Giving Medicine to Children
The following web sites had useful information regarding giving medicine to children:
http://www.fda.gov/FDAC/features/196_kid.htmlThe web site of the U.S. government agency Food and Drug Administration
http://www.robynsnest.com/givingmed.htm
http://pediatrics.about.com/od/childhoodmedications/Pharmacology_and_Childhood_Medications.htm http://www.webmd.com/a-to-z-guides/give-medicine-children
http://familydoctor.org/online/famdocen/home/children/parents/safety/097.html
http://www.chw.org/display/PPF/DocID/33277/Nav/1/router.asp
http://www.familyeducation.com/article/0,1120,1-7958,00.html
http://www.chpa-info.org/ChpaPortal/ForConsumers/SpotlightOnConsumerHealth/GivingMedicinetoChildren/
The article below originally appeared in the January-February 1996 FDA Consumer.The version below is from a reprint of the original article and contains revisions made in May 1996.The version below has been edited.
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How to Give Medicine to Children by Rebecca D. Williams"Open wide ... here comes the choo-choo."
When it comes to giving children medicine, a little imagination never hurts.
But what's more important is vigilance: giving the medicine at the right time at the right dose, avoiding interactions between drugs, watching out for tampering, and asking your child's doctor or the pharmacist about any concerns you may have.
Whether it's a prescription or over-the-counter (OTC) drug, dispensing medicine properly to children is important. Given incorrectly, drugs may be ineffective or harmful.
Read the Label
"The most important thing for parents is to know what the drug is, how to use it, and what reactions to look for," says Paula Botstein, M.D., pediatrician and acting director of the Food and Drug Administration's Office of Drug Evaluation III. She recommends that a parent should ask the doctor or pharmacist a number of questions before accepting any prescription:
What is the drug and what is it for? Will there be a problem with other drugs my child is taking? How often and for how long does my child need to take it? What if my child misses a dose? What side effects does it have and how soon will it start working?
It's also a good idea to check the prescription after it has been filled. Does it look right? Is it the color and size you were expecting? If not, ask the pharmacist to explain.Check for signs of tampering in any OTC product. The safety seal should be intact before opening. Also, parents should be extra careful to read the label of over-the-counter medicines.
"Read the label, and read it thoroughly," says Debra Bowen, M.D., an internist and director of FDA's medical review staff in the Office of OTC Drugs. "There are many warnings on there, and they were written for a reason. Don't use the product until you understand what's on the label."
Make sure the drug is safe for children. This information will be on the label. If the label doesn't contain a pediatric dose, don't assume it's safe for anyone under 12 years old. If you still have questions, ask the doctor or pharmacist.
Children are more sensitive than adults to many drugs. Antihistamines and alcohol, for example, two common ingredients in cold medications, can have adverse effects on young patients, causing excitability or excessive drowsiness. Some drugs, like aspirin, can cause serious illness or even death in children with chickenpox or flu symptoms. Both alcohol and aspirin are present in some children's medications and are listed on the labels.
Younger and Trickier
The younger the child, the trickier using medicine is. Children under 2 years shouldn't be given any over-the-counter drug without a doctor's OK. Your pediatrician can tell you how much of a common drug, like acetaminophen (Tylenol), is safe for babies.
Prescription drugs, also, can work differently in children than adults. Some barbiturates, for example, which make adults feel sluggish, will make a child hyperactive. Amphetamines, which stimulate adults, can calm children.
When giving any drug to a child, watch closely for side effects.
"If you're not happy with what's happening with your child, don't assume that everything's OK," says Botstein. "Always be suspicious. It's better to make the extra calls to the doctor or nurse practitioner than to have a bad reaction to a drug."
And before parents dole out OTC drugs, they should consider whether they're truly necessary, Botstein says.
Americans love to medicate--perhaps too much. A study published in the October 1994 issue of the Journal of the American Medical Association found that more than half of all mothers surveyed had given their 3-year-olds an OTC medication in the previous month.
Not every cold needs medicine. Common viruses run their course in seven to 10 days with or without medication. While some OTC medications can sometimes make children more comfortable and help them eat and rest better, others may trigger allergic reactions or changes for the worse in sleeping, eating and behavior. Antibiotics, available by prescription, don't work at all on cold viruses.
"There's not a medicine to cure everything or to make every symptom go away," says Botstein. "Just because your child is miserable and your heart aches to see her that way, doesn't mean she needs drugs."
Dosing Dilemmas
The first rule of safety for any medicine is to give the right dose at the right time interval.
Prescription drugs come with precise instructions from the doctor, and parents should follow them carefully. OTC drugs also have dosing instruction on their labels. Getting the dosage right for an OTC drug is just as important as it is for a prescription drug.
Reactions and overdosing can happen with OTC products, especially if parents don't understand the label or fail to measure the medicine correctly. Similar problems can also occur when parents give children several different kinds of medicine with duplicate ingredients.
"People should exercise some caution about taking a bunch of medicines and loading them onto a kid," Botstein says.
Pediatric liquid medicines can be given with a variety of dosing instruments: plastic medicine cups, hypodermic syringes without needles, oral syringes, oral droppers, and cylindrical dosing spoons.
Whether they measure teaspoons, tablespoons, ounces, or milliliters, these devices are preferable to using regular tableware to give medicines because one type of teaspoon may be twice the size of another. If a product comes with a particular measuring device, it's best to use it instead of a device from another product.
It's also important to read measuring instruments carefully. The numbers on the sides of the dosing instruments are sometimes small and difficult to read. In at least one case, they were inaccurate. In 1992, FDA received a report of a child who had been given two tablespoons of acetaminophen rather than two teaspoons because the cup had confusing measurements printed on it. The incident prompted a nationwide recall of medicines with dosage cups.
The following are some tips for using common dosing instruments:
Syringes: Syringes are convenient for infants who can't drink from a cup. A parent can squirt the medicine in the back of the child's mouth where it's less likely to spill out. Syringes are also convenient for storing a dose. The parent can measure it out for a babysitter to use later. Some syringes come with caps to prevent medicine from leaking out. These caps are usually small and are choking hazards. Parents who provide a syringe with a cap to a babysitter for later use should caution the sitter to remove the cap before giving the medicine to the child. The cap should be discarded or placed where the child can't get at it. There are two kinds of syringes: oral syringes made specifically for administering medicine by mouth, and hypodermic syringes (for injections), which can be used for oral medication if the needles are removed. For safety, parents should remove the needle from a hypodermic syringe.Always remove the cap before administering the medication into the child's mouth. A standard hypodermic syringe has a protective plastic cap on. When in place, the cap appears to be an integral, yet inconspicuous, part of the syringe.
The syringe can be loaded with cap in place: The plastic cap is simply intended to be a protective barrier to the syringe's nozzle.Figure A liquid medication can be drawn up into a hypodermic syringe without removing the cap. Liquid can easily enter the syringe nozzle through clearance around the cap. Liquid medication can be poured into the barrel of the syringe after removing the plunger, with the cap still in place. In either case, the potential exists for administering liquid medication without first removing the cap.
Potential hazard of using capped syringe when administering liquid medication:
If left on a loaded hypodermic syringe, the cap could pop off in the child's mouth and could choke the child. FDA is working with manufacturers to eliminate the safety hazards posed by the caps. Until then, parents must be extra cautious when using capped syringes.
Always remove the cap before administering the medicine. Throw it away or place it out of the reach of children.
Droppers: These are safe and easy to use with infants and children too young to drink from a cup. Be sure to measure at eye level and administer quickly, because droppers tend to drip.
Cylindrical dosing spoons: These are convenient for children who can drink from a cup but are likely to spill. The spoon looks like a test tube with a spoon formed at the top end. Small children can hold the long handle easily, and the small spoon fits easily in their mouths.
Dosage cups: These are convenient for children who can drink from a cup without spilling. Be sure to check the numbers carefully on the side, and measure out liquid medicine with the cup at eye level on a flat surface.
FDA Proposes New RegulationsFDA is working on changing the labels of over-the-counter medications to make them more eye-catching, easier to read, and consumer-friendly. One such label appears on the recently approved OTC version of children's Motrin.
For prescription drugs, FDA took measures in December 1994 to provide more information to health-care providers about use of those products in children. This rule was final in January 1995.
The agency now lets prescription drug manufacturers base pediatric labeling on data extrapolated from adequate and well-controlled adult studies, together with other information about safety and dosing in children. This is allowed as long as the agency concludes that the course of the disease and the drug's effects are sufficiently similar in children and adults.
Presently, most prescription drugs do not contain pediatric doses on their labels. A 1979 regulation required full clinical trials in children as the basis for pediatric labeling. Doctors who need to prescribe those drugs to children do so based on their own experience and reports in medical literature. The new regulations will give health-care providers more information to prescribe medicine for children safely.
In addition, FDA is taking steps to increase the numbers of drugs being tested in children, and the agency is working closely with the National Institute of Child Health and Human Development to conduct pediatric studies.
The goal of FDA's changes is to help ensure that whenever a child receives medication, it is as safe and effective as possible.
Rebecca D. Williams is a writer in Oak Ridge, Tenn.
Sunday, March 30, 2008
Friday, March 28, 2008
About Microsoft Philippines, Inc.; Prevent Poisoning in Your Home
advisory vs. Microsoft Philippines, Inc.
My letter, sent by express mail, to said corporation, was returned to the sender with the notation "RTS REFUSED TO RECEIVED . . . 3-12-08". Proof that said letter was sent by express mail is a Philippine Postal Corporation EMS receipt no. 1166358 B issued Robinsons Ermita postal station dated Mar 10, 2008.
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http://www.epa.gov/pesticides/health/poisonprevention.htm
U.S. Environmental Protection Agency web site
Prevent Poisonings in Your Home
What chemical-containing products are in your home?Household products should be kept in a locked cabinet and out of children’s reach. Common products that could seriously harm a child if ingested include:
* bath and kitchen disinfectants and sanitizers, including bleach
* household cleaning or maintenance products, such as drain cleaner, paints, or glues
* automotive products stored around the home, such as anti-freeze or windshield washer fluid
* health or beauty care products such as medicines, hair and nail products
* roach sprays and baits
* insect repellents
* rat and other rodent poisons
* weed killers
* products used to kill mold or mildew
* flea and tick shampoos, powders, and dips for pets
* swimming pool chemicals
What can you do to prevent poisonings?
Poisoning incidents can be prevented if parents and caregivers remember to lock up products that could potentially harm children. Yet, an EPA study found that among households with children under the age of five, nearly half stored pesticides in an unlocked cabinet, within reach of children.
Poisoning incidents are preventable.
Simple steps you can take to prevent poisonings from occurring in your home:
Always store household products in a locked cabinet or garden shed away from both your children's and pet's reach. Read the product label first and follow the directions to the letter. Use the safest possible cleaning products. Look for the Design for the Environment (DfE) label on products. Never leave products unattended when you are using them. Re-close products if interrupted during application (e.g., phone call, doorbell, etc.). Use child-resistant packaging properly by closing the container tightly after use. Never transfer pesticides to other containers; children may associate certain containers with food or drink. Remove children, pets, and toys before applying pesticides (inside or outside the home). Follow label directions to determine when children and pets can re-enter the area that has been treated. Never use illegal pesticides (e.g., Tres Pasitos, unregistered Insecticidal Chalk, or Tempo). These products have not been reviewed by EPA and their use may pose a danger to public health. Always look for an EPA Registration ID number on the label. (Example: EPA Reg. No. 500-123456) Post the Poison Control Centers’ national hotline number, near your phone. Program the number into your phone's "address book" or redial feature.
Poison prevention resources
To raise awareness of how to prevent poisonings and exposures to household cleaners and pesticides, EPA has the following free poison prevention resources available:
Protect your children Play It Safe: Reduce Your Child's Chances of Pesticide Poisoning provides information on children's exposure to pesticides and ways to prevent poisonings. (Brochure in PDF) (8 pp, 366 KB, About PDF) En español: Vida Sana: Reduzca la probabilidad de que sus hijos se envenenen con pesticidas (Brochure in PDF) (8 pp, 366 KB, About PDF) Ten Tips to Protect Children from Pesticide and Lead Poisonings provides simple steps to save children from pesticide and lead poisonings around the home. Protect farm worker families (Living Healthy Close to the Fields) is a booklet that educates farm worker on steps they can take to protect their families from pesticide exposures. Educate your local community
Poison Prevention:
Read the Label First! is a community action kit that includes training materials for communities to use to heighten awareness about preventable poisonings caused by improper use and storage of household products. To order a kit, call 703-305-5017. Free audio public service announcemnts (PSA), produced in spanish (español), on cockroaches and other pests, illegal pesticides and storing pesticides safely, are available. (Transcripts in english/español, audio in español) Lock It Up poster (PDF) (1 pg, 110 KB, About PDF) urges parents and caregivers to lock household products away from children. Call to order copies from the National Service Center for Environmental Publications (NSCEP) at 1-800-490-9198.
Don't buy illegal pesticides Protect Your Family: Know the Dangers of Illegal Pesticides is a brochure that alerts parents to the dangers of illegal pesticides. Available in English, Chinese, Portuguese, and Spanish. To order copies, contact Vivian Conte (conte.vivian@epa.gov) at 732- 321-6770. Illegal Pesticide Products such as mothballs, insecticidal chalk, pet products, and antibacterial products may be sold on the street or in small neighborhood stores. En español: Los productos pesticidas ilegales, tales como naftalina, tiza insecticida, productos para mascotas y productos antibacterianos pueden aparecer a la venta en la calle o en pequeños almacenes del barrio. Read household product labelsRead the Label First! Protect Your Kids (PDF) (2 pp, 1.0 MB, About PDF) is a brochure that provides information on preventing children from being exposed to pesticides and household cleaners by reading and following product label instructions and precautions. Read the Label First: Protect Your Pets. Many common household products such as cleaners and pesticides could hurt a pet if not used and stored correctly. Use the Safest Cleaning Products Possible. Look for the DfE label on products. The label indicates that the product uses the safest possible – but effective – cleaning chemicals. Store household products safely Safe Storage and Disposal Web site contains information on proper storage and disposal of household products. Lock It Up poster (PDF) (1 pg, 110 KB, About PDF) urges parents and caregivers to lock household products away from children. Call to order copies from the National Service Center for Environmental Publications (NSCEP) at 1-800-490-9198. Check your home to prevent poisonings Poison-proof Your Home: One Room at a Time is a room-by-room poison prevention checklist that helps parents and caregivers to identify sources of pesticides and other household product dangers at home. (Brochure in PDF) (2 pp, 163 KB, About PDF) En español: Haga de su hogar un lugar a prueba de venenos: Una habitación a la vez: Lista para la prevención del envenenamiento por pesticidas (Brochure in PDF) (2 pp, 163 KB, About PDF) Learn About Chemicals Around Your House is an interactive Web site designed to teach children and parents about household products, including pesticides that may contain harmful chemicals.
My letter, sent by express mail, to said corporation, was returned to the sender with the notation "RTS REFUSED TO RECEIVED . . . 3-12-08". Proof that said letter was sent by express mail is a Philippine Postal Corporation EMS receipt no. 1166358 B issued Robinsons Ermita postal station dated Mar 10, 2008.
---------------------------------------------------------------------------------------------
http://www.epa.gov/pesticides/health/poisonprevention.htm
U.S. Environmental Protection Agency web site
Prevent Poisonings in Your Home
What chemical-containing products are in your home?Household products should be kept in a locked cabinet and out of children’s reach. Common products that could seriously harm a child if ingested include:
* bath and kitchen disinfectants and sanitizers, including bleach
* household cleaning or maintenance products, such as drain cleaner, paints, or glues
* automotive products stored around the home, such as anti-freeze or windshield washer fluid
* health or beauty care products such as medicines, hair and nail products
* roach sprays and baits
* insect repellents
* rat and other rodent poisons
* weed killers
* products used to kill mold or mildew
* flea and tick shampoos, powders, and dips for pets
* swimming pool chemicals
What can you do to prevent poisonings?
Poisoning incidents can be prevented if parents and caregivers remember to lock up products that could potentially harm children. Yet, an EPA study found that among households with children under the age of five, nearly half stored pesticides in an unlocked cabinet, within reach of children.
Poisoning incidents are preventable.
Simple steps you can take to prevent poisonings from occurring in your home:
Always store household products in a locked cabinet or garden shed away from both your children's and pet's reach. Read the product label first and follow the directions to the letter. Use the safest possible cleaning products. Look for the Design for the Environment (DfE) label on products. Never leave products unattended when you are using them. Re-close products if interrupted during application (e.g., phone call, doorbell, etc.). Use child-resistant packaging properly by closing the container tightly after use. Never transfer pesticides to other containers; children may associate certain containers with food or drink. Remove children, pets, and toys before applying pesticides (inside or outside the home). Follow label directions to determine when children and pets can re-enter the area that has been treated. Never use illegal pesticides (e.g., Tres Pasitos, unregistered Insecticidal Chalk, or Tempo). These products have not been reviewed by EPA and their use may pose a danger to public health. Always look for an EPA Registration ID number on the label. (Example: EPA Reg. No. 500-123456) Post the Poison Control Centers’ national hotline number, near your phone. Program the number into your phone's "address book" or redial feature.
Poison prevention resources
To raise awareness of how to prevent poisonings and exposures to household cleaners and pesticides, EPA has the following free poison prevention resources available:
Protect your children Play It Safe: Reduce Your Child's Chances of Pesticide Poisoning provides information on children's exposure to pesticides and ways to prevent poisonings. (Brochure in PDF) (8 pp, 366 KB, About PDF) En español: Vida Sana: Reduzca la probabilidad de que sus hijos se envenenen con pesticidas (Brochure in PDF) (8 pp, 366 KB, About PDF) Ten Tips to Protect Children from Pesticide and Lead Poisonings provides simple steps to save children from pesticide and lead poisonings around the home. Protect farm worker families (Living Healthy Close to the Fields) is a booklet that educates farm worker on steps they can take to protect their families from pesticide exposures. Educate your local community
Poison Prevention:
Read the Label First! is a community action kit that includes training materials for communities to use to heighten awareness about preventable poisonings caused by improper use and storage of household products. To order a kit, call 703-305-5017. Free audio public service announcemnts (PSA), produced in spanish (español), on cockroaches and other pests, illegal pesticides and storing pesticides safely, are available. (Transcripts in english/español, audio in español) Lock It Up poster (PDF) (1 pg, 110 KB, About PDF) urges parents and caregivers to lock household products away from children. Call to order copies from the National Service Center for Environmental Publications (NSCEP) at 1-800-490-9198.
Don't buy illegal pesticides Protect Your Family: Know the Dangers of Illegal Pesticides is a brochure that alerts parents to the dangers of illegal pesticides. Available in English, Chinese, Portuguese, and Spanish. To order copies, contact Vivian Conte (conte.vivian@epa.gov) at 732- 321-6770. Illegal Pesticide Products such as mothballs, insecticidal chalk, pet products, and antibacterial products may be sold on the street or in small neighborhood stores. En español: Los productos pesticidas ilegales, tales como naftalina, tiza insecticida, productos para mascotas y productos antibacterianos pueden aparecer a la venta en la calle o en pequeños almacenes del barrio. Read household product labelsRead the Label First! Protect Your Kids (PDF) (2 pp, 1.0 MB, About PDF) is a brochure that provides information on preventing children from being exposed to pesticides and household cleaners by reading and following product label instructions and precautions. Read the Label First: Protect Your Pets. Many common household products such as cleaners and pesticides could hurt a pet if not used and stored correctly. Use the Safest Cleaning Products Possible. Look for the DfE label on products. The label indicates that the product uses the safest possible – but effective – cleaning chemicals. Store household products safely Safe Storage and Disposal Web site contains information on proper storage and disposal of household products. Lock It Up poster (PDF) (1 pg, 110 KB, About PDF) urges parents and caregivers to lock household products away from children. Call to order copies from the National Service Center for Environmental Publications (NSCEP) at 1-800-490-9198. Check your home to prevent poisonings Poison-proof Your Home: One Room at a Time is a room-by-room poison prevention checklist that helps parents and caregivers to identify sources of pesticides and other household product dangers at home. (Brochure in PDF) (2 pp, 163 KB, About PDF) En español: Haga de su hogar un lugar a prueba de venenos: Una habitación a la vez: Lista para la prevención del envenenamiento por pesticidas (Brochure in PDF) (2 pp, 163 KB, About PDF) Learn About Chemicals Around Your House is an interactive Web site designed to teach children and parents about household products, including pesticides that may contain harmful chemicals.
Thursday, March 27, 2008
Food Label Helps Consumers Make Healthier Choices; Problems Digesting Dairy Products?
http://www.fda.gov/consumer/updates/foodlabels032708.html
Consumer Update
Food Label Helps Consumers Make Healthier Choices
Ask and You May Receive
Consumers often compare prices of food items in the grocery store to choose the best value for their money. But comparing items using the food label can help them choose the best value for their health. The food label identifies a variety of information about a product, such as the ingredients, net weight, and nutrition facts.
"The food label is one of the most valuable tools consumers have," says Barbara Schneeman, Ph.D., Director of the Food and Drug Administration's (FDA's) Office of Nutrition, Labeling and Dietary Supplements. "The food label gives consumers the power to compare foods quickly and easily so they can judge for themselves which products best fit their dietary needs."
For example, someone with high blood pressure who needs to watch salt (sodium) intake may be faced with five different types of tomato soup on the shelf, says Schneeman. You can quickly and easily compare the sodium content of each product by looking at the part of the label that lists nutrition information (Nutrition Facts Label) to choose the one with the lowest sodium content.
FDA regulations require nutrition information to appear on most foods, and any claims on food products must be truthful and not misleading. In addition, "low sodium," "reduced fat," and "high fiber" must meet strict government definitions. FDA has defined other terms used to describe the content of a nutrient, such as "low," "reduced," "high," "free," "lean," "extra lean," "good source," "less," "light," and "more." So a consumer who wants to reduce sodium intake can be assured that the manufacturer of a product claiming to be "low sodium" or "reduced in sodium" has met these definitions.
But you don't have to memorize the definitions. Just look at the Nutrition Facts Label to compare the claims of different products with similar serving sizes.
Nutrient Highs and Lows
Most nutrients must be declared on the Nutrition Facts Label as "percent Daily Value" (%DV), which tells the percent of the recommended daily intake in a serving of that product and helps the consumer create a balanced diet. The %DV allows you to see at a glance if a product has a high or low amount of a nutrient. The rule of thumb is 20% DV or more is high and 5% DV or less is low.
Health experts recommend keeping your intake of saturated fat, trans fat, and cholesterol as low as possible because these nutrients may increase your risk for heart disease. This is where the %DV on the Nutrition Facts Label can be helpful, says Schneeman. There is no %DV for trans fat, but you can use the label to find out whether the saturated fat and cholesterol are high or low, she says. When comparing products, look at the total amount of saturated fat plus trans fat to find the one lowest in both of these types of fat.
For beneficial nutrients, like fiber or calcium, you can use the %DV to choose products that contain higher amounts. Research has shown that eating a diet rich in fiber may lower your chances of getting heart disease and some types of cancer. And eating foods containing calcium may help lower your risk of getting the bone-weakening disease, osteoporosis.
Confusing Claims
The terms "natural," "healthy," and "organic" often cause confusion. "Consumers seem to think that 'natural' and 'organic' imply 'healthy,'" says Schneeman. "But these terms have different meanings from a regulatory point of view."
According to FDA policy, "natural" means the product does not contain synthetic or artificial ingredients. "Healthy," which is defined by regulation, means the product must meet certain criteria that limit the amounts of fat, saturated fat, cholesterol, and sodium, and require specific minimum amounts of vitamins, minerals, or other beneficial nutrients.
Food labeled "organic" must meet the standards set by the Department of Agriculture (USDA). Organic food differs from conventionally produced food in the way it is grown or produced. But USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food.
For example, says Schneeman, "A premium ice cream could be 'natural' or 'organic' and still be high in fat or saturated fat, so would not meet the criteria for 'healthy.'"
Ask and You May Receive
Most packaged foods are required by law to carry nutrition labeling. This labeling is voluntary for many raw foods, such as fruits, vegetables, and fish. FDA encourages stores that sell raw foods to display or distribute, near these foods, nutrition information to shoppers. To make it easy for retailers, FDA has created colorful posters that can be downloaded and printed from its Web site. The posters show nutrition information for the 20 most frequently consumed raw fruits, vegetables, and fish in the United States.
"If the nutrition information is not displayed for these raw foods, we want consumers to ask, 'where's the nutrition information on your fresh products?'" says Camille Brewer, Deputy Director of FDA's Office of Nutrition, Labeling and Dietary Supplements. Industry responds to consumer demand, says Brewer. "Industry tells us all the time, 'if consumers ask, we'll give it to them.'"
FDA also encourages consumers to request nutrition information in full-service or fast-food restaurants. This information would help consumers make healthier choices outside the home, where Americans now spend nearly half of their total food budget, according to the National Restaurant Association and USDA's Economic Research Service.
Providing nutrition information for restaurant food is voluntary unless a nutrient content claim or a health claim is made for a menu item or meal. A nutrient content claim might be "low in fat," and a health claim might be "heart healthy." If such claims are made, the restaurant is required to give customers the appropriate nutrition information for these items when requested. This information does not have to be on the menu or on a menu board that's clearly visible to the consumer. The restaurant has the option of offering this information in various ways, such as in a brochure.
Many food service establishments have nutrition information for their offerings and will provide the information on the Internet or to customers who request it.
For More InformationHow to Understand and Use the Nutrition Facts Labelwww.cfsan.fda.gov/~dms/foodlab.html
Nutrition Facts Label Brochurewww.cfsan.fda.gov/~acrobat/nutfacts.pdf
A Key to Choosing Healthful Foods (English and Spanish)www.cfsan.fda.gov/~dms/fflabel.html
Make Your Calories Countwww.cfsan.fda.gov/~ear/hwm/labelman.html
Downloadable/Printable Posters on Nutrition Information for Raw Fruits, Vegetables, and Fishwww.cfsan.fda.gov/~dms/nutinfo.html
Date Posted: March 27, 2008
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http://www.fda.gov/consumer/updates/lactose032508.html
Consumer Update Problems Digesting Dairy Products?
Intolerance is Not Allergy Symptoms Who Becomes Lactose Intolerant? Managing Lactose Intolerance Look at Labels Testing for Lactose Intolerance Tips for Consumers Raw Milk and Lactose Intolerance Does your stomach churn after you drink milk? Do you have diarrhea soon afterward? If so, you may be lactose intolerant.
Being lactose intolerant means you can't digest lactose—the natural sugar found in milk and other dairy products. People who cannot digest lactose have a shortage, or deficiency, of an enzyme called lactase, which is produced in the small intestine. Lactase breaks down milk sugar into two simpler forms of sugar, which are then absorbed into the bloodstream.
Intolerance is Not AllergyLactose intolerance is not the same as a milk allergy, says Kavita Dada, Pharm.D., a senior health promotion officer in the Food and Drug Administration's (FDA's) Division of Drug Information. "For most people with lactase deficiency, it's a discomfort."
But a food allergy—an abnormal response to a food triggered by the immune system—can be life-threatening. People with food allergies must avoid certain foods altogether. People with food intolerances can often eat small amounts of the offending foods without having symptoms.
Symptoms
When there is not enough lactase to digest the lactose in the foods a person eats or drinks, the person may have:
gas, stomach cramps, bloating nausea diarrhea. These symptoms occur within 30 minutes to two hours after consuming food containing lactose. Some illnesses can cause these same problems, but a health care professional can do tests to see if the problems are caused by lactose intolerance or by another condition.
Who Becomes Lactose Intolerant?
Lactose intolerance is more common in some ethnic groups than others. NIDDK estimates that up to 75% of all adult African Americans and Native Americans and 90% of Asian Americans are lactose intolerant.
As people age, their bodies produce fewer lactase enzymes, so most people don't have symptoms until they are adults.
Most people inherit the condition from their parents. Lactose intolerance is not very common in children under two years of age, unless the child has a lactase deficiency because of an injury to the small intestine. If you think your infant or child may be lactose intolerant, talk to your child's pediatrician.
Managing Lactose Intolerance
There is no treatment to make the body produce more lactase enzyme, but the symptoms of lactose intolerance can be controlled through diet.
Most older children and adults do not have to avoid lactose completely. People have different levels of tolerance to lactose. Some people might be able to have a tablespoon of milk in a cup of coffee with little or no discomfort. Others have reactions that are so bad they stop drinking milk entirely. Some people who cannot drink milk may be able to eat ice cream and yogurt—which have less lactose than milk—without symptoms. They may also be able to consume a lactose-containing product in smaller amounts at any one time.
Common foods with lactose are
milks, including evaporated and condensed creams, including light, whipping, and sour ice creams sherbets yogurts some cheeses (including cottage cheese) butters Lactose may also be added to some canned, frozen, boxed, and other prepared foods such as breads and other baked goods cereals mixes for cakes, cookies, pancakes, and biscuits instant potatoes, soups, and breakfast drinks lunch meats (other than Kosher) frozen dinners salad dressings margarines candies and other snacks Dietary supplements with lactase enzyme are available to help people digest foods that contain lactose. However, FDA has not formally evaluated the effectiveness of these products, and you may want to ask your doctor if these supplements are right for you.
Look at Labels
"Lactose-free" or "lactose-reduced" milk and other products are widely available in grocery stores. These products may be fortified to provide the same nutrients as their lactose-containing counterparts.
There is no FDA definition for the terms "lactose free" or "lactose-reduced," but manufacturers must provide on their food labels information that is truthful and not misleading. This means a lactose-free product should not contain any lactose, and a lactose-reduced product should be one with a meaningful reduction. Therefore, the terms lactose-free and lactose-reduced have different meanings, and a lactose-reduced product may still contain lactose that could cause symptoms.
Lactose-free or lactose-reduced products do not protect a person who is allergic to dairy products from experiencing an allergic reaction. People with milk allergies are allergic to the milk protein, which remains when the lactose is removed.
Look at the ingredient label. If any of these words are listed, the product probably contains lactose:
milk, cream butter, evaporated milk. condensed milk, dried milk, powdered milk, milk solids, margarine, cheese, whey curds.
Beware of foods labeled "non-dairy," such as powdered coffee creamers and whipped toppings. Some of these foods may contain an ingredient called caseinate, which comes from milk and contains lactose. Look for "caseinate" or "milk derivative" on the label if you are trying to avoid milk products.
Testing for Lactose Intolerance
A doctor can usually determine if you are lactose intolerant by taking a medical history. In some cases, the doctor may perform tests to help confirm the diagnosis. A simple way to test at home is to exclude all lactose-containing products from your diet for two weeks to see if the symptoms go away, and then reintroduce them slowly. If the symptoms return, then you most likely are lactose intolerant. But you may still want to see your doctor to make sure that you are lactose intolerant and do not have a milk allergy or another digestive problem.
Tips for Consumers
If you are lactose intolerant, try lactose-free milk or dairy products lower in lactose, such as yogurt and cheese. You may be able to consume dairy products in small amounts without symptoms. Consume milk or other dairy products with other foods. This helps slow down digestion, making it easier for your body to absorb lactose. If you're eating few or no dairy products, ask your doctor or dietitian if you are getting enough calcium in your diet. You may need to take dietary supplements with calcium to keep your bones healthy. back to top
Raw Milk and Lactose Intolerance
FDA warns consumers not to drink raw, or unpasteurized, milk. "Raw milk advocates claim that pasteurized milk causes lactose intolerance," says John Sheehan, Director of FDA's Division of Plant and Dairy Food Safety. "This is simply not true. All milk, whether raw or pasteurized, contains lactose, and pasteurization does not change the concentration of lactose nor does it convert lactose from one form into another."
Raw milk advocates also claim that raw milk prevents or cures the symptoms of lactose intolerance. Arguing that raw milk contains Bifidobacteria, they claim these microorganisms are beneficial (probiotic) and create their own lactase, which helps people digest the milk.
"This is not true, either," says Sheehan. "Raw milk can contain Bifidobacteria, but when it does, the bacteria come from fecal matter (animal manure) and are not considered probiotic, but instead are regarded as contaminants."
Drinking raw milk will still cause uncomfortable symptoms in people who are correctly diagnosed as being lactose intolerant. But worse than this discomfort are the dangers of raw milk, which can harbor a host of disease-causing germs, says Sheehan. "These microorganisms can cause very serious, and sometimes even fatal, disease conditions in humans."
For More Information
Lactose Intolerance
http://digestive.niddk.nih.gov/ddiseases/pubs/lactoseintolerance/
Food Safety and Raw Milkhttp://www.cfsan.fda.gov/~dms/rawm-toc.html
Date Posted: March 25, 2008
Consumer Update
Food Label Helps Consumers Make Healthier Choices
Ask and You May Receive
Consumers often compare prices of food items in the grocery store to choose the best value for their money. But comparing items using the food label can help them choose the best value for their health. The food label identifies a variety of information about a product, such as the ingredients, net weight, and nutrition facts.
"The food label is one of the most valuable tools consumers have," says Barbara Schneeman, Ph.D., Director of the Food and Drug Administration's (FDA's) Office of Nutrition, Labeling and Dietary Supplements. "The food label gives consumers the power to compare foods quickly and easily so they can judge for themselves which products best fit their dietary needs."
For example, someone with high blood pressure who needs to watch salt (sodium) intake may be faced with five different types of tomato soup on the shelf, says Schneeman. You can quickly and easily compare the sodium content of each product by looking at the part of the label that lists nutrition information (Nutrition Facts Label) to choose the one with the lowest sodium content.
FDA regulations require nutrition information to appear on most foods, and any claims on food products must be truthful and not misleading. In addition, "low sodium," "reduced fat," and "high fiber" must meet strict government definitions. FDA has defined other terms used to describe the content of a nutrient, such as "low," "reduced," "high," "free," "lean," "extra lean," "good source," "less," "light," and "more." So a consumer who wants to reduce sodium intake can be assured that the manufacturer of a product claiming to be "low sodium" or "reduced in sodium" has met these definitions.
But you don't have to memorize the definitions. Just look at the Nutrition Facts Label to compare the claims of different products with similar serving sizes.
Nutrient Highs and Lows
Most nutrients must be declared on the Nutrition Facts Label as "percent Daily Value" (%DV), which tells the percent of the recommended daily intake in a serving of that product and helps the consumer create a balanced diet. The %DV allows you to see at a glance if a product has a high or low amount of a nutrient. The rule of thumb is 20% DV or more is high and 5% DV or less is low.
Health experts recommend keeping your intake of saturated fat, trans fat, and cholesterol as low as possible because these nutrients may increase your risk for heart disease. This is where the %DV on the Nutrition Facts Label can be helpful, says Schneeman. There is no %DV for trans fat, but you can use the label to find out whether the saturated fat and cholesterol are high or low, she says. When comparing products, look at the total amount of saturated fat plus trans fat to find the one lowest in both of these types of fat.
For beneficial nutrients, like fiber or calcium, you can use the %DV to choose products that contain higher amounts. Research has shown that eating a diet rich in fiber may lower your chances of getting heart disease and some types of cancer. And eating foods containing calcium may help lower your risk of getting the bone-weakening disease, osteoporosis.
Confusing Claims
The terms "natural," "healthy," and "organic" often cause confusion. "Consumers seem to think that 'natural' and 'organic' imply 'healthy,'" says Schneeman. "But these terms have different meanings from a regulatory point of view."
According to FDA policy, "natural" means the product does not contain synthetic or artificial ingredients. "Healthy," which is defined by regulation, means the product must meet certain criteria that limit the amounts of fat, saturated fat, cholesterol, and sodium, and require specific minimum amounts of vitamins, minerals, or other beneficial nutrients.
Food labeled "organic" must meet the standards set by the Department of Agriculture (USDA). Organic food differs from conventionally produced food in the way it is grown or produced. But USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food.
For example, says Schneeman, "A premium ice cream could be 'natural' or 'organic' and still be high in fat or saturated fat, so would not meet the criteria for 'healthy.'"
Ask and You May Receive
Most packaged foods are required by law to carry nutrition labeling. This labeling is voluntary for many raw foods, such as fruits, vegetables, and fish. FDA encourages stores that sell raw foods to display or distribute, near these foods, nutrition information to shoppers. To make it easy for retailers, FDA has created colorful posters that can be downloaded and printed from its Web site. The posters show nutrition information for the 20 most frequently consumed raw fruits, vegetables, and fish in the United States.
"If the nutrition information is not displayed for these raw foods, we want consumers to ask, 'where's the nutrition information on your fresh products?'" says Camille Brewer, Deputy Director of FDA's Office of Nutrition, Labeling and Dietary Supplements. Industry responds to consumer demand, says Brewer. "Industry tells us all the time, 'if consumers ask, we'll give it to them.'"
FDA also encourages consumers to request nutrition information in full-service or fast-food restaurants. This information would help consumers make healthier choices outside the home, where Americans now spend nearly half of their total food budget, according to the National Restaurant Association and USDA's Economic Research Service.
Providing nutrition information for restaurant food is voluntary unless a nutrient content claim or a health claim is made for a menu item or meal. A nutrient content claim might be "low in fat," and a health claim might be "heart healthy." If such claims are made, the restaurant is required to give customers the appropriate nutrition information for these items when requested. This information does not have to be on the menu or on a menu board that's clearly visible to the consumer. The restaurant has the option of offering this information in various ways, such as in a brochure.
Many food service establishments have nutrition information for their offerings and will provide the information on the Internet or to customers who request it.
For More InformationHow to Understand and Use the Nutrition Facts Labelwww.cfsan.fda.gov/~dms/foodlab.html
Nutrition Facts Label Brochurewww.cfsan.fda.gov/~acrobat/nutfacts.pdf
A Key to Choosing Healthful Foods (English and Spanish)www.cfsan.fda.gov/~dms/fflabel.html
Make Your Calories Countwww.cfsan.fda.gov/~ear/hwm/labelman.html
Downloadable/Printable Posters on Nutrition Information for Raw Fruits, Vegetables, and Fishwww.cfsan.fda.gov/~dms/nutinfo.html
Date Posted: March 27, 2008
---------------------------------------------------------------------------------------------
http://www.fda.gov/consumer/updates/lactose032508.html
Consumer Update Problems Digesting Dairy Products?
Intolerance is Not Allergy Symptoms Who Becomes Lactose Intolerant? Managing Lactose Intolerance Look at Labels Testing for Lactose Intolerance Tips for Consumers Raw Milk and Lactose Intolerance Does your stomach churn after you drink milk? Do you have diarrhea soon afterward? If so, you may be lactose intolerant.
Being lactose intolerant means you can't digest lactose—the natural sugar found in milk and other dairy products. People who cannot digest lactose have a shortage, or deficiency, of an enzyme called lactase, which is produced in the small intestine. Lactase breaks down milk sugar into two simpler forms of sugar, which are then absorbed into the bloodstream.
Intolerance is Not AllergyLactose intolerance is not the same as a milk allergy, says Kavita Dada, Pharm.D., a senior health promotion officer in the Food and Drug Administration's (FDA's) Division of Drug Information. "For most people with lactase deficiency, it's a discomfort."
But a food allergy—an abnormal response to a food triggered by the immune system—can be life-threatening. People with food allergies must avoid certain foods altogether. People with food intolerances can often eat small amounts of the offending foods without having symptoms.
Symptoms
When there is not enough lactase to digest the lactose in the foods a person eats or drinks, the person may have:
gas, stomach cramps, bloating nausea diarrhea. These symptoms occur within 30 minutes to two hours after consuming food containing lactose. Some illnesses can cause these same problems, but a health care professional can do tests to see if the problems are caused by lactose intolerance or by another condition.
Who Becomes Lactose Intolerant?
Lactose intolerance is more common in some ethnic groups than others. NIDDK estimates that up to 75% of all adult African Americans and Native Americans and 90% of Asian Americans are lactose intolerant.
As people age, their bodies produce fewer lactase enzymes, so most people don't have symptoms until they are adults.
Most people inherit the condition from their parents. Lactose intolerance is not very common in children under two years of age, unless the child has a lactase deficiency because of an injury to the small intestine. If you think your infant or child may be lactose intolerant, talk to your child's pediatrician.
Managing Lactose Intolerance
There is no treatment to make the body produce more lactase enzyme, but the symptoms of lactose intolerance can be controlled through diet.
Most older children and adults do not have to avoid lactose completely. People have different levels of tolerance to lactose. Some people might be able to have a tablespoon of milk in a cup of coffee with little or no discomfort. Others have reactions that are so bad they stop drinking milk entirely. Some people who cannot drink milk may be able to eat ice cream and yogurt—which have less lactose than milk—without symptoms. They may also be able to consume a lactose-containing product in smaller amounts at any one time.
Common foods with lactose are
milks, including evaporated and condensed creams, including light, whipping, and sour ice creams sherbets yogurts some cheeses (including cottage cheese) butters Lactose may also be added to some canned, frozen, boxed, and other prepared foods such as breads and other baked goods cereals mixes for cakes, cookies, pancakes, and biscuits instant potatoes, soups, and breakfast drinks lunch meats (other than Kosher) frozen dinners salad dressings margarines candies and other snacks Dietary supplements with lactase enzyme are available to help people digest foods that contain lactose. However, FDA has not formally evaluated the effectiveness of these products, and you may want to ask your doctor if these supplements are right for you.
Look at Labels
"Lactose-free" or "lactose-reduced" milk and other products are widely available in grocery stores. These products may be fortified to provide the same nutrients as their lactose-containing counterparts.
There is no FDA definition for the terms "lactose free" or "lactose-reduced," but manufacturers must provide on their food labels information that is truthful and not misleading. This means a lactose-free product should not contain any lactose, and a lactose-reduced product should be one with a meaningful reduction. Therefore, the terms lactose-free and lactose-reduced have different meanings, and a lactose-reduced product may still contain lactose that could cause symptoms.
Lactose-free or lactose-reduced products do not protect a person who is allergic to dairy products from experiencing an allergic reaction. People with milk allergies are allergic to the milk protein, which remains when the lactose is removed.
Look at the ingredient label. If any of these words are listed, the product probably contains lactose:
milk, cream butter, evaporated milk. condensed milk, dried milk, powdered milk, milk solids, margarine, cheese, whey curds.
Beware of foods labeled "non-dairy," such as powdered coffee creamers and whipped toppings. Some of these foods may contain an ingredient called caseinate, which comes from milk and contains lactose. Look for "caseinate" or "milk derivative" on the label if you are trying to avoid milk products.
Testing for Lactose Intolerance
A doctor can usually determine if you are lactose intolerant by taking a medical history. In some cases, the doctor may perform tests to help confirm the diagnosis. A simple way to test at home is to exclude all lactose-containing products from your diet for two weeks to see if the symptoms go away, and then reintroduce them slowly. If the symptoms return, then you most likely are lactose intolerant. But you may still want to see your doctor to make sure that you are lactose intolerant and do not have a milk allergy or another digestive problem.
Tips for Consumers
If you are lactose intolerant, try lactose-free milk or dairy products lower in lactose, such as yogurt and cheese. You may be able to consume dairy products in small amounts without symptoms. Consume milk or other dairy products with other foods. This helps slow down digestion, making it easier for your body to absorb lactose. If you're eating few or no dairy products, ask your doctor or dietitian if you are getting enough calcium in your diet. You may need to take dietary supplements with calcium to keep your bones healthy. back to top
Raw Milk and Lactose Intolerance
FDA warns consumers not to drink raw, or unpasteurized, milk. "Raw milk advocates claim that pasteurized milk causes lactose intolerance," says John Sheehan, Director of FDA's Division of Plant and Dairy Food Safety. "This is simply not true. All milk, whether raw or pasteurized, contains lactose, and pasteurization does not change the concentration of lactose nor does it convert lactose from one form into another."
Raw milk advocates also claim that raw milk prevents or cures the symptoms of lactose intolerance. Arguing that raw milk contains Bifidobacteria, they claim these microorganisms are beneficial (probiotic) and create their own lactase, which helps people digest the milk.
"This is not true, either," says Sheehan. "Raw milk can contain Bifidobacteria, but when it does, the bacteria come from fecal matter (animal manure) and are not considered probiotic, but instead are regarded as contaminants."
Drinking raw milk will still cause uncomfortable symptoms in people who are correctly diagnosed as being lactose intolerant. But worse than this discomfort are the dangers of raw milk, which can harbor a host of disease-causing germs, says Sheehan. "These microorganisms can cause very serious, and sometimes even fatal, disease conditions in humans."
For More Information
Lactose Intolerance
http://digestive.niddk.nih.gov/ddiseases/pubs/lactoseintolerance/
Food Safety and Raw Milkhttp://www.cfsan.fda.gov/~dms/rawm-toc.html
Date Posted: March 25, 2008
Wednesday, March 26, 2008
warning from U.S. FDA about "fetal" keepsake images
FDA Home Page Search FDA Site FDA A-Z Index Contact FDA
Consumer Update
"Avoid Fetal "Keepsake" Images, Heartbeat Monitors
While ultrasonic fetal scanning is generally considered a safe medical procedure, the use of it for unapproved and unintended purposes raises concerns.
The use of ultrasound imaging devices for producing fetal keepsake videos is viewed as an unapproved use by the Food and Drug Administration (FDA). Doppler ultrasound heartbeat monitors are not intended for over-the-counter (OTC) use. Both products are approved for use only with a prescription.
"Although there are no known risks of ultrasound imaging and heartbeat monitors, the radiation associated with them can produce effects on the body," says Robert Phillips, Ph.D., a physicist with FDA's Center for Devices and Radiological Health (CDRH). "When ultrasound enters the body, it heats the tissues slightly. In some cases, it can also produce small pockets of gas in body fluids or tissues."
Phillips says the long-term effects of tissue heating and of the formation of partial vacuums in a liquid by high-intensity sound waves (cavitation) are not known.
Using ultrasound equipment only through a prescription ensures that pregnant women will receive professional care that contributes to their health and to the health of their babies, and that ultrasound will be used when medically indicated.
Fetal Keepsake Videos: "Performing prenatal ultrasounds without medical oversight may put a mother and her unborn baby at risk," says Phillips. "The bottom line is: Why take a chance with your baby's health for the sake of a video?"
Fetal keepsake videos are viewed as a problem because there is no medical benefit derived from the exposure. Further, there is no control on how long a single imaging session will take or how many sessions will occur.
FDA is aware of entrepreneurs that are commercializing ultrasonic imaging of fetuses by making keepsake videos. In some cases, the ultrasound machine may be used for as long as an hour to get a video of the fetus.
Doppler Ultrasound Heartbeat Monitors: Similar concerns surround the OTC sale of Doppler ultrasound heartbeat monitors. These devices, which people use to listen to the heartbeat of a fetus, are currently marketed legally as "prescription devices" that should only be used by or under the supervision of a health care professional.
"When the product is purchased over the counter and used without prior consultation with a health care professional, there is no oversight of how the device is used and little or no medical benefit derived from the exposure," Phillips says. "The number of sessions or the length of a session to which a fetus is exposed is uncontrolled, thus raising the potential for harm to the fetus."
For More Information
Taking a Close Look at Ultrasoundwww.fda.gov/consumer/updates/ultrasound032408.html
Fetal Keepsake Videos (FDA-CDRH)www.fda.gov/cdrh/consumer/fetalvideos.html
FDA Cautions Against Ultrasound "Keepsake" Imageswww.fda.gov/fdac/features/2004/104_images.html
Date Posted: March 24, 2008"
Saturday, March 22, 2008
advisory re Smart Communications, Inc.; health web sites;
warning vs. Smart Communications, Inc.
Five times, on March 20, 2008, Smart Communications, Inc. supplied Internet connection was severed by said company, allegedly because of insufficient balance in the account I was using. The approximate times of said severances were: (1) 2:45 A.M.; (2) 2:49 A.M.; (3) 2:58 A.M.;
(4) 7:06 A,M.; (5) 5:53 P.M. However, after I sent, on said date, balance inquiries, to said company, after each severance, replies from said company indicated that the balances in said account were 668 pesos, which were above the stated minium required balance. Said severances also occurred before said date and after said date.
Based on evidence, a National Telecommunications official identified as "Edgardo V. Cabarios Chief, CCAD or his representative wrote a letter dated 19 October 2007 addressed to Atty. Enrico L. Espanol Head, Legal Department Smart Communications concerning, among others, undersigned's complaint vs. said corporation. Said letter contained the following statement: "Please take immediate action on the matter and submit report of compliance to the Commission not later than 03 November 2007, copy furnished the complainants. However, as of March 22, 2008, undersigned has not received a copy of said report of compliance. Undersigned's complaint vs. said corporation concerned internet access through said corporation. After undersigned sent the NTC said complaint, said severance of internet connection through said corporation occurred again.
Health Web Sites:
WebMD.com.
NIH.gov.
MayoClinic.com.
Five times, on March 20, 2008, Smart Communications, Inc. supplied Internet connection was severed by said company, allegedly because of insufficient balance in the account I was using. The approximate times of said severances were: (1) 2:45 A.M.; (2) 2:49 A.M.; (3) 2:58 A.M.;
(4) 7:06 A,M.; (5) 5:53 P.M. However, after I sent, on said date, balance inquiries, to said company, after each severance, replies from said company indicated that the balances in said account were 668 pesos, which were above the stated minium required balance. Said severances also occurred before said date and after said date.
Based on evidence, a National Telecommunications official identified as "Edgardo V. Cabarios Chief, CCAD or his representative wrote a letter dated 19 October 2007 addressed to Atty. Enrico L. Espanol Head, Legal Department Smart Communications concerning, among others, undersigned's complaint vs. said corporation. Said letter contained the following statement: "Please take immediate action on the matter and submit report of compliance to the Commission not later than 03 November 2007, copy furnished the complainants. However, as of March 22, 2008, undersigned has not received a copy of said report of compliance. Undersigned's complaint vs. said corporation concerned internet access through said corporation. After undersigned sent the NTC said complaint, said severance of internet connection through said corporation occurred again.
Health Web Sites:
WebMD.com.
NIH.gov.
MayoClinic.com.
Friday, March 21, 2008
warning about locally sold first aid kits, tips for hospital stay, tips regarding candles
A small first aid kit, sold locally, contained capsules which did not bear any indications, visible to the unaided eye, as to the expiration date of said capsules.
Candle Safety Essentials
Candle safety: the essentials Keep them away from draughts and anything that can easily catch fire like furniture or curtains.CANDLE SAFETY Treat lighted candles as you would any other flame with care! Always place candles on a heat-resistant surface. Night lights and tea lights can melt plastic surfaces like TV tops and bathtubs. Keep candles out of reach of children and pets.Keep your home and family safe from fire.Don't lean across candles! You could set fire to your clothes or hair Mind the gap! Don't put candles under shelves or other surfaces. Always put out candles before you move them. Always leave at least four inches (10cm) between two burning candles. Remember: Use a glass or metal holder for scented candles,which turn into liquid to release their fragrance. Don't let candles fall over! You need to keep candles firmly upright in a proper holder. Don't let anything fall into the hot wax, like matchsticks.Use a snuffer or a spoon to put candles out. Its safer than blowing them,which can send sparks and hot wax flying.
Your Hospital Stay
A guide for patients & families to help you during your hospital stay
Your role
You play a vital role in your care by becoming an active, involved and informed member of your health care team. Express your needs directly.
Working together with your team: Work with the staff and try new ideas or ways of doing things
Teamwork assures safe, high-quality care. It takes teamwork to bring you the best care possible. As a member of our team, here are some things you can do to help assure your stay at the hospital exceeds your expectations:
At home and during your hospital stay, always carry a list of current medications so our caregivers know the medications you are taking.
Learn about your diagnosis, medical tests that are ordered and your treatment plan. Resources include your physician and the nursing staff, the library, respected Web sites and support groups.
Communicate information about your health as accurately and concisely as possible. Write down questions and important information to discuss with your physician.
Ask questions if you have concerns or if you have been given information you don't understand.
Expect employees to introduce themselves when they enter your room and look for their identification badges. If you are unsure about who someone is, ask. It's our expectation that our caregivers introduce themselves to you.
Make sure your nurse or doctor checks your wristband or asks your name before administering medications or treatments. Ask if you are expecting a medication or treatment and you don't receive it.
Notice whether people have washed their hands. Hand washing is the most important way to prevent spreading infections. Don't be afraid to ask a doctor or nurse to do this.
Ask a family member or friend to be your advocate. The person you choose as your advocate: *Should understand your preferences for care and know if you have an advanced directive or
other legal document stating your wishes.
*Can help you get information or speak up for you if you can't do so.
*May function as a bridge between your physician and your family and friends to help
communication.
Hand Hygiene - Practicing good hand hygiene is the single most important thing we can do to stop the spread of infection. It's OK To Ask your care providers and visitors to wash their hands or ask if they have.
Your health care team
Members of your health care team during your stay at the hospital may include:
Medical Staff Your physician is in charge of your care. He or she may also ask other specialists to see you during your stay.
Admissions
Nursing
Each shift you will have a nurse assigned to care for you. There is also a Charge Nurse responsible for your patient care unit. Please talk to your nurse or the charge nurse if you have questions, concerns or need help during your hospital stay.
Patient Relations
The Patient Relations Coordinator may visit you to discuss your hospital stay. You are also free to contact Patient Relations by calling the hospital operator.
Other members of the health care team:
Case management & discharge planning
Housekeeping
Laboratory
Nutrition and Food Services
Therapy Services
Physical
Speech
Occupational
Respiratory
Pharmacy
Radiology
Social Work
Preparing to go home
Make sure you understand the care you need at home and the need for any follow-up appointments.
Ask about other medications that you were taking before your hospitalization and whether you should continue taking them.
If you are going to receive a new medication, ask about the purpose and possible side effects. Request written information.
Be sure you have your discharge prescriptions and that you have a way to get your prescriptions filled.
Talk to your doctor, case manager or social worker if finances or other factors limit your access to medications or care.
Update your list of medications you are taking and keep a copy of the list with you at all times.
News from CPSC - Two Recalls, Press Release Date: Tue, 18 Dec 2007 16:26:53 -0500 From: listserv@cpsc.gov NEWS from CPSC U.S. Consumer Product Safety Commission Office of Information and Public Affairs Washington, DC 20207 FOR IMMEDIATE RELEASE December 18, 2007 Release #08-137 CPSC Hotline: (800) 638-2772 CPSC Media Contact: (301) 504-7908 Deadly Danger: CPSC Urges Parents To Not Place Infants on Air Mattresses WASHINGTON, D.C. - When traveling, parents may choose alternative sleeping environments for babies. The U. S. Consumer Product Safety Commission (CPSC) is warning families nationwide that air mattresses are too soft for use with sleeping infants. Never place infants to sleep on air mattresses or other soft surfaces (such as water beds and adult beds), which are not specifically designed or safe for infant use. Since 2002, CPSC has received reports of 16 tragic deaths, mostly infants younger than 8 months of age who were placed to sleep on air mattresses: 11 suffocated in a face down position on an air mattress and 5 died due to suffocation after falling into gaps between the mattress and bed frame and mattress and adjacent furniture or wall. Generic twin-, full-, or queen-sized inflatable mattresses are usually intended for adults and older children. Even properly inflated air mattresses are usually too soft for infants to maintain a clear airway. Air leaks and under-inflation also contribute to incidents. Wherever your baby sleeps should be as safe as possible. CPSC recommends these safe sleeping tips: Always place your baby to sleep on his or her back to reduce the risk of SIDS. Never place baby to sleep on an adult bed. Infants can suffocate on bedding or can become entrapped between the mattress and bed frame or mattress and wall. When using a crib, make sure it meets current safety standards, has a firm, tight-fitting mattress and tight-fitting bottom sheet. When using a portable crib or play yard, be sure to use only the mattress or pad provided by the manufacturer.
Candle Safety Essentials
Candle safety: the essentials Keep them away from draughts and anything that can easily catch fire like furniture or curtains.CANDLE SAFETY Treat lighted candles as you would any other flame with care! Always place candles on a heat-resistant surface. Night lights and tea lights can melt plastic surfaces like TV tops and bathtubs. Keep candles out of reach of children and pets.Keep your home and family safe from fire.Don't lean across candles! You could set fire to your clothes or hair Mind the gap! Don't put candles under shelves or other surfaces. Always put out candles before you move them. Always leave at least four inches (10cm) between two burning candles. Remember: Use a glass or metal holder for scented candles,which turn into liquid to release their fragrance. Don't let candles fall over! You need to keep candles firmly upright in a proper holder. Don't let anything fall into the hot wax, like matchsticks.Use a snuffer or a spoon to put candles out. Its safer than blowing them,which can send sparks and hot wax flying.
Your Hospital Stay
A guide for patients & families to help you during your hospital stay
Your role
You play a vital role in your care by becoming an active, involved and informed member of your health care team. Express your needs directly.
Working together with your team: Work with the staff and try new ideas or ways of doing things
Teamwork assures safe, high-quality care. It takes teamwork to bring you the best care possible. As a member of our team, here are some things you can do to help assure your stay at the hospital exceeds your expectations:
At home and during your hospital stay, always carry a list of current medications so our caregivers know the medications you are taking.
Learn about your diagnosis, medical tests that are ordered and your treatment plan. Resources include your physician and the nursing staff, the library, respected Web sites and support groups.
Communicate information about your health as accurately and concisely as possible. Write down questions and important information to discuss with your physician.
Ask questions if you have concerns or if you have been given information you don't understand.
Expect employees to introduce themselves when they enter your room and look for their identification badges. If you are unsure about who someone is, ask. It's our expectation that our caregivers introduce themselves to you.
Make sure your nurse or doctor checks your wristband or asks your name before administering medications or treatments. Ask if you are expecting a medication or treatment and you don't receive it.
Notice whether people have washed their hands. Hand washing is the most important way to prevent spreading infections. Don't be afraid to ask a doctor or nurse to do this.
Ask a family member or friend to be your advocate. The person you choose as your advocate: *Should understand your preferences for care and know if you have an advanced directive or
other legal document stating your wishes.
*Can help you get information or speak up for you if you can't do so.
*May function as a bridge between your physician and your family and friends to help
communication.
Hand Hygiene - Practicing good hand hygiene is the single most important thing we can do to stop the spread of infection. It's OK To Ask your care providers and visitors to wash their hands or ask if they have.
Your health care team
Members of your health care team during your stay at the hospital may include:
Medical Staff Your physician is in charge of your care. He or she may also ask other specialists to see you during your stay.
Admissions
Nursing
Each shift you will have a nurse assigned to care for you. There is also a Charge Nurse responsible for your patient care unit. Please talk to your nurse or the charge nurse if you have questions, concerns or need help during your hospital stay.
Patient Relations
The Patient Relations Coordinator may visit you to discuss your hospital stay. You are also free to contact Patient Relations by calling the hospital operator.
Other members of the health care team:
Case management & discharge planning
Housekeeping
Laboratory
Nutrition and Food Services
Therapy Services
Physical
Speech
Occupational
Respiratory
Pharmacy
Radiology
Social Work
Preparing to go home
Make sure you understand the care you need at home and the need for any follow-up appointments.
Ask about other medications that you were taking before your hospitalization and whether you should continue taking them.
If you are going to receive a new medication, ask about the purpose and possible side effects. Request written information.
Be sure you have your discharge prescriptions and that you have a way to get your prescriptions filled.
Talk to your doctor, case manager or social worker if finances or other factors limit your access to medications or care.
Update your list of medications you are taking and keep a copy of the list with you at all times.
News from CPSC - Two Recalls, Press Release Date: Tue, 18 Dec 2007 16:26:53 -0500 From: listserv@cpsc.gov NEWS from CPSC U.S. Consumer Product Safety Commission Office of Information and Public Affairs Washington, DC 20207 FOR IMMEDIATE RELEASE December 18, 2007 Release #08-137 CPSC Hotline: (800) 638-2772 CPSC Media Contact: (301) 504-7908 Deadly Danger: CPSC Urges Parents To Not Place Infants on Air Mattresses WASHINGTON, D.C. - When traveling, parents may choose alternative sleeping environments for babies. The U. S. Consumer Product Safety Commission (CPSC) is warning families nationwide that air mattresses are too soft for use with sleeping infants. Never place infants to sleep on air mattresses or other soft surfaces (such as water beds and adult beds), which are not specifically designed or safe for infant use. Since 2002, CPSC has received reports of 16 tragic deaths, mostly infants younger than 8 months of age who were placed to sleep on air mattresses: 11 suffocated in a face down position on an air mattress and 5 died due to suffocation after falling into gaps between the mattress and bed frame and mattress and adjacent furniture or wall. Generic twin-, full-, or queen-sized inflatable mattresses are usually intended for adults and older children. Even properly inflated air mattresses are usually too soft for infants to maintain a clear airway. Air leaks and under-inflation also contribute to incidents. Wherever your baby sleeps should be as safe as possible. CPSC recommends these safe sleeping tips: Always place your baby to sleep on his or her back to reduce the risk of SIDS. Never place baby to sleep on an adult bed. Infants can suffocate on bedding or can become entrapped between the mattress and bed frame or mattress and wall. When using a crib, make sure it meets current safety standards, has a firm, tight-fitting mattress and tight-fitting bottom sheet. When using a portable crib or play yard, be sure to use only the mattress or pad provided by the manufacturer.
Wednesday, March 19, 2008
list of web sites with information on childrens first aid; etc
FDA Public Health Update Re Heparin Sodium Injection and Heparin Lock Flush Solution; web sites with information regarding first aid for children
http://www.fda.gov/cder/drug/infopage/heparin/public_health_update.htm
FDA Public Health UpdateRecall of Heparin Sodium Injection and Heparin Lock Flush Solution (Baxter)
The Food and Drug Administration is issuing this update to inform the public that Baxter Healthcare Corporation has extended its recall of multi-dose vials of heparin sodium for injection to also include single-dose vials of heparin sodium for injection. As a precautionary measure Baxter is also recalling its heparin lock flush products. The heparin source manufacturer for lock flush solutions is the same as that for Baxter’s heparin sodium for injection. Alternate heparin manufacturers are expected to be able to increase heparin production sufficiently to supply the US market. Since FDA learned of the adverse events associated with the Baxter multi-dose heparin vials, the Drug Shortages Team at FDA has been working closely with APP, the other supplier in the US for heparin multi-dose and single-dose vials, to determine their manufacturing capacity. With the verification that APP can now adequately supply the US market Baxter is voluntarily recalling all of its multi-dose and single-dose vials. FDA has also confirmed that there are multiple U.S. suppliers of heparin lock flush products with substantial inventory, making a shortage of these products unlikely. The recall notice issued by Baxter provides instructions to healthcare providers and institutions regarding the identification and disposition of their product they may have in their inventories. The only Baxter heparin-containing products that will remain on the market are large volume parenteral solutions containing 200 Units of heparin per 100 cc in 500 and 1000 cc total volume bags. No adverse events have been reported in relation to the large volume solution. The heparin source manufacturer for the large volume solution is different from that of the products being recalled.
On February 11, 2008, the FDA issued a public health advisory informing the public about reports of serious adverse events in patients who received bolus injections of heparin sodium primarily from multi-dose vials manufactured by Baxter Healthcare Corporation. A description of the clinical settings and characteristics of the cases of serious adverse events that resulted in the public health advisory can be found at http://www.fda.gov/cder/drug/advisory/heparin.htm.
The underlying cause of adverse events reported for Baxter’s heparin sodium is still unknown and remains under investigation. FDA investigators and scientists are working independently and in collaboration with the Centers for Disease Control and Prevention, and Baxter to discover the underlying cause of the adverse events.
web sites with information regarding first aid for children
pediatrics.about.com/od/firstaid/First_Aid_for_Chi...
pediatrics.about.com/cs/quizzes/l/bl_firstaid_qz.h...
www.kidshealth.org/parent/firstaid_safe/
www.firstaidkitsforkids.com/childrens-first-aid-ki...
www.aap.org/healthtopics/safety.cfm
www.kidshealth.org/parent/firstaid_safe/home/first...
www.keepkidshealthy.com/welcome/firstaid.html
. www.ahealthyme.com/topic/childemergencies
www.nlm.nih.gov/medlineplus/firstaid.html
healthresources.caremark.com/topic/childemergencie...
yourtotalhealth.ivillage.com/first-aid-kits-childr...
kidshealth.org/parent/firstaid_safe/outdoor/sports...
pediatrics.about.com/cs/quizzes/l/bl_firstaid_rsl....
www.nlm.nih.gov/medlineplus/ency/article/000028.ht...
pediatrics.about.com/od/burns/Burn_Treatment_and_P...
www.nlm.nih.gov/medlineplus/ency/article/000062.ht...
resources.kaboose.com/kidslinks/science/first-aid/...
pediatrics.about.com/cs/pediatricadvice/a/emergenc...
firstaid.webmd.com/fever_in_children_treatment_fir...
womenshealth.about.com/library/usercontent/uc06180... .. firstaid.webmd.com/skin_rashes_in_children_treatme...
pediatrics.about.com/b/2007/11/14/parenting-to-do-...
www.mayoclinic.com/health/first-aid-spider-bites/F...
www.redcross.org/services/hss/courses/community.ht...
pediatrics.about.com/cs/safetyfirstaid/a/poison_co...
www.mayoclinic.com/health/first-aid-kits/FA00067
www.childrenfirst.nhs.uk/families/first_aid/wounds...
www.redcross.org/services/hss/courses/infchild.htm...
www.medicinenet.com/first_aid_for_seizures/article...
www.healthychild.net/articles/sf32firstaid.html
www.redcross.org.uk/standard.asp?id=45878
firstaid.webmd.com/cardiopulmonary_resuscitation_c...
www.redcross.org.uk/standard.asp?id=56936
www.childrensaidsociety.org/about/
www.target.com/First-Aid-Babies-Children-Fast/dp/0...
http://www.fda.gov/cder/drug/infopage/heparin/public_health_update.htm
FDA Public Health UpdateRecall of Heparin Sodium Injection and Heparin Lock Flush Solution (Baxter)
The Food and Drug Administration is issuing this update to inform the public that Baxter Healthcare Corporation has extended its recall of multi-dose vials of heparin sodium for injection to also include single-dose vials of heparin sodium for injection. As a precautionary measure Baxter is also recalling its heparin lock flush products. The heparin source manufacturer for lock flush solutions is the same as that for Baxter’s heparin sodium for injection. Alternate heparin manufacturers are expected to be able to increase heparin production sufficiently to supply the US market. Since FDA learned of the adverse events associated with the Baxter multi-dose heparin vials, the Drug Shortages Team at FDA has been working closely with APP, the other supplier in the US for heparin multi-dose and single-dose vials, to determine their manufacturing capacity. With the verification that APP can now adequately supply the US market Baxter is voluntarily recalling all of its multi-dose and single-dose vials. FDA has also confirmed that there are multiple U.S. suppliers of heparin lock flush products with substantial inventory, making a shortage of these products unlikely. The recall notice issued by Baxter provides instructions to healthcare providers and institutions regarding the identification and disposition of their product they may have in their inventories. The only Baxter heparin-containing products that will remain on the market are large volume parenteral solutions containing 200 Units of heparin per 100 cc in 500 and 1000 cc total volume bags. No adverse events have been reported in relation to the large volume solution. The heparin source manufacturer for the large volume solution is different from that of the products being recalled.
On February 11, 2008, the FDA issued a public health advisory informing the public about reports of serious adverse events in patients who received bolus injections of heparin sodium primarily from multi-dose vials manufactured by Baxter Healthcare Corporation. A description of the clinical settings and characteristics of the cases of serious adverse events that resulted in the public health advisory can be found at http://www.fda.gov/cder/drug/advisory/heparin.htm.
The underlying cause of adverse events reported for Baxter’s heparin sodium is still unknown and remains under investigation. FDA investigators and scientists are working independently and in collaboration with the Centers for Disease Control and Prevention, and Baxter to discover the underlying cause of the adverse events.
web sites with information regarding first aid for children
pediatrics.about.com/od/firstaid/First_Aid_for_Chi...
pediatrics.about.com/cs/quizzes/l/bl_firstaid_qz.h...
www.kidshealth.org/parent/firstaid_safe/
www.firstaidkitsforkids.com/childrens-first-aid-ki...
www.aap.org/healthtopics/safety.cfm
www.kidshealth.org/parent/firstaid_safe/home/first...
www.keepkidshealthy.com/welcome/firstaid.html
. www.ahealthyme.com/topic/childemergencies
www.nlm.nih.gov/medlineplus/firstaid.html
healthresources.caremark.com/topic/childemergencie...
yourtotalhealth.ivillage.com/first-aid-kits-childr...
kidshealth.org/parent/firstaid_safe/outdoor/sports...
pediatrics.about.com/cs/quizzes/l/bl_firstaid_rsl....
www.nlm.nih.gov/medlineplus/ency/article/000028.ht...
pediatrics.about.com/od/burns/Burn_Treatment_and_P...
www.nlm.nih.gov/medlineplus/ency/article/000062.ht...
resources.kaboose.com/kidslinks/science/first-aid/...
pediatrics.about.com/cs/pediatricadvice/a/emergenc...
firstaid.webmd.com/fever_in_children_treatment_fir...
womenshealth.about.com/library/usercontent/uc06180... .. firstaid.webmd.com/skin_rashes_in_children_treatme...
pediatrics.about.com/b/2007/11/14/parenting-to-do-...
www.mayoclinic.com/health/first-aid-spider-bites/F...
www.redcross.org/services/hss/courses/community.ht...
pediatrics.about.com/cs/safetyfirstaid/a/poison_co...
www.mayoclinic.com/health/first-aid-kits/FA00067
www.childrenfirst.nhs.uk/families/first_aid/wounds...
www.redcross.org/services/hss/courses/infchild.htm...
www.medicinenet.com/first_aid_for_seizures/article...
www.healthychild.net/articles/sf32firstaid.html
www.redcross.org.uk/standard.asp?id=45878
firstaid.webmd.com/cardiopulmonary_resuscitation_c...
www.redcross.org.uk/standard.asp?id=56936
www.childrensaidsociety.org/about/
www.target.com/First-Aid-Babies-Children-Fast/dp/0...
Sunday, March 16, 2008
Heart Disease Risk Factors; Food Safety for Moms To Be; FDA Alert on Tussionex; Product Advisory for Nokia branded battery
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01805.htmlFDA NewsFOR IMMEDIATE RELEASEMarch 11, 2008
FDA Issues Alert on Tussionex, a Long-Acting Prescription Cough Medicine Containing HydrocodoneAgency gives new safety information on proper use of Tussionex as a cough suppressantThe U.S. Food and Drug Administration issued an alert today on the safe and correct use of Tussionex Pennkinetic Extended-Release Suspension in response to numerous reports of adverse events--including death--associated with the misuse and inappropriate use of this potent cough medication.
Tussionex is a prescription cough medicine containing hydrocodone, a narcotic ingredient, and the antihistamine chlorpheniramine. The product is approved for use in adults and children over the age of six years old, and should be given no more frequently than every 12 hours (“extended-release”).
“There is a real and serious risk for overdosing if this medication is not used according to the labeling,” said Curtis Rosebraugh, M.D., M.P.H., acting director of the FDA's Office of Drug Evaluation II. “Today’s action is an example of the FDA working with drug manufacturers throughout a product’s lifecycle to keep health care professionals and patients informed of new safety data.”
Adverse event reports associated with Tussionex have included life-threatening side effects and deaths in patients, including children. These reports reveal physicians and other health professionals are sometimes prescribing, and patients are sometimes taking, more than the recommended dose or taking the medication more frequently than every 12 hours. The reports also show that Tussionex is sometimes prescribed or given to children less than 6 years old, for whom this medication is not approved.
Highlights of the FDA’s recommendations to health care professionals include:
Tussionex should not be used (is contraindicated) in patients less than 6 years old. FDA has received reports of death in children less than 6 years of age who have been prescribed Tussionex.
Consult the prescribing information to determine the correct dose and dosing frequency of Tussionex. Tussionex is an extended-release formulation that should not be prescribed at an interval less than 12 hours.
Discuss with the patient the amount of and frequency of Tussionex to be given. Instruct patients not to take, and parents not to administer Tussionex more frequently than every 12 hours. Highlights of the FDA’s recommendations to patients include:
One of the two ingredients in this long-acting cough product is hydrocodone, a narcotic. Too much hydrocodone can cause life-threatening breathing problems and death. Call your doctor right away if you have taken this medicine and have trouble breathing, slow heartbeat, severe sleepiness or cold, clammy skin.
For Tussionex, use a medicine syringe or other device designed to measure liquid medications. A household teaspoon or tablespoon should not be used because the spoons vary in size and you may receive too much or too little of the medicine. Ask your doctor or pharmacist if you are unsure how to measure the medicine.
If the cough is not controlled despite taking the prescribed dose at the recommended interval, talk to your doctor. The manufacturer of Tussionex Pennkinetic Extended-Release Suspension (UCB Inc, Smyrna, Ga.) has agreed to update the labeling, including information that Tussionex should not be prescribed to or used in children less than 6 years of age, as well as the need for accurate dosing.
For more information and the full list of the FDA's recommendations, visit http://www.fda.gov/cder/drug/infopage/hydrocodone/default.htm
This alert does not impact short-acting cough products containing hydrocodone that can be given every 4 to 6 hours. However, the FDA is reviewing safety information on these other hydrocodone containing cough products and will provide updates as new information becomes available.
#
RSS Feed for FDA News Releases [what is RSS?]
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Product Advisory for Nokia branded BL-5C battery
The following message was not seen locally by the undersigned
"http://batteryreplacement.nokia.com/batteryreplacement/en/
Dear Nokia Customer,
This is a product advisory for the Nokia-branded BL-5C battery manufactured by Matsushita Battery Industrial Co. Ltd. of Japan between December 2005 and November 2006. This product advisory does not apply to any other Nokia battery.
Nokia has identified that in very rare cases the affected batteries could potentially experience over heating initiated by a short circuit while charging, causing the battery to dislodge. Nokia is working closely with relevant local authorities to investigate this situation.
Nokia has several suppliers for BL-5C batteries that have collectively produced more than 300 million BL-5C batteries. This advisory applies only to the 46 million batteries manufactured by Matsushita between December 2005 and November 2006. There have been approximately 100 incidents of over heating reported globally. No serious injuries or property damage have been reported.
Consumers with a BL-5C battery subject to this advisory should note that all of the approximately 100 incidents have occurred while charging the battery. According to Nokia's knowledge this issue does not affect any other use of the mobile device. Concerned consumers may want to monitor a mobile device while charging that contains a BL-5C battery subject to this product advisory.
While the occurence in the BL-5C batteries produced by Matsushita in the time-period specified is very rare, for consumers wishing to do so, Nokia and Matsushita offer to replace for free any BL-5C battery subject to this product advisory.
The BL-5C batteries which are subject to the product advisory were used with the following Nokia models or separately as accessories:
Nokia 1100, Nokia 1100c, Nokia 1101, Nokia 1108, Nokia 1110, Nokia 1112, Nokia 1255, Nokia 1315, Nokia 1600, Nokia 2112, Nokia 2118, Nokia 2255, Nokia 2272, Nokia 2275, Nokia 2300, Nokia 2300c, Nokia 2310, Nokia 2355, Nokia 2600, Nokia 2610, Nokia 2610b, Nokia 2626, Nokia 3100, Nokia 3105, Nokia 3120, Nokia 3125, Nokia 6030, Nokia 6085, Nokia 6086, Nokia 6108, Nokia 6175i, Nokia 6178i, Nokia 6230, Nokia 6230i, Nokia 6270, Nokia 6600, Nokia 6620, Nokia 6630, Nokia 6631, Nokia 6670, Nokia 6680, Nokia 6681, Nokia 6682, Nokia 6820, Nokia 6822, Nokia 7610, Nokia N70, Nokia N71, Nokia N72, Nokia N91, Nokia E50, Nokia E60
This product advisory applies also to the following accessories:
Nokia Wireless GPS Module LD-1W,Nokia Wireless GPS Module LD-3W
“Nokia” and “BL-5C” are printed on the front of the battery. On the back of the battery, the Nokia mark appears at the top, and the battery identification number (consisting of 26 characters) is found at the bottom. If the battery identification number does not contain 26 characters, it is not subject to this product advisory."
_________________________________________________
http://www.cdc.gov/HeartDisease/risk_factors.htmHeart Disease Risk FactorsSome conditions as well as some lifestyle factors can put people at a higher risk for developing heart disease. In principle, all persons can take steps to lower their risk of heart disease and heart attack by addressing these risk factors. Control of risk factors is especially need by people who already have heart disease.
Conditions Behavioral Factors Other Factors ConditionsBlood Cholesterol LevelsCholesterol is a waxy substance produced by the liver or consumed in certain foods. It is needed by the body, and the liver makes enough for the body's needs. When there is too much cholesterol in the body—because of diet and the rate at which the cholesterol is processed—it is deposited in arteries, including those of the heart. This can lead to narrowing of the arteries, heart disease, and other complications.
Some cholesterol is often termed "good," and some often termed "bad." A higher level of high–density lipoprotein cholesterol, or HDL, is considered "good," and gives some protection against heart disease. Higher levels of low–density lipoprotein, or LDL, are considered "bad" and can lead to heart disease. A lipoprotein profile can be done to measure several different forms of cholesterol, as well as triglycerides (another kind of fat) in the blood.
High Blood PressureHigh blood pressure is another major risk factor for heart disease. It is a condition where the pressure of the blood in the arteries is too high. There are often no symptoms to signal high blood pressure. Lowering blood pressure by changes in lifestyle or by medication can lower the risk of heart disease and heart attack.
Diabetes MellitusDiabetes also increases a person's risk for heart disease. With diabetes, the body either doesn't make enough insulin, can't use its own insulin as well as it should, or both. This causes sugars to build up in the blood. About three–quarters of people with diabetes die of some form of heart or blood vessel disease. For people with diabetes, it is important to work with a healthcare provider to help in managing it and controlling other risk factors.
Behavioral Factors
Tobacco Use
Tobacco use increases the risk of heart disease and heart attack. Cigarette smoking promotes atherosclerosis and increases the levels of blood clotting factors, such as fibrinogen. Also, nicotine raises blood pressure, and carbon monoxide reduces the amount of oxygen that blood can carry. Exposure to other people's smoke can increase the risk of heart disease even for nonsmokers.
Diet
Several aspects of peoples' dietary patterns have been linked to heart disease and related conditions. These include diets high in saturated fats and cholesterol, which raise blood cholesterol levels and promote atherosclerosis. High salt or sodium in the diet causes raised blood pressure levels.
Physical Inactivity
Physical inactivity is related to the development of heart disease. It also can impact other risk factors, including obesity, high blood pressure, high triglycerides, a low level of HDL (good) cholesterol, and diabetes. Regular physical activity can improve risk factor levels.
Obesity
Obesity is excess body fat. It is linked to higher LDL (bad) cholesterol and triglyceride levels and to lower HDL (good) cholesterol, high blood pressure, and diabetes.
Alcohol
Excessive alcohol use leads to an increase in blood pressure, and increases the risk for heart disease. It also increases blood levels of triglycerides which contributes to atherosclerosis.
Other Factors
HeredityHeart disease can run in the family. Genetic factors likely play some role in high blood pressure, heart disease, and other vascular conditions. However, it is also likely that people with a family history of heart disease share common environments and risk factors that increase their risk.
Page last reviewed: November 15, 2007Page last modified: November 15, 2007
Content source: Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion
http://www.cfsan.fda.gov/~pregnant/pregnant.htmlCFSAN/Office of Food Safety, Defense, and OutreachAugust 24, 2005
Food Safety for Moms-To-BeWelcome! We're glad you're here because foodborne illness is a serious health risk for pregnant women and their unborn babies. You'll find accurate, easy-to-understand information about foodborne illness. Here you'll find top line points about food safety during pregnancy. It's a great reminder of ways to keep you and your baby safe!All you need to know about food safety during pregnancy.
At-A-Glance
Before You're Pregnant
While You're Pregnant
Once Baby Arrives
Safe Eats
Highlights
Lifelong Food Safety
Resources
Educator Tools
Medical Professionals
What is foodborne illness?
It's a sickness that occurs when people eat or drink harmful microorganisms (bacteria, parasites, viruses) or chemical contaminants found in some foods or drinking water. Symptoms vary, but in general can include: stomach cramps, vomiting, diarrhea, fever, headache, or body aches. Sometimes you may not feel sick, but whether you feel sick or not, you can still pass the illness to your unborn child without even knowing it.
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Why are pregnant women at high risk? You and your growing fetus are at high risk from some foodborne illnesses because during pregnancy your immune system is weakened, which makes it harder for your body to fight off harmful foodborne microorganisms. Your unborn baby's immune system is not developed enough to fight off harmful foodborne microorganisms. For both mother and baby, foodborne illness can cause serious health problems - or even death.
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There are many bacteria that can cause foodborne illness, such as E. coli O157:H7 and Salmonella. Here are 4 Simple Steps you should follow to keep yourself and your baby healthy during pregnancy and beyond!
1. Clean Wash hands thoroughly with warm water and soap. Wash hands before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash cutting boards, dishes, utensils, and countertops with hot water and soap. Rinse raw fruits and vegetables thoroughly under running water.
2. Separate Separate raw meat, poultry, and seafood from ready-to-eat foods. If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables. Place cooked food on a clean plate. If cooked food is placed on an unwashed plate that held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the cooked food.
3. Cook Cook foods thoroughly. Use a food thermometer to check the temperature. See the Apply the Heat (PDF 20.3KB - also available as JPG 44.4KB) chart for the recommended cooking times for foods. Keep foods out of the Danger Zone: The range of temperatures at which bacteria can grow - usually between 40° F and 140° F (4° C and 60° C). 2-Hour Rule: Discard foods left out at room temperature for more than two hours.
4. Chill Your refrigerator should register at 40° F (4° C) or below and the freezer at 0° F (-18° C). Place an appliance thermometer in the refrigerator, and check the temperature periodically. Refrigerate or freeze perishables (foods that can spoil or become contaminated by bacteria if left unrefrigerated). Use ready-to-eat, perishable foods (dairy, meat, poultry, seafood, produce) as soon as possible.
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3 Foodborne Risks for Pregnant WomenAs a mom-to-be, there are 3 specific foodborne risks that you need to be aware of. These risks can cause serious illness or death to you or your unborn child. Follow these steps to help ensure a healthy pregnancy.
1. Listeria What it is:A harmful bacterium that can grow at refrigerator temperatures where most other foodborne bacteria do not. It causes an illness called listeriosis.
Where it's found:Refrigerated, ready-to-eat foods and unpasteurized milk and milk products. How to prevent illness: Follow the 4 Simple Steps above. Do not eat hot dogs and luncheon meats - unless they're reheated until steaming hot. Do not eat soft cheese, such as Feta, Brie, Camembert, "blue-veined cheeses," "queso blanco," "queso fresco," and Panela - unless it's labeled as made with pasteurized milk. Check the label. Do not eat refrigerated pâtés or meat spreads. Do not eat refrigerated smoked seafood - unless it's in a cooked dish, such as a casserole. (Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." These types of fish are found in the refrigerator section or sold at deli counters of grocery stores and delicatessens.) Do not drink raw (unpasteurized) milk or eat foods that contain unpasteurized milk. 2. Methylmercury What it is:A metal that can be found in certain fish. At high levels, it can be harmful to an unborn baby's developing nervous system.
Where it's found:Large, long-lived fish, such as shark, tilefish, king mackerel, and swordfish. How to prevent illness: Don't eat shark, tilefish, king mackerel, and swordfish. These fish can contain high levels of methylmercury. It's okay to eat other cooked fish/seafood as long as a variety of other kinds are selected during pregnancy or while a woman is trying to become pregnant. She can eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury. Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week. 3. Toxoplasma What it is:A harmful parasite. It causes an illness called toxoplasmosis that can be difficult to detect.
Where it's found:
Raw and undercooked meat; unwashed fruits and vegetables; soil; dirty cat-litter boxes; and outdoor places where cat feces can be found. How to prevent illness: Follow the 4 Simple Steps above. If possible, have someone else change the litter box. If you have to clean it, wash your hands with soap and warm water afterwards. Wear gloves when gardening or handling sand from a sandbox. Don't get a new cat while pregnant. Cook meat thoroughly: see the Apply the Heat (PDF 20.3KB - also available as JPG 44.4KB) chart for the proper temperatures.
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For More Information: See your doctor or health-care provider if you have questions about foodborne illness. FDA Food Information Line: 1-888-SAFE-FOOD. FDA Center for Food Safety and Applied Nutrition: www.cfsan.fda.gov Gateway to Government Food Safety Information: www.foodsafety.gov U.S. Partnership for Food Safety Education: www.fightbac.org
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FDA Issues Alert on Tussionex, a Long-Acting Prescription Cough Medicine Containing HydrocodoneAgency gives new safety information on proper use of Tussionex as a cough suppressantThe U.S. Food and Drug Administration issued an alert today on the safe and correct use of Tussionex Pennkinetic Extended-Release Suspension in response to numerous reports of adverse events--including death--associated with the misuse and inappropriate use of this potent cough medication.
Tussionex is a prescription cough medicine containing hydrocodone, a narcotic ingredient, and the antihistamine chlorpheniramine. The product is approved for use in adults and children over the age of six years old, and should be given no more frequently than every 12 hours (“extended-release”).
“There is a real and serious risk for overdosing if this medication is not used according to the labeling,” said Curtis Rosebraugh, M.D., M.P.H., acting director of the FDA's Office of Drug Evaluation II. “Today’s action is an example of the FDA working with drug manufacturers throughout a product’s lifecycle to keep health care professionals and patients informed of new safety data.”
Adverse event reports associated with Tussionex have included life-threatening side effects and deaths in patients, including children. These reports reveal physicians and other health professionals are sometimes prescribing, and patients are sometimes taking, more than the recommended dose or taking the medication more frequently than every 12 hours. The reports also show that Tussionex is sometimes prescribed or given to children less than 6 years old, for whom this medication is not approved.
Highlights of the FDA’s recommendations to health care professionals include:
Tussionex should not be used (is contraindicated) in patients less than 6 years old. FDA has received reports of death in children less than 6 years of age who have been prescribed Tussionex.
Consult the prescribing information to determine the correct dose and dosing frequency of Tussionex. Tussionex is an extended-release formulation that should not be prescribed at an interval less than 12 hours.
Discuss with the patient the amount of and frequency of Tussionex to be given. Instruct patients not to take, and parents not to administer Tussionex more frequently than every 12 hours. Highlights of the FDA’s recommendations to patients include:
One of the two ingredients in this long-acting cough product is hydrocodone, a narcotic. Too much hydrocodone can cause life-threatening breathing problems and death. Call your doctor right away if you have taken this medicine and have trouble breathing, slow heartbeat, severe sleepiness or cold, clammy skin.
For Tussionex, use a medicine syringe or other device designed to measure liquid medications. A household teaspoon or tablespoon should not be used because the spoons vary in size and you may receive too much or too little of the medicine. Ask your doctor or pharmacist if you are unsure how to measure the medicine.
If the cough is not controlled despite taking the prescribed dose at the recommended interval, talk to your doctor. The manufacturer of Tussionex Pennkinetic Extended-Release Suspension (UCB Inc, Smyrna, Ga.) has agreed to update the labeling, including information that Tussionex should not be prescribed to or used in children less than 6 years of age, as well as the need for accurate dosing.
For more information and the full list of the FDA's recommendations, visit http://www.fda.gov/cder/drug/infopage/hydrocodone/default.htm
This alert does not impact short-acting cough products containing hydrocodone that can be given every 4 to 6 hours. However, the FDA is reviewing safety information on these other hydrocodone containing cough products and will provide updates as new information becomes available.
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Product Advisory for Nokia branded BL-5C battery
The following message was not seen locally by the undersigned
"http://batteryreplacement.nokia.com/batteryreplacement/en/
Dear Nokia Customer,
This is a product advisory for the Nokia-branded BL-5C battery manufactured by Matsushita Battery Industrial Co. Ltd. of Japan between December 2005 and November 2006. This product advisory does not apply to any other Nokia battery.
Nokia has identified that in very rare cases the affected batteries could potentially experience over heating initiated by a short circuit while charging, causing the battery to dislodge. Nokia is working closely with relevant local authorities to investigate this situation.
Nokia has several suppliers for BL-5C batteries that have collectively produced more than 300 million BL-5C batteries. This advisory applies only to the 46 million batteries manufactured by Matsushita between December 2005 and November 2006. There have been approximately 100 incidents of over heating reported globally. No serious injuries or property damage have been reported.
Consumers with a BL-5C battery subject to this advisory should note that all of the approximately 100 incidents have occurred while charging the battery. According to Nokia's knowledge this issue does not affect any other use of the mobile device. Concerned consumers may want to monitor a mobile device while charging that contains a BL-5C battery subject to this product advisory.
While the occurence in the BL-5C batteries produced by Matsushita in the time-period specified is very rare, for consumers wishing to do so, Nokia and Matsushita offer to replace for free any BL-5C battery subject to this product advisory.
The BL-5C batteries which are subject to the product advisory were used with the following Nokia models or separately as accessories:
Nokia 1100, Nokia 1100c, Nokia 1101, Nokia 1108, Nokia 1110, Nokia 1112, Nokia 1255, Nokia 1315, Nokia 1600, Nokia 2112, Nokia 2118, Nokia 2255, Nokia 2272, Nokia 2275, Nokia 2300, Nokia 2300c, Nokia 2310, Nokia 2355, Nokia 2600, Nokia 2610, Nokia 2610b, Nokia 2626, Nokia 3100, Nokia 3105, Nokia 3120, Nokia 3125, Nokia 6030, Nokia 6085, Nokia 6086, Nokia 6108, Nokia 6175i, Nokia 6178i, Nokia 6230, Nokia 6230i, Nokia 6270, Nokia 6600, Nokia 6620, Nokia 6630, Nokia 6631, Nokia 6670, Nokia 6680, Nokia 6681, Nokia 6682, Nokia 6820, Nokia 6822, Nokia 7610, Nokia N70, Nokia N71, Nokia N72, Nokia N91, Nokia E50, Nokia E60
This product advisory applies also to the following accessories:
Nokia Wireless GPS Module LD-1W,Nokia Wireless GPS Module LD-3W
“Nokia” and “BL-5C” are printed on the front of the battery. On the back of the battery, the Nokia mark appears at the top, and the battery identification number (consisting of 26 characters) is found at the bottom. If the battery identification number does not contain 26 characters, it is not subject to this product advisory."
_________________________________________________
http://www.cdc.gov/HeartDisease/risk_factors.htmHeart Disease Risk FactorsSome conditions as well as some lifestyle factors can put people at a higher risk for developing heart disease. In principle, all persons can take steps to lower their risk of heart disease and heart attack by addressing these risk factors. Control of risk factors is especially need by people who already have heart disease.
Conditions Behavioral Factors Other Factors ConditionsBlood Cholesterol LevelsCholesterol is a waxy substance produced by the liver or consumed in certain foods. It is needed by the body, and the liver makes enough for the body's needs. When there is too much cholesterol in the body—because of diet and the rate at which the cholesterol is processed—it is deposited in arteries, including those of the heart. This can lead to narrowing of the arteries, heart disease, and other complications.
Some cholesterol is often termed "good," and some often termed "bad." A higher level of high–density lipoprotein cholesterol, or HDL, is considered "good," and gives some protection against heart disease. Higher levels of low–density lipoprotein, or LDL, are considered "bad" and can lead to heart disease. A lipoprotein profile can be done to measure several different forms of cholesterol, as well as triglycerides (another kind of fat) in the blood.
High Blood PressureHigh blood pressure is another major risk factor for heart disease. It is a condition where the pressure of the blood in the arteries is too high. There are often no symptoms to signal high blood pressure. Lowering blood pressure by changes in lifestyle or by medication can lower the risk of heart disease and heart attack.
Diabetes MellitusDiabetes also increases a person's risk for heart disease. With diabetes, the body either doesn't make enough insulin, can't use its own insulin as well as it should, or both. This causes sugars to build up in the blood. About three–quarters of people with diabetes die of some form of heart or blood vessel disease. For people with diabetes, it is important to work with a healthcare provider to help in managing it and controlling other risk factors.
Behavioral Factors
Tobacco Use
Tobacco use increases the risk of heart disease and heart attack. Cigarette smoking promotes atherosclerosis and increases the levels of blood clotting factors, such as fibrinogen. Also, nicotine raises blood pressure, and carbon monoxide reduces the amount of oxygen that blood can carry. Exposure to other people's smoke can increase the risk of heart disease even for nonsmokers.
Diet
Several aspects of peoples' dietary patterns have been linked to heart disease and related conditions. These include diets high in saturated fats and cholesterol, which raise blood cholesterol levels and promote atherosclerosis. High salt or sodium in the diet causes raised blood pressure levels.
Physical Inactivity
Physical inactivity is related to the development of heart disease. It also can impact other risk factors, including obesity, high blood pressure, high triglycerides, a low level of HDL (good) cholesterol, and diabetes. Regular physical activity can improve risk factor levels.
Obesity
Obesity is excess body fat. It is linked to higher LDL (bad) cholesterol and triglyceride levels and to lower HDL (good) cholesterol, high blood pressure, and diabetes.
Alcohol
Excessive alcohol use leads to an increase in blood pressure, and increases the risk for heart disease. It also increases blood levels of triglycerides which contributes to atherosclerosis.
Other Factors
HeredityHeart disease can run in the family. Genetic factors likely play some role in high blood pressure, heart disease, and other vascular conditions. However, it is also likely that people with a family history of heart disease share common environments and risk factors that increase their risk.
Page last reviewed: November 15, 2007Page last modified: November 15, 2007
Content source: Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion
http://www.cfsan.fda.gov/~pregnant/pregnant.htmlCFSAN/Office of Food Safety, Defense, and OutreachAugust 24, 2005
Food Safety for Moms-To-BeWelcome! We're glad you're here because foodborne illness is a serious health risk for pregnant women and their unborn babies. You'll find accurate, easy-to-understand information about foodborne illness. Here you'll find top line points about food safety during pregnancy. It's a great reminder of ways to keep you and your baby safe!All you need to know about food safety during pregnancy.
At-A-Glance
Before You're Pregnant
While You're Pregnant
Once Baby Arrives
Safe Eats
Highlights
Lifelong Food Safety
Resources
Educator Tools
Medical Professionals
What is foodborne illness?
It's a sickness that occurs when people eat or drink harmful microorganisms (bacteria, parasites, viruses) or chemical contaminants found in some foods or drinking water. Symptoms vary, but in general can include: stomach cramps, vomiting, diarrhea, fever, headache, or body aches. Sometimes you may not feel sick, but whether you feel sick or not, you can still pass the illness to your unborn child without even knowing it.
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Why are pregnant women at high risk? You and your growing fetus are at high risk from some foodborne illnesses because during pregnancy your immune system is weakened, which makes it harder for your body to fight off harmful foodborne microorganisms. Your unborn baby's immune system is not developed enough to fight off harmful foodborne microorganisms. For both mother and baby, foodborne illness can cause serious health problems - or even death.
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There are many bacteria that can cause foodborne illness, such as E. coli O157:H7 and Salmonella. Here are 4 Simple Steps you should follow to keep yourself and your baby healthy during pregnancy and beyond!
1. Clean Wash hands thoroughly with warm water and soap. Wash hands before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash cutting boards, dishes, utensils, and countertops with hot water and soap. Rinse raw fruits and vegetables thoroughly under running water.
2. Separate Separate raw meat, poultry, and seafood from ready-to-eat foods. If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables. Place cooked food on a clean plate. If cooked food is placed on an unwashed plate that held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the cooked food.
3. Cook Cook foods thoroughly. Use a food thermometer to check the temperature. See the Apply the Heat (PDF 20.3KB - also available as JPG 44.4KB) chart for the recommended cooking times for foods. Keep foods out of the Danger Zone: The range of temperatures at which bacteria can grow - usually between 40° F and 140° F (4° C and 60° C). 2-Hour Rule: Discard foods left out at room temperature for more than two hours.
4. Chill Your refrigerator should register at 40° F (4° C) or below and the freezer at 0° F (-18° C). Place an appliance thermometer in the refrigerator, and check the temperature periodically. Refrigerate or freeze perishables (foods that can spoil or become contaminated by bacteria if left unrefrigerated). Use ready-to-eat, perishable foods (dairy, meat, poultry, seafood, produce) as soon as possible.
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3 Foodborne Risks for Pregnant WomenAs a mom-to-be, there are 3 specific foodborne risks that you need to be aware of. These risks can cause serious illness or death to you or your unborn child. Follow these steps to help ensure a healthy pregnancy.
1. Listeria What it is:A harmful bacterium that can grow at refrigerator temperatures where most other foodborne bacteria do not. It causes an illness called listeriosis.
Where it's found:Refrigerated, ready-to-eat foods and unpasteurized milk and milk products. How to prevent illness: Follow the 4 Simple Steps above. Do not eat hot dogs and luncheon meats - unless they're reheated until steaming hot. Do not eat soft cheese, such as Feta, Brie, Camembert, "blue-veined cheeses," "queso blanco," "queso fresco," and Panela - unless it's labeled as made with pasteurized milk. Check the label. Do not eat refrigerated pâtés or meat spreads. Do not eat refrigerated smoked seafood - unless it's in a cooked dish, such as a casserole. (Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." These types of fish are found in the refrigerator section or sold at deli counters of grocery stores and delicatessens.) Do not drink raw (unpasteurized) milk or eat foods that contain unpasteurized milk. 2. Methylmercury What it is:A metal that can be found in certain fish. At high levels, it can be harmful to an unborn baby's developing nervous system.
Where it's found:Large, long-lived fish, such as shark, tilefish, king mackerel, and swordfish. How to prevent illness: Don't eat shark, tilefish, king mackerel, and swordfish. These fish can contain high levels of methylmercury. It's okay to eat other cooked fish/seafood as long as a variety of other kinds are selected during pregnancy or while a woman is trying to become pregnant. She can eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury. Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week. 3. Toxoplasma What it is:A harmful parasite. It causes an illness called toxoplasmosis that can be difficult to detect.
Where it's found:
Raw and undercooked meat; unwashed fruits and vegetables; soil; dirty cat-litter boxes; and outdoor places where cat feces can be found. How to prevent illness: Follow the 4 Simple Steps above. If possible, have someone else change the litter box. If you have to clean it, wash your hands with soap and warm water afterwards. Wear gloves when gardening or handling sand from a sandbox. Don't get a new cat while pregnant. Cook meat thoroughly: see the Apply the Heat (PDF 20.3KB - also available as JPG 44.4KB) chart for the proper temperatures.
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For More Information: See your doctor or health-care provider if you have questions about foodborne illness. FDA Food Information Line: 1-888-SAFE-FOOD. FDA Center for Food Safety and Applied Nutrition: www.cfsan.fda.gov Gateway to Government Food Safety Information: www.foodsafety.gov U.S. Partnership for Food Safety Education: www.fightbac.org
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Friday, March 14, 2008
notice identified as issued by the U.S. Food & Drug Administration
Today, February 15, 2008, I received the following notice:
"Internet Drugs Falsely Claim to Prevent, Treat STDs
The Food and Drug Administration (FDA) is alerting consumers about certain drugs they may have purchased over the Internet. The products are sold as
Tetrasil
Genisil
Aviralex
OXi-MED
Imulux
Beta-mannan
Micronutrient
Qina
SlicPlus
The products falsely claim to prevent or treat a variety of sexually transmitted diseases (STDs), including
herpes
chlamydia
human papillomavirus (HPV)
cervical dysplasia
HIV/AIDS
Some of these products falsely claim to have "FDA Approval" and some claim to be "more effective" than conventional medicine. Examples of claims that these products make include
"Treatment Kills all Herpes Viruses WITHOUT having to use conventional drugs or medications"
"Greatest STD Protection Without Condoms"
"The active ingredient in our product is FDA certified to destroy 99.9992 percent of all pathogenic organisms [i.e.] Chlamydia"
Why Consumers Should be Concerned
"STDs are very serious diseases and these products give consumers a false sense of security that they are protected from STDs," says Janet Woodcock, M.D., Director of FDA's Center for Drug Evaluation and Research.
What Consumers Should Do
Stop using these products immediately.
Contact your health care professional if you have used any of these products and experienced any bad reactions.
Notify FDA of any complaints or problems associated with these products through MedWatch, FDA’s voluntary reporting program, at 800-FDA-1088 or www.fda.gov/medwatch/report.htm.
What is FDA Doing?
FDA issued warning letters to six U.S. companies and one foreign individual for marketing these products. The warning letters state that failure to properly resolve violations of the law may cause further enforcement action that can include seizure of illegal products and possible criminal prosecution. Issuing these warning letters is part of FDA’s ongoing campaign against fraudulent products marketed on the Internet for serious and life-threatening diseases. The agency also works to educate consumers about the risks and dangers that exist from buying unsafe products.
For More Information
FDA Press Release http://www.fda.gov/bbs/topics/NEWS/2008/NEW01803.html
Date Posted: March 12, 2008
FDA Consumer Health InformationConsumer Updates archive
FDA Home Page Search FDA Site FDA A-Z Index Contact FDA Privacy Accessibility
FDA
"Internet Drugs Falsely Claim to Prevent, Treat STDs
The Food and Drug Administration (FDA) is alerting consumers about certain drugs they may have purchased over the Internet. The products are sold as
Tetrasil
Genisil
Aviralex
OXi-MED
Imulux
Beta-mannan
Micronutrient
Qina
SlicPlus
The products falsely claim to prevent or treat a variety of sexually transmitted diseases (STDs), including
herpes
chlamydia
human papillomavirus (HPV)
cervical dysplasia
HIV/AIDS
Some of these products falsely claim to have "FDA Approval" and some claim to be "more effective" than conventional medicine. Examples of claims that these products make include
"Treatment Kills all Herpes Viruses WITHOUT having to use conventional drugs or medications"
"Greatest STD Protection Without Condoms"
"The active ingredient in our product is FDA certified to destroy 99.9992 percent of all pathogenic organisms [i.e.] Chlamydia"
Why Consumers Should be Concerned
"STDs are very serious diseases and these products give consumers a false sense of security that they are protected from STDs," says Janet Woodcock, M.D., Director of FDA's Center for Drug Evaluation and Research.
What Consumers Should Do
Stop using these products immediately.
Contact your health care professional if you have used any of these products and experienced any bad reactions.
Notify FDA of any complaints or problems associated with these products through MedWatch, FDA’s voluntary reporting program, at 800-FDA-1088 or www.fda.gov/medwatch/report.htm.
What is FDA Doing?
FDA issued warning letters to six U.S. companies and one foreign individual for marketing these products. The warning letters state that failure to properly resolve violations of the law may cause further enforcement action that can include seizure of illegal products and possible criminal prosecution. Issuing these warning letters is part of FDA’s ongoing campaign against fraudulent products marketed on the Internet for serious and life-threatening diseases. The agency also works to educate consumers about the risks and dangers that exist from buying unsafe products.
For More Information
FDA Press Release http://www.fda.gov/bbs/topics/NEWS/2008/NEW01803.html
Date Posted: March 12, 2008
FDA Consumer Health InformationConsumer Updates archive
FDA Home Page Search FDA Site FDA A-Z Index Contact FDA Privacy Accessibility
FDA
Wednesday, March 12, 2008
Food safety tips, grocery shopping tips, useful websites, free writing courses online
Grocery Shopping Tips --------------------------------------------------------------------------------
BEFORE SHOPPING
Check your pantry to see what you already have. Don't spend money on things you don't need.
Plan your spending to avoid impulse buys.
Grow it or Make it yourself and save!
Make a price book, and frequently refer to it.
Prepare your menu for the week around what you already have, and what's on sale.
If your area has food co-ops, Join up! A food co-op can reduce your weekly food bill by as much as 50%.
Shop for items BEFORE you run out of them. If you run out of an item you'll have to pay whatever the store is charging that week.
Due to volume discounts, larger stores are generally cheaper than smaller ones.
Avoid trips to the "corner store".
Make a grocery list during the week. Take it with you when you shop. Stick to it.
If you go to the supermarket early in the morning (before 9am) you have a better chance of getting mark down items.
Shop alone - this will save lots of money and frustration.
Don't shop for groceries on an empty stomach.
Clean out your refrigerator, it will be much easier to put away groceries.
Due to volume discounts, larger stores are generally cheaper than smaller ones.
More often than not, the best sales are on the front and back of your supermarket flyer.
WHILE SHOPPING
Stick to what's on your shopping list.
Ask staff to help you rather than wasting time looking for items or better deals.
Meat is a good source of protein but it's expensive. Cheese, poultry, eggs, peanut butter, dried peas, beans, lentils, and some fish are less expensive and excellent sources of protein.
Buy whole chickens. If you want only breasts, save the dark quarters, freezing for later use. Buying breasts alone is very expensive.
Buy locally grown foods; they are fresher, more nutritious and ecologically smart.
Shop the sales! Take advantage of each store's loss leaders.
Most bargains are found on the higher and lower shelves. Most expensive brands are at eye level (to get your attention).
Watch for unadvertised specials.
Shop for items that you use regularly at all times. If you run out, you will have to pay whatever the supermarket may be charging when you need it.
Stockpile, Stockpile, Stockpile! If a product you use is on sale, buy as much as you can afford and store to last you until the next sale. This is a BIG money saver!
Wait if you can until the item is on sale. If you know your products and stores, you can have enough to last until the item is discounted again.
Use your freezer to stock up when there is a sale on frozen or dairy items, such as cheese, butter and milk.
Buy in bulk when the unit price is less. Larger sizes do not always mean lower prices.
Just because an item has the word "SALE" on it, doesn't mean you are getting it for a lower than normal price. Know your prices. This is one way that a price book can help you.
Use store specific savings cards.
Don't be afraid to try generic or store brands. Most stores will refund your money if you are not satisfied.
Pretty packaging costs you money. You are not only paying for the product, but for the packaging (and advertising) as well.
Buy and use in season veggies and fruit.
Always check the expiration date on dairy products.
Avoid anything disposable.
Convenience foods are more expensive, you are trading money for time. Slice, season, mix, and cook it yourself.
Always check the day old bread basket, and the reduced merchandise cart.
Always ask for a raincheck if an advertised special is out of stock. While you are waiting for the product to come back in, look for more coupons for that product.
AFTER SHOPPING
Always return a product that is spoiled.
Send off for rebates to get items free, or nearly free!
Learn the sales cycles of your favorite stores, and know when to expect certain items to go on sale.
Shop at bakery outlets. Breads and rolls freeze very well.
Remember that no particular store has the lowest price on all items.
Create a "shopping pool". Agree with family and friends to shop sales for each other.
Coupons and Flyers "On sale" without a coupon is usually cheaper than regular price with a coupon. Watch for rebates or freebies with minimum store purchases.
Check store entrances, newspapers and flyers for coupons.
Only use coupons for items you would buy anyway.
"Advertised" doesn't necessarily mean "sale." Use rebates and mail-in offers.
Stock up on sale products.
Be on the lookout for unadvertised specials.
Get a raincheck if the sale item is out of stock.
Buy the smallest size/quantity that the coupon allows.
Check comparable brands to be sure you are getting a bargain.
Want to try a new product? Don't pay full price; wait for the coupon.
Match store sales/coupons with manufacturer's coupons for the same item.
When to Shop
Don't shop hungry. Studies indicate you'll spend 17% more on your groceries.
Avoid after-work shoppers, paydays and just before holidays.
Shop for items BEFORE you run out of them. If you run out of an item, you'll have to pay whatever the store is charging that week.
Learn the sales cycle and know when to expect certain items to go on sale (e.g. condiments in early summer and baking supplies just before Christmas).
Buy foods that are in season. They'll be top quality and likely less expensive than imported foods.
Do one bulk shopping trip a month for staples. This makes the other three weeks easier with fewer bags to carry in and fewer groceries to put away.
Frequent trips will be necessary if you shop for "soon-to- expire" items. Remember to keep disciplined during these trips. Don't buy on impulse.
Where to Shop
Due to volume discounts, larger stores are generally cheaper than smaller ones.
Avoid trips to the "corner store."
Try your local thrift shop.
Try a "salvage" store. They resell damaged goods, store close-outs and insurance write-offs at substantial discounts.
Since no store has the lowest price on all items, consider going to two stores.
You don't have to go to the same store each week.
Occasionally try other stores.
Department stores can be considerably cheaper for paper products, laundry detergent and soft drinks.
Depending on what you purchase, different stores will be cheaper.
Pool efforts with a friend in a different part of town to shop for each other for sale items.
In the Store
Shop alone. "Helpers" will only add to the grocery cart.
Check the entire store for specials and alternatives.
Ask staff rather than wasting time looking for items or better deals.
Produce, bakery and meat department staff are great reference sources and may markdown "day-old" items if they know you're a regular customer.
Look at the higher and lower shelves for bargains or alternative items. The most expensive brands are at eye level to get your attention.
Before and After the Grocery Store
Clean out your fridge before shopping: it'll be easier to put away groceries.
Park close to the store but next to a cart return for less steps at the end of a tiring trip.
Ask if the store accepts charge or debit cards before you start shopping.
Leave those boxes for packing groceries in the car. By unloading the cart at the car, you lift them once, not twice.
Put frozen foods away immediately and then those items requiring refrigeration.
Freeze items in meal-size portions.
__________________________________________________________________________________________________Tips for quick grocery shopping
Make a meal plan: Decide what you’re going to eat this week and what you’ll need to make that happen. Make a list from your plan: Not only will this help you remember what you need, it also discourages you from picking up things that you don’t need. Separate the items on the list into their own sections (dairy, condiments, cereal, produce, etc.). This will reduce the chances of having to double back for something that you forgot in another section. Go shopping at off-peak hours. The less of a crowd the faster the shopping goes. Avoid weekends. Sale items above all: Look over your weekly sale items before heading to the store. Saving money on groceries is a good thing.
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Frugal Shopping: Tips for Cutting Your Grocery Bill
Here is a collection of strategies and tips for cutting your grocery bill.
Start with strategies that you can implement without causing major revolt in your family, moving gradually to a goal of a lower budget for food that is healthy, wholesome and homemade. Start with a few things and keep adding, soon you will see a HUGE difference in your food budget!
1. Attitude of gratitude -- A long journey begins with a single step and this is your first step. Begin with your own attitude towards being frugal, because it will impact the rest of your family. How can they be excited about changes if you aren't? So start by being thankful for all that you have, even if your life seems far from perfect .
2. Use Everything -- when you are cooking, think about how you can get every last food mile out of what you are making. Meat bones and vegetable trimmings can be made into wonderful stocks. Leftover vegetables and meats can be thrown into the same stock for free soups and stews or put into pot pies, homemade "hot pockets", crepes, casseroles, you name it. Look at food waste in an entirely new light, try to get every thing out of your food dollar!
3. The Price Book -- This is the most useful tool in making sure that every food dollar you spend is spent well. The basic idea of the price book is to have a system for tracking prices so that when you see something on sale, you will know whether it is really a good buy or not.
After a few months of tracking prices, you will know what is a good deal and what is not. The most important section of the price book is the unit price, because that tells you, no matter what size the item, how much you are actually paying per pound or ounce or other unit of measure.
4. Bulk Buying -- With the price book in hand, you will be able to bulk buy with much more confidence. Bulk buying can be a little scary at first. Buying so much can be intimidating. How will I use this all? How will I store it? The answer is to get creative.Things that can be kept at room temperature can be stored under beds, in closets, anywhere. This is especially true of canned goods. Flour can be frozen (to prevent weevils) and then stored in airtight containers at room temperature.
5. Use your freezer -- Eventually you will want to have a deep freeze to stock up on good deals on meats and other frozen items. A freezer is a great investment and tightwad tool. If you can get an older one cheap, it may be a good deal if it is still efficient -- 10-15 year old models are ok, but a 30 year old freezer will cost a bundle in energy. Check out newer, more efficient models and put the word out that you are looking for a freezer.
6. Cut down/out on the junk food -- If you can get the tribe to completely give up the soda, chips, cookies, candy, etc, good for you!
7. Make it yourself -- Ban those convenience foods! If you can't totally cut out junk foods, make them yourself.
8. Cut down or stop eating at restaurants -- Make it a special occasion to go out to eat rather than a common event. Eat out once a month and use coupons to cut costs even further.
9. Clone your favorite brand name and restaurant recipes -- This is not as hard as it sounds. Most popular convenience foods and restaurant foods were inspired by their homemade counterparts. Ther secret to recreating these foods well is to go back to the original homemade versions. Many basic cookbooks have wonderful recipes for homemade sauces, breads, etc. There are some great cookbooks that strive to duplicate some of the more favorite purchased foods.
10. Eat less meat -- Does spaghetti really have to have all those meatballs? Does your pizza really have to have all of that meat on it? Only you will know for sure what your family will miss and what it won't. Many other cultures use meat sparingly in their dishes. Check out Asian and Indian recipes in particular. Try to think of meat as an accent to the dinner rather than the main course. If this is too difficult, try cutting portion sizes of meats and adding more side dishes to compensate. There is always a way to cut down on meat consumption.
11. Stretch Meats -- You may be able to get away with extending your meat by mixing in extra veggies, grains or even TVP (textured vegetable protein). TVP is made from soybeans and there are quite a few restaurants that use it, so it may be more familiar than you think (it's also very healthy). It comes in chunks or crumbled. It is dry and can be rehydrated before using or in the actual recipe you are using it in. You can hide it best in ground beef dishes, especially, dark ones, like chili. If TVP is not an option, stretch meats by cutting amounts in recipes and adding more beans, veggies or grains to the dish until your family complains, then ad back in a enough to make them happy.
12. Use your leftovers -- Get a free meal by saving those leftovers. If you think you will forget about them, label them and freeze. On leftover night, have a smorgasbord. You can also create "party trays" with smidgeons of this and that arranged prettily. Restaurants offer these, why can't you?
13. Pack your luches -- This is a great way to use up leftovers. Lunches don't have to be boring either. Think of items you might order at a deli and duplicate them at home.
14. Take drinks with you -- If you are working and spend money on coffee, buy a thermos and take your own. Take along water or tea in a big jug on outings, especially during the summer months -- this will help you resist the temptation of stopping at a fast food joint and ordering an overpriced, undernourishing soda. Pack drinks for the kids if you pack their lunches.
Fill up on healthier foods. Whole grains and healthy foods fill you up and nourish you. You will eat less and crave less because your body is nourished more. Think of wholesome foods as an investment in your health. You may also find yourself visiting the doctor less often.
Some suggestions for putting more healthy foods in your diet: try eating brown rice instead of white, wheat bread instead of white, offer water between meals instead of koolaid and soda (and try to actually drink 8 glasses of water daily), keep fruits on hand instead of candy and cookies, fix veggie trays and dips for snacks instead of offering chips. These little changes, done daily can add up to big savings in money, loss of weight and better health.
Frugal Shopping: Tips for Cutting Your Grocery Bill,
16. Maintain a healthy weight -- once you begin eating better and dropping some pounds, you will notice you tend to eat less. This saves money and your health. Not only that, if you maintain a comfortable weight, your clothes will fit and you won't have to buy bigger ones, not to mention all the great deals to be found at yard sales where people sell their "skinny" clothes.
17. Substitute (or eliminate) expensive ingredients for less expnesive ones -- Does the recipe have to be made with the expensive item? Can a cheaper version be found and taste just as good? Can you eliminate the ingredient all together? Look for alternatives and substitutes.
18. Can't substitute? Then cut down on expensive ingredients -- If you just can't live without that certain something in your recipe, try cutting the amount in half and see how it tastes. Keep cutting down the amount until the recipe starts to suffer, then add a little back in, until it tastes the way you like. You may be surprised at how little you actually need.
19. Grow herbs yourself -- Still want to use bundles of fresh herbs in your famous pasta sauce but hate the price? Plant some! Herbs are so easy to grow and so useful. Many are perennial: sage, oregano, lavender (yes you can use it in cooking), mint, lemon balm, chives, the list is extensive. Biannuals will reseed themselves if you let them go to seed, these include: basil, parsley, dill, nasturtium, pansies (great in salads as decoration). Even saffron can be grown at home. Saffron comes from the saffron crocus, a bulb plant, which blooms in fall. Plant some in the spring and you will have one of the world's most expensive seasonings at your fingertips for very little money.
20. Gardening -- Growing a few herbs may give you the courage to grow a full-fledged vegetable garden. Or you may want to try edible landscaping - putting plants in your landscape that give you food too, like fruit trees, berry bushes, etc.
Check out books from the library, read a few gardening magazines and pick some gardening friends' brains. The most important advice: have fun and grow food that you actually eat.
There are many cookbooks on using garden harvests, so check those out too. Many are arranged seasonally so you can take advantage of what is fresh and abundant. For more gardening information, check out our favorite gardening site, GardenGuides.com.
21. Canning and Drying -- As you become more accomplished both in cooking and gardening, you may want to can those special sauces, pickles, and jellies for even more savings. There are many excellent food preserving books in the library and bookstores s well as online. Don't have time to can or is it too hot? You can freeze some things, like berries, to make into jellies and sauces later on, when the weather is cooler and you have more time.
22. Shop Alternative sources for food - Get creative and keep your eyes open. Check out the farmer's markets, food co-ops, farm co-ops, undamaged freight stores, restaurant and baking supply companies, wholesalers, roadside stands, health food stores, etc. Don't forget to ask about grocery store "seconds" those foods that may be slightly damaged and not quite perfect enough to sell at full price. Check out grower's seconds, as well as drops from fruit orchards. There are always cheaper alternatives, just keep looking and asking.
23. Buy and use in season veggies and fruit --They are usually fresher and cheaper. When tomatoes are in season, make lots of tomato sauce and can it, and plan to eat lots of BLTs. Make strawberry shortcake when strawberries are at their best and cheapest.Check out seasonal cookbooks at the library for more ideas.
24. Learn the sales pattern -- This is best done using your price book. Not only are there better seasons to buy some veggies than others, but meats and other food staples tend to go on sale according to season, holiday, and what store you are shopping at.
Learn the sales patterns of your favorite stores and stock up.
25. Try store brand and generics -- As with substituting cheaper things for the expensive, try lower cost items. Keep going down in price until you notice a change in the quality, then move back to the next brand/item up. You may discover that most brands are created equal and some generics are pretty good too. Some basics, like sugar and flour, really don't change from brand to brand, so go with the lowest price and/or what is on sale.
26. Use coupons and rebates occasionally
Your price book will be a great help in determining whether a coupon is really a good deal or not.
27. Free Food Sources -- Yes, there is such a thing as free food!
The trick to any kind of wild food foraging is that you absolutely MUST know what you are picking, no guessing. Free food is not worth it if it makes you sick or poisons you!
Some other alternatives: extra produce from relatives', friends' neighbors' gardens, fruit trees in your yard, or picked from with permission if they are in someone else's yard. You may be surprised at what you get if you just
ask.
Also consider bartering. Perhaps you could mow your elderly neighbor's lawn in exchange for a bushel of apples. Get creative.
28. Menu Planning -- Build your meal plans around: A) what you already have and B) what is on sale. You could also plan around what is in your garden and in season locally. Use all of the methods here to plan a loosely constructed menu plan.
29. Once a month cooking -- Ok, it doesn't have to be once a month, it could be once a week or twice a month, or just bulk cooking. The secret is to make every cooking session count, this way you are not only saving money, but time as well.
30. Keep it simple -- You don't have to give up gourmet foods, but keep your daily meals simple. Don't feel like you have to make "five-star" restaurant meals every night -- make them special.
-----------------------------------------------------------------------------------------------50 Tips for Grocery Shopping
Always go with a list. If you go without a list, you may as well just throw your money away. You need to prepare a list of everything you need, pulling from your weekly menu (next tip) and checking to make sure you don’t have it in your pantry, fridge or freezer. Make sure you’re not forgetting anything. Now stick to that list. Plan out a weekly menu. This is the best way to ensure that your list is complete, and that you have enough to serve your family dinner for the week.
Be sure to plan a leftovers night. Don’t go when you’re hungry. This is a common tip, but it’s true: when you’re hungry, you want to buy all kinds of junk. You’ll end up spending a lot more. Eat a good meal first, and you’ll be more likely to stick to your list. Have a budget.
If you don’t know how much you can spend, you’ll certainly spend too much. Do a rough running tally. Related to the above tip, if you want to stay within your budget, it’s best to know where you’re at. Then, when you can see you’re going to go above it, you can decide whether you really need that 10-lb. box of bon bons.
Keep a list on your fridge, and write things down immediately. When you run out of something, don’t leave it to your memory. Jot it down immediately, and you’ll never have to run back to the store because you don’t have eggs. Make a pantry checklist. Make a checklist of everything you normally stock in your pantry. Keep it posted on the pantry. Put a slash next to each item for the number of items you have (if you have two cans of stewed tomatoes, put two slashes). Then, when you use something, turn the slash into an x. This makes it much easier when it comes time to make your list. Keep things stocked for quick-n-easy meals.
Buy in bulk when it makes sense. If you can save money, over the course of a month or two, by buying in bulk, plan to do so. But be sure that you’re going to use all of it before it gets bad — it isn’t cheaper to buy in bulk if you don’t use it. Keep your receipts, then enter into a spreadsheet. This will be your price list. Use it so you know when bulk or sale items are a good deal. It’s also a great way to comparison shop between stores — buy your baking goods in Store A but your fresh fruits in Store B. The spreadsheet can also serve as a checklist to use when you’re compiling your shopping list. Buy frozen veggies. While fresh veggies are a little better, frozen veggies are almost as good, and much better than nothing. And since you can keep them in the freezer, they rarely go bad. When you’re running low, write it down. Don’t wait until you run out. when you see there’s only three toilet paper rolls left, put it on your list. Because when you run out, it will be too late. :) Cut back on meat. Meat is expensive.
Think Asian, Indian and other such cultural food.
Pack your own lunch snacks. Buying pre-made snacks is convenient, but a big waste of money. Buy little baggies and buy the snacks in bulk, then it will take just a few minutes to pack some snacks for lunch each day. Make leftovers for lunch. Plan to cook a bit extra for each dinner, so that you’ll have leftovers for your lunch and for the kids’ lunches. Pack it right away, after dinner, so you don’t have to worry about it in the morning. Cook a lot, then freeze. Alternatively, you can cook a whole mess of spaghetti (for example) and freeze it for multiple dinners. A great idea is to use one Sunday and cook a week’s (or even a month’s) worth of dinners. Plan 5-6 freezable dinners and cook them all at once. Always have batteries, toilet tissue and light bulbs. And other necessities that you always seem to run out of — buy a whole bunch when they’re on sale, or buy in bulk. Be sure to check to see if you have these items before you go to the store. Try crock pot dinners. Cut up a bunch of ingredients, throw them in the pot in the morning, and have dinner ready for you when you get home. Can anything be more perfect than that?
Check store entrances, newspaper and flyers for coupons. Only use coupons for items you were already planning to buy. Don’t let them trick you into buying something that’s not on your list, just to “save” money. Look for specials. Be sure to look for them in the newspaper, or when you get to the store (they often have unadvertised specials — look on the higher and lower shelves for deals). Don’t buy them unless they’re things you always use. Try the store brands. Brand names are often no better than generic, and you’re paying for all the advertising they do to have a brand name. Give the store brand a try, and often you won’t notice a difference. Especially if it’s an ingredient in a dish where you can’t taste the quality of that individual ingredient. Cut back on your “one-item” trips. They waste gas, and almost inevitably, you buy more than that one item. If you plan ahead, make a weekly menu, and shop with a list, this should drastically reduce the number of trips you make for a small number of items. But if you still find yourself running out for a few items, analyze the reason — are you not making a good list, are you forgetting some items from your list? Stock up on the things you frequently go out for. Sugar cereals are a bad buy. Lots of money for no nutrition. Look for whole grain cereals with low sugar. Add fruit for better flavor. Be watchful at the register. Keep an eye on the scanner — you’ll keep the cashier on his toes, and catch any mis-priced items. When there’s a sale, stock up. Sale items can be a great deal. If it’s an item you normally use, buy a bunch of them. Comparison shop. Look at the different brands for a certain type of product, including store brands. Sometimes there will be a significant difference. Be sure you’re comparing apples to apples — you need to divide the price by the amount (ounces, pounds, etc.) in order to get the comparable unit price. Go during slow times.
Know when the store stocks its fresh fruits and veggies.
Fruits and veggies can go bad quickly, because they have to be shipped.
Plan one big trip a month for bulk staples. You can get fresh items at another store on other weeks, but doing a big bulk trip will cut back on the expense and amount you have to carry for the other three weeks. Avoid buying on impulse at the bulk store too — just because they sell a lot of it doesn’t mean you’re saving, if you weren’t planning on buying it in the first place. Avoid trips to the corner store. Or the gas station! These are some of the most expensive stores. (Ranking right up there with airport stores.) Try co-ops. You can often save a lot of money at these types of places for staples. Consider shopping at two stores. There’s no store with a monopoly on savings. Each has savings on different items on different weeks. You might switch between two stores on alternate weeks. Think deep freeze. If you really want to save, you’ll need a big freezer. Ask around — someone you know might have a relatively new model they don’t need anymore. You can use freezers to stock up on meat, frozen veggies, and similar staples, and to freeze big batches of pasta, casseroles, and other dinners you prepare ahead of time. Use everything possible. Got a bunch of leftover ingredients (half an onion, a bit of tomato, some pasta, a few other veggies?) … combine them for a quick meal, so that these don’t go to waste before your next grocery trip. The more you can stretch the food, and the less you waste, the less you’ll spend in the long run. Don’t waste leftovers. Have a list on your fridge of what leftovers are in there, so you don’t forget about them. Plan a leftover night or two, so you’re sure to eat them all. Pack them immediately for lunch, so they’re ready to take the next morning. Don’t buy junk food (or buy as little as possible). Junk food not only costs a lot of money for about zero nutrition, but it makes you and your family fat and kills you. Talk about a bad deal! Opt for fruits and veggies instead. Rain check. If an item is on sale but the store has run out of stock, ask for a rain check. Go when the kids are in school. When you bring kids, they will pester you and pester you until you buy some kind of junk food. Even if you’re able to stick to your guns, it’s not pleasant saying no 10 million times. In most cases, you’ll save money shopping without the kids. Go for whole foods. The processed kind is lacking in nutrition and will make you fat. Look for things in their least processed form — whole grain instead of white or wheat bread, fresh fruit instead of canned or juice, whole grain cereal or oatmeal instead of all other kinds of cereal. You get the idea. Read labels. Look for trans fat, hydrogenated oils, high amounts of sugar, saturated fat, lots of sodium, cholesterol. Then avoid them like the plague. Look instead for fiber, good fats, protein, vitamins, calcium. Clean out your fridge. You’ve got stuff growing in there and turning from solids to liquids. The leftovers have begun to organize their own political party. Toss em out and make room for the new. Stick to your list. Avoid impulse buys. They are almost always bad, and even if it’s just a couple dollars, they will add up to $50-100 for a trip. Over the course of a year, that can mean thousands. Tell yourself you will not buy anything that’s not on your list unless it’s an absolute necessity. Use store savings cards. These can add up to big savings over the long run. Cut back on your restaurant eating. It’s never cheaper or more nutritious than eating at home. Plan your dinners (see above tip) and bring your lunches to work and save a ton of money. Avoid frozen dinners or prepared entrees. Again, these cost way more and are usually much less nutritious. Drink water. If you regularly drink iced tea, Tang, sodas or other types of drinks, cut those out completely and just drink water. It’s much better for you, and much cheaper. Prepare your grocery list by aisle. If you regularly shop at the same stores, organize your list so that you can easily find and check off items as you walk down the aisle.
Pack healthy snacks for the kids. Whole wheat crackers, popcorn, cut-up fruit, raisins, and other kid-friendly snacks are much better than the junk you often see in kids’ lunches. And cheaper.
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Food Safety
http://www.cdc.gov/foodsafety/Department of Health and Human Services Centers for Disease Control and Prevention web page re Food Safety Office
Food Safety Office Many people do not think about food safety until a food-related illness affects them or a family member. While the food supply in the United States is one of the safest in the world, CDC estimates that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness. Preventing foodborne illness and death remains a major public health challenge.
NEW - Presentations from The Partnership for Food Safety Conference, Centers for Disease Control and Prevention, May 15 -16, 2007 Reaching At-Risk Audiences and Today's Other Food Safety Challenges 2006 Food Safety Education Conference
Information about Avian Influenza (bird flu)
A new look for Fight BAC! ® and the Partnership for Food Safety Education!
Preventing Health Risks Associated with Drinking Unpasteurized or Untreated Juice
Searchable database: Foodborne Disease Outbreaks from 1990-1995
Healthy Pets, Healthy People
Listing of infectious and communicable diseases that are transmitted through the handling of food [Federal Register listing - annual update Sept 2002]
Thinking Globally, Working Locally - A Conference on Food Safety Education. September 18-20, 2002 in Orlando Florida. Webcasts of presentations are now online.
Preliminary FoodNet Data on the Incidence of Foodborne Illnesses -- Selected Sites, United States, 2001
Overview of CDC Food Safety Programs and Activities
EdNet Update - National Food Safety Educator's Network
Listeriosis and Pregnancy: What is your risk?
Diagnosis and Management of Foodborne Illness: A Primer for Physicians
"Foodborne Disease Outbreak Investigation: Botulism in ArgentinaA computer-based epidemiologic case study that teaches beginning public health workers skills in outbreak investigation.
Gateway to Government Food Safety Information
Date: May 22, 2007Content source: Coordinating Center for Infectious Diseases / Division of Bacterial and Mycotic Diseases
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Attention Pregnant Women: What you can do to keep germs from harming you and your baby Atención Mujeres Embarazadas: Qué Puede Hacer Para Evitar Que Los Gérmenes La Afecten A Usted Y A Su Bebé Bad Bug Book (FDA) Botulism in Argentina Careers in Food Science (FDA) Cooking for Groups: A Volunteer's Guide to Food Safety (USDA) Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians EdNet - National Food Safety Educators Network Epi Info and Epi Map Software Excellence in Curriculum Integration through Teaching Epidemiology Field Investigation: Global Health Odyssey Fight BAC! and the Partnership for Food Safety Education Foodborne Disease Outbreak Investigation Case Studies Foodborne Illness Education Information Center Food Code (FDA) Food Safety Quiz for Kids (FDA) Food Safety Training and Education Alliance Food Science Curriculum for Middle and High School Students Government Food Safety Information Gateway HACCP Training Programs and Resources Database (FDA/USDA) Infectious disease fact sheets from the Association of State and Territorial Directors of Health Promotion and Public Health Education International Food Information Council Kids, Teens & Educators - food safety materials MMWR Continuing Education Program National Coalition for Food Safe Schools (NCFSS) National Food Safety Education Month National Food Safety Educators Network (EdNet) Ounce of Prevention Public Health Training Network (CDC) Thermy Campaign (USDA/FSIS) To Your Health: Food Safety for Seniors (FDA) Traveler's Health Information (CDC) Date: November 29, 2005Content source: Coordinating Center for Infectious Diseases / Division of Bacterial and Mycotic Diseases http://www.foodsafety.gov/foodsafety gov web site
Kids, Teens & EducatorsFederal Government Web Sites
The "An Ounce of Prevention" Campaign (CDC) Epidemiologic Case Studies (CDC) Food Safety Coloring Book (FDA/FSIS) Food Safety for Moms-To-Be: Educator Tools (FDA) Food Safety Quiz for Kids (FDA) Food Safety Word Match (FDA/FSIS) For Kids and Teens (FSIS) Games and Activities (HMRS, USDA) Germs on the Run (FDA/FSIS) Handwashing (FDA/FSIS) Wash Your Hands: Educating the School Community (USDA) Lose a Million Bacteria: The Game (FDA) MICROBES in Sickness and in Health (NIAID) Careers: Profiles of Science Professionals (FDA) For Teachers: Food Science in Middle & High School Classrooms (FDA) Excellence in Curriculum Integration through Teaching Epidemiology (CDC) Material for Educators--Food Risks: Perception vs. Reality (FDA) Student Resources (CDC) Vibrio vulnificus Health Education Kit (FDA) (includes information in Spanish) Federal Government/Private Sector Partnership Web Sites Food Safety When Packing Your Summer Camp Lunch (Partnership for Food Safety Education) Back to School: Quick Tips to Packing a Safe Lunch (Partnership for Food Safety Education) Four Simple Steps to Fight BAC! (Partnership for Food Safety Education) Cook It Safely (National Food Safety Education Month) Crossword Puzzle Word Scramble Family Vacation Game (available in PDF) Fight BAC! in Fourth to Eighth Grade Classrooms! (Partnership for Food Safety Education) Presenter's Guide for Working with Children from Kindergarten through Grade 3 (Partnership for Food Safety Education) State and Local Government Web Sites Food Detectives Fight BAC! (Cooperative Extension Service, New Mexico) (requires Flash) Food Safety First (Cooperative Extension Service, Massachusettes) Food Safety Lessons (Cooperative Extension Service, Iowa) Kids World - Food Safety (Department of Agriculture, North Carolina) Teaching Children About Food Safety (available in PDF) (Extension Service, Iowa) A Food Safety Game Plan for Youth Sporting Events (available in PDF) (Department of Environmental Health, California) More Web Sites Audio/Video Library Frequently Asked Questions Other Languages
Additional links to federal, state and local government agencies
http://www.foodsafety.gov/~fsg/fsgfaq.htmlFrequently Asked Questions
Below are answers to over 500 frequently asked questions (FAQ) on federal, state, and local food safety web sites. Select a topic from:
FAQ's for Consumers Disaster Assistance Eggs & Dairy Food Addititves Food Preparation & Storage Foodborne Illness & Infection Fruits & Vegetables Meat Poultry Seafood Other Topics Ask a Question FAQ's for Business and Industry
--------------------------------------------------------------------------------
FAQ's for Consumers
How Safe is Safe? (Cooperative Extension Service, Minnesota)
Reporting Food Problems (FSIS)
Disaster Assistance Disaster Assistance (Fires, Floods, Hurricanes, Power Outages, etc.) Food Safety after a Fire (Cooperative Extension Service, Mississippi) Food Safety after a Flood (Cooperative Extension Service, Mississippi) Freezer Stopped Working (Cooperative Extension Service, Mississippi) Power Outages; Keeping Food Safe During An Emergency (FSIS) Protecting Foods from Power Failures (Department of Public Health, Seattle-King County, Washington) Eggs & Dairy All About Shell Eggs (FSIS) Egg Products (FSIS) Egg Questions and Answers (Benton-Franklin Health District, Washington) Handling Eggs and Egg Dishes (Cooperative Extension Service, Mississippi) Incompletely Cooked Eggs (Cooperative Extension Service, Mississippi) Visiting a Dairy (Cooperative Extension Service, Mississippi) Food Additives Additives in Meat and Poultry Products (FSIS) Food and Color Additives (FDA) Food Preparation and Storage Appliance Thermometers (FSIS) Barbecue Food Safety (FSIS) Bulging Cans (Cooperative Extension Service, Mississippi) Canning (Cooperative Extension Service, North Dakota) Baby Food (Cooperative Extension Service, Mississippi) Baby Bottles Baby Food Jars Baby Feeding Breast Milk Microwaving Storing Formula Cookie Dough (Cooperative Extension Service, Mississippi) Cookware and Equipment (FSIS) Cutting Board Safety (Cooperative Extension Service, Mississippi) Defrosting (Cooperative Extension Service, Mississippi) Disposing Waste in the Kitchen (Cooperative Extension Service, North Dakota) Doneness Versus Safety (FSIS) Freezing Food (Cooperative Extension Service, North Dakota) Food Preparation (FDA) Food Storage (Cooperative Extension Service, North Dakota) Food Storage, Preparation and Handling (FSIS) Food Thermometer Education Campaign (ThermyTM) (FSIS) Leftovers (Cooperative Extension Service, Mississippi) Microwaving (Cooperative Extension Service, Mississippi) Cooking Defrosting UtensilsRefrigeration and Food Safety (FSIS) Slow Cooker Safety (FSIS) Washing Food (FSIS) Washing Hands (Cooperative Extension Service, Mississippi) Foodborne Illness and Infection Bacteria and Spoilage (FSIS) Foodborne Illness (FDA) Foodborne Infections (CDC) Botulism (CDC) BSE (Bovine Spongiform Encephalopathy) (CDC) BSE (CFSAN) Campylobacter (CDC) Cholera (CDC) Escherichia coli O157:H7 (CDC) Listeriosis (CDC) Salmonella enteritidis (CDC) Shigella/Shigellosis (CDC) Typhoid (CDC) Vibrio vulnificus (CDC) Fruits and Vegetables Fruits (Cooperative Extension Service, North Dakota) Jams and Jellies (Cooperative Extension Service, North Dakota) Pickles and Relishes (Cooperative Extension Service, North Dakota) Produce (Rhode Island Cooperative Extension) Vegetables (Cooperative Extension Service, North Dakota) Meat Beef (FSIS) Bison (FSIS) Corned Beef (FSIS) Fresh Pork (FSIS) Ground Beef (FSIS) Ham (FSIS) Hot Dogs (FSIS) Irradiation (FSIS) Lamb (FSIS) Meat Packaging Materials (FSIS) Meat and Poultry Labeling Terms (FSIS) Natural Flavorings on Meat and Poultry Labels (FSIS) Roasting Those "Other" Holiday Meats (FSIS) Sausages (FSIS) Veal (FSIS) Water in Meats (FSIS) Poultry Chicken (FSIS) Duck and Goose (FSIS) Fresh Poultry (FSIS) Giblets (FSIS) Ground Poultry (FSIS) Is Pink Turkey Safe? (FSIS) Turkey (FSIS) Seafood Seafood (FDA) Transgenic Fish (FDA) Marine Toxins (CDC) Methylmercury: What You Need to Know About Mercury in Fish and Shellfish (DHHS/EPA) Other Topics Biotechnology (USDA) Biotechnology (NBII) Child's Class Field Trip (Cooperative Extension Service, Mississippi) Day Care (Cooperative Extension Service, Mississippi) Diaper Changing Spread of Germs Dietary Supplements (FDA) Dioxins (HHS/USDA/DVA/EPA/DOD/Dept. of State/EOP) Farm-Raised Game (FSIS) Food Irradiation (CDC) Food Product Dating (FSIS) Food Safety and Terrorism Food Supply (FDA) Water Supply (EPA) Food Safety While Hiking, Camping, and Boating (FSIS) Ground Water & Drinking Water (EPA) Holiday or Party Buffets (FSIS) Jerky (FSIS) Keeping "Bag" Lunches Safe (FSIS) Kitchen Counters & Drains (Cooperative Extension Service, Mississippi) Cleaning Counters Sanitizing Drains Lead Posioning (EPA) Mail Order Food Safety (FSIS) Persons with AIDS (FSIS) Pesticides (EPA) Pregnancy (Cooperative Extension Service, Mississippi) Product Recalls (FSIS) Ratites (Emu, Ostrich and Rhea) (FSIS) Recalls (FSIS) Seniors and Food Safety (FDA) FAQ's for Business and Industry Developing a Food Business (Cooperative Extension Service, North Carolina) FDA Requirements of Food Manufacturers (FDA) Handwashing & Glove Use for Food Workers (Department of Health, New York) Hepatitis A and Food Service Workers (Department of Health, NY) Licensing of Rendering Establishments (Department of Health, Texas) Meat and Poultry Inspection (Department of Health, Texas) What food can I bring into the U.S. (fruit, cheese, meat, etc)? (U.S. Customs) Ask A Question
Ask Karen (FSIS Virtual Food Safety Representative) (FSIS)
http://www.foodsafety.gov/
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http://education-portal.com/articles/10_Universities_Offering_Free_Writing_Courses_Online.html10 Universities Offering Free Writing Courses Online
Whether you are currently writing professionally or are looking to break into the field, formal writing courses can help you to hone your skills. If you don't have the money or the time for campus-based courses, there are plenty of universities offering free writing courses online.
1. Massachusetts Institute of Technology (mit.edu)
Introduction to Fiction Writing and Reading Short Stories Advanced Essay Workshop
MIT offers dozens of free writing courses online through its MIT OpenCourseWare initiative. Course topics include everything from writing fiction, poems and essays to analyzing all forms of literature. Lecture notes, videos, suggested reading lists and more will help you to become the writer you've always wanted to be. No registration is required.
2. Utah State University (usu.edu)
Intro to Writing Academic Prose Intermediate Research Writing Technology for Professional Writers
Utah State University's Department of English publishes three free courses devoted to the art of writing through the school's OpenCourseWare program. The courses are extensive and may take up to 16 weeks to complete if you study at the average pace. No registration is required.
3. Open University (open.ac.uk)
Fiction Writing Course Descriptive Writing Course Essay Writing Course
The UK's largest academic institution, Open University, offers a number of different writing courses through their OpenLearn website. The free curriculum includes both undergraduate and graduate level courses that are available to everyone regardless of country of origin. No registration is required.
4. University of Utah (utah.edu)
Introduction to Shakespeare Introduction to Creative Writing
The University of Utah's English Department offers free courses to self-learners around the world. Currently, there are only two free writing courses. Both offer strong preparation in their topic and are built for beginners. No registration is required.
5. Western Governors University (wgu.edu)
Rhetorical and Critical Writing Language and Communications Literature Course - Parts I and II
Western Governors University has made free course materials available through an open content license. There are several free writing courses courtesy of the university's Liberal Arts Department. All courses are split into convenient self-study modules. No registration is required.
6. Purdue University (owl.english.purdue.edu)
Pattern and Variation in Poetry Proofreading Your Writing Conquering the Comma
Purdue University brought their writing lab to life online in 1994 to offer a writing resource to students no matter where they were located. Online Writing Lab (OWL) materials are now free to everyone regardless of location or student status. The OWL site offers writing instruction, grammar and usage information, individualized help from tutors and much more. No registration is required.
7. Steven Barnes' UCLA Writing Course (lifewrite.com)
9-Week Introduction to Screenwriting Course
Best selling author and screenwriter Steven Barnes offers a free version on his website of the writing class he has been teaching for many years at UCLA. The course offers in-depth instruction on writing, which is why Barnes suggests completing each part of the nine-week course one week at a time. Nevertheless, the course can be downloaded all at once. No registration is required.
8. News University (newsu.org)
Cleaning Your Copy Beat Basics and Beyond Covering Breaking News
News University has a solid e-learning program designed to providing training to journalists. Most of the courses offered at News U are free, especially those that are self-directed. Courses cover everything from writing and editing to reporting and ethics. News U also offers a newsletter, a blog and other great resources. Registration is required, but the course is free for everyone.
9. E-Zine University (ezineuniversity.com)
Writing Clearly and Effectively Conquering Confusing Words Quick Ways to Clean Up Your Writing
E-Zine University offers quite a few courses written by Internet publisher Kate Schultz and visiting professors. Although the courses offered at E-Zine University are designed mainly for web writers and e-zine writers, they would be helpful to almost any scribe. Courses are very short and don't take much time to complete. No registration is required.
10. Wikiversity (wikiversity.org)
Introduction to Web Writing Technical Writing Courses Narrative Dialog Editing
Wikiversity is an active learning project that encourages people to create and benefit from online courses and tutorials. There are currently several different writing courses that can be found at Wikiversity. Although these courses vary in length and content, there's something for everyone. No registration is required.
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BEFORE SHOPPING
Check your pantry to see what you already have. Don't spend money on things you don't need.
Plan your spending to avoid impulse buys.
Grow it or Make it yourself and save!
Make a price book, and frequently refer to it.
Prepare your menu for the week around what you already have, and what's on sale.
If your area has food co-ops, Join up! A food co-op can reduce your weekly food bill by as much as 50%.
Shop for items BEFORE you run out of them. If you run out of an item you'll have to pay whatever the store is charging that week.
Due to volume discounts, larger stores are generally cheaper than smaller ones.
Avoid trips to the "corner store".
Make a grocery list during the week. Take it with you when you shop. Stick to it.
If you go to the supermarket early in the morning (before 9am) you have a better chance of getting mark down items.
Shop alone - this will save lots of money and frustration.
Don't shop for groceries on an empty stomach.
Clean out your refrigerator, it will be much easier to put away groceries.
Due to volume discounts, larger stores are generally cheaper than smaller ones.
More often than not, the best sales are on the front and back of your supermarket flyer.
WHILE SHOPPING
Stick to what's on your shopping list.
Ask staff to help you rather than wasting time looking for items or better deals.
Meat is a good source of protein but it's expensive. Cheese, poultry, eggs, peanut butter, dried peas, beans, lentils, and some fish are less expensive and excellent sources of protein.
Buy whole chickens. If you want only breasts, save the dark quarters, freezing for later use. Buying breasts alone is very expensive.
Buy locally grown foods; they are fresher, more nutritious and ecologically smart.
Shop the sales! Take advantage of each store's loss leaders.
Most bargains are found on the higher and lower shelves. Most expensive brands are at eye level (to get your attention).
Watch for unadvertised specials.
Shop for items that you use regularly at all times. If you run out, you will have to pay whatever the supermarket may be charging when you need it.
Stockpile, Stockpile, Stockpile! If a product you use is on sale, buy as much as you can afford and store to last you until the next sale. This is a BIG money saver!
Wait if you can until the item is on sale. If you know your products and stores, you can have enough to last until the item is discounted again.
Use your freezer to stock up when there is a sale on frozen or dairy items, such as cheese, butter and milk.
Buy in bulk when the unit price is less. Larger sizes do not always mean lower prices.
Just because an item has the word "SALE" on it, doesn't mean you are getting it for a lower than normal price. Know your prices. This is one way that a price book can help you.
Use store specific savings cards.
Don't be afraid to try generic or store brands. Most stores will refund your money if you are not satisfied.
Pretty packaging costs you money. You are not only paying for the product, but for the packaging (and advertising) as well.
Buy and use in season veggies and fruit.
Always check the expiration date on dairy products.
Avoid anything disposable.
Convenience foods are more expensive, you are trading money for time. Slice, season, mix, and cook it yourself.
Always check the day old bread basket, and the reduced merchandise cart.
Always ask for a raincheck if an advertised special is out of stock. While you are waiting for the product to come back in, look for more coupons for that product.
AFTER SHOPPING
Always return a product that is spoiled.
Send off for rebates to get items free, or nearly free!
Learn the sales cycles of your favorite stores, and know when to expect certain items to go on sale.
Shop at bakery outlets. Breads and rolls freeze very well.
Remember that no particular store has the lowest price on all items.
Create a "shopping pool". Agree with family and friends to shop sales for each other.
Coupons and Flyers "On sale" without a coupon is usually cheaper than regular price with a coupon. Watch for rebates or freebies with minimum store purchases.
Check store entrances, newspapers and flyers for coupons.
Only use coupons for items you would buy anyway.
"Advertised" doesn't necessarily mean "sale." Use rebates and mail-in offers.
Stock up on sale products.
Be on the lookout for unadvertised specials.
Get a raincheck if the sale item is out of stock.
Buy the smallest size/quantity that the coupon allows.
Check comparable brands to be sure you are getting a bargain.
Want to try a new product? Don't pay full price; wait for the coupon.
Match store sales/coupons with manufacturer's coupons for the same item.
When to Shop
Don't shop hungry. Studies indicate you'll spend 17% more on your groceries.
Avoid after-work shoppers, paydays and just before holidays.
Shop for items BEFORE you run out of them. If you run out of an item, you'll have to pay whatever the store is charging that week.
Learn the sales cycle and know when to expect certain items to go on sale (e.g. condiments in early summer and baking supplies just before Christmas).
Buy foods that are in season. They'll be top quality and likely less expensive than imported foods.
Do one bulk shopping trip a month for staples. This makes the other three weeks easier with fewer bags to carry in and fewer groceries to put away.
Frequent trips will be necessary if you shop for "soon-to- expire" items. Remember to keep disciplined during these trips. Don't buy on impulse.
Where to Shop
Due to volume discounts, larger stores are generally cheaper than smaller ones.
Avoid trips to the "corner store."
Try your local thrift shop.
Try a "salvage" store. They resell damaged goods, store close-outs and insurance write-offs at substantial discounts.
Since no store has the lowest price on all items, consider going to two stores.
You don't have to go to the same store each week.
Occasionally try other stores.
Department stores can be considerably cheaper for paper products, laundry detergent and soft drinks.
Depending on what you purchase, different stores will be cheaper.
Pool efforts with a friend in a different part of town to shop for each other for sale items.
In the Store
Shop alone. "Helpers" will only add to the grocery cart.
Check the entire store for specials and alternatives.
Ask staff rather than wasting time looking for items or better deals.
Produce, bakery and meat department staff are great reference sources and may markdown "day-old" items if they know you're a regular customer.
Look at the higher and lower shelves for bargains or alternative items. The most expensive brands are at eye level to get your attention.
Before and After the Grocery Store
Clean out your fridge before shopping: it'll be easier to put away groceries.
Park close to the store but next to a cart return for less steps at the end of a tiring trip.
Ask if the store accepts charge or debit cards before you start shopping.
Leave those boxes for packing groceries in the car. By unloading the cart at the car, you lift them once, not twice.
Put frozen foods away immediately and then those items requiring refrigeration.
Freeze items in meal-size portions.
__________________________________________________________________________________________________Tips for quick grocery shopping
Make a meal plan: Decide what you’re going to eat this week and what you’ll need to make that happen. Make a list from your plan: Not only will this help you remember what you need, it also discourages you from picking up things that you don’t need. Separate the items on the list into their own sections (dairy, condiments, cereal, produce, etc.). This will reduce the chances of having to double back for something that you forgot in another section. Go shopping at off-peak hours. The less of a crowd the faster the shopping goes. Avoid weekends. Sale items above all: Look over your weekly sale items before heading to the store. Saving money on groceries is a good thing.
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Frugal Shopping: Tips for Cutting Your Grocery Bill
Here is a collection of strategies and tips for cutting your grocery bill.
Start with strategies that you can implement without causing major revolt in your family, moving gradually to a goal of a lower budget for food that is healthy, wholesome and homemade. Start with a few things and keep adding, soon you will see a HUGE difference in your food budget!
1. Attitude of gratitude -- A long journey begins with a single step and this is your first step. Begin with your own attitude towards being frugal, because it will impact the rest of your family. How can they be excited about changes if you aren't? So start by being thankful for all that you have, even if your life seems far from perfect .
2. Use Everything -- when you are cooking, think about how you can get every last food mile out of what you are making. Meat bones and vegetable trimmings can be made into wonderful stocks. Leftover vegetables and meats can be thrown into the same stock for free soups and stews or put into pot pies, homemade "hot pockets", crepes, casseroles, you name it. Look at food waste in an entirely new light, try to get every thing out of your food dollar!
3. The Price Book -- This is the most useful tool in making sure that every food dollar you spend is spent well. The basic idea of the price book is to have a system for tracking prices so that when you see something on sale, you will know whether it is really a good buy or not.
After a few months of tracking prices, you will know what is a good deal and what is not. The most important section of the price book is the unit price, because that tells you, no matter what size the item, how much you are actually paying per pound or ounce or other unit of measure.
4. Bulk Buying -- With the price book in hand, you will be able to bulk buy with much more confidence. Bulk buying can be a little scary at first. Buying so much can be intimidating. How will I use this all? How will I store it? The answer is to get creative.Things that can be kept at room temperature can be stored under beds, in closets, anywhere. This is especially true of canned goods. Flour can be frozen (to prevent weevils) and then stored in airtight containers at room temperature.
5. Use your freezer -- Eventually you will want to have a deep freeze to stock up on good deals on meats and other frozen items. A freezer is a great investment and tightwad tool. If you can get an older one cheap, it may be a good deal if it is still efficient -- 10-15 year old models are ok, but a 30 year old freezer will cost a bundle in energy. Check out newer, more efficient models and put the word out that you are looking for a freezer.
6. Cut down/out on the junk food -- If you can get the tribe to completely give up the soda, chips, cookies, candy, etc, good for you!
7. Make it yourself -- Ban those convenience foods! If you can't totally cut out junk foods, make them yourself.
8. Cut down or stop eating at restaurants -- Make it a special occasion to go out to eat rather than a common event. Eat out once a month and use coupons to cut costs even further.
9. Clone your favorite brand name and restaurant recipes -- This is not as hard as it sounds. Most popular convenience foods and restaurant foods were inspired by their homemade counterparts. Ther secret to recreating these foods well is to go back to the original homemade versions. Many basic cookbooks have wonderful recipes for homemade sauces, breads, etc. There are some great cookbooks that strive to duplicate some of the more favorite purchased foods.
10. Eat less meat -- Does spaghetti really have to have all those meatballs? Does your pizza really have to have all of that meat on it? Only you will know for sure what your family will miss and what it won't. Many other cultures use meat sparingly in their dishes. Check out Asian and Indian recipes in particular. Try to think of meat as an accent to the dinner rather than the main course. If this is too difficult, try cutting portion sizes of meats and adding more side dishes to compensate. There is always a way to cut down on meat consumption.
11. Stretch Meats -- You may be able to get away with extending your meat by mixing in extra veggies, grains or even TVP (textured vegetable protein). TVP is made from soybeans and there are quite a few restaurants that use it, so it may be more familiar than you think (it's also very healthy). It comes in chunks or crumbled. It is dry and can be rehydrated before using or in the actual recipe you are using it in. You can hide it best in ground beef dishes, especially, dark ones, like chili. If TVP is not an option, stretch meats by cutting amounts in recipes and adding more beans, veggies or grains to the dish until your family complains, then ad back in a enough to make them happy.
12. Use your leftovers -- Get a free meal by saving those leftovers. If you think you will forget about them, label them and freeze. On leftover night, have a smorgasbord. You can also create "party trays" with smidgeons of this and that arranged prettily. Restaurants offer these, why can't you?
13. Pack your luches -- This is a great way to use up leftovers. Lunches don't have to be boring either. Think of items you might order at a deli and duplicate them at home.
14. Take drinks with you -- If you are working and spend money on coffee, buy a thermos and take your own. Take along water or tea in a big jug on outings, especially during the summer months -- this will help you resist the temptation of stopping at a fast food joint and ordering an overpriced, undernourishing soda. Pack drinks for the kids if you pack their lunches.
Fill up on healthier foods. Whole grains and healthy foods fill you up and nourish you. You will eat less and crave less because your body is nourished more. Think of wholesome foods as an investment in your health. You may also find yourself visiting the doctor less often.
Some suggestions for putting more healthy foods in your diet: try eating brown rice instead of white, wheat bread instead of white, offer water between meals instead of koolaid and soda (and try to actually drink 8 glasses of water daily), keep fruits on hand instead of candy and cookies, fix veggie trays and dips for snacks instead of offering chips. These little changes, done daily can add up to big savings in money, loss of weight and better health.
Frugal Shopping: Tips for Cutting Your Grocery Bill,
16. Maintain a healthy weight -- once you begin eating better and dropping some pounds, you will notice you tend to eat less. This saves money and your health. Not only that, if you maintain a comfortable weight, your clothes will fit and you won't have to buy bigger ones, not to mention all the great deals to be found at yard sales where people sell their "skinny" clothes.
17. Substitute (or eliminate) expensive ingredients for less expnesive ones -- Does the recipe have to be made with the expensive item? Can a cheaper version be found and taste just as good? Can you eliminate the ingredient all together? Look for alternatives and substitutes.
18. Can't substitute? Then cut down on expensive ingredients -- If you just can't live without that certain something in your recipe, try cutting the amount in half and see how it tastes. Keep cutting down the amount until the recipe starts to suffer, then add a little back in, until it tastes the way you like. You may be surprised at how little you actually need.
19. Grow herbs yourself -- Still want to use bundles of fresh herbs in your famous pasta sauce but hate the price? Plant some! Herbs are so easy to grow and so useful. Many are perennial: sage, oregano, lavender (yes you can use it in cooking), mint, lemon balm, chives, the list is extensive. Biannuals will reseed themselves if you let them go to seed, these include: basil, parsley, dill, nasturtium, pansies (great in salads as decoration). Even saffron can be grown at home. Saffron comes from the saffron crocus, a bulb plant, which blooms in fall. Plant some in the spring and you will have one of the world's most expensive seasonings at your fingertips for very little money.
20. Gardening -- Growing a few herbs may give you the courage to grow a full-fledged vegetable garden. Or you may want to try edible landscaping - putting plants in your landscape that give you food too, like fruit trees, berry bushes, etc.
Check out books from the library, read a few gardening magazines and pick some gardening friends' brains. The most important advice: have fun and grow food that you actually eat.
There are many cookbooks on using garden harvests, so check those out too. Many are arranged seasonally so you can take advantage of what is fresh and abundant. For more gardening information, check out our favorite gardening site, GardenGuides.com.
21. Canning and Drying -- As you become more accomplished both in cooking and gardening, you may want to can those special sauces, pickles, and jellies for even more savings. There are many excellent food preserving books in the library and bookstores s well as online. Don't have time to can or is it too hot? You can freeze some things, like berries, to make into jellies and sauces later on, when the weather is cooler and you have more time.
22. Shop Alternative sources for food - Get creative and keep your eyes open. Check out the farmer's markets, food co-ops, farm co-ops, undamaged freight stores, restaurant and baking supply companies, wholesalers, roadside stands, health food stores, etc. Don't forget to ask about grocery store "seconds" those foods that may be slightly damaged and not quite perfect enough to sell at full price. Check out grower's seconds, as well as drops from fruit orchards. There are always cheaper alternatives, just keep looking and asking.
23. Buy and use in season veggies and fruit --They are usually fresher and cheaper. When tomatoes are in season, make lots of tomato sauce and can it, and plan to eat lots of BLTs. Make strawberry shortcake when strawberries are at their best and cheapest.Check out seasonal cookbooks at the library for more ideas.
24. Learn the sales pattern -- This is best done using your price book. Not only are there better seasons to buy some veggies than others, but meats and other food staples tend to go on sale according to season, holiday, and what store you are shopping at.
Learn the sales patterns of your favorite stores and stock up.
25. Try store brand and generics -- As with substituting cheaper things for the expensive, try lower cost items. Keep going down in price until you notice a change in the quality, then move back to the next brand/item up. You may discover that most brands are created equal and some generics are pretty good too. Some basics, like sugar and flour, really don't change from brand to brand, so go with the lowest price and/or what is on sale.
26. Use coupons and rebates occasionally
Your price book will be a great help in determining whether a coupon is really a good deal or not.
27. Free Food Sources -- Yes, there is such a thing as free food!
The trick to any kind of wild food foraging is that you absolutely MUST know what you are picking, no guessing. Free food is not worth it if it makes you sick or poisons you!
Some other alternatives: extra produce from relatives', friends' neighbors' gardens, fruit trees in your yard, or picked from with permission if they are in someone else's yard. You may be surprised at what you get if you just
ask.
Also consider bartering. Perhaps you could mow your elderly neighbor's lawn in exchange for a bushel of apples. Get creative.
28. Menu Planning -- Build your meal plans around: A) what you already have and B) what is on sale. You could also plan around what is in your garden and in season locally. Use all of the methods here to plan a loosely constructed menu plan.
29. Once a month cooking -- Ok, it doesn't have to be once a month, it could be once a week or twice a month, or just bulk cooking. The secret is to make every cooking session count, this way you are not only saving money, but time as well.
30. Keep it simple -- You don't have to give up gourmet foods, but keep your daily meals simple. Don't feel like you have to make "five-star" restaurant meals every night -- make them special.
-----------------------------------------------------------------------------------------------50 Tips for Grocery Shopping
Always go with a list. If you go without a list, you may as well just throw your money away. You need to prepare a list of everything you need, pulling from your weekly menu (next tip) and checking to make sure you don’t have it in your pantry, fridge or freezer. Make sure you’re not forgetting anything. Now stick to that list. Plan out a weekly menu. This is the best way to ensure that your list is complete, and that you have enough to serve your family dinner for the week.
Be sure to plan a leftovers night. Don’t go when you’re hungry. This is a common tip, but it’s true: when you’re hungry, you want to buy all kinds of junk. You’ll end up spending a lot more. Eat a good meal first, and you’ll be more likely to stick to your list. Have a budget.
If you don’t know how much you can spend, you’ll certainly spend too much. Do a rough running tally. Related to the above tip, if you want to stay within your budget, it’s best to know where you’re at. Then, when you can see you’re going to go above it, you can decide whether you really need that 10-lb. box of bon bons.
Keep a list on your fridge, and write things down immediately. When you run out of something, don’t leave it to your memory. Jot it down immediately, and you’ll never have to run back to the store because you don’t have eggs. Make a pantry checklist. Make a checklist of everything you normally stock in your pantry. Keep it posted on the pantry. Put a slash next to each item for the number of items you have (if you have two cans of stewed tomatoes, put two slashes). Then, when you use something, turn the slash into an x. This makes it much easier when it comes time to make your list. Keep things stocked for quick-n-easy meals.
Buy in bulk when it makes sense. If you can save money, over the course of a month or two, by buying in bulk, plan to do so. But be sure that you’re going to use all of it before it gets bad — it isn’t cheaper to buy in bulk if you don’t use it. Keep your receipts, then enter into a spreadsheet. This will be your price list. Use it so you know when bulk or sale items are a good deal. It’s also a great way to comparison shop between stores — buy your baking goods in Store A but your fresh fruits in Store B. The spreadsheet can also serve as a checklist to use when you’re compiling your shopping list. Buy frozen veggies. While fresh veggies are a little better, frozen veggies are almost as good, and much better than nothing. And since you can keep them in the freezer, they rarely go bad. When you’re running low, write it down. Don’t wait until you run out. when you see there’s only three toilet paper rolls left, put it on your list. Because when you run out, it will be too late. :) Cut back on meat. Meat is expensive.
Think Asian, Indian and other such cultural food.
Pack your own lunch snacks. Buying pre-made snacks is convenient, but a big waste of money. Buy little baggies and buy the snacks in bulk, then it will take just a few minutes to pack some snacks for lunch each day. Make leftovers for lunch. Plan to cook a bit extra for each dinner, so that you’ll have leftovers for your lunch and for the kids’ lunches. Pack it right away, after dinner, so you don’t have to worry about it in the morning. Cook a lot, then freeze. Alternatively, you can cook a whole mess of spaghetti (for example) and freeze it for multiple dinners. A great idea is to use one Sunday and cook a week’s (or even a month’s) worth of dinners. Plan 5-6 freezable dinners and cook them all at once. Always have batteries, toilet tissue and light bulbs. And other necessities that you always seem to run out of — buy a whole bunch when they’re on sale, or buy in bulk. Be sure to check to see if you have these items before you go to the store. Try crock pot dinners. Cut up a bunch of ingredients, throw them in the pot in the morning, and have dinner ready for you when you get home. Can anything be more perfect than that?
Check store entrances, newspaper and flyers for coupons. Only use coupons for items you were already planning to buy. Don’t let them trick you into buying something that’s not on your list, just to “save” money. Look for specials. Be sure to look for them in the newspaper, or when you get to the store (they often have unadvertised specials — look on the higher and lower shelves for deals). Don’t buy them unless they’re things you always use. Try the store brands. Brand names are often no better than generic, and you’re paying for all the advertising they do to have a brand name. Give the store brand a try, and often you won’t notice a difference. Especially if it’s an ingredient in a dish where you can’t taste the quality of that individual ingredient. Cut back on your “one-item” trips. They waste gas, and almost inevitably, you buy more than that one item. If you plan ahead, make a weekly menu, and shop with a list, this should drastically reduce the number of trips you make for a small number of items. But if you still find yourself running out for a few items, analyze the reason — are you not making a good list, are you forgetting some items from your list? Stock up on the things you frequently go out for. Sugar cereals are a bad buy. Lots of money for no nutrition. Look for whole grain cereals with low sugar. Add fruit for better flavor. Be watchful at the register. Keep an eye on the scanner — you’ll keep the cashier on his toes, and catch any mis-priced items. When there’s a sale, stock up. Sale items can be a great deal. If it’s an item you normally use, buy a bunch of them. Comparison shop. Look at the different brands for a certain type of product, including store brands. Sometimes there will be a significant difference. Be sure you’re comparing apples to apples — you need to divide the price by the amount (ounces, pounds, etc.) in order to get the comparable unit price. Go during slow times.
Know when the store stocks its fresh fruits and veggies.
Fruits and veggies can go bad quickly, because they have to be shipped.
Plan one big trip a month for bulk staples. You can get fresh items at another store on other weeks, but doing a big bulk trip will cut back on the expense and amount you have to carry for the other three weeks. Avoid buying on impulse at the bulk store too — just because they sell a lot of it doesn’t mean you’re saving, if you weren’t planning on buying it in the first place. Avoid trips to the corner store. Or the gas station! These are some of the most expensive stores. (Ranking right up there with airport stores.) Try co-ops. You can often save a lot of money at these types of places for staples. Consider shopping at two stores. There’s no store with a monopoly on savings. Each has savings on different items on different weeks. You might switch between two stores on alternate weeks. Think deep freeze. If you really want to save, you’ll need a big freezer. Ask around — someone you know might have a relatively new model they don’t need anymore. You can use freezers to stock up on meat, frozen veggies, and similar staples, and to freeze big batches of pasta, casseroles, and other dinners you prepare ahead of time. Use everything possible. Got a bunch of leftover ingredients (half an onion, a bit of tomato, some pasta, a few other veggies?) … combine them for a quick meal, so that these don’t go to waste before your next grocery trip. The more you can stretch the food, and the less you waste, the less you’ll spend in the long run. Don’t waste leftovers. Have a list on your fridge of what leftovers are in there, so you don’t forget about them. Plan a leftover night or two, so you’re sure to eat them all. Pack them immediately for lunch, so they’re ready to take the next morning. Don’t buy junk food (or buy as little as possible). Junk food not only costs a lot of money for about zero nutrition, but it makes you and your family fat and kills you. Talk about a bad deal! Opt for fruits and veggies instead. Rain check. If an item is on sale but the store has run out of stock, ask for a rain check. Go when the kids are in school. When you bring kids, they will pester you and pester you until you buy some kind of junk food. Even if you’re able to stick to your guns, it’s not pleasant saying no 10 million times. In most cases, you’ll save money shopping without the kids. Go for whole foods. The processed kind is lacking in nutrition and will make you fat. Look for things in their least processed form — whole grain instead of white or wheat bread, fresh fruit instead of canned or juice, whole grain cereal or oatmeal instead of all other kinds of cereal. You get the idea. Read labels. Look for trans fat, hydrogenated oils, high amounts of sugar, saturated fat, lots of sodium, cholesterol. Then avoid them like the plague. Look instead for fiber, good fats, protein, vitamins, calcium. Clean out your fridge. You’ve got stuff growing in there and turning from solids to liquids. The leftovers have begun to organize their own political party. Toss em out and make room for the new. Stick to your list. Avoid impulse buys. They are almost always bad, and even if it’s just a couple dollars, they will add up to $50-100 for a trip. Over the course of a year, that can mean thousands. Tell yourself you will not buy anything that’s not on your list unless it’s an absolute necessity. Use store savings cards. These can add up to big savings over the long run. Cut back on your restaurant eating. It’s never cheaper or more nutritious than eating at home. Plan your dinners (see above tip) and bring your lunches to work and save a ton of money. Avoid frozen dinners or prepared entrees. Again, these cost way more and are usually much less nutritious. Drink water. If you regularly drink iced tea, Tang, sodas or other types of drinks, cut those out completely and just drink water. It’s much better for you, and much cheaper. Prepare your grocery list by aisle. If you regularly shop at the same stores, organize your list so that you can easily find and check off items as you walk down the aisle.
Pack healthy snacks for the kids. Whole wheat crackers, popcorn, cut-up fruit, raisins, and other kid-friendly snacks are much better than the junk you often see in kids’ lunches. And cheaper.
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Food Safety
http://www.cdc.gov/foodsafety/Department of Health and Human Services Centers for Disease Control and Prevention web page re Food Safety Office
Food Safety Office Many people do not think about food safety until a food-related illness affects them or a family member. While the food supply in the United States is one of the safest in the world, CDC estimates that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness. Preventing foodborne illness and death remains a major public health challenge.
NEW - Presentations from The Partnership for Food Safety Conference, Centers for Disease Control and Prevention, May 15 -16, 2007 Reaching At-Risk Audiences and Today's Other Food Safety Challenges 2006 Food Safety Education Conference
Information about Avian Influenza (bird flu)
A new look for Fight BAC! ® and the Partnership for Food Safety Education!
Preventing Health Risks Associated with Drinking Unpasteurized or Untreated Juice
Searchable database: Foodborne Disease Outbreaks from 1990-1995
Healthy Pets, Healthy People
Listing of infectious and communicable diseases that are transmitted through the handling of food [Federal Register listing - annual update Sept 2002]
Thinking Globally, Working Locally - A Conference on Food Safety Education. September 18-20, 2002 in Orlando Florida. Webcasts of presentations are now online.
Preliminary FoodNet Data on the Incidence of Foodborne Illnesses -- Selected Sites, United States, 2001
Overview of CDC Food Safety Programs and Activities
EdNet Update - National Food Safety Educator's Network
Listeriosis and Pregnancy: What is your risk?
Diagnosis and Management of Foodborne Illness: A Primer for Physicians
"Foodborne Disease Outbreak Investigation: Botulism in ArgentinaA computer-based epidemiologic case study that teaches beginning public health workers skills in outbreak investigation.
Gateway to Government Food Safety Information
Date: May 22, 2007Content source: Coordinating Center for Infectious Diseases / Division of Bacterial and Mycotic Diseases
Home Diseases/Pathogens Environmental Hazards Foods and high-risk groups Outbreak investigations Labs and surveillance Educational resources Technical information Publications and articles Food safety image library Congressional Testimonies Food safety partners Additional links Feedback FAQs Hot topics Search About us 1600 Clifton Road NE, MS-D63Atlanta, GA 30033 Phone: + 1-404-639-2213
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Attention Pregnant Women: What you can do to keep germs from harming you and your baby Atención Mujeres Embarazadas: Qué Puede Hacer Para Evitar Que Los Gérmenes La Afecten A Usted Y A Su Bebé Bad Bug Book (FDA) Botulism in Argentina Careers in Food Science (FDA) Cooking for Groups: A Volunteer's Guide to Food Safety (USDA) Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians EdNet - National Food Safety Educators Network Epi Info and Epi Map Software Excellence in Curriculum Integration through Teaching Epidemiology Field Investigation: Global Health Odyssey Fight BAC! and the Partnership for Food Safety Education Foodborne Disease Outbreak Investigation Case Studies Foodborne Illness Education Information Center Food Code (FDA) Food Safety Quiz for Kids (FDA) Food Safety Training and Education Alliance Food Science Curriculum for Middle and High School Students Government Food Safety Information Gateway HACCP Training Programs and Resources Database (FDA/USDA) Infectious disease fact sheets from the Association of State and Territorial Directors of Health Promotion and Public Health Education International Food Information Council Kids, Teens & Educators - food safety materials MMWR Continuing Education Program National Coalition for Food Safe Schools (NCFSS) National Food Safety Education Month National Food Safety Educators Network (EdNet) Ounce of Prevention Public Health Training Network (CDC) Thermy Campaign (USDA/FSIS) To Your Health: Food Safety for Seniors (FDA) Traveler's Health Information (CDC) Date: November 29, 2005Content source: Coordinating Center for Infectious Diseases / Division of Bacterial and Mycotic Diseases http://www.foodsafety.gov/foodsafety gov web site
Kids, Teens & EducatorsFederal Government Web Sites
The "An Ounce of Prevention" Campaign (CDC) Epidemiologic Case Studies (CDC) Food Safety Coloring Book (FDA/FSIS) Food Safety for Moms-To-Be: Educator Tools (FDA) Food Safety Quiz for Kids (FDA) Food Safety Word Match (FDA/FSIS) For Kids and Teens (FSIS) Games and Activities (HMRS, USDA) Germs on the Run (FDA/FSIS) Handwashing (FDA/FSIS) Wash Your Hands: Educating the School Community (USDA) Lose a Million Bacteria: The Game (FDA) MICROBES in Sickness and in Health (NIAID) Careers: Profiles of Science Professionals (FDA) For Teachers: Food Science in Middle & High School Classrooms (FDA) Excellence in Curriculum Integration through Teaching Epidemiology (CDC) Material for Educators--Food Risks: Perception vs. Reality (FDA) Student Resources (CDC) Vibrio vulnificus Health Education Kit (FDA) (includes information in Spanish) Federal Government/Private Sector Partnership Web Sites Food Safety When Packing Your Summer Camp Lunch (Partnership for Food Safety Education) Back to School: Quick Tips to Packing a Safe Lunch (Partnership for Food Safety Education) Four Simple Steps to Fight BAC! (Partnership for Food Safety Education) Cook It Safely (National Food Safety Education Month) Crossword Puzzle Word Scramble Family Vacation Game (available in PDF) Fight BAC! in Fourth to Eighth Grade Classrooms! (Partnership for Food Safety Education) Presenter's Guide for Working with Children from Kindergarten through Grade 3 (Partnership for Food Safety Education) State and Local Government Web Sites Food Detectives Fight BAC! (Cooperative Extension Service, New Mexico) (requires Flash) Food Safety First (Cooperative Extension Service, Massachusettes) Food Safety Lessons (Cooperative Extension Service, Iowa) Kids World - Food Safety (Department of Agriculture, North Carolina) Teaching Children About Food Safety (available in PDF) (Extension Service, Iowa) A Food Safety Game Plan for Youth Sporting Events (available in PDF) (Department of Environmental Health, California) More Web Sites Audio/Video Library Frequently Asked Questions Other Languages
Additional links to federal, state and local government agencies
http://www.foodsafety.gov/~fsg/fsgfaq.htmlFrequently Asked Questions
Below are answers to over 500 frequently asked questions (FAQ) on federal, state, and local food safety web sites. Select a topic from:
FAQ's for Consumers Disaster Assistance Eggs & Dairy Food Addititves Food Preparation & Storage Foodborne Illness & Infection Fruits & Vegetables Meat Poultry Seafood Other Topics Ask a Question FAQ's for Business and Industry
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FAQ's for Consumers
How Safe is Safe? (Cooperative Extension Service, Minnesota)
Reporting Food Problems (FSIS)
Disaster Assistance Disaster Assistance (Fires, Floods, Hurricanes, Power Outages, etc.) Food Safety after a Fire (Cooperative Extension Service, Mississippi) Food Safety after a Flood (Cooperative Extension Service, Mississippi) Freezer Stopped Working (Cooperative Extension Service, Mississippi) Power Outages; Keeping Food Safe During An Emergency (FSIS) Protecting Foods from Power Failures (Department of Public Health, Seattle-King County, Washington) Eggs & Dairy All About Shell Eggs (FSIS) Egg Products (FSIS) Egg Questions and Answers (Benton-Franklin Health District, Washington) Handling Eggs and Egg Dishes (Cooperative Extension Service, Mississippi) Incompletely Cooked Eggs (Cooperative Extension Service, Mississippi) Visiting a Dairy (Cooperative Extension Service, Mississippi) Food Additives Additives in Meat and Poultry Products (FSIS) Food and Color Additives (FDA) Food Preparation and Storage Appliance Thermometers (FSIS) Barbecue Food Safety (FSIS) Bulging Cans (Cooperative Extension Service, Mississippi) Canning (Cooperative Extension Service, North Dakota) Baby Food (Cooperative Extension Service, Mississippi) Baby Bottles Baby Food Jars Baby Feeding Breast Milk Microwaving Storing Formula Cookie Dough (Cooperative Extension Service, Mississippi) Cookware and Equipment (FSIS) Cutting Board Safety (Cooperative Extension Service, Mississippi) Defrosting (Cooperative Extension Service, Mississippi) Disposing Waste in the Kitchen (Cooperative Extension Service, North Dakota) Doneness Versus Safety (FSIS) Freezing Food (Cooperative Extension Service, North Dakota) Food Preparation (FDA) Food Storage (Cooperative Extension Service, North Dakota) Food Storage, Preparation and Handling (FSIS) Food Thermometer Education Campaign (ThermyTM) (FSIS) Leftovers (Cooperative Extension Service, Mississippi) Microwaving (Cooperative Extension Service, Mississippi) Cooking Defrosting UtensilsRefrigeration and Food Safety (FSIS) Slow Cooker Safety (FSIS) Washing Food (FSIS) Washing Hands (Cooperative Extension Service, Mississippi) Foodborne Illness and Infection Bacteria and Spoilage (FSIS) Foodborne Illness (FDA) Foodborne Infections (CDC) Botulism (CDC) BSE (Bovine Spongiform Encephalopathy) (CDC) BSE (CFSAN) Campylobacter (CDC) Cholera (CDC) Escherichia coli O157:H7 (CDC) Listeriosis (CDC) Salmonella enteritidis (CDC) Shigella/Shigellosis (CDC) Typhoid (CDC) Vibrio vulnificus (CDC) Fruits and Vegetables Fruits (Cooperative Extension Service, North Dakota) Jams and Jellies (Cooperative Extension Service, North Dakota) Pickles and Relishes (Cooperative Extension Service, North Dakota) Produce (Rhode Island Cooperative Extension) Vegetables (Cooperative Extension Service, North Dakota) Meat Beef (FSIS) Bison (FSIS) Corned Beef (FSIS) Fresh Pork (FSIS) Ground Beef (FSIS) Ham (FSIS) Hot Dogs (FSIS) Irradiation (FSIS) Lamb (FSIS) Meat Packaging Materials (FSIS) Meat and Poultry Labeling Terms (FSIS) Natural Flavorings on Meat and Poultry Labels (FSIS) Roasting Those "Other" Holiday Meats (FSIS) Sausages (FSIS) Veal (FSIS) Water in Meats (FSIS) Poultry Chicken (FSIS) Duck and Goose (FSIS) Fresh Poultry (FSIS) Giblets (FSIS) Ground Poultry (FSIS) Is Pink Turkey Safe? (FSIS) Turkey (FSIS) Seafood Seafood (FDA) Transgenic Fish (FDA) Marine Toxins (CDC) Methylmercury: What You Need to Know About Mercury in Fish and Shellfish (DHHS/EPA) Other Topics Biotechnology (USDA) Biotechnology (NBII) Child's Class Field Trip (Cooperative Extension Service, Mississippi) Day Care (Cooperative Extension Service, Mississippi) Diaper Changing Spread of Germs Dietary Supplements (FDA) Dioxins (HHS/USDA/DVA/EPA/DOD/Dept. of State/EOP) Farm-Raised Game (FSIS) Food Irradiation (CDC) Food Product Dating (FSIS) Food Safety and Terrorism Food Supply (FDA) Water Supply (EPA) Food Safety While Hiking, Camping, and Boating (FSIS) Ground Water & Drinking Water (EPA) Holiday or Party Buffets (FSIS) Jerky (FSIS) Keeping "Bag" Lunches Safe (FSIS) Kitchen Counters & Drains (Cooperative Extension Service, Mississippi) Cleaning Counters Sanitizing Drains Lead Posioning (EPA) Mail Order Food Safety (FSIS) Persons with AIDS (FSIS) Pesticides (EPA) Pregnancy (Cooperative Extension Service, Mississippi) Product Recalls (FSIS) Ratites (Emu, Ostrich and Rhea) (FSIS) Recalls (FSIS) Seniors and Food Safety (FDA) FAQ's for Business and Industry Developing a Food Business (Cooperative Extension Service, North Carolina) FDA Requirements of Food Manufacturers (FDA) Handwashing & Glove Use for Food Workers (Department of Health, New York) Hepatitis A and Food Service Workers (Department of Health, NY) Licensing of Rendering Establishments (Department of Health, Texas) Meat and Poultry Inspection (Department of Health, Texas) What food can I bring into the U.S. (fruit, cheese, meat, etc)? (U.S. Customs) Ask A Question
Ask Karen (FSIS Virtual Food Safety Representative) (FSIS)
http://www.foodsafety.gov/
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http://education-portal.com/articles/10_Universities_Offering_Free_Writing_Courses_Online.html10 Universities Offering Free Writing Courses Online
Whether you are currently writing professionally or are looking to break into the field, formal writing courses can help you to hone your skills. If you don't have the money or the time for campus-based courses, there are plenty of universities offering free writing courses online.
1. Massachusetts Institute of Technology (mit.edu)
Introduction to Fiction Writing and Reading Short Stories Advanced Essay Workshop
MIT offers dozens of free writing courses online through its MIT OpenCourseWare initiative. Course topics include everything from writing fiction, poems and essays to analyzing all forms of literature. Lecture notes, videos, suggested reading lists and more will help you to become the writer you've always wanted to be. No registration is required.
2. Utah State University (usu.edu)
Intro to Writing Academic Prose Intermediate Research Writing Technology for Professional Writers
Utah State University's Department of English publishes three free courses devoted to the art of writing through the school's OpenCourseWare program. The courses are extensive and may take up to 16 weeks to complete if you study at the average pace. No registration is required.
3. Open University (open.ac.uk)
Fiction Writing Course Descriptive Writing Course Essay Writing Course
The UK's largest academic institution, Open University, offers a number of different writing courses through their OpenLearn website. The free curriculum includes both undergraduate and graduate level courses that are available to everyone regardless of country of origin. No registration is required.
4. University of Utah (utah.edu)
Introduction to Shakespeare Introduction to Creative Writing
The University of Utah's English Department offers free courses to self-learners around the world. Currently, there are only two free writing courses. Both offer strong preparation in their topic and are built for beginners. No registration is required.
5. Western Governors University (wgu.edu)
Rhetorical and Critical Writing Language and Communications Literature Course - Parts I and II
Western Governors University has made free course materials available through an open content license. There are several free writing courses courtesy of the university's Liberal Arts Department. All courses are split into convenient self-study modules. No registration is required.
6. Purdue University (owl.english.purdue.edu)
Pattern and Variation in Poetry Proofreading Your Writing Conquering the Comma
Purdue University brought their writing lab to life online in 1994 to offer a writing resource to students no matter where they were located. Online Writing Lab (OWL) materials are now free to everyone regardless of location or student status. The OWL site offers writing instruction, grammar and usage information, individualized help from tutors and much more. No registration is required.
7. Steven Barnes' UCLA Writing Course (lifewrite.com)
9-Week Introduction to Screenwriting Course
Best selling author and screenwriter Steven Barnes offers a free version on his website of the writing class he has been teaching for many years at UCLA. The course offers in-depth instruction on writing, which is why Barnes suggests completing each part of the nine-week course one week at a time. Nevertheless, the course can be downloaded all at once. No registration is required.
8. News University (newsu.org)
Cleaning Your Copy Beat Basics and Beyond Covering Breaking News
News University has a solid e-learning program designed to providing training to journalists. Most of the courses offered at News U are free, especially those that are self-directed. Courses cover everything from writing and editing to reporting and ethics. News U also offers a newsletter, a blog and other great resources. Registration is required, but the course is free for everyone.
9. E-Zine University (ezineuniversity.com)
Writing Clearly and Effectively Conquering Confusing Words Quick Ways to Clean Up Your Writing
E-Zine University offers quite a few courses written by Internet publisher Kate Schultz and visiting professors. Although the courses offered at E-Zine University are designed mainly for web writers and e-zine writers, they would be helpful to almost any scribe. Courses are very short and don't take much time to complete. No registration is required.
10. Wikiversity (wikiversity.org)
Introduction to Web Writing Technical Writing Courses Narrative Dialog Editing
Wikiversity is an active learning project that encourages people to create and benefit from online courses and tutorials. There are currently several different writing courses that can be found at Wikiversity. Although these courses vary in length and content, there's something for everyone. No registration is required.
Recommended Schools for Users Who Read 10 Universities Offering Free Writing Courses Online:Selected Search Criteria: Subject Category: Communications and Journalism Subject Subcategory: Journalism Studies Online Schools Only University of Phoenix Strayer University Online Kaplan University Westwood College Online Ellis College Ashford University The Art Institute of Pittsburgh - Online Division Greenwich Learning Systems Stratford Career Institute Grantham University
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Bachelor of Arts (BA): Professional Writing Degree OverviewA bachelor's degree in professional writing qualifies you for entry-level work in a wide variety of occupations. Virtually every professional field needs individuals with highly developed writing skills to provide documentation and necessary communication services. Please read on to find out more. Master of Professional Writing Degree OverviewThe Master of Professional Writing degree allows students to gain knowledge about different types of professional writing, including technical writing and creative writing. The program allows students to learn about writing theory, writing pedagogy, rhetorical theory and rhetorical strategies. Top Schools for Technical and Business WritingRead on for academic and occupation information for those pursuing a career in Technical and Business Writing. This article includes a list of institutions offering this degree major. Career Information for a Degree in General Technical and Business WritingTechnical and business writing is a specialized type of writing that is geared for work in science, business and technology. With a degree in General Technical and Business Writing, you can find work in careers that utilize your communications skills, such as technical writing, copywriting or grantwriting. Read more about it here! Career information for a Degree in Technical or Business WritingTechnical or Business Writing degree programs develop students' written communications and research skills in order to prepare them for careers as writers of prose for business, advertising or technical purposes. Graduates of this degree program can find work as technical writers, copywriters or editors, among other possibilities. Read more about it here. Speech Writer: Career Profile and Educational RequirementsA speech writer prepares speeches for others who are usually in a position of power or authority. The main reason a speech writer is sought, instead of the person writing the speech themselves, is because the speech writer has a knack for taking complex subjects/issues/ideas and presenting them in a simple easy to understand form. Student Career Planning: Build an Awesome ResumeResume writing is more of an art than a science. Here are some tips to get your documents in order. Still can't find what you were looking for? Check the related pages for 10 Universities Offering Free Writing Courses Online: online technical writing courses writing universities writing courses atlanta technical writing courses creative writing courses
Video LibraryCollege and Career Counseling VideosEducation Portal is proud to present our college and career counseling video library guide. We've asked several top experts in their fields to answer some of the questions our audience asks the most when it comes to college admissions and finding the career that's right for you. Learn what they have to say from selecting the right college to learning how to find the right career choice. Viewers will learn the basics as well as advanced terms and strategies to help guide them through their college and career planning options.
College Admissions VideosCollege Counseling VideosDegree Level VideosDegree Program and Career Field VideosJob Interviewing VideosJob Networking VideosResearching Careers VideosResume VideosCollege Admissions Videos
College Admissions Appeals Process Video Discover the best ways to appeal being denied to the college or university of your choice. This video describes how colleges will look for new and compelling evidence not presented in a student's original application. Some schools and education systems will also now allow letters of recommendation during this appeals process. Find out the ways to give yourself the best opportunity possible to overturn a college admissions decision.
Getting into a University of California School Video This video takes an in-depth look at the wide variety of schools offered in the University of California educational system. The UC system is regarded as one of the best public school systems in the nation with the University of California Berkeley and UCLA at the elite end of the spectrum. Discover what it takes for a student to get into this system as well as learn some of the schools that accept a broader range of student body applicants, such as UC Riverside and UC Merced.
College Counseling Videos
Advantages of Taking an Online Course Video Discover who are generally the best candidates for taking online courses. In this video, learn why students must be self motivated, self starting and independent workers. Students who want to go to school while continuing their day jobs, as well as want to work from the convenience of their homes, may be good online student candidates.
College Thoughts for Students With Learning Disabilities Video Find the right college or university that fits the needs of a student with learning disabilities. This video describes an in-depth list of support services that students with learning disabilities should look for in a school. The list of services includes individualized educational planning, academic workshops, content tutoring, writing or math labs with assistive technologies and psychological services, if needed. Also discover a short list of national schools that offer excellent services for students with learning disabilities.
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Bachelor Degree Details Video A bachelor's degree is the goal of most students who head off to college every year. This undergraduate degree, whether a Bachelor of Science (B.S.) or a Bachelor of Arts (B.A.) provides students with a multitude of employment options.
Degree Program and Career Field Videos
Accountant Career Video for Accounting Students If you are good with numbers and interested in a career in the business world a degree in Accounting may be a good choice for you. Students pursuing a degree in Accounting will study many business topics, including accounting, taxes, auditing and control. With a degree in Accounting you may pursue jobs in consulting, government agencies or within business organizations.
Administrative Professions Do you enjoy working in an office setting? Check out a career in the administrative professions! Administrative professionals form the foundation of the business world. Administrative assistants, secretaries, executive assistants and office managers are the people who help an office run smoothly and efficiently, stay on schedule, keep customers happy and coordinate information.
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Going Back for a Second Job Interview Video Going back for your second job interview is not only a good sign, but an important cue for your continued preparation. As discussed, the second interview means your chances of employment are positive, and this video will establish how you can better follow up the first interview.
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How to Get Your Resume Noticed Video Getting your resume noticed is essential to job seekers. Completion of the video will walk you through the steps of resume basics as well as getting your resume noticed in the real and virtual worlds.
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