By Linda Lloyd, RN |
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SARS (Severe Acute Respiratory Syndrome), a respiratory illness recently reported in Asia, Europe, and North America, has infected relatively few people worldwide. SARS is still spreading in some areas and continues to be a concern to the worldwide community. It is serving as a wake-up call about the increasing vulnerability of global public health. Through sheer luck, advance warnings, and good infection control practices, the United States has been spared the worst of SARS. SARS is typically accompanied by a fever greater than 100.4ºF. Other symptoms are similar to that of the flu, and may include headache, an overall feeling of discomfort and body aches, and mild respiratory distress. After two to seven days, SARS patients develop a dry cough and have trouble breathing. SARS spreads primarily through close person-to-person contact with an infected individual. Most cases have involved people who cared for or lived with someone with SARS or came into contact with infectious material (i.e. respiratory secretions) from a person who has SARS. Potential ways in which SARS can be spread include touching the skin of other people or objects that are contaminated with infectious droplets and then touching the skin of other people or objects that are contaminated with infectious droplets and then touching your eyes, nose, or mouth. This can happen when someone infected with SARS coughs or sneezes droplets onto themselves, other people, or nearby surfaces. It is possible that it may spread more broadly through the air or by other ways that are not currently known. The Center for Disease Control (CDC) has issued interim guidelines for |
patients with suspected SARS in the healthcare setting and in households. These guidelines may change as we learn more about SARS. If you develop SARS symptoms or have been in close contact with someone who has, follow these guidelines:
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If you are caring for a SARS patient, you should:
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In the Kitchen with Darryl: Bearbeque Chicken Kabobs |
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4 boneless, skinless chicken breasts cut into 1" cubes 1 green pepper cut into 1½" pieces 1 large onion cut into chunks |
1 large red bell pepper cut into pieces 1 cup barbeque sauce |
Skewer the chicken breasts, green pepper, onion, and red bell pepper, and place on a pre-heated grill. Brush with barbeque sauce, and frequently turn and apply more barbeque sauce. Cook until the chicken is done (about 12 - 16 minutes depending upon the thickness of the chicken). If you do not have chicken, beef works well also, especially if you add mushrooms to the skewers instead of the red pepper. I like to serve these kabobs with rice, but grilling potatoes with butter also works well. To grill potatoes, simply place aluminum foil on your grill, slice washed potatoes about 3/8" thick and lay on the foil, place a little butter on each potato, and sprinkle with salt, pepper, and/or onion salt. Turn every now and then to keep from burning. These take longer to cook (about 20 minutes), so start them prior to starting the kabobs. |
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