Children particularly enjoy creating aromatic blends for their own use. Whether creating a blend to help calm themselves at night, or helping to identify essential oils or blends to use on burns or wounds, aromatherapy can be a fun way for children to participate in their healing through an effective natural therapy.

There are few rules of thumb when it comes to aromatherapy for children. First of all, since children are much more sensitive than adults, concentration of essential oils in their blends should be at least three times less than adult blends. I also recommend that children under age of 5 should not use aromatherapy directly (bath or massage). Instead, use essential oils in a nebulizer and run it for just 10 minutes in room. The other option is to use hydrosols or floral waters instead of essential oils in their bath.

Children can safely use following essential oils: Lavender, Roman Chamomile, Orange, Lemon, Neroli, Rosemary, Eucalyptus, Grapefruit, Marjoram, Dill, Cardamom, Rose, Basil and Melissa.

So what are most common childhood ailments, and how can you safely use aromatic blends on your children? Try creating following recipes at home for a natural healing alternative. In future Health and Beauty editions, you will learn more about holistic aspects of aromatherapy for children and teenagers.

To create these blends, pour your essential oils into a 10-ml bottle, and fill will organic vegetable oil.

Colds and Flu 2 drops Rosemary 1,8 cineole 2 drops Eucalyptus

Diarrhea affects up to 50% of all travellers. Other diseases that effect travellers include typhoid and paratyphoid fevers, polio, viral hepatitis A, and a variety of parasitic infections. When travelling you may not always be able to safely eat when, where and what you wish. Take a look at your servers! Are they clean looking? Most importantly, do their hands and fingernails look clean? Do they keep their hands away from their faces and hair? Foodborne illness can be passed person-to-person or from bathroom by unwashed hands. Burns and cuts that may be infected are also a plentiful source of harmful bacteria. If you can, try to get a glimpse of person who is fixing your food. You decide from there.

Plates, glasses and utensils should be clean and spot free. If they have dried-on food, finger prints, or lipstick on glasses, then dishwasher is likely on blink. Ask for clean replacements or move on down road. Fresh foods such as fruits and vegetables should appear fresh and have a fresh aroma. Wilted salads may be an indication that product is old or has not been properly handled.

See any bugs? If you have to share your table with roaches, it's time to leave. What is general condition of restaurant environment? Sure, you don't eat off floor, but how manager keeps place up may be an indication of amount of pride they take in preparing your food.

And remember, don't drink water!

Shopping For Food: Plan ahead, decide what you are going to eat and how you are going to cook it---then plan what equipment you will need. Buy your food from a reputable supplier. Examples of foods to avoid are custards, egg salad, potato salad, chicken salad, macaroni salad, ham, salami, most cheese, cooked poultry and dressing, and smoked fish. More foods that my be dangerous are home-made mayonnaise, some sauces [e.g. hollandaise] and some desserts, such as mousses. Ice cream is frequently contaminated if it comes from an unreliable source.

Be especially wary of unpasteurized milk, non-bottled drinks [they are likely to be contaminated and possibly unsafe]. Boil uncooked food and unpasteurized milk before drinking.

Fruit and vegetables that YOU can peel or shell are okay.

Ensure that even cooked food has been thoroughly and freshly cooked and is piping hot. Cooked food that has set at a mildly warm room temperature for more than two hours holds one of greatest risks of food-borne disease because bacteria may multiply in it. If room temperature is hotter, 90 F or more, leave out no longer than one hour.

Various species of fish and shellfish contain poisonous biotoxins at certain times of year. So check with local population.

Buy only hard cheeses marked "aged 60 days" [or longer].With purchased or delicatessen cold food, eat or refrigerate immediately.

Take care with perishable foods before you get them home. Purchase them at your last stop, especially in hot weather, get them home and into fridge quickly. Do not thaw frozen food at room temperature, keep in fridge 'till defrosted. Wash hands with soap and warm water before preparing, serving or eating food. Avoid using hands to mix foods when clean utensils can be used. Keep hands away from mouth, nose and hair. General Rules for Outdoor Food Safety: Items which don't require refrigeration include fruits, vegetables, hard cheese, canned meat or fish, chips, bread, crackers, peanut butter, jelly, mustard, and pickles. You don't need to pack them in a cooler. Carry bottled water for drinking. Otherwise, boil water or use water purification tablets. Don't use untreated water to clean your contact lenses but use only what is manufactured solely for that use.

Don't leave trash in wild or throw it off your boat. If using a cooler, leftover food is safe only if cooler still has ice in it. Otherwise, discard leftover food.

Whether on land or sea, protect yourself and wash your hands before and after you eat. Preparing For The Trip: Pack safely, use a cooler if travelling by car, camping or boating. Keep raw foods separate from other foods. Never bring meat or poultry products without a cold source to keep them safe. Bring disposable wipes or biodegradable soap for hand and dishwashing.

Household pets and even some pet treats carry harmful bacteria, so keep them away from foods. Also be sure you wash your hands after petting your animals or handling their food.

When backpacking or hiking, foods to bring are peanut butter in plastic jars, concentrated juice boxes, canned tuna, ham, chicken and beef, dried noodles, soups, dried nuts, fruits, powdered milk and fruit drinks, powdered mixes for biscuits or pancakes, dried pasta, powdered sauce mixes, and rice. Take only amount you need. Pack foods in frozen state with a cold source.

When cooking meat use a meat thermometer for beef patties. Cook until 160 Fahrenheit. Heat hot dogs to 165 F. Chicken breasts to 170 F and legs and thighs to 180 F. Be sure to clean thermometer between uses.