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A young paramedic died from a rare form of lung cancer despite never smoking. Meadhbh Cameron, 24, died on March 11, after being told two days before Christmas that she had weeks to live. She married police officer Lee Cameron shortly before her death, the day after his 27th birthday. Meadhbh first noticed something was wrong in September when she coughed up a blood clot while in hospital as part of her job. Lee says she had an intermittent nighttime cough with no other symptoms, but a scan revealed a shadow on her lung. Four weeks later, Meadhbh was told she had stage 4 combined small cell lung cancer, an extremely aggressive and rare form of cancer, not typically seen in a young, non-smoker in good health. Meadhbh, who worked in Clydebank, West Dunbartonshire, was given chemo but the cancer had spread to bones and lymph nodes, She married Lee at a ceremony carried out by Kenny Gray, a healthcare support worker who worked in the ward in the Beatson West of Scotland Cancer Centre. Lee, who lives in Glasgow, is running the Loch Ness Marathon in October - as it was top of his wife’s bucket list of things she hoped to do. Lee said: “She told me she had coughed up a blood clot while in hospital with a patient and that an x-ray had revealed a shadow in her left lung. “This was totally out of the blue, as she had no other symptoms, other than an intermittent cough at night. “The specialists advised us that Meadhbh’s type of cancer was incurable, however it tended to respond well to chemotherapy. “They informed us that with chemo Meadhbh would likely have a year to live if not more due to her age and health.” Meadhbh received three rounds of chemotherapy but was hospitalised each time with neutropenia, a condition which results in a low number of white blood cells, neutrophils, in blood. Lee said: “On the third time she was hospitalised, we were informed that Meadhbh’s treatment wasn’t working and that the cancer in her spine was compressing her spinal cord. “We were told that she had six to eight weeks to live, on December 23.” Meadhbh passed away the day after Lee’s 27th birthday. Lee added: “Despite the high levels of sedation she was under, Meadhbh still managed to wake up and hum ‘Happy Birthday’ to me. “This was a true testament to Meadhbh’s strength and character. “In the end cancer robbed Meadhbh of everything but her compassion, humour and mental strength. “Meadhbh was an incredibly caring and compassionate soul who had an outstanding passion for life. “Her smile could brighten even the darkest of days and she was the life and soul of the party. “Those traits are what made her an exceptional paramedic, a job that she absolutely loved. “It gives me great honour in being able to call her my wife.” Lee is fundraising for Beatson Cancer Charity, which supported the couple. He added: “The support they provided to my wife and I was second to none, especially with Meadhbh’s prognosis, which unfortunately involved spending her last Christmas in hospital. “The Teenage and Young Adult team arranged for Meadhbh to get a private room so I could stay with her and also provided festive food along with a host of other things, including psychological support. “They even helped Meadhbh and I bring forward our wedding so we could still have our big day, which is something I am incredibly grateful for. “Before passing, she had a bucket list of things she wanted to do and at the top was run a marathon.” Read More A Place In The Sun’s Jonnie Irwin admitted to hospital amid terminal diagnosis New blood test for 50 types of cancer sparks hope of ‘revolutionary’ breakthrough Why the NHS can’t win the battle on treating cancer

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The restaurant industry is ever-evolving and continuously bringing in new changes to menus to suit its demographic. Certain tricks in their menus allow restaurants to subtly nudge customers into enjoying a fuller dining experience, consequently increasing their spending. Sign up for our free Indy100 weekly newsletter To help diners avoid falling for these tricks, an expert at Menu Price lifted the lid on the sneaky tricks that encourage people to spend and consume more: Value menus Restaurants introduce value menus with meals of different price points. The restaurant hopes that it will motivate customers to opt for the priciest range of the value menu, which has more options, or to bypass the value menu entirely due to its limited options. This strategy ultimately translates into increased profitability. "If a restaurant's value menu features items like burgers, pizza, and spaghetti, but your preference leans towards a steak, you'll find yourself ordering the steak at its regular cost, bypassing the value menu. This scenario directly contributes to a higher profit for the restaurant," says a Menu Price expert. Emphasis on certain menu items Restaurants strategically highlight specific dishes, often those with higher profit margins, drawing customer attention to these preferred items through menu placement and design cues. The use of colour Warm hues like red and yellow can trigger hunger, while cooler shades like blue make meals seem more refreshing. Strategically deploying these colours in their menus helps restaurants subtly sway customer choices. Photographs used sparingly To maintain a sophisticated aesthetic, restaurants use photographs sparingly, only emphasising selected dishes, making them more appealing to the eye and tastebuds alike. Descriptive language Vivid descriptions of dishes can create a compelling image in customers' minds, making the menu items more appealing and increasing the likelihood of ordering. Avoiding currency symbols Menus without currency symbols can encourage higher spending, as prices appear less intimidating. "Keep a close eye on prices, even when restaurants fail to integrate dollar signs. This can help you avoid paying more than you want for a meal," the expert said. Anchor items Restaurants place some of their most expensive items next to even more costly options. The Menu Price expert added: "When customers see a pricey dish positioned next to an even more expensive option, they are more likely to perceive the less costly of the two as a 'better deal." Use of boxes Boxes and borders draw attention to specific items, creating a visual 'stage' that makes these dishes stand out. "This technique is often applied to high-profit items, specials, or unique offerings," they said. Keeping portion sizes secret Restaurants offer full or half salads or sandwiches without revealing the portion sizes. Despite any clear explanation, consumers assume that half sizes are overpriced and the full size is more cost-effective. "Customers perceive they are getting a better deal without even knowing the real serving size of the food options." Difficult-to-read font Using complex fonts in menus can slow customers' reading, promoting more profound engagement with dish descriptions. This added interaction can enhance dishes' perceived worth and exclusivity, thereby subtly inspiring a readiness to spend more. Remain vigilant during your next dining experience and see how many of these subtle tricks you can spot and how much money you can save on your meal. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

'Jeopardy!' champ Ben Chan went on a nine-win streak and then provided inside information about the show's outfit rules

Ahead of National Dog Bite Awareness Week, the US Postal Service reminds pet owners that for mail carriers, a dog's bite is worse than its bark.

Animal lovers can now witness three times the cuteness at the North Carolina Zoo.

New York's fledgling marijuana market doesn't have enough licensed retailers to sell the 300,000 pounds (136,000 kilograms) of cannabis grown by farmers in the state

Soaring ticket prices are lining the pockets of the world’s biggest airlines, providing balm to the economic wounds

Ford is making it easier for Uber drivers to rent its electric vehicles, as part