Health

November 16, 2010

Health The Examiner

• Tracey Shaffer

Turkey terms decoded – Page 7

Raising awareness The Parkinson Foundation of the Heartland has a new leader in Angela Lawrence – Page 8

• LARRY JONES

Don’t let leftovers linger – Page 2

Wellness 2, 4 • CaLENDAR 6 • NUTRITION 5, 7

Page 2 Tuesday, November 16, 2010

wellness

Make your Thanksgiving successful and safe Be prepared before purchasing your turkey by making sure you have ample space in your refrigerator for storage.

I have taken several turkeys home and then had to make room in the refrigerator. Be aware that fresh turkeys have shorter shelf life, so they must be cooked sooner. Whole turkeys take about 24 hours per four pounds of turkey to thaw in the refrigerator, so a 15 pound turkey takes three to four days.

Always wash your hands with warm water and soap before and after handling turkey, and never defrost the turkey on the counter. If you are not careful, bacteria will spread to other food.

There are several methods of cooking turkey. No matter what method you use, temperature is the most important consideration.

Use a meat thermometer to be sure the internal temperature is high enough to kill bacteria.

You may want two readings. The thermometer should be placed in the innermost part of the thigh and the thickest part of the breast. The internal temperature should range from 170° in the breast to 180° in the thigh. Follow the recommended cooking instructions that come with the turkey.

Larry Jones Larry Jones is director of the Independence Health Department.

If you stuff your turkey, remove it promptly after taking the turkey out of the oven. Transfer the stuffing to a casserole dish and put it in the oven to finish cooking.

Within two hours, leftover turkey should be put in shallow containers and refrigerated.

Stuffing should also be refrigerated. Temperature and time cause bacteria to grow, so don’t let your family meal sit too long. Even being refrigerated, leftovers should be eaten within three to four days after cooking.

There are several food-borne illnesses associated with turkey. That is why it is so

Sunset Place at Carmel Hills Healthcare and Rehabilitation Center Sunset Place Alzheimer’s/Dementia Unit offers the following services: • Caring, compassionate and well-trained staff • Structured activities designed to maximize interaction with each resident • Personalized behavioral management designed to encourage participation and minimize inappropriate behaviors • A variety of therapeutic programs including music, pets, exercise and art • Family involvement is welcomed and encouraged

Plus

• Medicare/Medicaid certified • Family counseling • Visiting specialists include a dentist, podiatrist, psychiatrist, psychologist & optometrist • Rehabilitation services (physical, speech and occupational therapies) • Nutritionally balanced meals and snacks • Private and semi-private rooms • Complimentary cable television hook-up 801 E. Walnut Street • Independence, MO • 816-461-9600

important to cook turkey thoroughly and store promptly.

Salmonella may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This includes eggs. Salmonella infections occur when a person ingests the live bacteria which then survives digestion and reproduces in the small intestine. Cooking at the proper temperature destroys the bacteria.

Campylobacter is the most common cause of diarrheal illness in humans. Found in the intestinal tracts of chickens, turkeys, cattle, swine, sheep, dogs, cats, rodents and monkeys, proper cooking will prevent infection of this bacterium.

Staphylococcus aureus is carried on human skin, in infected cuts and pimples, nasal passages and throats. They are spread by improper food handling. Always wash hands before and after preparing all food.

Listeria monocytogenes bacteria are common in the intestines of humans and animals, soil, vegetables, and food processing environments. It grows slowly in the refrigerator and is killed through the cooking process.

Families have been cooking Thanksgiving meals for hundreds of years without getting ill

Temperature and time cause bacteria to grow, so don’t let your family meal sit too long. Even being refrigerated, leftovers should be eaten within three to four days after cooking. from the food they prepare.

This Thanksgiving is no different. I want to remind everyone to follow the cooking directions carefully when preparing your family dinner and have a healthy holiday.

Page 4 Tuesday, November 16, 2010

wellness

Feed a cold? Only if you’re hungry Many myths about the common cold Welcome crisp cool weather, fall leaves and football, but dread common cold season. Each fall we begin spending more time indoors, the single greatest factor in catching a cold. The common cold, what do you know?

Lori Boyajian O'Neill

True or false 1. There are 10 viruses that cause the common cold.

2.There are 75 million office visits per year for colds.

3. After exposure about 75 percent will catch a cold.

Dr. Lori Boyajian-O’Neill can be contacted at lori.boyajian-oneill@hcahealthcare.com.

“I caught a cold.” This peculiar phrase suggests we actively seek to catch a cold like we catch a fish. Rather, there are 200 viruses that cause the common cold, and they catch us by entering through the linings of our noses, mouths and eyes. We participate in our own

fate by touching a contaminated surface and then touching our faces. Seven to ten days later, we are sneezing, coughing and dealing with all of the familiar symptoms of a cold. Cleansing hands and keeping them off of the face

Sports and wellness

decreases the risk of infection markedly. Note the number of times you touch your face or eyes in a 15-minute period. The average person does this 12 to 60 times per hour.

Wet clothing or not wearing a jacket in cold weather does not increase our chances of catching a cold. These are myths. If my kids are crazy enough to go outside without a coat (they are) I don’t fight them. At some point (lack of feeling, chattering teeth) they find their way indoors. They are more likely to catch a cold indoors than out because of the greater exposure to viruses in a confined area.

Feed a cold and starve a fever? Neither.

Fluid intake is important to prevent dehydration, so keep drinking. Food is less important.

If you are hungry, eat. If not, don’t.

Many commercial cold remedies including Airborne, zinc, echinacea and vitamin C, are not proven to prevent colds, but still we spend over $100 million on them annually.

Some home remedies are tried and true.

Rich chicken soup, long championed by mothers across the globe, is proven to have anti-

inflammatory effects and speed the movement of mucus thereby decreasing symptoms. Slurp up.

If 10 people are exposed to a person with a cold, how many of them will actually ‘catch a cold?’ About three. Why don’t they all? We do not know, but factors such as exercise and sleep are proven to play a role in prevention.

Getting more than 7 hours of sleep improves resistance to cold viruses. Exercise stimulates the movement of immune cells throughout the body. So, those who exercise 5 or more times a week for at least 30 minutes have fewer colds and shortened duration of symptoms than those who do not.

There is no cure for the common cold. The person who develops a cure will have more money than the Facebook guy. Until then, although pills may be convenient, exercise really is the best medicine.

Answers 1. F 2. F, 100 million 3. F

healthSHORTS !LZHEIMER’S 3UPPORT -EETING We will be having an Alzheimer’s Support Group Meeting here at Carmel Hills Healthcare on December 2nd at 6:00-7:00pm.

The guest speaker will be from the Alzheimer’s Association.

We are wanting to see how many people would be interested in some kind of support for Alzheimer’s and Dementia.

Everyone is welcome, if your family member has Alzheimer’s or Dementia this meeting will be helpful for you to attend.

If we find there is a need for a support group meeting we will schedule a meeting every 3 months.

Refreshments will be served, please call Anita in the front office and let her know if you will be here for the meeting.

816-461-9600 Thank you so much, hope to see you at the meeting!!!!!

Seven area hospitals honored for outstanding organ donation rates The Missouri Hospital Association has honored seven hospitals in the Midwest Transplant Network region for raising awareness of organ and tissue donation.

Children’s Mercy Hospitals and Clinics, Research Medical Center, St. Joseph’s Medical Center and Truman Medical Centers Inc., as well as St. John’s Regional Medical Center in Joplin and University Hospital and Clinics in Columbia, received awards Nov. 4 at the Missouri Hospital Association’s annual trade show in Osage Beach.

A hospital is recognized if it achieves and sustains a donation rate of 75 percent or more.

In total, 13 Missouri hospitals were recognized.

The Midwest Transplant Network is a federally-certified organ procurement organization that serves western Missouri and Kansas. It is a partner of the Organ Donation Breakthrough Collaborative, led by the U.S. Department of Health and Human Services.

For more information on organ and tissue donation, visit www.hanet.com.

TV show inspires weight loss A local woman has launched a 12-week weight loss challenge inspired by TV’s “The Biggest Loser.”

Her next stop is Lee’s Summit.

Amy Searcy, a personal wellness coach, launched the program to help educate people about obesity. There’s a monetary incentive to lose weight: contestants who fail to weigh-in pay a $5 fee, plus $1 for every pound gained. It costs $35 to enter the program, and the top 3 “losers” will win cash and prizes for their successful weight loss efforts.

“People swarm to our classes because they love the accountability,” Searcy said. “It really helps them to stay on track.”

Participants are encouraged to use whatever weight loss program works best for their lifestyle, whether it’s Jenny Craig, Weight Watchers, Herbalife or a customized plan.

The Lee’s Summit area program begins the week of Nov. 15. Classes are Tuesdays at 5:30 or Thursdays at 7:30, 1260 SE Century Dr., Lee’s Summit.. Call Searcy to register, 800-262-2152.

–Staff reports

nutrition

Tuesday, November 16, 2010 Page 5

Negligible Mad Cow risk in dietary gelatin DEAR DR. BLONZ: If I recall correctly, there were concerns about the incurable Mad Cow disease and cow byproducts. I realize that gelatin is a byproduct of cow bones, and I now see that there are small amounts in dietary supplement pills.

Is there any possibility of a risk that this type of gelatin might be contaminated and represent a risk in these pills? – G.T., Sun City, Ariz.

DEAR G.T.: Bovine spongiform encephalopathy (BSE), otherwise known as Mad Cow disease, is a dangerous condition spread by a novel type of disease-causing protein known as a prion.

Ed Blonz On Nutrition Ed Blonz, Ph.D., is a nutrition scientist and author. Send questions to: “On Nutrition,” Ed Blonz, c/o Newspaper Enterprise Association, 200 Madison Ave., New York, NY 10016. E-mail him at ed@blonz.com.

Food inspections l Jackson County The Jackson County Public Works/Environmental Health Division conducts inspections anywhere food is handled, prepared and served to the public for cities other than Independence.

Blue Springs

■ Golden Corral, 1203 S.W. Missouri 7 – On Nov. 2, inspectors found chicken on buffet was 108 degrees, liver was 117 degrees. Spicy chicken and baked chicken in grill area are 106 degrees. All food out of temperature was discarded. Repeat violation, notice of violation issued. Dishwasher was not sanitizing, conveyer not working properly. Repeat violation, notice of violation issued.

■ Minsky’s Pizza, 2201 N. Missouri 7 – On Nov. 2, inspectors found shredded cheese under no form of temperature control on a prep table in the kitchen was 65 degrees, discarded.

China Town Cafe, 756 W. U.S. 40 – On Nov. 4, inspectors observed an employee eating and drinking at the prep table where carryout orders are prepared, corrected.

■ El Maguey, 800 S.W. Sunset Ave. – On Nov. 3, inspectors observed an employee eating at the prep table where food is garnished for the dining room, corrected.

Buckner

■ Sonic, 118 E. Monroe – On Nov. 1, inspectors observed the floor drain under the ice machine was not draining, which is leaving a puddle of water on the floor.

Lee’s Summit

■ Nathan’s Grill, 511 S.E. Melody Lane – On Nov. 1, inspectors found various potentially hazardous foods, including raw chicken, raw pork, raw hamburger and raw steak were 50-53 degrees in the drawer reach-in cooler below the grill, discarded. Live roaches were observed by the dishwashing machine, the bread rack by the grill, and by the ready-to-serve food window.

■ Pleasant Lea Middle School, 630 S.W. Percels – On Nov. 1, inspectors observed the final rinse of the dishwashing machine was not reaching 160 degrees or above. The establishment agreed to sanitize all their items with a quaternary ammonium sanitizer in the three-compartment sink until the dish-

washing machine is repaired.

■ China 88, 541 S.E. Melody Lane – On Nov. 3, raw chicken wings were found directly above individually packaged, ready-to-eat sauces. Raw meat was thawing in bus tub on right side of three compartment sink, while employee was cleaning dishes there, corrected. Pan of cooked rice (70 degrees) and container of cooked crab Rangoon (81 degrees) were found on the table next to stove under no form of temperature control, both were discarded. Numerous mouse droppings were found on the shelves under the front counters, and on the floor in the dry storage area, mostly around the bulk food storage bins.

■ Hen House, 1015 N.E. Rice Road – On Nov. 3, a personal beverage container with a lid, but with no straw, was found on shelf in bakery, corrected. Various soups held on the salad bar steam table were not 135 degrees or above, and a number of foods on salad bar were not 45 degrees or below, these items were discarded.

■ Subway, 1000 N.E. Sam Walton Lane – On Nov. 4, inspectors found the automatic sanitizer dispenser at the three compartment sink is in disrepair. It was dispensing sanitizer solution containing less than 100 ppm quaternary ammonium.

■ The Carlyle, 1098 N.E. Independence Ave. – On Nov. 4, inspectors found the dish machine final rinse cycle was not reaching 160 degrees, the minimum required temperature for hot water sanitization.

■ Waldo Pizza, 1543 N.E. Douglas St. – On Nov. 5, containers of various ready-to-eat, potentially hazardous food found in the small reach-in cooler and the kitchen walk-in cooler were not date labeled.

Raytown

■ Buffalo Wild Wings, 9490 E. Missouri 350 – On Nov. 1, inspectors observed the glass machine was not providing 50-200ppm of chlorine based sanitizer.

■ Popeye’s, 7601 Raytown Road – On Nov. 2, inspectors found chicken strips in the hot holder nearest the service aisle were holding at 127 degrees, discarded.

■ Cosentino’s Apple Market, 11501 E. 63rd St. – On Nov. 4, inspectors found the contents of the deli display cooler, including meats and cooked vegetable dishes, were holding at 58-60 degrees, products were discarded.

– Jillayne Ritchie

This incurable disease affects the brain and spinal cord of cattle. The insidious nature of BSE and fears that consumption of prioncontaminated food can infect people rightfully concerns all consumers.

Gelatin is a type of protein that can come from bones and hides of cattle, but it usually comes from pork.

Irrespective of the animal source, the tissues used to make gelatin are considered by the Food and Drug Administration to be lowrisk for the spread of BSE. In addition, the FDA published a guidance in 1997 that prohibits the making of gelatin from high-risk cows.

We next factor in the fact that the manufacturing process by which the gelatin is made involves acid and alkali treatments and extensive washing coupled with high-temperature sterilizations.

Each of these steps further reduces risk.

You ask, “Is there any possibility of a risk?” and I must confess that it is difficult to speak in absolutes.

I want you to be assured that the process is such that the risk is negligible, and, as such, gelatin retains its “general regarded as safe” designation as an ingredient in foods, or as an ingredient in medications or dietary supplements.

Follow Executive Editor Sheila Davis’ journey back into the land of chemotherapy in her blog “Fighting Lymphoma - Round 2” at examiner.net

Sheila Davis

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DENTAL CENTERS OF MISSOURI

(816) 833-2700

16641 E. 23rd Street South The Hub Shopping Center Independence, MO 64055

Page 6 Tuesday, November 16, 2010

calendar

healthCALENDAR Items for the Health Calendar may be e-mailed to jill.ritchie@examiner.net or mailed to: The Examiner, P.O. Box 459, Independence, Mo. 64051, attention Jill Ritchie. The following items are for Nov. 17 through 23.

Spotlights

Buckner BUCKNER, SIBLEY, LEVASY Community Blood Drive, 2:30 to 7:30 p.m. Thursday, Community Center/Masonic Lodge, BB Hwy./611 S. Sibley, Buckner. For an appointment, visit www.esavealifenow.org and use Sponsor Code bslcomm or call Dolores Hirst, 816-6503763.

Independence KIDS’ COOKING CLASS – for ages 2 to 12, 10:30 to 11:30 a.m. Friday or Saturday at 23rd Street Hy-Vee. Register at the customer service desk by Thursday. Cost, $3. For information, call Jamie Jarvis at 510-5694.

DIABETES STORE TOUR, 10 a.m. Wednesday at 23rd Street Hy-Vee; or 4 p.m. Wednesday at Noland Road Hy-Vee. Tours are free, meet at the customer service desk. For information, call Jamie Jarvis at 5105694.

Addiction groups

Independence Straight Talk, Narcotics Anonymous, 8 p.m., Tuesday, Thursday, Friday, First Baptist Church.

Narcotics Anonymous Help Line: 531-2250.

Living Free – Al Anon meeting, 7:30 p.m.

Wednesday, 1723 Appleton Ave. 461-0039.

Blue Springs ALCOHOLICS ANONYMOUS, meetings available daily, most sessions are closed, and there are beginner meetings also, 1428-B W. U.S. 40 (behind Betty’s Diner).

There is a total of 29 meetings per week. For times, call 228-7921.

CHAPEL HILL AL-ANON, 6:30 p.m. Monday, Wednesday, Thursday; 9 a.m. Saturday, 1428-B W. U.S. 40 (behind Betty’s Diner).

BLUE SPRINGS ALATEEN, 3 to 4 p.m. Sunday, 1428-B W. U.S. 40 (behind Betty’s Diner).

Raytown NEW DAY AL-ANON, 10 a.m. Wednesday, Blue Ridge Trinity Lutheran Church. 353-5446.

Bereavement groups

Blue Springs Widowed Persons support group, 7 to 8:30 p.m. Monday, St. Mary’s Medical Center, Annex A. 2240677 or 229-8093.

Independents Singles Ministry grief support group, 7 p.m. Tuesday, First United Methodist Church. 228-3788.

Adult Bereavement support group, sponsored by St. Mary’s Medical Center, 1:30 to 3:30 p.m. several times throughout the year, Vesper Hall. To register, 655-5490.

Independence Bereavement support group, 7 to 8:30 p.m.

Wednesday, Columbian Adult Day Care Center. 8368303.

The Compassionate Friends, for those dealing with the death of a child, 7:30 p.m. Thursday, Walnut Gardens Community of Christ. Call Barbara Starr, 229-2640, or the hotline: 531-6464.

Other Infant loss group, sponsored by Carondelet Health. 655-5582.

Fitness

Independence Gentle Tai Chi for those 50 and older, 6 p.m.

Monday, The Palmer Center. Free. 325-6200.

LOW IMPACT EXERCISE, 9 a.m. Mondays, Wednesday, Friday, Fairmount Community Center.

254-8334.

Wake Up Workout, 9 a.m. Monday, Wednesday, Friday, The Palmer Center. 325-6200.

Walk to the Beat, 8 a.m., Monday-Friday, Fairmount Community Center. 254-8334.

PEPPI exercise classes, 10:15 a.m. Monday, Wednesday, Friday, The Palmer Center. Free. To register, 325-6200.

PEPPI exercise classes, 9 to 10 a.m. Monday, Wednesday, Friday, Fairmount Community Center. To register, 254-8334.

PAVEMENT POUNDERS 9:15 to 9:45 a.m. Tuesday, Friday, The Palmer Center. 325-6200.

SITTIN’ FIT chair exercises class, 10:30 a.m. Tuesday, Thursday, The Palmer Center. Free. 325-6200.

STRETCH AND TONE, 9 a.m. Tuesday, Thursday, The Palmer Center. Cost, $1. 325-6200.

ZUMBA GOLD, dynamic workout to Latin and international rhythms, 10 to 10:45 a.m. Wednesday, Palmer Center. Cost, $2. 325-6200.

TAI CHI by the Three Dragons Way, 6:30 to 8:30 p.m. Wednesday, Sermon Center. Cost, $35 for a fourweek session; $40 for a 5-week session. 325-7370.

WALK TO THE BEAT, 2 to 3 p.m. Friday, The Palmer Center. Free. 325-6200.

Blue Springs

| Yourtake | What have you learned from Girls on the Run, especially about your health?

Feliciti Mitts, 9 Independence

“I’ve learned that you can work together, you can race for fun, and you can make new friends. I’ve also been eating a lot healthier.”

Natalie Anderson, 9 Raymore

“It’s important to take care of yourself through eating more vegetables and fruit. I learned that if you come to a bully, you can say, ‘Please stop that. I don’t like that.’”

Amaaliyah Hughes, 9 Kansas City

“It’s good to encourage people and to run for your health. It’s good to eat a small breakfast before you run.”

– Adrianne DeWeese

Influenza and Pneumonia Vaccines Now Available at Fifty Plus Pharmacy (While Supplies Last)

Influenza Vaccine for cash paying customer - $33.90 Pharmacy Savings Club - $25.00

Fully certified pharmacist immunizer on staff most days.

Join Today!

Call for details or appointment 816.461.6546

50 PLUS PHARMACY 211 W. Lexington • Independence, MO 64050

Swimnastics, 9 to 10 a.m. and 8 to 9 p.m. Monday, Wednesday; 9 to 10 a.m. Tuesday, Friday, Centennial Pool-Plex. Cost, $3.75 per visit. 228-0188.

Therapeutic swim, 10:15 to 11:15 a.m., Monday, Wednesday, Friday, Centennial Pool-Plex. Cost, $3.75 per visit. 228-0188.

Crosstrainer aerobics, 9 to 10 a.m., Monday, Wednesday, Vesper Hall. Cost, $2.50 per class.

228-0181.

Prenatal and postnatal exercise classes, 9:45 a.m. Monday, Wednesday, Friday, 300 N.W. Mock Ave. 655-5400.

Weight room for ages 50 and older, 8 a.m. to 5 p.m. Monday, Wednesday, Friday, 8 a.m. to 9 p.m.

Tuesday, Thursday, Vesper Hall. Cost, $10 per month; $2 per visit; $96 for a year. 228-0181.

Yoga — For beginners and beyond, 2 to 3 p.m. Tuesday, Thursday, Vesper Hall. Cost, $2.50 per class. 228-0181.

YOGA-GENTLE FLOW, 6:45 to 8 p.m. Tuesday, Vesper Hall. Cost, $8 per visit, $48 for six classes. 228-0181.

Tai Chi, 8:30 to 10 a.m. Tuesday, Vesper Hall. Cost, $2.50. 228-0181.

Swimnastics, 9 to 10 a.m. Tuesday and Friday, Centennial Pool-Plex. Cost, $3.75 per visit. 228-0188.

Stretching exercise, 10 to 11 a.m., Tuesday, Thursday, Vesper Hall. Cost, $1.50. 228-0181.

ARTHRITIS FOUNDATION EXERCISE PROGRAM for older adults, 10:30 to 11:15 a.m. Wednesday and Friday, Vesper Hall. Cost, $1 per session. 228-0181.

Stretch AND TONE, 9 to 10 a.m. Friday, Vesper Hall. Cost, $2.50. 228-0181.

Raytown Tai Chi, 11 a.m. Thursday, Elliott Place Retirement Community. Free. 313-6800.

Kansas City WALK AND TALK, 7 to 10 a.m. Monday-Friday, Ascension Lutheran Church, 4900 Blue Ridge Blvd.

358-1919.

PACE (People with Arthritis Can Exercise), 10:30 to 11:30 a.m., Tuesday, Thursday, Truman Medical Center-Lakewood. 373-4415, Ext. 1175.

Miscellaneous

Independence MATERNITY UNIT TOURS, Centerpoint Medical Center. Call 751-3000 for dates and to register.

Food handler/manager permit training classes, food handler classes, 3:30 p.m. Thursdays at Truman Memorial Building, 1 and 3:30 p.m. Wednesdays, Independence Health Department; manager class, 1 p.m. Monday. There is a fee. To register, 3257803.

Blue Springs Break Time Club, sponsored by Shepherd Center of Blue Springs, 9:30 a.m. to 2:30 p.m. Wednesday, Timothy Lutheran Church. For older adults with some physical and/or mental limitations. A donation of $10 to the cost of the program is suggested. 228-5300.

Free legal advice for seniors, 10 a.m. to noon Monday, Vesper Hall. Legal advice provided by Cochran, Oswald & Roam, LLC. To set up an appointment, 228-0181.

Prenatal/Infant/Child programs

Independence Natural family planning session, 7 p.m.

Tuesday, Nativity of Mary Parish. Fee. For reservations, 913-384-1000.

Blue Springs

Continued on Page 7

nutrition

Tuesday, November 16, 2010 Page 7

Let’s talk turkey: common terminology Thanksgiving is a time for family and friends to come together and give thanks. It is also a time to eat. The centerpiece of most Thanksgiving dinners is a turkey. Ninetyseven percent of Americans will eat turkey on Thanksgiving.

Turkey is a great combination of flavor and nutrition and is typically made up of 70 percent white meat and 30 percent dark meat. A 3ounce serving of white meat contains only 120 calories, 26 grams of protein and a mere one gram of fat. Plus, turkey is an excellent source of energy-producing niacin and immune-building vitamin B6 and zinc. Although the white meat may be lower in calories, the dark meat offers a rich flavor for soups and stews.

The package label of turkeys purchased from a supermarket contains terms regulated by the USDA. The following list of types of turkeys will help you in your decision making when it comes time to buy your turkey. n Oven prepared: The turkey is fully cooked and ready to eat.

Oven Ready: The turkey is ready to cook. n Natural turkey: Refers to a product that has been minimally processed and contains no artificial ingredients or added color. These birds have not been “basted” or “self-basted.”

Tracey Shaffer Food for Thought Tracey Shaffer, RD, LD, is a Hy-Vee dietitian at the Blue Springs location The information provided should not be construed as professional medical advice. Email her at 1033dietitian@hy-vee.com. n No hormones: Hormones are not allowed in the raising of poultry; therefore, the claim “no hormones added” is not typically used on labels of poultry products unless it is followed by a statement that says “Federal regulations prohibit the use of hormones.” n No antibiotics: The term “no antibiotics added” may be used on labels for poultry prod-

ucts if sufficient documentation is provided by the producer demonstrating that the animals were raised without antibiotics in feed, water or intra-muscular. n Free-range: According to the USDA, free-range turkeys have been allowed access to the outdoors for more than 51% of their lives.

A “pasture-raised” turkey is an unregulated term, but indicates a lifestyle where turkeys are given unlimited access to the outdoors. n Kosher: These turkeys are raised and processed under rabbinical supervision. n Organic: An organic turkey is certified by the USDA. These turkeys are raised free of antibiotics and growth hormones. They have been fed organic feed throughout their lives and given access to the outdoors.

Herb-Rubbed Turkey Serves about 12 (4 ounces each) 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh sage leaves 1/2 cup fresh rosemary leaves 1/2 cup fresh thyme leaves 1 head garlic 1 (12 pound) organic turkey Grand Selection olive oil

1. Process herbs and garlic in food processor until finely minced. Set aside.

2. Rinse turkey inside and out with cold water; pat dry with paper towels. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Spread herb rub under skin and gently press skin to adhere. Lift wing tips; tuck into turkey. Refrigerate at least 8 hours.

3. Let turkey stand at room temperature 1 hour before cooking. Set oven rack at lowest position and preheat oven to 350°F. Brush turkey with olive oil and carefully transfer to rack. Brush one side of double-folded sheet of aluminum foil with olive oil and tent, greased side down, over turkey breast.

4. Roast 45 minutes. Remove foil from turkey and continue to roast until thermometer inserted in thickest part of thigh registers 170°F and juices run clear when thigh is pierced with fork, about 1 hour, 15 minutes.

Transfer turkey to platter; let turkey stand 20 minutes before carving.

Nutrition Facts: 140 calories, 3g fat, 1g saturated fat, 0g trans fat, 70mg cholesterol, 80mg sodium, 1g carbohydrate, 0g fiber, 0g sugar, 24g protein.

Calendar l Health Continued from Page 6 Blue Springs/Lee’s Summit Tough Love support group, for families dealing with unacceptable adolescent behavior, 7:30 to 9:40 p.m. Tuesday, First Christian Church. 913-492-1200.

Moms & Moms-to-be prenatal and postnatal class, 4:30 p.m., Monday-Friday, Family YMCA. 224-9620.

Kansas City Truman Medical Center-Lakewood WIC Nutrition Program, for women who are pregnant, breastfeeding or gave birth less than six months ago. 404-4WIC.

Support groups

Independence Domestic violence group for men, 6 to 8 p.m. Monday, Family Conservancy of Eastern Jackson County. 373-7577.

Caring Communities Kinship, 7 p.m. Monday, Cler-Mont Community School. LiLi Moe, 796-6041.

Moms Off Meth, 7 to 8 p.m. Wednesday, First Christian Church, Room 206. Free. Terri, 210-9574.

CARETAKER’S OF PEOPLE WITH ALZHEIMER’S, 5 to 6 p.m. Wednesday, Comprehensive Mental Health Services. Call Pat Aldridge, 254-3652, Ext. 222.

Alzheimer’s Caregivers, 6:30 p.m. Thursday, Christ United Methodist Church. 461-1101.

Caring Communities Divorce and Step Family, 6:30 p.m. once a month, days vary, Blue Hills Elementary School. 796-6290.

Blue Springs Overcomer’s Outreach 12-step, 7 to 8 p.m.

Monday, Blue Springs Assembly. 229-3298.

–Jillayne Ritchie

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1800 Swope Dr • Independence, MO • 816-257-2566

Paul F Nassab, MD

Page 8 Tuesday, November 16, 2010

cover

Foundation director spreading word about Parkinson’s disease

By Michael Glover michael.glover@examiner.net

Q5

Angela A. Lawrence is the new executive director for the Parkinson Foundation of the Heartland. The non-profit organization provides services and educational programs for people with Parkinson’s disease and their caregivers. The foundation is based in Leawood but serves Eastern Jackson County.

Call the foundation at 913-341-8828.

Lawrence previously was executive director for the Virginia Breast Cancer Foundation in Richmond, Va. She has also been director for the First Unitarian Universalist Church of Richmond and served as mayor, vice-mayor and town council member for Ashland. Lawrence started Nov. 1.

Suzanne Dimmel, a foundation board member, said Lawrence was selected after an extensive national search. She said in an e-mail that Lawrence’s background is “broad, diverse and very eclectic for someone in the not for profit sector. I am very enthusiastic about the arrival (of Lawrence).”

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What compelled you to be director of the Parkinson Foundation of the Heartland?

I was eager to get back to Kansas City. I was living in Virginia for a long time.

I grew up in the Kansas City area. I was eager to come home, where my family and heart is. I was previously director of a foundation that is similar in size to this foundation and overall mission of education and support and advocacy for Parkinson’s.

Do you have family who have Parkinson’s?

No. But I’ve had friends and a college professor who had Parkinson’s. I have a lot of compassion not only for people who are going through the disease but their family members and caregivers. It affects everybody emotionally and financially.

What goals do you have for the foundation?

I want to make sure that people know that we’re here and that we have the appropriate resources to share with people who have been newly diagnosed. We want people to become advocates for themselves and for their family members, so we have a unified voice and everybody can work together to eradicate this disease.

Breast cancer awareness get so much play in our society. How can other diseases, like Parkinson’s, get more awareness?

That’s one of the things that drew me away from breast cancer. I have a lot of close personal experience with breast cancer, family and friends, but you’re right, it gets so much national awareness. I really did want to put my energy into an organization that doesn’t have that much attention. I want to try to start educating people about how to recognize symptoms, where to go, diagnosis and treatment stage. We’re going to be working closer with the National Parkinson’s Foundation and they have a new initiative coming out. Locally, we want to be out in the community more, giving them more information about what we do. But I don’t think we will ever get to the point where breast cancer awareness is. But there are a lot of people suffering from Parkinson’s.

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How critical is the need for families who are battling the disease to get information?

It’s terribly critical. We offer everything from wellness classes to support groups. The disease is so different for everybody but I still helps for people to get together and understand some of the emotional and mental issues that’s affecting families and caregivers. It’s important to know what their options are.

We’re also making sure there is good funding for research.