Monthly Archives: July 2015

World Hepatitis Day: July 28, 2015


What is Hepatitis?
Unlike many other infections, Hepatitis can be transmitted from various surfaces such as razors, toothbrushes, spoons, straws, and so much more.

  • Hepatitis A
    o Transmission
     Spread mostly through eating food or drinking water that has been in contact with feces of an infected person
     Can also be spread by eating raw shellfish that was harvested from contaminated water
    o Prevention
     Vaccinations
     Treatment within weeks of exposure to Hepatitis A can provide short term immunity
     Reduce the risk of exposure by: practicing good hygiene and sanitation along with avoiding potentially contaminated water sources
    o Treatment
     Hepatitis A only causes acute Hepatitis, meaning the body is often able to clear the infection within a few weeks, but Hepatitis A infections can occasionally cause additional health problems.
  • Hepatitis B
    o Transmission
     Transmitted through contact with body fluids (blood, urine, semen, saliva, etc.) of an infected person
    o Prevention
     Vaccinations
     Using Condoms
     Avoid Sharing Needles, Toothbrushes, Razors, or Nail Clippers
     Avoid getting tattoos or body piercings from unlicensed facilities
    o Treatment
     Antiviral Medication such as Alpha Interferon and Peginterferon


  • Hepatitis C
    o The Hepatitis C virus can survive outside the body at room temperature on environmental surfaces, for at least 16 hours.
    o Transmission
     Blood-to-Blood Interaction (Sexual Practices and Childbirth)
    o Prevention
     No vaccine available
     Avoid Sharing Needles, Toothbrushes, Razors, or Nail Clippers
     Avoid getting tattoos or body piercings from unlicensed facilities
    o Treatment
     Antiviral Medication such as Pegylated Interferon and Ribavirin

How is Hepatitis impacting humanity?

  • • Worldwide 400 million people are living with Hepatitis B or C
    • 240 Million people are chronically infected with Hepatitis B
    • Every year 1.4 million people die from viral Hepatitis, yet all of these deaths could have been prevented
    • Around 780,000 people die each year from Hepatitis B, including 300,000 deaths each year from live cancer caused by Hepatitis B
    • With better awareness and understanding of how we can prevent Hepatitis, we can eradicate this disease and save 4,000 lives a day.
    • 1.2 Million injecting drug users have Hepatitis B.
    • Globally, 67% of people who inject drugs are infected with Hepatitis C. IN some countries it is as high as 97%.
  • How can we prevent Hepatitis?
    • Vaccinating children for Hepatitis B is incredibly important
    • Risk of becoming chronically infected is as high as 90% for infants infected during their first year
    • The Hepatitis B vaccine is three or four separate doses
    • Hepatitis B is vaccine preventable. The vaccine can help protect against liver cancer.
    • Always demand safe practice and sterile equipment- don’t risj getting needlessly exposed.
    • Prevent Hepatitis: It’s Up to You.

Do NOT Share:

Bank Notes

Who is primarily at risk?
• Prison Populations
• People who inject drugs
• Close Contacts of people with chronic Hepatitis B infection
• People with multiple sexual partners
• Healthcare Employees
• Travellers to High Risk Countries
• People who have had tattoos or piercings
• People who have undergone invasive healthcare procedures with inadequate safety practices
• Recipients of blood transfusions


amelia Featured Youth Blogger: Amelia, Bartow Youth Action Team


July 4th: USA Independence Day

Sometimes teenagers stress over finding the perfect stars and stripes outfit for July 4th. Also, for the fourth of July, many families observe a firework show or have large family gatherings. When having these entertaining family get-togethers, protection from ultraviolet (UV) radiation is vital, especially on the fourth of July, but also all year round, not just during the summer or at the beach. UV rays from the sun can reach you on cloudy and hazy days, as well as bright and sunny days. UV rays can also reflect off of surfaces like water, cement, sand, and snow. The hours between 10 a.m. and 4 p.m. are the most dangerous for UV exposure in the United States. UV rays from sunlight are the greatest during late spring and early summer in North America.

Easy Options for Protecting Yourself from UV Radiation
(Provided by the CDC):
• Stay in the shade, especially during midday hours.
• Wear clothing that covers your arms and legs.
• Wear a hat with a wide brim to shade your face, head, ears, and neck.
• Wear sunglasses that wrap around and block both UVA and UVB rays.
• Use sunscreen with sun protection factor (SPF) 15 or higher, and both UVA and UVB protection

patrioticgirl mickeyfirework

ameliaFeatured Youth Blogger: Amelia, Bartow Youth Action Team

From the Cow to the Cone…How is Ice Cream Made?

National Ice Cream Month: July

The most significant ice cream ingredients come from milk, explaining the title of this blog post. These dairy elements are vital in defining the features of the final frozen product. Federal regulations require ice cream to have at least 10% milkfat, which is the single most crucial ingredient. The use of varying percentages of milkfat alters the smoothness, color, texture, and food value of the finished product. Gourmet ice creams contain at least 12% milkfat. Additionally, ice cream contains nonfat solids (the non-fat, protein part of the milk), which subsidize nutritional value (protein, calcium, minerals, and vitamins). Nonfat dry milk, skim milk, and whole milk are the usual sources of nonfat solids. Also, the sweeteners used in ice cream differ from sugarcane or beet sugar to corn sweeteners or honey. Stabilizers, such as plant derivatives, are frequently used in small amounts to prevent the formation of large ice crystals and to make a smoother ice cream. These basic ingredients are combined in a mixing tank. The mixture is then forced into a pasteurizer, where it is heated and held at a determined temperature. The hot mixture is then enforced through a homogenizer, where pressure of 2,000 to 2,500 pounds per square inch breaks the milkfat down into smaller particles, permitting the mixture to stay smooth and creamy. The mix is then quick-cooled to about 40°F and frozen via the “continuous freezer” method (the “batch freezer” method) that uses a steady flow of mix that freezes a set quantity of ice cream one batch at a time. The next step is the addition of immense flavorings, such as fruits, nuts, and chocolate chips. The ingredients are dropped into the semi-solid ice cream after it leaves the freezer.
After the flavorings are added, the ice cream can be packed in a variety of containers, cups, or molds. It is moved rapidly to a hardening room, where sub-zero temperatures freeze the product to its final state for storage and distribution. Then, you purchase this ice cream at your local grocery store to treat yourself!


ameliaFeatured Youth Blogger: Amelia, Bartow Youth Action Team