Studies show that older adults do a better job of handling food safety than any other group. Even so, when it comes to your health and safety, you can never be too careful. Warm summer days make it even more important to be careful about food safety.
Even though we have one of the safest food supplies in the world we still have many cases of food borne illness each year. The Center for Disease Control and Prevention estimates that 76 million Americans get sick, more than 300,000 are hospitalized and 5,000 die each year from illnesses caused by contaminated foods or beverages. Older adults are at greater risk of getting sick from harmful bacteria in food. Our immune systems weaken as we age, making it easier to get sick in our later years. Also, illnesses associated with advanced age, such as diabetes, cancer, and kidney disease, increase our risk for foodborne illness.
Food Safety Rules
Foodborne illnesses can be prevented by following some basic rules. The four basic rules of food safety are
Clean, Separate, Cook and Chill
Harmful bacteria can spread throughout the kitchen on cutting boards, countertops, utensils and sponges.
Wash your hands, utensils and all surfaces with hot, soapy water before and after preparing food. Remember to wash your hands after using the bathroom or playing with your pets.
Cutting boards – wash cutting boards with hot, soapy water after each use.
- Discard boards that have lots of cuts or scratches on the surface.
- Keep towels clean. Use paper towels or cloth towels to clean kitchen surfaces. Be sure to wash cloth towels often in the hot cycle of your washing machine.
Handle Fruits and Vegetables Safely:
Wash hands, cutting boards, dishes and utensils with hot soapy water after they touch any raw meat, poultry, or seafood.
- If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry and seafood.
- Never place cooked food back on the same plate that previously held raw food.
- Separate and keep sealed all raw meats from other foods in your grocery cart and refrigerator.
- To prevent juices from raw meat, poultry or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or plastic bags.
Food safety experts agree that foods are properly cooked when they are heated for a long enough time – and at a high enough temperature – to kill harmful bacteria that can cause foodborne illness. These temperatures and times vary depending on the type of food. A food thermometer is the best way to know for sure that the food has cooked to the recommended temperature. The instant-read thermometer is an easy to use safe thermometer. It is not designed to stay in the food during cooking, but is used when you think the food is done. Just insert the thermometer into the thickest part of the food for 15 to 20 seconds and the dial will show the internal temperature. These thermometers are inexpensive and are available at stores that carry kitchen supplies.
We are most concerned that animal products are cooked to the correct temperature to prevent foodborne illness. Here are a few foods and the recommended temperature:
Chilling foods properly is just as important as cooking them safely. Germs grow fast between 40 F and 140 F – referred to as the Danger Zone
Refrigerate or freeze perishables, prepared foods and leftovers within 2 hours. If the temperature is 90 F or above they should be refrigerated within one hour.
Never defrost food at room temperature. Thaw food in the refrigerator, in cold water or in the microwave if it will be cooked immediately.
Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.
Traveling with Food:
Remember when you bring food home from the grocery store or leftovers home from a restaurant it must be refrigerated within 2 hours of purchase or serving. Any perishable food left at room temperature for longer that 2 hours should be thrown away.
Be sure to follow these four rules – Clean, Separate, Cook and Chill to have a safe and healthy summer.
Courtesy of the University of Illinois College of Agricultural, Consumer and Environmental Sciences
The rotator cuff is a term that many people have heard of, but don’t know all that it entails. The rotator cuff is made up of four muscles in shoulder that attach the upper arm bone(humerus) to the shoulder blade. They are responsible for maintaining the stability of the shoulder. A rotator cuff injury is common, and can be from repetitive over use, or trauma. Non-traumatic injuries increase in likelihood with age. Up to 80% of people over 60 years old demonstrate rotator cuff tears.
The tears occur at the tendonous portion of a muscle, where it changes in structure and attaches the muscle to the bone. There are two categories of tears: partial and full, and are differentiated by the length or severity of the tear.
Some symptoms of a rotator cuff injury are pain to the top or outside of the shoulder, weakness, and loss of motion. Specifically, it can be difficult to reach up high or behind your back.
A physical therapist can help diagnose or differentiate this problem from others. Rotator cuff injuries can be treated or managed with physical therapy. Physical therapy treatment of a partial tear can often result in restoration of motion and strength. It is not mandatory to have surgery on a torn tendon, especially if it is a partial tear that is chronic in nature. If you do have surgery, physical therapy is imperative afterward to gain proper motion, strength, and function after surgery. Call us today for a consultation at Kaizen Total Wellness, (941) 315-6182.
Farmer’s markets can be found in many of our communities. Buying produce from local growers is a good way for you to support the local economy and to eat healthier. Strawberries are a good source of vitamin C and potassium and can add color to your dishes. They taste sweet and add some crunch to your foods. A dish of plain strawberries is good. Another way to serve strawberries is to put a serving in a bowl and top them with low-fat, sugar-free vanilla yogurt. That way you will also get some of the calcium you need, too. Buy strawberries that are firm and shiny with a healthy color. Strawberries that are dark or dull are usually overripe. Strawberries bruise very easily. One bad strawberry can affect the whole container! Wash the strawberries before before removing the hull and just before you will be using them. Rinse them under cold water – do not soak strawberries!
Spinach is usually found at most local markets. Spinach is an excellent source of folic acid, vitamin A, potassium, and magnesium. It is a good source of Vitamin C and iron. Fresh spinach makes a delicious fresh salad. Most of the spinach in our supermarkets is prewashed. This is due to the fact that spinach grows best in sandy soil that clings to the plant. Thoroughly wash spinach just before using it. Wash it by immersing the leaves in a large bowl of water and shaking the leaves gently. Do not soak spinach. Make a main-dish salad with lots of mixed vegetables with the fresh spinach and try some of the newer low-fat dressings. Add cooked chicken, ham, or other protein source for a complete meal.
As the summer progresses, more fruits and vegetables will be available. One key to make sure to get the most nutrients from your fresh fruits and vegetables is to limit the amount of time you keep them in storage. First-quality fruits and vegetables can deteriorate in the refrigerator, losing vitamins and nutrients. Plan to buy only what you will use in a few days. That goes for all produce. Research shows that the longer a food is stored, the greater the nutrient loss. Fragile produce like berries, tomatoes, peppers, etc. should be stored for only two or three days. Bagged greens deteriorate quickly after opening – use them up in a day or two.
Bone density is sharply enhanced by weight training, even in the elderly!
The combination of olive oil and leafy salad or vegetables is what gives the Mediterranean diet its healthy edge, say scientists. When these two food groups come together they form nitro fatty acids which lower blood pressure, they told PNAS journal. The unsaturated fat in olive oil joins forces … http://www.bbc.co.uk/news/health-27470115
Healthy eating and exercise have more benefits that just managing your weight.
They are two paramount factors in preventing, or reducing the impact of certain diseases such as Alzheimer’s, cardiovascular problems, and type 2 diabetes.
A healthy balanced diet and exercise can reduce the risk of developing type 2 diabetes by 60%. This disease, once developed can often be maintained or controlled when the person follows a healthy eating plan and exercises.
Exercise and a proper diet have also been shown to slow the aging process. Physical activity is the most effective tool to improve quality of life and functional abilities in age related problems.
Exercise and healthy eating have been shown to prevent normal memory loss as well as Alzheimer’s. A lower caloric intake is seen to decrease a genic cause for Alzheimer’s and reduce plaques in those who have the disease.
Obesity, high cholesterol and hypertension, which are all risk factors for cardiovascular disease, can all be controlled with healthy eating habits and physical activity.
Generally stated, a healthy diet consists of a variety of fruits and vegetables, lean meats such as skinless poultry and fish, and whole grain carbohydrates. Try to avoid sugar, saturated fats, and always monitor the serving size.
Approximately 33% of people over age 65 and 50% of people over age 80 will fall at least once this year.
They are the most common cause of non-fatal Injuries, hospitalization, and traumatic deaths in older adults. This shows that they are a major problem and need to be addressed.
A physical therapist can help decrease the incidence of falls by creating a specific exercise program. Some of the things they will focus on are static and dynamic balancing and walking activities, leg strengthening, vestibular exercises, aerobic activities, and assistive devices if needed.
For more information click the link below:
Vitamin D is necessary for our bodies. It can help decrease your chance of getting up to 16 different types of cancer. It also helps build bones, quell inflammation, and boost the immune system. The best way to obtain Vitamin D is through… short exposure to the sun. Soaking in the sun 10-20 minutes a couple times a week can help boost those Vitamin D levels can help optimize your health. Make sure you don’t over do it though!
Pure Barre is one of the latest new types of exercise classes that you find popping up around town. It is a low impact class geared toward women that focuses on hips, thighs, abdominals and arms. It focuses on small almost isometric movements and a lot of them. This type of exercise is great for someone who may have joint problems that are typically irritated with jarring and jumping activities. If you are looking for an energetic high impact class that will really get your heart going this is not the class for you. But as a physical therapist, I do recommend many of patients that have prior injuries, arthritis or joint problems to try this. There are a couple locations in the Sarasota area. See Purebarre.com for a location near you. Do not start any new exercise program without consulting with your physician or physical therapist.
Jill Rose, DPT
Kaizen Total Wellness
Low back pain (LBP) is one of the most common presentations in physical therapy. The prognosis of LBP is usually positive. However, the recurrence of LBP is 56% within the next year.
These recurrences could possibly be more costly than the first occurrence, and can be as debilitating as the initial episode. Clear evidence suggests that the effectiveness of exercise therapies can reduce nonspecific LBP.
Exercise programs were separated into two kinds of interventions.
– General exercises
– Promotion of physical activity
– Multifidus muscle exercises
– McKenzie exercises
- Post treatment / Home exercise program
– Stretching and strengthening exercises with back, abdomen, and lower limbs
– Relaxation exercises
Studies on these two treatments showed a significant decrease in recurrence when post treatment intervention is used. 33% in the post intervention group had recurrent LBP versus 67% recurrence with no post intervention.
Physical Therapist Assistant Student – State College of Florida