This blog is a place where parents and teachers of children 3-7 years of age can find information about topics specific to children in this age group, share ideas and access free resources for home and the classroom.
November 17, 2017
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Posted by jean
Before you apply your makeup or use that personal care item, ask yourself what what chemicals are in what you are using on your face and how safe are they?
You are doing so much to safeguard your health …eating well and getting regular exercise, but are you unknowingly adding chemicals to your body through your makeup and personal care items?
According to the Environmental Work Group (EWG), a nonprofit organization that uses public information to protect public health and the environment, the US government has no authority to require companies to test personal care products for safety before they reach the store shelf.
EWG’s research documents that 22 percent of all personal care products may contain the cancer-causing contaminant 1,4-Dioxane, and more than half of all sunscreens contain oxybenzone, a potential hormone disruptor. Other studies raise serious concerns about makeup such as lead in lipsticks and chemicals in fragrance and artificial preservatives in personal care products.
Fragrance, in particular, has become a source of concern due to the unlisted ingredients behind the scents. A study of 17 popular fragrances by the Environmental Working Group and the Campaign for Safe Cosmetics, advocacy groups focused on exposing products they deem hazardous to health, found 14 undisclosed chemicals, on average. Among them were phthalates, which are used to soften plastic and have been linked to various ailments.
The following groups of chemicals are currently being studied for links to breast cancer:
- Parabens – chemicals commonly used as preservatives in many cosmetic products, including makeup, moisturizers, hair care products, and gels.
- Phthalates – used to hold color and reduce brittleness in nail polish and hair spray. They’re also found in many personal care items.
Before you use your current makeup again, or buy a new makeup, visit the Environmental Working Group’s (EWG) Skin Deep site and check your makeup and personal care items scores. EWG lists a product’s hazard score based on the chemicals links to cancer, allergies, and other issues.
Categories: chemicals in makeup
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Tags: breast cancer, carcinogens, chemicals, chemicals in makeup, education, Environmental Work Group, FDA, fragrance, good choices, health smart, life skills, makeup, Parabens, personal care items, Phthalates, safety, sunscreens
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November 10, 2017
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Posted by jean
FoodSafety.gov developed and published the following message about foods to avoid while pregnant.
Because pregnancy affects your immune system, you and your unborn baby are more susceptible to the bacteria, viruses, and parasites that are in some foods and can cause foodborne illness. Even if you don’t feel sick, some “bugs” like Listeria and Toxoplasma can infect your baby and cause serious health problems. Your baby is also sensitive to toxins from the foods that you eat, such as mercury in certain kinds of fish.
Keep this checklist handy to help ensure that you and your unborn baby stay healthy and safe. Be sure to invest in a food thermometer to check the temperatures of cooked foods.
| Don’t Eat These Foods |
Why |
What to Do |
| Soft CHEESES made from unpasteurized milk, including Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco |
May contain E. coli or Listeria. |
Eat hard cheeses, such as cheddar or Swiss. Or, check the label and make sure that the cheese is made from pasteurized milk. |
| Raw COOKIE DOUGH or CAKE BATTER |
May contain Salmonella. |
Bake the cookies and cake. Don’t lick the spoon! |
| Certain kinds of FISH, such as shark, swordfish, king mackerel, and tilefish (golden or white snapper) |
Contains high levels of mercury. |
Eat up to 12 ounces a week of fish and shellfish that are lower in mercury, such as shrimp, salmon, pollock, and catfish.Limit consumption of albacore tuna to 6 ounces per week. |
| Raw or undercooked FISH (sushi) |
May contain parasites or bacteria. |
Cook fish to 145° F. |
| Unpasteurized JUICE or cider (including fresh squeezed) |
May contain E. coli. |
Drink pasteurized juice. Bring unpasteurized juice or cider to a rolling boil and boil for at least 1 minute before drinking. |
| Unpasteurized MILK |
May contain bacteria such as Campylobacter, E. coli, Listeria, or Salmonella. |
Drink pasteurized milk. |
| SALADS made in a store, such as ham salad, chicken salad, and seafood salad. |
May contain Listeria. |
Make salads at home, following the food safety basics: clean, separate, cook, and chill. |
| Raw SHELLFISH, such as oysters and clams |
May contain Vibrio bacteria. |
Cook shellfish to 145° F. |
| Raw or undercooked SPROUTS, such as alfalfa, clover, mung bean, and radish |
May contain E. coli or Salmonella. |
Cook sprouts thoroughly. |
| Be Careful with These Foods |
Why |
What to Do |
| Hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry |
May contain Listeria. |
Even if the label says that the meat is precooked, reheat these meats to steaming hot or 165° F before eating. |
| Eggs and pasteurized egg products |
Undercooked eggs may contain Salmonella. |
Cook eggs until yolks are firm. Cook casseroles and other dishes containing eggs or egg products to 160° F. |
| Eggnog |
Homemade eggnog may contain uncooked eggs, which may contain Salmonella. |
Make eggnog with a pasteurized egg product or buy pasteurized eggnog. When you make eggnog or other egg-fortified beverages, cook to 160°F |
| Fish |
May contain parasites or bacteria. |
Cook fish to 145° F. |
| Ice cream |
Homemade ice cream may contain uncooked eggs, which may contain Salmonella. |
Make ice cream with a pasteurized egg product safer by adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly.. |
| Meat: Beef, veal, lamb, and pork (including ground meat) |
Undercooked meat may contain E. coli. |
Cook beef, veal, and lamb steaks and roasts to 145° F. Cook pork to 160° F. Cook all ground meats to 160° F. |
| Meat spread or pate |
Unpasteurized refrigerated pates or meat spreads may contain Listeria. |
Eat canned versions, which are safe. |
| Poultry and stuffing (including ground poultry) |
Undercooked meat may contain bacteria such as Campylobacter or Salmonella. |
Cook poultry to 165° F. If the poultry is stuffed, cook the stuffing to 165° F. Better yet, cook the stuffing separately. |
| Smoked seafood |
Refrigerated versions are not safe, unless they have been cooked to 165° F. |
Eat canned versions, which are safe, or cook to 165° F. |
Eat foods that are good for you and have a healthier pregnancy!
Categories: foods
| Tags: baby, education, food safety, foodborne illnesses, foods, health smart, nutrition, pregnancy, unprocessed foods
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November 3, 2017
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Posted by jean
Each year, nearly 500,000 calls to the Poison Control Center are about children ingesting medicines that belong predominately to parents and grandparents.
Safe Kids Worldwide shares the following tips about keeping your child safe from medicines that could have serious consequences for them.
Store Medicines Safely
- Put all medicines up and away and out of sight including your own. Make sure that all medicines and vitamins are stored out of reach and out of sight of children. In 3 out of 4 emergency room visits for medicine poisoning, the child got into medicine belonging to a parent or grandparent.
- Consider places where kids get into medicine. Kids get into medication in all sorts of places, like in purses and nightstands. In 67% of emergency room visits for medicine poisoning, the medicine was left within reach of a child, such as in a purse, on a counter or dresser, or on the ground. Place purses and bags in high locations, and avoid leaving medicines on a nightstand or dresser.
- Consider products you might not think about as medicines. Most parents store medicine up and away – or at least the products they consider to be medicine. They may not think about products such as diaper rash remedies, vitamins or eye drops as medicine, but they actually are and need to be stored safely.
- Close your medicine caps tightly after every use. Choose child-resistant caps for medicine bottles, if you’re able to. If pill boxes or non-child resistant caps are the only option, it’s even more important to store these containers up high and out of sight when caring for kids. And remember, child-resistant does not mean child-proof, and some children will still be able to get into medicine given enough time and persistence.
- Be alert to visitors’ medicine. Guests in your home may not be thinking about the medicine they brought with them in their belongings. In 43% of emergency room visits for medicine poisoning, the medicine a child got into belonged to a relative, such as a grandparent, aunt or uncle. When you have guests in your home, offer to put purses, bags and coats out of reach of children to protect their property from a curious child.
- Be alert to medicine in places your child visits. You know to store medicine safely in your home, but do you ever think about medicine safety when your child isn’t at home? Asking people your child visits to put their medicines in a safe place works for some parents, but it may feel socially awkward to others. Another option is to take a look around to see if any medicines are stored within reach and deal with any risks in sight.
- Even if you are tempted to keep it handy, put medicine out of reach after every use. When you need to give another dose in just a few hours, it may be tempting to keep medicine close at hand. But accidents can happen fast, and it only takes a few seconds for children to get into medicine that could make them very sick. Put medicine up and away after every use. And if you need a reminder, set an alarm on your watch or cell phone, or write yourself a note.
Give Medicines Safely
- Use the dosing device that comes with the medicine. Proper dosing is important, particularly for young children. Kitchen spoons aren’t all the same, and a teaspoon and tablespoon used for cooking won’t measure the same amount as the dosing device.
- Keep all medicines in their original packages and containers.
- Take the time to read the label and follow the directions. Even if you have used the medicine before, sometimes the directions change about how much medicine to give.
- Even if your child seems really sick, don’t give more medicine than the label says. It won’t help your child feel better faster, and it may cause harm.
- Read the label and know what’s in the medicine. Take the time to read the label and follow the directions on your child’s medicine. Check the active ingredients listed on the label. Make sure you don’t give your child more than one medicine with the same active ingredient, because it puts your child at risk for an overdose.
Communicate to Caregivers
- If you are depending on someone else to give your child medicine, communicate clearly to avoid double dosing or dosing errors. More than 67,000 parents call poison control centers about dosing errors each year.
- Write clear instructions to other caregivers, including what medicine to give, when to give it and the correct dose.
Get Rid of Medicines Safely
- Clean out your medicine cabinet. Reduce the risk of kids getting into medicine by getting rid of unused or expired medicine. Many communities have a medicine take-back program. This is an easy way to get rid of your unused or expired medicines.
- To dispose of it yourself, pour the medicine into a sealable plastic bag. If the medicine is a pill, add water to dissolve it. Then add kitty litter, sawdust or coffee grounds to the plastic bag. You can add anything that mixes with the medicine to make it less appealing for children or pets.
- The Food and Drug Administration (FDA) says that certain medicines are so dangerous they should be flushed down the toilet.
Talk to Your Kids about Medication Safety
- Talk to your kids about medication safety. Even if their medicine tastes good, don’t compare it to candy to encourage kids to take it.
- Speak with older kids about the dangers of misusing or abusing prescription or over-the-counter medicines.
Educate Grandparents
- It is estimated that in 38 percent of ER visits involving a medicine poisoning, the medicine belonged to a grandparent. Talk to grandparents about being extra mindful with medicine or pillboxes when children are around.
- Don’t forget to remind other family members and visitors as well.
Put the Poison Help Number in Your Phone
- Put the toll-free number for the Poison Control Center (1-800-222-1222) into your home and cell phones. You can also put the number on your refrigerator or another place in your home where babysitters and caregivers can see it. And remember, the poison help number is not just for emergencies, you can call with questions about how to take or give medicine.
- If your child has collapsed, is not breathing, or has a seizure, call 911.
- Do not make children vomit or give them anything unless directed by a professional.
You can download these tips about medicines here.
Categories: medicines
| Tags: children, education, good choices, health smart, life skills, medicines, Poison Control, poisoning, safety
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October 25, 2017
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Posted by jean
The Partnership for Food Safety Education (http://fightbac.org) offers the following tips for preventing foodbourne bacteria this Halloween:
- Keep all perishable food chilled until serving time. These include, for example, finger sandwiches, cheese platters, cut fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped-cream and cream-cheese frosting. Cold temperatures help keep most bacteria from multiplying.
- To keep store-bought party trays cold, fill lids with ice and place trays on top. Similarly, keep salads and other perishable items in bowls cold by nesting them in larger bowls of ice.
- Arrange food on several small platters. Refrigerate platters of food until it is time to serve, and rotate food platters within two hours.
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Bacteria will creep up on you if you let platters of food sit out for too long. Don’t leave perishable goodies out for more than two hours at room temperature (1 hour in temperatures above 90°F).
- When whipping up Halloween treats, don’t taste dough and batters that contain uncooked eggs.
- Beware of unpasteurized juice or cider that can contain harmful bacteria such as E.coli O157:H7 and Salmonella. Serve only pasteurized products at your Halloween party.
- Remind kids (and adults too!) to wash their hands before and after eating to help prevent foodborne illness.
- Bobbing for Apples – Try a new spin on bobbing for apples. Cut out lots of apples from red construction paper. Write activities for kids to do on each apple, such as “say ABCs” or “do 5 jumping jacks”. Place a paper clip on each apple and put them in a large basket. Tie a magnet to a string or create a fishing pole with a dowel rod, magnet and yarn. Let the children take turn “bobbing” with their magnet and doing the activity written on their apple.
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Give children a fresh apple for participating in your food safe version of bobbing for apples .
Categories: halloween food safety
| Tags: food safety, foodborne illnesses, Halloween food safety, Halloween party food, health smart, kids 3-7, USDA
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