临沧轻微尿血是什么原因(临沧姨妈期间同房会怀孕吗) (今日更新中)

SAN DIEGO (KGTV) - Back to school routines aren’t just for kids; parents must also get in the habit of alarms, rides, and packing lunches.While children may be content with processed and sugary snacks, it’s up to moms and dads to keep lunches healthy.Empty calories are a concern, according to the Centers for Disease Control. Added sugars and solid fats contribute to 40 percent of the daily calories for children. About half of the empty calories come from soda, fruit drinks, dairy or grain desserts, pizza, and whole milk.Dr. Nimali Fernando is a Virginia-based pediatrician who founded The Doctor Yum Project and co-wrote the book “Raising a Healthy, Happy Eater: A Parent’s Handbook”.“School lunches may not seem significant in a child’s life, but when you add up that they are eating them five days per week it’s quite a lot of their calorie consumption,” said Dr. Fernando. “Teaching them healthy lunch habits from a young age will give them the tools to build lifelong healthy habits.”Dr. Yum recommends steps for preparing healthy school lunches.Meal planning: Get a head start on the week’s meals by planning during the weekend. You can save time on your shopping list if you’re well prepared.Buy in bulk: Instead of expensive individually-packed snacks, opt for bulk purchases of items like dried fruit and trail mix.Pack leftovers: If you cook extra food at dinner, you can put some aside for your child’s lunch the next day.Cook or bake: Why buy muffins when you can bake a batch and save money? You also have more control over the ingredients. Additional items can be put in the freezer.Skip the sugar: Sweet drinks are expensive and add extra sugar to your child’s meals. The CDC says sugary beverages account for 10 percent of the calories in children’s diets. You can always send them to school with a reusable container for water.Change it up: Break free of the PB&J mold with an addition like bananas or whole wheat tortillas. Send a smoothie: You can get extra nutrition with frozen fruits and vegetables in smoothies. Keep frozen food on hand to blend. The smoothies can go back into the freezer until they’re ready to eat. 2162

SAN DIEGO (KGTV) - As coronavirus cases climb, a cancer patient faces an excruciating choice: Risk the trips to San Diego for potentially life-saving treatment or not.He was the picture of health, but in 2014 at the age of 45, Bryce Olson was diagnosed with an aggressive, stage 4 prostate cancer."I couldn't believe it. No family history of prostate cancer. Exercised every day," said Olson.Various treatments have kept his cancer at bay, but eventually, it began to grow again. About 10 months ago, the Oregon man began a clinical trial at Moores Cancer Center at UCSD, including IV immunotherapy treatment."Pretty ecstatic ... I've had pretty good success on it, kept the cancer contained," said Olson.As part of the trial, he must fly in to San Diego for treatment every three weeks, a trip suddenly fraught with risk. "Uber to the airport. Being in the airport. Being in an airplane. Getting an Uber to the hospital in San Diego ... makes me super anxious. Makes me feel like I'm a sitting duck," said Olson.Six years of cancer drugs have left son's immune system compromised."Here's the irony. I may die of cancer in the mid term or long term, but I will probably die of COVID-19 if I get it," said Olson.Olson recently made the painful decision to postpone his cancer treatments in San Diego."If I can get through this crisis - maybe miss some of my therapy - maybe I let the tiger a little out of the cage a little bit on the cancer thing. I feel like I could maybe reel that guy back in, but if I die of COVID-19, it's over," said Olson.His decision is one many others with weakened immune systems are also facing, whether to make that trip to a hospital for treatment."Folks like me are faced with Sophie's choice. We either go in and get the treatment that will extend our lives ... But by doing so, we could catch a disease that could kill us today," said Olson.There are some hoops to go through, but his San Diego doctors may be able to get him his infusion at an Oregon hospital. Even if that happens, he's not sure he'd go, because of all the same concerns. 2081

SAN DIEGO (KGTV) — Construction began Friday on SeaWorld's next big attraction for the park, billed as California's tallest, fastest, and longest dive coaster.The first phase on the dive coaster started in conjunction with National Roller Coaster Day, as crews prepared the coaster site for the ride's foundation and utilities. The coaster will be located adjacent to the park's Journey to Atlantis attraction in the southeast corner of the park.SeaWorld previously said the ride would be called "Mako," after the endangered species of shark. Now, the park says the name is up in the air with several options being considered, City News Service reported.RELATED: SeaWorld San Diego offers end-of-summer saleThe coaster will climb 153 feet, leaving riders' feet dangling in the air. At the crown of the attraction, riders will be suspended on a 45-degree angle before diving 143 feet at more than 60 miles per hour. For two minutes, riders will zip through inversions, a barrel roll and Immelmann loop, hammerhead turn, and flat spin along 2,500 feet of track. Each car will hold 18 riders in three, six-person rows.Aquatic education will play a role in the attraction as well. SeaWorld plans to partner with a conservation group to focus on the ride's conservation efforts.Switzerland-based Bolliger & Mabillard, which built SeaWorld Orlando's Kraken and Mako rides, will construction the San Diego coaster.SeaWorld plans to open the coaster to the public in 2020. 1476

SAN DIEGO (KGTV) — Custom churros are the latest foodie find on Kearny Mesa's bustling Convoy Street culinary scene.Churreria is taking the classic dessert treat and adding their own twist. The churro stop gives customers the chance to customize their churro with toppings like bacon, coconut, and even fruity pebbles. Better yet, churros are made right before customers' eyes.Nicholas Tran, owner of Churreria, said the idea for a churro shop developed after a trip by the border.RELATED: 10 must-eat restaurants on San Diego's Convoy Street"We saw this kiosk and they were having these churros from this little stand. And I was 'Oh my god. That's a fantastic idea,'" Tran said. "Everyone loves churros!"Tran's wife and his business partner embarked to Spain to develop how they would make their churros. The main difference, Tran, said is the basic ingredients.Traditional North American churros contain egg, milk, and butter. Spanish churros, though, are made from just flour, water, salt, and oil."It's vegan and vegetarian. It's good for people who are lactose intolerant or who have a dairy intolerance or with eggs," Tran. "This happens to be a healthy churro. What you put as your toppings I can't guarantee."RELATED: Top 7 dessert spots in San DiegoEnter the customizable feature of Churreria. Customers order whether they want their churro stuffed with Nutella or sweet cream or not, and then they can choose from different glazes and toppings, including sprinkles, nuts, and cookie crumbs."There's nothing to hide. We want to show you we make it from scratch and it's clean," Tran said.Another fun aspect of Churreria is its sustainability arm.Tran worked with his business partner to do something good with their cooking oil after use. The pair settled on donating the used oil to two areas: A local company that repurposes cooking oil into biofuel and a shelter that uses the oil for soap for homeless individuals."We try to put back into the community instead of just dumping the grease ... and having it hauled away," Tran said. "We're trying to be better for the environment that way." 2164

SAN DIEGO (KGTV) - As businesses continue to reopen, it's becoming the newest requirement for entry: your signature.Step into any of three Gila Rut salons in the county, and you'll see COVID-19 safety is being taken seriously. Clients' temperatures are taken. Their hands are sanitized. Their personal effects are placed in a bag. In another bag is everything needed for their appointment, from combs to scissors."So they can feel comfortable that when they sit down, everything has been sanitized for them," said Gila Rut President Keri Davis-Duffy.Inside the salon: masks, social distancing, and capes disposed of after each appointment. The owners are intent on protecting clients, staff and also, the business. A day head of an appointment, clients are emailed a waiver."They have to sign a waiver releasing Gila Rut of any liability should anybody contract COVID-19," said David-Duffy.Davis-Duffy is hardly alone. At the Point Loma Sports Club, set to open Friday, a liability waiver is also required before you can enter. Across the county and country, at salons, gyms, offices and even the New York Stock Exchange, waivers are quietly becoming the new normal. It's unclear how much they're really needed. Attorneys tell us it would be hard to prove a business caused an illness. and the waivers don't protect a business against 'gross neglience.'"If someone signs a waiver, that means they agree not to hold someone else responsible for any damages. What we're seeing here are businesses trying to avoid liability when a patron is exposed to covid-19 at their place of business. Waivers are not, however, ironclad. For a business to be protected, the business must show that such a waiver was signed and that it covers the potential claim. Even if a business shows that, a waiver is invalid if the business was grossly negligent or reckless. Also, a person could challenge a waiver by claiming it was signed under duress or that it was unconscionable," said attorney Evan Walker.For Davis-Duffy, the waiver is simply another precaution."We're in a vulnerable business ... We just want to make sure we're protecting are business and create some sense of sustainability," said David-Duffy.Davis-Duffy says all but a handful of clients have agreed to sign the waiver. 2279

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