| Tips for cancer survivors to create a new normal Jun 30th 2012, 05:00 Free E-newsletter Subscribe to Housecall Our weekly general interest
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Living with cancer blog -
June 30, 2012 Tips for cancer survivors to create a new normal By Sheryl M. Ness, R.N.
How many times have you thought that it would be so nice to get back to your normal life as a cancer survivor? This week, I thought we could talk about the concept of a new normal. The idea is mentioned quite a bit to people living with cancer. I think that everyone has a variety of feelings and opinions about what a new normal should be. Living with a diagnosis of cancer is like riding a rollercoaster. Each day might bring new feelings, worries and emotions — both positive and negative. Instead of constantly thinking about what life was like before your diagnosis of cancer, focus your energy on the present day. If negative thoughts start creeping in, recognize them and then tuck them away, don't dwell long on them. When you have a good day, be aware of what was good about it, think about what makes you happy and brings you joy. Create a new normal by living one day at a time ... - Be open to your emotions — don't be afraid to feel both negative and positive emotions.
- Realize that some things are out of your control — focus on the things you do have control of and take action on these instead.
- Take action to reduce stressors — chronic stress will not help your situation. Explore relaxation and stress relief strategies such as exercise, Tai Chi, yoga, meditation or expressive writing or art.
- Set aside 30 minutes every day for yourself — discover new ways to bring happiness and contentment into your life.
- Try something new — maybe you have always wanted to start an herb garden, grow orchids, take a cooking glass or learn to dance.
The idea is to find a new normal and embrace it. Don't look back, but remember what makes you happy and recognize any new limitations. I'd love to hear your thoughts on how you create a new normal every day. Follow me on Twitter at @SherylNess1. Join the discussion at #livingwithcancer. blog index  | | Summer food safety tips Jun 30th 2012, 05:00  - With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D. read biography
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Nutrition-wise blog -
June 30, 2012 Summer food safety tips By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
As the temperature rises so does our excitement over picnics and grilling. Unfortunately, the number of foodborne illnesses rise too. Most people know to keep potato salad cold. But beyond that, are you thinking about food safety? Consider the following food for thought as you plan your summer outings. Check the forecast. You know to refrigerate perishable food within two hours. But did you know that drops to one hour when the temperature is above 90 F (32 C)? Serve, eat and get food back in the cooler. Come clean. If your picnic spot doesn't have clean running water, bring some with you. Bring wipes or sanitizing gel for surfaces and hands. Wash hands before food prep and after handling raw meats. Keep your cool. Use an insulated cooler with ice, ice packs or partially frozen items to keep food at 40 F (4 C) or cooler. Pack smart. Keep separate coolers for food and beverages. Chances are people will be in and out of the beverage cooler, which lets cold air escape. To keep food as cold as possible, keep that cooler closed until you're ready to cook. Pack meat in plastic and put it on the bottom of the cooler to prevent it from leaking on other foods. Pack two platters — one for raw meat and one for cooked meat. Use a thermometer. Don't rely on the color of meat to judge when it's cooked enough. Use a food thermometer to check the temperature. Safe minimum temperatures are: - 165 F (74 C) for any type of poultry
- 160 F (71 C) for ground meat other than poultry
- 145 F (63 C) for solid cuts, such as steaks, of meat or fish
What are you packing in your picnic cooler? What are you grilling? And how are you doing it safely? To your health, Katherine blog index References - Barbeque and food safety. U.S. Department of Agriculture. http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp. Accessed June 28, 2012.
- Safe minimum internal temperature chart. U.S. Department of Agriculture. http://www.fsis.usda.gov/Fact_Sheets/Safe_Minimum_Internal_Temperature_Chart/index.asp. Accessed June 28, 2012.
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