Spanish Practice for a Race

Quieres ayudar a Felipe con su artículo para el periódico de la escuela. Él no sabe qué palabras debe usar.

Dos estudiantes de nuestra escuela reciben premios

El sábado pasado tres escuelas participaron en la carrera de los 5 km. La carrera (se dio cuenta / tuvo lugar) en la Universidad Central. (Felicitaciones / Desafortunadamente), poca gente fue a la carrera. En la carrera, (se inscribieron / alcanzaron) diez estudiantes de nuestra escuela. La escuela José Martí envió a ocho (certificados / participantes) y la escuela San Lorenzo sólo tuvo cinco (metas / representantes). Fue una carrera dura, se podía ver el gran (entrenamiento / desanimado) que todos los estudiantes tuvieron antes de la carrera. El estudiante de la escuela San Lorenzo, Ernesto Díaz, (salió campeón / al principio). Cuando lo entrevistamos nos dijo que estuvo (inscribiéndose / entrenándose) por tres meses. (Al principio / Sin embargo) de la carrera se sintió (animado / desanimado) porque veía que los otros participantes lo dejaban atrás. Entonces (se dio cuenta / se entrenó) que tenía que (inscribirse / hacer un esfuerzo). Pensó en su papá que lo entreno y empezó a correr más rápido. “Alcancé la (inscripción / meta) que quería. Estoy muy emocionado,” nos dijo. El segundo y el tercer premio lo ganaron Teresa Suárez y Tomás Delgado, estudiantes de nuestra escuela. (La entrega de premios / La participante) se celebró en el estadio. Cada ganador (se emocionó / entrenó) al obtener su (ceremonia / medalla). Todos los otros participantes recibieron un (certificado / entrenamiento). Estamos muy (desanimados / orgullosos) de nuestros ganadores. ¡(Felicitaciones / Desafortunadamente) a todos los participantes!

Pretérito Imperfecto
1. (hacer) yo
2. (llamar) mi amiga
3. (ponerse) ellas
4. (levantarse) nosotros
5. (decir) tú
6. (pasar) él
7. (llegar) yo
8. (parecer) ella
9. (comenzar) yo
10. (tener) Uds.
11. (estar) tú
12. (decidir) nosotros

Highlight for answers:
Tuvo lugar
Desafortunadamente
Se inscribieron
Participantes
Representantes
Entrenamiento
Salió campeón
Entrenándose
Al principio
Desanimado
Se dio cuenta
Hacer un esfuerzo
Meta
La entrega de premios
Se emocionó
Medalla
Certificado
Orgullosos
Felicitaciones
1. Hice; hacía
2. Llamó; llamaba
3. Se pusieron; se ponían
4. Nos levantamos; nos levantábamos
5. Dijiste; decías
6. Pasó; pasaba
7. Llegué; llegaba
8. Pareció; parecía
9. Comencé; comenzaba
10. Tuvieron; tenían
11. Estuviste; estabas
12. Decidimos; decidíamos

WHO for MUN: Cuba's F.A.S.T. Food

Cuba's
F.A.S.T. Food
(food assistance safety taskforce)

Rapid Response Team:

-Supplying healthy and uncontaminated food to those in need of a safe source of food after natural disasters and food contamination outbreaks.

-Receiving funding and food from willing developed nations and NGOs including Food For The Hungry, POPs Elimination Network (IPEN), EECCA POPs Network, World Wild Fund (WWF), Oxfam, The Collaborative on Health and the Environment, Health and Environment Alliance.

-Functioning in Conjunction with the to-be-established regionally-based food aid agencies also proposed by Cuba who would oversee databases containing information concerning food contamination outbreaks.

WHO Resolution for Food Contamination #2

World Health Organization
Food Contamination
Panama, Bangladesh, Yemen, Qatar, Netherlands, Sweden, Armenia, Iran, Indonesia, South Korea, Pakistan, Poland, United States, Burkina Faso, Afghanistan, Venezuela, Spain

The General Assembly

Recognizing INFOSAN's (International Food Safety Authorities Network) success of gaining 140 member nations to join in just one year between 2004-2005,

Noting that food contamination causes 1.5 million deaths annually,

Recalling the recent melamine incident in 2008 in which Chinese producers diluted the milk to increase protein levels causing a massive global recall,

1. Recommends the use of radio-frequency identification (RFID) to trace original makers easily, locate, and identify contaminants in the market:
a. RFID consists of an antenna and transceiver that can be tracked using radio waves;
b. RFID is an object that can be incorporated into product;
c. Tags could trace history of food package's every ingredient, with readers scanning them quickly and giving them to investigators quickly;
d. RFID can stop the spread of food contaminants to ensure food safety and gets rid of food contamination as well as bioterrorism threats;

2. Suggests the strengthening of the food industry by increasing the use of food labels with regards to:
a. Description of factual food types, ingredients, weight/volume, and the producer's name and address;
b. Chilled, deep-frozen, and prepackaged foods;
c. Storage directions, packaging date, and sell-by-date;

3. Urges the WHO to conduct random food inspections on food companies from farm to fork to check for illegal actions to food contamination;

4. Considers the effects pollution has on the contamination of crops;

5. Emphasizes the need for water purification by applying the safe water system by:
a. UV purifiers,
b. Water tablets,
c. Larger water purifying pumps provided by Play Pumps International,
d. Ensuring that the water used to feed our livestock is safe and pure,
e. Instituting current purifying systems to prevent materials from iron pipes do not get into or attain bacteria from sewage;

6. Emphasizing the need to implement Emergency Response Management Programs in different organization hat:
a. Specialize in food safety that deals with:
i. Prevention
ii. Detection
iii. Response
iv. Recovery
b. Work towards the purposes of:
i. Preventing proliferation of contaminated food
ii. Ensuring public health safety
iii.Facilitating food recalls
iv. Supporting international cooperation
v. Enhancing protection of the food industry

7. Encourages implementation of food control safety systems assigned the task of:
a. Monitoring
b. Assessing
c. Evaluating

8. Emphasizes the use of the World Food Safety Organization (WFSO) in the enforcement of the HACCP system and implementing the system into regulation standards with the WFSO by providing:
a. Information, education, networking for food practitioners
b. Accredited training program
c. A register of accredited consultants and auditors
d. Criteria for measuring an effective Food Safety Management system
e. Platform for all Food Agencies to jointly develop an International Food Safety

9. Supports the implementation of a monitoring system that will regularly and randomly inspect factories and manufacturing locations that handle, package, and process foods in order to ensure cleanliness, sanitation, and other health expectations that can be agreed upon by the majority of nations;

10. Endorses that the FAO assists nations or regions in establishing their own governmentally or inter-governmentally regulated Food and Drug Administration which regulated the safety of the food products in the nation or region

11. Encourages the regional establishment of research programs targeting bacteria and mineral, modeled after Bangladesh's current organization and collaboration with Australia Aid.

12. Calls upon funding for the infrastructure for water sanitation from:
a. UN water
b. Contributions from developed nations
c. World Bank
d. Regional Arsenic Mitigation program and other NGO's

Signatories:
Vietnam, South Africa, Spain, Croatia, United Kingdom, Japan

WHO Resolution for Food Contamination #1

WHO
Food Contamination
Sponsors: Pakistan, Libya, United Kingdom, France, Chile, Venezuela, Tanzania, Romania, Vietnam
Signatories: Netherlands, Armenia, Sweden, South Africa, Indonesia, South Korea, Chad, Cuba

To the World Health Organization,

Noting that the contamination of food is a serious issue in both developing and developed nations,

Aware that there are 200 known diseases concerning food contamination,

Alarmed of the fact that over 75% of new infectious diseases have been caused by bacteria and viruses,

1. Urges strict regulations on exports by:
A. Radiofrequency testing to detect harmful chemicals and ATP testing,
i. To be conducted at packaging factories; food products;
ii. To be mandatory for all;
iii. To ensure chemicals from the manufacturing plants do not lack into the foods as well as other chemicals;

2. Encourages the widespread implementation of the Hazard Analysis Critical Control Point (HACCP) system with increased production and safety regulations by:
A. Issuing Food Safety Certifications (FSCs) by WHO and FAO to be granted to production and distribution industries and companies indicating safe technology and contaminant levels as defined by:
i. The Codex Alimentarius Commission procedural and safe food production standards,
ii. The National Sanitation Foundation International providing standard development and product certification for the past 60 years;

3. Supports the further development of pasteurization and irradiation facilities for both import and export food products in both developed and developing nations;

4. Promotes the further research by WHO, FAO, and regional scientific teams and organizations to:
A. Address and research biotechnological processes and threats within nations,
B. Be funded by countries developing biotechnological programs as well as UN Program on Food Security and International NGO's organized by a direct and effective funding consortium;

5. Suggests stricter market regulations surveyed by each nation in coherence with the HACCP system including the use of:
A. Solar-powered photovoltaic (PC) refrigerators,
B. Other means of safe storage and transportation methods as stated below by colume pruchasing funded economies of scale;

6. Urges the further utilization of the GEMS, FAO Special Program for Food Security (SPFS), and INFOSAN for itnernational cooperative contaminated food recalls to go hand in hand with existing UN distribution services and the UN World Food Programme (WFP);

7. Proposes an NGO consortium to organize the funding and activites of the numerous NGO's involved in addressing global food issues and distribution in order to organize all funding efforts and food distribution processes in the advancement of addressing food contamination;

8. Recommends that nations utilize Genetic Modification Classification (GMC) labels on genetically modified foods by:
A. Ranking them 1-5 with:
i. Rank 1 being foods created through genetic modifications,
ii. Rank 2 being foods with heavy modiciation in which over 50% of the substance has been altered,
iii. Rank 3 being foods 20-50% modified,
iv. Rank 4 containing 5-20% of substance altered,
v. Rank 5 being foods with minimal contamination levels below 5%;

9. Calls upon the auditing of food producing corporations though:
A. The Office of Internal Oversight Services (OIOS) which will conduct audits on all levels of manufacturing,
B. The FAO will provide expertise to recognize the various circumstances of food contaminations,
C. The World Trade Organization (WTO) to notify nations and other corporations of any negative results seen from audits.
D. Utilizes the research facilities for the purpose of creating a hierachy system of foods, those founds to have the highest food contamination will be at the top of such hierarchy in the threat labeling system;

10. Supports the expanded distribution of UN feed which is composed of corn meal, wheat, barley, and several other organic ingredients to provide nutrition to conflict and food shortage areas including Somalia and Congo in recent years;

11. Adopts the formation of Organization such as GEMS to:
A. Contain health related and statistical information and data from WHO SIGHT,
i. A summary of Information on global health trends,
B. Using data to contain the contaminants of individual foods and food groups;

12. Requests the implementation of regional organizations that are responsible for
A. Monitoring and focusing on chemical and bacterial substances and levels,
B. Enforcement of rules and standards regarding foos storage;

13. Supports the usage of insurance offered to companies by insurance agencies allowing the companies not to go into an economic downfall due to food recalls;

14. Recommends that developed countries establish a laboratory response network that will be effective with the establishment of over 150 laboratories for effective communications and quick response to outbreaks,

Position Paper for World Health Organization (MUN) on Food Safety in South Africa

World Health Organization

Food Safety in South Africa

Delegate: Davis Thomas

Northwood High School, Irvine, CA

In Africa, where we have political instability, communicable diseases, and natural disasters, the importance of food safety has taken a back seat in government agendas. However, due to increased emphasis by the World Health Organization, food safety is becoming a central concern, not just in developed countries, but also in developing countries. We have all heard about the food safety problems affecting baby formula in China recently. In Africa, contaminated food, from pollution or improper food handling, has been recognized as playing a major role the spread of cholera. In our region of the world, cholera and associated diarrheal diseases accounted a whopping 17% of all deaths for children under 5 ⁽¹⁾. The high incidence of cholera in our young children is an indication of an alarming food hygiene situation. Food-borne diarrheal diseases also result in stunted or retarded growth in children and weaken immune systems. According to the World Health Organization, food-borne diseases are a growing risk to public health worldwide ⁽²⁾.

The World Health Organization Department of Food Safety is working with South Africa and other countries to build and strengthen food safety systems in order to properly manage the food supply ⁽³⁾. The approach is two-fold. In the rural sections of our country, the key is to provide training and guidance on food-related risks. The farming populous needs to understand the risk associated with using water that has come in contact with animal fecal matter can lead to the cross-contamination of food. The E. coli in fecal matter can be absorbed into the plant structure, and if the plantings are eaten in the raw form, the E. coli can then pass to people, causing severe and life-threatening consequences.

In the more industrialized sections of our country, we are working with the World Health Organization to develop improved monitoring of chemicals known to cause food-borne diseases. They are also working with us to establish standards for content and quality of food and helping to conduct laboratory training courses for human health, animal health and food safety.

The WHO has developed training tools in support of proper food handling and created the following five keys to safer food:

• Keep clean
  - Separate raw and cooked
  - Cook thoroughly
  - Keep food at safe temperatures
  - Use safe water and raw materials

Putting these in practice will greatly improve the quality and safety of our food. Proper food safety will lead to improved nutrition.

When we improve nutrition we raise the overall health of all. We have a high number of individuals suffering from diseases such as HIV/AIDS, tuberculosis, and malaria. These individuals are at a greater risk to be debilitated by unsafe food, as their immune systems are already compromised. If we can increase the safety of our food, thus increasing nutrition, we can improve the quality of life in those affected by these diseases ⁽⁴⁾. Furthermore, increased nutrition from food safety will help the thousands of children afflicted with malnutrition—the walking dead. Robbed of vital nutrients, these children grow up stunted, both physically and mentally, and for a country that still depends on manual labor to run much of its agriculture, it’s a double hit. They end up unproductive and require significant healthcare to stay alive. If we can get to these children early and provide them with nutritional and safe food, we can start these children on the road to a more productive and healthier life.

As outlined above, increase in food safety will lead to better health in our populous. Food safety will also reduce food losses and increase food availability, thus decreasing malnutrition. Food safety will also help wart off debilitating diseases or increase the quality of life in those affected. Last, but not least, food safety, along with increased food availability, will allow our children to grow healthy and become productive in our society.

References:

1. World Health Organization Mortality Fact Sheet South Africa, 2002
2. 7 January 2008 WHO publication “Initiative to estimate the Global Burden of Foodborne Diseases”
3. 4 July 2005 WHO publication “What is WHO doing to help countries improve food safety?”
4. World Health Organization report, “National food safety systems in Africa – a situational analysis” ftp://ftp.fao.org/docrep/fao/meeting/010/j6122e.pdf

Elements to Understanding John Donne, Ben Jonson, Andrew Marvell, Robert Herrick, and Sir John Suckling

• Metaphysical Poetry
• Satire - to inspire reform
• horation (gentle)
• juvenalian (bitter)
• Sarcasm
• Wit
• Irony
• verbal, dramatic, situational
• Essay
• Connotation / Denotation
• Conceit
• Paradox
• Epigram
• Aphorism
• Carpe Diem
• Theme
• Speaker's Purpose

Persuasion

• Marvell: hyperbole, logos - logic, examples, allusion, imagery, structure - stanzas, tone
• Suckling: rhetorical questions, tone - facetious and mocking