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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 , ............
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