The idea was conceptualised after the government decided to prevent diseases than treating them. One among the objective was to avoid obesity and keep fit. As per the WHO recommendations, 10000 steps or 45 minutes brisk walk for 5 days a week would keep people from all age groups healthy.

With spread of communicable diseases on the rise, the government had decided to launch healthy welfare programs like health walk than opening up more and more fever clinics or screening camps, Health department officials said.

The 9 Steps To Keep The Doctor Away Pdf Free Download

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In Virudhunagar, District Collector V P Jayaseelan flagged off the health walk at Medical College campus. After criss-crossing through the DSP office, Collectorate, Aishwarya Mahal, the walkers returned to the start point.

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An apple a day keeps the doctor away, or so the saying goes, and there appears to be some data to suggest eating apples may help with overall health. "In fresh fruit and vegetables, you get a complete package of healthy nutrients," says nutritionist Kathy McManus, director of the Department of Nutrition at Harvard-affiliated Brigham and Women's Hospital. "There is good data to show that the soluble fiber in apples can help prevent cholesterol from building up on artery walls. Apples contain a good amount of potassium, which can be beneficial for those who are watching their blood pressure."

We all wish avoiding doctor's visits was as simple as eating our favorite type of apple. Research does suggest, however, that there are steps we can all take to "keep the doctor away." Some of those lifestyle choices include the following: getting better (and more) sleep, incorporating exercise into our daily routines, eating a diet rich in fiber and whole fruits and grains, and taking steps to reduce stress.

For many people, stress reduction is a buzz phrase that is seemingly impractical given the demands of daily life. However, stress relief is critical. Stress has been linked to every major illness in the U. S., including heart disease, cancer and depression. Science has proven that Mother Nature may be the ultimate antidepressant and stress reliever. Exposure to natural light can increase levels of the mood-lifting chemical serotonin, says NYU psychologist Robert Reiner, Ph. D. A few minutes outside a day, eating on a patio during the summer or walking the dog (or baby) before or after work, are linked to stress reduction and preventing depression.

Summertime is also the perfect time to engage in a hobby. "Summertime activities that require repetitive motion, such as barbecuing (place burger on grill, flip, serve, repeat) or gardening (dig, plant, water, repeat), can lower blood pressure and heart rate." Research has shown that short periods (20 minutes or less) of repetitive motion shuts down the body's fight or flight response and actually allows for relaxation.

In food we trust. That motto guides us as much as the one that graces our currency. We take for granted the food we buy in grocery stores or eat in restaurants, trusting implicitly that it will satisfy our hunger, build strong bodies 12 ways, and keep us healthy.

That trust may be a bit misplaced. Nearly 200 people in the United States, most of them children or elderly, die each week from illnesses they contract from food. Estimates from the Centers for Disease Control and Prevention in Washington, D.C., suggest that 6 to 33 million people are stricken with food-borne diseases each year. Major outbreaks are grabbing headlines with greater frequency-consider the recent Hudson Foods recall of 25 million pounds of bacteria-tainted beef, contaminated Jack-in-the-Box hamburgers, Odwalla apple juice, and Guatemalan raspberries-while many minor ones go unreported.

More than 40 countries share this view, having authorized irradiation for everything from apples in China and frog legs in France to rice in Mexico, raw pork sausages in Thailand, and wheat in Canada. Irradiation has been endorsed not only by the U.N. World Health Organization and the Food and Agriculture Organization, but also by the U.S. Food and Drug Administration, the American Medical Association, and the American Public Health Association, among others. The process can legally be used in the United States for killing insects in grains, flour, fruits, and vegetables; for preventing stored potatoes, onions, and garlic from sprouting; and for killing microbes, insects, and parasites in spices, pork, and poultry.

But despite such wide-ranging approval, actual use of irradiation in the United States has been limited. Astronauts have eaten irradiated food ever since the Apollo 17 moon shot in 1972, when they carried sandwiches made from irradiated ham, cheese, and bread. Space shuttle crews dine on radiation-treated food, and it will almost certainly show up on space station menus. Some hospitals and nursing homes serve irradiated chicken to people with weakened immune systems, including AIDS patients, burn victims, people undergoing chemotherapy, and patients who have just had a bone marrow or organ transplant. And a few independent grocers carry irradiated produce and poultry. But the vast majority of companies that grow, process, or sell food shy away from this technology.

Why? The food industry has been reluctant partly because of public fear of radiation. In fact, a savvy organization of activists known as Food and Water claims it has held food processors in check simply by threatening to expose any company that dares use the technique. But that may change. Advocates contend that such fears of irradiated food are not only groundless but, with each news report of contaminated food, fading quickly as consumers consider the alternative of ignoring this safeguard. The issue now, they say, is whether the technology is ready for commercial use and can work at reasonable cost.

Although food irradiation is often referred to as a cutting-edge technology, its beginnings stretch back nearly a century. A few years after radiation was discovered by French physicist Antoine-Henri Becquerel in 1896, Samuel Prescott, professor of biology at MIT, showed that gamma rays from radium destroyed bacteria in food and proposed using radiation to preserve meat, fruit, vegetables, grains, and other foodstuffs. In the 1920s and 1930s, the United States and France awarded patents for radiation-based methods of killing parasites in pork and bacteria in canned food. Some 25 years of research at MIT and U.S. Army research facilities-from 1943 to 1968-further demonstrated its potential for treating and preserving food.

This high-tech cousin of canning, freezing, and fumigating relies on a simple principle that children of the atomic age know by heart: radiation kills, or at least alters, living cells. When gamma rays or other types of ionizing radiation zip through a cell, they knock some electrons out of their orbits, breaking chemical bonds and leaving behind a trail of ions and free radicals-atoms or molecules with an unpaired electron. These highly reactive substances crash into each other and into their nonirradiated neighbors, creating some new compounds and reforming many that had originally been there.

Though some foods such as cucumbers, grapes, and some tomatoes turn mushy when radiation breaks cell walls and release enzymes that digest the food and speed up rotting, many others including strawberries, apples, onions, mushrooms, pork, poultry, red meat, and seafood emerge from irradiation intact and edible. But while these foods can legally be irradiated, virtually none of them are.

The activists at Food and Water of Walden, Vt., effectively manipulate this potential reaction. This grassroots group, founded in 1984 to fight hunger, now spends its time fighting food irradiation, genetic engineering, and other technologies used to grow and process food, while advocating a smaller-is-better, back-to-the-land approach.

Opponents of food irradiation argue that critical tests remain to be done before anyone can say the process is absolutely without risk. Colby argues for standard toxicology tests that would involve irradiating an apple, say, then extracting any radiolytic products that form and feeding those compounds to lab animals at doses hundreds of times higher than that found in irradiated food.

Food and Water adviser Donald Louria, chair of preventive medicine and community health at the University of Medicine and Dentistry of New Jersey, would go one step further than Colby. He says government or industry should fund a study in which volunteers of different ages, races, and socioeconomic backgrounds eat irradiated foods under controlled conditions, and then undergo tests to see if they have higher-than-normal levels of cells with chromosomal abnormalities.

Gamma rays from cobalt-60 can penetrate full boxes of fresh or frozen food. But food must be removed from standard shipping pallets, stacked into metal irradiation boxes, and then returned to the pallets when they emerge from the chamber-all extra labor that increases costs.

The prototype machine-which measures 10 feet wide, 8 feet long, and 28 feet high, 12 of which are underground-is de-signed to be in-stalled along a meat-packing or food-processing line. After a standard 

pallet of packaged food rolls into the irradiation chamber, which is constructed from 16-inch steel walls, the operator will seal the doors and in-struct a computer to raise the rectangular array of cesium-containing rods from underground for a programmed length of time. Stein is optimistic that the unit will prove attractive to food processors and packers who may be more willing to invest in small, in-house irradiators than build, or contract with, a large central plant to which it must ship food. A working prototype of the compact unit, he says, is still a year away. 152ee80cbc

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