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Continuing education courses can cover a variety of topics, provided that they cover relevant material, including college courses covering anatomy, physiology, or psychology, to more applied courses that are either standardized, such as a Prehospital Trauma Life Support (PHTLS), or tailored to the needs of an individual EMS system or region.
An emergency medical technician (often, more simply, EMT) is a medical professional that provides emergency medical services. [1] [2] EMTs are most commonly found serving on ambulances and in fire departments in the US and Canada, as full-time and some part-time departments require their firefighters to at least be EMT certified.
Generally, credentials are listed from most to least prestigious. A degree, once earned, cannot be taken away. Sometimes, licensure and certifications must be periodically renewed by examination or the completion of a prescribed number of continuing education units (CEUs). EMS providers may also hold non-EMS credentials, including academic degrees.
Is usually made up of 3 levels in the US. EMT-B, EMT-I (EMT-A in some states) and EMT-Paramedic. The National Registry of EMT New Educational Standards for EMS renamed the provider levels as follows: Emergency Medical Responder (EMR), Emergency Medical Technician (EMT-B), Advanced EMT (AEMT), and Paramedic (EMT-P).
EMT-Intermediate (state specific, phased out by Sept. 30 2013 however any EMT with this certification before Sept. 30 2013 could still be an intermediate and by the next recert cycle had to switch to AEMT) [56] EMT-Intermediate Advanced (analogous to EMT-Intermediate/99, phased out by Sept. 30, 2013 ) [56]
The companies claimed, among other things, that the health warnings violated their free speech rights by compelling the companies to endorse the U.S. government's anti-smoking message through ...
A cheeky little slice of cake here, a cookie there, or a nibble of chocolate every once in a while isn't the worst thing in the world. But according to new research, the buck stops at sugary drinks.
We’ve slowly been seeing it pop up on more menus, and look forward to this trend continuing.” —Fidel Caballero, chef/owner of Corima in New York City. Shorter meals
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