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Academy of Pediatrics. You should keep your child home
if he or she:
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Would have trouble participating in class.
●
●
Has a fever or doesn’t feel well.
●
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Has any of the following: skin conditions such as
scabies or impetigo—at least until the child has received
appropriate treatment; head lice; diarrhea or stools that
contain blood or mucus; or vomiting that has occurred
two or more times during the past 24 hours, unless you
know it wasn’t caused by something contagious.
Ongoing crying, irritability, sluggishness and
trouble breathing may be symptoms of something se-
rious. Be sure to bring them to the attention of your
child’s doctor.
STAY OR GO?
How to know when your child
is too sick to go to school
GAMC offers urgent care centers
for your child’s unexpected medical care
needs. Visit
OopsOuchOhNo.com.YOU’VE ALWAYS TAUGHT YOUR KIDS
to share. But
germs, you know, are best kept to oneself.
So when your child isn’t feeling well, you may wonder
whether it’s safe to send him or her to school—a place
where bugs spread easily because children are in close
contact and often share equipment and supplies. You want
to protect others and, at the same time, not overtax your
own son’s or daughter’s health.
If you think your child is contagious, it’s best to keep
him or her at home. If you’re unsure, check with the
child’s doctor.
Beyond that, here’s general advice from the American
Makes 8 servings.
Ingredients
Olive oil cooking spray
2 medium eggplants, washed, ends cut off (do not peel)
2 teaspoons dried oregano
1 (16-ounce) jar reduced-sodium chunky marinara sauce
2 tablespoons chopped fresh basil, divided
2 cups cooked spinach
¾ cup shredded fontina cheese (Gouda, Gruyère or Mon-
terey Jack may be substituted)
Black pepper and salt (optional)
2 tablespoons freshly grated Parmesan cheese
Directions
■
■
Preheat oven to 375 degrees.
■
■
Bring a large pot of water to boil.
■
■
Spray a 7-by-11-inch baking dish with cooking spray and
set aside.
■
■
Slice eggplant lengthwise in very thin slices—about ¼
inch each.
■
■
Add to boiling water with a quick stir. Eggplant slices will
float to top; push down into water. Cook for about 2 min-
utes from when it starts to boil again. Drain and set aside.
We l l n e s s
Eggplant, tomato and cheese casserole
■
■
Mix oregano into marinara sauce, and spoon ¼ cup of
sauce onto bottom of baking dish.
■
■
Place a layer of eggplant slices, as you would pasta, on
bottom of dish.
■
■
Cover eggplant layer with more tomato sauce, some
basil, a layer of spinach, and then sprinkle some fontina
cheese on top. Sprinkle with salt and pepper if desired.
■
■
Continue to layer eggplant, sauce, basil, spinach and
cheese until you reach almost the top of baking dish. The
last layer should finish with both fontina and Par-
mesan cheese.
■
■
Cover baking dish with parch-
ment paper and then alu-
minum foil, and bake for
about 35 to 40 minutes.
■
■
Test with knife for
doneness. If knife can be
inserted with no resistance,
uncover and bake for an ad-
ditional 15 minutes until top is
golden and bubbly.
■
■
Remove from oven. Let rest
for 10 minutes, and garnish with
remaining basil.
Nutrition information
Amount per serving: 150 calories, 7g total fat (2.5g
saturated fat), 19g carbohydrates, 7g pro-
tein, 7g dietary fiber, 151mg sodium.
Source: American Institute for Cancer
Research
Backpacks: Get the lowdown
Here’s a pop quiz for parents. An incorrectly worn backpack
can:
A
Weaken kids’ muscles and injure their joints.
B
Lead to posture problems.
C
Cause back and neck pain and arm tingling.
D
All of the above.
Unfortunately, the right answer is D.
But you can help kids avoid these injuries. Here are
some tips from the American Occupational Therapy
Association:
Pack light.
If a backpack is more than 10 percent of
your child’s body weight, it’s too heavy. That means that
a child who weighs 100 pounds should have a backpack
that’s 10 pounds or less. If the pack is consistently too
heavy, a backpack on rollers might be the way to go.
Pack right.
Put the heaviest items closest to your
child’s back. Pack items so that they don’t slide around.
And only pack those items that are necessary for that day.
Pick a pack that fits.
It should have two wide, well-
padded shoulder straps; a padded back; and a waist strap.
Adjust the straps so the pack fits snugly on your child’s
back. And kids should wear both straps—not sling the pack
over just one shoulder. Wearing it incorrectly can strain
muscles and harm the spine.
Also, teach your children to lift properly and bend at
both knees when carry-
ing their packs. Tell them
to stop at their lockers
during the day, if pos-
sible, to trade out books
and supplies, so they
carry only what they
need. And encour-
age your child
to let you know
if he or she is
having any pain
or discomfort.
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