Role Of The Healer And Payment In Ancient Times Essays - Medicine

Role Of The Healer And ?Payment? In Ancient Times The Role of The Healer and Payment in Ancient Times It is evident through ancient writings that forms of healing were present as far back as is recorded. Medicine, healers and forms of payment seem to have played an important role in the past, like they do now. However, over the centuries changes have taken place. From the time of Galen in ancient Rome to the 14th and 15th centuries in England the relationships between doctors and patients have evolved, along with the way medicine is defined and practiced. Specifically I would like to focus on forms of payment and their effect on the doctor-patient relationship and how payment and the practice of medicine have changed over time. These changes led to a healer-patient relationship that was not as personal as it was in the time of Galen. Instead of the healer playing the role of a friend helping his neighbor, we find that being a doctor became a form of trade and the doctor started selling his services for money. The relationship between a doctor and his patient is a theme that is present in many of the writings we have from ancient times. There was a personal knowledge of the patient and an ongoing relationship with them that most doctors nowadays do not have with their own patients. Patients in our day and age walk in to a doctors office and wait for a long period of time, and then see a doctor for a few minutes. In the ancient world the healer would actually come to the house and perform services for the patient there (Prognosis, 170). Healers have always tried to provide an explanation to their patient while treating their illness. However, in the time of antiquity the shared closeness of patient and healer gave the patient an added assurance that their trusted friend or neighbor had their best interests in mind. There is also evidence of this type of relationship in the Hippocratic society. The writings of Galen describe how he was treated Eudemus, a neighbor of his, and how he came to visit him every night (Galen, 77-79). Galen was with this man through every step of his illness. One interesting thing is the way the man sits and waits for Galen every night. After Galen takes his pulse, Eudemus hangs on Galens every word and feels better after he has talked to him. This shows again the close relationship between healer and patient and how Galens presence and prognosis gave him peace of mind, which promotes healing. Other writings, such as Epidemics, Book 1 in which there are day-by-day accounts of each patients condition also give us a sense of the doctors intimate knowledge of the person they are treating (Epidemics, 44-45). These doctors recorded every detail of sickness and any and all symptoms that the patient reported to them. These doctors wanted to try their hardest to heal their pati ents or if nothing else try to tell them when they would die. It appears that healers took better care of each individual and focused more of their time on each sick person. I have mentioned that the relationship between healers and patients in ancient times was different and therefore payment in ancient times was also different. Many times, healers in ancient Rome were not paid at all, or if they were paid, payment was usually not in the form of money. Vivian Nutton says in his article that, A doctor was a person, male or female, who carried out medical treatment for a fee, or who, like Galen, devoted much of his time to healing, even if he never actually made any monetary charge but merely received presents (32). This proves that many times doctors did not heal for the money but to learn and to heal for the satisfaction of helping others. Galen himself does not specifically mention payment but there was for him the satisfaction of knowing that he had cured Eudemus and had predicted what happened to him better than all the other doctors. By doing this he became better known in his practice. Being well known was important because as Vivian Nutton

Essay on letter fits word

Essay on letter fits word Essay on letter fits word Letter Fits Word Nothing is meant to be caged; so is our foot. Foot binding started in Sui Dynasty, stemming from folklore. One day when Emperor Yang of Sui sightseeing River Dong, one girl was selected to tow a boat for the Emperor. Hoping to end Emperor Yang of Sui’s tyranny, the girl bound a bayonet under her foot, trying to kill the Emperor. As the Emperor approached her, she took off shoes and stabbed at the Emperor, but she failed. Since then, the Emperor ruled that all women should bind their foot as small as no bayonet can be hided. â€Å"The American political scientist Gerry Mackie, an expert on social norms, gives the example of a large group of families in a rural area south of Beijing, in which 99 percent of women born before 1890 had bound feet.† In the early 20th century, some people started an against-foot binding campaign in China, committed to liberate women from this painful rule; however, the movement did not run smoothly. From Sui Dynasty to early 1 0th century, a thousand years have passed, and foot binding, along with the years passed, regardless of its antihuman character, became a major social trend. Women with tiny foot were, to our surprise, welcomed; and those with â€Å"normal†-size foot were â€Å"monsters†. The tiniest feet - three-inch â€Å"golden lotuses,† as they were known - were important as a sign of status for women who could afford not to work in the fields or walk to market; the bound foot was a sign and instrument of chastity too. To those with knowledge and normal aesthetic standard, foot binding was teeming with sickness, rending people sense of low culture. This huge disparity between modern and ingrained way of thinking unmasks us an alarming predicament: as the society marches toward its future, the mainstream social conception is unable to keep pace. In The Art of Social Change, essayist Kwame Anthony Appiah, using the example of foot binding, suggests that no easy change can be made to a â€Å"thousand-year-old practice. With the huge progress made by The Industrial Revolution, Western countries, from 17th century, such as England and Germany, started to use steam power in factories, as well as replacing old carriages by trains as a long trip transportation tool. However, Chinese Qing Dynasty, trying to protect itself from being invaded and preserve its ‘culture’, adopted the Seclusion Policy. Foot binding was considered an important ‘culture’. We can see that, even in the era where people started to use technology to better their daily life, people’s conceptual ability still remained in the past. Despite the unimaginable difference between today and thousands years ago, some people are still immersed in the past way of thinking. Against Exercise exposes how the idea of Mark Greif, a 21st century writer, contradicts with present mode of thinking. Effected by ancient Greek culture, Mark Greif concludes that modern exercise , which intends to build exercisers into good shape, changed what nature intended to do on us, and we have deviated from the traditional Greek â€Å"box gym† to the more quantitative and obsessive modern form of exercise. Also, he agrees with Ancient Greeks, whose exercises have belonged at home with other processes it resembles: eating, sleeping, grooming, and cleaning. It is true that in the past, humans would not have needed organized exercise, since a hunting or farming lifestyle was strenuous enough to provide adequate physical exertion. However, centuries have passed and we live in a sedentary world nowadays, an era when eating foods promotes weight gain and disease. Letting one’s body function in a â€Å"natural state† in this present day and age leads to the disintegration of health. A natural state at this point is not a healthy one. Attempting to exercise at home may be a solution, but many individuals lack the willpower to force themselves into work without external pressure. Going to the gym, in front of other individuals, is like a promise to oneself to maintain health.

Strategies for Graduating College Early to Save Money

Strategies for Graduating College Early to Save Money Many of the top private colleges and private universities in the country now have a total sticker price hovering around $70,000 a year. Some public universities have total costs of well over $50,000 a year for out-of-state students. However, even if you dont qualify for financial aid, theres an obvious way to reduce your college costs: Graduate from college early. Finishing college in three and a half or even three years can save you tens of thousands of dollars. How to Fast Track Your College Career So how can you graduate early? The math is pretty simple. A typical college load is four classes a semester, so in a year youre likely to take eight classes. To graduate a year early, you need to acquire eight classes worth of credit. You can do this a few ways: Take as many AP courses as you can. If you score 4s or 5s on the AP exam, most colleges will give you course credit. In some cases, a score of 3 will earn credit.If you have the option of an International Baccalaureate program, you can often earn college credit if you score well on your IB exams.If your high school has dual enrollment options with a local college, the credits you earn will often transfer to your undergraduate institution.  Take all available placement exams when you arrive at college. Many colleges offer placement exams in subjects like language, math, and writing. If you can place out of a few requirements, youll be in a better position to graduate early.Take community college courses for general education classes like writing, history, or introduction to psychology. Course credits will often transfer. Summer, even the summer before college, is a good time to rack up credits. Be sure to check with your colleges Registrar first to make sure the course credits will transfer. If you plan to study abroad, pick your program carefully. Youll need to transfer credits back to your college, so you want a program where all of your course work is going to count towards graduation.Take the maximum number of credits allowed when youre in college. If you have a strong work ethic, you can pack more into a semester than the average student. By doing so, youll fulfill all of your academic requirements sooner. With some professional programs such as engineering and education, graduating early is rarely an option (in fact, often students end up taking more than four years). The Downside of Graduating Early Realize there are some disadvantages to graduating early, and youll have to weigh these factors against the financial perks: Youll have less time to build relationships with your professors. As a result, youll have less opportunity to conduct meaningful research projects with the faculty, and your professors wont know you as well when you need letters of recommendation.Youll be graduating with a different class than the one you entered with. This isnt necessarily a big deal, but you may find that you end up without a solid sense of class affinity.Youll simply have less time to grow and mature. Many college students really blossom during senior year as their experience and confidence grow.For many students, college is a wonderful time for  making new friends, growing intellectually, and discovering ones self. Students are often in tears at graduation because they are sad to have college come to an end. Make sure you really want to  rush this time of your life.This is related to many of the above points, but with less time to gain research and internship experiences, and with less time to foster meaningf ul relationships with the faculty, youll be in a weaker position when applying to jobs or graduate school. Its possible the money you save from graduating early will be lost with lower lifetime earnings. These issues, of course, arent a big deal for some students, and its quite possible that the financial benefits outweigh all other factors. A Final Word Many colleges use fast-tracking as a marketing ploy. The undergraduate experience, however, is about so much more than earning enough credits to get a degree. Accelerated degree programs make much more sense for non-traditional students than for typical 18- and 19-year-olds who will grow so much socially and intellectually during four years of college. That said, the financial factor cant be ignored. Just be sure to recognize that there are both pros and cons to rushing a four-year degree.

AOL Inc. Company Assignment Example | Topics and Well Written Essays - 750 words

AOL Inc. Company - Assignment Example The covenants dictate how the company incurs debt, creates lien pay dividend or even enters into mergers and acquisitions. Any breach of any of the covenants would lead to a default which may cause the lenders to terminate their commitments under the credit facility (AOL Inc., 2015). That would be financially detrimental to the firm. The firm may also not be in a position to settle any conversion of Notes in cash or even repay them at maturity. The use of convertible note hedge transactions and warrant transactions may influence the prices of stock. That would adversely affect the value of stock the shareholders hold in the company. According to company records, there were about 14,668 holders of common stock as of February 24, 2015 (AOL Inc., 2015). However, brokers and other institutions held the shares on behalf of the stockholders. The company does not declare dividends every year as that would influence to a great extent the amount of common stock it may issue. The last time it declared special dividend was on August 26, 2012, which was $5.15 per share (AOL Inc., 2015). The company has no anticipation of the declaration of dividend in the near future. The company’s stock prices have fluctuated over the last two years indicating that the trend may persist into the future. However, a graph comparing the performance of AOL Inc.’s common stock with the Morgan Stanley High-Technology index and the S & P Midcap 400 Index show a gradual improvement in AOL Inc.’s returns. Over the five year period, AOL Inc.’s returns record a rise.

Eliminating Job Stress Essay Example | Topics and Well Written Essays - 3500 words

Eliminating Job Stress - Essay Example With the increase in volume of work, complexity in situations and heavy competitions job stress is on the rise. According to data from health and safety, company executives recorded that in Britain around 420,000 were going through stress, anxiety and other pressure issues. In 2006, the figures mounted to 195,000 fresh cases. Over the years the rate has continued to increase and by 2007 it was stated that out of every 6 individuals at work, one among them was experiencing job stress. When carrying out research, it is important to understand the scope of the problem and how it will benefit the industry in that regard. As it can be seen from the statistics mentioned above, job stress is a significant issue. Since each employee is an asset of the organization and is contributing to the running of the organization it is essential to study his/her interests and issues and keep them at foremost position. Research studies indicate that the emergence of internationalism and globalization has led to organizations and the society becoming very complex. Added features to trade such as less barriers and strategically aligned resource strategies are adding to the problem . Technological advancements are also increasing hence requiring less skilled labor at work. There is also an increase in the rate of wages, which eventually puts pressure on the employees.Demographic shifts have also added to aggravate the problem as workforce diversity has increased bringing about a change in the cultural environment. (Stamatios, Antoniou, & Cooper, 2005). Vertical disaggregation has become a new trend in organizations especially in outsourcing. Hierarchal structures are being flattened and firms are redefining their cost structures. Organizations are promoting efficiency and cost effectiveness hence decreasing job security (Stamatios, Antoniou, & Cooper, 2005). There has been an increase in the levels of dissatisfaction among employees over the year. The balance between work and life has also been disrupted as a result of an increase in workload. Employee expectation has been on the increase and employees have developed a desire to control their professional life rather than getting stressed by large

Food Safety for the Home Environment

Food Safety for the Home Environment Milena Marcinek Part 1: Handling food This part will help you to evidence Learning Outcome 1: Know the importance of handling food safely Learning objective Place in Assessment Explain why it is important to handle food safely Question 1 Page 1 1.2 Identify hazards relating to food safety Question 2 Page 2 1.3 Identify ways in which food should be handled safely to avoid contamination during the following operations: Storage Preparation Cooking Serving Re-heating Question 3, Page 2 1. Explain why it is important to handle food safely. [1.1] Safe food handling prevents food from being contaminated. It is highly important to preven food contamination as contaminated food can cause not only heachache or atomach pain but also can lead to severe health problems such a kidney failure and even death. If people who are responsible for handling the food do not take enough care for safe food handling they might put peoples health at risk. 2. What are the key hazards to be aware of when it comes to food safety? Identify at least three examples in your answer. [1.2] Bacterial Hazard: Over time food can be subject to a range of changes caused by micro- organisms such as bacteria, fmould, yeast, viruses. As a result the color, taste texture can be affected. Some of the changes look unpleasant bu they do not have to be dangerous for humans life although some forms of bacterial contamination, caused by pathogenic bacteria, causes the food to become inedible or a potential hazard to health. Foreign Bodies: The food may be contaminated by the foreign body even before the food is reacheing the home. Examples of foreign body: I pieces of metal, wood, plastic and food packaging, II bones, shells, pips, stalks and stones. III hairs, jewellery, plasters, nails, saliva Allergic Hazard The most common food that cause alergic reaction are milk, soya, nuts, seafood. Even just a tiny bit of certain food can cause severe reaction. Food allergic can lead to anaphylaxis. Sufferers can experience swelling of the throat, breathing problems and potential collapse. Food labels have to always inform if the food might have any conatct with any of food that can cause allergic reaction. Chemical Hazard 3. Complete the table below by identifying how food should be handled in order to avoid contamination during each of the operations listed: [1.3] Operation How food should be handled Storage Every type of food has an ideal storage condions. If food is storaged in a wrong way the food can quickly become inedible or unusasble. Preparation Keep the highest hygine standart at the place where food is being brepared. The perosn who prepares the food should fallow the highest hygene standarts. Cooking Food should be cooked throughly to avaoid bacterial contamination. If the temeperature of cooking is not high enough then bacteria may survive and people eating undercooked food risks becoming ill. Serving It is important to ensure that hot food dont go cold, persihable foods are not left in room temperature for longer than two hours and people do not make contact with food they do not intend to eat. Re-heating Food shouldnt be re-heated more then one time. Re-heated food must be minimum 75 degrees C. To check the temeperature of food an appropriate thermometer should be used. Take particular care when feeding pre-heated food to vulnerable people. For food such as soups be sure to stir them so the whole foodstuff is at required temperature. Now that you have completed Part 1 of your Assessment, remember to save the work you have done so far – you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment. Part 2: Personal hygiene This part will help you to evidence Learning Outcome 2: Know the importance of personal hygiene when handling food Learning objective Place in Assessment 2.1 Explain ways of maintaining personal hygiene when handling food that helps reduce the risk of contamination Question 1 Page 3 2.2 Identify how and when to wash hands Question 2a Page 4 Question 2b Page 5 2.3 Describe potential problems resulting from not maintaining personal hygiene when handling food Question 3 Page 5 1. Explain three ways of maintaining personal hygiene when handling food. Also provide a brief explanation as to how these efforts can reduce the risk of contamination. [2.1] a) People should avoid touching or combing their hair while handling with food as hairs can physically contaminate the food. In commercial enviroment food handlers have to cover their hair with a hair net or other form of covering. These efforts reduce risks of getting hairs into food what is not only not pleasant but olso have a potential to be harmfull to death. b) People should take off jewellery while they handle the food. Jewellery can harbour bacteria and dirt and also brings a risk of phissical conatmination c) People should ensure their nails are short and tidy while they handle food. The food handler shouldnt use nail varnish or fake nails that can drop of. Following this rules reduces risks of physical conatmination ( bits of nails, varnish, dirt undar nail, or pieces of fake nails can conataminate the food ) 2a. Read the case study below describing a typical day for Chris. Afterwards, identify three situations where he should have washed his hands. [2.2] Chris works in a sandwich shop every weekday from 9am to 6pm. He gets up and out of bed at 7 and jumps into the shower straight away. Once dressed, he heads downstairs for breakfast. Today, he’s decided to have his favourite; bacon sandwiches. He puts the bacon into the sizzling hot pan and waits until it is brown and crispy. He also chops up some fresh tomatoes from the fridge before putting together his meal. He is running late so takes his sandwich with him to the bus stop. He needs to finish it quickly to pay for his ticket and hold on to the side bar because the journey is unusually bumpy and busy. When he arrives at work, Chris puts on a plastic apron and gloves immediately and positions himself behind the counter awaiting his first morning customers. By lunchtime, Chris has put together 34 sandwiches and he sets about making the total 35 by preparing his own. Once he has made his lunch, Chris removes his gloves and apron and sits himself in the staff room, ready to rewa rd his hard work. Between mouthfuls, he decides to make a cup of tea so wanders over to turn the kettle on and get a spare mug from the cupboard. He sits himself back down until the kettle has boiled which conveniently coincides with his final bite. He places his plate in the dishwasher, makes his tea and prepares to head back to his second shift. After returning home from work, Chris quickly uses the bathroom before beginning to prepare his dinner. He takes some chicken from the fridge and cuts it into cubes for a stir fry. Whilst doing so, his phone rings so he runs to answer it. It’s his mum, so he finds comfy place to sit down as he expects it will be a long chat! Your answer: a) before touching bacon, after touching bacon and before cutting tomatoes b) When arriving to work befor he starts making sandwiches and before coming back to work after the break c) Before cutting the chicken 2b. Prepare some simple instructions that could be used to explain the correct technique for hand washing. [2.2] use warm water and good amount of soap rub palm to palm rub backs of both hands rub palm to palm with fingers interlaced rub backs of fingers ( interlocked) rub each thumb clasped I nopposite hand using a rotation movement rub both palms with fingertips dry torhoughly in clean paper towel or use hand dryer 3. Describe three potential problems that can result from not maintaining personal hygiene when handling food. [2.3] a) foreign object conatmination If people who deal with handling the food dont keep high hygene standarts as covering their hair, wearing appropriate clothes, keeping nails clean and tidy or they wear jewellery while they handle any food they might contaminate food with foreign objcect such as for example : hairs, pieces of jewellery, pieces of nails or clothes. b) Food poisoning bacteria Lack of personal hygiene can result in food poiosning bacteria. To avoid it people handling the food should remember to wash their hands, keep the kitchen area clean, not to store rice at room temeperature for sustained period, carefool cook and cool the food, wash thoroughly the meat, fish and vegetable, not to use damaged cans, preserve food carefully, keep raw and cooked food separately, keep food at safe temeperature, keep animals away from food, avoid coughing and sneezing on food, cover cuts, pay attention to use by dates. c) Foodborn disease Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have contaminated food. Of note many foodborne pathogens also can be acquired through recreational or drinking water, from contact with animals or their environment, or through person-to-person spread. Here are a few dos and donts to prevent food borne illness: *Dont leave foods that need to be chilled sitting out. Refrigerate and freeze necessary foods right away. *Do use a meat thermometer to make sure your food is cooked thoroughly. *Do wash your hands for at least 20 seconds with warm, soapy water before and after handling any raw meats, fruits and vegetables. *Do wash utensils and disinfect surfaces before and after use. *Dont defrost food on the kitchen counter. Instead, use the refrigerator, cold running water, or the microwave oven. *Dont let food marinate at room temperature. *Keep marinating food refrigerated. *Dont over pack the refrigerator. Now that you have completed Part 2 of your Assessment, remember to save the work you have done so far – you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment. Part 3: Storing food This part will help you to evidence Learning Outcome 3: Know how to store food safely Learning objective Place in Assessment 3.1 Explain how to store the following types of food correctly to avoid contamination: Fresh Convenience High risk Low risk Question 1 Page 6 3.2 Explain why it is important to follow food storage instructions Question 2 Page 7 1. In the table below, explain the correct way to store the different food types in order to avoid contamination: [3.1] Food type Storage method Fresh Raw meat, fish and poultry should be stored in the bottom of a fridge below ready to eat food. Fresh salad vegetables should be stored in lided boxes in a fridge to prevent it from being contaminated by drips from raw food. Convenience Convenience food should have a label saying what is its best storage method. High risk High risk food should be keeped in low temeperature enviroment such as refrigerator and only for short duration outside of that. Low risk Can be stored in dry, cool, dry area , ideally in the shade. 2. In 50 words or less, explain why it is important to follow food storage instructions. [3.2] IT is importarnt to follow food storage instruction to be sure that the food is being kept in right condition and to prevent food spoiling to quickly and to reduce risk of food poisoning. Now that you have completed Part 3 of your Assessment, remember to save the work you have done so far – you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment. Part 4: Importance of correct food storage This part will help you to evidence Learning Outcome 4: Know how food storage can affect the nutritional value of food Learning objective Place in Assessment 4.1 Outline how storage methods can affect the nutritional value of food Question 1 Page 8 Outline in 50 words or less, how storage methods can affect the nutritional value of food. [4.1] Nutrition in food is prone to change with time. Exposure to light, temeperature, water or oxygen can cause all sorts of reactions in food what effects in nutritional changes of the food. Now that you have completed Part 4 of your Assessment, remember to save the work you have done so far – you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment. Part 5: Keeping the food work area clean This part will help you to evidence Learning Outcome 5: Know how to keep the food work area clean Learning objective Place in Assessment 5.1 Describe why it is important to keep the food work area clean, hygienic and disinfected Question 1 Page 9 5.2 Outline ways of keeping the food work area clean, hygienic and disinfected Question 2 Page 9 1. Describe why it is important to keep the food work area clean, hygienic and disinfected. [5.1] Keeping the food work area clean, hygenic and disinfected eliminates bacteria growth, reduces bacteria to safe level, creates the inviroment that is uinattractive to pests and verim, minimises the possibility of cross conatmination, results in a clean and safe enviroment for the people who are preparing the food. 2. Outline three actions that you can take in order to keep the food work area clean, hygienic and disinfected. [5.2] a) To avoid cross conatamination you can restrict some food preparation and cooking tasks to specific part of the kitchen. Yo can also have dedictaed equipment for certain tasks, such as colour coded chopiing boards. b) Disinfect food contact surfaces, hand contact surfaces as well as equipment used to clean the kitchen to avoid cross contamination . c) Clean the kitchen area systematically and implement kitchen cleaning scheadule. Now that you have completed Part 5 of your Assessment, remember to save the work you have done so far – you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment. Part 6: Checking food is cooked to the correct temperature This part will help you to evidence Learning Outcome 6: Know how to check food is cooked to the correct temperature Learning objective Place in Assessment 6.1 Describe why it is important to ensure that food is cooked to the correct temperature Question 1 Page 10 6.2 Give examples of ways to check food is cooked to the correct temperature Question 2 Page 10 1. Describe why it is important to ensure that food is cooked to the correct temperature. [6.1] Bacteria multiply in the temperature between 5 and degrees 65 Celcius. Baceria are killed in the temeperature above 75 degrees Celcius so it is important to check the food is cooked all the way through to be sure there is no threat to peoples health. 2. Give two examples of how you can check that food is cooked to the correct temperature. [6.2] Example 1: U can use food thermometer to check if the food is cooked in a correct way. Example 2: Yo can also see if food is piping hot and steam is visible before the food is served. Now that you have completed Part 6 of your Assessment, remember to save the work you have done so far – you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment. Part 7: Disposing of food waste This part will help you to evidence Learning Outcome 7: Know how to dispose of food waste safely Learning objective Place in Assessment 7.1 Describe why it is important to dispose of food waste safely Question 1 Page 11 7.2 Outline how to dispose of food waste safely Question 2 Page 11 1. Describe why it is important to dispose of food waste safely. [7.1] It is important to dispose of food waste safetly to avoid cross contamination- when the food is no longer going to be consumed it should be thrown away straight away. If we leave the unwanted food at home it can be a place where bacteria are able to thrive. Bacteria van be spread to other food that still can be consumed what causes a risk for humans health. It is also important to dispose of food waste in a safe way to avoid pests at home. 2. Outline two ways in which you can dispose of food safely. [7. 2] a) Do not left food waste undercovered before throwing it away. Waste needs to be disposed of immediately b) Clean with water food containers and food packaging. This removes small bits of food that can facilitate bacteria growth. Now that you have completed all 7 Parts of this Assessment, go to www.vision2learn.com. Log in to the platform and send your Assessment to your tutor via your My Study page for marking. Good luck! Â © Creating Careers Ltd, 2015. All rights reserved.Page 1 of 16

Harry Lavender Essay Essay

The Life and Crimes of Harry Lavender undermines many of the stereotypes within the genre of crime ? c? on. Marlene Days’ prominent themes are introduced in the extract. Power is characterised par? cularly through the antagonist, Sydney underworld ? gure Harry Lavender. Day also portrays the idea of decep? on and facade through her rendering of the duality of the city of Sydney and the characters within it. Days’ se%ng of the late 1980s conveys an era where new technology is seen and an ominent threat and a useful tool. These themes are represented in the extract and a novel as a whole. Claudia valen? ne is represented as a powerful individual within the ? rst few pages of the novel. Day establishes her independence and control as a woman with the quote â€Å"no one gets into my room, let alone my bed, without one. † It evokes a sense power and control and challenges the expecta? ons of women, as women are seen weaker in the world. Day also expresses the idea of power exceedingly through the antagonist Harry Lavender. Giving his status in the underworld of Sydney, Lavender is considered a man of power. â€Å"I am a famous legend in my ? me† The use of ? rst person narra? on gives the audience a sense of personal connec? on with the inner feelings of Lavender, as well as showing what Lavender sees towards himself. Decep? on is an integral element conveyed in The Life and crimes of Harry Lavender. The idea of decep? on and facades is par? cularly shown though both protagonist and antagonist, as well as Sydney’s duality of light and dark.