HOME HEALTH GUIDE

Grey River Argus, 5 April 1943, Page 2

HOME HEALTH GUIDE

Five Tips For Winter (By the Health Department). Winter with its icy blasts and chilly discomfort is an open season for all sorts of germs, everyone oi them just waiting for a weak spot to show in the body resistance. And it is at this, time of the year that extra resistance has to be built up as a check to infection. Here are five rules which should enable you to get through the worst winter with a minimum of sickness and time off:— _ . , . 1. Eat a variety of nourishing foods, including those which are rich in vitamins A and C. such as milk and milk products; fruits (especially citrus fruits, if you can get them), and tomatoes, preserved or raw; green and yellow vegetables, both cooked and raw; eggs, and liver. If you catch cold easily, you may also need to take cod-liver oil, or some other concentrate of Vitamin A. 2. Get eight hours of sleep each night if possible, and take some form of outdoor exercise daily. 3. Dress according to the weather. Put on adequate wraps when going outdoors instead of wearing heavy underwear all the time. Wear rubbers or overshoes on stormy days. If you get wet, change your clothing, shoes and hose as soon as possible. 4. Live and work in well-ventilated rooms. The window should be opened at least twice daily for a complete change of air. 5. See a doctor if you have trouble in breathing properly, if you take cold often, if colds hang on, or if you have a persistent cough. In times like the present canned food takes on a new importance. No matter where you are or what you do, it may be necessary for you to fall back on it suddenly. Therefore, see that your supplies are well looked after, and put where they are instantly accessible and not likely to be damaged. It is particularly important that you should keep them away from dampness. Rust might develop if they are stored for any length of time, and this leads to perforation of the tin. That means destruction of the contents. Always examine a tin carefully before using it. Carelessness in this regard has caused countless tragedies from food poisoning. A “blown” can may be detected from the fact that one, or both, of its ends will be bulged and cannot be pushed 'pack into position. A rust hole, a puncture (no matter how small), and a defective lid are all danger signs. All “blown” and leaking cans should be immediately discarded and even if a can looks sound the contents should not be eaten if they have an unusual smell or colour. Nutritionally, canned food compares very favourably with freshly cooked food, for several reasons. Articles for canning are selected with care and canned before they have lost any of their nutritive value. Processing is done with scientific care, and actually results in less loss of nutritive value than when food is cooked on the range. Chemically, risk of contamination from the tin is practically non-existent, and bacteriologically canned food is less liable to infection than fresh food.