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Show Volume III, Issue IV THE OGDEN VALLEY NEWS Page 7 December 15, 2000 OSTEOPOROSIS cont. from page 5 That Holiday Cooking (NAPSA)-It’s time to relish the flavors of your favorite holiday meal. But before you serve it to your family and friends, are you sure it’s safe to eat? According to recent statistics released by the federal government, millions of Americans are sickened each year from food poisoning. Mishandling of food at home contributes to this number. So as you take out the china and gather your loved ones for that special celebration, make sure these tips are on your holiday “to do” list: 1. Wash Hands Often. Everyone loves to help with the cooking during the holidays, but too many well-intended chefs can mean an increased risk of food borne illness. Wash hands often and thoroughly in warm soapy water before, during and after meal preparation. Bring cheer to hand washing—sing your favorite holiday song for 20 seconds while you lather up. 2. Keep Raw Meats and Ready-to-Eat Foods Separate. Deck your kitchen with two festively colored cutting boards: one strictly for raw meats and the other for ready-to-eat foods. When juices from raw meats or germs from unclean objects accidentally touch cooked or ready-to-eat foods (such as vegetables and fruits), cross-contamination can occur. 3. Cook to Proper Temperatures. Take the guesswork out of cooking your bird or roast by using a meat thermometer. Harmful bacteria are destroyed when food is cooked to proper temperatures. A meat thermometer is the only reliable way to check the doneness of cooked foods. What’s more, your meat will cook to perfection! 4. Refrigerate Promptly Below 40 Degrees. Before you relax and savor the success of your wintertime spread, refrigerate perishable foods quickly and store them at the proper temperature to slow the growth of bacteria and prevent food borne illness. Leftovers should be refrigerated within two hours after being served. Also, make sure your refrigerator is set at 40 degrees or below. Joy to the Leftovers Holiday meals often bring leftovers. Follow these tips to make sure you don’t get sick the second time around: Store leftovers in shallow containers (2 inches or less). Refrigerate/freeze leftovers within two hours of cooking the food. Remove turkey from the bone and store it separately from the stuffing and gravy; slice breast meat; legs and wings may be left whole. Use turkey and stuffing within 3 to 4 days; gravy within 1 to 2 days. Reheat leftovers to 165 degrees. When in doubt, throw it out! Dreaming of a tasty Feast Make sure to use your meat thermometer properly. Red meats, roasts, chops and poultry pieces: insert in center of the thickest part, away from bone, fat and gristle. Poultry (whole bird): insert in inner thigh area near the breast, but not touching bone. Egg dishes and casseroles: insert in center or thickest area of the dish. Turkey Tips After you’ve picked the perfect turkey, what’s next? Here are a few simple suggestions to ease any “turkey anxiety.” Defrost the wrapped turkey on the bottom shelf of the refrigerator. To prevent juices from dripping onto other foods, place the turkey on a tray. Allow at least one day of thawing for every four pounds. Or, if short on time, submerge the wrapped turkey in cold water and cover. Change the water every 30 minutes to keep cold. It takes a minimum of 30 minutes per pound to thaw a whole turkey. Wash hands, work surfaces and utensils touched by raw poultry and its juices with hot, soapy water before going on to your next task. Cook whole turkey to 180 degrees; boneless turkey roasts to 170 degrees. Jack Frost Nibbling at the Cookie Dough Raw cookie dough may be yummy, but it’s not so good for the tummy! Avoid eating foods containing raw eggs like cookie dough or cake batter. Raw egg may contain harmful bacteria. Make sure you drink only eggnog made from pasteurized eggs or a 160 degree heated egg-milk mixture. Always wash hands and work areas with warm, soapy water before and after handling raw eggs. The American Dietetic Association and the ConAgra Foundation have joined together in multi-year consumer education program, “Home Food Safety . . . It’s in Your Hands,” to communicate the important role consumers play in preparing foods safely in their own homes. Visit our Web site at www.homefoodsafety.org or call 1-800366-1655 to receive a free home food safety brochure. Most (82%) say if they had it to do all over again, they would talk more to their doctors about osteoporosis. Nearly half are not aware of medications that could be taken to prevent and treat osteoporosis, but most (87%) agreed that knowing what they know now, they would have taken a medication to prevent the disease. Dr. Felicia Cosman, osteoporosis specialist and medical director of the Clinical Research Center at Helen Hayes Hospital in New York, is urging women to see their doctor for a bone density test. “We know that although prevention measures such as calcium and weightbearing exercise help, they are often not enough to protect against osteoporosis. We now have several breakthrough options to help prevent and treat postmenopausal osteoporosis, including new medications,” says Cosman. Governor Richards feels strongly that the campaign challenges women to understand a disease that threatens their health and independence. “The independence I’m speaking of is personal: the ability to take a walk with your grandchild, to work in your garden, to get together with good friends—the simple yet very important things we love to do that osteoporosis can take away from us.” You may be at increased risk for osteoporosis if you’re Caucasian (white) or Asian, have a slender build, don’t exercise, or have a family history of the disease. If you don’t get enough calcium and/or vitamin D in your diet, you should schedule a check-up with your doctor to find out about your health and osteoporosis.—NAPSI Now Open OPEN th SAT. - DEC 16 Ticket Prices Distinctive Ranch and Country Home Furnishings 2145 N. 5500 E. Eden, Utah 84310 (801) 745-9628 Day: Monday - Saturday Night: Monday - Saturday Sunday: Child: 5 & under Senior: 55+ Hours of Operation $18 $15 $18 $5 $5 9:30 a.m. - 6:00 p.m. 3:00 p.m. - 10:00 p.m. 9:30 a.m. - 5:00 p.m. Tubing Hill $ 7 ( 2 - hour increments ) Tubing Hill Open Weekends and Holidays GROUP RATES AVAILABLE FOR SCHOOLS, TEAMS, COMPANIES & ORGANIZATIONS Utah’s Tradition in Mexico Since 1885 YOUR BEST SKI BARGAIN Monday - Thursday 10:00 - 5:00 Friday & Saturday 10:00 - 7:00 For more information: Phone 801-745-3511 or 801-392-0900 (Business Office) |