CARBON MONOXIDE SAFETY

DID YOU KNOW?

More than 150 people in the U.S. die every year from accidental nonfire-related carbon monoxide poisoning.

Carbon monoxide or CO is a colorless and odorless gas. CO poisoning can occur when a fuel-burning appliance or machine, such as a furnace, heater or generator, is not working or vented properly. Breathing in CO at high levels can be fatal.

Learn what you can do to protect your family from the dangers of CO.

Install and maintain CO alarms inside your home to provide early warning of CO.

Install CO alarms in a central location outside each separate sleeping area

and on every level of your home.

Use portable generators outdoors in well-ventilated

areas away from all doors, windows and vents.

Make sure vents for the dryer, furnace, stove and

fireplace are clear of snow and other debris.

For more information and free resources, visit www.usfa.fema.gov

Source: www.usfa.fema.gov

JANUARY 2017

A PUBLICATION OF NORTHERN KENTUCKY FAMILY & CONSUMER SCIENCES AGENTS

COOPERATIVE

EXTENSION

OFFICES

♦ ♦ ♦

BOONE

859/586-6101

♦

CAMPBELL

859/572-2600

♦

CARROLL

502/732-7030

♦

GALLATIN

859/567-5481

♦

GRANT

859/824-3355

♦

KENTON

859/356-3155

♦

OWEN

502/484-5703

♦

PENDLETON

859/654-3395

“How wonderful it is that nobody need wait a single moment before starting

to improve the world.” -- Anne Frank

TABLE OF CONTENTS

TIMELY TIPS ................. 1

EATING RIGHT ............... 2

SPENDING SMART .......... 2

RAISING KIDS ................ 3

LIVING WELL ................. 3

WHAT’S COOKING .......... 3

COUNTY INFORMATION ... 4

Raising Kids, Eating Right, Spending Smart, Living Well

Cooperative Extension Service Boone County 6028 Camp Ernst Rd P.O. Box 876 Burlington, KY 41005–0876 (859) 586–6101 Fax: (859) 586–6107 boone.ca.uky.edu

2

FREEZING CREDIT NOT SUREFIRE IDENTITY THEFT PROTECTION

National media have reported that freezing your credit could be one way to proactively protect yourself against identity theft. Unless you have had your identity stolen, it is best to consider other methods first. These methods will allow you to reduce your risk of identity theft but still allow you flexibility to obtain credit. Freezing your credit restricts access to your credit report. It will make it more difficult for thieves to open new accounts in your name, but it can also make it harder for you to open new credit accounts too. Even if your credit is frozen, identity thieves can still access your current credit lines. Kentucky charges a fee for credit freezing, unless you have been a victim of identity theft.

You can reduce your chances of being an identity theft victim other ways. Opt out of prescreened or “preapproved” credit offers or insurance offers that come in the mail. These are an easy target for would-be identity thieves. You can request your name be removed from these lists by visiting the official Consumer Credit Report Industry website at https://www.optoutprescreen.com/?rf=t or by calling 1-888-567-8688. You can opt out of unsolicited offers for a five-year period or permanently. Removing your name from these offers will not impact your credit score or your ability to obtain credit. If you change your mind, you can use the same website and phone number to opt back in.

Actively monitor your credit by requesting a free report from the major credit reporting agencies. You are entitled to one free report from each of the three major credit

reporting companies each year. Keep a close eye on your credit reports throughout the year by requesting these reports from one company at a time rather than requesting them all at once.

Source: Jennifer Hunter, extension specialist for family financial management

WHY IS IT IMPORTANT TO MAKE LEAN OR LOW-FAT CHOICES FROM THE PROTEIN FOODS GROUP?

Foods in the meat, poultry, fish, eggs, nuts, and seeds group provide nutrients that are vital for health and maintenance of your body.

Health Benefits:

Meat, poultry, fish, dry beans and peas, eggs,

nuts and seeds supply many nutrients such as protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc and magnesium.

Proteins function as building blocks for bones,

muscles, cartilage, skin, blood and also for enzymes, hormones and vitamins. Proteins are one of three nutrients that provide calories (the others are fats and carbohydrates).

B vitamins found in this food group serve a

variety of functions in the body. They help the body release energy, play a vital role in the function of the nervous system, aid in the formation of red blood cells and help build tissues.

Iron is used to carry oxygen in the blood. Many

teenage girls and women in their childbearing years have iron-deficiency anemia. They should eat foods high in heme-iron (meats) or eat other non-heme iron containing foods along with a food rich in vitamin C.

Magnesium is used in building bones and in

releasing energy from muscles.

Zinc is necessary for biochemical reactions and

helps the immune system function properly.

Why is it important to eat 8 ounces of seafood per week? Seafood contains a range of nutrients, notably

the omega-3 fatty acids, EPA and DHA. Eating about 8 ounces per week of a variety of seafood reduces the risk and prevention of heart disease; smaller amounts of seafood are recommended for young children.

Seafood varieties that are commonly consumed in the United States that are higher in EPA and DHA and lower in mercury include salmon, anchovies, herring, sardines, Pacific oysters, trout and Atlantic and Pacific mackerel (not king mackerel, which is high in mercury). The health benefits from consuming seafood outweigh the health risk associated with mercury, a heavy metal found in seafood in varying levels.

Source: USDA Choose MyPlate.gov

3

RESPECT AND WAYS TO LISTEN EFFECTIVELY

Listening, really listening, can improve communication and build respect with others. Communication begins by listening and then indicating that you hear what the person is saying. This can be demonstrated by focus or eye contact, body language and reflective listening.

► FOCUS (EYE CONTACT): Focus means that you are looking directly at the person speaking and not looking off to one side or continuing to do something else. You are focused on what is being said; the speaker is the center of attention. Listening attentively is essential for positive communication.

► LISTENING WITHOUT INTERRUPTING: Does your body acknowledge that you are listening? Use smiles, nods and expressions of understanding to communicate to the speaker that you are listening. It is not necessary that you agree or disagree at this time. It is more important for the person speaking to know that his or her words are respected. This strengthens communication.

► REFLECTIVE LISTENING: Reflective listening involves hearing the feelings and meanings of the speaker. It is a re-statement (in different words) of what the speaker said. You, in essence, mirror the words of the speaker and rephrase them back to the speaker, checking for accuracy of understanding. This process affirms the speaker, indicates a respect of the person, and shows that you understand the speaker's message. Through careful reflection of the speaker's words, you can clarify the message and build mutual understanding.

Through reflective listening and the careful exchange of words, we learn that other people have important feelings and opinions which we need to consider. Learning to understand the importance of all ideas, not just our own, can lead to successful resolution of problems and mutual respect.

Source: University of Illinois College Extension Family Works

ORAL HEALTH QUICK FACTS

75% of the U.S. population has some form of gum disease.

50% of Americans do not receive regular oral health care.

Americans spend upwards of $2 billion a year on dental products-toothpaste, mouthwash and floss.

Dental caries are the major cause of tooth loss in children; gum disease is the major cause of tooth loss in adults.

Toothbrushes should be replaced every two to three months and immediately after illnesses, like a cold or flu.

Tongue and lip piercing can cause blood poisoning, prolonged or permanent drooling, damaged sense of taste, toxic shock syndrome, permanent damage to tooth enamel and oral tissue, and transmission of infections such as hepatitis B and HIV.

The biggest oral health problem for infants is early tooth decay, known as baby bottle tooth decay or early childhood caries. This results when babies routinely fall asleep with bottles filled with sugary liquids such as milk, formula and juice–anything other than plain water.

Chewing gum can help eliminate food particles caught between teeth after a meal. Gum also helps prevent plaque build up by stimulating saliva production.

Source: American Dental Hygienists’ Association Prepared by: Sharlee Shirley Burch, RDH, MPH–UK College of Dentistry, Extension Health Specialist

SALT-FREE SEASONING MIX

2 Tbsp. paprika 2-3 tsp. cayenne pepper 2 Tbsp. garlic powder 2 tsp. onion powder 1 Tbsp. dry mustard

Mix all spices in a bowl. Store in an airtight container. Use for marinating chicken or in stuffing, soup or salad dressing or use in a salt shaker at the table. Yield: 5 servings; Serving size: 1 tablespoon.

Nutrition facts per serving: 20 calories, 0.5 g total fat. 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 15 mg sodium, 4 g carbohydrate, 2 g dietary fiber, 0 g sugar, 1 g protein

Source: What’s Cooking? USDA Mixing Bowl, modified by Jean Najor, MS

4

NEWS. . .FROM BOONE COUNTY

COOPERATIVE EXTENSION SERVICE

REFRIGERATE OR NOT?

Winter meals may have pie featured on the menu more frequently. Some pies need to be treated carefully to ensure they are safe to eat.

Foods made with eggs or milk, such as pumpkin pie, custard pie, pecan pie and cheesecake, must first be safely baked to a minimum internal temperature of 160°F. Then, they must be refrigerated after baking. They should be refrigerated as soon as practical after baking. They should not be left at room temperature more than 2 hours when being served.

Eggs and milk have high protein and moisture content. When these ingredients are included in some baked products, like moist custards and pie fillings, and are left at room temperature, conditions are ripe for bacteria to multiply.

Commercially prepared pumpkin pies have preservatives and other ingredients in them to make them shelf-stable. They may be displayed and stored at room temperature. However,

once cut, they should be refrigerated. Check the label for specific storage requirements and recommendations.

It is not necessary to refrigerate most other cakes, cookies or breads unless they have a perishable filling or frosting.

Fruit pies, typically prepared without eggs, can be covered and stored at room temperature for up to two days. To maintain the best quality, however, refrigerate them. During warm weather or in very warm homes, fruit pies are best stored in the refrigerator.

Source: USDA Food Safety Inspection Service FOR MORE INFORMATION CONTACT

DIANE MASON KATIE TRUMP

BOONE COUNTY EXTENSION AGENTS

FOR FAMILY & CONSUMER SCIENCES

PO Box 876 • 6028 Camp Ernst Rd Burlington, KY 41005 • 859/586-6101

boone.ca.uky.edu

Call 586-6101 for information or to register. All classes are held at the Boone County Cooperative

Extension Service unless otherwise noted.

FRIDAY FOOD FUN FRI,1/27, 10:00 AM–NOON. (Boone County Enrichment

Center, 1955 Burlington Pk, Upper Level). Monthly sessions for adults interested in food and cooking focus on food, nutrition, kitchen equipment and gadgets, cooking and baking techniques and more. Some hands-on. Registration appreciated. Topic: Frozen Foods. APRONS: FUNCTIONAL FASHION MON, 2/27, 10:00 AM. Explore the history, use and types of aprons, as well as how aprons are FUNctional Fashion. Registration required.

All Kentucky Extension offices

will be closed 1/16/17.

The Cooperative Extension Service prohibits discrimination

in its programs and employment on the basis of race, color, age,