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IMAGINE PLOTTING A COURSE
into unfamiliar territory when you
have only a small portion of a larger map. It’s bound to make for a tough
journey—and perhaps a dangerous one.
That’s how it is for a doctor planning someone’s treatment without a
full picture of the medicines that person is taking.
“All medications can affect your health,” says
Carla Pies, ARNP, Patient Care Coordinator. “That
includes prescriptions; over-the-counter medi-
cines; and dietary supplements, such as herbal
remedies.”
Sometimes these products interact. As a result,
they may not work well together. Other times,
taking two or more of them can cause dangerous
side effects.
So be sure to tell your doctor about every medi-
cation that you take.
U.S. Food and Drug Administration
NOW THAT WARM WEATHER IS HERE,
it’s
time to get outside and fire up the grill.
But as outdoor temperatures rise,
so does your risk for foodborne ill-
ness. According to FoodSafety.gov, 1 in
6 people will get sick this year from food
poisoning.
You can help keep your family and
friends safe by following these guide-
lines from the U.S. Food and Drug
Administration and other experts:
Start clean.
Give your grill a good
scrub with hot soapy water before you be-
gin cooking. Also, clean your utensils and
any coolers you might be using.
Separate for safety.
Foodborne ill-
nesses are commonly caused when raw
meat juices come into contact with
raw produce or already prepared foods.
Securely wrap raw meat, poultry or fish,
and keep it at the bottom of a cooler or in
a separate cooler from other foods. Also,
wash any plate or utensil that has been
used for raw meat, poultry or fish in hot
soapy water before using it again.
As outdoor
temperatures
rise, so does
your risk for
foodborne
illness.
The call of the grill:
Respond responsibly
Keep bac-
teria at bay.
Before and after
handling food, wash
your hands for at least
20 seconds with soap and
hot water. Disposable wipes or
hand sanitizer are good substitutes
if you can’t get to a sink.
Mind the marinade.
Always marinate
food in the refrigerator rather than on
the counter. And never reuse marinade
that has been in contact with raw meat,
poultry or fish unless you boil the mari-
nade first.
Check temperatures.
A food thermom-
eter can help tell you whether your food is
cooked thoroughly. To know what temper-
ature grilled food should be, go to
www.
morehealth.org/bbq
.
Watch the clock.
Avoid eating food
that has been left out for more than
two hours (or more than one hour when
the weather is hotter than 90 degrees).
Academy of Nutrition and Dietetics
Taking meds? Be sure
to tell your doctor
Your medication safety
It’s in the bag
A simple plastic bag can help you com-
municate with your doctor, says Patient
Care Coordinator Carla Pies, ARNP.
Before your next medical ap-
pointment, place all of your current
medications—in their original
containers—in a plastic bag, she says.
Remember to include all over-the-
counter medications, supplements and
vitamins you might
take. Take the bag to
your appointment so
that your records can
be updated. This way
your doctor will have
the exact name, dos-
age and frequency of
all your medications.
Carla Pies, ARNP
www.mercyiowacity.org
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