International Day of Older Persons - 1st October -Health Screening Camp

International Day of Older Persons

International Day of Older Persons is a special day for older persons or senior citizens all over the world. In many countries, politicians make speeches, particularly those responsible for government departments that focus on senior citizens, at this time of the year. Some radios, televisions or newspapers publish interviews with senior citizens on various issues such as achievements they made to create a better society.

Other activities surrounding this day include: displays of promotional material on the International Day of Older Persons in schools, tertiary institutions, office buildings and public notice boards;  media announcements on the day and activities that promote older persons; and inter-generational cooperation on voluntary activities focused on the environment, health, education or community services.

The World Health Organization (WHO), which is the UN’s directing and coordinating authority for health related issues, and other groups have been actively involved in promoting public awareness and attention on the International Day of Older Persons. Discussions are centered on topics such as: ageing populations and the provision of adequate healthcare for aged persons; volunteer work; social care; and ways to be more inclusive of older persons in the workforce.

Background

On December 14, 1990, the UN General Assembly made October 1 as the International Day of Older Persons, following up on initiatives such as the Vienna International Plan of Action on Ageing, which was adopted by the 1982 World Assembly on Ageing and endorsed later that year by the assembly. The International Day of Older Persons was observed for the first time throughout the world on October 1, 1991.

In 1991 the UN General Assembly adoptedthe United Nations Principles for Older Persons. In 2002 the second World Assembly on Ageing adopted the Madrid International Plan of Action on Ageing to respond to the opportunities and challenges of population ageing in the 21st century and to promote the development of a society for all ages.

Symbols

The WHO logo is often seen on promotional material for the International Day of Older Persons.  The logo is often featured in the color white on a mid-blue background. It shows a stereographic projection of the earth centered on the North Pole under a serpent coiled around a staff. Two ears of wheat “cradle” the image. The projection symbolizes the global nature of the organization, while the serpent and staff are known to symbolize medical help and knowledge. Images of older people from different cultures and backgrounds around the world have been also used in UN promotional tools for the International Day of Older Persons.

Due to the Elder's Day 

Jayam Home Healthcare Organizes " GERIATRIC HEALTH SCREENING CAMP " on 05.10.2014. Contact & registration are opened from 15.09.2014.Address & Phone nos are attached below.

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Stroke has a new indicator!

Stroke has a new indicator! They say if you forward this to ten people, you stand a chance of saving one life. Will you send this along? Blood Clots/Stroke - They Now Have a Fourth Indicator, the Tongue:

During a BBQ, a woman stumbled and took a little fall - she assured everyone that she was fine (they offered to call paramedics) ...she said she had just tripped over a brick because of her new shoes.

They got her cleaned up and got her a new plate of food. While she appeared a bit shaken up, Jane went about enjoying herself the rest of the evening.

Jane's husband called later telling everyone that his wife had been taken to the hospital - (at 6:00 PM Jane passed away.) She had suffered a stroke at the BBQ. Had they known how to identify the signs of a stroke, perhaps Jane would be with us today. Some don't die. They end up in a helpless, hopeless condition instead.

It only takes a minute to read this.

A neurologist says that if he can get to a stroke victim within 3 hours he can totally reverse the effects of a stroke...totally. He said the trick was getting a stroke recognized, diagnosed, and then getting the patient medically cared for within 3 hours, which is tough. 

RECOGNIZING A STROKE

Thank God for the sense to remember the '3' steps, STR. Read and Learn!

Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the lack of awareness spells disaster. The stroke victim may suffer severe brain damage when people nearby fail to recognize the symptoms of a stroke.

Now doctors say a bystander can recognize a stroke by asking three simple questions:

S *Ask the individual to SMILE.

T *Ask the person to TALK and SPEAK A SIMPLE SENTENCE (Coherently) (i.e. Chicken Soup)
R *Ask him or her to RAISE BOTH ARMS.

If he or she has trouble with ANY ONE of these tasks, call emergency number immediately and describe the symptoms to the dispatcher.

New Sign of a Stroke -------- Stick out Your Tongue

NOTE: Another 'sign' of a stroke is this: Ask the person to 'stick' out his tongue. If the tongue is
'Crooked', if it goes to one side or the other that is also an indication of a stroke.

A cardiologist says if everyone who gets this e-mail sends it to 10 people; you can bet that at least one life will be saved.

Thank you :<>KSR<>

Ramakrishnan K S <ramki_ksr@yahoo.com>

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The History of Chocolate

The History of Chocolate

        The first recorded evidence of chocolate as a food product goes back to Pre-Columbian Mexico. The Mayans and Aztecs were known to make a drink called "Xocoatll from the beans of the cocoa tree. In 1528, the conquering Spaniards returned to Spain with chocolate still consumed as a beverage. A similar chocolate drink was brought to a royal wedding in France in 1615, and England welcomed chocolate in 1662. To this point "chocolate" as we spell it today, had been spelled variously as "chocalatall, "jocolatte", "jacolatte", and "chockelet.11

        In 1847, Fry & Sons in England introduced the first "eating chocolate," but did not attract much attention due to its bitter taste. In 1874, Daniel Peter, a famed Swiss chocolateer, experimented with various mixtures in an effort to balance chocolates rough flavor, and eventually stumbled upon that abundant product -- milk. This changed everything and chocolate's acceptance after that was quick and enthusiastic.

GROWING COCOA BEANS

        Cocoa beans are usually grown on small plantations in suitable land areas 20 degrees north or south of the Equator. One mature cocoa tree can be expected to yield about five pounds of chocolate per year. These are planted in the shade of larger trees such as bananas or mangos, about 1000 trees per hectare (2,471 acres).

        Cocoa trees take five to eight years to mature. After harvesting from the trees, the pods (which contain the cocoa beans) are split open, beans removed, and the beans are put on trays covered with burlap for about a week until they brown. Then they are sun dried until the moisture content is below 7%. This normally takes another three days.

After cleaning, the beans are weighed, selected and blended before roasting at 250 degrees Fahrenheit for two hours. Then shells are removed leaving the "nib." Nibs are crushed to create a chocolate "mass." This is the base raw material from which all chocolate products are made.

KINDS OF CHOCOLATE

Milk Chocolate

This consists of at least 10% chocolate liquor ("raw" chocolate pressed from carob nibs) and 12% milk solids combined with sugar, cocoa butter (fat from nibs), and vanilla. Sweet and Semi-Sweet Chocolate Are made from 15-35% chocolate liquor, plus sugar, cocoa butter, and vanilla. Imprecision of the two terms causes them to commonly be called "dark" or "plain" chocolate. Dark chocolate has a large following among dessert makers, and for this reason is referred to as "baking" chocolate.

Bittersweet and Bitter Chocolate

Bittersweet usually contains 50% chocolate liguor and has a distinct "bite" to the taste. Bitter or unsweetened chocolate liquor also is used in baking and is also referred to as "bakers" chocolate.

Creams and Variations

Bite sized and chocolate covered. They are filled with caramels, nuts, creams, jellies, and so forth.

White Chocolate

Is not really chocolate as it contains no chocolate liquor, Carob This is a brown powder made from the pulverized fruit of a Mediterranean evergreen. It is used by some as a substitute for chocolate because it can be combined with vegetable fat and sugar, and made to approximately the color and consistency of chocolate.

HOW CHOCOLATES ARE MADE

 There are four basic methods of coating chocolate onto something such as caramel or a nut.

They are:

Enrobing

Least expensive method. Centers are carried by conveyer through a machine that showers them with chocolate.

Panning

Chocolate is sprayed on the centers as they rotate in revolving pans, then cool air is blown in pan to harden the chocolates.

Dipping

Generally done by hand by small scale producers. Shell Moldinq Most sophisticated method. Used for most sculptural chocolates. The process consists of many intricate steps, thus causing it to be more expensive than other methods.

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