Barton Community College to host blood drive

Feb. 13, 2012
Story by Joe Vinduska 

Barton Community College to host blood drive

Barton Community College will host a blood drive from 10 a.m. until 2:30 p.m. Tuesday, Feb. 21 in the Kirkman Student Activity Center. All donors will receive a free T-shirt.

Information about blood donation from the American Red Cross:

  • On any given day, an average of 38,000 units of red blood cells are needed in the United States.
  • An individual suffering from massive blood loss may require transfusions of more than 50 pints of red blood cells.
  • A unit of blood once obtained has to be transfused in 42 days. If not, it has to be discarded.
  • The average adult body contains 10-12 pints (units) of blood.
  • There is no substitution for human blood. It cannot be manufactured.

Information for potential donors:

A few of the reasons you may not be able to give blood:

  • Low blood pressure
  • High blood pressure
  • Fever, cough or other acute cold symptoms
  • On antibiotics for an infection
  • Body piercing---eligible if under sterile conditions. If questionable, required to wait 12    months
  • Pregnancy
  • Tattoo—if applied at state regulated facility. If not, must wait 12 months.
  • Travel outside the US in countries having high risk of malaria. 

If you plan on donating blood:

  • The day prior begin drinking extra fluids especially Gatorade or other brands providing electrolyte supplements. Good hydration will facilitate and make the process of giving blood easy.
  • Eat a good breakfast or lunch prior to giving blood. Good hydration and good nutrition will help prevent lightheadedness and weakness associated with giving blood.
  • Eat iron rich foods to help provide good hemoglobin. Red meat, oysters, clams, soybeans, dried beans, peas, lentils, whole grain cereals and breads, prunes, dried fruit and liver are excellent sources of iron.
  • Vitamin C helps the body absorb the iron, so eat foods rich in vitamin C such as: citrus fruits or juices, kiwi, cantaloupe, strawberries, broccoli, tomatoes, peppers, potatoes, cabbage, spinach and leafy greens like turnips and collard greens.


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