Ski Helmet Debate Following Death of Actress

Most of you have probably heard of the death of actress, Natasha Richardson. She was skiing on a beginner slope when she hit her head. Claiming that she felt just fine, the actress went on with her day. About an hour later, she complained of a bad headache and was taken to the hospital. She passed away shortly after.

The debate now is whether ski helmets should be mandatory or not. It has been proven that wearing ski helmets saves a significant percentage of those involved in skiing or snowboarding accidents. However, some are concerned that making helmets mandatory would make people take more risks, thinking that they'll be fine because of their helmet.

Wearing a helmet is a good way to prevent or be prepared for a potential emergency! Be safe! To read the full article, visit:

http://www.medicalnewstoday.com/articles/142985.php

Why Be Prepared?

You never know when disaster will strike. Oftentimes there are no warning signs. Our only hope is to be as prepared as we can. A disaster doesn't even need to be something as big as a tornado or an earthquake. For example, it's a disaster when I run out of chocolate and have no way to get to the store! Okay, maybe that's exaggerating a little bit but you get my point. An emergency situation means thinking ahead and planning for a given situation. But, how do we prepare for every situation, you ask? Well, we don't. There's no way to possibly plan ahead for every single possibility out there. However, by having a basic knowledge of emergency preparedness, we can be prepared for the majority of situations.
Our survival needs are pretty simple: food, water, shelter, and heat. We could theoretically live our whole lives with these basic things. Besides these basic needs we have need to be prepared in case we are injured or sick with things like bandages and sanitizing solution.
I'm sure that everyone at numerous times in their life has run out of something that they use regularly. You miss it, right?! You wish you had stocked up, right?! That happens to me all the time. The truth is, it never hurts to be prepared with extra essentials. My mom once told me, "An ounce of prevention is worth a pound of cure!"

Emergency preparedness is essential. Just take a look at what happens on The Office when everyone finds out how NOT prepared they are for an emergency!

Frequently Asked Questions

Many of the answers to these questions can be found on the LDS church website at http://providentliving.org/welcome/0,10803,1653-1,00.html


1. How do I start to prepare?
Start by adding a few storable items that you typically eat, storing some water that is safe to drink, and saving some money, if only a few coins each week. Then over time, expand these initial efforts—as individual circumstances allow and where permitted—by storing a longer-term (supply of basics such as grains, beans, and other staples. It is good to expand your supply until it is sufficient for three months)

2. How do you create a food storage on a budget?
It is not prudent to go to extremes or go into debt to establish your home storage all at once. Gradually build reserves over time as financial resources and space permit. One step at a time!

3. How should we prepare as a family?
It is encouraged to prepare a simple emergency plan. Items to consider may include:
- Three-month supply of food that is part of your normal daily
- Drinking water
- Financial reserves.
- Longer-term supply of basic food items.
- Medication and first aid supplies.
- Clothing and bedding.
- Important documents.
- Ways to communicate with family following a disaster.

4. Will my cell phone work in an emergency?
The mobile telephone is an effective tool for communication under normal circumstances. However, in a disaster, mobile telephone systems often fail due to overload, damage, and loss of power. Mobile telephone providers will restore service following a disaster, but it may take several hours, days, or weeks.

5. Are there any emergency preparedness resources online?
Some resources include:
www.ready.gov
www.fema.gov
www.redcross.org
www.osha.org
Safety and health checklist for organizations engaged in disaster response.

6. How much food do you need for an adequate food storage?
Anything is better than nothing but as you build your food storage, make a goal to work up to at least a three-month supply of food and water.

7. What kind of emergency contacts should be set up in the case of an emergency?
Wherever you are (home, work, school) it is helpful to have a place that has been designated as a meeting place in the case of an emergency. Depending on the type of emergency, phones either will or will not be available. In case they are, it would be good to have a couple phone numbers of close family and/or friends memorized.

8. How long do certain foods/water last?
- Food such as wheat, white rice, and beans can last 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply.
- Most sources say that home-canned foods will store safely for at least one year. With other food items, the level of acid in the food is the critical element for determining how long it may store. Low-acid foods last longer on your shelves than foods with higher amounts of acid.
Some sources say that commercially-canned foods should last at least two years.
- For more information see:
http://preparedness.families.com/blog/how-long-will-your-canned-foods-last

- Water Storage Guidelines
- Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic. If you choose to package water yourself, consider the following guidelines:
- Containers

• Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
• Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
• Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
• Do not use containers previously used to store non-food products.
  

- Water pre-treatment

• Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
• Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.

- Storage

• Containers should be emptied and refilled regularly.
• Store water only where potential leakage would not damage your home or apartment.
• Protect stored water from light and heat. Some containers may also require protection from freezing.
• The taste of stored water can be improved by pouring it back and forth between two containers before use.

- Additional Information

www.fema.gov/plan/prepare/water
www.redcross.org/services/prepare

9. What things besides food and water should I include in my emergency storage?
In order to accurately gauge this, you could make a list of everything you buy at the store in the next couple of months (keep track of the things that you think would be essential to have an emergency supply of). Examples of other items include medications, first-aid supplies, clothing, bedding, blankets, important documents, dental essentials, feminine products, matches, flashlights, batteries, etc.

10. What about 72-hour kits?
It is encouraged to prepare for emergency situations by building a basic supply of food, water, money, and, over time, longer-term supply items.

11. Under what conditions should I store my food?
Storage life can be significantly impacted by the following conditions:

• Temperature: Store products at a temperature of 75°F/24°C or lower whenever possible. If storage temperatures are higher, rotate products as needed to maintain quality.
• Moisture: Keep storage areas dry. It is best to keep containers off of the floor to allow for air circulation.
• Light: Protect cooking oil and products stored in PETE bottles from light.
• Insects and rodents: Protect products stored in foil pouches and PETE bottles from rodent and insect damage.