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Living Well In Yalobusha County

Helpful Basics For Your Childs School Backpack

By Pamela Redwine

Now that school has started and your children have been in the school routine for several weeks, have you noticed their backpacks?  Many youth use backpacks to help carry their books, but if they are not careful they can cause injury too.  I have asked Linda Wilemon, Area Health Agent for the Mississippi State University Extension Service, to talk this week about school backpack basics.  She states:  

“A backpack should be fitted, packed, lifted, and carried correctly. Make sure the pack is sturdy and appropriately sized. Look for backpacks with adjustable, padded shoulder straps and waist straps. An ill-fitted, heavy pack can cause back pain, nerve impingement, or muscle strain. Balance the load in the pack. The heaviest and/or largest item should be next to the student’s back and all items should be arranged so they don’t slide around. The weight of the pack should not exceed 15% of the child’s body weight, so eliminate unnecessary items. The correct way to lift a backpack is: face the pack before you lift it, bend at the knees, check the weight of the pack, lift with your legs, and never sling the pack onto one shoulder. Carry the pack with both shoulder straps over the shoulders with the bottom of the pack resting in the curve of the lower back. Twelve pounds in a back-pack slung over one shoulder, times 10 improper lifts per day can cause serious posture problems and misalignments in growing bones; even repeated improper lifting of a lightweight pack can wreak havoc on a child’s spine.”

For more information visit: Back-pack Safety America and American Occupational Therapy Association websites.

Source of information: Backpack Safety America and the American Occupational Therapy Association.

Recipe of the Week

Mixed Greens and Nectarine Salad

4 cups gourmet salad greens

2 cups thinly sliced nectarines (about 2)

1/4 cup Walnut Oil Vinaigrette

Place greens and nectarines in a large bowl.  Drizzle with Walnut Oil Vinaigrette, toss gently to coat.  Yield: 4 servings (serving size: about 1 cup)

Walnut Oil Vinaigrette:

1/4 cup red wine vinegar

2 tablespoons minced shallots

2 tablespoons walnut oil

2 tablespoons honey

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine all ingredients, stirring with a whisk.  Score in refrigerator  up to 1 week.  Yield 2/3 cups (serving size: about 1 tablespoon).

Cooking Light Annual Recipes 2008

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