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:

Last Minute Turkey and Stuffing Safety Tips

Wash hands, cutting surfaces, utensils—anything that has come in contact with raw turkey—for at least 30 seconds with soap--and scrubbing friction. Rinse well.
Clean each food prep surface and your hands with soap and water (as above) before starting the next recipe.
A stuffed turkey takes anywhere from 18 to 24 minutes per pound to cook thoroughly. Make sure the meat thermometer is inserted in the middle of the bird, and not touching bone or pan. Best placement is in the thigh for dark meat and deep in breast for white.
Use a meat thermometer to check for doneness. Dark meat should register 180 degrees, white meat, 170 and stuffing, 165 degrees.
Food should not be left out at room temperature longer than two hours.
Leftovers should be stored in shallow containers and refrigerated promptly.
Turkey should be used within 3-4 days. Gravy and stuffing, 1-2.
You can freeze leftovers and use within a few months for flavor retention.