Frostbite is caused by extreme cold—an hour of exposure at 20 degrees Fahrenheit is all it takes. Even colder temperatures, or exacerbating factors such as moisture or wind, will increase the likelihood of frostbite setting in.

Common signs of frostbite include numbness, tingling and pain in the exposed areas (usually extremities, or fingers, toes and the nose), followed by painful blistering. Cell damage occurs both at the time of exposure (ice crystals form in the space outside of the cells), and after exposure, which results in damage to the blood vessels due to lack of oxygen in affected tissue.

There are three degrees of frostbite, similar to a hot burn scale: first degree, signified by irritation and redness; second degree, which results in clear, painful blisters; and third degree, the most severe, in which bloody blisters eventually result in black, dead tissue.

First Aid for Frostbite

If you or someone you know believes they may have frostbite, use the following steps to reduce the damage it can cause:

• Move to a warm environment, if possible. If the victim is also experiencing hypothermia, make sure to keep their core body warm. Saving a life is more important than saving a limb.
• Remove all wet or constrictive clothing and jewelry to encourage blood flow to the affected area.
• Keep extremities elevated in order to reduce swelling.
• Rewarm the affected area with a 40-degree water bath. Do not try to rewarm the frostbitten tissue with hot water. The cells are more fragile, and the tissue is less sensitive to temperature, and this can result in severe burns.
• Do NOT re-warm the injured area if there is any chance that it will refreeze. Ice crystals formed in between cells will be larger the second time they form.
• Get to the hospital as soon as possible. The final amount of tissue damage is proportional to the time it remains frozen, not to the absolute temperature to which it was exposed.

Source: Article by David Harrington, MD, Director of the Rhode Island Burn Center -Frostbite Facts

 FEMA shares the following safety information about being safe during thunderstorms and lightning.

All thunderstorms are dangerous. Every thunderstorm produces lightning. While lightning fatalities have decreased over the past 30 years, lightning continues to be one of the top three storm-related killers in the United States. On average in the U.S., lightning kills 51 people and injures hundreds more. Although most lightning victims survive, people struck by lightning often report a variety of long-term, debilitating symptoms.

Other associated dangers of thunderstorms include tornadoes, strong winds, hail and flash flooding. Flash flooding is responsible for more fatalities – more than 140 annually – than any other thunderstorm-associated hazard. Dry thunderstorms that do not produce rain that reaches the ground are most prevalent in the western United States. Falling raindrops evaporate, but lightning can still reach the ground and can start wildfires.

During Thunderstorms and Lightning

• Use your battery-operated NOAA Weather Radio for updates from local officials.
• Avoid contact with corded phones and devices including those plugged into electric for recharging.  Cordless and wireless phones not connected to wall outlets are OK to use.
• Avoid contact with electrical equipment or cords. Unplug appliances and other electrical items such as computers and turn off air conditioners. Power surges from lightning can cause serious damage.
• Avoid contact with plumbing. Do not wash your hands, do not take a shower, do not wash dishes, and do not do laundry. Plumbing and bathroom fixtures can conduct electricity.
• Stay away from windows and doors, and stay off porches.
• Do not lie on concrete floors and do not lean against concrete walls.
• Avoid natural lightning rods such as a tall, isolated tree in an open area.
• Avoid hilltops, open fields, the beach or a boat on the water.
• Take shelter in a sturdy building. Avoid isolated sheds or other small structures in open areas.
• Avoid contact with anything metal—tractors, farm equipment, motorcycles, golf carts, golf clubs, and bicycles.
• If you are driving, try to safely exit the roadway and park. Stay in the vehicle and turn on the emergency flashers until the heavy rain ends. Avoid touching metal or other surfaces that conduct electricity in and outside the vehicle.

After a Thunderstorm or Lightning Strike

If lightning strikes you or someone you know, call 9-1-1 for medical assistance as soon as possible. The following are things you should check when you attempt to give aid to a victim of lightning:

• Breathing – if breathing has stopped, begin mouth-to-mouth resuscitation.
• Heartbeat – if the heart has stopped, administer CPR.
• Pulse – if the victim has a pulse and is breathing, look for other possible injuries. Check for burns where the lightning entered and left the body. Also be alert for nervous system damage, broken bones and loss of hearing and eyesight.

After the storm passes remember to:

• Never drive through a flooded roadway. Turn around, don’t drown!
• Stay away from storm-damaged areas to keep from putting yourself at risk from the effects of severe thunderstorms.
• Continue to listen to a NOAA Weather Radio or to local radio and television stations for updated information or instructions, as access to roads or some parts of the community may be blocked.
• Help people who may require special assistance, such as infants, children and the elderly or those with access or functional needs.
• Stay away from downed power lines and report them immediately.
• Watch your animals closely. Keep them under your direct control during thunderstorms and lightning.

The following post contains press release information about eating good food on a tight budget, which comes from the Environmental Working Group, EWG, a nonprofit organization.

EWG collaborated with Share Our Strength’s Cooking Matters to create  Good Food on a Tight Budget, http://tinyurl.com/8rjd5mb – to help you shop smarter and fill your grocery cart with the foods that deliver the biggest bang for your buck.

You Can Eat Good Food on a Tight Budget

This shopping guide looks at 100 foods that are healthy, inexpensive, clean and green. The guide features simple tips for eating well, tasty recipes for meals and kids’ snacks, as well as proven money-saving tools for tracking food prices and planning meals.

Click here to check out EWG’s Good Food on a Tight Budget – including 15 recipes that average less than $1 per serving and tips like, http://tinyurl.com/8rjd5mb:

:: A pear a day keeps the pesticides away – more fiber, potassium and folate than an apple and fewer pesticide residues.

:: Eat your garnish – parsley packs a punch as potent as kale for a quarter the price.

:: Not a carrot lover? Sweet potatoes pack twice the fiber, potassium, and vitamin A as carrots.

:: Super okra? Okra beat out more than 100 other veggies to rise to the top of our lists.

Did you know: one serving of filling oatmeal is about half the cost of a bowl of sugared cereal? For animal sources of protein – roasted turkey tops the list. But to eat on the cheap, you can’t beat pinto beans or lentils for one-fifth the cost.

These tips are perfect for back-to-school, too – and to help you plan out food choices for those important meals, the guide’s lead author, EWG nutritionist Dawn Undurraga, pulled together visual suggestions for a week of easy lunches. Click here to read her back-to-school blog, http://tinyurl.com/bs5sflt.

We believe that eating healthy and affordably should be easy. I hope you enjoy this  guide about the food you can eat and still keep to a tight budget.

Holiday buffets are a popular way to entertain, but these kinds of food service, where foods are left out for long periods of time, can be a health hazard.

Here are some tips from the U.S. Department of Agriculture Meat and Poultry Hotline to help you have a safe holiday party.

Safe Food Handling
Always serve food on clean plates — not those previously holding raw meat and poultry. Otherwise, bacteria which may have been present in raw meat juices can cross contaminate the food to be served.

Cook Thoroughly
If you are cooking holiday foods ahead of time for your party, be sure to cook foods thoroughly to safe minimum internal temperatures.

• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
• Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Use Shallow Containers to Store Holiday Foods
Divide holiday cooked foods into shallow containers to store in the refrigerator or freezer until serving. This encourages rapid, even cooling. Reheat hot foods to 165 °F. Arrange and serve food on several small platters rather than on one large platter. Keep the rest of the food hot in the oven (set at 200-250 °F) or cold in the refrigerator until serving time. This way foods will be held at a safe temperature for a longer period of time. REPLACE empty platters rather than adding fresh food to a dish that already had food in it. Many people’s hands may have been taking food from the dish, which has also been sitting out at room temperature.

The Two-Hour Rule for Holiday Buffets
Holiday foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.

Keep Hot Foods HOT And Cold Foods COLD
Hot foods should be held at 140 °F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40 °F or colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise, use small serving trays and replace them.

Foodborne Bacteria
Bacteria are everywhere but a few types especially like to crash parties. Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes frequent people’s hands and steam tables. And unlike microorganisms that cause food to spoil, harmful or pathogenic bacteria cannot be smelled or tasted. Prevention is safe food handling.

If illness occurs, however, contact a health professional and describe the symptoms.

Staphylococcus aureus
Staphylococcus (“staph”) bacteria are found on our skin, in infected cuts and pimples, and in our noses and throats. They are spread by improper food handling. Prevention includes washing hands and utensils before preparing and handling foods and not letting prepared foods — particularly cooked and cured meats and cheese and meat salads — sit at room temperature more than two hours. Thorough cooking destroys “staph” bacteria but staphylococcal enterotoxin is resistant to heat, refrigeration and freezing.

Clostridium perfringens
“Perfringens” is called the “cafeteria germ” because it may be found in foods served in quantity and left for long periods of time on inadequately maintained steam tables or at room temperature. Prevention is to divide large portions of cooked foods such as beef, turkey, gravy, dressing, stews and casseroles into smaller portions for serving and cooling. Keep cooked foods hot or cold, not lukewarm.

Listeria monocytogenes
Because Listeria bacteria multiply, although slowly, at refrigeration temperatures, these bacteria can be found in cold foods typically served on buffets. To avoid serving foods containing Listeria, follow “keep refrigerated” label directions and carefully observe “sell by” and “use by” dates on processed products, and thoroughly reheat frozen or refrigerated processed meat and poultry products before consumption.

Keep your holiday safe by practicing food safety guidelines.

With Christmas fast approaching and many of us still buying toys, I am sharing a message from a staff member of St. Joseph’s Children’s Hospital in Tampa, Florida.

More than half of the three billion toys and games sold in the United States each year are purchased at Christmas time. And while the majority of toys are safe, thanks in part to stronger federal rules and higher standards from toy makers, the U.S. Consumer Product Safety Commission reports that in 2011 alone more than 193,200 U.S. children were treated in hospital emergency departments for toy-related injuries.

“Toys have changed over the years and the assortment can be astounding, particularly to those who haven’t shopped for kids in a while,” said Bevin Maynard, a child advocate at St Joseph’s Children’s Hospital.”Child safety, however, never goes out of style. It is something parents and family members should always keep in mind when selecting gifts for youngsters.”

Maynard notes that appropriate selection and proper use of toys, combined with parental supervision, can greatly reduce the incidence and severity of toy-related injuries.

When selecting toys this holiday season, be sure to:

• Choose toys suitable to the child’s age, interest and skill level. “Age labels are for safety reasons and not intended as developmental ratings,” said Maynard. “If a package indicates the toy isn’t suitable for children under 3, it doesn’t mean that your 2-year-old won’t be able to figure out how to play with the toy, but rather that the toy has small parts or sharp pieces that could injure a younger child.”
• Skip toys with small magnetic pieces for any child under age 6 or under age 10 if they have younger siblings who could easily access the pieces.
• Look for well-made toys.
• Avoid toys that produce loud noises. High-volume games can permanently impair a child’s hearing, and loud sounds can frighten a younger child.
• Avoid toys painted with lead paint. Exposure to lead can result in lead poisoning, causing serious damage to a child’s brain, kidneys and nervous system.
• Avoid electrical toys with heating elements (batteries, electrical plugs) for children under the age of 8. These toys are a potential burn hazard.
• Avoid toys with strings, straps or cords longer than 7 inches, which can wrap around a child’s neck and accidentally strangle him or her.
• Immediately discard plastic wrappings on toys before they become dangerous play things for young children.

Maynard adds that riding toys should not be used near stairs, traffic or swimming pools, and that parents can use the cardboard tube from a roll of toilet paper to identify small toy parts that are potential choking hazards. “Small children should not play with anything that can fit into one of these cylinders.”

A Gift is Not Complete Unless Proper Protective Gear is Included
Bicycles, skates, scooters and skateboards are popular gifts for the holidays, but if children lack the proper protective gear or skills, injury and death can occur. To keep kids safe whenever they “wheel” around, be sure to:

• Include a helmet as part of a gift, which according to Safe Kids USA, can reduce the risk of head injury by as much as 85 percent and the risk of brain injury as much as 88 percent.
• Buy stickers or bike reflectors and use them on the front, sides and back of the bike to increase the child’s visibility to drivers.
• Buy a bike horn or a bell as a stocking stuffer. This tool is essential for warning motorists and pedestrians of a bicyclist’s approach.
• Don’t forget to buy elbow and knee pads as well as wrist guards for skates and skateboards.

Kids sometimes are reluctant to wear protective gear, insisting that they are good riders or complain that none of their friends wear them. But Maynard urges parents to resist that temptation, and notes “requiring children to wear a helmet every time, everywhere they go, is the best thing you can do to protect them.”

Learn how to keep kids safe when giving toys by visiting facebook.com/stjosephschildrens.