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By Sue Schick
CEO, UnitedHealthcare of Pennsylvania & Delaware
Mammograms in the News
Last summer, you may have heard in the news that the American College of Obstetricians and Gynecologists rolled out new mammography guidelines. But, you may also recall that the U.S. Preventive Services Task Force released their guidelines a while back. On top of that, the National Cancer Society has its own recommendations as well.

It’s a choir of very reliable experts. Yet, they aren’t all singing the same tune. So, what’s a woman to do? Even though the details of these recommendations certainly vary, it’s important to realize the main points all experts are in harmony over: Mammograms save lives. Regular screenings help detect breast cancer early, when it’s easiest to treat.

Guidelines tailor-made for you?
Don’t try to guess which guidelines are right for you. Talk with your doctor about a mammogram screening schedule that fits your specific health needs. Your doctor will consider your age and your health history among other factors. Depending on your risk, you may need screenings earlier—or more often—than other women. Together, you can develop a plan to protect your health and peace of mind.

More Health News and tips at Source 4Women

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Our jobs influence how we see ourselves and how others see us, giving us structure, purpose, and meaning. Job loss is one of the most stressful things a person can experience, and it’s no laughing matter.

But laughter is one of the best ways to alleviate stress. So check out Laugh Rx on UHC.TV, where comedian Jacob Williams jokes about his unemployment in this month’s “Jacob Williams on losing things.”

Watch now!

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Enjoy this reduced fat, low-carbohydrate summer salmon dish. The lime zest and chipotle rub add rich flavor and when served with the pineapple and limes slices for garnish, it is a refreshing meal for those warmer summer nights.

Ingredients

• 3 tbsp chipotle rub for grilling
• 2 tsp grated lime zest
• 1 tsp ground cumin
• 1 whole salmon fillet (about 2 ½ lb)
• ¾ cup (6 oz) pineapple or orange juice
• 2 tbsp lime juice
• Pineapple and lime slices and fresh pineapple leaves for garnish

Directions

Mix rub, lime zest and cumin in a small bowl. Put salmon in a large glass baking dish or 2-gallon ziptop bag. Add juices; cover and marinate 15 minutes at room temperature.

Heat oven to 450°. Place salmon skin side down on foil lined baking sheet and discard marinade. Then sprinkle spice mixture over salmon.

Bake salmon 15 to 20 minutes until opaque at thickest part. Lift with 2 large spatulas to serving platter, leaving skin behind.

Yield
8 servings

Nutrition Facts

• Amount per serving:
• Calories: 182
• Total Fast: 5g
• Saturated Fat: 1g
• Cholesterol: 66mg
• Sodium: 352mg
• Total Carbohydrates: 3g
• Dietary Fiber: 0
• Protein: 28g

Check out more healthy recipes at Source4Women.com.

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• Select a broad spectrum sunscreen that protects you from both UVA and UVB rays, with a Sun Protection Factor (SPF) of 15 or higher.
• Don’t forget your sunglasses. The same rays that harm your skin can also damage your eyesight.
• Avoid direct sunlight between 10 a.m. and 3 p.m.
• Don’t tan – either outdoors or in a tanning bed. Instead, ask your doctor about safe topical tanning agents.
• Protect your children from the sun. Keep babies six months and younger out of direct sunlight, and refrain from using sunscreen on children younger than six months old.
• Be aware that water and sand both reflect UV rays and increase your chances for sunburn.

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Enjoy this reduced fat, low-calorie version of fast-food taco salad. Warm the beans to add flavor and think about adding a little ground chicken or turkey. Four ounces of meat add only about 70 calories per serving. Although the carb content may seem high for a salad, the carbs are mainly from the beans, which are a rich source of folic acid and fiber.

Ingredients
• 4 cups lettuce, torn into pieces
• 1 medium red bell pepper, chopped
• 1/2 cup chopped green onions
• 1 small cucumber, peeled and chopped
• 1 cup pinto beans, drained of juice
• 2 oz. baked tortilla chips, broken into pieces
• 1/4 cup salsa
• 2 T reduced-fat shredded cheddar cheese

Directions
In a salad bowl, mix together the vegetables, pinto beans and tortilla chips. Add the salsa and stir gently to blend. Top with 2 tablespoons of shredded cheese.

Yield
2 Servings

Nutrition Facts
Calories: 235
Fat: 3.5g
Cholesterol: 0mg
Sodium: 213mg
Carbohydrate: 40g
Dietary Fiber: 11g
Protein: 11g

Check out more healthy recipes at Source4Women.com.