic or cookout:
• Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also be used as a cold source.
• Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.
• A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
• Avoid opening the cooler repeatedly so that your food stays colder longer.

If you are going to be cooking on a grill:
• Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.
• Keep perishable food cold until it is ready to cook.
• Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures
• Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time
• Ground meats: 160 °F
• Whole poultry, poultry breasts, & ground poultry: 165 °F
• Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve the food once it is cooked.
Serving food outdoors:
• Perishable food should not sit out for more than two hours. In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
• Serve cold food in small portions, and keep the rest in the cooler. After cooking meat and poultry on the grill, keep it hot until served – at 140 °F or warmer.
• Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook.

________________________________________

Pocket

Here are Some Chicken Safety Tips from the USDA

chickenGiven that chicken can be prepared so many ways, and is very economical, it is not surprising that it is America’s most popular poultry.

The United States Department of Agriculture’s Food Safety and Inspection Service offers the following information about buying, storing, preparing and serving chicken:es

* It is not necessary to rinse or soak raw chicken to clean it before cooking. Any bacteria which might be present are destroyed by cooking. Rinsing chicken in the sink might cross-contaminate or spread bacteria throughout the kitchen.

*Fresh or raw chicken should be selected just before checking out of the grocery store. It should feel cold to the touch when purchased. Put chicken packages in disposable plastic bags (if available) to contain any leaking juices which may cross-contaminate cooked foods or produce. Go right home after food shopping and immediately put the chicken in the refrigerator if you plan to use it within 1-2 days. If you won’t be using the chicken by day 2, freeze it.

*You don’t have to have to re-wrap chicken for freezing. It can be frozen in either its original wrapping or repackaged if you want. If freezing for longer than 2 months, for best quality, you may want to place in a freezer bag or over-wrap with heavy-duty foil, plastic wrap or freezer paper. Either way, once it’s frozen, chicken, and all other raw meats and poultry, are safe indefinitely in the freezer.

*When purchasing cooked chicken, make sure it’s hot upon purchase. Use it within 2 hours or cut it up into several pieces and refrigerate in shallow, covered containers. You can eat the leftovers within 3-4 days, either cold or reheated to 165 °F, or freeze it. Again, once frozen, the cooked chicken is safe indefinitely in the freezer. For best quality, use within 3-4 months.

*Color is not a good way to determine if cooked chicken is safe to eat. Only by using a food thermometer can you make sure chicken has reached the safe minimum internal temperature of 165 °F. When cooking a whole chicken, you should check the internal temperature in the innermost part of the thigh, the wing and the thickest part of the breast. And remember, all chicken should be put in the refrigerator within 2 hours of cooking (1 hour when the temperature is above 90 °F).

Pocket

Eximius Theme by dkszone.net