Health, Medicine & Nutrition
Quad City Health Initiative Elects New Leaders PDF Print E-mail
News Releases - Health, Medicine & Nutrition
Written by E. Plumb   
Friday, 28 March 2014 10:31
The Quad City Health Initiative (QCHI) is proud to announce that Ms. Karla Steele has been elected to serve as the new Chair of the QCHI Board. Ms. Steele is an Attorney and Shareholder of Califf & Harper P.C. where she is engaged in the general practice of law. Ms. Steele joined the QCHI Board in 2011, and has served on the Executive Committee and as Vice Chair. "I'm honored to be asked to lead this community board," Ms. Steele says. "Our community's vitality depends upon securing the health and well-being of its community members. Together, we can make great improvements in our community's health status and quality of life."

QCHI is also pleased to announce the following elections to the QCHI Board: Mr. Tony Fuhrmeister, Store Director, HyVee Silvis; Mr. Jason Gordon, Director of Engagement, Community Health Charities; and Mr. Brad Martell, CEO, Scott County Family YMCA. 

"The election of these three experienced community leaders will enhance our ability to create a "culture of wellness" that supports healthy eating and active living in the Quad Cities," says Ms. Nicole Carkner, QCHI Executive Director. 

The Quad City Health Initiative is a cross-sector community partnership working to create a healthy community. A 25-member community Board oversees the organization, which was established in 1999. The Initiative seeks to be our community's recognized leader for creating collaborative action on health and abides by the core values of commitment, collaboration and creativity. Major financial support for QCHI is currently provided by the generous direct and in-kind investments of Genesis Health System and UnityPoint Health Trinity. In 2013, additional financial support was provided by Deere & Company, KJWW, Davenport Eye Group, Mississippi Valley Health, Modern Woodmen of America, Quad City Bank and Trust, Royal Neighbors of America, Community Foundation of the Great River Bend, ILLOWA Construction and Labor Management Council, United Way of the Quad Cities Area, Scott County Health Department, Rock Island County Health Department and Molyneaux Insurance.

For more information, please call 563-421-2815 or visit our website atwww.qchealthinitiative.org.

 
Time to Register for GAIN Camp PDF Print E-mail
News Releases - Health, Medicine & Nutrition
Written by Craig Cooper   
Friday, 28 March 2014 08:49

DAVENPORT, Iowa – March 27, 2014 -- The Genesis Adventures in Nursing Summer Camp (GAIN) will be held June 16-20 for young people who may be interested in a healthcare career.

Applications for GAIN Camp will be accepted through April 15th. Cost for camp is $150. A limited number of scholarships will be available.

GAIN Camp is available to students who have completed seventh grade through graduated seniors.

Campers will be introduced to different specialties in healthcare. They will tour the hospital, observe a mock trauma in the emergency department, visit an operating room, visit the Genesis Learning Center and learn first aid and CPR.

To register, or for more information, contact Lori Ruden at (563) 421-1354.

 

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Why Newly Proposed Nutrition Labels are Good* (with emphasis on the asterisk) PDF Print E-mail
News Releases - Health, Medicine & Nutrition
Written by Ginny Grimsley   
Friday, 28 March 2014 08:06

Physician-Chef Points Out the Pros, Cons of 3 Suggested Changes

It’s nothing new to the American consumer that food packaging emphasizes only part of a product’s health story, and the fact that the nutritional labeling hasn’t been overhauled in 20 years hasn’t helped, says cardiologist and professional chef Michael S. Fenster, MD.

A proposed update, which could take a year or more to appear on store shelves, is being driven by first lady Michelle Obama, as part of her “Let’s Move” campaign.

“Our current nutrition labeling is the same as that implemented in the 1990s, except with the 2006 addition of trans fats information. It’s based on nutrition data and eating habits from the 1970s and 1980s,” says “Dr. Mike,” author of “Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food,” (www.whatscookingwithdoc.com).

From the perspective of physician and foodie, he analyzes what’s good about the first lady’s proposed new label, and what could be improved.

• Good: Calorie counts would be displayed in a bigger, bolder font.Emphasizing calories allows consumers to think with a helpful “energy in / energy out” baseline. Do I really need the calories in this product when I could stand to lose a few pounds? That’s a reasonably good question to promote.

***Basing the value of food primarily on calories over-simplifies the evaluation process. An energy drink may have zero calories, but it’s not better for you than an apple, which may have 100 calories. We cannot overlook nutrition!

• Good: Serving sizes would be determined from real data reflecting the portions real people typically eat. A serving of ice cream is expected to increase from a half cup to a full cup, and a one-serving muffin would be 4 ounces instead of 2 ounces, reflecting the obvious fact that people generally consume the whole scoop of ice cream and the whole muffin.

***Food producers may simply change the size of pre-packaged portions to skirt the rules. Industry experts suggest some food manufacturers may just reduce the package size to make their labeling more seductive. When food is parceled into smaller packages, the price per unit usually increases – it becomes more expensive for consumers.

• Good: New labeling would have listed separately, “added sugar.”The grams of sugar added, irrespective of whether it’s pure cane sugar, corn syrup, honey, sucrose or any other source, would be shown as one listed value. This is good because it starts to get into the quality and composition of the food product, at least indirectly. Many public health experts say “sweet creep” has been a major contributor to obesity, certain cancers, cardiovascular disease and diabetes.

***This will likely be wildly controversial, prompting aggressive lobbying efforts that may have already begun. The Grocery Manufacturers Association and other industry groups note that the current label already includes the total amount of sugar in the product. The food industry argues that natural sugar and added sugar are chemically identical and that the body doesn’t differentiate between the two. However, a significant amount of research shows this is not completely true.

About Michael Fenster, MD

Michael Fenster, M.D., F.A.C.C., FSCA&I, PEMBA, is a board-certified cardiologist and former Assistant Professor of Medicine at the NEOUCOMM. Dr. Mike is a passionate teacher who has addressed numerous professional organizations and he has participated in many clinical trials. He has published original research featured in peer reviewed scientific and medical journals. He worked his way up to executive chef before medical school and later received his culinary degree in gourmet cooking and catering from Ashworth University; where he graduated with honors. He has combined his culinary and medical expertise to deliver delicious cuisine to delivers us from the disability and diseases of modern civilization through his Grassroots Gourmet™ approach to metabolic health.  Dr. Mike's first book  “Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food,”  is currently availability. His next book, The Fallacy of the Calorie is slated for release Fall 2014. (www.whatscookingwithdoc.com).

 
Iowa Academy of Nutrition and Dietetics Encourages Iowans to Enjoy the Taste of Eating Right During National Nutrition Month PDF Print E-mail
News Releases - Health, Medicine & Nutrition
Written by Jill Haverkamp   
Wednesday, 26 March 2014 12:46

DES MOINES, Iowa (February 28, 2014) – This March for National Nutrition Month®, the Iowa Academy of Nutrition and Dietetics encourages Iowans to Enjoy the Taste of Eating Right. Registered dietitians and registered dietitian nutritionists, the food and nutrition experts, are providing tips for National Nutrition Month® to help Iowans learn how to combine taste and nutritionfor healthy, delicious meals.

Even though many individuals are becoming much more health conscious, the majority select food based solely on taste. Consumer research confirms that taste tops nutrition as the main reason why one food is purchased over another. While social, emotional and health factors also play a role, the foods people enjoy are likely the ones they eat most.

The Academy encourages Iowans to explore new foods and flavors, keeping taste and nutrition on your plate at every meal. There is a whole world of tasty and nutritious foods available that are just waiting to be discovered.

Enjoy the Taste of Eating Right Tips

- Explore New Foods and Flavors - Add more nutrition and eating pleasure by expanding your range of food choices. When shopping, make a point of selecting a fruit, vegetable or whole grain that’s new to you or your family. Choose a restaurant that features ethnic foods or find new flavors at community food festivals. Try different versions of familiar foods like blue potatoes, red leaf lettuce or basmati rice.

- Get Cooking - Cooking at home can be healthy, rewarding and cost-effective. Resolve to learn some cooking and kitchen basics, like how to dice an onion or how to store herbs and spices. The collection of How do I... videos at http://www.eatright.org/howdoi will get you started.

- Banish Brown Bag Boredom - Whether it’s a brown bag lunch for work or school, make it a healthy lunch packed with nutrition. Prevent brown bag boredom with these healthy lunch ideas. They’re easy to fix the night before and ready to go in the morning. Try whole-wheat couscous with chick peas or black beans; whole-wheat tortilla filled with chicken, mushrooms, onions and tomatoes; baked potato topped with broccoli, low-fat cheddar cheese and salsa; or spinach salad with sliced pear, red onion and low-fat feta cheese.

- Myths vs. Truths - Don’t believe all the myths out there. It’s important to make informed food choices and develop sound eating habits. Learn more about common myths vs. truths at http://eatrightiowa.org to find accurate information to support your healthy lifestyle.

- Dine Out without Ditching Your Goals - You can dine at a restaurant and stick to your healthy eating plan! The key is to plan ahead, ask questions and choose foods carefully. Think about nutritious items you can add to your plate—fruits, veggies, lean meat, poultry or fish—and look for grilled, baked, broiled or steamed items. See “Healthy Eating on the Run” at http://www.eatright.org/nutritiontipsheets.

- Consult RDs and RDNs – Registered dietitians and registered dietitian nutritionists can help you by providing sound, easy-to-follow personalized nutrition advice and put you on the path to losing weight, eating well and reducing your risk of chronic disease. Find RDs and RDNs near you at http://www.eatright.org/programs/rdfinder.

The Iowa Academy of Nutrition and Dietetics will also celebrate Registered Dietitian Nutritionist Day on Wednesday, March 12 to increase awareness of registered dietitians and registered dietitian nutritionists as the indispensable providers of food and nutrition services. Learn more about the Iowa Academy of Nutrition and Dietetics at http://eatrightiowa.org.

About the Iowa Academy of Nutrition & Dietetics

The Iowa Academy of Nutrition & Dietetics (IAND) is the state’s largest organization of food andnutrition professionals representing more than 800 licensed registered dietitians and registered dietitian nutritionists. The non-profit works to advance the profession of dietetics and is committed to improving the nutrition, health and well-being of all Iowans.

About Registered Dietitians and Registered Dietitian Nutritionists

Registered dietitians and registered dietitian nutritionists are food and nutrition experts who are highly educated professionals with a minimum of a bachelor’s degree. They translate the science ofnutrition into practical solutions to help individuals make unique, positive lifestyle changes. They work throughout the community in hospitals, schools, public health clinics, nursing homes, fitness centers, food management, food industry, universities, research and private practice.

http://eatrightiowa.org

https://www.facebook.com/IowaAcademyofNutritionandDietetics

https://twitter.com/eatrightiowa

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Does Your Face Reveal Your True Feelings? PDF Print E-mail
News Releases - Health, Medicine & Nutrition
Written by Ginny Grimsley   
Wednesday, 26 March 2014 10:21
Physician Shares 3 Ways It Can Lie About Us

Social science experts agree -- much of what we “say” is never actually spoken.

“Facial expressions and other body language account for more than half of our communication,” says Adam J. Scheiner, M.D., www.adamscheinermd.com, an international Oculoplastic surgeon who’s been featured on “The Dr. Oz Show” and “The Doctors.”

“When we look at someone, especially when we’re meeting for the first time, we quickly scan the eye and mouth areas of the other person’s face to make some quick judgments: Are they friendly or a potential threat? Are they trustworthy? We form first impressions within 7 seconds of meeting.”

Those first impressions can become misleading due to the normal aging process and damage caused by stress, diet and environmental factors, particularly sun exposure.

“I call them the three D’s of aging: Our skin begins to deteriorate; our faces deflate, making them narrower and wrinkled; and our eyelids and face descend, causing drooping and sagging,” Scheiner says. “All of these can affect what our face communicates to those around us.”

It’s bad enough to communicate something you don’t really feel, he says. It’s worse when people react to that communication so often, such as saying, “You look so tired,” that you actually begin to believe you are tired, he says.

He shares the three common “miscommunications”:

•  “People say I look tired when I’m not.”
As we age, our eyelids can begin to droop and look heavy, Scheiner says. The lower eyelid region often develops fullness below the lower lashes due to changes in the fat around the eye and changes in the facial fat of the surrounding cheek region. A lower eyelid height, heaviness of the upper or lower eyelid, or an eyebrow falling intotheupper eyelid space can also occur. Whatever the cause, having baggy, puffy eyes can make a person look tired, sleepy, old or sick.

•  “People avoid me because they say I look stern, even angry. I’m neither!”
Whether through genetics or aging, eyebrows may lack or lose the arc that opens up the eye area and the entire face. A fairly straight eyebrow can convey a closed, unapproachable personality.

•  “People think I’m sick or have no energy.”
The brain expects to see a smooth curve from the temple to the cheek through the jawline to the chin. Any break in the curve is read as a lack of vibrancy. Normal facial aging causes loss of youthful fullness due to facial fat changes. This can cause a break in the curve that translates as a lack of vibrancy. In addition, poorly injected facial fillers can cause unnatural results.

Cosmetic procedures shouldn’t aim to turn you into something you’re not, Scheiner says.

“For rejuvenation, you simply want your face to communicate how you really feel inside. When you accomplish that, it’s so natural, people will say, ‘Wow, you look great!’ But they won’t be able to put their finger on why.”

About Dr. Adam J. Scheiner

Adam J. Scheiner, M.D. is world-renowned in laser eyelid and facial plastic surgery for his groundbreaking treatment for Festoons. He wrote the medical text on the conditionand treated two complex causes of Festoons for the Dr. Oz and The Doctors TV shows.

 
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