Rains lash Dakshina Kannada, other parts of Karnataka

Udupi, Feb 23: Tanushree Pithrody, a 10-year-old girl from Udyavar and class 6 student of St Cecily’s School, here and a Guinness World Record holder, erased the old record by covering the 100 metres 'Chakrasana race' in one minute 14 seconds to write her name in the Golden Book of World Records.

This was announced by Manish Bishnoi, Head, Golden Book of World Records, who handed over the Certificate to Ms Tanushree, who was accompanied by her father Uday Kumar and mother Sandhya here on Saturday.

The previous record-holder in this category was Samiksha Dogra [11 years and 1 month] from Rampur Bhushar, Himachal Pradesh, who had set a time of 6 minutes and 2 seconds on June14,2018.

Later speaking to scribes here, Ms Tanushree said that she was delighted that she was able to break the record. “When I was practicing, I used to finish it in around 2 minutes. This is my fifth record. I dedicate my success to my parents and my Yoga guru,”she added.

Ms Tanushree has also created a record for the ‘most forward rolls with Dhanurasana Yoga pose in 1 minute’ by performing 62 rolls and she also created the ‘fastest 100 forward rolls with Dhanurasana Yoga pose’ in 1 minute and 40 seconds on February 23, 2019 and entered the Golden Book of World Records.

In 2018, she set the Guinness World Record for ‘most full-body revolutions maintaining a chest stand position’ with 42 full-body revolutions in one minute, and on 21 March, 2019 she broke that record with 44.

Bengaluru, jul 6: With coronavirus cases surging and hospitals saturated with patients, the Karnataka government is setting up intensive care units (ICUs) at COVID Care Centres (CCC) in the state for severe cases needing oxygen, Deputy Chief Minister C N Ashwath Narayan said on Sunday.

Covid Care Centres are usually meant for patients who are asymptomatic or have mild symptoms.

"Initially, 10 ICUs will be set up at every CCC in Bengaluru and in other cities and towns across the state subsequently," Narayan said in a statement in Bengaluru.

The state government has set up CCCs at the GKVK campus, the Haj Bhavan and the Art of Living Foundation campus in the city so far. The government has also set up a more than 10,000 bed CCC facility in BIEC, on Tumkur road, on the outskirts of the city.

"About 100 ICUs will be set up soon at the new CCCs opened at the Bangalore International Exhibition Centre (BIEC), Ayurveda College, and Koramangala Indoor Stadium," said Narayan.

The sprawling BEIC in the city's northwest will soon have 10,100 beds for treating Covid patients and asymptomatic cases from state-run hospitals.

The state government has also relieved all Health Department employees from administrative and non-medical duties to depute them at the CCCs.

On complaints about the poor quality of food served to Covid patients and the medical staff, Narayan warned the vendors of cancelling their contracts if they did not supply good quality food as per the guidelines.

The minister also directed the Health Department to ensure adequate supply of drugs and medical equipment to all CCCs and state-run hospitals for treating Covid patients.

With a record 1,925 new cases reported on Sunday, the state's tally touched 23,474, including 13,251 active after 9,847 were discharged (including 603 on Sunday), while 372 succumbed to the infection since March 9, with 37 more deaths on Sunday.

Of the total cases across the state, Bengaluru accounted for 1,235, taking its tally to 9,580, including 8,167 while 145 died so far.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."