STOP THE SPREAD Prevent Colds and the Flu With Kid-Friendly Teaching Tools
School is back in session, but your child may be bringing home more than just random facts. Germs and bacteria that spread the common cold and flu are most prevalent in schools, but while these illnesses are strong, prevention is simple. Teach your kids how to prevent the spread of bacteria this season with these helpful tips.
sneeze. (According to research, sneezes can travel anywhere from 19–26 feet at 100 miles per hour!) For crafty kids, let
BUT MOMMY DOESN’T COVER HER NOSE!
them decorate tissue boxes or hand sanitizer
Kids learn more by watching what you do rather than listening to what you tell them to do. Get in the habit of covering your nose and mouth when you cough or sneeze, and then wash your hands. Make hand sanitizer and facial tissues readily available in your home and be sure to wash your hands before every meal. In addition, stick to healthy habits when you do feel sick. Drink fluids, get plenty of rest, and seek medical attention when it’s warranted. If your children see you taking care of yourself, they will be more likely to do the same for themselves in the future.
containers to give hygiene some flair. Soon enough, you’ll find them being smarter about their health.
AHH ... AHH ... ACHOO!
As kids pack into classrooms this fall, germs will fly faster than this past summer did. Prevent
Hand washing and nose blowing are about as fun as …well, just that. It’s no wonder children don’t want to take time out of their busy play schedules to combat nasty germs. Instead of making these important steps a chore, make basic hygiene fun. Use fun songs to teach the proper way to cover a sneeze, or do a science experiment to teach your children about germs that are spread through just one
the spread of the common cold and flu by learning more tips from the Centers for Disease Control and Prevention online at CDC.gov.
CACIO E PEPE
TAKE A BREAK
Inspired by Bon Appétit
6 oz pasta, ideally spaghetti or bucatini
3/4 cup finely grated Parmesan cheese, ideally Parmigiano-Reggiano
3 tbsp unsalted butter, cubed and divided
1/3 cup finely grated pecorino cheese
1 tsp freshly ground black pepper
Kosher salt, for pasta water and to taste
1. In a large pot, bring 3 quarts of salted water to a boil. Add pasta and cook, stopping 2 minutes short of desired doneness. Drain pasta, reserving 1/2 cup of pasta water. 2. In a large pan over medium heat, melt 2 tbsp butter. Add pepper and cook until toasted and aromatic, about 1 minute. Add reserved pasta water and bring to a simmer. 3. Transfer pasta and remaining butter to pan and reduce heat to low. Add Parmesan cheese and cook until melted, tossing pasta throughout. Remove pan from heat and add pecorino, continuing to toss until cheese is melted and sauce coats pasta. 4. Transfer to bowls and serve.
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