The Dare County Department of Public Health (DCDPH) was recently awarded a grant that will build upon the DCDPH’s work in tobacco prevention for the residents of Dare County. This grant was awarded by the Tobacco Prevention and Control Branch of North Carolina Division of Public Health and is part of the Tobacco Reality Unfiltered (TRU) Sustainability Project.

With this funding, the DCDPH will make the opportunity to quit smoking more convenient by providing tobacco users with cessation opportunities in their community, worksites or on school campus. The DCDPH will implement a public education awareness campaign to educate the community on the health benefits of quitting, the dangers of secondhand smoke and the benefits of a tobacco free Dare County.

The TRU Initiative has already proven its success by advocating for over 100 restaurants to go smoke free. The merchant education component of the program has assisted in bringing our non-compliance rate of tobacco sales from 42 percent in 2004 to 21 percent in 2011. The TRU program is active in Dare County high schools, with tobacco prevention and education activities being taught by peers in the middle schools. Since The TRU campaign launch in 2003, North Carolina has 53,000 fewer teen cigarette smokers.

For more information on the TRU Initiative, please contact the Dare County Department of Public Health’s Health Education Specialist, Lisa Phillips at (252) 475-5077.

DEBBIE DUTTON (center), School Health Program Sspervisor for the Dare County Department of Public Health (DCDPH), was recently awarded the Citation of Merit from the North Carolina Public Health Association (NCPHA). The Citation of Merit is conferred upon individual members of NCPHA who, by long years of noteworthy service have made significant contributions within the recent past and have advanced public health in North Carolina.

Dutton began working for the DCDPH as a school nurse in 1991. From the beginning she demonstrated strong leadership qualities, and a deep compassion for and commitment to the children of our community. In 1997 she was promoted to lead school nurse, responsible for coordinating and overseeing the day to day operations of the school nurse program in nine schools throughout Dare County.

In her role as lead school nurse, she serves as a champion for programs that improve the health of our children. Dutton has been instrumental in bringing a case management program for children with chronic diseases to Dare County. This program works with the children, families, and health care provider(s) to develop a plan of care to help keep children at their optimum level of health. This in turn leads to children playing a more active role in school activities and ultimately higher academic standards. She has also worked with DCDPH and Dare County Schools staff to provide in-school influenza vaccine clinics at each elementary school for the past three years.

In addition to serving as lead school nurse, she also manages the school based dental van program to assure dental care for children who would not otherwise be able to receive dental care. Dutton maintains her school nurse national certification and has recently celebrated her 20 year anniversary with the Dare County Department of Public Health.

“Debbie is a true public health leader that understands the link between good health and strong academics. Debbie’s compassionate nature makes her not only a care provider for her students, but a listening ear and mentor. Her contributions have enhanced public health services for the entire community. It is employees like Debbie who make our organization successful,” commented health director, Anne Thomas.

For more information on the school health program, please contact Dare County Department of Public Health at (252) 475-5003.

Dutton is pictured above with health board members and staff: (from left) Steve Evans, board member; Delrene Seegot, staff; Nick Kiousis, board member; Elaine Jordan, staff; Judy Flagge, staff; and Coy Tillett, board member. 

Approximately 350 North Carolina women will be diagnosed with cervical cancer this year, and more than 100 will die from the condition. This January, during Cervical Health Awareness Month, Dare County Department of Public Health wants to educate women about the importance of the Pap test as a screening tool for cervical cancer/HPV and about vaccines that can further reduce the burden of this disease.

With the start of a new year, many take time to reflect on their health. Women should contact their health care provider to schedule a Pap test to check for cervical cancer. This screening is an important part of a woman’s health care regimen, yet one that many overlook.

“It’s important to remember that cervical cancer is a preventable disease– a vaccination is available for teen girls and women through age 26, and teen boys and men through age 21. PAP tests are also available for women and can detect cervical cancer in early stages. With cervical cancer being the easiest cancer to prevent in women and highly treatable when found early, no one should have to suffer from this disease. ” says DCDPH  Director Anne Thomas.

Research has found several risk factors that may increase your chances of getting cervical cancer. Some risk factors that increase risk of cervical cancer include: human papillomavirus (HPV), lack of regular Pap tests, and smoking.

HPV, a virus transmitted through sexual contact, is a known cause of cervical cancer. Two forms of the virus account for more than 70 percent of all cervical cancer cases. Vaccines are available to prevent the HPV types that most commonly cause cervical cancer.

For more information on Cervical Cancer, PAP Smears or HPV Vaccines, please contact the Dare County Department of Public Health, Breast and Cervical Cancer Control Program’s Public Health Nurse, Martha Jones at (252) 475-5622.

If you need any assistance in the following, contact Patient Advocate Foundation (PAF)

* Negotiating pre-authorization approvals

* Providing assistance in expediting the appeals process

* Coordinating benefits

* Negotiating resolutions to coding and billing errors

* Providing assistance in expediting applications for SSDI, enrollment in Medicare, Medicaid, SCHIPS, and other social programs

* Resolving debt crisis related to diagnosis

* Mediating insurance appeals

* Negotiating access to pharmaceutical agent, chemotherapy, medical device and surgical procedures

* Brokering resources to supplement the limits of insurance and to assure access to care for uninsured

* Resolving insurance issues in the public and private sectors

* Providing co-payment assistance to medically and financially qualified individuals

Patient Advocate Foundation (PAF) is a national non-profit, direct patient services organization seeks to safeguard patients through effective mediation assuring access to care, maintenance of employment and preservation of their financial stability. The professional case managers specialize in mediation, negotiation, and arbitration. PAF currently has an office located in Dare County Baum Center in Kill Devils Hill. This office currently offers on-the-ground professional case management services to residents throughout the Outer Banks of North Carolina. If you have a loved one, friend, client, or patient who meets the eligibility requirements and would benefit from the services described above, please call Patient Advocate Foundation at 1-800-532-5274 for assistance. (Courtesy www.obxCommonGood.org)

DIABETES PROGRAM STAFF Christine Heard (left) and Mary Moynahan are shown after receiving certification from the American Diabetes Association.

The Diabetes Education Program at Dare County Department of Public Health (DCDPH)was recently awarded an education recognition certificate from the American Diabetes Association (ADA) .

The Education Recognition Certificate assures that educational programs meet association’s standard for diabetes self-management education programs. These standards provide professionals with a level of measurement for services and assure consumers that they will receive high-quality services. The certificate is awarded for a 4 year period.

According to the ADA, there are 25.8 million people or 8.5 percentof the population in the United States who have diabetes. While an estimated 18.8 million have been diagnosed, an estimated 7.0 million people are not aware that they have this disease. Each day approximately 5,205 people are diagnosed with diabetes.

The ABCDiabetes Support Group is available through the collaborative efforts of the DCDPH, The Dare Center and volunteers. The group provides education and support to adults with diabetes and or pre-disposed to diabetes, as well as friends and family members of those with diabetes or predisposed to diabetes.

For appointments or more information on The Diabetes Education Program or ABCDiabetes Support Group, contact the Dare County Department of Public Health’s Diabetes Education Program Educators, Mary Moynahan FNP-BC, CDE, or Christine Heard, MS, RD, LDN at 475-5003.

Hospice Volunteers, especially men, are needed for the program ” A Few Good Men.”

Male hospice patients frequently bond better with another man than a female, and right nowmen are needed to serve male patients as well as widowers during bereavement.

For information call Tracy Bell, volunteer coordinator, at 475-5057.

BOARD OF HEALTH MEMBERS took the opportunity of getting their seasonal flu vaccination at Tuesday’s health board meeting to emphasize the importance of prevention as the best way to avoid the flu this year. 

“I encourage all Dare County residents to protect themselves and their family members by getting immunized against flu,” Anne Thomas, health department director, said. “Our Community Health Assessment identified flu and pneumonia as the 3rd leading cause of death in Dare County. Taking preventative actions, such as vaccination or covering your nose and mouth with a tissue when you coughing or sneezing, can reduce one’s chances of getting the flu. With vaccines readily available, suffering and deaths from the flu is easily preventable.” 

Flu immunizations are recommended for anyone oversix6 months of age and are the safest and most effective way to prevent flu. This year, vaccine is available in several forms. 

While flu can have serious implications even for otherwise healthy people, complications from flu are most common among very young children and people over 50, as well as people with chronic health conditions and pregnant women.

 In addition to vaccination, you can prevent flu and other illnesses by:

• Covering coughs and sneezes with a tissue and then discarding the tissue promptly;

• Washing hands frequently with soap and water or, if they are not available, with an approved hand sanitizer; and

• Staying home when you are sick. Stay home until you are fever free for at least 24 hours. 

For more information on the flu or to make an appointment for a flu vaccination, contact the Dare County Department of Public Health at 475-5003.

A high-dose flu shot is approved for people 65 and older, and nasal spray for for healthy people 49 and under

The Dare County Department of Public Health (DCDPH) reminds residents and visitors to be safe during the holidays by taking extra care while preparing meals for upcoming holiday feasts.

“The holidays are a time of the year when food takes a prominent role in the festivities,” said Anne Thomas, Dare County Health Director. “Holiday food preparation often involves cooking special foods and cooking for large numbers of people so it is important to keep food safety in mind. Improper food preparation can lead to food-borne illnesses which could dampen these festive occasions.”

The following tips will help keep food safe and delicious:

• Separate — Separate raw and cooked/ready-to-eat foods to prevent the spread of bacteria during preparation and serving. If using a cutting board, platter or utensil with raw food, do not use it on cooked or ready-to-eat food without first washing it in hot, soapy water.

• Cook — Cook foods at a high enough temperature and for a long enough time to kill harmful bacteria and prevent food-borne illness especially for meats, poultry and shellfish. Use a food thermometer when cooking meats and poultry to ensure they reach proper temperatures. Never partially cook food for finishing later because it may increase the risk of bacterial growth. Turkey needs to be cooked to a minimum internal temperature of 165 F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. Casseroles containing eggs should be cooked to an internal temperature of 160 F. Letting food temperatures drop below 135 F can allow bacteria to grow rapidly.

• Chill — Refrigerate foods within two hours; this will prevent bacteria from growing rapidly. This includes meats, cooked vegetables, custard pies such as sweet potato or pumpkin, and custard-filled cakes and pastry. Settings should be set to maintain 40 F for refrigerators and zero degrees in freezers. Large portions of meat, such as turkey, should be carved into smaller portions in order to cool more rapidly. Portions will cool quickly if they are not thicker than four inches.

• Discard — Throw away food left out at room temperature for more than four hours. Leftovers should be placed in shallow containers and refrigerated immediately.

Turkey Tips:

Clean — Wash hands and cutting surfaces with soap and water often. Clean the food thermometer after using it. Bacteria can spread from knives, cutting boards and hands. Use paper towels to clean countertops rather than sponges. • If using a frozen turkey, thaw it in the refrigerator, allowing 24 hours for every five pounds.

• When storing and thawing a turkey in the refrigerator, always make sure the juices cannot contaminate other items by placing it on a platter or in a container that will catch any juices that may leak. Never thaw it on the kitchen counter.

• A securely wrapped frozen turkey can also be thawed in cold water, but be sure to change the water every 30 minutes and cook the turkey immediately after it is thawed.

• Thawing a turkey completely before cooking is important. If it’s not thawed, the outside of the turkey will be done before the inside is hot enough to kill harmful bacteria. The safest way to cook stuffing is to separate it from the turkey, but remember a stuffed turkey will require different cooking times. Regardless of whether it’s inside or outside the turkey, the stuffing must reach a minimum internal temperature of 165 F when measured in the center with a food thermometer.

Other holiday cooking tips include:

Buying a fresh or frozen turkey is a personal preference and there are different safety tips to keep in mind for each. Buy a fresh turkey no more than two days ahead of time and make sure there is space in the refrigerator to store it without contaminating other food with the juices from the bird.• Do not partially cook food and hold food items for cooking later.

• Store food items appropriately as soon as possible.

• Do not eat raw cookie dough or batter made with raw eggs as raw eggs may contain bacteria that cause salmonellosis. Thorough cooking kills this bacteria.

• Do not drink eggnog made with raw eggs or unpasteurized cider or juices.

• If ill with sore a throat, nausea, diarrhea or vomiting, do not prepare food as you may have a disease that can be transmitted through food.

If symptoms of food-borne illness such as nausea, vomiting, diarrhea or fever develop, contact a health care provider or DCDPH.

Very young children, pregnant women, the elderly and people with compromised immune systems have an increased risk of developing serious illness, and should visit a health care provider immediately if they develop these symptoms.

For more information on safe food handling, or to report a food-borne illness, please contact the Dare County Department of Public Health at 252-475-5003.

If preparing pumpkin, sweet potato or other custard pies in advance, make sure they are cooled and stored properly.

The Dare County Department of Public Health (DCDPH) reminds residents and visitors to be safe during the holidays by taking extra care while preparing meals for upcoming holiday feasts.

“The holidays are a time of the year when food takes a prominent role in the festivities,” said Anne Thomas, Dare County health director. “Holiday food preparation often involves cooking special foods and cooking for large numbers of people so it is important to keep food safety in mind. Improper food preparation can lead to food-borne illnesses which could dampen these festive occasions.”

The following tips will help keep food safe and delicious:

• Separate — Separate raw and cooked/ready-to-eat foods to prevent the spread of bacteria during preparation and serving. If using a cutting board, platter or utensil with raw food, do not use it on cooked or ready-to-eat food without first washing it in hot, soapy water.

• Cook — Cook foods at a high enough temperature and for a long enough time to kill harmful bacteria and prevent food-borne illness especially for meats, poultry and shellfish. Use a food thermometer when cooking meats and poultry to ensure they reach proper temperatures. Never partially cook food for finishing later because it may increase the risk of bacterial growth. Turkey needs to be cooked to a minimum internal temperature of 165 F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. Casseroles containing eggs should be cooked to an internal temperature of 160 F. Letting food temperatures drop below 135 F can allow bacteria to grow rapidly.

• Chill — Refrigerate foods within two hours; this will prevent bacteria from growing rapidly. This includes meats, cooked vegetables, custard pies such as sweet potato or pumpkin, and custard-filled cakes and pastry. Settings should be set to maintain 40 F for refrigerators and zero degrees in freezers. Large portions of meat, such as turkey, should be carved into smaller portions in order to cool more rapidly. Portions will cool quickly if they are not thicker than four inches.

• Discard — Throw away food left out at room temperature for more than four hours. Leftovers should be placed in shallow containers and refrigerated immediately.

Turkey Tips:

Clean — Wash hands and cutting surfaces with soap and water often. Clean the food thermometer after using it. Bacteria can spread from knives, cutting boards and hands. Use paper towels to clean countertops rather than sponges. • If using a frozen turkey, thaw it in the refrigerator, allowing 24 hours for every five pounds.

• When storing and thawing a turkey in the refrigerator, always make sure the juices cannot contaminate other items by placing it on a platter or in a container that will catch any juices that may leak. Never thaw it on the kitchen counter.

• A securely wrapped frozen turkey can also be thawed in cold water, but be sure to change the water every 30 minutes and cook the turkey immediately after it is thawed.

• Thawing a turkey completely before cooking is important. If it’s not thawed, the outside of the turkey will be done before the inside is hot enough to kill harmful bacteria. The safest way to cook stuffing is to separate it from the turkey, but remember a stuffed turkey will require different cooking times. Regardless of whether it’s inside or outside the turkey, the stuffing must reach a minimum internal temperature of 165 F when measured in the center with a food thermometer.

Other holiday cooking tips include:

Buying a fresh or frozen turkey is a personal preference and there are different safety tips to keep in mind for each. Buy a fresh turkey no more than two days ahead of time and make sure there is space in the refrigerator to store it without contaminating other food with the juices from the bird.• Do not partially cook food and hold food items for cooking later.

• Store food items appropriately as soon as possible.

• Do not eat raw cookie dough or batter made with raw eggs as raw eggs may contain bacteria that cause salmonellosis. Thorough cooking kills this bacteria.

• Do not drink eggnog made with raw eggs or unpasteurized cider or juices.

• If ill with sore a throat, nausea, diarrhea or vomiting, do not prepare food as you may have a disease that can be transmitted through food.

If symptoms of food-borne illness such as nausea, vomiting, diarrhea or fever develop, contact a health care provider or DCDPH.

Very young children, pregnant women, the elderly and people with compromised immune systems have an increased risk of developing serious illness, and should visit a health care provider immediately if they develop these symptoms.

For more information on safe food handling, or to report a food-borne illness, please contact the Dare County Department of Public Health at 252-475-5003.

If preparing pumpkin, sweet potato or other custard pies in advance, make sure they are cooled and stored properly.

DIANE HOLLINGSWORTH (left), a nurse at Outer Banks Hospital, gave participants a memory tests at The Dare County Center Tuesday. The event was a memory screening offered by GEM, a group dedicate to those battling dementia. Gail Sonnesso (right) is the executive director.

BUDDY THOMPSON is shown with Gail Sonnesso, GEM director, Jean Basnight and Sandy Scarborough, director of The Dare County Center where GEM sponsored a memory screening event Tuesday in honor of National Memory Screening Day. All participated in the event, with Sonnesso coordinating it. The tests are a first step to diagnosing and treating dementia.