Heart Smart Tips from the FDA

heartMore women die from heart disease than from any other cause. In fact, one in four women in the United States dies from heart disease, according to the National Heart, Lung and Blood Institute (NHLBI).

“The risk of heart disease increases for everyone as they age,” says cardiologist Shari Targum, M.D., a medical officer at the Food and Drug Administration (FDA). “For women, the risk goes up after menopause, but younger women can also develop heart disease.”

FDA offers many resources to help educate women of all ages about the safe use of FDA-approved drugs and devices for the treatment and prevention of heart disease. FDA has fact sheets, videos, and other web-based tools on heart disease and conditions like diabetes and high blood pressure that may increase a woman’s risk for heart disease.

FDA created the “Heart Health for Women” site to connect women to FDA resources to support heart-healthy living. Visit the website at: www.fda.gov/womenshearthealth

“I encourage women of all ages to look to FDA for resources to help them reduce their risk for heart disease and make informed decisions about their health,” says Marsha Henderson, director of the Office of Women’s Health at FDA.

Heart Health for Women

When you think about heart disease, you probably imagine heart attacks and chest pain. But women need to know that heart health is about more than just heart attacks. Women need to take steps to reduce their risk for heart disease:

  • Manage conditions like diabetes, high blood pressure, and high cholesterol that can increase your risk for heart disease.
  • Learn to recognize the symptoms of a heart attack in women, including nausea, anxiety, an ache or feeling of tightness in the chest, and pain in the upper body.
  • Use the Nutrition Label to make heart-healthy food choices.
  • Daily use of aspirin is not right for everyone. Talk with a health care professional before you use aspirin as a way to prevent heart attacks.
  • If you smoke, try to quit. See our booklet to learn more about medicines to help you quit.
  • Talk to a health professional about whether you can participate in a clinical trial for a heart medication or procedure. Visit the FDA Patient Network to learn more about clinical trials.

Menopause and Heart Health

“Menopause does not cause heart disease,” says Targum. “But the decline in estrogen after menopause may be one of several factors in the increase in heart disease risk.” Other risks, such as weight gain, may also increase around the time of menopause.

Hormone therapy is used to treat some of the problems women have during menopause. “However, the American Heart Association recommends against using post-menopausal estrogen hormone replacement therapy to prevent heart disease,” says Targum.

Make a Plan, Take Action

Work with your health care team to make a plan for your heart health. Whatever your regimen, make sure to keep a list of your medicines and bring it with you to all of your appointments.

 

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Fostering Caring for Family Far Away

Teaching a child to demonstrate caring behaviors to loved ones far away is a lot easier today than it was years ago.

caring

A big brother away at college, a grandma or grandpa who lives in another state, a relative serving in the armed forces overseas are all people who look forward to hearing from a child and are disappointed when they don’t hear. Children need to be encouraged to stay in touch with those who love them.

Here are some ways that make it easier to stay in touch:

  • Skype enables a  child to see and speak to a loved one via the computer when both parties have a webcam and this free software program.
  • E-mail enables a young child to send brief messages. When special holidays come around, a child can send a free card using programs such as Hallmark or Blue Mountain
  • Telephone calls, when possible, are also a good way to keep in touch
  • There is always the tried and true…send a hand made drawing or card in the mail.

A fun activity to foster caring for those far away is to make a “Caring Calendar” and hang it in the kitchen.

At the beginning of each a month, a child can circle dates for hello calls and holidays, birthdays or special events for each person that he or she wants wants to remember in a special way. When everyone has Skype they can see one another, which makes it a special visit!

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School Bus Safety

It’s almost that time again; time to think all things school.

The following tips come from the National Highway Traffic Safety Administration, www.nhtsa.gov, reminding us that young children need frequent reviews about bus safety and bus behavior. Children need to know the Danger Zone, which is the area on all sides of the bus where children are in the most danger of being hit. Officials from nhtsa suggest:

REVIEWING HOW TO GET ON AND OFF THE BUS SAFELY:

  • When getting on the bus, stay away from the danger zone and wait for the driver’s signal
  • Board the bus one at a time
  • When getting off the bus, look before stepping off the bus to be sure no cars are passing on the shoulder (side of the road) and move away from the bus
  • Stay ten feet away from the bus and never go behind the behind the bus
  • Before crossing the street, take five “giant steps” out from the front of the bus, or until you can see the driver’s face, then  wait for the driver to signal that it’s safe to cross
  • Look left-right-left when coming to the edge of the bus to make sure traffic is stopped and keep watching traffic when crossing

TAKE THE FOLLOWING BUS SAFETY STEPS:

  • Supervise children to make sure they get to the stop on time, wait far away from the road, and avoid rough play
  • Teach your child to ask the driver for help if he/she drops something near the bus
  • If a child bends down to pick up something, the driver cannot see him/her and the child may be hit by the bus
  • Have your child use a backpack or book bag to keep loose items together
  • Make sure clothing and backpacks have no loose drawstrings or long straps, to get caught in the handrail or bus door
  • Encourage safe school bus loading and unloading
  • If you think a bus stop is in a dangerous place, talk with your school office or transportation director about changing the location

REVIEWING BUS RULES:

  • Always stay seated when on the bus
  • Fasten your seat belt, if there are seat belts
  • Don’t put any part of you out the window: arms, head, etc
  • Always talk quietly because loud noises could make driving difficult for the driver
  • There is no eating or drinking on the bus
  • Keep backpacks, books, instruments off the floor. The aisles need to be clear for kids to walk and in case of an emergency
  • Never play with the emergency exits
  • Never throw anything at one another or out the windows when in the bus
  • Be ready to get off the bus when you reach your stop so you don’t keep everyone waiting

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Food Handlers Cause Most Food Poisoning Cases

Eating out is supposed to be enjoyable. Yet, sometimes the food we eat in a restaurant makes us sick.

The Centers for Disease Control (CDC) states that the Norovirus spread in restaurants accounts for two-thirds of all food poisoning outbreaks. The Norovirus, the leading cause of food poisoning outbreaks in the United States, sickens at least 20 million Americans a year with vomiting and diarrhea.

They CDC clarified that the Norovirus, often referred to as the “cruise ship virus,” is more often caused by infected restaurant workers than outbreaks on cruise ships, which only accounted for 1% of the more than 1,000 food-borne outbreaks examined by the Federal Centers for Disease Control and Prevention.

Most outbreaks are the result of infected kitchen employees touching food with their bare hands, according to a CDC report. Restaurant workers need better hygiene practices if these outbreaks are to be prevented.

For the report, CDC researchers looked at Norovirus outbreaks caused by contaminated food from 2009 to 2012 and included in CDC’s National Outbreak Reporting System. Restaurants accounted for nearly two-thirds of the outbreaks, and catering or banquet facilities accounted for 17 percent. Among 520 of the outbreaks, food workers were implicated in 70 percent of the cases. Of these, 54 percent involved food workers touching ready-to-eat foods with their bare hands, according to the report.

Among 324 outbreaks in which a specific food was implicated, more than 90 percent of the contamination occurred during final preparation, such as making a sandwich with raw and already cooked ingredients. Another 75 percent occurred in foods eaten raw, such as leafy greens.

Tips for Preventing Food Poisoning When Eating Out

  • Be careful of Salsa – The Center for Disease and Control says that salsa and guacamole are increasingly causing food poisoning since they are often made in large batches and not always refrigerated properly.
  • Avoid Fish on Monday – If the chef bought  fish for Saturday night and didn’t sell out, then by Monday night, it is not so fresh.
  • Check Out the Staff– Cooks and staff should not be wiping their hands on their uniform (which harbors bacteria that can spread to food). Dirty aprons are not a good sign.
  • Avoid Buffets and Salad Bars – The Food Poison Journal puts it bluntly: eat at a salad bar at your own risk.  The Journal says this is one of the main places people get sick in a restaurant. Food in salad bars and buffets are rarely kept to the correct temperature. Also, lots of people touch both the food and the utensils.
  • Beware of Specials – In high-end restaurants, specials can be great fresh meat or fish prepared using a unique recipe. In low-end restaurants, specials are sometimes a way to “fancy up”  meat or fish that’s been sitting around awhile so they can get rid of it.
  • Smell Your Food – Your food has a funny odor or taste, send it back.
  •  Chain Restaurants are Safer– According to MarketWatch, you’re statistically safer if you eat at a chain restaurant as they have much to lose if their diners get sick. Chains have the  resources to help manage food safety, as well as cleanliness standards that employees must maintain
  • Send it back – If your meat is under-cooked, send it back.
  • Be aware of the temperature of your food – If the food is supposed to be hot, it should be steaming. If cold, you should be able to feel the coolness. Lukewarm anything is not safe.

 

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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).

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