There’s
a lot to enjoy while the
summer days last. But be sure to
follow these four suggestions for
avoiding some potential pitfalls of
warmer weather:
1.
Respect the sun—and the heat.
Ultraviolet (UV) rays increase the
risk for skin cancer. Soaring tem-
peratures can trigger heat-related
illnesses. To decrease your risk:
Avoid outdoor activities during
the hottest part of the day—
10 a.m. to 4 p.m. And seek shade.
Wear some essentials: sunscreen
with an SPF of 30 or more on all
exposed skin (UVA/UVB or he-
lioplex is best), a wide-brimmed
hat, and UV-blocking sunglasses.
Drink plenty of water. If you begin
to feel faint or sick to your stom-
ach, get to a cool place quickly.
“Heat-related injuries caused by
dehydration are too common dur-
ing the warmer summer months,”
says Jason Swann, PHI Air Medi-
cal Operations Manager.
2.
Don’t spoil the picnic! Warmer
weather quickens the growth of
bacteria in food. Remember to
chill leftovers promptly—and toss
any food left sitting out for two
hours (or one hour in 90-plus
degree weather).
4 steps to a safer summer
3.
Beware of bugs. Use an insect
repellent that contains DEET (fol-
low the directions). After walking
in areas with tall grass, remind
everyone to check for ticks.
4.
Watch out around water. Never
take your eyes off children around
water—not even briefly. Some
additional pointers:
Never swim alone.
Wear a life jacket when boating.
Never mix alcohol with water
recreation. “In the North State,
we commonly air lift people who
have sustained boating injuries
because of drinking too much
alcohol,” Swann says. “Drinking
and boating do not mix safely.”
Sources: American Academy of Pediatrics; American College of
Emergency Physicians; Centers for Disease Control and Prevention
Help keep your family safe this
summer with a
free family first aid kit
.
Call
888.628.1948
and we’ll send you
one (while supplies last).
Easy campfire recipe:
Chicken Bundles for Two
Ingredients
2 boneless, skinless chicken breast halves
2 medium red potatoes, quartered and
cut into ½-inch slices
¼ cup chopped onion
1 medium carrot, cut into ¼-inch slices
1 celery rib, cut into ¼-inch slices
½ teaspoon rubbed sage
Salt and pepper to taste
Fresh dill sprigs
Directions
Divide chicken and vegetables between
two pieces of double-layered, heavy-duty
foil (about 18 inches square). Sprinkle
with the sage, salt and pepper. Top with
dill sprigs. Fold foil around the mixture
and seal tightly.
Grill, covered, over medium heat for
30 minutes or until a meat thermometer
reaches 170 degrees.
Yield: 2 servings.
5
Dignity Health
