Young Parents (Singapore) - - New Series -

di­ar­rhoea-re­lated ill­nesses, and skin in­fec­tions usu­ally trig­gered by a cut or in­sect bite.

The list doesn’t end there. cor in­stance, your kid may also pick up in­fec­tions that are com­mon in our neigh­bour­ing coun­tries, like Hep­ati­tis A and E, by tak­ing a swig of con­tam­i­nated wa­ter or tuck­ing into im­prop­erly cooked food, he warns.

These viruses at­tack the liver and can cause symp­toms like fever, nau­sea, vom­it­ing, tummy pain and jaun­dice.

Travel in­fec­tions aside, even seem­ingly mi­nor health is­sues like mo­tion sick­ness or jet­lag can put a damper on hol­i­day fun.

ln one par­tic­u­larly bumpy flight, my 10-year-old puked her guts out thanks to a bad case of air sick­ness. iater that day, a long three-hour train ride left her mis­er­able and green with nau­sea.

Don’t want to lose a chunk of your va­ca­tion to these spoilers? Avoid these six com­mon travel mis­takes to keep Ju­nior – and your­self – healthy on your next trip. in pae­di­atrics at oaffles Spe­cial­ists at oaffles Hol­land V, which runs a travel medicine ser­vice.

lut­breaks of chick­en­pox and measles have also been re­ported on cruise ships, where it is easy for in­fec­tions to spread, adds Dr Tan. “Think of a cruise ship as a sar­dine can packed with peo­ple. lne un­co­op­er­a­tive per­son with the flu, for in­stance, will eas­ily spread it through­out the ship,” says Dr ieong.

Be­fore your trip, check that your kid’s vac­ci­na­tions are up-to-date. You should also find out the re­quired or rec­om­mended shots for your travel des­ti­na­tion, ad­vises Dr Tan.

Check out the rnited States’ Cen­tres for Dis­ease Con­trol (CDC) and Pre­ven­tion des­ti­na­tion list (www.cdc. gov/travel) which pro­vides in­for­ma­tion on each coun­try’s rec­om­mended vac­cines, as well as travel health no­tices and what to do if you fall ill.

Plan your vac­ci­na­tion sched­ule at least a month in ad­vance by con­sult­ing a doc­tor who is ex­pe­ri­enced in travel medicine, says Dr Tan. are fa­mil­iar with in a for­eign coun­try, so be­ing pre­pared can be very help­ful,” says Dr Tan.

Pack these into your travel first-aid kit, says Dr Tan:

• Ba­sic first-aid sup­plies, in­clud­ing plas­ters, an­ti­sep­tic cream and some gauze.

• Med­i­ca­tion for fever, cough and colds, as well as di­ar­rhoea and vom­it­ing.

• Your child’s in­haler med­i­ca­tions, if he has a his­tory of asthma or has used an in­haler be­fore.

• Anti-al­lergy med­i­ca­tions, par­tic­u­larly for those who have al­ler­gies.

• Your child’s med­i­cal alert or an up­dated sum­mary of his med­i­cal con­di­tion from his doc­tor, in case of emer­gen­cies.

• Sy­ringes to mea­sure and feed med­i­ca­tion.

• Mos­quito re­pel­lent, sun­screen, anti-mo­tion sick­ness med­i­ca­tions (de­pend­ing on your des­ti­na­tion).

You feed your kid “fresh” or un­der­cooked food

Who doesn’t love runny eggs, sausages and a colour­ful cut­fruit plat­ter from the break­fast buf­fet line?

It’s safer to skip these items when trav­el­ling in less de­vel­oped coun­tries. Don’t take a chance with raw or half-cooked food or food that has been left un­cov­ered or sit­ting in the open even if you’re din­ing at an up­mar­ket restau­rant, says Dr ieong.

“Many peo­ple will say ‘we eat only at five-star ho­tels’. But if there is a one-star cook or kitchen helper in the five-star ho­tel, your food safety is only as good as that in a one-star restau­rant,” he says.

It is still pos­si­ble for your kid to get food poi­son­ing even in first-world coun­tries. cor in­stance, sal­mo­nella is still fre­quently found in the rS and Europe, while there are cases of Hep­ati­tis A and E in Ja­pan, says Dr ieong.

When in doubt, only feed your kid food that is thor­oughly cooked and served hot. Choose fruit that you can eas­ily peel, like ba­nanas. oe­mem­ber to wash your hands be­fore you tuck into your meal, too. If soap and wa­ter aren’t avail­able, use a hand sani­tiser con­tain­ing at least 60 per cent al­co­hol.

The CDC ad­vises trav­ellers to steer clear of:

• Food served at room tem­per­a­ture.

• Food from street ven­dors.

• Raw or soft-cooked (runny) eggs.

• Raw or un­der­cooked (rare) meat or fish.

• Un­washed or un­peeled raw fruits and veg­eta­bles.

• Peel­ings from fruit or veg­eta­bles.

• Condi­ments (such as salsa) made with fresh in­gre­di­ents.

• Sal­ads.

• Un­pas­teurised dairy prod­ucts.

• “Bush­meat” (mon­keys, bats or other wild game).

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