You can better meet your goals for cardiovascular health if you know your blood pressure, body mass index (BMI), cholesterol and glucose levels. By familiarizing yourself with these, you can aim for specific numbers instead of the general idea to “get healthy.”
Blood Pressure
Normal blood pressure is below 120/80
Body Mass Index (BMI)
Underweight : Less than 18.5
Normal Weight : 18.5-24.9
Overweight : 25-29.9
Obese: 30 or higher
To find your BMI, visit www.nhlbisupport.com/bmi
Cholesterol Levels
Triglyceride level categories are:
Normal: less than 150 mg/dL
Borderline-high:150-199 mg/dL
High: 200-499 mg/dL
Very high: 500 mg/dL or higher
Glucose Levels: Hemoglobin A1c
7% is the upper limit of normal
Action should be taken if HbA1c is over 8%
These are general guidelines. Since individual needs vary, you are encouraged to bring these figures with you to your doctor and discuss what specific goals to set for yourself.
Friday, September 17, 2010
Wednesday, September 8, 2010
Chicken: Handle with Care
Two-thirds of raw chicken contains salmonella and/or campylobacter, the leading bacteria that cause food-borne illnesses, according to a recent study by Consumer Reports.
Consumer Reports has consistently found disease-causing bacteria in store-bought chicken since 1998, suggesting that most poultry producers have inadequate safeguards against contamination.
Campylobacter was found in 62 percent of the chickens and salmonella was found in 14 percent. Only 34 percent of chickens were free of both bacterias. So what can you do to protect yourself and your family? Follow these procedures to avoid contracting a food-borne illness from chicken:
Consumer Reports has consistently found disease-causing bacteria in store-bought chicken since 1998, suggesting that most poultry producers have inadequate safeguards against contamination.
Campylobacter was found in 62 percent of the chickens and salmonella was found in 14 percent. Only 34 percent of chickens were free of both bacterias. So what can you do to protect yourself and your family? Follow these procedures to avoid contracting a food-borne illness from chicken:
- When at the grocery store, choose chicken that is well-wrapped at the bottom of the case where the temperature is coolest.
- Buy chicken last before checking out.
- Cook chicken to at least 165 degrees F. It can still contain bacteria even if it’s not pink, so use a meat thermometer.
- Don’t place cooked chicken back on the same plate that held it raw.
- Refrigerate or freeze leftovers within two hours of cooking.
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