You are currently browsing the tag archive for the ‘provena mercy center’ tag.
The UVA & UVB radiations emitted by the beds are carcinogenic for the skin. They can damage the DNA of skin cells leading to skin cancer. The rays also accelerate skin aging due to loss of elasticity and can cause eye damage. The rays have a cumulative effect over the years; the longer the exposure, the greater are the risks of development of skin malignancies, especially in a person under 30. Certain connective tissue diseases like Lupus, can exacerbate after use of tanning in beds or sun bathing.
However, comparing the use of tanning beds to smoking is like comparing apples to oranges. Both are carcinogenic, but affect different body systems which cause cancer by different mechanisms.
As you probably know, there are two different types of diabetes, type 1 and type 2. They both have different causes yet they also have two common factors. First you must inherit a predisposition to the disease and secondly something in your environment triggers the diabetes. Genes alone are not enough.
According to the American Diabetes Association, people with type 1 diabetes need to inherit risk factors from both parents. However, that alone is not enough to cause type 1 diabetes. Environmental factors are also important. One environmental trigger may be related to cold weather as type 1 diabetes more often develops in the winter than summer and is more common in colder climates.
In type 2 diabetes, family history of the disease is one of the strongest risk factors for getting the disease. However, again environmental or life style factors are also very important. Such things as obesity and lack of exercise or sedentary life style are risk factors for diabetes.
Provena Mercy Medical Center is a proud sponsor of the Annual Step-Out Walk to Fight against Diabetes on Saturday, October 16, 2010 at Pottawatomie Park in St. Charles. Every dollar raised through Step Out plays an important role in supporting the Associations mission: to prevent and cure diabetes and to improve the lives of all people affected by diabetes. For more information or to register, please visit diabetes.org/stepout or call 1-888-DIABETES.
Answer submitted by Maria Aurora Diaz, Board Certified Adult Nurse Practitioner, Advanced Practice Nurse, Certified Diabetes Educator & Clinical Manager of the Provena Mercy Medical Center for Diabetic Wellness.
All of us are concerned with getting the most out of our food, whether it is taste, quality, texture, and overall nutrition. The most nutrient dense foods are those eaten immediately after picked or caught, however not all of us are farmers, hunters, and/or fishermen. With modern technology, most of our food supply is processed for the benefits of consumer safety and food variety.
Research shows that canned and frozen ingredients are comparable in nutrition to cooked fresh counterparts. The moment you pick a fruit or vegetable, or catch a fish, or milk a cow, food starts to change texture, taste, perhaps color, and nutrient content. That’s why food producers usually process food as fast as possible, while nutrient content and overall quality are at their peak. Immediate processing helps lock these qualities into food. As long as processed foods are handled properly, from the food manufacturer to the supermarket to your home, there’s little nutrient loss. Freezing, drying, and canning retain the nutritional quality of foods. Whether food is fresh or processed, it is up to you to minimize nutrient loss in your kitchen.
Nearly every food preparation process reduces the amount of nutrients in food. In particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss. Nutrients can also be “washed out” of foods by fluids that are introduced during a cooking process. For example, boiling a potato can cause much of the potato’s B and C vitamins to migrate to the boiling water. You’ll still benefit from those nutrients if you consume the liquid (i.e. if the potato and water are being turned into potato soup), but not if you throw away the liquid. Similar losses also occur when you broil, roast, or fry in oil, and then drain off the drippings.
Freezing, when properly done, is the method of food preservation which may potentially preserve the greatest quantity of nutrients. Most frozen fruits maintain high quality for 8 to 12 months. Unsweetened fruits lose quality faster than those packed in sugar or sugar syrups. Most vegetables will maintain high quality for 12 to 18 months at 0° F or lower. Longer storage of fruits and vegetables than those recommended above will not make the food unfit for use, but will decrease its quality.
You must use good quality freezer containers to maintain the quality of frozen fruits and vegetables. A high quality container should be both moisture and vapor proof so that moisture can be kept in the product and air kept away from it. There are two types of packaging materials for home use: rigid containers and flexible bags or wrappings.
Rigid containers made of plastic are suitable for all packs and are especially good for liquid packs. They are often reusable and make the stacking of foods in the freezer easier. Cardboard cartons for cottage cheese, ice cream and milk are not sufficiently moisture-vapor resistant to be suitable for long-term freezer storage. Covers for rigid containers should fit tightly. Flexible freezer bags and moisture-vapor resistant wrapping materials such as plastic freezer wrap, freezer paper and heavy-weight aluminum foil are suitable for dry packed products with little or no liquid. Regardless of the type of storage container, press to remove as much air as possible before closing.
For more information on food storage and preservation, please visit: http://www.nutrition.gov/nal_display/index.php?info_center=11&tax_level=2&tax_subject=391&topic_id=1759&placement_default=0
Answer submitted by Mia Handell, registered and licensed dietitian at Provena Mercy Medical Center.
Yes, type 1.5 diabetes does exist, and this condition could be thought of as a hybrid between type 1 and type 2 diabetes. The typical patient with type 1.5 diabetes is aged 30-50 years and is not overweight. Generally, they test positive for pancreatic antibodies, especially GAD (glutamic acid decarboxylase) which cause a decline in insulin secretion more gradually than in type 1 diabetics. Patients with type 1.5 diabetes can initially control their sugar with oral agents, such as metfromin and sulfonylureas, however, they generally progress to insulin therapy within two to four years which is sooner than most type 2 diabetics. Some studies within the past few years have suggested treating type 1.5 diabetes with insulin from the onset may more effectively prevent/delay diabetic complications.
This is certainly a question I am asked often. The most recent body of research does seem to be suggesting that an excess of sugar in the diet from foods or beverages may put a person at higher risk for Type 2 Diabetes. What is not completely clear, is whether the increased risk is due to the sugar itself or the increased weight a person may gain as a result of the additional calories. When we are carrying extra weight, our body can become resistant to the action of the insulin we produce. This insulin resistance can lead to Type 2 Diabetes. So, if you could eat a banana split every night and not gain any weight, would you be at higher risk of Type 2 Diabetes? Maybe not, but how many of us can do that?
There are numerous “diets” available commercially, which happens to be a billion dollar industry in America. It is prudent to know which will work for you because the needs of a person looking to lose one-hundred pounds will be different than one tying to get rid of ten. The basic “mantra” is: in order to loose weight, the calorie intake should be less than the calories expended. This can be done by increasing calories burned by exercise, and reducing calorie intake by making changes in diet.
A study in the”New England Journal of Medicine” in 2009 compared “the total calorie intake vs. various compositions of diet (like low carb or low fat, etc.)” After a two-year follow up of various groups, it was concluded; low caloric intake, with a balanced diet was the most effective way of loosing weight and keeping it off, rather than different diets focusing on the composition. Up-short to the study is, make healthier choices in everyday life like replacing coffee creamer with skimmed milk and reducing portion size. Be conscious of the calorie content in food for long-term weight management rather than following a “fad diet.”
A diet plan has to tailor to an individual. Depending on personal preferences, target weight loss, the diet can be selected. Some important facts about various diets which were studied are as follows:
- “Low carbohydrate diets” are proven to give fastest weight loss, but are often hard to follow long-term. As a rule, the more drastic the diet, the harder it is to adhere to it for a prolonged time.
- “Mediterranean diets” rich in olive oil, fresh fruits and vegetables, whole grains, etc. were proven to have health benefits because of the high antioxidant content.
- “Low fat diets” help with more sustained weight loss due to a lower caloric content.
- “Portion control diets” (like weight watchers or Jennie Craig) do show results depending on the compliance with the diet and making healthier choices once the weight has been lost.
These are just some very basic facts about weight management, there are several sites which have comprehensive knowledge about “diets” with objectivity.
- American Heart Association
- Weight –control Information Network
- Food Drug Administration
- National Institute of health
Nobody wants to get sick, especially if it can be avoided. And because there has been a nationwide increase of Salmonella infections, the Centers for Disease Control and Prevention (CDC) is collaborating with several other entities including, the US Food and Drug Administration (FDA), and others to investigate this increase. The good news is that there are some things you can do to protect yourself.
To give you some background, Salmonella is a group of illness-causing bacteria that mostly live in the intestinal tracts of animals and birds that can be transmitted to humans by contaminated foods of animal origin such as beef, poultry, milk, or eggs. However, any food, including vegetables, may become contaminated. For example, one type of bacteria known as Salmonella Enteritidis can be found on both the outside and inside of eggs even if they appear normal. If the eggs are eaten raw or undercooked, it can cause illness.
If you are infected with Salmonella, symptoms will usually appear 12-72 hours after consuming the contaminated food or beverage with the illness lasting 4-7 days. Common symptoms include: fever, abdominal cramps, and diarrhea. Most people do recover without antibiotic treatment; however, if the diarrhea is severe, the fever cannot be controlled, or a sick person is not able to keep adequately hydrated with fluids, you should seek medical attention. Infants, the elderly, and those with a weakened immune system are more vulnerable to severe illness and should be treated promptly with antibiotics.
Here are some tips to reduce your risk of a Salmonella infection:
• Avoid eating undercooked eggs, poultry, or meat
• Keep eggs, meat, and poultry products refrigerated
• Discard cracked or dirty eggs
• Wash hands and cooking utensils with soap and water after contact with raw eggs, meat, or poultry
• Avoid consuming raw or unpasteurized milk or other dairy products
• Thoroughly wash produce
In addition, Salmonella can be found in the feces of some pets, especially turtles, lizards, snakes, young birds and those with diarrhea. It is possible to become infected by not properly washing your hands after contact with pets or pet feces, so always be sure to wash your hands immediately after handling a reptile or bird, even if the animal is healthy.
For more information, visit the CDC website: http://www.cdc.gov/
Answer submitted by Sue Quirin, RN, BSN, CIC, Infection Control Practitioner at Provena Mercy Medical Center Behavioral Health Services.
The American Heart Association recommends that we should consume less than 1500 mg of sodium per day. However, the average American consumes over 3400 mg of sodium daily. Sodium is hidden in many foods, and the sodium content is extremely high in restaurant foods, prepared or canned foods, soups and condiments. There is about 600 mg in a ¼ tsp of table salt, so be careful not to add salt to your foods! Substitute pepper, seasonings or lemon juice to add some flavor to your foods.
Why is this so important? Taking in too much salt can lead to hypertension (high blood pressure), heart attack, stroke and can also damage the kidneys. Excess sodium intake leads to fluid retention, and as more fluid is added to the vascular system, the blood pressure will rise. Hypertension makes the heart work harder, damages the blood vessels, and can eventually lead to a heart attack. High blood pressure is also hard on the kidneys and is a risk factor for stroke.
According to the New England Journal of Medicine, if Americans reduced their salt intake by 1200 mg per day, we could greatly improve our health. We could decrease the number of coronary heart disease patients by 90,000 a year; the number of stokes by 49,000 a year; the number of heart attacks by 76,000 a year; the number of deaths from all causes by 68,000 a year. Now, that is a pretty good reason to put down the salt shaker!
Answer submitted by Melissa Leguillon APN, CNP, Cardiovascular Nurse Practitioner at Provena Mercy Medical Center
You are describing what so many are experiencing right now, and it is not to be taken lightly. Stress raises our blood pressure, heart rate, cholesterol and blood sugar. It causes us to make poor lifestyle choices (like eating unhealthy and not exercising)and losing contact with those we love. Short term stress is part of life, and our bodies react, then revert back to normal. It’s long term, chronic stress that is harmful. If you “come down” off high stress twice a day, your body can repair the damage that has been done. Here are a few ideas to manage stress at work and at home:
- It is a proven fact that three deep breaths will lower your heart rate and lower your blood pressure! This is a great stress relief technique and is something you can do anywhere, anytime, and begins to reverse the stress response. Use your abdomen to breathe, like filling a balloon slowly to a count of 4; hold for a couple seconds, then slowly exhale through pursed lips for a count of eight. Think about taking in a deep, cleansing breath, and blowing out all the tension. You will notice that your shoulders relax and your body settles down.
- Change your environment, external and internal. Give yourself a “release valve” by venting in some way; this can be done verbally or in writing. Journaling can offer great relief–studies have proven it improves sleep, reduces pain and improves mood. Just write continuously, with no attention to punctuation, capitalization or penmanship…just write until you have let everything out.
- Disconnect/disengage–this is a way of escape when you are physically unable to get away. Visualizing works well, and meditation is excellent.
- The number one stress reliever is EXERCISE! Take 1-2 minutes several times a day and jog in place, run up some stairs, or walk briskly down the hall and back; then stretch your shoulders, back and legs. The best daily exercise is just taking a brisk walk for at least 30 minutes, to release tension and endorphins.
- Take one minute, five times a day, to close your eyes and think about someone, or something, you love. This changes your internal environment, and there is definitely a “mind/body” connection.
Conditions and situations are not inherently stressful…it’s how we perceive them. Henry Ford said “Whether you think you can, or you can’t, you’re right.” Wherever your thoughts are going, that’s where YOU are going. Ask yourself, “How important is this, and can I change it?” Sometimes it is not that important in the scheme of things, and perhaps it won’t be that important in a week, a month or a year, so it makes it easier to just let it go. Sometimes we can’t change the whole situation, but we can change some part of it, and we can always inject some humor to change the atmosphere. Many of these suggestions can be implemented at your desk, in a conversation, in the car, or when you take a few moments in the restroom!
Always try to give yourself some transition between work and home, by changing your thoughts, changing your physiology and changing your environment. Stop at the park or walk into a store, just for a few minutes to allow yourself to let go. Be true to your values, and give your time and effort to those that top your list. No one ever wanted put on their tombstone, “I wish I would have spent more time at the office.”
I recommend a book “Stress Free for Good” by Dr. Fred Luskin and Dr. Kenneth R. Pelletier. We offer a stress management class every month, free of charge. Not only do you learn about the destructive forces of stress, but also what to do, and practice some techniques. Class is the fourth Wednesday of every month, and meets from 12-2 pm on the even months, 4-6 pm on the odd months. We would love to see you there! Call 1-866-PROVENA to register.
By three years of age, a child should have a vocabulary of 600 words and 80 percent intelligibility. This means that a person not familiar with your child can understand 8 out of 10 words. (Parents can often understand what their child is communicating better than anyone else, in spite of any speech delay)
An evaluation is indicated if she or he has a vocabulary of 200 words or less, is not using short sentences, and has less than 50 percent intelligibility. Your child appears to have both limitation in vocabulary and few intelligible words, which means she should be evaluated. Hearing should also be tested as the child could have a hearing loss which might not be noticed by the family.
Parents concerned about their child’s speech and language development should see a speech language pathologist certified by the American Speech-Language-Hearing Association for a professional evaluation. Provena Mercy has pediatric speech therapists that are available for evaluations with a referral by your primary doctor. Your child is also eligible for speech therapy through the public school system, even if she does not attend public school. You can make an inquiry either at the district office or the closest elementary school. Then, request an evaluation in writing. The school system then has to complete an evaluation with 60-90 days.
What parents can do to stimulate speech/language at home:
- Spend time communicating with your child face to face by talking and singing.
- Read to your child by naming pictures of objects and actions.
- Use every day interactions to talk your way through the day (name foods at the grocery store, explain how you are cooking a meal or cleaning a room, point out objects in the house or from the car).
- Reduce the complexity of your speech with simple sentences, talking slowly and repeating often.
Go to our speech therapy website for information with regards to specific speech disorders at: www.provena.org/mercy/speechtherapy