Great American Smokeout

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The American Cancer Society marks the Great American Smokeout on the third Thursday of November. This date is used to encourage smokers to create a quit plan or quit smoking. Tobacco remains the single largest preventable cause of disease and premature death in the US, yet over 40 million Americans continue to smoke.

Benefits of Quitting Over Time:

20 minutes after quitting: Your heart rate and blood pressure drop

12 hours after quitting: your circulation improves and your lung function increases

2-3 months: Coughing and shortness of breath decreases.

1 year: The risk of coronary heart disease is cut in half compared to that of a smoker.

5 years: Risk of cancer of the throat, mouth, esophagus, and bladder are all cut in half. Cervical cancer risk falls to that of a non-smoker and stroke risk can fall to that of a non-smoker after 2-5 years.

10 years: The risk of dying from lunch cancer is cut in half and the risk of pancreas and larynx cancer decreases.

15 years: Risk of coronary heart disease is that of a non-smoker.

To learn more visit the websites below to find guides to quit smoking, support tools, and additional resources to help you or a loved one when they are ready to quit.

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www.cancer.org

www.ashline.org

www.quit.com

www.smokefree.gov

www.quitnet.com

Provided by Kendall Taylor of the Valley Schools Employee Benefits Trust (VSEBT) in their November 2015 Wellstyles Monthly Newsletter.

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Healthy Pumpkin Bread

Healthy Pumpkin Bread

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Ingredients

 2 1/2 cups all-purpose flour.

 2 cups whole wheat flour

 1TBSP baking powder

 2TSP baking soda

 2 large eggs

 2 large egg whites

 2 cups packed light brown sugar.

 3 cups canned unseasoned pumpkin puree.

 1/2 cup canola oil

Preparation 1. Preheat oven to 350 degrees. Coat two 9-by-5 inch loaf pans with cooking spray.

2. Stir all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Whisk eggs, egg whites, brown sugar, pumpkin and oil in another large bowl. Add the pumpkin mixture to the dry ingredients and mix until just combined. Scrape the batter into the prepared pans and smooth the tops.

3. Bake the loaves until the tops are golden brown and a cake tester inserted in the center comes out clean 50 to 60 minutes. Cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely.

Nutrition Per serving: 210 calories; 5g fat (1g sat, 3g mono); 16mg cholesterol; 38g carbohydrates; 4g protein; 2g fiber; 377mg sodium; 125mg potassium. Bonus: Vitamin A (96% daily value), Iron (15% daily value) Carbohydrate Servings: 2 1/2 Exchanges: 1 starch, 1 other carbohydrate, 1/2 vegetable, 1 fat.

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Provided by Kendall Taylor of the Valley Schools Employee Benefits Trust (VSEBT) in their October 2015 Wellstyles Monthly Newsletter.

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The Flu and You

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Provided by Kendall Taylor of the Valley Schools Employee Benefits Trust (VSEBT) in the July 2015 Wellstyles Monthly Newsletter.

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Kendall Taylor, VSEBT

Healthy Barbecue Recipe

Healthy BBQ Recipe

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Ingredients

  • 1 8oz can reduced-sodium tomato sauce.
  • 1 4oz can chopped green chiles, drained.
  • 3 TBSP cider vinegar
  • 1 TBSP honey
  • 1 TBSP sweet or smoked paprika.
  • 1 TBSP tomato paste
  • 1 TBSP Worcestershire
  • 2 TSP dry mustard
  • 1 TSP ground chipotle chile.
  • 1/2 TSP salt
  • 2.5 lbs. boneless, skinless chicken thighs trimmed of fat.
  • 1 small onion, finely chopped.
  • 1 clove garlic, minced

Preparation

  1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
  2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
  3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

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Nutrition

Per serving: 364 calories; 13g fat (3g sat, 10g mono);  93mg cholesterol; 32g carbohydrates; 4g added sugars; 30g protein; 4g fiber; 477mg sodium; 547mg potassium.

Bonus: Zinc (18% daily value), Vitamin A (16% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carb, 4 lean meat

Provided by Kendall Taylor of the Valley Schools Employee Benefits Trust (VSEBT) in the June 2015 Wellstyles Monthly Newsletter.

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Kendall Taylor, VSEBT

David Peterson is a Candidate for Director of ASBO International

 

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David Peterson, J.D., SFO, Ed.D.

Candidate for Director

Superintendent
Scottsdale Unified School District
Scottsdale, Arizona

David Peterson has been a member of the Arizona Association of School Business Officials for almost 20 years and has been a member of ASBO International for the past 15 years, serving on the Legislative Affairs Committee. Dr. Peterson is a past president and director of AASBO and he has won several honors and awards, including the State of Arizona Governor’s Award for Energy Efficiency. He earned the Certified Administrator of School Finance and Operations (SFO) designation. He presents at many State and National Conference on Educational Facilities and School Finance.

He joined the Scottsdale Unified School District family in July 2005 as the Chief of Facilities Management for Learners. Was promoted to Assistant Superintendent in 2007 and has served as the Superintendent for the past three years. He is a graduate of the U.S. Naval Academy, holds a Juris Doctorate from Concord School of Law and a Certificate of Negotiation and Mediation from Harvard Law School and is a member of the California State Bar. Additionally, he has a Doctorate of Education from Nova Southeastern University, a Certificate of School Business Management from Central Arizona College, a Certificate of Public Schools Planning and Design from Harvard University, and a Master Degree in Civil Engineering from Arizona State University.

Prior to joining SUSD, Dr. Peterson served as the Director of Operations for Mesa Public Schools. He currently serves on the Board of Directors for the Arizona School Alliance and Valley Schools Employee Benefit Trust.

– See more at: http://asbointl.org/about/leadership-governance/candidate-information/david-peterson,-j-d-,-sfo,-ed-d#sthash.uaqcffHQ.xPaAkjwu.dpuf

Paradise Valley Unified To Hold Annual 5k Run on February 8th

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Some event information:

*   This is the 4th Annual Event which started the first year with just 200 participants in year one, and are now up to over 1,100 participants not including spectators;
*   The PVUSD Wellness Committee, which is made up of district nurses, Benefits Coordinator Carol Priborsky and Sheri Gilbert from Valley Schools Employee Benefits Trust (VSEBT) organize and manage the event with the help of district & community volunteers. The committee begins organizing the event each year during the summer;
*  PVUSD has held the very modest registration costs flat every year to encourage community and district participation and affordability for everyone;
*   Last year the district introduced a healthy team competition between sites/schools and continues the tradition this year. A trophy is given to the top three sites with the most registered team participation. There is also a grand traveling trophy engraved with the site winner each year that has the overall registered participants which stays with that site for the year and is highly desired! Dr. Jim Lee will be announcing this years winner of the grand trophy prior to the start of the race.
*   The Awards Ceremony commences at approximately 10 am for the top three finishers in each of eight age groups for both male and female participants;
*   Kids DASH events:  The dash events are organized after the runners are through on the track field for ages ten and under.  These events are free to participate. Depending on the number and ages (they do NOT have to register for the dash events and girls and boys run together) the announcer organizes the kids into age groups of say 3-4, 5-7, and 8-10. Runners race in  a 50 yard dash. Medals are given to all participants’ right after the finish by volunteers and as well as ribbons for 1st – 3rd as they cross the finish line;
*   Registration fees, along with generous donations from PVUSD employee benefit vendors, make this event possible. Benefit vendors include: Delta Dental of Arizona, United Healthcare (UHC), Aflac, Ellie Brockhurst & Associates and VSP;
*   If looking for more runs, you can go to AllArizonaRunningEvents.com and check out the Calendar page.
*   PV School District is celebrating 100 years of excellence this year!
*   For the first 30 years of the district, student’s had to walk to school…talk about your 5K!
*   Dr. Patrick Sweeny, Assistant Superintendent of Instructional Support Secondary, holds the distinction of owning the very first bib issued in our first 5K event held on February 12, 2011.
*   The Valley Schools Employee Benefits Trust (VSEBT) will have three volunteers assisting with the event (Sheri Gilbert, Rebecca McGonigle and Darlene Kracht); and Delta Dental will providing Stacee Grosshans as an additional helper.

Congratulations to PVUSD for their efforts to keep their staff, students and the community focused on health, wellness and community spirit!

Calcium-Rich Diet May Reduce Female Mortality

Calcium-Rich Diet May Reduce Female Mortality

A calcium-rich diet, whether from supplements or high-calcium foods, may increase lifespans for women, according to a study. Researchers from McGill University in Canada analyzed data from a large-scale study called the Canadian Multicenter Osteoporosis Study (CaMos). The researchers monitored the health of 9,033 men and women between 1996 and 2007 and then analyzed whether calcium supplements had any beneficial effects on their health. The results suggest that women who take calcium supplement doses of up to 1,000 mg per day may live longer, compared with women who do not take the supplements.

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David Goltzman of McGill University and the study’s lead author, explains, “Our study found daily use of calcium supplements was associated with a lower risk of death among women. The benefit was seen for women who took doses of up to 1,000 mg per day, regardless of whether the supplement contained vitamin D.”

The researchers say although the results showed that women who took calcium supplements had a lower mortality risk, the same was not seen in men. Other research this year, from the National Institutes of Health, found that men who take calcium supplements are more likely to die of heart disease than men who do not take the supplements. In women, high amounts of calcium in the present study were linked to longer lifespans, regardless of whether the source came from supplements or calcium-rich food. “The same benefits were seen when the calcium came from dairy foods, non-dairy foods or supplements,” adds Goltzman.

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It is a well-known fact that the body needs a good level of calcium to build and maintain strong bones. The minimum recommended dietary allowance of calcium for men and women up to 50 years of age is 1,000 mg per day. For women aged 51 and over, and men aged 71 and over, this increases to 1,200 mg a day.

According to the Mayo Clinic, lack of calcium in children means they may not reach their full potential adult height, while adults may have low bone mass—a risk for osteoporosis. The Mayo Clinic recommends eating the following foods in order to get a rich source of calcium:

  • Dairy products, such as cheese, milk and yogurt
  • Dark green leafy vegetables, such as broccoli and kale
  • Fish with edible soft bones, such as sardines and canned salmon
  • Calcium-fortified foods and beverages, such as soy products, cereal and fruit juices. 

Not all research on women’s use of calcium supplements is positive. A BMJ study from the University of Auckland in 2011 revealed that calcium supplements often prescribed to postmenopausal women appeared to raise the risk of cardiovascular events, especially heart attacks in older females.

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Source: http://www.medicalnewstoday.com

Provided by Rebecca McGonigle, Wellstyles Newsletter, November 2013, Valley Schools Employee Benefits Trust (VSEBT).

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