Seasonal vs. Pandemic Seasonal Flu
Pandemic Flu
Outbreaks follow predictable annual patterns; usually occurs in winter
Occurs rarely (three times in 20th century — last in 1968)
Some immunity built up from previous exposure
No previous exposure; little or no pre-existing immunity
Healthy adults have low risk for serious complications; the very young, the elderly and those with underlying health conditions are at increased risk for serious complications
Healthy people may be at increased risk for serious complications
Health systems can usually meet public and patient needs
Health systems may be overwhelmed
Vaccine developed based on known flu strains and available for annual flu season
Vaccine may not be available in the early stages of a pandemic
Adequate supplies of antivirals are available
Effective antivirals may be in limited supply
Average annual number of deaths in the United States is approximately 36,000
Number of deaths could be quite high (1918 death toll in the United States was approximately 675,000)
Symptoms: fever, cough, runny nose, muscle pain Deaths caused by complications, such as pneumonia
Symptoms may be more severe and complications more frequent
Modest impact on society — some school closures, people who are sick are encouraged to stay home
Major impact on society — widespread restrictions on travel, closings of schools and businesses, large public gatherings cancelled
Manageable impact on domestic and world economy
Potential for severe impact on domestic and world economy
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The Five Food Groups Food Group Recommended Amounts Per Serving Amount
Grains 6 ounces (oz.) per day 1 c. ready-toeat cereal; 1 slice bread; ½ c. pasta, rice; cooked cereal
Vegetables 2 ½ cups (c.) per day ½ c. raw or cooked; ½ c. 100% juice; 1 c. raw leafy greens
Fruits 2 c. per day
Milk 3 c. per day
Meat & Beans 5 ½ oz. per day
½ c. raw or cooked; ½ c. 100% juice; 1 medium piece
1 c. milk or yogurt; 1 ½ oz. natural or 2 oz. processed cheese
Food Source Examples
Bread, cold & hot cereal, crackers, spaghetti, pasta, rice
Dark green, orange, legumes, starchy, other and juice
Fresh, frozen, canned, dried and juice
Milk, yogurt, cheese
1 oz. lean meat, poultry or fish; 1 egg; ¼ c. cooked dry beans or tofu; 1 Tbsp peanut butter; ½ oz. nuts or seeds Meat, poultry, fish, dry beans & peas, eggs, nuts, seeds
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Examples of Shelf-Stable Foods* Grains Crackers, dry bread sticks, pretzels, melba toast, matzo bread, chow mein noodles, ready-toeat cereals, granola bars, rice cakes, cookies, hard taco shells, commercially canned bread, **instant cereal, **instant rice, **instant soup
Vegetables Canned vegetables, canned vegetable soup, canned vegetable juice, **instant vegetable soup, **instant potatoes, sun-dried tomatoes, **other dried vegetables
Fruits Canned fruit, fruit leather (rollups), applesauce, canned or bottled juice, dried fruits (raisins, prunes, apricots, etc.)
Milk Canned evaporated milk, canned pudding, processed cheese, snack cup pudding, boxed (shelf-stable) milk, rice or soy milk (with calcium added)
Meat & Beans Canned tuna or sardines or salmon, canned chicken or turkey or other meat, canned chili (meat or bean), peanut butter, canned beans, canned ravioli or spaghetti with meat, shelf-stable tofu, canned stew, nuts, seeds, beef jerky
* No initial refrigeration is required for the foods listed, although leftovers may need refrigeration or immediate use. ** Requires water that is safe to drink or can be made safe by boiling.
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Family Member
Age
Gender
Blood Type
Allergies
Past/Current Medical Conditions
Contacts
Name/Telephone Number
Local personal emergency contact
Out-of-town personal emergency contact
Hospitals near:
Work
School
Home
Family physician(s)
Arkansas Department of Health and Human Services
Pharmacy
Employer contact and emergency information
School contact and emergency information
Religious/spiritual organization
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Current Medications/ Dosages