Issue link: https://www.epageflip.net/i/531381
Heatstroke is a leading cause of non crash, vehi- cle-related deaths in young children. With temperatures on the rise, the California Office of Traffic Safety (OTS) is cautioning par- ents and caregivers of young children that leav- ing children in a hot car, even for a few minutes, can have fatal or irrevo- cable consequences. The temperature inside a car can rise up to 50 de- grees in an hour, so even moderate daytime tem- peratures can be danger- ous. Children's bodies are more quickly and severely affected by high tempera- tures. According to data from the San Francisco State University Department of Geosciences, between 1998 and 2014, a total of 636 children lost their lives as a result of experienc- ing heatstroke in hot vehi- cles, including 30 children who lost their lives in 2014 alone. "Temperatures inside a vehicle can reach deadly levels in as little as 10 min- utes, even with the win- dows cracked a couple of inches," said OTS Director Rhonda Craft. "Children should not, un- der any circumstance, be left alone in a vehicle, even for a short period of time. Ensure that you are taking every precaution to keep your child safe and out of harm's way. Heatstroke related deaths are completely pre- ventable." Heatstroke death and injuries often occur af- ter a child gets into an un- locked vehicle to play with- out a parent or caregiver's knowledge. Other incidents can oc- cur when there is a change of routine or confusion be- tween parents or caregiv- ers, unintentionally not noticing a sleeping child in the back seat of the ve- hicle. Take the following pre- cautions to prevent a heat- stroke tragedy from occur- ring: Never leave a child unat- tended in a vehicle — even if the windows are partially open or the engine is run- ning and the air condition- ing is on. Make a habit of looking in the vehicle — front and back — before locking the door and walking away. Ask the childcare pro- vider to call if the child doesn't show up within the timeframe expected. Do things that serve as a reminder that a child is in the vehicle, such as placing a phone, purse or wallet in the back seat with the child, or writing a note or using a stuffed animal placed in the driver's view to indicate a child is in the car seat. Teach children that a vehicle is not a play area. Store keys out of a child's reach. Keep empty cars locked. In addition, OTS urges community members who see a child alone in a hot vehicle to immediately call 911 or the local emergency number. A child in distress due to heat should be removed from the vehicle as quickly as possible and rapidly cooled. Warning signs of a heat- stroke include: Red, hot, and moist or dry skin, no sweating, strong rapid pulse or a slow weak pulse, nausea, confusion, can't be awakened, or acting strangely. If a child exhibits any of these signs after being in a hot vehicle, cool the child rapidly by spraying them with cool water or with a garden hose. Never give the child an ice bath. Call 911 or your lo- cal emergency number im- mediately. For additional tips and information, visit the OTS Facebook page at www.face- book.com/CaliforniaOTS or follow OTS on Twitter @ OTS_CA. For more infor- mation on all OTS efforts, visit www.ots.ca.gov. SAFETY Summerheat,hotcars can spell disaster for kids The season of summer festivals is in full swing. Whether it's the county fair or a music festival, vendors are dishing up food that's often disastrous to healthy eating plans. Some of the unhealthiest fare at the fair is fried, in- cluded fried Snickers bars, deep-fried butter, funnel cakes and chocolate-cov- ered bacon. With calorie counts ranging from 450 to 1,000, these popular festi- val foods can quickly sab- otage your weight-loss ef- forts. Dena McDowell, M.S., R.D., nutritional expert for TOPS Club, Inc. — Take Off Pounds Sensibly — the non- profit weight-loss support organization, along with The Academy of Nutrition and Dietetics, offers these ideas for controlling calo- ries while still having fun at the fair. Snackfirst If you are leaving for an all-day event, start your day with a healthy, protein- rich breakfast — for exam- ple, peanut butter on toast with fruit and yogurt. If you're off to enjoy an eve- ning concert, before you go, snack on vegetables, low-fat cheese, nuts and fruit. Exercise Why not wear a pedom- eter and challenge yourself, family and friends to walk 10,000 steps — about five miles — while you're at the fair? Increase your mileage by grabbing a map from the visitor center and heading to the sights at the opposite end of the grounds first. Plan ahead Many larger fairs, festi- vals and theme parks list vendors with healthier menus right on their web- sites, so you can check out your options before you go. Look for grilled meats and try substituting fresh or grilled vegetables for french fries. You'll cut the calories and benefit from more fiber, vitamins and minerals. Skip sauces Limit high-calorie condi- ments like mayonnaise and dipping sauces — or skip them altogether. If you can't live without sauces, dress- ings or mayo, ask vendors to serve them on the side, so you have more control over how much you eat. Share Try sharing a favorite treat with a friend or fam- ily member to reduce calo- ries, fat and sodium intake and to keep portion sizes in check. An added benefit: you'll save yourself a few dollars. Limit drinking calories Alcoholic beverages such as beer and wine coolers can add an extra 100 to 150 calories per serving. Other calorie-rich beverages in- clude fresh-squeezed lem- onade, fruit smoothies and regular soda. Balance your consumption of sugary or alcoholic drinks with water, which will help you stay hy- drated — especially on very hot afternoons. TOPS meetings are held in Red Bluff, Corning, Los Molinos and Cottonwood. For more information, visit www.tops.org or call (800) 932-8677. WEIGHT LOSS Group offers tips for sensible eating at fairs and festivals Shortly after the col- umn posted on the spe- cific steps to roast a cheap cut of beef so that it turns out like prime rib, I got an email from faith- ful reader, Mary B. We went back and forth a bit as she pre- pared this for guests. I thought you would enjoy the feedback. But first, here's a quick refresher on how to do that: 1. Make sure you have a good ovenproof meat thermometer and an oven thermometer. Ex- act temperatures are the secret. 2. Tie the roast with white cotton string so it's compact and evenly shaped. 3. Place inside a roast- ing pan, uncovered. 4. Insert meat ther- mometer into the thickest part of the roast. 5. Preheat oven to ex- actly 250F using an oven thermometer, not relying on the one that is built into the oven. This is crit- ical. 6. Leave roast in oven until its internal tempera- ture is exactly 130F. 7. Remove from oven and allow meat to rest for exactly 20 minutes. Mary B: I'm hav- ing guests tomorrow, so I hope you can answer quickly! I am planning to make a chuck roast using the method you described in your article — but I'm wondering if you can give me a ballpark fig- ure on how long this may take for a 3-pound chuck roast? I need to make the rest of the meal finish about the same time! Roasting it at 250 F will it take ap- proximately two hours? Four hours? Thank you for your wonderful column; I am a faithful reader! Me: Well ... I am so ex- cited! This is going to be awesome. For an inexpensive slow-roasted beef to be transformed from a bargain cut into a ten- der, juicy roast, it is im- portant that you salt the meat a full 24 hours before roasting and then cook it at a very low temperature, which allows the meat's en- zymes to act as natural tenderizers, breaking down its tough connec- tive tissue. I'm hurrying here be- cause if this is for tomor- row, you have no time to waste! Tie it up and then be generous with the salt and rub it in. Then wrap it in plas- tic wrap, put it back into the fridge. Take the roast out of the fridge about two hours ahead to allow it to come to room tem- perature. Once it's in the 250F oven, you want the inter- nal temperature of the roast to come to 130F for rare, about 150F for me- dium or 160F for well. So you need to watch that carefully. Your 3-pound roast (de- pending on how densely you tie it up) will take 2 to 2.5 hours for rare, a bit longer to reach the higher temps. But it will go fast, so watch that thermometer carefully. When you do take it out of the oven, wrap it in foil while it rests. After 20 minutes, carve it across the grain and en- joy! Let me know how it comes out for you. Or just invite me over. That works, too. Mary B: Thanks again for your help on the prep for the meat. It turned out fabulous, and I will definitely use this method again and again. And thanks for your column. I have read it for years and love my daily email from Everyday Cheapskate. MaryHuntisthe founder of www. DebtProofLiving.com, a personal finance member website. You can email her at mary@ everydaycheapskate.com, or write to Everyday Cheapskate, 12340 Seal Beach Blvd., Ste. B-416, Seal Beach, CA 90740. EVERYDAY CHEAPSKATE From chuck roast to 'prime rib' in 3 hours flat JULIEZEEB-DAILYNEWS RedBluff'sChadBushnell,center,andhisguitaristCaseyDoss,le ,performLiza Jane with singer Bryan White, for whom they opened for Friday at the Shasta District Fair in Anderson. 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