HIV/AIDS

AIDS stand for Acquired immune deficiency syndrome, it is caused by HIV (human deficiency virus).

The immune system is the body's defense against infectious organisms and other invaders. Through a series of steps called the immune response, the immune system attacks organisms and substances that invade body systems and cause disease. The cells involved are white blood cells (CD4+Tcells), which come in two basic types that combine to seek out and destroy disease-causing organisms or substances. Antibodies are produced and protect the body from future attacks.

HIV is a retro virus that primarely affects vital organs of the human immune system such as CD4+T cells, macrophages and dendritic cells. This virus takes the T-cells over and use it to make copies of itself. When all the copies are made inside the T-cells, they brake free destroying that cell and go to the next cell.  This virus also mutates very quickely, since the reverse transcription from RNA to DNA is unstable. This means the virus quickely grows resistance to the body’s antibodies and medication.

If the CD4+T cell count are below 200 cellular immunity is lost. This is how they test if you have AIDS or not.

The window period is the period between the onset of HIV infection and appearance of detectable antibodies to the virus. This period takes about 3-4 weeks. If you test yourself for HIV in this period the results may be false, but you can still infect someone else.

The ELISA test is where they use the method of labeling the antibody. It is usually the first test used to detect for infection with HIV. If the antibodies to HIVare present, the test must be repeated. If the result is (-) another test is not needed, it has a low chance of having a false result in the window period.

If a mother has HIV she can transmit the virus to the baby during pregnancy, labour and delivery, or breast feeding.

Voluntary counseling and testing has helped millions of people learn their HIV status. You can get counseling when you get tested. If the results turn out to be (+) they tell you how to live a healthy lifestyle  so the virus spreads slower. If you are tested (-), they tell you how to prevent the spreading of HIV. They also encourage people to get tested and know their status so you won’t spread it.

If you have HIV you become vulnerable to get oppertunistic infections, and can die from it. If you have a healthy lifestyle (do exersize) and eat right ( a lot of fruits and vegetables and less junk food) your immune system will stay good for a longer time.

The stages of HIV/AIDS are:

1.    Primary HIV infect (window period, may have short flu-like symptoms)

2.    Clinically asymptomic stage (last an average of 10 years, free from major symptoms)

3.    Symptomatic HIV infection (immune system starts to fail, start getting oppertunistic infections)

4.    Progression from HIV to AIDS (develop increasingly servere oppertunistic infections and cancers)

5.    Death

Treatment

To treat HIV they use anti-retro viral treatment. It keeps the amount of HIV in the body at a low level (it doesn’t cure you from HIV, but gives you a longer time to live). It stops any weakening of the immune system. This treatment is very expensive, a lot of the people with AIDS can’t afford this medication. The state tries to help these people and give them the medicine or make it cheaper, they also don’t have enough money to give every one this medication.

Transmission

The HIV virus is transmitted through body fluids like blood, semen, vaginal fluids, preseminal fluids and breast milk. It can get transmitted if you have anal, vaginal and oral sex with an infected person, blood transfusions, using contaminated needles and mother to baby during pregnancy.

If a woman has unprotected sex and gets HIV the virus can easily be transmitted to the baby, during pregnancy, at birth or giving breast milk. If she wants to lower the risk of giving the baby HIV, she can have a Ceseran and don’t give the baby breast milk.

If you are abusing drugs, HIV can get transmitted if you share the needles with infected persons.

The blood they use for blood transfusions are tested so these days it is unlikely to get HIV through blood transfusions.

There are a lot of fears and misunderstandings about the transmission of HIV.  HIV is Not Spread by:Mosquito Bites, Kissing, Laughing,Sharing, Toilets, baths, showers, Sneezing and Coughing, Food, Hugging andTouching,Swimming Pools, Shaking Hands, Sharing Plates, cups and saucers.

 Something like kissing has a low risk of transmission, because a lot of mucus of an infected person needs to be transferred to get the other person infected, if there are cut on both of their tongues HIV can be transmitted but chances arte scarse

Prevention

To prevent the spreading of HIV You must have protected sex, be loyal to the person you are having sex with (one partner) or don’t have sex at all. Needles of drug abuse must not be shared, and if a mother knows she has HIV she must do every thing she can so the baby wouldn’t get it. This message of prevention must be told to all the people. They must be educated about HIV/AIDS.

In the workplace
The Code of Good Practice on key aspects of HIV/AIDS and employment is an excellent guideline in assisting employers to compile such a policy. The policy should contain acknowledgement that HIV/AIDS will be treated like any other life-threatening disease. It should encourage employees to be tested on a voluntary basis, at company expense, and should encourage employees to disclose their HIV status in confidence to the employer.

The policy must give assurances that confidentiality will be respected. Employers should arrange for education sessions for their employees to be educated on all the different tax rates of HIV/AIDS. The many myths that surround issues of HIV/AIDS are due only to a lack of education - employers will find it much easier to handle such issues in the workplace if the employees are properly educated on such matters.
Many employers introduce an Employee Assistance Programme, which can contain procedures for assisting employees with life-threatening diseases, and very importantly in terms of a certain percentage of the employee's salary being paid to the employee for as long as 12 or 24 months after the employee is no longer able to work.

People with HIV/AIDS may not be discriminated against in the workplace. There are a number of laws and

policies concerning people who have HIV/AIDS in the workplace, which should be read in conjunction with

the Constitution of South Africa.

HIV positive employees have the same rights and duties as other employees. They should not be

treated differently by employers or by co-workers.

Statistics
KZN-39.5%, MP-34.7%, FS-30.1, GP-29.8%, NW-30%, EC-28.9%, Limpopo-21.4%, NC-17.2%, WC-16.9, National-29.4%

Diferent age groups infected

Age	% infected with AIDS
15-19	13.7
20-24	26.6
25-29	37.1
30-34	41.5
35-39	35.4
40-44	25.6
45-49	23.9

        Glossary:

http://www,queerlif.o.za/test/news/25-latest/2919-hiv-a-aids-guide.html

http://www.health24.com/medical/condition_centres/777-792-841-1765,22075.asp

http://webmd.com/hiv-aids/human-immunodeficiency-virus-hiv-test

http://www.avert.org/mother.child_htm

http://kidshealth.org/parent/general/body_basics/immune.html

http://www.labourguide.co.za/general/hiv-aids-in-the-workplace-386

http://www.avert.org/stages-hiv-aids.htm

http://en.wikipedia.org/wik/aids

http://www.avert.org/aids-hiv-prevention.htm

http://www.avert.org/safricastats.htm

orientate and navigate

If you have to give people directions you have to communicate very well, at all times the person must understand you, and know where to go, so they won't get lost. choose appropriate routs and describe it as it applies to the situation, use clear and simple language.

Things you can use to find your way is maps, GPS or a compass. Also use landmarks and signs. Make sure you know how to read maps and use a GPS.

You can also draw a simple map for someone that needs directions, use symbols. make sure it is neat and simplistic. If you want to, you can even draw it on scale.

cultural heritage

cultural heritage management is to protect cultural heritage sites, so it won't get damaged or lost. (e.g. have guided tours so no one can damage it). these sites can be used for educational purposes.

Examples of cultural sites in SA: Robben eisland, Union buildings, cave drawings, cradle of human kind, ext.

Unidentified sites recognized, is a place that wasn't a cultural site, but then someone found evidence that it should be a site.

Identify and monitor local wildlife

When you work on a game farm you need to monitor your wildlife regularly.

To do this you need a map of the farm and a GPS.

When you go out to monitor the wild life, you have to drive around and look for the animals. When you see the animals you mark it on the GPS and maps. Then you write the quantity  and specie of the animals and their age (adult/young) and their sex (female/ male).

You can also look for animals that are wounded or sick, then mark it on the map so some one can help the animal.

You can use this information to know if you need to do gamecapturing, and what to catch when doing game capturing

Coservation ethics

Conservation ethics is to have respect for the environment and for other people and their possessions and cultures. If you respect others, others will respect you, that will result in a positive working environment.

When you are in a workplace, you work with people with different cultures and opinions, you have to respect them, even if your opinion is different to them.
You need to respect the environment, don't harm it (e.g. don't throw rubbish in the veld, don't cut off trees just for the fun of it).

Health and safety

It is very important to practice health and safety in any workplace. It is to prevent people getting injured and equipment to damage. Staff must be very observant to spot potential hazards. When a hazard is spotted it must be removed and reported immediately.
Staff must never be careless, if you are careless someone could be injured and it would be your fault.

When working with chemicals or dangerous equipment you have to wear protective clothing to prevent you from an injury.

Every person in the workplace have the responsibility to maintain the safety and security of the workplace.

Every one should know where the fire extinguisher and assembly point are. They must allso know what to do in a emergency, so they can help other people with the situation.

bad service

This weekend I learnt how FnB and customer service is NOT supposed to be like. No matter how hard you try to give customer service it is almost impossible! To get a drink order out almost take longer than the food. We don't have enough teaspoons and steak knives. I learnt that the internal customers( staff) is just as important than the guests. If the staff gets negative everyone around them get negative as well. Guests will not get good service at all.The biggest lesson I learnt was that if the staff is happy the guests will receive good customer service and the staff will enjoy doing their job.

menus

There are two main different types of menus: Table 'd hote and A la Carte.

• Table d'hote has a fixed priced and fixed meals. There isn't a big choice of dishes. Because the menu is fixed, you can lay the table before the time with the right cutlery. Mostly this will be formal.
• A la Carte menu has a lot of meals you can choose from. Each meal is priced separately. The right cutlery is given to the guest after they have ordered. This can be formal or informal. 

At Sondela we have a A la Carte menu at the restaurant, but our guest house is Table d'hote. When we have functions, there is a buffet and we lay the table before the time.

tough job

The food and beverage industry is not all just fun and games. It is a lot of work and long hours.Your feet will not enjoy it at all. At the end of each 10 hour day of working on your feet without a break you just want to put your feet up in the air and wish you could have a foot massage. This sounds really bad but it teaches you to endure through everything no matter how hard it seems to be, because at the end of the day everything will be fine and you will be a stronger better person.

"mise-en-place"

"Mise-en-place" is a french phrase defined by the culinary institute of America, to get everything in place.This will enquire you to prepare everything beforehand, So when you need the things it is already there and you don't have to waist time doing it when you are busy. At the restaurant every afternoon, we clean and fill the sauce bottles up. We also roll the knives and forks into a serviette, so the next day when you waiter it is already done, and you can just take it to your guest.

For conferences we set the tables the day before and do everything we can, so when they arrive everything is already done and no one have to run around to get the things ready.
To do the preparations is very important for good customer care at the end of the day.

waitering

On the weekends it gets really busy at the restaurant, so waiter. When the people get there you greet them and take them to a table, introduce yourself and give them menu's. Take their drink orders then the food orders. To ensure you don't get a order wrong write everything down. Ring it on the computer system. Get the drinks ready and take it to them. Prepare a basket with all the sauces, knives and forks. when the food is ready take everything to the guests. When they are finished, clear the table and give the bill to them and do the payment.
We have other special occasions like buffets and  bring and braai. When you serve that table you only take drink orders and they will help themselves with the food.
At the beginning it was a bit nerve racking to waiter, but the more you do it the better you get at it. The lesson I learnt out of this is that if you are scared to do something, just do it, because at the end you will succeed.

Mbizi

There was a show at Mbizi, where Sondela had a stall. On Thursday night we were the caterers for a cheese and wine evening. We decorated the area where the food was served with drapes and fruit. there was a lot of different cheeses and fruit to choose from. I had to clear the table when peoples were finished eating, and later the evening I poured the wine. The evening was a great success and I enjoyed it a lot. To top it all of the elephants of Zebula were there, it was a great experience to get so close to them.

Lay out of tables

Today there was a conference of 56 people. we had to lay the tables for breakfast, lunch and dinner. Before you can lay the table you need to steam all the glasses and cutlery. then you put the table cloth and overlay on the table. after that you put the cutlery, glasses, salt and pepper and serviettes on. there are different ways to fold the serviettes, like to put it in the champagne glasses or in a fan. As the people finish eating you need to take all the plates away.

Talking on the radio

The radio is used to communicate with different departments.
When talking over the radio, you must press the button, the talk after two seconds. Hold the radio away from your mouth and speak clearly in the language you preffer, to prevent misunderstandings.
When you have to tell a person a car registration number over the radio you use the following language:
A: Alpha
B: Bravo
C: Charlie
D: Delta
E: Eco
F: Fox-trot
G: Golf
H: Hotel
I: India
J:Juliet
K: Kilo
L: Lima
M: Mike
N: November
O: Oscar
P: Peter
Q: Quebec
R: Romeo
S: Sierra
T: Tango
U: Uniform
V: Victor
W: Whisky
X: X-ray
Y: Yankee
 Z: Zulu
For example, if the number is KTG357GP, you will say: Kilo,Tango, Golf 357, Golf Pappa.

Different types of payments

The different types of payments you get is cash and credit cards.
When working with cash, you have to make sure you got the right amount from the guest, and give the right change.

When doing a credit card payment, you must check if it's a chip card or if you need to swipe it. You need to put the amount on the machine, after you swiped the card. the guest must type in their pin. There will be two slips, the first one the guest must sign, the second one you must give to the guest.
On a credit card, the card number and expiry date is very important.
When doing a authorization, for the key and breakage deposit, the R200 is not taken out of the

key collection envelopes

These envelopes must be prepared before the guest arrivals.  The unit number is on the envelope. Inside the envelope a breakfast voucher, inventory list of the unit, key and breakage letter and an evaluation list must be put in. When that is done the keys must be put in. The envelopes must be put in a box in the right order. When the guest arrives you can get the key easily to give them.

Check in and out of guests

To check a guest in you need to follow the following procedures:

1. Greet the guest.
2. Get his registration card and ask him to fill it in.
3. Check his details in Unires to see if he has to pay the conservation fee.
4. Ask him R120 conservation fee and tell him what's it used for.
5. Ask The R200 key and breakage deposit and explain that he will get it back when they check out.
6. Give him the keys.
7. Do the payment on Unires 

Check out a guest:

1. The person must give you the keys and the slip they got from the cleaners to say what they used and broke.
2. Get his registration card.
3. Charge him for the breakages and do the payment.
4. Give him the R200 back or scratch out the credit card slip.
5. Greet him and tell him to have a safe trip back.

Reception- facing my fears

The first day at reception i had to start answering telephones-my biggest fear. When answering the phone you need to start with "good morning Sondela nature reserve, Sulize speaking how may I help you?" after the first couple of  times I answered the phone and falling over my words, I got the hang of it. I am glad to say that after 5 days I have overcome my fear and can comfortably answer the phone without hesitating.

Servicing chalets

Today we serviced three chalets. This means there are guests staying in the chalet and you have to make their beds, wash dishes, sweep and map the floor. This can get a bit tricky when there are four kids running around playing, and you have to mop the floor. At the end it is actually fun doing this. It is interesting to see how the people live when they are on holiday. Today I got a lot more respect for the cleaners. It is not the easiest job to do.

Protective clothing

When working with chemicals you need to wear protective clothing.
A mask to prevent the inhaling of dangerous  and chemicals.
Gloves to prevent your hand being burnt or damaged from the chemicals.
A apron is also worn to protect your clothes.
Wear closed shoes with a rubber sole, to prevent you from slipping on a wet surface.
Protective clothing are worn for Health and safety reasons as well as for a professional appearance.

Witness to a new life

Yesterday I saw how a sheep gave birth. The baby started getting out, but got stuck, so a half our later and the baby wasn't any further. One off the people of the wildlife center  held the sheep, while another one pulled the baby out.
It was the most beautiful thing to see when that baby came out and wriggled. Immediately he tried to stand up and after 5 minutes he was up and drinking milk.
It was the most amazing thing to experience!

Cleaning Chalets

Today we saw how the worksheets of cleaning chalets work. There are 60 chalets, and therefor 6 team leaders. Under each team leader, there are 5 cleaners. Each group has 10 chalets each day to clean. The team leader supervise and check that the chalets are properly cleaned.
 We went out to clean the chalet. we dusted the furniture, sweeped the tiles and carpets and raked and sprayed the outside. You rake the outside, so there are no footsteps of the previous people, so when the new guests come in it will look like they are the first people visiting that chalet. We spray it so there are no dust when the guests arrive.
The cleaners must be finished by 2'O clock so when the guests arrive at 3 the chalet can be perfect for a relaxing holiday.

ironing and chemicals.

Today I filled the sunlight liquid bottles. 
We also ironed pillow cases and fitted sheets. This linen are put through a ironing machine and then folded up when all the creases are out.You would have never thought ironing could be this much fun!

Makhato 1

Makhato1 is a new house that was built. On Friday all the furniture was in, so we went in and polished all the furniture, cleaned the windows and floors and dusted everything. Then we needed to fill in the inventory, that is a form with all the things that is in the house (glasses, plates, pots, linen, ext.) that needs to be checked regularly, so if guests or staff break or steal something it could be replaced.

Choux Puffs

What you need to make Coux puffs

• 250ml water
• 4 eggs
• 100ml butter
• 125ml flour
• pinch of salt and a pinch of sugar.

1. Boil the water and butter, till the butter is melted.
2. Add the flour to form a soft ball
3. Add the eggs one by one
4. Put the pasty in a piping bag and make puff shapes
5. Bake it till light brown in a preheated oven of 180' C

The perfect choux  puffs must be light brown, light in weight and hollow on the inside.
These puffs can be filled with cream, custard or can be even a savory treat and be filled it with tuna or cream spinach.

puff pastry horns

We made puff pastry horns. it is really easy to make. you cut strips out  of the puff pastry. you put a layer of butter onto an horn mold and roll the strip puff pastry onto the mold. then you bake these horns till it's light brown. Leave it to cool down, then you can fill it with caramel or dip it into chocolate.

Eggs florentine

Today we made eggs florentine. This is a dish where you put a piece of toast on a plate, on top of that creme spinach, then a poached egg on that, and then lastly cheese to finish it of.
Creme spinach:
Bechamel (white sauce) :
Melt 100g butter and mix it with 100g flour to form a roux (soft ball)
Boil milk with a onion with cloves in.
Add it to the roux and whisk till the roux is desolved and the consistency is thick.
Blanched spinach
Put water in a pot and let it boil.
Cut the white pieces out of the spinach and rinse it.
Put the spinach in the boiling water for 3-5 min.
Saute onions:
Brunoise the onion and fry it in a pan.
Mix all of the above.
Poach egg:
Put water in a pan, and let it simmer.
Put vinegar into the water just enough to taste it. 
Stir the water then brake the egg into the water.
Take the egg out when it is still soft.
When all these things are on the plate put it under a grill, so the cheese will melt.

Mayonaise and meringues

Today we made mayonnaise, You whisk egg yolks and add oil and vinegar slowly while whisking vigorously. We used that to put into the chicken mayonnaise.
After we did that we had egg whites left over, and what better to make meringues with that. When making meringues you whisk the egg whites till it makes soft points, then add icing sugar and mezina slowly by the mixture, while still whisking. The meringues must be put into an preheated oven at 100'C, It must be baked till hard and may not be brown.  This is really easy and fun to make!

Knife skills

Today we learnt knife skills. There are two cutting methods, chopping and slicing. we sliced lettuce, tomatoes and cucumbers. That is part of the mice on place for the toasted sandwiches and side salads. In the morning all the bowls must be filled up so you can easily make the sandwiches when it is ordered. There are different colored chopping boards for the different types of thing you cut, to prevent cross contamination.

First day of chef

Today I started with the chef course. After we got our uniform, we washed and dried cutlery, plates cups ext. We also washed all the pots and pans. It was interesting to see how everything works in the kitchen.  We learnt the right way to cut and I tried it once... lets just say this might take a while, but practice makes perfect. I think and hope I will enjoy this course a lot!

Last day at RG

Today was the last day of RG, the last day my work will be in the bush veld for this year. We worked hard, but is was great fun! There were days we were covered in mud other days in sickle bush. We learnt a lot not just about nature and how to conserve it, but we allso learnt a lot of life lessons that I couldn't have gotten anywhere else. Thanx to every one that made this 6 months some of the best months I've had!

poaching

On Sunday morning guests reported that there has been poaching. We went to see what was going on. We saw where the animal (we suspect it was a blue wildebeest) Was shot, there was blood on a lot of places. We saw the place where it was dragged on the grass to the fence. The fence was cut so they can come in easily. We saw the tire tracks of the vehicle where it reversed to come closer to pick it up. before they loaded the wildebeest they removed the stomach so it is lighter. One things for sure these people had a lovely Sunday lunch...Bastards!

Compost

Today we sifted compost from the compost heap. we threw the compost through a sift and put it in bags. We sifted this, because it looks neater and the big parts still needs to decompose before it can be used. We took this sifted compost to the wild life center and spread it in the avery to make that soil richer and that the plants can grow better there.

Erosion project

We are doing a erosion project at the springbok flats. we took a open patch and surrounded it with sickle bush. in the middle we put a lot of grass and cut sweat bush, after we made holes in the ground with a spitfork. This will help put some nutrients back into the soil. We are going to cover this patch with sickle bush, so the grasses won't blow away. There was a midden (a place where antelope mark their territory) in that area, so we didn't cover it. I hope in time that this piece will fully recover.

Fire checks

In the mornings we must do a fire check. We must check all the vehicles and equipment. On the vehicles we need to check tires, lights, water, petrol and oil and if the battery is working. We also need to check the water level of  the tanks as well as the nossles of the spray.
The equipment we check if all the things are neat and easily reachable. We also check if all the backpack sprays are working and if all the equipment are there and in place.
We write a report on all these things everyday. If something is not working, we report it to maintenance so they can fix it as quick as possible.

These checks are done, so that if there is a fire all the equipment and vehicles are ready to go and fight the fire.

Lickblocks and duncan applicators

Today we put out phosphate lick blocks out, and filled up all the Duncan applicators and pressure plates with Amipor. a duncan applicator is a place where animals eat boskos or mollasse out while their necks rub against a pole with Amipor (pesticide)  on. A pressure plate is a plate that the animals step when they go to the water hole, then they get sprayed with Amipor. We put these lickblocks out at some of the houses on Sondela so that the people who stay there can see the animals that come and eat it.