Pastor and First Lady Rowan
Pastor Appreciation Month
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The observance of Pastor Appreciation began as a way to show gratitude to those who have given their time and talents to selflessly serve in the Pastorate.
Our Pastor Works Hard!Pastoring is not an easy job! Our pastor works long hours, often behind the scenes, has restless nights and travels many miles weekly taking care of all of us. Preparing a sermon requires lots of work, meditation and prayer and that’s only one responsibility. He is also a leader, teacher, administrator and manages pastoral care.
In addition, the schedule is relentless. Our pastor is responsible for services 52 weekends a year. And that’s not counting funerals, weddings, mid-week services, holidays, and other special events.
Also, a pastor is one of the first people called in times of emergency. And you can never predict when accidents, hospitalizations, or tragic events will occur, whether it’s the middle of the night or while your pastor is on vacation.
Although people like to joke that preachers only work one day a week, that couldn’t be further from the truth.
Our Pastor Works Hard!Pastoring is not an easy job! Our pastor works long hours, often behind the scenes, has restless nights and travels many miles weekly taking care of all of us. Preparing a sermon requires lots of work, meditation and prayer and that’s only one responsibility. He is also a leader, teacher, administrator and manages pastoral care.
In addition, the schedule is relentless. Our pastor is responsible for services 52 weekends a year. And that’s not counting funerals, weddings, mid-week services, holidays, and other special events.
Also, a pastor is one of the first people called in times of emergency. And you can never predict when accidents, hospitalizations, or tragic events will occur, whether it’s the middle of the night or while your pastor is on vacation.
Although people like to joke that preachers only work one day a week, that couldn’t be further from the truth.
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Access Code: 551-498-005
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Reverend Dr. Stephen Rowan
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We Are:
Justified by the blood of Christ Engaged in the work of His Church Seeking to follow and join Him on the journey Unwilling to return to what we once were Staying the course and bearing the Cross We Are: Living out a commitment as a local church which involves the following responsibilities:
Health Care Ministry-Cancer SurvivorsPsalms 30:2 (NKJV)
"O LORD my God, I cried to you for help, and you have healed me". Psalm 30:2 Why Cancer Screening tests are important:
Cancer Screening tests aim to find cancer before it causes symptoms and when it may be easier to treat successfully. An effective screening test is one that:
Recommended Cancer Screening: (National Institute of Health) 1. Breast Cancer - generally recommend that screenings start at age 50 for women at average risk. 2. Cervical Cancer - generally recommend that testing begin at age 21 and end at age 65(for women who have had adequate prior screening and are not otherwise at high risk for cervical cancer) 3. Colorectal Cancer - generally recommend that people who are at average risk for colorectal cancer have screenings beginning at ages 45 of 50 through age 75 4. Lung Cancer - recommend screening of some current or former heavy smokers at ages 50 to 80 5. Prostate Cancer - recommend screening at age 50 For more information on Cancer Screenings always talk with your PCP, follow their recommendations and ask the questions that are related to your personal health history. For additional and the most recently updated information on Cancer Screenings go to -www.cancer.gov **BBC Health Care Ministry will also have Screening Request forms available in the Annex this month. 
Food for ThoughtSODIUM IN DIET
Most Americans eat too much sodium. Your body needs a small amount of sodium to work properly, but too much sodium can be bad for your health. Diets higher in sodium are associated with an increased risk of developing high blood pressure, which is a major cause of stroke and heart disease. LOOK AT THE LABEL Use the Nutrition Facts label as your tool to make informed decisions! • The Daily Value for sodium is less than 2,300 milligrams (mg) per day. • The number of servings you eat or drink to determine how much sodium you are consuming. Food Choices Matter! According to the Centers for Disease Control and Prevention (CDC), about 40% of the sodium consumed by Americans comes from the following foods: • Deli meat sandwiches, Pizza, Burritos. Tacos, Soups,Chips • Poultry, Pasta,Burgers, Egg dishes, omelets Surprisingly, some foods that don’t taste salty can still be high in sodium, which is why using taste alone is not an accurate way to judge a food’s sodium content. For example, while some foods that are high in sodium (like pickles and soy sauce) taste salty, there are also many foods (like cereals and pastries) that contain sodium but don’t taste salty. Sodium and Blood Pressure Sodium attracts water, and a high-sodium diet draws water into the bloodstream, which can increase the volume of blood and subsequently your blood pressure. High blood pressure (also known as hypertension) is a condition in which blood pressure remains elevated over time. Hypertension makes the heart work too hard, and the high force of the blood flow can harm arteries and organs (such as the heart, kidneys, brain, and eyes). Uncontrolled high blood pressure can raise the risk of heart attack, heart failure, stroke, kidney disease, and blindness. In addition, blood pressure generally rises as you get older, so limiting your sodium intake becomes even more important each year. Americans eat on average about 3,400 mg of sodium per day. However, the Dietary Guidelines for Americans recommends adults limit sodium intake to less than 2,300 mg per day—that’s equal to about 1 teaspoon of table salt! For children under age 14, recommended limits are even lower! TIPS TO LOWER SODIUM INTAKE 1. Read the Nutrition Facts label Compare and choose foods to get less than 100% DV (less than 2,300 mg) of sodium each day. 2. Prepare Your Own Food When You Can Limit packaged sauces, mixes, and “instant” products (including flavored rice, instant noodles, and ready-made pasta). 3. Add Flavor Without Adding Sodium Limit the amount of table salt you add to foods when cooking, baking, or at the table. Try no-salt seasoning blends and herbs and spices instead of salt to add flavor to your food. 4. Buy Fresh Choose fresh meat, poultry, and seafood, rather than processed varieties. Also, check the package on fresh meat and poultry to see if salt water or saline has been added. 5. Watch Your Veggies Buy fresh, frozen (no sauce or seasoning), or low sodium or no-salt-added canned vegetables. 6. Give Sodium The “Rinse” Rinse sodium-containing canned foods, such as beans, tuna, and vegetables before eating. This removes some of the sodium. 7. “Unsalt” Your Snacks Choose low sodium or no-salt-added nuts, seeds, and snack products (such as chips and pretzels)—or have carrot or celery sticks instead. 8. Consider Your CondimentsSodium in condiments can add up. Choose light or reduced sodium condiments, add oil and vinegar to salads rather than bottled dressings, and use only a small amount of seasoning from flavoring packets instead of the entire packet. 9. Reduce Your Portion SizeLess food means less sodium. Prepare smaller portions at home and consume less when eating out—choose smaller sizes, split an entrée with a friend, or take home part of your meal. 10. Make Lower-Sodium Choices at Restaurants |
