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Teachers share 22 ways they avoid getting sick

"I have never missed a day from work."

Photo by Adam Winger on Unsplash
boy in gray sweater beside boy in gray and white plaid dress shirt

Schools are germ cesspools. Parents know it, pupils know, and yep--teachers know it better than anyone. With sickness easily spread in close quarters like schools (and especially during the colder months), staying healthy can seem impossible.

However, some teachers seem to have immune systems of steel–or have simply mastered how to *never* get sick. Even when entire classrooms go down and out, some stand strong. How do they do it? Thankfully, they have spilled their wellness advice for fellow educators and parents alike. Here are 22 ways teachers avoid getting sick, according to teachers.

1. "I make sure to tell students how disgusting they are in very clear terms and enforce a hands washing and hygiene regimen in my classroom. For example, 'did you just eat a bag of chips and touch my computer?' Student: 'I used hand sanitizer...' me: 'go wash your hands now before you do anything else.' Less sick kids in my classroom and less sick me." – Fit-Meeting-5866

2. "No magic bullet - I got Covid for the first time this past year - but here is what I do and it is moderately successful:

  • Vaccines. No joke.
  • If you are able, open windows and air out the room as often as possible. When sickness is at its peak times, I will run the AC or heat and leave the door and windows open, if only just a crack. Air circulation is critical, I am lucky to have control and I don't have to pay that bill.
  • This one will vary according to building policy and your school demographics, but I leave my door open all the time unless we are being loud or there is a lot of commotion in the hallway.
  • I have a small fan at my desk that I use to blow the air away from my face. Kids just think I have hot flashes, but that's rarely true. I just don't want their funk.
  • Turn in as much work as possible online. Paper goes in the tray. Not directly to me.
  • I don't conference much anymore if I can help it. Makes me sad, but my spouse is Very High Risk, so I do what I gotta do.
  • Wash those hands
  • Keep that air moving out, if possible (yes, I know that is a repeat)
  • Sanitize your desk/tabletops as often as you can.
  • I don't hand out or collect pens, pencils, etc. anymore. They are also in a tray. Get one, take it if you need it, put it back when you finish. I don't want to touch it.
  • Avoid cafeteria, teachers' "lounge," hallways during passing periods, sitting in the crowd at pep rallies and assemblies (I always volunteer for door duty)
  • I sit behind them. They breathe forward.

Hope some of this is useful. Exercise. Eat well. Do something to de-stress." – Two_DogNight

3. "Never forget to wash your hands and don't get close enough to a student that you can smell their breath. I still get teacher crude every few months though. Also, when a kid asks to go to the nurse for a cold like symptom? Out comes the Clorox wipes for every table." – Sea_Row_6291

4. "I spray a cloud of Lysol out the door after every kid who's going to the nurse." – InDenialOfMyDenial

5. "Students may not cough or sneeze in your face, but they will on their assignments. Treat any paper that is turned in, as infectious." – Bumper22276

CoughSick Friends Tv GIFGiphy

6. "I teach over 300 students so I wear a mask, I sanitize my hands any time I sit back down at my desk or touch my personal belongings, and I try not to get too close to kids since I teach older students. I take vitamins and try to drink lots of water. I go for a walk every day and try to get a decent sleep so I'm not run down." – ladyonecstacy

7. "Don’t be afraid to where a mask when you know there is something going around. Drink lots of water, vitamins, wash your hands often. Have students help sanitize the desks and high touch locations. Have everyone put hand sanitizer on as they come into the classroom." – mashed-_-potato

8. "I still teach fully masked. I teach teenagers and they are pure Petri dishes and don’t take care of their own immune system. I have never missed a day from work for being sick from something you can catch." – UncomfyNobleGas

9. "This is a small thing, but the box of tissues goes as far from my desk as possible. That means sick kids don't come to my desk with their sniffles." – TeachingAnonymously

TissuesSick Flu Season GIF by Emma DarvickGiphy

10. "Sometimes when I suddenly feel tired and wonder if I’m getting sick, I’ll allow myself to plan a low prep day the next day instead of doing to 1-3 hours beyond my contact that I often need in the beginning of the year. One of the best vet teachers at my school plans a sick/personal day each month and has one of the experienced subs cover her class. She uses that day to recharge & recover. She rarely seems to get really 'really' sick." – JoyfulinfoSeeker

11. "In terms of catching whatever is going around the school, it comes down to proximity control. Don't get too close, don't let them get too close. Don't reach across them (I've had students sneeze on my arm..). Hand sanitize frequently. Don't touch your nose or your mouth. Wash hands often. Get some Lysol or Clorox wipes and routinely wipe down surfaces. If you have student supplies in your room, leave those for the students only. Don't share supplies with them. Don't let them use your stuff.

Otherwise, hydrate. I have a 32oz water bottle, and drink it down twice every school day. I don't seem to suffer from small bladder, so do whatever you need to do for you, but make sure you're hydrating regularly throughout the day.

Take a look at what you're eating. We've all been guilty of "teacher lunch" aka vending machine food (my go-to is a bag of funyuns and a cherry coke zero), but make sure that you're actually eating things with nutritional value and not just refined carbs and sugar. Eat good, feel good. Obviously this depends on your own dietary needs, but look... I'm guilty of dipping into the candy and snacks when I'm busy or stressing and it always makes me feel like shit.

In terms of stress management... I hate to oversimplify here but you gotta just... be less stressed. And I don't mean that in a dismissive way. First year you're panicking about everything, and you're now about to enter your 4th year. You know what is and isn't important, you know what is and isn't worth stressing over. Make sure you are drawing some boundaries.

Also, if you're just generally feeling lousy all the time, go to the doctor. I finally did after a few years of just generally feeling bleh and it turns out I'm slightly anemic. So we fixed that, and I feel better now." – InDenialOfMyDenial

12. "Same rule I had in healthcare: treat everyone like they have the plague." – MuddyGeek

13. "KN95 or better mask. HEPA filters and/or CR boxes. Open windows for ventilation. Clean everything." – youdneverguess

14. "If you can help it, avoid the school cafeteria. It's a giant petri dish of germs and bad hygiene." – JMWest_517

Cafeteriawalking eating GIF by South Park Giphy

15. "I don't see it listed yet, but don't eat in your room! And establish clear boundaries for your desk. Kids don't walk anywhere near it and don't touch anything on it." – positivesplits

16. "I got sick more than eight times my first year, teaching elementary physed, I was told by my doctor that the first few years this is going to happen and then after that, my immune system should be pretty good. And so far, I have only gotten sick a few times a year since. Immunity pro tip sure you’re eating healthy, or at least getting your fruits and veggies in. They can’t cure sickness. But many Americans are deficient in many vitamins, minerals, and vital chemicals that are helpful for immunity." – Plus_Bench_4352

17. "You need the following to not get sick often as a teacher

  1. Good sleep
  2. Exercise
  3. Diet
  4. 5 years of teaching experience to build immunity.

Half the shit my kid brings home from daycare gets my wife sick and doesn't touch me, because I've already had whatever it is." – MemeTeamMarine

18. "I am on year 21 and I used to get sick a lot. Now I do not. I have not changed my lifestyle at all. I eat healthy for the most part I honestly think it is the amount of citrus that I consume. I put true lime, grapefruit, or lemon in every single glass of water I drink. I eat oranges and clementines as snacks. In the last 5 years I have been sick with covid one time and other than seasonal allergies, no illness. Vitamin C is the only thing I can think to attribute it to." – User Unknown

LemonDance Dancing GIF by javadoodlesGiphy

19. "Vitamin C and D every day! Sanitize everything. Keep your hands clean and carry sanitizer with you. I use that stuff after I touch anything. Lysol spray between classes or have students sanitize desks. Don’t touch your eyes, nose, mouth, ears. That’s where most of your illnesses enter the body. Regularly remind kids hygiene practices that prevent the spread of germs." – User Unknown

20. "I personally eat Halls Defense Drops like candy. It’s a Vitamin C supplement. It’s also nice for soothing your throat after a long day. I know some people swear by elderberry supplements and Emergen-C as well, if you’re looking for that kind of thing. But besides that, a few basic practices:

  1. Practice personal space with your students. I have no problem telling my kids to take a step or 2 back if they’re way too close. My desk is a 'holy area' - they shouldn’t be behind my desk, even if I’m sitting there.
  2. If kids leave a tissue or trash on the floor, don’t pick it up. Yes, I understand wanting to make your custodian’s life easier. But if it’s a used tissue, you’re asking for whatever crap they have.
  3. During cold and flu season, spray or wipe tables at least once a day, multiple times if possible. You can also use an air freshener that has disinfectant in it (I think Lysol makes one).
  4. Model good hygiene habits for your students (no matter how old they are!). I have a sink in my class, and I occasionally wash my hands during class for whatever reason. It just reinforces those habits." – H8rsH8

21. "I got sick every two weeks one time during the winter. From November-April I was sick and I felt like crap the entire time going to work because I couldn’t keep taking time off. I bought elder berry/zinc mix through Amazon (liquid version). Put two full droppers in your mouth or drink. Not even joking, I haven’t been sick this entire year and if I did get sick, it was with a mild sore throat that went away in two days. Worked great." – Jiinxx10

22. "I teach math and the only papers that were coming in to me were the tests I gave students. I have them turn in their exams in to a folder away from my desk and I don't open it back up for 24 hours. When I started doing that, I noticed I stopped getting sick as often. Most of my good kids would still show up on test days when they're sick and gross and get all their germs over their papers." – broteus7

More

How an earthquake and a farmers market brought the San Francisco community together.

True
Kroger

In 1989, a large earthquake destroyed part of a San Francisco freeway that ran by the ocean.

The local community, however, managed to find a silver lining in the rubble — all thanks to a seemingly unassuming development: a farmers market.

Just a few years after the quake, they took what had once been a roadway in front of the historic Ferry Building and turned it into the Ferry Plaza Farmers Market.

Today, it's one of the top farmers markets in the country.

Ferry Plaza Farmers Market. All photos via CUESA, used with permission.

Aside from that, what makes the market particularly special is the organization that backs it — the Center for Urban Education about Sustainable Agriculture. They're all about cultivating a sustainable food system through community-based events, such as farmers markets and educational events.

And these local efforts are addressing a major, lesser-known challenge: food accessibility, particularly for those living in food deserts.

A boy grating a lemon at the farmers market.

Farmers markets like the one at Ferry Plaza bolster communities by bringing together those who actually make and grow food and the people who buy it. That, in turn, helps us learn more about where our food comes from and what it takes to keep it coming.  

These markets also offer Market Match, which helps make fresh fruits and vegetables more affordable for low-income families by doubling their food stamp benefits at the farmers market. This may act as extra incentive for families living in food deserts to make the trip for healthier, locally sourced food.

But for CUESA, saving the planet starts with educating the next generation about sustainability.

A kid in the Foodwise Kids Program.

"Education is at the heart of our work," writes communications director Brie Mazurek in an email. "We aim to inspire and empower people of all ages to become informed eaters and co-creators in a healthy food system."

They offer market-to-table demonstrations at their markets as well as farm tours where people can learn from the growers themselves and discover cool new recipes.

And if you're a kid, you can get even more involved with two awesome programs.

Students in the Schoolyard to Market program.

Foodwise Kids is a free experience for elementary students where they go on a field trip to a farmers market. They get to meet farmers, taste local foods, and prepare a meal together, picking up basic kitchen skills along the way.

Meanwhile, high schoolers have Schoolyard to Market — a semester-long garden and youth entrepreneurship program. They start a garden at their school, learning about the importance of sustainability and nutrition and how to run a successful food business. At the end of the semester, they actually sell their garden produce at a farmers market.

Kids leave the program with a much better understanding of how food systems work, and growing their own produce reminds them that fruits and vegetables can actually be delicious.

Sellers at one of CUESA's food markets.

CUESA's certainly done their part for sustainable food systems over the last 25 years. Now it's time for every one of us to step up.

Some grocery retailers are already ahead of the curve. The Kroger Family of Companies, for example, makes it a priority to source locally, reducing their carbon footprint. They're also working on reducing waste with the Food Waste Reduction Alliance and helping improve the food supply chain, which has an overwhelmingly positive impact on the economy and environment.

And there are many ways that you can support the growth of this vital food movement, even if you don't own a grocery store or like digging in the dirt.

You can support local farmers and growers by doing your research and knowing where your food is coming from. Or you can go political and put pressure on your policymakers to support programs like the Supplemental Nutrition Assistance Program.

SNAP brings nutrition assistance to millions of low-income individuals and families. It also provides economic benefits to communities and works with educators and state agencies to make sure people are aware of the food benefits available to them.  

Volunteers at the Ferry Plaza Farmers Market.

If communities everywhere start supporting the sustainable food movement, our world's food future will look much brighter.

The next time you're planning a big dinner — or just a Tuesday night family dinner, for that matter — take a moment to consider where you're getting your food. Deciding to choose a place that supplies products from local farmers may not sound that heroic, but over time, it absolutely makes a difference.

Whether it's farmers markets or sustainability-conscious grocers that get your business, you'll be putting money toward better food for future generations and a better life for food producers today.

From Your Site Articles
Heroes

These beautiful, haunting photos show how we might eat in the future.

Imagine you've been invited to a dinner party in the near future.

The place is a small home along the New England coastline. Not too many years have passed since today, but the world is noticeably different. The Earth is warmer. Sea levels have risen. Ecosystems have changed and society — and the way society feeds itself — has changed with them.

"Flooded" is a project by artist Allie Wist, with photographer Heami Lee, food stylist C.C. Buckley, and prop stylist Rebecca Bartoshesy. As part of the collection, the team combined predictions, scientific research, and art to create a near-future dinner.

This hypothetical dinner party might start with an appetizer: oysters with slippers.

‌All photos from Allie Wist, Heami Lee, C.C. Buckley, and Rebecca Bartoshesky.‌

The hosts might dip into the kitchen for soup — mollusks in a broth with mustard greens — and a seaweed and sea kale caesar salad.

Mollusks, which are a relatively easy and sustainable form of protein, might make up a much greater portion of our diet.

Then comes the main course:

‌

Burdock and dandelion root hummus with sunchoke chips...

...hen of the woods mushrooms...

...and jellyfish salad, dressed with mustard, chili, and pickled cucumbers.

It might be uncommon in the current American diet, but jellyfish, cut thin, tastes and feels a bit like noodles.

Throughout, there'd be wine — though not from the vineyards you're familiar with now — and desalinated water.

‌Two bowls, a stone, and plastic wrap placed in the sun is a simple way to desalinate ocean water.

As the world has become warmer, vineyards will either move north or grow different varietals.

Dessert would be a simple carob agar-agar pudding.

Agar-agar is a gelatin made from algae.

While the futuristic images of "Flooded" might seem dreamlike, there's a serious undertone to this project.

None of these dishes is preposterous. Jellyfish and seaweed are common ingredients in Asian cuisine, for instance, and while they may be a departure from our current mainstays, this is what adaptation could look like.

Red meat and large fish might be rare. Environmentally sensitive crops, like chocolate, might be replaced with hardier fare like carob. A focus on sustainable or restorative agriculture would see more clams, oysters, and seaweed on our tables.

And while certain changes to our diet would be out of our control, that doesn't mean "Flooded" is meant to be gloomy.

“It’s also about our ability to adapt and be creative," says Wist. It's an opportunity to imagine enthusiastic, proactive, and purposeful changes as well.

“Eating seaweed isn’t as terrible as someone might think," says Wist.

The story of how we eat is, in a large way, the story of who we are.

"Eating engages all of our senses, not to mention our memories, our culture, and our identity," says Wist. "We all eat every day, and the fact that it's a part of our daily lives makes us relate to it in a more personal way."

The futuristic dinner party in "Flooded" is only one piece of a larger project, which also includes location photography, writing, and recipes. More information and photos can be found on Allie Wist, Heami Lee, C. C. Buckley, and Rebecca Bartoshesky's websites.

From Your Site Articles
Family

15 delicious ways to reduce food waste.

True
Ad Council - Save The Food

I wouldn’t claim to be an environmental whiz kid, but I do the best I can.

I truly believe that even the smallest effort can make a huge difference. I read the numbers on the bottom of my plastic containers to make sure they can be recycled. I use empty bottles of wine to help water my plants — that’s really a win-win because I no longer have to remember to water them! But, I fall short in a few areas. I rarely finish a plate of food and have been guilty of tossing everything in my fridge in search of the one item that’s causing a funk.

Then I learned about food waste. And it’s no joke.

Food is the single largest contributor to landfills, and 40% of food in the U.S. is never eaten. That's a whole lot! But food waste isn't just about what winds up in our trash cans. Producing all of that wasted food uses over 20% of the U.S. supply of freshwater — that's more water than is used by California, Texas, and Ohio combined — and creates as much greenhouse gas emissions as 33 million passenger cars.

Trash on trash on trash. And it doesn't all have to be! Image via Petrr/Flickr.

And food is a tricky issue in general. At the same time all of this food is being wasted, there are so many places, in the U.S. and abroad, where families simply do not have access to the nutritious foods that are out there.

Given all this, it seemed worth taking a look at ways to reduce food waste — or, at the very least, our individual food waste. These tips aren't a cure-all, but doing just a little bit can help to make these very big issues just a bit smaller. Here are a few of my favorites.

First things first: In an ideal world, our food wouldn't go bad.

Sometimes we can’t avoid it. We put a pear at the bottom of a bowl, and by the time we get to it, it’s becoming pear cider. But that’s what refrigerators are for! Did you know that those drawers at the bottom serve a specific purpose? I didn’t. Turns out, it's called a crisper for a reason. Want to become an expert at storing your fruits and veggies? Here are a few tips:

  • Potatoes, onions, and tomatoes don't need to be kept in the fridge. It's actually better if they aren't.
  • Salad greens should be stored in bags filled with a little air and sealed tightly. As someone who tries to remove all air from ziplock bags, this was an interesting tip.
  • Not all fruits can be stored together: Avocados, bananas, and kiwis produce ethylene as they ripen, so they need to be separated from fruits like apples to prevent the latter from going bad.  

Those two drawers? They aren't just for top shelf overflow. Image via LaraLove/Wikimedia Commons.

Now, if you have a few food items that are already past their prime, there’s still time! These recipes are for you.

Full disclosure: I tried a few of these myself, but most of the delicious goodness you’re about to see is courtesy of the DIY mavens online.

Bruised fruit just ... isn’t cute. But it’s still delicious.

Bananas look downright unappealing when they’re brown and spotty on the outside, but did you know that’s actually when they’re at the best for a few recipes?

I had a very unattractive banana lying around and decided to put it to good use.

Not looking so good, banana. Image by Mae Cromwell/Upworthy.

1. Meet banana fritters.

I made these myself. And they were delicious. Image by Mae Cromwell/Upworthy.

2. And banana bread is another great way to get rid of your spotted bananas!

3. Do you have overripe peaches, strawberries, or really any fruit you find irresistible? Turn it into jam! It’s surprisingly easy.

These jars of home-canned peaches look SO good. Image via Rachel Tayse/Flickr.

4. Love breakfast foods? Your bruised fruit can play a role there, too. Those fruit-filled pancakes aren’t just for a fancy brunch. Smash your overripe fruit in a bowl, and make your own pancakes at home.

*Drooling.* Image via Matheus Swanson/Flickr.

5. And how about popsicles? Did you know you could make those with overripe fruit? Your bruised peaches never looked so good.

And then there’s stale bread — it still has its uses!

6. Confession: I’m not much of a bread eater. Too often, I’d buy a loaf of gluten-free bread, forget about it, and toss it. But now I know that dried out bread can be transformed and used for something I really do like: breading things! Fried catfish is going to be perfect from now on.

I'm absurdly proud of these bread crumbs! Image by Mae Cromwell/Upworthy.

7. And if you eat a lot of salads, spice them up with homemade croutons.

Croutons have never looked so good. Image via Tasha/Flickr.

A lot of us have fallen victim to wasting parts of a whole rotisserie chicken. But not anymore.

After that first meal, there’s often so much chicken left that next steps can be confusing. Do you eat the same meal for a few days or toss the leftovers? Do neither! There are tons of ways to reuse leftover chicken.

8. Tacos

A Taco Tuesday staple. Image via Larry Hoffman/Flickr.

9. Chicken salad

Image via Lara604/Flickr.

10. BBQ it! Yes, you can take the same chicken, slather some BBQ sauce all over it, and voilà! A new meal. You can eat it as-is or shred it and make a sandwich. The world is yours.

Mouth-watering leftovers. Image via jeffreyw/Flickr.

11. As we head into winter, you can't go wrong with some comforting chicken soup.

Perfect for a chilly day. Or any day, really. Image via Carol VanHook/Flickr.

12. And as a new West Coast resident, I can vouch for chicken quesadillas. Shred or chop up your leftovers and make them part of this meal. You won’t regret it.

Image via Andy Melton/Flickr.

And — this is mind-blowing — you can revive some of that produce you wrote off as goners. Yes, you read that right.

13. Carrots?

14. Lettuce?  

15. Parsley?

As certain vegetables wilt and start to lose their texture, they can be revived with some good ol’ water. Seriously. This is like a magic trick that we can all pull off.

So, you get it: Food waste sucks, but there are (delicious) ways to contribute to the solution.

Try some of these tips at home, and post your own tips! You never know which one of your tips can save someone else a ton of time and money while helping us all to treat this planet a little bit better.

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