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HEALTH
GOOD FOR YOU BAD FOR YOU // MAKEUP
> Sometimes it's hard to tell.
Makeup often gets a bad rep — it's oily, can cause horrible breakouts and even wrinkles. Joseph Gadzia, a dermatologist at Kansas Medical Clinic in Topeka, explains the truth behind these makeup myths.
Makeup clogs pores and causes acne. That's exactly what Tess Grohmann, Kansas City, Kan. senior, thought, even though she uses makeup almost daily. But this is only the case when women use oil-based makeup. Such foundation clogs pores, allowing bacteria to build up and acne to break out, Gadzia says. Nowadays, most makeup is non-comedogenic, which is dermatologist talk for "makeup that won't clog pores."
Makeup will cause skin to age faster. This couldn't be further from the truth. Many makeup products actually contain sunscreen, so instead of causing little crinkles and creases, they're actually preventing them. Gadzia says if individuals are worried about looking older, they should avoid the sun, smoking and partying all night, every night.
Contributed photo
Constructive粉色 Foundation Most makeup products won't put pores but will help prevent wrinkles.
Mineral makeup is healthier for skin. You don't need to fork over $30 for mineral makeup unless you absolutely need it. Gadzia says mineral makeup often doesn't contain some of the preservatives that are found in most makeup, so the odds of an allergic reaction are significantly lower. If that's not an issue, regular makeup works just fine.
VERDICT: Good for you
// JUSTINE PATTON
Whether you're shopping for a stocking cap to keep your head toasty this winter or a baseball cap for next spring, Melody Volek, a registered nurse, has some advice:
> Dude...gross.
rally b
THAT'S DISGUSTING // LICE FROM HATS
"Don't try it on before you buy it."
The reason? You could get head lice.
Annette Koland, Chapman senior, loves wearing KU baseball caps and says she never thinks twice about trying on a hat before she makes a purchase. "I always just go into stores and throw them on my head," Koland says.
Even though the words "head lice" may take you back to the days of swing sets and sack lunches, adults can still become infected by the little white parasites, Volek says.
Most people don't realize they have head lice at first. The parasites are big enough to see, but are so quick that most people can't catch a glimpse as they creep and crawl through the scalp. Once they attach, they become almost invisible.
Volek says symptoms could start with a single itch on the head — not exactly the most obvious ailment. "We all have itchy heads,"
Volek says. However, as the louse lays eggs, more lice will soon call your scalp home and that single itch will get intense. Go see your doctor for a proper diagnosis.
Contributed photo
Hair-asites: Trying on hats increases your chance of getting a bite infection on your scalp.
Luckily, head lice can't fly or jump. They can only be transported through direct contact. Volek says a few head lice hot spots for adults are the inside of hats and headrests of movie theater seats.
// JUSTINE PATTON
THAT'S DISGUSTING // BACTERIA GROWTH ON TAKE-OUT FOOD
Fever? Nausea? Vomiting? Diarrhea? How did this happen? You can't afford to get sick. Is someone from class to blame? The one who never covers his mouth when he coughs? Possible, but the culprit may not be someone from class but something inside your fridge.
The Center for Disease Control estimates that each year roughly one out of six Americans gets sick from food-borne diseases. Several factors contribute to bacterial contamination, including refrigerated foods that are not stored at the proper temperature or not reheated properly. For college students who eat out a lot, leftovers often end up in the fridge, a cold fortress where no germs can grow, right? Not exactly.
Sally Brown, a registered dietitian from Overland Park, says timing and temperature are important. "I would not recommend eating food after the 24-hour mark from when it was prepared, to be on the safe side," Brown says. Bacterial growth occurs within two hours if the food's temperature is within the "danger zone," between 40 and 135 F. While we like to believe simply putting the food in the fridge will kill all existing bacteria, this is not true; the food must be heated to above 145 F to be safe to eat. Microwave ovens raise food temperature
Photo by Travis Young
A side of bacteria, please. Food-borne diseases are more likely to occur after 24 hours.
typically to 100 F, far short of the safe zone.
Most students practice the look-and-smell test to determine if the food is edible. "As long as it looks okay that is enough for me," Sam Palm, Olathe sophomore, says. Because the symptoms of food poisoning resemble the common cold, many don't realize it was something they ate that caused the illness. Writing a throw-away date on the food can help you avoid illness; failure to do so puts you at risk for poisoning. This is something to remember the next time you're lying miserably in bed looking for someone to blame.
// JACK RAFFERTY
in the week heading up to Kansas State. "The twins are terrific passers, even though their stats don't say that in assist-to-turnover ratio. They have more assists that they would get credit for if it was hockey."
Senior guard Mario Little is whistled for a foul as he grabs Kansas State guard Rodney McGruder during the second half. Kansas committed 22 fouls and gave up 24 points from the free-throw line in the 84-68 loss at Bramlage Coliseum Monday night.
hockey.
In hockey the pass preceding the assist is also credited with an assist, and the twins excel at opening up the game with passes out of a double team. Little, however, is a pure scorer in the post who is hesitant at best to give up the ball once he gets it. Jeff Withey, who played a conference-season high 11 minutes, hasn't developed the Morris's skill set, either. So with the twins in foul trouble and Thomas Robinson out, Kansas State was able to neutralize what had been the best offense in the nation for the past six games.
nation for the past 10 years.
"They played the same defense they usually played, we just couldn't really buy a basket," said Little. "We let that transition to
from the field.
Self, with remarkable pre-
science, said last Thursday that he
the defensive end. Just couldn't get it right." Little finished 3-of-9 from the field.
had a problem because his team is so effective offensively that it becomes hard to convince them that they need to be keyed in at all times on defense.
"In games where you're not making shots, or a game where you're playing with foul trouble, can you get four or five stops in a row in the clutch part of the
game?" Self asked.
It only took four days for Self to get his answer: a resounding no.
Edited by Jacque Weber
Kocon returns to field after overcoming injury
"All I knew was softball. Being unsure of what would happen, it scared me a little bit," red-shirt junior outfielder Liz Kocon said. After the first week of when would have been her junior season, everything shed known herentire life had come to a screeching halt in an instant.
BY HANNAH WISE
hwise@kansan.com
son,everything
"I immediately knew something was wrong. It kind of felt like my hip was out of place," Kocon said.
dove to catch. It was so low that when she moved to field the ball her toe got stuck in the turf jamming her leg up into her hip.
"If adversity does come your way, you just push through it."
The team was practicing in the Anschutz Pavillion. Kocon was preparing to
The coaching and training
LIZ KOCON
red-shirt junior outfielder
preparing to field a low ball, about ankle-level. It was a ball that, if the team had been outside, she would have
staffs were not sure of the degree of injury at first. Kocon was prescribed ice baths to lessen swe l l in her hip. After
receiving the MRI results, she was diagnosed with two muscle tears in her hip. She opted to
The next step was recovery. After resting and reducing swelling with ice baths, the training staff moved Kocon to the water treadmill in the aquatic rehabilitation center. Using the water treadmill helped to keep pressure off her hip while allowing her to stay in shape and exercise to rehabilitate the muscles with minimal pain.
allow the muscles to heal on their own without surgery.
"It was a clean tear so it was just easier to heal that way. Surgery would have taken just as long," Kocon said.
minimal pain.
"It was a lot of stretching and just gradually getting back into full running. I am still limited today, but it is a lot better than where I was." Kocon said.
SEE KOCON ON PAGE 9A
After a season-ending injury, Liz Kocon returns to the field with an extra year of playing time.
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can resume, and our recreational activities can commence.
The rain is going to start Saturday and basically go throughout the week, so enjoy this climate now. There is no better time than the now. If you put it off, something will come up, and you'll miss it.
Get some people together, forcefully if need be, and engage in something other than video games and watching Jersey Shore. Run, throw, catch, kick, hit, jump, even hop and skip if you have to.
Going to the gym can be fun, and that's where everyone goes during the winter months. But weaving through a crowded track or getting stale muscles while in line for a weight bench isn't the ideal way to exercise. Maybe this could jump-start that New Year's resolution you faltered on.
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It's an exciting time for sports reporters too because that means more of you are available for stories. And if you think your group, club or intramural has a cool story and deserves coverage, please feel free to let us know in the case we may not find you.
Your body likes the changes anyway. And the world is entirely open. No waiting, no limits. Unless you count the streets.
According to weather.com, it's supposed to be up in the 50 degree range for the duration of February after Friday. What you do when that happens is up to you. That could be too cold for some people to toss a ball around or to jog a few miles
sure, it's going to look a little gloomy at times. And it could be wet with the remaining snow dissipating. But just remember the sun is still shining somewhere. You don't have to wait for spring.
Edited by Erin Wilbert