Line lament

　　最近，國家衛生委員會發布的2018年全國兒童和青少年近視調查結果顯示，中國兒童和青少年的整體近視情況嚴重，整體近視率達到53.6，高度近視高於600度，是致盲性眼病之一，但也容易導致一系列並發症，近視應如何預防和治愈?

　　有許多父母和孩子寄希望於治療近視。許多商業宣傳和營銷也聲稱治愈近視。一些專家指出，目前目前尚無醫學治療近視，公眾不相信它能治愈近視和生意。營銷。此前，國家衛生和健康委員會等六個部門就現有虛假和誇大的宣傳問題發表了文件，並要求從事兒童和青少年矯正近視的機構或個人不應使用“康複”，“康複”和“減少程度”促進近視矯正。近視的表現治愈了“近視克星”和其他誤導兒童，青少年和近視的父母。

　　近視是由眼睛結構的變化引起的。激光手術是一種矯正方法。它只改變秘書的趨光性，將光線聚焦在視網膜上，幫助患者看清，但不能改變近視軸伸長的解剖結構。近視的預防和控制在近視的治療中是非常重要的。適當的方法可以有效地預防近視的發展，控制近視的加深。那么如何控制和預防近視是最有效的呢?

　　近視的誘發因素

　　1、遺傳

　　高度近視父母所生的孩子近視發生率較高，同卵雙胞胎的近視率高於異卵雙胞胎。

　　2、營養

　　過量攝入碳水化合物也是引起近視的原因之一。

　　3、用眼環境

　　眼睛環境是引起近視的主要因素之一，如頻繁使用手機和電腦、光線不足、姿勢錯誤、眼睛使用時間過長等，都會增加近視的發病率。

　　4、缺乏戶外運動

　　研究表明，在戶外時間較少的人比在戶外時間較多的人患近視的比率更高。

　　5、睡眠

　　目前嚴重缺乏兒童和青少年也是近視的原因之一。

　　近視的預防和控制方法

　　1、戴眼鏡

　　如果是真近視，及時戴上合適的眼睛，控制的程度是有幫助的，如果不及時，會增加視覺疲勞，影響視力。

　　2、控制用眼矯正姿勢

　　減少眼睛時間，限制玩電子產品的時間，有利於近視的控制，也需要糾正閱讀和寫作的姿勢。

　　3、戶外運動

　　戶外活動時國際公認的控制近視發展的有效方法，每天2小時以上的戶外活動，對於眼部健康很有幫助。

　　4、定期檢查

　　定期進行視力檢查，建立視力檔案。如果近視程度發生變化，應及時更換或檢查矯正眼鏡。

　　5、減輕課業負擔

　　繁重的學習負擔使孩子們的睡眠時間嚴重不足。學校和家長相互合作，減輕孩子的負擔，確保孩子盡可能有足夠的睡眠。

　　需要知道的是，近視的加深與戴眼鏡沒有直接關系。雖然近視與遺傳有關，但主要取決於後天的眼睛習慣，所以視力好的父母也應該注意近視的問題。參加戶外運動並確保充足的睡眠時間是減少近視的最佳方法。

康柏耳鼻喉專科中心服務範圍廣泛，包括手術慢性鼻竇炎治療，以微創方法進行鼻竇手術，專業可靠。其他服務包括耳鼻喉相關檢查、睡眠測試、組織化驗、各種切除或修補手術等，歡迎網上或電話預約診症。

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I really like crispy skin salmon but not as much as like steamed salmon. Something about the steam brings out the omega-3's and it not only is delicious but feels so good to eat. You say, "but there is a lot of butter in this recipe" and I say, "yes, but I consider butter to be brain food." More importantly I think salmon and chervil are great together and then add the classic French mirepoix and, wow, something simple becomes so, so, so good. The mirepoix is so important to cooking but so often it is used as seasoning and not a side dish. Trust me it goes great with salmon. FYI, the mirepoix is always 50 percent onion family, 25 percent carrot and 25 percent celery. The other thing I like about this dish is a delicious sauce is created right in the steamer plate.

Serves 4

3 tablespoons unsalted butter
2 leeks, whites only, rinsed and 1/4 inch dice, or onions
3 carrots, peeled and 1/4 inch dice
4 celery stalks, rinsed trimmed and 1/4 inch dice
2 tablespoons chervil, minced
5 tablespoons unsalted butter, room temp
dry white wine
4 pieces 6 oz. salmon filets, skinless, the thinner the piece the better for roulades
kosher salt and fresh ground white pepper

Season the salmon filets with salt and white pepper. Remember saltwater fish can always take more salt than any other protein. It seems weird seeing how it comes from the ocean but trust me salt it liberally. Liberally doesn't mean go crazy just make sure you really salt it.

Take a hint from the Japanese and let it sit for 20 minutes to absorb the salt. Meanwhile set up your steamer. I use a bamboo steamer in a wok but use what you have. An upside down glass pan lid in a pot with another lid works too.

In a saute pan over medium heat melt 3 tablespoons of the butter. Add the leeks, carrots and celery and season them with salt and white pepper. Reduce the heat to low and cover. You do not want the mirepoix to color. Sweat until tender but not mushy.

While the mirepoix is sweating, combine the chervil and remaining five tablespoons of butter in a small mixing bowl and mix to combine. Divide the butter evenly and spread the butter over the filets. Roll the filets into a roulade and tie snuggly with kitchen twine.

Place the filets onto a heat proof deep plate and sprinkle with white wine until you have a little pool of wine on the plate. About a 1/3 of a cup.

Place the plate into the steamer and set a timer for 12 minutes. Remove from the steamer being careful not to spill the plate juices.

Plate with the mirepoix, then the salmon and pour the plate juices evenly across the top of the salmon and serve.

This is not a fancy cake. It’s not tricky to make, nor does it come laden with some kind of extravagant buttercream icing (though I do serve mine with a good dollop of rosemary whipped cream on the side). Rather, it’s simple and sophisticated—rich, dark, and, most importantly of all, irresistible to any guest at my table. It is the kind of cake that you can prepare ahead of time and, better still, it’s the kind of cake that improves with age. Rather like a good bottle of wine, its flavors develop and the crumb becomes denser and richer and all the more irresistible with the passing of time.

Serves 8 to 10

For the cake:

200 grams good-quality dark chocolate
200 grams butter
4 eggs
200 grams caster (superfine) sugar, divided
1 tablespoon confectioners' sugar, for dusting

Grease and line an 8-inch (20-centimeter) cake pan, and preheat the oven to 285° F (140° C).
Roughly chop the chocolate and the butter and throw them together in a heavy-based pan; then, set it over a very low heat to melt, stirring occasionally to prevent the chocolate from burning. When the chocolate and butter have melted completely, take the pan off the heat and leave to cool a little.
Separate the eggs. Pour the whites into a clean bowl, add half the sugar, and beat vigorously, until soft peaks begin to form. Pour the yolks and the rest of the sugar into a second bowl and beat until the mixture is smooth and pale.
Gently fold the yolks into the whites, then slowly fold in the melted chocolate.
Pour the batter into the pan and set the cake in the middle of the oven.
Bake for 1 hour 20 minutes, until the top of the cake feels firm to touch if you press on it gently. Leave the cake to cool in its baking pan. Do not try to take the cake out of its pan before it has completely cooled or it will collapse.
When the cake reaches room temperature, store it in the fridge. Just before serving, turn the cake out of its pan and dust lightly with confectioners' sugar.
This cake will keep for 3 to 4 days in the fridge—if anything, the flavors actually improve if you can leave it to rest for a day or two.

For the whipped cream:

300 milliliters heavy cream
2 sprigs rosemary
1 tablespoon confectioners' sugar

Add the cream and the rosemary sprigs to a small saucepan and set over medium heat.

The moment the cream begins to simmer, take the pan off the heat and pour the contents into a small bowl. Leave to steep for half an hour, then strain the cream and chill in the fridge.

Before serving, add the sugar and the cream to a bowl of a stand mixer fit with a whisk attachment and whip until stiff peaks begin to form. Serve slices of cake with dollops of whipped cream.

This is named after the sandwich not the cuisine. I love Cuban food and I have my time in New York City to thank for that. I had no idea how good Cuban food was until then. I had no clue that this sandwich even existed until I walked into a Cuban deli and got my first taste of the ultimate ham and cheese, and then I made this meatloaf or I should say hamloaf. If you like ham and cheese you will find yourself craving this meal. I serve it with Cuban Black Beans and Fried Plantains but it is equally at home with mac' n' cheese and stewed green beans, for that matter tomato soup. I make this in a pie pan for a reason. It is the topping to meat ratio. The flatter the meatloaf the more topping, and the topping is as important as the meatloaf, or at least to my mind it is.

Serves 6-8

1 1/2 pounds ground pork
1 pound ham, 1/4 inch cubes
1/2 cup cucumber, peeled and 1/4 inch dice
1 cup comte, gruyere or emmanthaler cheese, grated
1/2 cup plain bread crumbs
3 tablespoons whole milk
1 egg
2 teaspoons kosher salt
1/2 teaspoon black pepper
.
1/2 cup comte grated
1 tablespoon unslted butter, melted
1/2 cup plain bread crumbs
3 tablespoons Yellow mustard, not Dijon, maybe Nathans hot dog mustard
kosher salt and pepper

Pre heat the oven to 350 degrees. Place the breadcrumbs, milk and egg into a mixing bowl and mix to combine. Once the bread crumbs have absorbed liquid add the ham, pork, cucumber and 1 cup of comte cheese. Season with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper. Mix with your hands, paddle attachment of a mixer or a spatula but mix it well. In another bowl combine the 1/2 cup of comte, 1/2 cup of bread crumbs and the melted butter and mix. Season it with salt and pepper. Grease a 10 inch round and 2 inch deep pie plate. Place the ground meat mixture into the pie plat and flatten it to fit. Using a spatula spread the 3 tablespoons of mustard evenly across the meatloaf and then spread the bread crumbs evenly across the top too. Bake for 1 hour and 15 minutes and them check to see that it is done. If not cook a 15 more minutes. Let rest for 10 minutes. Slice into wedges and serve.