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READING

1. HOLIDAYS

In August 1987 I went on holiday with my family, to a small Greek Island. We were going
to spend two whole weeks basking in the sun, eating traditional Greek food and relaxing
on the beach. Everything was going to plan until one day, in fact the eigth day of my
holiday, the sky changed from being a bright blue to a dark grey colour. It started to rain. I
really believed that the rain would last maybe an hour or two. I retreated back into the
hotel to take a little rest. I closed the shutters, got into bed and set the alarm clock to go off
in two hours time, a siesta, why not?!

When the alarm clock went off, I jumped out of bed, opened the shutters and to my total
dismay it was still raining. The rain was falling quite heavily. On the ground there were
huge puddles, "How strange!", I said to myself. I had been abroad many times but I had
never experienced heavy rain. I decided to walk up to the entertainment room, to see if I
could pass the time. On my way there, I was presented with quite a shock. The path to get
there was completely flooded and covered with a thick mud.

The next day when I woke up, it was still raining and the hotel was completely flooded.
The corridors leading in to the apartments were filled with water, at least 1 metre deep.
People with hotel rooms next to the mountain had been evacuated because mud had fallen
down from the mountain. The dining room had water running down the walls. There
wasn't any food because there wasn't any electrical power. My holiday had turned into a
disaster.

That day, the hotel manager announced, "Due to the circumstances, everyone is to
evacuate the island as soon as possible". Later that day, boats were sent from Greece to
come and collect us. As soon as I arrived at main land Greece I sighed a sigh of relief, I was
safe and sound!

2. THE HISTORY OF THE HAMBURGER

Who invented the hamburger? Many people throughout the world claim that it was their
invention. Here are some theories: Some people believe that it was invented in Hamburg,
Germany. In the early 19th Century, German immigrants arrived in America and they
brought with them their own style of cooking. They cooked their beef-steaks in a very
similar way the Americans cook hamburgers today. However some maintain that
American, Charlie Nagreed created the hamburger in 1885 at the age of 15. Also, Frank
Menches's family, claim that he invented the hamburger by substituting beef for pork in
his famous sausages on one day when the heat and humidity forced butchers to stop
slaughtering pigs.
The popularity of the hamburger began to rise just before World War II. With names like
Whopper, Big Mac and Flame grilled steak burger; hamburgers became a specialist in most
American restaurants.

The wide-open spaces in America and its growing automobile culture helped make the
hamburger a great success. The first chain-restaurant was opened in Wichita by Walter
Anderson and Billy Ingram in 1921. However, it was the McDonald brothers, Richard and
Maurice, who opened the doors to fast-food. The first McDonald's opened in 1948. Soon
there were more than 100 restaurants all serving exactly the same burger. Nowadays, the
hamburger is not only loved by Americans but also by people all over the world.
Americans alone consume almost 11 billion burgers a year.

The hamburger is liked so much because of its simplicity and convenience; it can be
bought and eaten anywhere, it can be accompanied with anything: cheese, tomato,
ketchup, lettuce, onions, mayonnaise, etc. Today McDonald's hamburger is the most
popular in America. And while we may never find out exactly who really discovered the
hamburger, one thing is clear. Burgers have existed in America for over a century and they
show no signs of going away!

3. HEALTH ADVICE

Health Advice for Travellers


Every year, more than 56 million overseas journeys are made by English people either
travelling in search of sea and sun, business or backpacking. Travelling to foreign
countries is now so common that it can be easy to forget about the health risks involved.

Eat and Drink Safely


Wherever you are in the world, be careful what you eat and drink. Food and water may be
contaminated. In some European countries tap water cannot be drunk. Always check! If
you have any doubts, boil it, sterilise it with disinfectant tablets or use bottled water. Try
to avoid drinking drinks with ice. When eating, make sure you always eat freshly cooked
food. Avoid re-heated food and always avoid food, which looks like it has been exposed to
flies.

Take care in the sun


Many English people travel away from the United Kingdom in the summer, in search of
beautiful beaches and, of course, the sun. Most believe that a holiday is not a proper
holiday without returning with a beautiful tan. However, the sun can be extremely
dangerous. Overexposure can cause sunburn, leading to premature skin ageing and an
increased risk of skin cancer.

It is important to protect yourself:


 Always use a sun tan cream containing UVA and UVB protection. Remember to re-
apply every 45-60 minutes.
 Stay out of the sun when it is at its strongest between 11am and 3pm.
 Cover up: dress in loose, close cotton clothes that cover as much of your skin as
possible.
 Wear sunglasses which filter UV to protect your eyes.

4. THE PERSISTENT PURSUIT OF THINNESS

Adolescence, as we all know, is one of the most problematic and difficult stages in the
Evolution of Man. The youth not only suffers physical, psychological and social changes,
but is also subject to pressure from friends and the Media. These pressures can cause
certain eating disorders among adolescents.

Anorexia nervosa is one of the principal illnesses with youths between the ages of 14 and
18. However, it can also affect adult women and men. People with anorexia are obsessed
with being thin - they starve themselves to achieve this. They believe that they are fat even
though they are very thin. It is a mental illness as it is an attempt to use food and the
concept of weight to deal with emotional problems.

The number of cases is increasing because today we live in a world where "image" counts
for practically everything. The television, magazines and newspapers only show amazingly
pretty and slim people. In the media we don't see successful 'fat', 'ugly' actors/actresses,
models, etc. Consequently giving the impression to teenagers that success is related to
being attractive. Therefore people with anorexia may believe that they would be happier
and more successful if they were thin.

Treating people with anorexia is extremely difficult because those who suffer from this
illness believe there is nothing wrong with them. However, if treatment is carried out
within the first six months, the patient can be successfully treated. On the other hand, once
beyond the six-month stage, treatment becomes less efficient. The anorexic can be taken
into hospital, but even then it is not certain that the patient will make a complete recovery.
Once in hospital, the patient not only has to change their diet, but also face up to the fact
that they themselves have a problem.

5. THE BASICS OF MAKING CHEESE

The process of cheese making dates back thousands of years. Even by today's experts the
process is considered to be difficult, as it combines both "Art" and "Science.

Milk from different mammals such as cows, sheep's, goats and buffalo's are used to
produce cheese. However, using milk from different mammals has an effect on the final
quality of the cheese. For example, sheep's milk contains high total solids and thus makes
the cheese harder. However, milk high in fat produces softer cheese. Therefore, the cheese
process has to be modified in relation to the type of milk used.

Cheese making depends on the curdling of milk. First, the milk is carefully selected to
make sure there are no antibiotics or harmful agents that could affect the process. The
milk is then heated and held at a given temperature for a short period to destroy any
harmful bacteria (i.e. pasteurisation).

Special starter cultures are then added to the warm milk and change a very small amount
of the milk sugar into lactic acid. This acidifies the milk at a much faster rate and prepares
it for the next stage. Rennet is then added to the milk and within a short time a curd is
produced. The curd is then cut into small cubes, and heat is applied to start a shrinking
process, which, with the steady production of lactic acid from the starter cultures, changes
it into small rice-size grains.

At a carefully chosen point the curd grains are allowed to fall to the bottom of the cheese
vat, the left-over liquid, which consists of water, milk sugar and albumen (now called
whey) is drained off and the curd grains allowed to mat together to form large slabs of
curd. The slabs are then milled, and salt is added to provide flavour and help preserve the
cheese. Later, it is pressed, and subsequently packed in various size containers for
maturing.

Fat exists in milk as small globules that can vary in depending on the breed of cow. The fat
in the milk helps to produce flavour, aroma and body in mature cheese. Cheese made from
skimmed milk is hard in body and texture, and lacks flavour. Protein exists in two forms in
milk as a suspension/colloidal (casein) and in a soluble form (whey proteins).
In milk different enzymes may arise from the cow herself, from bacteria present in the teat
canals or from organisms that gain entry to the milk at a later stage. Lactose is the main
sugar in the milk. It provides the energy source for the starter cultures to produce lactic
acid, and so helps to modify the milk for cheese making. About 10% of the lactose is used
by the starter bacteria to make lactic acid, and the rest is drawn off with the whey

Cheese is really a form of fermented milk, and acid production is carried out by starter
cultures. Milk being sourced from a living animal has bacteria in it when fed to the calf.
Some bacteria produce acid, others help to digest the protein in the milk; some use milk as
a base for their own development which, in the case of disease-producing bacteria, can
infect those who drink it. Tuberculosis and undulant fever are three examples of diseases
that can affect those who may drink un-pasteurised milk.

The need to clot milk has been well recognised since Roman times, and this can be
achieved by the selective use of certain plants or by extracting the enzyme rennet from the
fourth stomach of the milk-fed calf.

These are called textured cheese, such as Cheddar, Cheshire and the English regional
cheeses including Caerphilly, which undergo pressing for a period from 18 hours up to 2-3
days after being put into the cheese moulds.

Throughout the cheese making process the starter is steadily making acid, its speed in so
doing reduced somewhat in the heating process used in the final stages. To stop further
acid development, and also to provide an element of flavour and help preserve the final
cheese, salt is added after the curd blocks are milled. Salting provokes a further small rush
of whey, cools the curd slightly and controls further acid development.

Moulding has nothing to do with the blue green mass sometimes seen on traditional
cheese, or stale bread, but is the term used for containing and pressing salted curd into a
certain shape in which it can be matured before finally being sold.

6. THE SECRET WORKERS

The next evening, Grandpa Joe went on with his story.

"You see, Charlie", he said, "not so very long ago there used to be thousands of people
working in Mr Willy Wonka's factory. Then one day, all of a sudden, Mr Wonka had to ask
every single one of them to leave, to go home, never come back".

"But why?", asked Charlie.

"Because of spies".

"Spies?"

"Yes. All the other chocolate makers, you see, had begun to grow jealous of the wonderful
sweets that Mr Wonka was making, and they started sending in spies to steal his secret
recipes. The spies took jobs in the Wonka factory, pretending that they were ordinary
worker, and while they were there, each one of them found out exactly how a certain
special thing was made".

"And did they go back to their own factories and tell?", asked Charlie.
"They must have", answered Grandpa Joe, "because soon after that, Fickelgruber's factory
started making an ice cream that would never melt, even in the hottest sun. Then Mr
Prodnose's factory came out with a chewing-gum that never lost its flavour however much
you chewed it. And then Mr Slugworth's factory began making sugar balloons that you
could blow up to huge sizes before you popped them with a pin and gobbled them up. And
so on, and son on. And Mr Willy Wonka tore his beard and shouted. This is terrible! I shall
be ruined! There are spies everywhere! I shall have to close the factory!"

"But he didn't do that!", Charlie said.

"Oh, yes he did. He told all the workers that he was sorry, but they would have to go home.
Then, he shut the main gates and fastened them with a chain. And suddenly, Wonka's giant
chocolate factory became silent and deserted. The chimneys stopped smoking, the
machines stopped whirring and from then on, not a single chocolate or sweet was made.
Not a soul went in or out, and even Mr Willy Wonka himself disappeared completely".

"Months and months went by", Grandpa Joe went on, "but still the factory remained
closed". And everybody said, "Poor Mr Wonka. He was so nice. And he made such
marvellous things. But he's finished now. It's all over".

"Then something astonishing happened. One day, early in the morning, thin columns of
white smoke were seen to be coming out of the tops of the tall chimneys of the factory!".
People in the town stopped and stared. "What's going on?", they cried. "Someone's lit the
furnaces! Mr Wonka must be opening up again!" They ran to the gates, expecting to see
them wide open and Mr Wonka standing there to welcome his workers back.

"But no! The great iron gates were still locked and chained as securely as ever, and Mr
Wonka was nowhere to be seen".

"But the factory is working!" the people shouted. "Listen! You can hear the machines!
They're all whirring again! And you can smell the smell of melting chocolate in the air!".

Grandpa Joe leaned forward and laid a long bony finger on Charlie's knee, and he said
softly, "But most mysterious of all, Charlie, were the shadows in the windows of the
factory. The people standing on the street outside could see small dark shadows moving
about behind the frosted glass window".

"Shadows of whom?", said Charlie quickly.

"That's exactly what everybody else wanted to know".

7. THE GREENHOUSE EFFECT

The greenhouse effect is the rise in temperature that the Earth experiences because
certain gases in the atmosphere (water vapour, carbon dioxide, nitrous oxide, and
methane, for example) trap energy from the sun. Without these gases, the earth would be a
frozen planet, with an average temperature of about -18 degrees C.

Greenhouses work by trapping heat from the sun. The glass windows of the greenhouse let
in light but prevent heat from escaping. This causes the greenhouse to heat up, much like
the inside of a car parked in sunlight, and keeps the plants warm enough to live in the
winter.
Greenhouse gases in the atmosphere behave much like the glass panels in a greenhouse.
Sunlight enters the Earth's atmosphere and passes through the layer of greenhouse gases.
As the sunlight reaches the Earth's surface, land, water, and biosphere absorb it. Once
absorbed, this energy is sent back into the atmosphere. Some of the energy passes back
into space, but much of it remains trapped in the atmosphere by the greenhouse gases,
causing our world to heat up.

Although the greenhouse effect is very important, the amount of Carbon dioxide in the
atmosphere has increased by about 28% in the last 100 years. Scientists believe that this
increase is due to: the burning of fossil fuels (oil, gas and coal), the chopping of trees in the
tropical forests and the increase of levels of methane and chlorofluorocarbons in the air. If
the greenhouse effect becomes stronger, it could make the Earth warmer than usual
causing Global Warming. Even a little extra warming may cause problems for humans,
plants, and animals.

In 1995, leading scientists predicted the rise in temperatures of 2 degrees C by the year
2005. Warming of this scale will change the climates throughout the world and cause the
sea levels to rise significantly.

International efforts have been undertaken to reduce greenhouse gas emissions. In 1997
the Kyoto Protocol was set up.

This pack obliges 38 countries to reduce emissions of any 6 greenhouse gases.

8. WELCOME TO LONDON HEATHROW

Here is some advice for our travelers:

1. It is your responsibility to have all the right travel documents with you (passport, visa,
medical & travel insurance, return ticket, etc.). Always check that you have these
documents with you and that they are not out of date.

2. Your airline or tour operator will inform you on how much luggage you can take free of
charge, what you can keep with you while on board the plane and what you are not
allowed to pack at all. Sharp or pointed items must not be taken in any hand luggage.
Remember to label your bags with luggage tags or special markings.

3. If your luggage is over-weight or too large, the extra charges can be very high.
Alternatively, the airline could insist that you leave some of your luggage behind.

4. You are allowed to carry with you on the aircraft a handbag, duty-free goods bought at
the airport and usually, one item of hand luggage. Keep this as small and as light as you can
- as it will have to go under the seat in front of you or in the overhead locker. When you
check-in, the rest of your luggage will go into the plane's cargo hold. Do not pack in this
luggage any cash, valuables, fragile or perishable items. If in doubt, ask the airline
beforehand.

5. Allow plenty of time to get to the airport, especially if travelling by car. Airports can be
very busy, especially at holiday and peak business travel times.

6. When you get your ticket, it should indicate the latest time for checking in. Do make sure
you have this information in advance. The check-in time is the latest time for getting to the
check-in desk. If you miss the check-in deadline, your place on the plane may go to
someone on the waiting list. Airlines usually advise that you check in at least one and a
half hours before your scheduled departure time.

7. When in the airport - NEVER leave your luggage unattended

8. Once you have checked your luggage in, you will get a luggage receipt. This is usually
attached to your ticket stub or boarding card. Keep this receipt safe.

9. MY FAVOURITE ROOM

My house is quite large. It has four bedrooms, three bathrooms, a kitchen, a study, a living
room, a dining room, a special games room and a big front and back garden.

My favourite room is my bedroom. I love it because it is the only room in my house where
I can lock myself away from the rest of the world. After a long hard day, all I want to do is
go up to my cosy bedroom and either listen to some mellow music, or lie down, unwind
and watch a bit of T.V or maybe even a relaxing film. This room is very special to me
because I have inhabited it for over fifteen years. It is a part of me. It is full of my personal
possessions and it has been decorated with my fair hands.

So what does this special room look like? Well, it's quite big, but not huge. It's big enough
to hold a double bed, which leans against the back wall of the room. There is a sofa bed,
which leans against the left wall in the room. In front of the bed there is a dressing table
with a large mirror. This is the place where I sit every morning and dry my hair and put on
my make-up. Either side of the dressing table there are two wardrobes.

The wardrobe on the right is the one I use daily, the one on the left is full of disused toys,
games, clothes and books. A bit messy! My television and video recorder are on a shelf
above the dressing table. Also on this shelf, there is a selection of my favourite videos:
Pretty Woman, Dirty Dancing, and Austin Powers. On the left hand side of my bed, to the
left of the door, there is a chest of draws and on top of the chest I have my stereo.
Scattered around the room. I have photos of my friends and family. These photos bring
back memories of happy times spent.

10. A GUIDE TO LONDON

In the 1960s and 70s Soho was renowned for sex clubs and prostitution. The area has
since been partially cleaned up, although some of the clubs still function. Nowadays, the
people who visit Soho take advantage of the main streets full of fashionable restaurants
serving an immense variety of foods from all over the world.

As well as being a perfect place to dine, Soho is theatreland, with five on Shaftsbury
Avenue alone. Directly behind Shaftsbury Avenue is the world famous Chinatown (a
perfect place to try both tasty and reasonably priced dishes). However, if what you are
looking for is a relaxing evening, then why not head down to Leister Square where you can
go to one of the four different cinemas. These cinemas have the largest screens and the
biggest buckets of popcorn ever.
If when you have finished with the cinema you fancy trying some of London's nightlife
then what better place to go than Leicester square. In the square itself there are a variety
of places to drink and dance the night away. You can choose between typical English pubs
(*), Wine bars, Comedy clubs, Planet Hollywoods bar/restaurant, Naomi Campbell and
Kate Moss's "Fashion Café", The Hippodrome Discoteque and a favourite with foreigners,
Equinox and much much more.

Following Leicester Square across Charing Cross Road brings you to Long Acre and into
Covent Garden. In the 1970s Covent Garden was a shabby part of London, home to
wholesaler's market stalls. Today, Covent Garden is a traffic free zone with a lively and
bright Art and Craft market, which has surrounding it fashionable boutiques, gift shops,
petite cafés, pubs and restaurants. When the sun comes out, pubs and restaurants open
their terraces and make the ideal places to spend a lazy Sunday afternoon.

Walking around the piazza you will often find street performers singing or dancing. They
make light and refreshing entertainment. Around the area is the recently refurbished
Royal Opera House, the London Transport Museum and St. Paul's Church.

(*) English pubs close at 11:30 Monday-Saturday and at 11:00 on Sunday.

11. SUPERSTITIONS

What is a superstition?
Superstition, a belief or practice generally regarded as irrational and as resulting from
ignorance or from fear of the unknown. It implies a belief in unseen and unknown forces
that can be influenced by objects and rituals. Magic or Sorcery, witchcraft, and the occult in
general are often referred to as superstitions. Examples of common superstitions include
the belief that bad luck will strike the person in front of whom a black cat passes or that
some tragedy will befall a person who walks under a ladder.

But where do these superstitions come from?


If you see a black cat, you'll have bad luck: In ancient Egypt, the Goddess Bast, was a black
female cat. Christian priests wanted to wipe out all traces of other religions so convinced
their ignorant followers to destroy the evil demons that were black cats.

If you walk under a ladder, you'll get bad luck: This came from the early Christian belief
that a leaning ladder formed a triangle with the wall and ground. According to the Holy
Trinity you must never walk through a triangle, unless you want to be considered in
league with the devil.

If you spill some salt, throw it over your left shoulder to keep bad luck away: In the middle
ages salt was a very precious expensive commodity. It was also used for medicinal
purposes. If you spill salt you must immediately throw it over your left shoulder to strike
the horrible spirits in the eye, thus preventing sickness.

Take care on Friday the Thirteen: Those who know about these things, inform us that
Adam and Eve were expelled from the Garden of Eden on a Friday. Noah's flood started on
a Friday, and Christ was crucified on a Friday. Christians also noted that twelve witches
and one devil are present at Santanic ceremonies so Friday and 13 make a deadly
combination.

12. CONVERSATION

Manuel: Hi, Kara?

Kara: Yes.
Manuel: Hi it's Manuel. I was wondering, could you direct me to the university library?

Kara: Yes of course. Where are you coming from and how are you going to get there?

Manuel: I am going to go by car from my house.

Kara: Ok. Let me think! Ok, turn right out of your house and when you get to the T-junction
at the end of the road, bear left on to the A1M. Keep on that road for 5 miles. Once you
have gone over the bridge, take the 2nd turning on your right.

Manuel: That's the road where the Chinese restaurant is, isn't it?

Kara: Yes, that's right. Anyway, continue up the road for about another mile and when you
get to the roundabout take the 2nd exit.

Manuel: The exit towards Hatfield?

Kara: Yes. Then I suggest that you park your car and walk, as the library is the 1st one-way
street on the left. It's signposted.

Manuel: Thank you, you have been very helpful.

Kara: That's ok, see you later.

Manuel: Bye

13. MOROCCO

Morocco
Morocco is one of the African countries with the greatest range of landscapes and natural
beauties. A traveller can get lost between the thin and labyrinth type streets, have a tea
whilst contemplating the way, visit its ancient roman remains, and enjoy excursions to
remote mountain areas and small towns around a hundred years old.

Useful Information:
1.- In the North East of Africa, its coasts expand to more than 3.400km, surrounded by the
Atlantic Ocean in the East and the Mediterranean Sea in the North.

2.- In autumn and winter, the time is exactly the same as BMT. In spring and Summer 1
hour less than BMT.

3.- The official language is Arabic. French is also widely used throughout the country.

4.- The official currency is the Moroccan Dirham which is divided into 100 cents. Money
can be converted in Hotels, banks, bureau de change, airports and travel agents. Durham's
cannot be taken out of the country.

5.- Moderate temperatures throughout the year. From July until September, high
temperatures in the inside zone and during the day. In the evening the temperatures
decrease considerably. In winter, snowfalls can be from 1.600 metres.
6.- The art of "haggling" is a costume in the markets. Arts and Crafts are typical and
extremely popular. Rugs, leather goods, copper gold, silver, etc.

14. HOW TO PREPARE FOR AN INTERVIEW

How to prepare for an Interview:


An interview can be a nerve-racking experience if you are not prepared. Therefore, before
you go to an interview, take the time to think about what questions might arise and how
you would answer them.

These types of questions are bound to come up and so be prepared!

1. Why are you leaving your current job? Try not to criticize your present job or employer.
If you feel bored or unhappy in your job, simply say that you don't think that you are
making full use of your true abilities and that you need a job that demands more from you.

2. Why do you want to work for our company? This is your chance to show the interviewer
that you know something about her/his company. Empha how your past experience can
be useful in this job.

3. What can you offer our company? Point out your strengths and how using them would
benefit the company.

An interview gives you the opportunity to show off your past experience and your
abilities; to show the interviewer the type of person you are and why you are interested in
working in her/his company.

What NOT to do in an interview:


 Never chew gum.
 Never interrupt the interviewer in the middle of a sentence.
 Never ask the interviewer personal questions.
 Never answer your mobile phone.
 Make sure it is switched off BEFORE you enter!
 Don't give "yes" or "no" answers.
 Try not to lie.

What to do:
 Sit up straight.
 Look the interviewer in the eyes.
 Give straight but detailed answers.
 Be honest.
 Be positive.
 At the end, ask 2 or 3 questions concerning the job.
 Relax and be yourself.

15. A PROBLEM SHARED IS A PROBLEM HALVED

I am so bored of exercising
I go running everyday for an hour after work. I like to keep fit as I am a little overweight
and would like to loose a few extra pounds before summer, to get into my swimsuit! At
first, I loved running, but now I find it terribly monotonous. I dread it everyday. How can I
liven it up?

(Susana, 30 years old, Brighton)

If you really want to enjoy yourself, try doing a team sport instead of going running.
Netball, tennis and hockey are interactive. However, if you really want to carry on running,
then try doing different routes. Try to go running in the park, in the woods, around the
roads. After all, "variety is the spice of life"!

Nightmares keep me from sleeping


For the last four months I have been having terrible dreams. I go to sleep at 11 o'clock and
then around 2 o'clock in the morning I start dreaming absolutely terrible things. I dreamt
that my mum was kidnapped, that I was shot in the leg, that I was trapped in a fire and
many other nasty things.

I always wake up in the middle of my nightmare, boiling hot and covered in sweat. After
that I cannot go back to sleep for fear of dreaming something similar. What should I do?
My sleepless nights are beginning to affect my work and also my social life. Help me,
please.

(Sarah, 26 years old, London)

There could be two possibles causes for your lack of sleep, either there is something that
has been upsetting you emotionally for the last four-six months, e.g. that you are not
content with your job or your private life or that you are eating too late or watching the
wrong type of T.V programmes before you go to bed.

What I suggest is that you take some time to work out the things that you are not happy
with in your life at the moment. Then, decide if any of these reasons are serious enough to
make you not sleep. Try to avoid eating late and watch light-hearted programmes before
going to bed. If the problem continues I suggest you go and see your local G.P.

School or modelling?

I am 17 years old and i'm studying French, German and Spanish at school. For the past two
years I have been working at the weekends for a modelling agency.

Last week they told me that the perfect opportunity had come up for me to do modelling
as a career as "Elle-Paris" were looking for new young models to start their careers with
them. My agency told me that I would have to leave school immediately to go to modelling
school. What do I do? Please advice me.

(Lauren, 17 years old, Edinburgh)

16. SOAP GUIDE

Brookside (Channel4) A double episode of the Liverpool-based soap. Nikki is devastated


by Jimmy's decision and Jerome suffers the consequences of his actions. Is Jimmy about to
have a nervous breakdown?

Coronation Street (ITV1) Richard sets a trap for Audrey. Peter holds a surprise party for
Viv. Kevin asks Sally to marry him. Will she accept? Roy turns down the chance of a trip to
Greece with the historical society.
Eastenders (BBC1) A perfect day turns into a nightmare as Sonia is forced to give up her
baby. There are no shocks for Sharon as the week's events reach a tragic and explosive
end. Ian grieves for the death of Cindy.

Emmerdale (ITV1) The press threaten to reveal Gloria's past. Pollard regrets
experimenting with politics and Edna is shocked to discover the new identity of her new
neighbour.

Friends (Channel4) Phoebe gets her pregnancy test results. Joey finds it difficult to hide a
secret. Rachel and Ross have a big argument, that causes chaos in the house.

Holby City (BBC1) Ed receives the news that his father has collapsed in prison. Kath is
devastated to discover Terry has just a few months to live, but refuses to abandon their
plans.

Hollyoaks (Channel4) Anna must make a difficult decision about her and Charlie's future.
Debbie tries to help improve Dan's love life. Matt fears his relationship with Chloe is
moving too fast.

Home and Away (Channel5) In Summer Bay love is in the air. Sally and her new boyfriend
are organizing a romantic trip to Paris, but can they afford it? Wil has bought a surprise
present for Danny and is thinking about how to give it to her. The year nine boys organize
an end of year dance party.

Neighbours (BBC1) Michelle applies for a job working as a hairdresser. Conor composes a
rock song for Nina. Harold tries to cope with living alone without the boys. Stuart reveals
his feelings for Abby, how will she react?

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