Packing a nutritious, delicious, energy-packed yet calorie controlled school lunch is not easy. But, if you take control of your kid’s midday meal you will help ensure optimum nutrition. Plus, if you cater to his likes and dislikes he may actually eat lunch.
A good lunch is a balanced one, formed around a dependable main course with nutrient-packed sides and a beverage added in. Here are the elements to a perfect lunch.
Tucked away on a shaded corner of property within sight of Lake Regional Hospital is a respite for a handful of LRHS employees, and a source of homegrown organic vegetables for employees and visitors to the hospital’s gift shop.
About a dozen employees have planted a small-space garden for the second year in a row that not only provides an escape from the pressures of providing health care but also fresh vegetables that are sold by the Hospital Auxiliary as a fund raiser.
Higher gas prices affecting pocketbooks a few years ago and a suggestion from an employee were the catalysts for creating the garden, which is perfectly bordered on two sides by mature poplar trees. That concept and guidance from renowned garden engineer Len Pense of Stafford have resulted in a series of raised bed garden plots.
Bruce Adams, an employee in the Lake Regional Health System’s human resources department, is leading the charge on behalf of the employees along with Sergio Gonzalez, also of the HR Department, and Master Gardener Jo Ann Gitchell, an LRH nurse. They aren’t alone in their endeavors. Others helping include Peggy Vlasis, Kathy Fuller, Tom Williams, Shelly Runyan, Mike Henze and Joe Butts.
Twenty high school students and adults interested in pursuing nursing careers participated in Lake Regional Health System’s 2010 Summer Nursing Camp. The camp was held July 26-30 at Lake Regional Hospital in Osage Beach, Mo.
Throughout this five-day camp, participants gained an understanding of nursing fundamentals as they visited nursing units, job shadowed experienced nurses, learned about state-of-the-art equipment used daily by nurses, received CPR training, participated in disaster management training and interacted with staff.
Attendees also gained hands-on nursing experience in the interactive skills lab. Using the training equipment, they learned the proper technique for inserting intravenous catheters, performing head-to-toe patient assessments, checking blood pressures and more. During the final day of the camp, participants’ critical thinking skills were tested by case scenarios that allowed them to implement what they had learned throughout the week.
Once common in rural America, home canning has become more of a novelty. Although time and labor intensive, canning is a relatively inexpensive way to preserve food. But, it is not without risk. Improperly processed canned goods can harbor harmful bacteria and molds that may cause illness. Botulism is the biggest concern, as even a bite of a food contaminated with botulism could be deadly. Botulism thrives in moist, room temperature, airless, low acid environments, which is why it may be found in home canned products.
Twenty-six lake-area students experienced the excitement of health care careers firsthand during Lake Regional Health System’s annual Career Camp, held July 8-9 at Lake Regional Hospital in Osage Beach.
Throughout the two-day camp, students, ages 10 to 14, learned about careers in nursing, rehab therapies, laboratory, surgery and respiratory therapy. Camp instructors also covered topics such as patient confidentiality, infection control, disaster management, data management, professional schools in Missouri and scholarship opportunities available through Lake Regional Health System.
Several years ago, trans fat was the food manufacturers’ answer to consumer demand to decrease the amount of saturated fats in foods. Trans fat is what makes snack foods crispy, pie crusts flaky and margarines creamy.
This artificial fat is made by adding hydrogen molecules to an otherwise healthy unsaturated fat, like oil, to make a solid fat. Trans fats are cheap and easy for manufacturers to use in packaged foods, and using them helps extend the shelf life of these foods. Restaurants like to use trans fats because of the high melting point and re-usability in deep frying.
But, now we know that trans fats are the worst kind of fat we can eat. Numerous studies show that trans fats can raise total cholesterol levels, raise LDL (bad) cholesterol and decrease good (HDL) cholesterol. Trans fats also increase triglycerides, promote inflammation in arteries and increase the risk of sudden blood clots, which can lead to fatal heart events. New studies also show that trans fat may increase belly fat and internal fat, which is linked to insulin resistance.
Summertime means backyard barbecues, picnics, baseball games, lounging at the pool and leisurely boat rides. It also can mean calorie overload from the fried chicken, ribs, hot dogs, ice cream and beer associated with these activities.
Recipe of the Week: Grilled Pineapple with Rum Sauce
About the Lucas Chest Compression System
Once turned on, the piece of equipment is designed to deliver uninterrupted and consistent chest compressions to heart attack victims.
• chest compressions are set according to current American Heart Association guidelines (100 compressions per minute)
• defibrillator can be administered at the same time eliminating pauses and breaks in CPR
• battery operated (45-minute charge; rechargeable battery)
Summer officially began this week, and with temperatures in the 90s, health officials warn everyone to take extra precautions to prevent heat-related illness and death.
Change to your skin is the most common warning sign of skin cancer
We are seeing more organic products, namely fruits and vegetables, in grocery stores now than ever. What makes organic fruits and vegetables better than their conventionally grown counterparts?
Area cancer survivors are invited to attend a special celebration at Lake Regional Cancer Center from 3 to 4:30 p.m. Monday
You’ve built your life. Now make the most of your time, money and health.
Want to repair or create something? This is the place to start.
Advice on living eco-consciously — and budget-consciously.
