Examination Preparation

As you prepare for your examinations, remember you have already done the work, and you now need to remember some details. Most scholars make the mistake of trying to put information into their heads, when it is already there. What you should do is work on strategies to let the information come out. This is where mind-maps come into their own.

In preparing, try to put yourself into the mind of the examiner, and if you did your daily revision, this should be an easy task.

Your examination covers so much work, but the examination is only a short thing. So what were the main ideas, and where was emphasis paid during the lesson. Remember as a guide your examiner gives you a guideline on what to prepare, if you count the number of ideas that need to be prepared and then make an educated guess on how long the examination will be. Then a simple calculation will give you an idea on how much information you will need to know about each subject. This is assuming that each topic is equally important, and this is something you can check with your examiner.

E.g. 10 topics for a 100 minutes examination means each topic should count 10 marks. So examine each topic and work out what 10 marks will be asked. If your were the examiner what 10 marks would you ask about the topic. If you have paid attention in class, this should be easy to do.

Be sure to swop questions in your study groups so you cover all the odds.

Good Luck with the preparation. Know that I will be thinking of you as you prepare. Don’t hesitate to ask questions should you need to.

Diabetes – the silent assassin

April 19 2013 at 11:57am

By Dr Nina Byrnes

Dublin – Sugar is the energy source of the body. We need it to survive, but how we control that energy source and release is the key to our long-term health and well-being.

Carbohydrates get broken down to glucose in the body, so all starchy foods such as bread, potatoes, rice, chips, sweets, biscuits and cakes, ultimately become a source of sugar.

To provide energy, glucose has to enter the cells in our bodies. Insulin is a hormone that acts like a key to these cells. Whenever blood sugar rises, insulin is released, then sugar enters the cells and is used as energy.

Certain foods such as vegetables, brown bread, rice and pasta release sugar slowly – these types of food lead to more steady sugar levels.

Sugars such as white carbohydrates and sweets, chips and so on, cause a quick sugar rise, placing higher demands on insulin in the body.

Over time, a diet high in these foods can increase the chance of the body becoming more resistant to, or becoming depleted in, insulin. This results in diabetes.

There are two main types: Type 1 (previously called insulin dependent) and Type 2 (previously called non-insulin dependent).

In Type 1 diabetes, the body is unable to produce insulin. This accounts for about 10 percent of diabetes cases. It is an autoimmune condition, and usually starts in childhood or adolescence.

The exact cause is unknown, but the result is that the cells that normally produce insulin are destroyed and unable to function.

People diagnosed with Type 1 diabetes need lifelong insulin injections to survive.

A simple blood sugar test can help to pick this up early, before symptoms appear.

In Type 2 diabetes, the body becomes resistant to the effects of insulin or does not produce enough.

The symptoms of Type 2 diabetes include thirst, frequent urination, weight loss and fatigue. They might come on gradually, or in some cases the symptoms are not obvious at all.

Blood glucose screening in those at risk can help to diagnose the condition early. Type 2 diabetes is treated by diet, lifestyle modification and medications that increase the body’s sensitivity to insulin.

In some cases this is not enough, and some people do ultimately end up requiring insulin therapy.

You are at risk of Type 2 diabetes if you have a family history of it, if you are obese (80 percent of Type 2 diabetics are), if you lead a sedentary lifestyle or if you are over 40.

Why do we care about sugar levels rising? When blood glucose levels are high, practically every cell in the body can be damaged. The risk of heart and vascular disease doubles in the first five years after diagnosis.

High blood pressure is common in diabetics. It can lead to kidney failure, nerve damage, erectile difficulties, eye damage, and foot and limb damage that might result in amputations.

Diabetics therefore require regular check-ups to help catch any complications early, and to prevent further problems in future.

The good news is that a healthy lifestyle can help to reduce the risk of developing diabetes, so maintaining a healthy weight and diet and getting at least 30 minutes of exercise daily are beneficial.

Even in those with the condition, if blood glucose levels are monitored and maintained at normal levels through lifestyle and medication, the risk of complications is greatly reduced.

Most people are under the impression that diabetics have to follow a special diet. The truth is there is no such thing.

It simply means eating plenty fruits, vegetables and whole-grains, and controlling the amount of carbohydrates consumed; a diet we should all follow.

Portion control is also important: one or two small potatoes is okay, five or six is not.

In those who are obese, weight loss is an essential part of management.

Diabetes is not a curable disease, but if you lead a healthy lifestyle throughout your life, it is largely preventable or manageable.

We are all familiar with checking the sugar content in foods, but when did you last check the sugar in your blood?

Think about it. It might just save your life. – Irish Independent

Does giving your child pocket money prevent him/her saving?

London – Children who are given pocket money become poor savers, according to research which casts doubt on the wisdom of parental generosity, at least in terms of shaping a youngster’s financial rectitude.

Academics asked children about their income and outgoings, and found that those who were given a weekly sum free by their parents were less likely than those with a part-time job to put money aside.

The ability to save – or nor – tended to remain the same in early adulthood, the researchers found.

Sarah Brown and Karl Taylor, of the Department of Economics at Sheffield University, wanted to determine how parental attitudes and help shaped spending and saving habits.

They looked at the responses 6,000 children aged between 11 and 15 gave to the British Household Panel Survey, an annual study carried out by Essex University’s Institute for Social and Economic Research.

Pocket money dramatically lowered the chance that a child would save. A one percent increase in a child’s allowance was associated with a 22 percentage point fall in the probability of saving.

Aside from the provision – or not – of cash, parental attitudes to money did not make much difference to children’s behaviour, with the amount that parents saved having no impact on the savings habits of their offspring.

The exception was that parents who were generally optimistic about money tended to have children who were less likely to save.

The study was presented to the annual conference of the Royal Economic Society.

The authors concluded: “Our findings suggest that the amount of the allowance or pocket money that the child receives from their parents is inversely associated with the probability of saving. In contrast, earnings from part-time work are positively associated with the probability that the child saves.

“Hence, different sources of income received by children appear to influence their saving behaviour in contrasting ways.”

A line in the 30-page research puts the point more simply: “The results indicate that the child’s allowance is negatively associated with the probability that the child saves.”

According to research published last year, average pocket money has started to fall. Parents now give their eight to 15-year-olds an average of £5.98 a week, a drop of 27p – or £14.04 a year – on 2011. In addition, girls receive an average of 37p a week less than boys. – The Independent

Low Fat foods may be high in sugar

Auckland – Slimmers turning to low-fat foods could be piling on the kilos.

Nutritionists warn that while most people are aware that fruit juice, cereals and salad dressings can contain large amounts of sugar, many are less conscious of sugar levels in low-fat foods.

“Eliminating sugar from your diet completely is almost impossible because sugar is hidden in everything,” said nutritionist Angela Frieswyk.

“One thing people commonly forget about is yoghurt. In a standard pot of yoghurt there are 25 to 27g of sugar and a teaspoon of sugar is 5g so that’s about five to six teaspoons of sugar in one serve.”

She advised people to check food labels and not eat anything that had sugar in its first four ingredients. And keep in mind that sugar can be disguised by different names, such as sucrose, corn syrup, fructose and glucose.

“Sugar is an empty calorie and it doesn’t provide nutrition to sustain you for long.

“Foods with low GI (glycaemic index) are slow-release energy and will not immediately lift you up but are more sustaining and make you feel more alert for longer, a lot fuller for longer and ultimately more satisfied,” she said.

Dietitian Fiona Boyle said it was important to distinguish between natural and refined sugars and limit the latter.

When too much sugar was consumed, it was added as extra calories and could lead to weight gain and increased blood sugar.

And when high amounts of sugar were consumed regularly, people could become addicted to the high, Boyle said. “That’s when things can get out of balance – when they choose sweet options at the expense of other foods.”

Dentist Alastair Miller said sugary food, particularly fizzy drinks, were causing increasing incidence of tooth decay. Energy drinks were particularly bad as they had a high acid content which stripped teeth of protective enamel.

However, dietician Rachel Scrivin said sugar was still an important part of a healthy, balanced diet. Endurance athletes need sugar to give them an energy hit but the average person doesn’t need the same amount, and if they did ate more than they needed, it would be stored as extra calories.

Some people tried to make good choices but the foods they thought were healthy were not. Foods that caught people out included sushi (high in sugar and salt), fruit drinks, smoothies, sports drinks and cereals.

Source : New Zealand Herald

US McDonald’s requires college degree for cashier post

It used to be a high school dropout flipping burgers at McDonald’s, now the fast-food joint is demanding a bachelor’s degree.

In a frightening example of how competitive the job market is for young people right now, a McDonald’s outpost in Winchedon, Massachusetts, posted a call-out for a full-time cashier – but insists only college graduates need apply.

And even they must have one to two years’ cashier experience before they’ll be trusted with the Big-Mac-selling responsibility, according to the advert.

In the ad on jobdiagnosis.com, the restaurant says it wants “friendly people… to smile while serving lots of guests daily”, and declares “work with your friends or make some new ones”.

While it may be tricky to score the clearly competitive role, it’ll be worth it, the chain says.

Once his or her feet are under the counter, the successful applicant has the chance to work their way up the company ladder, the ad insists, boasting impressive “advancement opportunities”.

The McDonald’s website also lists the full-time position in Spanish, but doesn’t give a salary. With colleges churning out more graduates and youth unemployment at 11.5 percent, youth advocates reckon the unusually high qualifications McDonald’s is demanding are a sign of the times.

“Sadly we’ve taxed and spent our way to an economy in which there’s intense competition for just about any job… young people are getting screwed over even worse than the country overall,” said Evan Feinberg of Generation Opportunity. – Daily Mail

Source: http://www.iol.co.za/business/international/us-mcdonald-s-requires-college-degree-for-cashier-post-1.1495755#.UV54t6XqNqs

Traffic jams can cause mental illness

As most of us know only too well, even at the best of times they’re just plain infuriating.

But being stuck in one queue or traffic jam too many could spark more than simply a foul mood – it can lead to severe mental disorder, a study claims.

Everyday irritations like waiting in traffic can build up over time and cause mental problems later in life, psychologists found.

And learning to keep a cool head in the face of modern life’s daily stresses is as essential as a healthy diet and an exercise routine, they said.

Susan Charles, a professor of psychology and social behaviour, led the study to find out out whether everyday irritations add up to make the straw that breaks the camel’s back, or whether they make us stronger.

Using data from two national surveys, researchers found negative responses to daily stresses such as arguments with a partner, conflicts at work, standing in long queues or sitting in traffic led to psychological distress or anxiety and mood disorders ten years later.

The results, based on data the Midlife Development in the United States project and the National Study of Daily Experiences, from men and women aged 25 and 74, show mental health problems are not affected by just major life events, but also by seemingly minor emotional experiences.

The findings echo the premise of the 1993 Michael Douglas film Falling Down, in which his character ‘snaps’ while waiting in LA traffic.

IT’S UP TO YOU

Speaking of the findings, published in the journal Psychological Science, Professor Charles said: “How we manage daily emotions matters to our overall mental health.

“We’re so focused on long-term goals that we don’t see the importance of regulating our emotions.

“Changing how you respond to stress and how you think about stressful situations is as important as maintaining a healthy diet and exercise routine.

“It’s important not to let everyday problems ruin your moments. After all, moments add up to days, and days add up to years.”

Professor Charles, of the University of California, Irvine, added: “Unfortunately, people don’t see mental health problems as such until they become so severe that they require professional attention.”

Middle managers are under the most stress in the workplace, a study claims. This is because they face more challenges from above while having to maintain authority over lower-ranking workers. In the study, experts at the universities of Manchester and Liverpool monitored stress hormones in monkeys.

Among the findings, which they said could be applied to human hierarchies, was that monkeys in the middle order had the highest levels of stress hormones.

They are involved with conflict from those below as well as from above. Katie Edwards, from Liverpool’s Institute of Integrative Biology, said: “People in middle management might have higher levels of stress hormones compared to their boss at the top or the workers they manage.” -Daily Mail

Source: http://www.iol.co.za/motoring/industry-news/traffic-jams-can-cause-mental-illness-1.1495257#.UV54QKXqNqs

Going bald on top? Watch your heart!

London – Losing your hair could be the first visible sign of heart disease – but only if it is from the top of your head.

A review of studies involving almost 40 000 men has found that those with male pattern baldness – losing hair from the crown of their head – had up to a 70 percent increased risk of heart disease. The younger they were when they lost their hair and the greater the extent of their baldness, the higher their risk.

Men with receding hairlines can relax, however, as evidence shows they are not affected – or only slightly.

Baldness progresses with age, affecting 30 to 40 percent of adult men overall but rising to 80 percent of men by the age of 80. It runs in families and is associated with the production of the male hormone testosterone.

Baldness has been linked with heart disease in the past but this is the most comprehensive study of the association.

Researchers found 850 studies examining the link published over the last 60 years. However, only six were of high quality and were selected for the review. Four were conducted in the US, one in Denmark and one in Croatia.

Finding a visual cue for heart disease such as hair loss is important because it can serve as an early-warning signal both to individuals to change their lifestyles and to doctors to conduct further tests to prevent the disease developing before it triggers a heart attack.

Three of the studies monitored men for at least 11 years and found those who had lost most of their hair were a third more likely to develop heart disease. Men who went bald before middle age (55-60) had a 44 percent higher risk. The remaining three studies showed an increased risk of 70 percent overall, rising to 84 percent among those who went bald before age 55-60. Men who lost most of their hair had more than twice the increased risk compared with those who lost only some of it.

A spokesperson for the British Heart Foundation (BHF), said bald men should not be alarmed by the findings. “More research is needed to confirm any link. In the meantime, it’s more important to pay attention to your waist line than your hair line.”

However, the researchers from the University of Tokyo, Japan, said: “Cardiovascular risk factors should be assessed carefully in men with vertex baldness [on the crown of the head] and they probably should be encouraged to improve their cardiovascular risk profile.”

The findings have been published online in the journal BMJ Open.

The explanation of the link is unclear but the researchers suggest baldness may be a sign of incipient diabetes, chronic inflammation or increased sensitivity to testosterone, all of which increase the risk of heart disease.

The link is borne out by the fact that minoxidil, one of the most popular drugs for baldness, was originally developed as a drug to reduce high blood pressure, which increases the risk of heart disease.

Minoxidil is thought to improve blood flow and the supply of oxygen and nutrients to the hair follicles by dilating tiny blood vessels in the scalp.

Source: http://www.iol.co.za/lifestyle/going-bald-on-top-watch-your-heart-1.1495579#.UV53UqXqNqs

Eating oily fish ‘adds years to your life’

Washington – People age 65 and older who eat fish may live an average of two years longer than people who do not consume the omega-3 fatty acids found mainly in seafood, a US study suggested on Monday.

People with higher levels of omega-3 fatty acids also had an overall risk of dying that was 27 percent lower, and a risk of dying from heart disease that was 35 percent lower than counterparts who had lower blood levels, said the study.

The research was led by scientists at the Harvard School of Public Health and was published in the Annals of Internal Medicine.

While other studies have demonstrated a link between omega-3 fatty acids and lower risk of heart disease, this research examined records of older people to determine any link between fish-eating and death risk.

Researchers scanned 16 years of data on about 2 700 US adults aged 65 or older. Those considered for the study were not taking fish oil supplements, to eliminate any confusion over the use of supplements or dietary differences.

Those with the highest blood levels of omega-3 fatty acids found mainly in fish like salmon, tuna, halibut, sardines, herring and mackerel, had the lowest risk of dying from any cause, and lived an average of 2.2 years longer than those with low levels.

Researchers identified docosahexaenoic acid (DHA) as most strongly related to lower risk of coronary heart disease death.

Eicosapentaenoic acid (EPA) was strongly linked to lower risk of nonfatal heart attack, and docosapentaenoic acid (DPA) was most strongly associated with lower risk of dying from a stroke.

The findings persisted after researchers adjusted for demographic, lifestyle and diet factors.

“Our findings support the importance of adequate blood omega-3 levels for cardiovascular health, and suggest that later in life these benefits could actually extend the years of remaining life,” said lead author Dariush Mozaffarian, associate professor in the Department of Epidemiology at Harvard School of Public Health.

“The biggest bang-for-your-buck is for going from no intake to modest intake, or about two servings of fatty fish per week,” said Mozaffarian. – Sapa-AFP

Source: http://www.iol.co.za/lifestyle/eating-oily-fish-adds-years-to-life-1.1494323#.UV50oaXqNqs