Problem: Article: If you like working with a larger group to help a diverse number of individuals workout in a safe environment, group exercise might be for you. You'll want to look for training programs that are geared towards group certification. Most training programs are catered for certification to teach group exercise classes. If you like working with one individual to manage and achieve goals, you should look into becoming certified to teach privately. Not all pilates instructor certifications will also include specific training on how to work with individual clients, so make sure you look for a certification that also addresses this. Some pilates studios or gyms will provide you with a client list, while others will expect you to build your client base yourself. You can work with individual clients on the side, if you also enjoy instructing group classes. If you've got a background in physical therapy or sports medicine, you may want to look into becoming a Pilates specialist. You can teach courses for those in rehabilitation or for athletes. You can also get certified to teach special courses, such as pre or postnatal courses, without already having a speciality degree. Think about whether you want to be a basic mat instructor or if you'd like to be certified to teach more advanced courses. If you're newer to Pilates, you'll be more comfortable becoming a basic mat instructor before tackling more advanced certifications. An example of a more advanced training certificate would be one that also includes reformer Pilates. If you're wanting basic training, most training programs are 40-50 hours. For more advanced training, you'll be expected to put in 500 hours of training. The higher your level of certification, the more you'll be paid to teach once you're hired.
Summary: Be a group Pilates instructor. Become a private instructor. Work as a specialist. Determine the level you want to teach.

INPUT ARTICLE: Article: Acute kidney failure is usually diagnosed in people who are already hospitalized. However, if you're not in the hospital, have a common underlying cause of kidney failure, and experience symptoms, you'll need to see a doctor immediately. Common causes of acute kidney failure include injury, blood clots, urethral blockages, severe dehydration, drug overdose, alcohol abuse, and infection. Symptoms of kidney failure include urination changes (such as producing little or no urine), fatigue or sluggish movements, metallic taste in your mouth, pain between your ribs and hips, seizures, and swelling due to water retention, especially in your legs, ankles and feet. Your doctor will need to perform tests to diagnose the underlying cause. They'll then clear a blockage or clot, administer antibiotics, or take other steps to treat the underlying condition. While treating the underlying cause, you'll receive medication to help control your fluid levels and blood potassium. During and after treatment, you'll need to eat more healthy carbohydrates, such as fruits and vegetables. You'll also need to limit the amounts of protein, salt, and potassium in your diet. High protein foods include red meat, poultry, and eggs. Instead of these, you'd need to eat more fruits, vegetables, and foods that are high in fiber, like brown rice, lentils, and raspberries. You'll also need to swap high potassium foods, such as bananas, oranges, and potatoes, for low potassium options, such as apples, cabbage, grapes, green beans, and strawberries. Always read the label on prepackaged and processed foods to make sure you're not eating things with high amounts of sodium. Some people who experience acute kidney failure require dialysis, which is a procedure that filters blood when your kidneys can't function. It's often only temporary, but cases of severe kidney damage might require long-term dialysis.

SUMMARY: Get immediate help if you experience symptoms. Start treatment for the underlying cause. Make kidney-friendly dietary changes. Ask your doctor if you need dialysis.

In one sentence, describe what the following article is about: For the first course of soup, there are two options: bring bowls of the same soup from the kitchen, or offer water or cream based soups and serve them in fresh dishes at the table. The former is served already poured in bowls and brought out from the kitchen. The latter is served (carefully) at the table into clean bowls. The soup bowls should be brought in on serving dishes in case of a spill. When everyone has finished eating their soup, the soup spoons should be placed (bowl-side up) on the right side of their bowl, on the serving plate. The plate, bowl, and spoon should be removed from the table after the first course. The bread and butter dish should remain on the table, even if they were used with the soup. With the soup removed, the fish course should be brought in on its own dish. This should be placed on the charger, and eaten with the fish knife and fish fork (the utensils furthest from the charger on either side). When the fish has been consumed, the fish fork and fish knife should be placed diagonally across the dish, with the handles of each placed on the '4:00' mark as if the plate were a clock. The main course should be brought out on a large plate that has been pre-warmed. This should go on the charger, and is eaten with the dinner fork and knife. When everyone is finished with the entree, the plate can be removed along with the charger, the dinner fork, and the knife. The knife and fork are typically placed diagonally across the plate, in a similar fashion to the utensils used for the fish. The salad is typically eaten after the entree in a formal dinner. With the charger removed, place the salad plate in the center of the setting. This should be eaten with the last remaining fork. When the salad course is finished, the salad plate, salad fork, and bread/butter dish with the butter knife, and the wine/champagne glasses should all be removed. All that should be left is the water goblet and the dessert spoon (and optional dessert fork). The final course of the evening is typically dessert and coffee, unless you're serving a very formal nine course dinner. Regardless, the desert should be brought in on a plate and placed in the center of the setting, and a demi-tasse or teacup should be placed to the right of it below the water goblet with a teaspoon. Cream and sugar may be placed on the table for use in the coffee or tea, if desired. When dessert is completed, all the dishes should be removed, leaving a bare table.
Summary:
Set the table for soup. Set the table for fish. Set the table for the main course. Set the table for the salad. Set the table for dessert.