Prevention FRACTURE

Indoor

 Keep rooms free of clutter.

 Eliminate wires and cords that run across the walking areas.
 Wear shoes, not just socks, in the house.
 Be sure each room is well lit.
 Use skid-free rugs throughout the house (if you must use rugs).
 Use a cane or walker if you need to.
 Make sure your vision is as good as it can be.Have an eye exam every year and be sure to use your glasses or contacts.
 If your balance is poor, balance training and physical therapy are important.


FRIST AID
Immediately wrap the injured area with an elastic bandage and
put ice on the injuryto reduce bleeding, swelling, and pain.
While some mild sprains can be cared for at home,
most injuries to ligaments need to be checked by
your healthcare provider.

A fracture is a break, usually in a bone. If the broken bone punctures the

skin, it is called an open or compoundfracture.
Fractures commonly happen because of car accidents, falls, or sports injuries.
Other causes are low bone density and osteoporosis,
which cause weakening of the bones.

FRIST AID DISLOCATION

Leave the joint alone. Attempting to move
Or jam a dislocated bone back in cam damage
Blood vessels, muscles, ligaments, nerves.

PREVENTION
Being cautious on stairs to help avoid falls
Wearing protective gear during contact sports
Staying physically active to keep the muscles and tendons around the joints strong
Maintaining a healthy weight to avoid increased pressure on the bones
A dislocation is when two connected bones slip out of position in a joint.
Dislocations are caused by falls and hard impacts, such as in sports injuries,
and are more common in teens than young children.
These injuries require emergency medical care to
avoid further damage.

FOOD POISONING
PREVENTION
Carefully wash your hands often, and always before cooking or cleaning.
Always wash them again after touching raw meat.
Clean dishes and utensils that have had any contact with raw meat, poultry, fish, or eggs.
Use a thermometer when cooking. Cook beef to at least 160°F (71°C), poultry to at least 165°F (73.8°C),
and fish to at least 145°F (62.7°C).
unless the container has been completely washed.
Refrigerate any perishable food or leftovers within 2 hours.
Keep the refrigerator set to around 40°F (4.4°C) and your freezer at or
below 0°F (-18°C). DO NOT eat meat, poultry, or fish that has been refrigerated
uncooked for longer than 1 to 2 days.
Cook frozen foods for the full time recommended on the package.
DO NOT use outdated foods, packaged food with a broken seal, or cans that are bulging or have a dent.
DO NOT use foods that have an unusual odor or a spoiled taste.
DO NOT drink water from streams or wells that are not treated.
Only drink water that has been treated or chlorinated.

FIRST AID
DO NOT place cooked meat or fish back onto the same plate or container
 that held the raw meat, Avoid solid foods until vomiting ends.

Then eat light, bland foods, such as saltine crackers, bananas, rice, or bread.

Sipping liquids may help avoid vomiting.

Don’t eat fried, greasy, spicy, or sweet foods.

Don’t take anti-nausea or anti-diarrhea medication without asking your doctor.

They have side effects and may make some kinds of diarrhea worse.

Your doctor may give you anti-nausea medication if you are at risk of being dehydrated.

Food poisoning comes from eating foods that contain germs like bad bacteria or toxins.
Bacteria are all around us, so mild cases of food poisoning are common.
These can cause diarrhea and an upset stomach.
When this happens, you might hear your parents
call it a stomach bug or stomach virus.
HEARTH ATTACK
a sudden and sometimes fatal occurrence of coronary thrombosis,
typically resulting in the death of part of a heart muscle.

PREVENTION
Eat to be your best. Add plenty of fruits and veggies, grains, and foods high in omega-3 fatty
acids like fresh tuna or herring to your diet. Cut down on salt, saturated fats, sweets,
and red meats. Avoid trans fats and food with “hydrogenated”
or “partially hydrogenated” ingredients.
Ban smoking. Ifyou never started smoking, that’s perfect! If you already quit, excellent. If you still smoke, stop. Talk to your doctor to find
out what method will work best for you. Even people who smoke fewer than five cigarettes a day can have early signs of heart disease.
Start now. In just 1 year you can reduce your risk of a heart attack. Keep tabs on your blood pressure. If it’s too high, your risk of a heart
attack and heart disease goes up. Stress management, a healthy diet, and regular exercise can help you manage your blood pressure. Your
doctor may also prescribe medications to lower your levels. Mind your blood sugar. Too much sugar in your blood can damage your
arteries. This happens with prediabetes as well as diabetes. Work with your doctor to control your blood sugar levels. That may lower
your chance of having a heart attack or stroke. Remember, you can’t tell if you have diabetes (or high blood pressure, or high cholesterol)
based on how you feel.

CHEMICAL BURNS
A chemical burn is irritation and destruction of human tissue caused by
exposure to a chemical, usually by direct contact with the chemical or its
fumes. Chemical burnscan occur in the home,
at work or school, or as a result of accident or assault.

PREVENTION
Prevent chemical burns by wearing gloves and other
protective clothing when you handle chemicals. Store chemicals,
including gasoline, out of the reach of children.
To prevent electrical burns, put covers on any electrical outlets
that are within a child's reach.
Throw out electrical cords that are frayed or damaged.
FIRST AID
First aid should be given to chemical burns immediately if possible.
This includes removing the chemical that caused the burn and rinsing
the skin under running water for 10 to 20 minutes.
If a chemical came into contact with your eyes, rinseyour eyes
continuously for at least 20 minutes before seeking emergency care.