While the quality of dental care we can now offer to pets is very similar to what humans enjoy, there is one important difference: you can't explain to your pet what is happening and why. For that reason, pets must be anesthetized for anything other than the most cursory of examinations. While there is always a slight risk when using anesthesia on a pet, or even a person for that matter, today's veterinary anesthetic agents are extremely safe. To further maximize your pet's safety, your veterinary team will recommend preanesthetic testing to make sure there are no hidden health problems that could compromise your pet's ability to undergo the procedure. In addition, your pet will be monitored while under the anesthesia and during recovery. The risk of disease from dental problems is far greater than any risks presented by the anesthesia. Fox GJ, Thompson JE, Bourke VC, Moloney G. Medical students, medical schools and international health. Blumenthal P D, Gaffikin L. Family Planning for the Public's Health. Nursing and the Impact of Worldwide Poverty. Topics in Advanced Practice Nursing. There is Level III-1 NHMRC evidence for MERIT Study Investigators who found MET calls were made for 30% of patients before unplanned intensive care admission and equivocal improvements in outcome based on MET call alone. MET calls are documented in the medical record. The Resuscitation Educator maintains a log of all MET calls. In 1998, she received her PhD degree and have worked in the same department since. Department of Infectious Diseases and Microbiology, Graduate School of Public Health, University of Pittsburgh. For the past twenty years, she has been working in the field of HIV-1 and Hepatitis C virus pathogenesis particularly in gooogle shmogle
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When you want something tasty but quick-to-fix for dessert, try these delicious little pies with the perfect combination of apples and ginger. So good!
1 refrigerated pie pastry
2 medium Granny Smith apples, peeled, cored and diced
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoons butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoons granulated sugar
1. Preheat oven to 425 degrees F. Set the pie pastry out at room temperature to soften slightly, about 10 minutes.
2. In a small bowl, combine the diced apples and lemon juice; stir in the brown sugar, cinnamon, ginger and nutmeg.
3. On a lightly floured surface, roll the pastry dough into a 16×8-inch rectangle; cut into eight 4-inch squares.
4. Spoon 2 scant tablespoons of the apple mixture onto the center of each square of dough*; top each with a piece of the butter. Brush the edges of dough with beaten egg. Fold the corners of the dough toward the center, covering the filling; pinch the edges to seal. Place on ungreased baking sheet.
5. Brush the tops with the remaining beaten egg; sprinkle with the granulated sugar. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet 2 minutes; serve warm. Makes 8 servings.
*Do not overfill these pies if you have too much apple filling. Use the extra filling to top oatmeal, ice cream or yogurt.
Emily's Favorite Recipes:
The holidays are behind us and now it’s time to get back to work and school. This recipe is not only delicious and nutritious but quick-to-fix. The tender strips of beef tossed with crunchy broccoli are a great combination of tastes and textures.
1/2 cup soy sauce
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon firmly packed brown sugar (light or dark)
1 clove garlic, crushed
1 teaspoon black pepper
2 tablespoons vegetable oil, divided
2 pounds top sirloin, sliced 1/4-inch thick
1 medium onion, thinly sliced
2 medium heads broccoli, cut into florets (about 4 cups)
1/2 cup water
2 teaspoons grated fresh gingerroot
1. In a small bowl, combine the soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper; set aside.
2. In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the beef and stir-fry about 2 minutes or until the meat is almost cooked through. Transfer to a plate, cover and keep warm.
3. Heat the remaining oil in the same skillet; add the onion and stir-fry for 5 minutes. Add the broccoli and 1/2 cup water; bring to a boil, cover, reduce the heat and simmer for 3 minutes.
4. Return beef to the skillet; stir in the reserved soy sauce mixture and gingerroot. Bring to a boil; cook, stirring constantly, until the sauce thickens, about 2 minutes. Serve over a bed of hot fluffy rice. Makes 6 servings.