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O steop orosis S creen in g — An ultrasound bone density screening with personalized
education; fee $30. To schedule an appointment, call 503-261-6611.
fa m ily C aregiver Support G rou p — This topic-oriented group offers a safe place to discuss
the stresses, challenges and rewards of providing care to an older relative or friend. Meets
the first Thursday of each month at 3 p.m. at Legacy Good Samaritan Hospital.
Free B ody Basics - This physician recommended class is appropriate for all ages and health
conditions. Plan to attend this one-session class and learn the simple guidelines for safe
exercises, including stretching. Call 503-256-4000 to register.
C holesterol P rofiles -- Get the resources to help you keep an eye on your cholesterol and
other indicators of heart health. Educational material provided. For more information, call
503-261-6611.
B ereavem en t Support G roups — Free, safe confidential group meetings for those who have
experienced the death of a loved one offered on various nights and locations. For information
and registration, call 503-215-4622.
M atern ity W ater W orkout — Hefping new moms regain muscle tone, strength, and
flexibility, all in the support and freedom of the water. Cal' 503-256-4000 for more information.
Senior A erob ics -- A low-impact workout geared specifically toward seniors. Call 503-449-
0783 for current schedule.
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M ind B ody H ealth C lass — Learn and practice techniques to help you improve your mood,
health and wellbeing, including effective ways to manage difficult emotions and chronic
stress or illness. Registration is $70 for Kaiser Permanente members and $95 for nonmembers.
Call503-286-6816.
Red C ross C ertification — The Oregon Trail Chapter Red Cross now offers credits to helps
professionals maintain licensing or certification. For a cumulative list, visit pdxinfo.net.
E m pow erm ent through R elaxation - Free informal meditation classes that address breath
ing techniques, some gentle ancient African yoga poses and mental balancing techniques.
People have left these classes joyful and with a peaceful view of their lives. Call Dr. Marcelitte
Failla at 503-228-6140.
T enderfoot C are - Treat your feet with a soak, nail trim, buffing and massage from a licensed
nurse at one of six clinics or at your home. Call 503-251 -6303 for more information.
C ancer R esource C en ter — Providence St. Vincent Medical Center and the American Red
Cross have joined forces to create the first in-hospital resource center providing books,
printed material, computer access and more for individuals and families dealing with cancer.
The center is open Monday through Thursday, 9 a.m. to 4 p.m.
h ea d P oisoning Prevention -- Learn how to protect your family from lead poisoning. Ideal
for folks in live in older homes with children or pregnant women. Qualified participants
receive a free kit of safety and testing supplies. Call 503-284-6827.
P arentin g C lasses -- Newborns don’t come with instruction manuals but parents and
parents-to-be can learn about a variety of topics from pain and childbirth to breastfeeding
to infant CPR and much more. For a schedule of events, call 503-574-6595 or visit:
providence.org/classes.
F am ilies w ith M ental Illness - A free, 12-week course for people whose family members
live with mental illness is offered at Emanuel Hospital, Mt. Hood Medical Center and
Providence Medical Center. The course has been described as “life-changing” by former
participants. Registration is required by calling 503-203-3326.
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According to the USDA, a whole turkey is safe when cooked to a minimum internal
temperature of 165 Fas measured with a food thermometer.
Safe Cooking for the Holidays
Tips for your
home kitchen
As home kitchens go into overdrive dur
ing the holidays, don’t let food safety prac
tices fall by the wayside. To avoid food
borne illness and spoiling a holiday celebra
tion, Washington State Department of Health
offers a few food safety strategies.
Wash hands and food-contact (cutting
boards) surfaces often as bacteria can spread
throughout the kitchen and onto cutting
boards, knives, sponges and counter tops.
To avoid cross-contamination, use sepa
rate cutting boards for meats and vegetables.
Don't let bacteria spread from one food prod
uct to another, especially raw meat, poultry
and seafood.
Keep these foods and their juices away
from ready-to-eat foods, and don’t store
them above vegetables in the refrigerator in
case they drip fluid.
Foods are properly cooked when they are
heated for a long enough time and at a high
enough temperature to kill the harmful bac
teria that cause food borne illness.
Whole chicken or turkey, stuffing and
casseroles need to be cooked at 165 degrees
Fahrenheit. Ground meat dishes require 160
degrees Fahrenheit while steaks, roasts and
chops require 145 degrees Fahrenheit.
After the meal is over, refrigerate leftovers
promptly to keep harmful bacteria from grow-
ing and multiplying. The refrigerator should
be set at 40 degrees Fahrenheit and the
freezer at 0 degrees Fahrenheit.
A fresh turkey - or any fresh poultry -
should be cooked within two days of pur
chase. If you’re thawing a frozen turkey,
below is how to do it safely.
In the refrigerator: Allow 24 hours of thaw
ing for each four to five pounds of turkey -
about three days for a 12-pound turkey or
five days for a 20-pound turkey.
In a bowl or sink filled with cold water:
Keep the turkey in its original wrapping and
allow 30 minutes per pound. Change water
frequently.
In the microwave: Check the manual for
thawing directions. After thawing, cook im
mediately.
For optimal safety and uniform doneness,
cook stuffing separately. To ensure the tur
key also reaches a minimum 165 degrees,
insert a meat thermometer in the deepest
parts of the flesh. Let the turkey stand for 20
minutes before removing the stuffing.
Refrigerated turkey leftovers should be
used within three or four days.
THE LAW OFFICES OF
E v e ry T u esd ay
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Patrick John Sweeney, PC.
Patrick John Sweeney
|u s l w a l k in
Attorney at Law
Northeast Health Center
5329 NE MLK Jr. Blvd.
2nd Floor
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