The federal government has unveiled a new advertising campaign to encourage consumers to get vaccinated against the H1N1 virus. HHS Secretary Kathleen Sebelius announced yesterday that the U.S. Department of Health and Human Services (HHS) is joining with the Ad Council to launch a new nationwide public service advertising (PSA) campaign called “Together We Can All Fight the Flu” to encourage Americans to get vaccinated against the 2009 H1N1 flu virus.

Recent reports show that up to 30 percent of pregnant women who are infected with the H1N1 flu virus require hospitalization, and of the H1N1-related deaths reported in the United States, 6 percent of them – a disproportionately high percentage – were pregnant women.

“Getting vaccinated is the best way to protect yourself and your family against the H1N1 flu virus,” said Secretary Sebelius. “Fighting the flu is a shared responsibility, and it is up to all of us to help prevent the spread of the flu in your community. Right now, Americans have a window of opportunity to get vaccinated. These new PSAs will encourage pregnant women, children, young adults, and other priority groups to protect themselves by getting the H1N1 vaccine.”

To help spread the word, NCL’s Executive Director Sally Greenberg recently sat down with Dr. Annelise Swigert, M.D., a practicing Ob/Gyn and Fellow of the American College of Obstetricians and Gynecologists,for a digital Q&A about the H1N1 virus and vaccine for expectant mothers.

“Our message to expectant moms is: Do what is best for you and your baby and get vaccinated as soon as possible,” said Greenberg. “Perhaps more than any other group, pregnant women are desperate for practical and trustworthy information on how to protect themselves and their babies from what can be a devastating illness in high-risk populations.”

To read Sally Greenberg’s full conversation with Dr. Swigert, visit www.nclnet.org.

By Sally Greenberg, NCL Executive Director

Last week’s public television’s Frontline featured “The Card Game,” an investigation of the credit card industry and what’s ahead for consumers and banks.

Frontline’s conclusions aren’t good news for consumers: Despite passage of the May 2009 Credit Card Accountability Responsibility and Disclosure Act (“*The Credit CARD Act”), the days of tricks and traps by banks and other financial institutions are far from over.

I ran headlong into the world this past week when I intervened with Capital One Bank on behalf of a family friend who was panicking over a credit card problem. The friend — I’ll  call her Marti — earns just over minimum wage in each of the two jobs she holds. She called me because she knows I do consumer work for a living. Anyway, Marti couldn’t figure out why her credit card balance kept growing when she hadn’t used the card since last year. Marti is conscientious. Each month since April 2008 she has faithfully paid the minimum amount that appeared in the box on her bill — yet her balance grew and grew.

Frankly, I couldn’t figure out the bill either. If she pay the minimum balance, it may take a long time to pay off the balance, but the balance shouldn’t grow. Or so I thought. Welcome to the world of “over credit limit” charges. Marti’s card carried a $750 limit. In her last transaction — April 2008 — she had gone $8 and change over her credit limit. That $8 triggered a $39 “over-limit” charge, accompanied by a finance charges. So, while Marti paid the minimum each month, her balance remained above the “over credit limit” triggering multiple $39-charges since last April.

I only learned this by calling Capital One. Indeed, Marti’s balance had reached $1,080 without her charging a dime on the card since last year. That’s $330 purely in finance charges — set at 22% — and over-limit fees. After much cajoling, the supervisor with whom I spoke agreed to forgive three of the $39 charges. She said she couldn’t do any more.

This story reinforced what the Frontline reporters found: that credit card companies trap consumers — particularly low income consumers — in a never-ending spiral of fees and charges that grow larger by the month. Even consumers like Marti, who pay something each month, find themselves sinking deeper and deeper into debt.

Marti is, I suppose, one of the lucky ones. She has someone to advocate for her. Still, there’s something I don’t understand: What happened to a bank earning profits the old-fashioned way, by making a reasonable profit by lending consumers money at reasonable interest charges. Say 6 or 7 percent?

But that’s not how banks make their money these days. And Capitol One’s practices aren’t unique. In 2007, the banking industry earned about $29 billion from overdraft fees, according to Celent, a consulting firm for the banking industry. That is more than the $28 billion consumers spent on major appliances and the $14 billion they spent on books.

If you think about it, banks today make much of their income from things their customers do wrong. Like unknowingly going over a credit limit, or being a few days late paying their bills. The new CARD bill will curb some of these practices, but undoubtedly the banks will find new tricks and traps. That doesn’t sound like a good customer relations strategy to me.

 

*Links are no longer active as the original sources have removed the content, sometimes due to federal website changes or restructurings.

By Courtney Brein, Linda Golodner Food Safety and Nutrition Fellow

Thanksgiving unites families and friends to enjoy each other’s company and focus on that for which they are grateful, but the large holiday dinner can also invite foodborne illness, without the proper precautions. Reduce your family’s risks by following a few simple tips before, during, and after your holiday meal.

Before the Meal

Thawing the Turkey

• If buying a frozen turkey, remember that whole turkeys take approximately 24 hours to thaw in the refrigerator for every four to five pounds of weight (ex: a ten pound bird will require two full days to thaw). Thawing in the refrigerator is the safest option and results in the best finished product. Place the turkey in a shallow pan on a refrigerator shelf, leaving the bird in its original packaging.

• If absolutely necessary, it is possible to thaw your turkey in cold water. Leave the bird in its original packaging and submerge it in a clean sink or pan filled with cold water. The turkey will thaw at a rate of approximately 30 minutes per pound, and the water should be changed every 30 minutes. Immediately cook the turkey as soon as it is thawed. Never leave a turkey on the counter to defrost.

• Purchasing a fresh turkey eliminates the need to thaw; however, fresh turkeys should be purchased no more than one to two days before the meal and should be kept refrigerated until cooking.

Preparing for Cooking and Leftovers

• Make room in your refrigerator for ingredients, and plan your menu – and your guests’ contributions – accordingly. Ideally, ask guests to bring items that do not require refrigeration.

• Have plenty of paper towels or clean cloth towels available for cleaning surfaces, blotting rinsed fruit and vegetables, and drying hands.

• Have plenty of storage containers with lids on hand for safely saving leftovers.

Washing

• Always wash hands with soap and warm water for 20 seconds, both before and after handling food items, particularly raw ones.

• Wash fruits and vegetables thoroughly, paying particular attention to those that will not be cooked.

Cooking

• Keep raw poultry, meat, and eggs away from other foods to avoid cross-contamination.

• Clean all surfaces that come in contact with raw meat or poultry – such as cutting boards, utensils, dishes, and countertops – with hot, soapy water or a bleach solution.

• If marinating raw meat or poultry, discard any unused marinade.

• Use a meat thermometer to determine when your turkey or other items have been cooked to a safe temperature. Whole birds and chicken breasts should be cooked to 165˚F, egg dishes and pork to 160˚F, and steaks and roasts to 145˚F. When checking the internal temperature of a turkey, insert the meat thermometer into the thickest part of the thigh, avoiding the bone. Also check the temperatures in the thickest part of the breast, as well as in the innermost part of the thigh and wing, ensuring that all areas have reached a minimum of 165˚F. Approximate cooking times for stuffed and unstuffed birds of various sizes are available at www.holidayfoodsafety.org

During the Meal

Serving

• Keep hot foods hot and cold foods cold – dishes should remain in the oven or refrigerator until your guests sit down to dinner.

• Hot foods should be at least 140˚F and cold foods 40˚F or cooler.

Timing

• Time your dinner and dessert appropriately so that leftovers sit out for as short a time as possible – in as little as two hours, foods left at room temperature can grow harmful bacteria.

After the Meal

Leftovers

• Leftovers should be refrigerated as quickly as possible. Anything not refrigerated within two hours should be thrown away.

• Hot foods should be stored in shallow containers with lids. It is fine to put items in the refrigerator while they are still warm.

• Remove stuffing from the bird and carve any extra meat from the bones before storing leftover turkey.

• Never put leftover condiments, such as ketchup or pickles, back into their original containers.

• Leftovers stored in the fridge should be consumed within three to four days. Cooked turkey can be stored in the freezer for three to four months. When reheating leftovers, ensure that foods reach 165˚F throughout.

By Sally Greenberg, National Consumers League Executive Director

Last week, the Department of Agriculture revealed a startling statistic: the number of Americans who live with persistent hunger day in and day out has soared to 49 million over the past year – an increase of 13 million people. This is the highest number since the United States began tracking “food insecurity” 14 years ago. One third of those people have “very low food security,” which means lack of money is forcing families to skip meals, cut portions or forgo food at some point over the past year.

This 49 million is a difficult number to grasp. I don’t understand how, in a country where some Wall Street firms are giving double-digit millions in bonuses this year, we can allow people to go hungry. Secretary of Agriculture Tom Vilsack rightly noted, “These numbers are a wake-up call for the country.” President Obama reacted as well, saying the study was “particularly troubling.”

One of the findings is especially sad: 506,000 households with children face “very low food security,” up from 323,000 the year before. Not surprisingly, households headed by single mothers are overrepresented. The main reason for these disturbing numbers is the growth in the number of Americans who are unemployed. Food stamp rolls have expanded to 36 million, an increase of nearly 40 percent. Thank goodness for programs like food stamps and unemployment compensation. These are part of the New Deal programs that Frances Perkins, Secretary of Labor under FDR, championed and got enacted with her New Deal Colleagues. Perkins was NCL’s New York director in the first decade of the 20th Century.

This country of 300 million people is full of ironies. One of six of us doesn’t have enough food to eat week to week, while millions of others have an overabundance of food choices and the money to buy whatever we want to eat. In fact, we diet, exercise, and resist eating too much. America has an abundance of ingenuity and the wealth to tackle even the toughest problems – so why can’t we solve this one and ensure that every person in America has enough to eat in this?

I look for answers to groups like the Food Research and Action Committee, or FRAC, a national nonprofit that builds private-public partnerships to combat hunger in America.

Still – we shouldn’t need an organization like FRAC – yet this latest report underscores that we need this group and others who fight hunger more than ever. Sad but true.

By Sally Greenberg, NCL Executive Director

This past week, I heard Frances Perkins’ biographer, Kirsten Downey, speak at Columbia University. Perkins, the first female Cabinet member who served faithfully during all of Franklin Delano Roosevelt’s four terms, got her professional start working for the National Consumers League. After hearing Florence Kelley, NCL’s first general secretary, speak at her college, Mt. Holyoke, Perkins was inspired to devote her career to improving the lives of American workers.

Perkins is credited with shepherding through many of the New Deal programs we now associate with the social safety net: Social Security, unemployment insurance, workers compensation, Medicare, and Medicaid. She, FDR, and other members of his Cabinet were accused of being socialists and communists, of orchestrating a government takeover and other calumnies from the right.

But an opinion piece I read this fall has me thinking about how Perkins and FDR might have been able to move legislation forward on health care reform. Jean Edward Smith wrote in the New York Times that:

… “President Obama’s apparent readiness to backtrack on the public insurance option in his health care package is not just a concession to his political opponents — this fixation on securing bipartisan support for health care reform suggests that the Democratic Party has forgotten how to govern and the White House has forgotten how to lead…. the principal legislative innovations of the 1930s were enacted over the vigorous opposition of a deeply entrenched minority. Majority rule, as Roosevelt saw it, did not require his opponents’ permission.”

Perhaps Smith is being a bit harsh on President Obama, but the difference in styles is interesting. Our President is intent on being a uniter — a good thing in a leader — but these days unity is pretty darn hard to accomplish. According to Smith, FDR didn’t aim for consensus with his enemies: “Roosevelt relished the opposition of vested interests. He fashioned his governing majority by deliberately attacking those who favored the status quo. His opponents hated him — and he profited from their hatred.” Add NCL’s Frances Perkins and Florence Kelley to the list of those vilified for their efforts to create a social safety net.

Unlike Obama, FDR didn’t seek to unite – he used his opponents’ vitriol to shore up his side of the argument. As Smith notes, “To Congress, he [FDR] boasted of having ‘earned the hatred of entrenched greed.’ In another speech he mocked ‘the gentlemen in well-warmed and well-stocked clubs’ who criticized the government’s relief efforts.” And his programs — Social Security, Medicare, and unemployment insurance — to name the big ones — have stood the test of time. Most Americans couldn’t imagine this country without these essential social programs.

Smith concluded that “Roosevelt understood that governing involved choice and that choice engendered dissent. He accepted opposition as part of the process. It is time for the Obama administration to step up to the plate and make some hard choices.” That’s a tough statement but one worth contemplating as we move forward on health care reform.