health

Photos: Greater Lowell Tech Holds Go Red For Women Event

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Greater Lowell Technical High School
Superintendent Joseph Mastrocola
250 Pawtucket Boulevard,
Tyngsborough, MA 01879

For Immediate Release

Saturday, Feb. 9, 2019

Contact: John Guilfoil
Phone: 617-993-0003
Email: [email protected]

Greater Lowell Tech Holds Go Red For Women Event

TYNGSBOROUGH — To recognize women’s heart health, Greater Lowell Tech, in conjunction with the American Heart Association, held a Go Red For Women event on Friday focused on promoting healthy living and heart health wellness.

On Friday, from 11 a.m. to 1 p.m., students, often dressed in red, set up informational booths to educate their peers and guests — including GLTHS Lowell School Committee member George W. O’Hare, state Rep. Sheila Harrington and Dunstable Selectman Leah D. Basbanes — about the importance of heart health, especially for women. This is the second year GLTHS has held a Go Red For Women event.

Go Red for Women is the American Heart Association’s campaign for females that aims to increase women’s heart health awareness and serve as a catalyst for change to improve the lives of women throughout the world.

The American Heart Association reports that cardiovascular diseases continue to be women’s greatest health threat, with nearly 80 percent of cardiac events able to be prevented.

“So many women aren’t as aware of the signs of a heart attack and heart health,” said American Heart Association representative Jamie Aspenson. “Go Red For Women is a way to promote heart health throughout February. I can’t say enough about how great of an event this is for the entire greater Lowell community.”

At one station, Culinary Arts juniors Olivia Reis and Jordan Cruz, both of Lowell, were giving out zucchini oat walnut chocolate chip cookies, comparing the nutrition level to that of a Nestle Tollhouse chocolate chip cookie. The latter contained more calories, sugar and saturated fat, while the zucchini cookie added more than double the amount of fiber.

“Walnuts and oats, they’re really good for your heart health because they help lower your cholesterol,” Culinary Arts instructor Janice Musko said. “Our goal with this project was to not only have students learn about nutrition, but to create something that was just as tasty as the Tollhouse cookie, and I think they did a great job of accomplishing that.”

At another booth, Medical Assisting students were demonstrating how to properly administer CPR in the event that someone with heart disease, a respiratory illness, or who experienced trauma lost consciousness.

“It’s such an important skill to be able to do to increase the chances of survival,” said junior Delaney Griffin, of Tyngsborough. “With healthy choices the hope is that you can prevent being in a situation, like cardiac arrest, where you need CPR.”

Programming and Web Development students demonstrated how to use BMI and blood pressure tracking apps, while Cosmetology students provided tips for stress relief while offering hand massages and Paraffin wax treatment. Attendees could also receive a yoga lesson, gain information about the opioid reversal drug Narcan by Trinity EMS and learn about services available through the CVS MinuteClinic.

“We’re excited to partner with the American Heart Association on this important initiative to ensure that both men and women understand the importance of cardiovascular health,” Superintendent Mastrocola said. “This was another great event and students did a great job presenting to their peers and guests on their topic.”

The event featured a collaboration with a number of industry representatives, showcasing the strong array of partnerships developed between GLTHS and private industry.

Internally, several students in different concentration areas were involved in the effort, including culinary students working with hospitality students to distribute healthy, portioned snacks in the cafeteria and health assisting students working with medical assisting students on presentations. SkillsUSA students were also working to welcome guests as they arrived.

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GLTS Partners with Greater Lawrence Family Health Center for Reggies on the Move Program

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Greater Lawrence Technical School
Superintendent John Lavoie
57 River Rd, Andover,
MA 01810

For Immediate Release

Friday, Dec. 21, 2018

Contact: John Guilfoil
Phone: 617-993-0003
Email: [email protected]

GLTS Partners with Greater Lawrence Family Health Center for Reggies on the Move Program

Members of GLTS’ Reggies on the Move embrace health and fitness during the after school program. (Courtesy Photo GLTS)

LAWRENCE — GLTS students are embracing health and fitness through the school’s Reggies on the Move program.

Facilitated by staff from the school-based Greater Lawrence Family Health Center and GLTS staff, the after school club works by getting participants moving while connecting with their bodies.

“What’s great about Reggies on the Move is that students and their friends can come and hang out with each other while engaging in healthy activities,” said GLFHC nurse practitioner Lisa Howe. “We often see kids branching out and making friends they wouldn’t have otherwise, which is so great.”

The program is designed after former First Lady Michelle Obama’s Let’s Move campaign, which works to set children up with healthy futures. GLTS and GLFHC first launched its program in 2009, focusing on offering a space for students not involved in traditional sports to come after school and engage in healthy activities.

Reggies on the Move is set up to run in conjunction with regularly scheduled sports programs, so three sessions are offered throughout the year. Participants meet after school on Tuesday through Thursday from 2:30-5:30 p.m. and complete activities that incorporate nutrition, wellness and exercise.

Now in its winter session, Reggies on the Move starts with students setting a goal they hope to reach by the end of the term. The program is capped at 30 students each session and is regularly at capacity.

Junior Jacob McConniel, of Lawrence, has been involved in the club since he was a freshman, and has served the last two years as a leader of Reggies on the Move. In this position, he assists volunteers and GLTS with facilitating activities and leading students while outside on the trails.

“If you want to set any type of health or wellness goal in your life and work to achieve it, Reggies on the Move is a great place to do it,” McConniel said. “It’s like a family here — we all get along and there’s no judgment.”

Students begin each meeting with a healthy snack and then proceed with a warm up walk outside on the trail in the woods adjacent to the school or around the building — with participants aiming to increase the distance they complete each time — that is followed by a presentation on nutrition and wellness.

From 4:15-5 p.m., members then head to the wellness and/or weight room to participate in group activities. The evening ends with a 25-minute stretch and cool down activity before students catch the 5:30 p.m. after school bus.

The program is run by GLTS faculty Treacy Shields, Kerri Domahowski and paraprofessional Kathy Mulry along with GLFHC nurse practitioners Howe and Elane Lee, social worker Jessie Gadd, medical assistant Leticia Batista and nutritionist Kathie Stanton.

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Rochester Health Department Urges Safe Food-Handling Practices for Super Bowl Parties

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City of Rochester
Daniel Fitzpatrick, City Manager
37 Wakefield Street
Rochester, NH 03867

FOR IMMEDIATE RELEASE

Wednesday, Feb. 1, 2017

Contact: John Guilfoil
Phone: 617-993-0003
Email: [email protected]

Rochester Health Department Urges Safe Food-Handling Practices for Super Bowl Parties

ROCHESTER, N.H. — City of Rochester’s Health Inspector Bob Veno would like to remind residents to use safe food handling practices as they plan their Super Bowl festivities.

The Super Bowl will be held this Sunday, Feb. 5.

According to the United States Department of Agriculture (USDA), 48 million Americans get sick from food-related illness each year. Typical symptoms of foodborne illness are vomiting, diarrhea, and flu-like symptoms, which can start anywhere from hours to days after contaminated food or drinks are consumed.

“Foodborne illness is a problem that can be avoided by being aware of the health risks involved in food preparation,” Inspector Veno said. “We hope that our residents can enjoy the Super Bowl free of any food-related health complications.”

Most foodborne illness comes from eating foods that have been kept in the “Danger Zone” — a temperature range of 40 degrees to 140 degrees Fahrenheit. When Super Bowl favorites, such as pizza or chicken wings, are kept at room temperature for an extended period of time, bacteria can multiply rapidly and increase the likelihood of causing someone to get sick.

To ensure that food is kept out of the “Danger Zone” this weekend, Inspector Veno and the City of Rochester are providing the following tips outlined by the USDA:

  • If warm takeout foods are to be served immediately, keep them at 140 degrees F or above by placing in chafing dishes, preheated warming trays or slow cookers.
  • If take-out foods will not be served immediately, keep them warm in a preheated oven or divide the food into smaller portions or pieces, place in shallow containers, and refrigerate. At serving time, reheat to 165 degrees F.
  • Cold foods that are served should be kept at 40 degrees F or below, which can be done by nesting serving dishes in bowls of ice. Avoid storing food outside, where the sun can quickly warm foods in plastic storage containers and animals can get into.
  • Start a game day tradition by using a food thermometer to ensure foods being served to guests are not in the “Danger Zone.”

The USDA estimates that Americans will consume a collective 1.3 billion chicken wings when the New England Patriots and Atlanta Falcons play in the NFL’s championship game. If you are planning on serving chicken wings at your Super Bowl party, follow this game plan to ensure that your food is handled safely:

  • Do not wash raw chicken wings. 67 percent of respondents in a 2016 FDA food safety survey indicated they washed raw chicken parts; however washing will not destroy pathogens and may increase the risk of contaminating other foods and surfaces.
  • Ensure chicken wings are safe to eat by verifying they have reached an internal temperature of 165 F. Take the temperature of multiple wings in the thickest part of the wing, but be careful to avoid the bone.

Anyone with questions regarding food safety or preparation is advised to call the City of Rochester Health Department at (603) 332-3508 or the USDA Poultry Hotline at 1-888-MPHotline (1-888-674-6854).

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