LIVE WELL, WORK WELLSeptember 2016 Brought to you by Lockton Health Risk Solutions®

http://www.recoverymonth.gov/

SEPTEMBER IS PROSTATE CANCER AWARENESS MONTH

Should you be screened for prostate cancer? Knowing the risk factors for prostate cancer can help you determine if and when you want to begin prostate cancer screening. The main risk factors include:

� Age. As you get older, your risk of prostate cancer increases. After age 50, your chance of having prostate cancer increases substantially. The majority of prostate cancers are found in men age 65 or older. The option to have PSA testing begins at age 40 and continues until you’re at the age when your life expectancy is 10 years or fewer. Once you reach that age, the likelihood that a prostate cancer would progress and cause problems during the remainder of your lifetime is small.

� Race. For reasons that aren’t well understood, black men have a higher risk of developing and dying of prostate cancer. Screening is imperative for this group!

� Family history. If a close family member—your father or brother—was diagnosed with prostate cancer before age 65, your risk of the disease is greater than that of the average American man. If several of your first-degree relatives—father, brothers, sons—have had prostate cancer at an early age, your risk is considered very high, and therefore, your screening should begin before age 40.

� Diet. A high-fat diet and obesity may increase your risk of prostate cancer. If this sounds like you, consider modifying your diet to reduce fat and calories.

After considering the pros and cons of screening, your age, general health and risk factors, your preferences and what the experts say, talk to your doctor. Together, you can make the right decision for you.

WHAT IS NATIONAL RECOVERY MONTH?

Every September, SAMHSA sponsors Recovery Month to increase awareness and understanding of mental and substance use issues and celebrate the people who recover.

Recovery Month promotes the societal benefits of prevention, treatment, and recovery for mental and substance use disorders, celebrates people in recovery, lauds the contributions of treatment and service providers, and promotes the message that recovery in all its forms is possible. Recovery Month spreads the positive message that behavioral health is essential to overall health, that prevention works, treatment is effective and people can, and do, recover.

The theme for Recovery Month 2016 is Join the Voices for Recovery: Our Families, Our Stories, Our Recovery!, which highlights the value of family support throughout recovery.

September 2016 � Lockton Companies

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IMPORTANT OBSERVANCES IN SEPTEMBER...

� Whole Grains Month

� Prostate Cancer Awareness Month

� National Recovery Month

� Food Safety Month

� World Alzheimer’s Month

� National Chicken Month

Diagnosing Alzheimer’s is a challenge, so doctors use outward signs to make a diagnosis.

THE MOST COMMON ALZHEIMER’S SYMPTOMS

Memory loss is one of the most common sign of Alzheimer’s disease. It is most evident when a person forgets recently learned information, such as a being unable to recall a person’s name moments after meeting them. This problem can manifest as repeatedly asking the same question or forgetting important dates, such as birthdays or anniversaries.

Another common sign of Alzheimer’s is a person becoming more forgetful of where they place items. This isn’t simply forgetting where you left the car keys, because that can happen to anyone. This could mean putting things in odd places—car keys in the blender—or being unable to retrace steps to fi nd what they’ve lost. It’s most apparent in someone who is normally neat and organized.

Alzheimer’s can also affect a person’s ability to follow a plan, whether it be cooking a recipe, assembling a simple item, or anything else involving directions. Also, things

involving numbers, such as handling personal fi nances, may become increasingly diffi cult and confusing. Minor errors can be expected with old age, but Alzheimer’s can signifi cantly affect a person’s ability to do the things they have been doing effectively their whole lives.

As Alzheimer’s affects a person’s memory, they can become disorientated in familiar places. While anyone can get lost in a new town or unfamiliar neighborhood, a person with Alzheimer’s can become lost in situations such as coming home from the grocery store, even if they’ve taken the same route for 50 years. This symptom can also manifest as forgetting the rules to familiar game or forgetting how to accomplish daily tasks.

While rare in the early stages, people with Alzheimer’s can forget where they are or how they got there. This can even include home.

Trouble with time is more common. This can include forgetting important dates or thinking something happened recently when it actually happened months or even years before.

Anyone can struggle to fi nd the right words for what they’re

thinking. However, people with Alzheimer’s might go beyond simply having trouble fi nding words and may start using odd expressions. The Alzheimer’s Association offers the example of calling a watch a “hand clock.” Also, a person with Alzheimer’s can have diffi culty in conversations, such as stopping mid-sentence and being unaware of where to begin again.

Personality and mood changes are often the fi rst signs of Alzheimer’s that people notice in loved ones. These symptoms can include unfounded distrust in family members, paranoia, anxiety, or depression. It is most evident when generally good-natured people become angry, spiteful, or depressed without any other reason. They can also become easily upset in situations outside their typical routine or environment.

While there is no cure for Alzheimer’s, there are several treatments that can slow its progression. There are also treatments to help manage symptoms, such as loss of sleep and agitation.

The best defense against Alzheimer’s is early detection. This includes knowing your risk factors and taking steps to prevent the disease.

I WANT THE FACTS ON ALZHEIMER’S DISEASE!

http://www.healthline.com/health-slideshow/alzheimers-symptoms

NURSE ADVOCATES IN ACTION

See how Lockton’s Health Risk Solutions®

Nurse Advocates are changing lives, one

participant at a time!

Our nurse recently spoke with a female

participant experiencing severe menopausal

symptoms.

The member has been trying to work through

it, but the nurse noted that it’s really not

necessary for her to suffer, and it is often

unclear how long these symptoms may last.

They discussed some over-the-counter options,

but our nurse’s strongest advice was for the

participant to see her doctor. Menopause can

be miserable, and may interfere with other

hormone levels and wreak havoc. The correct

medication can be life changing.

Our nurse also reminded the woman to obtain

her annual preventive exam, which her doctor

will most likely have her do if she is prescribed

hormones. We are hopeful she will use the

advice to get back some quality of life.

Alzheimer’s disease is the most common form of dementia—characterized by the loss of brain

function that affects memory, behavior, decision-making, personality, and language. Early-

onset Alzheimer’s can affect people younger than 60, while late-onset Alzheimer’s affects

those older than 60.

September 2016 � Lockton Companies

www.lockton.com

BAKED CHICKEN WITH HONEY MUSTARD DIPPING SAUCEIngredients (serves 4)

1 lb. boneless skinless chicken cutlets

1 1/2 c. panko crumbs

1 tbsp. lemon zest

1 tbsp. fresh thyme leaves

kosher salt

black pepper

2 large eggs, beaten

1/4 c. whole-grain Dijon mustard

2 tbsp. honey

6 c. mixed greens

2 tbsp. lemon juice

3 tbsp. extra-virgin olive oil

Cooking DirectionsPreheat oven to 425 degrees F. Line a baking sheet with foil.

Cut chicken cutlets into 1½ inch strips. In a shallow dish, combine panko, lemon zest, and thyme; season generously with salt and pepper.

Dip chicken strips one by one in eggs, then in bread crumb mixture, pressing lightly to make sure crumbs adhere. Transfer strips onto prepared baking sheet.

Bake until golden, 10 to 12 minutes. Increase heat to broil, then cook until crisp, 1 to 2 minutes.

In a small bowl, whisk together mustard and honey. In a large bowl, toss mixed greens with lemon juice and olive oil. Season with salt and pepper.

© 2016 Lockton, Inc. All rights reserved.

NATIONAL FOOD SAFETY MONTH

Right now, there may be an invisible enemy in your kitchen ready to strike. It is called bacteria and it can make you sick. In fact, even though you can’t see bacteria–or smell it, or feel it–bacteria may already be invading your food products, kitchen surfaces, knives and other utensils. But you have the power to reduce your risk of foodborne illness. It’s as easy as following these core four practices for food safety:

� Wash hands and surfaces often. Consider using paper towels instead of sponges or cloth towels. Rinse fruits and veggies under running tap water.

� Don’t cross-contaminate. Separate raw meat, poultry, seafood and eggs from other foods in your groceries and in your refrigerator. Use separate cutting boards for produce and raw meat. Never place cooked food on a plate that previously held raw meat, etc.

� Cook to the safe internal temperature.

Roasts and steaks: a minimum internal temperature of 145°F

Poultry: minimum of 165°F

Ground meat: at least 160°F

Fish: to 145°F or until the fl esh is opaque and separates easily with a fork

Cook eggs until the yolk and white are fi rm, not runny. Don’t use recipes in which eggs remain raw or only partially cooked.

Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.

Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.

� Refrigerate promptly. Refrigerate all perishables as soon as you get them home from the store. Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or veggies sit at room temp more than 2 hours before putting them in the refrigerator or freezer. Never defrost at room temperature. Marinate in the refrigerator. Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.

Read more at http://www.fightbac.org/food-safety-basics/the-core-four-practices/