Ira Dreyfuss with HHS HealthBeat, a production of the U.S. Department of Health and Human Services, shares about the food choices we tend to make after a poor night’s sleep.

Burgers, doughnuts, pizza. Stay up real late working or studying, and your body seems to crave them. Carrots and apples, not so much. Why is that?

At the University of California, Berkeley, Matthew Walker measured people’s food choices and imaged their brain activity after a night’s sleep and after a night with no sleep. He found people preferred junk food after the sleepless night, and their sleep-deprived brains showed less capacity to make good-for-you choices and more I-wanna choices.

“There’s a shift in the behavioral choices that people are making, and that seems to be co-occurring with those changes in brain activity.”

So, if you get enough sleep, you may choose better and eat more healthfully.

The study, which appeared in the journal Nature Communications, was supported by the National Institutes of Health.

Learn more at healthfinder.gov.

Each year, more than 300,000 cases of Lyme disease are reported to the Centers for Disease Control(CDC), making it the most commonly reported tick-borne illness in the United States. The new estimate suggests that the total number of people diagnosed with Lyme disease is roughly 10 times higher than the yearly reported number.

“We know people can prevent tick bites through steps like using repellents and tick checks. Although these measures are effective, they aren’t fail-proof and people don’t always use them,” said Lyle R. Petersen, M.D., M.P.H, director of CDC’s Division of Vector-Borne Diseases. “We need to move to a broader approach to tick reduction, involving entire communities, to combat this public health problem.”

This community approach would involve homeowners trying to kill ticks in their own yards, and communities addressing a variety of issues. These issues include rodents that carry the Lyme disease bacteria, deer that play a key role in the ticks’ life cycle, suburban planning, and the interaction between deer, rodents, ticks, and humans. All must be addressed to effectively fight Lyme disease.

Most Lyme disease cases reported to CDC through national surveillance are concentrated heavily in the Northeast and upper Midwest, with 96 percent of cases in 13 states. Lyme disease is transmitted to humans through the bite of infected black legged ticks. Typical symptoms include fever, headache, fatigue, and a characteristic skin rash. If left untreated, infection can spread to joints, the heart, and the nervous system.

CDC recommends people take steps to help prevent Lyme disease and other tickborne diseases by:

• Wearing repellent

• Checking  for ticks daily

• Showering soon after being outdoors

• Calling your doctor if you get a fever or rash

For more information on Lyme disease, visit www.cdc.gov/lyme.

Source: Centers for Disease Control, CDC

July 31 Is National Heatstroke Prevention Day.

The National Highway Traffic Safety Administration (NHTSA) and SafeKids.org are asking you to help raise awareness about the dangers of kids and cars through a concerted day-long social media conversation on July 31.

Here’s what NHTSA and SafeKids.org have to say, “As summer temperatures rise, the dangers for kids left in hot vehicles increases exponentially. NHTSA and SafeKids are reaching out to state and local safety partners and to parents, as well as other caregivers asking all, if possible,  to tweet and post on Facebook every hour on the hour from 10 a.m. to 5 p.m Eastern Time. @NHTSA.gov will be using the hash tag *#heatstroke *on all its social media posts and asks you to do the same.”

Sample posts for Facebook

>> No child should die of #heatstroke from being left alone in a hot car!

>> If you see a child alone in a hot vehicle, call 911 or your local emergency number immediately. If the child is in distress due to heat, get that child out as quickly as possible. Cool the child rapidly by spraying the child with cool water or with water from a garden hose (an ice bath isn’t necessary nordesirable). Visit www.safercar.gov/heatstroke http://www.safercar.gov/heatstroke ] for more information.

Sample tweets for Twitter

>> A child’s body absorbs more heat on a hot day than an adult’s does. Where’s Baby? Look before you lock! #heatstroke

>> High body temperatures can cause a child permanent injury or even death. Where’s Baby? Look before you lock! #heatstroke

>> 10 minutes is all it takes for a car to reach deadly temperatures w/ a child locked inside. www.safekids.org/heatstroke [ http://www.safercar.gov/heatstroke

>> Remember to never leave your child alone in a car – even for a minute! Please RT www.safekids.org/heatstroke [ http://www.safercar.gov/heatstroke ] #heatstroke

>> San Francisco State Univ.: In 52% of cases, a child was “forgotten” by the caregiver.Where’s Baby? Look before you lock! #heatstroke

>> Did u know? In more than 29% of cases, kids got into vehicles on their own. Where’s Baby? Look before you lock! #heatstroke

>> Want to help us prevent #heatstroke deaths of children in hot vehicle? Visitwww.safercar.gov/heatstroke [ http://www.safercar.gov/heatstroke ]

Forward this email to your followers/readers and encourage anyone interested in child passenger safety to join our conversation on Facebook

http://www.facebook.com/NHTSA ] and Twitter [ http://www.twitter.com/@nhtsagov .

With summer around the corner, sunless tanning becomes a topic of discussion. We all know we shouldn’t expose our skin to the sun’s damaging rays to achieve a tanned look.

Here is what the staff of the Mayo Clinic shared about sunless tanning in an article on their website.

Sunless tanning is a practical alternative to sunbathing. Find out how sunless tanning products work, including possible risks and how to get the best results.

Sunless tanning products, also called self-tanners, can give your skin a tanned look without exposing it to harmful ultraviolet (UV) rays. Sunless tanning products are commonly sold as creams, gels, lotions and sprays you apply to your skin. Professional spray-on tanning also is available at many salons, spas and tanning businesses.

The active ingredient in most sunless tanning products is dihydroxyacetone (DHA). When applied to the skin, DHA reacts with dead cells in the outermost layer of skin to temporarily darken the skin’s appearance. The coloring doesn’t wash off, but it gradually fades as the dead skin cells slough off — typically within a few days.

Most sunless tanning products don’t contain sunscreen. If you spend time outdoors, sunscreen remains essential.

What about sunless tanning pills?

Sunless tanning pills, which typically contain the color additive canthaxanthin, are unsafe. When taken in large amounts, canthaxanthin can turn your skin orange and cause hives. Sunless tanning pills can also cause liver damage and lead to the formation of crystals in the retina of the eye (canthaxanthin retinopathy).

What can you expect from sunless tanning products?

Sunless tanning products typically go on clear. It usually takes about an hour to see results. Full color typically appears within eight to 24 hours. People who have medium complexions without freckles often get the best results.

Is sunless tanning safe?

Topical sunless tanning products are generally considered safe alternatives to sunbathing, as long as they’re used as directed.

The Food and Drug Administration (FDA) has approved DHA for external application to the skin. However, the FDA hasn’t approved the use of DHA for application to areas near the eyes, mouth or nose. If you’re using a sunless tanning cream, it’s easy to avoid these areas. With spray tanning, this might be more difficult — since the product is usually applied to the whole body to ensure even color. Spray tanning might also cause you to inhale the product.

Further research is needed to determine the risks — if any — of this type of exposure. In the meantime, protect your eyes, mouth and nose when spray tanning and avoid inhaling the product. Be sure to wear goggles and nose plugs, and hold your breath while the spray is being applied.

What’s the best way to promote an even-looking tan with sunless tanning products?

Sunless tanning products can provide an even, natural-looking tan if they’re applied correctly and carefully. For best results, follow the package directions carefully. In general:

• Exfoliate first. Before using a sunless tanning product, wash your skin with a wash cloth or sponge to remove excess dead skin cells. If you typically shave your legs, do so before you apply the sunless tanning product for an even application.
• Use a light touch. Apply the sunless tanning product evenly and lightly. Use sparingly on dry or thickened skin, such as over your ankles, knees and elbows. If necessary, ask someone to help you apply sunless tanner to hard-to-reach spots.
• Save the tops of your hands for last. After you apply the product to your face and body, wash your hands with soap and water to avoid coloring your palms. Be sure to remove any product from under your fingernails. Then use a cotton ball to apply the sunless tanner to the top of each hand.
• Take time to dry. Wait to dress until the sunless tanner dries completely.

Remember, most sunless tanning products don’t contain sunscreen. If you spend time outdoors, protect your skin with generous amounts of sunscreen.

With summer not far off, most of us think about serving more quick and easy suppers. Many of us choose to serve more ready to eat foods.

The following article, which recently appeared in on the FDA’s Consumer Updates page,  is about protecting your family from a bacteria called Listeria. This bacteria has been linked to a number of ready to eat foods.

If you eat food contaminated with Listeria, you could get so sick that you have to be hospitalized. And for certain vulnerable people, the illness could be far worse.

Contaminated food can bring Listeria into the home. Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. So if you unknowingly refrigerate Listeria-contaminated food, the germs not only multiply at the cool temperature, they could contaminate your refrigerator and spread to other foods there, increasing the likelihood that you and your family will become sick.

Those most at risk for listeriosis—the illness caused by Listeria monocytogenes—include pregnant women, older adults and people with compromised immune systems and certain chronic medical conditions (such as HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients). In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies.

What foods could be contaminated?

Listeria has been linked to a variety of ready-to-eat foods, including deli meats, hot dogs, smoked seafood and store-prepared deli-salads. A draft study released May 10, 2013 by the Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) evaluates the risk of listeriosis associated with foods prepared in retail delis. There are many steps that deli operators and processing establishments that supply food to delis can follow to reduce the risk of listeriosis.

FDA and FSIS recommend that consumers at risk for developing listeriosis—including older adults, pregnant women and people with compromised immune systems—reheat hot dogs and lunch meats until steaming hot.

At-risk consumers are also advised to avoid unpasteurized milk and soft cheeses (such as feta, brie, camembert, blue-veined cheeses, “queso blanco,” “queso fresco” or Panela), unless they are made with pasteurized milk.

And Listeria can sometimes be found in other foods. In 2011, a multi-state outbreak of listeriosis tied to contaminated cantaloupes caused illnesses and deaths.

Donald Zink, Ph.D, senior science advisor at FDA’s Center for Food Safety and Applied Nutrition, says FDA is aware of cases of foodborne illness caused by bacteria that can live in the kitchen and spread to foods that had not been contaminated.

Consumers are advised to wash all fruits and vegetables under running water just before eating, cutting or cooking, even if you plan to peel the produce first. Scrub firm produce such as melons and cucumbers with a clean produce brush.

To further protect yourself and your family from Listeria, follow these steps:

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Keep Refrigerated Foods Cold

Chilling food properly is an important way of reducing risk of Listeria infection. Although Listeria can grow at refrigeration temperatures, it grows more slowly at refrigerator temperatures of 40 degrees F or less.

• Keep your refrigerator at 40 degrees F or lower and the freezer at 0 degrees F or lower.
• Wrap or cover foods with a sheet of plastic wrap or foil or put foods in plastic bags or clean covered containers before you place them in the refrigerator. Make certain foods do not leak juices onto other foods.
• Place an appliance thermometer, such as a refrigerator thermometer, in the refrigerator, and check the temperature periodically.  Adjust the refrigerator temperature control, if necessary, to keep foods as cold as possible without causing them to freeze. Place a second thermometer in the freezer to check the temperature there.
• Use precooked and ready-to-eat foods as soon as you can. The longer they are stored in the refrigerator, the more chance Listeria has to grow.

“If you have leftovers in your refrigerator, it’s best to throw them out after three days, just to be sure,” says Zink. “It’s better to be safe than sorry.”

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Clean Refrigerator Regularly

Listeria can contaminate other food through spills in the refrigerator.

• Clean up all spills in your refrigerator right away—especially juices from hot dog and lunch meat packages, raw meat, and raw poultry. Consider using paper towels to avoid transferring germs from a cloth towel.
• Clean the inside walls and shelves of your refrigerator with warm water and liquid soap, then rinse. As an added measure of caution, you can sanitize your refrigerator monthly using the same procedures described below for kitchen surfaces.

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Clean Hands and Kitchen Surfaces Often

Listeria can spread from one surface to another.

• Thoroughly wash food preparation surfaces with warm, soapy water. As an added precaution you should sanitize clean surfaces by using any of the kitchen surface sanitizer products available from grocery stores, being careful to follow label directions.

You can make your own sanitizer by combining 1 teaspoon of unscented bleach to one 1 quart of water, flooding the surface and letting it stand for 10 minutes.  Then rinse with clean water.  Let surfaces air dry or pat them dry with fresh paper towels.  Bleach solutions get less effective with time, so discard unused portions daily.

• A cutting board should be washed with warm, soapy water after each use. Nonporous acrylic, plastic, or glass boards can be washed in a dishwasher.
• Dish cloths, towels and cloth grocery bags should be washed often in the hot cycle of your washing machine.
• It’s also important, to wash hands with warm water and soap for at least 20 seconds before and after handling food.