Hello Benefits, Employee Benefits Monthly Newsletter

Employee Benefits Monthly Newsletter

 
 

July 2019

In This Issue...

  • UV Safety Month
  • Skin Cancer: What to Look For
  • Picnic Safety Tips
  • Mid-year Benefits Check
  • World Hepatitis Day

World Hepatitis Day, Sunday, 7/28

1 of the 7 officially mandated global public health days by WHO (Word Health Organization)

Viral hepatitis means inflammation of the liver caused by a virus. There are several different types of hepatitis viruses. In particular, types B and C lead to chronic disease in hundreds of millions of people and, together, are the most common cause of liver cirrhosis and cancer. Together, they affect 325 million people globally and account for over 1 million deaths per year.

The hepatitis B virus can be prevented through a vaccination and treated. The hepatitis C virus can be cured. 290 million people living with viral hepatitis are unaware of their condition. People can live with chronic hepatitis for decades without having symptoms.

For more info, visit worldhepatitisday.org - Source: World Hepatitis Alliance

 
 

Mid-Year Benefits Check!

We are ½ way through the year! Have you been using your FSA funds? Have you increased your 457(b)? Do you want to start a 457(b)? Have you started a College 529 plan? If you want to educate yourself on plans/programs to enroll in or change to for 2020, please visit the Benefits SharePoint Site and/or e-mail benefits@cnm.edu.

 
 

UV Safety Month

Protect yourself in five ways from skin cancer.

ABCs of UV: The Difference Between UVA, UVB and UVC

What is ultraviolet radiation?

Ultraviolet (UV) radiation is part of the sun’s light spectrum that reaches the earth. UV radiation breaks down into wavelengths that are invisible to the naked eye. There are three types of UV rays: UVA, UVB and UVC. They decrease in length from A to C but increase in intensity, meaning that the shorter the wavelength, the more potential for damage. Fortunately, only UVA and UVB rays can penetrate the earth’s atmosphere. Applying a broad-spectrum sunscreen greatly reduces their effect.

SOURCE: UPMC CancerCenter

UVA

Accounts for 95% of the UV radiation that reaches the earth’s surface

Used in tanning beds

Penetrates the second layer of the skin

Contributes to some types of sun damage

Causes wrinkles and premature aging of the skin

Penetrates clouds and glass windows – always use sunscreen

UVB

Affects the outer layer of the skin

Causes most sunburns

Linked strongly to skin cancer

Damages DNA in your skin

Burns unprotected skin in as little as 15 minutes

UVC

Does not reach the earth’s surface (absorbed by atmosphere)

Is not normally considered a risk factor for skin cancer

Is found in man-made sources of UVC radiation (mercury lamps, welding torches)

Was used in tanning beds in the past

 
 

Skin Cancer: What to Look For

Early Detection is KEY!

  • Dark spot, growth, or darker patch of skin that is growing, bleeding, or changing in any way
  • Sore that won’t heal – or heals and returns
  • Patch of skin that feels rough and dry
  • Dark line underneath or around a fingernail or toenail

Source: American Academy of Dermatology

 
 

Picnic Safety Tips

Keep your food from spoiling by following these safety tips from the US Department of Agriculture:

  • Marinate foods in advance, in the refrigerator using a glass or plastic food-safe container.
  • Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut-up fruit and vegetables, and perishable dairy products.
  • Separate raw meats, poultry, and seafood from ready-to-eat foods including fruits, vegetables, salads, cheeses, and desserts. Use separate coolers, plates, and utensils.
  • Keep cold food in an insulated cooler with plenty of ice or frozen gel packs. Transport the cooler in the passenger area of your car, not in the hot trunk. At the picnic site, cover the cooler with a blanket and place it in the shade.
  • Throw out leftovers that have been sitting out for more than 1 hour. Store the rest in a cooler that still has ice. If all the ice has melted, throw away the food
  • Bring a food thermometer to be sure grilled foods are cooked enough.
 
 
 
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