Laba banana is a famous specialty banana of Lam Dong land with the advantage of being very flexible, sweet and delicious. (Photo: dacsanhanydalat.com) After hanging persimmons are air-dried naturally according to Japanese and provincial technology Lam Dong Currently, this technology has been applied to produce dried Laba banana specialties. The product has been introduced to the market with an output of about 18 tons and is mainly consumed in Ho Chi Minh City. Product Laba bananas dried of Laba Trade and Service Cooperative (Phu Son commune, Lam Ha district) is produced based on the simulation of processes such as wind drying persimmon. Harvested old bananas are carefully selected, then put through a conveyor belt washed with clean water, then put into a dedicated warehouse to incubate bananas with an incubation temperature adjusted to 40 degrees Celsius to help bananas ripen evenly within 3. day. Ripe bananas are selected by workers, cut, peeled and put through 2 times of washing, after being cleaned, they are put in a fan drying oven to dry for more than 1 hour. After 36 hours put in the air dryer, it will produce 1 batch of dried bananas. Usually 8kg of fresh bananas will yield 1kg dried banana . Nguyen Tan Play, Chairman of Laba Trade and Service Cooperative, said that in the past time, the export of fresh bananas of the unit was severely affected by the COVID-19 epidemic, only 400 tons/year, or 20%. Quantity. Therefore, he and farmers learned about Japanese wind drying technology to apply banana drying, after many trials, it produced a finished product, avoiding the abandonment of ripe bananas and increasing the value of Laba bananas. . Laba banana is also known as “ banana advance king ,” is a famous specialty of Lam Dong province with the characteristics of thick skin, and the fruit’s flesh when ripe has a very delicious, flexible aroma. During the Nguyen Dynasty, Laba bananas were moved to Hue to serve in the meals of the king and the court. Currently, Laba bananas are grown a lot in Lam Ha, Duc Trong (Da Lat) and are very popular with tourists, looking to buy fresh bananas when traveling in Da Lat city.

Photo: Menart Anthony Romeo’s work at Menart is in the project of treating waste to make compost at the Industrial and Domestic Solid Waste Treatment Area, Vinh Tan Commune, Vinh Cuu District, Dong Nai Province. This project is implemented by Menart company together with Sonadezi Dong Nai Environment Joint Stock Company. According to Anthony, the design must be based on research and field research. He spent many field trips to examine the actual conditions to build a waste treatment plant and then returned to Belgium, doing design with 3D line technology. The installation is guaranteed to suit the tropical climate of Vietnam. Some details are produced by Menart on the spot, others are sent to Vietnam to request production. Then, the equipment is transported from Belgium to Vietnam, assembled at a waste treatment plant to operate. Meanwhile, at Menart’s manufacturing facility, the company’s engineers are installing and testing the waste sorting and composting equipment. This is the second line that Menart is about to hand over to Sonadezi for deployment in Vietnam. Mr. Mot, an experienced technician, said last year, he was sent to Dong Nai by the company to prepare for the trial operation of the waste treatment plant. He spent 6 months here with Vietnamese colleagues installing lines and training operations to prepare for the factory commissioning in November 2020. Menart is a private company established in 1961 specializing in the design, construction and installation of organic fertilizer production equipment, waste treatment to protect the environment. With a team of highly qualified engineers and technicians, Menart provides equipment and solutions for many fields, especially environmental protection and clean agricultural production. Currently, Menart’s network of operations covers 60 countries in 4 continents including Asia, Europe, Africa and America. Menart’s General Director affirmed his wish to continue expanding cooperation in technology transfer for Vietnamese partners in the field of environment and agriculture. (Photo: Menart) According to Ms. Bérengère Menart, General Director of Menart, the company has been working with Vietnam since the late 1990s in the environmental sector. In Vietnam, Menart supplies equipment for waste treatment plants in Dong Nai, Soc Trang, Kon Tum, Ha Tinh, Thai Nguyen and Ha Nam, to turn waste into compost for agriculture. The composting humus treatment plant at the domestic and industrial solid waste treatment area in Vinh Tan commune, Vinh Cuu district, Dong Nai province is invested by Sonadezi Environment Joint Stock Company and provided by Menart Company. device. The 7.1 ha factory was put into trial operation late last year with a capacity of 450 tons / day, operating 8 hours / day. The operating process consists of 4 main stages: waste classification, aerobic composting, maturation, creating refined humus. About 80% of organic waste received will be treated as compost; about 15% of inert waste, after burning, will be buried in hygienic burial holes; About 5% of nylon bags are recovered, recycled and reused. Inside the workshop (Photo: Menart) At present, Menart continues to complete waste sorting equipment, composting machines, cameras and composting equipment to hand over to Sonadezi to serve the expansion of Vinh Tan waste treatment plant. Ms. Bérengère Menart strongly believes in the prospect of cooperation in this field with Vietnam. “Vietnamese people and local authorities will raise awareness of environmental protection, reduce the amount of untreated waste to the environment, and thus contribute to improving the quality of life,” she said. She affirmed her desire to continue to expand cooperation in technology transfer to Vietnamese partners in the field of environment and agriculture. With projects deployed in Vietnam, Menart is contributing to the local government to solve the waste management and treatment, a hot issue today, due to the rapidly increasing urbanization process. Menart is continuing to complete waste sorting equipment, composting machines, cameras, and composting equipment to hand over to Sonadezi. (Photo: Menart) Quynh Hoa According to Vietnam News Agency

RESOURCES Chicken eggs: 01 fruit; – Fresh milk: 110g; – Condensed milk: 10g; – Milk powder: 15g; – Purple sweet potato: 250g; – Yeast for bread making: 04g; – Sugar: 30g; – Bread flour: 280g; – Salt: 04g; – Butter to soften at room temperature: 30g. MAKING Step 1: Create dough from flour Put the above ingredients (except butter) into the mixer, knead the flour, note the fresh milk to cool. Stir the flour until it is pulled into a thick film, then add butter (softened) and continue to mix until the dough can be pulled into a very thin, flexible, tough film, then stop mixing the dough. Dough mixing time is about 25 minutes. Bring the dough covered with food wrap, incubate at room temperature (26 degrees C) for about 1 hour. Step 2: Create a dough from purple sweet potato Purple sweet potato washed, peeled, steamed and crushed with a spoon. Put the mashed potatoes in a zip bag, spread them into a thin rectangle of 18 x 27cm, about 5mm thick, put in the freezer for about 30 minutes. Step 3: Create purple sweet potato flour Wheat flour after incubation to use your hand to gently punch the dough to break the air bag, use a rolling dough to spread the dough with twice the size of the purple potato flour. Put the purple potato flour in the middle of the flour, fold the 2 ends so that the flour can cover the purple potato flour, the edges are tight, spread out a little thin and continue to fold 2 more times 2 more to create layers. of bread. Then laminate the flour for the second time, then double it, continue to laminate, cover and put in the refrigerator for 20 minutes. Bring the dough to cut into 4 long bars, 1 end of these 4 bars still stick together to braid like braid. After shaping the cake, fold the ends, put in a baking tray (size 450g) in a warm and humid place for about 1 hour until the cake is nearly full. Note: + You can take a little flour to rub your hands to prevent stickiness when rolling the dough to create purple potato flour blocks. + Tet braids the potato flour bars very gently, not too tight for the flour to continue fermentation. Step 4: Bake the cake Preheat oven to 200 degrees C (390 degrees F) before 10 minutes, bake on bottom grill for 10 minutes, then open oven and place foil on top of cake, reduce to 190 degrees C for 30 minutes. If the mold has a lid, bake 200 degrees Fahrenheit for 30 minutes, then open the lid and bake for another 3-5 minutes to make the yellow cake surface. Take out the cake, let it cool in the trench tray before cutting it into thin slices and enjoy. I wish you a successful purple sweet potato bread!

Mr. Chin’s family also has a long tradition of fishing. Initially, every day with boat cruises filled with fish. So I did not eat all, and added Co To many years ago, there was no electricity to the net, so almost every family with a fishing job would have a job of making fish sauce, because that would only be able to handle the amount of fish. Rice … a lot of redundancy after each trip out to sea. Mr. Le Van Chin has worked as a fish sauce for several decades. Mr. Chin said, this profession ranged from selecting fish, making the best fish sauce which is anchovy, to the stage of brewing and distilling according to a process. Although there is a general recipe, but the workers also need a certain experience, so the same ingredients, the same recipe tools for fish sauce are the same, but some people produce delicious fish sauce products, others do not. The fish sauce factories in Co To all use ceramic jars to make fish sauce, not cement tanks, to ensure that the fish sauce in the jars is kept intact, because the fish sauce has salt, and other materials are soaked for a long time. corrosive but not in jars. When finished a batch of fish sauce, jars are cleaned and sanitized, then dried to kill bacteria before preparing a new batch of fish sauce. To make fish sauce delicious, Mr. Chin is very careful from the import of ingredients. He contracts with fishing vessels, purchasing as soon as anchovies are imported into the port early in the morning. Being a fisherman, he chooses anchovies that are fresh, bright and not damaged. Because the fish sauce must be marinated every year to be used, Mr. Chin actively imports fish at the coldest time of the year from November of the previous year to March of the following year. This is the time when anchovies are abundant, fatty, of good quality. On the other hand, due to the cold climate, fish are also best preserved. Co To anchovies are rich in protein, preliminary processing, marinated with a certain percentage of salt in the jars, Mr. Chin carefully reverses every day in the sunlight, repeating every day from 12 to 15 months. At that time, the fish can gobble up enough to produce fish sauce products. Mr. Chin said, even keeping fish in jars requires a certain experience, it is best to choose the best sunny days, not to dry on bad weather days with rain, because it only needs a few drops of rain. also ruined the jar of fish sauce. Now that the age is high, Mr. Chin only works moderately, he produces about 700 liters of fish sauce annually. His family’s fish sauce products have a reputation among the islanders, and many tourists also order them. Co To has an abundant source of raw materials to produce fish sauce. In recent years, Co To district has stepped up vocational training for people, many families have learned to do fish sauce. Ms. Phan Thi Tuyet, Hai Tien village, Dong Tien commune, after attending a seafood processing class taught by staff of the Department of Labor, War Invalids and Social Affairs since 2015. Having a job, Tuyet and her husband arrested her. Right hand on making fish sauce. Initially, Ms. Tuyet only made a few jars to eat gradually, then introduced it to the neighbors. Seeing that everyone praised the deliciousness, so Tuyet boldly borrowed to buy 36 jars to make fish sauce and annually produced about 3,000 liters. Co To fish sauce makers are self-conscious about food safety and hygiene to make fish sauce, that is why Co To fish sauce is a prestigious OCOP product for many tourists from near and far. When coming to Co To, when returning home, many tourists do not forget to bring back a few liters to tens of liters of fish sauce to make gifts for their family members. Even when they got home, they still contacted the Co To fish sauce maker to send the goods to them.

The process of making glass blowing through many stages. The first is the selection of raw materials, the glass fragments must ensure no stains and be classified according to different blue and white colors. The broken or worn glass pieces are then recycled by furnace and heated in a molten state. Glass can be machined in many ways such as blowing, pressing, pulling, rolling … but the popular machining method that has been applied for hundreds of years is still “blowing”. You must first “whip” molten glass into the end of a long iron tube, then put your mouth on the other end of the tube and blow. In this way, the glass at the other end bulges out. While blowing, the worker must shape and make the product of the appropriate thickness. In the glass forming steps, the blowing technique is the most important, the craftsman said. The worker must regulate his breath so that it is rhythmic and suitable for each product. Therefore, in addition to their health, skilled craftsmen also have to have breath-holding tricks to fit the desired shape. As the oldest person still working as a glassblower in Giap Long village (Thong Nhat commune), Mr. Ho Van Ginger shared: “With the naked eye, the worker has to estimate the maturity of glass to start blowing. At this time, the operation must be fast and continuous, without a break even for a second, because the glass out of the fire quickly cools, if stopped, it will be distorted immediately. ” According to him, in addition to perseverance, the blower needs to be careful when constantly exposed to fire above 1,200 degrees C, not only that, it also needs meticulousness and creativity to just skillfully adjust the breath. slightly, hands are rhythmic to create straight, patterned curves. Each glass factory has its own know-how in the brewing process. The appropriate incubation time and temperature for each product will determine the brightness and durability of the product. Finished product after the oven meets the requirements with transparent white, sharp and delicate lines. With the designs that require a lot of quantity, the finished product must reach the correct rate, all “hundred as one”. The process of making glass products consists of many stages that require meticulousness and ingenuity of the craftsman. Photo: Diem Quynh The first and most popular blown glass product was Philatop syringe, followed by other products such as oil bulb, thermos cap, drinking cup, seedlings. In the beginning, when there were no sources of raw materials, electricity and motors, the craftsman created and utilized other materials and craft tools to the glassblowing profession. Used fluorescent bulbs are used to take advantage of, wash off the lime inside and melt to blow. The forge furnace is used as a glass blowing bell, the gas pedal is below, the upper uses 6 wicks rolled together, continuously pumped kerosene to burn the fire up to a thousand degrees. The worker uses two concrete pieces to close the fire to a slot, the stronger the wind pedal, the bigger the fire, the heat is used for different types of glass such as alkaline, neutral, and resistant glass. high heat. When the glass was first put in the fire, it will turn green and burn to the point where it will turn white. The main glass products of the craft village today are test tubes, bulbs, bottles. Photo: Diem Quynh During the blowing process, workers must focus on observing when the glass is ripe and blowing, rotating hands to shape, in addition, it is necessary to twist, pull, and weld techniques. Different weak blow strength results in different products as well as the thickness of the glass. After finishing blowing, to avoid sudden shrinkage or breakage when storing boiling water (for glasses), it is necessary to incubate it for a few hours. After that, all products are covered with newspaper and carefully lined with straw so that the product is not broken or broken. In addition to household products, Thong Nhat craftsmen also blow shapes of animals such as deer, ba ba, fish, pine trees, 12 zodiacs, wind chimes … very sophisticated. At a time when the craft was developed, the animals were filled with colored water inside, which was favored by the market. At present, Giap Long, Hoang Xa and Thuong Giap villages of Thong Nhat commune still retain their jobs. However, each village has only a few households following the industrial way. In the years 1980 – 1990, glassblowing was an important job of the commune, making a mark with the famous Thong Nhat Glass Cooperative near and far.

There are many benefits to tea, but tea can also be detrimental to health if you drink the wrong way: Add more sugar Many people like to add sugar or a few drops of honey to their tea. Adding something sweet to your tea won’t do you any harm in the long run. However, if you add too much sweetener, your tea can easily switch from healthy to unhealthy beverages. The best way to enjoy tea is to drink tea alone, without adding many additional ingredients. Add more ice cream Nowadays, ice cream or milk has become a popular flavoring agent for tea cups. Similar to sugar, these two ingredients will make you absorb more calories. Therefore, you need to limit your consumption of cream and milk to avoid weight gain. Drink tea in pre-packaged bottles While there are some healthy bottled teas on the grocery shelves, most pre-packaged teas have too much sugar. If you are going to have a drink at the store, be sure to check the ingredients of your water bottle so you don’t overdo it with sugar. Incubate the tea for too long When you drink about 250 ml of tea, the average amount of caffeine you will get ranges from 20 to 40 mg (a cup of coffee has about 100 mg). However, if you’re not careful with how long your tea is brewed, the amount of caffeine in your cup can dramatically increase. If you are planning on cutting back on caffeine to ensure your health, make sure your tea brew time is not too long to avoid excessive caffeine abuse. An Yen (According to the Eat this )

Yogurt is very healthy. Resources: Condensed milk: 1 can – Water: 1 liter – Yogurt: 2 boxes – Fresh milk without sugar: 500 ml – Peach: 2 fruits – Kiwi: 2 fruits – Strawberries: 200 g (can be replaced with raspberry) Passion fruit: 5 fruits – Sugar (depending on taste) – Pot, gas stove or electric stove, spoon, bottle to store yogurt … Making: First, you need to boil 1 liter of filtered water. Fill a bowl with water and stir in the condensed milk and fresh milk and let the mixture cool down. Finally, add 2 yogurt boxes and mix well, incubate for 8 hours with food wrap. You can brew with a foam barrel or use a yogurt maker or rice cooker to make. Prepare the yogurt for your dish Cut prepared fruits (only passion fruit, cut the skin and take out the intestines) and place on the electric stove. For each fruit, you add 50 ml of water and 50 g of sugar (you can increase or decrease the amount of sugar depending on taste), stir until the mixture is boiling. Put the fruit jam in the bag and pump into each plastic bottle, so that they are evenly spread in the bottle. Slowly pour the brewed yogurt into the bottle. Finally refrigerate to taste better. Prepare the fruit and put it all in the cleaned jar. Yogurt when put in cute plastic bottles with many colors like this, not only adults but sure children will also love it. This is how you help children eat more fruit, a simple, easy, and effective nutritional supplement.

The baby’s skin and body need to be provided with adequate nutrients. Every day, children should eat, drink lots of fresh fruits, fresh juices, green vegetables and drink plenty of water to provide enough water for the skin, the skin will not dry out. When it is cold, the need for water for the body is still very high, so it is still necessary to give the baby water regularly. On days with high humidity and dry weather, babies need to drink more water. 2-3 times a day, take a towel to moisten the baby’s face for 1-2 minutes to reduce dryness and stretch. Your baby’s skin needs regular and daily cleaning but also needs to be the right way. After feeding your baby, you should wipe the food and milk residue around the mouth to keep the baby’s skin clean. Regularly use warm water to wash your baby’s hands and feet because stains over time will make baby’s skin dry and irritated. Bath water for your baby must be moderately warm, do not overdo soap, bathe your baby, take a clean, soft towel to dry the skin and apply body lotion and gently massage the baby. If the baby is itchy, accompanied by red patches on the skin, there is a possibility that he or she will have eczema and fish scales. In addition, you should also quickly take your baby to the doctor if the dry skin of the baby is yellowish, there are signs of swelling …

There are year round in our country, but bananas are also one of the regular chemical soaked fruits. According to the experience of small businesses, if a banana is ripe, but its stalk is still green or plastic, it is more likely that a banana is ripe. Photo: Vietnamnet Ripe banana peel has eye-catching yellow color, smooth. Meanwhile, naturally ripe bananas have a dark yellow skin with small black or brown spots. Photo: Hai Phong security newspaper. Around April and May are avocado in season. Avocado is sold on sidewalks, supermarkets, local markets … The avocado shell is soft and long-haul, if the fruit is ripe, it will be crushed and crushed. Therefore, small traders can chemically soak the fresh avocado with chemicals. Photo: Internet To distinguish impregnated avocado, a gardener said, green avocado, the stalk is green, the avocado stalks will turn dark. If the stalk is still green and the avocado body is soft, the avocado has been chemically aged. Photo: Internet To choose safe and delicious durian, consumers need to pay close attention to the stalk and the prickly part. The hard, green stalks will just drop, and the old stalks that are stained or withered may have been soaked with medicine to promote ripe fruit. Photo: Internet Ripe durian spines will bloom green, yellow and gray. Meanwhile, pickled durian prickles early, soaked for a long time, they will not bloom, bruise in many places. Photo: Labor capital. Mangoes are also frequently contaminated with chemicals. Ripe mangoes due to stimulant drugs often ripen unevenly, the fruit has no fragrance, and has black stalks. Photo: Internet Delicious ripe mangoes have stalks still firm, not soft. If the stem of the mango has a strong sweet aroma, the aroma of essential oils means the mango is fresh, no chemicals. Photo: Internet To distinguish ripe jackfruit and ripe jackfruit, can be based on observing the jackfruit fruit. Ripe jackfruit plants rarely have pus, while ripe jackfruit is pressed with white pus flowing in each stream. Photo: Cooky. In addition, ripe jackfruit plants often have a characteristic aroma, ripe jackfruit must smell carefully to have a faint scent. Photo: Internet Video: HCMC: 1.3 tons of snails soaked in industrial chemicals before selling. Source: PLO

Easy but difficult Soybean ingredients include soybeans, glutinous rice and grain salt. The cooking season usually starts around March to May. Sticky rice is cooked, dried and molded. This stage of making this milestone seems to be easy but very difficult, it must be experienced by the similar workers to calculate how the milestone is reasonable. “Horizontal hand” that goes in makes it easy to damage like playing. Soybeans are roasted in gold and crushed, then soaked with water and salt. The soy sauce maker determines the “lean soy sauce” of the roasted soybean soaking water to calculate the process of pouring mold into soaking. After the mold has been poured in, make sure to make the jars of soy sauce carefully, cover with a ceramic lid. Everyday, open the sun to make the soy sauce ripen. After the drying process is to incubate for very carefully, very tightly. Just incubated like that for about 3 months, it is similar. Soy sauce is a special sauce and has many uses in meals. In the past, ca dao used to enumerate all three “national souls” of the nation in one sentence: “You go, I miss your homeland / Remember the water spinach soup, remember the tomato sauce”. There are many ways to combine soy sauce and water spinach. The simplest is water spinach boiled with soy sauce, vegetable broth brought with crocodile vinegar, and a meal with salt-cured tomato is enough. During the subsidy period, my grandmother used to cook ginger soy sauce morning glory soup. Water spinach washed, crushed. Vegetable cooking water add a little soy sauce and a little salt, crushed ginger root, drop into the water, when the water is boiling, drop water spinach in, vegetables are cooked, then turn off the heat. Water spinach cooked with soy sauce is usually very green, giving it its own flavor. It seems to be a dish of the past, now no one can cook anymore. What about ketchup? Previously, in the countryside, every home had to have a jar of soy sauce, a pot of rice, which are almost 2 indispensable things and look at it to be assured of the time when the seeds are in front. The eggplant here is a bowl of salted eggplant with the whole fruit pressed. During the coffee season, many people buy weights, peel off the nipples skillfully, release each nipple with a pinch of salt, then compress it tightly. Usually salted eggplant takes a month to eat and salty then… draw your tongue. But there is a new salt for long The traditional way of making tomato sauce is that the tomato is soaked in salt for 20-25 days to reduce water, then soaked in a soy sauce jars for a few months. Currently in Tam Hiep, Phuc Tho still has many families producing this specialty. Sometimes sell up to 50 thousand VND / fruit. Specialty of … country Usually, families who want to eat tomato sauce will do it in a very quick way, when the salt is cooked, then tear it into small pieces. Now, there is a way of taking a knife and slicing salt into pieces (in the old days, the tools only tear their hands). no sugar is fine). Just soak for a few hours to make the soy sauce infused. In addition to water spinach and tomato, tofu is also very delicious if combined with soy sauce. Boiled tofu with soy sauce is a very affordable dish for the hot season. Crispy tofu with soy sauce is always the number one dish from generation to generation. During the subsidy period, my grandmother used to store tofu with soy sauce. Braised beans are white beans, not fried, cut into pieces, put in a pot, pour a little soy sauce, add some lard or grease and simmer on the stove, until the soy sauce is evenly adhered to the bean and is dry, then turn off the heat. Braised soybeans are both fatty and plump, eaten with rice very well. Now, when my grandfather has disappeared from the mountain, his family still maintains his old dishes. Once you came to the house and saw me stewed in the old style, you were very surprised because I had never eaten. Also somehow, this dish is less popular on a large scale, or it may also be the “personal initiative” of a housewife. Or maybe it was a dish from the subsidized and difficult times, now the society has developed, people are used to the full of high-quality dishes, so no one remembers. Referring to soy sauce, it is impossible not to mention the presence of this sauce in the stock dishes. The first to mention is the fish stock. Usually fish stocked with soy sauce is river fish, copper fish, mainly tilapia, crayfish, catfish, and carp. Rarely, people choose to store the carp with soy sauce. Crayfish eggs, a little bacon (choose the fatty part), a little ginger sliced ​​to the bottom of the pot, can store with a little star fruit, add a little water to make the fish beautiful. In the past, in many rural areas, rice husks were also cooked, and the way the fish were kept in rice husks made the fish make the bones but it was very fleshy. Talking about it, but forgetting to mention the castings is of course extremely flawed. The cake is made from non-glutinous rice soaked in clear lime water, the rice is ground into powdered water and then brought to the kitchen stirring with peanuts. Peanut molded cake is delicious, not crushed, but soft, flexible, crispy, without sticking to the hand. The molded cake is only suitable for the sauce, add a little fresh chili, eat both stick and cool. Along with the cake mold, there is also goat meat that cannot be delicious without soy sauce.

UEH students gather and classify garbage before carrying it to destruction. The main goal of the project is to build a model of school without rubbish, apply a zero-garbage solution in school waste management, and prioritize the refusal – minimizing – reuse of single-use plastic products. The product is not required, or cannot be composted. The program will be implemented in the first phase from April to the end of October 2021 at UEH Campus – Nguyen Van Linh. With the concept “just recycling is not enough”, while recycling plastic is also causing many consequences for human health and the environment, the Vietnam Zero Waste Alliance (VZWA) * for that “Practice without rubbish” is the most sustainable solution and create a circular economy for society. In particular, schools play an important role in raising awareness of young people about environmental protection. This is the premise for the idea of ​​implementing UEH – Zero Waste Campus project. The project is part of a strategy to build a No Spam model in the community, as a pilot at the University of Economics, HCMC. Ho Chi Minh City – Nguyen Van Linh campus with cooperation, consultancy and technical support from the Vietnam Spam Free Alliance. The specific objective of the project is that at least 70% of the total post-project surveyed people understand what it means to be No Spam; the amount of general waste going to landfills decreased by about 40%; persistent waste (including disposable plastic, unnecessary products, organic composting) reduced by about 30%; Organic waste is processed to become compost, recycled waste is collected and taken to the recycling facility; Reducing the use of unnecessary, disposable or non-compostable plastic products. In order to realize action goals, City University of Economics. Ho Chi Minh City (UEH) and the Vietnam Spam Free Alliance signed a cooperation agreement (MOU). The signed content of the two parties aims to jointly design, consult and plan the UEH – Zero Waste Campus project, including the development of measures to manage and reduce waste in the school and campaigns. improve waste awareness, adopt a No-Garbage lifestyle and turn waste into a resource. UEH students in class Mr. Bui Quang Hung – UEH Vice Rector shared: “Towards the model of“ Green University ”, HCMC University of Economics. Ho Chi Minh is actively cooperating with the Vietnam No Trash Alliance in activities of managing, minimizing and turning waste into resources; communicating and implementing a roadmap to build the No-Garbage School. The project expects all staff, students and stakeholders at the University to increase awareness of waste issues, and understand and practice the “No Spam” lifestyle. Accordingly, the Vietnam Non-Garbage Alliance initially surveyed students’ perceptions, assessed the current situation of waste at UEH campus – Nguyen Van Linh and will continue to coordinate with the school to implement specific activities. project roadmap. Ms. Quach Thi Xuan, Coordinator of the Vietnam Spam Free Alliance said: “The Zero Waste Campus project marks a new turning point in the partnership between UEH and the Vietnam Spam Free Alliance. This is a “long-term” program with special meaning to raise awareness of environmental protection with practical actions “. The project helps to limit plastic waste, protects the health of students and staff from the harmful effects of plastic waste, and at the same time contributes to building UEH – Nguyen Van Linh Campus in the direction of “Green University” – Green School , Environmental friendliness.

Spring conjunctivitis Spring conjunctivitis is an allergic disease of the eye. The disease that usually appears in the spring is called spring conjunctivitis. Eye allergies usually occur in people with atopic sites along with other allergic diseases of the body such as bronchial asthma, allergic rhinitis, food allergies, atopic dermatitis … trigger some symptoms such as conjunctivitis (red eyes) and asthma. When both eye and nose allergies occur simultaneously, it is called rhinitis – allergic conjunctivitis. In the spring, flowers bloom a lot, pollen spreads into the air, if the eye has allergies, it will cause symptoms of the disease. Patients with redness in both eyes, itching, burning sensation, watery eyes, photophobia, burning sensation, always want to rub their eyes with their hands, but the more they rub it. The disease often recurs according to the season. When the eyelids are flipped, large red papules (papillae), over 1mm in diameter, lying next to each other, shaped like a layer of gravel, papillae with blood vessels at the top or see white spots. like milk near the iris. Disease prevention is an important stage to help patients live with conjunctivitis – corneal spring. Avoiding heat, avoiding ultraviolet rays from sunlight to prevent the disease from recurring or worsening is very important. Wear hats, sunglasses, stay out of the sun, do not let children near heat sources make the illness much milder. Stay away from allergens, protect yourself and keep away from allergy sources … Spring conjunctivitis. Chicken pox The humid climate of spring, especially the transition from spring to summer, increases the risk of infectious diseases, chickenpox is one of the most common diseases. Chickenpox is very contagious, caused by the Varicella Zoster Virus (VZV). The disease is spread through the secretions and droplets of the patient. If an infected person coughs or sneezes or even talks normally, the VZV virus will shoot out through the saliva, the person in close contact is very susceptible to infection. Chickenpox incubation period from 2-3 weeks, mostly occurs in children, but adults are also very susceptible. Incubation signs may include fever, fatigue, lymphadenopathy, nausea, and sore throat. At the onset stage will appear symptoms of blisters. The blisters will initially grow on the limbs, face and can spread to the whole body very quickly within 12-24 hours. When infected with chickenpox, the patient should isolate and implement hygiene measures, take care on the spot to quickly recover from the disease, avoid infecting others. Increasing resistance, exercising physical strength also means preventing chickenpox. Preventive vaccination is the best solution available today to prevent chickenpox and its complications. This immunization is rated highly effective and long-lasting. Rash fever Scarlet fever is a feverish condition where small spots on the skin are raised or raised on the skin’s surface. Scarlet fever is a disease caused by a virus. This virus spreads from person to person, through physical contact with an infected person or sharing personal belongings with an infected person, will become infected with the virus that causes typhoid fever. For children in kindergartens, it is easy to spread the disease because of contact with other children who have the virus in daily life. Symptoms and manifestations of typhus fever usually appear 1-2 weeks after infection with the virus, in some cases there will be no signs or mild symptoms that make us subjective. Accordingly, the specific manifestations will be: fever over 39.4 degrees as soon as the virus is infected. Associated symptoms such as sore throat, cough, runny nose, last for 3-5 days. In a child with typhus fever, parents may see swollen lymph nodes in the child’s neck. A rash appears, a rash appears following the fever. On the patient’s skin begins to have red spots, small or swollen, some spots will have white rings around. The rash in your baby will begin to spread from the chest, back, abdomen, wrists and arms. It can spread to the legs and face depending on the situation and usually disappears after a few hours, even a few days without leaving a mark on the skin. Some other signs and symptoms of typhus fever that may appear in children are: irritability, mild diarrhea, loss of appetite, swelling of the eyelids … The disease does not cause many dangers. Patients, especially children, need rest, take fever-reducing medicines when their fever is over 38.5 degrees, and they will recover without leaving any complications. However, for young children, when having the following symptoms, they should immediately bring them to the hospital: The child has a fever that cannot control their temperature even though they have been given fever-reducing medicine. The child has a fever above 39 degrees Celsius. The rash does not improve well after 3 days. The baby has a weak immune system. Children under 6 months old. Parents suspect that their child is dehydrated due to diarrhea. Acute diarrhea Diarrhea is the condition of having loose stools 3 or more times a day with symptoms accompanied by vomiting, dehydration, electrolyte disturbances and some typical symptoms: bloating, bloating, diarrhea. dirty, many times, vomiting, exhausted. If not treated in time, it can lead to death. The disease can spread quickly and cause large epidemics, especially in populated areas where drinking and domestic water is shared. Eating and drinking with hygiene and water hygiene is the best way to prevent disease.

If you have one of the following ingredients available, try starting to make your own hair conditioner. dandelion Dandelion is a plant that contains minerals, vitamins and anti-inflammatory properties that play important roles in hair growth. ToysMatrix . You can find dandelion root bags on the web. Photo: Natural Living Ideas. Recipe: Soak a bag of dandelion root tea in hot water for 10 minutes. Boil 2 tablespoons of flaxseed for 5 minutes. After boiling, remove the flaxseed from the water and add a teaspoon of honey. Let cool. Combine dandelion tea, flaxseed water and one teaspoon of lemon juice in the bottle. Shaken. – Apply this mixture on your scalp and incubate your hair for 10 minutes and then wash it off. Vera Aloe vera can remove residue and excess oil from your hair. It contains vitamins that affect hair growth and prevent hair loss. In addition to preparing your own hair moisturizer, you can also make your own spray. Shake well the mixture of 1 cup of water and half a cup of aloe vera juice in the bottle. Use this bottle to spray on your hair regularly. Puree the aloe vera and then use a filter bag to get the juice. Photo: Blog Hub. Onion Onion juice may be unfamiliar to many people, but it is effective in preventing hair loss. According to a study that has been done, experts notice that hair regrowth. To make onion juice, follow these instructions: Peel an onion and chop it. – Get the juice by blender or juicer. – Apply onion juice to the scalp. You should apply onion juice twice a day to your hair. After 6 weeks, you can start to see results. You need to work quickly with the onions to avoid watering your eyes. Photo: Cookist. Peppermint oil One study shows that peppermint oil can also be an alternative to hair growth by promoting circulation in the scalp. Peppermint oil, however, needs to be diluted in good quality jojoba or grape seed oil. Take about 6 drops of peppermint oil with one teaspoon of jojoba oil. Mix well and apply the mixture to the roots of the hair. Diluting essential oils makes it easier to absorb into the scalp. Photo: Medical News Today. Lavender oil In addition to being used to create scents for the room, this essential oil also helps hair grow. According to the experience of many people, when you apply diluted essential oils to your hair once a day, you will see more hair growth after 4 weeks. Just like peppermint oil, it needs to be diluted with jojoba oil before applying to the hair. The scent of lavender essential oil will make you feel comfortable. Photo: HGTV. Rosemary oil In addition to being used for cooking, this ingredient can aid in hair loss treatment. You should dilute 10-12 drops of rosemary oil in your shampoo. Use it daily to get plump and healthy hair. Handmade rosemary essential oil is currently sold for about 100,000-300,000 VND depending on type. Photo: Vusalela Day Spa.

Wash your hair as soon as you use the conditioner: The conditioner in the conditioner takes a few minutes to take full effect on the hair. If you just put it on and rinse it off right away like a normal shampoo, it won’t be of any benefit to your hair. You need to apply conditioner to each part of the ends and ends of your hair for at least 4-5 minutes. This helps the hair stay hydrated, smoother and smoother. Alternatively, you can apply a hair mask that’s incubated for 15-30 minutes to notice the difference. Do not use special conditioner or brewing cream. Lack of conditioner, hair is prone to dry fibers and becomes lifeless. If your hair is oily, you should avoid products containing silicone that make it heavier and shiny. These types of deep hair care help to “revive” dry, damaged hair. You should use them at least once a week, the more people who dye your hair should use them. People with healthy hair do not need to wear a hair mask but may just need conditioner to last longer. Not using the correct product. Just like shampoos, each conditioner is different designed to suit a particular hair condition. You should choose the right conditioner that your hair needs. If you are dyeing your hair, use a product designed for dyed hair. If your hair is thick and strong, use a gentle conditioner to keep it from making it worse. If you have thinning hair, the conditioner has the right light texture. Find a nutrient that matches your hair type to improve thickness and length. Apply conditioner to the scalp. It is a mistake to think that applying conditioner all over your hair, including the scalp, will effectively nourish your hair from root to tip. Conditioner inherently has a thick, moist and nutritious texture, if contacted with the scalp it will be difficult to rinse off, easily cause sticky and can lead to dandruff and fungus over time. Therefore, keep the conditioner at least 2cm away from the scalp. The roots do not need conditioner because the scalp can produce oil on its own and is less damaged than the ends of the hair. Using too much conditioner. Hair care is the most important step to avoid dry frizz and breakage. However, using too much conditioner can cause the build up of nutrients that make the hair shiny. On the contrary, too little maintenance is not conducive to hair care. In fact, you need to get the amount of product depending on the length and thickness of the hair. Conditioner is meant to add moisture, but that doesn’t mean the more conditioner the hair will be provided with. Not to mention, if you use too much conditioner, you will have difficulty rinsing your hair, hair absorbing too much conditioner will also be more sticky and greasy than usual, especially in hot weather and smoky. dust like summer. Only use a moderate amount, balanced with the length and thickness of the hair and massage thoroughly, the conditioner can maximize its use. Rinse hair too well. After using conditioner, hair usually feels slippery, so many people feel not clean, rinse thoroughly to wash off the conditioner. In fact, the usual softer feeling in the hair after using conditioner is completely understandable as the moisturizers are deposited into a protective film outside the hair.

This is the recipe that Ms. Duong Kim Anh learned after enjoying the salted chicken of a Vietnamese restaurant in Japan. After her success with this chicken dish, she shared it with the housewives in the Love Kitchen group Ingredients for making salted chicken – 1 chicken – 1 kg of salt seeds, 1 big onion, 5 lemongrass plants, 1 piece of ginger, 2 tablespoons of whole pepper, a pinch of lime leaves. Making 1. Preliminary processing: – Pre-pecked chickens: wash through with water, pick up the remaining feathers, check the throat and lungs, then peel off. Cut off the sweat glands of the fishing line. – Rub salt both outside and inside the chicken, rub and rinse with water. – Sprinkle turmeric all over the chicken skin (in Japan, there is no fresh turmeric, so use turmeric powder, so you should rub it for 10 minutes to soak it). – Rinse with water, lightly sprinkle, let her stretch her legs out to drain. – Mix 2 teaspoons of chicken seasoning seeds + 1 teaspoon of crushed pepper, smooth inside the chicken belly. Because when I eat lemon salt, I am not salty. After applying, is for the pot always, no need to wait, because 45 minutes is enough to infuse slowly. Salt incubation / steaming – Use a thick stainless steel pot, lined with 2 layers of aluminum foil at the bottom of the pot, add 1 kg of refined salt and spread evenly. – Sprinkle with whole-grain pepper, thin sliced ​​ginger, onions (cut into 3 circles, 2.5 – 3cm thick, lemongrass (1 supplement 4)! and fragrant. – Lemon leaves, lemongrass, ginger leaves, can be added to the chicken belly to make it more fragrant. – Put the chicken in the pot, wash the lemon leaves, prickly make the essential oils, rub lightly on the surface of the chicken skin, then leave the leaves in. – Cover the pot with food foil, cover and swing. – Turn on the lighter for about 10 minutes, hear the crack of salt, which means it’s hot, lower the low heat on the gas stove, cook for 40 minutes, turn off the heat for 5 minutes before taking the chicken out. Note: If using industrial chickens, the incubation / steaming time is 20 minutes. If using old chickens (waste layers), the incubation / steaming time is about 60-70 minutes. If our chicken is about 1.2kg, incubate / steam for 30 minutes. Dipping sauce : You use Himalayan pink salt, refined salt, sugar, lemon juice, pepper, chopped lemon leaves!

Drying shrimp paste in Son Tra, Da Nang. There is a dish that smells of home town in Da Nang, which is fish sauce. So much so that people here consider themselves the people of “the region of sauce”, the “people of the sauce”. Fish sauce has long been a specialty of Da Nang, being produced a lot, sold around in the south and north, and exported to foreign countries with an unforgettable taste. Mam ruoc is an indispensable dish in daily meals as well as holidays, Tet, communal events, and ceremonies of the people of Da Nang from past to present. If the Northern people love shrimp paste, the Central and South people prefer shrimp paste. Mam Ruoc Da Nang is famous for a long time and has become a traditional dish of this Quang country. Since ancient times, the people of this place have a profession of fishing and making shrimp paste. Whenever enjoying the taste of this rustic dish, many people remembers their old homeland. Waiting for the sun just enough to stand the shadow of people, Ms. Nguyen Thi Hao (59 years old, Tho Quang fishing village, Da Nang) reversed the place where the shrimp paste has been incubated for a long time, the raw material of the shrimp paste in Da Nang land is made of a torch. sea, a type of sea shrimp in the South called a moron. Rinse and drain, mix the shrimp paste with large-seed salt, let it soak for a few hours, then spread it out in the hot pot, the cement yard is clean, dry for about an hour and then put it in the stone mortar to mash it with white salt. The formula is smooth with 3 torches 1 salt. Done, put out a basket, underneath there are brass, pots, saucepan, pot to catch water pouring down. Then put in the jars or jars to be equal, sprinkle a thin layer of powdered salt, cover with cloth, nylon to seal to prevent mosquitoes from laying on. For about ten days, the sauce is sour fermented, the purple sauce turns from purple to bright red and the aroma is ripe and edible. Every Danang woman knows how to make a few fish sauce dishes to gradually eat in family and as gifts for friends. Making sauce is not easy and has to go through many stages. The bowl is salted according to the ratio of large or small torches. After the salt has melted, to the stage of drying and then grinding and incubating. Finally, reprocess and grind 4 times to separate the shrimp and close into the box. About 3kg of shrimp can make 1kg of fish sauce. Ms. Hao said that each processor has its own secret and has an heirloom flavor that is why. Although making fish sauce is simple, it takes experience to create delicious and hygienic products. But the decisive factor for good or bad fish sauce depends on the time of drying and maturing so that neither sooner nor late. Dried with just enough to wilt, not until dry. As for incubation, the time is just right. The time to incubate the sauce is usually from 6 to 8 months. Purple brown, sweet taste. Before, when monosodium glutamate was not available, people used to replace monosodium glutamate with food, and the food would taste better. Want to be delicious and delicious, you need more spices. The main spices of fish sauce are ginger, crushed galangal, squeezed a little lemon juice is just fine. Fish sauce to eat without rice is also delicious. Want to dipping vegetables, add a little boiling water or rice water to dilute it to have a very typical sauce of the sea. The stages of preliminary processing, salt fermentation or distillation are carefully conducted to create the best quality fish sauce. According to Ms. Tran Thi Hue, the profession of making shrimp paste does not have to invest much capital, and can take advantage of her free time to do. While many places are increasingly improving the production of fish sauce to make the most of the profit, her family still maintains traditional recipes. The stages of preliminary processing, salt fermentation or distillation are carefully conducted to create the best quality fish sauce. “We use new technology, new methods only to help shorten the time and increase productivity, but the quality and traditional taste of the product will never be changed” – Ms. Hue said. Her family does not make seasonal sauce like most other households are following this profession because they are always proactive in input materials. So, her factory can distill fish sauce all year round, even in times of crop failure, boats cannot go out to sea to catch. Ms. Hue has found the best way to preserve and store the raw materials, so she is not afraid of prolonged bad weather. Therefore, her fish sauce establishment always has products to sell to customers. Da Nang fish sauce from the everyday folk dish of the people of Quang is now becoming a highly competitive culinary brand in the market. The sauce of Da Nang has long been a very special specialty of this Quang country, playing an important role in the culinary arts of Da Nang. Every Danang woman knows how to make a few fish sauce dishes to gradually eat in family and as gifts for friends. Da Nang market almost always has fish sauce. Con market also forms a bustling “fish street” bustling around the clock selling all kinds of specialty fish sauce of Da Nang. Da Nang fish sauce from the everyday folk dish of the people of Quang is now becoming a highly competitive culinary brand in the market. Dry seaweed and shrimp paste are specialties of Da Nang this season. Not only supplying shrimp paste to localities in the country such as Hanoi, Ho Chi Minh City, the central provinces and the Central Highlands, many establishments producing shrimp paste in Da Nang have exported this rustic dish to many countries such as the US. , France, Australia, Japan … where the Vietnamese community lives in large numbers. Then, when enjoying the taste of this rustic dish, many people reminded of their old homeland.

Content:

1. Signs of mumps in pregnant women in the salivary glands

1.1. Mumps incubation period
1.2. Signs of mumps in pregnant women onset
1.3. Signs of mumps in pregnant women in full-blown stage
1.4. Signs of recovery phase 2. Signs mumps in pregnant women outside the salivary glands 3. Notes for pregnant women when mumps

Mumps is a viral illness. The disease is capable of spreading from person to person through inhalation, eating, and sharing an item containing the pathogen.

Compared with mumps in children Mumps in pregnant women much more dangerous. Because it can cause complications affecting maternal health and fetal development if not detected and treated early.

Here are some typical signs of mumps in pregnant women, mothers should not ignore to protect their health.

1. Signs of mumps in pregnant women in the salivary glands

What are the characteristic signs of mumps in pregnant women? Are symptoms similar to mumps in children? Below are signs of mumps in specific stages.

1.1. Mumps incubation period

Like mumps in children, mumps usually show no characteristic signs during the incubation period. The incubation period of mumps in pregnant women usually lasts from 12-25 days. An average of 18 days prior to the sudden onset.

During the incubation period, pregnant mothers are very difficult to determine whether they have mumps or not. Because abnormal signs appear only suddenly during onset. Some common signs in the patient are fatigue, loss of appetite, swelling and pain of the salivary glands, …

Signs of mumps in pregnant women in the salivary gland – Photo: Internet

1.2. Signs of mumps in pregnant women onset

One of the characteristic signs of mumps in pregnant women is a high fever. Mumps patients can have a fever from 38-40 degrees Celsius, lasting for a long time depending on the person’s location.

A high fever usually develops after an incubation period. That means after 18-25 days since pregnant women exposed to pathogens. Before this stage, your body will not have any symptoms.

Entering the onset period, in addition to high fever, the patient appears to have symptoms such as: headache, loss of appetite, difficulty swallowing, joint pain, sore throat and jaw pain when talking.

At the onset stage, the patient still has pain at three points Rillet-Barthez including: Muzzle, temporal joint and lower angle of jaw bone. Then the gland will gradually enlarge causing pain. Pain that is more severe when you visit or chew food.

1.3. Signs of mumps in pregnant women in full-blown stage

Entering the full-blown stage, after 24 to 48 hours after a fever, the patient’s body will appear signs of parotitis. Initially enlarged and painful on one side. It then spreads rapidly to the other side and other salivary glands.

On examination, the mouth of the Stenon tube was swollen, red, and swollen, but without pus. Most cases of mumps in pregnant women have swelling on both sides.

Swollen area is asymmetric, with large sides, small sides shiny, hot to the touch. When pressed, there is no sag and pain. The skin in the swollen area is normal in color and elasticity, with no redness.

Pregnant women can read more articles:.

Signs of mumps in pregnant women full-blown – Photo: Internet

1.4. Signs of recovery phase

1 week after the full-blown period, the patient will enter the recovery period. At this time, the parotid glands reduce pain and become smaller. Symptoms such as sore throat, difficulty swallowing with food decrease and slowly go away.

2. Signs mumps in pregnant women outside the salivary glands

In addition to the common manifestations in the salivary glands, mumps in pregnant women also cause damage to nerves and other organs.

Meningitis, which usually appears after parotid gland inflammation. Typical signs are high fever, headache, vomiting, behavioral disturbances, neck stiffness, convulsions, …

• Mild acute pancreatitis, with no characteristic symptoms. However, in severe cases, the patient may experience a high fever, pain and a reaction to the abdominal wall. The course of acute pancreatitis is usually benign, sometimes creating pseudo-cysts in patients.

• Manifestation in other parts including the tear gland, thymus, thyroid, mammary gland, ovary …

Most people with mumps have these symptoms. However, some cases of mumps in pregnant women have no specific symptoms such as: No fever, no parotid lymph nodes, no fatigue, … These cases are extremely dangerous because complications can occur. out anytime that they don’t get caught early to avoid it.

Signs of mumps in pregnant women outside the salivary glands – Photo: Internet

3. Notes for pregnant women when mumps

When there are signs of fever accompanied by inflammation of the jaw you need to immediately go to the hospital to be examined and diagnosed correctly. The doctor will help you relieve the symptoms of the disease, make sure the mother and baby are safe.

After the symptoms gradually disappear, pregnant mothers should re-examine periodically at 12, 22, 32 … weeks as directed by the doctor.

If you have mumps in pregnant women, you need to stay calm, don’t worry or hurry. Listen to the specialist’s doctor for timely action.

Besides, you need to regularly monitor the development of the fetus after the disease is recovered. At the same time, perform prenatal screening to detect bad risks.

Experts said, pregnant women with mumps during pregnancy, if monitored and promptly treated, can still give birth to a healthy baby. Therefore, you do not need to worry too much about mumps in pregnancy.

However, to ensure the health of mother and baby, it is better to have mumps vaccination before planning a pregnancy. In case of abnormal body signs, immediately go to the medical facility for early examination, diagnosis and treatment.