August Lessons
August 1 RS Presidency/Group Leadership Teacher
August 8 Gospel Principles #14 “Priesthood Organization”
August 15 Gospel Principles #15 “Lord’s Covenant People”
August 22 “Preparation Brings Blessings” Conference April 2010
August 29 Bishopric Instruction
The Lady of the Month
Last month I had mentioned spotlighting Sister Tafui. However, when I received the email from Sister Elissa Cascio, I knew that Sister Tafui wouldn’t mind. We want to thank Sister Cascio for giving us her story.
Ancestor of the Month
Sister Elissa Cascio has also given us some information concerning her very interesting linage.
Future Requests
As I mentioned in the July issue, it is sometimes difficult for me to know who to approach concerning Sister of the Month. There are those who really do not want to do it. Although I feel that it’s like jumping into a cold lake, hard to get started but enjoyable once you do it, I can understand how they feel. Also, there are those who would like to do it but not at this particular time. There are others who intend to do it, but keep putting it off/forgetting (I’ve told a couple of people that there’s one advantage about getting it done – I stop bugging you for a story). This is compounded by the fact that, after 22 issues, I find it hard to remember who has already done it – and even harder to remember those who have refused. To this end I have attached a sign-up sheet. Hopefully this will ease some of the problems with this part of the newsletter.
Scripture Thought
There was interesting article about bearing testimonies which is worth review. There’s a plaque entitled “All I need to know I learned in Primary.” This same principle is true concerning things we can glean from the New Era.
August Recipe
Here are some fun recipes from the August 2000 edition of The Children’s Friend Magazine. We also had a delightful opportunity to learn about bread making @ Sister Brown’s house. Some of the tips she included were that Wondra Flour (in a container (tall and not to round) is very good for putting on your breadboard when kneading and rolling out. This also works well for thickening gravies or other recipes that call for flour as thickening. The flour she likes to use in the bread is Turkey Brand flour from Lehi Roller Mills. She buys it at Coscos but Lehi’s products can be purchased on line @ http://www.lehirollermill.com/.
Summer Fun Ideas
Since August is quite a hot month, there are some fun water activities for cooling off. Also here are some fun thoughts from Dian Thomas for having fun close to home.
Here are ten ideas you may want to consider as you prepare and set up for your staycations and daycations that you can have all year long.
1. Decide how phone calls will be handled. It is possible to unplug and phone and turn off the cell phones.
2. Food can be planned and prepared ahead of time.
3. You may want to use paper plates and toss-out containers so that there are minimal dishes to be washed. With all the money you are saving, you may want to eat some of the meals out if you budget allows.
4. Each member of the family could be responsible for one day. This could be a great learning experience for the whole family as they research out the place or event that you want to go and visit. Calls can be made to get details and research can be done on the Internet.
5. Put a budget of the amount of money you want to spend on each staycation or daycation.
6. Create a scrapbook. You may want to have the best artist in the family responsible for the picture taking and scrapbook or slide show.
7. Videos can be taken and made into video clips with all the new technology.
8. September and October are a great time to plan out the off time you will enjoy together during the year.
9. Since you are not going to be spending money on travel, you may want to go out to different restaurants each night. You could also experience different cuisines each night.
10. Perhaps you have a friend or neighbor in the community that is from a different country. Invite them in to share their experiences of their homeland with you.
Summer Energy Tips
Here are some tips from Wattsmart for saving energy on cooling, water heating, laundry, use of kitchen appliances, lighting, TV and entertainment equipment, and in our homes while we are on vacation.
Health Tip
Attached are a couple of useful tips from a Senior Citizen newsletter. The main audience of these articles is senior citizens; a group that is well represented in our Ward. Also, I think that there are things in these articles that can be used by any age group. Also, since during this time of year, we are more likely to be outdoors and out in nature, I have included information concerning Lyme disease.
Emergency Preparedness
Since we never know when an emergency will arise, it is important to prepare for one as if it could happen at any time. There was a song I heard recently that an interesting phrase in it that I found credited to St. Augustine (354-430) and St. Ignatius Loyola, The
Jesuits: Their Spiritual Doctrine and Practice, p. 148. It is
“Pray as though everything depended on God and act as if everything depended on you.” To paraphrase this, we should prepare as if an emergency could happen immediately but plan as if we may need to keep our supplies ready for quite some time (i.e. rotation, etc.). I have included some tips for emergency situations.
Tuesday, July 27, 2010
Sister of the Month- Sister Cascio and her Ancestors
Sister Elissa Cascio
I would like to briefly tell you of how I was converted & baptised on July 23, 1999. I was not raised in a normal home ( but then who is? ) that followed one church at a time. You've heard of families that say that their family has been Lutheran or LDS for 100 years or more, my family was different, my maternal grandfather Eddie Sundin ( pronounced Sundeen ) was from Sweden, when he came to America in 1895, he became a Penecostal. My maternal grandmother, Elsie Eliisa Hecko ( pronounced Hayko ) was born in Finland & was a Lutheran. I am named after my grandma, Elsie Eliisa, it means consecrated to God.
My mother who was ahead of her time joined the Navy during the Korean war, after going to college for 2 years. It was there that she met a handsome Italian sailor, they were both stationed in Oahu. After they were married they decided to raise the children with a religious upbringing, so since my Dad was Catholic & my Mom was Lutheran/Penecostal they agreed to bring us up as Baptist. I don't know why they chose Baptist & it was never questioned, so we went to church 2 times on Sundays & on Wednesday evenings. We were a very ecumenical household because of this I learned scriptures & memorized them at age 4 & I asked to be baptised at age 6. I loved to feel the Spirit, especially when my grandfather would pray & sing & I would sit on his lap & then he'd start crying & wipe his tears with his handkerchief, speaking in Spanish. This had a lasting effect on me thru my whole life. He died when I was 6 but I have felt his spirit with me for a long time, no one ever told me that he was with me as a child, I just knew. The one thing he wanted to do most was to be a missionary & go to Mexico & preach, I know that he is doing just that on the other side of the vail, since my husband did his work at the temple. I know how happy he is because I felt the joy when I stood in for my grandma & we had them sealed together for forever.
When I was growing up Baptist, I did not like being told that I was responsible for the sins of Adam & Eve, they called it "original sin". I would question it & was told that we are all born wicked & bad & we had accept the fact that we were responsible for someone else's sins. When I found out in my second missionary discussion that we are not responsible for what Adam & Eve did, I was thrilled! I just knew that our God would never do this to people that He loved, God is a God of fairness. Just prior to hearing the discussions, I had been attending a Baptist church with my 4 children, when the Pastor started telling all his most horrible, dirty, things he had done & thought. I was appalled & tried to cover my kids ears but it was futile so we left & when I got home I remembered that next door to us while growing up was a Mormon family & I told myself that if I wasn't Baptist, I'd be one of them because they are always so happy. I opened the phone book & called the nearest Church of Jesus Christ of Latter-day Saints, fully expecting somebody to answer. The Bishop answered the phone & said that he was just passing by in the hallway & how could he help me? I asked him to send someone over that day with a Book of Mormon because I had never read one & I couldn't wait. He said that that was kind of unusual but he would try. That evening 2 missionaries & someone from the Elders Quorum came over & I was so thrilled, I wanted another discussion the next day. I was baptized 2 weeks later, the kids didn't seem to pay attention during the discussions so I had them take them a second time & they were baptized in September. Ever since that day, it has felt like a great big hug, I am always feeling the arms of Jesus Christ around me.
Sister Cascio’s Ancestors
My maiden name is Phelps & as a child in school, teachers & kids would make fun of my last name, I was so relieved when I learned about W.W. Phelps in the church. After about 8 years of searching, I found that one of my ancestors was an uncle to W. W. Phelps & so when the family moved, they all stayed together. My grandfather who was born in 1890 in Illinois, had a major stroke & could not remember anything, so the Holy Spirit has guided me & helped me find thousands of ancestors. About 9 months ago I was following my Phelps family line & it just kept going back past 1400 A.D., 1100, 900, 800, 600, & right past into B.C. so I kept following & found myself back in the Bible times & that I am from many, many Queens & princesses & royalty, we even started Troy & I went back & found that I am from one of Father Adam's daughters named Azura. Anything is possible with Heavenly Father's help & guidence.
I would like to briefly tell you of how I was converted & baptised on July 23, 1999. I was not raised in a normal home ( but then who is? ) that followed one church at a time. You've heard of families that say that their family has been Lutheran or LDS for 100 years or more, my family was different, my maternal grandfather Eddie Sundin ( pronounced Sundeen ) was from Sweden, when he came to America in 1895, he became a Penecostal. My maternal grandmother, Elsie Eliisa Hecko ( pronounced Hayko ) was born in Finland & was a Lutheran. I am named after my grandma, Elsie Eliisa, it means consecrated to God.
My mother who was ahead of her time joined the Navy during the Korean war, after going to college for 2 years. It was there that she met a handsome Italian sailor, they were both stationed in Oahu. After they were married they decided to raise the children with a religious upbringing, so since my Dad was Catholic & my Mom was Lutheran/Penecostal they agreed to bring us up as Baptist. I don't know why they chose Baptist & it was never questioned, so we went to church 2 times on Sundays & on Wednesday evenings. We were a very ecumenical household because of this I learned scriptures & memorized them at age 4 & I asked to be baptised at age 6. I loved to feel the Spirit, especially when my grandfather would pray & sing & I would sit on his lap & then he'd start crying & wipe his tears with his handkerchief, speaking in Spanish. This had a lasting effect on me thru my whole life. He died when I was 6 but I have felt his spirit with me for a long time, no one ever told me that he was with me as a child, I just knew. The one thing he wanted to do most was to be a missionary & go to Mexico & preach, I know that he is doing just that on the other side of the vail, since my husband did his work at the temple. I know how happy he is because I felt the joy when I stood in for my grandma & we had them sealed together for forever.
When I was growing up Baptist, I did not like being told that I was responsible for the sins of Adam & Eve, they called it "original sin". I would question it & was told that we are all born wicked & bad & we had accept the fact that we were responsible for someone else's sins. When I found out in my second missionary discussion that we are not responsible for what Adam & Eve did, I was thrilled! I just knew that our God would never do this to people that He loved, God is a God of fairness. Just prior to hearing the discussions, I had been attending a Baptist church with my 4 children, when the Pastor started telling all his most horrible, dirty, things he had done & thought. I was appalled & tried to cover my kids ears but it was futile so we left & when I got home I remembered that next door to us while growing up was a Mormon family & I told myself that if I wasn't Baptist, I'd be one of them because they are always so happy. I opened the phone book & called the nearest Church of Jesus Christ of Latter-day Saints, fully expecting somebody to answer. The Bishop answered the phone & said that he was just passing by in the hallway & how could he help me? I asked him to send someone over that day with a Book of Mormon because I had never read one & I couldn't wait. He said that that was kind of unusual but he would try. That evening 2 missionaries & someone from the Elders Quorum came over & I was so thrilled, I wanted another discussion the next day. I was baptized 2 weeks later, the kids didn't seem to pay attention during the discussions so I had them take them a second time & they were baptized in September. Ever since that day, it has felt like a great big hug, I am always feeling the arms of Jesus Christ around me.
Sister Cascio’s Ancestors
My maiden name is Phelps & as a child in school, teachers & kids would make fun of my last name, I was so relieved when I learned about W.W. Phelps in the church. After about 8 years of searching, I found that one of my ancestors was an uncle to W. W. Phelps & so when the family moved, they all stayed together. My grandfather who was born in 1890 in Illinois, had a major stroke & could not remember anything, so the Holy Spirit has guided me & helped me find thousands of ancestors. About 9 months ago I was following my Phelps family line & it just kept going back past 1400 A.D., 1100, 900, 800, 600, & right past into B.C. so I kept following & found myself back in the Bible times & that I am from many, many Queens & princesses & royalty, we even started Troy & I went back & found that I am from one of Father Adam's daughters named Azura. Anything is possible with Heavenly Father's help & guidence.
Bread Recipes from Relief Society Night @ Karen Brown's House
Karen’s Bread
1. 2 C Hop Tap Water
2. ¼ C Salad Oil (I like canola oil best)
3. ¼ C Honey
4. ½ C Powdered Milk
5. 1 Tbsp Salt (Scant)
6. 2 eggs
7. 3 Tbsp Yeast
Mix in order. Let sit 5 minutes. Add enough flower to make a soft and slightly stick dough. Let rise to double. Punch down. Makes 2-3 medium sized loaves. Let rise to double in pans. Bake @ 350 degrees for approximately 25-30 minutes.
This recipe will make wonderful hamburger buns and hot dog buns alike. You can use extra dough if you like for some quick cinnamon rolls.
Refrigerator Rolls
1. ½ c butter or margarine
2. ¼ c sugar
3. 1 c milk scalded
4. 1 pkg or 1 tbsp dry yeast
5. 1 tbsp sugar
6. ¼ c lukewarm water
7. 2 tsp salt
8. 4 c flour
9. 3 eggs
Add butter and ¼ c sugar to hot milk. Combine yeast, 1 Tbsp sugar and water. Let stand 5 minutes. Add salt to flour. In bowl add flour mixture to yeast mixture, beginning with 1 c flour. Continue to add flour gradually beating until smooth after each addition. This is a soft doughm and most or all of the flour can be handled by the electric mixer. Cover bowl and place out of a draft until dough raises almost triple amount. Punch down, cover again and place in refridgerator overnight or until thoroughly chilled. Dough will keep well up to 5 days.l You need to roll and shape while cold. You can handle a much softer dough if it is cold. Place on greased pans. Brush dough with melted butter. Let rise 1 – 1 ½ hours. Bake @ 375 degrees for 10 – 15 minutes or until desired doneness.
This dough can rise for 5 – 6 hours without doing it any harm. Good dough to use for church days when you don’t know how long rolls are going to have to stand before you bake them.
Regular rolls at my house
1. 2 c hot water
2. 1/3 c shortening (butter, margarine will also work)
3. 1/3 c sugar
4. 2 ½ tsp salt
5. ½ to 2/3 c powdered milk
6. 1 egg
7. Yeast – 4 tbsp if in a hurry 2 tbsp if not
8. 5-6 cups of flour
In mixing bowl mix ingredients together as given (except the flour). Let stand for 5 minutes. Begin adding flour 2 cups at a time and beat until smooth. If you are doing by hand, after the 4th cup put the dough on a floured board and by hand need in one cup at a time the flour to make a soft and sticky dough. Let rised to double. Cut dough in half and place on a slightly floured board. Roll out into a circle about ½ inch thickness. Cut in half, then in half, and in half again to make pie sliced shapes. Roll from the back for a croissant lie roll. Let rise to double and bake at 375 or 400 degrees until desired doneness – approximately 15 to 20 minutes, depending on your oven. These also make wonderful cinnamon rolls and orange rolls.
Cinnamon Rolls
1. 2 pg dry yeast
2. 2 tbsp sugar
3. 3 ½ oz. instant vanilla pudding mix
4. ½ c margarine, melted
5. 2 eggs
6. 1 tsp salt
7. 6 c flour
Combine water, yeast and sugar. Stir in yeast. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well and then add the yeast mixture. Gradually add flour, nead until smooth. Place in a greased bowl, cover and let rise until doubled. Punch down dough and let rise again. Roll out on floured board 34 x 21 inch size. Take 1 cup soft butter and spread over surface. In bowl mix 2 c brown sugar and 4 tsps cinnamon. Sprinkle over top. Roll up very lightly. Withknife, put a nitch every 2 inches. Cut with thread or knife. Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 degrees for 15 to 20 minutes. Remove when they start to turn golden brown. Don’t over bake. Frost rolls while just warm with cream cheese frosting.
Cream Cheese frosting
8 ox cream cheese ½ c margarine (I like butter)
1 tsp vanilla 3 c confectioners’ sugar
1 tbsp milk
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
1. 2 C Hop Tap Water
2. ¼ C Salad Oil (I like canola oil best)
3. ¼ C Honey
4. ½ C Powdered Milk
5. 1 Tbsp Salt (Scant)
6. 2 eggs
7. 3 Tbsp Yeast
Mix in order. Let sit 5 minutes. Add enough flower to make a soft and slightly stick dough. Let rise to double. Punch down. Makes 2-3 medium sized loaves. Let rise to double in pans. Bake @ 350 degrees for approximately 25-30 minutes.
This recipe will make wonderful hamburger buns and hot dog buns alike. You can use extra dough if you like for some quick cinnamon rolls.
Refrigerator Rolls
1. ½ c butter or margarine
2. ¼ c sugar
3. 1 c milk scalded
4. 1 pkg or 1 tbsp dry yeast
5. 1 tbsp sugar
6. ¼ c lukewarm water
7. 2 tsp salt
8. 4 c flour
9. 3 eggs
Add butter and ¼ c sugar to hot milk. Combine yeast, 1 Tbsp sugar and water. Let stand 5 minutes. Add salt to flour. In bowl add flour mixture to yeast mixture, beginning with 1 c flour. Continue to add flour gradually beating until smooth after each addition. This is a soft doughm and most or all of the flour can be handled by the electric mixer. Cover bowl and place out of a draft until dough raises almost triple amount. Punch down, cover again and place in refridgerator overnight or until thoroughly chilled. Dough will keep well up to 5 days.l You need to roll and shape while cold. You can handle a much softer dough if it is cold. Place on greased pans. Brush dough with melted butter. Let rise 1 – 1 ½ hours. Bake @ 375 degrees for 10 – 15 minutes or until desired doneness.
This dough can rise for 5 – 6 hours without doing it any harm. Good dough to use for church days when you don’t know how long rolls are going to have to stand before you bake them.
Regular rolls at my house
1. 2 c hot water
2. 1/3 c shortening (butter, margarine will also work)
3. 1/3 c sugar
4. 2 ½ tsp salt
5. ½ to 2/3 c powdered milk
6. 1 egg
7. Yeast – 4 tbsp if in a hurry 2 tbsp if not
8. 5-6 cups of flour
In mixing bowl mix ingredients together as given (except the flour). Let stand for 5 minutes. Begin adding flour 2 cups at a time and beat until smooth. If you are doing by hand, after the 4th cup put the dough on a floured board and by hand need in one cup at a time the flour to make a soft and sticky dough. Let rised to double. Cut dough in half and place on a slightly floured board. Roll out into a circle about ½ inch thickness. Cut in half, then in half, and in half again to make pie sliced shapes. Roll from the back for a croissant lie roll. Let rise to double and bake at 375 or 400 degrees until desired doneness – approximately 15 to 20 minutes, depending on your oven. These also make wonderful cinnamon rolls and orange rolls.
Cinnamon Rolls
1. 2 pg dry yeast
2. 2 tbsp sugar
3. 3 ½ oz. instant vanilla pudding mix
4. ½ c margarine, melted
5. 2 eggs
6. 1 tsp salt
7. 6 c flour
Combine water, yeast and sugar. Stir in yeast. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well and then add the yeast mixture. Gradually add flour, nead until smooth. Place in a greased bowl, cover and let rise until doubled. Punch down dough and let rise again. Roll out on floured board 34 x 21 inch size. Take 1 cup soft butter and spread over surface. In bowl mix 2 c brown sugar and 4 tsps cinnamon. Sprinkle over top. Roll up very lightly. Withknife, put a nitch every 2 inches. Cut with thread or knife. Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 degrees for 15 to 20 minutes. Remove when they start to turn golden brown. Don’t over bake. Frost rolls while just warm with cream cheese frosting.
Cream Cheese frosting
8 ox cream cheese ½ c margarine (I like butter)
1 tsp vanilla 3 c confectioners’ sugar
1 tbsp milk
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Tips of Testimony Bearing
the gospel.
• Be embarrassed if you get emotional.
• Be critical of others’ testimonies—we’re all learning. Plus, you won’t be able to feel the Spirit if you focus on the negative.
Some Ideas
If you want to bear your testimony but you’re not quite sure what to say, here are some suggestions.
I know that—
• God lives and loves me.
• Jesus Christ is my Savior and that he died for me (see 1 Jn. 4:14–15).
• Through Christ’s atonement, I can live with him again if I follow God’s commandments.
• Joseph Smith was called by God to be a prophet in our day.
• Christ’s church was restored to the earth through Joseph Smith.
• The Church of Jesus Christ of Latter-day Saints is “the only true and living church upon the face of the whole earth” (D&C 1:30).
• Our church is led by a prophet of God who receives revelation for our church today.
• The Book of Mormon is the word of God.
As you put these suggestions to use, your testimony will be strengthened. The Lord even promises, “Whosoever shall believe in my name, doubting nothing, unto him will I confirm all my words, even unto the ends of the earth” (Morm. 9:25).
For Example
In the early days of the Church, an elder found himself with the responsibility of giving a sermon to a large group of people gathered to hear a “Mormon” preacher. The situation wouldn’t have been that bad, but as Brigham Young explained, “[The elder] had never been able to say he knew that Joseph Smith was a Prophet.” The elder wanted to just say a prayer and conclude the meeting. But the building was so full, people were hanging through the open windows from outside to listen. There was no graceful way out for the elder except to speak.
He braved his way to the podium, and “as soon as he got ‘Joseph’ out, ‘is a Prophet’ was the next; and from that, his tongue was loosened, and he continued talking until near sundown,” Brigham Young reported. “The Lord pours out his Spirit upon a man when he testifies that which the Lord gives him to testify of” (Joseph Fielding McConkie, Seeking the Spirit, Salt Lake City: Deseret Book Co., 1978, pp. 4–5).
• Be embarrassed if you get emotional.
• Be critical of others’ testimonies—we’re all learning. Plus, you won’t be able to feel the Spirit if you focus on the negative.
Some Ideas
If you want to bear your testimony but you’re not quite sure what to say, here are some suggestions.
I know that—
• God lives and loves me.
• Jesus Christ is my Savior and that he died for me (see 1 Jn. 4:14–15).
• Through Christ’s atonement, I can live with him again if I follow God’s commandments.
• Joseph Smith was called by God to be a prophet in our day.
• Christ’s church was restored to the earth through Joseph Smith.
• The Church of Jesus Christ of Latter-day Saints is “the only true and living church upon the face of the whole earth” (D&C 1:30).
• Our church is led by a prophet of God who receives revelation for our church today.
• The Book of Mormon is the word of God.
As you put these suggestions to use, your testimony will be strengthened. The Lord even promises, “Whosoever shall believe in my name, doubting nothing, unto him will I confirm all my words, even unto the ends of the earth” (Morm. 9:25).
For Example
In the early days of the Church, an elder found himself with the responsibility of giving a sermon to a large group of people gathered to hear a “Mormon” preacher. The situation wouldn’t have been that bad, but as Brigham Young explained, “[The elder] had never been able to say he knew that Joseph Smith was a Prophet.” The elder wanted to just say a prayer and conclude the meeting. But the building was so full, people were hanging through the open windows from outside to listen. There was no graceful way out for the elder except to speak.
He braved his way to the podium, and “as soon as he got ‘Joseph’ out, ‘is a Prophet’ was the next; and from that, his tongue was loosened, and he continued talking until near sundown,” Brigham Young reported. “The Lord pours out his Spirit upon a man when he testifies that which the Lord gives him to testify of” (Joseph Fielding McConkie, Seeking the Spirit, Salt Lake City: Deseret Book Co., 1978, pp. 4–5).
Outdoor cooing from The Friend Magazine
“Kitchen Krafts: Outdoor Cooking,” Friend, Aug 2000, 27
Cooking and eating a meal outdoors with your family can be a lot of fun. With the help of your mom, dad, or another older person, you can cook these recipes when you are picnicking, camping, or in your backyard. The “Prickly Porcupine Mallows” or the “Treasure Cave Cakes” would also make a fun activity as well as a delicious treat for family home evening.
Grilled Kabobs
6 cherry tomatoes
6 metal or soaked wooden skewers
1 pound (.45 kg) cooked sausage or other meat of your choice, cut into 1/2″ (1.3 cm) chunks
1 green pepper, cored and cut into 1″ (2.5 cm) pieces
1 onion, cut into wedges
1 zucchini, cut into 1/2″ (1.3 cm) slices
6 large button mushrooms
1. Thread a vegetable onto each skewer. Fill each skewer with pieces of sausage, mushrooms, and vegetables, topping it with a vegetable.
2. Grill the kabobs over medium hot coals for 10–15 minutes or until the vegetables are crisp-tender and the meat is done.
3. For each serving, place a skewer over a mound of Herbed Rice (see recipe on this page).
Treasure Cave Cakes By Heather Hatch Brinkerhoff
10–12 oranges
1 package (18 1/4 ounces/517 g) cake mix, any flavor
any additional ingredients listed on the cake mix package
aluminum foil
1. To make a lid, cut off the top of each orange.
2. With a metal spoon, scrape out the insides of each orange into a bowl. Set the pulp and juice aside to be eaten later.
3. Make the cake mix according to the package directions.
4. Fill each orange “bowl” 1/2 full of the cake batter; put the lids on. Carefully wrap each orange separately in aluminum foil, making sure the foil is sealed tightly.
5. Place the wrapped orange cakes on the coals, lid side up. Bake for 15–20 minutes or until the cake is done.
Herbed Rice By Lindsey Greenhalgh
2 tablespoons butter/margarine
2 tablespoons cooking oil
4 cups cooked white or brown rice
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
seasoning salt to taste
1. Melt the butter/margarine with the oil in a large frying pan. Stir in the rice, and cook over medium heat for 3 minutes.
2. Mix in the herbs and seasoning salt; cook for 5 more minutes.
Prickly Porcupine Mallows By Heather Hatch Brinkerhoff
1 can (16 ounces/454 g) chocolate flavor syrup
1 package (7 ounces/198 g) coconut
1 package (10 ounces/284 g) marshmallows
roasting sticks
1. Open the can of chocolate syrup and carefully place it on the grill or in the hot coals to heat.
2. Spread the coconut on a large plate.
3. Have each person place a marshmallow on a roasting stick and toast it over the coals until golden.
4. While the marshmallow is still on the cooking stick, dip it in the chocolate syrup, roll in the coconut, let cool, then enjoy!
5. You might want to try this variation: a can of heated caramel sauce and chopped peanuts or crushed pretzels.
Cooking and eating a meal outdoors with your family can be a lot of fun. With the help of your mom, dad, or another older person, you can cook these recipes when you are picnicking, camping, or in your backyard. The “Prickly Porcupine Mallows” or the “Treasure Cave Cakes” would also make a fun activity as well as a delicious treat for family home evening.
Grilled Kabobs
6 cherry tomatoes
6 metal or soaked wooden skewers
1 pound (.45 kg) cooked sausage or other meat of your choice, cut into 1/2″ (1.3 cm) chunks
1 green pepper, cored and cut into 1″ (2.5 cm) pieces
1 onion, cut into wedges
1 zucchini, cut into 1/2″ (1.3 cm) slices
6 large button mushrooms
1. Thread a vegetable onto each skewer. Fill each skewer with pieces of sausage, mushrooms, and vegetables, topping it with a vegetable.
2. Grill the kabobs over medium hot coals for 10–15 minutes or until the vegetables are crisp-tender and the meat is done.
3. For each serving, place a skewer over a mound of Herbed Rice (see recipe on this page).
Treasure Cave Cakes By Heather Hatch Brinkerhoff
10–12 oranges
1 package (18 1/4 ounces/517 g) cake mix, any flavor
any additional ingredients listed on the cake mix package
aluminum foil
1. To make a lid, cut off the top of each orange.
2. With a metal spoon, scrape out the insides of each orange into a bowl. Set the pulp and juice aside to be eaten later.
3. Make the cake mix according to the package directions.
4. Fill each orange “bowl” 1/2 full of the cake batter; put the lids on. Carefully wrap each orange separately in aluminum foil, making sure the foil is sealed tightly.
5. Place the wrapped orange cakes on the coals, lid side up. Bake for 15–20 minutes or until the cake is done.
Herbed Rice By Lindsey Greenhalgh
2 tablespoons butter/margarine
2 tablespoons cooking oil
4 cups cooked white or brown rice
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
seasoning salt to taste
1. Melt the butter/margarine with the oil in a large frying pan. Stir in the rice, and cook over medium heat for 3 minutes.
2. Mix in the herbs and seasoning salt; cook for 5 more minutes.
Prickly Porcupine Mallows By Heather Hatch Brinkerhoff
1 can (16 ounces/454 g) chocolate flavor syrup
1 package (7 ounces/198 g) coconut
1 package (10 ounces/284 g) marshmallows
roasting sticks
1. Open the can of chocolate syrup and carefully place it on the grill or in the hot coals to heat.
2. Spread the coconut on a large plate.
3. Have each person place a marshmallow on a roasting stick and toast it over the coals until golden.
4. While the marshmallow is still on the cooking stick, dip it in the chocolate syrup, roll in the coconut, let cool, then enjoy!
5. You might want to try this variation: a can of heated caramel sauce and chopped peanuts or crushed pretzels.
Fun Water Activities
Here are some fun water ideas from http://www.funattic.com/game_water.htm
Beach Ball Bumper Poll Game of the Month 8/02
Required: Beach balls, ropes and swimming poll
Players: Small to medium group
Rope off one section of the swimming pool. Each player will be given one beach ball to balance themselves on with their arms hugging the ball and locked. All players will do this inside of the roped off area. On go, the players will swim around in this position trying to push others players against any rope or wall of the pool. If any player touches a rope or wall, looses his balance or uses his arms, they are out of the game. They cannot use their feet to kick other players. The last player that survives the derby is the winner.
Created by Mitchell Scheel, Fun-Attic, Inc.
Dolphin Relay
Required: Swimming pool & one ball per team
Players: Small to large groups Game of the Month 8/05
Divide into teams. The first player from each team will race down and back the length of the pool while pushing the ball with their noses and forehead. If they touch the ball with their hands or any other part of their body they must go back to where that took place and start again. The next player will do the same until one team is the winner. With good swimmers, this can be done by swimming in the deep end of the pool. For a game with non swimmers, play in the shallow end.
Submitted by R. Scheel, Fun-Attic Inc.
Fill the Bottle
Required: 4 oz paper cups, 20 oz plastic pop bottles, clean bucket, finish line, sense of humor and no fear of getting wet
Players: Small to large groups Game of the Month 6/09
Set up number of teams possibly by number of people willing to get wet. On each team, one person lays on ground while holding a 20-oz plastic pop bottle on their forehead. Teammates run to bucket to fill up their 4-oz cup then they attempt to pour it into teammates pop bottle while standing over head. Then the next teammate will do the same until 20-oz bottle is filled. Once the 20-oz bottle is filled, the bottle person should run to the finish line without spilling.
Hole In The Bucket
Required: One large trash can or 30 gallon tub, two receiving buckets, water source and two large coffee cans
Players: Small to large groups
Punch several holes into the bottom and the sides of your cans using a hammer and large nail. Large juice or bean cans will work also. Do this from the outside go into the can to prevent sharp edges on the outside. Make sure there are no sharp edges around the top of can, you can do this by hammering around the inside edge while against a hard surface. You can spray paint your cans with car paint ahead of time for different colored teams. Fill up a large clean container of water at starting point. At the other end of play field have a receiving bucket the same size for each team. Divide into teams and have one person at a time from each team do relay. Each person is to go to the large container, dip their can into it, put the can on their head or carry it in front of them, go down the field to their teams receiving bucket and pour what water is left into the bucket. Once they have done this they can run back to starting point and give the next person the can to do the same. The first team to fill their receiving bucket is the winner.
Jump Rope Water Splash
Required: Jump rope, plastic cups, and water
Players: Small to large groups
Give each child a plastic or paper cup full of water. While two players twirl a large jump rope, jumpers one by one are to attempt three consecutive jumps. They are to do this while holding onto their cup of water and trying to do let any water spill. The child that has the most water left is the winner. You can keep playing until only one person has water left in their cup.
Over/Under Game
Required: Buckets of water, sponges, pitchers
Players: Small to large groups
Divide the group into two teams. Have them form a single file line facing the persons head next to them. At the head of each line put a bucket of water. At the other end put a pitcher with a line drawn on it. Give a sponge to the person at the head of the line where the water bucket is. That person has to dip the sponge in the water to soak in as much water as they can. They have to then pass the soaking wet sponge over their head to the person behind who then passes the sponge to the person behind them through their legs. The sponge makes its way back over the head of one person and between the legs of the next till it gets to the person standing next to the pitcher. That person must squeeze whatever water is left into the pitcher and run the sponge back up to the head of the line. When this occurs, everybody moves back one position and the person who was at the back of the line now is at the head of the line. Continue process till the pitcher is filled to line. Fun game on hot day. (Suggested to play outdoors)
Submitted by Matthew Schlageter
Poison Pool Toss
Required: Splash Water Bombs, noodles, Finger Zingers, and other soft balls
Players: Medium to large groups Game of the Month 9/04
Great pool game for large gatherings. Divide the pool in half using a rope or net with players evenly distributed on both sides. If there is a deep end, make sure that players on that side are good swimmers. Have two baskets full of pool toys like noodles, vinyl balls, Splash Water Bombs, Finger Zingers and other soft-sided balls. With same number of toys in each basket, dump them in the water on each side of the line. On go, all players will try to throw the items to the other side of the line and try to keep their side of the pool free of items. You can give them 5 – 10 minutes to do so. When the whistle blows they are to stop immediately. The team with the least amount of items is the winner.
Shaving Cream Shoot Off
Required: Water guns, shaving cream, water source, hot day, and clothes to get wet in
Players: Small to large groups Game of the Month 7/09
Set up as many teams as you would like to have. Each team must have one large water gun filled with water and one team member willing to get wet. Make sure that all the designated targets don't have a shirt that has an iron-on design on the front, this prevents the game from being far. On the willing team member, squirt shaving cream on the front of their shirt. If you do the same design, it makes the amount of shaving cream the same for all teams. Each member of the team will get one squirt from the water gun to try and remove the shaving cream. You will rotate the team line until all the shaving cream is removed. The first team to remove the cream is the cream of the crop or in other words, "The Winners".
Submitted by Dr. Kenneth Scheel - Elkton, VA. Thanks Ken (Inventor of the FlingSock)
Sponge Toss Contest
Required: Large car sponges, large containers of water, receiving buckets, warm weather
Players: Small to large groups
Divide up into teams. You can have as many teams as you have equipment. Each team forms a line with teammates a little more than an arms length away from each other. At one end of the line is a large container of water with large sponges in it. The other end has a small bucket, which you could mark with a fill line where you want the finish point to be or just fill to the top. When signaled to start, teams are to race. The person at the large container is to throw a sponge to next teammate and that person to the next until it reaches the end of the line. The last person is to squeeze the sponge out and then run to the start of the line, dip the sponge in the large container and pass to next person. If sponge is dropped while being passed, it is to be thrown back to the start of the line and you are to continue again. After full rotation of line, meaning everyone has taken sponge out of large container and passed, the team with the most collected water is the winner.
Beach Ball Bumper Poll Game of the Month 8/02
Required: Beach balls, ropes and swimming poll
Players: Small to medium group
Rope off one section of the swimming pool. Each player will be given one beach ball to balance themselves on with their arms hugging the ball and locked. All players will do this inside of the roped off area. On go, the players will swim around in this position trying to push others players against any rope or wall of the pool. If any player touches a rope or wall, looses his balance or uses his arms, they are out of the game. They cannot use their feet to kick other players. The last player that survives the derby is the winner.
Created by Mitchell Scheel, Fun-Attic, Inc.
Dolphin Relay
Required: Swimming pool & one ball per team
Players: Small to large groups Game of the Month 8/05
Divide into teams. The first player from each team will race down and back the length of the pool while pushing the ball with their noses and forehead. If they touch the ball with their hands or any other part of their body they must go back to where that took place and start again. The next player will do the same until one team is the winner. With good swimmers, this can be done by swimming in the deep end of the pool. For a game with non swimmers, play in the shallow end.
Submitted by R. Scheel, Fun-Attic Inc.
Fill the Bottle
Required: 4 oz paper cups, 20 oz plastic pop bottles, clean bucket, finish line, sense of humor and no fear of getting wet
Players: Small to large groups Game of the Month 6/09
Set up number of teams possibly by number of people willing to get wet. On each team, one person lays on ground while holding a 20-oz plastic pop bottle on their forehead. Teammates run to bucket to fill up their 4-oz cup then they attempt to pour it into teammates pop bottle while standing over head. Then the next teammate will do the same until 20-oz bottle is filled. Once the 20-oz bottle is filled, the bottle person should run to the finish line without spilling.
Hole In The Bucket
Required: One large trash can or 30 gallon tub, two receiving buckets, water source and two large coffee cans
Players: Small to large groups
Punch several holes into the bottom and the sides of your cans using a hammer and large nail. Large juice or bean cans will work also. Do this from the outside go into the can to prevent sharp edges on the outside. Make sure there are no sharp edges around the top of can, you can do this by hammering around the inside edge while against a hard surface. You can spray paint your cans with car paint ahead of time for different colored teams. Fill up a large clean container of water at starting point. At the other end of play field have a receiving bucket the same size for each team. Divide into teams and have one person at a time from each team do relay. Each person is to go to the large container, dip their can into it, put the can on their head or carry it in front of them, go down the field to their teams receiving bucket and pour what water is left into the bucket. Once they have done this they can run back to starting point and give the next person the can to do the same. The first team to fill their receiving bucket is the winner.
Jump Rope Water Splash
Required: Jump rope, plastic cups, and water
Players: Small to large groups
Give each child a plastic or paper cup full of water. While two players twirl a large jump rope, jumpers one by one are to attempt three consecutive jumps. They are to do this while holding onto their cup of water and trying to do let any water spill. The child that has the most water left is the winner. You can keep playing until only one person has water left in their cup.
Over/Under Game
Required: Buckets of water, sponges, pitchers
Players: Small to large groups
Divide the group into two teams. Have them form a single file line facing the persons head next to them. At the head of each line put a bucket of water. At the other end put a pitcher with a line drawn on it. Give a sponge to the person at the head of the line where the water bucket is. That person has to dip the sponge in the water to soak in as much water as they can. They have to then pass the soaking wet sponge over their head to the person behind who then passes the sponge to the person behind them through their legs. The sponge makes its way back over the head of one person and between the legs of the next till it gets to the person standing next to the pitcher. That person must squeeze whatever water is left into the pitcher and run the sponge back up to the head of the line. When this occurs, everybody moves back one position and the person who was at the back of the line now is at the head of the line. Continue process till the pitcher is filled to line. Fun game on hot day. (Suggested to play outdoors)
Submitted by Matthew Schlageter
Poison Pool Toss
Required: Splash Water Bombs, noodles, Finger Zingers, and other soft balls
Players: Medium to large groups Game of the Month 9/04
Great pool game for large gatherings. Divide the pool in half using a rope or net with players evenly distributed on both sides. If there is a deep end, make sure that players on that side are good swimmers. Have two baskets full of pool toys like noodles, vinyl balls, Splash Water Bombs, Finger Zingers and other soft-sided balls. With same number of toys in each basket, dump them in the water on each side of the line. On go, all players will try to throw the items to the other side of the line and try to keep their side of the pool free of items. You can give them 5 – 10 minutes to do so. When the whistle blows they are to stop immediately. The team with the least amount of items is the winner.
Shaving Cream Shoot Off
Required: Water guns, shaving cream, water source, hot day, and clothes to get wet in
Players: Small to large groups Game of the Month 7/09
Set up as many teams as you would like to have. Each team must have one large water gun filled with water and one team member willing to get wet. Make sure that all the designated targets don't have a shirt that has an iron-on design on the front, this prevents the game from being far. On the willing team member, squirt shaving cream on the front of their shirt. If you do the same design, it makes the amount of shaving cream the same for all teams. Each member of the team will get one squirt from the water gun to try and remove the shaving cream. You will rotate the team line until all the shaving cream is removed. The first team to remove the cream is the cream of the crop or in other words, "The Winners".
Submitted by Dr. Kenneth Scheel - Elkton, VA. Thanks Ken (Inventor of the FlingSock)
Sponge Toss Contest
Required: Large car sponges, large containers of water, receiving buckets, warm weather
Players: Small to large groups
Divide up into teams. You can have as many teams as you have equipment. Each team forms a line with teammates a little more than an arms length away from each other. At one end of the line is a large container of water with large sponges in it. The other end has a small bucket, which you could mark with a fill line where you want the finish point to be or just fill to the top. When signaled to start, teams are to race. The person at the large container is to throw a sponge to next teammate and that person to the next until it reaches the end of the line. The last person is to squeeze the sponge out and then run to the start of the line, dip the sponge in the large container and pass to next person. If sponge is dropped while being passed, it is to be thrown back to the start of the line and you are to continue again. After full rotation of line, meaning everyone has taken sponge out of large container and passed, the team with the most collected water is the winner.
Information from Aging Services newsletter
From Salt Lake County Aging Services newsletter - ..options and opportunities June 2010
Health Care Reform Fraud Alert
No sooner had President Obama signed into law the health care reform bill than media reports began coming in that peopled were going door-to-door selling phony insurance policies. Acting Utah Insurance Commissioner, Neal T. Gooch, reported that: “So far the Utah Insurance Department has received no reports of such policies being sold here.” But he encouraged: “We hope that anyone being approached to buy such a policy will call us immediately and we will get our Fraud Division working on it.” Consumers can call either (801) 538-3077 or toll free (800) 439-3805.
Recently, Health and Human Services Secretary, Kathleen Sebelius, alerted state authorities of the increasing number of scams nationwide. She stated that “While there are new insurance options in the near future…consumers should beware of policies that are time limited, offer limited health benefits, or advertise themselves as being necessitated by health insurance reform.”
As a precaution, consumers should verify that the one selling them an insurance product is licensed. They can do this by going to www.insurance .utah.gov and clicking on “SearchCompany/Agent,” or by calling (801) 538-3855. You should also ask the agent for a business card verifying the person’s name and who he/she works for.
“If we as consumers can educate ourselves about helth reform,” said Commissioner Gooch, “we will be better able to make decisions that can benefit ourselves and our families.” Health and Human Services has a website at www.healthreform.gov that will have the latest updates on federal health reform. In addition, the Utah Insurance Department’s website is accumulating information about both state and federal health reform at www. Insurance.utah.gov/health/healthreform.html.
If you have questions or information to pass along regarding this issue call (801) 538-3077 or toll free (800) 438-3805.
Good Nutrition: What seniors should know
The basic guidelines for a healthy diet are pretty much the same for people of every age. But older adults have special needs and concerns. Nutrition affects the all-around health of older adults, and is a factor in disorders and diseases that are common as we get older. For Example
Sodium consumption contributes to high-blood pressure
A Lack of calcium speeds up the advance of osteoporosis
Some cancers are related to a high-fat diet
Mental confusion can be tied to poor nutrition
Vitamin deficiencies weaken the immune system
And just as poor diet can lead to health problems, health problems can lead to loss of appetite or difficulty eating. So it’s important to pay attention to the quality of foods we eat.
As we grow older, changes occur in the way our bodies use food and the other substances we consume. Activity level often decreases, which means we need fewer calories to stay at a healthy weight. But the need for nutrients remains the same – so we need to “eat smart” and avoid junk foods that have many calories but few nutrients.
On the other hand, older adults who are underweight also face the challenge of taking in enough nutrients. And unexplained weight loss is a red flag for possible health problems.
Obstacles to Good Nutrition
• Loss of appetite may result from chronic illness; from the body’s decreased ability to tell us we are hungry; or from a lessened sense of taste
• If physical limitations such as stroe, arthritis or Parkinson’s disease mae eating difficult or discouraging, an occupational therapist can help the person learn to eath independently. And look for helpful adaptive devices, such as large-handled spoons and non-skid plates.
• Chewing and swallowing can also be a problem. This might be cause by missing teeth, poorly fitted dentures, stroke or other conditions that affect swallowing. Good dental care is vital. And therapy is available to help with swallowing difficulities. Meals can be prepared in a special way, with food processed to make eating easier.
• Depression and loneliness may cause loss of appetitie. Eating is often a social activity, and persons who live alone are less likely to prepare nutritious meals.
• Seniors on a limited income may skimp on nutritious food. But help is available through a variety of senior nutritional programs, such as “Meals on Wheels.” Simple, imexpensive recipes for nourishing meals are also available from the FDA and many other agencies.
• Some medications change the way our bodies process food. Some even block the absorption of certain vitamins and minerals. Other drugs decrease the appetite.
• Some digestive disorders make it harder for the body to use nutrients.
It’s never too late!
Even if you’ve never given much thought to nutrition – or, if like many of us, you’ve thought “someday I’ll watch my diet: - now is the time to start eating healthier. For example
Make sure your diet is well-balanced. A nutritious diet provides sufficient vitamins, minerals, protein, carbohydrates and fat – but not too much fat! Include a good balance of foods from all the foods from all the food groups. The best way to get the nutrients you need is to eat a variety of foods every day.
Maintain a healthy weight. Being over weight can cause health problems, or mae them worse..
• High blood-pressure, diabetes, heart disease and certain forms of cancer are linked to obesity.
• Excess weight puts strain on the bones and joints, aggravating arthritis and osteoporosis
• As people gain too much weight, they tend to become sedentary and get even less exercise.
Being too underweight also threatens health. Your healthcare provider can prescribe a diet to promote weight gain, possibly with nutritional supplements.
Limit fat and cholesterol. Or bodies need a certain amount of fat – and even cholesterol – to stay healthy. But the average American diet provides too much. Watch your consumption of meat, dairy products, fast foods, desserts and other high-fat and high-cholesterol choices. High-fat/high cholesterol diets are linked with a greated chance of heart disease, stroke, colon cancer and other disorders.
Watch your sodium. We need some sodium in our diets, but the salt that naturally occurs in food is enough. Most Americans consume too much salt, leading to an increase in high-blood pressure, kidney disease, or various heart conditions.
The importance of calcium. Getting enough calcium can be a challenge, but it’s necessary for good nerve function and for preventing osteoporosis. Dairy products are a good source of calcium, but unfortunately older adults less easily digest milk and milk products. Add other foods, such as broccoli and kale, which also contain calcium. Your healthcare provider may also suggest a calcium supplement.
Don’t forget fiber. Dietary fiber helps prevent chronic intestinal diseases and constipation. It also makes you feel fuller faster, so you tent to take in fewer calories. Fiber is found in many plant products – so choose whole grain breads and cereals and plenty of vegetables and fruits.
Vitamin and mineral supplements. These may be recommended, but don’t overdo it! You can actually tae a harmful overdose of some vitamins, and older adults process toxic substances less efficiently. Your healthcare provider can recommend appropriate supplements.
Special diets. Some diseases or conditions require a special diet, such as low-sodium, diabetic, high-fiber or food that is specially prepared for chewing or swallowing difficulities. It is important to follow the diet prescribed by your healthcare provider.
Who Can Help?
Your healthcare provider can give you the information you need to eat well. Or talk with a dietitian or nutritionist who is knowledgeable of the nutritional needs of older adults. Seniors, family caregives and professionals can also find information by contacting Salt Lake County’s Healthy Aging Program at (801) 468-2772.
“Copyright 2010. Reprinted with permission from Aging in Stride eNews – subscribe FREE at http://enews.aginginstride.org”
Health Care Reform Fraud Alert
No sooner had President Obama signed into law the health care reform bill than media reports began coming in that peopled were going door-to-door selling phony insurance policies. Acting Utah Insurance Commissioner, Neal T. Gooch, reported that: “So far the Utah Insurance Department has received no reports of such policies being sold here.” But he encouraged: “We hope that anyone being approached to buy such a policy will call us immediately and we will get our Fraud Division working on it.” Consumers can call either (801) 538-3077 or toll free (800) 439-3805.
Recently, Health and Human Services Secretary, Kathleen Sebelius, alerted state authorities of the increasing number of scams nationwide. She stated that “While there are new insurance options in the near future…consumers should beware of policies that are time limited, offer limited health benefits, or advertise themselves as being necessitated by health insurance reform.”
As a precaution, consumers should verify that the one selling them an insurance product is licensed. They can do this by going to www.insurance .utah.gov and clicking on “SearchCompany/Agent,” or by calling (801) 538-3855. You should also ask the agent for a business card verifying the person’s name and who he/she works for.
“If we as consumers can educate ourselves about helth reform,” said Commissioner Gooch, “we will be better able to make decisions that can benefit ourselves and our families.” Health and Human Services has a website at www.healthreform.gov that will have the latest updates on federal health reform. In addition, the Utah Insurance Department’s website is accumulating information about both state and federal health reform at www. Insurance.utah.gov/health/healthreform.html.
If you have questions or information to pass along regarding this issue call (801) 538-3077 or toll free (800) 438-3805.
Good Nutrition: What seniors should know
The basic guidelines for a healthy diet are pretty much the same for people of every age. But older adults have special needs and concerns. Nutrition affects the all-around health of older adults, and is a factor in disorders and diseases that are common as we get older. For Example
Sodium consumption contributes to high-blood pressure
A Lack of calcium speeds up the advance of osteoporosis
Some cancers are related to a high-fat diet
Mental confusion can be tied to poor nutrition
Vitamin deficiencies weaken the immune system
And just as poor diet can lead to health problems, health problems can lead to loss of appetite or difficulty eating. So it’s important to pay attention to the quality of foods we eat.
As we grow older, changes occur in the way our bodies use food and the other substances we consume. Activity level often decreases, which means we need fewer calories to stay at a healthy weight. But the need for nutrients remains the same – so we need to “eat smart” and avoid junk foods that have many calories but few nutrients.
On the other hand, older adults who are underweight also face the challenge of taking in enough nutrients. And unexplained weight loss is a red flag for possible health problems.
Obstacles to Good Nutrition
• Loss of appetite may result from chronic illness; from the body’s decreased ability to tell us we are hungry; or from a lessened sense of taste
• If physical limitations such as stroe, arthritis or Parkinson’s disease mae eating difficult or discouraging, an occupational therapist can help the person learn to eath independently. And look for helpful adaptive devices, such as large-handled spoons and non-skid plates.
• Chewing and swallowing can also be a problem. This might be cause by missing teeth, poorly fitted dentures, stroke or other conditions that affect swallowing. Good dental care is vital. And therapy is available to help with swallowing difficulities. Meals can be prepared in a special way, with food processed to make eating easier.
• Depression and loneliness may cause loss of appetitie. Eating is often a social activity, and persons who live alone are less likely to prepare nutritious meals.
• Seniors on a limited income may skimp on nutritious food. But help is available through a variety of senior nutritional programs, such as “Meals on Wheels.” Simple, imexpensive recipes for nourishing meals are also available from the FDA and many other agencies.
• Some medications change the way our bodies process food. Some even block the absorption of certain vitamins and minerals. Other drugs decrease the appetite.
• Some digestive disorders make it harder for the body to use nutrients.
It’s never too late!
Even if you’ve never given much thought to nutrition – or, if like many of us, you’ve thought “someday I’ll watch my diet: - now is the time to start eating healthier. For example
Make sure your diet is well-balanced. A nutritious diet provides sufficient vitamins, minerals, protein, carbohydrates and fat – but not too much fat! Include a good balance of foods from all the foods from all the food groups. The best way to get the nutrients you need is to eat a variety of foods every day.
Maintain a healthy weight. Being over weight can cause health problems, or mae them worse..
• High blood-pressure, diabetes, heart disease and certain forms of cancer are linked to obesity.
• Excess weight puts strain on the bones and joints, aggravating arthritis and osteoporosis
• As people gain too much weight, they tend to become sedentary and get even less exercise.
Being too underweight also threatens health. Your healthcare provider can prescribe a diet to promote weight gain, possibly with nutritional supplements.
Limit fat and cholesterol. Or bodies need a certain amount of fat – and even cholesterol – to stay healthy. But the average American diet provides too much. Watch your consumption of meat, dairy products, fast foods, desserts and other high-fat and high-cholesterol choices. High-fat/high cholesterol diets are linked with a greated chance of heart disease, stroke, colon cancer and other disorders.
Watch your sodium. We need some sodium in our diets, but the salt that naturally occurs in food is enough. Most Americans consume too much salt, leading to an increase in high-blood pressure, kidney disease, or various heart conditions.
The importance of calcium. Getting enough calcium can be a challenge, but it’s necessary for good nerve function and for preventing osteoporosis. Dairy products are a good source of calcium, but unfortunately older adults less easily digest milk and milk products. Add other foods, such as broccoli and kale, which also contain calcium. Your healthcare provider may also suggest a calcium supplement.
Don’t forget fiber. Dietary fiber helps prevent chronic intestinal diseases and constipation. It also makes you feel fuller faster, so you tent to take in fewer calories. Fiber is found in many plant products – so choose whole grain breads and cereals and plenty of vegetables and fruits.
Vitamin and mineral supplements. These may be recommended, but don’t overdo it! You can actually tae a harmful overdose of some vitamins, and older adults process toxic substances less efficiently. Your healthcare provider can recommend appropriate supplements.
Special diets. Some diseases or conditions require a special diet, such as low-sodium, diabetic, high-fiber or food that is specially prepared for chewing or swallowing difficulities. It is important to follow the diet prescribed by your healthcare provider.
Who Can Help?
Your healthcare provider can give you the information you need to eat well. Or talk with a dietitian or nutritionist who is knowledgeable of the nutritional needs of older adults. Seniors, family caregives and professionals can also find information by contacting Salt Lake County’s Healthy Aging Program at (801) 468-2772.
“Copyright 2010. Reprinted with permission from Aging in Stride eNews – subscribe FREE at http://enews.aginginstride.org”
Energy Savers
Wattsmart energy saving tips from Rocky Mountain Power@ http://www.rockymountainpower.net/res/sem/het.html
Cooling
• Keep your thermostat at 78°F or higher if you're still comfortable. The higher you set the thermostat, the less your cooling system will operate unnecessarily.
• Keep air conditioner filters clean. They should be cleaned or replaced once a month during the season. If you can do so safely, clean the exposed grill and spines of the outside unit.
• Don't block window air conditioners. Make sure no objects are leaning on the unit or directly in the path of the air flowing in or out.
• Use a programmable thermostat. You only need your air conditioner or furnace to run when you're home. Set timers so it comes on no more than 30 minutes before you're scheduled to arrive home.
• If you are home during the day, try to reduce the use of heat-producing appliances such as the oven, range, dishwasher, washing machine and dryer.
• Don't place lamps or televisions near your air conditioning thermostat. The thermostat senses heat from these appliances, and this may cause it to run longer than necessary.
• Make sure your home has the appropriate amount of insulation in walls, attics and crawl spaces. Insulation is just as important in the summer as it is during the winter since it helps keep warm air outside.
• Seal and insulate air-conditioning ducts that run through unconditioned spaces.
• Plant deciduous trees to shade your home's walls, windows and roof in the summer.
• Install a ceiling fan to circulate air above the area where you spend most of your time. You'll feel just as cool under a ceiling fan when it's 82°F.
• Run exhaust fans when you shower or cook to vent warm, moist air.
• Have the system professionally inspected and tuned-up. Professional inspections and tune-ups of heating and central air conditioning systems can help save on operating costs and extend the equipment's life. A check-up is recommended every year for heat pumps and every five years for other systems.
Water Heating
• Water HeatingCut down on water heating costs
• Install energy-efficient showerheads and faucet aerators. They reduce the amount of water released by up to 50 percent, with almost no noticeable difference in pressure.
• Set the water heater temperature to 120°F
• Fix leaky faucets. A dripping faucet can waste 6 to 10 gallons (23-38 liters) of water per day. Repairs can be as simple and inexpensive as replacing a worn-out washer.
• Insulate hot and cold water pipes. If pipes are exposed beneath your home or in an unheated garage, insulate them with special pipe-insulating foam. This will help keep cold water pipes from freezing and hot water pipes hot.
• Take a shower instead of a bath. The average bath uses twice as much hot water as a five-minute shower.
• Turn off faucets immediately after use. Many of us tend to leave the faucet running while we wash dishes or shave. Turning on the faucet only when necessary can save thousands of gallons of water a year, not to mention the energy needed to heat it.
Laundry Quick tips for reducing usage
• Wash your clothes in cold water and use detergents specially designed for cold water loads.
• Wash and dry full loads when possible. Always use the appropriate setting for the size of the load.
• Clean the lint filter in the dryer after each load.
• Periodically inspect the dryer vent to make sure there are no blockages.
• Consider air-drying clothing on warm days on clothes lines or drying racks.
Kitchen Appliances Efficient use of refrigerators and freezers
• Keep condenser coils clean and unobstructed for maximum energy savings.
• Locate your refrigerator or freezer away from heating equipment, heater vents and direct sunlight. Provide adequate clearance above, behind and on the sides for good air circulation.
• Set the temperature of your refrigerator between 37 and 40°F, and your freezer at 0°F for top efficiency. The Food and Drug Administration also recommends these settings to prevent rapid bacterial growth.
• Clean door gaskets with warm water or a detergent that leaves no residue since a tight-sealing door gasket is critical to the efficiency of your refrigerator.
• Keep your refrigerator or freezer full, but do not overload it. Overloading causes the compressor to run longer. Place foods slightly apart on shelves, making sure they do not block the unit's interior air vents.
• Cover all liquids stored in the refrigerator. Moisture can be drawn into the air, making the unit work harder.
Lighting
• Reap considerable energy savings by changing a few habits and bulbs
• Use compact fluorescent light bulbs (CFLs). CFLs draw about one-quarter of the energy of an incandescent bulb (see table below) and last 7 to 10 times longer. Because CFLs contain tiny amounts of mercury, proper disposal is important.
• Keep lights off in unoccupied rooms and get in the habit of turning off the light every time you leave a room for more than a few minutes.
• Use low-wattage bulbs when possible. Bright lights are often not needed in hallways or closets.
• Clean light bulbs and fixtures since dirt can reduce light output by as much as 10 percent.
• Remove unnecessary bulbs in track and recessed lighting. Positioned correctly, three bulbs can sometimes provide nearly the same light as four.
• Install dimmers in areas where they make sense, such as the dining room and bedroom. The amount you dim equals your energy saved. For example, lights dimmed 15 percent reduces energy consumption up to 15 percent.
• When working at a desk or workbench, use task lighting. Other lights in the room could be turned off or dimmed.
TV & Entertainment Quick tips for reducing usage
• Turn off your television when not in use.
• Many appliances continue to draw power when they are switched off but still plugged in. In the average home, 75% of the electricity used to power home electronics is consumed while the products are turned off.
• Unplug the appliance or use the switch on a power strip to prevent DVD players, VCRs, and televisions from drawing power when not in use.
While Away on Vacation
• Even when you're away from home or on vacation, your home still uses electricity. If you are leaving for more than a few days, here are some things you can do to keep your energy use down:
• During the winter, lower your thermostat to between 50°F and 60°F. If you turn it lower than 50°F you run the risk of frozen pipes in cold weather.
• In summer, turn off your air conditioning or set the thermostat to a high temperature.
• Turn off your water heater if you'll be away for more than three days. Turn an electric water heater off at the circuit breaker panel, or set a gas heater to "pilot" or "low." You'll need a few hours to heat the tank when you return.
• Unplug your waterbed heater, or lower the thermostat to 70°F when away from home for seven days or more.
• Unplug electrical equipment such as TVs, DVD players and computers because they can draw power even when not in use. When plugged in, these appliances should be hooked up to surge protectors.
Cooling
• Keep your thermostat at 78°F or higher if you're still comfortable. The higher you set the thermostat, the less your cooling system will operate unnecessarily.
• Keep air conditioner filters clean. They should be cleaned or replaced once a month during the season. If you can do so safely, clean the exposed grill and spines of the outside unit.
• Don't block window air conditioners. Make sure no objects are leaning on the unit or directly in the path of the air flowing in or out.
• Use a programmable thermostat. You only need your air conditioner or furnace to run when you're home. Set timers so it comes on no more than 30 minutes before you're scheduled to arrive home.
• If you are home during the day, try to reduce the use of heat-producing appliances such as the oven, range, dishwasher, washing machine and dryer.
• Don't place lamps or televisions near your air conditioning thermostat. The thermostat senses heat from these appliances, and this may cause it to run longer than necessary.
• Make sure your home has the appropriate amount of insulation in walls, attics and crawl spaces. Insulation is just as important in the summer as it is during the winter since it helps keep warm air outside.
• Seal and insulate air-conditioning ducts that run through unconditioned spaces.
• Plant deciduous trees to shade your home's walls, windows and roof in the summer.
• Install a ceiling fan to circulate air above the area where you spend most of your time. You'll feel just as cool under a ceiling fan when it's 82°F.
• Run exhaust fans when you shower or cook to vent warm, moist air.
• Have the system professionally inspected and tuned-up. Professional inspections and tune-ups of heating and central air conditioning systems can help save on operating costs and extend the equipment's life. A check-up is recommended every year for heat pumps and every five years for other systems.
Water Heating
• Water HeatingCut down on water heating costs
• Install energy-efficient showerheads and faucet aerators. They reduce the amount of water released by up to 50 percent, with almost no noticeable difference in pressure.
• Set the water heater temperature to 120°F
• Fix leaky faucets. A dripping faucet can waste 6 to 10 gallons (23-38 liters) of water per day. Repairs can be as simple and inexpensive as replacing a worn-out washer.
• Insulate hot and cold water pipes. If pipes are exposed beneath your home or in an unheated garage, insulate them with special pipe-insulating foam. This will help keep cold water pipes from freezing and hot water pipes hot.
• Take a shower instead of a bath. The average bath uses twice as much hot water as a five-minute shower.
• Turn off faucets immediately after use. Many of us tend to leave the faucet running while we wash dishes or shave. Turning on the faucet only when necessary can save thousands of gallons of water a year, not to mention the energy needed to heat it.
Laundry Quick tips for reducing usage
• Wash your clothes in cold water and use detergents specially designed for cold water loads.
• Wash and dry full loads when possible. Always use the appropriate setting for the size of the load.
• Clean the lint filter in the dryer after each load.
• Periodically inspect the dryer vent to make sure there are no blockages.
• Consider air-drying clothing on warm days on clothes lines or drying racks.
Kitchen Appliances Efficient use of refrigerators and freezers
• Keep condenser coils clean and unobstructed for maximum energy savings.
• Locate your refrigerator or freezer away from heating equipment, heater vents and direct sunlight. Provide adequate clearance above, behind and on the sides for good air circulation.
• Set the temperature of your refrigerator between 37 and 40°F, and your freezer at 0°F for top efficiency. The Food and Drug Administration also recommends these settings to prevent rapid bacterial growth.
• Clean door gaskets with warm water or a detergent that leaves no residue since a tight-sealing door gasket is critical to the efficiency of your refrigerator.
• Keep your refrigerator or freezer full, but do not overload it. Overloading causes the compressor to run longer. Place foods slightly apart on shelves, making sure they do not block the unit's interior air vents.
• Cover all liquids stored in the refrigerator. Moisture can be drawn into the air, making the unit work harder.
Lighting
• Reap considerable energy savings by changing a few habits and bulbs
• Use compact fluorescent light bulbs (CFLs). CFLs draw about one-quarter of the energy of an incandescent bulb (see table below) and last 7 to 10 times longer. Because CFLs contain tiny amounts of mercury, proper disposal is important.
• Keep lights off in unoccupied rooms and get in the habit of turning off the light every time you leave a room for more than a few minutes.
• Use low-wattage bulbs when possible. Bright lights are often not needed in hallways or closets.
• Clean light bulbs and fixtures since dirt can reduce light output by as much as 10 percent.
• Remove unnecessary bulbs in track and recessed lighting. Positioned correctly, three bulbs can sometimes provide nearly the same light as four.
• Install dimmers in areas where they make sense, such as the dining room and bedroom. The amount you dim equals your energy saved. For example, lights dimmed 15 percent reduces energy consumption up to 15 percent.
• When working at a desk or workbench, use task lighting. Other lights in the room could be turned off or dimmed.
TV & Entertainment Quick tips for reducing usage
• Turn off your television when not in use.
• Many appliances continue to draw power when they are switched off but still plugged in. In the average home, 75% of the electricity used to power home electronics is consumed while the products are turned off.
• Unplug the appliance or use the switch on a power strip to prevent DVD players, VCRs, and televisions from drawing power when not in use.
While Away on Vacation
• Even when you're away from home or on vacation, your home still uses electricity. If you are leaving for more than a few days, here are some things you can do to keep your energy use down:
• During the winter, lower your thermostat to between 50°F and 60°F. If you turn it lower than 50°F you run the risk of frozen pipes in cold weather.
• In summer, turn off your air conditioning or set the thermostat to a high temperature.
• Turn off your water heater if you'll be away for more than three days. Turn an electric water heater off at the circuit breaker panel, or set a gas heater to "pilot" or "low." You'll need a few hours to heat the tank when you return.
• Unplug your waterbed heater, or lower the thermostat to 70°F when away from home for seven days or more.
• Unplug electrical equipment such as TVs, DVD players and computers because they can draw power even when not in use. When plugged in, these appliances should be hooked up to surge protectors.
How to Deal with an Emergency
Real Simple Magazine, on Fri Jul 16, 2010 8:24am PDT
How to Prepare for an Emergency By Dimity McDowell Davis
Gas Leak
Care for your pipes. If you’re excavating outdoors, don’t dig until you have your utility company flag where the lines are. Don’t use basement pipes to hang heavy items, and make sure the gas connections to your stovetop range and other gas appliances aren’t fraying or cracked. By law, “gas pipes leading into a concealed area should be labeled gas, but this isn’t always the case,” says Bob Kordulak, a code secretary for the Plumbing-Heating-Cooling Contractors National Association. For extra peace of mind, you could install a natural-gas detector, which detects methane and propane gas leaks (ask your local utility company for recommendations). Still, your nose is your best system of detection.
Educate the family. Make sure every family member knows the basic rule of gas safety: that anytime they smell an unmistakable rotten-egg odor or hear a hissing sound and can’t immediately identify the source, they should get out of the house.
Outage
Don't overload the circuit. Limit the number of appliances plugged into any outlet. When you lose power in one part of the house, it’s probably because your food processor, toaster, and microwave are sharing the same outlet.
Back up files regularly. And consider buying extra batteries and a DC-to-AC auto adapter if you use a laptop computer. This will allow most laptops (12 volts or less) to be operated from the cigarette lighter of a vehicle.
Stash flashlights. Store one in each bedroom. And avoid lighting candles, if possible, as they could cause a fire.
Alert your power company about special needs. If somebody in your home relies on electrical medical equipment, call your power company now to let it know. Your home will be a priority when electricity is being restored.
Frozen Pipes
Remove garden hoses from their spigots. Cut off the water supply to outdoor faucets before the frosty weather arrives. Leave the faucets turned on so the pipes are drained before winter.
Insulate vulnerable pipes. Using heat tape or heat cable (sold in hardware stores), wrap uninsulated water supply lines anywhere heat doesn’t reach, such as the garage, crawl spaces, or under cabinets.
Allow water to trickle through pipes. Even during freezing spells, regularly let a little water―cold or hot―to run through the pipes. Set the thermostat at 65 degrees, and open the cabinets under sinks to expose them to as much heat as possible. If you’re leaving for an extended period during the winter, turn off the main water supply, set the thermostat at no lower than 55 degrees, and keep the cabinets open.
Smoke Alarms
Install many. Mount one on every level of the house and outside all sleep areas.
Check the batteries regularly.
Test them once a month and replace them at least once a year, unless you have units powered by 10-year lithium batteries (these still require monthly checking). Some smoke alarms are connected to the household electrical system and may or may not have a battery backup. It’s important to test these monthly, too. Regardless of the power source, buy new smoke alarms every 10 years.
Keep alarms clean. Dust and debris can cause malfunctions, so vacuum or dust alarms regularly.
Never disable an alarm. Newer detectors have hush buttons, so you won’t have to compromise the alarm’s power source just because you charred your toast.
Fire Extinguishers
Choose multipurpose extinguishers. These are labeled as type “ABC,” meaning they are equipped to fight fires caused by ordinary combustibles, flammable liquids, and electrical equipment. Make sure you have one in the kitchen, the garage, the basement, and wherever your furnace and hot-water heater are located.
Inspect them regularly. If the gauge doesn’t read full (100 percent), have the extinguisher serviced if it’s rechargeable and buy a new one if it’s not.
Replace old extinguishers. “The dry chemicals in them degrade and become less effective over time,” Chris Reynolds, a fire chief and a professor of public-sector and critical-infrastructure studies at the American Military University, in Tampa, says.
Know how to use them. Once you’ve squeezed the lever, sweep the nozzle from side to side at the base of the flames until the fire appears to be out.
Escape Routes
Draw a map of your house. Plan at least two escape routes out of every room.“Windows and indoor and outdoor doorways are all possibilities,” says Reynolds. Discuss these routes with every family member.
Use flame-resistant safety escape ladders. Place them, preassembled, near a window on each floor of your home. Try the Kidde Escape ladder ($51, safetyproductsunlimited.com). A 13-foot ladder should be long enough for a two-story home. If bedrooms are on opposite ends of a floor, store a ladder in each room.
Pick an outdoor meeting place. Make sure it's a safe distance from your house. A neighbor’s mailbox or the nearest stop sign are good options.
Make sure your address is visible. Emergency-aid vehicles need to be able to locate your home as fast as possible.
Know Your Region
Get informed. Contact the local chapter of the American Red Cross or Federal Emergency Management Agency (FEMA) (to find one near you, go to fema.gov). Ask for information about the types of disasters you may encounter, as well as their timing and severity, especially if you're new to an area and unaware of potential risks.
Ask questions. Find out about community-response plans, potential sites for emergency shelters, and warning procedures from the Red Cross or FEMA. "Some level of chaos breaks out no matter how small a disaster," says psychiatrist Joseph Napoli, coauthor of Resiliency in the Face of Disaster and Terrorism: 10 Things to Do to Survive (Personhood Press, $15, amazon.com). "The more you know beforehand, the less frantic you'll feel."
Make an Emergency Kit
Keep your survival essentials handy. Store the goods in a waterproof container and place it in an easily accessible location. “Your kit should allow you to be self-sufficient for at least three days,” says Keith Robertory, an emergency-preparedness expert with the Red Cross. (For a list of items for a comprehensive emergency kit, see Emergency-Supply Checklist; for a pared-down version for the car, the office, or on-the-go, see Grab-and-Go Emergency Kit.)
Do a disaster dry run. One weekend night, unplug the phone, turn off the lights, don’t use any faucets or the stove, and see how well packed you are. “You’ll discover little things, like you packed C batteries when you needed D’s for the flashlight, or you could have used a deck of cards for entertainment,” says Robertory.
Have a Plan
Choose two meeting spots. Sure, in the best case of a worst-case scenario, your family will be together when an earthquake rumbles beneath your town. But if you’re scattered, you’ll need a meeting place. Pick two spots where your family can congregate if conditions allow: one close to your house, in case of something like a fire, and one outside your immediate neighborhood, in case nearby streets are closed.
Choose a contact person. This person should be a family member or so friend who lives out of state. After a disaster, it may be easier to call long distance than locally, notes Robertory. As soon as it’s possible, each member of your family should call that person to let his or her location be known.
The top foods you should keep in case of an emergency By: Vanessa DiMaggio
Natural disasters--such as a flood, hurricane, or blizzard--often come without warning. Stocking non-perishable food items ahead of time (and choosing wisely what you include) will help you weather the storm with less stress.
Fueling your body during an emergency is very different from your everyday diet. Because you’ll probably expend more energy than you normally would, you should eat high-energy, high-protein foods. And because you have a limited supply, the higher-quality foods you eat--and the less of them--the better. “In a disaster or an emergency you want those calories,” says Barry Swanson, a food scientist at Washington State University . “You want some nutrients and some fiber—something to keep your diet normal.”
But that doesn’t mean you have to eat like a pauper. “In an emergency, generally you tend to think of meeting more basic needs than preferences and flavors,” says Elizabeth Andress, professor and food safety specialist at the University of Georgia . “But if you plan right, you can have a great variety of foods and nutrients.” Here, Andress and Swanson weigh in on what items you should include.
What to Always Keep in Your Pantry
These items have lengthy expiration dates, so you can stash them away for long periods of time. Make a list of everything in your stockpile and check expiration dates every 6 to 12 months to keep things fresh. And don’t forget to have a can opener on hand at all times--all that food won’t be of any use if you can’t open it.
• Peanut butter A great source of energy, peanut butter is chock-full of healthful fats and protein. Unless the jar indicates otherwise, you don’t have to refrigerate after opening.
• Whole-wheat crackers Crackers are a good replacement for bread and make a fine substitute in sandwiches. Due to their higher fat content, whole-wheat or whole-grain crackers have a shorter shelf life than their plain counterparts (check the box for expiration dates), but the extra fiber pays off when you’re particularly hungry. Consider vacuum-packing your crackers to prolong their freshness.
• Nuts and trail mixes Stock up on these high-energy foods—they’re convenient for snacking and healthful. Look for vacuum-packed containers, which prevent the nuts from oxidizing and losing their freshness.
• Cereal Choose multigrain cereals that are individually packaged so they don’t become stale after opening.
• Granola bars and power bars Healthy and filling, these portable snacks usually stay fresh for at least six months. Plus, they’re an excellent source of carbohydrates. “You can get more energy from carbohydrates without [eating] tons of food,” Andress says.
• Dried fruits, such as apricots and raisins In the absence of fresh fruit, these healthy snacks offer potassium and dietary fiber. “Dried fruits provide you with a significant amount of nutrients and calories,” Swanson says.
• Canned tuna, salmon, chicken, or turkey Generally lasting at least two years in the pantry, canned meats provide essential protein. Vacuum-packed pouches have a shorter shelf life but will last at least six months, says Diane Van, manager of the USDA meat and poultry hotline.
• Canned vegetables, such as green beans, carrots, and peas When the real deal isn’t an option, canned varieties can provide you with essential nutrients.
• Canned soups and chili Soups and chili can be eaten straight out of the can and provide a variety of nutrients. Look for low-sodium options.
• Bottled water Try to stock at least a three-day supply--you need at least one gallon per person per day. “A normally active person should drink at least a half gallon of water each day,” Andress says. “The other half gallon is for adding to food and washing.”
• Sports drinks, such as Gatorade or Powerade The electrolytes and carbohydrates in these drinks will help you rehydrate and replenish fluid when water is scarce.
• Powdered milk Almost all dairy products require refrigeration, so stock this substitute for an excellent source of calcium and vitamin D when fresh milk isn’t an option.
• Sugar, salt, and pepper If you have access to a propane or charcoal stove, you may be doing some cooking. A basic supply of seasonings and sweeteners will improve the flavor of your food, both fresh and packaged.
• Multivitamins Supplements will help replace the nutrients you would have consumed on a normal diet.
What to Buy Right Before an Emergency
If you’ve been given ample warning that a storm is coming, there’s still time to run to the market and pick up fresh produce and other items that have shorter shelf lives. Most of these foods will last at least a week after they’ve been purchased and will give you a fresh alternative to all that packaged food. Make sure to swing by your local farmers’ market if it’s open; because the produce there is fresher than what you’ll find at your typical supermarket, you’ll add a few days to the lifespan of your fruits and vegetables.
• Apples Apples last up to three months when stored in a cool, dry area away from more perishable fruits (like bananas), which could cause them to ripen more quickly.
• Citrus fruits, such as oranges and grapefruits Because of their high acid content and sturdy skins, citrus fruits can last for up to two weeks without refrigeration, particularly if you buy them when they’re not fully ripe. Oranges and grapefruits contain lots of vitamin C and will keep you hydrated.
• Avocadoes If you buy an unripe, firm avocado, it will last outside the refrigerator for at least a week.
• Tomatoes If you buy them unripe, tomatoes will last several days at room temperature.
• Potatoes, sweet potatoes, and yams If you have access to a working stove, these root vegetables are good keepers and make tasty side dishes. Stored in a cool, dark area, potatoes will last about a month.
• Cucumbers and summer squash These vegetables will last a few days outside of refrigeration and can be eaten raw.
• Winter squash While most are inedible uncooked, winter squashes, such as acorn squash, will keep for a few months. If you’ll be able to cook during the emergency, stockpile a bunch.
• Hard, packaged sausages, such as sopressata and pepperoni You can’t eat canned tuna and chicken forever. Try stocking up on a few packages of dry-cured salamis like sopressata, a southern Italian specialty available at most grocery stores. Unopened, they will keep for up to six weeks in the pantry, Van says.
How to Prepare for an Emergency By Dimity McDowell Davis
Gas Leak
Care for your pipes. If you’re excavating outdoors, don’t dig until you have your utility company flag where the lines are. Don’t use basement pipes to hang heavy items, and make sure the gas connections to your stovetop range and other gas appliances aren’t fraying or cracked. By law, “gas pipes leading into a concealed area should be labeled gas, but this isn’t always the case,” says Bob Kordulak, a code secretary for the Plumbing-Heating-Cooling Contractors National Association. For extra peace of mind, you could install a natural-gas detector, which detects methane and propane gas leaks (ask your local utility company for recommendations). Still, your nose is your best system of detection.
Educate the family. Make sure every family member knows the basic rule of gas safety: that anytime they smell an unmistakable rotten-egg odor or hear a hissing sound and can’t immediately identify the source, they should get out of the house.
Outage
Don't overload the circuit. Limit the number of appliances plugged into any outlet. When you lose power in one part of the house, it’s probably because your food processor, toaster, and microwave are sharing the same outlet.
Back up files regularly. And consider buying extra batteries and a DC-to-AC auto adapter if you use a laptop computer. This will allow most laptops (12 volts or less) to be operated from the cigarette lighter of a vehicle.
Stash flashlights. Store one in each bedroom. And avoid lighting candles, if possible, as they could cause a fire.
Alert your power company about special needs. If somebody in your home relies on electrical medical equipment, call your power company now to let it know. Your home will be a priority when electricity is being restored.
Frozen Pipes
Remove garden hoses from their spigots. Cut off the water supply to outdoor faucets before the frosty weather arrives. Leave the faucets turned on so the pipes are drained before winter.
Insulate vulnerable pipes. Using heat tape or heat cable (sold in hardware stores), wrap uninsulated water supply lines anywhere heat doesn’t reach, such as the garage, crawl spaces, or under cabinets.
Allow water to trickle through pipes. Even during freezing spells, regularly let a little water―cold or hot―to run through the pipes. Set the thermostat at 65 degrees, and open the cabinets under sinks to expose them to as much heat as possible. If you’re leaving for an extended period during the winter, turn off the main water supply, set the thermostat at no lower than 55 degrees, and keep the cabinets open.
Smoke Alarms
Install many. Mount one on every level of the house and outside all sleep areas.
Check the batteries regularly.
Test them once a month and replace them at least once a year, unless you have units powered by 10-year lithium batteries (these still require monthly checking). Some smoke alarms are connected to the household electrical system and may or may not have a battery backup. It’s important to test these monthly, too. Regardless of the power source, buy new smoke alarms every 10 years.
Keep alarms clean. Dust and debris can cause malfunctions, so vacuum or dust alarms regularly.
Never disable an alarm. Newer detectors have hush buttons, so you won’t have to compromise the alarm’s power source just because you charred your toast.
Fire Extinguishers
Choose multipurpose extinguishers. These are labeled as type “ABC,” meaning they are equipped to fight fires caused by ordinary combustibles, flammable liquids, and electrical equipment. Make sure you have one in the kitchen, the garage, the basement, and wherever your furnace and hot-water heater are located.
Inspect them regularly. If the gauge doesn’t read full (100 percent), have the extinguisher serviced if it’s rechargeable and buy a new one if it’s not.
Replace old extinguishers. “The dry chemicals in them degrade and become less effective over time,” Chris Reynolds, a fire chief and a professor of public-sector and critical-infrastructure studies at the American Military University, in Tampa, says.
Know how to use them. Once you’ve squeezed the lever, sweep the nozzle from side to side at the base of the flames until the fire appears to be out.
Escape Routes
Draw a map of your house. Plan at least two escape routes out of every room.“Windows and indoor and outdoor doorways are all possibilities,” says Reynolds. Discuss these routes with every family member.
Use flame-resistant safety escape ladders. Place them, preassembled, near a window on each floor of your home. Try the Kidde Escape ladder ($51, safetyproductsunlimited.com). A 13-foot ladder should be long enough for a two-story home. If bedrooms are on opposite ends of a floor, store a ladder in each room.
Pick an outdoor meeting place. Make sure it's a safe distance from your house. A neighbor’s mailbox or the nearest stop sign are good options.
Make sure your address is visible. Emergency-aid vehicles need to be able to locate your home as fast as possible.
Know Your Region
Get informed. Contact the local chapter of the American Red Cross or Federal Emergency Management Agency (FEMA) (to find one near you, go to fema.gov). Ask for information about the types of disasters you may encounter, as well as their timing and severity, especially if you're new to an area and unaware of potential risks.
Ask questions. Find out about community-response plans, potential sites for emergency shelters, and warning procedures from the Red Cross or FEMA. "Some level of chaos breaks out no matter how small a disaster," says psychiatrist Joseph Napoli, coauthor of Resiliency in the Face of Disaster and Terrorism: 10 Things to Do to Survive (Personhood Press, $15, amazon.com). "The more you know beforehand, the less frantic you'll feel."
Make an Emergency Kit
Keep your survival essentials handy. Store the goods in a waterproof container and place it in an easily accessible location. “Your kit should allow you to be self-sufficient for at least three days,” says Keith Robertory, an emergency-preparedness expert with the Red Cross. (For a list of items for a comprehensive emergency kit, see Emergency-Supply Checklist; for a pared-down version for the car, the office, or on-the-go, see Grab-and-Go Emergency Kit.)
Do a disaster dry run. One weekend night, unplug the phone, turn off the lights, don’t use any faucets or the stove, and see how well packed you are. “You’ll discover little things, like you packed C batteries when you needed D’s for the flashlight, or you could have used a deck of cards for entertainment,” says Robertory.
Have a Plan
Choose two meeting spots. Sure, in the best case of a worst-case scenario, your family will be together when an earthquake rumbles beneath your town. But if you’re scattered, you’ll need a meeting place. Pick two spots where your family can congregate if conditions allow: one close to your house, in case of something like a fire, and one outside your immediate neighborhood, in case nearby streets are closed.
Choose a contact person. This person should be a family member or so friend who lives out of state. After a disaster, it may be easier to call long distance than locally, notes Robertory. As soon as it’s possible, each member of your family should call that person to let his or her location be known.
The top foods you should keep in case of an emergency By: Vanessa DiMaggio
Natural disasters--such as a flood, hurricane, or blizzard--often come without warning. Stocking non-perishable food items ahead of time (and choosing wisely what you include) will help you weather the storm with less stress.
Fueling your body during an emergency is very different from your everyday diet. Because you’ll probably expend more energy than you normally would, you should eat high-energy, high-protein foods. And because you have a limited supply, the higher-quality foods you eat--and the less of them--the better. “In a disaster or an emergency you want those calories,” says Barry Swanson, a food scientist at Washington State University . “You want some nutrients and some fiber—something to keep your diet normal.”
But that doesn’t mean you have to eat like a pauper. “In an emergency, generally you tend to think of meeting more basic needs than preferences and flavors,” says Elizabeth Andress, professor and food safety specialist at the University of Georgia . “But if you plan right, you can have a great variety of foods and nutrients.” Here, Andress and Swanson weigh in on what items you should include.
What to Always Keep in Your Pantry
These items have lengthy expiration dates, so you can stash them away for long periods of time. Make a list of everything in your stockpile and check expiration dates every 6 to 12 months to keep things fresh. And don’t forget to have a can opener on hand at all times--all that food won’t be of any use if you can’t open it.
• Peanut butter A great source of energy, peanut butter is chock-full of healthful fats and protein. Unless the jar indicates otherwise, you don’t have to refrigerate after opening.
• Whole-wheat crackers Crackers are a good replacement for bread and make a fine substitute in sandwiches. Due to their higher fat content, whole-wheat or whole-grain crackers have a shorter shelf life than their plain counterparts (check the box for expiration dates), but the extra fiber pays off when you’re particularly hungry. Consider vacuum-packing your crackers to prolong their freshness.
• Nuts and trail mixes Stock up on these high-energy foods—they’re convenient for snacking and healthful. Look for vacuum-packed containers, which prevent the nuts from oxidizing and losing their freshness.
• Cereal Choose multigrain cereals that are individually packaged so they don’t become stale after opening.
• Granola bars and power bars Healthy and filling, these portable snacks usually stay fresh for at least six months. Plus, they’re an excellent source of carbohydrates. “You can get more energy from carbohydrates without [eating] tons of food,” Andress says.
• Dried fruits, such as apricots and raisins In the absence of fresh fruit, these healthy snacks offer potassium and dietary fiber. “Dried fruits provide you with a significant amount of nutrients and calories,” Swanson says.
• Canned tuna, salmon, chicken, or turkey Generally lasting at least two years in the pantry, canned meats provide essential protein. Vacuum-packed pouches have a shorter shelf life but will last at least six months, says Diane Van, manager of the USDA meat and poultry hotline.
• Canned vegetables, such as green beans, carrots, and peas When the real deal isn’t an option, canned varieties can provide you with essential nutrients.
• Canned soups and chili Soups and chili can be eaten straight out of the can and provide a variety of nutrients. Look for low-sodium options.
• Bottled water Try to stock at least a three-day supply--you need at least one gallon per person per day. “A normally active person should drink at least a half gallon of water each day,” Andress says. “The other half gallon is for adding to food and washing.”
• Sports drinks, such as Gatorade or Powerade The electrolytes and carbohydrates in these drinks will help you rehydrate and replenish fluid when water is scarce.
• Powdered milk Almost all dairy products require refrigeration, so stock this substitute for an excellent source of calcium and vitamin D when fresh milk isn’t an option.
• Sugar, salt, and pepper If you have access to a propane or charcoal stove, you may be doing some cooking. A basic supply of seasonings and sweeteners will improve the flavor of your food, both fresh and packaged.
• Multivitamins Supplements will help replace the nutrients you would have consumed on a normal diet.
What to Buy Right Before an Emergency
If you’ve been given ample warning that a storm is coming, there’s still time to run to the market and pick up fresh produce and other items that have shorter shelf lives. Most of these foods will last at least a week after they’ve been purchased and will give you a fresh alternative to all that packaged food. Make sure to swing by your local farmers’ market if it’s open; because the produce there is fresher than what you’ll find at your typical supermarket, you’ll add a few days to the lifespan of your fruits and vegetables.
• Apples Apples last up to three months when stored in a cool, dry area away from more perishable fruits (like bananas), which could cause them to ripen more quickly.
• Citrus fruits, such as oranges and grapefruits Because of their high acid content and sturdy skins, citrus fruits can last for up to two weeks without refrigeration, particularly if you buy them when they’re not fully ripe. Oranges and grapefruits contain lots of vitamin C and will keep you hydrated.
• Avocadoes If you buy an unripe, firm avocado, it will last outside the refrigerator for at least a week.
• Tomatoes If you buy them unripe, tomatoes will last several days at room temperature.
• Potatoes, sweet potatoes, and yams If you have access to a working stove, these root vegetables are good keepers and make tasty side dishes. Stored in a cool, dark area, potatoes will last about a month.
• Cucumbers and summer squash These vegetables will last a few days outside of refrigeration and can be eaten raw.
• Winter squash While most are inedible uncooked, winter squashes, such as acorn squash, will keep for a few months. If you’ll be able to cook during the emergency, stockpile a bunch.
• Hard, packaged sausages, such as sopressata and pepperoni You can’t eat canned tuna and chicken forever. Try stocking up on a few packages of dry-cured salamis like sopressata, a southern Italian specialty available at most grocery stores. Unopened, they will keep for up to six weeks in the pantry, Van says.
Lyme Disease Information
Lyme Disease information from http://utahlyme.org/
Common misdiagnoses for Lyme disease include...
•Fibromyalgia
•Chronic Fatigue Syndrome
•MS
•Lupus
•Parkinson's disease
•Alzheimer's disease
•Psychiatric illness
•ADD
•Autism
Lyme Disease in Utah?
Yes, you can catch Lyme Disease in Utah. Many believe the disease is rare. I believe it is only the diagnosis that is rare.
The common belief that you can't get Lyme disease in Utah is perpetuated by insufficient surveillance, inadequate reporting, poor diagnostic tools, an uninformed public, and an understandably reluctant and fearful medical community which lacks the knowledge necessary to diagnose and treat Lyme disease.
Given the lack of sufficient knowledge and a host of other problems surrounding the diagnosis and treatment of Lyme disease, it is obvious there is an urgent need for more research, better surveillance and reporting systems, raised public awareness, and increased physician education.
In the United States...
Lyme disease is the fastest growing infectious disease in the United States. The disease is caused by a spirochete that is transmitted to humans through the bite of an infected tick.
According to the Center for Disease Control, only an estimated one in ten cases of diagnosed Lyme disease meet their surveillance criteria, leaving ninety percent of cases unreported. Using the CDC data, this means that nearly 250,000 new cases of Lyme disease were diagnosed in this country in the past year and that the rate of infection is increasing.
Lyme disease or a Lyme-like illness has been reported in every state in this country.
In Utah...
Many people are unaware that Utah is an endemic area as determined by the CDC. In 1996, the CDC defined areas of predicted Lyme disease transmission by high, moderate, low, and minimal/no risk. At that time the risk was indicated to be low but present in this state. The risk determination was made by catching multiple ticks in each life cycle that were infected with the Lyme disease spirochete. It is hard to imagine that the degree of risk has not increased since then.
In Utah, the Ixodes pacificus tick carries the disease -– a tiny tick that ranges in size from a poppy seed to a sesame seed. The ticks feed on and are transported by field mice, deer, and other warm-blooded animals.
The myth...
As long as the disease is not diagnosed, the myth will persist: If you can't get Lyme disease in Utah, you must not have Lyme disease.
This thinking results in only rare consideration of Lyme disease as a diagnosis. When undiagnosed and unreported, both the public and physicians alike are allowed to continue to believe that you can't get Lyme disease in Utah; government officials can continue to believe that there is no need to educate the public about the risks of the disease and prevention measures or to educate the medical community about the proper diagnosis and treatment of the disease.
The nightmare...
If treated early and aggressively, Lyme disease is curable. When left untreated or inadequately treated, Lyme disease can progress into a devastating and disabling multi-systemic illness often marked by severe neurological problems and debilitating pain. In fact, according to the National Institutes of Health, “patients with persistent Lyme disease suffer physical disability equivalent to that of multiple sclerosis, severe pain equivalent to post-operative pain, and profound fatigue similar to congestive heart failure”. It is estimated that 10-15 percent of Lyme disease cases will develop into persistent late-stage neurological disease.
Lyme disease is also at the center of a political battlefield. Prominent physicians who treat the disease aggressively have been targets of attack by insurance companies and state medical boards. These are the same physicians who are working with Lyme patients every day and making well those who had previously been without hope.
It's time for change...
For me there is no question whether people can become infected with Lyme disease from ticks in Utah. I know what is true because I have lived it. It is my hope that I can effect some change by raising awareness and disseminating information about Lyme disease and its diagnosis and treatment. It is my hope that the information here can make a difference to someone else so that they do not have to learn the truth by living it.
Utah Lyme Disease Support Group
The Utah Lyme Disease Support Group meetings are held on the first Saturdary of each month from 3-5 p.m. at the Alta View Hospital, Classroom A. Some meetings have guest speakers. The Alta View Hospital is located at 9660 S 1300 E, Sandy, UT 84094. We hope to see you there!
Common misdiagnoses for Lyme disease include...
•Fibromyalgia
•Chronic Fatigue Syndrome
•MS
•Lupus
•Parkinson's disease
•Alzheimer's disease
•Psychiatric illness
•ADD
•Autism
Lyme Disease in Utah?
Yes, you can catch Lyme Disease in Utah. Many believe the disease is rare. I believe it is only the diagnosis that is rare.
The common belief that you can't get Lyme disease in Utah is perpetuated by insufficient surveillance, inadequate reporting, poor diagnostic tools, an uninformed public, and an understandably reluctant and fearful medical community which lacks the knowledge necessary to diagnose and treat Lyme disease.
Given the lack of sufficient knowledge and a host of other problems surrounding the diagnosis and treatment of Lyme disease, it is obvious there is an urgent need for more research, better surveillance and reporting systems, raised public awareness, and increased physician education.
In the United States...
Lyme disease is the fastest growing infectious disease in the United States. The disease is caused by a spirochete that is transmitted to humans through the bite of an infected tick.
According to the Center for Disease Control, only an estimated one in ten cases of diagnosed Lyme disease meet their surveillance criteria, leaving ninety percent of cases unreported. Using the CDC data, this means that nearly 250,000 new cases of Lyme disease were diagnosed in this country in the past year and that the rate of infection is increasing.
Lyme disease or a Lyme-like illness has been reported in every state in this country.
In Utah...
Many people are unaware that Utah is an endemic area as determined by the CDC. In 1996, the CDC defined areas of predicted Lyme disease transmission by high, moderate, low, and minimal/no risk. At that time the risk was indicated to be low but present in this state. The risk determination was made by catching multiple ticks in each life cycle that were infected with the Lyme disease spirochete. It is hard to imagine that the degree of risk has not increased since then.
In Utah, the Ixodes pacificus tick carries the disease -– a tiny tick that ranges in size from a poppy seed to a sesame seed. The ticks feed on and are transported by field mice, deer, and other warm-blooded animals.
The myth...
As long as the disease is not diagnosed, the myth will persist: If you can't get Lyme disease in Utah, you must not have Lyme disease.
This thinking results in only rare consideration of Lyme disease as a diagnosis. When undiagnosed and unreported, both the public and physicians alike are allowed to continue to believe that you can't get Lyme disease in Utah; government officials can continue to believe that there is no need to educate the public about the risks of the disease and prevention measures or to educate the medical community about the proper diagnosis and treatment of the disease.
The nightmare...
If treated early and aggressively, Lyme disease is curable. When left untreated or inadequately treated, Lyme disease can progress into a devastating and disabling multi-systemic illness often marked by severe neurological problems and debilitating pain. In fact, according to the National Institutes of Health, “patients with persistent Lyme disease suffer physical disability equivalent to that of multiple sclerosis, severe pain equivalent to post-operative pain, and profound fatigue similar to congestive heart failure”. It is estimated that 10-15 percent of Lyme disease cases will develop into persistent late-stage neurological disease.
Lyme disease is also at the center of a political battlefield. Prominent physicians who treat the disease aggressively have been targets of attack by insurance companies and state medical boards. These are the same physicians who are working with Lyme patients every day and making well those who had previously been without hope.
It's time for change...
For me there is no question whether people can become infected with Lyme disease from ticks in Utah. I know what is true because I have lived it. It is my hope that I can effect some change by raising awareness and disseminating information about Lyme disease and its diagnosis and treatment. It is my hope that the information here can make a difference to someone else so that they do not have to learn the truth by living it.
Utah Lyme Disease Support Group
The Utah Lyme Disease Support Group meetings are held on the first Saturdary of each month from 3-5 p.m. at the Alta View Hospital, Classroom A. Some meetings have guest speakers. The Alta View Hospital is located at 9660 S 1300 E, Sandy, UT 84094. We hope to see you there!
Request for Contributions
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