Is It Just the Blues, or Real Depression?

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IS THE sadness or irritability you've been feeling simply a transient mood dip, or is it depression--a mental health condition that requires professional attention? What about the anxiety a loved one seems to be experiencing? You can find out on October 9, National Depression Screening Day. The screening is free, confidential, and available that day at nearly 5,000 sites across the country, courtesy of Screening for Mental Health, Inc. That's a nonprofit organization whose founding sponsors include the National Institute of Mental Health and the American Psychiatric Association.

Qualified professionals will screen not only for depression on October 9 but also for post-traumatic stress disorder, generalized anxiety disorder, and manic-depression. Whether there for yourself or a loved one, you'll answer a questionnaire, watch a short informational video or hear a brief lecture, and learn how to manage stress and how to recognize the physical symptoms that often accompany mental health disorders. You'll also leave with educational materials and, when appropriate, information about resources for support or treatment.

Almost 19 million Americans 18 and older suffer from a depression disorder in any given year, according to the National Institute of Mental Health. And many go undiagnosed, which is why the screening is so important. Screening sites range from hospitals, clinics, and college health services to malls, supermarkets, and libraries, and every site has qualified clinicians on hand to speak with you. Call 1-800-520-NDSD or go to www.mentalhealthscreening.org to find a screening site near you.

Recipe card
SOUTHWESTERN ROASTED CHICKEN & SQUASH
A one-pot meal usually means a soup or stew, but you can also make a delicious meal of chicken and vegetables in a roasting pan. In this recipe, the fatty skin is removed from the chicken and replaced with a spice crust, which keeps the meat moist and succulent. And roasting is an excellent technique for cooking the vegetables because it enhances their natural sweetness and also retains nutrients well. In fall and winter, you can find convenient packages of already-peeled squash in most supermarkets.

4 tsp olive oil, divided
2 tsp lime juice, plus lime wedges for serving
1 tsp honey
1 tsp ground cumin
1 tsp paprika
½ tsp chili powder
¼ tsp salt, or to taste, divided
Freshly ground pepper to taste
2 1/2-3 1/2 lbs bone-in chicken pieces of your choice
3 cups cubed (¾-inch pieces) butternut squash
(about 1 !b peeled squash)
2 medium onions, peeled and cut into
½inch-wide wedges (2 cups)
1 Tbsp coarsely chopped fresh cilantro or parsley (optional)
Preheat oven to 425 Fahrenheit. Coat a large roasting pan (or large baking sheet with sides) with cooking spray. Mix 2 teaspoons oil, lime juice, honey, cumin, paprika, chili powder, 1/8 tsp salt, and pepper in a small bowl. Remove skin from chicken; trim fat. Rub chicken pieces with the spice mixture and place in the center of the roasting pan. Bake, uncovered, for 15 minutes.

Meanwhile, combine squash, onions, remaining 2 tsp oil, 1/8 tsp salt, and pepper in a large bowl; toss to coat. When chicken has roasted for 15 minutes, place the squash mixture in the roasting pan around the chicken pieces. Bake, uncovered, until the chicken is cooked through and vegetables are tender, turning vegetables twice, 25 to 35 minutes. Sprinkle with cilantro (or parsley), if desired, and serve with lime wedges.

Yield: About 4 servings

Per serving: With breast (light) meat: Calories: 365 Fat: 11 grams Saturated fat: 3 grams Sodium: 265 milligrams Fiber: 3 grams Carbohydrates: 20 grams

With leg/thigh (dark) meat: Calories: 350 Fat: 16 grams Saturated fat: 4 grams Sodium: 260 milligrams Fiber: 3 grams Carbohydrates: 20 grams

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