Below is an application form that can be picked up at the clinics, the community recreation center, or downloaded from the Prairie Lakes hospital web site, or saved and printed from here. It will also be present in the newspaper shortly. I will be having more posts related to it in the coming days. It is our 15th annual event, scheduled for June 11, at 8AM! Hope to see you there!
Dr. Dan
Consecutive Exercise Day #: 1337
Did you know that about 60% of our body is water? Water is used for every system in the body and when we don’t have enough, our body does not function as well. Are you a good water drinker? Personally, I make constant efforts to make sure I am getting enough water for hydration and overall health. One way that has really helped me be more aware is to get a fun colored water bottle and set a goal for the day of how many times I need to fill it up and empty it. We need about 8-9 cups a day, which is about 64-72 oz. Blue is one of my favorite colors, so if I fill up my pretty blue water bottle at least 2 times while at work, I have gotten about half of my daily fluid requirements. I find I do not do so well on the days I forget my water bottle as it really is a constant reminder to me! Next time you’re at the store, you may want to find a fun water bottle to help encourage you meet your daily fluid requirements.
-Kelsey
It turned out to be a great day for the 1st annual Race for Chase…a combine run/bike team event. I gave other details yesterday. Weather kind of hindered some people from deciding on whether they would come or not, but for those of us who did, we had a really fun time…
…Sarah and I won the coed division in a time of 56:01…just under 10 miles total for the course, just getting beat out on the last stretch by the overall winners by about 13 seconds. Bottom line, it was for a good cause, was competitive, and a lot of fun. First time Sarah and I were in an event as a team. Partners for life!
Dr. Dan
Consecutive Exercise Day #: 1334
Spent yesterday getting the bikes ready for a relay race on saturday…Race for Chase…a charity event for a little 10 month old in Watertown who had a liver transplant. The course covers a little over 10 miles, and is a relay team where one person has to ride the bike, and the other has to run. You both start together, and finish together. You can trade off as often, or as little, as you want. Sarah and I will be on a team, and depending on the weather, my twin daughters are planning on being a team. It should be a fun event/race, with an overall good cause, and we get our workout for the day done at the same time.
Dr. Dan
Consecutive Exercise Day #: 1333
“Cook” and “Chill” are our food safety topics for today. When getting ready to prepare your meats, it’s very important to use a cutting board that is able to be washed and if possible, in the dishwasher. It’s especially important to use separate cutting boards for fresh produce, bread, and your meats. These basic practices are essential for prevention of contamination.
In addition, it’s essential to cook your meats to the proper temperature in order to prevent contamination from undercooked meats. If you do not own a thermometer, I want to encourage you to get one! The USDA recommends these temperatures when cooking meats:
Fresh ground beef, veal, lamb, and pork cooked medium 160 F
Fresh ground beef, veal, lamb, and pork cooked medium rare 145 F
Fresh ground beef, veal, lamb, and pork cooked well done 170 F
Fresh pork roasts, steaks, and chops cooked medium 160 F
Fresh pork roasts, steaks, and chops cooked medium 170 F
Fresh pork roasts, steaks, and chops cooked medium 160 F
Ham before eating 160 F
Ham, fully cooked, to reheat 140 F
Ground chicken/turkey 165 F
Whole chicken/turkey 180 F
Poultry breasts, roasts 170 F
When refrigerating foods, it is important to remember to store food for the proper amount of time.
Here is a list of general guidelines for refrigeration:
Eggs in shell: 3-5 weeks
Egg substitutes: Opened-3 days, Unopened-10 days
Cooked casseroles, gravy with broth, patties, nuggets, soups, and stews: 3-4 days
Luncheon meats: Unopened-2 weeks, Opened-3 to 5 days
Most whole cooked meats: 1-2 days
Food held at temperatures above 40 F for more than two hours is not safe to eat. If food is in temperatures above 80F, it is only good for one hour before refrigerating. It is also important to maintain a clean refrigerator and at the correct temperature. Always cover your food, and be sure to maintain a temperature between 32-40 F.
We hope this helps you as you prepare your foods for parties an picnics!
-Contributed by Maria Block, WHS Junior Health Sciences Student under the guidance of Kelsey Raml, MS, RD, LN
References
http://www.fmi.org/consumer/foodkeeper/index.cfm?fuseaction=refriger
http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp