Thursday, April 28, 2011

April 28th. World Day for Safety and Health at Work

The 2011 World Day for Safety and Health at Work focuses on the implementation of an Occupational Safety and Health Management System (OSHMS) as a tool for continual improvement in the prevention of workplace incidents and accidents.

On Apr 28, 1970 (signed into law in 1971) was the founding of the Occupational Safety and Health Administration (OSHA).

 

Safety in Restaurants
Slips and Falls


Foodborne Disease OSHA Standards
Control and Prevention

Control of foodborne diseases is based on avoidance of contaminated food, destruction of contaminants, and prevention of further spread of contaminants. Prevention is dependent upon proper cooking and storing practices, and personal hygiene of food handlers.

The quality of food, and controls used to prevent foodborne diseases, are primarily regulated by the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and local public health authorities. These diseases may be occupationally related if they affect the food processors (e.g., poultry processing workers), food preparers and servers (e.g., cooks, waiters), or workers who are provided food at the worksite.

Section 5(a)(1) of the OSHA Act, often referred to as the General Duty Clause, requires employers to "furnish to each of his employees employment and a place of employment which are free from recognized hazards that are causing or are likely to cause death or serious physical harm to his employees". Section 5(a)(2) requires employers to "comply with occupational safety and health standards promulgated under this Act".


Safety Orientation for Healthcare

The OSHA Safety Orientation for Healthcare materials show employees how to protect themselves from some of the most common hazards. For more information on these materials please contact National Safety Compliance at 1.877.922.7233 or visit http://www.osha-safety-training.net/.




Occupational Safety and Health Administration
40 Year History

 

National Office
U.S. Department of Labor
Occupational Safety and Health Administration (OSHA)
200 Constitution Avenue, N.W.
Washington, D.C. 20210

Wednesday, April 27, 2011

The Registered Dietitian
Broward County Dietetic Association

Broward County Dietetic Association (BCDA)

BCDA Members

BCDA Authors

Nurturing With Nutrition
Authors: Lucille Beseler, Melanie Bazarte

Book Release: Go UnDiet by Gloria Tsang, RD
Editor-in-chief of HealthCastle.com


Go UnDiet

Author: Gloria Tsang, RD

You won't find a diet plan in this book. Instead, you'll learn how you CAN lose weight for good by undieting!




Go UnDiet shows you

50 simple, painless, undieting actions that will change your diet and weight without a rigid diet plan, and with no counting of calories or fat grams.


Why common food "villains" like meat and cheese are not responsible for your weight issue - and which foods are really to blame.  

A 5-second scan to spot diet-destroying highly processed foods (HPF), and 3 foolproof ways to avoid this weakest link.

The truth about common diet myths, and how to choose food products that really work for you.

This is not another "miracle" diet plan. Instead, Go UnDiet is a guide designed to help you lose weight for good by making small changes, one step at a time.


About the Author
Gloria Tsang Media Reel



Gloria Tsang, RD, is the founder of HealthCastle.com, the largest online nutrition network run by registered dietitians. Her work has appeared in major national publications, and she is a regularly featured nutrition expert for media outlets across the country. HealthCastle.com offered fun and practical diet tips to 7.5 million readers in 2010.


 

Tuesday, April 26, 2011

National Pretzel Day joins National Dance Week


In 2003, Pennsylvania Governor, Ed Rendell declares April 26 National Pretzel Day to acknowledge the importance of the pretzel to the state's history and economy.

Enjoy a pretzel while getting some exercise
Alex Wong from FOX's "So You Think You Can Dance"
choreographed a Pretzel Dance for Auntie Anne's in
honor of National Pretzel Day and National Dance Week.


A Brief History Of The Pretzel,
presented by Synder's of Hanover


Auntie Anne's Donates Pretzels
to Hunger Relief Organizations


A Look at Pretzel Commercials
Over the Last 39 Years

In 1971, the use of the word "Salt", did not have the negative effects it has today
 - as seen in the Mister Salty Pretzel's commercial below.

Today, the popular advertisement words
are Sustainability or Renewable.
 






Friday, April 22, 2011

Earth Day. What are we doing to help our planet?

April 22, 1970 was the first Earth Day and it awakened almost 20 million Americans from all walks of life to launch the modern environmental movement. From that first earth day came the passage of the landmark Clean Air Act, Clean Water Act, Endangered Species Act and many other environmental laws. Today the Earth Day Network (EDN) works with over 22,000 partners in 192 countries to broaden diversify and mobilize the environmental movement. More than 1 billion people now participate in Earth Day activities each year, making it the largest civic observance in the world.

A Billion Acts of Green® Earth Day Network has chosen A Billion Acts of Green® as the theme for Earth Day 2011. A Billion Acts of Green®–the largest environmental service campaign in the world–inspires and rewards simple individual acts and larger organizational initiatives that further the goal of measurably reducing carbon emissions and supporting sustainability. The goal is to register one billion actions in advance of the global Earth Summit in Rio in 2012.

Earth Day 2011


YouTube has a wide range of resources, from the young, older, news, family, scientist, schools, communities, governments and industry describing how they are making a difference and how we can make a difference in saving our Earth.

Earth Song
performed by Michael Jackson


Green Mom


Cost of Food
Americans have been spending less and less on what we eat. But those savings come with a high cost: obesity, diabetes, and big health care bills. Here's a look at how our diet has changed over the last 50 years, and what we can do to make it better.


The girl who silenced
the world for 5 minutes


Reasons to Believe: Lightbulbs
The Energy [R]evolution is Greenpeace's plan to save the planet from catastrophic climate change. Susan Sarandon narrates the 'Reasons to Believe'. This video explains why energy efficiency is so important and also so easily achieved, just by small changes such as a switch from traditional lightbulbs to more energy efficient ones. In the one minute you will spend watching this film solar energy could power a country the size of Portugal for one week. In one minute. We need an Energy [R]evolution. Learn more at Greenpeace.

Oceans - Disney Nature
Series 2010 Movie Trailer


Earth Day - The Tiniest Things Matter


Recycle Guys
 

Sunday, April 17, 2011

The Symbols of the Passover Seder



Passover is spelled using the foods symbolic of the seder table.
P = Z'roa (Shank bone)
A = Maror and Hazeret
SS = Charoset
O = Baytzah
V = Roasted Beets
E = Matzo
R = Karpas (Vegetable)

Shalom Sesame
Khalikidan's Passover Seder

Khalikidan and her family came to Israel from Ethiopia.
Join her family for a Passover seder, and
share Khalikidan's excitement in reciting the four questions.


The Symbols of the Passover Seder
 


Passover is a holiday rich in symbols retelling the story of the Jewish people's exodus from Egypt. The seder is a ceremonial dinner observed on the first night of Passover, and in many homes on the second night as well. The seder table is set with a seder plate, salt water, matzo, kosher wine, Cup of Elijah, Miriam's Cup, and a copy of the Haggadah for each guest.

Matzo
Matzo is an unleavened bread made solely from flour and water and is not allowed to rise. Matzo symbolizes freedom. As the Jewish people fled Egypt there was no time to wait for the bread to rise. A plate of three whole matzahs are stacked and separated from each other by cloths or napkins. The middle matzo is broken in half and put aside for the afikoman.

The afikoman is eaten as a dessert. The person leading the seder will hide the afikoman and ask all the children to find it. Children will receive toys or other gifts as a reward for returning the afikoman.

The top and other half of the middle matzo is used for the hamotzi (blessing over bread), and the bottom matzo is used for the korech (Hillel sandwich).

Haggadah. The book containing the story of the Exodus and the ritual of the Seder. It is read at the Passover Seder.

Many of the symbols are displayed on the seder plate, which is the centerpiece of the seder table.
 
Karpas (Vegetable). This part of the seder plate dates back to a first and second century tradition in Jerusalem. At the beginning of the seder a vegetable, usually lettuce, radish or parsley is dipped in salt water and eaten. It is said the salt water represents the tears our ancestors shed during their years of enslavement.

Z'roa (Shank bone). The roasted shank bone of a lamb reminds us of when the Jewish people marked the doorposts of their homes with the blood of a lamb as a signal that death should pass over them. The shank bone also reminds us of the sacrificial lamb killed and eaten during the days when the Temple stood. In modern times, some Jewish families will use a poultry neck instead. Vegetarians will often replace the shank bone with a roasted beet, which has the color of blood and is shaped like a bone, but is not derived from an animal.


Baytzah (Hard Boiled Egg). There are two interpretations of the symbolism of the hard boiled egg. One is an ancient fertility symbol. The other is a symbol of mourning for the loss of the two Temples, the first of which was destroyed by the Babylonians in 586 B.C.E. and the second of which was destroyed by the Romans in 70 C.E. Hard boiled eggs were traditionally the food of mourners and became symbolic for the loss of these sacred sites.

Charoset. A mixture of chopped apples, nuts, wine and spices representing the mortar the Jewish slaves used to build structures for the Egyptian Pharaoh.

Maror (Bitter Herbs) reminds us of the slavery the Jewish people endured in Egypt. Horseradish, either the root or a prepared paste is often used.

Hazeret
(Bitter Vegetable) also symbolizes the bitterness of slavery. Romaine lettuce is usually used. When hazeret is not represented on the seder plate some families will put a small bowl of salt water in its place.

Elijah's cup is placed at the center of the table. After the seder meal there is a custom to pour a cup of wine, the "Cup of Elijah," and open the front door of the home. According to tradition, at this moment our homes are graced by the presence of Elijah the Prophet.

Miriam's Cup is a new ritual object that is placed on the seder table beside the Cup of Elijah. Miriam's Cup is filled with water close to the beginning of the seder. It serves as a symbol of Miriam's Well, which was the source of water for the jewish people in the desert. Putting a Miriam's Cup on your table is a way of making your seder more inclusive. It lets people know that the words of girls and boys, women and men, are welcome. It is also a way of drawing attention to the importance of Miriam and the other women of the Exodus story - women who have sometimes been overlooked. It is said, "If it wasn't for the righteousness of women of that generation we would not have been redeemed from Egypt"

To our Family and Friends, we wish you a Happy Passover.


Thursday, April 14, 2011

The Health Benefits of Laughter

Having a good laugh usually makes us feel good about ourselves.
This can be a factor in motivating a person to lose weight.



I Love to Laugh


Babies Laughing

A research published in the International Journal of Obesity discovered laughter can be beneficial in weight control.

Laughing helps burn calories by increasing the heart rate by 10 to 20 percent: The metabolism increases as well, meaning you will burn more calories at rest once you have stopped laughing.

Scientists calculated 15 minutes of laughter a day will burn 10 to 40 calories, depending on a person’s weight and the intensity of the laughter.

Laughter can relieve physical tension and stress, leaving your muscles relaxed for up to 45 minutes after.

Laughter triggers the release of endorphins, which promotes an overall sense of well-being.

Laughter improves the function of blood vessels and increases blood flow, which may benefit the cardiovascular system.

Laughter may benefit people with diabetes. One study showed after watching a comedy, the group had lower blood sugar levels than they did after listening to a boring lecture.

Don’t laugh just to lose weight. Laugh because it feels great,
because it is healthy for you and
because we take ourselves too seriously.
It’s time to lighten up.


“Laughter is the best medicine.”


Wednesday, April 13, 2011

April is Global Child Nutrition Month



Global Child Nutrition Month and the Global Child Nutrition Foundation is running a month-long campaign to help raise funds and awareness for school feeding programs in developing nations.

The Global Child Nutrition Foundation was created in 2006 with the mission of expanding opportunities for the world’s children to receive adequate nutrition for learning and achieving their potential. It continues and expands upon the work of the Global Child Nutrition Forum, formerly conducted by the School Nutrition Association (SNA). Created in 1946, SNA advocates healthy nutrition for every child in the United States.

GCNF is dedicated to helping countries develop and operate successful, sustainable, school feeding programs. GCNF provides training and education to support the development of community-based school feeding programs that respond to the nutritional needs of children, while considering local cultural and community values.

Global Child Nutrition Foundation
This video was played during a general session at the School Nutrition Association's 2010 Annual National Conference to inform its members about the work of GCNF.

March 7, 2011. GCNF held their 8th annual "A Possible Dream Gala".  Each year, the gala is held during the Legislative Action Conference of the School Nutrition Association (SNA). The event brings together over 500 executives – from industry, international non-governmental organizations (NGO), the U.S. Congress, USAID, USDA, and other key agencies working to reduce hunger through networking and the exchange of ideas. The highlight of the evening is the awards presentation.

2011 Recipients

Senator Richard Lugar received the
Gene White Lifetime Achievement Award for Child Nutrition.

Jill Conklin, Director of Sales Development, Winston Industries
was honored with the Individual Industry Member of the Year.

 Mary Kate Harrison, General Manager,
Hillsborough County School District, Tampa, FL received
SNA’s Outstanding Director of the Year award.


Proceeds from this event enable GCNF to provide technical assistance to countries with expanding and developing school feeding programs. Appropriately designed school feeding programs have been shown to increase access to education and learning while improving children’s health and nutrition.

To learn more about the work of Global Child Nutrition Foundation, please visit their website.

Your support of GCNF and commitment to ending childhood hunger makes a difference in the lives of the world’s children.

Investing in world's poorest children
can save millions of lives, UN study finds


United Nations, New York, 7 September 2010.  Investing first in the world's most disadvantaged children and communities can save millions of lives and help spur progress towards achieving internationally agreed development targets, according to a new study by the United Nations Children's Fund (UNICEF).

The agency found that an equity-based approach, focusing on the needs of the most disadvantaged children, can be a cost-effective strategy to reaching the Millennium Development Goals (MDGs) - eight targets that include slashing poverty, hunger and a host of other socio-economic ills, all by 2015.

Monday, April 11, 2011

Parkinson's Awareness Month
Nutrition and Parkinson's Disease
Kathrynne Holden, MS, RD


Michael J. Fox with Muhammad Ali:
Living With Parkinson's


Nutrition and Parkinson's Disease
Kathrynne Holden is a registered dietitian who specializes in diet for Parkinson's disease (PD). Drawing on her former hospital experience, she has pioneered understanding of the unique nutrition needs of people with Parkinson's. Her aim is to provide the knowledge needed to prevent nutrition-related hospitalizations, make the best use of PD medications, and maintain an independent lifestyle.


“Some Parkinson medications can cause edema (a build up of fluid in the tissues,
often in the ankles, lower legs, and wrists). If you have edema, it’s important to get plenty of potassium in the diet, avoid too much
salt and highly-processed
foods (potato chips, canned
soups, pickles for example), and stay in
close touch with your physician.”
- Kathrynne Holden, MS, RD

Kathrynne Holden has written books and articles for the public, produced and has authored the professional's manual "PARKINSON'S DISEASE: Guidelines for Medical Nutrition Therapy." She has also developed the first nutrition risk assessment tools specific for PD. Kathrynne regularly speaks at Parkinson symposiums and conferences, and has conducted presentations in the United States, Canada, Australia, and the United Kingdom.

Research. Gerald C. McIntosh, M.D., Kathrynne E. Holden, M.S., R.D.: Risk for malnutrition and bone fracture in Parkinson's disease: a pilot study. Journal of Nutrition for the Elderly. Spring 1999; Vol. 18, No. 3.

Abstract. Conditions relating to Parkinson's disease include tremor, impaired balance, falls, constipation, food-medication interactions, and anorexia. Weight loss, bone thinning and muscle wasting are common, raising risk for malnutrition and bone fracture. This pilot study examines the lifestyle and dietary choices of 24 Parkinson's patients. Unplanned weight loss and falls were common, and most had multiple risk factors for malnutrition and fracture. Results support findings in previous studies and call for early nutrition intervention to help prevent fractures, muscle wasting, bowel impaction, and dehydration. The findings indicate that such intervention could prevent hospitalizations and related costs.





To learn more about the work of
Kathrynne Holden, MS, RD visit:








Review of the literature on
Nutrition and Parkinson's Disease

There is no special diet for people with Parkinson's disease. The nutritional goals include:
  • Eat well-balanced meals.
  • Consume adequate calories to maintain body weight within a normal range.
  • Minimize food and drug interactions.
  • If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
  • Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.
Eat Well-Balanced Meals
Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice and pasta. Limit intake of salt, sugar and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.

Medication and Food Interactions
Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:
  • Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks and plain gelatin.
  • Avoid juices with pulp and orange and grapefruit juices.
  • Eat and drink slowly.
  • Beverages should be consumed between meals, not with the meal.
  • Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
  • Eat smaller meals, more frequently throughout the day.
  • Foods should be eaten cold or at room temperature.
  • After eating keep your head elevated and avoid brushing your teeth.
Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.

Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing and/or a loss of interest in food.

Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.

The Parkinson's Disease Foundation (PDF) is a leading national presence in Parkinsons disease research, education and public advocacy. PDF is working for the nearly one million people in the US who live with Parkinsons by funding promising scientific research and supporting people with Parkinsons, their families and caregivers through educational programs and support services. Since its founding in 1957, PDF has funded over $85 million worth of scientific research in Parkinsons disease, supporting the work of leading scientists throughout the world.

Click the following links to learn more about Parkinson's Awareness Month and World Parkinson's Disease Day.

Thursday, April 7, 2011

World Health Day
April 7, 2011

World Health Day 2011 web buttonAntimicrobial Resistance and its Global Spread


World Health Day 2011 is dedicated to antimicrobial resistance, a major threat to patient care and disease control throughout the world. Antimicrobial resistance is a significant obstacle to success in controlling HIV, malaria and tuberculosis—three of the world's leading infectious killers. This serious problem also makes it more difficult to treat hospital-acquired infections, facilitates the emergence of "superbugs" that are resistant to major antibiotics, and creates the need for new, more expensive and more complex treatments.

For World Health Day 2011, WHO launchs a worldwide campaign to safeguard these medicines for future generations.


In recent decades, the development and spread of antimicrobial resistance has dramatically accelerated. This situation is related with the increased use of antimicrobials. An estimated half of the antimicrobials employed are used improperly. They are often prescribed to treat other health problems, which don't need antimicrobials, the treatment is not completed as indicated or the quality of the medicines is not adequate. World Health Day 2011 seeks to raise awareness of factors that contribute to antimicrobial resistance, to build commitment to common solutions across diseases, and to encourage the implementation of policies and practices that can prevent and contain antimicrobial resistance.

We live in an era of medical breakthroughs with new wonder drugs available to treat conditions that a few decades ago, or even a few years ago in the case of HIV/AIDS, would have proved fatal. Antimicrobial resistance and its global spread threaten the continued effectiveness of many medicines used today to treat the sick, while at the same time it risks jeopardizing important advances being made against major infectious killers.

Antimicrobial Resistance:
World Health Day 2011



The Director-General of the World Health Organization, Dr Margaret Chan, in a video statement to mark World Health Day 2011 and the theme, Combat Drug Resistance, has warned that "In the absence of urgent corrective and protective actions, the world is heading towards a post-antibiotic era, in which many common infections will no longer have a cure and, once again, kill unabated." The video statement was released to coincide with the launch of new WHO policy package and a call for action on antimicrobial resistance. For more information visit  http://www.who.int/world-health-day/2011/en/index.html

 






Wednesday, April 6, 2011

April is Fresh Florida Tomato Month
Discover the Benefits, Planting Methods and Delicious Recipes

April is Fresh Florida Tomato Month and 
April 6th is Fresh Tomato Day.
Tomatoes are Low in Calories and rich in Vitamin C.
They are fun and easy to grow, indoors or outdoors.

Florida Tomatoes - So Delicious


Ten Health Benefits of Tomatoes
1. Tomatoes are the most concentrated food source of lycopene. Lycopene is an antioxidant that may play a role in the prevention and treatment of some cancers, such as colon, prostrate, breast, lung and pancreatic cancers.

2. Tomatoes are low in calories. One medium-sized tomato (about five ounces) has 25 calories, a great snack to include on a weight control program.

3. Tomatoes are high in Vitamin C. One-cup tomato provides about 78 percent of the daily value (DV)1. Consuming foods rich in vitamin C helps the body resist infection and aides in wound healing.

4. Tomatoes are a good source of fiber. One cup of diced tomatoes provides 7.9 percent of the DV for fiber. Studies show fiber may lower high blood cholesterol levels, aid in maintaining stable blood sugar levels and help an individual feel full longer.

5. One cup of tomatoes contains 22.4 percent of the DV for vitamin A. Vitamin A plays an important role in vision and night blindness.

6. Tomatoes are a good source of potassium (11.4% DV per one cup). Research indicates diets high in potassium can reduce the risk of heart disease and hypertension.

7. Tomatoes enhance the flavor and color of meals making food more appealing.

8. Tomatoes contain chromium; a mineral associated with helping people with diabetes control their blood sugar levels.

9. Vitamin B2, also known as riboflavin is found in tomatoes. One cup of tomatoes provides 5.1 percent of the DV for riboflavin. Studies on riboflavin show they may prevent migraines.

10. Tomatoes are a source of folate (6.8% DV per one cup). Folate has been shown to reduce the risk of stroke, heart disease and neurological defects in the fetus.

1 The Daily Value (DV) of foods comes from the Reference Daily Intake or Recommended Daily Intake (RDI). DV provides a frame of reference to evaluate the nutrients consumed.

Tomato Wellness – Snacks
Are you looking for some ideas of affordable, healthy snacks, that you can make out of products you already have in your cupboard? Corinne Dobbas, MS, RD stops in to show us some great easy treats that will keep your body nourished and provide you some great disease fighting dishes that everyone will enjoy!


Growing Tomatoes
 

Recipes
Time is ripe  by Nutrition Information: 172 Calories; 8 g Protein; 18 g Carbohydrates; 3 g Dietary Fiber; 8 g Fat; 3.7 g Saturated Fat; 21 mg Cholesterol; 1229 IU Vitamin A; 24 mg Vitamin C; 97 IU Vitamin D ; 366 mg Potassium; 299 mg Sodium)

Resources
Florida Tomatoes
Tomato Products Wellness Council




Nutrition.gov News

Dietitian Blog List