The myth I’m debunking is number 6; Caffeine can harm a developing fetus
Caffeine reaches your baby through the placenta. Too much caffeine can make your baby’s heart rate jump in a way that the fetus can’t handle yet as they can’t fully metabolize it. But cutting out caffeine entirely when pregnant is unnecessary as consuming less than 150mg a day is acceptable. Some sources say up to 200mg is fine while others say that 150mg should be the maximum daily intake. It completely varies from pregnancy to pregnancy and its best to contact your doctor, obstetrician, midwife, and/or gynecologist to see what’s best for each individual situation. If you have more than your recommended daily intake, your pregnancy can lead to a low birth weight and the baby may experience higher health risks when they get older. Too much caffeine while pregnant is also known to increase your chances of a miscarriage. It’s also important to remember that caffeine can change the baby’s behaviour, including sleeping patterns, and normal movement. So, although small amounts of caffeine won’t hurt a fetus during the average pregnancy, it completely depends on the individual and their conditions, so it’s hard to say if this is a myth or a fact in a personal consensus. But in a general consensus, caffeine will not harm a developing fetus.
- Avoid wearing loose-fitting clothing while cooking as the sleeves can easily get caught on the elements.
- Keep flammable objects such as paper towels, pot holders, and tea cloths at a safe distance from the stove and oven.
- Run cool tap water over thermal burns for 10 to 20 minutes.
- Do not put ice or butter on the burned area as these it doesn’t help and can damage the skin tissue.
- When working with chemicals it’s important to have good air flow in the area that you’re working in, to minimize exposure.
- Make sure you know what materials you’re working with. You need to be trained with specific chemicals, so you know what you’re doing with it to work safely.
- Slips/Trips/Falls (i.e. how to prevent)
- Putting bags under desks so they aren’t in the way of your pathways in your unit/kitchen.
- Being aware of your surroundings and knowing where cords are to prevent rushing near those areas.
if you run, you will fall like minion dave did.
- Cuts (i.e. how to prevent/how to treat)
- Preventative measures that can be taken to avoid a cut would be to stay focused while chopping/cutting and using a sharp knife.
- With a cut, you start with stop the bleeding with pressure then proceeding to clean around the wound. You then apply antibiotics and wrap the wound.
- Heavy Lifting(i.e. of a bag of flour)
- Bend your hips and knees to squat down keep it close to your body
- Never lift a heavyobject above shoulder level as to not injure yourself or compress your spinal discs
- How to Prevent Food Poisoning
- Wash cutting boards and knives with antibacterial soap and warm to hot water after handling raw meat, poultry, seafood, or eggs.
- Check the inspection scores of the places where dine out. You can check online reviews before you go to eat.
- Waste Management
- Using rags instead of paper towels, in the kitchen is reducing waste as they can be washed and reused.
- Composting food scraps is a good way to cut down your carbon footprint as the less scraps end up in landfill, the less emissions are used in the landfill for them.
- Personal Hygiene
- Keeping your hair and body fresh with showers and deodorant is vital to keep your kitchen sanitary and comfortable.
- To prevent any cross-contamination and make sure your food is up to standards, make sure your hands are always clean and hair is tied back.
Reflecting on the food waste in my life, I would say that I make changes in my life to reduce food waste, but ultimately, I could do better. At home, I reduce food waste by making my food in portions and saving any leftovers to eat later. At my home, we use compost and recycle by refunding cans and bottle and putting paper and plastic in the right place. At school, I also compost because the new bins make it easy to sort waste properly. I’ve also when out with friends that most places we go out to eat, also have some sort of recycling and compost system to follow. Despite my conscious efforts, like anyone, there’s room for improvement. Sometimes when I’m in a rush it seems simpler to just throw everything in the garbage cans. And when I make leftovers, food sometimes ends up getting wasted and thrown away. My brothers at home are not as eco-conscious as some and I often find things that could be recycled or composted, but I ignore it. To make progress I need a plan that’s easy to remember and keep me in line with producing less food waste and improve better organization when separating waste. I would also to learn the significance of food waste regarding the environment to give myself a clear reminder of why it’s important to reduce food waste.
The feasible action plan that I have chosen for myself is to label my leftovers and write down what leftovers I still have in my fridge, so I can easily plan my meals incorporating the leftovers into them. I’m going to try to reduce clutter in my fridge, so I can see everything because it usually disappears in the fridge until it goes moldy. I will continue to compost and recycle, as well as have a talk with my family about our food waste and how sorting things properly is important. I have also learned that the main problem with food waste involves the food going into landfills to rot, then producing methane gas which is 21 times worse for global warming than carbon dioxide, according to forbes.com.