Ways to Flu-Proof Your Home
It happens all the time: one family member gets the flu, and before you know it everyone else has it, too. According to the Centers for Disease Control and Prevention (CDC), flu germs can spread even before symptoms appear, and you can infect others up to a week after you first become sick. But by practicing a few simple rules at home, you can help keep your family well and prevent the flu from spreading. Here's what to do:
1. Think vaccinated. Health experts say it's the single most important thing you can do to prevent the flu. There are two types of seasonal flu vaccine—the flu shot, which is approved for people six months and older, including those who have chronic health conditions; and the nasal spray vaccine, which is approved for healthy people ages 2 to 49 and women under 50 who are not pregnant. Schedule your family's vaccinations in the fall, preferably in October or November.
2. Cover coughs and sneezes. Flu germs are believed to spread through droplets from the mouth and nose. Use a tissue to cover your mouth and nose when you cough and sneeze and throw it away afterward; if there's no tissue handy, cough or sneeze into the crook of your elbow. Help your kids practice, too.
3. Avoid touching your eyes, nose, and mouth. Experts say flu germs can live up to two hours or longer on hard surfaces. That's why it's so easy to pick up flu germs without knowing it—you touch an infected door knob or light switch, then rub your eyes or bite your nails, and boom!—you're infected. Learning to keep your hands away from your face can be tough, especially for children, but remind them (and yourself) often.
4. Wash your hands often. Use soap and warm water and scrub for a good 20 seconds, or long enough to sing "Happy Birthday" twice. Stock up on alcohol-based hand sanitizers for areas where sinks aren't available. Remind kids to wash up each time they use the bathroom, before they eat, and after they come home from school or a play date. Remember to set a good example, too.
5. Limit contact. If someone in your family does get sick, they should stay home to prevent the flu from spreading. Try to limit close contact as much as you can— change sleeping arrangements, if possible, and avoid sharing washcloths, towels, dishes, toys, and utensils.
6. Clean house. Flu germs and viruses love to lurk on kitchen sponges, dishcloths, cutting boards, home desks, bathroom and kitchen floors, sinks, and toilets. Clean and disinfect these hot spots regularly. You can microwave your kitchen sponge for two minutes to zap germs—or better yet, throw it out.
If someone in your household has the flu, take special care in washing their things. Wash dishes and silverware thoroughly by hand or in the dishwasher. You don't have to do a sick person's laundry separately, but try to avoid scooping up an armload of items and holding them close before washing them. Use laundry soap and dry on a hot setting. Always wash your hands immediately after handling dirty laundry.
7. Practice healthy habits. Don't forget the power of a healthy lifestyle to fight off sickness. Getting plenty of sleep, eating well, drinking lots of fluids, exercising, and managing stress can go far in keeping your family well this flu season.
Tuesday, January 19, 2010
Friday, December 26, 2008
How to ... Use your ATM card (It's not that hard)
How to ... Use your ATM card (It's not that hard)
published: Saturday | November 1, 2008
Carefully punch in deposit or withdrawal amounts, but if you make a mistake, cancel the operation and try again.
The Gleaner Writer
Having an automated teller machine (ATM) card is an easy way to get fast cash, saving you from waiting in long lines at the bank.
ATM cards are also used to pay bills and facilitate the depositing of cash and cheques to accounts. ATM cards can also be used for point-of-sale purchases and telephone and Internet banking.
"The primary objective of issuing this card to our customers is to empower them with convenience and seamlessness when they are conducting their banking transactions," said Hughton Leslie, product manager of self-service banking at Scotiabank.
Savings or current account
Cards are issued to customers when they open a savings or current account. If the customer satisfies the criteria for opening an account, he or she will receive the card after the account is opened.
Financial institutions allow different withdrawal limits. The highest ceiling in Jamaica is about $40,000 per day. Some ATM cards can be used internationally as well.
Richard Browne, manager of business development at Jamaica National Building Society, told The Gleaner that some companies grant discounts to customers who use ATM cards in business transactions.
Safety tips
Browne and Leslie share the following safety tips for ATM card holders:
· Keep your card in your personal space (i.e. your custody) and always remember your personal identification number (PIN).
· When the card is issued, the customer is required to select a PIN code to activate when making transactions. Never share this PIN with anyone.
· It is not recommended that you write down your PIN; however, if you do, keep it in a safe place.
· When using your ATM card, especially in public spaces, always be aware of what's happening around you.
· When using your card, always ensure that no one is snooping around you while you are entering your PIN.
· When using your card at the ATM, never volunteer your PIN to anyone who may request it under the guise of offering to assist you with your transaction.
· When entering an ATM vestibule, always look out for implements/devices that may look out of place with the decor of the area. If you are uncomfortable, go to another ATM to conduct your business.
· Remember to always keep your receipts as confirmation of your business transactions.
· If your card gets trapped in the machine, immediately report it to the financial institution.
Monday, December 1, 2008
Healthy Lifestyle
Healthy Lifestyle - Dining dangerspublished: Saturday November 1, 2008
Heather Little-White, Contributor
As you contemplate where to eat during The Gleaner-sponsored Restaurant Week, you may be salivating about the delectable menu offerings. However, you should also wonder if your restaurant of choice is a breeding ground for bacteria and other illness-causing bugs.
Food poisoning is a painful dilemma which could ruin your plans for a memorable dinner. The most vulnerable are the elderly, the young and persons who already have weakened immune systems. It's just as easy to get food-borne diseases at any fast-food restaurant as it is in fancy five-star restaurants where reservations are required before dining.
Bacteria-causing illnesses
The most common food-borne illnesses which may have their genesis in a single meal are caused by bacteria such as salmonella, camplybacter, E. coli and a group of viruses known as the Norwalk-like viruses. Symptoms may cause you to become sick in a couple of hours after tasting tainted food. You may start to experience cramps, nausea, diarrhoea, fever, vomiting and dehydration.
The spectrum of food-borne diseases is constantly changing as several important diseases of unknown cause result from such complications. The Centers for Disease Control and Prevention in the United States estimates that 76 million cases of food-borne illnesses occur each year with more than 5,000 deaths.
Contamination
Food-borne diseases are common and there are many avenues for contamination if precautions are not taken during production and meal preparation. Healthy animals may not be of themselves contaminated but during slaughter, meat may come in contact with contaminated contents of the intestines.
Fruits and vegetables may be contaminated if washed in water contaminated with animal manure or human waste.
Food poisoning can be caused by oysters and other filter-feeding shellfish contaminated with human faeces in the sea. During processing, food-borne microbes can be introduced into food by unwashed hands of humans who are infected; by cross-contamination from raw agricultural products; or when microbes are transferred among cutting boards and kitchen utensils. Foods should be cooked properly and stored according to the prescribed temperatures.
Be alert
Despite the risks of dining out, you should not shelve the experience. There are a number of things you can look out for to ensure your restaurant of choice is up to public-health standards. Checks done before the visit will give you some peace of mind as you anticipate having a delectable meal and a pleasant dining experience.
Even if you are used to a particular restaurant, standards could fall if there are new employees or change in management. Management will not deliberately serve bad food as this is the worst form of advertising.
Heather Little-White, PhD, is a nutrition and lifestyle consultant in the Corporate Area.
Do your homework before digging in
· Check out the restroom
Indications of poor bathroom hygiene include overflowing waste-paper baskets, lack of toilet paper, inadequate soap, running water, paper towels or a hand dryer. If the bathroom is well maintained, it suggests that the same standards could apply to the kitchen. If employees use the same restroom as patrons, there should be a sign reminding employees to wash their hands after using the toilets.
· Assess the servers
Are they wearing clean clothes? Are fingernails short and clean? Are hands free from open sores and burns? Is hair netted up and is personal hygiene up to par?
· Inspect food presentation
Meat, poultry and fish should appear cooked. Send it back to the kitchen if it looks suspect. Cooked foods should be served hot and cold foods served cold. Fresh foods such as fruits and vegetable salads should look and smell fresh. Salads should be cold and crisp and salad bars should be regularly refreshed. Foods on self-serve buffet lines should be replaced, not refilled, as the number of persons who passed through may not have taken proper hygiene precautions while serving themselves.
· Public-health inspection report
Check out the restaurant's most recent public-health inspection report. The Public Health Department checks on things that you will not be able to see, such as temperatures of refrigerators/ coolers, sanitising procedures, lighting, storage procedures and garbage disposal.
· Signs of insects and rodents?
Signs of rodents, roaches, flies or any other insects and evidence of droppings from rodents or signs of a rat trap indicate that there is inadequate sanitation and pest control.
· Observe serving procedures
Do servers touch the rim of the glasses or parts of the silverware that go to the mouth? Do they hold that part of the plate where food is served? When serving refills, does the rim of the pitcher touch the glass? Are glasses to be refilled taken to the food-preparation area? Are used plates, silver and glasses mixed with clean utensils and food?
· Beware of leftovers
Select manageable portions of food to prevent taking home food in boxes (doggie bags). The danger is the two- or three-hour time between when the food is served and when it gets home to be stored safely.
· Management's attitude
Management's attitude to a problem you may identify will indicate whether you should patronise that restaurant again.
As you select foods to tantalise your palates during your dining experience, take all precautions to reduce the risk of food-borne illnesses, which could leave you with a nightmare you'll never forget.
Heather Little-White, Contributor
As you contemplate where to eat during The Gleaner-sponsored Restaurant Week, you may be salivating about the delectable menu offerings. However, you should also wonder if your restaurant of choice is a breeding ground for bacteria and other illness-causing bugs.
Food poisoning is a painful dilemma which could ruin your plans for a memorable dinner. The most vulnerable are the elderly, the young and persons who already have weakened immune systems. It's just as easy to get food-borne diseases at any fast-food restaurant as it is in fancy five-star restaurants where reservations are required before dining.
Bacteria-causing illnesses
The most common food-borne illnesses which may have their genesis in a single meal are caused by bacteria such as salmonella, camplybacter, E. coli and a group of viruses known as the Norwalk-like viruses. Symptoms may cause you to become sick in a couple of hours after tasting tainted food. You may start to experience cramps, nausea, diarrhoea, fever, vomiting and dehydration.
The spectrum of food-borne diseases is constantly changing as several important diseases of unknown cause result from such complications. The Centers for Disease Control and Prevention in the United States estimates that 76 million cases of food-borne illnesses occur each year with more than 5,000 deaths.
Contamination
Food-borne diseases are common and there are many avenues for contamination if precautions are not taken during production and meal preparation. Healthy animals may not be of themselves contaminated but during slaughter, meat may come in contact with contaminated contents of the intestines.
Fruits and vegetables may be contaminated if washed in water contaminated with animal manure or human waste.
Food poisoning can be caused by oysters and other filter-feeding shellfish contaminated with human faeces in the sea. During processing, food-borne microbes can be introduced into food by unwashed hands of humans who are infected; by cross-contamination from raw agricultural products; or when microbes are transferred among cutting boards and kitchen utensils. Foods should be cooked properly and stored according to the prescribed temperatures.
Be alert
Despite the risks of dining out, you should not shelve the experience. There are a number of things you can look out for to ensure your restaurant of choice is up to public-health standards. Checks done before the visit will give you some peace of mind as you anticipate having a delectable meal and a pleasant dining experience.
Even if you are used to a particular restaurant, standards could fall if there are new employees or change in management. Management will not deliberately serve bad food as this is the worst form of advertising.
Heather Little-White, PhD, is a nutrition and lifestyle consultant in the Corporate Area.
Do your homework before digging in
· Check out the restroom
Indications of poor bathroom hygiene include overflowing waste-paper baskets, lack of toilet paper, inadequate soap, running water, paper towels or a hand dryer. If the bathroom is well maintained, it suggests that the same standards could apply to the kitchen. If employees use the same restroom as patrons, there should be a sign reminding employees to wash their hands after using the toilets.
· Assess the servers
Are they wearing clean clothes? Are fingernails short and clean? Are hands free from open sores and burns? Is hair netted up and is personal hygiene up to par?
· Inspect food presentation
Meat, poultry and fish should appear cooked. Send it back to the kitchen if it looks suspect. Cooked foods should be served hot and cold foods served cold. Fresh foods such as fruits and vegetable salads should look and smell fresh. Salads should be cold and crisp and salad bars should be regularly refreshed. Foods on self-serve buffet lines should be replaced, not refilled, as the number of persons who passed through may not have taken proper hygiene precautions while serving themselves.
· Public-health inspection report
Check out the restaurant's most recent public-health inspection report. The Public Health Department checks on things that you will not be able to see, such as temperatures of refrigerators/ coolers, sanitising procedures, lighting, storage procedures and garbage disposal.
· Signs of insects and rodents?
Signs of rodents, roaches, flies or any other insects and evidence of droppings from rodents or signs of a rat trap indicate that there is inadequate sanitation and pest control.
· Observe serving procedures
Do servers touch the rim of the glasses or parts of the silverware that go to the mouth? Do they hold that part of the plate where food is served? When serving refills, does the rim of the pitcher touch the glass? Are glasses to be refilled taken to the food-preparation area? Are used plates, silver and glasses mixed with clean utensils and food?
· Beware of leftovers
Select manageable portions of food to prevent taking home food in boxes (doggie bags). The danger is the two- or three-hour time between when the food is served and when it gets home to be stored safely.
· Management's attitude
Management's attitude to a problem you may identify will indicate whether you should patronise that restaurant again.
As you select foods to tantalise your palates during your dining experience, take all precautions to reduce the risk of food-borne illnesses, which could leave you with a nightmare you'll never forget.
Sunday, November 9, 2008
VIP is helping your community
VIP is helping your community
We at vipfirstaid.com are very exciting to bring you our Blogs. Our blogs are filled with useful information about some of the things of interest to you, our lives, daily thoughts and the things around us.Vipfirstaid are providing many community and homes with our products, that should they ever have the need for them they are right at there finger tip.
We strive to offer new and innovative emergency medical supply products and many of our EMS products are developed with the direct input of EMT, Paramedic and Firefighter professionals.Whether you're compiling homeland security first aid kits, putting together sports medicine first aid kits, replenishing a home first aid kit. We have the capability and experience to fulfill your needs.THINGS TO KNOWSport Safety Training (6 1/2 hours).
The American Red Cross and the United States Olympic Committee have joined forces to develop an exciting coach for coaches who want to keep their athletes safe. This course covers sports-related injury prevention, first aid care and Adult CPR. An optional Child CPR component may also be taken. This course is a must for coaches, officials and parents of athletes.
The 6 1/2 hour Babysitter's Training course gives 11 to 15 year olds the skills and confidence to safely and responsibly care for children and infants. Through hands-on activities, interactive video and lively discussions, the course teaches young people how to.From CPR, first aid and automated external defibrillator (AED) training to injury prevention courses, bloodborne pathogens training and community disaster education, you can team up with the most trusted name in health and safety training for nearly a century - the American Red Cross. Red Cross training offers complete, flexible programs that help you, your family and your community stay prepared for virtually any life-threatening situation. Build the program that works for you using our modular curriculum.
Contact your local Red Cross chapter for more information.CPR - Adult (3-1/2 hours)For the person who only needs adult CPR training, this hands-on skills training prepares them to respond to breathing and cardiac emergencies in adults. Adult CPR/AED is available in a 4-1/2 hour course with AED training included. Available in English and Spanish.Aid The American Red Cross can help you build your first aid skills learn what to do in emergency situations until veterinary care is available. Dog First Aid and Cat First Aid are handy reference guides for cat and dog emergencies. Select chapters also offer dog, cat or pet first aid course.Publish by vipfirstaid.com
We at vipfirstaid.com are very exciting to bring you our Blogs. Our blogs are filled with useful information about some of the things of interest to you, our lives, daily thoughts and the things around us.Vipfirstaid are providing many community and homes with our products, that should they ever have the need for them they are right at there finger tip.
We strive to offer new and innovative emergency medical supply products and many of our EMS products are developed with the direct input of EMT, Paramedic and Firefighter professionals.Whether you're compiling homeland security first aid kits, putting together sports medicine first aid kits, replenishing a home first aid kit. We have the capability and experience to fulfill your needs.THINGS TO KNOWSport Safety Training (6 1/2 hours).
The American Red Cross and the United States Olympic Committee have joined forces to develop an exciting coach for coaches who want to keep their athletes safe. This course covers sports-related injury prevention, first aid care and Adult CPR. An optional Child CPR component may also be taken. This course is a must for coaches, officials and parents of athletes.
The 6 1/2 hour Babysitter's Training course gives 11 to 15 year olds the skills and confidence to safely and responsibly care for children and infants. Through hands-on activities, interactive video and lively discussions, the course teaches young people how to.From CPR, first aid and automated external defibrillator (AED) training to injury prevention courses, bloodborne pathogens training and community disaster education, you can team up with the most trusted name in health and safety training for nearly a century - the American Red Cross. Red Cross training offers complete, flexible programs that help you, your family and your community stay prepared for virtually any life-threatening situation. Build the program that works for you using our modular curriculum.
Contact your local Red Cross chapter for more information.CPR - Adult (3-1/2 hours)For the person who only needs adult CPR training, this hands-on skills training prepares them to respond to breathing and cardiac emergencies in adults. Adult CPR/AED is available in a 4-1/2 hour course with AED training included. Available in English and Spanish.Aid The American Red Cross can help you build your first aid skills learn what to do in emergency situations until veterinary care is available. Dog First Aid and Cat First Aid are handy reference guides for cat and dog emergencies. Select chapters also offer dog, cat or pet first aid course.Publish by vipfirstaid.com
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