Another term for radio waves is radio frequency energy. The short term for that is RF. Large amounts of RF are harmful to humans. Cell phones use only a small amount of RF. But some people think that even a small amount of RF may be harmful.

How can large amounts of RF harm people?

Large amounts of RF can heat body tissue. The heated tissue can overheat other parts of the body. The eyes and testes are most likely to overheat from RF. That’s because little blood goes to those areas. Blood can carry away large amounts of heat.  The amount of RF from cell phones, radios and TV is too low to heat body tissue. Still, some people have questions about whether low levels of RF can hurt people. More studies are needed to find out what effects actually occur and whether they can hurt people.

How much RF do cell phones use?

Cell phones give out low levels of RF while they are in use. They give out very low levels of RF in stand-by mode. 

Can cell phones be a health hazard?

So far, science has not shown that cell phones cause any health problems. But more studies are needed.

What is the FDA’s role in cell phone safety?

The FDA does not review cell phones for safety before sale. The FDA only does that with new drugs and medical devices. But the FDA can act if cell phones are shown to cause health problems. The FDA can require cell phone makers to tell users about the danger. It can require makers to fix, replace, or recall the phones.

The FDA believes that:

• More studies on cell phone RF are needed. More studies could help show if it has any bad health effects.
• Cell phones should expose people to the least RF possible.
• People who use cell phones need to be told of any bad effects. The FDA would give users the facts.

The FDA wants to find out more about cell phone RF. The FDA is working with other health groups to do more studies on RF. Cell phone RF can change the way some medical items work. Pacemakers and hearing aids can be affected. FDA standards for these items are already in place.

Are cell phones risky for children and teenagers?

So far, studies have not shown any bad effects for anyone from cell phone RF.
How can I reduce any possible risks?  Again, research shows no bad effects from cell phone RF.  But to avoid worries, we can:

Use our cell phone less often.
Keep the cell phone further away from your body. You can use a hands-free kit.
Use a cell-phone head shield.

Why Do Seniors Get Sick From Raw Foods?

As we age, it can get harder and harder to fight off germs. As we age, it’s easier to get sick from germs in our food. Having diabetes, kidney disease or some cancer treatments also may add to our risk.

What Foods Should Seniors Avoid?

• Rawfish
• Raw shellfish, such as oysters, clams, mussels, and scallops
• Raw meat or poultry
• Raw or unpasteurized milk or cheese
• Soft cheeses such as feta, brie, blue, and Mexican-style
• Raw or lightly cooked eggs or egg products, such as salad dressings, cookie dough, cake batter, sauces, and drinks such as eggnog
• Raw sprouts
• Unpasteurized or untreated juice from fruits and veggies.  In the U.S., almost all juices are treated to kill germs. This makes it safe to drink.

Chunky Apple Cake

1 c. all-purpose flour
½ tsp. ground nutmeg
½ tsp. ground cinnamon
¼ tsp. salt
3/4 c. granulated sugar
3 Tbsp. stick margarine, softened
1 egg
2 Tbsp. low-fat milk (1%)
2 large baking apples, cored and sliced (3 cups)
1 tsp. granulated sugar
½ tsp. ground cinnamon

Exchanges: 1 ½ carbohydrates
½ fat

1. Pre-heat the oven to 350 degrees. Spray an 8x8x2 baking pan with nonstick cooking spray.

2. In a medium bowl, whisk together the flour, nutmeg, cinnamon and salt.

3. In another medium bowl, with an electric mixer at medium speed, beat the sugar and the margarine
4. together until fluffy (about 2 minutes). Beat in the egg and milk until smooth, about 1 minutes.

5. Add the flour mixture to the margarine mixture in thirds, beating until smooth, (about 2 minutes).

6. With a large spoon, stir in the apples until evenly distributed. Spread the batter in the prepared pan.

7. In a small bowl combine the sugar and cinnamon for the topping, then sprinkle evenly on the batter.

8. Bake until brown and the sides start to pull away from the sides of the pan, approximately 40-45 
minutes.

Grilled Shrimp with Pasta and Pineapple Salsa

2 15 oz. cans of pineapple chunks, packed in their own juice, drained
1 large red pepper, chopped
1 large red onion, chopped
1 jalapeno pepper, minced
½ c. orange juice
1/3 c. lime juice
1 ½ lb. large shrimp, peeled and deveined
6 cups cooked rotini pasta

Exchanges: 3½ starch
3 very lean meat

1. In a large bowl, combine all the salsa ingredients EXCEPT the shrimp and the pasta.

2. Prepare an outside grill with an oiled rack set 4 inches above the heat source.

3. On a gas grill, set the heat to high.

4. Grill the shrimp on each side for 2 minutes.

5. Toss the pasta with the salsa, arrange the shrimp on top and serve.

Oven Fried Chicken

3 lbs. whole fryer chicken, cut-up
1 c. skim milk
1 tsp. thyme
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. paprika
1 tsp. black pepper
1 tsp. salt
1/8 tsp. red pepper flakes
1 c. flour

Exchanges: 1½ starch
4 lean meat
5½ fat

1. Pre-heat oven to 450 degrees. Skin chicken and place in the milk.

2. In a separate bowl, place all the seasonings into the flour and mix.

3. Dredge chicken parts into flour, making sure all pieces are well coated, place on pan sprayed with non-stick cooking spray.

4. After placing chicken on pan, spray top of chicken with non-stick cooking spary.

5. Place in oven for 45 minutes until juices run clear.

Collard Greens

1 large bunch of collard greens (64 oz. cut and washed)
3 c. low-sodium chicken broth or homemade chicken stock without meat
2 medium onions, chopped
3 whole garlic cloves, crushed
1 tsp. red pepper flakes
1 tsp. black pepper

Exchanges: 2 vegetables

1. Wash and cut greens.

2. Mix greens in large stock pot together with the remaining ingredients.

3. Cook until tender. (Allow flavors to blend by preparing the dish early in the day. The longer it 
blends the better it tastes!)

Fresh Salsa

3 lg. tomatoes, peeled and diced
½ c. white onion, chopped fine
½ jalapeno pepper, chopped
1 Anaheim pepper, seeded and chopped
½ sweet red pepper, chopped
2 tbsp. cilantro, chopped
¼ tsp. salt
fresh juice from ½ lime
1 tsp. white wine vinegar
1 tbsp. water or tomato juice

Exchanges: 2 vegetables

1. Place tomatoes in a colander to reduce the tomato liquid while you prepare the rest of the ingredients.

2. Place a bowl under the colander if you want to collect the tomato juice.

3. Put all ingredients in a glass, ceramic or stainless steel bowl. Mix well , let stand for 30 minutes.

4. Serve salsa with baked tortillas, with meats, or with other main dishes.

called listeriosis. A germ called listeria causes it. It’s unusual because it can grow at refrigerator

temperatures where most other food borne bacteria do not. You can’t see it, smell it, or taste it. Only

heat can kill it, but if heated food cools, listeria may grow again.  You should avoid some foods and

take special care with others to prevent listeriosis

Who’s At Risk?

• Pregnant women and their unborn babies
• Older adults
• People with cancer, AIDS, and other diseases that weaken the immune systems.

How Can I Reduce My Risk?

• Keep your fridge set at 40 degrees Fahrenheit/4 degrees Celsius or colder.
• Use precooked and ready-to-eat foods as soon as you can.

Danger: Avoid These Foods

All pregnant women and others at risk should not eat certain foods.
• Don’t eat soft cheeses:
    – Mexican-style soft cheeses including: queso blanco, queso fresco, queso de hoja, queso de crema

and asadero
    – feta, brie, Camembert, blue cheese, and Roquefort
    – cheeses made from raw milk.
You don’t have to cut all cheeses from your diet. Cheese can be a good source of protein, vitamins, and

calcium when you are pregnant.

• These cheeses are safe to eat:
hard cheeses (such as cheddar and Swiss); semi-soft cheeses such as mozzarella, pasteurized processed

cheeses such as slices and spreads, cream cheese, and cottage cheese.

• Don’t eat refrigerated smoked seafood right from the package:
    – like salmon, trout, whitefish, cod, tuna, or mackerel. They might be called “nova-style,” “lox,”

“kippered,” “smoked,” or “jerky.” It is safe to eat smoked seafood if it is cooked in its dish, like a

casserole.
    – Canned seafood is safe. Examples are canned salmon or tuna in a pouch.

• Don’t eat refrigerated pâtés or meat spreads. Canned meat spreads and pâtés are safe.

• Don’t eat raw (unpasteurized) milk or foods that contain raw milk.

Be Careful With These Foods

• Ready-to-eat foods: Hot dogs, cold cuts, lunchmeats, deli counter meats, and other ready-to-eat foods.

Eat these foods only if they’re reheated until steaming hot. Even cured meats such as salami must be

heated.
• Meats and seafood: Cook these all the way through. Stay away from rare meat and seafood.
• Leftovers: Reheat all until steaming hot.
• Fruits and vegetables: Listeria can grow on some fruits and vegetables. Do not buy sliced melon. Wash

all fruits and vegetables with water. Scrub hard produce such as cucumbers and melons with a clean

produce brush.

How Can I Keep My Kitchen Safe?

• When you buy pre-cooked or ready-to-eat foods that go in the fridge, use them as soon as you can.
• Clean your fridge often.
• Make sure that the refrigerator always stays at 40 degrees Fahrenheit/4 degrees Celsius or colder. Use

a refrigerator thermometer.
• Read labels. Follow instructions on foods that must be kept in the fridge or have a “use by” date.
• Wash your hands with warm soapy water after you touch raw foods. Wash any knives or other tools you

used with hot, soapy water before you use them again.

You can get sick from two to 30 days after you eat food. Pregnant women can start early labor if the

infection spreads to the unborn baby. Tell your doctor right away if you get any of these symptoms:

• fever and chills
• headache
• upset stomach
• throwing up

“My doctor told me I have high blood pressure.”

“What is high blood pressure?”

“It means that my heart has to pump harder than it should to get blood to all the parts of my body. This raises my chances for a stroke, and heart and kidney problems.”

“Does that mean you could have a stroke, heart attack or kidney failure?”

“Yes. But if I lower my pressure, I will lower my chances. You should ask about your blood pressure too.”

“That is a good idea. I will go and get my pressure checked.”

“If it is high, can you really lower it?”

“Yes. That is the good news”. The doctor told me to:

lose weight, since I weigh too much;
be more active;
eat fewer foods high in salt and sodium; and
cut back on alcohol.

The doctor told me what foods to eat and gave me a booklet. This will remind me what to do – to eat some foods more often and others less often.”  “I feel better knowing that you can lower your blood pressure.”

“First I need to lose weight. Here is what I need to do:

eat less fat and calories (this is a good first step);
cut back on foods high in sugar like soda and candy;
eat smaller amounts of foods at meals; and
eat fewer snacks during the day.
My blood pressure will probably go down when I lose weight.”

Foods High In Fat

Fats and oils (like butter margarine, vegetable oils, lard, fat back, salt pork, meat drippings, gravy)
Fatty meats (like hot dogs, bacon, bologna, salami, corned beef, regular ground beef, ribs, sausage)
Whole milk, 2% milk, cream, ice cream
Most cheeses (like cream cheese, cheddar, American)
Many snack foods (like chips and nuts)
Fried foods (like fried chicken and French fries)
Most cakes, pies, and pastries
Many cookies
Most fast foods

“Next, I need to be more active. Being more active also will help me to lose weight and help my blood pressure go down.”

To be More Active Everyday

Take a walk
Use the stairs
Get off the bus one or two stops early
Park farther away from the store
Go for a bike ride
Work in the garden
Go dancing

“These are things that would make me feel better too.”
“For sure. Doing them with a friend will help me to do them. We can start today. How about taking a walk with me after dinner.”

“I need to cut down on salt and salty foods. Eating less salt and sodium also can help my blood pressure go down.”
“I know about salt. But what is sodium? I see it on labels all the time.”

“Sodium is a part of salt. It also is a part of mixtures used to flavor and preserve foods.”

“How can we fix good tasting foods with less salt and sodium?”

“Listen to these tips:

Fix Foods The Low-Sodium Way

Try to cook from ‘scratch.’ Start with foods low in salt and sodium.
Use herbs, spices, and fruit juices to season food.
Do not add salt to your food when cooking or at the table.
Rinse canned foods like tuna and canned vegetables to remove salty juices.”

Shake On The Herbs And Spices

basil
bay leaf
chili powder
cinnamon
cumin
curry powder
dry mustard
garlic powder, not garlic salt
onion powder, not onion salt
oregano
paprika
parsley
pepper, black and red
poultry seasoning
thyme

“Some of these herbs and spices sound good. Tonight, I will bake the chicken with some lemon juice and oregano. And in the rice, I will add lots of parsley instead of salt for flavor. Adding herbs will help us to cut back on sodium. And, the food will still be tasty so we won’t miss the salt.”
“Fixing foods this way seems easy enough. I bet we can have some pretty good meals.”

“This recipe for Hot ‘N’ Spicy Seasoning also sounds good. Maybe I will try it next week.”

Hot ‘N” Spicy Seasoning

¼ cup paprika
2 tablespoons oregano
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
½ teaspoon red pepper
½ teaspoon dry mustard

Mix all of the above in a bowl.

Store in airtight container.

Tastes good on meat, poultry, or fish. Instead of salt, sprinkle some on the food and then cook it as you usually do. Or, mix some with plain bread crumbs and then coat the meat with the crumbs. If you like it very spicy, use more.

“We could start packing our lunches and snacks for work. It is cheaper than buying lunch and this way we get what is good for us. A lot of food you eat out is high in fat, calories, and sodium.”

Menu Ideas

Breakfast
Shredded wheat with banana
Skim or 1% milk
Toast with a little margarine
Coffee with skim or 1% milk

Lunch
Lean roast beef sandwich on whole wheat bread with lettuce and tomato (easy on the mayonnaise)
Fig bar cookies
Apple
Skim or 1% milk

Snack
Orange

Dinner
Spaghetti with turkey meat sauce
Steamed green beans with oregano
Green salad with cucumber, tomato, carrots, and a small amount of oil and vinegar dressing
Skim or 1% milk
Nonfat frozen yogurt

Snack
English muffin with Jellyand a little margarine

Recipe

Spaghetti with Turkey Meat Sauce

1 teaspoon olive oil
1 pound ground turkey
1 can (28 ounce) tomatoes, cut up
1 cup chopped green pepper
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon pepper
1 pound spaghetti

Heat oil in a large skillet. Add turkey; cook for 5 minutes, stir a few times. Drain fat.

Stir in tomatoes with their juice, green pepper, onion, garlic, oregano, and pepper. Boil; turn down heat. Put lid on pan and let cook on low heat for 15 minutes. Stir a few times.

Take off cover; cook on low heat for 15 minutes more.

In another pot, cook spaghetti in boiling water for 15 minutes. Do not add salt. Drain well. Serve sauce over spaghetti.
 

“These meals sound like something I would like to eat.”
“They do sound pretty good.”

Buy Foods Low In Sodium

“Most of the foods in these meals are easy to find in the store. But, we will need to change some of the foods we buy.”

“How do you know if foods are high in sodium?”

“Sometimes you can taste it. And sometimes you cannot. Your food will have more sodium if you add salt to it. Also, foods that you buy already made can be higher in sodium, like some TV dinners.”

“I know foods like lunch meats and cheese are salty because I get thirsty after I eat them. They are also high in fat.”

“When I shop, I always try to buy the food that has the least amount of sodium. I look on the label for the words ‘sodium’ or ‘salt.’ The food may be high in sodium if these words are listed first or a couple of times.”

Ingredients: wheat flour,”salt,” “sodium” sulfate, malt

“Also, the amount of sodium is listed on the label.”

Nutrition Information
serving size…
calories…
fat…
sodium… 50 mg

“Foods marked ‘no salt added,’ ‘low sodium’ or ‘reduced sodium’ are good to buy.”

Cut Back On Alcohol

“The doctor also said I need to cut back on alcohol.”
“How much do you need to cut back?”

“The most I can have is 1 or sometimes 2 drinks a day. A small glass of wine, one can of beer, or a shot of liquor counts as one drink. I really do not mind. Lowering my blood pressure is more important than having a beer.”

You May Need Medicine

“What if your blood pressure does not go down?”
“The doctor said I will have to take medicine everyday to help lower my pressure. The medicine will work better if I lose weight, eat right, and be more active.”

“I heard that the medicine can make you feel sleepy.”

“If the medicine bothers me, the doctor can either change it or change the amount.”

“Will the medicine cost a lot?”

“There are many kinds. I can ask the doctor to give me one that works for me and costs the least.”

Expect your Blood Pressure to Lower

“It seems like you have a really big role in lowering your blood pressure. You can eat foods lower in sodium, lose weight, be more active, cut back on alcohol, and take your medicine.”

“And my doctor can help me too. I will have my blood pressure checked again in a few weeks to see how I am doing. I may have to make more changes if it is not low enough. I think I am well on my way to lowering my blood pressure.”

Foods To Choose When You Shop

Choose these foods more often.

Meat, Poultry,Fish,and Shellfish
Chicken or turkey
Fish
Lean cuts of meat
Beef: round, sirloin,chuck arm, loin
Pork: leg, shoulder, tenderloin
Lean ham and extra lean ground beef

Dairy Products
Skim or 1% milk
Low-fat or nonfat yogurt
Cheeses lower in fat and sodium

Fats and Oils (Use only small amounts)
Margarine (liquid, tub, stick, or diet)
Oils (like canola, corn, safflower, olive, peanut or sesame oil)

Sweets and Snacks (Don’t choose these too often, if you are watching your weight. Some may be high in calories)
Popsicles, frozen yogurt, sherbet
Angel food cake
Fig bar cookies, gingersnaps, animal crackers, vanilla wafers, jelly beans, hard candy
Plain popcorn, unsalted pretzels

Fruits and Vegetables
Fresh, frozen, canned, or dried fruits (like oranges, apples, bananas, grapes, berries, prunes, peaches, melon, fruit cocktail)
Fresh, frozen or no salt added canned vegetables (like green beans, carrots, greens, zucchini, cabbage, tomatoes, broccoli, squash)
Fresh, frozen or canned fruit juices

Breads, Cereals, Pasta, Rice, Dry Peas and Beans
Sliced breads (like wheat, rye, or white)
Sandwich buns, dinner rolls,pita breads, English muffins, bagels
Taco shells, plain tortillas
Unsalted low-fat crackers (like graham crackers)
Cooked hot cereals (not instant)
Rice
Pasta (like plain noodles, spaghetti, macaroni)
Dry peas and beans (like split peas, black-eyed peas, chick peas, kidney beans, navy beans, lentils,soybeans)

Several types of thermometers are available, including:

• Oven- safe— insert 2 to 2 1/ 2 inches deep in the thickest part of the food, at the beginning of the cooking time. It remains there throughout cooking and is not appropriate for thin food.
• Dial instant – read— not designed to stay in the food during cooking. Insert probe the full length of the sensing area, usually 2 to 2 1/ 2 inches. If measuring the temperature of a thin food, such as a hamburger patty or boneless chicken breast, insert probe sideways with the sensing device in the center. About 15 to 20 seconds are required for the temperature to be accurately displayed.
• Digital instant – read— not designed to stay in food during cooking. The heat sensing device is in the tip of the probe. Place the tip of the probe in the center of the thickest part of the food, at least 1/ 2 inch deep. About 10 seconds are required for the temperature to be accurately displayed.

INTERNAL COOKING TEMPERATURES

Never partially cook food for finishing later because you increase the risk of bacterial growth on the food. Bacteria are killed when foods reach a safe internal temperature.

Don’t use recipes in which eggs remain raw or only partially cooked. Eggs should be prepared immediately after breaking. When possible, substitute pasteurized eggs for raw eggs in cooked dishes.

When preparing food in the oven, set the oven to at least 325 °F. Cook food to the safe recommended temperature. Check internal temperature in several places with a food thermometer.

If a convection oven is used to prepare food, you may reduce oven temperature 25 °F. Refer to manufacturer’s instructions for additional information.

A microwave oven can be used to prepare food, but care must be taken to make sure food reaches a safe temperature throughout.

• Stir or rotate food midway through the microwaving time to eliminate cold spots, and for more even cooking. Cover food.
• Partial cooking may be done in the microwave only if the food is to finish cooking immediately, either on the range, grill, or in a conventional oven.
• Use a food thermometer or the oven’s temperature probe to be sure the food has reached a safe temperature. Check temperature in several places.
• Observe standing times given in recipes so cooking is completed.
• Check manufacturer’s instructions.

There are 4 easy ways to keep food from going bad:

1. Clean
2. Keep apart
3. Cook
4. Chill

Clean: Wash Hands and Counters Often

Germs can spread in the kitchen. They can get onto cutting boards, counters, sponges, forks, spoons, and knives. Here’s how to fight germs:

• Wash your hands with warm, soapy water.  Do it after using the bathroom, changing diapers, or touching pets.
• Wash your cutting boards, counters, dishes, forks, spoons, and knives.  Use warm, soapy water.  Do this after working with each food item.
• Use plastic cutting boards.  Do not use wood cutting boards.  It is easier for germs to hid in wood.  Wash all boards in hot, soapy water after use.  Boards can go into the dishwasher too.
• Use paper towels to clean up kitchen counters and tables.  If you use cloth towels, wash them often in the hot cycle of the washing machine or in hot soapy water.

Keep Apart: Keep Raw Foods to Themselves

Germs can spread from one food product to another.

• Keep raw meat, poultry, seafood and their juices away from other foods.
• Keep these foods away from each other in your shopping cart and in your fridge.
• Use a special cutting board for raw meat only.
• Wash your hands after touching raw meat, poultry, or seafood. Wash cutting boards, dishes, forks, spoons, and knives that touch these foods. Use hot, soapy water.
• When you use a plate for raw meat, poultry, or seafood, don’t put any other food on it until you wash it.

Cook: Make Sure Food Is Very Hot

Foods need to get hot and stay hot when you cook them. Heat kills germs.

• Use a clean cooking thermometer. This handy tool tells you how hot a food gets inside. It helps you to know when foods are cooked all the way. Use it for meat, poultry, and other foods.
• Cook roasts and steaks to at least 145 degrees Fahrenheit/63 degrees Celsius. Whole poultry should reach 180 degrees Fahrenheit/82 degrees Celsius.
• Cook ground beef to at least 160 degrees Fahrenheit/71 degrees Celsius.
• Cook eggs until the yolks and whites are firm. Don’t use recipes in which eggs remain raw or are partly cooked.
• Cooked fish should flake easily with a fork.
• Be careful if you use a microwave oven. Make sure that the food has no cold spots. Cold spots let germs live. Cover the food and stir it for even cooking. Rotate the dish once or twice while cooking.
• Bring sauces, soups, and gravies to a boil when you reheat them. Heat other leftovers well, too. Leftovers should reach 165 degrees Fahrenheit/74 degrees Celsius.

Chill: Put Food in the Fridge Right Away

Set your fridge to 40 degrees Fahrenheit/4 degrees Celsius or colder. The cold helps slow the growth of germs in food. The freezer unit should read 0 degrees Fahrenheit/-18 degrees Celsius. Check the readings once a month with a fridge thermometer.

• Put all cooked food and leftovers food in the fridge or freezer within two hours.
• Never thaw food by simply taking it out of the fridge! There are three safe ways to thaw food:
     1. in the fridge
     2. under cold running water
     3. in the microwave
• Marinate foods in the fridge.
• Divide large amounts of leftovers. Put them into small, shallow dishes with covers. That way, they can cool quickly in the fridge.
• Don’t pack the fridge too full. The cool air must flow freely to keep food safe.

• oxygen – 62-1/2%
• carbon – 21-1/2 %
• nitrogen – 3%
• hydrogen – 10%
• calcium, phosphorus, potassium, sulphur, chlorine, sodium, magnesium, iron, and flouride – 3%

Food is necessary for growth, repair, and energy.  All food must undergo chemical change after being taken into the human body before it can be utilized by the body.  Food is classified as follows:

• Proteins (nitrogenous or albuminous)
• Carbohydrates (sugar and starch)
• Fats and oils
• Mineral matter
• Water
• Vitamins

Proteins are for building and repairing tissues.  They furnish energy and contain nitrogen, carbon, oxygen, hydrogen, and sulphur or phosphorous.  They include all forms of animal foods and some vegetable foods, such as milk, cheese, eggs, meat, fish, cereals, peas, beans, and lentils.  The principal constituent of protein food is albumen and takes different names, such as   albumen in eggs; fibrin in meat; casein in milk and cheese; vegetable casein or legumen in peas, beans, and lentils; and gluten in wheat.

Carbohydrates are to furnish energy and maintain heat.  They contain carbon, hydrogen, and oxygen and include foods containing starch and sugar.  Examples are vegetables, fruits, cereals, sugars and gums.

Fats and oils are also to furnish energy and heat.  Examples are butter, fat of meat, fish, cereals, nuts, and the berry of olive tree.  Fats and carbohydrates are stored in the adipose tissues of the body.

Mineral matter is to furnish the necessary salts which are found in all animal and vegetable foods.  Examples are sodium chloride (common salt); carbonates, sulphates and phosphates of sodium, potassium, and magnesium; calcium phosphates and iron.

Water constitutes about two-thirds the weight of the human body and is in all tissues and fluids.  One of the greatest errors in diet is neglect to take enough water.  However, water is insufficient in all animal and vegetable foods.

Vitamins, which are growth promoting substances, are essential especially for children.  They are found in milk, butter, egg yolks, green leaves, etc.

An auto insurance is a contract between you and an insurance company.  You pay the agreed premium based on the policy that you purchased and payable either in installment or in lump sum amount.  In exchange, the insurance company promises to pay you for auto related injuries, accidents, and damages within the amounts and conditions stated in the auto policy.

Auto Insurance Coverage

Some of the auto insurance coverage that you may purchase are:

Liability Coverage.  It provides a fixed dollar amount of coverage for damages that an insured becomes liable to pay due to an accident or other negligence.  For example, if an insured drives into an electrical pole and damages the pole, liability coverage pays for the damage to the electrical pole and also other damages such as loss of electric service.

Collision Coverage.  It provides coverage for an insured’s automobile that is involved in an accident, subject to a deductible.  This coverage is designed to provide payments to repair the damaged vehicle or payment of the cash value of the automobile if it is not repairable.

Comprehensive Coverage.  It provides coverage, subject to deductible for insured’s automobile that is damaged by incidents that are not considered collisions.  For example, if your car is damaged by fire, vandalism, weather, or impact with animals, then the damages will be paid from comprehensive coverage.

Uninsured/Underinsured Coverage.  It provides coverage if another at-fault party either does not have insurance, or does not have enough insurance.

Rental Reimbursement Coverage.  It provides reimbursement for car rental expenses for qualified car size while the damaged car is being repaired.

Car Towing Coverage.  It provides payment for the cost of towing the damaged car and other expenses related to an accident that is covered under the auto insurance policy.

Basis for Calculating Auto Insurance Rates

Car drivers pay an average of $950 in insurance premium a year.   There are several factors that determine the premium that you will pay for an auto insurance policy.

• The type of insurance coverages, as enumerated above, that you are purchasing
• Your driving history – if you have no car accidents and traffic violations, you will pay lower insurance premium.  But if your driving record is not good, you will pay higher premium.
• Number of miles you drive each year – if you drive less that 10,000 miles a year, you will get a lower premium.  If you drive more than 10,000 miles a year, you will pay higher premium.
• Where you live – insurance companies look at local statistics such as the number of accidents, traffic density, car thefts, lawsuits, and cost of medical care and car repairs.
• Your age – if you are less than 25 years old and have no or little driving experience, your premium will be higher.  If you are more than 25 years old and have a good driving record, you will pay lower premium.
• The car you drive – insurance companies look at statistics if your car includes the likelihood of theft, cost of the car, cost of repairs, and overall safety record of the car
• Amount of insurance coverage – if you buy more insurance coverage, you will pay higher insurance premium
• Your gender – men average more miles driven per year than women do and have a proportionally higher accident involvement in all ages.  Thus, male drivers pay higher premium than female drivers do.

Do you think you should contact your insurance agent to review your situation and ask for insurance premium reduction?  Please give your comments. 

Do you have other ideas on how to save on gasoline?  Please share.