NHI Healthcare News

Balancing work and caregiving This information is care of The Ministry of Seniors Affairs As an employee and caregiver, you may face challenges trying to balance your work, your caregiving responsibilities and your own health and personal life. A good first step to help you manage your caregiving responsibilities is to plan ahead by thinking about possible next steps in your caregiving role, changes to the care recipient’s living arrangements, or changes to the level or intensity of care required by the care recipient. If possible, share the caregiving duties with other family members and friends, and explore all available community supports and services. You may, however, face challenges with regards to your caregiving that require your employer’s support. If this is the case, you may wish to talk to your employer about possible workplace arrangements to help you better balance your work and caregiving responsibilities. How Nursing & Homemak...

January 18, 2017 – This information is from the Ontario Public Health Association Menu labelling will ease health-care costs: OPHA   Ontario’s new Healthy Menu Choices Act, 2015 will lead to healthier people and ease the pressure on our health-care system, Ontario Public Health Association president Ellen Wodchis says.     "As more Ontarians enjoy dining outside the home, menu labelling will empower individuals and parents to make informed choices to better their health and that of their families,” Wodchis says. "This will help reduce pressure on our health-care system by reducing visits to hospitals and doctors."   Under the new legislation, which came into force January 1, 2017, Ontario food service providers—such as restaurants, coffee shops, convenience stores, grocery stores and movie theatres with 20 or more locations—must include the number of calories for food and beverage items on their menus, tags and labels. ...

Holiday Cooking Tips to make sure your cooked food is safe • After cooking, keep hot food at 60°C (140°F) or hotter until it’s served. • Serve hot food while hot, or put it in the fridge or freezer as soon as possible once cooled (within two hours of preparation). • Never leave food out for more than two hours. • Use clean dishes and utensils to serve food. Never use the same ones you used when preparing raw food. • Never leave perishable food outside the refrigerator for more than two hours. • Pack lunches in insulated carriers with a cold pack. Warn children never to leave lunches in direct sun or on a warm radiator. • Keep cold party food on ice or serve it on platters from the refrigerator. • Divide hot party food into smaller serving platters. Keep platters refrigerated until it's time to warm them up for serving.   Microwave safety Microwaves are great time-savers but they can sometimes leaves cold spots in food where bacteria may surv...