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Gary Lipton Media Relations Manager Phone: 1-(800)-222-5551 Fax: 1-(800)-990-4329 Web site: www. napsnet .com e-mail: printmedia@napsnet.com #2603 North American Precis Syndicate, Inc., 415 Madison Avenue, New York, N.Y. 10017 Making Breakfast Better (NAPSA)—Breakfast, nutritionists say, is the most important meal of the day, and you can make yours even more special when you add some hummus to your eggs. Hummus is made from a blend of chickpeas, sesame paste and a variety of herbs and spices. It’s high in fiber, protein and iron, low in carbohydrates and has no trans fats or added sugar. Here, it’s part of a hearty, healthy breakfast with a Mediterranean flair: Baked Eggs with Hummus, Tomatoes and Greek Olives Active time: 5 minutes Start to finish: 20 minutes Special equipment: 4 (6-oz.) ramekins Yield: 4 servings cup Sabra Classic Hummus 4 extra-large eggs 1 teaspoon olive oil 2 medium tomatoes (diced) 4 olives (diced) 1 teaspoon parsley (finely chopped for garnish) Sea salt and pepper to taste Preheat oven to 400˚F. Oil each of the four ramekins with olive oil. Spread hummus into Know The Early Signs Of Parkinson’s Disease (NAPSA)—Help and hope may be at hand for many of the more than 60,000 people diagnosed with Parkinson’s disease (PD) in the U.S. this year, as well as the 1 million already living with it. The National Parkinson Foundation (NPF) has launched the first bilingual, English and Span- Delightful for breakfast, brunch, lunch or even a light dinner, baked eggs and hummus is a good, good-for-you dish. the ramekins, making an indentation in the middle of each. Arrange ramekins on a shallow baking dish. Crack an egg into the center, being careful not to break the yolk. Sprinkle with diced tomatoes and olives. Place in the oven for 15–18 minutes (according to desired consistency of the yolk). Remove from oven and allow to cool for 5 minutes. Garnish with chopped parsley. Enjoy warm. Cook’s Note: This can also be cooked in an ovenproof skillet all in one. Learn More More recipes, tips and facts can be found at http://sabra.com/ recipes and (888) 957-2272. Call the new NPF Helpline 1-8004PD-INFO for answers about Parkinson’s disease. ish, PD toll-free Helpline at 1-8004PD-INFO (1-800-473-4636). “You don’t have to face Parkinson’s alone,” says NPF President and CEO Joyce Oberdorf. “Wherever you live, you can get the help you need.” NPF is also offering a new, free brochure, “10 Early Warning Signs of Parkinson’s Disease.” A few include: • Trouble moving or walking • Tremor or shaking at rest • Loss of the sense of smell • An unusually soft or low voice • Dizziness or fainting If you have such symptoms, see a neurologist, a doctor who specializes in the brain. A team of specialists can develop a plan which may delay further symptoms. The Helpline, with support from the Medtronic Foundation, is available Monday through Friday, 9 a.m. to 5 p.m. (ET). People may also send questions about PD to helpline@parkinson.org. F o r m o r e information, visit www.parkinson.org/helpline. New Study Reveals Germiest Hot Spots At School (NAPSA)—Each day, about 55 million students and 7 million staff attend the more than 130,000 p ublic and p rivate schools in the United States. At least they’re supposed to attend. All too many are out sick. In fact, more than seven in 10—some 38 million—school-aged children miss school sometime during the scho o l year d ue to illness or injury. A recent study conducted by Dr. Charles Gerba and the University of Arizona in a K–12 school system may have found the reason. The researchers swabbed classrooms and common-area surfaces at several schools to determine the relative numbers of bacteria on frequently touched surfaces. The germiest place at school, they discovered, is the cafeteria table. Other contaminated sites include: •Computer keyboards and mouses •Bathroom paper towel dispenser handles •Water fountains •Bathroom sink faucets •Library tables. Explains Dr. Aliza Lifshitz, internist at Cedars-Sinai Medical Center and editor of Viday Salud.com, the largest source of health information and wellness tools in Spanish on the web, “Some bacteria are capable of causing infections and tend to collect on frequently touched surfaces—particularly in areas where there is a lot of hand-to-mouth contact, like the cafeteria table. To help your children minimize the spread of germs, encourage them to wash their hands frequently or use an alcohol-based hand rub, especially when sharing school In the school cafeteria, the biggest threat to children’s health and happiness may not be the kid who wants to eat your French fries. It may be too small to see. supplies or taking turns using the computer.” Dr. Lifshitz has the following suggestions to help keep a cleaner classroom: •Disinfect hot spots: Even if a classroom starts out clean, germs can—and do—build up all day. Teachers may want to implement a routine of frequently disinfecting germ hot spots in the classroom, such as desktops and doorknobs, with disinfecting wipes. This can help supplement what the custodian is already doing. •Arm them with the right tools: Parents should consider bringing teachers hand sanitizer and canisters of Clorox Disinfecting Wipes. •Avoid touching surfaces in the bathroom: Teach kids to use paper towels to press the flush lever on the toilet and when turning water faucets on and off. •Walk the walk at home: Children may be bringing more than just homework home to their families. That’s why it is important for parents to wipe down frequently touched surfaces, including the remote control, countertops, phones and light switches.