Skin Cancer Risk Factor Quiz

Exposure to the ultraviolet radiation of the sun is the most important factor in determining a person's risk of skin cancer. Past sunburns, sun exposure at young ages, genetics and immune system deficiencies may also play a part. The following quiz can help determine your risk for developing skin cancer. After you add up the total points, match your score with those noted below to find your risk level.

Please choose the most appropriate answer for each question and then calculate your total points:

What is your hair color?
What color are your eyes?
When exposed to one hour of summer sun, you...
Where is your job?
Do you have freckles?
Has anyone in your family had skin cancer?
Where in the U.S. did you live most before the age of 18?

TOTAL POINTS

Level of Risk for Skin Cancer

10-15      Below average risk
16-22      Average risk
23-25      High risk
26-30      Very high risk

People with the following characteristics have the highest risk for melanoma:

Fair complexions that burn or blister easily
Blonde or red hair
Blue, green or gray eyes
Excessive sun exposure during childhood and teen years, blistering and sunburns before age 20
Family history of melanoma
More than 100 moles; 50 if you are under age 20

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Health Tip:

Packing Bag Lunches Safely

If you pack lunches for your child to take to school, be careful that you do not accidentally expose them to foodborne illness.

Bagged lunches, especially those containing perishable foods, need to be packed and handled properly in order to keep the food safe. In general, perishable foods should not be left at room temperature for more than two hours. If left out too long, the temperature of the food can enter the danger zone where bacteria grow most rapidly, which is between 40 and 140 degrees Fahrenheit.

Below are some tips to help families pack bagged lunches safely:

Pack foods that are nonperishable and won't require refrigeration.
If you do pack perishable foods such as luncheon meats or prepackaged cheese and crackers, include a frozen gel pack or a frozen juice carton with the food in an insulated lunch bag or box.
Pack only the amount of perishable food that your child can eat at lunch.
Preparing lunches the night before and storing them in the refrigerator until you pack your child's lunchbox in the morning can help keep food cold longer the next day.
Don't reuse packaging materials such as paper or plastic bags, aluminum foil, etc. as they can contaminate other foods and cause foodborne illness. Have your child discard all used food packaging and paper bags after lunch.

Before eating lunch or snacks at school, make sure your child washes his or her hands with soap and warm water for at least 20 seconds. If your child's school does not have a handwashing program in place, encourage them to adopt a such a program, as handwashing is one of the best ways kids and parents can protect health and stop the spread of germs.