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From Logan-Mason Mental Health

Tearing down the barriers
to mental health treatment

Facts you want to know

[MAY 11, 2002]  May is Mental Health Month, a national observance dedicated to raising awareness about mental health.

Recovery from mental illness is a complex and highly individual process. Unfortunately, the stigma surrounding mental illness can prevent people from seeking or receiving appropriate care.

People with mental illnesses are too often disregarded and, at worst, ignored by their communities. They face discrimination in health insurance, housing and employment, all of which present obstacles to recovery.

In the words of former U.S. Surgeon General David Satcher, "We have allowed stigma and a now unwarranted sense of hopelessness about the opportunities for recovery from mental illness to erect these barriers. It is time to take them down."

Across this nation, we fund community treatment programs just enough to keep people out of expensive hospitals but not enough to support their recovery from mental illness. Yet people with such disorders can and often do recover, when given the chance. For those with severe disorders, community-based housing supports, medical care, effective medications and job training programs enable these individuals to lead full, productive lives — but these services are in short supply and lack adequate funding. We must commit ourselves to making these needed resources available.

Another way to help turn the tide is to change public opinion, which is shaped largely by the way the media depict people with mental illness and their treatment. According to a National Mental Health Association survey, based on what respondents have seen in the news and entertainment media, only one-third of the public believes that most people can be helped with treatment. In addition, only 18 percent feel that people with mental illnesses are portrayed in entertainment programs as coping successfully with their illnesses.

The fact is that the treatments for mental illness are at least as successful as they are for physical illnesses such as heart disease, and recovery is possible. The treatment success rate for clinical depression is more than 80 percent, and the success rate for schizophrenia is 60 percent. The treatment success rate for heart disease, however, is lower — between 41 and 52 percent. So why do we discriminate against people with mental illness? In part, because of the continuing fear, misconceptions and stigma associated with psychiatric disorders.

Mental disorders in children are just as real, common and treatable as they are for adults. Left untreated, children’s mental health disorders can lead to problems at home, trouble in school and the community, substance abuse and even suicide.

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For five years Childhood Depression Awareness Day has been an opportunity for mental health affiliates, partners and people who care about children to come together and focus on childhood depression. The awareness day was observed May 7, with the theme "Mental Health Matters — Now More Than Ever." Logan-Mason Mental Health provided green ribbons for people to wear to draw attention to childhood depression and also to raise awareness about other mental health problems affecting children.

The following are key facts and statistics for children and families:

•  One in five children have a diagnosable mental, emotional or behavioral disorder.  And up to one in 10 may suffer from a serious emotional disturbance.  Seventy percent of children, however, do not receive mental health services (SGRMH, 1999).

•  Attention deficit hyperactivity disorder is one of the most common mental disorders in children, affecting 3 percent to 5 percent of school-age children (NIMH, 1999).

•  Teen-age girls are more likely to develop depression than teen-age boys (NIMH, 2000).

•  Alcohol, marijuana, inhalants and club drugs are the most frequently used drugs among middle- and high-school youth (SAMHSA, 2000)

•  Research has shown that use of club drugs such as Ecstasy and GHB can cause serious health problems and, in some cases, death.  Used in combination with alcohol, these drugs pose even more danger (NIDA, 1999).

•  Children and adolescents increasingly believe that regular alcohol and drug use is not dangerous (SAMHSA, 2000).   

•  Among middle- and high-school students, less than 20 percent of young people between the ages of 12 and 17 report using alcohol in the previous month, and less than 4 percent report drinking heavily in the previous month (SAMHSA, 2000).

•  Young people are beginning to drink at younger ages.  This is troubling particularly because young people who begin drinking or using drugs before age 15 are four times more likely to become addicted than those who begin at age 21 (SAMHSA, 2000).

Logan-Mason Mental Health, 304 Eighth St., provides various fact sheets, which are also available by clicking on the following titles: "Key Facts and Statistics," "Child and Adolescent Depression," a "Youth Depression Checklist," "Depression and Suicide," and "Youth, Depression and Alcohol and Drug Use."

Now is the time to get involved and actively endorse community-based treatment and support programs. We can all work together to end the discrimination that people with mental illness face every day. We can support policies that fund mental health services, help individuals in their recovery and encourage those in need to seek treatment. 

[Provided by Logan-Mason Mental Health]

Health Matters

A monthly feature from  Logan County Health Department

Barbecue food safety

[JUNE 3, 2002]  Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year-round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing food-borne illness. Use these simple guidelines for grilling food safely.

When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Load meat and poultry into the coolest part of the car and take the groceries straight home. In the summer, if home is more than a 30-minute drive away, bring a cooler with ice and place perishable food in it for the trip.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in one or two days; freeze other meat within four to five days.

Completely defrost meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Meat and poultry can be marinated for several hours or days to tenderize or add flavor. Marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 F or below. Pack food right from the refrigerator into the cooler immediately before leaving home. Keep the cooler in the coolest part of the car.

Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Be sure there are plenty of clean utensils and platters. To prevent food-borne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you’re eating away from home, find out if there’s a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Precooking food partially in the microwave, oven or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180 F; breasts, 170 F. Hamburgers made of ground beef should reach 160 F; ground poultry, 165 F. Beef, veal and lamb steaks, roasts and chops can be cooked to 145 F. All cuts of pork should reach 160 F.

NEVER partially grill meat or poultry and finish cooking later.

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When reheating fully cooked meats like hot dogs, grill to 165 F or until steaming hot.

After cooking meat and poultry on the grill, keep it hot until served — at 140 F or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200 F), in a chafing dish or slow cooker, or on a warming tray.

When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (90 F and above), food should never sit out for more than one hour.

Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than two hours (one hour if temperatures are above 90 F).

Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2½ times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require four to six hours of burning time.

Cooking may require 10 to 12 hours or more and is difficult to estimate. A meat thermometer must be used to determine the meat’s safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.

To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill, and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

Meat and poultry hotline:

1 (800) 535-4555 (toll-free nationwide)

1 (800) 256-7072 (TTY)

FSIS website: www.fsis.usda.gov

[News release]

Red Cross

[MAY 24, 2002]  The American Red Cross will have two blood drives in June at the Lincoln Sports Complex. Dates are June 5 and 19. Hours for both drives will be noon until 5 p.m. The drives are being sponsored by American Legion Auxiliary 263.

During April, the following people reached milestones in their blood donations: John M. Irwin, eight gallons, and Lorine Cole, three gallons.

Red Cross classes in June

[MAY 22, 2002]  American Red Cross is offering classes in CPR and first aid at their office at 125 S. Kickapoo St., Lincoln. The classes will be on June 10, 11, and 13 and hours will be from 5:30 until 9:30 p.m. Class size is limited to 10 people.

Adult CPR only will be taught on June 10. First aid will be on June 11. Infant and child CPR will be taught on June 13. People may register for the class they need or for all three.

For further information, call 732-2134. Office hours are from noon until 4 p.m. weekdays.

Events

June 2002

Monday, June 10
SPONSOR: American Red Cross
WHO: Public, by registration; call 732-2134
WHAT: Class on adult CPR
WHERE: 125 S. Kickapoo St.
WHEN: 5:30-9:30 pm

Tuesday, June 11
SPONSOR: American Red Cross
WHO: Public, by registration; call 732-2134
WHAT: Class on first aid
WHERE: 125 S. Kickapoo St.
WHEN: 5:30-9:30 pm

Wednesday, June 12
SPONSOR: Abraham Lincoln Memorial Hospital
WHO: Public
WHAT: "Update on Asthma," presented by Melissa Hardiek, M.D.
WHERE: Abraham Lincoln Memorial Hospital
WHEN: 6:30-8 pm

Thursday, June 13
SPONSOR: American Red Cross
WHO: Public, by registration; call 732-2134
WHAT: Class on infant and child CPR
WHERE: 125 S. Kickapoo St.
WHEN: 5:30-9:30 pm

Wednesday, June 19
SPONSOR: American Legion Auxiliary 263
WHO: Public
WHAT: American Red Cross blood drive
WHERE: Lincoln Sports Complex
WHEN: Noon-5 pm

Honors & Awards

Announcements

Free hearing screenings offered at ALMH

[MAY 21, 2002]  Abraham Lincoln Memorial Hospital is offering free hearing screenings during the month of June through its audiology program. Screenings are available by appointment only and can be made by calling (217) 732-2161, Ext. 179, weekdays between 8 a.m. and 4:30 p.m. Lori M. Faber, M.A., CCC-A, licensed audiologist with the Memorial Medical Center, will conduct the hearing screenings on June 4-5 and June 19-20.

ALMH audiology services provide diagnostic hearing evaluations to assess hearing sensitivity to people of all ages. Information on types of hearing loss and treatments, as well as equipment such as hearing aids, assistive listening devices, batteries and hearing aid repair are also available. The audiology program also offers digital hearing aids, the newest and highest quality hearing aid.

For more information, please call 217-732-2161, Ext. 179.

[ALMH news release]

The Rural Health Partnership has announced the schedule for its mobile health unit for 2002.

For more information on the mobile health unit schedule and services, contact Dayle Eldredge at (217) 732-2161, Ext. 409.

Community resource list

This family resource list to save and use is provided by the Healthy Communities Partnership and the Healthy Families Task Force, 732-2161, Ext. 409.         

(updated 2-15-02)

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