Myth: If I use my debit card, I can't overdraw my account

Many people are under the mistaken belief that if they use their debit card for a purchase, they can’t overdraw their account. More and more people, however, are finding out the hard way that this isn’t really the case. So how can this happen? Prior to 2003, most banks would not accept a debit card purchase or ATM transaction if there were insufficient funds. Since then many banks have begun allowing the overdrafts without alerting customers and then charging a fee averaging more than $30. According to the Center for Responsible Lending, a consumer advocacy group, consumers are paying $17.5 billion in overdraft fees annually, of which nearly half is the result of a debit card transaction or ATM withdrawal. One way the overdraft can occur is because the merchant has placed on a hold on the funds in your account. Typically, this will be at a gas station, restaurant, auto rental or other places where the exact amount of the purchase is not known at the time the card is swiped. Although practices vary, gas stations, for instance, may place a $75 hold on the card since they don’t know if you’re filling the gas can for the lawn mower or the tank on your motor home. It may take as long as 72 hours for them to release the hold. In the meantime, you made additional transactions expecting that your full balance was still available to you. Because of the hold, or possibly several holds, a portion of your funds was not available causing an overdraft and the accompanying fees. These holds can be avoided by using a PIN (personal identification number) transaction as opposed to a signature transaction. Both are still a debit transaction even though you may have been asked when presenting your debit card whether you want “debit” or “credit”. The “debit” or PIN transaction will be processed immediately whereas for a “credit” or signature transaction, a hold will be placed on the account. A second issue is that not all transactions are reported immediately. Some merchants batch process the day’s transactions rather than each individual transaction. If this is the case, when you checked your balance after the purchase, it did not reflect the actual amount of funds available.

A First Look at Diversity

Most parents have experienced the embarrassment of having his or her child point out someone of a different color, or perhaps a disabled person and ask "Why?" This curiosity is natural and is no different than any of the other questions heard daily--such as "Why is the sky blue?" and "Why do dogs bark?" As our communities become more diverse, parents can expect children's questions about racial, physical and cultural differences in others. Many parents prefer to think of young children as "color-blind", assuming they will not notice these differences. Others assume if children are never taught racist values they will become tolerant, non-prejudiced adults. On the contrary, studies have shown children do recognize racial and physical differences in others and do so at a surprisingly early age. By ignoring these observations as parents, we take an "ostrich's head in the sand" attitude and give the child the impression that race or physical differences are something bad which we don't talk about. There is also the wish that if one says nothing, then children won't ask. The only way to raise our children with a tolerant attitude is to guide their development from an early age by: * giving accurate knowledge and pride about your own race or culture * giving accurate knowledge and appreciation about other cultural / racial groups and disabled persons * having an understanding of how prejudice works and how it can be fought How can parents teach their children about diversity? Hundreds of wonderful children's books focusing on all types of diversity have been published in recent years. These richly illustrated books give a glimpse of life in other cultures or races or as a disabled person. Check your local library or children's bookstore for such books and encourage discussion after reading them aloud. Take advantage of community activities that present a different perspective such as an African-American dance group, a Latino art exhibit, or the Special Olympics. Point out some of the characteristics which make each group special. Finally, don't avoid the questions your young child asks--remember, it's the only way they learn. Here are examples of helpful and non-helpful ways to answer some common questions: · "Why does Mr. Choi talk funny?" Inappropriate--"He can't help how he talks--don't embarass him." (implies you agree his speech is incorrect and the child is wrong to notice this) Appropriate--"Mr. Choi doesn't speak funny, he speaks differently. He speaks Korean because his family speaks Korean, just like you speak English because your family speaks English. It is okay to ask questions about what he is saying, but to say he talks funny can hurt his feelings." · "Why is her skin so dark?" Inappropriate--"Her skin color doesn't matter--we are all the same inside." (denies the child's question) Appropriate--"Her skin is dark brown because her parents have dark brown skin." · "Why is he in a wheelchair?" Inappropriate--"It's not nice to ask." (scolding) Or "We'll talk about it another time." (sidestepping). Appropriate--"He is using a wheelchair because his legs are not strong enough to walk. He can move around with the wheelchair just like you can move around with your legs." Based on demographic projections, living and working with "different" persons will continue to become more common. Familiarity with diverse groups from an early age leads to the recognition that "nice" and "not-so-nice" people exist in all cultures and groups. You and your children's lives will be enriched and happier by the encouragement you give them in acknowledging and celebrating the differences in each of us.

Water, Water Everywhere!

With the warmer weather upon us, staying hydrated is important. Our bodies consist of 60% water. Water is needed in bodily fluids to carry oxygen and nutrients to the cells, metabolize foods and carry away waste products. It also lubricates joints and regulates body temperature.

Even slight dehydration can cause fatigue and headache. Decreased and dark-colored urine, nausea, a coated tongue, muscle cramps and clammy skin are other signs of dehydration. Children and the elderly are especially vulnerable and need to be monitored to be sure they replace lost fluids.

Plain cold water is the best choice. Sugar in beverages like sodas, iced tea and fruit drinks slows absorption of the fluid. If some flavor is desired, use a squeeze of lemon or a small amount of fruit juice. Fluids with electrolytes, like sports drinks, are only needed during intensive physical activity. Otherwise, drink a cup or two of water an hour or so before your physical activity, and a half cup every 15 minutes once you or your child begins.

Don’t fall for gimmicks like fitness waters, which may have added sugars (and calories), stimulants (which cause you to urinate more), and a smattering of vitamins or herbs. The proper balance of vitamins and minerals is best obtained through whole foods, or, if needed, a multivitamin supplement.

Although 8-10 cups of water per day are recommended, water can be obtained through consuming foods with high water content. Fruits and vegetables are an excellent source. Most are 80-90% water. Eating foods with high water content also helps with weight management.

Strategies to keep hydrated include:
1. Keep a container of water by your side at work, home and in the car.
2. Locate water fountains in public places and parks and use them.
3. Choose water (with lemon, if desired) as a beverage when eating out.
4. Eat lots of fruits and vegetables, soups and other moist foods.
5. Limit sodium intake, which creates thirst and causes loss of nutrients like calcium along with elimination of sodium in urine.

Serve Up Safe Summer Picnics and Cookouts

With summer upon us, cookout and picnic season has begun for many families. But if you're not careful, harmful organisms can find their way into your picnic basket, according to a Penn State Cooperative Extension foods and nutrition expert. "Bacteria that you cannot see, taste or smell would love to crash your summer get-togethers," says Mandel Smith, family and consumer sciences extension educator in Montgomery County.

"Bacteria thrive at temperatures between 40 and 140 degrees F," Smith explains. "This is called the temperature danger zone. Food that is mishandled, transported without an adequate ice source, or left out in the sun at a picnic or cookout can be the perfect place for bacteria to grow. Friends and family members who eat unsafe food can develop flu-like symptoms caused by foodborne illness."

But, Smith notes, there are simple steps you can take to keep your cookout and picnic food safe:
--If there is not a source of safe drinking water at your picnic or cookout site, bring water along for preparation and cleaning. "Always wash hands before and after handling food," Smith advises.
--Don't use the same platter and utensils for raw and cooked meat and poultry. "Pack lots of clean utensils, not only for eating, but also for serving food," she says.
--Keep your perishable food in a cooler. Even inexpensive foam coolers can keep food cool for hours. "Pre-chill your cooler before packing it by filling the cooler with ice or ice water and allowing it to stand for an hour," Smith says. "Pre-chilling will help your foods stay cooler longer. In warm weather, do not put the cooler in your car's trunk -- instead, carry it inside the air-conditioned car. At the picnic, keep the cooler in the shade." Smith also recommends using a separate cooler for drinks so the cooler containing perishable food is not constantly opened and closed.
--Allow plenty of time to thaw frozen meat and poultry for cookouts and picnics. Smith suggests taking the meat or poultry out of the freezer and placing it on a refrigerator shelf a night or two before you need it. "Never thaw meat or poultry on the kitchen counter," she says. "Bacteria can multiply dangerously in the outer layers before the inner areas are thawed. If meat is still partially frozen when you're ready to leave, just cook it a little longer on the grill."
--Cook everything thoroughly. "Hamburger patties, pork chops and ribs should be cooked to an internal temperature of 160 degrees F," she explains. "Poultry needs to be cooked to 180 degrees. Fresh fish should be cooked until it flakes with a fork. Steaks must be cooked to at least 145 degrees F."
--If you plan to purchase take-out foods such as fried chicken or barbecued beef, the food should be eaten within two hours of pickup, according to Smith.