Sent to Lazer by Lawrence Co. Health Dept. director Faith Frazier
FRANKFORT, Ky. (July 9, 2013) – The Kentucky Department for Public Health (DPH) is seeking the input of Kentucky residents for the state health improvement plan. Kentuckians can provide their thoughts and insights into improving the health of the Commonwealth by filling out the online survey at: http://chfs.ky.gov/dph/CenterforPerformanceManagement.htm by Aug. 1.
DPH recently drafted the state health assessment to carefully examine the health of the population and identify key problems and assets in Kentucky. The ultimate goal is to provide data to guide decision making for a State Health Improvement Plan.
“The Department for Public Health is asking for your input to decide what priorities to focus on for the Kentucky State Health Improvement Plan,” said DPH Commissioner Stephanie Mayfield, M.D. “Once priorities have been vetted with various stakeholders, goals and objectives will then be drafted and used along with other, previously determined goals set forth by various public health partners. We plan to capitalize on progress already achieved in this area and use additional input to broaden outreach and build a healthier Kentucky.”
Currently, Kentucky ranks 50th in smoking, 40th in obesity, 50th in cancer deaths and very low in status for many other important health indicators. Overall, Kentucky currently ranks 44th among all states in major health status categories, according to the America’s Health Rankings Profile for 2012.
“The main objective of the state health improvement plan is to address these negative health indicators by developing a roadmap to transform Kentucky from a state that consistently reports poor health status to one that supports dynamic initiatives to help Kentuckian’s lead healthier lives,” said Dr. Mayfield. “Now is the time to make a move in the right direction. Too many Kentuckians are dying from issues that can be prevented. This will take public health, community partners, and the general public to weigh in on the best strategies to move in that direction.”
Public input will help DPH and community partners determine what is best for Kentucky. Individuals without computer access can obtain a paper survey by contacting 502-564-3970. The Cabinet for Health and Family Services is home to most of the state's human services and health care programs, including Medicaid, the Department for Community Based Services and the Department for Public Health. CHFS is one of the largest agencies in state government, with nearly 8,000 full and part-time employees throughout the Commonwealth focused on improving the lives and health of Kentuckians. Beth Crace FisherPublic Information OfficerCabinet for Health and Family Services275 E. Main St.Frankfort, KY 40621(502) 564-6786 ext. 3101Fax: (502) 564-0274
Updated July 18, 2013
Tanya L. Horn, R.S.Health Environmentalist IILawrence County Health Department
July 8, 2013
(a) If the rating score of the establishment is eighty-five (85) or more, all violations of one (1) or two (2) point items shall be corrected prior to the next routine inspection.
(b) If the rating score of the establishment is at least seventy (70) but not more than eighty-four (84), all violations of one (1) or two (2) point items shall be corrected within a period not to exceed thirty (30) days.
(c) Regardless of the rating score of the establishment, all violations of three (3), four (4), or five (5) point items shall be corrected within a time period specified by the cabinet but not to exceed ten (10) days.
(d) If the rating score of the establishment is less than seventy (70), the establishment shall be issued a notice of intent to suspend the permit.
TEMPORARY FOOD PERMITSAnyone wanting to sell food or offer free food to the public must purchase a temporary food permit from the Lawrence County Health Department. This includes everything from the county fair and Septemberfest to fundraisers and sporting events.
The permit fee is $25 for 1-3 day events and $30 for 4-14 day events. One day charity events are exempt from the permit fee but not the application and inspection. Applications may be obtained at the health department. If you have any questions, please call the health department at 638-4389 and ask for Tanya Horn or Kay Runyon.
Here in Kentucky we wait 11 whole months for this special time of year. Production, nutritional value, and taste are at the peak of the season and prices are at the lowest level of the year. July is blueberry season!
There’s nothing quite like bringing home fresh berries in the summer, bursting with the perfect combination of tart and tangy sweetness. It’s easy to see why someone felt that blueberries needed their own month to celebrate.
As if the taste alone weren’t enough, there are plenty of reasons why blueberries are a great choice to include in your diet now and throughout the rest of the year. In addition to being dubbed a “super food” as a result of their high antioxidant content, blueberries are excellent sources of fiber and vitamins.
In the last five years, there has been a few interesting studies to further support the health benefits of blueberries:
There is exciting new evidence that blueberries can improve memory. After 12 weeks of daily blueberry consumption, older adults showed improvement on two different tests of cognitive function, including memory. Authors of this study suggested that the results indicate that blueberries could be beneficial not only for improvement of memory, but for slowing down or postponing the onset of other cognitive problems that occur with aging.
A recent study, that included blueberries as part of a daily “low-glycemic” (GI) fruit treatment, found that blueberries have a favorable impact on blood sugar regulation in persons already diagnosed with type 2 diabetes. Coupled with physical activity, over a 3-month period participants saw significant improvement in their regulation of HgA1C levels after consuming 3 servings of low-GI fruits (blueberries included each day).
Source: Janet Mullins, Extension Specialist for Food and Nutrition, University Of Kentucky, College of Agriculture
Very Berry Salsa
4 cups apples, finely diced
1 cup blueberries
1 cup strawberries, diced
1 cup raspberries, halved
1 cup blackberries, halved
1 tablespoon fruit preserves
½ teaspoon sugar
½ teaspoon brown sugar
In a large bowl, combine apples and berries. In a small bowl, mix together preserves and sugars until well blended.
Pour preserve mixture over fruit and toss to coat. Cover and chill in the refrigerator for at least 30 minutes.
Yield: 32, 2 ounce servings Nutritional Analysis: 20 calories, 0 g fat, 0 mg cholesterol, 0 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g sugar, 0 g protein
Source: University of Kentucky Family and Consumer Sciences Extension, Plate it Up!
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