By Cassie in August on August 21 2008
What is a Tobacco Quit Line?
The quit line is a free, statewide, telephone-based tobacco cessation service. The quit line offers a one-on-one proactive counseling program for tobacco users who are ready to quit; provides support for people who want to stop smoking or using other tobacco products; offers information on tobacco dependence for health professionals, and families or friends of tobacco users; and provides information on community, regional and national cessation resources. Information may include advice for family and friends on helping a tobacco user quit, and support for a quit attempt.
Is it evidence or science-based? Is it effective?
Yes. Multiple scientific reviews have established that proactive telephone counseling through quit lines is an effective cessation method. The U.S. Public Health Service Clinical Practice Guidelines and the Guide to Community Preventive Services both recommend quit lines as an effective method to help people stop smoking.
Who can call?
Anyone can call the quit line. Callers under the age of 18 are required to have parental consent prior to counseling. Counselors will request brief demographic information from callers such as age, smoking history, zip code; however, all calls are confidential. English and Spanish language counselors are available. A third party interpretation service is available, free of charge, for additional language needs. For the deaf and hard-of-hearing, the TDY/TDD number is (800) 969-1393. Specialized counseling programs for pregnant women and spit tobacco users are also offered.
Who answers the phone? What are the hours?
To assist Kentuckians in becoming tobacco free, certified tobacco cessation counselors are available. The counselors are masters’ level, undergo extensive classroom and practical experience training, and are required to be tobacco-free. Staff and calls are continuously monitored for quality improvement. The hours to speak with a live counselor are 9 a.m. to 9 p.m. Monday through Friday, EST. After regular hours, callers have the option to leave a voice message, and the call will be returned the next business day.
Is 1-800-QUIT NOW (784-8669) just for Kentucky?
Although other states may be using the 1-800-QUIT NOW number, all calls placed in Kentucky (based on area code of call) are automatically directed to the Kentucky Tobacco Quit Line and callers will receive our services.
Should we recommend a quit line instead of other options?
The quit line is one component in a comprehensive network of cessation services. The quit line is provided in addition to on-going services. Different programs work for different types of people. We hope to increase the number of people who attempt to stop using tobacco as well as increase the number of people who are tobacco-free by offering evidence-based cessation programs such as the Quit Line and Cooper Clayton Method to Stop Smoking. Along with tobacco cessation and prevention, policy changes, restriction of access to tobacco, and preventing youth initiation of smoking are critical efforts to decreasing tobacco-related diseases and deaths.
Who can I contact with questions about the Kentucky Quit Line?
Call 1-800-QUIT NOW, e-mail or call Irene Centers, Tobacco Prevention and Cessation Program, irene.centers@ky.gov, (502) 564-9358 ext. 3808. Some English and Spanish language materials are available at: http://chfs.ky.gov/dph/ach/cd/tobacco.htm
By Cassie in August on August 12 2008
Diabetes is a growing problem in Kentucky. In fact, it is epidemic. According to The Impact of Diabetes of the Commonwealth of Kentucky 2005, the number of adults in the U.S. diagnosed with diabetes has incrased 61% since 1991. It is the sixth leading cause of death in Kentucky and it is estimated that 8.5% of the Kentucky adult population has diabetes. In 2003, Kentucky ranked 7th among other staets for the highest percentage of population diagnosed with diabetes. The National Data reports that approximately 2,800 children and adolescents have Type II diabetes; a disease that normally affects older adults. This number is growing steadily at an alarming rate.
Many lifestyle risk factors can affect diabetes. The U.S. Diabetes Prevention Program demonstrated that sustained lifestyle changes lead to substantial reduction in diabetes among older adults who were ver high risk for diabetes and complications. Though we are seeing an alarming increase in this disease, with positive changes to lifestyle and diet we can make a difference and have a positive outcome!
The Greenup County Health Department in partnership with the Kentucky Diabetes Prevention Control Program will offer Diabetes Self-Management Education Classes. Learn the facts and take care of your diabetes today. You are in charge of your future. For more information contact:
Eve Greene, R.N. Diabetes Coordinator Email: EveM.Greene@ky.gov
Karen Osborne, M.S., R.D., L.D. Email: KarenJ.Osborne@ky.gov
By Cassie in July on July 31 2008
Introduction
Tanning is the darkening of skin in a natural physiological response stimulated by exposure to Ultraviolet radiation (UV rays), usually by sunlight. Commercial tanning facilities use devices equipped with fluorescent lamps with phosphorus blends that emit UV radiation in a similar spectrum to that of the sun. Exposure to UV radiation and the release of melanin (within the skin) is what gives the skin a darkened or tan look. Despite the known health risks of UV exposure, tanning beds have remained popular in Kentucky.
Why Need a Tanning Facility Regulation?
There are many dangers with indoor and outdoor tanning. Overexposure to sunlight or tanning bed lamps greatly increases the risk of skin cancer and premature aging. Overexposure of UV light may cause light to severe sun burns that have accumulative effects.
A large percentage of tanning bed users are minors below the age of 18 and are unaware of the dangers and harmful effects. Many tanning bed facilities have no tracking system to know who visits their establishment, how often and how long they have used the beds.
In 2005, a Casey County teen was diagnosed with malignant melanoma during her junior year of High School. After researching why melanoma occurs in young women and with no real family history of cancer, she discovered that frequent trips to the tanning bed most likely contributed to the cancer. From there, state and local legislators began to examine existing controls and safeguards in Kentucky tanning bed facilities in hopes of preventing additional cases such as this.
As of July 1, 2007, all tanning facilities within the state of Kentucky must register with the local health department for review and certification. All tanning facilities must pay an annual fee of twenty dollars with registration expiring on December 31st of each year. In addition, parental supervision and consent requirements for patrons under 14 and up to 18 years of age is required.
Responsibilities of the Health Department
Primary goal of the Health Department is to register tanning bed establishments within their jurisdiction. Currently, there are no routine inspections or sanitation inspections. The Health Department must also assure tanning bed facilities are in compliance with requirements of 902 KAR 45:075 which includes proper warnings, documentation and record-keeping. Documentation requirements include Parental Consent forms and Records of Use forms.
Local Health Department Environmentalists will also be required to investigate tanning bed facility complaints, but ONLY those relating to warnings, parental consent and documentation requirements established in 902 KAR 45:075.
Complaint investigations resulting in a violation shall result in a correction notice and the establishment will be given thirty days to correct. A re-inspection shall be conducted no later than thirty days of notice to correct and if unresolved, the establishment will be granted an additional thirty days to comply. If the violation has not been corrected at the end of the second thirty day period, the registration of the facility shall be suspended.
A facility whose registration has been suspended may apply for re-inspection for the purposes of reinstatement. The Local Health Department shall conduct a re-inspection of the facility within ten days of receiving the Application for Reinstatement. If the facility is found to be in compliance with program requirements upon re-inspection, the registration shall be reinstated.
Responsibility of Tanning Establishment
· Issuance of standardized warning statement to all those that use tanning beds.
· To have required consent for minors (14-18 years old), signed by a parent or legal guardian.
· Maintenance of consent forms along with facility records showing dates and duration of use by minors for minimum of 2 years.
· Any minor under the age of 14, must be accompanied by a parent or legal guardian.
· Facilities should maintain written or electronic consent forms and records.
· Provide protective eyewear to patrons or require the patrons to provide their own.
By Cassie in July on July 14 2008
Kathy Bernard (301) 344-4746
Amanda Eamich (202) 720-9113
WASHINGTON - June 12, 2008 - The U.S. Department of Agriculture is providing recommendations to those affected by severe storms and flooding in the Central Plains. USDA is hopeful that this information will help minimize the potential for foodborne illnesses due to power outages and other problems that are often associated with severe weather events.
”Power outages can occur at any time of the year and it often takes from a few hours to several days for electricity to be restored to residential areas,” said USDA Under Secretary for Food Safety Dr. Richard Raymond. “Without electricity or a cold source, foods stored in refrigerators and freezers can become unsafe. Bacteria in food grow rapidly at temperatures between 40 and 140 °F, and if these foods are consumed, people can become very sick.”
Steps to follow to prepare for a possible weather emergency:
· Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food.
· Make sure the freezer is at 0 °F or below and the refrigerator is at 40 °F or below.
· Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.
· Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
· Plan ahead and know where dry ice and block ice can be purchased.
· Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
· Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
· Group food together in the freezer — this helps the food stay cold longer.
Steps to follow after the weather emergency:
· Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
· The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.
· Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
· Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below when checked with a food thermometer.
· Never taste a food to determine its safety!
· Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
· If the power has been out for several days, check the temperature of the freezer with an appliance thermometer. If the appliance thermometer reads 40 °F or below, the food is safe to refreeze.
· If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
· Drink only bottled water if flooding has occurred.
· Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
· Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved. Follow the Steps to Salvage All-Metal Cans and Retort Pouches in the publication “Keeping Food Safe During an Emergency” at: keeping_food_Safe_during_an_emergency/index.asp
· Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
When in Doubt, Throw it Out!
By Cassie in July on July 2 2008
By: Michael Roizen, MD
No one wants to give in to wrinkles, sagging, and other aging skin problems without a fight. and avoidance of skin cancer is critical to your well-being. so here are five steps you can take toward younger-looking and healthier skin.
The Five Steps to Younger-Looking Skin
My staff at realage.com has evaluated the research about avoiding aging skin and identified five things that make a difference in how old you look.
Step One Be smart about your time in the sun.
Step Two Actively protect your skin.
Step Three Eat nine servings of fruits and vegetables a day.
Step Four Manage stress.
Step Five Drink water.
Step One: Be Smart About Your Time in the Sun
Ok, let’s look at all the reasons why you should spend time in the sun – it’s a mood lifter and a major source of vitamin D, needed to head off many cancers, especially of the mouth, throat, stomach, and colon. So 10 or 20 minutes a day in the sun will provide a day’s worth of protection, about 1,500 iU. If you don’t get outdoors much, don’t forget to eat plenty of the foods that include vitamin D – such as fortified milk, salmon, mackerel,
herring, tuna, and sardines.
Because you don’t want to trade skin cancer for that sunshine-produced vitamin D, here are tips for enjoying the sun:
Minimize your time in direct sunlight. Plan your outdoors time for early morning or late afternoon, because the sun’s rays are less powerful then.
Put on sunscreen just before you leave the house. It takes sunscreen 15 to 30 minutes to become effective, giving you time to absorb all the vitamin D you need for the day. Keep applying the sunscreen throughout your time in the sun.
Wear sunglasses with 99 percent UV protection. Because powerful rays can get to your eyes from above your glasses, it’s also smart to wear a sun hat.
Step Two: Actively Protect Your Skin
You can slow skin aging by using moisturizer to keep your skin soft. and, don’t forget the sunscreen!
Step Three: Eat Nine Servings of Fruits and Vegetables a Day
Antioxidants – which will give your skin a healthy glow – abound in fruits and vegetables, especially those with deep green, yellow, orange, and red colors. Eat at least four fruits and five vegetables a day to keep your skin looking good. Reduce your intake of simple or high-glycemic index carbohydrates, such as enriched bread or flour products, processed and refined foods, candy, and soft drinks.
Great for healthy skin:
* Foods with vitamins A and C, zinc, lean proteins, and essential fatty acids
* The skin on fruits and vegetables – when washed well
* Raw or lightly cooked vegetables
* Complex or low-glycemic index carbohydrates, such as whole-grain breads and cereals, and legumes
* Healthy fats for skin cell regeneration – avocados, nuts, salmon, and flaxseeds
* Colorful fruits and vegetables rich in antioxidants
* Whole-grain breads and cereals rich in magnesium and B vitamins to help regenerate skin cells
Step Four: Manage Stress
Whether your daily stress is about finances, relationships, lack of sleep, or a combination of these and other stressors, you need to take active steps to find solutions. Until then, manage your stress with good-for-you comfort foods, meditation, and exercise.
Eat comfort foods
True comfort foods include:
1. Berries – Vitamin C to help you fight stress
2. Guacamole – B vitamins for your nerves and brain cells
3. Mixed nuts – B and E Vitamins and Zinc
4. Oranges – Vitamin C to soothe you
5. Asparagus – Folic acid to lighten your mood
Meditate
Do it every day, before bedtime or whenever your stress gets overwhelming. Find a quiet place to sit comfortably without being disturbed, close your eyes, and clear your mind of all thoughts. Try repeating a simple sound (like “om”) over and over to keep distracting thoughts out of your mind. You can focus on your breathing; you can pray. Whatever it takes to have at least five minutes of silence in your day will help you manage your stress.
Exercise
Exercising regularly is another great way to reduce stress. I recommend walking 30 minutes a day.
Step Five: Drink water
Drink water several times a day to moisturize your skin from the inside out, to help keep your skin hydrated and plump, and maintain its elasticity and suppleness. You’ll
have less drooping, less drying, and less damage. Alcohol, coffee, tea, and sodas don’t count – they can actually rob your skin of moisture, so they should be limited in
your diet.
Bottom Line:
The payoff to actively and consistently following these five steps is a more youthful appearance and healthier skin. Find more skin-healthy food selections with the realage
Vitamin and nutrient Best Bets.
http://www.realage.com/nutritionCenter/Vitaminsnutrients.aspx
For personalized advice on improving your skin through your diet, take the realage skin Care assessment.
http://www.realage.com/realBeauty/skinCare/land.aspx
By Cassie in July on July 1 2008
This is the inaugral entry of our blog. We plan on using this page to let everyone know what is going on at the Health Department. We can also draw attention to any updates on the website and what to expect in the future. Stay tuned!
Here is an article on Summer Food Safety. Summertime brings barbeques, potlucks, and (you guessed it) food-bourne illness.
It Looks Good- But Should I Eat it?
Moldy bread or cheese. Spoiled lunchmeat. Spaghetti in a dented can. Leftovers that sit on the counter for more than two hours. Are these foods safe to eat?
No one wants to throw out the roast beef. But anyone who’s ever had a bout with what we loosely call “food poisoning” knows that food borne illness isn’t something to take lightly.
Food-borne illness can occur anytime youeat something that is contaminated- even if it looks and smells perfectly fine. Bacteria, viruses, prasites, or even chemicals can cause the illness.
But how long is too long to leave food on the counter?
Know Your Food’s Temperature
The Food Safety and Inspection Service (FSIS) of the Department of Agriculture says knowing the “temperature at which food has been handled” is the key to knowing if it is safe to eat. Leaving food out too long at room temperature can cause bacteria- such as Staphylococcus aureus, Salmonella, e.coli, and Campylobacter- to grow to dangerous levels.
Don’t Leave Meat Unrefrigerated
If you leave raw meat out for as little as twenty minutes, bacteria start to grow. Your food enters the “danger zone”, which is an internal temperature of 40-140 degrees F. Cooked leftovers should be refrigerated within one or two hours.
Transporting Food
What should you do if you are taking food to a picnic of a potluck? Cook the food at home, cool it, then transport it in a cooler according to the FSIS.
Cooking
Use a food thermometer to determine if meat and poultry are cooked to a safe minimum internal temperature.
* Oven temperature- no lower than 325 degrees.
* For steaks, roasts, and chops- a safe internal temperature of 145 degrees.
* For pork, an internal temperature of 160 degrees.
* For ground beef, veal, and lamb- internal temperature of 160 degrees.
* For poultry- an internal temperature of 165 degrees or more.
Cooking foods at these temperatures will make them safe to eat- but only if they weren’t left out on the counter too long beforehand. Otherwise, heat-resistant bacteria may be present that even cooking can’t destroy. BActeria don’t continue to grow at cold temperatures, but they’re also not destroyed by the cold. Keep meat, poultry, or fish in the refrigerator until you are ready to cook them.
Avoid Food-borne Illness
Protect yourself from many infections by preparing food and drinks properly.
* Don’t eat meats that are raw or undercooked- i.e., pink in the middle.
* Don’t eat spoiled meat. chicken, turkey, or fish.
* After handling raw food, wash your hands with soap and water before touching other food.
* Use soap and hot water when washing cutting boards, cooking utensils, and countertops that touched raw meat, poultry or meat.
* Be sure the dairy products you eat are pasteurized.
* Wash fruits and vegetables before eating. Peel fruit before eating it raw.
* Don’t let the juices of packaged meat, poultry or fish drip onto other grocery bags or each other. Keep them in separate plastic bags.
* Put all cold and frozen foods in your refrigerator or freezer when you come home from shopping. Don’t leave food sitting in the car.
* Check the package food comes in to make sure the package isn’t damaged. Throw out dented or bulging cans.
In Restaurants
Order your meat well done. If it’s served pink or bloody, send it back for more cooking. Fish should be flaky, not rubbery, when you cut it.
Order fried eggs cooked on both sides. Avoid “runny” eggs.
Avoid foods that contain raw eggs like Ceaser Salad or hollandaise sauce. If you aren’t sure, ask your waiter what’s in the food before ordering.
Avoid raw or lightly steamed fish or shellfish, such as oysters, clams, mussels, or sashimi. All fish should be cooked until done. Sorry, sushi lovers!
Symptoms of Food-Borne Illness
Even though there are lots of causes, the symptoms of food poisoning or food-borne illness are often similar, including fever, nausea, vomiting, cramps, and diarrhea. The microbe or toxin enters your gastrointestinal tract where the symptoms start. The Centers for disease Control and Prevention (CDC) says that some diseases with unknown origins may turn out to be related to food-borne infections. For about 15 years, researchers have known that the cause of Guillain-Barre syndrome is a Campylobacter infection, and the cause of acute kidney failure in children – hemolytic uremic syndrome – is an infection with E.coli and related bacteria.
Food-Borne Illness is Dangerous
Food-borne illness can be dangerous, even life-threatening. One common cause of food-borne illness is the calicivirus or Norwalk-like virus. this illness typically induces vomiting rather than diarrhea and normally subsides in two days. this illness spreads primarily from one infected person – such as a restaurant worker who makes your salad or a fisherman who touched your oysters.
A person already in poor health or with a weakened immune system can become seriously ill or even die when infected with Salmonella of E. Coli bacteria.
Unless you have a specific lab test for the microbe, you’ll never know which one caused the problem. In fact, the CDC estimates for every case of salmonella poisoning diagnosed, 38 more remain diagnosed.
So avoid being a statistic by keeping your food safe.
If you have any questions about food-borne illness, call the USDA Meat & Poultry Hotline at 1-888-674-6854 Safe Food. Or you can visit the CDC Website at www.cdc.gov/hiv/resources/brochures/food.htm.
By admin in June on June 30 2008
Please visit us and see whats new and upcoming at the Greenup County Health Department
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