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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 3
Ingredients:
On the cover: Eagles goalie Andrew Penner, photo by Brandon Iwamoto
Serving size: 28 pages
Story
Page
Health shorts Talking tomatoes
4 5
Health in a Handbasket
6
Nutrition needs are much the same across cultures
8
The power of napping
9 11
Eat locally for better nutrition Athletes eat to improve their game
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The Healthy Plate
17
Uncommon Sense with psychologist Dr. Beth Firestein
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Crandoodles by RH artist Steve Crandall
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Destination: Healthy with Amanda Wicker
21
Happiness is a state of mind
22
Loveland health news briefs
24
Loveland health calendar
26
Other ingredients: Three dashes editor Jade Cody, four quarts reporter Rhema Muncy, topping by Dennis Book, color to taste, punctuation as needed.
Health Line of Northern Colorado is a monthly publication produced by the Loveland Daily Reporter-Herald. The information provided in this publication is intended for personal, non-commercial, informational and entertainment purposes only and does not constitute a recommendation or endorsement with respect to any company, product, procedure or activity. You should seek the advice of a professional regarding your particular situation.
For advertising information, contact: Linda Story — 635-3614
For editorial information, contact: Jade Cody: 635-3656 jcody@reporter-herald.com
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
Study: Germs are
FASTER than the five-second rule Oops. If your family has lived, or at least survived, by the five-second rule, researchers at San Diego State University say you may be living on borrowed time. You know the rule: If food falls to the floor and you grab it back within five seconds, you can still eat it. Without, you know, dying. Granted, the study was funded by Clorox Co., which is all about disinfecting surfaces. But experiments in dropping carrots and sippy cups on a typical floor found that germs do indeed attach themselves within five seconds. You have to love this research: Three baby carrots were dropped into a kitchen sink, onto a tiled floor, a carpeted floor, a table and a countertop. There also was a control carrot, which remained
undropped. In each case, germs glommed on to the veggie in five seconds. The germiest culprit? The countertop, followed by carpeted floor and the tiled floor. The wet sippy cup actually picked up the most germs when, gulp, dropped onto a highchair tray. The university also surveyed 500 parents, finding that 65 percent admitted to following the five-second rule in their home. The bleach folks would like everyone to think about disinfecting surfaces more often. But there also may be an argument that ingesting a certain amount of germs helps build up our tolerance levels. Or we could just step up our game. A 3-second rule, anyone? — Kim Ode, McClatchy-Tribune
way to the other end. 2) Make two slits, one from each side on an angle, from approximately a third to three-quarters the length of the dog. fter a recent story on the American Acade3) Cut a “mouth” at a curve my of Pediatrics’ sugges- halfway through and across the tion that foods, including the hot hot dog. dog, could be made safer to pre4) Cut two “eye” slits halfway vent choking, reader Ron Kramer through and along the top eighth offered the following solution: inch of the hot dog Turn the dog into a “hot dog perAs the hot dog is grilled or son.” heated in a skillet, it will open, Kramer said, creating a hot dog Here’s the recipe he used for person and decreasing the origihis children when they were litnal circumference. tle: 1) Slit hot dog lengthwise from — Misti Crane, one end to three-quarters of the McClatchy-Tribune
Hot Dog Danger?
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Cut Calories, not taste
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ieting doesn’t have to mean giving up taste — and that’s for real, nutritionists say. A few tips: • Wait to remove skin. Cooking chicken without its skin can leave the meat too dry. Take the skin off once the meat is cooked and rub on spices for added taste. • Flavor your water. In place of lemonade, squeeze some fresh lemon into a glass of water. For a lower-calorie “juice,” stir in a sugar-free mix such as Crystal Light. • Cut the fat in recipes. Most baked goods do fine with a third to a half less oil, butter or margarine. Make gradual cutbacks and experiment with healthier ingredients such as applesauce or fat-free sour cream. Also use nonstick pans and cooking spray. • Emphasize egg whites. Use one egg white and one whole egg instead of two whole eggs in scrambles and omelets (the yolk is higher in calories). • Buy reduced-fat dairy. These versions of milk, cheese, sour cream and buttermilk taste good and will work in most recipes. • Cut down on high-fat extras. Use half the amount of frosting on cakes or replace it with a sprinkle of powdered sugar. Put fewer chocolate or peanut butter chips into cookies — you’ll still get the flavor. • Go whole wheat. Try swapping half the white flour in recipes for the whole-wheat version. Pasta, rice and bread also come in tasty, fiber-rich whole-wheat versions. — Alison Johnson, McClatchy-Tribune
Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 5
Are all
“If they are not optimal ripeness — usually the case for winter tomatoes — place them on a sunny window sill and wait until they have more color and are softer. The flavor will improve ... but it will never be like a summer tomato.� uestion: I am hav- genetically engineered — She added that the nutriing difficulty getting rather, they are a varietal a straight answer to (one of thousands of tomato ent content of a tomato varies with a whole range of a simple question: varieties in an array of things. Are the pink tennis balls — shapes, colors and sizes) “One of the most imporformerly tomatoes now ge- that ships well. To make tant is variety (the type of netically engineered — as matters worse (on the taste nutritious in vitamins and front), these tomatoes often tomato),� she said. “A recent study in the Journal of Agrimicro-nutrient content as are picked green and then cultural Food Chemistry were the tomatoes of shipped. They also may be yesteryear? My question also hydroponically grown — al- compared nutrient and anapplies to other fruits and though some of these in my tioxidant quality of tomatoes vegetables. Along with the supermarket are tasty. Hint: grown organically and conventionally. The main cause taste, is the nutrition of these In general, smaller-size of differences in the major foods also disappearing?� tomatoes taste better.� nutrients such as vitamin C Answer: This question Jones suggests never rewas referred to food scientist frigerating tomatoes, which and the phytochemical, lycopene, was the variety Julie Jones, Ph.D., (with nullifies a volatile com(type) of tomato grown. added comments from other pound known as Z-3 hexGrowing method made no experts in the field). Dr. emel that gives ripe tomaJones writes: “The tomatoes toes their characteristic scent significant difference.� he is speaking about are not and taste. All of this “pales in com-
tomatoes
created equally?
Q
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parison to the loss of nutrition if consumers fail to eat the correct number of servings of fruits and vegetables,� she said. Color and taste develop as fruits and vegetables mature. Nutrient content depends on the variety or type of produce grown. And don’t forget that nutrients (such as vitamin C) can also be lost when fresh produce is allowed to languish on kitchen counters or in refrigerators. — Barbara Quinn, McClatchy-Tribune
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
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Health in a Handbasket
Mad about Moo Eat more protein? I can do that. Story by Jade Cody • Special Sections Editor
knack for figuring out how to motivate people to become fit. For me, it is two parts competition, four parts fun and jokes, one part education and seven parts telling me to get off my rear. I know what you’re thinking — that’s a lot of parts. Well call me a deluxe Lego set, cause that’s my combination. Anyway, he said that in order to have muscles, I have to eat things other than Tang and beer. I know, I was surprised too. Martinez recommended that I consume a gram of protein for every pound that I weigh. That is 155 grams. Every single day. I’ve never paid much attention to the nutritional information of my Tang, but I’m guessing it is less than amazing. So I went shopping. Armed with a cart full of high protein lean meats, protein bars and drinks, I was set. The great thing about this diet is that it allows me to enjoy my favorite foods, which are pretty much entirely cow related. Martinez did instruct me to cut out skinny, fair skinned white boy. I’m not meat high in fat, add in plenty of fruits one to argue with God about what my and vegetables, and to curb my gluten body should look like, but I figure if intake. And as long as I can still enjoy my trainer says I could hold another cow things and mental piñata parties, 10 pounds of muscle, why not try? that is a sacrifice I’m willing to make. My trainer is Mark Martinez, who is Next month I’ll report on my known for pushing his car up hills in progress and note any changes in my parking lots when he has a spare weight and strength. minute. Sane? We can’t be sure. But this man could train cattle to leather craft Health in a Handbasket their initials into fantastic is a monthly feature in which wallets and belts. He is that I try a health-related advengood. ture and write about it. If you have an idea for a new The thing I like best adventure, write to me at about Martinez is that he jcody@reporter-herald.com. finds everyone’s sweet spot. No, that doesn’t mean he finds people’s belly butHealth in a Handbasket tons. It means he has a
7:34 p.m., January 28, 2010. Finally home for the day. I just worked out, which has left my thighs feeling like hot and wobbling Michelin tires worn down to the spinner rims. My face is permanently fixed in a mouth-hangingopen kind of way, and even my eyelids have given up, drooping halfway down and holding “gone fishin” signs. I hobble from room to room, seeking out snacks and makeshift dinner items to replenish my aliveness. A shiny object catches my eye. Shiny objects do that. In this case, it’s the silver metal rim around an oversized tub of mixed nuts missing the cashews, which were methodically picked out, given first and last names and then savored before any other nuts could be eaten. Moving into the kitchen, an orphaned package of Raman Noodles whimpers for my attention on the pantry shelf. A 10-year-old can of Tang mix sits untouched and decidedly unloved from the top shelf. Inside the fridge, two Bud Light Limes serenade me with promises of pain relief and possibly a mental piñata party later. A dinner decision is made. The menu: peanuts and beer. This is my life. Blond bachelors have all the fun.
H
yenas and vultures are not evil hearted, they just don’t normally do their own cooking. And neither did I. Until now. A couple weeks ago my CrossFit Loveland trainer, Mark Martinez, asked me what my fitness goals were. I could have said running in some great race over the summer or mastering the art of a muscle up — which has proven to be the quintessential strength benchmark for us CrossFitters. But I am vain. I just want to look like I’m strong. I need more muscles, and he listened. Muscles, for your information, are those things that athletes and people in jail have. Since beginning CrossFit, I’ve made some real progress, but I seem to be forever molded as a mostly
Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 7
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
A poor diet
knows no boundaries McKee dietician finds familiar dietary challenges during mission
McKee Medical Center dietitian Elizabeth Long, right, and her interpreter (left) talk with a patient about nutrition.
Paul Matthews, McKee Medical Center RH paid advertorial
W
hether you live in a poverty stricken city in Central America or in the relative comfort of Loveland, the consequences of a poor diet are remarkably similar. Elizabeth Long, MS, RD, CDE, is a dietitian at McKee Medical Center who recently spent eight days on a medical mission in Ciudad Manté, a city in the Mexican state of Tamaulipas. Each day, Long would meet with an average of 110 people. The most frequent problem she encountered were people who were overweight or obese due to poor diet and lifestyle issues. It is the same problem she sees daily at McKee. “The main causes are the same, but the underlying factors are different,” Long said. In Manté, many people drink large quantities of soda because it is cheap and the water in town is frequently unsafe. A typical meal there consists of six corn tortillas, beans and rice with soda to drink. Fruits and vegetables, which are plentiful in the area, are not a regular part of the diet. In Loveland, where the water tastes good and is safe to drink, Long regularly visits with patients experiencing similar symptoms, though their diet tends to be heavy on fast food hamburgers, french fries and soda. Dr. Robert Tello, an internal medicine physician with Aspen Medical Center in Loveland, encountered a similar phenomenon during a recent
Photo courtesy McKee Medical Center
medical mission to Panama. During the four days he spent in the town of David, his group saw 1,400 patients — many of whom suffer from diabetes and high blood pressure due in large part to their diet. “I’m amazed at how little people know about healthy diets,” he said. Residents in David are poor and the diet for many consists of mangoes, papayas and coconuts, fruits that are plentiful and can often be obtained for free. The fruits are also high in sugar and local residents tend to add sugar and salt to much of what they eat. “The parallels (between David and Loveland) are the need for education in wellness, especially diet,” Tello said. “I’m always amazed at how important diet is, but yet how little attention is given to it. I think a proper diet is absolutely key to the prevention of illnesses and the treatment of illnesses.” Long teaches her patients in both places the basics of healthy eating. “Healthy eating is important whether you are 1 or 100,” Long said. “You can always prevent more damage to the body.” Long illustrates her point with food
displays using a 9-inch plate. A smaller plate means more reasonable portions, she said. She fills half the plate with nonstarchy vegetables like carrots and asparagus. She fills a quarter of the plate with protein like a chicken breast or lean ground beef. The remaining quarter of the plate is filled with a grain like rice or a starch like potatoes. Eating a healthy, balanced diet and exercising regularly are key to avoiding many of the health problems she sees in Manté and Loveland including diabetes, and cardiovascular problems. While the same conditions occur in both places, they tend to be more severe in Manté where medical treatment is not as advanced. For instance, she met a 35-year-old woman with diabetes who stopped taking her insulin medication. As her blood sugar soared, the blood vessels in her eye blew out and she is now blind. It was a tragic story that demonstrates the importance of taking care of one’s health. “I wish people with diabetes I counsel here could see that,” she said.
Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 9
the power of napping
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eonardo da Vinci took them, as did Napoleon Bonaparte, Johannes Brahms and Winston Churchill. You could probably use one right now. Midday naps have long been touted as a good thing, lowering blood pressure and driving down the risk of heart attack. And if you snooze long enough, researchers have now found, they also permit your memory banks to do their filing, leaving your brain cleared and ready to learn in the latter half of the day. University of California at Berkeley psychology professor Matthew Walker and colleagues put 39 young adults through a demanding learning task and tested on it at noon. At 2 p.m., they divided the students into
two groups and invited half of them to take a siesta for 90 minutes while asking the remainder to stay awake. At 6 p.m., both groups were returned to the day’s learning task and tested again. The siesta group went into the 6 p.m. task readier to learn and performed 10 percent better on the test than they had earlier. The no-nap group’s performance declined by 10 percent, Walker reported. While not all the nappers slept for the same length of time, those who had more Stage 2 non-REM sleep, a lighter form of sleep in which one does not dream, had the greatest performance enhancement. The group presented its findings recently at the annual meeting of the American Association for the Advancement of Science in San Diego.
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
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Locally
Nourished ies and good things coming to fruition as it is turning the red color and just about to fall off the vine. If a green tomato is picked prematurely, it is not allowed to get the nutrients from the soil or waRhema Muncy ter. You can ripen with Special Sections Reporter gasses, but it is not the same. With organic, you get a highresh ripe tomatoes in er nutritional quality with early August capture a your food because the soil is taste of the earth that is naturally fertilized.” sorely missing during the Grant Family Farms was winter time selection of the the first certified organic farm same ruby fruit. In a world where grocery stores can ac- in Colorado, a tradition they stick by today for their front cess produce from around the world, this locally acces- range market. Their seasonal organic crops are available sible summer garden star through crop shares, local makes the best spaghetti sauce around. The difference restaurants and a few Whole Foods locations. Healthy soil, of locally grown produce, boosted nutrients and taste touted by area farmers and are the focus of many small consumers, is not just taste. local farmers, even if they Nutritionally, locally grown are not certified organic. produce packs a punch of “While we are a certified vitamins and nutrients, organic farm, many of the loenough to inspire an entire culture of locavores — peo- cal farms that attend the farmer’s markets and have ple who mainly eat food grown or made within a 50, CSA (crop sharing) are not necessarily certified organic, 100 or 150 mile radius from but do farm using organic where they live. methods and standards,” “Ripening on the vine or on the plant, all of the differ- Schauer said. “Shopping at a local farmers market will ent antioxidants and nutrimost likely give you organic ents are allowed to grow naturally,” said Sari Schauer, food, although one should the CSA restaurant and local ask the farmer about his or her practices to be sure.” food coordinator for Grant Soil health has been a hot Family Farms in Wellington. topic in farming for at least “As a tomato turns red, you are getting all of the antibod- the last 30 years, if not from
Locally grown food gains popularity
F
Photos special to the RH/Dan Bihn
Above, asparagus and tomato harvests at Grand Family Farms in Wellington, Colo. the dawn of time. Research associate Donald Davis at the Biochemical Institute at the University of Texas examined 50 years of soil composition reports from the U.S. Department of Agriculture to determine how soil has changed. The 1970s and 1980s in America were a time of crop size increase at the expense of the dilution effect, a soil nutrient deficiency caused by yield-enhancing methods such as fertilization, irrigation and genetic modification. In a research article, Davis asked, “Is it wise, in the era of technology, to keep crop size or even the concentrations of a few, selected nutrients as our primary measure of farming success?”
One 2007 Harvard study by The Center for Health and The Global Environment found several reasons to choose a local diet. • Food grown and harvested locally is given more time to ripen, increasing nutrient value. • Eating sustainably grown crops reduces the effects of pesticides. • The greater the distance traveled by food from producer to consumer, the greater the contribution to greenhouse gas emissions. • Buying local food encourages farmers to diversify crops which decreases field vulnerability to pests, extreme weather and disI See Local/Page 13
Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 13
Local From Page 11
ease. The study also noted the the ultimate nutritional quality of food is determined by the practices of the people all along the food system, from the variety of seed chosen, ripeness when harvested, post harvest handling, storage, extent and type of processing and distance moved. Even with local food, these handling procedures can affect harvests, a reason to get to know the people behind food sources. In the wake of several produce scandals each year, genetically modified plants and desires to reduce ecological footprints, people are buying local food products because they have the opportunity to meet the people who grow the food they eat. Local farmers can choose to grow nutrient rich foods with traditional methods instead of using pesticides to increase yield or packing ability because their products do not need to travel far distances when their purpose is to serve a local region. “People are moving away from organic and looking more at eating food that comes from close to where they live,” personal Wellness Chef Eric Stein of Denver said. He creates spa menus and works with a lot of clients who are concerned about local sustainability issues. “People start to realize if they
Resources: • “Animal, Vegetable, Miracle: A Year of Food Life,” by Barbara Kingsolver. • www.ams.usda.gov/ farmersmarkets • www.localharvest.org • www.organicconsumers.org • www.communitygarden.org • www.cityfarmer.org • www.fairtrade.net • www.foodsecurity.org
have their own gardens or they are buying locally, they are reducing their carbon footprint,” Stein said. Then there is the matter of affordability. Local foods can carry a slightly higher price tag. The Fort Collins Food Cooperative manager, Lynn Chriestenson, sees the cost as a matter of perspective and true value. “You get higher quality,” Chriestenson said of purchasing locally. “Commercially produced food uses huge economy of sale. America has the cheapest food in the world, but we have taken out a lot of the nutrients. When you get the locally produced food, the smaller scale farmer puts more time and effort in.” Value added foods, such as locally produced salsas or baked goods combine local ingredients with man hours. Thinking in terms of value added food can reduce carbon footprints. For example, local coffee beans aren’t grown in this area, but they can be roasted here. To save money when purchasing local products, Chriestenson suggested making most food from scratch. As for meat, reduce down how much is eaten and buy higher quality local cuts to give the family more nutrition. “You will spend the same and you will still have the same nutritional value as twice the cheaper meat,” Chriestenson said. The best value, she added, is eating what is in season. The co-op exists to help local farmers get produce to people without the pressure of a corporate market. “Anytime you purchase something locally, you are supporting your local economy,” Chriestenson said. “You are supporting the people who live, work and shop in your community which helps the community be more vibrant.”
Photo courtesy MoCou Cheese Company Inc.
How to make local cheese
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nspired by a love of good food and a family history in the cheese business, Robert Poland and his wife opened the doors of their business MouCo Cheese Company in Fort Collins in 1999. They craft Camembert and ColoRouge cheeses which change tastes based on age. They don’t use preservatives or manipulate for shelf life. “A lot of the times the shelf ripened cheese is treated and the trade for that is flavor,” Poland said. “Because we have cheese that is not stabilized, our flavor is more complex than some of the cheeses that come from other countries.” To make the cheese, MouCo starts with antibiotic free 100 percent cows milk three hours out of the cow. They pasteurize the milk and then let it rest for a day. Then, the milk is heated. Once it is slightly warm, bacteria of several different types and varying characteristics are added to the milk. Then an enzyme is added to the milk to turn it into one solid mass, a process called curdling. During this process, the temperature is closely watched. When it is set just perfectly, the curd is cut into small cubes. This allows the liquid, or whey, to drain out. Then the curd and whey wait and are stirred to help the whey drain from the curd. The shape of the cheese is formed by transferring the curd pieces and whey to a special plastic cheese former. Next, there is another period of waiting where the cheese is watched closely for acidity and moisture. Salt is applied on the outside to stop the cheese making process and start the aging process. The racks are transferred to a cheese cave that is monitored for humidity and temperature. Outside of the cheese, a white mold grows to give the cheese a creamy texture and appearance. After a few weeks, the cheese is ready for packaging.
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
Nutrition From Page 15
drink of simple carbohydrate. “That is the only time I tell people they can eat that stuff,” Barker said. “If you are training for a 5 or 10 K, you do not need a sports drink during the work out. If you drink sports drinks, during those shorter work outs, you are replacing the carbs you would have burned. The body will store and keep it. I have seen people gain weight while training for a race. Those folks just need to stick to good old fashioned water and eating a regular healthy diet. If it is 110 degrees out, that is a good time to have something with a little bit of sugar or electrolytes.” After the workout, the body needs a mix of simple carbohydrates, complex car-
bohydrates and protein within the first half hour after training. Registered dietician Shelley Prior of Partners in Nutrition, LLC in Loveland was a competitive swimmer through high school and college. She now counsels other athletes about proper nutrition. “As an athlete, you are sacrificing your body every day,” Prior said. “Nutrition gave me that cutting edge. I was a sprinter, and sometimes my races came down to tenths and hundredths of a second. Nutrition is critical in recovering from workouts and competition.” Instead of thinking of food restrictions, Prior encourages clients to prioritize variety in the diet and replenishing nutrients to
stimulate recovery. “If you can eat within a half hour after a workout, it feeds your body and impacts how your body mold muscle,” Prior said. “Get that carbohydrate to replenish the body’s fuel and protein to help rebuild. Anytime you are exerting yourself for even as little as a half hour, it is important to replenish the stores you have lost.” Not replacing energy in the body can affect mood. Photo courtesy Colorado Eagles “When we work out, Chris Porowski trains the Eagles muscles are damage in for optimal performance. the process,” Prior said. “In order to requence of not having pair those muscles enough nutrition or energy, and have them become the body will start breaking stronger and more fit, we down muscle to use as enerneed to have something to gy. That can be very damagbuild that muscle back. Without the energy to build ing to the gains and efforts you are making.” the muscles, the conse-
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 17
The Healthy Plate Chinese Chicken Salad
Healthy Chinese Chicken Salad BETSY BOSLEY, GRADUATE STUDENT THE NUTRITON CENTER @ CSU
T
his crisp, refreshing salad includes a traditional springtime vegetable, cabbage. The napa cabbage variety used in this recipe is also known as Chinese cabbage. Napa cabbage is white to light green in color and looks like romaine lettuce. Cabbage offers many nutritional benefits. It is high in fiber and vitamin C and may help prevent certain types of cancer. This recipe is also high in vitamin A and protein. While the fat may appear moderately high, it is primarily heart-healthy unsaturated from nuts and vegetable oil.
Go gluten free without sacrificing taste Los Angeles Time
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nyone who ate gluten-free food five or 10 years ago understandably might opt to avoid such food forever after. In the old days, “We used to joke that when you got the food, you didn’t know if you were supposed to eat the box or the contents,” said Dr. Alessio Fasano, medical
director of the Center for Celiac Research at the University of Maryland. Taste and texture were bad, agreed Scott Mandell, chief executive and co-founder of Enjoy Life Natural Brands, which makes gluten-free and allergy-friendly foods. “They gave a very glutenfree taste, which means a mealy, bland, and I See Gluten/Page 18
Directions: Preheat oven to 350 degrees and arrange the slivered almonds in a single layer on a baking sheet. Bake in the oven for 8 to 10 minutes until lightly golden. Allow to cool and then transfer to a small bowl. Toast sesame seeds on same baking sheet in oven for 5 minutes or until lightly golden. Shave the carrot using a vegetable peeler, shred cabbage and romaine and slice peppers and scallions. Toss these vegetables with water chestnuts in a large salad serving bowl. Add rotisserie chicken, almonds, and sesame seeds. To make the dressing, whisk oil, soy sauce, vinegar and sugar in a small bowl until smooth. Pour over the salad and toss well. Nutrition information per serving (for 8 servings; values are rounded to the nearest whole number): 196 calories; 126 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 26 mg cholesterol; 9 g carbohydrate; 12 g protein; 3 g fiber; 190 mg sodium.
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Adapted from a recipe by Giada De Laurentiis 8 servings Serving Size: 11/2 cups Start to Finish: 30 minutes Salad: 1 large carrot, peeled 3 cups shredded napa cabbage 3 cups shredded romaine lettuce 1 small red bell pepper, thinly sliced 1 /2 cup scallions, sliced 1 8 ounce can sliced water chestnuts 2 cups sliced rotisserie chicken, skin removed 1 /2 cup slivered almonds, toasted 2 tablespoons white sesame seeds, toasted Dressing: 1 /4 cup vegetable oil 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar (can be found in the Asian food aisle of most supermarkets) 1 /2 teaspoon granulated sugar
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 12-309794
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Comprehensive Resource Guide.” “They added a lot of fat and sugar to make it taste From Page 17 palatable and stick together, so the food wasn’t very crumbly taste,” he said. good for you.” That’s because gluten But in the last few years, plays a key role in providing gluten-free foods have gotstructure to baked goods. ten tastier and more healthDuring cooking, proteins in ful. Companies specializing gluten create a sub-microin gluten-free foods are inscopic network that traps corporating a wide variety of gas bubbles and adds visingredients, often milled into cosity and elasticity to the flour to improve the prodmix. When the product is ucts’ flavor and nutritional heated, the moisture evapo- content, including amaranth, rates and the gluten bequinoa, garbanzo beans, comes rigid, setting texture navy beans, fava beans, and structure. buckwheat, almonds, hazelnut, millet, brown rice, Some of the old gluten foods weren’t even particu- sorghum, flax and even mesquite pods. larly healthful. “Typically, gluten-free foods have been Some products have been made with refined glutendeveloped by small family free products, including ventures, often parents of white rice flour, tapioca children with celiac disease starch, corn starch and pota- or others who suffer from to starch,” said Shelley Case, the disorder. Finding few a registered dietitian and au- ready-made gluten-free thor of “Gluten-Free Diet: A foods in the grocery store,
Gluten
they began experimenting at home and spun off recipes into a cottage industry. Single mom Shari Cole of Thousand Oaks, Calif., for example, two years ago colaunched a line of glutenfree foods, Gluten Free & Fabulous, after struggling to find tasty food for her daughter, who is mildly autistic. “Some people laughed at us, saying that (gluten-free food) was a fad,” Cole said. “But we got sick of eating bad food that tasted like cardboard.” Sales have quadrupled in the last year, she said. Some of the new offerings have gotten a boost from an unexpected source: a current fascination with ancient grains — such as amaranth, quinoa and teff. These don’t have the gluten proteins that trigger celiac disease, food trends forecaster Suzy Badaracco said.
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 19
Uncommon Sense
just like you do. There are several reasons why this happens to people. Shyness and lack of self-confidence are certainly the main culprits for most people in these situations. This factor can be made worse if the situation is one in which you want to express disagreement with the opinions of other people in the group. Expressing a difthe barriers of motivation and consisference of opinion can lead to conflict tency that virtually all of us struggle with others and most people want to with in making health changes. Try the avoid conflict at almost any cost. ideas that make sense to you. Conflict is tricky and can lead to hard If you believe you have an enfeelings and disrupted friendships. It trenched pattern of unhealthy or selfmay seem like it isn’t worth taking the destructive choices and you haven’t risk. If this is part of the problem, it is been able to overcome them on your important to learn how to handle conown, I would encourage you to seek flict in a self-caring and tactful way. counseling or therapy. There may be important factors that are contributing There are books, classes, and counBeth Firestein selors who can help you learn this to your self-destructive life patterns Uncommon Sense skill. Learning how to manage and reand there is a greater possibility of working these out if you seek a quali- solve conflict will give you more confiuestion: I am attempting to dence and make you an asset in any fied professional counselor who has make several healthy life group situation. experience helping people change changes but I can’t seem to The other issues you talk about self-destructive lifestyles. Most imporget past my old ways. While seem to be about losing your focus tantly, don’t give up. There are as pursuing a healthier body weight, many solutions as problems in life and when listening to other people talk sometimes I will get exercising down and your worry that others are not with persistence you will be able to but not eating or vice versa. I can’t hearing what you have to say. Getting find the ones that will work for you. seem to connect all of the dots, and I Question: I sometimes have trouble sidetracked by what others are saying often get discouraged. How can I finalspeaking my mind in certain social and can also be called actually listening ly kick these life-long bad eating and and is a strength, not a weakness. Still, business situations. Although I know health destructive habits? you might have a brief written or digiwhat I want to say, I often get sideAnswer: This is a big question with tracked by what other people are say- tal note to yourself that you can refer a lot of common sense answers, most ing, or I feel like my viewpoints might to that helps you come back to the of which you have probably already be falling on deaf ears, and I’m unable points you want to make after listening heard. Creating a structured schedule, to convey myself the way I need to. Is to other people’s points of view. joining a weight loss or exercise supthere anything I can do to be better at Finally, keep in mind that you can port group, following the approach of this? only control how you deliver the mesany number of health gurus — I’m Answer: It sounds like the main issage, not whether other people hear it. sure you have heard these suggestions sue is about communication. As young It is also possible that they are hearing before. They each have their merit, but children we learn how to talk long beyou, but disagree, or just are quiet let’s see if I can help you go a little fore we are even able to remember types who don’t actively express their deeper and think outside the box on learning how to talk. We think of com- feelings about what you are saying, this question. munication as entirely natural, not as a even if they agree with you. In other Psychologically speaking, there are several major influences on health be- skill we need to learn or polish. Some words, they might be listening and it people are natural communicators, but could be your perception that is not haviors including the habits of those many people feel stuck and ineffective correct. we grew up with, our early experiences in physical education and sports (and whether these were positive or negative), and our genetics, temperaUncommon Sense ments and personalities. There is no with Beth Firestein one-size-fits-all answer. If you have persistent difficulties making these changes, it may make Dr. Beth Firestein is a licensed psychologist. She has sense to talk to a nutritionist, a health 23 years of therapy experience and has practiced in coach, or those in your circle who apLoveland for over 12 years. If you would like to pear to be pretty successful at healthy submit a question, call her at 970-635-9116 or e-mail living in their own personal lives. Ask firewom@webaccess.net. specifically what they do to overcome
Kick those
Bad Eating Habits to the
Curb
Think outside the box to change eating habits
Q
Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
Northern Colorado Plastic and Hand Surgery, PC Reconstructive, Cosmetic, Hand & Microsurgery
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HL
Destination: Healthy
Gently navigate food pushers Amanda Wicker Destination:Healthy
“but it’s your favorite,” and “I got it special for you.” This type of comment usually comes from a food recently took a trip to pusher. Food pushers are visit a good friend in usually someone close to Texas. Before I arrived my friend called and asked you like friends and family, so you don’t want to hurt me what foods she could their feelings. have at her house to help support my healthy eating In the past they have habits. I was so touched by found that offering you your her thoughtfulness and sup- favorite foods has made you port. You see I have found happy and given them acover the years that most ceptance. Unfortunately if don’t know how to support that behavior continues it someone close to them can overturn healthy habits making healthy choices, very quickly. Most food and for some they think pushers just don’t know they are being supportive how to support your new when they may actually be choices and are forced to setting you up for failure. look at their own habits. “You have been so good, It is important to recogone treat won’t hurt,” or nize how these outside be-
I
haviors can affect us because when all is said and done only you are responsible for what you eat and the choices you make to get in shape. HELPFUL TIPS TO HANDLE FOOD PUSHERS • Recognize who in your life is a food pusher. • Be nice when saying
no, but be firm or it will continue. • Offer a new way they can help support your new healthy habits (walk with you, try healthy recipes together). • Compliment them on non-food things they do to in your life to make you feel loved.
Amanda Wicker is a Loveland native and the founder of Destination: Healthy, a free weight loss support group held at Message of Life Ministries on the first and third Tuesdays of every month. Amanda has lost a total of 130 pounds using diet and exercise. She can be reached at destinationhealthy@gmail.com.
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
State of Mind
A happy outlook may lead to healthfulness
really is the best medicine. Roughly every day, another study is released trumpeting yet another of the health benefits of happiness: Watching funny movies or listening to enjoyable music is good for our hearts. Those Mary Carole McCauley who are chipper and upbeat Baltimore Sun are less likely to catch colds, even after they’re exposed to “A joyful heart is the health a virus. And cheerful people of the body, but a depressed have significantly lower levspirit dries up the bones.” els of a hormone that’s been Who knew that the Old linked to Type 2 diabetes. Testament sages who wrote “If you go to a bookstore, the Book of Proverbs were you’ll find a million books medical researchers in dison happiness,” said Michael guise? It seems that laughter Miller, director of the Center
for Protective Cardiology at the University of Maryland Medical Center. “This is an area that’s drawing a lot of interest from researchers and the public. Wouldn’t it be great if there was something economical you could do to improve your health? It doesn’t cost a lot to laugh and release endorphins that might be good for you.” True enough — and yet, that avalanche of studies, each one saying something
slightly different or even downright contradictory, can be more bewildering than enlightening, more anxietyproducing than reassuring. Scientists have been looking into the mind-body connection for a long time, but I See HAPPINESS/Page 23
Study shows a sliding scale for happiness
I
t’s enough to give even the most unflappable wife, mother and career woman a bad case of the blues. Last fall, University of Pennsylvania researchers Betsey Stevenson and Justin Wolfers caused a stir when they published a paper in the American Economic Journal bearing the ominous title, “The Paradox of Declining Female Happiness.” The pair, both faculty members at the Wharton School of business, found that women in the U.S. are less satisfied with their lives than they were 30 years ago, while men report feeling more contented — findings that were consistent across racial, economic and age groups. In 1972, Stevenson said, the women who ranked at the 50th percentile for happiness were as happy as men
who ranked at the 53rd percentile for their gender. But by 2006, women at the midrange were only as happy as men who placed in the 48th percentile for their sex. The change “might not seem like a lot, but it’s huge” she said. “That’s a similar decline in happiness to what you’d expect to see if unemployment rose from 4 percent to 12 percent.” And that’s puzzling, she said, because by almost any measure, women’s lives have improved in the past three decades: Women are better educated and have made inroads into professions that previously were allmale. The wage gap has decreased, women live longer — and men have even started doing some of the housework. “There are a lot of potential explanations for the decline in female
happiness,” Stevenson said. “One is that our expectations have risen, and society hasn’t been able to fully deliver. For example, if we expect sexism to be gone, behavior that’s half as sexist today as it was in the past can be twice as upsetting. “Women also are trying to succeed in more domains than we once did. One of my MBA students said that being successful for her mother meant having a good marriage, happy kids and a well-kept home. My student wants all those things, but she also wants a career and to make a contribution to the community. If she falls short in any one area, it will affect how happy she considers herself to be.” — Mary Carole McCauley, The Baltimore Sun
Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 23
thing About Mary.” The scientists found that the veins of volunteers who saw the depressing From Page 22 movie constricted, resulting in a higher blood pressure. In contrast, the veins of they focused mostly on the harmful ef- test subjects who watched the comefects of stress. It has only been in the dies widened, lessening the stress on past 10 years that they have begun to their hearts. explore how positive emotions affect When people laugh, their brains reour health. lease endorphins, a compound that Carol Graham, a senior fellow at the suppresses pain. Endorphins have Brookings Institution in Washington, been demonstrated to ranked a group of activate receptors in test subjects in the blood vessels. “The mind-body 1995 on whether Miller’s team is hythey were naturalconnection pothesizing that ly jovial or these receptors in represents the big gloomy, and then turn release a black box in followed up with chemical called nithem five years latmedicine, and tric oxide er. She found that “Nitric oxide is we’re just beginthose with sunny one of our most imning to delve into dispositions were portant heart-proneither more nor it.” tecting chemicals,” less likely to get Miller said. “It does — Michael Miller, director of married, get dia whole host of the Center for Protective vorced or suffer a great things, from Cardiology at the University of job loss than the relaxing blood vesMaryland Medical Center more downcast sels to reducing test subjects. But both inflammation they were signifiand hardening of the cantly healthier. arteries.” “Causality seems to run in both direcNote that Miller isn’t sure that endortions,” said Graham, author of a book phins are instigating the release of nitric called “Happiness Around the World: oxide; he’s merely making an educated The Paradox of Happy Peasants and guess. While science is getting better at Miserable Millionaires,” which was establishing that positive emotions realpublished this month by Oxford Unily do benefit health, what isn’t so clear versity Press. “Good health is linked to higher hap- is precisely how that process works. “The mind-body connection reprepiness levels, and health shocks — sents the big black box in medicine,” such as serious diseases or permanent Miller said, “and we’re just beginning to disabilities — have negative and often delve into it.” lasting effects on happiness. At the He and the other researchers caution same time, a number of studies find that a fit of the giggles is no miracle that happier people are healthier.” Miller, for instance, is the author of a cure. Positive emotions might be at their most effective at fighting stress-re2005 study that established a connection between healthy hearts and laugh- lated illnesses in which the environment plays a role, such as heart ailter. About 20 volunteers were shown ments. Mirth might strengthen the imdifferent movies. One group watched mune system, helping it fight off virus“Saving Private Ryan,” Steven Spieles and other attacks from the outside. berg’s grim and graphic film about But no amount of hilarity is likely to World War II while they were hooked deter diseases that are largely inherited, up to a machine that measured the such as sickle-cell anemia or some width of their veins. The other group forms of cancer. was shown “Saturday Night Live” or a film comedy such as “There’s Some“It’s unlikely that laughter will cure
HAPPINESS
cancer, but it’s also unlikely that it will cure heart disease,” Miller said. “Laughter may play a role in combating stress, but whether it also provides a bonus in addition to that is unknown. At the bare-bones minimum, laughter might offset some of the devastating effects of chronic disease. At most, it might help reduce the speed at which some diseases progress.” So it’s conceivable that in the future, doctors might slightly change the advice they provide their healthy patients: Eat five servings of fruit and vegetables a day. Exercise and get plenty of rest. Read five jokes before bedtime. “You know what they say about doctors,” Miller said. “We practice medicine, but we never get it right. Maybe that’s because we spend all our time battling disease instead of preventing it.” HAPPY TESTS The happiness questionnaires tucked into women’s magazines are as ubiquitous as those perfume-drenched inserts, and they are nearly as annoying. But behind their deceptive simplicity, they may be more accurate than they seem. Typically, test-takers are asked to rate how contented they are with their lives on a four-point scale: Are they very satisfied, somewhat satisfied, somewhat dissatisfied or very dissatisfied? Researchers acknowledge that these tests have built-in limitations. It’s been shown that the ratings can be influenced by even minor strokes of good or bad luck, such as finding a dime on a photocopy machine — let alone by more significant life events. “One of the big questions is how reliable these happiness surveys are,” said Carol Graham, a senior fellow at the Brookings Institution in Washington. “But what’s brilliant about these surveys is that we don’t define happiness for the respondent. We let people define it for themselves. These surveys might not be that accurate at assessing life satisfaction for individuals, but when you have a very large sample of people, you find patterns that are amazingly consistent over time.”
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
HL
Health Line Briefs
DIAMOND PEAK PHYSICAL THERAPY HOSTS OPEN HOUSE After eight years of business, Diamond Peak Physical Therapy has moved to a new location. Because of the expansion, they are now able to offer services beyond physical therapy such as Pilates classes, precision bike fits, computer analysis for cyclists and personal training. The open house is from 11 a.m.-4 p.m. on April 9 at 1542 Taurus Court in Loveland. Call 970-593-1442 for more information, or visit www.diamondpeakpt.com. MCKEE STAFF MEMBERS CERTIFIED TO CONDUCT HEARING SCREENINGS Members of Banner Occupational Health Services and McKee Wellness Services are now certified to provide hearing screenings for businesses and individuals. Betty Stevens, senior manager of BOHS, and Sheryl Fahrenbruch, senior manager of McKee Wellness Services, received certification as Occupational Hearing Conservationists through the Council for Accreditation in Occupational Hearing Conservation. Each is certified to do hearing screenings and is approved by the Occupational Safety and Health Administration, the Mine Safety and Health Administration and the National Institute for Occupational Safety and Health to provide services to companies that participate in a hearing conservation program. Noise induced hearing loss is one of the most common occupational hazards. Because of this, the Hearing Conservation Program was put into place by OSHA in 1983 with several other agencies following suit over the years. Any company that
ing electromyography (EMG), electroencephalography (EEG), and access to clinical trials for patients with epilepsy. McIntosh specializes in disabling neurological diseases and movement disorders including Alzheimer's disease, Parkinson's disease, multiple sclerosis, stroke, traumatic brain injury, spinal cord injury, essential tremors, and neurorehabilitation. Board certified in neurology since 1981, He is the medical director of the LifeSkills Rehabilitation Center and the Regional Neurosciences Center at Poudre Valley Hospital, as well as the Center for Neurorehabilitation Services and Center for Biomedical Research in Music at Colorado State University. Friedman specializes in epilepsy and is the only board-certified epileptologist in Northern Colorado. Kaur specializes in neuromuscular disorders including back pain, neck pain, weakness and nerve and muscle diseases such as multiple sclerosis, amyotrophic lateral sclerosis (ALS), peripheral neuropathy and myasthenia gravis. NEUROLOGY ASSOCIATES Visit the clinic online at OF NORTHERN COLORADO www.clinics.pvhs.org. JOINS PVHS Neurology Associates of PATHWAYS FOR HOSPICE Northern Colorado’s physiPRESENTS PLAY ABOUT LAST cians – Drs. Gerald C. McIn- LESSONS tosh, Sheri Friedman and Pathways Hospice is invitParamjit Kaur – specialize in ing all community members epilepsy, traumatic brain in- to “Tuesdays with Morrie,” a jury, Alzheimer's disease, play by Jeffrey Hatcher and Parkinson's disease, multiple Mitch Albom. This play, sclerosis, amyotrophic lateral based on the best-selling ausclerosis (ALS) and neurore- tobiographical book by habilitation. They recently Mitch Albom, is the heartjoined the PVHS network. warming story of an accomThe clinic offers the latest plished career-focused jourin diagnostic and treatment nalist, and Morrie Schwartz, technology for disorders of his former college professor. the nervous system, includ- Mitch rediscovers and reexposes employees to noise over a certain level is required to implement a Hearing Conservation Program. The program begins with doing a baseline hearing test on all employees who are exposed to elevated decibel levels for a certain time. The program also involves fitting employees with hearing protection and providing education. BOHS has a computerized hearing test that can be done at the clinic at 1703 E. 18th St. Suite 4 in Loveland. Staff from BOHS Worksite Wellness also can test a company’s employees at their job site. Individual screenings are available at the annual Loveland Community Health Fair on April 24 and at McKee Wellness Services, 1805 E. 18th St. Suite 6. Individuals should note that this is a screening and not a diagnosis of hearing levels. An occupational health physician will review the results of the screenings for BOHS clients to make a diagnosis. For individual patients, as with any other screening, they share test results with their personal physician.
news his relationship with Morrie during the last fourteen Tuesdays of Morrie’s life and experiences a “last class in the meaning of life”. Proceeds benefit the programs and services provided by Pathways Hospice. Tuesdays with Morrie is a fitting play for Pathways Hospice to host for a number of reasons. In his final days, Morrie is similar to many hospice patients. He lives each day to the fullest and shares his stories and insights with the people closest to him. In addition, Pathways for Grief and Loss has integrated the arts as expressive therapies into their grief support program. Evening performances are at 7 p.m. on March 19, 20, 26 and 27. Matinees are at 2 p.m. on March 21 and 28. Pathways Hospice will facilitate a post-performance discussion group immediately following the opening night performance on March 19. Tickets are available by calling 970-663-3500 or at www.pathways–care.org. POUDRE VALLEY HEALTH SYSTEM CEO LAUNCHES BLOG Rulon Stacey, the president and CEO of Poudre Valley Health System, launched a blog about healthcare at http://vision ary.pvhs.org. In his first post, Stacey said he hopes the blog will spur a visionary discussion about healthcare. PAINFUL SPINE CONDITION TALK People who suffer from a particular, painful spine condition are invited to learn more about treatments that can relieve their pain and help them enjoy normal activities and work again. Dr. Robert Benz of the Orthopaedic & Spine Center
Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010 25 of the Rockies will discuss a low back condition called lumbar spinal stenosis during a free educational program at 3 p.m. on March 24 in Fort Collins. The community program will take place at the Fort Collins Marriott, 350 E. Horsetooth Road. To register, call 877-437-2593. There is no charge for the program; refreshments will be provided.
SPRING BEREAVEMENT SUPPORT GROUP Mountain Valley Hospice is offering a four week support group for those grieving the loss of a loved one. This group will meet on Wednesdays April 7, 14, 21 and 28 from 10-11:30 a.m. in the Mountain Valley Hospice Conference Room, 1180 Main, Suite 9 in Windsor. Transitions Through Grief is open to all community members. No registration or fee. For questions please call Sandy Te Velde, LCSW at 970-346-9700 ext: 133.
FIRST-CARE PHYSICIANS Family Practice Infections: Colds, Throat, Sinus, etc. Physicals: Complete, Well Woman, School, DOT, etc. Acute Injuries: X rays, Stitches Blood Pressure, Cholesterol and Other Problems Seasonal Flu and H1N1 Shots Available
Convenient Hours Days, Evenings, Weekends Weekdays 9AM to 9PM Saturday 9AM to 6PM ~ Sunday Noon to 6PM Walk-ins welcome. Appointments available.
First-Care Medical Clinic 295 E 29TH, Loveland
669-6000 Thomas J. Allen, M.D. Thomas P. Kasenberg, D.O. Edwin D. Risenhoover, M.D. Dena Sheppard-Madden, M.D. Kristen Olenic, PA-C Angela McNair, PA-C Sunny Park, PA-C
First-Care Family Physicians 2160 W Drake Rd, Fort Collins
221-5595 Dr. Kasenberg
Dr. Allen
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MCKEE SEASONS CLUB COUNSELS ABOUT MEDICARE CHANGE In response to Medicare’s recent announcement to end contracts with a national insurance company drug plan, McKee Medical Center will offer free counseling sessions to area residents transitioning to a new plan. To help with the transition, McKee Seasons Club and Senior Services Manager Phoebe Hawley is offering counseling sessions similar to those that take place at the end of each year when Medicare recipients participate in the open enrollment process. Hawley or one of the trained volunteers will help Medicare recipients to locate and enroll in an appropriate replacement Medicare Part D Plan. Please call 970-6354097 for an appointment.
aimed at helping people return to a more active and comfortable lifestyle. Louis Tartaglia, MD, an orthopedic surgeon, is the guest speaker for the event, Thursday, March 25 from 5:30-7 p.m. at the McKee Conference and Wellness Center, 2000 Boise Ave. To RSVP, please call 970-6354031.
John James, M.D.
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1136 E. Stuart St., Bldg. 3, Suite 3200 7251 W. 20th St., Bldg. N, Suite 1 Ft. Collins, CO 80525 Greeley, CO, 80634 (970) 221-1681 (970) 356-3907 Leaders in Allergy and Asthma Care for Over 35 Years www.coloradoallergy.com 12-310598
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BIKING AND NUTRITION Naturopath Dr. Jason Barker will host a seminar with local bike teams on nutrition at the Fort Collins Police department March 26 at 6 p.m. The event is open to the public. The talk is titled “Sports Nutrition & Supplementation: The Good, The MCKEE MEDICAL CENTER HIP PAIN DISCUSSION Bad, and The Worthless.” The public can learn about Log onto www.RockyMoun tain-NaturalMedicine.com for treatment options for hip more information. pain during a free seminar
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Thursday LOVELAND REPORTER-HERALD/Health Line of Northern Colorado March 18, 2010
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Health Calendar
BRIGHT BEGINNINGS Poudre Valley Health System offers free Bright Beginnings materials for families in Larimer County with children up to 36 months. Registration required. Call 4957528 to register or for more info. April classes: •Program A for birth to 12 months: April 19 at 11:15 a.m. at MMC, and April 20 at noon at MCR • Program B 12-24 months: April 12 at 9:15 a.m. at the Loveland Library • Program C for 24-36 months: April 12 at 10:15 a.m. at the Loveland Library
AARP MEDICARE COMPLETE Join your neighbors for a Medicare informational sales meeting hosted by Secure Horizons. This is your chance to ask questions about Medicare and learn about the Medicare options. When: 2 p.m. on April 21 Where: Perkins Restaurant in Loveland Cost: no charge, pie and drinks provided Call: 303-638-0940
BRIGHT BEGINNINGS FOR INFANTS Bring your baby and learn how to support brain development & emotional health. When: 11:15 a.m.-12:15 p.m., April 12 Where: Family Birth Center Conference Room, McKee Cost: Free. Call: 970-495-7528 to register for a class or home visit.
BREAST FEEDING SUPPORT GROUP When: 10-11 a.m. Mondays and Thursdays Where: McKee Conference and Wellness Center Cost: Free Contact: 970-669-9355
ASTHMA EDUCATION This four-session series helps people manage asth-
ma. Anyone with asthma may attend along with family/significant others. When: Begins April 5 Where: McKee Conference and Wellness Center Cost: No charge Contact: 970-635-4138 BLOOD PRESSURE SCREENING Have your blood pressure checked by a Wellness Specialist When: 8 a.m.-4:30 p.m. Monday through Thursday, and 8 a.m.-noon on Friday Where: McKee Wellness Services, 1805 E. 18 St. Ste. 6 Cost: No charge Contact: 970-635-4056 COPD (CHRONIC OBSTRUCTIVE PULMONARY DISEASE) This seven-session series helps with the management of COPD. Anyone with COPD, emphysema or bronchitis may attend along with family/significant others. When: Classes meet Tuesdays from 12:30-3 p.m. Sessions begin April 13. Where: McKee Conference and Wellness Center Cost: No charge Contact: 970-635-4138 DIABETES INFO GROUP For anyone touched by diabetes who wants to learn and share. There is a different subject for each meeting. Where: McKee Conference and Wellness Center Cost: No charge. Contact: 970-203-6550 for times, dates and topics. HEART FAILURE EDUCATION The goal of the Heart Failure Educational Series is to offer people with heart failure (and family/friends) info, resources and support. Cost: No charge. When: 3:30-5 p.m. on 2nd Tuesday of every month Where: McKee Wellness and Conference Center. Contact: 970-635-4138.
TOTAL JOINT EDUCATION Therapists prepare patients for surgery. Coordinated through physician’s office When: 3 p.m. on Thursdays Contact: 970-635-4172 Where: McKee Conference & Wellness Center
charge. Contact: 970-669-7069 Where: First Christian Church, 2000 N. Lincoln Ave. When: 10 a.m.-noon on March 18 and April 15
COMMUNITY CLASSIC BIKE TOUR GENERAL CANCER SUPPORT The tour begins and ends When: 5:30-7 p.m. Tuesat McKee Medical Center days. and includes rides of 62, 30, Where: McKee Cancer Cen- 37 and 10 miles for serious ter lobby. cyclists as well as family ridContact: 635-4129 ers. When: Sunday, May 16 CANCER CAREGIVER’S SUPPORT GROUP Where: McKee Medical Contact: Call 635-4129 for Center times and locations. Contact: 970-203-2519 BREAST CANCER SUPPORT SPINE CARE When: 5:30 to 7 p.m. on Learn more about back 2nd Thursday of each month pain, spine care and the latWhere: McKee Cancer Cen- est in spine surgery technolter lobby. ogy from local orthopedic Contact: 622-1961 surgeon Jeffrey Donner. When: 5:30 p.m., WednesSOULPLAY ART THERAPY day, Jan. 20 People whose lives are touched by cancer express Where: McKee Conference themselves through art. No and Wellness Center art experience needed. Contact: 635-4097 for reserWhen: Wednesdays, 1:30-3 vations p.m. Cost: Free Where: McKee Cancer CenCOLORECTAL CANCER ter Conference Room Physicians discuss ColContact: 635-4129 orectal Cancer Screening and MAN TO MAN PROSTATE Treatment Options CANCER SUPPORT GROUP When: 5:30-7:30 p.m., When: 5:30 to 7 p.m. the 4th Thursday of each month March 23 Where: McKee Conference Where: McKee Conference and Wellness Center, 2000 and Wellness Center Boise Ave. Contact: 622-1961 Contact: 203-6555 to regisCAREGIVERS SUPPORT ter. For caregivers of elderly adults. The group focuses on THE LOVELAND providing support and edu- COMMUNITY HEALTH FAIR The Loveland Community cation about community resources and behavior issues, Health Fair offers free and low-cost screenings, educaparticularly for people with Alzheimer’s and memory im- tional booths, health counseling and more. For more pairment. Cost: No charge. Care of el- information, please visit www. Bannerhealth.com derly adult family members keyword: Loveland Health or friends is available Fair. through Stepping Stones When: 8 a.m. to 1 p.m. on Adult Day Care program April 24 during meeting times at no
Gynecological surgery technology this advanced means less recuperation time and more family time.
McKee Medical Center’s da VinciŽ robotic surgery is minimally invasive and offers women maximum benefits.
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www.BannerHealth.com/McKee For more information please call (970) 203-2089 Job opportunities: 866-377-5627 (EOE/AA) or www.BannerHealth.com f
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