Cornerstone of the Medical Industry


Published in EDUVERSE- JNANADEGULA special supplement of DECCAN HERALD on Saturday 26th May 2018

By S. RADHA PRATHI

“What do you want to be when you grow up?” A question asked at various times usually elicits interesting answers from young people.  A global survey shows that almost all kids express a desire to become a doctor at some point of time during their childhood. Well, if wishes were horses —– well, they are not!

One needs to study very hard and score admirably well to get into a medical course. Then it is a life of complete dedication with little or no respite. Everybody who aspires to become a doctor may not be able to, due to various reasons. Yet this does not mean that you have to discard the idea completely. You can serve in the medical field, if you explore your abilities in one of the numerous paramedical fields.

All of us are aware that modern and efficient medical practices swear by relevant tests and sometimes squarely depend on them to diagnose elusive ailments. The diagnostic industry deals with hundreds of tests based on various parameters executed from latest equipment. An astronomical figure of qualified manpower is essential to run this industry on well oiled wheels. The laboratory technicians, chemists, and analysts form the backbone of this set up.

If you want to be a fruitful contributor to this sector, you can choose to study a paramedical course of your choice. There are nearly one thousand five hundred colleges and hospitals across our sub continent that offers their degree, diploma and certificate courses to students who have completed their board examinations at the tenth and twelfth standards. Karnataka tops the list with the maximum number of this facility.

A GLIMPSE OF SOME OF THE DEGREE COURSES

B.Sc. in Operation Theatre Technology

B.Sc. in X Ray Technology

B.Sc. in Radiography and Medical Imaging

B.Sc. in Dialysis Technology

B.Sc. in Medical Record Technology

B.Sc. in Medical Laboratory Technology

B.Sc. in Ophthalmic Technology

Bachelor of Occupational Therapy

Bachelor of Physiotherapy

B.Sc. in Speech Therapy

BASLP Course

B.Sc. in Audiology

B.Sc. in Anaesthesia Technology

B.Sc. in Audiology and Speech Therapy

B.Sc. in Optometry

A GLIMPSE OF SOME OF THE DIPLOMA COURSES

Diploma in Operation Theatre Technology (DOTT)

Diploma in X Ray Technology

Diploma in Radiography and Medical Imaging

Diploma in ECG Technology

Diploma in Dialysis Technology

Diploma in Medical Record Technology

Diploma in Medical Laboratory Technology (DMLT)

Diploma in Ophthalmic Technology

Diploma in Physiotherapy

Diploma in Anaesthesia Technology

Diploma in Nursing Care Assistant

Diploma in Sanitary Inspector

Diploma in Hearing Language and Speech (DHLS)

Diploma in Dental Hygienist

Diploma in Audiometry Technician

Diploma in Audiology and Speech Therapy

WHO IS ELIGIBLE?

Tenth pass with first division.

Twelfth pass with first division and  Physics, Chemistry and Biology as your optional subjects.

DURATION OF THE COURSE

Diploma: 2 Years

Degree: 3 Years

NOTE: Students who have completed their tenth standards will have to do a mandatory bridge course in Physics, Chemistry and Biology for one year.

So also, Twelfth passed students who do not measure up or clear the eligibility test will have to take up the bridge course.

JOB OPPORTUNITIES

You can contribute to the medical field effectively if you train yourself in one of the three main areas of the paramedical zone.

If you have the ability understand and appreciate chemistry and biology you could become a laboratory technician who studies samples of bodily fluids, tissues and bones and generate reports.

If you have a technical bent of mind, you could learn how to operate the various machines and equipment around the hospital and help patients to use these machines properly and arrive at results.

If you have always wanted to be beavering away at the operation theatre or the Intensive care unit, you can avail training to operate the equipment there and conduct superfast tests as and when necessary.

 

Once a student completes the degree or diploma course successfully he or she is likely to be placed immediately in decently well paid job in a relevant laboratory or hospital.

FUTURE PROSPECTS

It is said that your qualification is the passport to your first job. If you want to climb the ladder, you will do well to study related subjects one by one as short term Certificate courses. Your hands on experience and constant exposure to the variegated and ever expanding paramedical field can make you the laboratory chief at some point in your career. Besides, the satisfaction of having helped out innumerable doctors and patients as the cornerstone of the medical industry can feel insurmountable.

 

 

Goodness of Neem Flowers


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Neem flower pachchadiNeem flower pachchadi

The neem flower is a tiny ingredient with stupendous curative powers. From protecting your gut, relieving painful migraines to keeping skin ailments at bay, these flowers are replete with blood-purifying properties.

The neem tree ideally flowers during spring. The best way to harvest these flowers is by collecting them on a clean cloth or a mat from under the flowering tree. You can then rinse the flowers in a large sieve, sundry and store them in a dry air-tight container. Radha Prathi suggests a few recipes using this bitter condiment.

Neem Flower Rasam

Ingredients: A tbsp of neem flowers; 1 tbsp of cumin seeds; 1 tbsp of tur dal; 1 tbsp of peppercorns; 2 red chillies; 1 tbsp of tamarind extract; ½ tsp of mustard seeds; 1 tsp of ghee; a sprig of curry leaves and salt to taste.

Method: Grind the cumin seeds, pepper, chillies, tur dal and curry leaves to a fine powder. Add tamarind extract, the powder, and salt to a litre of water and allow it to boil to half its quantity on a low flame. Add another half a litre of water and bring the contents to a boil. For the tempering, add ghee to a pan and toss in the mustard seeds before turning off the heat. Then add neem flowers to the pan and sauté them lightly. Add the tempering to the rasam along with some curry leaves. Serve the rasam hot as it is or with some hot rice and ghee.

Neem Flower Rice

Ingredients: A tbsp of neem flower; a pinch of asafoetida; ½ tsp of pepper powder; 1 tbsp of ghee; 1 tbsp of lemon juice and salt to taste.

Method: Heat the ghee in a pan and toss in the asafoetida and the neem flowers before turning off the heat. Add pepper powder, lemon juice, and salt and allow the mixture to stand for 10 minutes. Add the mixture to a tablespoon of freshly cooked rice. Serve immediately.

Neem Flower Podi

Ingredients: A small cup of neem flower; a pinch of asafoetida; ½ tsp of turmeric powder; 1 tbsp of peppercorns; 2 sprigs of curry leaves; a tbsp of ghee and salt to taste.

Method: Heat the ghee in a pan and toss in the turmeric powder, asafoetida, peppercorns and curry leaves and turn off the heat. Add the neem flowers to the pan and sauté them. Grind all the roasted ingredients together with salt. Store the mixture in an airtight container. You can mix the powder with rice for a healthy meal.

Neem Flower Pachchadi

Ingredients: Two tbsps of neem flower; 2 tbsps of jaggery; 2 red chillies; ½ tsp of mustard seeds; 2 tbsps of tamarind juice; a pinch of asafoetida; 1 tbsp of oil and ½ tsp of salt.

Method: Grind the chillies, jaggery, salt, together and mix it with the tamarind paste. Heat a pan, add oil, toss in the mustard seeds and asafoetida and turn off the heat. Then add the neem flowers and saute them well. Add the previously prepared spice mixture. Stir well and the pachchadi is ready to be served.

Get More of Methi


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Radha Prathi Feb 23 2018, 22:19 IST

Fenugreek or methi, as we know it, possibly originated in the Mediterranean region. It is interesting to note that the ubiquitous seeds in most Indian cuisine were actually used for embalming by the Egyptians, while the Greeks and Romans used it for cattle fodder.

The tiny bitter seeds can add a rich aroma, colour and flavour when used in various recipes. However, it is best not to use the seeds as they are. Roast them over a slow fire before adding them to any dish. If you want to use it in the powdered form, follow the same procedure. If you want to grind the seeds into the dish, soak it overnight, preferably with a pinch of salt to get a smooth paste. If you want to use methi seeds for seasoning, add them to the oil when it is at maximum heat and take it off immediately. When you grind batter for dosa, make sure that you soak a teaspoon of methi seeds along with urad dal.

For those of you who are hard pressed for time, here are a few tips to keep your methi masala ready:

Roast methi, jeera and dhaniya seeds in one is to two is to four ratio and powder the spices with a half a teaspoon of turmeric powder. Toss a teaspoonful of the spice mix in your curries or rice preparations just before you turn off the flame and mix it well. This will lend a tasty and healthy twist to your cooking.

If you have lots of curry leaves at home, wash and dry them. Add a teaspoon of roasted methi seeds to the dried leaves, powder them and use this to season your sambhar or chutneys.

The Ubiquitous Protector


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People, especially the city slickers do not have any reasons to exert themselves unless they make a conscious attempt to remove themselves from their comfort zone. All we have to really do is kindly breathe, eat and excrete because most of our needs and jobs are taken care of by machines and the rest by electronics and the help we employ.

Just when we are ushered into that idyllic world of doing nothing, there is an official declaration that most of the health problems of the present age stems from our sedentary lifestyles. So being the quintessential couch potato with matching chips alongside is no longer the most favourable position to be in. Those people who have pledged that they will not budge from their comfort zone for love or money will have to think again.

These days, even momentarily opened doors and windows happen to be ushering in winged creatures which are mostly mosquitoes. They breeze in and hum around our ears, settle on the exposed portions of our bodies and merrily quaff on our life blood.

As a rule, we humans do not resent the resultant itching or the sharing of half a drop of blood if it were not associated with a host of diseases. So we started using sprays, lights, coils and repellants with negligible results. Then, the brainier section of mankind invented the mosquito bat. All we have to do is place our thumbs on the button to activate the electrified battle-ready weapon and brandish it around ourselves and vanquish the bloodsuckers that dare to venture into our orbit. If we are lucky, our success is celebrated with some fireworks and we can slip back into indolence till the next beastly pest flies along.

Initially, the conscientious Samaritans were hesitant to indulge in conscious “himsa.” It took a few gurus and their disciples to use the implement in full public view to put across the message that the insects were probably wretched souls seeking liberation so that they could move on to higher planes. Then on, no one seems to have any compunction about using their bludgeons blissfully. On the contrary, they feel secure when they have one such racquet beside them.

The users of the bats will vouch for the fact that their arms have been strengthened while protecting themselves from some dreadful diseases. More enterprising batsmen and women also manage to burn a few calories when they scout for victims in the vicinity of their homes. In fact, a couple of engineering students have started working on the sports model of the bat which can keep scores of hits and misses quite on the lines of Pokemon Go!

Now that the power and position of the haloed bat has been established, the day is not far when the mosquito will be declared as an endangered species. True blue users of the bludgeon will understand that one of the sovereign duties of a desi is to safeguard the cesspools, potholes, garbage piles so that we have a never ending supply of offerings to the ubiquitous bats that each one of us possesses. After all, is it not our duty to protect our protector?

Curious about Carom?


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Carom seeds

Carom seeds

The carom seeds, popularly known as ajwain, have been a part of Indian cuisine from times immemorial. Southeast Asian countries have consciously included these aromatic seeds in some of their common and exclusive dishes. The spice lends a tinge of heat and freshness to any dish to which it is added.

Since ajwain has its own distinct flavour, it is best not to combine it with other spices. It is particularly useful in curing digestive disorders. The spice has a magical way of lending diverse genres of flavours when employed differently.

If you are planning to use ajwain as a seasoning, then heat some ghee or any cooking oil of your choice and toss the spice when the fat is hot. When the spice inflates, turn off the heat and toss it into your dish. You can give your dosas, salads and buttermilk a twist by adding a dash of ajwain.

While baking some breads and buns or Indian snacks using besan flour as base, make sure that you add raw ajwain to the dough. If you don’t like biting into the spice unexpectedly, then consider adding a pinch of coarse or fine ajwain powder to the dough.

If you want an uniform and all encompassing flavour then make sure that you use a decoction of the spice. Toss a teaspoonful of the seeds into quarter litre of water and allow it to boil down to about 200 ml, add a pinch of table salt and crystal sugar to the decoction before taking it off the heat. Use this decoction while preparing dough for breads, chapatis or paranthas. This decoction can be cooled and stored in the refrigerator and administered a spoonful or two after every meal to overcome flatulence or indigestion.

Bread Fruit Recipes


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Get a taste of the tropics

breadfruitbreadfruit

Breadfruit Podimas

Ingredients: Two raw breadfruits; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 4 red chillies; a sprig of curry leaves; 1 tsp of channa dal; 1 tsp of urad dal and 1 tbsp of cooking oil.
Method: Turn on the stove and place the raw breadfruit on it. Turn it around frequently to cook it evenly on all sides. The skin will carbonise, it but will conduct heat to cook the insides and protect them from getting burnt. Once cooked, wait for it to cool and peel off the burnt skin. Heat oil in a pan and fry the channa dal, urad dal and red chillies with hing. Grind the fried ingredients coarsely, toss the cooked breadfruit with the ground spices and run it for a minute in the food processor. Now crumble the mixture with a blunt ladle. Serve the podimas with hot rice and a raita of your choice.

Breadfruit  & Coconut Curry

Ingredients: Two raw breadfruits; a cup of grated coconut; 1 tbsp of tamarind extract; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 4 red chillies; 4 garlic pods (optional); 1 sprig of curry leaves; 1 tsp of channa dal; 1 tsp of urad dal; 1 tbsp of coriander seeds; 1 tsp of cumin seeds; 1 tsp of mustard seeds and 2 tbsps of cooking oil.
Method: Skin the breadfruit, dice it and pressure cook it using little water. Marinate the cooked breadfruit in tamarind extract mixed with salt, turmeric powder and hing for 10 minutes. Fry the channa dal, urad dal, coriander seeds, cumin seeds, red chillies, garlic and curry leaves in little oil and grind the ingredients finely. Take a heavy-bottomed pan, add a tbsp of oil and add mustard seeds to it. Add the marinated breadfruit to the pan and sauté it for a while. Add the ground ingredients and sauté the same. When the curry appears golden brown, add the grated coconut and mix it well before turning off the heat. Serve as a side dish for rice or roti.

Breadfruit Roast

Ingredients: Two raw breadfruits; 1 tbsp of tamarind extract; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 1 tbsp of red chilli powder; a sprig of curry leaves and half a cup of cooking oil.
Method: Skin the breadfruits and slice them into thin wafers. Marinate the breadfruit slices in tamarind extract mixed with chilli powder, salt, turmeric powder and hing for an hour or so. Take a heavy-bottomed pan, add a tablespoon of oil and heat the same and spatter the mustard in it. Add the marinated breadfruit and curry leaves to the pan and sauté it for a while. Add oil from time to time to the pan and attend to the vegetable till it turns into a fine roast. This roast can be served as a side dish with rice or simply eaten as a snack.
Note: You can even deep fry the marinated the breadfruits and eat them as chips.

A Tangy Treat -Lemon


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Lemon, which originated in the Himalayan valleys, has now travelled across the world. Today, it takes the most coveted spot in the shopping lists of conscientious cooks across the globe. Itssour taste and distinct smell can infuse a freshflavour toany dish.

Though every part of the lemon can be used for cooking, it is the juice of the fruit that makes it so special. There are severaldelectable delicacies that demand a dash of fresh lime juice.

However, lime juice can turn bitter and spoil adish when boiled or cooked. Hence, it is always best to add the juice right at the end, after the dish is completely cooked and taken off the heat. Avoid reheating food thatcontains lime juice.

You can makepaneeror cottage cheese by adding a few drops of lime juice to boiling milk for it tocurdle evenly. You can lace salads, pies, soufflés and ice creams with a hint of lemonif you enjoy itstangy taste.

Apart frommaking aclassic lemon pickle with raw green lime, you can preserve lemon too. Marinate deseeded and quartered lemons in salt, and leave them in an airtight container for a couple of days. You can then dry them in sunlight. Once the rinds dry completely, they can be used as a side dish or you can pickle themin a conventional way.

You can even make home-made lozenges bymarinatinglemons in a combination of salt and sugar, and drying them in the sun.

Lemon seeds have medicinal properties and can be used for stomach ailments.

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