Is a career in healthcare still on your radar screen? Are you interested in working in an environment where providing quality patient care is a priority?

Do you want to be employed in a professional occupation with strong projected growth and sustainability? If you answered “yes” to these questions, then you are on the right track with medical career training programs offered through Castro Valley Adult and Career Education.

Let’s look at two of their comprehensive courses:

Administrative medical assistant students learn to update and file patients’ medical records, fill out insurance forms, and arrange for hospital admissions and laboratory services.

They also train in tasks less specific to medical settings, such as answering telephones, greeting patients, handling correspondence, scheduling appointments, and handling billing and bookkeeping.

This 17-week course is aligned with the Clinical Medical Assistant course, and when registered together as a package, students receive a 10% discount. The Administrative Medical Assistant program is Wednesdays, 8:30 a.m. to 12:30 p.m., March 14-July 18.

In the Clinical Medical Assistant program, students develop the skills in a variety of duties that include taking medical histories and recording vital signs, explaining treatment procedures to patients, preparing patients for examinations, and assisting physicians during examinations.

Medical assistant students learn to collect and prepare laboratory specimens and sometimes perform basic laboratory tests, dispose of contaminated supplies, and sterilize medical instruments.

Instruction covers patient communication and information skills, medications and special diets, preparation and administration of  medications, authorizing drug refills, drawing blood, preparing patients for x-rays, taking electrocardiograms, removing sutures, and changing dressings.

Students learn to arrange examining room instruments and equipment, purchase and maintain supplies and equipment. Optional clinical externship are available for qualifying students.

The next CMA class schedule is March 14 through July 13, on  Wednesdays from 1-4 p.m., and Thursdays and Fridays, 8:30 a.m.-4 p.m. A mandatory orientation will be held from 6-8  p.m. on Thursday, Feb. 23.

If you are considering transitioning into the medical and health services field for employment in 2012, consider the programs offered through CV Adult and Career Education. visit www.cvadult.org, contact the Adult School, 510-886-1000, or stop by in person at 4430 Alma Ave. in Castro Valley.

Elder abuse is an immense and often hidden problem that all Americans need to be aware of so they can recognize it, and know what to do if they suspect a problem.

According to the National Center on Elder Abuse, around 3.5 million seniors are victims of abuse, but research suggests that this crime is significantly under-reported and under-identified.

Fewer than 1-in-6 cases of elder abuse ever get reported to the authorities because the victims are usually too afraid, too embarrassed, too helpless or too trusting to call for help.

The term “elder abuse” is defined as intentional or negligent acts by a caregiver or trusted individual that causes, or can cause, harm to a vulnerable senior.

Elder abuse also comes in many different forms: physical abuse, emotional or psychological abuse, sexual abuse, abandonment, neglect and self-neglect, and financial exploitation which has increased significantly over the past few years because of the sour economy.

Those most vulnerable are seniors that are ill, frail, disabled, socially isolated or mentally impaired due to dementia or Alzheimer’s disease.

It’s also important to know that while elder abuse does happen in nursing homes and other long-term care facilities, the vast majority of incidents take place at home where the senior lives. And tragically, the abusers are most often their own family members (usually the victim’s adult child or spouse) or caregiver.

Recognizing Elder Abuse

So how can you tell if a friend or your loved one is being abused, and what can you do to help?

A change in general behavior is a universal warning sign that a problem exists. If your elder friend or loved one becomes withdrawn or gets upset or agitated easily, you need to start asking questions. Here are some additional warning signs on the different types of elder abuse that can help you spot a possible problem.

• Physical or sexual abuse: Suspicious bruises or other injuries that can’t be explained. Sudden changes in behavior (upset, withdrawn, fearful). Broken eyeglasses. Caregiver’s refusal to allow visitors to see an elder alone.

• Emotional or psychological abuse (insults, intimidation, threats, social isolation): The elder is extremely upset, agitated, withdrawn, unresponsive, fearful or depressed, or demonstrates some other unusual behavior.

• Neglect or self-neglect: Malnourishment, weight loss, unattended medical needs, poor hygiene, unsanitary and unsafe living conditions.

• Financial exploitation: Missing money or valuables. Unexplained withdrawals from bank accounts, or transfers between accounts. Unauthorized use of credit, debit or ATM card.

Unpaid bills despite available funds. Checks written as a loan or gift. Abrupt changes in a will or other documents.

What to Do

The best ways to help prevent elder abuse is to be in touch, and keep the lines of communication open. If you suspect any type of elder abuse or neglect, report it to your local protective services agency.

Adult Protective Services is the government agency responsible for investigating cases and providing help and guidance. Call the Eldercare Locator at 800-677-1116 or visit the National Center on Elder Abuse website (ncea.aoa.gov) to get the agency contact number in your area.

If however, you feel the person is in immediate danger, call 911 or the local police for immediate help.

Jim Miller is a contributor to the NBC Today show and author of “The Savvy Senior" book.

If there is one thing I see pretty regularly with my clients it’s tight shoulders.

Most everyone’s job these days involves lots of computer work, lots of sitting and most people’s lives involves a fair amount of stress. All of these things mess with our shoulders.

How? Well, what position are your arms in when you’re typing? Out in front of you.

Over time when our tissues are in a certain position they adapt to that position. What does that mean? In this case, with your arms in front of you, a few things are happening.

One is that the muscles in your chest are flexed and shortened. Another is that the muscles in your upper back are being stretched. Lastly, since you’re probably leaning forward to see your monitor better, your shoulders are probably hunched up.

What all this adds up to is an upper body position that lends itself to tension.  After all, what is the first thing that happens when we get tense? Our shoulders go up. That position locks up most of our upper body so it doesn’t move well. So instead of our upper body moving, our lower back has to. That means pain, and not just pain in our shoulders. Tight shoulders can absolutely lead to low back pain.

Here’s a simple test to see how mobile your shoulders are.

With your back against a wall, keep your butt and the back of your head against it. Now try to bring the back of your arms against the wall like someone told you to “Stick ‘Em Up.” Keep your arms against the wall all the way from your elbows to the tips of your fingers.

If you can bring your arms all the way back that’s pretty good. Now see if you can slide your arms up and down without losing contact with the wall. Do 10 reps.

I’ve just described an exercise called the Wall Slide. If you could do that easily then your shoulders have a decent amount of mobility. If you couldn’t do it then it’s something you need to work on.

Even if you can do it, but you have a job that involves sitting and computer work, try to get up and do a quick set of 10 every hour or so. You will feel how much more difficult it is after you’ve been in that bad position for so long.

Take a look at my video blog at MitchRFitness.com to see some more moves that can help your shoulders and let me know if you have any questions. Have a great day!

Mitch Rothbardt is a Certified Personal Trainer who offers weight-loss programs, bootcamps and individual training for all fitness levels and budgets. Reach him at 510-754-7113 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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Breakfast has long been known as the most important meal of the day, and that’s especially true for youngsters.

Skipping the first meal of the day increases the chances of becoming obese and eventually developing such diseases as diabetes and heart disease.

In 2005, nearly a third of California’s school kids were considered overweight and despite heavy media coverage, the message doesn’t seem to be getting through. School children are still packing on the pounds.

The message doesn’t seem to be getting through. School children are still packing on the pounds.

Of course, some breakfast foods can be the villains themselves. So just what constitutes a good breakfast?

In baked goods, 100% whole grains are superior to white flour products. Fruits are far better than fruit juices, especially the so-called “juice cocktails” which often contain more sugar than a bottle of soda pop.

Using only lean meats, “balanced” vegetable-oil margarines, low-fat mayonnaise, yogurt and milk, and substituting egg whites or egg substitutes in recipes calling for whole eggs, are important ways to greatly reduce the intake of fats and cholesterol, without sacrificing any flavor.

Here are some recipes to consider.

CRUNCHY OAT BRAN

WAFFLE

2egg whites

1tablespoon dark brown

sugar

1tablespoon canola oil

1cup nonfat milk

2/3 cup unprocessed wheat

bran

2/3 cup dry quick-cooking oats

1-1/2 teaspoons baking

powder

1/4 teaspoon salt

Preheat a nonstick waffle iron. Beat egg whites until they form soft peaks. Set aside.

Combine sugar and oil and stir until completely smooth. Add milk and mix well. In another bowl, combine bran, oats, baking powder and salt and mix well. Pour liquid ingredients into dry ingredients and mix until just thoroughly moistened. Do not over mix. Fold in beaten egg whites.

Spray preheated waffle iron with nonstick vegetable coating. Use 1/2 cup batter for each waffle. Cook until steam stops escaping from waffle iron. (It is essential to use a nonstick waffle iron for this recipe because of the low fat content of the waffle.)

Per waffle: 149 cal, 5 g fat, 1 mg chol, 458 mg sodium

ALMOND OATMEAL

3cups water

1-1/3 cups rolled oats

1/4 cup chopped dates

2tablespoons ground

almonds

2tablespoons honey

1large banana, thinly sliced

1-2 cups skim milk

In a 2-quart saucepan over medium heat, bring the water, oats, dates, almonds and honey to a boil. Simmer for 5 minutes, or until thick. Serve with the bananas and milk. Makes 4 servings.

Per serving: 229 cal., 3.3g. fat (12% of cal.), 2.9g. dietary fiber, 1 mg. chol., 39mg. sodium.

FRUITED

FRENCH TOAST

3/4 cup fat-free egg substitute

1/2 cup skim milk

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

8slices Italian bread

2cups raspberries or other

berries

1/4 cup maple syrup

In a large shallow bowl, whisk together the egg substitute, milk, cinnamon and vanilla. One by one, dip the bread slices in the batter, turning to coat both sides.

Coat a large no-stick frying pan or griddle with no-stick spray. Place over medium heat until warm. Working in batches, add the slices in a single layer and brown on both sides.

(Keep finished pieces warm in an oven set at 150°F until all the pieces are done.)

Serve topped with the berries and drizzled with the syrup. Makes 4 servings.

Per serving: 282 cal., 0.4g. fat (1% of cal.), 4.4g. dietary fiber, 1 mg. chol., 383mg. sodium.

HEALTHY FRUIT BOWL

1cup nonfat ricotta cheese

3/4 cup nonfat vanilla yogurt

1small cantaloupe

2peaches, thinly sliced

1/2 cup sliced strawberries

1/2 cup blueberries

2tablespoons toasted sun-

flower seeds

Mint sprigs

In a food processor or blender, process the ricotta until very smooth. Transfer to a small bowl. Mix in the yogurt.

Halve the cantaloupe and remove the seeds. Cut into wedges, remove the rind and cut the flesh into bite-size chunks. Place in a medium bowl. Mix in the peaches and strawberries. Add the ricotta mixture and gently fold together.

Divide among 4 cereal bowls. Sprinkle with the blueberries and sunflower seeds. Garnish with the mint sprigs. Makes 4 servings.

Per serving: 190 cal., 2.8 g. fat (13% of cal.), 3 g. dietary fiber, 1 mg. chol., 110 mg. sodium

QUINOA PUDDING

This delicious vegan recipe uses quinoa, a high-protein grain available in most health food stores and many supermarkets.

1cup quinoa

2cups water

2cups apple juice

1cup raisins

2tablespoons lemon juice

1teaspoon cinnamon, or to

taste

Salt to taste

2teaspoons vanilla

Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water.

Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.

Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm. Yields 6 servings.

Per Serving: Cal: 202, Total Fat: 1.9g, Cholesterol: 0mg

MUESLI WITH

FRUIT & YOGURT

For each serving...

1/2 cup nonfat or low-fat plain

yogurt

1/2 cup blueberries, fresh or

frozen (thawed)

1/4 cup diced apple

1/4 cup diced banana

1/4 cup unsweetened muesli

(see note below)

1-2 teaspoons honey or pure

maple syrup

Note: Muesli is a combination of uncooked rolled oats, fruit, nuts and seeds popular in Switzerland. Look for it with other cereals or in the bulk section in well-stocked supermarkets or natural-foods stores.

Stir together yogurt, blueberries, apple, banana, muesli and honey (or maple syrup) to taste in a bowl.

To make ahead: Cover and refrigerate for up to 1 day.

Per serving: 291 cal; 4g fat; 2mg cholesterol; 60g carb; 9g added sugars; 12g protein; 7g fiber; 96mg sodium; 536mg potassium

REDUCED-FAT

PINEAPPLE

COFFEE CAKE

Nonfat plain yogurt takes the place of sour cream to add moisture to this lightened-up pineapple coffee cake. You can mix the batter and have this wholesome breakfast in the oven in under 15 minutes.

1cup whole-wheat pastry

flour

1cup all-purpose flour

1/2 cup plus 2 tablespoons

sugar, divided

1tablespoon baking powder

1teaspoon baking soda

1/2 teaspoon salt

1large egg

1cup nonfat plain yogurt

1/4 cup canola oil

1teaspoon vanilla extract

1-1/2 cups diced fresh or

canned pineapple chunks,

blotted dry and coarsely

chopped

1/4 cup chopped pecans

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.

Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape the batter into the prepared pan.

Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.

Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes.

Cut into squares and serve warm. Yields 9 servings.

Note: This coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.

Per serving: 253cal; 9g fat; 24mg cholesterol; 38g carb; 5g protein; 2g fiber; 476mg sodium; 94mg potassium.