Bulldog Wellness

Cholesterol is a waxy, fat-like substance that your body needs to build cells, make vitamins, and other hormones. Your liver makes all the cholesterol you need, and the rest comes from the foods you eat. It is not inherently bad, but too much can pose health concerns. Higher cholesterol levels are associated with higher risk of cardiovascular disease like heart disease and stroke, two leading causes of death.

There are no symptoms with high cholesterol the only way to know is to have a blood test called a "lipid profile." This will give your provider several levels including a total cholesterol, low-density lipoprotein (LDL), high-density lipoprotein (HDL), and triglycerides.

• Total cholesterol is your overall level, combination of all levels
• LDL - is known as "bad cholesterol" because it can build up in your blood vessels and increase your risk of cardiovascular disease
• HDL - is known as "good cholesterol" because it can help decrease the buildup of LDL in your blood vessels
• Triglycerides - a type of fat we get from food and excess amounts in your blood increase your risk of cardiovascular disease

Risk factors for high cholesterol include: type 2 diabetes, obesity, familial hypercholesteremia (inherited genetic condition), family history, age, eating a diet high in saturated fat and trans fat, lack of physical activity, and smoking.

Living a healthy lifestyle can help keep your cholesterol at a healthy level and lower the risk of heart disease and stroke. If you already know your cholesterol is high, work with your healthcare team to take steps in managing it.

September is National Food Safety Education Month. It is estimated that 1 in 6 Americans get a foodborne illness every year. This months focus is on learning steps you can take to prevent food poisoning.

Clean, Separate, Cook, and Chill

- Wash your hands and all dishes/utensils

- Don't cross contaminate: separate raw meats, seafoods, and eggs from other foods; and never place cooked food on a plate that previously held raw meat, seafood or eggs.

- Cook all foods to safe temperatures, use a food thermometer

- Refrigerate foods quickly, cold temperatures slow the growth of harmful bacteria

https://www.cdc.gov/foodsafety/education-month.html

September is National Head Lice Prevention Month...now that you are all itching, lets learn a little about these pesky bugs. Did you know that head lice (pediculus humansus capitis) can NOT hop or fly - they move by crawling, and spread by direct contact. They are species specific, so humans only get human lice, not lice from dogs, cats, or other pets.

Lice have three forms - nit (egg), nymph, and adult louse. Nits or eggs are laid and attached firmly to the base of the hair shaft closest to the scalp. They are very small and oval shaped, often confused with dandruff or even hair spray droplets. They hatch at about 8-9 days into a nymph or immature louse and must feed to mature into adults in 9-12 days after hatching. The fully grown louse is about the size of a sesame seed. They are tan to grayish white and will die in 1-2 days if it falls off the host.

While lice is a nuisance, "It is important for medical providers to educate and reassure affected individuals and caregivers that head lice are neither a health hazard nor a sign of poor hygiene and are not responsible for the spread of disease." (https://publications.aap.org/pediatrics/article/150/4/e2022059282/189566/Head-Lice).

Additionally the National Association of School Nurses position statement for the management of head lice states, "infestations in school settings should not disrupt the educational process, including but not limited to the elimination of classroom screening, forced absences from school for nits and/or live lice and broad notification that a case of head lice has been found." (https://www.nasn.org/nasn-resources/professional-practice-documents/position-statements/ps-head-lice)

Lice is found commonly around the world but does not pose a health threat and several professional organizations recognize, "The burden of unnecessary absenteeism to the students, families and communities far outweighs the risks associated with head lice." Improved attendance for children who were formerly excluded along with the decrease in stigmatism of these children and families can positively impact student learning and the school environment." (CDC, 2015)

Time: 30 min

Makes 4 Servings

Ingredients:

• 1 medium spaghetti squash (about 4 pounds)
• 4 boneless skinless chicken breast halves (6 oz each)
• 2 Tbsp minced fresh parsley, plus more for topping
• 1 Tbsp minced fresh oregano or 3/4 tsp dried oregano
• 1 Tbsp minced fresh basil or 3/4 tsp dried basil
• 2 Tbsp olive oil
• 1 jar (14 oz) pasta sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions:

1) Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly.

2) meanwhile, sprinkle chiken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken; cook 7-9 minutes on each side or until a thermometer reads 165 degrees. Stir in pasta sauce; sprinkle with cheeses. Cover and cook until cheese is melted, 3-5 minutes.

3) Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley.

https://www.tasteofhome.com/recipes/chicken-parmesan-with-spaghetti-squash/

https://www.tasteofhome.com/recipes/chicken-parmesan-with-spaghetti-squash/