COMMENTS FROM CHERYL
A s a diabetic, learn to manage your diabetes with nutritional and medical knowledge. In Milam County, you can get up-to-date information from the “Do Well, Be Well with Diabetes” four-part series offered by Texas AgriLife Extension Service and Little River Medical Clinic.
The course is open to any interested diabetic and their family. Over 150 persons have attended the classes to become better informed on nutritional and medical issues facing diabetics.
The next class will be conducted from 6-8:30 p.m. at the Little River Medical Clinic waiting room, 708 N. Crockett in Cameron. Vicki Moore, RN, BSN, Nursing Supervisor for Little River Medical Clinic will be teaching with Cheryl Walker, County Extension Agent-Family and Consumer Sciences Texas AgriLife Extension Service. The Milam County Office of Texas AgriLife Extension Service and Little River Medical Clinic are sponsoring the training. If you have questions contact the Milam County Extension Office 254- 697-7045.
The cost of the series is $10 per person payable at the first meeting, but we need you to call or email prior to the classes so handouts will be available Extension Office 254-697-7045 or email email@example.com. The series will start on Monday, Sept. 12 and continue on Sept. 19, Sept. 26 and Oct. 3. Each session addresses different nutritional and medical concerns for diabetics. Mark your calendars to attend each “Do Well, Be Well with Diabetes” series to help you manage your diabetes or understand what is happening with family members with diabetes.
This is a small fee to help you manage glucose levels, so you can reduce the risks for diabetic complications like: poor eyesight; blindness; pain and burning in feet and hands (neuropathy); kidney failure, heart attack; stroke; and slow digestion. Sign-up for the “Do Well, Be Well with Diabetes” series and learn the right information so you can manage your diabetes.
TAILGATE PARTIES—With fall weather and football games, tailgate parties become popular activities. “Tailgating” can be full of good food, friends and happy memories. Don’t let your tailgate party be spoiled by foodborne illness: stomach cramps, diarrhea, nausea, headaches, fever, and vomiting. Foodborne illness occurs from improper handling and cooking of foods. Symptoms can occur as soon as within a few hours or as long as a few weeks after eating contaminated food.
The bacteria that cause foodborne illnesses grow most rapidly at temperatures between 41 F and 140 F (danger zone). Foods prepared for tailgate parties or any outdoor eating event can reach danger zone temperatures even when the weather is cool so keep hot foods hot (above 140 F) and cold foods cold (below 41 F).
Almost any food can carry harmful bacteria, but foods that are moist and contain protein such as meat, fish, seafood, poultry, eggs and dairy products are most perishable. Foods should not be left in the danger zone for more than two hours or one hour in hot weather.
Popular items such as chili, stew and soup can be kept hot in a thermos. Keep the thermos clean and check for a tight seal. Rinse it with boiling water just before filling it with the steaming hot food. Hot casseroles can be wrapped in several layers of aluminum foil followed by newspapers and a towel to keep them hot. Plan to serve immediately after arriving.
Cold food can be transported in a cooler filled with ice or cold packs. Pack the food in shallow containers and pre-chill before transporting. Watch the clock on fast food or deli purchases. Pick up your selection immediately before the event and eat within two hours.
When the party begins, use safe food handling practices. Keep hands, utensils and dinnerware clean. Disposable dinnerware and utensils make it easier. Spread a clean tablecloth on the tailgate or table and enjoy.
For more information about keeping food safe to eat, please contact the ex tension of f ice at 254- 697- 7045 or email firstname.lastname@example.org.