Thursday, April 28, 2011

Integrated Pest Management in Schools.

IPM, which stands for Integrated Pest Management, is a program created by the Missouri Department of Agriculture. The purpose of the program is to keep pest below an economic injury level for educational and demonstration purposes. It basically employs tools like cultural, biological, chemical, and regulatory control methods. It carries out its program in association with the Environmental Protection Agency in a compatible manner that is economically and environmentally sounds. 
IPM in School
 The IPM Program is working with the Missouri Center for Safe Schools on a cooperative Environmental Protection Agency (EPA) grant titled, "Implementing IPM in Missouri Schools (“IPM”).
Pests are everywhere. Even the best of schools have pest problem.  Rodents, rats, roaches, rats etc are some of the common pests and can have leave airborne dander and pest residues from their feces and hair, which can cause various health problems. One of the most serious problems  caused by pests are allergies, which can trigger asthma attacks or allergy flare-ups.  Mold is also another allergen that can be minimized through IPM approach. Along with control of pests, controlling the use of pesticides is another major goal of IPM.  People vary widely sensitive to chemicals like pesticides. So, in order to ensure good health and in a safe learning environment in schools IPM uses various tactics like exclusion, sanitation and monitoring. It is very important for schools to maintain balance among the known health risks of uncontrolled pest infestations, the safety of school staff and students and the use of pesticides.  Thus for creating such an environment, IPM could be very useful for any school. 
 Instead of routine chemical applications, IPM is the best approach to pest control utilizing cultural, mechanical, educational, biological and physical controls with selective use of pesticides. Chemical controls are used only when needed and in the least-toxic formulation that is still effective against pests. Under IPM, a well-organized and comprehensive approach is in place to prevent pests from reaching unacceptable levels utilizing low-risk control strategies when necessary. IPM is not a quick fix but can be achieved through administrative support, involvement of the school community and communication with Pest Management Professionals. (IPM)
IPM has been adopted in various regions of United Stated and so far has been very effective in managing pests in those places saving tens and thousands of dollars. Through the use of IPM, pesticides use in schools has decreased by 80%. The Montgomery County school district has had an IPM program since 1984-1990. And In a six years period, there was a 90% reduction of pesticide and the district saved over $110,000 in the first six years ("What organizations are," 2011).
IPM uses very comprehensive tactics to control pests in schools and uses pesticides only as a last resort.  Along with reducing pests and use of pesticides, It is also less expensive than all the other traditional pest management approaches. 

Tuesday, April 19, 2011

What we all should know about Hepatitis C!

 “Hepatitis” means inflammation of the liver. The liver is a vital organ that processes nutrients, filters the blood, and fights infections. When the liver is inflamed or damaged, its function can be affected. Hepatitis C is a contagious liver disease that results from infection with the Hepatitis C virus. Chronic Hepatitis C is a serious disease that can result in long-term health problems, including liver damage, liver failure, and liver cancer. Approximately 12,000 people die every year from Hepatitis C-related liver disease.
                                                                       
 There are two forms of Hepatitis C: acute and chronic. Acute Hepatitis C is a short-term illness that occurs within the first 6 months after someone is exposed to the Hepatitis C virus. For reasons that are not known, 15%–25% of people “clear” the virus without treatment. Approximately 75%–85% of people who become infected with the Hepatitis C virus develop “chronic,” or lifelong, infection. Chronic Hepatitis C is a long-term illness that occurs when the Hepatitis C virus remains in a person’s body. Over time, it can lead to serious liver problems, including liver damage, cirrhosis, liver failure, or liver cancer.

                            
Transmission of Hepatitis C

*    By blood to blood contact
*    Exposure to contaminated needles or other equipment
*    Sex with multiple partners or rough sex
*    Tattooed or pierced with non-sterile needles or equipment
*    Accidental needle stick with a needle that was used on an infected person
*    Using the same razor or toothbrush that an infected person used

According to the Center of Disease Control, in 2007, an estimated 17,000 new cases of hepatitis C were expected for the United States. An estimated 3.2 million people in the United States are infected with chronic hepatitis C.

 Symptoms of Hepatitis C         

 Many people with Hepatitis C do not have symptoms and do not know they are infected. Even though a person has no symptoms, the virus can still be detected in the blood. If symptoms occur with acute infection, they can appear anytime from 2 weeks to 6 months after exposure. Symptoms of chronic Hepatitis C can take up to 30 years to develop. Damage to the liver can silently occur during this time.

*    Fever
*    Easy bruising
*    Fatigue
*    Loss of appetite
*    Vomiting
*    Nausea
*    Abdominal pain
*    Longer than usual amount of time to stop bleeding.


Testing

 Doctors can diagnose Hepatitis C using specific blood tests that are not part of blood work typically done during regular physical exams. Typically, a person first gets a screening test that looks for “antibodies” to the Hepatitis C virus. Antibodies are chemicals released into the bloodstream when a person becomes infected. The antibodies remain in the bloodstream, even if the person clears the virus. If the screening test is positive for Hepatitis C antibodies, different blood tests are needed to determine whether the infection has been cleared or has become a chronic infection.

Should get tested if:

*    Currently inject or use to  inject drug
*    Have abnormal liver tests or liver disease
*    Received donated blood or organs before 1992
*    Been exposed to blood on the job through a needle stick or injury with a sharp object
*    Currently on hemodialysis

Managing
         
With proper management people with hepatitis C can lead full and active lives. Liver damage can be decreased and managed through lifestyle modification. An individual with hepatitis C should decrease or cease smoking, drinking alcohol, using drugs or exposures to other harmful chemicals. The management of hormones is compromised in hepatitis C. This can affect immunological, emotional and sexual aspects of your life. May also need supplements of vitamins for vitamin A, D,E, K, B12, iron and copper. Need to be under the care of a doctor who specializes in the liver. The individual should stay on any prescribed medications. One of most important aspects is to maintain a healthy lifestyle by eating nutritious meals, getting exercise, and resting when you feel tired.

What’s Going On?

 There are multiple projects that have been started to bring awareness to this disease. For instance, World Hepatitis Day, which is on July 28, 2011, which spreads awareness about hepatitis B and C.




References
American liver foundation. (n.d.). Retrieved from http://www.liverfoundation.org
Hepatitis c-general information. (2010, June). Retrieved from http://www.cdc.gov/hepatitis
McKnight, E. (n.d.). Hepatitis toolkit. Retrieved from http://www.HONOReform.org
About viral hepatitis. (n.d.). Retrieved from http://www.worldhepatitisalliance.org/AboutViralHepatitis.aspx



Sunday, April 17, 2011

Obesity in Our Children

Obesity is a serious health concern for children and adolescents. Results from the 2007-2008 National Health and Nutrition Examination Survey (NHANES), using measured heights and weights, indicate that an estimated 17 percent of children and adolescents ages 2-19 years are obese. Between 1976-1980 and 1999-2000, the prevalence of obesity increased. Between 1999-2000 and 2007-2008 there was no significant trend in obesity prevalence.

Among pre-school age children 2-5 years of age, obesity increased from 5 to 10.4% between 1976-1980 and 2007-2008 and from 6.5 to 19.6% among 6-11 year olds.  Among adolescents aged 12-19, obesity increased from 5 to 18.1% during the same period.


2009 State Prevalence


 For this analysis, CDC examined the 2009 Pediatric Nutrition Surveillance System (PedNSS) data for children two to four years of age. Obesity is defined as a body mass index-for-age at or above the 95th percentile based on the 2000 sex-specific growth charts.



Obese children and adolescents are at risk for health problems during their youth and as adults. For example, during their youth, obese children and adolescents are more likely to have risk factors associated with cardiovascular disease (such as high blood pressure, high cholesterol, and Type 2 diabetes) than are other children and adolescents.

Obese children and adolescents are more likely to become obese as adults. For example, one study found that approximately 80% of children who were overweight at aged 10–15 years were obese adults at age 25 years. Another study found that 25% of obese adults were overweight as children. The latter study also found that if overweight begins before 8 years of age, obesity in adulthood is likely to be more severe.

Thirty-three states had prevalence equal to or greater than 25%; nine of these states (Alabama, Arkansas, Kentucky, Louisiana, Mississippi, Missouri, Oklahoma, Tennessee, and West Virginia) had a prevalence of obesity equal to or greater than 30%.

Encourage healthy eating habits.
There's no great secret to healthy eating. To help your children and family develop healthy eating habits:
  • Provide plenty of vegetables, fruits, and whole-grain products.
  • Include low-fat or non-fat milk or dairy products.
  • Choose lean meats, poultry, fish, lentils, and beans for protein.
  • Serve reasonably-sized portions.
  • Encourage your family to drink lots of water.
  • Limit sugar-sweetened beverages.
  • Limit consumption of sugar and saturated fat.
Remember that small changes every day can lead to a recipe for success! 

Look for ways to make favorite dishes healthier.
The recipes that you may prepare regularly, and that your family enjoys, with just a few changes can be healthier and just as satisfying. For new ideas about how to add more fruits and vegetables to your daily diet check out the recipe database from the FruitsandVeggiesMatter.gov. This database enables you to find tasty fruit and vegetable recipes that fit your needs.
Balancing Calories: Help Kids Stay Active
Another part of balancing calories is to engage in an appropriate amount of physical activity and avoid too much sedentary time. In addition to being fun for children and teens, regular physical activity has many health benefits, including:
  • Strengthening bones
  • Decreasing blood pressure
  • Reducing stress and anxiety
  • Increasing self-esteem
  • Helping with weight management
Help kids stay active.
Children and teens should participate in at least 60 minutes of moderate intensity physical activity most days of the week, preferably daily.11 Remember that children imitate adults. Start adding physical activity to your own daily routine and encourage your child to join you.

Some examples of moderate intensity physical activity include:
  • Brisk walking
  • Playing tag
  • Jumping rope
  • Playing soccer
  • Swimming
  • Dancing
Reduce sedentary time.
In addition to encouraging physical activity, help children avoid too much sedentary time. Although quiet time for reading and homework is fine, limit the time your children watch television, play video games, or surf the web to no more than 2 hours per day. Additionally, the American Academy of Pediatrics (AAP) does not recommend television viewing for children age 2 or younger.12 Instead, encourage your children to find fun activities to do with family members or on their own that simply involve more activity.



 References

Freedman DS, Khan LK, Dietz WH, Srinivasan SR, Berenson GS. Relationship of childhood overweight to coronary heart disease risk factors in adulthood: The Bogalusa Heart Study. Pediatrics 2001;108:712–718.

Freedman DS, Mei Z, Srinivasan SR, Berenson GS, Dietz WH. Cardiovascular risk factors and excess adiposity among overweight children and adolescents: the Bogalusa Heart Study. J Pediatr. 2007 Jan;150(1):12–17.e2.

Ogden CL, Carroll MD, Curtin LR, Lamb MM, Flegal KM. Prevalence of High Body Mass Index in US Children and Adolescents, 2007–2008. JAMA 2010;303:242–249.

Ogden CL, Carroll MD, Flegal KM. High Body Mass Index for Age Among US Children and Adolescents, 2003–2006. JAMA 2008;299:2401–2405.

Serdula MK, Ivery D, Coates RJ, Freedman DS. Williamson DF. Byers T. Do obese children become obese adults? A review of the literature. Prev Med 1993;22:167–177.

Whitaker RC, Wright JA, Pepe MS, Seidel KD, Dietz WH. Predicting obesity in young adulthood from childhood and parental obesity. N Engl J Med 1997; 37(13):869–873.

The Centers for Disease Control and Prevention.  Low Income Preschool Aged Children. (2011) Retrieved from http://www.cdc.gov/obesity/childhood/lowincome.html

The Centers for Disease Control and Prevention. Obesity Trends By State (2011) Retrieved from http://www.cdc.gov/obesity/data/trends.html#State

Wednesday, April 13, 2011

Do you know how to keep food safe?


FOOD SAFETY FOR THE CONSUMER
With a focus on Shiga-toxin producing E. coli
By Margaret Loehnig

            “Fever, nausea, vomiting, and diarrhea.” With the onset of such symptoms, many people brace themselves for a long night spent sitting on a cold bathroom floor, hugging a porcelain toilet and ridding themselves of the contents of last night’s dinner. When calling in sick to work the next morning, they may report that they have been struck with a case of the stomach flu. However, the USDA points out that another common category of illness, often overlooked, presents itself with the same nasty symptoms: foodborne illness (USDA, 2006). The statistics are striking; millions of people in the United States are sickened each year from food poisoning, 325,000 are hospitalized, and 5,000 die (MODHSS, 2010). The good news is that foodborne illness is preventable in the grand majority of cases.
            One common way that people develop foodborne illness is by ingesting Escherichia Coli (E. coli for short), which is a type of bacteria. Some kinds of E. coli make people sick by producing a toxin called a “Shiga toxin;” this class of bacteria are called Shiga toxin-producing E. coli, or STEC. Because the strand E. coli 0157:H7 is the most commonly identified strand in North America, it will be the focus of this discussion (CDC, 2008). However, it is important to note that many other kinds of STEC are also capable of causing disease.
According to the Centers for Disease Control and Prevention (CDC), the most likely victims of STEC illnesses are very young children, elderly persons, and persons with weakened or compromised immune systems, but in reality, anyone can become infected. Symptoms typically appear 3-4 days after the person has ingested the harmful bacteria, but an incubation period of anywhere between 1 and 10 days is considered normal (CDC, 2008). Symptoms vary but typically include severe stomach cramps, often-bloody diarrhea, vomiting, and low-grade fever.
Illnesses usually last for 5-7 days, but they can also be life-threatening. For example, the CDC estimates that 5-10% of those who have STEC infections develop a complication called hemolytic uremic syndrome (HUS), which can be deadly because it can cause a person’s kidneys to stop working. Symptoms of this condition include decreased frequency of urination, feeling very tired, and losing pink color in the cheeks and lower eyelids. Persons suspected of suffering from this condition need to be hospitalized in order to combat the illness (CDC, 2008). Other possible complications of foodborne illnesses include arthritis and meningitis (CDC, 2008).
            STEC are constantly present in the natural environment. These bacteria live in the guts of animals such as cattle, goats, sheep, deer, and elk, but they typically do not make these hosts sick. The problem begins when STEC is transferred to humans. Typically, this occurs when humans swallow tiny (sometimes invisible) amounts of human or animal feces containing STEC. Traces of feces may be swallowed when working with cows or changing diapers, of course, but STEC is also transferred to others in less obvious ways. These include, but are not limited to, swallowing contaminated lake water while swimming, eating food prepared by a person who did not wash his or her hands properly, consuming the bacteria after touching animals in petting zoos, and consuming infected water, milk, meat, or produce (CDC, 2008).
            However, as mentioned earlier, the grand majority of cases of foodborne illness, including those induced by STEC, are preventable. The Department of Health and Senior Services (DHSS) and other sources offer a multitude of suggestions regarding how to keep food safe and prevent foodborne illness. These suggestions can be divided into the clear categories of “before the cooking process,” “during the cooking process,” and “after the cooking process” tips.

FOOD SAFETY TIPS

BEFORE COOKING           
One of the simplest measures that any person can take to prevent the spread of foodborne illness is to properly wash his or her hands before preparing or eating any meal. Many people who believe they are adequately washing their hands are sorely mistaken. According to a study conducted by the American Society of Microbiology, 97% of females and 92% of males said they washed their hands, but those numbers turned out to be 75% of females and 58% of males upon observation (MNDOH, 2006). A proper hand-washing technique suggested by the DHSS includes using soap and warm water; washing vigorously for 10-20 seconds, making sure to reach all surfaces of the hands including the wrists, between the fingers, and under the finger nails; rinsing well; drying hands with a paper towel; and using a paper towel to turn off the water (MODHSS, 2010). It is certainly important to wash your hands before preparing a meal and eating, but you should also wash your hands after using the restroom, coughing/sneezing, touching cuts or skin infections, handling raw meat, and touching pets or other animals. According to the DHSS, “nearly half the cases of foodborne illnesses could be prevented by better hand-washing by food handlers” (MODHSS, 2010). In addition, hand sanitizer is a helpful follow-up to hand-washing, but it should never be used to replace this valuable technique.
Some foods should simply never be ingested in the first place because they have such a high risk of containing harmful bacteria that can make people ill. These foods include raw milk, unpasteurized dairy products, unpasteurized juices (such as fresh apple cider), raw meat, and raw cookie dough (CDC, 2008).
Many homeowners are all too familiar with the common scenario of opening up the fridge and wondering if a certain food has gone bad. In cases of suspected food spoilage, food should never simply be tasted, smelled, or eye-balled in order to determine its safety. It is true that in some cases, the presence of mold or other growths may indicate that a food has reached its expiration date and should not be consumed. However, some foods may look and smell fine, but if they have been stored at room temperature for over 2 hours, microscopic bacteria may have been allowed to grow. The safe temperature for foods in refrigerators is between 35 and 45 degrees Fahrenheit, and freezers should be kept at 0 degrees Fahrenheit or below (MODHSS, 2010). For more information on how to determine the safety of food in the case of power outages or other instances in which food has been kept at a non ideal temperature for an extended period of time, please visit http://www.foodsafety.gov/.

DURING COOKING 
            When I was a child, my mother often asked me to take certain meats out of the freezer while she was at work and let them thaw on the counter all day. This practice is actually not considered safe, because it allows any germs present on the food to thrive. Safer alternatives to this practice include thawing the food under running water (70 degrees Fahrenheit or below) for less than 2 hours, placing the food in the refrigerator to thaw, or thawing the food in the microwave as part of the cooking process (MODHSS, 2010). 
            It is also important to make sure that raw meats are cooked to the appropriate internal temperature before they are consumed. Safe internal temperatures for various meats include 165 degrees Fahrenheit for poultry, 155 for ground meat, and 145 for fish and pork (MODHSS, 2010). It is not sufficient to judge the doneness of meat by its internal color. According to a study performed by the USDA, “25% of hamburgers with a brown internal color were not cooked to the proper temperature” (MODHSS, 2010). Instead of simply eyeballing the meat, it is essential to use a meat thermometer to judge the safety of consuming the food.
            The cooking process is often the time that foodborne pathogens are allowed to enter the food we eat because of the prevalence of cross contamination. Cross contamination occurs when a person handling raw meats, eggs, fish, or other foods containing harmful pathogens touches cooking utensils, cutting boards, or cooking surfaces and spreads the pathogens to ready-to-eat foods in the process. This mode of transmission can be interrupted by washing your hands after handling raw foods, washing utensils and cutting boards that have come in contact with raw foods, and disinfecting counter surfaces frequently (MODHSS, 2010).

AFTER COOKING
            A simple guideline to follow is to “keep hot foods hot and cold foods cold.” Hot foods should be kept at 135 degrees Fahrenheit or above, and cold foods should be held below 41 degrees Fahrenheit (MODHSS, 2010). This guideline is compromised when already-prepared foods are allowed to sit out on the counter for extended periods of time. As a result, you should strive to store leftovers promptly.
            Leftovers are ideally stored in the refrigerator in shallow containers (2 inches tall or less) so that the cooling process can be accelerated and the buildup of harmful bacteria can be prevented. Storing foods in larger containers may keep foods warm and allow harmful bacteria to grow (MODHSS, 2010).

Occasionally, even after following all of the above feasible tips to increase the safety of your food, foodborne illness will still occur. In these cases, it is important to be prepared to limit the course of the illness and prevent the spread of the illness between the affected person and his or her close contacts.
Unfortunately, if a person develops a foodborne illness, antibiotics are not a useful method of combating the illness. In fact, taking antibiotics may even increase the risk of developing hemolytic uremic syndrome (HUS). It is also important to avoid taking antidiarrheal agents, such as Imodium ®, because your body needs to expel the pathogens in order to eliminate the illness (CDC, 2008). One of the most helpful things you can do is to make sure that the ill person stays hydrated. In addition, frequent hand-washing is a good idea for the person affected as well as any people who will come in contact with him or her, such as family members and friends. STEC bacteria may be shed in a person’s feces for several weeks, even after the person no longer feels ill. In rare cases, bacteria continue to be shed for several months (CDC, 2008).
If you do suspect foodborne illness is the cause of your suffering or the suffering of a loved one, it may be appropriate to report your suspicion in order to prevent others from getting sick. The USDA suggests that you preserve the evidence if at all possible by wrapping a portion of the suspect food securely, making it with the word “Danger,” and freezing it. If the packaging material of the food is available, it may also be helpful to save this as well. It is not a bad idea to record the food type, the date, the time consumed, and when the onset of symptoms occurred. If the food is a USDA-inspected product, you may wish to call the USDA Meat and Poultry Hotline at 1-888-674-6854 or send an e-mail to mphotline.fsis@usda.gov. If you suspect that you developed food poisoning from eating at a restaurant or other large gathering, or if the suspect food is a commercial product, call your local health department. They just may be able to prevent the illness of others like you by notifying the public of a pathogenic outbreak (USDA, 2006).
For more information on E. coli, food safety, or what to do when foodborne illness occurs, please contact the Missouri Department of Health and Senior Services:
Alyce Turner
Health Educator in the Bureau of Communicable Disease Control and Prevention

SOURCES

Centers for Disease Control and Prevention, National Center for Zoonotic, Vector-Borne, and Enteric Diseases. (2008). Escherichia coli 0157:h7 Retrieved from http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/
Minnesota Department of Health, (2006). Minnesota handwashing tool kit Retrieved from http://www.health.state.mn.us/handhygiene/stats/statistics.html
Missouri Department of Health and Senior Services, Bureau of Environmental Regulations and Licensure. (2010). Food safety for group functions Retrieved from http://www.dhss.mo.gov/safety/foodsafety/pdf/Food_Safety_for_Group_Functions.pdf
Missouri Department of Health and Senior Services, Bureau of Environmental Regulations and Licensure. (2010). Food safety information Retrieved from http://www.dhss.mo.gov/safety/foodsafety/pdf/Food_Safety_Facts.pdf
United States Department of Agriculture, Food Safety and Inspection Service. (2006). Foodborne illness: what consumers need to know Retrieved from http://www.fsis.usda.gov/fact_sheets/Foodborne_Illness_What_Consumers_Need_to_Know/index.asp



Smokeless Tobacco: A Growing Problem in Douglas County

Douglas County is currently traveling down a treacherous path towards a population of overall poor health due to use of smokeless tobacco in teenagers. The results of the Safe and Drug Free survey have been released, showing that Ava’s students are using smokeless tobacco more than was originally thought, which is a huge problem for our community. 58.8% of students have used tobacco on Ava’s campus. This is a rate eleven times higher than the Missouri state average, and seven times higher than the national average, which provides insight as to how much of a problem we have in our area.


According to the Centers for Disease Control and Prevention (CDC), smokeless tobacco, also known as chewing tobacco, is known to contribute to four main areas: cancer, oral health, reproductive health, and nicotine addiction. The much talked about problem with smokeless tobacco is about cancer, which is an important and health related issue that needs to be relayed to the youth who are at risk for this problem. Smokeless tobacco contains 28 cancer-causing agents (also called carcinogens) than have been shown to lead to oral cancer and pancreas cancer.

Smokeless Tobacco and Cancer


• Smokeless tobacco contains 28 cancer-causing agents (carcinogens).

• Smokeless tobacco is a known cause of human cancer; it increases the risk of developing cancer of the oral cavity and pancreas.

Smokeless Tobacco and Oral Health

• Smokeless tobacco is also strongly associated with leukoplakia—a precancerous lesion of the soft tissue in the mouth that consists of a white patch or plaque that cannot be scraped off.

• Smokeless tobacco is associated with recession of the gums, gum disease, and tooth decay.

Smokeless Tobacco and Reproductive Health

• Smokeless tobacco use during pregnancy increases the risks for preeclampsia (i.e., a condition that may include high blood pressure, fluid retention, and swelling), premature birth, and low birth weight.

• Smokeless tobacco use by men causes reduced sperm count and abnormal sperm cells.

Smokeless Tobacco and Nicotine Addiction

• Smokeless tobacco use can lead to nicotine addiction and dependence.

• Adolescents who use smokeless tobacco are more likely to become cigarette smokers.

(cdc.gov)


There are many ways to keep youth from chewing tobacco, the following are the top ten ways to prevent your child from chewing:

10. Make sure your child understands tobacco is not cool

9. Talk to your child about peer pressure and how to refuse it

8. Stress to your child that tobacco use is dangerous

7. Show your child how much chewing tobacco costs

6. Encourage your child to have a tobacco-free role model

5. Be a tobacco-free role model

4. Support organizations promoting tobacco-free behaviors

3. Support businesses who refuse selling tobacco to minors

2. Explain to your child that you disapprove of the behavior
 And finally…

1. NEVER BUY TOBACCO PRODUCTS FOR YOUR CHILD

Tuesday, April 12, 2011

Drug Abuse Prevention for Adolescents in Adair County

The Issue


In Adair County, drug use has become a major source of crime. The Court or criminal justice is listed as the number one substance abuse treatment referral source for the county (Missouri Department of Health & Senior Services, 2010). A third of the areas prison admissions in 2009 were due to drugs (MDHSS, 2010). The same year, the Division of Alcohol and Drug Abuse reported that twenty-six adolescents were receiving treatment for substance abuse (MDHSS, 2010).

Alcohol, Marijuana and Methamphetamine are reported to be the primary drugs of abuse for those seeking treatment of all ages (MDHSS, 2010). The short-term effects of alcohol are difficulty walking, blurred vision, slurred speech, slowed reaction times, and impaired memory, but more serious permanent effects can happen with prolonged use. These long-term effects include brain damage, liver disease and malnutrition. The extent to which these permanent effects occur can be determined by the age a person began drinking and how long a person has been drinking (National Institute of Alcohol Abuse and Alcoholism, 2004).

According to the National Institute on Drug Abuse, chronic users of marijuana are likely to experience long lasting impaired learning and memory skills. Also, marijuana smoke has been shown to have 50-70% more carcinogens than tobacco smoke. The earlier marijuana use starts the higher the likelihood is of addiction. Young users are also at risk for developing mental illness, such as schizophrenia, later in life (NIDA Infofacts, 2010).

The detrimental effects of methamphetamine include anxiety, confusion, insomnia, mood disturbances, and violent behavior (National Institutes of Health, (n.d.)). In Adair County, there were eight methamphetamine lab incidents in 2008 alone (MDHSS, 2010). The amount of drug use in Adair County is trickling down to the youth.

Poverty, school dropouts, victims of abuse and homelessness are all risk factors that Adair County youth are exposed to, that make them susceptible to drug use (HTF, (n.d.)). As of 2008, the percentage of children living below the poverty line is 23.4%, which is much higher than the state percentage of 18.9%. The drop-out rate for the 2008-2009 school year was 3.6%, which is an increase from previous years. As of two years ago the number of drop-outs was as low as 1.7% (MDHSS, 2010). The percentage of child abuse and neglect is a shocking 48.2% of children in Adair County (Missouri Census Data Center, 2008). These statistics show how much the youth population is at risk for using drugs. A 2010 study of Adair County middle school students showed 5.5% drank five or more drinks of alcohol in a row within a couple of hours. In this same survey, 8.1% of middle school students used inhalants and 4% of middle school students used marijuana (Eldridge-Houser, 2010). These numbers are too high, but with certain steps they can be lowered.

40 Developmental Assets


The 40 Developmental Assets are a list of positive factors, which if existent in an adolescent’s life, are an effective method in preventing them from participating in risky behaviors such as drug use. The Search Institute has made a downloadable list of the assets that are important in an adolescent’s life. Here is the link for any interested parties: http://www.search-institute.org/system/files/40AssetsList.pdf. Adolescents who exhibit many of the Development Assets are shown to be less likely to participate in problem alcohol and drug use. Of those adolescents with 31-40 developmental assets only 3% participate in problem alcohol use and 1% participate in illicit drug use ("What kids need," 2007 ).

There are numerous ways to ensure that an adolescent has enough assets or to improve their number of assets. Make sure adolescents have a “Constructive use of Time” by getting them involved with activities such as music lessons, sports or other clubs. Three or more hours should be spent every week with organizations, whether they are at school or in the community (“What kids need,” 2007). The asset, “Service to Others,” involves a young person serving in the community for at least one hour per week. Strong parental involvements in a child’s life, along with proper discipline, are both ways to protect against drug abuse (National Institutes of Health, 2010).





 Heartland Task Force




The Heartland Task Force is an organization whose mission is “to guide youth and families to achieve their highest potential by reducing substance abuse using a comprehensive, long-term, collaborative, multi-sector approach. The vision is to reduce substance abuse among youth and over time, among adults, by increasing protective factors and decreasing risk factors in our community” (Heartland Task Force, (n.d.)). Some of the services that the organization sponsors are community based programs for family and youth, which consist of: Drug-Free Family/Community Nights at the YMCA, Mother Son Swim Party, Daddy-Daughter Dance, Outrageous Olympics, Back to School Programs (HTF, (n.d.)). Participating in any of the above activities is a good way to increase the chances of an adolescent not abusing drugs or alcohol. Adair County’s adolescents may be high risk subjects for drug abuse, but all that can be changed with a little effort by providing safe alternatives to drug use that will keep them entertained.




References

Eldridge-Houser, J.L. Adair County Drug Coalition. (2010). Report of middle school students use and perceptions about drugs and media campaign. Adair County, MO.

Heartland Task Force, C-2000 Substance Abuse Prevention Coalition: A CADCA Coalition of Distinction Award Winner. (n.d.). Information for new members

Missouri Department of Health & Senior Services, Division of Alcohol and Drug Abuse. (2010). Status report on missouri's alcohol and drug abuse problems Retrieved from http://dmh.mo.gov/docs/ada/countylinks/e53.pdf

Missouri Department of Health & Senior Services, Division of Alcohol and Drug Abuse. (2010). Treatment admissions data Retrieved from http://dmh.mo.gov/docs/ada/countylinks/e54_000.pdf

National Institutes of Health, National Institute on Alcohol Abuse and Alcoholism.  (2004). Alcohol Alert Retrieved from http://pubs.niaaa.nih.gov/publications/aa63/aa63.htm

National Institutes of Health, National Institute on Drug Abuse. (2010). NIDA  Infofacts: Marijuana Retrieved from  http://www.nida.nih.gov/infofacts/marijuana.html

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