r r pir pr r jr ' juir "jr "yr'"yf-yir---pjr r -nr"-yiir yif -yr -yr pr y r 'Hpir pnr-jir yjr y i iir'iii" )W -pf- f-g-pn pur yn-y lyn-'HT'iy y y y l 'r"iy" 'yp y -yir-y""-yii i yf yj-"-yiiiirnf ryrr iyr
SpilyayTymoo
Warm Springs, Oregon
September 6, 1991 PAGE 7
Parents should help children confront fears
Children have different wuv of
overcoming their fears. Some need to
; learn all about the situations they fear.
These children need to take a special
; trip to the dentist's office, climb up in
the chair, and touch a few of the tools
that the dentist will put in their mouths.
. Some children need to control the
frightening objects themselves. They
need to turn the vacuum cleaner on and
off. Still other children use their
imaginations to combat fear. Pretend
ing to bark and act like a dog can help
a child overcome a fear of dogs.
And, of course, it always helps to
share a fear with a parent.
You have a magic all your own to a
child. You can forbid lions to sleep
under the bed and send them back to the
zoo. You can rescue your child from a
nightmare and bring him or her back to
earth, bed and safety. The fact is, chil
dren believe in you. they arc impressed
by your courage and peace of mind in
the face of such dangers.
Because your children have such
faith in you, you can help them express
and overcome their fears. Unfortu
nately, you also have the power to
intensify your children's fears. The way
you respond when they re afraid is
most important: some waysarc helpful;
others don't help at all.
Do not:
Laugh at children's fears.
Force them into situations they fear.
Ignore children's fears.
Transmit your own fears to your
children.
Do:
Accept their fears as real.
Remove them from the situation,
then talk about il
Help them confront their fears.
Give them chances to watch other
people interact confidently with the
things they fear.
Don't be discouraged if your chil
dren develop fears no matter how you
try to help them. You can't prevent
your children s fears, but you can help
them face those fears. They need an
ally,
The roots of fear
Here are some common fears that
trouble children of different ages. In
each case, try to imagine how the
situation might look, from the child's
point of view.
Infants and toddlers art apt to fear:
their parents are lost forever when
they can't see them.
they will slip down the bathtub
drain with the soap bubbles or disappear
down the toilet hole.
their own father is a monster when
he has shaving cream on his face. Or
mother may become a stranger in a new
hat.
the vacuum cleaner will eat them
up.
getting shampoo in their eyes will
hurt them.
This fear may be because:
they haven t learned that people
continue to exist when out of sight
they haven't developed a sense of
what fits into an opening.
they're apt to pay attention to only
one aspect of an object or a person at a
time.
they sec it suck up din
they're righL
Somewhat older children may fear:
part of them is being cut off and
thrown away when they get a haircut.
Or their insides will leak out when they
get a shot at doctor's office.
a watermelon tree win grow in
side them because they swallowed the
sec.
a dog is going to bite them.
there arc monsters in the closet,
under the bed or in the dark.
This f tar may be because:
they are beginning to be aware
that their bodies are vulnerable to in-
after all, children arc often told
that babies grow from seeds.
they know their own tec th bite and
they worry other sharp teeth might bite
them.
their imaginations lead them to be
afraid of many things they once ac
cepted calmly.
Remember that parents arc a role
model. Children can pick upcucs about
what to be afraid of and when to be
fearless. Some times parents can best
help their children by facing their own
fears.
Information Provided By:
OSU Warm Springs Extension
1134Palut Street
PO Box 430
Warm Springs, OR 97761
(503)553-3238
Get appliance Satisfaction Extension folks take new positions
To get satisfaction from your appli
ances, make sure you do the following.
1. Know your service agency and
the terms of your appliance warranty
before you purchase.
2. Keep an "appliance file" of use
and care manuals, warranties, sales
receipts and service history for all your
appliances in a convenient spot for
easy reference.
3. Study the use and care manual
andd refer to it often.
4. Budtet for appliance repairs and
replacement
5. Check plugs, fuses, pilots,controls
and your use and care manual before
calling for service.
6. r lave the installer, electrician or
plumber check to make sure your
household wiring and gas lines arc
adcuate.
7. Call your dealer, the service
agency he recommends or an organi
zation'tranchiscd"bythc manufacturer
if your appliance needs service.
Changes arc in the works at the
Warm Springs OSU Extension office.
Aftcrcight years as office manager,
Eraina Palmer took a job with Com
munity Counseling. We wish her well
and offer our congratulations. We will
miss you.
Deb Scott will soon be taking a
position with Maternal Child Health.
She will be a valuable asset to MCH.
We will miss Deb and we wish her
every success in her new job.
September 20 will be Mollie
Marsh's last day. There will be a fare
well gct-togcihcr at the Extension of
fice from 9 a.m to Noon on Thursday,
September 1 9. Mollie and her husband
Frank will be moving to Mountain
Home, Idaho, where Frank will be
working for the Forest Service.
Flat sour" may cause home canned food to taste odd
A sneaky but harmless bacteria foods to turn sour, according to a food mav be compounded if canine is done
scientist Unlike botulism, which docs
Bananas provide needed potassium
Eating one banana a day is a good
way to ingest needed potassium.. To
add variety, try one of these portions
instead: 10 dried apricot halves, one
cupcan taloupc.four dried figs.onecup
honcydew melon, seven dried prunes,
one medium baked or boiled potato,
one-half medium acorn squash, one
cup butternut squash, or one large raw
tomato.
All these foods contain about 450
milligrams, almost one-fourth of the
1,875 to 5,675 milligrams that is safe
and adequate for adults.
Other good sources of potassium
include broccoli, brusscls sprouts, cab
bage, carrots, spinach, tomato juice,
citrus fruits, kiwi fruit, strawberries,
meat, milk, peanut butter and bran ce
reals. An added benefit to the above list of
foods is that most contain vitamins,
minerals and fiber which are also es
sential for everyday health.
Cholesterol levels affected by nine primary factors
Nine factors ailed blood cnoics-
Thev have uniaue nolvunsnturated fats
tool levels that lower cholcstcmL
Regular Aerobic Exercise: Although
overall cholesterol remains the same,
exercise helps increase "good" choles
terol. Smoking: Increases the "bad" cho
lesterol and decreases the "good." A
major risk factor for heart disease.
Consumption of Foods High in
Saturated Fat and Preformed Choles
terol: Such as butter, whole milk,
cheese, beef, pork and eggs. One egg
has as m uch cholesterol as you should;d
eat all day.
Type A Personality, with It's Poor
Response to Stress: Rem-
Teeth flossing tips offered
virtually every txxiy orusnes tneir rearmost teeth.
If you are just starting to floss,
your gums may Diced. But alter
most of the plaque is removed, the
bleeding should stop. If it doesn't,
see vour dentist
Clean with soda
A solution of four tablespoons of
baking soda in one quart of warm water
is perfect to clean the inside of your
microwave.
Consumption of high-fiber foods,
such as beans, legumes and oat bran.
These seem to inhibit the absorption of
cholesterol into the bloodstream.
Consumption of foods high in poly
unsaturated fat,suchascom,safflower,
sesame, soybean and sunflower oil,
which lower "bad" cholesterol. Stud
ies have shown that some largely
monounsaturated fats, such as olive
oil, may also lower cholesterol.
Weight Loss Due to Calorie Re
striction Consumption of Fish and Fish Oil:
ing helps to counteract this.
Useof CcrtainOral Contraceptives:
May cause a slight increase in "bad"
cholesterol.
called "flat sour" may cause canned
Sodapowder can
not be substituted
Can baking soda be substituted for
baking powder and vice versa? Both
are lea vening agents which when com
bined with other ingredients give off
carbon dioxide. This gives the baked
product its volume.
Baking soda must be used with acid
ingredients like sour cream or choco
late. Without acid, soda-lcavcncd
products will have a soapy, bitter fla
vor. Baking powder contains an acid so
it docs not need to be mixed with acid
food. Among the substitutions that can
be made are: 1 teaspoon baking pow
der is equal to 14 teaspoon soda plus 1
2 cup fully soured milk. One teaspoon
of baking powder is also equal to 14
teaspoon of soda plus 12 tablespoon
vinegar.
not have a flavor but is deadly, flat sour
gives food an unpleasant flavor but has
no harmful effects.
Bacteria causing flat sour multi
plies i hot temperatures and may occur
is jars aren't allowed to col properly.
For example, stacking a large quantity
of heated jars in a close area after
removal form the hot water canning
bath may cause flat sour. The problem
on a hot day.
On the other hand, don't cool the
jars too quickly by using a fan or cool
water. The recipes arc designed to al
low the jars to cool slowlyjust not
too slowly. Spacing jars out on the
counter or a table is adequate.
Flat sour occ urs primarily in canned
vegetables. The bacteria create an acid,
but no gas, so you can 't tell it is there by
looking for bulging lids.
Camping brings togetherness
What is 4-H camping?
Getting young people together for
three to five days of 4-H resident
camping provides a unique experience
for youth and adults. Camping pro
grams may assist in the growth of in
dividuals and in the development of
philosophies, attitudes, skills and val
ues. The use of recreation, the outdoor
environment, being away from home,
and the support and enthusiasm of staff,
all contribute to a child's growth ex
perience. Much of 4-Hcamping success
lies in the fact that although its objec
tives are educational, they are achieved
through a recreation and leisure edu-
Volunteers needed to provide 4-H club leadership
teeth 97 percent of the population,
according to the American Dental
Association. But we don't floss. A
major floss manufacturer estimates that
only about35percentof all adults floss
regularly. This is sad news because
flossing is as important as brushing if
you want healthy teeth and gums.
If you are among those who tend to
put off flossing until tomorrow, there
are a variety of new products that
might inspire you to floss today. You
can get waxed and unwaxed and even
fragrant, cinnamon-flavored floss.
(Non of these products is better or
worse than any other, but at least you
have a choice in the matter.) Follow
these tips for quick.safe, effective
flossing:
Break off about a foot and a half
of floss. Wind most of it around the
middle finger of one hand and then
wind the other end around the same
finger of the other hand. Unwind from
the full "spool" as you work.
"Hold the floss taut between thumb
and forefinger, with about an inch of
floss between them.
Don't snap the floss into your
gums. Use a gently sawing motion.
Remember, you're after plaque on the
side of the tooth.
When you reach the gumline,
curve the floss into a 'c' shape and
slide it very carefully between tooth
and gum until you feel resistance. Pull
the floss down against the side of one
tooth, then reinsert and repeat for the
adjacent tooth.
Don't forget the far side of your
How Much Time Will It Require?:
Two hours or one hundred hours might
be given. Any time you can give will be
helpful
Why Become a4-HLeadcr?: A good
4-H program develops a child's
confidcnce,pride, and leadership abil
ity. It promotes good work habits, useful
skills, positive attitudes, and the ability
to work with others. This very worth
while youth program cannot exist with
out volunteer leaders. Don't deny the
youth of your community the opportu
nity for such growth and development
Becoming a 4-H leader will bring
you self-satisfaction; it will provide an
opportunity for you to share your in
terests and skills with others; it will
offeropportunitiesforyou to participate
with your neighbors and friends in field
trips, fairs, camps, achievement pro
grams, etc.; and it will help you to
develop your own abilities.
What is 4-H?: 4-H is a national.
state and local program sponsored by
thcCooperative Extension Service. The
Reservation and County Extension
Agents support and assist volunteer
leaders. One new approach called
"Indianizcd 4-H" provides a great deal
of local flexibility. It offers an opportu
nity for Indian people to conduct their
own 4-H program in their own way.
4-H operates primarily through
community clubs. Each clubhasoneor
more leaders. One might attend to the
organizational aspects of the club, teach
project skills or both. Youngsters who
have support and involvement from
parents have the best 4-H experience.
4-H project booklets and other useful
printed materials are provided, if re
quested, for both members and leaders
by the iate Extension Service. Club
activities usually stress "learning by
doing" through project work but often
also include a business meeting and a
fun period. A very widechoiceofproject
booklets areavailable including: Indian
Cooking, Sewing, Horsemanship,
Jockeying, Leathcrwork, Indian Crafts,
Indian Culture and many others.
cation program.
Youth bring enthusiasm for learn
ing and a desire for fun and adventure
to the camping experience. Almost
nowhere else docs one find such a
voluntary, prolonged group living
situation. Skilled leaders provide
guidance and counsel during these
formative years.
Camping is a most intimate experi
ence. Children come in close contact
with one another and with older teen
and adult leaders. The influence of
both fellow campers and counselors
candomuchtoshapeayouth'sattitudes,
character, and personality. ;
A counselor's patience, under
standing, perscrverance, and desire to
be of service are important in handling
the simplest problems. These serve as
an invaluable experience for youth
counselors to practice teen leadership
Local 4-H Executive
Committee named
Foster Kalama, Rayncle Martinez,
Sue Ryan, Keith Baker and Paula
Brisbois comprise the Warm Springs
4-H Executive Committee. The com
mittee meets frequently. If you are 4-H
clubleadcr.youneedtoletTinaAguilar,'
Carl Stevens or Arlene Boileau know
when your clubs will be starting. Clubs
arc scheduled to begin meeting during
the week of September 16.
Buyers must be cautious
While few sellers follow deceptive
sales practices, it's important for con
sumers to be on guard against them.
Skilled shoppers recognize and protect
themselves from deception and fraud.
Here are some warning signals:
Avoid buying from someone you
will not be able to find after the pur
chase. There would be no one to correct
problems if they occurred. It's wise to
buy from established businesses.
Be cautious of "free" gifts or
"fantastic" bargains.
Be careful of "offers that will
never be made again."
Be cautious of phone callers who
ask you to buy something.
Don't let door-to-door sellers
into your home unless you verify that
they are form a reliable company.
Don't let a seller scare you into
buying something. Discuss the sales
pitch and purchase with your family
before deciding to buy..
If someone offers to sell you an
item provided you don't tell anyone,
the goods may be stolen or obtained
illegally.
Breakfast is still
important meal
Keepingfitincludeseatingahealthy,
well-balanced breakf ast Studies show
that people who eat a poor breakfast are
often listless and inattentive during
morning hours. A nutritious breakfast
can give your body the energy it needs
to get-up-and-go on those cold winter
mornings. For some energizing carbo
hydrates, try adding cooked potato
cubes and another favorite vegetable to
a warm omelette.
Vitamins, nutrients, foods explained
food additives?
Ascorbic Acid: Vitamin C
Atherosclerosis: Thickening of the
walls of the blood vessels by deposits
of fatty materials.
Calcium: A mineral needed by the
body for strong bones and teeth.
Calories: A unit of heat measure
ment in nutrition, the kilocalorie is the
amount of heat required to raise the
temperature of one kilogram of water
one degree Celsius. The calorie content
of a food indicates the amount of en
ergy it provides.
Carotene: A substance which is
changed into vitamin A in our bodies.
Cholesterol: A fatty substance (a
sterol) found in foods form animal
sources. It is made within the human
body.
Enzyme: A substance produced in
living organisms which breaks down
another substance.
Fiber The indigestible portion of
food.
Ki wifruit: A fruit that is green on the
inside and wears a fuzzy brown coat.
Magnesium: A mineral that helps
the body make protein and helps regu
late muscle control.
Niacin: Oneof the B vitamins which
helps the cells to function and which
prevents pellagra
Okra: A vegetable grown in the
South. Its edible pods are stewed, fried
and used in gumbo.
Polyunsaturated fats: Fats which
have less hydrogen than saturated fats
These fats are less likely to contribute
to atherosclerosis.
Potasium: A mineral needed to help
the cell function properly. It also is
active in nerve function.
Protein: A substance made up of
smaller components called amino ac
ids, amino acids are needed for the
building and replacement of cell pro
teins throughout life.
Riboflavin: A B vitamin which helps
to maintain the skin.
Thiamin: A B vitamin needed to
help the cardiovascular and nervous
7 I
Folacin: Folic acid, a B vitamin
which helps the body producered blood
ceus in tne Done marrow. .
Couples must communicate when remarrying
Communication and trust, essential the debts each is bringing to the mar
riage in the form of educational or
consumer loans or support obligations
from the previous marriage. Whose
income will be used to pay these debts?
How does the other partner view these
debts? '
What's on the fall 4-H schedule?
September 16-20: 4-H clubs will be starting up
so read the Spilyay and call 553-3238 for more
information.
September 23: Recognition Night for 1990-91
4-H clubs and members. At the Community Cen
ter. October, November and December: All 4-H
clubs will be meeting; please check with your 4-H
leader as to location and time.
December 23-Jan. 3, 1992: Christmas Holiday
elements of financial management in
any marriage, are even more important
when one or both partners is remarry
ing. Because finance tend to be more
complex than in a first marriage, spe
cial efforts are needed to develop com
munication and trust
A first step toward opening com
munication and building trust could be
for each partner to prepare a net worth
statement and an incomeexpense
statement This will show both the fi
nancial assets and the debts each part
ner is bringing to the marriage. Then
the couple must decide how these will
be handled.
Here are several questions for the
couple to consider. Are the assets to
remain individual assets of the partner
owning them prior to the marriage?
What happens when the owner dies?
What ought to happen to these assets if
the marriage should end in divorce?
What planning is needed to brin g about
the desired consequences?
When one or both partners come to
the marriage with substantial assets,
estate planning is required and a pre
marital contract may be desirable.
The net worth statement also shows
The income and expense statement
will show the income available to the
support obligations is not available to
couple and anticipated expenses. In
come used to pay existing debts and
the new marriage. Existing debts cre
ate financial pressures on the new mar
riage. Remarried couples must be real
istic about these expenses and income.
systems function properly. Thiamin
prevents beriberi.
Tomato: A member of citrus family
which has been legally designated a
vegetable.
Vitamin A: A fat-soluble vitamin
needed for normal skeletal and tooth
development. It is also necessary for
proper nigh vision, a lack of vitamin A
causes tlx; eyeballs to shrink and harden.
Vitamin B complex: A group of
water-soluble vitamins.
Vitamin B 6: A B vitamin which
helps maintain the skin and helps the
urinary tract to function. It is necessary
for protein metabolism.
Vitamin C: A water-soluble vita
min which helps produce the cartilage
that connect bones and tissue. It also
helps in wound healing and the ability
to withstand infection.
Drink plenty of water
Water suppresses the appetite and
naturally helps the body metabolize
stored fat Studies show that a decrease
in water intake will cause fat deposits
to increase and an increase in water
intake can actually reduce fat deposits.
Why? The kidneys can't function
properly withoutenough wateer. When
they don't work to capacity, some of
their load is dumped into the liver. A
primary f unction of the liver is to me
tabolize stored fat into usable energy
for the body. If the liver must do the j
kidney's work, it metabolizes less fat i
As a result, more fat remains stored in
the body and weight loss stops..
Labels provide nutrition info for consumers
Consumers concerned about health
should limit fat sugar and sodium in
take in their diets. But nutrition labels
on packaged foods can be very con
fusing, if not misleading.
The DA requires food labels to state
the name and address of the manufac
turer, and to list the ingredients in the
descending order of weight However,
calorie information is optional.
The terms "light" and "lite" are
misleading because there are no stan
dard definitions. "Lite" can refer to to
color, taste, texture or calories.
Some of the most commonly mis
understood terms are defined here:
Sodium free or no sodium: Less
than 5 mg of sodium per serving.
Very low sodium: No more than
35 mg per serving.
Reduced sodium: At least 25 per
cent less sodium compared to the food
it replaces (which must be named on
the labcl
Unsalted.salt-free.nosaltaddcd:
Salt cannot be used or added during
processing. However, some foods such
as celery and carrots naturally contain
salt
Low in calories: Less than 40
calories per serving. But always check
the label to find out what is considered
a single serving.
Reduced calories: One-third
fewer calorics than similar product
Meat and poultry must contain 25
percent fewer calories than similar
product
Lean: No more than 10 percent
fat by actual weight not by calorics.
Extra lean: No more than five
percent fat by weight not by calories.
Leaner At least 25 percent less
fat than the original product
Sugar free, sugarless: Contents
may contain com syrup, fructose, sor
bitol or other sweeteners; not additional
calories.
"Whir" a banana
For a quick pick-me-up try the fol
lowing quick, low-calorie blender
drink.
Combine 23 cup skim milk, half a
banana and a little vanilla in the blender.
Whir for about 30 seconds until smooth
and creamy and frothy. This will pro
vide protein and potassium and only
about 100 calories per glass.