Living Healthy - November 2011
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Transcript of Living Healthy - November 2011
HealthyLivingIdaho Statesman’s
saturDaY, november 5, 2011
You Are What You Eat
Nourishing foods prevent disease, taste great and
help fight the battle of the bulge. From the pantry to the
cupboards to the fridge, here’s how to eat better today
Celebrity health: Tyler Florence
Tips to help skip take-out
New rating rules For diabetics
News and events from the Treasure Valley health community
2 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
CeLebrity HeaLtH: tyLer FLorenCe
The popular Food Network chef opens up about eating on the go,
feeding a family and staying healthy after 40
Features
read past issues of Living Healthy at idahostatesman.com/livinghealthy
treasure vaLLey HeaLtH news and events Read about community news on pages 9-13
see pHotos From tHe Harrison CLassiC More than 800 kids ran up Harrison Boulevard to celebrate fun and fitness in an event sponsored by the Treasure Valley YMCA. Page 26.
dining witHout borders, witH diabetes Today’s diabetes diet places very few foods off-limits
wHat’s For dinner? Plan, cook and eat better to help your family break the ‘take-out cycle’
10 must-Have Foods For everyday eating A balanced diet can be tricky. But eating these foods at least once a week is a surefire way to stay on track
stoCk up, HeaLtH nut! making bad CHoiCes is easy — too easy. Here’s how to fill the cupboard, fridge and freezer with staples to make healthy choices a no-brainer
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4 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
By Ben Larrison CTW FeaTUres
Arriving home after a long day at the office might leave the aver-age person ready for bed. But
the family is waiting for dinner and that colorful little menu on the counter looks oh-so-appealing.
According to the most recent numbers from the U.S. Department of Agriculture, more than half of
food expenditures are spent on away-from-home eats, up from 18 percent in the ’70s and only 32 percent in the mid-’90s.
While take-out isn’t inherently “bad,” having too much of it can wind up costing families time, money and health.
“I think today, there are many fami-lies that are re-visiting the idea of, ‘My gosh, I have to cut down!’” says Tosca Reno, New York Times bestsell-
ing author of “The Eat-Clean Diet” (Robert Kennedy, 2007).
Perhaps the biggest knock against eating out, however, is on the nutri-tion front. A Number One value meal at McDonald’s (Big Mac, medium fries and a medium Coke) nets a whopping 1,130 calories, including 48 grams of fat and 1,320 milligrams of sodium, while a slice of a large Pizza Hut pan pizza is 360 calories, including 17 grams of fat and 740
milligrams of sodium — and that’s before any toppings are added. And it’s not just food from chain restau-rants that could prove to be trouble.According to FatSecret.com, one cup of beef lo mein contains more than 300 calories, a third of which are from fat, and the average person eats more than just one cup.
But when you cook at home, you tend to have a greater grasp of portion size, instead of feeling
what's for diNNEr?Plan, cook and eat better to help your family break the ‘take-out cycle’
Idahostatesman.com • Idaho statesman saturday, november 5, 2011 • living healthy 5
Excuse #1: “I don’t have time.”Actual mammograms take about 10 minutes. You’ll be in and out in 30 minutes.
Excuse #2: “It might hurt.”New soft mammo pads make mammograms more comfortable.
Excuse #3: “I can’t afford it.”Nearly all insurance companies cover the cost of mammograms. Grants are available if you don’t have insurance.
Excuse #4: “It’s not in a convenient location.”New digital mammography clinics are throughout the Treasure Valley and a mobile mammography unit provides screenings in rural areas.
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6 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1pressured to eat that heaping helping of lo mein, you can prepare as much or as little as you deem appropriate.
“Your stomach is about the size of a human fist,” Reno says. “Think about how much you really want to put in there.”
And don’t worry: If you are in a hurry, a home-cooked meal doesn’t necessarily have to be a major time-consumer. There is a vast culinary canon, both online and in your local bookstore’s cooking section, identify-ing quick, healthy, easy-to-make meals. By using what Reno calls “Mother Nature’s fast foods” such as fish and spinach, you can prepare all kinds of great meals in less than 30 minutes.
Nutrition is a great reason to start planning and eating better meals. For instance, at most fast-food establish-ments, “The food is so processed that you’re not getting the nutritional value that you probably could if you prepared it on your own,” says Deborah Stern, nutrition coach at West Loop Athletic Club, Chicago. And while that dollar burger may seem like a great bargain now, it comes chock-full of hidden costs — from the price of gas you use getting to the store, to environmental reper-cussions, to future health-care bills.
“Kids get sick because they don’t have the right nutrition and then their parents have to stay home from work,” Stern says. “You should spend a little more on [fresh] food because it’s good for your body, and your body gets healthy, and you don’t have sick days, and your kids have the energy to do the things that they want to do.”
Speaking of kids, involve them in dining decisions. By sitting down with the family at the beginning of
every week and planning out a menu, parents can avoid those awkward “I don’t like this!” moments at the dinner table. What’s more, parents can even get their children to try new foods they might not have been previously been open to says Jessica Crandall, Centennial, Colo., registered dietitian and spokesperson for the American Dietetic Association.
“You do have to talk to your families about what healthy is,” Crandall says.
While health and nutrition are often the catalyst behind families making a change in how they eat, there are all sorts of reasons to break the take-out cycle. Since most lives have become a hurried array of multi-tasking, dinnertime can be the excep-tion.
“It’s a bonding a experience to be with your family in the kitchen mak-ing food,” Reno says. “We’re missing out on this robust part of family life when we eat out.”
That being said, there will always be times when a quick option is the only option. When that is the case, Crandall says, be sure to “Think about what your body needs, not what sounds good.”
Still, if you have a choice in the matter, cooking and eating at home is most likely to be your best bet, both from a health standpoint, as well as a monetary standpoint.
“You have more control in your own kitchen,” Reno says. “If you’re really going to take this seriously, you’re going to do this at home, and you’re going to save bigger dollars at home.”
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8 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
Even when someone is trying her best to cook and eat healthy, things don’t always work out as planned, and there comes a time when suc-cumbing to that nutrition-crushing monster known as fast food is a
must. But eating fast food doesn’t mean a person has to eat poorly.“You can make healthy choices, and healthy restaurant options are
becoming more and more visible on the menu,” says Tosca Reno, New York Times bestselling author of “The Eat-Clean Diet.”
So with that in mind, here are five solid fast food options for when you just have to get something fast:
1 Subway Veggie Delight on whole wheat bread: It’s like having a salad on a sand-
wich. Add mustard or sweet onion sauce for some extra, fat-free flavor.
2 Chick-fil-A Chargrilled Chicken Sandwich: This sandwich is way, way
tastier than its 290 calories would lead you to imagine. Chick-fil-A offers a number of healthy sides, too, including a freshly pre-pared fruit cup.
3 Wendy’s Apple Pecan Chicken Salad: Mixed greens, grilled chick-
en, blue cheese crumbles, dried cranberries, fresh apple, roasted pecans and pomegranate vinaigrette dressing? This is not your typical fast food salad.
4 Taco Bell Fresco Burrito Supreme: It’s got veggies, grilled chicken and only
350 calories. At Taco Bell (or any fast food chain), you can’t ask for much more than that.
5 McDonald’s Premium Southwest Salad With Grilled Chicken:
Even McDonald’s is getting in on the healthy craze. This salad is just 390 calories or 290 if you skip the dressing.
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L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
saint alphonsus Health system
Festival will kick off holiday seasonMarking its 28th year, the Saint Alphonsus Festival of
Trees spreads Christmas cheer as one of the Treasure Val-ley’s premier holiday events. It’s also an event that makes a difference for our community. Since its inception in 1984, the festival has raised more than $7 million for community health care.
Each year, more than 2,000 volunteers turn the Boise Centre into a wonderland featuring nearly 300 decorated Christmas trees and wreaths. Festival events include Breakfasts with Santa, a formal gala, a fashion show and luncheon, the Senior Tea, the North Pole Village and holi-day show performances by Idaho Dance Theatre.
Proceeds from the 2011 Festival of Trees will help replace the Women’s Wellness Mobile Clinic, which pro-vides mammography, breast exams and other vital health-screening services for under-served patients in rural communities.
You can see the trees from Wednesday, Nov. 23,
through Sunday, Nov. 27, at the Boise Centre. (The opening gala is Tuesday, Nov. 22. The fashion show is Monday, Nov. 28.) Some events, such as Breakfast with Santa and the fashion show, require advance registration.
For a complete festival schedule and admission prices, visit the website at saintalphonsus.org/festival. Interested in volunteering at the festival? Call Debbie at 367-3997 or visit the website for a volunteer registration form. Learn more about Saint Alphonsus and its programs at www.saintalphonsus.org.
st. Luke’s Health system
new blogs, Facebook pages will help patients St. Luke’s Health System has introduced two new blogs for patients. The blogs focus on cancer health and chil-dren’s health. Visit www.stlukesonline.org/wordpress/msti for the St. Luke’s Mountain States Tumor Institute blog “Live On, preventing, healing and surviving cancer.” Follow the blog to find out the latest news about cancer care as well as
events and activities at St. Luke’s. Visit www.stlukesonline.org/wordpress/grow for the St. Luke’s Children’s Hospital blog “Grow.” Follow the blog to learn about health and parenting tips on everything from flu shots to nutritious snack ideas. In addition to the blogs, patients can now follow St. Luke’s Health System on Facebook at www.facebook.com/stlukesidaho or St. Luke’s Children’s Hospital at www.facebook.com/stlukeschildrens.
st. Luke’s named a top 100 Hospital St. Luke’s Boise and Meridian Medical Centers gar-
nered top honors in the National Research Corporation’s (NRC) Annual Consumer Choice Awards. This is the 11th year in a row St. Luke’s has received the recognition.
Consumers surveyed by the NRC for the annual award recognized St. Luke’s for: best overall quality, best image and reputation, and best doctors and nurses. NRC ranks hospitals based on quality and image ratings collected in the company’s annual Healthcare Market Guide Ticker study. Of the 3,200 hospitals named by consumers in the study, the winning facilities rank highest in their Metropoli-tan Statistical Areas, as defined by the U.S. Census Bureau. For more information, visit www.national research.com
balukoffs will be honored with awardThe annual Ralph J. Comstock Jr. Light of Philanthropy
Award Ceremony and St. Luke’s Ball, presented by the St. Luke’s Foundation, will be held at 6 p.m. Friday, Nov. 18, at Boise Centre. The event includes a formal dinner, dancing and more. Tickets are $100 each.
This year’s awards recipients are Boiseans A.J. and Susie Balukoff, who each have dedicated their time and talents to numerous Treasure Valley philanthropic boards and civic organizations.
For tickets, call 381-2123 or email [email protected].
Learn more about St. Luke’s and its programs at www.stlukesonline.org.
elks rehab Hospital and services
Learn about brain injuries at symposiumElks Rehab Hospital will present its annual Brain Injury
Symposium on Nov. 12 and 13. This year’s event focuses on a multi-disciplinary approach to maximize recovery from brain injuries.
Dr. Martha S. Burns, the keynote speaker, will discuss how a team can apply and implement current research in neurodevelopment and neuropathology. There will be other classes focused on agitation management, organi-
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10 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1zational strategies, divided attention, staff safety and community reintegration.
Presenters include Dr. Nancy Greenwald, director of the Outpatient Brain Injury Program at ERH, and several mem-bers of the therapy and social work staff. For complete reg-istration and contact information, including prices, agendas and more, visit http://www.elksrehab.org/Pro-grams.aspx.
diabetes linked to hearing lossDid you know that hearing loss is twice as common in
adults with diabetes as compared to those who do not have the disease, according to studies funded by the National Institutes of Health?
In the United States, diabetes affects 25.8 million chil-dren and adults. An additional 79 million people are at risk for developing Type II or late onset diabetes.
People with diabetes are being encouraged to get hear-ing evaluations as part of their regular care plan. Untreated hearing loss has been linked by numerous studies to a host of negative consequences, including impaired memory and ability to learn new tasks, increased risk to personal safety, anger, stress, depression, diminished overall health and diminished income.
The Elks Hearing and Balance Centers can check your hearing at any of these Treasure Valley locations: Boise,
Eagle, Meridian, Nampa and Ontario. Visit the website at www.elkshearingandbalance.org for contact information.For more information about Elks services, visit elksrehab.org.
west valley medical Center, Caldwell
gear up for winter-sports seasonAs the season of snow-related activities approaches,
orthopedic surgeon John Smith and physical therapist Matt Braun will talk about health issues related to your joints at a free event called “Preparing for Winter Sports — Joint Health Seminar.” • 6 p.m. to 7 p.m. Nov. 8 in the Kaley Auditorium,
West Valley Medical Center • Attendees are entered to win a season pass to Bogus
Basin, and refreshments will be available. • For more information, call 455-3995
Some other education highlights from West Valley: • Maternity tea and tours: Meet the staff of the Labor and
Delivery unit at an orientation program. All visitors will be entered to win an infant car seat. The sessions will be held from 6:30 p.m. to 7:30 p.m. Nov. 10 or from 4 p.m. to 5 p.m. Nov. 27 (both in the Indian Creek Room). Call 455-3760 for more information.
• Weight-loss surgery — support group/one-on-one
consultations: Learn about the Lap-Band procedure. Join a monthly support group or schedule a one-on-one appointment with a surgical weight-loss management specialist. Support Group: 6 p.m. Nov. 8 in Management Conference Room. Call 455-3842 to ask for a consultation.
• Total Joint-replacement seminar: Considering knee, hip or shoulder surgery? Find out about advancements in procedures and treatment at noon, Nov. 21, in the man-agement conference room. Register at 455-3838.
• Prenatal education: Prepare for your baby’s arrival at childbirth preparation and breastfeeding classes. Childbirth: 9 a.m. to 4:30 p.m. Nov. 12 in Kaley Auditorium. Breastfeeding: 6:30 p.m. to 9:30 p.m. Nov. 15 in Owyhee North and South rooms. Registration is required at 455-3995.
Learn more about West Valley Medical Center and its programs at www.westvalleymedctr.com.
Humphreys diabetes Center
Lose weight — and maybe win bigThinking about your New Year’s goals already? Get
ready to think big! Beginning Jan. 7, Treasure Valley resi-dents will have another chance to lose weight, get fit and win some big bucks.
The 4th annual $10,000 Treasure Valley Weight Loss
Challenge is presented by Ladd Family Pharmacy to benefit St. Luke’s Humphreys Diabetes Center and will award money prizes to the top three men and top three women who lose the biggest percentage of weight — $3,000 to the top man and woman, $1,500 to the second-place man and woman and $500 to the third-place man and woman. You can sign up, weigh in and pay a $50 registration fee at the kick-off party from 8 a.m. to 1 p.m. Jan. 7 at St. Luke’s Humphreys Diabetes Center, 1226 River St. in Boise. If you can’t make it to the party, you can sign up between Jan. 9 and 22 at Ladd Family Pharmacy in Boise or at Humphreys Diabetes Centers in Meridian. Teams of five or more people are encouraged to form to foster support and inspiration — and team members receive $5 off the registration fee.
The final weigh-in will be held on June 7. For full details, visit www.hdiabetescenter.org or call 331-1155, ext. 32
boise va medical Center
va makes a paCt with veteransThe Boise VA Medical Center and the Department of
Veterans Affairs have a new approach to make health care more accessible and defined for veterans: Patient Aligned Care Teams (PACT). • Partnerships — between veterans and health-care
teams. Working in partnership with veterans to meet
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Spinal imbalance and pain in the low back maylead to:
• disc problems• conditions in legs and feet• sciatica• scoliosis• reproductive problems.
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Idahostatesman.com • Idaho statesman saturday, november 5, 2011 • living healthy 11
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1their health goals, PACT provides tools for delivering whole-person care. These may include educational materials, preventive care services, lifestyle coaching and early detection screening.
• Access to care — through a variety of methods. In addi-tion to personal visits with their primary health-care pro-vider, veterans may schedule visits with other members of their team. There are also group clinics and education-al seminars. Plus, veterans can communicate with mem-bers of their PACT over the phone or through My HealtheVet’s online Secure Messaging system.
• Coordinated care — among all team members. Ensuring each member of the health-care team has a clearly defined role. Team members meet often to talk with each veteran and each other about a veteran’s progress.
• Team-based care — with veterans as the center of their PACT. When other services are needed to meet a veter-an’s goals and needs, another care team may be called in. Members may include social workers, dieticians, phar-macists, mental health practitioners, specialists and other non-VA health care professionals.
Learn more about PACT at http://www.va.gov/ primarycare/pact/
Learn more about the Boise VA Medical Center and its programs at www.boise.va.gov.
Central district Health department
know how to prevent falls before winterFalls are the leading cause of preventable injuries for
older adults. Fit and Fall Proof class participants learn sim-ple exercises to increase strength, balance and endurance, which can help prevent the accidental falls and tripping sometimes associated with age. There are more than 20 class locations, and all classes are free. Call 375-5211 for more information or visit cdhd.idaho.gov.
Food-safety awareness in child-care settingsKeeping children safe from foodborne illness is the
focus of this class designed for child- care providers but open to the public: 6:30 to 8:30 p.m., Thursday, Nov. 17, at CDHD, 707 N. Armstrong Place, Boise. Cost: $15. Registration is required. Call 327-7499.
get a cholesterol screeningOffered the first Tuesday of every month at CDHD,
707 N. Armstrong Place, Boise, from 6:30 to 9 a.m. No appointment is necessary. Blood draw, blood pressure check and health and nutrition information. Next screen-ings Dec. 6 and Jan. 3 $20. Call 375-5211 for information.
Find out about vasectomiesCDHD provides a free vasectomy information class the
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12 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1second Monday of every month from 6 to 7 p.m. at 707 N. Armstrong Place. The next classes will take place Nov. 14 and Dec. 12.
need food-safety training? CDHD offers three levels of food-safety training for
food-service professionals: the free basic food safety course, online at cdhd.idaho.gov, the Idaho Food Safety and Sanitation Course ($33) and ServSafe Manager Certi-fication ($100). For more information and to register for the classroom training, call 327-7499.
wiC program helps moms and kidsWIC is a supplemental nutrition program for Women,
Infants and Children up to age 5. It provides nutritious supplemental foods, nutrition education and referral to health-care services at no cost to eligible families. Call the Idaho CareLine at 2-1-1 to learn about eligibility requirements.Learn more about CDHD programs at cdhd.idaho.gov.
southwest district HealthLearn more about breastfeeding
SWDH offers support groups with a team of peer coun-selors for women who are pregnant and want to learn
more; who plan to breastfeed; or who are currently breast-feeding. Groups are available for both prenatal and post-partum mothers. The prenatal support group meets at 1 p.m. Tuesdays and Thursdays. The post-partum group meets at 1 p.m. Wednesdays. All support groups meet in the WIC Classroom at SWDH’s Canyon County facility, 13307 Miami Lane in Caldwell, near the intersection of Karcher Road and Florida.
For more information, call 208-455-5332 or visit www.publichealthidaho.com.
boise state university
mark your calendar for a free health fairBoise State University’s 15th annual Boise State Health
Fair will encourage participants to “B a Stronger U” by offering a wide variety of health-related information, services and vendors.
Coordinated by health education and promotion stu-dents at Boise State, this year’s fair is from 10 a.m.-3 p.m., Wednesday, Nov. 16, in the Student Union Jordan Ballroom. A wide variety of exhibits, including health screenings, fit-ness assessments, flu shots, smoking cessation, massage, financial planning and stress management, will be avail-able.
“This is a great event that helps the campus and sur-
rounding community access quality health resources,” said Caile Spear, professor of kinesiology and a faculty adviser overseeing the planning for the event. “We hope everyone will take advantage of this opportunity to gather informa-tion about their healthy living in a fun and friendly atmo-sphere.”
Everyone is invited to the free event to learn more about what it takes to “B a Stronger U.”
Free parking will be available.Learn more about Boise State and its programs at boisestate.edu.
the university of idaho
students earning unique doctorate They’re in unchartered territory, they’re making history,
and they’re changing the athletic training profession. And best of all: It’s happening right here in Idaho. The inaugural class in the doctorate in athletic training program at the University of Idaho is the first of its kind, and it’s ready to go. “This type of doctorate, specific to athletic training, doesn’t exist anywhere else,” says David Ruiz, a doctoral student from Rancho Mirage, Calif. “We all want to make people better, to be their best and become more extensive in our practice and profession.”
The unique program focuses specifically on athletic training and emphasizes academic work with hands-on experience during residency programs over a two-year, six-semester period.
Ruiz and six classmates met in Moscow over the sum-mer to begin their coursework. Most had just days between their acceptance in the program and the start date, but that didn’t diminish the experience — it only proves their dedication.
“There’s a lot of enthusiasm for this program national-ly,” says Jeff Seegmiller, co-director of the program. “We’re the first to introduce this doctorate program, but there is a recognized need in the discipline for further education specifically for athletic trainers.”
The class reflects this national interest, with students from Pennsylvania, California, Florida, North Dakota, Mas-sachusetts and Tennessee already enrolled. They met on campus for four weeks.
The benefit of this group, Seegmiller says, is that they are academics and athletic training practitioners, so they could jump right into the course work. Students will keep in touch via the Internet until they return to Idaho next summer for another intensive on-site session. The six-semester course runs yearlong.
While five students headed home at the end of summer to work on the clinical portion of the degree, two students
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L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1have stayed in Moscow as teaching assistants in the athletic training program.
The program is gaining ground not just on the doctor-ate level. With the addition of two teaching assistants working on the doctorate, finishing touches are being put on the university’s master’s in athletic training program, which will accept its inaugural class in the spring.
Learn more about the University of Idaho at www.uidaho.edu.
idaho state university- meridian Health science Center
get help at free screenings Free hearing screenings will be held in the Speech and
Language Clinic, from 1 to 4 p.m. Wednesday, Nov. 9, and Wednesday, Dec. 14. The screening takes 10 minutes, and no appointment is necessary.
Uninsured or unemployed? Attend the free Community Health Screening for adults, 4 to 7 p.m. Wednesday, Dec. 7, at ISU-Meridian. Full screening takes about 70 minutes and includes a basic physical exam, flu shot, blood sugar and HIV testing and dental evaluation. No appointment necessary.
Call 373-1700 for more information.
Both the hearing-screening and health-screening events are being held at Idaho State University-Meridian Health Science Center, 1311 E. Central Drive, Meridian.
many services available at isu-meridianISU-Meridian offers dental, mental health and speech-
language services at clinics located on campus and staffed by faculty, student clinicians and licensed professionals.
The Delta Dental of Idaho Dental Residency Clinic at Idaho State University offers a full slate of services, includ-ing oral surgery, implants, root canals, crowns, bridges, dentures, hospital dentistry, pediatric dentistry and pre-
ventive care. Most insurance plans are accepted. The clinic also offers discounts based on family income. Call 373-1855.
The Counseling Clinic offers individual, couples and family counseling. Sessions are free for ISU faculty, staff, students and their families. For non-ISU clients, fees are $15 for individual sessions and $20 for couples and families per session. Call 373-1719.
The Speech and Language Clinic offers therapy for children and adults who are experiencing communication problems and disorders. Group services include early intervention for children with cochlear implants and hearing aids and treatment of adults following a stroke or traumatic brain injury. Individual speech and language therapy sessions are $50 per session. Call 373-1725.
Learn more about ISU clinics at http:// isu.edu/meridian/clinics.shtml.
The information for Treasure Valley health community news was submitted by area hospitals and health-care organizations.
If you’d like your organization’s news consid-ered for publication in the Jan. 1 issue, email Holly Anderson at [email protected] before Dec. 14.
Provided by ISU-Meridian Health Science Centerthe dental clinic at the Isu-meridian health science center can treat most dental issues.
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14 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
diNiNg WiTHouT BordErs,
WiTH diABETEsTodAY’s diABETEs diET PlACEs VErY FEW Foods oN THE do-NoT-EAT lisT
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
By Bev BenneTT CTW FeaTUres
A patient, newly diagnosed with type 2 diabetes, came into Tami Ross’ office and announced he wasn’t going to give up his mini chocolate dough-
nut for breakfast.That would have been the dietary equivalent of
throwing down the gauntlet a few years ago.No more.“We no longer have a list of things you have to leave
out of your diet,” says Ross, registered dietitian and vice president of the American Association of Diabetes Educators.
Instead the new message is “all foods can fit,” says Toby Smithson, regis-
tered dietitian, certified diabe-tes educator and spokesper-son for the American Dietetic Association.But that doesn’t give you
license to ignore good nutri-tion. In fact, you’ll enjoy more choices if you become aware of
the nutritional value of what you’re eating, while you also
reduce your intake of sodium and solid fat to meet new recommenda-
tions. Working with your physician and a
certified diabetes educator, you’ll learn the appropriate daily carbohydrate allotment that’s right for you. Carbohydrate counting, which is simply calculating the grams of carbohydrates you consume during the day, is one way to stay within your recommended limit.
Take that mini chocolate doughnut.You can fit it in. If you know how
many grams of carbohydrates the doughnut contains, you can work with your diabetes care professional to include it instead of another carbohy-drate as an occasional treat.
However, you know that doughnuts shouldn’t be on your Top 10 list of carbs.
Instead, diabetes experts recommend shifting to less-processed and higher-fiber carbohydrates for greater health benefits.
Idahostatesman.com • Idaho statesman saturday, november 5, 2011 • living healthy 15
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
Whole grains provide greater nutri-ents than refined ones and high-fiber foods, such as beans, help with glu-cose response, says Amanda Kirpitch, registered dietitian at Joslin Diabetes Center, Boston.
If you’re eating more fiber-rich foods, you’ll also feel full and eat less, Kirpitch says.
Visualizing a plate may help with carbohydrate planning, Kirpitch says, and she suggests you imagine half your plate with vegetables, a quarter with protein and a quarter with starch.
Select foods that are low in fat and sodium in keeping with new guide-lines.
Saturated fat, which may increase your LDL cholesterol levels, should be less than 7 percent of your daily caloric intake, according toSmithson, founder of
www.diabeteseveryday.com. (Minimize your intake of trans fats
as well, say diabetes experts.)Sodium limits have been revised
downward to 1,500 milligrams a day if you have diabetes, according to the 2010 Dietary Guidelines for Americans.
To control your sodium intake, eat fewer processed foods and more fresh fruits and vegetables, says Kirpitch, a certified diabetes educa-tor.
“Anything that comes in a box or can is more likely to be high in sodi-um,” Kirpitch says.
© CTW FeaTUres
go NuTs
TYPE 2 diABETEs HAs FEW AgE BArriErs The disease, which used to develop in older adults, is striking at an earlier age, according to Laurie Higgins, registered dietitian and certified diabetes educator at Joslin Diabetes Center, Boston.
“I’m definitely seeing type 2 diabetes in younger people,” Higgins says.
Statistics confirm that. During 2002 to 2005, 3,600 youths were diag-
nosed with type 2 diabetes annually, according to the National Institutes of Health.
Receiving a diabetes diagnosis doesn’t mean you have to give up your social life.
You can still go out on a dinner date, celebrate important occasions with family and even enjoy a resort vacation.
“It’s all about healthy eating, just as it is for the
general population,” Higgins says.The same techniques that work for anyone trying
to eat more nutritiously will help you manage your type 2 diabetes. Here are tips for various situations:
diNiNg ouT• If possible, look at the restaurant menu in advance.• Ask for soup or salad while you’re waiting for the entrée; move the breadbasket to the end of the table, out of your reach.
• Starchy items, such as rice, pasta and fries, come in very generous portion sizes; share these foods with friends, says Higgins, who works with adolescents and young adults.
• You can have a drink, preferably with food. “It will depend on your medications and how well you’re managing your diabetes,” Higgins says.
diNiNg iN Your relatives probably know and will accommo-
date your diet needs. But if you’re in a new situation, you can always call and ask what’s being served and offer to bring a dish or two.
If your hosts tend to linger over appetizers bring a healthy snack to tide you over until mealtime.
VACATioNsYou can’t be assured of having the food you want, even at a swank resort, but if you’re counting carbo-hydrates, you can stay within your carb budget, according to dietitian Toby Smithson.
Maybe you usually have oatmeal, yogurt and fruit for breakfast but the menu doesn’t include yogurt.
“You can switch to two servings of oatmeal or two servings of fruit and one of oatmeal,” Smithson says.
HAViNg A liFE WHEN You HAVE diABETEs
sHAPE uP Every step you take; every pound you drop can help you avoid or manage type 2 diabetes, according to Tami Ross, registered dietitian and co-author of “What Do I Eat Now?: A Step-by-Step Guide to Eating Right with Type 2 Diabetes” (American Diabetes Association, 2009).
“As educators we know that 5 to 7 percent body weight loss is helpful,” Ross says.
She also recommends getting a minimum of 150 minutes of physical activity per week.
Nuts can be a delicious, convenient and a healthful addition to your meal plan, say diabetes experts.
Substituting 475 calories worth of mixed nuts (about 2-1/2 ounces) for the same calories in muffins improved glycemic control and LDL cholesterol levels in volunteers with type 2 diabetes in a study in Canada that was recently published in Diabetes Care.
“I include nuts with my meals,” says Toby Smithson, certified diabetes educator.“The calorie part adds up, but I replace other ingredients with nuts. Nuts have
a pretty high satiety level and a little protein helps you feel full longer.”
16 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
PoTATo ANd EggPlANT sTEW (from Lindsey Singleton, DiabetesEveryDay contributor)Makes 4 servings (6 oz. each)
iNgrEdiENTs1 tablespoon vegetable oil11/2 teaspoons cumin seeds1 yellow onion, small dice2 cloves garlic, chopped1 teaspoon ginger root, grated¼ teaspoon turmeric 1 medium sized eggplant, peeled, medium dice2 russet potatoes, medium diced11/2 cups canned diced tomatoes, with juice½ cup water2 tablespoons cilantro, chopped
PrEPArATioN Heat the oil in a large sauté pan over moderate heat. Add the cumin, toast until seeds are aromatic (about 30 seconds). Add the onion, garlic, ginger and turmeric, sauté until onion is soft. Add the eggplant, sauté about 2 minutes. Add the potatoes, tomatoes, tomato juice and water.Cover and simmer until potatoes are tender, adding more water if mixture becomes too dry. Stir in cilantro and season with salt and pepper. NuTriTioN (PEr sErViNg)Calories 190 Carbohydrate 35.6 gramsFiber 7.8 grams Total fat 4.2 gramsSaturated fat .5 grams Protein 5.1 gramsSodium 183 milligrams
diABETEs rEsourCEs For a primer on how to count calories,Joslin Diabetes Center at: www.joslin.org/info/CarbohydrateCounting_101 American Diabetes Association at: www.diabetes.org/food-and-fitness/food/planning-meals/carb-counting.
For general guidelines on food choices, check the National Institutes of Health at: http://diabetes.niddk.nih.gov/dm/pubs/eating_ez.
Or The American Association of Diabetes Educators at: www.diabetesselfcare.org
The following hearty vegetable stew comes from Toby Smithson’s website, www.diabeteseveryday.com
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
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Idahostatesman.com • Idaho statesman saturday, november 5, 2011 • living healthy 17
Making bad choices is easy – too easy. Here’s how to fill the cupboard, fridge and freezer with staples to make healthy choices a no-brainer
sToCk uP, HEAlTH NuT!By JeFF sChnaUFer CTW FeaTUres
if Judy Caplan had her way, every home in America would be a “health haven.”“Your home is one place where you can control what you eat. Make your home
a health haven,” says Caplan, a registered dietitian in Vienna, Va. “If you stock your pantry, refrigerator and freezer with healthy foods, you will be consuming a more nutrient-dense, calorie-light diet, which leads to lower weights and better health.”
It’s not as painful as it sounds. From daybreak to dessert, nutrition experts say there is a supermarket (or farmer’s market) full of easy, taste-tempting healthy foods and beverages to stock up for the individual or family on the go.
THE CuPBoArds If you love sandwiches, stocking your cupboard with healthy condiments is a healthy start.
Dr. Barbara Rolls, nutritional sciences professor at Penn State University and author of “The Ultimate Volumetric Diet” (William Morrow Cookbooks, 2012), suggests jarred and canned vegetables such as water-packed artichokes, roasted red peppers, pickles and flavored mustards.
“All these things can give you more flavor without more calories,” Rolls says.For soups, Rolls suggests canned or dried beans, reduced sodium chicken
beef or vegetable broth, canned tomato products, spices and seasonings. For sal-ads, consider canned beans, canned fish, healthy fats likes olive oils, and olives, vinegars and low-calorie salad dressings.
”If you are talking quick, I would stock up with foods that are easy to grab like raw nuts, but watch the quantity because the calories add up fast,” Caplan says. “Mix the nuts with a handful of dried unsweetened cranberries or cherries for a sweet snack. Whole grain pretzels, whole grain crackers and whole grain chips can be good snacks but again, portion size matters. Kale chips are making a splash these days and are good. Look for baked rather than fried.”
Whole grains are a quick and healthy meal starter to keep handy. “You can cook up a batch of rice or pasta over the weekend and use them in
stir fry or pasta dishes,” Caplan says. “You can throw on a jarred pesto sauce or toss in some veggies for a delicious Asian dish.”
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
18 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
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THE FrEEZEr“We tend to eat what is quick and easy. The heart-healthy choice needs to be the easy choice,” says Judith Wylie-Rosett, a spokesperson for the American Heart Association and nutrition research professor at Albert Einstein College of Medicine, Bronx, N.Y.
“Frozen vegetables with a wide variety of mixed combinations as well as traditional choices are essential for the busy household where everyone seems to be eating on the run. Adding frozen vegetables to a casserole such as macaroni and cheese or tuna and noodle casserole can help us reach the goal of half of our plate being filled with vegetables and fruit,” Wylie-Rosett says. “Frozen dinners can be a quick meal when eating alone or to take for lunch. Adding a few raw veggies or a salad makes the meal more complete. Freezing meats in serving size portions help with the defrost time, making them a better quick meal option.”
If you have trouble eating the fresh produce before it spoils, Caplan sug-gests stocking the freezer with frozen sugar- and salt-free fruits and veggies.
“These are the foundation of so many meals,” Caplan says. “You can add them to smoothies, add to stir-fry, add to instant bean soups. Fruit pops made from whole fruit are good sweet-tooth satisfiers. Keep hormone-free chicken breasts on hand to add to the stir fry or to throw on the grill. If you defrost, do so in the refrigerator. Frozen whole grain pizzas, whole grain hot pretzels, veggie dumplings all make good snacks or meals.”
Idahostatesman.com • Idaho statesman saturday, november 5, 2011 • living healthy 19
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
THE rEFrigErATor“A refrigerator stocked with fruit, vegetables, cheese sticks, low-fat yogurt and
diet yogurts can allow us to grab healthful choices with little thought. If they are portioned out, it makes it easier,” Wylie-Rosett says.
Prewashing salad greens and storing them in a salad spinner with a paper towel makes preparing salad quick and easy,” Wylie-Rosett adds. Baby carrots and grape tomatoes make grabbing veggies easy.
“Whole wheat wraps are good to keep on hand as they can be used in quick ways,” Caplan says. “Add hummus, avocado and lettuce or beans, low-fat cheese, guacamole and salsa. Add sliced hormone-free turkey, pesto and tomato.
“Eggs are also good to have on hand, as is almond butter and natural peanut butter," Caplan says. “I also like many of the pure fruit spreads on the market for a quick peanut butter and jelly sandwich on whole grain or gluten-free bread.” She says yogurt is a good snack mixed with fresh fruit, nuts and flaxseed. Kimchi, sauerkraut and pickles without preservatives and sugar are always good to have on hand for added punch, too.”
A Word ABouT BEVErAgEs“The main recommendation there is water,” Rolls says. “I’m not really encourag-ing a lot of juice consumption, for example, because I recommend whole fruit. It’s more satiating. Fruit juice is mostly sugar.”
Tea and coffee have no calories at all except what you add to them, Rolls says. Unsweetened iced tea is also a great choice.
“If you have to have soda, go for diet and don’t use that as an excuse to eat more food,” Rolls says. “I also recommend skim milk. People need dairy. I realize people are not always going to be drawn to skim, and it may take time. Ultimately, if you can lower your percentage of fat, that’s good.”
© CTW FeaTUres
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20 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
By Lindsey Romain CTW FeaTURes
Fueling our bodies with essential nutrients is a given, but figuring out daily doses can feel like a
complicated math equation. Food is meant to be fun, right? There’s noth-ing quite like a good meal, and counting calories can suck the life out of breakfast, lunch and dinner.
But having a set of basics to return to every week? That’s some-thing anyone can manage.
Lisa Brandt, a nutrition instructor and clinical dietician who works through grocery store chain Hy-Vee, of Sycamore, Ill., offers 10 basic foods to eat at least once a week. With these diet staples, you’re not likely to run out of variety and fun combinations. Just be sure to choose wisely for everything else.
A BAlANCEd diET can be a tricky thing to come by, but eating these foods at least once a week is a surefire way to stay on track
10 MusT-HAVE Foods For EVErYdAY EATiNg
1 FisH Salmon and other fatty fishes like tuna
and mackerel are great for main dishes and contain omega-3 fats, or fats that help to prevent irregular heartbeat. They also lower the risk of heart attacks, lower triglycerides and reduce inflammation in the body.
“Eat at least six ounces of fish per week,” Brandt says.
2 BErriEs Supermarkets are loaded with fresh berry selections in the summer. Stock up now, before winter hits. Berries contain antioxidants called anthocyanins that may protect against heart disease and cancer.
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
Idahostatesman.com • Idaho statesman saturday, november 5, 2011 • living healthy 21
3 CruCiFErous VEgETABlEs
What’s cruciferous, you ask? Most leafy vegetables, like broccoli, cauliflower, kale, brussels sprouts and cabbage, are cruciferous.
“These nutrient-dense vegetables have been found to efficiently destroy cancer-causing compounds,” Brandt says. She suggests eating these at least three times per week.
4 PEPPErs Bell peppers aren’t just beautiful in color; they’re also ripe with nutrients, like vitamin C.
5 TEA Teas, like white, green, black and oolong, contain antioxidants known as polyphenols. Polyphenols are known for destroying
cancer-causing compounds. If you’re looking for the heaviest antioxidant load, stick with white tea.
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
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22 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
7 dArk CHoColATE Chocolate is actually healthy? Yes, if you stick to the good
kind. Dark chocolates, particularly ones with 70 percent cocoa, are ripe with antioxidants.
“[Dark chocolate] aids in the production of endorphins, which improves your mood,” Brandt says.
8 NuTs Nuts like almonds may be high in fat, but it’s the kind of fat every body needs: omega-3. And, like almost everything
else that’s super healthy, they’re full of antioxidants. Try eating different nuts to get a variety of flavor while still warding off disease.
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
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6 BEANs “Beans contain a number of phytonutrients, which help keep our bodies healthy,” Brandt says.
Beans (including green, black and lima) are also high in soluble fibers, which lower cholesterol levels and are rich in B vitamins, great for warding off heart attacks and strokes.
Idahostatesman.com • Idaho statesman saturday, november 5, 2011 • living healthy 23
9 grEEk YogurT Yogurt in general is good for the body if it contains live active cul-
tures, but Greek yogurt is richer in calcium and also provides plenty of potassium and vitamin D.
“These are nutrients that help prevent bone loss and are effective for weight management,” Brandt says.
Eating Greek yogurt can also lower blood pressure and decrease the risk of developing colon cancer.
10 Whole grains “Whole grains contain more
nutrition than their ‘white’ counterparts,” Brandt says.
Stick to brown rice and whole wheat
bread options, the less processed the better. A diet full of healthy grains can help decrease the risk of can-cer, diabetes and heart disease.
© CTW FeaTUres
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
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24 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
By Lisa iannUCCi CTW FeaTURes
Food Network star Tyler Florence works hard to keep his culinary empire running.
He works almost 80 hours a week on his business ventures, including his show, Food Network’s “Tyler’s Ultimate,” his retail shops and restau-rants. He’s also an author, devoted husband and father of three. You might think that with this crazy schedule and ample taste testing, he might not have time for eating healthy and exercise.
Think again. Food might be Tyler’s lifelong passion, but eating right and taking care of his body are just as important. “I run to eat,” he says. “I love food. It’s been a central plea-sure for years, but not all chefs are big. We try to be very particular about what we put on our plates.”
A New York native, Tyler and his wife, Tolan, moved to Mill Valley, Calif. The couple keeps an ample supply of fruits and vegeta-bles on hand and do not stock the refrigera-tor with such sugary sweets as sodas. “We always have a freezer full of foods to help us facilitate a fresh meal on the table, and we use natural products and buy from local farmers markets,” he says.
CeLeBRiTy HeaLTH: TYLER FLORENCE
The popular Food network chef opens up
about eating on the go, feeding a family and staying healthy after 40
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
Idahostatesman.com • Idaho statesman saturday, november 5, 2011 • living healthy 25
Florence has been in front of the camera for almost 15 years, starting with his Food Network show, “How to Boil Water” and hosting other such shows as “Food 911,” “Planet Food,” “All American Festivals” and “My Country, My Kitchen.” “I’m on television, so exercise and healthy eating have to be a gigantic part of my life.”
He’s always been health con-scious, even though he grew up in South Carolina, where, he says, sweet tea is poured by the gallon and food has a propensity to be deep fried and heavy. Tyler said his mom was a simple cook, but because both of his parents worked — his mom even worked two jobs — mealtime at the Florence house-hold sometimes consisted of conve-nient processed food. “But me and my older brother always had prac-tice for football, baseball and basket-ball,” he says.
In June 2010, Tyler opened his first signature restaurant, Wayfare Tavern, in San Francisco’s Financial District. Today, he spends a good part of his life on the road promot-ing all of his ventures, including his lines of cookware and cutlery. Eating right at airports and hotels can be a big challenge.
“If you’re on 1,800 calories, for example, sometimes you can eat that with one plate,” he explains. “When you are traveling you some-times can’t control what’s in the food, but it’s all about portion con-trol. Plus, when you’re traveling you can’t control the ingredients, but when I’m on the road, I try to look for the freshest ingredients and the lightest thing you can eat.”
He admits that he enjoys an occa-sional treat, like a good slice of pizza, but “I make a health-con-scious decision every day.”
Tyler just recently celebrated his 40th birthday, a time in his life that he says isn’t just going to be the best, but it’s going to be great. “At this age, people are more aware of their body and how to stay healthy,” he says. “It’s really just about physi-cal exercise. I run and work out and make an appointment for the gym. I’ve had a trainer for over a decade. Living in California helps, too, because it’s not as difficult to pull yourself out of bed when it’s not subfreezing weather outside.”
As a father, Tyler also made a
health-conscious decision to set a positive example for his children, Miles, Hayden and Dorothy.
“We keep our children very active,” he says. “We take them to the park and we run and play.”
He also recognizes that teenagers need to be engaged differently when it comes to exercise. He and his teenage son, Miles, exercise together with activities they both enjoy. “I play golf with my son and we walk and go skiing,” he says.
In another interview from several years ago, Tyler said he wanted to be remembered for being a good father and chef. His recent cook-books exemplify his dedication to his family and his health. His latest cookbook is called “Tyler Florence Family Meal” (Rodale Books, 2010), and he recently teamed with Alexia Foods, a company that specializes in frozen side dishes and uses all-natu-ral ingredients.
© CTW FeaTURes
Turkey MeaTloaf wiTh ToMaTo relishRecipe courtesy Tyler FlorenceYield: 6 to 8 servings
TOMATO RELISH INGREDIENTSExtra-virgin olive oil1 onion, finely diced2 garlic cloves, minced 2 bay leaves2 red bell peppers, cored, seeded,
and finely diced2 tomatoes, halved, seeded, and
finely diced1/ 4 cup chopped fresh flat-leaf
parsley1 (12-ounce) bottle ketchup1 tablespoon Worcestershire
sauce Sea salt and freshly ground black pepper
MEATLOAF INGREDIENTS3 slices white bread, crusts
removed, torn into chunks by hand
1/4 cup whole milk2 1/2 pounds ground turkey2 eggsLeaves from 2 fresh thyme sprigsSalt and freshly ground black pepper3 to 4 bacon slices
RELISH DIRECTIONSPreheat the oven to 350 degrees F. Coat a skillet with a 2-count of oil and place over medium heat. Sauté the onion, garlic and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a cou-ple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disinte-grating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
MEATLOAF DIRECTIONSPlace the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingre-dients for the meat loaf together.
In a large mixing bowl, combine the ground turkey with 1 1/2 cups of the tomato relish, the eggs and thyme; season with salt and pep-
per. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato rel-ish. Lay the bacon across the top lengthwise.
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to ensure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
26 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
L i v i n g H e a L t H y i s s u e n o . 6 2 0 1 1
Photos by Katherine Jones/ [email protected]
more than 800 kids, ages 13 and younger, participat-
ed in the 26th annual harrison classic, sponsored by
the treasure valley ymca. Participation was the goal
on the gorgeous october sunday as kids (and some
brave parents) ran, jogged and walked up harrison
boulevard — one of boise’s most historic places.
Making a run for it
More photos from the Harrison Classic online at IdahoStatesman.com/PhotoGalleries (under local news)
Idahostatesman.com • Idaho statesman saturday, november 5, 2011 • living healthy 27
Now Seeing Newborn Patients at:St. Luke’s Regional Medical Center - Boise Campus
& St. Luke’s Regional Medical Center - Meridian
3653 North Locust Grove Rd.(208) 338-5437
www.meridianpediatrics.com
Welcome toMeridian Pediatrics
Hand in Hand forHealthier Kids
LOCU
ST GR
OVE R
D.
MCMILLAN RD.
USTICK RD.
MER
IDIA
N RD
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N
Meridian Charter High
School
E. Heritage Park St.
E. Summerridge Dr.
NEW LOCATION
At Meridian Pediatrics we see each child and each family as unique. The physicians and staff look forward to getting to know our patients and their families because we believe that good care is individual and personal. We feel that providing care to children is a great responsibility and an even greater privilege. Our goal is to help ensure that children grow into mentally and physically healthy, productive and happy adults.
Pediatric Medical Services• Well child exams from birth to age 18• Sports and camp physicals• Pre-op physicals• New School & Daycare Immunization Requirements• School and behavioral issues• Acute and chronic illnesses• Adolescent care• Inpatient hospital care for our patients
Our Physicians
Allyson Van Steenbergen, M.D., FAAP
Angel Zieba, M.D., FAAP
Barbara E. Kissam, M.D., FAAP
V. Susan Bradford, M.D., FAAP
5740
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28 living healthy • saturday, november 5, 2011 Idaho statesman • Idahostatesman.com
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