Journey of a 2nd Year Duke Med MD/PhD Student

This interview is the latest in an Accepted.com blog series featuring  interviews with medical school applicants and students, offering readers a behind-the-scenes look at  top medical schools and the med school application process. And now, introducing Rui Dai†¦ Accepted: First, some basics: Where are you from? Where and what did you study as an undergrad? What is your favorite flavor ice cream? Rui: I call Cleveland, Ohio home, but I was born in Kunming, China and spent some of my childhood in Germany before moving to Cleveland at age 10. I went to elementary school, middle school, and high school in Cleveland. It’s the place I know best and I’m a fierce defender of the great city. I went to Duke for undergrad and majored in neuroscience. I liked it so much that I decided to stay for grad school! My favorite ice cream flavor is dark chocolate. The darker the better. Accepted: What year are you at Duke University School of Medicine?   Rui: I just started my 2nd year at Duke Med, but unlike most medical schools that start their clinical year in 3rd year, clinical year starts at the beginning of 2nd year at Duke. So I’m headed to the wards in a couple weeks, with radiology as my first rotation. Kind of nervous, but super excited! Accepted: What is your favorite thing about med school so far med school in general and Duke in particular?   Rui: I love interacting with patients and taking part in procedures. In the spring of first year at Duke, you can go into clinic as part of Spring Clinic and basically act like a medical personnel. I was able to interview patients on my own and even write notes for the attending doctor to review. I love that there are so many teaching opportunities, for students to just learn. I was able to meet so many different patients and put a face to all the knowledge that we were learning in the classroom. Everyone in the hospital is so friendly. Even scrub nurses, who have to keep a tight rein on the operating room so the procedure proceeds with order and nothing is contaminated, will help you learn everything you need to know, and remind you if you’re about to make a typical med student mistake. Accepted: If you could change one thing about the program, what would it be?   Rui: I think Duke really takes to heart a quote by William Osler, who laid the foundation for modern medicine, that â€Å"To study the phenomena of disease without books is to sail an uncharted sea, while to study books without patients  is not to go to sea at all.† Duke’s aim is for us to be humanist doctors, who will treat patients as a whole, and not just the disease. Our responsibility is to the patients and their wellbeing. And to do that, the Duke curriculum makes sure that we are never too far from the hospital, physically and mentally. This can sometimes take a toll on the basic science material that we are supposed to learn in the first 2 years of medical school for the first step of the licensing exam. I’m sure in 20 years, the basic science material that we’re learning in the classroom will only peripherally matter to the patients that we are treating, and some of which will certainly be out of date, but as a student right now it can sometimes be hard to consume all the information in only 1 year. However, there seems to be a trend of medical schools adopting the Duke Model, so there must be something that’s going well with this system. Right? Accepted: Can you share some advice to incoming first year students, to help make their adjustment to med school easier? Rui: My number one advice, as numerous other people have told before I started medical school, would certainly be: don’t stress. Things will happen in their own time. Cramming that biochem book before school begins can certainly seems like the right thing to do, but take time to enjoy your summer. It will most likely be one of your last. You will have very little time to do so once everything else starts: residency, fellowship, and establishing a career. Take time and relax at home. Go backpacking in Europe. Spend every single moment you can soaking up the sun at the beach! Accepted: Did you go straight from college to med school? Or did you take time off? Rui: I went directly from college to medical school, but there are certainly times when I wished that I had taken a gap year. Senior year of college, while interviewing every other weekend, was absolutely brutal. Accepted: Looking back, what was the most challenging aspect of the med school admissions process? How did you approach that challenge and overcome it? Rui: The interview was definitely the most challenging part. Though I enjoy hanging out with friends and meeting people, I am an introvert and need time alone to myself to recuperate. I used to leave Wednesday or Thursday for a 2 day interview, because I was applying for MD/PhD programs, come back on the weekend and just not leave my room until I had to go to class. Accepted: Can you talk more about your decision to pursue an MD/PhD? What are your long-term goals? What is the structure/timeline of the program? Rui: I’ve always loved research. My mother is a neuroscientist at Case Western Research University and ever since I was in kindergarten, I’ve spent time sitting in labs with her and my father, poking around here and there. I love the lab environment and I ultimately want to run my own lab in the future. I enjoy the intellectual stimulation when discussing science and the idea that there is a limitless possibilities of what we could discover with the tools we could cook up. At the same time, I am personally committed to finding a therapeutic cure to help patients. I want my research to be as intimately tied to patients as it is possible. I enjoy the clinic, listening to patients, and meet individuals from all walks of life that I would never had the opportunity to otherwise. The MD/PhD program allows me to combine the two aspects of science and medicine together. The program is 8 years in total and is structured starting with 2 years of medical school, followed by 4-5 years of PhD, and 2 years of medical school. At Duke, this structure is slightly different, because research is also incorporated into the medical school curriculum, so there is only 1 more year of medical school after finishing the PhD. Accepted: Do you have any other advice for our med school applicant readers? Rui: Medicine is a marathon and not a sprint. Depending on what you ultimately end up doing, you will most likely be working till your late 60s, if not 70s or 80s. Be sure to love what you’re doing. Medicine is an amazing career, and there’s nothing else I could imagine myself doing, but physician burnout is no secret. The work is hard, the pay does not reflect the time nor the effort required (especially during residency), and not all patients appreciate how much you care. Take care of yourself. Medicine requires many sacrifices, but be sure you don’t sacrifice too much before you realize it’s too late. Accepted: Can you tell us about your writing for VOICES? Rui:  VOICES is a student-run bi-annual literary magazine for the medical community to express themselves. We have an open policy of no restrictions on the form or format of the submission. Even if it can’t be physically published, we will still accept a photograph of it. The magazine website has pdf and html links to all the published magazines. For one-on-one guidance on your med school applications, please see our catalog of med school admissions services. You can read more about Rui’s med school journey by checking out some of her articles here. Thank you Rui for sharing your story with us! Do you want to be featured in Accepted.coms blog, Accepted Admissions Blog? If you want to share your med school journey with the world (or at least with our readers), email us at bloggers@accepted.com. Accepted.com ~ Helping You Write Your Best Related Resources:   †¢Ã‚  Medicine and Engineering: an MD/PhD Student Interview †¢ School-Specific Secondary Application Essay Tips †¢ Journeys with Joshua: an Inside Look at Med School

The Global Conflict Of The United Nations - 1551 Words

Following the bloodiest global conflict humankind has ever witnessed, the world’s greatest powers sought to form a global institution which would prevent a future occurrence of this kind. On October 24th of 1945, a month and a half after WWII’s end, that vision came into existence under the establishment of the â€Å"United Nations†. Within its mutually established manifesto designed by its 51 founding member states, the UN Charter (which was ratified a few months prior in June at the United Nations Conference on International Organization) solemnly declared the United Nations commitment â€Å"to maintain international peace and security†¦ in conformity with the principles of justice and international law† (UN Charter, 1945). The UN would continue to†¦show more content†¦In 1993, a ceasefire between Juvenal Habyarimana’s government and the RTF was reached during the â€Å"Arusha Accords† in Tanzania, which included the support o f the United Nations peacekeeping mission called the UNAMIR, comprising of 2 548 personnel led by Romeo D’Allaire (NSA, 2014). This quasi-ceasefire took a turn for the worst on April 6 1994, when Habyarimana’s airplane was shot down by extremists (their affiliation is unknown). The following day would mark the beginning of a Hutu extremist led genocide of minority Tutsis and moderate Hutus. UNAMIR was rendered to minimal effectiveness once the killings began, as Chapter VI of the UN Charter limited UNAMIR to a strict mandate of assistance with a reduced force of 270 personnel, following resolution 912 from the UN Security Council (UNAMIR, 1999). By the time the Security Council decided to reinforce D’Allaire’s force with 5 500 more troops in May via resolution 918, the estimated number of casualties had already reached 500 000. While D’Allaire’s forces were able to save 32 000 Rwandans from an imminent death, 1 000 000 had perished at the ha nds of the CDR and Interahamwe by the end of the war in July 1994, including 70% of the Rwandan Tutsi population (ICRC, 2004). ***ONE MORE SENTENCE***This unfortunate event of needlessShow MoreRelatedThe World War II And The Cold War1199 Words   |  5 PagesWar between the economically powerful United States and the politically frightening Soviet Union. This post World War II Imperialism divided the world into three positions which, created the battle ground for the Cold War quest for territorial supremacy and illustrated the failure of the United Nations. 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divine roles matrix Essay - 1434 Words

University of Phoenix Material Divine Roles Across Cultures Part I Select one common divine role that recurs in world mythology. Possible options of divine roles include the following: father or mother divinities, divinities of war, home or hearth divinities, divinities of love, divinities of wisdom, divinities of medicine or health, divinities of the wind, divinities of agriculture, divinities of the sky, ruler of all the gods, and so on. Identify the role in the title of your table. Select two myths, each from a different culture, in which the divine role appears. Identify the divinity names and cultures in columns A and B. Complete the table by answering each of the five questions for both selected divinities. Title:†¦show more content†¦Ymir was such a cruel god, Odin and the other gods could not tolerate it any longer and plotted against and killed him. Then Odin and his brothers made all things from the parts of Ymir’s body. 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Research of Culinary Arts Essay Example For Students

Research of Culinary Arts Essay The French were largely ignorant of fine cooking until Catherine De Medici arrived in France to become the bride of the future King Henry II. In her entourage included Italian cooks who introduced various methods and food items. Catherine De Medici Was came trot the wealthiest families during her time: the Medics family was a powerful clan with line dukes and popes and were great sponsors of art, literature, and science. She is one of the most influential personalities in culinary art history, she brought Caps chichi to France. She was an orphan few weeks after birth. At age 13, she was sent to France to many Henry, the second son of he king of Prance. 1 7th Century (Classic French cuisine was championed by chefs) 1. Pierre Franà §ois De Ia Variance He made the French cookbook Lee Cuisine Franà §ois (the book provided many preparation methods, including making roux, also serve as culinary encyclopedia of modern days. ) 2. Nicolas De Buffoons He published the book Sees Delibes De Ia champagne (the book was responsible in the French by turning away from the middle age practices of overuse spices to mask the rotten taste of the food. He introduces the techniques to enhance taste using natural flavors. 8th Century (this period was a great century for cooking; high end cuisine and affordable/ fancy were created). 1. Louis XIV The meaning of sumptuous dining took another leap in extravagance at his palace at Versailles. Multi-course meals and elaborate service were introduced. The fork appeared and was a common fixture in royal banquet Started the pra ctice of having dishes served separately. The culinary utensils of the middle ages were replace by %attire De cuisine, which included new pots and pans in tinplate and wrought iron, and later, the introduction of silver utensils. 2. Marie Antoine Career He is said to be the one Of the greatest chefs Of all time and probably the first celebrity chef, he is also called as the chef of all kings. Career had the ability to simplify menus and methods, to analyze Old and new cooking and define every aspect of art. He introduced haute cuisine He applied what he learn in architecture into cooking he would put architectural methods into food and its presentation, bridges made of confectioner, pastry fashioned into Greek temples, his interest in architecture enhanced his creations and designs of pastry art from different dough, preserved fruits, creams and sherbets. Wrote the following cookbooks Lee maitre delete Francis (described the hundreds of menus, which he created and cook in the capital Europe) Lee Cuisine Parisian (explain the principals tort making classic chauffeurs and aspic dishes. Scaffolds are small pieces of meat, fish, poultry or game, glazed in an brown or white sauce, and glazed with aspic. ) a popular French chef, is credited with developing the current chefs uniform-n, The tall hats had already been introduced, but she wanted to create a specific uniform to honor the chef, White was chosen for the chefs coat to signify cleanliness. The and 20th Century (In this century, two French chefs stood out) Montage Wrote largesse gastronomical in 1 938, the basic encyclopedia of French gastronomy. His contribution was to turn French cuisine away from architectural presentation s toward simplified decoration and shortened menus. He adopted Russian Service, thus the name of his cookbook: largesse means the Russian. Georges Augusta Scof fer (French) He is noted for his obsession to cleanliness of work area and hygiene of his employees. He is known for his compassionate but extremely strict and disciplined leadership. .ucdee90e9aade565760196385ac9f38bb , .ucdee90e9aade565760196385ac9f38bb .postImageUrl , .ucdee90e9aade565760196385ac9f38bb .centered-text-area { min-height: 80px; position: relative; } .ucdee90e9aade565760196385ac9f38bb , .ucdee90e9aade565760196385ac9f38bb:hover , .ucdee90e9aade565760196385ac9f38bb:visited , .ucdee90e9aade565760196385ac9f38bb:active { border:0!important; } .ucdee90e9aade565760196385ac9f38bb .clearfix:after { content: ""; display: table; clear: both; } .ucdee90e9aade565760196385ac9f38bb { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .ucdee90e9aade565760196385ac9f38bb:active , .ucdee90e9aade565760196385ac9f38bb:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .ucdee90e9aade565760196385ac9f38bb .centered-text-area { width: 100%; position: relative ; } .ucdee90e9aade565760196385ac9f38bb .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .ucdee90e9aade565760196385ac9f38bb .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .ucdee90e9aade565760196385ac9f38bb .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .ucdee90e9aade565760196385ac9f38bb:hover .ctaButton { background-color: #34495E!important; } .ucdee90e9aade565760196385ac9f38bb .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .ucdee90e9aade565760196385ac9f38bb .ucdee90e9aade565760196385ac9f38bb-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .ucdee90e9aade565760196385ac9f38bb:after { content: ""; display: block; clear: both; } READ: Scarlet letter and ministers b EssayHe put discipline and system of cooking inside the itched, His kitchen brigade remembers him saying that a true leader is one that leads by example. His contemporaries would always refer to Scoffer as a great man whose greatness is based on humility and honesty. Modify the design of chef uniform and encouraged his kitchen staff to wear suits outside of work to signify professionalism of chefs. Scoffer brought the traditional chefs coat to London, managing the restaurants at the Savoy Hotel and then at the Carlton Hotel, His first job was a commits De rotisserie and then as saucier and then join the military to provide food for them. He then developed the chef uniform/ base on military uniform. Has a great tandem with Ritz (hotel all over the world grew out of their famous partnership) He introduce the concept of ala carte Emperor William II of Germany called Scoffer as Emperor of chefs, then on he is known as king of chefs. Manage several hotels vivid his partners; such as Ritz Hotel, Carlton Hotel, Hotel De Remarriage, Riviera Hotel and more. __ He became the emperor of Chefs as Emperor William II of Germany exclaimed. Then on, he was known as the king of chefs. Culinary Patron Saints SST. Anthony the patron Saint for Butchers SST. Elizabeth patron Saint baking SST. Fortunate Saint for male chef Honoree Saint for pastry chef SST. Lawrence Saint for hot kitchen chef SST. Martha Saint for female chef Chefs Uniform 1. Chef Jacket- the most important piece of chef apparel, white double-breasted jackets as a sign Of dignity and cleanliness in the kitchen. 2. Chef Hat-the traditional chefs hat is the most recognizable part Of the uniform, Traditional colored white and could be as high 18 inches, the number tot pleats in based on legend; during the time of Career, chefs would boost culinary skills in cooking eggs at least one hundred ways. They are proud to claim that they could serve their royal masters with different egg dish everyday in the year without repeating even one dish. 3. Chef pants-are usually exchequer, white often black and white, to hide spills, Executive chefs wear black pants while other members of the brigade wear exchequer, pattern pant. For baking all kitchen brigades wear pure white. 4. Chef Apron- are usually white and made of sturdy cotton or cotton mix. Most chefs wear half aprons that fall from the waist and some wear full-bib styles with front pockets. Side slits allow for easy access to internal pants pocket. Tangle-tree ii pull the apron together. S. Chef shoes-are usually black fully enclosed and provides support to the body and feet. Chef shoes are slip-ions with washable in-soles and slip-resistant soles. KITCHEN BRIGADE SYSTEM I _ Executive Chef ? do not do much of actual cooking but rather are more involved in the overall management and supervision of the kitchen. 2. Souse Chef is second in command. The souse chef assists the executive chef in the supervision Of the kitchen and Of the kitchen. 3. Tournament ? means the touring one, also called as the swing cook. He relieves chef De parties whenever necessary. This position is usually found in large and industrial kitchens and is considered as the training position for SOILS chef. 4. Chef De Partier is station-line cook. He is in-charge off particular station. Each station is headed by chef De partier who specializes in certain preparations: a. Patisserie A pastry chef or patisserie the correct French female version of the word is pities ¶re is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and sworn cafe ©s. B. Saucier A sauce cook, this position prepares sauces, stews and hot hors deserves and saute ©s food to order. Although is the highest position of the station cooks, the saucier is still considered subordinate to the chef and the souse-chef. C. .u5ebaf700c61a9299f049b95d1b648d64 , .u5ebaf700c61a9299f049b95d1b648d64 .postImageUrl , .u5ebaf700c61a9299f049b95d1b648d64 .centered-text-area { min-height: 80px; position: relative; } .u5ebaf700c61a9299f049b95d1b648d64 , .u5ebaf700c61a9299f049b95d1b648d64:hover , .u5ebaf700c61a9299f049b95d1b648d64:visited , .u5ebaf700c61a9299f049b95d1b648d64:active { border:0!important; } .u5ebaf700c61a9299f049b95d1b648d64 .clearfix:after { content: ""; display: table; clear: both; } .u5ebaf700c61a9299f049b95d1b648d64 { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .u5ebaf700c61a9299f049b95d1b648d64:active , .u5ebaf700c61a9299f049b95d1b648d64:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .u5ebaf700c61a9299f049b95d1b648d64 .centered-text-area { width: 100%; position: relative ; } .u5ebaf700c61a9299f049b95d1b648d64 .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .u5ebaf700c61a9299f049b95d1b648d64 .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .u5ebaf700c61a9299f049b95d1b648d64 .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .u5ebaf700c61a9299f049b95d1b648d64:hover .ctaButton { background-color: #34495E!important; } .u5ebaf700c61a9299f049b95d1b648d64 .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .u5ebaf700c61a9299f049b95d1b648d64 .u5ebaf700c61a9299f049b95d1b648d64-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .u5ebaf700c61a9299f049b95d1b648d64:after { content: ""; display: block; clear: both; } READ: Creatine In Sport EssayGarden Manger meaning keep to eat refers to a cool, well-ventilated area where cold dishes (such as salads, hors doeuvre, appetizer, canapà ©s, pates and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garden manger. Larger hotels and restaurants may have garden manger staff perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, butter, salt dough or tallow. . Rotisserie is responsible for preparing roasted meats, braised meats, broiled meats and accompanying gravie s. E. Possessions a. The fish cook. In a large commercial kitchen, a cook tasked with preparing and cooking (and possibly selecting) fish and fish dishes. T. Entireties Is responsibilities in everything that has to do with vegetables b. G. Boucher De cuisine c. Is a person who may slaughter animals, dress their flesh, sell their meat or do any combination of these three tasks.