Saturday, March 16, 2024

Colorectal Cancer Awareness

"Colorectal cancer screening saves lives.

Regular screening, beginning at age 45, is the key to preventing colorectal cancer (cancer of the colon or rectum). If you’re 45 to 75 years old, get screened for colorectal cancer regularly. If you’re younger than 45 and think you may be at high risk of getting colorectal cancer, or if you’re older than 75, talk to your doctor about screening.

Colorectal polyps and colorectal cancer don’t always cause symptoms, especially at first. That is why getting screened regularly for colorectal cancer is so important.

Screening Test Options

Several screening tests can be used to find polyps or colorectal cancer, including some that you can do at home. Each test has advantages and disadvantages. Talk to your doctor about the pros and cons of each test, and how often to be tested

Colorectal Cancer 

Thursday, March 14, 2024

ANNUAL THREAT ASSESSMENT OF THE U.S. INTELLIGENCE COMMUNITY

"This annual report of worldwide threats to the national security of the United States responds to Section 617 of the FY21 Intelligence Authorization Act (Pub. L. No. 116-260). This report reflects the collective insights of the Intelligence Community (IC), which is committed every day to providing the nuanced, independent, and unvarnished intelligence that policymakers, warfighters, and domestic law enforcement personnel need to protect American lives and America’s interests anywhere in the world.

This assessment focuses on the most direct, serious threats to the United States primarily during the next year. The order of the topics presented in this assessment does not necessarily indicate their relative importance or the magnitude of the threats in the view of the IC. All require a robust intelligence response, including those where a near-term focus may help head off greater threats in the future..."
Annual Threat Assessment  

What You Need to Know About the Gender Wage Gap

"Bar graph title: Across race and ethnicity, a persistent wage gap. A graph depicting the wage gap between race and gender compared to the average white male: All races - 16%; Asian - 19%; White Non-Hispanic - 20%; Black - 4%; Hispanic - 13%.

March 12 is Equal Pay Day – which represents the date into the year women must work in order to earn the same amount as the average man the previous year. But what does that mean? And what can we say about the gender wage gap today? 

Here are five fast facts: 

  • Overall, women are paid less than men. On average, women working full-time, year-round are paid 84% of what men are paid. In other words, the typical woman working full-time would need to work from January 1, 2023, until March 12, 2024, to make what the typical man working full-time made in 2023. This wage gap also persists within all major race and ethnic groups. For instance, Hispanic women ($41,137 median annual salary) make 13% less than Hispanic men ($47,420 median annual salary). This inequity is even greater for Black and Hispanic women when compared to white, non-Hispanic men.   

  • The largest identifiable causes of the gender wage gap are differences in the occupations and industries where women and men are most likely to work. In 2023, Black women lost $42.7 billion and Hispanic women lost $53.3 billion in wages as compared to white men due to the impact of occupational segregation. However, even within the same occupation, women make less on average than men. 

View our new fact sheet on lost wages due to occupational segregation for Black and Hispanic women.

  • A woman must complete at least one additional educational degree to earn as much as a man with less education. For instance, on average, a woman with an advanced degree earns less than a man with a bachelor’s degree. Were it not for the fact that women attain a greater number of degrees than men, the gender wage gap would be even larger. 

  • The wage gap is larger for mothers and results in employment-related losses of more than $295,000 over a lifetime. This results in women having lower average incomes in retirement and less financial stability in old age. 

  • Discrimination remains a likely leading cause of the gender wage gap. Just since Fiscal Year 2022, the Department of Labor’s Office of Federal Contract Compliance Programs, the Equal Employment Opportunity Commission and the Department of Justice have collectively recovered over $20 million in monetary relief for women who have experienced pay discrimination in the workplace... 

View our Equal Pay webpage..."
Gender Wage Gap 

Breakfast in America: Brought to You by Iowa, Minnesota and Wisconsin

"Now that the 2022 Census of Agriculture data are available, we can take a closer look at updated agricultural statistics in U.S. regions, states and counties.

The U.S. Department of Agriculture's National Agricultural Statistics Service (NASS) divides the U.S. states by region, and we're going to first take a look at the Upper Midwest Region, which includes Iowa, Minnesota and Wisconsin.

Each of these states has their own agricultural accomplishments, but together accounted for over 16% of the national total value of agricultural products sold in 2022. All three states rank in the top 10 for the total value of agricultural products sold, which includes sales of all products produced by farmers in each state.

Producers in Iowa, Minnesota and Wisconsin together provide much of what we see on our breakfast plates. Let’s break our fast on ag census blogs and start this monthly series with breakfast foods and the state rankings for these important staples.

  • Pancake mix and bread: Minnesota is second in spring wheat production and third in buckwheat production.
  • Oatmeal and cereal: Minnesota is second, Wisconsin fourth and Iowa sixth in oat production.
  • Scrambled eggs: Iowa is first, Minnesota eighth and Wisconsin 17th in egg layers for the kitchen table.
  • Bacon: Iowa is first, Minnesota second and Wisconsin 18th in hog inventory.
  • Maple syrup: Wisconsin is fourth, Minnesota 11th and Iowa 14th in maple syrup production.
  • Sugar: Minnesota is first in sugarbeet production.
  • Milk: Wisconsin is second, Minnesota seventh and Iowa 10th in milk sales.
  • Honey: Minnesota is fourth, Wisconsin 16th and Iowa 19th in honey production.

So, thank farmers for all the commodities they produce – especially when you start your morning at the breakfast table or treat yourself with breakfast for dinner! For more 2022 ag census data about these three states, browse our state agricultural statistics..."
2022 Agriculture Census 

Monday, March 4, 2024

Executive Order on Preventing Access to Americans’ Bulk Sensitive Personal Data and United States Government-Related Data by Countries of Concern

" By the authority vested in me as President by the Constitution and the laws of the United States of America, including the International Emergency Economic Powers Act (50 U.S.C. 1701 et seq.) (IEEPA), the National Emergencies Act (50 U.S.C. 1601 et seq.) (NEA), and section 301 of title 3, United States Code,

     I, JOSEPH R. BIDEN JR., President of the United States of America, hereby expand the scope of the national emergency declared in Executive Order 13873 of May 15, 2019 (Securing the Information and Communications Technology and Services Supply Chain), and further addressed with additional measures in Executive Order 14034 of June 9, 2021 (Protecting Americans’ Sensitive Data from Foreign Adversaries).  The continuing effort of certain countries of concern to access Americans’ sensitive personal data and United States Government-related data constitutes an unusual and extraordinary threat, which has its source in whole or substantial part outside the United States, to the national security and foreign policy of the United States.  Access to Americans’ bulk sensitive personal data or United States Government-related data increases the ability of countries of concern to engage in a wide range of malicious activities.  Countries of concern can rely on advanced technologies, including artificial intelligence (AI), to analyze and manipulate bulk sensitive personal data to engage in espionage, influence, kinetic, or cyber operations or to identify other potential strategic advantages over the United States.  Countries of concern can also use access to bulk data sets to fuel the creation and refinement of AI and other advanced technologies, thereby improving their ability to exploit the underlying data and exacerbating the national security and foreign policy threats.  In addition, access to some categories of sensitive personal data linked to populations and locations associated with the Federal Government — including the military — regardless of volume, can be used to reveal insights about those populations and locations that threaten national security.  The growing exploitation of Americans’ sensitive personal data threatens the development of an international technology ecosystem that protects our security, privacy, and human rights..

     Accordingly, to address this threat and to take further steps with respect to the national emergency declared in Executive Order 13873,.."
Preventing Access to Personal Data 

CDC updates and simplifies respiratory virus recommendations

"CDC released today updated recommendations for how people can protect themselves and their communities from respiratory viruses, including COVID-19. The new guidance brings a unified approach to addressing risks from a range of common respiratory viral illnesses, such as COVID-19, flu, and RSV, which can cause significant health impacts and strain on hospitals and health care workers. CDC is making updates to the recommendations now because the U.S. is seeing far fewer hospitalizations and deaths associated with COVID-19 and because we have more tools than ever to combat flu, COVID, and RSV.

“Today’s announcement reflects the progress we have made in protecting against severe illness from COVID-19,” said CDC Director Dr. Mandy Cohen. “However, we still must use the commonsense solutions we know work to protect ourselves and others from serious illness from respiratory viruses—this includes vaccination, treatment, and staying home when we get sick.”

As part of the guidance, CDC provides active recommendations on core prevention steps and strategies:

  • Staying up to date with vaccination to protect people against serious illness, hospitalization, and death. This includes flu, COVID-19, and RSV if eligible.
  • Practicing good hygiene by covering coughs and sneezes, washing or sanitizing hands often, and cleaning frequently touched surfaces.
  • Taking steps for cleaner air, such as bringing in more fresh outside air, purifying indoor air, or gathering outdoors.

When people get sick with a respiratory virus, the updated guidance recommends that they stay home and away from others. For people with COVID-19 and influenza, treatment is available and can lessen symptoms and lower the risk of severe illness. The recommendations suggest returning to normal activities when, for at least 24 hours, symptoms are improving overall, and if a fever was present, it has been gone without use of a fever-reducing medication.

Once people resume normal activities, they are encouraged to take additional prevention strategies for the next 5 days to curb disease spread, such as taking more steps for cleaner air, enhancing hygiene practices, wearing a well-fitting mask, keeping a distance from others, and/or getting tested for respiratory viruses. Enhanced precautions are especially important to protect those most at risk for severe illness, including those over 65 and people with weakened immune systems. CDC’s updated guidance reflects how the circumstances around COVID-19 in particular have changed. While it remains a threat, today it is far less likely to cause severe illness because of widespread immunity and improved tools to prevent and treat the disease.  Importantly, states and countries that have already adjusted recommended isolation times have not seen increased hospitalizations or deaths related to COVID-19..."
CDC Respiratory Virus Recommendations 

Why Micronutrients Matter

"Micronutrients, often referred to as vitamins and minerals, are vital to healthy development, disease prevention, and well-being.
We only need small amounts of micronutrients, but getting the recommended amount is important. Micronutrient deficiencies can have devastating consequences. Here are six essential micronutrients and why they are important to our health.

Letter I Orange

Iron helps develop the brain of a fetus and child. Iron deficiency is a leading cause of anemia. Severe anemia during pregnancy can result in poor fetal growth, preterm birth, or low birth weight. Anemia during pregnancy also increases the risk of death for both the mother and baby. In addition, iron deficiency limits physical productivity and work capacity. See more.

Letter F Block

Folate is a general term for many different forms of vitamin B9, which is essential in the earliest days of fetal growth. Folic acid, the form of folate found in supplements and fortified foods, is the only form shown to prevent serious birth defects of the brain, spinal cord, and skull. These birth defects are often preventable if women get enough folic acid before and during early pregnancy. See more.

Letter A Block

Vitamin A supports healthy eyesight and immune system functions. Children who are deficient face an increased risk of blindness and death from infections such as measles and diarrhea. See more.

Letter-I-Purple

Iodine is also required during pregnancy and early infancy for brain and cognitive development. Iodine deficiency can lead to developmental delays and is the most common cause of preventable mental retardation. See more.

Letter Z Block

Zinc promotes immunity, resistance to infection, and proper growth and development of the nervous system. This mineral is also important for healthy pregnancies. See more.

Letter D Block

Vitamin D is essential for bone health as well as muscle and nerve functions. Vitamin D also helps the immune system fight off bacteria and viruses. See more..."
Micronutrients 

Wednesday, February 21, 2024

National Wetlands Inventory

"The U.S. Fish and Wildlife Service is the principal federal agency tasked with providing information to the public on the extent and status of the nation’s wetland and deepwater habitats, as well as changes to these habitats over time.

What We Do

Our Services

We produce and distribute maps and other geospatial data on American wetland and deepwater habitats, as well as monitor changes in these habitats through time. This information is available to the public through two primary datasets: the wetlands geospatial dataset and wetlands status and trends reports. These provide complementary information on wetland and deepwater habitat type, location, and trends to support research, land management planning and analyses, policy development, and modeling activities.

Wetlands Mapper

The Wetlands Mapper is the primary public interface to the wetlands geospatial dataset and it delivers easy-to-use, map-like views of the nation’s wetland and deepwater resources. It spatially integrates National Wetland Inventory data with additional natural resource information and political boundaries to produce a robust decision support tool.

Status and Trends

Our Status and Trends reports provide estimates of U.S. wetland extent, type, and change specific to different time periods, ranging from the 1700s to 2009. Produced on a decadal basis, these reports inform policy-makers and the public on the status of the nation's wetlands and potential causes of wetland change..."
Wetlands 

Friday, February 16, 2024

Federal Program Inventory

"Search programs

This website allows visitors to explore Federal financial assistance programs across categories, agencies, eligible applicants, and more.

Explore programs using search

About the FPI

The Federal Program Inventory aggregates important information about the programs of the U.S. Government. This website builds on lessons learned during the FPI Exploratory Pilot, launched in 2020, by significantly increasing the number of programs, amount of spending, and information included.

Learn more about the FPI

Learn about the data

This website uses publicly available, agency-provided data. This data is sourced from SAM.gov and USASpending.gov. All data used on this website is available to download.

Learn more about the data.."
Federal Program Inventory 

How the Smithsonian Is Helping Black Americans Trace Their Roots

"Retired Marine Leander Holston had uncovered some interesting facts about his family. Using the genealogy website MyHeritage to build a family tree, he’d created an extensive database of relatives going back three generations on his father’s side. He learned about uncles he’d never met and discovered that the surname passed down to him by his father was only carried by a few of the men in his family.

But when it came to researching his mother’s roots, Holston wasn’t having as much success. Drawing on census records, he identified his maternal grandmother, whose maiden name was Dixie Pearson. Though a man named John or Henry Pearson appeared to be her father, their birth dates weren’t quite lining up. He was born in the 1870s; Holston had expected his great-grandfather to be born a few decades earlier, closer to the 1850s. Despite his best efforts, he was stumped.

Then, during a trip to Washington, D.C. for his wife’s birthday in August 2023, Holston visited the Smithsonian’s National Museum of African American History and Culture (NMAAHC), where he stumbled upon the Robert Frederick Smith Explore Your Family History Center. On Tuesdays and Thursdays, visitors can sign up for free, in-person group genealogy sessions hosted by the center’s staff and volunteers. Hourlong, one-on-one virtual sessions are also available, so when Holston returned home to Pineville, North Carolina, he decided to turn to the NMAAHC genealogy team for advice from afar.

Genealogy reference assistant Lisa Crawley hosted Holston’s online session. She offered a different interpretation of the census records, suggesting Dixie’s presumed father was actually her brother. Holston attributes the confusion to the fact that the men seemingly shared the same name.

Techniques shared by Crawley showed Holston how to glean information more accurately from the data he finds. “That was a skill that I was lacking when I was trying to [conduct research] on my own without any help,” Holston adds. “The knowledge of how to actually go in and dig down … and follow a record through … was extremely beneficial to me.”

Genealogy researchers use military records, birth and death certificates, marriage licenses, wills, legal and court documents, and census records to help piece together the past. The resources referenced by NMAAHC’s team don’t currently include newspaper archives, which contain obituaries, but that “process is moving forward,” Crawley says..."
African American Genealogy 

Wednesday, February 14, 2024

Strep Throat: All You Need to Know

"Worried your sore throat may be strep throat? Healthcare providers can do a quick test to see if a sore throat is strep throat. Antibiotics can help people with strep throat feel better faster and prevent spreading the bacteria to others.

Bacteria cause strep throat

Viruses cause most sore throats. However, strep throat is an infection in the throat and tonsils caused by bacteria called group A Streptococcus (group A strep).

How you get strep throat

Group A strep bacteria are very contagious. Generally, people spread the bacteria to others through

  • Respiratory droplets
  • Direct contact

Rarely, group A strep bacteria can be spread through food that isn’t handled properly (visit CDC’s food safety page).

It usually takes 2 to 5 days after exposure to become ill with strep throat.

Respiratory droplets

Group A strep bacteria often live in the nose and throat. People who are infected spread the bacteria by talking, coughing, or sneezing. This creates respiratory droplets that contain the bacteria.

People can get sick if they:

  • Breathe in respiratory droplets that contain the bacteria
  • Touch their mouth or nose after touching something with those droplets on it
  • Use the same plate, utensil, or glass as a person infected with the bacteria

Direct contact

People can also spread group A strep bacteria from infected sores on the skin. Other people can get sick if they touch those sores or come into contact with fluid from the sores.

People are contagious even with no symptoms

Some people infected with group A strep do not have symptoms or seem sick. People who are sick with strep throat are more contagious than those who do not have symptoms.

Symptoms often include pain and fever

In general, strep throat is a mild disease, but it can be very painful.

Common symptoms may include:

  • Fever
  • Pain when swallowing
  • Sore throat that started very quickly and may look red
  • Red and swollen tonsils
  • White patches or streaks of pus on the tonsils
  • Tiny, red spots on the roof of the mouth, called petechiae
  • Swollen lymph nodes in the front of the neck.."
    Strep Throat 

Thursday, February 8, 2024

Keep Your Chicken Wings in the Big Game

"When it comes to food safety during the big game, you can’t just wing it. Chicken wings are one of the most popular foods to eat during the Super Bowl, and USDA has some tips to keep foodborne illness from intercepting your Super Bowl Sunday.

Should We Pass on Washing Raw Chicken?

USDA recommends against washing your raw poultry to help minimize the spread of bacteria; however, if you do wash your raw chicken wings, please remember to fully clean and sanitize surfaces that may have come in contact with raw juices, like your sink, countertop, cutting board and utensils.

Don’t Get Penalized by Cross-Contamination

Avoid cross-contamination by separating your raw chicken wings from your ready-to-eat foods like chips and dips. Use separate serving spoons for each dip and sauce.

Bring Your Food Thermometer to the Big Game

Chicken wings must be cooked to the safe internal temperature of 165 F, as measured with a food thermometer. To measure correctly, insert the food thermometer into the thickest part of the wing and avoid the bone. If a wing has not reached 165 F, cook the wings longer until they reach a safe internal temperature.

Don’t Leave Your Chicken Wings on the Sidelines

Place your chicken wings and other perishable foods back into the refrigerator in small, shallow containers within two hours of them sitting at room temperature. After two hours in the Danger Zone, bacteria can reach dangerous levels, making you sick. If you’re serving chicken wings on game day, you can avoid the Danger Zone and keep them hot by placing them in a preheated oven, warming tray, or slow cooker..."
Chicken Wings 

Safer Food Choices for Adults 65 Years or Older

"Older adults have a higher risk of getting sick from food poisoning and having a more serious illness.

To prevent food poisoning, some foods are safer choices than others. That’s because some foods—such as undercooked meat and eggs, unwashed fruits and vegetables, and unpasteurized milk — are more often associated with foodborne illnesses. Use the table below as a guide to safer food choices.

Riskier vs. safer foods for adults aged 65 and older
FoodsRiskier ChoiceSafer Choice
Poultry and Meat
Meat and poultry
  • Raw or undercooked poultry or meat
    • Poultry includes chicken and turkey
    • Meat includes beef, pork, lamb, and veal
  • Unheated deli meat, cold cuts, hot dogs, and fermented or dry sausages
  • Refrigerated pâté or meat spreads
  • Poultry and meat cooked to a safe internal temperature. Use a food thermometer to check.
    • All poultry, including ground chicken and turkey, cooked to 165°F
    • Whole cuts of beef, veal, lamb, and pork cooked to 145°F (then allow the meat to rest for 3 minutes before carving or eating)
    • Ground meats, such as beef and pork, cooked to 160°F
  • Deli meat, cold cuts, hot dogs, and fermented or dry sausages heated to 165°F or until steaming hot
  • Pâté or meat spreads in sealed, airtight containers that don’t need to be kept refrigerated before opening

 

Deli salads
potato salad
Premade deli salads, such as:
  • coleslaw
  • potato salad
  • tuna salad
  • chicken salad
  • egg salad
  • Homemade deli salads
Vegetables and Fruits
Fruit and vegetables
  • Any raw or undercooked sprouts, such as alfalfa and bean
  • Unwashed fresh fruits and vegetables, including lettuce and other leafy greens
  • Cut melon left out for more than 2 hours (1 hour if it’s exposed to temperatures hotter than 90°F, such as a picnic or hot car)
  • Cooked sprouts
  • Washed vegetables and fruits (washed and then cooked are safest)
  • Freshly cut melon or cut melon kept refrigerated for 7 or fewer days
Juice
Juice
Unpasteurized juice or cider
  • Pasteurized juice or cider
  • Unpasteurized juice or cider brought to a rolling boil at least 1 minute before drinking
Milk
Milk
Unpasteurized (raw) milk, and dairy products made from unpasteurized milkPasteurized milk, and dairy products made from pasteurized milk
Cheese
Cheese
  • Soft cheese made from unpasteurized (raw) milk— for example, queso fresco, brie, camembert, and blue-veined cheese
  • Unheated cheese sliced at a deli
  • Hard cheese, such as cheddar and swiss
  • Cottage cheese, cream cheese, string cheese, and feta
  • Pasteurized soft cheeses heated to an internal temperature of 165°F or until steaming hot
  • Deli-sliced cheeses heated to 165°F or until steaming hot
Eggs
Eggs
Raw or undercooked (runny) eggs, and foods that contain raw or undercooked eggs, such as
  • Caesar salad dressing
  • Raw cookie dough
  • Eggnog
  • Eggs cooked until the yolks and whites are firm
  • Egg dishes (frittata, quiche, casserole) cooked to an internal temperature of 165°F if they contain meat or poultry
  • Egg dishes cooked to an internal temperature of 160°F if they do not contain meat or poultry
  • Pasteurized eggs in foods that will not be cooked to a safe temperature, such as mousse and salad dressing
Seafood
Seafood
  • Raw or undercooked fish or shellfish, including sashimi, sushi, and ceviche
  • Refrigerated smoked seafood (except in a cooked dish). Refrigerated smoked seafood is usually labeled as “nova-style,” “lox,” “kippered,” “smoked,” or “jerky”
  • Fish cooked to a safe internal temperature of 145°F or until the flesh is opaque and separates easily with a fork
  • Shellfish cooked until shells open during cooking or until flesh is pearly or white, and opaque
  • Smoked fish in sealed, airtight packages or containers that don’t need to be kept refrigerated before opening
  • Smoked fish cooked in a casserole or other cooked dishes
  • Canned fish and seafood.."

Safer Foods Seniors