Seek the summer shade

Help prevent skin cancer by staying out of the sun from 11–3, and by reaplying your sunscreen often. Don’t run out of sunscreen – Restock Monday.

Mondays are a great day to renew Family Health vows. Every Monday, you will find some healthy tip to help your family start the week off on a Healthy Note!

Thanks to Healthy Monday organization for sharing their Monday tips.

It’s food allergy month. We do have a growing population of kids with food allergies, over 3 million children. Food allergies can be a very serious condition and anyone who works with children or cares for children should know some basics about food allergy.

Here are some quick highlights for the eight most common foods kids may be allergic to:

Milk

• A milk allergy is a harmful reaction to the protein in milk. Do not confuse a milk allergy with lactose intolerance which is a problem in digesting the sugar in milk and is not actually an allergy at all.
• Like all food allergies, reading labels is a must for a milk-allergic child! Milk is in so many processed foods that cooking from scratch might be a safer alternative.
• Milk is in virtually all cheeses, butter creams, yogurt, whipped cream and sour cream. The lactose free milks do have milk protein, so make sure to avoid them.
• Casein and whey are other names that milk can be called on a label. Goat milk and sheep milk are very similar to cow’s milk. They are cross reactive which means that if your child reacts to one, they are likely to react to the others.
• Be careful when eating out or when eating food prepared by others. Ask for information about how the food was prepared. Milk can show up in unexpected places. A good example is grilled steak or chicken. Many restaurants will melt butter on the top right before serving it.

Eggs

Some children allergic to eggs can eat eggs in baked products because the protein changes during the baking process. But remember, if your child is severely allergic to eggs, completely avoiding them is the only cure.

• Most children allergic to eggs are allergic to the protein that is in the egg white. Very few children react to the protein in the egg yolk.
• Eggs can be found in cakes, cookies, egg substitutes and mayonnaise.
• There are other names for eggs that can be used on food labels such as “Ovalbumin, albumin or globulin.”
• There are egg free substitutes sold in the grocery stores that can be used for cooking and baking.
• An easy substitute for baking cookies or brownies is to use 1 ½ tablespoons oil and 1 teaspoon baking powder for each egg.

Fish and Shellfish

If your child has been diagnosed with an allergy to fish or shell fish, it is likely that he/she will have the allergy for life. These allergies can come on even as an adult.

It is possible to be allergic to one and not the other. While some children are allergic to both. Separate testing is available to determine if there is an allergy to a specific type of fish.

Some dishes to avoid with a fish or shellfish allergy:

• Caesar salad dressing because most of them contain anchovies
• Fish sauce can be made with shellfish as well as fish
• Oriental sauces, pastes and prepared meals may have traces of fish or shellfish
• Caponata, a sweet and sour Italian relish may contain anchovies
• Deep-fried foods at restaurants. The same oil might be used to make chicken tenders as the deep fried fish.

Wheat allergy

The best way to avoid breads made with wheat is to make your own. Invest in a bread machine. There are several different kinds of flour to make bread. Almond flour, white rice flour, brown rice flour, arrowroot, tapioca and soy flour to name a few. Add some xanthan gum or guar gum to any recipe as a binding agent. First make sure that your child doesn’t have an allergy to these products To maintain a wheat-free diet, your child must avoid the following:

• Wheat, spelt, rye, barley in flour
• Gluten (a protein that is in wheat, rye barley and some oats)
• Distilled vinegar
• Modified food starch
• Dextrin

Make sure to check the ingredients list on salad dressings, sauces, flavorings and processed meats. Usually rice and corn are tolerated for the wheat intolerant or allergic child.

Peanuts

Peanuts are in the legume family along with peas, lima beans, and lentils to name a few. Just because your child is allergic to peanuts does not mean an allergy to any of these legumes will also be present.  An allergy test can be done on each of these foods. Here are some ingredients that you will want to stay away from:

• Anything that says nuts
• Peanut oil • Peanut flour
• Peanuts can be in Chinese dishes, egg rolls, chocolates, and candy bars
• Plain M&M’s ® and Jelly Bellys (jelly beans) label states, “processed in a plant containing peanuts.”

Always check the label and if you or your child do not recognize the ingredients – don’t eat it!

Tree Nut Family

Tree nuts include cashews, almonds, pecans and walnuts to name a few.

• Almonds are in the plum, apricot, nectarine, peach and cherry family.  Many children can be allergic to almonds yet be able to eat cherries or peaches.
• Cashews are in the cashew botanical family along with mangos and pistachios.
• Coconuts are part of the palm family.   It is certainly possible to be allergic to coconuts however they do not cross react with tree nuts meaning your child is not more likely to be allergic to coconuts just because he/she is allergic to tree nuts.

Soybeans

Soy is used in fast food restaurants and most manufactured products like salad dressing, and cereals.   Over half of processed foods have soy in their ingredient list.

Foods to stay away from include:

• Soybeans, soy protein, soy sauce, basically anything that has “soy” on the ingredient list.
• Soy is a legume and is related to peas, green beans, peanuts and carob. Some children are able to tolerate one legume and not another.
• Edamame and miso
• Textured vegetable protein (TVP)
• Canned chicken broth and vegetable broth
• Bouillon cubes (beef, chicken, vegetable, etc )
• Hydrolyzed vegetable protein (HVP) This is a food additive

Again, separate allergy testing is available for each of these legumes if you suspect your child might have an allergy.

Resources

Read Food Allergies and Children-This month’s ‘Nourish Healthy Kids’ article features food allergy facts, food allergy action plan pdf, and links to helpful resources for parents, caregivers, and teachers

Kids story page about food allergies. One of the kids explorer can’t eat peanuts.

It’s food safety month. With all the holiday food preparations for large groups it is easy to forget some good food safety habits. We are defrosting foods, preparing some foods early, other foods are sitting out for periods of time. To help you keep your foods germ free, here is a list of some key reminders:

• Take the time during meal prep to wash your hands and wrists with soap and water for 20 seconds. This is a good practice for your kids during meal prep.
• In the refrigerator, store turkey and other raw foods that will be cooked on the bottom shelves and ready-to-eat foods on the top shelves.
• Put turkey or roasts in a rimmed pan to catch any leaking juices.
• Designate separate cutting boards for raw meats or clean and sanitize cutting boards between uses for different foods.
• Clean and sanitize knives between uses on different foods and place only sanitized knives back in their racks.
• Sanitize any utensil, equipment or food contact surface after it has been in contact with raw foods, especially meat or eggs.
• Never move boxes or containers that may have been stored on the floor onto countertops.
• Purchase your perishable foods no more than 5 days before your holiday feast.
• Place leftover foods in air-tight containers in the fridge within 2 hours after removing from the stove or oven (bacteria start to multiply rapidly after 2 hours).
• Similarly, heat up leftovers to their proper temperature.
• Eat leftovers within 3-4 days.
• Freeze or throw away any leftovers that are still in your fridge after 4 days.

More Food Safety Resources Available on our Nutrition Education Website:

Printable Tip Sheet – Preventing food poisoning on Thanksgiving

Preparing your turkey safely – Guidelines for buying, storing, and thawing your turkey for the holidays

Food safety during holiday season

Family holiday safety tips for a happy, healthy ans safe holiday

Other Helpful Holiday Safety Tips:

http://holidayfoodsafety.org/

It is the kick off to holiday season and you are probably beginning to think about the turkey.

Turkey is a very good source of protein, selenium, niacin, vitamin B6 and the amino acid tryptophan. It’s a good source of zinc and vitamin B12. The skinless white meat is an excellent high-protein, low-fat food.

Here are some helpful tips on buying and thawing your holiday turkey.

Is your fridge ready? Turkeys are big! Before buying your turkey, check out the fridge and make sure you have room for it.

Should you buy fresh or frozen turkeys? There is really no difference. Some may say that a fresh turkey tastes better. You also have the convenience of not having to defrost it. Buying frozen turkeys allow you to buy early and take advantage of sales.

What size turkey do I need to buy? Purchase at least one pound of uncooked turkey per person. You’ll have enough for the feast and for leftovers too.

When should you defrost your turkey? A whole turkey takes about 24 hours per four to five pounds to thaw in the refrigerator. (For example: A 15-pound frozen bird will take 3 to 4 full days to thaw in the refrigerator.) Ideally, purchase your frozen turkey as far in advance as necessary to safely thaw it in the refrigerator. If buying a fresh turkey, purchase it only 1 to 2 days before the meal and keep it refrigerated.
Food Safety Guidelines:

• Always wash hands with warm water and soap for 20 seconds before and after handling the turkey.

• I know my mom would argue with me, but you should never defrost turkey on the counter!

Turkey can be thawed in the refrigerator or in cold water. The refrigerator method is the safest and will result in the best finished product. Leave the bird in the original packaging and place in a shallow pan and allow refrigerator thawing time at a rate of 4 to 5 pounds per 24 hours. To thaw in cold water, keep turkey in the original packaging, place in a clean and sanitized sink or pan and submerge in cold water. Change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw. Cook the turkey immediately after it is thawed. Do not refreeze.

Once thawed, remove neck and giblets from the body cavities and keep bird and parts (if using) refrigerated at 40 °F or below until it is ready to be cooked.

New healthy Thanksgiving resources and printable tip sheets from our family nutrition website:

Cook your Thanksgiving Turkey germ-free!
Healthy Holiday Food Substitution Guide
Healthy Thanksgiving Themed Place Cards

This Monday sound the alarm.

Test every detector in your home to keep them functioning and charged. Your safety and the safety of your loved ones are worth the effort!

Mondays are a great day to renew Family Health vows. Every Monday, you will find some healthy tip to help your family start the week off on a Healthy Note!

Thanks to Healthy Monday organization for sharing their Monday tips.

This Monday put school safety 1stSit down with your kids and review the rules for buses, bicycles and pedestrian crossings. Teach them how to stay calm in an emergency.

Mondays are a great day to renew Family Health vows. Every Monday, you will find some healthy tip to help your family start the week off on a Healthy Note!Thanks to Healthy Monday organization for sharing their Monday tips.

Every two seconds someone needs blood. You could save a life by donating. It’s safe and easy, and you get a free check-up!

Mondays are a great day to renew Family Health vows. Every Monday, you will find some healthy tip to help your family start the week off on a Healthy Note!

Thanks to Healthy Monday organization for sharing their Monday tips.

You got the grill pulled out and are ready to start barbecuing. A fun family way to cook and eat together enjoying the wonderful summer weather.But don’t forget these safety tips to keep the kids and family safe:Before you start to grill – check and clean the grill

• Make sure the burner tubes are not blocked. Insects often make this their home during winter! Clear blockage and push it through to the main part of the burner.
• Check for cracked or brittle gas tubes. Check for sharp bends in the tubes.
• Move the hoses far away from hot surfaces and dripping hot grease.
• Keep the drip tray or can clean and free of debris
• Check for leaks; always follow manufacturer’s instructions if you smell gas or when you reconnect the grill to the LP gas container.
• If you find a leak, immediately turn off the gas. Don’t attempt to light the grill until the leak is fixed.
• Keep lighted cigarettes, matches, and open flames away from a leaking grill.
• Do not attempt to repair the tank valve or the appliance yourself, always use the services of a qualified appliance repair person.

Now you are ready to barbecue:

• Keep grills at least 10 feet away from the house or any building.
• Do not use the grill in a garage, breezeway, carport, porch, or under a surface that can catch fire.
• When charcoal grilling, never use lighter fluid after the fire has started. Only use fluid to soak briquettes before starting the grill.

When you are barbecuing:

• Use long-handled tools and long barbecue mitts to prevent burns.
• Never use water to put out a fire on a gas grill.
• In case of flare up, turn burners off (in gas grilling). Gas or Charcoal, move food off of fire.

This Monday ban the tan
More than 90% of skin cancers are caused by sun exposure. Apply sunscreen daily on your child and yourself and teach your child to wear a wide-brim hat. Also, adults should have a dermatologist check your skin every year.

Mondays are a great day to renew Family Health vows. Every Monday, you will find some healthy tip to help your family start the week off on a Healthy Note!

Thanks to Healthy Monday organization for sharing their Monday tips.

Swine flu has been all over the news and with reported cases getting closer and closer to home, we are all very concerned.

How can we help keep our child safe? There is one thing we can teach our children that will prevent a great deal of diseases throughout their lifetime. And that is the simple habit of washing hands.

I know it sounds pretty simple and maybe you have taught your child to always wash their hands. But are they doing it enough? Are they washing their hands properly to kill most of the bacteria and virus that may have gotten on their hands from the millions (no make that zillions) of things kids love to touch!

Here is a simple rule that will help your child wash their hands properly.

• Sing the ABC song throughout hand washing. It’s about 20 seconds long, just the right amount of time required to wash hands properly. And, kids know this song!!

• Teach them to constantly rub their hands together during hand washing. It is the friction that helps remove the bacteria. Teach kids to build up lather (they like bubbles and that means they are rubbing the soap with good friction).

• Scrub all surfaces of the hand. Singing the ABC gives them plenty of time to rub the palms, the back of the hands, wrists, between fingers and under fingernails.

• Use soap, it helps kill the bacteria.

• Wash hands frequently throughout the day, before eating, after eating, after using the bathroom, after touching surfaces in very public places. This is really important now during this swine flu.

I can tell you as a nurse, I did a great deal of handwashing, constantly! We were even tested on it!