Update: The Do’s, Do Not’s, and What’s Being Done about Ebola

CDC Logo
 

     In the post titled A Quick Primer on the Ebola Virus (8/7/2014) we learned about the basics of the current Ebola (EVD) outbreak as presented by the Centers for Disease Control and Prevention (CDC).  Recently, as the EMS Coordinator for my fire department, I was asked by my Chief to sift through pages of updates to determine what is relevant to our daily operations.  I also found useful information for the general public which is the subject of today’s post. I encourage you to visit the CDC link that is highlighted in this paragraph for a more detailed explanation.  Please post any comments or questions you may have regarding this material, and I will do my best to find the answers.

Facts about Ebola

·         Ebola is not spread through air, water, or any food grown or legally purchased in the U.S.

·         The virus is spread by direct contact (broken skin, eyes, nose, and mouth) with blood and bodily fluids of a person who is sick with Ebola.

·         Examples include: urine, feces, saliva, vomit, sweat, and semen.

·         Objects, such as needles that have been contaminated with same blood/bodily fluids can also spread the virus.

·         There is no current evidence that mosquitos or other insects can transmit Ebola.  At this time only humans, bats, monkeys, and apes can spread the disease.

·         A person who is infected with Ebola cannot spread the disease until symptoms appear.  The patient who died in Texas showed no symptoms until four days after arrival in the Dallas from West Africa.

·         The incubation period from time of exposure is up to 21 days before a person can be considered contagious.   The CDC says the average time is around 8 to 10 days.

·         Signs and Symptoms of Ebola are: fever (greater than 101.5), severe headache, muscle pain, vomiting, diarrhea, stomach pain, and unexplained bleeding or bruising. 

·         A person is truly contagious when they begin to shed the disease (bleeding, vomiting, and diarrhea).



Map of Sierra Leone, Guinea, and Liberia

·         Keep in mind that many diseases or medical conditions can also exhibit some of these same signs/symptoms.  Currently, your greatest risk for exposure to Ebola comes from recent travel to any area in West Africa that is affected by the current outbreak (Liberia, Sierra Leone, and Guinea).

 

 

 

 

 

The Do’s and Do Not’s

The CDC recommends the following actions as a way to protect oneself against Ebola, especially if you have to absolutely travel to West Africa.  Most of these recommendations, if practiced, can help reduce the spread of many contagious illnesses like the flu or common cold.

·         Practice good personal hygiene by washing your hands often with soap and water.

·         Never touch the blood, bodily fluids, or items contaminated with the same of someone who is sick.

·         Do not touch the body, clothes, or bedding of someone who has died from Ebola.

·         When in West Africa: Do not play with monkeys and baboons or eat any wild meat from the affected regions. 

What’s Being Done

·         The CDC and Customs and Border Protection are conducting the screening of persons who have traveled to the US from the West African countries of Guinea, Liberia, and Sierra Leone.

Chicago-O'Hare

·         The following airports are involved in the entry screening: New York’s JFK, Washington-Dulles, Chicago-O’Hare, and Atlanta-Hartsfield.

 

 

 

 

 

·         The CDC has provided Emergency dispatch centers across the county with guidelines for screening callers who present with symptoms that may be Ebola-related.  The questions ask a person about signs, symptoms, and travel history to and from West Africa.

·         Local hospitals are also following guidelines for infection control within their facilities with respect to the Ebola virus.  Keep in mind that every day, healthcare workers deal with infectious diseases/contagious illnesses that are more common in the US than Ebola (influenza, MRSA, TB, etc.). 

·         The training currently being conducted by persons in the healthcare related fields enhances what they already know about infection control to include the Ebola Virus.  This training will remind us to continue due diligence with respect to infectious diseases, and not just the Ebola Virus.

·         The CDC has also released guidelines for decontamination of ambulance equipment should they transport someone suspected or confirmed with Ebola.  Again, this enhances what we already know about infection control procedures.

·         Some hospitals have applied to the CDC to be designated as one(s) that are prepared to accept and treat Ebola patients should the need arise.  They are currently awaiting confirmation of this status.

IDPH

·         The Illinois Department of Public Health has established a 24-Hour Ebola Hotline that all residents can call to have questions answered: 1-800-889-3931. If you do not reside in Illinois, check with your own State’s Public Health Department to see if a similar hotline exists.

 

     The other day, I attended a meeting concerning the Ebola virus at my local EMS Region’s office.  The Project Medical Director stated that the response to Ebola is a dynamic process, and can change daily pending further information that they receive.  It was also related that we should continue to practice good infection control procedures with every patient we contact.  Especially, since the flu season is right around the corner.  This is one of the best actions we can take to ensure the health and wellbeing of us all.  Until next time:

In Health and Wellness,

 

Tim

 

 

References

Centers for Disease Control and Prevention (2014).  About Ebola Hemorrhagic Fever.  Retrieved from http://www.cdc.gov/vhf/ebola/about.html on 8/6/2014.

Broccoli: Something a Former President Doesn't Like, but There are Reasons You Should



Dana Carvey as President H.W. Bush

Approximately 24 years ago, President George H.W. Bush proclaimed in a press conference that he did not like broccoli even though his mother made him eat it.  This became the subject of a Saturday Night Live skit featuring Dana Carvey (aka President Bush) stating: "Not going to do it, not going to eat that broccoli."  This recurring theme drew audience laughs for several years.  While the former President may not like broccoli, there are reasons that will unfold to counter his disdain, as we explore the world of this nutritious cruciferous vegetable found in this week's CSA box.

 

 



Broccoli

     Broccoli Brassica oleracea var. italica, is a member of the cabbage family and was first cultivated in Italy.  According to the website World's Healthiest Foods (WHF), this vegetable was developed from a wild cabbage during ancient Roman Times.  In fact, the Italian name Broccolo is translated as "cabbage sprout".  WHF notes that the Italian Green version is commonly sold throughout the United States and Canada.  So why is this vegetable worthy of our dinner table even though President Bush felt otherwise?  Here are a couple of reasons:

Fiber Content

     The WHF tells us that broccoli provides 1 gram of fiber for every 10 calories consumed.  If you were to eat approximately 250 calories worth you would receive the required daily amount of your dietary fiber intake.  That would amount to just a little under 5 cups per day.  Keep in mind this would be a lofty goal to achieve, but add just a 1/2  cup to a freshly prepared meal and you will receive the benefits of fiber, which helps to move digested food through our intestines as well as support the healthy bacterial colonies that dwell there.

Excellent Antioxidant

     Another reason to like broccoli is that it is an excellent antioxidant.  The WHF notes that broccoli is an excellent source of Vitamin C.  Just one cup of cooked broccoli contains 135% of the recommended daily value of this important nutrient. 

     The best way to cook raw vegetables (such as broccoli) is by steaming them for about five minutes.  Steaming allows more retention of the vitamins and minerals versus boiling them outright.  However, if you don't have a steamer,  consumption of broccoli no matter which way it is prepared is better than eating none at all.  This week's recipe comes courtesy of The Healthy Firehouse Cookbook written by former New York City firefighter Joe Bonnano.  It is a favorite in my home as well as at the firehouse.  Enjoy.

DiGiovanni's Bronx Broccoli and Pasta

 

 

Ingredients

·         1 1/2 pounds skinless, boneless chicken breasts, rinsed

·         1 head of fresh broccoli

·         1 TBS of olive oil

·         6 cloves garlic, finely chopped

·         1 1/2 cups of low-sodium chicken broth

·         1 1/2 tsp dried oregano

·         1 1/2 tsp dried basil

·         1/2 tsp black pepper

·         1 pound of tubular pasta, such as ziti (multigrain version if possible)

Directions

·         Bring a large pot of lightly salted water to a boil.

·         Cut the chicken into 1-inch pieces, trimming off any visible fat.

·         Cut the broccoli into florets.  Slice the stems crosswise 1/2 inch thick and set aside.

·         In a large nonstick skillet, heat the olive oil over medium heat.  Add the garlic and stir for 30 seconds.  Add the chicken pieces and cook for about 5 minutes, until chicken is lightly browned on all sides.  Add the broccoli, broth, oregano, basil, and pepper and bring to a simmer.

·         Cover and cook for about 7 minutes, until the broccoli is just tender.

·         Meanwhile, add the pasta to the boiling water and cook for about 10 minutes, until al dente.  Drain well.

·         Transfer the pasta to a large serving bowl, add the broccoli mixture, and toss.  Serve immediately.

Serves 4

To My Best Friend in the Whole Wide World

Today marks the 18th anniversary when Judy and I pledged our love in good times and in bad, in sickness and in health, for richer or poorer, until death do us part.  What I realized then, still holds true today: I married my best friend in the whole wide world.

 

 

     Eighteen years have gone by like a blink of an eye, and in that time we have already shared a lifetime of experiences.  Along the way we have widened a circle of friendship which has enriched both of our lives.  We have also witnessed good friends and parents pass on to the next life, all the while standing by each other's side in comfort and support.

 

    Since I began this blog in January, I have chronicled my struggle with PTSD and have shared it with you, my readers.  For the better part of our marriage I struggled with the disorder, not fully understanding the extent of the effect that it would have on others (most notably, Judy).  I never dealt with conflict in a rational manner.  I know there must have been many times when Judy wanted to bang her head off a wall when I acted like one of her third graders.  I opened up to my counselor and told her that a lesser person might have walked away from this situation.  Judy did not, and that has been the key to my successful recovery.  That, my friends, is how I know that I am married to my best friend.

     Earlier this summer, we made our third trip to Hawaii and spent 10 days on the Big Island.  I had decided that as a way to honor Judy for the woman and friend that she is, I would surprise her with a renewal of our vows at the Old Kona Airport State Park.  This, by far was the most beautiful place on the planet to which we have bore witness.  A couple of days after the ceremony we joked that this was truly our second honeymoon.  While driving back from the Volcano, we heard a song on the radio titled Love and Honesty by the Hawaiian Style Band. We both remarked that the lyrics to the song captured the essence of that night perfectly.  Listen to the following YouTube video which will transport you back to that night as we experienced it.

 

Happy Anniversary, my best friend.

Love Always and Forever,

Tim