QUALITY WHAT IS PUBLIC HEALTH

WRITER: SHERI HUTCHINSON

As I prepare for our annual celebration of National Public Health Week, observed April 2–8, I am reminded of how little I knew about public health until four years ago. Before that, whenever I thought of my local health department, it brought back not-so-fond childhood memories of a place my mom would take me to get immunizations. I also knew the local health department was a place where I could obtain a copy of a birth or death certificate. To me that was about all there was to public health — but that has all changed.

As I have learned more about public health, I am absolutely amazed with the number of different programs and services offered by the local health department. I am also impressed with the contribution of countless hours and dedication by staff members who work daily to further the efforts of public health in Lake County.

Public health achievements in the 20th century have definitely improved our quality of life. Consider the increase in our national life expectancy. Although it is never pleasant getting a vaccination, I believe we all can agree that public health programs promoting population-wide vaccinations resulted in the eradication of smallpox and polio in America, and in the control of measles, rubella, tetanus, diphtheria, and other infectious diseases in the U.S. and other parts of the world.

Public health has led the change toward a world-wide reduction in infant and child mortality. Visit the Florida Department of Health maternal and child health website and you can read a brief, overview of the many maternal and child health programs and services provided by local health departments — healthy start screenings, prenatal care, prenatal smoking cessation, public health social work, and breastfeeding support, just to name a few of the resources for all expectant mothers.

While it is important to highlight some of the other areas where public health is involved — motor vehicle safety, safer workplaces, the control of infectious diseases that results from having clean water and better sanitation — you can see the top 10 greatest achievements for public health by the Centers for Disease Control (CDC) by visiting www.whatispublichealth.org.

The

EGG SALAD WITH A KICK!

WRITER: HEATHER PRUETT // PHOTOGRAPHER: FRED LOPEZ

Yield: 4–6 servings

Prep time: 20 minutes

Chill time: 30 minutes

Pans/Utensils/Equipment

Needed:

Measuring cup

Set of measuring spoons

Paring knife

Fork

Medium sized mixing bowl

Food processor

Ingredients:

8 large eggs, hard-boiled and peeled

1/2 cup low-fat Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon minced fresh dill (may substitute

1 teaspoon dried dill)

1/2 cup celery, diced

1/4 cup onion, diced

1 teaspoon hot sauce

3/4 teaspoon kosher salt

1/2 teaspoon freshly-ground, black pepper

Body

Instructions:

• Cut each hard-boiled egg in half and place in food processor bowl.

• Pulse 10–12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs — or chop eggs with a knife.

• In a separate large bowl, use a fork to whisk together the yogurt, Dijon mustard, dill, onion celery, hot sauce, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined.

• Chill, serve and enjoy!