On June 2, 2010, the security guards at the Adriatico St. entrance to Robinsons Place Ermita didn't inspect my luggage/
subject said luggage to scanning with metal detector. Said luggage was large enough to contain deadly weapons.

Advisory vs. the Sta. Ana hospital, which was identified as a government hospital, at Sta. Ana, Manila. I sent a letter via registered mail to said hospital. I requested information about said hospital. Said letter was designated as
registered letter No. 2973 and was mailed at the postal station at Robinsons Ermita. Based on the registry return receipt for said letter, said letter was received by said hospital on 5-13-2010. Up to June 2, 2010, said hospital has not provided me with a reply to said letter.


DOH LEAhttp://www.doh.gov.ph/
Press Release/31 May 2010

The Department of Health (DOH) today observed World No Tobacco Day by granting the annual Red Orchid Awards to tobacco-free DOH offices, DOH hospitals and local government units.

This year’s World No Tobacco Day theme is “Gender and Tobacco with an Emphasis on Marketing to Women”. The World Health Organization (WHO), together with the DOH, is sounding the alarm on the increasing trend of smoking and other forms of tobacco consumption by women and young girls worldwide.

Health Secretary Esperanza Cabral called on everyone to protect women from the tobacco companies’ lure into a lifetime of nicotine dependence. She added that by reducing tobacco consumption, we can also reduce the crippling and fatal toll of heart attacks, strokes, cancers and respiratory diseases that have become prevalent among women.

“Women, please don’t smoke. Smoking is not only deadly, it is also ugly”, Cabral said.

The Department of Health (DOH) today observed World No Tobacco Day by granting the annual Red Orchid Awards to tobacco-free DOH offices, DOH hospitals and local government units.

This year’s World No Tobacco Day theme is “Gender and Tobacco with an Emphasis on Marketing to Women”. The World Health Organization (WHO), together with the DOH, is sounding the alarm on the increasing trend of smoking and other forms of tobacco consumption by women and young girls worldwide.

Health Secretary Esperanza Cabral called on everyone to protect women from the tobacco companies’ lure into a lifetime of nicotine dependence. She added that by reducing tobacco consumption, we can also reduce the crippling and fatal toll of heart attacks, strokes, cancers and respiratory diseases that have become prevalent among women.

In order to launch a massive information dissemination campaign on the hazardous effects of smoking to one’s health, Cabral recently signed Administrative Order 2010-0013, requiring graphic health information on all tobacco packages. This landmark policy is one of the most effective ways to compete with the aggressive marketing strategies of the tobacco companies and reveal the truth about
tobacco products and their consequences to health.

Likewise, all DOH offices and hospitals, and local government units are encouraged to help promote a tobacco-free environment, hence the Red Orchid Awards.
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excerpts from "FIGHTING FOODBORNE ILLNESS"
http://www.fsis.usda.gov/News_&_Events/BFS_Magazine_WS2007_5/index.asp


Defining "At-Risk"

For instance, there is a growing population of people with weakened immune systems. This group is at greater risk for contracting a foodborne illness that may
result in dangerous infections, hospitalization, or even death. Since all people are dependent on food to survive, everyone, in theory, is at-risk for foodborne illness. But in reality, certain people are more vulnerable than others and thus are known as "at-risk." The distinction is important. A healthy individual may suffer only minor effects from eating undercooked food, resulting in an upset stomach. Others, however, can suffer far worse conditions, such as acute kidney failure.


"As a general rule, we don't give patients food safety information in our program," said Dr. Sam James, Director of Kidney/Pancreas Transplant Program, University
Medical Center, Tucson, Ariz. "Now that I've become a little bit more aware of the food safety issues, I think that we should include food safety information in our
patient packet."

Those who fall in the "at-risk" category are people who we know and see every day — an older parent, a young child, a pregnant woman, people with diabetes, or even
those with high blood pressure. Patients with weakened immune systems like transplant recipients, and those with HIV/AIDS, cancer, and diabetes are also at
higher risk than healthy individuals for severe illness or death due to foodborne illness.

USDA is also reaching out to those who may not have a medical condition but are nonetheless considered "at-risk" — older adults and young children. Surveys conducted by USDA show that individuals in these demographics, or their caregivers, are often more receptive than other people to actually adopting safe food handling
behaviors.

"At-Risk" — A Familiar Face

Those who are considered "at-risk" may never actually encounter foodborne illness. But because there is some degree of risk every time food is eaten, 'at-risk'
individuals always have to take extra precautions. The simple act of eating lunch or dinner at a restaurant is a challenge in and of itself.

All this talk about education isn't to say that Raymond is placing less of a priority on inspection - quite the contrary. Raymond believes the food safety education programs and the meat, poultry and egg product inspection programs at USDA work in lock-step. Both are integral to meet the goal of seeing a sustained decrease in the number of human foodborne illness cases.


Raymond explains that just as FSIS targets its food safety education efforts toward those who are considered "at-risk," the agency also focuses its inspection
resources on the products and facilities that pose the greatest risk to public health. This is called "risk-based inspection."


"What we're after is a commonsense, cost-effective public health strategy that best serves the American consumer and the meat and poultry industry by preventing
human illness and, in turn, protecting those most at-risk from foodborne illnesses."


Last Modified: April 19, 2007
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Healthful Travel Advice
http://missourifamilies.org/features/nutritionarticles/nut55.htm
Jim Meyer, Nutrition Specialist in Ralls County, University of Missouri Extension



Spring and summer months are the perfect time to squeeze in a family vacation. Too often, however, we return from our travels feeling exhausted and weary from an “unfit” vacation. The reasons are many: overeating, trying to log too many miles, sporadic sleep schedules and too little exercise. Here are a few tips on how to combine fun activities and healthful eating habits to help you and your family feel great, both on your trip and after the return home.



* Pack some healthful snacks for car travel. A small cooler or ice chest works great to keep beverages and perishable items cool and tasty. Popcorn, pretzels, fresh or dried fruit, yogurt cups, bagels, vegetable sticks, 100 percent fruit juice, whole grain crackers and string cheese are all healthful snack choices.
* If you’re traveling by plane, drink plenty of fluids before, during and after your flight. Minimize any beverages containing caffeine or alcohol, since these can dehydrate you. Bring your own bottle of water on board.
* Consider ordering a lower fat or light meal in advance. Try not to skip meals while you are on the road. You’ll be less likely to overeat later in the day.
* Restaurant eating can become monotonous and costly, and kids may not always appreciate the unfamiliar menu options. Why not make a quick trip to the grocery store to pick up breakfast cereal, fruit, milk and bagels for an easy nutritious meal you can put together anywhere.
* If you’re camping, plan for healthful meals in advance. Think of MyPyramid and include plenty of breads, cereals, rice and pasta, as well as a variety of fruit and veggies.
* Help your family meet their daily calcium requirements with two to four (depending on age) daily servings of milk, yogurt and cheeses. For nutritious convenience, bring along grated cheese to add to spaghetti, tacos and burritos; dried milk to add to pancake mix; fluid milk for cereal and yogurt for snacks.



Stay active on the road



* Whether you’re camping or staying at a resort hotel, take advantage of the great outdoors and go on a nature walk or hike with the entire family. See who can spot the largest variety of birds along the way. You’ll reap the benefits of fitness and each other’s company.
* Take along sports equipment for the entire family. A badminton or croquet set, a volleyball or Frisbee, snorkeling gear (for any nearby water attractions) and tennis racquets always add up to fun and exercise.
* Ask your children to plan an activity the entire family can do while on vacation: a kickball game, catch, relay games or tag.
* Plan time for exercise – a mid-day bike ride, morning nature walk or afternoon swim at the hotel pool will help you stay on the fitness track even when you’re on the road.
* If you’re booking your vacation at a hotel, be sure and ask about available fitness facilities. Many have a pool for swimming laps, aerobics classes, weight-training equipment and jogging/walking maps of surrounding areas.
* Pack exercise clothing, walking or jogging shoes, comfy clothes and a bathing suit.
* If you’re doing a lot of driving, bring your bikes and stop for a ride through the countryside. Don’t forget to pack your bike helmets and sports bottles to carry along thirst-quenching water.





Last update: Wednesday, June 24, 2009
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Read Labels to Reduce Risk of Getting Sick
http://www.fsis.usda.gov/News_&_Events/BFS_Magazine_WS2007_10/index.asp
By Keith Payne

What's the difference between "ready-to-eat" and "ready-to-cook"?

An enormous one if you're not careful, which is why USDA recommends that you read all food product labels very carefully.

"Ready-to-eat" means just what it says — the food does not require cooking or any additional preparation by the consumer before it's eaten.

Phrases such as "cook and serve," "ready to cook" and "oven ready" on labels convey to consumers that the product is not ready to eat and should be accompanied by validated cooking instructions. Although products might appear to be cooked, partially cooked or browned, you should prepare these foods no differently than if you were handling a raw product.

Many frozen stuffed poultry products, such as those filled with cheese and other ingredients, are typically not ready to eat and must be fully cooked as if they were raw. Because these products are stuffed with additional ingredients, they will likely take longer to cook than products, such as chicken breasts, that do not contain fillings to reach a safe minimum internal temperature of 165° F.

If the label mentions that a microwave oven can be used, then always follow the cooking instructions carefully. Cover and rotate so it heats evenly and always use a food thermometer to take multiple temperature readings in different locations throughout the product. This will ensure that the product is safely cooked.



Last Modified: April 18, 2007
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