The following pictures are from the Agriculture Learning Center Eat Smart, Move More, Weigh Less group that met from January 19 until March 26, 2012. The group lost a total of 60 pounds with Linda Michel winning the award for the most weight lost at 12 pounds. In addition, Linda Michel and Debbie Reeves also received good reports from their doctors with their blood work reports. Linda's blood sugar level had improved to the point where her diabetes medication could be reduced. In addition to her weight loss,, Debbie Also improved her cholesterol readings, her blood pressure and her triglyceride levels. Pictured Left to Right front row: Diane Kimbrell, Teresa Goley, Cathi Klopping Back Row: Linda Michel, Wanda Matthews, Barbara Parrado, Debbie Reeves, Janet Motts, Margie Brownback. Not pictured: Sue Cubulus

Teresa Goley with Linda Michel - the group's biggest loser

Left to Right: Cathi Klopping, Barbara Parrado, Linda Michel, Sue Cubulus, Diane Kimbrell, Janet Motts

ESMMWL grand finale participants at the Hiwassee Valley Pool and Wellness Center on April 26, 2012. Left to right: Theresa Paive, Sandra Buck, Martha Palmer, Nancy Mills, Lorraine Meltz,and Elizabeth Roberts.

Left to Right: Participants who met their goal! Sandra Buck, Theresa Paive (also the biggest loser of the group at 16 pounds), Martha Palmer (lost 4 inches off her waist) and Nancy Mills.

ESMMWL Participant Appreciation - Left to Right: Theresa Paive, Sandra Buck, Martha Palmer, Nancy Mills, Lorraine Meltz, Elizabeth Roberts. Seated, Instructor: Teresa Goley THIS GROUP LOST A COMBINED WEIGHT OF 87.8 POUNDS! WE ARE SO PROUD OF THEM!

Before, During and After the Storm

Looking back over Cherokee County’s recent experience with a category 2 tornado, it seems that many people may think that they are safe from similar storms for a while. We have all heard the old saying, “lightening never strikes the same spot twice.” What about feeling that we are safe since the last significant tornado was in 1974? Keep in mind that many residents in the Chattanooga area were just finishing up with their rebuilding efforts from storms that ravaged the area in 2011 when they were struck again with severe weather last week. In short, it could happen again and it is in everyone’s best interest to take precautions now, even if your property was spared damage from last Friday’s tornado.

According to Extension.org, a compilation of sound advice from many experts across the country, there are many things that we can do to protect ourselves in the event of future storms. Extension.org has an extensive assortment of helpful websites. A few selected articles that seem particularly relevant to our area are highlighted below. EDEN, extension disaster education network is one such resource. “EDEN works through extension educators, specialists to assist citizens throughout U.S. Whether it’s the devastation of deadly tornadoes, the toll taken by flooding, or the wrath of wildfires, disasters take a huge economic and personal toll every year. A network of educators throughout the United States is working to help citizens better prepare for, and recover from disasters.”
EDEN is a partner with the United States Department of Agriculture, Federal Emergency Management Agency, and the National Voluntary Organizations Active in Disasters.
More information about EDEN is available on the website http://eden.lsu.edu or by contacting Morgan at 334-844-5699 or morgamv@auburn.edu or Steve Cain at 765-494-8410 or cain@purdue.edu.

Considering Cherokee County’s recent tornado now is the time to make a plan-just in case.
First and probably the easiest precaution would be to make your own “Grab and Go” box.
“Use a durable, sealed waterproof box or backpack. Put in copies of everything that is in your emergency file, and add other important papers:

• Medical prescriptions, including eyeglasses
• Copies of children’s immunization records
• Copies of all insurance cards and policies
• Copies of the back and front of your credit cards
• Cash or traveler’s checks for several days of living expenses (credit cards may not work)
• Rolls of quarters (banks might not be open for several days)
• List of bills and when they are due
• Copies of the tax form 1040 for the last three tax years
• Copies of your home inventory list, which should include everything you own with serial numbers and purchase prices as well as photographs and/or video of these items
• Copies of any wills, durable powers of attorney, deeds, marriage certificates, military discharge papers, divorce papers and birth certificates”
If your home was built before building codes were initiated in the county, a closer inspection might be advisable. Most existing structures can be reinforced to protect against structure shift or to keep the roof intact in the event of damaging winds. Apparently gable walls are a particularly weak point in most buildings. “Gable walls must be able to withstand considerable pressure in high-wind storms. They are weak points in many homes. Reinforce gable end walls by bracing the gable wall to the attic floor.” Extension.org gives the reader excellent information on these two topics as related to reinforcing your home. Check the local building codes for area requirements at this time if you have questions about reinforcements.

Teresa and Grady Are Cooking it Up!!!

Teresa Goley and Grady Norton preparing Caribbean Casserole at the Meal Planning Class held each Thursday at the Hiwassee Valley Pool and Wellness Center.
Each week a dish is featured demonstrating a healthier food preparation technique. This week's lesson focused on using beans as an economical meat substitute.

Nine in 10 US Adults Get Too Much Sodium

Nearly all Americans consume much more sodium than they should, according to a report from the Centers for Disease Control and Prevention. Most of the sodium comes from common restaurant or grocery store items.

The latest Vital Signs report finds that 10 types of foods are responsible for more than 40 percent of people’s sodium intake. The most common sources are breads and rolls, luncheon meat such as deli ham or turkey, pizza, poultry, soups, cheeseburgers and other sandwiches, cheese, pasta dishes, meat dishes such as meat loaf, and snack foods such as potato chips, pretzels and popcorn. Some foods that are consumed several times a day, such as bread, add up to a lot of sodium even though each serving is not high in sodium.

“Too much sodium raises blood pressure, which is a major risk factor for heart disease and stroke,” said CDC Director Thomas R. Frieden, M.D., M.P.H. “These diseases kill more than 800,000 Americans each year and contribute an estimated $273 billion in health care costs.”

The report notes that the average person consumes about 3,300 milligrams of sodium per day, not including any salt added at the table, which is more than twice the recommended limit for about half of Americans and 6 of every 10 adults. The U.S. Dietary Guidelines recommend limiting sodium intake to less than 2,300 milligrams per day. The recommendation is 1,500 milligrams per day for people aged 51 and older, and anyone with high blood pressure, diabetes, and chronic kidney disease, and African Americans.

Key points in the Vital Signs Report:

Ten types of foods account for 44 percent of dietary sodium consumed each day.
65 percent of sodium comes from food sold in stores.
25 percent of sodium comes from meals purchased in restaurants.
Reducing the sodium content of the 10 leading sodium sources by 25 percent would lower total dietary sodium by more than 10 percent and could play a role in preventing up to an estimated 28,000 deaths per year.

Reducing daily sodium consumption is difficult since it is in so many of the foods we eat. People can lower their sodium intake by eating a diet rich in fresh or frozen fruits and vegetables without sauce, while limiting the amount of processed foods with added sodium. Individuals can also check grocery food labels and choose the products lowest in sodium. CDC supports recommendations for food manufacturers and restaurants to reduce the amount of sodium added to foods.

“We’re encouraged that some food manufacturers are already taking steps to reduce sodium,” said Dr. Frieden. “Kraft Foods has committed to an average 10 percent reduction of sodium in their products over a two year period, and dozens of companies have joined a national initiative to reduce sodium. The leading supplier of cheese for pizza, Leprino Foods, is actively working on providing customers and consumers with healthier options. We are confident that more manufacturers will do the same.”

To learn more about ways to reduce sodium, visit www.cdc.gov/salt. For more information on heart disease and stroke, visit http://www.cdc.gov/heartdisease/. Reducing sodium is also a key component of the Million Hearts™External Web Site Icon initiative to prevent a million heart attacks and strokes over the next five years. To learn how to reduce sodium using the DASH eating plan, visit http://www.nhlbi.nih.gov/health/health-topics/topics/dash/External Web Site Icon.

Vital Signsis a CDC report that appears on the first Tuesday of the month as part of the CDC journal, Morbidity and Mortality Weekly Report. The report provides the latest data and information on key health indicators. These are cancer prevention, obesity, tobacco use, motor vehicle passenger safety, prescription drug overdose, HIV/AIDS, alcohol use, health care-associated infections, cardiovascular health, teen pregnancy, asthma, and food safety.

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U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICESExternal Web Site Icon

Burning 'Em Up

These ladies are burning calories AND enjoying themselves at the Eat Smart, Move More, Weigh Less class at the Agricultural Learning Center.

Eat Smart, Move More, Weigh Less 2012

Here's Teresa at the first class of Eat Smart, Move More, Weigh Less preparing Lemon Velvet Supreme with participant Elizabeth Roberts. Contact Teresa at 837-2210 for more info about Eat Smart.