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Newspaper Archive of
Bath County News - Outlook
Owingsville, Kentucky
Lyft
January 16, 2014     Bath County News - Outlook
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January 16, 2014
 

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14-January 16, 2014 Your Hometown Newspaper News Outlook COMMUNITY Improved IS0 rating for SLVFD might translate to 10wer ho00me insurance rgtes By Cecil Lawson KyNewsGroup cecil@kynewsgroup.com i Homeowners served by the Salt Lick Volunteer Fh'e Department may be getting a break on their homeowners insurance thanks to a lower ISO rat- ing. Salt Lick Fire Chief Brent Frizzell said that following a recent audit by IS0, the department's i COOPERATIVE EXTENSION SERVICE rating was lowered from a 5/9 to a 5/8B, which is a more better rating for the department. The IS0, or Insurance Services Office, is a New Jersey-based company that provides insurance under- writing, risk management, legal and regulatory ser- yices (particularly with community fire-protection efforts), and information services. The company's ratings determine insurance rates for communities served by fire departments. Frizzell said that the new ratings apply to any home within 5 miles of the Salt Lick Volunteer Fire Department's station and within 1000 feet of a fire hydrant. He said that while there are many factors outside of the fire department's control that affect the ISO rating, he noted that the Salt Lick's department equipment, building and abifity to respond to fires with 4000 gallons of water on two tankers helped to improve the rating. While not all insurance companies use the ISO ratings service,: Frizzell encourages homeowners living within the five mile area to call their home- owner's insurance agents and inquire about possible lower rates for their insur- ance. EXTENSION NEWS UNIVERSITY OF KENTUCKY College of Agficult Ure Gary Hamilton Cooperative Extention Agent for Agriculture and Natural Resources Martha Perkins Cooperative Extention Agent for Family and Con- sumer Sciences Terrance Clemons Extension Agent for 4-11 i Family Mealtime The Norman Rockwell painting of the family sitting around the din- ner table seems to have been relegated to by- gone days. The busier we get, the harder it is to have a family meal. Ac- cording to a recent study by Columbia University, some of the benefits .... of. f.ai!y ealg,.%re ; better School "te, instilling family rabies and dealing with weight concerns. The study also found that teens who had family dinners more than five times per week were two times less like- ly to have smoked ciga- rettes, and one and a half times less likely to have used alcohol. Young peo- ple who reported eating : dinner with their family five or more times per week were much more likely to report receiving either all A's or mostly A's and B's in school. Remember the num- ber five when you are planning family meals. Five times a week, try to make it a point to gather your family together for meals. It could be breakfast, lunch or din- ner. Make this a time to get to know what's go- hag on with family mem- bers. Instead of getting the "fine" answer about school, you could get some real information. Eliminate distractions. Turn off all electronics for this short time together, no cell phones, no answer- ing ringing telephones, no distracting television, no texting. Concentrate on each other. Other fives to consider are 1,500-2,000 calories a day, at least five servings of fruits and vegetables each day, and the follow- ing five elements for a bal- anced meal. Use smaller plates to help control por- tion sizes. Save the large dinner plates for special meals or special occasions. Reserve half the plate for vegetables, a quarter for starches (bread or pota- toes), and a quarter for protein (meat). A fourth element of meal planning is a serving of fruit, either with the meal or as a des- sert. Element number five is milk, the best beverage for meal time. This calci- um-rich drink is neces- sary for strong bones and teeth. Limit sugary drinks that are high in calories and low in nutrition. There's no need to force children to eat everything on their plate because it -won't take long :to :know what your children like the best, then you can serve their favorites often. Introduce them to new vegetables and fruits once in a while so they will have a greater variety to choose from. At snack time, a small plate of raw vegeta- bles like carrots, celery, broccoli and cauliflower sitting on the table might encourage your children to grab these as they leave the table rather than the packaged salty snacks. Not only will you be feeding their bodies (and yours) with nutritious meals, but you will also give them a forum to talk, laugh and voice concerns to the family. Focusing on family, making time for each other, meeting nutri- tional needs and getting away fl'om distractions can make life richer and healthier both for your children and you. Use the family meal as a powerful tool that your family can count on. Educational programs of the Kentucky Coop- erative Extension Service serve all people regard- less of race, color, age, sex, religion, disability or national origin. Cold Stress and New- born Calves When the weather is predicted to be bitterly cold, producers should take extra care of newborn calves to ensure their sur- vival. A calf's body tem- perature often falls below normal in extremely cold conditions due to a slow or difficult birth (dysto- cia) followed by delayed standing and nursing. Returning the calf's core body temperature to nor- mal (100 F for newborn calves) is of immediate concern then maintaining that core temperature is of secondary importance. If at all possible, bring close-up cows indoors to calve in a heavily bedded, clean pen. If calving out- doors, make sure there is dry, clean ground avail- able for the cows to calve without a large amount of manure. If the cow calves outdoors, bring the lf it until warm and dry if th calf is showing signs of hypothermia or if there are no natural windbreaks available. There are two types of hypothermia: exposure (gradual) and immersion (acute). Exposure hypo- thermia is the steady loss of body heat in a cold envi- ronment through breath- ing, evaporation and lack of adequate hair coat, body flesh or weather pro- tection. This type of hypo- thermia affects all classes of livestock but particular- ly affects young, old and thin animals. Immersion hypother- mia is the rapid loss of body heat due to a wet, saturated hair coat in a cold environment. Immer- sion hypothermia often occurs after the birthing process because the calf is born soaked with uterine fluids. Other causes of im- mersion hypothermia of young calves may include being born in deep snow or on wet ground, falling into a creek or being satu- rated from heavy rains fol- lowed by chilling winds. Signs of Hypothermia Faced with a cold en- vironment, the body de- fends itself in two ways: shivering, to increase muscle heat production, and blood shunting, to reduce heat loss by divert- ing blood flow away from the body extremities to the body core. Mild hy- pothermia occurs as the body's core temperature drops below normal (ap- proximately 100 E for beef calves). In the early stages, vigorous shivering is usually accompanied by increased pulse and breathing rates. Cold nos- trils and pale, cold hooves are early signs that blood is being shunted away from the body's extremi- ties. In the case of new- born calves, severe shiv- ering ]nay interfere with its ability to stand and suckle. Erratic behavior, confusion and a clumsy gait, are all signs of mild hypothermia. Produc- ers often refer to these as "dummy" calves. Se- vere hypoth er mia 3trlt s as the body temperatm'e% drops below 940 E Shunt- ing of blood continues, manifesting as cold and pale nostrils and hooves. Paleness is due to poor oxygenation of the tissues near the body surface. De- creased blood circulation in the muscles of extremi- ties results in a buildup of acid metabolites (waste products). After the shiv- ering stops, it is replaced by muscle rigidity. The pulse and respiration rates begin to slow as the body core cools to 88 E Below core temperature of 94 E, the vital organs are beginning to get cold. As the brain cools, brain cell metabolism slows, re- sulting in impaired brain function. The level of con- sciousness deteriorates to eventual unconscious- ness. Below 86 E, signs of life are very difficult to detect and the calf may be mistaken for dead. The pupils of the eyes will be dilated and fixed. The pulse may be undetect- able. Occasional gasps of Frenchburg, Salt Lick , men involved infatality accident on 1-75 By Cecil Lawson KyNewsGroup cecil@kynewsgroup.com Two area men were in- volved a highway traffic accident early Monday morning, Jan. 6, in Laurel County that resulted in one fatality and two people seri- ously injured. According to the Laurel County Sheriff's Office, a driver, Slavko Frkovic, 67, of Ontario, Canada, lost control of his vehicle while traveling near the south- bound 36 mile marker on Interstate 75 after hitting a patch of black ice in the passing lane. The vehicle spun into the path of a southbound tractor trailer being driven by Charles Brown, 62 of Frenchburg, and with pas- senger Anthony Thomas, 57, of Salt Lick. Both Slavko Frkovic and front seat passenger, Sanja Frkovic, 31, were seriously injured. A rear seat passen- ger, Sveflana Frkovic, 66, was critically injured and taken to the University of Kentucky Hospital where she later died from her in- juries. Slavk0 Frkovic remains in critical condition at last report. Neither Brown nor Thomas was injured in the accident. respiration at a rate as low as four or five per minute may be the only clue that the calf is still alive. Heart failure is often the actual cause of death. Treatment of Hypother- mia The two most important factors in calf survival are warmth and colostrum. Before giving colostrum, a chilled calf first needs to be warmed as these newborns are typically too weak to suckle. Karo syrup (dark is preferred) delivered by mouth to a weak calf is a quick source of readily available energy and is rapidly absorbed through the mucosa in the mouth into the blood- stream. Effective meth- ods to warm a calf include: 1. Floor board heat- ers of pickup trucks. 2. Submersion of wet calves in a warm bath- you must support the calf to prevent drowninge water should be gradu- ally warmed to 100 F and will need to be changed to keep it at that tempera- ture. 3. Placing calves next to the heater in the house and/or using a blow dryer to dry and warm the hair coat. Never leave calves unat- tended next to a portable space heater. 4. Placing the calf under a heat lamp-be care- ful to cover the lamp with a screen so the calf will not get burned as it becomes more active. 5. Warm blankets- These should not be so hot that they can cause skin burns. Change the blankets as needed to maintain a consistent temperature and not allow the calf to cool off. 6. Hot box or warm- ing box-the temperature should not be so high that burns could result. Some type of venting is neces- sary to prevent buildup of carbon monoxide and moisture. Air move- ment is also important to ensure thorough warming of the calf and prevent hot spots in a warming box. 7. Warm IV fluids may be administered by a veterinarian. Once the calf has been warmed, provide colos- trum and maintain body temperature. Colostrum is a concentrated source of protein, vitamins, min- erals and energy and also contains antibodies to dis- eases or vaccines that the dam has been exposed to. If the calf is unwilling to suck, use of an esophageal feeder is recommended to deliver colostrum. If it is not possible to milk the dam, commercial pow- dered colostrum replace- ment products are avail- able. Calves should be fed colostrum as soon as pos- sible after the suckle reflex has returned-generally within the first 6 hours af- ter birth but ideally within t," 1-2-hours after bwth. Once the calf is warm and fed, move it back tO its mother. It is important that they have a place to get out of the wind; a draft free place to go during extreme wind chill days/nights` Other Tips on Dealing with Livestock in Extreme Cold: Water is critical. Live- stock need water to main- tain their health and im- mune system. Lactating animals have a higher need for water than young stock and mammals in their dry period. Live- stock will reduce their consumption of feed and produce less milk if they don't have water available. Check your water source several times a day. It's vi- tal for the healttt and pro- duction of your animals. Extension News cont. on page 15 :i LJ , ............ Only with the