Q: When people are huddled at a conference or professional event, the subject often turns to the value of failure and embracing feedback. "It is the key to self improvement!", many chant, channeling their inner self-help gurus, Sadly, many don't quite practice what they preach. Seeing the value in critical feedback and the lessons that failure can offer is a tough pill to swallow. For those confident in their capabilities, their social standing (in their companies/communities etc), and their abilities, the pill goes down a little easier. For those who experience imposter syndrome, feel insecure about their work, or are new in their careers, it is more difficult. Here's the thing: these are not binary personalities. While some people are overly confident about themselves, and some people are overly insecure about themselves, most people have a blend of both. As such, even the most confident people can feel the sting when they get critical feedback or screw something up. This is a guide with some things I have learned over the years about how to turn feedback and failure to your advantage. In my not-so-humble opinion, the perfect blend of a human being is confidence in their ability to execute and accomplish their goals, but with a healthy dose of awareness of their current limitations. Let's face it, overly confident people are often not just at risk of being swallowed up by ego, but can also lack the empathy to understand other folks they need to work with who don't share the same confidence. An understanding of our current limitations is healthy. When we understand we are not great at something, but we are eager to learn and improve, it opens us up to counsel and tuition. The confidence piece plays an important role in helping us to remember: "I might suck now, but I am going to learn and get better". When we have this in our heads it makes the journey more palatable: we know that our failure to succeed right now is temporary and it will improve. Question: What is probably true about the author? === The answer to the above question is

OPTIONS:
- the author probably has experienced failures at work and tried to improve
- the author fails and gives up at work
- not enough information
- the author never fails at work

A: the author probably has experienced failures at work and tried to improve

Q: My first memory of cooking was with my grandmother, Rosemary, in Sydney. She taught me how to make scrambled eggs on her electric stovetop, the kind with the coiled heating elements, in her small, linoleum-lined kitchen with cupboards that stuck a little when they closed. She was not an exceptional cook I can remember plenty of bland and overcooked vegetables and custard made with powder to pour into pre-bought pie cases with tinned pineapple, her specialty but she worked hard to put a balanced, home-cooked meal on the table three times a day, every day. The eldest of eight children, she dropped out of school during the Depression to help her single mother look after her siblings and work as a seamstress at David Jones. When the Second World War broke out and she was engaged to my grandfather, Aubrey, she started working on war-torn planes ("sometimes looking as if a steam roller has gone over them," she said) as a sheet metal worker, putting them back together, when many of the men who used to do this work were off fighting the war. She said it was just like dressmaking, only using different materials. She had a twinkle in her eye and a distinct laugh that can really only be described as a cackle. She was a strong, incredibly smart woman with a fighter spirit who led her female co-workers out on the airport tarmac one day on a strike to earn equal wages to men. I am so proud that her story is taught as part of the Australian primary school curriculum. Her dream was to have a home with that electric stove. In 1943 when she was 28 she was interviewed for Australian Women's Weekly magazine for an article on women in men's jobs during the war, where there is a photo of her that is etched in my memory, dressed in white, wearing a white bandana tied in a knot at the top of her dark curls, a plane behind her. Question: the author believes that: === The answer to the above question is

OPTIONS:
- her grandmother was married
- her grandmother was an incredible woman
- her grandmother was in a magazine
- not enough information

A: her grandmother was an incredible woman

Q: Called the PURE (Prospective Urban Rural Epidemiology) study, this was a very large observational study looking at the link between fat and carbohydrate consumption and longevity in 18 countries across 5 continents. Running for 7 years and involving over 135,000 people, this was a very big study so its conclusions are right to take notice of. The key finding from the work that attracted the most media attention was that a high carbohydrate diet was linked with a higher risk of earlier mortality, whereas total fat and individual types of fat were related to a lower risk of earlier mortality. Digging deeper into the study, the research team found that global diets consisted of 61 percent energy coming from carbohydrates and 24 percent energy from fats. And while those in the highest carbohydrate consumption group (a whopping 77 percent of energy) had a higher risk of earlier death, it wasn't cardiovascular disease they were dying from. What those other causes of death were exactly is unclear. Perhaps getting hit by a car running for a Mars Bar was one of them as a recent commenter on my Facebook page theorised. A paradigm shift? Not quite Does this study turn on its head 'everything we knew about nutrition?' Not quite. And here's why. Before the PURE study, there were many studies showing the opposite link between carbohydrates and longevity. So, when a conflicting study comes along, this grabs the media spotlight for the day. Here is just one example a major systematic review and meta-analysis from 2013 involving 17 individual studies and over 242,000 people showing a higher risk of earlier mortality as carbohydrate intake decreased. And this is the problem at times with observational research in that two studies can give polar opposite results so the findings of the PURE study should be seen through this filter. I'm not going to pick apart the PURE study for its flaws. Such issues are consistent across all observational studies no matter if the conclusions support consensus views or not. What is of value to... Question: Who found that global diets consisted of 61 percent energy coming from carbohydrates and 24 percent energy from fats? === The answer to the above question is

OPTIONS:
- researchers in the PAD study
- not enough information
- researchers in the POP study
- researchers in the PURE (Prospective Urban Rural Epidemiology) study

A:
researchers in the PURE (Prospective Urban Rural Epidemiology) study