December 2009 Issue | W: www.myCRESCENT.com | T: 214-306-7920 | E: dallas@myCRESCENT.com | In North TX Since 2006
I B F : e r a w Be (Food-borne Illness, that is)
By Roohe Ahmed, MPH / RD It’s 3 am and you’ve been doing roundtrips to and from the restroom. You’ve got cramps and other gastrointestinal issues. “Must be something I ate,” you murmur to yourself. Most likely it was something you ate. Food-borne illness, commonly referred to as food poisoning, is commonplace in the US, with almost 76 million cases occurring yearly, according to the Food and Drug Administration (FDA). Usually food-borne illnesses are caused by harmful bacteria, viruses and parasites present in mishandled food. These foods can include
Narrated by Abu Umama: Whenever the Prophet finished his meals (or when his dining sheet was taken away), he used to say. “Praise be to Allah Who has satisfied our needs and quenched our thirst. Your favor cannot by compensated or denied.” Once he said, upraise be to You, O our Lord! Your favor cannot be compensated, nor can be left, nor can be dispensed with, O our Lord!” (Bukhakri -V.7, B.65, N.369)
items such as meat, dairy products, chocolate, seafood, spices, and even water. More specifically, food-borne illnesses can be pinpointed to items with mayonnaise, such as potato salad; dishes with raw or undercooked eggs, or raw or undercooked eggs themselves; fresh produce; unpasteurized fruit and vegetable juices. However, in no way those are the only foods you could get food-borne illnesses from. Food-borne illnesses are not just a mere inconvenience to one’s routine; 5,000 people die each year from mishandled food. Those most susceptible to severe cases of foodborne illness are infants, young children, pregnant women, the elderly, and people with certain conditions
Folks, there’s more inside... > New Immigration Law Will Protect “Surviving” Family Members Including Widows ....................................................................... > Dress for less at Resale Sophisticate TX Muslim Women’s Foundation opens a benefit store ....................................................................... > Amoud Foundations holds Dallas leadership luncheon ....................................................................... > MSA’s Lone Star Council and Leadership Training Program ....................................................................... > Take the family eating habits survey ...................................................................... > A ski novice discovers Utah .......................................................................
and diseases: cancer, diabetes, immune disorders such as HIV/AIDS, liver disease, hemochromatosis (an iron disorder), stomach problems such as previous surgery or low stomach acid production, and long term steroid use such as that used for treatment of asthma and arthritis. Continues on page 07>>
HifzNation.com Hosted Zaytuna College Info Session
(RICHARDSON, TX) Local high school students, parents and adults met Imam Zaid Shakir to learn about newly formed Zaytuna College and its enrollment process. “Zaytuna College aims to educate and prepare morally committed professionals, intellectual and spiritual leaders who are grounded in the Islamic scholarly tradition and conversant with cultural currents and critical ideas shaping the modern society,” states college’s website. “The college is on fast track to accreditation,” Imam Zaid Shakir told the audience. “It takes four years to get accredited on a fast track.” He said that their goal is provide professional degree programs so that students graduating from Zaytuna College are able to pursue other careers such as law and medicine.
The info session was hosted by HifzNation.com which aims to promote hifz-ul-Quran programs across the United States. Zaytuna Collge currently offers baccalaureate degree programs in Islamic Law & Theology and Arabic Language. Besides the requirement of a high school diploma or equivalent, factors to be considered in evaluating applications for admission include GPA, SAT and/or ACT scores, course work, and extracurricular activities.Incoming freshmen must have
completed the equivalent of one year of university-level Arabic prior to enrolling at Zaytuna College. ....................................................................... For more information about the college visit www.zaytunacollege.org
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The Lone Star Crescent | December 2009 | COMMUNITY REPORT
Noaman’s Eye On Immigration
New Immigration Law Will Protect “Surviving” Family Members Including Widows By Noaman Azhar Recently, President Obama signed the Department of Homeland Security Appropriations Bill (H.R. 2892) into law. Part of this new bill will enable surviving family members to obtain permanent residence in the United States despite the death of the petitioner or the principal beneficiary. Prior to the passage of this bill, if the petitioner or the principal beneficiary died before the approval of an application, the application would be terminated. If the beneficiaries were present in the U.S. at the time of the death of the petitioner, the beneficiary’s applications for permanent residence would be denied and they would be placed in deportation proceedings. The new law not only eliminates this “widow penalty,” but it also provides for much more latitude upon the death of the petitioner or principal beneficiary. When either the petitioner or the principal beneficiary dies, in a wide variety of instances, the new law acts to protect parents, spouses, and children who have a pending or approved family based application, employment based application, asylum/refugee relative application, and even non-immigrants entitled to “T” (trafficking victims)
or “U” (crime victims) visa status. Another important aspect of the new law provides that surviving spouses can now self-petition for themselves and their children, without having to meet the two-year marriage requirement if their spouse dies. This can be done on form I-360 and must be done within two years after this law’s enactment. Or, if the spouse dies two years after the law’s enactment, then the self-petition must be filed within two years of the spouse’s death. However, if the surviving spouse remarries, they no longer hold eligibility for this relief. ...................................................................... Noaman is an attorney at Azhar & Azhar, PLLC. The information provided in this article is not immigration advice and should not be interpreted as immigration advice. This article is not intended to establish an attorney-client relationship. As always, readers should consult with an experienced immigration attorney before making any immigration decisions on their case.
Immigration Questions? Email us at dallas@myCrescent.com. Please write “Immigration” in the subject line.
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The Lone Star Crescent | December 2009 | Community Report
Dress for Less at Resale Sophisticate Story & Photos By Komal Khan Atticus Finch, one of America’s greatest literary heroes of all time quoted, “you never really know man until you understand things from his point view, until you climb into his skin and walk around in it”. Although I agree with one of the most
critically acclaimed statements from Harper Lee’s To Kill A Mocking Bird, I cannot help but question the uneasiness of literally slipping into another human being’s anatomical existence in order to understand their disposition in life. I mean why not just slip into another man’s gently used overcoat and still contribute to societal welfare? At “Resale Sophisticate” you can do just that.
The ladies and gentlemen from Texas Muslim Women’s foundation have combined two of the greatest ventures of all time, shopping and humanitarian reform, to bring you an easy way to look good and still contribute to those in need. As a college student I have experienced my fair share of mucky thrift stores however when walking into “Resale Sophisticate” the atmosphere is professional and inviting. With warm and approachable salespeople, along with quality goods, this Plano store superseded my expectations of a regular shopping outlet. Before you grab your wallet or purse, perhaps it’s important to get reacquainted with the concept of resale. I have to admit before asking about the concept I had little knowledge of resale’s philanthropic merit. Shaheen Salam, advocate and future president of Texas Muslim Women’s Foundation, kindly explained, “We have almost everything here from clothing to handbags to furniture to children’s toys …the income from this store would be funding Texas Muslim Women’s Projects. If items
are worthwhile we place them in the store and if they’re not we send them to other charities”. She went on to emphasize that “Resale Sophisticate” has been extremely grateful towards the community for its donations and continues to “accept almost anything and everything”. Gift certificates from “Resale Sophisticate” are also issued out at shelters and safe houses. Not only did the grand opening of “Resale Sophisticate” give me the opportunity to review the store, but it also gave me a glimpse into the world of one of hardest working Non-Profits in the area. The individuals that support and contribute to the store’s success certainly left an air of both productivity and compassion. Amira Matsuda, current president of Texas Muslim Women’s Foundation, lead a pleasant, humble, and informative opening of the store. She concluded the store’s ribbon cutting with a brief speech, “I belong to the Texas Muslim Women’s Organization, One of our main services to the community is to help empower women that have dealt with
domestic violence…because of the increasing demand of the community and domestic violence problems we have another project, and that is to establish a shelter for domestic violence”. She continued on by describing the endless endeavors of Texas Muslim Women’s Foundation and its goal to confront domestic abuse while providing safety and security to victims. Throughout my experience at the store’s grand opening, I kept reflecting on the universal themes of compassion, safety, and quality of life. Granted American authors like Harper Lee wished people to confront the obstacles of diversity in America, but she also insisted that in order to do so we must be willing to open the doors of opportunity for others. After all, people just as much as goods deserve to be reclaimed and recognized for all they’re worth. ......................................................................................... For more information please visit Resalesophisticate. com, Phone (469) 467-6240, or Visit at 2300 Coit Rd, Suite 250 Plano TX. For more information concerning The Texas Muslim Women’s Foundation please visit www.tmwf.org, Phone 972-880-4192.
Amoud Foundation of Dallas Holds Leadership Luncheon
Story & Photos By R. “Ruqayyah” Khalifa Amoud Foundation (AF) of Dallas held its 2009 Leadership Luncheon at La Quinta Inn and Suites in Irving, Texas. Founded in 1903 and officially incorporated April 14, 1914, Irving is now a thriving suburb of over 220,000 people located between Dallas and Fort Worth and is within minutes from the Dallas/Fort Worth International Airport. As of 1998, Irving is now home to 7,800 businesses and still booming. It is here as well that AF of Dallas was founded in 1998 by several Somali Americans who gathered to form AF, with nothing more than hope, determination, and a lot of prayers. From those humble beginnings, over a decade later, AF has flourished and grown to be the largest Somali charitable organization in the United States with humanitarian projects spanning in Somaliland, Puntland, South and Central Somalia, and Wajir, Kenya. Everyone present enjoyed a tasty Moroccan cuisine. In attendance was the Honorable Herbert A. Gears, the Mayor of the City of Irving, who was the keynote speaker.
He thanked AF for its humanitarian work both at home and abroad. Mayor Gears is known for making the City of Irving an international city that celebrates its diversity and reaches out to everybody no matter the nationality or religious faith. He said: “We all share opportunity in common and we all share the future in common…for sure.” He also went on to say, “What grows best comes out of a context of love for all people.” Councilman Allan E. Meagher of Irving also spoke at the luncheon. He thanked AF and the leaders present for choosing Irving to invest in. Councilman Meagher was raised in Irving and has seen how the city has blossomed from a small town to where it is today and is very appreciative for the support given by all. Leaders of many organizations from the Dallas/Fort Worth Metroplex area also attended, as did many of the foundation’s major individual donors and supporters. Brother Yussuf Kalib, one of AF’s Board Members, thanked the mayor and everyone for their continued support for the people in Somalia and had AF’s 10th Annual Anniversary Report passed out to all. The report shared highlights of the foundation’s ongoing humanitarian and development assistance in Somaliland, Puntland, South and Central Somalia, and Wajir. He mentioned that what will be seen in this report is the fruits of the donors’ labor and donations to AF whose primary goal is to make a difference in the lives of the people of the war-torn society of Somalia that have been in a civil war for the past 18-years. One of the projects highly supported with the help through donations is
the orphanages which are approximately 10. As an example, he told the guests about a 10-year old orphan whom the chairman met during one of his visits. Over 10 years later, this orphan graduated with a vocation/skill. Not only was he employed after graduating, he too helped employ others. This is the outcome of what the donations and generosity made; a big valuable difference. He then thanked the leadership of the community once again. This story was so touching that
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it received applause from the guests. Brother Mohamoud F. Egal, President of AF, then gave out Certificates of Appreciation to Mayor Gears, Councilman Meagher, and a few other leaders. The luncheon ended with yet more thank yous, hand shakes, and hugs for a cause well worth it.
med, Aboobaker Ebrahim. Lena Dirbashi, Ron Stern, Naeem Randhawa, Moazzam Ahmed, Ali Luqman, Ruqayya Khalifa, Komal Khan, Sonia Laflamme The Lone Star Crescent is published monthly by Melanz Publishing. We welcome and encourage readers’ feedback and opinions. All materials, articles, photos, comments or samples submitted to the The Lone Star Crescent will become property of the publisher and may be printed at our discretion. The publisher / paper takes no responsibility of claims made by advertisers, financial, legal, family and/or educational advise in its content. Readers must check and inquire themselves. Online at www. myCRESCENT.com
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The Lone Star Crescent | December 2009 | Community Report
MSA Lone Star Council and Leadership Training Program conference and training workshops. Schools in attendance included Rice, University of Houston, UTAustin, UT-Arlington, and Texas A&M. Prophet Muhammad (SAWS) teaches us, “Allah loves that when one endeavors to do something, he/ she seeks to perfect it”. This event aimed to help MSAs on this quest for perfection through sessions designed to equip MSA leaders with the skills needed to take their organizations to the next level. The program was designed with two primary objectives: 1) Equip MSAs with the tools they need to address common challenges they face, and 2) Facilitate networking and collaboration among MSAs in Texas
Photos & Story By Tania Yousaf MSA leaders from across the state of Texas united at a Leadership Training Program organized by the MSA Lone Star Council and hosted by the MSA at Rice University. This event brought together MSA Exec Boards from various schools for a weekend long
MSA National’s management training program, Compass, facilitated sessions on important topics such as Effective Communication, Conflict Resolution, Gender Relations, Succession Planning, Diversity & Inclusion. Other topics included Media Relations, Spiritual Aspects of Leadership, and an introduction to Google Docs and Google Sites.
In addition to the training sessions, several networking sessions provided a fantastic opportunity for MSAs in Texas to network and learn from each other as well as explore avenues of collaboration. What is the MSA? The Muslim Students’ Association (MSA) has been one of the oldest and most influential Muslim organizations. MSA has been a predecessor of almost all of the current Islamic associations such as Muslim Youth of North America (MYNA), Islamic Society of North America (ISNA) and others. The MSA is a student movement organizing and inspiring thousands of Muslim students to impact their communities across the country. What is the MSA Lone Star Council? The MSA Lone Star Council is a coalition of MSAs across the state of Texas whose primary purpose is to unify MSAs for the sake of Allah Ta’ala. It serves as a forum for efficient and effective interaction between the MSAs in Texas. The Council focuses on facilitating networking and training/development, and operates with the understanding that through cooperation we can achieve much more than we can accomplish individually. As we continue to work at the local levels, we recognize that each
MSA is part of a large national & global movement working to bring positive change among Muslims and the society at large. What is COMPASS?
COMPASS is MSA National’s state-ofthe-art management training program. Designed to address the growing demand for management training programs from campus organizations, COMPASS strives to offer Muslim students the skills, tools, and resources they need to best serve their communities. Their mission is “to train Muslim students to manage highly effective campus organizations and to serve their campus community with dedication and excellence”. For more information, visit www. msacompass.org
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The Lone Star Crescent | December 2009 | Food-borne Illness
Continues from page 01
Common symptoms of food borne illness include abdominal cramping, diarrhea, vomiting, headache, extreme exhaustion and at times, blood and pus in stool. The symptoms can differ according to the organism involved and the amount of contaminated food consumed. Symptoms can be experienced as quick as within half an hour after eating the contaminated food item, but typically develop several days to weeks later. Once onset, symptoms can last a day or
two but may persist for 7 to 10 days. When symptoms are severe, immediate medical help should be sought. For mild cases, plenty of fluids should be taken in to replace that lost through diarrhea and vomiting. What exactly causes FBI’s? Careless handling of food during preparation, serving, and storage can create an environment harmful organisms thrive in. Actions such as cross contamination between raw foods and kitchen utensils can cause problems such as when using the same cutting board to cut raw chicken and then not
cleaning it thoroughly before cutting raw vegetables. In addition, leaving hot or cold foods out too long in room temperature can create an environment that bacteria thrive in. The range of 40 degrees Fahrenheit to 140 degrees Fahrenheit is considered the “danger zone” and provides a warm environment for bacteria to multiple rapidly within; usually most foods left out at room temperature are left within this danger zone. The creatures to blame include bacteria, viruses and parasites. Those of bacterial origin are: Escherichia coli
0157:H7 (commonly known as E.coli); Salmonella; Staphylococcus aureus; Clostridium botulinum; Campylobacter jejuni; Listeria monocytogenes; Shigella, to name a few. Parasites consist of: Giardia lamblia, Cyclospora cayetanensis; and Cryptosporidium parvum. Viruses such as hepatitis A and noroviruses are also culprits behind food-borne illnesses. The following table breaks down a select few of the organisms at fault; there are of course, many other types of culprits at hand:
ORGANISM
SOURCE
SYMPTOMS
ONSET
This bacteria produces toxins only in an environment without oxygen (anaerobic). This is why it is found in a variety of improperly canned or home canned foods; also can be found in lunch meats.
Neurotoxic symptoms, i.e. double vision, difficulty swallowing & speaking, paralysis of respiratory symptoms. Can be fatal!
4-36 hours after eating.
Bacteria in raw poultry, meat and unpasteurized milk
Diarrhea, abdominal cramping, fever & perhaps bloody stools.
2-5 days after eating contaminated food. Duration: 7-10 days
Bacteria in meat-in particular, raw or undercooked ground beef, contaminated water, produce, unpasteurized ciders & juices
Severe abdominal cramps, watery, bloody diarrhea, dehydration, nausea, vomiting, neurological symptoms, hemolytic uremic syndrome (can lead to permanent kidney damage/failure, or even death)
Few days after ingesting contaminated food Duration: 4-15 days
This bacteria resists heat, salt, acidity very well, so can grow and survive at low temperatures. Located in soft cheeses, unpasteurized milk, poultry, fish, undercooked meat, hot dogs, luncheon/deli meats. Mostly affects pregnant women and their fetuses, infants, elderly, and those with compromised immune systems.
Fever, headache, nausea, vomiting.
7-30 days after ingestion, however symptoms have emerged 48-72 hours after eating.
In raw meats, poultry, milk and dairy products, eggs, food with raw eggs, shrimp, sprouts, fresh produce, unpasteurized orange juice.
Abdominal cramps, nausea, vomiting, fever, headache, diarrhea.
6-48 hours after ingestion. Usually 30 minutes to 8 hours after ingestion. Duration: 24-48 hours
The toxin is produced when food that is contaminated with the bacteria is left too long without refrigeration. Toxin can be found in foods such as: meats, poultry, eggs, tuna-potato-macaroni salads, and cream filled pastries.
Abdominal pain, nausea, vomiting, diarrhea.
Usually 30 minutes to 8 hours after ingestion. Duration: 24-48 hour
Symptoms…
CLOSTRIDIUM BOTULINUM
CAMPYLOBACTER JEJUNI
E. COLI
LISTERIOSIS
SALMONELLA
STAPHYLOCOCCAL AUREUS
PREVENTION TIPS When shopping: • Do not buy cans that are dented or bulging; this may be a sign of bacterial infection such as that of deadly Clostridium botulinum.
Storage: • Refrigerate or freeze perishable items right away. Fridge temperature should be at 40°F/5° C while freezer temperature should be 0°F/-18°C • Store eggs in the cartons they came in rather than on the side egg rack provided in most refrigerators. The temperature is warmer on the side rack than inside the fridge. • Always check the labels on foods to figure out how to store the items. For example, dressings, mayo, etc should go into fridge upon opening. • When an item is expired, throw it away; do not attempt to sniff nor taste it, because most organisms that cause food-borne illnesses are odorless and tasteless. If a package has a “good by: (such and such date)” it doesn’t mean that once you open the package you have until that date to consume the product. Once open the product is fair game for organisms; usually a week or so (depends on the products) after opening for perishables is recommended before tossing. • If storing or defrosting raw meats in the fridge, place on the bottom shelf so that in case, the drippings do not drip onto other food items, contaminating them.
Cleanliness: • Always, always wash your hands with warm water and soap, usually for at least 20 seconds or the amount of time it takes you to sing “Happy Birthday” twice. This one
tip can go a long way. While the alcohol hand sanitizers are ok, there is nothing like good ol’ soap and water to do the job. Make sure to wash between the fingers, jewelry and on the top side of one’s hand. • Wash dishcloths weekly in hot water. Change sponges often and put them in microwave occasionally for cleaning. These environments harbor harmful organisms. • Clean kitchen sink drain with bleach and water (usually 1 teaspoon of bleach to 1 quart of water) as this area offers an ideal growing environment. • Always separate raw foods and ready-to-eat foods when cutting on a cutting board. Wash and sanitize the cutting board by washing with hot water and soap, then by putting in dishwasher or using bleach solution (as described above) after cutting raw meats and before cutting ready-to-eat foods such as produce, breads, dairy, etc… Not doing so gives rise to a potential for cross-contamination. • Ideally have two cutting boards: one for raw meats, fish, poultry and one for other items. Use plastic boards ideally. If using wooden boards, throw away those with deep marks—this provides a breeding ground for organisms. • Wash fresh fruits and vegetables thoroughly, scrubbing if need be. There have been many cases of food-borne illness from produce, especially bean sprouts. Rinse all produce under running water, even prewashed salads (just in case). Make sure to wash utensils if they have touched unwashed produce. For berries, rinse under running water and/or let soak in water for 10 seconds. Melons should be washed before they are cut into. Cases of Salmonella were reported when individuals didn’t wash the rind and cut into the fruit; the knife can drag the harmful organism from the rind into the fruit eaten. This scenario can be applied toward any peeled produce; make sure to wash all produce, even if u plan to peel it. • Wash utensils before cutting different foods. After cooking, make sure you don’t use the same utensil to serve the food as you used when mixing the raw product. Again this can be a case of cross-contamination.
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The Lone Star Crescent | December 2009 | Advertisements
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The Lone Star Crescent | December 2009 | Food-borne Illness Continues from page 07
TEMPERATURE ISSUES… • The mantra of cooking safely is to keep hot foods hot, cold foods cold. The danger zone of food-borne organism growth is between 40°F and 140° F. Any food left outside at room temperature (and between this danger zone) should not be out for more than 2 hours. • It may go against what we have learned, but fresh, cooked food does not need to be “cooled” before storing back in the fridge/ freezer. Do not leave food out, regardless of whether it has been “just cooked” or not; food cooked at lunch time and then left out until dinner time hours later is a big no no! Leftovers can be put in shallow dishes/pans and stored in the fridge/freezer. • Thaw meats in the fridge (make sure to put them in a secure pan and on the bottom rack), microwave (but make sure to cook immediately), or in a bowl of cold, cold water, replacing the water every 30 minutes to insure the water is cold (also make sure to cook right away). NEVER ever leave food out to thaw on the counter or in warm water. Meal time as well as snack time should be an enjoyable part of one’s day. It should not be spoiled by the thought of ingesting something that will make you sick later on. The above tips were just a sampling of small things you can do to be cautious. With the temperatures rising in the summer months, it is essential to be even more vigilant about just how you are preparing and serving food. A little caution can go a long way!
ASSISTANT IMA M QURAN TEACHERMUSLIM CHILDREN EDUCATION & CIVIC CENTER Job Title: Assistant Imam/ Quran Teacher Location: San Antonio, Texas Job Description: Muslim Children Education & Civic Center (MCECC) is seeking a full time assistant Imam with Hifz ul Quran. Responsibilities: To teach the children Holy Quran with Tajweed and good pronunciation. Also, will lead the regular prayers. Qualifications/Skills Requirements: Hifzul Quran with excellent Qirat. Ability to speak English. Ability to lead five daily prayers. Ability to speak Arabic or Urdu would be a plus. The Center offers a good paymnet package. Send resume to: Muslim Children Education & Civic Center 5282 Casa Bella San Antonio TX 78249. Attn. Mufti Ameen Aziz, Director .........................................................................................
EMPLOYMENT ADS? Email your job / employment announcements to ads@myCrescent.com or call 214.306.7920
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The Lone Star Crescent | December 2009 | Food
Family Eating Habits Survey The way you interact with food has been creatively manipulated by the way you’ve been brought up. The following survey relinquishes a strategy to understand how positive your orientation to food really is and how good of a stake your family’s development has in it. FOR EACH STATEMENT, CIRCLE “T” OR “F” TO INDICATE WHETHER IT IS TRUE OR FALSE, AS APPLIED TO YOU.
PART I. PAST ATTITUDES AND HABITS 1. My family seldom argued at the dinner table. 2. Many different types of meals were served at our house. 3. I did not particularly care for the food served at home. 4. My mother was a good cook. 5. Our family seemed to be in a better disposition at and shortly after meals than before. 6. My mother enjoyed cooking 7. Meals were simple but substantial in our family. 8. My mother served desserts frequently. 9. Discipline was usually enforced shortly before or after the evening meal. 10. Mealtimes were quite unhurried; in fact, they took on the aspect of a social activity. 11. My father enjoyed eating 12. I enjoyed eating 13. Younger members of the family were requested no to talk too much at meals. 14. My family often celebrated something important by going to a restaurant. 15. Less than an average amount of conversation occurred at mealtime in my family. 16. My father tended to dampen mealtime conversation. 17. Conversation at meals was more light than serious. 18. Business matters were often discussed at meals (chores, etc.) 19. Flowers or candles were sometimes placed on the table at evening meals. 20. Sometimes my mother would give me my favorite food when I was sick or unhappy. 21. My mother sued to take special precautions to avoid giving us contaminated food. 22. The emphasis was on nutritional meals in our family. 23. My mother liked cooking least of all household chores. 24. Meals were quite elaborate in our family. 25. Individuals other than my immediate family, such as grandparents, usually participated in the evening meal. 26. Following the main meal, I tended to linger about the table talking and so on, rather than leaving the table. 27. My mother enjoyed eating 28. Sometimes I felt like leaving the table before the meals was over 29. My mother fixed my favorite foods when I was sick. 30. At restaurants everything I ordered had to be eaten. 31. Eating out was infrequent 32. The entire family was usually present at the evening meal. 33. On my birthdays I helped plan the menu. 34. My mother tended to dampen mealtime conversation. 35. Discipline was often applied at mealtime. 36. Family meals were more hurried than unhurried. 37. My father sometimes scolded us at the evening meal. 38. At breakfast, I often read what was printed on the cereal boxes.
INTERPRETATION: In the Eating Habits survey, the higher the score, the more positive the individual’s orientation to food – what Byrne refers to as “oraphilia.” Because previous studies have found gender differences in food preference, there are separate scoring scales for males and females. When you have completed the survey, compute separate totals (one point for each answer that is in agreement with the scale) for the two parts. Add the scores. For instance, if you are a female, you will only look at the female scoring scale. Then you will see if the answer for number one in the scoring scale matches your survey answer. If it does you will give yourself 1 point. Continue this for each of the survey questions answered below. There are many developmental influences on eating and this is a great way to see where you land! Scoring Scales for survey: The numbers below represent the question number in the survey. The letter “T” stands for “true” and the letter “F” stands for false. Males: 2-T, 3-F, 4-T, 5-T, 7-F, 9-F, 10-T, 11-T, 12-T, 15-F, 16-F, 17-T, 18-F, 19-T, 24-T, 25-T, 26-T, 27-T, 32-T, 33-T, 34-F, 37-F, 38-T, 39-T, 42-T, 45-F, 46-F, 51-T, 52-T, 53-T, 54-T, 58-F, 60-T, 61-T, 63-T, 64-T Females: 1-T, 2-T, 4-T, 5-T, 6-T, 8-T, 9-F, 10-T, 11-T, 12-T, 13-F, 14-T, 15-T, 16-F, 17-T, 18-F, 19-T, 20-T, 21-T, 22-T, 23-F, 26-T, 27-T, 28-F, 29-T, 30-F, 31-F, 34-F, 35-F, 36-F, 39-T, 40-T, 41-T, 43-F, 44-T, 45-F, 48-F, 49-F, 50-T, 51-T, 52-T, 53-T, 54-T, 55-F, 56-F, 57-F, 59-T, 61-T, 62-T, 63-T-, 65-T
PART II. PRESENT ATTITUDES AND HABITS 1. Mealtime is usually pleasant in my home. 2. I like to smell food cooking 3. In general, I prefer a slow, leisurely meal to a quick, hurried one. 4. I like many different types of food. 5. I tend to be underweight. 6. At a party, I tend to eat a lot of peanuts. 7. I do not care much for desserts. 8. I seldom like to try a new food. 9. I often get indigestion or heartburn. 10. If I am very busy, I may forget all about eating. 11. Shopping for groceries is unpleasant. 12. I like to eat foreign foods. 13. A good wife must be a good cook. 14. I think that going to an expensive restaurant is a good way to celebrate an important event such as an anniversary, a birthday, etc. 15. I have a tendency to gain weight. 16. Sometimes I have a craving for sweets 17. I tend to be quiet rather than talkative. 18. If a child refuses dinner, he should be made to eat. 19. I almost never eat between meals. 20. I dislike many foods. 21. I enjoy eating at restaurants. 22. I often eat while I am watching television. 23. Watching people eat makes me hungry. 24. People who eat heartily in public have bad manners. 25. I often buy refreshments at movies, ball games, etc. 26. I sometimes reward myself by eating 27. When depressed I sometimes eat my favorite foods. (Source: Byrne, D., & Kelley, K. (1981). An introduction to personality (3rd ed.), 135-136
HELP WANTED The Lone Star Crescent and myCRESCENT.com is seeking 2 advertising sales persons in Greater Dallas. The sales persons will be responsible for generating advertising sales increases, developing new customer relationships, maintaining business with existing customers, and executing sales plans. Candidate who enjoy meeting new customers and developing relationships are encouraged to apply. Candidates must be fluent in English, outgoing and computer savvy. 1-2 years of outside media or internet sales experienced preferred. To apply email resume to ads@myCrescent.com Excellent commission + bonus structure available.
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The Lone Star Crescent | July 2009 | CAREER
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The Lone Star Crescent | December 2009 | Travel
A SKI NOVICE DISCOVERS UTAH By Sonia Laflamme Okay, take a deep breath, remember what the instructor said, and one, two, three and off I go! As I glide down the hill, I remember to zigzag horizontally across the slope to control my speed with each turn helping me slow down. Going left then right requires that I shift my weight from one leg to the other. To turn right, I take all the weight off my right foot and ski and vice versa. Then, to turn down the hill, I take all of the weight off my downhill ski. I’m doing it; this is the first run of my life! Oh-oh, I’m picking up speed now. Can’t stop! The instructor said to use the snow plow technique to stop— invert my skis, press the tips of the skis closer together while putting weight on the insoles of my feet. I’m trying but it’s not working. Speed is increasing. The lodge is coming into view. Must stop! Okay, last resort! I drop and land on my butt! Fortunately, the snow is soft and powdery. I lay there staring up at a clear blue sky and thinking, “I survived my first run!” The instructor shows up concerned and asks if I’m okay. I reassure her that I’m fine and that I’m ready to try it again! Falling is part of the fun and it’ll happen, so take it in stride, get right back up, and keep trying. All the resorts have ski schools with first-rate certified instructors. My instructor helped me gain the confidence I needed as a first time skier to enjoy the experience. On a gently inclined slope I learned how to put on and take off my skis, and then practiced how to glide, turn and stop safely. Once the instructor felt I was steady on our skis, I graduated to the chairlift, which took me up to one of the beginners’ green runs. I can’t overemphasize the importance of taking skiing lessons to ensure your safety and to make your ski trip a pleasurable experience! Call the ski school ahead of time to reserve lessons. Utah is a skier’s paradise; all the ski resorts are only 45-60 minutes away from the Salt Lake City International Airport. From the airport I went straight to Ski N’ See to pick up my ski rentals. The friendly and knowledgeable staff helped me find the correct boots and skis for my beginner’s needs. Then I was off to Park City, the
former town of the 2002 Winter Olympics. Park City Park City is home to three ski resorts located within five miles of each other: The Canyons Resort, Deer Valley Resort and Park City Mountain Resort. So, you can stay anywhere and ski at a different resort everyday. Park City is also known for its great après ski and nightlife, with over 100 restaurants from casual fare to exquisite dining, bars and nightclubs, shops, galleries,
and spas with free bus service to and from the three resorts. At Grappa Italian Café located on Main Street you can savor their house specialty osso bucco, braised veal shank in a rich veal stock fortified with red wine and herbs. For a lighter fare, try the wild mushroom ravioli. For dessert, indulge in some tiramisu and glazed chocolate
chicken mandarin salad. In the evenings it’s back to the Snow Lodge for their famous seafood buffet featuring Ophelia crab, house smoked salmon and seared ahi tuna.
tartufo; you’ll easily burn off the calories while skiing all day!
the US. The Canyons is made up of 8 mountains, covers 3500 acres and has 146 trails and 7 natural half pipes so there is plenty of room for skiers and snowboarders alike. The Village is located at an altitude of 6800 feet and is accessible only via the Cabriolet, an open air gondola which transports you into the majestic beauty of the alpine slopes. At the Village you’ll find the Grand Summit Resort Hotel and a multitude of shops, restaurants and an outdoor amphitheater. Fuel up for the morning with breakfast at The Cabin, located in The Canyons’ Grand Summit Hotel. For lunch, jump on the Golden Eagle or Short Cut chairlifts to the Lookout Cabin perched at 9,000 feet. The Lookout Cabin offers an eclectic menu; try the smoked turkey and brie sandwich with fried sweet potatoes— yummy.
Park City—Deer Valley Resort I stayed at The Lodges at Deer Valley, a luxurious condominium hotel. It offers spacious units with beautiful furnishings, daily breakfast, and shuttles to take you skiing or into town. The heated pool and Jacuzzi are the perfect complement to a day of skiing. My first day of skiing was at Deer Valley Resort. Its reputation for high quality customer service and great restaurants gave it the honor of being voted the #1 Ski Resort in North America by SKI Magazine in 2001. Comprised of four mountains, Deer Valley offers 9 runs and 6 bowls, giving skiers 1750 skiable acres. The instructor took me to the Little Stick Trail, a wide
and gentle beginners’ trail, where I enjoyed swooshing down the mountain on a crisp clear sunny day. Deer Valley Resort is also about outstanding food, from a simple burger to a fine dining experience. In the mornings, the Snow Lodge offers a large breakfast buffet. You can pick from Eggs Benedict, made to order omelets, hash browns, bacon and ham, waffles, and hot and cold cereal. While on the slopes, you can stop for lunch at The Deer Valley’s Royal Street Café sitting atop Bald Eagle Mountain. I recommend their
Park City—The Canyons Resort The next day I skied at The Canyons Resort, the fifth largest ski and snowboard resort in
Alta Ski— Alta Lodge After an exhilarating day of skiing at The Canyons, I was off to the town of Alta located 8600 feet atop Little Cottonwood Canyon. Alta became a ski town in 1939 and has preserved the charm of the past. It is a wonderful place to come and ski and escape from the hustle and bustle of everyday life. Many visitors return year after year such as Ruth, a devoted Alta skier who first skied at Alta in 1942 and has been coming back ever since with her family. The Alta Ski Resort, famous for its powder snow, is all about skiing. No snowboarders are allowed on Alta’s 2200 acres of spectacular skiable terrain. Alta is a great place for beginners. From the Albion Basin, skiers get on board Sunnyside, a chairlift just for beginners. It slows down to allow skiers to get on and off easily without tripping over their skis. For a quick lunch, pop into Atla’a Alf cafeteria style restaurant at the base of the Cecret and Sugarloaf lifts. Enjoy a scenic view and tasty food, pick your favorite grilled sandwich or have some chicken fajitas. Warmly greeted by the friendly staff at the Alta Lodge, I immediately felt at home. I agree with Skiing Magazine: Alta Lodge is the quintessential Alta accommodation. The Lodge was beautifully deco-
rated throughout for the holidays with fresh pine and eucalyptus arrangements that perfumed the air with a wonderful scent. The rooms are unpretentious and comfortable with breathtaking mountain views. Holding true to yesteryear, there are no televisions in the rooms. People meet by the fireplace in the Sitzmark Club Bar to exchange skiing adventure stories. The food at the Alta Lodge Restaurant is a fine culinary experience, from homemade breads and desserts, to Portobello mushroom ravioli with a walnut basil sauce or grilled swordfish with mango red chili sauce. For a true ski lodge with a no frills experience, stay at the Alta Lodge and enjoy the outdoors. Now you may be wondering, “What do I need to bring along on a ski trip?” Warm clothes: Snow jacket and pants, hat, gloves, and ski socks. And don’t forget the sunscreen and sunglasses to protect you from the rays of the sun that beam off the white glistening snow. I was comfortable and stayed warm and dry in my Obermeyer ski outfit, and the Panoptyx sunglasses/sky goggles protected my eyes while Protech’s sunscreen protected me from the sun. To start planning your own ski get away, go to Ski Utah’s website, www. skiutah.com. There you’ll find information and hot deals for ski resorts, lodging, ski packages, special events and an up to date snow report. Southwest Airlines offers daily flights to Salt Lake City, checkout their website www.southwest.com for affordable fares and book your flight online, quick and easy. So now that you’re all set, go and have fun as you discover the beauty of Utah slopes. ...................................................................... For a review of products mentioned in the article, check them out here. For more information: Ski Utah www.skiutah.com 1-800-SKI-UTAH Ski N’ See www.skiNsee.com 800-722-3685 Park City www.parkcityinfo.com 800-453-1360 Grappa Restaurant www.grapparestaurant.com 435-645-0636 Deer Valley Resort www.deervalley.com 800-424-3337 The Lodges at Deer Valley www.lodges-deervalley.com 800-453-3833 The Canyons Resort www.thecanyons.com 435-649-5400 Alta Ski Area www.alta.com (801) 359-1078 Alta Lodge www.altalodge.com 801-742-3500 Southwest Airlines www.southwest.com 1-800-I-FLY-SWA (1-800-435-9792)