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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Feb. 19, 1993)
Spilyay Tymoo Warm Springs, Oregon February 19, 1993 PAGE 7 Understanding illnesses caused during food preparation We've all been hearing about ihc sick or dead children who ate con taminated hamburger. The contami nation refers to a bacteria called "Escherichia coli." Most often it is called "E. coli." This bacteria used to be found a lot in drinking water, which is why we test water supplies on a regular basis, to be sure that the water ts not con taminated. We now know that there are four types of E. coli. One type causes infantile diarrhea; another causes traveler's disease associated with travel in foreign countries. Another type causes a dysentery-like illness with diarrhea, abdominal pain, vom iting and fever. The fourth type E. Coli produces a severe illness characterized by bloody diarrhea caused by hemor rhaging of blood vessels in the large intestine and severe abdominal cramps. This may lead to other com- Elications in children leading to acute idney failure. To say the least, this is a very serious illness. Be sure to get the children to adequate medical care as quickly as possible. E. Coli use to be considered less harmful though something we tried to eliminate. The major source of bacteria is from human excreta which contaminates water and food. That's the reason for signs in rest rooms requiring employees to wash their hands before returning to work. It is also one reason why the Warm Springs sanitarian has Food Han dlers Workshops, to avoid the type of sickness of people on the reservation. It's the same reason why families should train children to wash their hands after urinating or having a bowel movement. Flushing the toilet is also impor tant. Remember Brown is Down, flush right away. On the reservation you will find all kinds of handles on toilets. Some like in schools and the Education Center, you push with your foot. Others have a handle on the water tank. Others have a button in the wall that you push to flush. Good sanitation in the food preparation is very important. Wash your hands before you begin. If you arc sick or coughing, you should not be handling food for other people. Sick people can spread E. Coli and other illness when they handle food. Cook meat until the red docs not show. Heat will kill the bacteria, but the heat must get to the center of Ihc hamburger patties for a long enough time to kill the bacteria. Be sure to wash kitchen tools used with raw meat before you touch cooked meat with them, When you have finished with the meal, scrub counters and cutting boards with bleach and soapy water before you use them to prepare other foods. If you have keen interest in under standing food-bomc illness, wc re cently received a new publication called "Microorganisms & Food" from the North Central Regional Extension Publication Center. The 1 8-pagc booklet was written by Karen P. Penner, a food scientist from Kan sas Slate University Extension Ser vice. I have distributed some copies to Warm Springs professionals. But if you have a special interest in the technical information, please call me at the OSU Extension office. 553 3238, and I'll send you a copy. Information provided by: Warm Springs OSU Extension Office 1110 Wasco Street 553-3238 The clover speaks: Land-Grant Universities Rockin' 4-H Open Enrollment Through February 26,1993 Pick up enrollment packet at OSU Exten sion office, in the Education Center Mon day through Friday, 8-5. Next meeting will take place the first week in March Do you know what Oregon State University has to do with OSU Ex tension or what Extension docs in your community? Did you it is a Land-Grant university? Arc you awarcofthc'llow-To-Malcrials' wc have available for community members? Did you know that by reading "Total Cattle Management , or the "4-H Colt and Horse Training Manual" that you arc benefitting from the latest research materials coming from Oregon State University? Have you wondered how to plant a garden and wanted to know if there was someone you could ask questions of? Wc have a publication from Or egon State University entitled, "Planning a Home or Farm Vegetable Garden.- Wc have access to special ists in Horticulture and Master Gar deners who have answers to your questions. If you need information that wc do not have on hand we can use our contacts with OSU or other counties to get you the information you need. Back to the original question of what a land-grant university is. OSU is a Land-Grant university. We have Abraham Lincoln to thank for sign ing the Morrill Act in 1862 which enabled the start of colleges and universities by giving them local land to build their facilities. When Abraham Lincoln signed the Morrill Act in 1862, it stemmed from his deep-seated concern for community members. He wanted them to have access to ever changing-tcchnology and information colleges and uni versities were producing at increas ing levels. This is the reason why a community member needs to use the Extension office for questions that arise on any subject. For as a Tribal member or for any member living in this community we are here to teach fou anything you would like to learn! lease keep in mind that we have the use of specialist from the university. Remember we have a great amount of publications on hand for your use. Please feel free to come by the Ex tension office located at the Educa tion Center (old boys dorm) or call 553-3238. Bob Pawclck, OSU Extension Agent Livestock and Range; Norma Simpson, OSU Extension Agent Home Economics; Arlcne Boilcau, OSU Extension Agent 4-H Youth; Carol Stevens, OSU Extension Agent 4-H Youth; Crystal Winishut, Pro gram Aid 4-H Youth. We will be glad to answer any question you may have, hope to hear from you soon. The more children watch TV the more they will eat Making healthy choices in fast food cooking by Norma L. Simpson People in Warm Springs have hectic schedules. That tempts many to buy fast foods to prepare and serve at home. The Mayo Clinic has some suggestions what you'll like to keep in mind. Don't pick products by their healthy-sounding names. Read nu tritional labels. Figure a "low-fat" choice as one with no more than 10 grams of fat. Choose for chicken or turkey selections. They tend to be lower in fat than meals that emphasize beef. Pick pasta products because they usually have relatively less fat, EX CEPT those that are stuffed with cheese. To limit sodium, choose meals that contain no more than 800 milli grams of sodium. Most frozen entrees and dinners have virtually no fiber because the portion of vegetables is very small. Frozen dinners and entrees typi cally fall short on vitamins A and C fiber. Calories, too, can sometimes be too few to sustain even a modest appetite. That means you may be tempted to snack later. You can increase the nutrient makeup of the meal by adding broiled tomatoes with garlic and a bit of Parmesan cheese, a crusty whole grain roll and orange slices. Or add a spinach salad with lemon and low-calorie dressing, with steamed carrots and whole-grain bread. The following chart contains some popular frozen meals you may find in your local grocery store. Listed are the lowest and highest selections of each product line. Notice that al most all products provide fewer than 10 grams of fat, less than 30 percent of calorics from fat, less than a third of your daily limit of cholesterol, and no more than 800 grams of sodium. Product Caloric fat calorie Ooleterol Sodium (pn) from fat (m (mg) lanqurt Hokhy BaUnc Chicken Enchilada 300 4 12 15 630 Chicken Mesquile 310 9 26 45 600 udget Gourmet light and Healthy Orange Glazed Chicken 290 3 9 25 800 t Ham and Asparagus An Gralln 300 14 42 50 660 at Healthy Choice Mesquile Chicken 340 1 3 45 290 Chicken Enchiladas 310 9 26 35 480 Le Menu Healthy (light Style) Veal Marsala 230 3 12 75 700 Salisbury Steak 280 9 29 35 400 Stouffer's Lean Cuisine Entrees Chicken a I'Orange 280 . 4 13 55 290 Baked Cheese Ravioli 240 8 30 55 590 Weight Watchers Chicken Polynesian 190 1 5 20 240 Southern Baked Chicken 170 7 37 45 520 Even thouRh TV docs not contain calorics it is fattening, especially for children. The more time children spend watching TV, the more snacks they will cat, and more of those snacks are likely to be foods advertised on TV. Foods advertised heavily on Children's television programs arc calorically dense foods such as sug ared cereals, candy bars, cakes, cookies, and soda pop. Unless they do a lot of running, jumping, swim ming, walking or arc otherwise very active physically, children won't use the calorics contained in such foods. To complicate matters, stars of children's TV programs are rarely obese themselves. As a result, chil dren may not associate eating the prominently advertised, high calorie foods with overweight. A study conducted on 13,000chil drcn found that obesity increased 1 to 3 percent for each hour of TV watched each day. This was true even though the obese and non-obese children spent the same number of hours in other activities with friends. Many children spend a great deal of time watching television. A recent survey of children found that they watched TV 24 hours per week. Children in the study, ages 6 to 1 1, spent almost the same amount of time in front of the TV set as in school. If you are concerned about your child's weight, pay attention to the foods he or she requests or buys, the amount of physical activity the child gets, and the kinds of snacks the child eats. Since many behaviors re lated to obesity are also related to the amount of time spent watching TV, it may be easier to monitor the child's TV viewing time than concentrating on counting calorics. Roast chicken or oven-fried, yum! yum! Roasted chicken and vegetables 1 (3 12 lb) broiler-fryer, skinned 1 medium cooking apple, cut into wedges 12 cup water 2 Tbsp. lemon juice 2 Tbsp. chopped fresh parsley 1 Tbsp. prepared mustard 1 tsp. chicken-flavored bouillon granules 1 tsp. ground ginger 12 tsp. ground cinnamon 12 tsp. pepper 2 medium-sized sweet potatoes, peeled and cut into thirds ' 3 medium onions, quartered Remove giblets and neck from chicken, and reserve for other uses. Trim excess fat from chicken. Place apple wedges in cavity of chicken. Close cavity with skewers, and truss. Lift wingtips up and over back, tucking under bird securely. Place chicken, breast side up, on a rack in a roasting pan; set aside. Combine water, lemon juice, parsley, mustard, bouillon granules, ginger, cinnamon, and pepper; brush over entire surface of chicken. Ar range sweet potatoes and onions around chicken. Cover and bake at 350' for 1 12 hours or until drum sticks move up and down easily and juices run clear. Discard apple wedges. Remove chicken and vegetables to a serving platter; serve immedi ately. Crispy oven-fried chicken 1 egg, lightly beaten 1 Tbsp. water 1 cup crispy rice cereal, crushed 14 cup buttermilk baking mix 1 Tbsp. instant minced onion 14 tsp. garlic powder 14 tsp. seasoned salt 14 tsp. pepper 1 (3 12-pound) broiler-fryer, cut up and skinned Vegetable cooking spray Green onion fans (optional) Carrot flowers (optional) Combine egg and water in a shal low bowl; mix well, and set aside. Combine crushed cereal, baking mix, minced onion, garlic powder, seasoned salt, and pepper in a shal low bowl; stir until well blended, and set aside. Trim excess fat from chicken; dip chicken in egg mixture, and dredge in cereal mixture, coating well. Ar range chicken in a 15 x 10 x 1 inch jellyroll pan coated with cooking spray. Bake, uncovered, at 350' for 1 hour or until tender. Transfer to a serving platter, and garnish with green onion fans and carrot flowers, if desired. Stockman's Roundup By Bob Pawelek OSU Extension Agent Livestock and Range The hard way You arrive at the weekly cattle sale a little late, expecting the snowy weather to keep most folks at home. Upon arrival however, you know for sure you won't find a seat. Heck, you barely Fit your rig in that icy space out in the parking lot But now you've parked so close to the next truck, you have to suck in enough oxygen to fill a hot air balloon just to squeeze your self out the door. One more yank and I'm free, you think to yourself. You're still stuck between the door and the cab since you didn't inhale. Your toes are get ting numb and you're becoming light headed. Clinton didn't inhale and now he's warm and comfortable in the White House and Chelsea's go ing to private s. 'col At this point, you are in no danger of going into hysterics or a full blown panic, since you're about ready to pass out. All strength is mustered for one final shift of your weight toward freedom. One, two, three hard jerks and you're free at last, but the recoil of your body as it slams into the next truck launches your hat across the parking lot, coming to rest under neath a stock trailer. What is your next move? a) Check your pocket for your keys b) Attempt to retrieve your hat. c) Look around to see if anyone's laughing. d) Realize keys are locked in the truck. e) Cry. Seminar to stress Herd Improvement thru selec tion Trends in the meat industry re quire today's stockman to produce cattle that essentially "fit into a box". More complete processing and fab rication at the packer level involves the breaking of carcasses into wholesale cuts and removing excess fat and most of the bone. So what? What does the packer have to do with the way I run my cow herd? And what's this business about a cow having to fit in a box? The answers: Trimmed cuts of meat are placed in vacuum-packed plastic or similar materials and boxed for easier handling, shipping and storage. These changes mean more demand for and more profit from trim, heavily muscled cattle. Breeding and selecting cattle for today's market is becoming increas ingly important. The stockman who keeps up to date with marketing trends will still be in business long after the smoke clears. Dr. Bob Long, a nationally re nowned beef production specialist from Texas Tech University, will be here to explain the value added mar ket that is beginning to change the beef cattle industry. Emphasis will be placed on how cow-calf produc ers can breed and select for this mar ket. Live cattle will be used to dem onstrate selection criteria. The event will be hosted by OSU Extension and by NorStar Cattle Company as an educational event prior to their bull sale. Dr. Long will speak about accuracy of selection, performance testing, grading sys tems, conformation, and breed and sex character. The Cattleman's Semi nar will be held Friday, February 26 at the Cen tral Oregon Livestock Auction Yard at Madras. The seminar begins at 4:30 p.m. for a get-together, 5:30 p.m. dinner and at 6:30, Dr. Long's presentation. Reserva tions for dinner must be made before Monday, February 22 by calling 475-3808. Never ask a barber if he thinks you need a haircut Skeleton showing outline of trim bulL Muaculif tire after fernowl of hide and lit Dr. Lon mra dim tin) ike cfana r Health forms and enrollment sheets due To the 4-H Leaders, It is that time of the year again to get things together. Please bring in the new health forms and enrollment sheets so that we can get the information into the 1-2-3-4-H computer program. Both forms need to be filled out and completed. This is important that we get all the information correctly. This helps to know how many club members there are and how many years that each member has been in the 4-H club. If you have any questions that you would like answered, please feel free to come in or stop by and see the OSU Extension staff. Funny things I learned this week: Toenail clippings and research by Norma L. Simpson If you have someone in the family who saves everything, look out! ! The next thing you see saved, may be "toenail" clippings. That's because some researchers at Oregon State University have found that toenail clippings can be used to measure the amount of selenium in the body. Selenium is one of the trace min erals related to the immune system. It works hand-in-hand with Vitamin E. If you don't have enough selenium, the cells and membranes of the body are not protected from damage. Re searchers overseas there have been forms of heart disease in children and pains in skeletal muscles that have been eliminated by treatment with selenium supplements. If you have too much selenium, it is toxic or poisonous causing a per son to have a strong garlic breath even when they have not eaten garlic. OSU Agricultural Chemist Philip Whangcr said they got the ideas of testing the toenails of humans because that is one of the tests done on rats. But to see if the same test was useful for humans, they had to compare the results to other tests done with blood samples, hair and fingernails. Whangcr and the senior research assistant Judy Butler tried the method with people in China where blood samplingis considered to be an un natural practice. They compared the blood samples that they received with hair and nails from the same people. Some people think low levels of selenium may be linked to certain diseases related to environmental conditions, like the sun's rays. According to Judy Butler, ana lyzing fingernail clippings or hair trimmings for selenium content is not feasible in the United States be cause dandruff sham pooscan contain selenium and fingernail polish re mover can strip off part of the top layer of nails. But "toenails' often "Au natural" are more suitable. Current studies "involve pregnant women and comparisons between selenium levels in vegetarians and non-vegetarians. Budersaid,"We're not looking at nutritional extremes related to toxicity or deficiency, but whether stress and diet have more subtle effects on selenium levels in the body." "If so, toenail analysis for sele nium content could become and ef fective diagnostic tool" said Butler. "As an added benefit, toenail samples do not have special storage require ments, and non-medical staff could collect them." So al I you col lectors, LOOK OUT. Remember no toenail polish please. 1