Newspaper Archive of
Cape Gazette
Lewes, Delaware
Jim's Towing Service
November 9, 2001     Cape Gazette
PAGE 40     (40 of 120 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 40     (40 of 120 available)        PREVIOUS     NEXT      Full Size Image
November 9, 2001
 

Newspaper Archive of Cape Gazette produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




40 - CAPE'GAZEq[E, Friday, Nov. 9 z Nov. 15, 2001 HEAL00VH & FITIrqEss VFW Post 28 Ladies Auxiliar0000 makes a diffi.00rence ii As part ofi]s :,6goitlg effort tO help tile commu- idty. American Legion Post 28 spcmsored a health fair. Oct. 24. lkr Make A Difference Day. Guest speakers during the event were Dr. Jeffrey Hawtof. Dr. Zouhair Harb. Dr. Christopher Baldt and Dr. Jose Pando. Proctor & Gamble sponsored bone denistometry scans: Delaware Hospice pro- vide blood pressure screenings: Beltonc Hearing Aids gave free hearing tests; and Beebe Medical Center gave free cholesterol screenings. Addi- tiogally, there were several health information booths, including one pertaining l() Medicare fraud. Sarah Greene photos Shown explaining the health implica- tions of sleep apnea and emphysema is Dr. Zouhair Harb, who is board certified in in- ternal medicine, pulmonary medicine and critical c,ire medicine. Joyce Ihrig, American Legion Post 28 Ladies Auxiliary vice president and health fair chairwoman, welcomes fairgoers by pinning pink ribbons on their lapels. Pink ribbons are the symbol for breast cancer awareness. Below, Sarah Swenson, 5, of Dagsboro, helps prepare bags of information for those who visit the Delaware Medicare fraud-alert booth. Above, Maureen Miller of Aventis Pharmaceutical, right, discusses ways to mini- mize the risk of developing os- teoporosis to Mildred Perrone of Millsboro. At right, Neepa Jani, who works in Dr. Bhaskar Pale- kar's office, conducts a bone scan for Mildred Perrone of Millsb0ro. In addition to tak- ing the scans, Jani also dis- tributed information about vi- tamins and calcium needs for optimum bone health. The scan results gave participants information about their risk level of developing osteoporo- sis. | Safe food handling promotes better health HEALTH TOPICS Let's face it. Sometimes it's just easier and more enjoyable to let someone else do the cooking. And for today's seniors, there are many eating options. All of these options, however, do have food safety implications that seniors need to be aware of. When folks want to eat at home but don't feel like cooking or aren't able to, what are some choices? Many convenience foods, in- cluding complete meals to go, are experiencing runaway popularity. Purchased from grocery stores, dells or restaurants; some meals are hot and some are cold. plying. If it is not eaten within two hours, it should be kept in the oven at a high enough temperature to keep the food at or above 140 E A food thermometer should be used to check the temperature. Stuffing and side dishes also need to stay hot. Covering food with foil will keep it moist. Rather than keeping cooked food warming in an oven for an extended period of ilne, cooked foods will taste better if they are refrigerated and then reheated when it is time to eat. Meat and poultry should be di- vided into small portions to refrig- crowave oven is used, the food should be covered and rotated so it heats evenly. Inadequate heat- ing in the microwave can con- tribute to illness. Whether eating.out at an up- scale restaurant, a senior center or a last food diner, both a safe and enjoyable experience is likely if the same precautions are taken by diners eating out as at home. All food establishments are re- quired to follow sanitation guide- lines set by state and local health departments to ensure cleanliness and good hygiene. However, when dining out, patrons should Foods such as meat, poultry, fish and eggs need to be cooked thor- oughly to kill off harmful bacteria. Diners should always check how well food is cooked before eating and if it is not served piping hot, the meal should be sent back. It seems as though meal por- tions are getting bigger and bigger each day. This also means that there are usually leftovers. Care must be taken when handling these leftover foods. Those who" will not be arriving home within two hours of finishing their meal should probably just leave the food at the restaurant - it's safer. i Ordering delivered meals from ....... :-'-:, . . crate or freeze. Shallow contain- note how clean things are before Also, remember that the inside of, restaurant or restaurant dehvery " "" .... tit" , ors.are Ixater I'or. refrigerating or they even st down Are the.ta- a car can get very warm Bacteria :. ,_ ... ,,  , mg remrerea ale tan a .,,.- . "-" ,: :.. " - : " .... , ......... . . ." .. : b,. serce ts an option maBy con- CtlEFA" JZm)r mr/nform,t- freezing gravy,.lX)lalOCS andOther :blcs, :dmncr.ware and bathrooms: may?:grow rap!dly, eso tt ts always. :: :: }!:::su.mers take.:#v.aalag, of.: :7" :,::::,r'8, .,: ..... ,: Vegetabhs. Stumng iX-mi0+e re ": '?nSat.nd:?, if-peChaps eai-.  saferto go.,dtei" eat:: + ., 'f:: ....... 'Lrlhos':whb qualify;:I/"::.:..,..::_ .:J,.. k-_ ..... :' ..... toyed !:rolmholcx:9oklpoul- inglelsewherc'is:a::gxl idea. A: ingand.jt'i.thc:rc, : " " ?:!,' gram:s"'.meh as MIs "0n.W!i:s::::".: :d!.: :'R.'mc.-.'r'nglllc.::fdge:.. c').%id;: ;.::.::l:diing:may indicate::a: -frigerator i: : :, :.:, ': Wltrllfl iVO hours Ol ptwcnasc tit ..... ., " :Ham fftli hacria caa:-g.rc/ i-.. ." "" ": hot,and then-refrigcratc.d or,pur,::- iheir i.;/J), foods Should center for iis,)/be, fore taking. " ....... : - :'-':: . ; -" -: , "",' ';- 6r0,.'to kccp bacteria from multi- . .. . --- . : :- .: ::: .+ "-  : .................. -':: :':: " ...... ...... . ",:Z .tdly 'm t/).:danger One: ,T'tween , ... : . . , chased cold lnmatly. If a mr- alway./'be ordered well dont, anyleffovrslomc, .