Question

1. State and explain five importance of storage.

2. Analyse five principles and guidelines for effective storage in the home.

3. Mention and explain five causes of fatigue.

Vivid explanations needed

Answer 1

1)

Organization saves time.

According to U.S. News and World Report, the average American spends one year of their life looking for lost or misplaced items. That could include office employees, who spend on average one hour a day performing the same tedious activity. Whether at home or at work, organized spaces allow us to remain on the go with minimal searching, prodding, and panicking over missing items. When you’re not wasting time searching through an abyss of papers and laundry, it can be spent doing more important things — time with family, exercising, cooking, or reading a good book.

Space equals status.

Clutter and chaos are not words associated with a luxurious home. Having a well-designed walk-in closet in the master bedroom is known to be a status symbol. So it’s no surprise that it’s one of the most sought-after features in a new or remodeled home. The key to benefitting from luxury storage spaces is to use them productively, not just as a design component but also as functional foundation. Special accessories and storage design features can further enrich the space and add a touch of personalization.

It adds value to the building.

Literally. The monetary value of a building increases when there are large, efficient storage systems already installed. Storage upgrades like built-in closets, bookshelves, kitchen, and garage organizer systems will attract more buyers. A majority of new homebuyers want simplified lifestyles, and they recognize the market’s growing standards and value of storage. Many buyers seek move-in ready spaces, and are more apt to reconsider properties where they don’t need to augment or retrofit the storage situation themselves.

Vertical space is important, too.

Finding extra storage in any room involves a touch of creativity, especially when a growing segment of consumers are opting for smaller living spaces. Creatively maximizing floor-to-ceiling wall space optimizes and effectively increases the space efficiency and design aesthetics of the home. ClosetMaid provides Professional Services design and consultation to solve any storage space challenge for those looking to remodel or enhance storage within their spaces.

Re-Think

The utilization of space is becoming much more important than how much actual space exists. Incorporating well-designed interior spaces with high-quality storage solutions allow everyone to go about their day-to-day activities without extra stress – and the balanced combination of function and décor can make any person satisfied with their home or workplace.

1. To preserve goods that are produced only during a particular season but are demanded throughout the year (agricultural goods).

2. To preserve goods that are produced throughout the year but demanded during a particular season (crackers, umbrellas, etc.).

3. To preserve the quality of certain goods, which in the absence of proper storage will deteriorate.

4. To enable businessmen to make speculative gain, i.e., to wait and sell at a higher price.

5. To protect goods from pests and insects.

6. To ensure smooth production and distribution

2)
Food Rotation
The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate. Date all foods and food containers. Stored foods cannot get any better than what originally went in, but they can certainly get worse. The first food in should be the first food out: FIFO. It takes a bit of imagination and craft to position foods within a storeroom to best implement this principle. Keep a handy and readily visible record of the “use by” and “sell by” dates of the received foods and the shelf life in general.

Temperature
Keep storerooms cool, dry and well ventilated. The temperature should be between 50°F and 70°F. The cooler, the better. Temperature has more to do with how long well-dried foods store than anything else. The storage lives of most foods are cut in half by every increase of 18°F (10°C). There is probably a limit as to how far this statement can be taken, but a reasonable expectation of shelf life may be extrapolated from room temperature down to freezing. No doubt, the inverse could also be considered true. Cool storage reduces respiratory activity and the degradation of enzymes; it reduces internal water loss and inhibits the growth of decay producing organisms, and in some foods such as fruits and root crops, it slows the production of ethylene, a naturally occurring ripening agent.

As part of maintaining optimal temperature, it is suggested that adequate ventilation should be provided (some air exchange rate is absolutely essential). In addition, the storeroom should be free of un-insulated steam and water pipes, water heaters, transformers, refrigeration condensing units, steam generators or other heat producing equipment.

Humidity
Ideally, storage areas should have a humidity level of 15% or less. Unless the storeroom is located in the desert, consider air conditioning or dehumidification during the most humid times of the year. A second option is to use moisture impervious packaging. Ideally, there is no reason not to use both.

Maintain stored foods in their original packages whenever possible. Most packaging is designed for the food it contains and will remain in good condition for their given shelf-life in the absence of temperature and humidity abuse. For instance, the cardboard box will help cushion jars and other glass containers from breakage. If original packaging is not practical, maintain the food in airtight containers, primarily to prevent the entry of insect and rodent pests and keep out other contaminants. To take this to another level, consider oxygen as a major threat to the quality of food. The chances are that moisture-proof packaging is also airtight. The less head gas (<2% O2) in a package, the longer its shelf life is maintained.

Sunlight
Avoid storing foods in direct sunlight. Sunlight promotes oxidation and the subsequent loss of the food’s nutritional value and quality. Fat-soluble vitamins, such as A, D, E and K are particularly sensitive to light degradation. It is far better to block sunlight on windows and skylights and rely on artificial illumination for the time the storeroom is in use.

Storage for Risk Reduction
Store dry foods at least six inches off the floor and at least 18 inches away from outer walls to reduce the chances of condensation brought on by temperature differences between the container and the surface against which it rests, as well as to facilitate cleaning and pest control activities. In the absence of rapid turnover of bulk palletized storage, consider placing the clean pallets on racks or blocks at least four inches (six inches is preferable) off the floor. This seemingly insignificant procedure goes a long way in preventing the harborage of pestilence, particularly rodents. It is also suggested that a 2-ft. ceiling clearance be maintained to avoid high temperatures at the ceiling.

Set aside an area that is designated for damaged or rework products. Torn containers should be taped or otherwise secured to prevent entry of contaminants and prevent further spillage. As a side note: There is a fine line between Class II (Potential Public Health Hazard) and Class III (Aesthetic Defects) in cans. It is for this reason, I ask all my clients to separate for credit any noticeable damage that is not identified when the goods are received, as well as for some boxed and/or bagged foods. If this practice is followed, a little more space is needed in the set-aside area.

If any way possible, do not store economic poisons, cleaning supplies and other non-food items in the same storeroom as food without some physical barrier that separate the two. I am also a strong proponent of storing look-alike condiments and other ingredients, such as salt and sugar, in spatially separate locations within a storeroom to avoid interchanging these products.

Vermin
To prevent the entry of insects, rodents and birds into the storeroom, doors and windows should be rodent and insect-proofed and kept closed whenever possible. Any opening to the outside should be sealed and all structural cracks and crevices promptly repaired. Bait boxes, if needed, should be regularly monitored and any damaged bait boxes and spilled bait should be carefully cleaned up and removed. If fumigation is absolutely essential, rely only on experienced licensed control operators.

Along these lines, the exterior of the building in which the storeroom is located should be maintained free of fire hazards, pest infestations and to preclude any security problems.

Size
Finally, we come to size of the dry good storeroom. As with all storage considerations: size matters. Since the 1970s, we have seen an almost geometric increase in single-use disposable products, including prepackaged ready-to-eat (RTE) foods, food utensils, cookware, housekeeping equipment and supplies, various paper goods, gloves and other personal hygiene packaging, waste containers—and the list goes on and on. Economy bulk purchasing of nonperishable items, items procured by consumer expectations and demand and the changing marketplace of how retail food is structured has dramatically changed the need for storage space. For instance, three decades ago, we used 0.1 cu. ft as the standard size of a meal. Today, without an increase in the quantity of food, the average meal is anywhere from 0.25 to 0.5 cu. ft or higher.
3)

There are numerous potential causes of fatigue as a major complaint. They range from those that cause poor blood supply to the body's tissues to illnesses that affect metabolism, from infections and inflammatory diseases to those that cause sleep disturbances. Fatigue is a common side effect of many medications. While numerous patients with psychological conditions often complain of fatigue (physical and mental), there are also a group of patients where the cause of fatigue is never diagnosed.

Common Causes of Fatigue
Metabolic/ Endocrine	anemia; hypothyroidism; diabetes; electrolyte abnormalities; kidney disease; liver disease; Cushing's disease
Infectious	infectious mononucleosis; hepatitis; tuberculosis; cytomegalovirus; HIV infection; influenza (flu); malaria and many other infectious diseases
Cardiac (heart) and Pulmonary (lungs)	congestive heart failure; coronary artery disease; valvular heart disease; COPD; asthma; arrythmias; pneumonia
Medications	antidepressants; anti-anxiety medications; sedative medications; medication and drug withdrawal; antihistamines; steroids; some blood pressure medications; some antidepressants
Psychiatric (Mental Health)	depression; anxiety; drug abuse; alcohol abuse; Eating disorders (for example; bulimia; anorexia); grief and bereavement