May 2008 | Page - 3
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FOR OFFICERS
COURSES
May 08

BTM

5-9,12-16,19-23 &26-30

BTM Refresher

12-13 & 26-27

PSC/OM

5-6,12-13,19-20,26-27

LCHS –Ops Lvl

5-7

LCHS-Mngt Lvl

19-23

ERS-Ops Lvl

12-14

GASCO

12-23

OILFAM

26-30

ATCO

5-7

ESMISM

5,12,15,19 &26

FRAMO

5-7,12-14 & 26-28

MEMS

19-20 & 26-27

ELECTRICAL PRACTICES

5-8 & 19-22

AUTOMATION

12-13 & 26-27

THEORY & PRACTICE OF SHIPHANDLING SIMULATOR

5-7 & 26-28

COMMAND ORIENTATION COURSE

6-8 &19-21

BULK CARRIER PRACTICE

5, 12 & 26

INTERNAL AUDITOR COURSE

13-14 & 26-27

FOR CREW
COURSES
May 08

SAFETY TRAINING FOR RATINGS

5-9,12-16,19-23 &26-30

OILFAM

26-30

TEAMWORK

5,19,26

BASIC FRAMO FOR FITTERS

15 ,22 & 28

Please Note: Computer Based Training (CBT) is carried out everyday.
Tentative course schedule for the month of Apr 2008. May subject to changes. Please contact SIMS Mumbai for confirmation.

The month of May will bring in a  new chapter in the history of Samundra Institute of Maritime Studies as Director Mr. Man Mohan Singh steps out at the end of an over two year old tenure at the helm of affairs of the institute. Mr. Singh, a veteran Administrative officer of the Indian Administrative Services, Maharashtra cadre joined the institute at the very infancy of the Lonavala campus and played an important part in the growth process- a very challenging job indeed.

Coming into a field totally alien to his former career, we applaud Mr. Singh's contribution and his involvement – particularly in  the area of  personal growth of cadets. He closely watched the growth of each cadet and monitored their performance even after they passed out and joined ships.

A fitting farewell was accorded to him on the last day of his work in the institute on 30th April with half a day of activities including parade inspection, farewell speeches and finally the cheering of the cadets lining up the entire pathway from the administrative building  to the campus gate.

Many in the campus will deeply miss his active presence in the coming days. We wish him the very best for all his future endeavours and as Mr. Singh pointed out, although  he has handed over his charge to his incumbent Principal Prof. Swamy , SIMS will always remain in his heart even in future.

   
SHAKING YOUR SALT HABIT

The average person gets about twice as much blood-pressure-boosting sodium a day as the recommended 1,500 to 2,400 mg limit. Even if you never lift a shaker, you may be eating much more salt than you think. It lurks in many processed foods, even those that don't taste salty. So even though you may limit the amount of salt you add to food, the food itself may already be high in sodium.

Excess Sodium: The Health Risk

If your kidneys can't eliminate the excess sodium, it starts to accumulate in your blood. Because sodium attracts and holds water, your blood volume increases. Increased blood volume, in turn, makes your heart work harder to move more blood through your blood vessels, causing high blood pressure, a condition that can lead to cardiovascular and kidney diseases.

How to Cut Your Sodium Intake

  • Eat more fresh foods and fewer processed foods. Most fresh fruits and vegetables are naturally low in sodium. Also, fresh meat is lower in sodium than processed meats.
  • Opt for low-sodium products. If you do buy processed foods, select those that have reduced sodium.

  • Your taste for salt is acquired, so it's reversible. To unlearn this salty savoring, decrease your use of salt gradually and your taste buds will adjust. As you use less salt, your preference for it lessens, allowing you to enjoy the taste of food itself.

  • Use herbs and spices to enhance foods instead. Learn how to use fresh or dried herbs, spices, zest from citrus fruit and fruit juices to jazz up your meals.
  • Use salt substitutes wisely. Some salt substitutes or light salts contain a mixture of table salt (sodium chloride) and other compounds. To achieve that familiar salty taste, you may use too much of the substitute and actually not reduce your sodium intake.
  • Limit your use of sodium-laden condiments. Salad dressings, sauces, dips, ketchup, mustard and relish all contain sodium.

Main sources of sodium in the average modern diet.

 
 
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