2014 06 Dollars & Sense Newsletter

  • View
    220

  • Download
    4

Embed Size (px)

DESCRIPTION

A monthly publication from Dayna Parrett, Agent for Family Consumer Sciences.

Text of 2014 06 Dollars & Sense Newsletter

  • 1

    1

    Cooperative Extension Service

    Nelson County

    317 S. 3rd Street

    Bardstown, KY. 40004

    Phone: (502) 348-9204

    Fax: (502) 348-9270

    http://ces.ca.uky.edu/nelson/

    June 2014Volume 3, Issue 6

    Dollars and Sense

    Making Healthy Accessing Embracing Life Promoting Healthy Securing Nurturing Empowering Well Thats A Upcoming Lifestyle Choices Nutritious Foods As We Age Homes and Financial Stability Families Community Neat Idea! Events Communities Leaders

    If youve been getting my newsletter for a while, you may remember that last year I did a mens edition of Dollars and Sense. It was about this same time and every article was related to men: their health, their hobbies, the food theyd like to eat. June is Mens Health Month so Im doing it again! We want the men in our lives to be as happy and healthy as possible so that they live as long as we do. We may talk about what a nuisance they can be sometimes, but we all know theyre worth keeping them around. So men, heres to you. Thanks for fixing our lawnmowers and grilling our steaks and doing all those other society-deemed manly jobs. Its not that we women cant do those things ourselves, because we definitely can, but most of us (although not all) will painfully admit its much nicer when you do it for us. This ones for you, guys. County Extension Agent for Family and Consumer Sciences

    Pages 4 & 5 Page 3 Page 6 Page 7 Page 2

    MENS EDITION

  • 2

    2

    June 7

    Blooming Bardstown

    Garden Tour 8:00 a.m.-4:00 p.m.

    Nelson County Extension Office

    $8 in advance $10 day of tour

    June 12 Meats 101 1:00 p.m.

    Bloomfield Library 502-252-9129

    to RSVP FREE

    June 19

    Making Your Own Green Cleaning

    Supplies 6:00 p.m.

    Nelson County Extension Office 502-348-9204 RSVP required

    $5.00

    June 25 Food of the Month

    6:00 p.m.

    Nelson County Extension Office 502-348-9204 RSVP required

    $5.00

    June 27 Fresh Idea Friday

    10:00 a.m. Farmers Market

    Pavilion FREE

    July 2

    Making Your Own Green Cleaning

    Supplies 6:00 p.m.

    New Haven Library 502-549-6735

    to RSVP FREE

    July 8 Canning Basics

    6:00 p.m.

    Nelson County Extension Office 502-348-9204 RSVP required

    $5.00

    July 10

    Frozen Foods Bootcamp 3:30 p.m.

    or 6:00 p.m.

    Choose Your Time!

    Nelson County Extension Office 502-348-9204 RSVP required

    $5.00

    Mark Your Calendars!

  • 3

    3

    New PSA Guidelines The American Cancer Society (ACS) recommends that men have a chance to make an informed decision with their health care provider about whether to be screened for prostate cancer. The decision should be made after getting information about the uncertainties, risks, and potential benefits of prostate cancer screening. Men should not be screened unless they have received this information. -The discussion about screening should take place at age 50 for men who are at average risk of prostate cancer and are expected to live at least 10 more years. -This discussion should take place starting at age 45 for men at high risk of developing prostate cancer. This includes African Americans and men who have a first-degree relative (father, brother, or son) diagnosed with prostate cancer at an early age (younger than age 65). -This discussion should take place at age 40 for men at even higher risk (those with more than one first-degree relative who had prostate cancer at an early age).

    After this discussion, those men who want to be screened should be tested with the prostate-specific antigen (PSA) blood test. The digital rectal exam (DRE) may also be done as a part of screening. If, after this discussion, a man is unable to decide if testing is right for him, the screening decision can be made by the health care provider, who should take into account the patients general health preferences and values. Assuming no prostate cancer is found as a result of screening, the time between future screenings depends on the results of the PSA blood test: -Men who choose to be tested who have a PSA of less than 2.5 ng/ml, may only need to be retested every 2 years. -Screening should be done yearly for men whose PSA level is 2.5 ng/ml or higher. -Because prostate cancer often grows slowly, men without symptoms of prostate cancer who do not have a 10-year life expectancy should not be offered testing since they are not likely to benefit.

    Overall health status, and not age alone, is important when making decisions about screening. Even after a decision about testing has been made, the discussion about the pros and cons of testing should be repeated as new information about the benefits and risks of testing becomes available. Further

    discussions are also needed to take into account changes in the patient's health, values, and preferences.

    Source: www.cancer.org/cancer/prostatecancer

    For more information, visit:

    www.cancer.org

  • 4

    4

    A great, healthy chip dip..with bacon.

  • 5

    5

    Safe Summer Grilling The days are getting longer and the air is getting warmer ... and that means summer is here! And with summer comes gatherings outdoors with food, fun, and fellowship. Unfortunately, summer is also the time when cases of foodborne illness increase. But, you can avoid those uninvited guests by safely packing, preparing, and storing your special summer foods. Here are some tips from the University of Maine Cooperative Extension Service on the "ABC's of Barbecue."

    Marinating: Always marinate raw meats, fish, or poultry in the refrigerator, never on the counter. Set aside a portion of the marinade before adding raw meat or poultry to use later as a dip or basting sauce. Do not reuse the marinade the raw meat was soaked in. You can boil the marinade for five minutes to be sure to kill any bacteria from the raw meat.

    Pre-cooking: You can save time on the grill by partially cooking meat or poultry ahead of time, then

    finishing it on the grill. The food should go directly to the grill from the microwave, range, or oven, though. Interrupted cooking is very risky. If you must cook well ahead of serving time, cook the meat completely and then cool it fast to put on the grill later.

    Grilling: Make sure the grill is ready. For safety and quality, check that the coals are very hot before cooking food. This can take 30 minutes or longer. Coals should have a light coating of grey ash for optimal heat. Thoroughly cook all meat and poultry. To ensure meat is cooked thoroughly, use a meat thermometer. To properly use a meat thermometer, insert the thermometer into the thickest part of the meat without being sure the end of the thermometer does not rest on the cooking surface. Use the chart below to be sure that whatever you are cooking reaches the right internal temperature.

    Table from the University of Arkansas Division of Agriculture Grilling and Cancer Risk: The American Cancer Society suggests trimming off visible fat that could make the

    fire flame up and char the food. Pre-cooking in the microwave and conventional oven also lessens grilling time and reduces risks. The Society also suggests raising the cooking level of the grill so food is farther from the heat. You should also avoid eating charred or burned portions of food and clean the grill well after cooking.

    Serving Grilled Food: Serve hot, grilled foods immediately. Put cooked foods on clean plates, not ones used

    to hold raw meat or poultry. Perishable foods should be eaten within 2 hours, or 1 hour if outside temperature is above 90 degrees F. Keep cold foods cold (below 40 degrees F) and hot foods hot (over 140 degrees F). Avoid the "danger zone" of 40 to 140 degrees F.

    Cleaning Up: Clean the grill after each use. Also, refrigerate any leftovers promptly. Divide larger quantities into small, shallow containers for faster cooling.

    Taking Leftovers Home: If you want to take any leftovers home, be sure

    that all perishable foods were kept on ice or refrigerated at all times, except when cooked or served. Keep the foods iced as you travel home and refrigerate as soon as you get home. If food is no longer refrigerator-cold to the touch, harmful bacteria could be present.

    REMEMBER: WHEN IN DOUBT, THROW IT OUT!

  • 6

    6

    One of the biggest decisions that a retiree makes is determining the age at which to claim Social Security benefits. Some people need their benefits as soon as they are eligible, at age 62, while others elect to wait until their full retirement age or even age 70. More than 60% of Americans claim their benefits early.

    Social Security benefits claimed as early as age 62 are reduced by a fractional percentage for each month that they are received before full retirement age. Full retirement age used to be age 65 but is gradually increasing and will be age 66 for people born between 1943 and 1954 and age 67 for those born in 1960 or later. In Social Security lingo, the key factor that determines monthly benefits is the Primary Insurance Amount or PIA.

    All benefits, including those to a widowed spouse, are based on a workers PIA. Simply put, the PIA is the monthly benefit payable to a worker at his or her normal ret