Health

Back to School Tips

By Leah Berthold, RN, CDE
MassGeneral Hospital for Children Pediatric Endocrine Unit

Blank Chalk Board

Have you begun getting ready to send your child back to school?  As the beginning of the  school year comes closer, here are some important things to remember:

  • Make sure you have a current Diabetes Medical Management plan (school orders) in place before the first day of school.
  • Make an appointment with the school nurse to review the plan and bring all supplies needed to school before school starts. Meeting the nurse before school starts will help build a relationship and confidence for you, your child and the nurse.  Refer to the box below for a list of supplies to keep at school.
  • Be sure your child has a 504 plan in place. Review this plan every year.
  • Give the school a hypoglycemia or “low” box with glucagon/glucose tablets/juice or whatever you prefer to treat low blood sugar
  • Be sure all school personnel, including bus drivers and coaches, are educated about Type 1 Diabetes and know what to do for low blood sugar.

 

School Supplies Box

recipes

Apple Barley Salad

Pearled barley cooks quicker than hulled barley (hulled barley still has the bran of the grain attached and takes about an hour to cook). Though pearled barley is technically not a “whole grain,” it is still a good source of fiber. Avoid buying white pearled barley, it is more processed; instead, look for the variety that is “lightly pearled.”  Lightly pearled barley will be tan in color and has more fiber.

Ingredients:
½ cup lightly pearled barley, uncooked
1 tsp salt, divided
½ cup plain low-fat yogurt
1½ tbsp olive oil
1 tbsp freshly squeezed lemon juice
½ tbsp Dijon mustard
¼ tsp black pepper
2 stalks celery, diced
1 apple, skin intact, diced into ½-inch pieces
¼ cup fresh mint, chopped
2 bunches arugula (about 6 cups)

Instructions:
Combine barley in a saucepan with 1½ cups water and ½ tsp salt and bring to boil (or see directions for cooking barley on package). Reduce heat to medium-low, cover and simmer for about 30 minutes, until water is absorbed and barley is tender. Use a strainer to drain any excess water. Allow barley to cool.

Meanwhile, whisk together yogurt, olive oil, lemon juice, mustard, remaining ½ tsp salt and black pepper. Toss with celery, apple, mint and cooled barley. Divide arugula between bowls and top arugula with barley salad.

Yield: 4 servings

Nutrition Information per Serving:
Calories: 195 • Protein: 5g • Sodium: 650mg • Carbohydrate: 30g
Fiber: 6g • Fat: 6g • Sat Fat: 1g

Recipe adapted from Real Simple
Announcements

2014 – 2015 MGH Central Flu Clinic Schedule

The 2014-2015 flu season is quickly approaching. Getting a flu shot is the best way to protect you and others from getting or spreading the flu.  We encourage all of our patients to consider getting a flu shot, especially those that are at high risk for getting the flu.  People who are high risk are:

  • People with medical conditions, like asthma and diabetes
  • Pregnant women
  • Children aged 6 months to 5 years
  • People older than  65 years of age
  • People who live with or care for others considered to be high-risk

Flu shots will be available on the MGH Main Campus on the following dates:

MGH Centralized Flu Shot Program
Wang Ambulatory Center Main Lobby
October 6th through November 21st
Monday-Friday:  8:00am-6:00pm
9:00am-3:00pm on Monday, October 13th (Columbus Day)

 

For more information, please call our flu hotline at 877-733-3737.  You can also visit www.massgeneral.org/flu or www.facebook.com/massgeneral for more details.

recipes

Cranberry Gorgonzola Spinach Salad

This salad utilizes flavorful, seasonal ingredients without derailing your healthy diet and takes minimal effort to prepare. Add grilled chicken, salmon or flank steak to make it into a meal.

Ingredients:
1 cup pecan halves
12 cups baby spinach
½ cup dried cranberries
1 cup gorgonzola (or other blue cheese), crumbled (about 4-5 ounces)
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp grated orange peel (optional)
Salt and pepper

Instructions:
Preheat oven to 350 degrees. Bake pecans on an ungreased cookie sheet for 8-10 minutes or until golden. In a large bowl, combine spinach, cranberries and gorgonzola. Pour balsamic vinegar into a small bowl, whisk in olive oil and orange peel (if using). Pour over salad mixture and toss to combine.  Add pecans, season with salt and pepper to taste.

Yield: 6 servings

Nutrition Information per Serving (chicken, salmon or steak not included):
CALORIES: 300 • PROTEIN: 6g • SODIUM: 360mg • CARBOHYDRATE: 14g • FIBER: 3.5g •
FAT: 25g • Sat Fat: 6g

Announcements

Fitting Fitness in Fall Twitter Chat

MGH logo with blue circle

The beginning of fall is a time of change. Changes in the foliage, changes to your schedule, change in the weather . . . changes in your exercise routine?

Join us on Monday, October 7th at 2pm EST for a chat on adapting your fitness routine to the change in seasons and strategies for fitting fitness into a busy fall schedule. Mike Bento, Personal Trainer at the Clubs at Charles River Park, will be leading the discussion and answering your questions.

Follow #MGHDSME for more details. If you’d like to submit questions ahead of time, contact diabetesviews@partners.org.

recipes

Pumpkin Soup

It just wouldn’t be fall without pumpkins and (pumpkin-flavored) dishes.  Make a satisfying meal that is light on calories, but heavy on flavor with this recipe from the MGH Be Fit program.

Ingredients:

1½ tablespoon canola oil
2 medium onions, chopped
1 tbsp flour
4 cups chicken broth, low sodium
3 cups (~25 oz) pumpkin puree
1 clove, minced
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ cup 2% Greek Yogurt (Try FAGE) ®
Pinch of nutmeg (ground or freshly grated)

Instructions:

Sauté onions in saucepan until translucent, approximately 5 minutes. Add flour and cook, stirring for approximately 2 minutes or until it thickens. Add remaining ingredients, except for yogurt. Bring soup to a simmer, whisking occasionally. Ladle soup into bowls and top with 1 tbsp yogurt per bowl and a dusting of nutmeg.

Yield: 4-2/3 cup servings

NUTRITION INFORMATION PER SERVING:
CALORIES: 193 • PROTEIN: 9g • SODIUM: 294mg • CARBOHYDRATE: 25g • FIBER: 6.5g •      FAT: 7g • Sat Fat: 1.5g

(Recipe adapted from Volumetrics, by Barbara Rolls)
Announcements, Health

UPDATED: Survival Kit for Cold & Flu Season * 2013-2014 *

Just Announced: Due to high demand for flu vaccine, the Central Flu Clinic has been extended to Friday, November 8th.

________________________________________________________________________________

Your primary care doctor and the Massachusetts General Hospital want to do everything possible to keep you healthy during the flu season. People with certain chronic health conditions, even if the conditions are well managed, have a higher risk of becoming dangerously sick from the flu.

Here is what you can do:

• Get a flu shot every year*.
• The best time to get a flu shot is in the fall. The MGH will have a Central Flu Clinic in the Main Lobby of the Wang Building, Monday, September 23 – Friday, November 1, 2013. Monday to Friday, 8:00 AM – 6:00 PM (9:00 AM — 3:00 PM on Columbus Day, Monday, October 14).  No Saturday dates are planned for this year.  Please call the Toll Free Flu Shot Hotline at 1-877-733-3737 before you come in to confirm that we have vaccine in stock and that the clinic is open.
• If you live outside of Boston, your health center or primary care practice may have flu shot clinics as well. You may also get a flu shot at many locations in your community including boards of health, senior centers, or local drug stores.
For further information go to the MGH FluShot website at: http://www.massgeneral.org/flu
*if you think you are allergic to eggs, please contact your doctor

To protect your family’s health:

Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it. If you don’t have a tissue, cough or sneeze into your elbow, not your hands.
Wash your hands often with soap and water. You can also use alcohol-based hand cleaners.
Avoid touching your eyes, nose or mouth. Germs spread this way.
Keep your home and work spaces clean.
Try to avoid close contact with sick people.
If you are sick with flu-like illness, stay home for at least 24 hours after your fever is gone except to get medical care. Keep away from others as much as possible to keep from making them sick.
If you think you have the flu, call your primary care doctor’s office for advice. They are here to help!

Spread the word! Don’t spread the Flu!