Does Cell Phone Radiation Cause Cancer

Cell phones are almost as common as pocket change these days. It seems nearly everyone, including an increasing number of children, carries a cell phone wherever they go. Cell phones are now so popular and convenient that they are surpassing landlines as the primary form of telecommunication for many people. Health Risks In 2008, for the first time, Americans are expected to spend more on cell phones than on landlines, according to the U.S. Labor Department. We not only love our cell phones, we use them: Americans racked up more than a trillion cell phone minutes in the first half of 2007 alone. Yet, as cell phone use continues to grow, so does concern about the possible health risks of prolonged exposure to cell phone radiation. Cell Phones and Cancer Wireless cell phones transmit signals via radio frequency (RF), the same kind of low-frequency radiation used in microwave ovens and AM/FM radios. Scientists have known for years that large doses of high-frequency radiation—the kind used in X-rays—causes cancer, but less is understood about the risks of low-frequency radiation. Studies on the health risks of cell phone use have produced mixed results, but scientists and medical experts warn that people should not assume no risk exists. Cell phones have been widely available for only the past 10 years or so, but tumors may take twice that long to develop. Since cell phones haven’t been around very long, scientists haven’t been able to assess the effects of long-term cell phone use  or to study the effects of low-frequency radiation on growing children. Most studies have focused on people who have been using cell phones for three to five years, but some studies have indicated that using a cell phone an hour a day for 10 years or more can significantly increase the risk of developing a rare brain tumor. What Makes Cell Phones Dangerous M​ost RF from cell phones comes from the antenna, which sends signals to the nearest base station. The farther the cell phone is from the nearest base station, the more radiation it requires to send the signal and make the connection. As a result, scientists theorize that the health risks from cell phone radiation would be greater for people who live and work where base stations are farther away or fewer in number—and research is beginning to support that theory. In December 2007, Israeli researchers reported in the American Journal of Epidemiology that long-term cell phone users who live in rural areas face a consistently elevated risk of developing tumors in the parotid gland compared with users who live in urban or suburban locations. The parotid gland is a salivary gland located just below a person’s ear. And in January 2008, the French Health Ministry issued a warning against excessive cell phone use, especially by children, despite the lack of conclusive scientific evidence linking cell phone use with cancer or other serious health effects. In a public statement, the ministry said: As the hypothesis of a risk cannot be entirely excluded, precaution is justified. How to Protect Yourself From Cell Phone Radiation â€Å"Precaution† seems to be the approach recommended by an increasing number of scientists, medical experts, and public health agencies, from the French Health Ministry to the U.S. Food and Drug Administration (FDA). General recommendations to minimize the potential health risks include talking on cell phones only when necessary  and using a hands-free device to keep the cell phone away from your head. If you’re concerned about your exposure to cell phone radiation, the Federal Communications Commission (FCC) requires manufacturers to report the relative amount of RF absorbed into a user’s head (known as the specific absorption rate, or SAR) from every type of cell phone on the market today. To learn more about SAR and to check the specific absorption rate for your phone, check the FCC website.

Behavioral Assessment of Mild Traumatic Brain Injury...

Mild traumatic brain injury (mTBI) is becoming more prevalent every year, â€Å"with an incidence of about 100 to 300 per 100 000† (Konrad et al 2010). Mild traumatic brain injury or concussion can be the result of any minor trauma to the head from accident, sports related injury, blast injury, or fall. â€Å"Possible acute symptoms of mTBI comprise short-time unconsciousness, headache, dizziness, irritability, anxiety and impaired neuropsychological functions such as reduced attention, concentration or memory problems† (Evans, 1992; Hall et al. 2005 as cited by Konrad et al 2010). Some people who sustain a mTBI return to base level of function within hours and some take up to two months, there are even those that years later have not fully†¦show more content†¦The strengths of the study rested in the recruitment of the control subjects and the fact that the researchers collected pre-injury health and mental health data. The control subjects were retained b y advertisement and paired with the mTBI subjects by correlated gender, age (plus or minus 2 years), and level of educational achievement. All subjects participated in telephone screening which eliminated subjects with previous head trauma or diseases, and a MRI to exclude subjects with unknown brain lesions. The results showed significant differences between the control subjects and the mTBI subjects in cognitive functioning, with episodic memory being the most significant followed by working memory and attention (Konrad et al 2010). All subjects took the following battery neuropsychological and psychiatric tests. 1. German Version of the Auditory Verbal Learning Test (AVLT; Rey, 1964; Helmstaedter et al. 1996 as cited by Konrad et al 2010). 2. German Version of Tests for Attentional Performance (TAP; Zimmermann Fimm, 1992 as cited by Konrad et al 2010). 3. Trail Making Test Parts A and B (TMT-A and TMT-B; Reitan, 1958; Spreen Strauss, 1998 as cited by Konrad et al 2010). 4. AShow MoreRelatedTBI Case Study1548 Words   |  7 PagesLevel of consciousness (LOC), Altered mental status (AMS), Post traumatic amnesia (PTA), and Glasgow coma scale (GCS) were implemented in the evaluation of the severity of the TBI, as shown below: Mild (concussion) Moderate Severe Structural imaging: Normal Normal or abnormal Normal or abnormal LOC: 0–30 min Read More Exploring Traumatic Brain Injury in Children Essay1783 Words   |  8 PagesTraumatic brain injury (TBI) is a leading cause of death and disability among children and adolescents (Yeates, 2005). The Center for Disease and Control (2010) reported an estimated 1.7 million individuals sustaining TBI annually with 51% of these injuries occurring during periods of cerebral development. Children (0-4 years), older adolescents (15-19 years) and older adults (65+ years) are most likely to sustain TBI (CDC, 2010). Brain injuries often lead to severe, pervasive, and potentially irreversibleRead MorePost Traumatic Stress Disorder ( Ptsd )2099 Words   |  9 PagesPost-traumatic Stress Disorder is â€Å"a mental condition that can affect a person who has had a very shocking or difficult experience and that is usually characterized by depression, anxiety, etc.† (Merriam-Webster’s, n.d.) Post-traumatic stress disorder ca n occur after seeing a dangerous event such as war, hurricanes, car accidents, death of a loved one, and violent crimes. It can affect a victim mind, body, and the people around them. While some mental disorders are genetic, this disorder come from

Food and Beverage Management Production and Consumption

Question: Describe about the Food and Beverage Management for Production and Consumption. Answer: Introduction The management in this section ensures that there is a balanced between production and consumption so as to evade the cases of wastage that otherwise could incur losses. As a manager, one ensures that the right quantity of foods and beverages are prepared for the clients with the right price for the same, so no customers are scared off due to the high prices tagged on such items. Quality is another aspect regarded by the management, the manager work tireless to ensure that right quality of foods and beverages are made to the clients. In this case, the standard quality is recommended. Also, the managers ensure that finances are well accounted for, upkeep and sanitary standards of hotels or restaurants, sanitation of guests and even the management of the revenue (Awad et al., 2012, p. 410). The managers should be hard working people in such cases since the operation demands for extended shifts that entail late hours in operation of such hotels to ensure that the right thing is to do ac cordingly. The environment of the hotels is ever busy, with high levels of interaction with guests, employees, investors, and other managers(David Alisha, 2011, p. 3). Citing the case study of Francesco Hotel in Australia, which is a hotel that has few customers during the mid-week of which the manager decided to establish new criteria for putting such issue to an end which had ups and downs as per him, could work better. The paper unfolds the effect of the strategy employed to the average spend statistics, vital informations monitored during that time and also to establish the problem and its mitigation laid as discussed below: The introduction of all you can eat strategy is a wise decision made by Francesco to attract more sales. The approach will allow people to eat what they wish to at a fixed standard price. It will, therefore, attract more sales per week in comparison to when the strategy was not launched (Burgess, 2007, p. 161). Despite the fact that small profits will be realised due ti the fact that the cost has been reduced by about 40% which means the sales should be high so as to lessen the possibility of making losses. Research reveal that when the prices of items are reduced, many customers are likely to afford such things and therefore the sales increases to a larger extent. Indicators for the effectiveness of the strategy Customers' visitation and perception. To understand whether the strategy is effective or not, the number of clients being serviced in such hotels plays a crucial role. The increase in the number of customers clearly indicates that the strategy has impacted the hotel positively (Burgess, 2007, p. 170). Besides, customer feedbacks play a fundamental role towards ensuring that the strategy is successful. Positive comments show that the clients have been impressed. The amount of food prepared daily. The increase was standing to food made on a regular basis clearly tell that the consumption rate has been boosted. If the amount of food prepared has grown yet few, or at all no leftovers, it shows that the buyers are many reasons being, good services where customers have been allowed to eat what they feel at a relatively low fixed price. Different contribution margins. Various contribution margins for instance net margin, profit margin, and net profit margin is also clear measures of increased sales. The growth in the three mentioned above indicates that the strategy is working and therefore need to fully adopt the policy and vice versa. Overall effect of sales volume and profitability. The overall amounts of sales immensely determine whether the strategy is working well or not. An increased of sales automatically is a measure that the customers are impressed with the plan and therefore been attracted to the business (David and Alisha, 2011, p. 88). Increased profits also indicate increased in sales hence showing that the strategy used is efficient and therefore need adopt it in full for the betterment of the organisation. In the establishment of the problem of the hotel, in this case, one regards the objectives of the hotel. As the leader concern need to draw a comparison of what is expected to be sold per day or weekly in relations to the various statistics to establish such sales issues. When the hotel, for instance, is not maximising revenue, occupancy and profits across all the location then a concern should be raised (David and Alisha, 2011, p. 80). It is quickly realised in some cases whereby the shift is so enormous such that everyone can understand that change. The problem is mostly recognised when a comparison is made regarding the sales and the profits of the current times and the previous times before such changes were there. If the changes are realised to be profound, then need to curb the issue causing this as fast as possible. Recommendations to mitigate these issues Hygienic requirements A general obligation of the manager of a hotel is to ensure that the operation of the business is done procedural, for instance, the production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid done in the regulation. It ensures that food and beverages made are safe for human consumption, and therefore the cases of unhygienic will be shunned hence more customers will be attracted to the business increasing sales (Leung and Law, 2013, p. 25). Also, personal hygiene is also fundamental which requires that every person working in food handling area need to observe personal cleanliness and urged to wear suitable, clean and necessary protective clothing. Price issues Many customers will prefer to utilise those hotels with relatively cheap foods and beverages restaurants as compared to others. The price tag should be standardised, and if any cases of exaggerating prices traced then, changes need to be done immediately. Good customers relations The workers are urged to interact with clients, owners and the suppliers well to promote a good corporate image. There is a need to communicate with the target customers and manage guests relationships. Maintain Security-Minded Customer Service, the organisation, need to prioritise the security of the customers in the business. When customers are secured, they feel free to visit the hotel any time they want to visit (Leung and Law, 2013, p. 29). Hotels should, therefore, ensure that the security of clients is realised as well as those of neighbouring to the hotel. A more secured business will always experience many customers. Personnel and Training There is the need for the manager to hire the best-qualified personnel which is easy to manage and know their work. Such personnel will ensure that everything is done accordingly and at the appropriate time. If the staff lack some crucial skills, as a good manager need to train them on such necessary skills for instance through coaching, attending seminars and even benchmarking with other hotels with more skilled personnel (David Alisha, 2011, p. 66). Training is paramount as it is a source of motivation to the employees hence improves their willingness to deliver the best. Sales and Marketing Plan A strategic, well thought-out and well implemented sales and marketing plan is a fundamental element to increasing the returns of every organisation. The drawn plan help to serve as a guide towards achieving the set objectives as to why the group was launched. The project helps the employee to know what is expected of them hence they deliver their best which also contribute towards job satisfaction due to early preparations. Revenue Management Program A well-established revenue management program that is complete is another element that will act as a guide as to whether the organisation is making profits or not (Ip, Leung and Law, 2011, p 533). An organisation such as that of Francesco with such program will be able to monitor changes in finances at fast hence drawing necessary adjustments to ensure that they remain on the track. It is also a measure as to why the organisation is Rebranding the organisation. The hotel needs to renovate either externally and internally to create the right corporate image that will play a crucial role in attracting customers to the business. It will, in turn, affect the sales. Products being sold need to be well branded will attractive colours and even clean plates that attract the attention of customers (Ip, Leung, and Law, 2011, p. 540). Francesco should also install a fun gadget for instance music player system that will entertain customers with excellent music as they are served. Conclusion In conclusion, hotels offer vital services to the customers in a diverse manner. Hotel sector operates in a more complicated and sophisticated environment that require a continuous education, training, and development of the personnel on the right policies and strategies of maximising returns. The hotel industry should take steps to ensuring that all the customers and guests are provided with high-quality services so as to attract a wider coverage in the market. Further, it is also important to maintain high codes of security for the guests and visitors, this maintenance of conducive environment creates an excellent relationship between a particular hotel and its existing and potential clients. References Awad, T.S., Moharram, H.A., Shaltout, O.E., Asker, D. and Youssef, M.M., 2012. Applications of ultrasound in analysis, processing and quality control of food: A review.Food Research International,48(2), pp.410-427. Burgess, C., 2007. Is there a future for hotel financial controllers?.International Journal of Hospitality Management,26(1), pp.161-174. David, H. Alisha, M., 2011. Revenue Management of Hospitality Industry, New York: John Wiley and Sons. Ip, C., Leung, R. and Law, R., 2011. Progress and development of information and communication technologies in hospitality.International Journal of Contemporary Hospitality Management,23(4), pp.533-551. Leung, R. and Law, R., 2013. Evaluation of hotel information technologies and EDI adoption the perspective of hotel IT managers in Hong Kong.Cornell Hospitality Quarterly,54(1), pp.25-37.