Disease and Nutrition - Free Essay Example

Sample details Pages: 4 Words: 1212 Downloads: 10 Date added: 2019/02/20 Category Health Essay Level High school Tags: Nutrition Essay Did you like this example? Part I: The Diet The present paper will focus on Case 001 with the goal to analyze the patient’s nutrition and provide recommendations. At first glance, there is not enough information to determine the individual’s daily protein intake. However, it can be concluded that the patient eats excessive amounts of carbohydrates and fats daily as his diet consists primarily of fast food. Don’t waste time! Our writers will create an original "Disease and Nutrition" essay for you Create order Foods that are high in sugar and fat are unhealthy for the patient since he suffers from hypertension and type II diabetes. These medical conditions are greatly influenced by one’s diet and can be caused by high fat and sugar intake. J.W. is 6 feet tall and weighs 230lb, with a BMI of 31.2. The high BMI indicates obesity, which contributes to type II diabetes and hypertension and impairs the effectiveness of treatment. Interestingly, J.W.’s diet meets the RDA for five or more micronutrients. Setiawan et al. (2016) argue that, while frying does in fact damage some micronutrients, it also enhances others. First, it has little or no impact on protein, which means that a person eating fast food each day might still have enough protein in their diet (Setiawan et al., 2016). Secondly, frying enhances dietary fiber content due to the formation of resistant starch. Setiawan et al. (2016) add that fried foods can be a great source of thiamine, vitamin C, and vitamin E. Nevertheless, it is important to note that some crucial micronutrients, such as unsaturated fatty acids and some antioxidants, are lost during the frying process. Thus, although the patient may be obtaining enough protein, dietary fiber, vitamin C, thiamine, and vitamin E, his intake of saturated fat, sugar, and calories is too high for his age and medical condition. Part II: Disease and Nutrition As stated above, the patient’s diet negatively affects his health condition. Olawuyi and Adeoye (2018) confirm that non-communicable diseases are mainly brought on by lifestyle choices. For instance, obesity, which is J.W.’s main health concern, is caused by excessive calorie intake. Rightfully, the patient has been asked to reduce weight by losing one pound every week for the next three months. Since there is no cure for diabetes and hypertension, the patient will have to manage the conditions throughout his life using medication and proper nutrition. Hypertension and diabetes are also linked to excessive consumption of fats and carbohydrates. If the patient continues to eat fast foods, he will not lose weight, and this will negatively affect the management of his conditions. For example, a high level of fat in J.W.’s diet will lead to excessive blood cholesterol, which causes fatty deposits in blood vessels, thus increasing blood pressure and cardiovascular ris ks. Excessive consumption of carbohydrates is also evident in J.W.’s case. Most types of fast food include fried potatoes and some kind of fried meat (e.g., chicken, pork, beef, etc.). As the share of potatoes in one portion is larger than the share of meat, the patient eats more carbohydrates than any other type of food. While high fat consumption influences cardiovascular health, the increased intake of carbohydrates affects diabetes type II pathophysiology. As Lee et al. (2018) explain, insulin helps to control blood sugar levels by breaking down carbohydrates. However, as J.W. suffers from type II diabetes, his cells have reduced sensitivity to insulin, or insulin resistance, which means that eating too many carbohydrates results in unhealthy blood glucose levels. Based on the information above, the patient should eat foods that are rich in fiber, such as fresh fruits and vegetables, as they will make him feel fuller. This will help J.W. to maintain the recommended calorie deficit, leading to weight loss. Replacing high-sugar foods with complex carbohydrates, such as whole grains, will also help the patient to control blood sugar levels. In order to reduce the amount of fat in his diet, J.W. should try to prepare most meals at home with little to no oil, and substitute butter or frying oil for cold pressed olive oil, which is low in saturated fat and high in omega acids. Additionally, the type of food J.W. eats influences the effectiveness of his medications. Currently, the patient takes 500mg Metformin twice daily for diabetes, 200 mg Metroprolol daily for hypertension, and a multivitamin. The first two drugs (metformin and metroprolol) have several side effects. For example, Metformin serves to decrease insulin resistance but may cause stomach upset and diarrhea if a patient does not maintain a healthy diet. Metroprolol can cause vomiting, constipation, heartburn, and stomach upset, the probability of which also increases with an unhealthy diet. To reduce the possibility of experiencing side effects, doctors typically recommend that patients who take these drugs refrain from foods that are high in fat and sugar and increase their daily fiber intake to normalize bowel function and promote healthy elimination. Part III: Patient Education The patient’s BMI is 31.2, and his Basal Metabolic Rate (BMR) is 1,891 calories. His CHO, PRO, and fat needs are 190-220, 83-104, and 45-70 grams per day, respectively. It would also be useful to calculate the recommended intake of certain nutrients, including sodium and calcium. A viable nutritional plan can be made from this information. The table below is a seven-day diet plan that the patient can use. This diet is based on the meal plan suggested by Zacharia and Pletcher (2016) for patients with type II diabetes. Day Breakfast Lunch Dinner Monday: Cream cheese-stuffed French toast Salmon salad with white beans Grilled fish with a side of fresh or steamed vegetables Tuesday: Oatmeal with apples and Greek yogurt Roasted turkey meat with cranberry sauce and steamed vegetables Steamed fish with vegetables Wednesday: Oatmeal, almond milk and fruit smoothie Pasta with chicken breast meat, tomato, and spinach Grilled turkey burgers Thursday: Veggie and goat cheese scramble Chicken and fresh vegetable salad served in pita bread Jamaican pork tenderloin with lemony green beans Friday: Granola with nuts, seeds, and dried fruit Salad with fresh vegetables, quinoa, and parsley Beef and rice stuffed peppers Saturday: Homemade muffins with bananas and pecans Homemade hummus with celery sticks and carrots Chicken tortilla soup Sunday: Tomato and Basil Frittata Butternut squash and carrot soup Grilled shrimp skewers with steamed vegetables (Source: Zacharia Pletcher, 2016). Additionally, there are three SMART goals that can help the patient to adhere to a healthy lifestyle and become healthier. The first goal is to lose 1lb per week, totaling to 4-5lbs every month. By reaching this goal through healthy eating and regular exercise, J.W. will be able to improve his BMI, reduce blood sugar levels, and control hypertension. Secondly, it is recommended that the patient spreads carbohydrates evenly throughout the day. While adhering to the given meal plan, J.W. can distribute carbohydrates through portion control, which is a strategy used by nurses in inpatient settings to control the patients’ nutrition. Thus, the specific SMART goal will be to eat 15% of daily carbohydrates with every meal. Finally, the third SMART goal is to eat at least two servings of lean protein on a daily basis. The main reason for this is that lean protein, such as fish, turkey, or chicken breast, creates a feeling of fullness, thus helping patients to adhere to their meal pla n and achieve their goal weight.

Case Study on Bp Oil Spill - 816 Words

GROUP PROJECT- CASE STUDY | A report submitted in partial fulfillment of the course | | MODERN INVESTMENT PORTFOLIO MANAGEMENT | INSTRUCTORS: PROF. S.K. BARUA PROF. J.R. VARMAACADEMIC ASSOCIATE: MS. VAISHALI SATTAREPORT PREPARED BYGROUP 12MEENAKSHI DEOGAM M. SHYAMNIMISHA SAXENARAGHAV YADAVROHAN ANANDDATE OF SUBMISSION: 24TH AUGUST, 2010 | | Effect of BP oil spill and subsequent market reaction on the assets of pension funds and mutual funds Case Facts:- * 20th April 2010 – an explosion caused by blowout on Deepwater Horizon rig kills 11 crewman (including 9 Transocean employees) and ignites a fireball visible from 35 miles. * Deepwater Horizon was leased to BP†¦show more content†¦[www.bp.com] * BP plans to sell assets for up to $30 billion over the next 18 months, primarily in the upstream business, and selected on the basis that they are worth more to other companies than to BP [http://www.bp.com/extendedgenericarticle.do?categoryId=2012968contentId=7063921] * BP sells assets to cover oil spill costs [http://in.reuters.com/article/idINIndia-50431020100727 *Show MoreRelatedBp Oil Spill Case Study1237 Words   |  5 PagesBP Oil Spill Case Study Brooke Campbell Lander University ere several factors that contributed to the accident: †¢ Valve Failure: The pipe was sealed in two different ways. 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Aside from setting up a $20 billion fundRead MoreBritish Petroleum on the Treatment of Environment and Workers1720 Words   |  7 PagesIntroduction British Petroleum (BP) was originated in 1866 and is one of the main providers of oil and gasoline in the world, and the single largest in North America. The company functions in 28 countries worldwide, refining an average 2,352 barrels of oil per day. During the years, BP has had major occurrences in which their workers have been hurt or even not survived, triggering tremendous damage to the environment too. Primarily accidents started to happen during March 2005, when Texas CityRead MoreStrategic And Value Of Operations Management1599 Words   |  7 Pagesshareholders and stakeholders. This case study will briefly explore the importance of managing activities in today’s modern operations, and why it is critical to understand the strategic and value of operations management. 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Our text stated that this type of negligenceRead MoreDear Ceo And Board Of Trustees Essay1289 Words   |  6 Pagesand Board of Trustees Introduction As you are aware, on April 20, 2010, explosions occurred in the Gulf of Mexico sinking the Deepwater Horizon oil rig and tragically killed 11 people This oil spill is now considered the worst oil spill in United States history. During the search and rescue, an underwater camera was discovered which revealed a leak in the BP pipeline. Because the well is located approximately 5,000 feet beneath the deep, dark sea with temperatures just above freezing and extremelyRead MoreSocial, Cultural and Environmental Responsibility of Corporate Business Leaders1482 Words   |  6 PagesReview This study investigates corporate social responsibilities. We begin by introducing the concept of CSR and the concept of Sustainable Development, than we emphasize on the importance of the two concepts, we also show a case study of a company that didn’t take these values into consideration, the impact of the company’s behavior on the company itself and on the stakeholders as well, and finally we conclude the study by a critical opinion and some recommendations. This study was based onRead MoreWhy Law And Ethics Should Be Legal1501 Words   |  7 Pagesethics would be the recent oil spill. The third-largest energy company that produces about 3.8 million barrels of oil and gas per day and also owns 22,400 service stations over the world is the company, BP. However, on April 20th, 2010, that same company created one of the greatest oil spill disasters recorded in the U.S. history in the Gulf of Mexico. The Deepwater Horizon oil rig explosion caused the deaths of 11 workers, injured 17 workers as well as a humungous oil spill in the Gulf of Mexico,

Part Four Chapter X Free Essays

X At nine o’clock on the morning of the election for Barry’s seat, Parminder left the Old Vicarage and walked up Church Row to the Walls’ house. She rapped on the door and waited until, at last, Colin appeared. There were shadows around his bloodshot eyes and beneath his cheekbones; his skin seemed to have thinned and his clothes grown too big. We will write a custom essay sample on Part Four Chapter X or any similar topic only for you Order Now He had not yet returned to work. The news that Parminder had screamed confidential medical information about Howard in public had set back his tentative recovery; the more robust Colin of a few nights ago, who had sat on the leather pouffe and pretended to be confident of victory, might never have been. ‘Is everything all right?’ he asked, closing the door behind her, looking wary. ‘Yes, fine,’ she said. ‘I thought you might like to walk down the church hall with me, to vote.’ ‘I – no,’ he said weakly. ‘I’m sorry.’ ‘I know how you feel, Colin,’ said Parminder, in a small tight voice. ‘But if you don’t vote, it means they’ve won. I’m not going to let them win. I’m going to go down there and vote for you, and I want you to come with me.’ Parminder was effectively suspended from work. The Mollisons had complained to every professional body for which they could find an address, and Dr Crawford had advised Parminder to take time off. To her great surprise, she felt strangely liberated. But Colin was shaking his head. She thought she saw tears in his eyes. ‘I can’t, Minda.’ ‘You can!’ she said. ‘You can, Colin! You’ve got to stand up to them! Think of Barry!’ ‘I can’t – I’m sorry – I †¦Ã¢â‚¬â„¢ He made a choking noise and burst into tears. Colin had cried in her surgery before now; sobbed in desperation at the burden of fear he carried with him every day of his life. ‘Come on,’ she said, unembarrassed, and she took his arm and steered him through to the kitchen, where she handed him kitchen roll and let him sob himself into hiccups again. ‘Where’s Tessa?’ ‘At work,’ he gasped, mopping his eyes. There was an invitation to Howard Mollison’s sixty-fifth birthday party lying on the kitchen table; somebody had torn it neatly in two. ‘I got one of those, as well,’ said Parminder. ‘Before I shouted at him. Listen, Colin. Voting – ‘ ‘I can’t,’ whispered Colin. ‘ – shows them they haven’t beaten us.’ ‘But they have,’ said Colin. Parminder burst out laughing. After contemplating her with his mouth open for a moment, Colin started to laugh too: a big, booming guffaw, like the bark of a mastiff. ‘All right, they’ve run us out of our jobs,’ said Parminder, ‘and neither of us wants to leave the house but, other than that, I think we’re in very good shape indeed.’ Colin took off his glasses and dabbed his wet eyes, grinning. ‘Come on, Colin. I want to vote for you. It isn’t over yet. After I blew my top, and told Howard Mollison he was no better than a junkie in front of the whole council and the local press – ‘ He burst out laughing again and she was delighted; she had not heard him laugh so much since New Year, and then it had been Barry making him do it. ‘ – they forgot to vote on forcing the addiction clinic out of Bellchapel. So, please. Get your coat. We’ll walk down there together.’ Colin’s snorts and giggles died away. He stared down at the big hands fumbled over each other, as if he were washing them clean. ‘Colin, it’s not over. You’ve made a difference. People don’t like the Mollisons. If you get in, we’d be in a much stronger position to fight. Please, Colin.’ ‘All right,’ he said, after a few moments, awed by his own daring. It was a short walk, in the fresh clean air, each of them clutching their voter registration cards. The church hall was empty of voters apart from themselves. Each put a thick pencil cross beside Colin’s name and left with the sense that they had got away with something. Miles Mollison did not vote until midday. He paused at his partner’s door on the way out. ‘I’m off to vote, Gav,’ he said. Gavin indicated the telephone pressed against his ear; he was on hold with Mary’s insurance company. ‘Oh – right – I’m off to vote, Shona,’ said Miles, turning to their secretary. There was no harm in reminding them both that he was in need of their support. Miles jogged downstairs and proceeded to the Copper Kettle, where, during a brief post-coital chat, he had arranged to meet his wife so that they could go down to the church hall together. Samantha had spent the morning at home, leaving her assistant in charge at the shop. She knew that she could no longer put off telling Carly that they were out of business, and that Carly was out of a job, but she could not bring herself to do it before the weekend and the concert in London. When Miles appeared, and she saw his excited little grin, she experienced a rush of fury. ‘Dad not coming?’ were his first words. ‘They’re going down after closing time,’ said Samantha. There were two old ladies in the voting booths when she and Miles got there. Samantha waited, looking at the backs of their iron-grey perms, their thick coats and their thicker ankles. That was how she would look one day. The more crooked of the two old women noticed Miles as they left, beamed, and said, ‘I’ve just voted for you!’ ‘Well, thank you very much!’ said Miles, delighted. Samantha entered the booth and stared down at the two names: Miles Mollison and Colin Wall, the pencil, tied to the end of a piece of string, in her hand. Then she scribbled ‘I hate bloody Pagford’ across the paper, folded it over, crossed to the ballot box and dropped it, unsmiling, through the slot. ‘Thanks, love,’ said Miles quietly, with a pat on her back. Tessa Wall, who had never failed to vote in an election before, drove past the church hall on her way back home from school and did not stop. Ruth and Simon Price spent the day talking more seriously than ever about the possibility of moving to Reading. Ruth threw out their voter registration cards while clearing the kitchen table for supper. Gavin had never intended to vote; if Barry had been alive to stand, he might have done so, but he had no desire to help Miles achieve another of his life’s goals. At half-past five he packed up his briefcase, irritable and depressed, because he had finally run out of excuses not to have dinner at Kay’s. It was particularly irksome, because there were hopeful signs that the insurance company was shifting in Mary’s favour, and he had very much wanted to go over and tell her so. This meant that he would have to store up the news until tomorrow; he did not want to waste it on the telephone. When Kay opened the door to him, she launched at once into the rapid, quick-fire talk that usually meant she was in a bad mood. ‘Sorry, it’s been a dreadful day,’ she said, although he had not complained, and they had barely exchanged greetings. ‘I was late back, I meant to be further on with dinner, come through.’ From upstairs came the insistent crash of drums and a loud bass line. Gavin was surprised that the neighbours were not complaining. Kay saw him glance up at the ceiling and said, ‘Oh, Gaia’s furious because some boy she liked back in Hackney has started going out with another girl.’ She seized the glass of wine she was already drinking and took a big gulp. Her conscience had hurt her when she called Marco de Luca ‘some boy’. He had virtually moved into their house in the weeks before they had left London. Kay had found him charming, considerate and helpful. She would have liked a son like Marco. ‘She’ll live,’ said Kay, pushing the memories away, and she returned to the potatoes she was boiling. ‘She’s sixteen. You bounce at that age. Help yourself to wine.’ Gavin sat down at the table, wishing that Kay would make Gaia turn the music down. She had virtually to shout at him over the vibration of the bass, the rattling saucepan lids and the noisy extractor fan. He yearned again for the melancholy calm of Mary’s big kitchen, for Mary’s gratitude, her need for him. ‘What?’ he said loudly, because he could tell that Kay had just asked him something. ‘I said, did you vote?’ ‘Vote?’ ‘In the council election!’ she said. ‘No,’ he replied. ‘Couldn’t care less.’ He was not sure whether she had heard. She was talking again, and only when she turned to the table with knives and forks could he hear her clearly. ‘†¦ absolutely disgusting, actually, that the parish is colluding with Aubrey Fawley. I expect Bellchapel will be finished if Miles gets in †¦Ã¢â‚¬â„¢ She drained the potatoes and the splatter and crash drowned her temporarily again. ‘†¦ if that silly woman hadn’t lost her temper, we might be in with a better shot. I gave her masses of stuff on the clinic and I don’t think she used any of it. She just screamed at Howard Mollison that he was too fat. Talk about unprofessional †¦Ã¢â‚¬â„¢ Gavin had heard rumours about Dr Jawanda’s public outburst. He had found it mildly amusing. ‘†¦ all this uncertainty’s very damaging to the people who work at that clinic, not to mention the clients.’ But Gavin could muster neither pity nor indignation; all he felt was dismay at the firm grip Kay seemed to have on the intricacies and personalities involved in this esoteric local issue. It was yet another indication of how she was driving roots deeper and deeper into Pagford. It would take a lot to dislodge her now. He turned his head and gazed out of the window onto the overgrown garden beyond. He had offered to help Fergus with Mary’s garden this weekend. With luck, he thought, Mary would invite him to stay for dinner again, and if she did, he would skip Howard Mollison’s sixty-fifth birthday party, to which Miles seemed to think he was looking forward with excitement. ‘†¦ wanted to keep the Weedons, but no, Gillian says we can’t cherry-pick. Would you call that cherry-picking?’ ‘Sorry, what?’ asked Gavin. ‘Mattie’s back,’ she said, and he had to struggle to recollect that this was a colleague of hers, whose cases she had been covering. ‘I wanted to keep working with the Weedons, because sometimes you do get a particular feeling for a family, but Gillian won’t let me. It’s crazy.’ ‘You must be the only person in the world who ever wanted to keep the Weedons,’ said Gavin. ‘From what I’ve heard, anyway.’ It took nearly all Kay’s willpower not to snap at him. She pulled the salmon fillets she had been baking out of the oven. Gaia’s music was so loud that she could feel it vibrating through the tray, which she slammed down on the hob. ‘Gaia!’ she screamed, making Gavin jump as she strode past him to the foot of the stairs. ‘GAIA! Turn it down! I mean it! TURN IT DOWN!’ The volume diminished by perhaps a decibel. Kay marched back into the kitchen, fuming. The row with Gaia, before Gavin arrived, had been one of their worst ever. Gaia had stated her intention of telephoning her father and asking to move in with him. ‘Well, good luck with that!’ Kay had shouted. But perhaps Brendan would say yes. He had left her when Gaia was only a month old. Brendan was married now, with three other children. He had a huge house and a good job. What if he said yes? Gavin was glad that he did not have to talk as they ate; the thumping music filled the silence, and he could think about Mary in peace. He would tell her tomorrow that the insurance company was making conciliatory noises, and receive her gratitude and admiration †¦ He had almost cleared his plate when he realized that Kay had not eaten a single mouthful. She was staring at him across the table, and her expression alarmed him. Perhaps he had somehow revealed his inner thoughts †¦ Gaia’s music came to an abrupt halt overhead. The throbbing quiet was dreadful to Gavin; he wished that Gaia would put something else on, quickly. ‘You don’t even try,’ Kay said miserably. ‘You don’t even pretend to care, Gavin.’ He attempted to take the easy way out. ‘Kay, I’ve had a long day,’ he said. ‘I’m sorry if I’m not up to the minutiae of local politics the second I walk – ‘ ‘I’m not talking about local politics,’ she said. ‘You sit there looking as if you’d rather be anywhere else – it’s – it’s offensive. What do you want, Gavin?’ He saw Mary’s kitchen, and her sweet face. ‘I have to beg to see you,’ Kay said, ‘and when you come round here you couldn’t make it clearer that you don’t want to come.’ She wanted him to say ‘that’s not true’. The last point at which a denial might have counted slunk past. They were sliding, at increasing speed, towards that crisis which Gavin both urgently desired and dreaded. ‘Tell me what you want,’ she said wearily. ‘Just tell me.’ Both could feel the relationship crumbling to pieces beneath the weight of everything that Gavin refused to say. It was with a sense of putting them both out of their misery that he reached for words that he had not intended to speak aloud, perhaps ever, but which, in some way, seemed to excuse both of them. ‘I didn’t want this to happen,’ Gavin said earnestly. ‘I didn’t mean it to. Kay, I’m really sorry, but I think I’m in love with Mary Fairbrother.’ He saw from her expression that she had not been prepared for this. ‘Mary Fairbrother?’ she repeated. ‘I think,’ he said (and there was a bittersweet pleasure in talking about it, even though he knew he was wounding her; he had not been able to say it to anyone else), ‘it’s been there for a long time. I never acknowledged – I mean, when Barry was alive I’d never have – ‘ ‘I thought he was your best friend,’ whispered Kay. ‘He was.’ ‘He’s only been dead a few weeks!’ Gavin did not like hearing that. ‘Look,’ he said, ‘I’m trying to be honest with you. I’m trying to be fair.’ ‘You’re trying to be fair?’ He had always imagined it ending in a blaze of fury, but she simply watched him putting on his coat with tears in her eyes. ‘I’m sorry,’ he said, and walked out of her house for the last time. On the pavement, he experienced a rush of elation, and hurried to his car. He would be able to tell Mary about the insurance company tonight, after all. How to cite Part Four Chapter X, Essay examples

My Broken Heart Essay Example For Students

My Broken Heart Essay Being in love is one of the most wonderful feelings one could experience freely here on earth. Love inspires and motivates people to be the best version of their selves. Many times, when we are in a happy state of being in love, we tend to take for granted unintentionally the other aspects of our lives mainly because we only focus our attention to the significant person we are with. Not all relationships are successful; however, having a failed love makes a person better. When I had my heart broken, I grew closer to God and to my family. While I was still in a relationship, I seldom come to family gatherings due to always giving my time to my ex-boyfriend. I gave him so much time that I forgot to keep some for myself, so when I became single I make-up to my family for all the times that I was not there for them. It really is easing to know that I have understanding parents. They guide me when I was going through my heartbreak. Breaking up with my ex-boyfriend was one of the best decisions that I have ever made. Even though I was completely devastated of the break-up, it led me closer to God. A friend of mine connected me again to the Lord, and it gave me so much peace of mind and that really helped me to be more positive in life and love. In addition to being positive, it also helped me to moved on faster and I studied harder. Since I was broken hearted, I focus myself also on studying and spending my time with my new friends. One major improvement after the break-up was my grades in school. I do not study that much, I rather talk to my ex-boyfriend than open up a textbook and read. When we broke up, I had all the time in the world to study and do my homework’s on time. Consequently, I got good grades, and I was included in the list of honor student at the end of the semester. I was proud of myself for achieving something good out of something bad. Being single makes one extra-friendly. I met new people at school whom I seldom notice due to always thinking of my ex-boyfriend. It is nice to know more people because then one would not always be alone and feel lonely, and having friends means having a lot of people to talk to and hang out with. As a result of having good grades at school, I was able to do the things that I want for myself, too. One of the major perks of being single is freedom. Freedom is constrained when a person is in a relationship. One could make decisions without having to think of someone else’s feelings. I use my freedom wisely; I enrolled myself to the gym and got myself a part-time job. This is the perfect time for self-growth because now that the relationship has ended, one could ponder the strengths and weaknesses that he/she possesses to know thy self more and be a better person. Those realizations could also be useful to the next relationship one will be into, so he/she will not repeat the same mistakes that were done in the past. Despite of having a failed love, I gained a lot more from it. It drew me closer to God, to my family, to my friends, and most importantly to myself. I can now say that I am a better person than I was before; I learned to balance things out and know my priorities in life. Having my heart broken was really a positive experience for me. If only people could focus on the positive aspects of life, they will not be in despair and self-loathe when they failed in a relationship.

Management Effective contemporary quality Management practices

Introduction Management is considered the most important aspect of operation in the organization. There are several factors that opt to be effectively managed and coordinated to ensure that the organization effectively and efficiently operates or function. There are several resources that an organization or company require to effectively and efficiently operate.Advertising We will write a custom report sample on Management: Effective contemporary quality Management practices specifically for you for only $16.05 $11/page Learn More However, human resources are considered the most important resources in an organization. This is because human resources are directly in charge of execution of duties and achievement of results in an organization. Basically, human resources are in charge of formulation and implementation of policies in an organization. Organizations require effective and realistic policies to efficiently operate. Furthermore, the human resource s or employees must be competent to ensure that the formulated policies are effectively implemented. This is a report paper discussing or debating the relationship between employees’ competency and organizational efficiency. Employees’ competency and efficiency in an organization Today, there are four major impediments that may affect the level of productivity in any given organization. These challenges include call to satisfy clients, need for innovation, call for a speedy response to the ever-shifting market requirements, and augmented levels of competition. Consequently, both managers and workers ought to be committed to the attainment of a company’s objectives in order to overcome these impediments. It is therefore necessary for management to come up with effective strategies to deal with the issue at hand, for instance, management should ensure that all aspects of a company’s operations are supportive and encouraging to employees. They can achieve th is by first ensuring that the organization’s basic requirements are put in place. Such requirements may include high quality of goods and services that employees can easily advocate for. Generally, such requirements require competent employees to ensure that they are met. Employee competency ought to begin with the top management and enforced among the junior employees too. Furthermore, an excellent system of delivery that guarantees that pledges and promises made to the customers are met, effective practices which are sincere, clear-cut and executed with honesty. Most importantly, management should consider the manner in which it should provide thrust to motivate workers as this influences their level of commitment to the company (Ferguson 36).Advertising Looking for report on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More There are several factors that are considered while evaluating efficiency of an organizatio n. These factors should be effectively coordinated and implemented to enhance efficiency of the respective organization. Basically, an organization requires competent staff or employees to achieve its goals and objectives, and effectively and adequately respond to market changes, produce quality goods and services and create or enhance good relation between the company and the public and enhance consumers’ satisfaction. Generally, efficiency of an organization is derived from the quality of goods and services it produces or offers in the market, its response to technological changes and market changes, consumers’ satisfaction and relation the company has with the general public among others. Therefore, an organization requires competent employees to enhance efficiency in operation. Furthermore, efficiency in organization is enhanced by competency of employees of the respective organization (Gowdy 28). Even though technology is known to dominate the current corporate se ction throughout the world, a lot of focus has recently been put on employees as well as the manner in which they are handled by their seniors. Basically, relationship between the junior and senior employees is determined by competency of both the junior and senior employees. It has been proved that competent employees professionally relate irrespective of their position in the respective organization leading to efficiency in the organizational operations. It is often said that the best managers produce the best results from their employees. As a matter of fact, throughout history, managers have devised several approaches and strategies which have been aimed at enhancing performance of employees. In addition, a lot of research has been carried out with regards to employee engagement. For this reason, there is need to critically examine employee engagement and competency as well as roles played by managers and relationship between employees’ self-efficacy and managers’ effectiveness. This will help to explain the impacts as well as benefits of enhancing employee competency through engagement. Moreover, it will help to illuminate on various ways that may be used to enhance employee competency through engagement in the respective organization (Bret 37).Advertising We will write a custom report sample on Management: Effective contemporary quality Management practices specifically for you for only $16.05 $11/page Learn More Organizational objectives, organizational efficiency and employees’ competency Businesses or organizations are formed with objectives or goals. However, there are different types of organizations, for instance, profit oriented and non profit organizations. Though non profit organizations are not after maximization of profits, they require competent employees to meet their goals or objectives. Objectives and goals are set by both profit oriented and non profit organizations. This is because objec tives and goals govern operations of individual organizations in the respective industries and market where they operate. Basically, organizations require competent employees so that they can outline or set realistic goals or objectives that can be achieved within the stated deadline (Uche 35). Objectives and goals set or outlined by an organization may lead to efficient operation of the respective organization or company. Achievement of the respective goals and objectives within the stated deadlines also reflects efficiency of not only the organization, but competency of the employees of the respective organization. Therefore, an organization requires a competent staff or management team to set or establish realistic objectives. Furthermore, organizations also require competent employees or staff to achieve the respective goals and objectives within the stated deadlines. This is because achievement of goals and objectives requires competent employees who understand the nature of ea ch objective and time required during the implementation period to achieve the respective goals and objectives (McCarthy 42). Objectives and goals of an organization may also determine the efficiency of the respective organization. However, this can only be realized in case the respective organization employees competent employees to enhance realization or achievement of the respective goals or objectives. An organization may establish effective goals and objectives, but the respective goals or objectives may not lead to efficiency of the respective organization. This can happen in case the organization lacks competent employees who can effectively implement the respective goals and objectives, and ensure their achievements within the stated deadlines by the respective organization. Generally, an organization requires a competent human resource team that can formulate realistic goals and objectives, which can lead to efficiency of the respective organization. However, formulation of effective goals and objectives may not be useful to an organization in case it lacks a competent human resource team to implement the respective goals and objectives.Advertising Looking for report on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Therefore, an organization should develop and maintain competent employees who can effectively work towards achievement of the goals and objectives, and enhance efficiency of the organization by ensuring that the goals and objectives are achieved within the deadlines stated by the management team during formulation of the respective goals and objectives (Singleton and Singleton 52). Employees’ competency, organizational efficiency and technological changes In operation of businesses, management has to consider both internal and external business environment factors. Organizations have direct influence over internal factors, but not the external factors though both affect operations of an organization, for instance, technological changes. There are several uncertainties in the business environment that organizations ought to effective respond to enhance efficiency in operation in the respective market and industry where they operate. Failure to adequately and effectively respo nd to these uncertainties may lead to losses or even closure of operation of the respective organization. Technology is dynamic and frequently changes and this also affects operations of organizations irrespective of their line of business or nature of businesses they transact. Generally, technological changes affect delivery of services and production of goods by organizations and companies in the market or globally (Silverstone and Sheetz 48). Organizations must effectively and adequately respond to changes in technology that directly affect their nature of business. Failure to respond to these changes may affect income levels of the respective organization. Furthermore, it may also affect operation of the respective organization. Efficiency of an organization is determined by the response the organization has towards changes that affect their operation. Basically, failure to respond to technological changes may lead to production of goods using outdated technologies, and delivery of low quality services in the market. Technology frequently changes due to developments and frequent research on technology. Furthermore, developments in technology influence production processes and delivery of services. Moreover, effective and adequate response of an organization to technological changes enhances efficiency of the respective organization. However, an organization requires a competent human resource team to effectively and adequately respond to these technological changes. Generally, effective response to technological changes may enhance efficiency of an organization because it may lead to adoption of better production methods and delivery of quality services, which meet the market requirements and demands of the respective consumer in the market (Bret 44). Effective response to technological changes is determined by competency of employees responsible for technological department in the respective organization. Employees need to frequently and regularly review technological changes and adopt or adjust to changes that directly affect their operation in the respective market or industry. Effective review of technological changes requires a competent human resource team that can effectively and adequately review technological changes and effectively advise the organization on how to adopt the new changes and enhance efficiency in operation by meeting market demands and requirements. Therefore, organizations require competent employees to effectively and adequately respond to technological changes that directly affect their operation in the respective market and industry. This can also enable an organization to meet demands of consumers by producing quality goods and offering quality services (Gowdy 55). Ensuring that Employees’ competency facilitates the Achievement of an Organization’s Goals Managers should ensure that they connect the employee competency strategies with the realization of the company’s objectives. As a matter of fact, employee competency should be seen as a means to an end but not an end in itself. Consequently, managers should ensure that they first establish the company’s main objective as it is pointless to have employee competency without linking it to the organization’s goals. Effective linking of the organizational objectives and employees’ competency may lead to increased efficiency in an organization. This is because it can lead to achievement of the outlined goals and objectives by the management team within the stated deadline. An organization should ensure that competency of its employees facilitates achievements of goals and objectives leading to increased efficiency in the organization (Mouse 72). In addition managers should ensure that they show their commitment to the ideas of competent employees, for instance, they should always make sure that they respond and act on employees’ propositions for improvement of the organization’s p erformance. It is indeed very exasperating to employees when they are asked for suggestions and their responses disregarded. Competent employees may positively contribute to increased efficiency in an organization through suggestions of ideas that can lead to improved operations within the organization. Generally, competent employees may suggest effective strategies that can lead to efficiency in operation in the respective organization, if the suggested ideas are effectively implemented (Silverstone and Sheetz 82). Moreover, supervisors should always volunteer to teach employees more about the business or organization itself. Employees can only contribute positive suggestions that can enhance efficiency in the organization if they are well versed with the organization where they work. This is because lack of enough knowledge on how a company runs may influence employees to give unsuitable suggestions. Basically, employees’ suggestions in an organization may be used to enhanc e efficiency. Ideally, knowledgeable and empowered employees are likely to produce best outcomes from employee competency programs. Employees are only empowered to give productive suggestions if they are competent and are well versed with their roles in the respective organization and how the organization operates too. Generally, employees’ competency can only contribute to the achievement of organizational goals and objectives if they understand the objectives and goals of the respective organization. Therefore, for an organization to reap from its employees’ competency, management has to enlighten its employees on the goals and objectives of the respective organization, and how the organization operates (Hopwood, Young and Leiner 73). Drivers of Employee competency Even though we can determine the level of employee competencies through employee surveys, we may not be in a position to identify necessary areas that need to be improved within an organization through sur veys. It is therefore important for managers to consider a variety of factors, which are also referred to as drivers, which are said to improve general employee competency and enhance efficiency in the respective organization. In case these drivers are effectively handled, a company can successfully deal with increasing employees’ degree of competency. These drivers include effective communication, performance intelligibility and response, organizational values, incentives as well as appreciation, excellent relationships between employees and managers, professional advancement prospects and familiarity of a company’s objectives are some of the major aspects that enhance employee competency hence enhancing efficiency in the respective organization (Hopwood, Young and Leiner 86). Employee perceptions of his/her job and company According to a recent study, a worker’s attitude towards his/her work in a particular organization has a major influence on his/her on loya lty to the organization which has a tremendous impact on customer satisfaction. Generally, it is believed that competent employees have positive attitude towards their work in respective organization and effectively undertake their duties. This may lead to improved services to customers and production of quality goods leading to increased customer satisfaction. Additionally, this may enhance efficiency in operation because individual employees understand and value their job in the respective organization. An organization requires competent employees because competent employees understand their job leading to positive perception about their job and the respective organization where they work in case they understand the values and culture of the respective organization too. Therefore, positive perception about a company or job by an employee may enhance his/her competency leading to increased efficiency in the respective organization (Manning 75). The clarity of job expectations in th e employees In case the management’s expectations are not clearly outlined to employees, and the entire fundamental resources are not adequately provided, unenthusiastic feelings such as boredom or bitterness may crop within employees and they are therefore likely to shift their attention from the organization’s general wellbeing to survival mechanisms. Employees should be well informed on the job expectation. This makes the employees prepared to carry out their respective duties. Better understanding of an organizational job expectation may also enable an employee to utilize his or competency in carry out respective duties in the organization. Generally, employees may not be able to effectively utilize their competency if they are not aware of job expectation in the respective organization. However, if employees are well informed on the job expectations in the respective organization, they may easily utilize their competency towards improvement of the organizational e fficiency. Moreover, though an organization may hire competent employees, benefits of their competency might not be realized in case the organization does not effectively and adequately inform the respective employees on the job expectations. An organization’s management should enlighten employees on job expectations in the respective organization. In return, this can enhance competency of the respective employees because they adequately understand their job leading to increased organizational efficiency. Therefore, clarity of job expectations may enhance employees’ competency leading to increased efficiency in the respective organization (McCarthy 63). Professional development opportunities Research has shown that career improvement opportunities often have a positive impact on workers attitudes as it contributes to employee motivation. As a matter of fact, in many organizations, this is often suggested by employees and made effective through management. In most cases , career improvement has a positive impact on an organizations general performance. Generally, professional development opportunities are meant to enhance employees’ competency in respective organizations. Employees enhance their performance by undergoing different trainings related to their area of profession. Organizational efficiency greatly relies on employees’ competency. Since professional development opportunities leads to increased employees competency; therefore, it also contributes to efficiency of respective organizations that have established employee professional development plans or programs. An organization requires competent employees to enhance efficiency. However, employing and maintaining competent employees or staff may be difficult. Organizations need to establish a professional development plan or program so as to enhance competency of the respective employees to enhance efficiency. Professional development plans or programs are essential in boost ing employees’ competency leading to increased efficiency in the respective organization. Therefore, professional development plans or programs may enhance employee competency leading to increased efficiency in the respective organization (Lenox 45). Regular and effective communication between employees and managers Management should always strive to present an opportunity for dialogue where employees air their views, are appreciated and reminded of management’s expectations. This way, employees are likely to develop a feeling of belonging and hence likely to influence their productivity positively. Communication is an essential management tool that positively contributes to efficiency in organizations. Employees and managers should frequently and constantly communicate to enhance efficiency in the respective organization. This is because effective communication between managers and employees enables both the managers and employees to understand the organization better . It may also enable the employees to understand changes in the organization and how to adjust to such changes without affecting operations within the respective organization. Furthermore, regular and effective communication between and among employees may enable employees to decide on the necessary changes that the respective organization require leading to increased efficiency. Basically, regular and effective communication between managers and employees may enhance employees’ competency leading to increased efficiency in the respective organization. Therefore, an organization requires regular and effective communication between junior and senior employees to enhance their competency leading to increased efficiency in the respective organization (Silverstone and Sheetz 74). An effective relationship among workers and with superiors An effective relationship among employees and with their superiors is a vital ingredient ‘ in an organizations general performance. In cas e employees do not relate with their fellow employees as well as managers in a cordial manner, then they are not likely to perform at their best. As a matter of fact, employee adequate incorporation of their competency is a direct manifestation of workers feeling towards their relationship with their colleagues and superiors. In addition, such a relationship moves management closer to workers and they are thus in a better position to understand workers grievances and respond to them appropriately. In such instances, management is able to depict when performance is not at its best in good time and thus act promptly. In return, this may lead to increased efficiency in the respective organization. Efficiency in an organization can only be enhanced by performance of employees in the respective organization. Furthermore, competent employees are most likely to enhance efficiency in the organization because competent employees effectively perform their duties. Generally, efficiency in an o rganization may only increase if employees effectively and professionally relate with their supervisors. This is because it leads to good working relation and enhancement of competency. In the long run, this may enhance efficiency in the respective organization (Mouse 94). Perceptions of an organization’s culture and values An organization’s culture and values postulates a vital inspirational factor of employee engagement and competency. Absence of the two is likely to affect a company’s performance negatively. Organizational values and culture stipulates on the expected codes of conduct among employees in the respective organization. This might enhance efficiency of the respective organization if employees adhere by the culture and values of the respective organization. An organization need to enhance employees understanding of their culture and values to enhance their operation in the respective organization. This might also increase competency of employees in the respective organization leading to increased efficiency in operation. Therefore, organizations need to enlighten employees on their cultures and values so as to increase their competency in operation leading to enhanced efficiency (Uche 62). Reward for competency In any organization, it is important for managers to reflect on the benefits that an organization stands to gain if they offer incentives to employees. This is an important way of improving employees’ drive and thus improves their engagement and competency. In order to achieve this, it is important for supervisors to set sensible goals for employees, pick the most appropriate rewards for the incentive program, constantly address reward issues, come up with several and different winners and different rewards, support constant effort, present awards in a transparent manner and assess incentive programs on a regular basis. Rewards to competent employees or best performing employees greatly motivate employees to wor k hard to be recognized by the organization’s management. In return, this enhances employees’ competency because individual employees will have to work towards achievements of respective goals within the stated deadlines to be appreciated and rewarded accordingly. This increases employees’ competency hence enhancing efficiency of the respective organization (Singleton and Singleton 86). Conclusion Organizations operate to enhance efficiency hence increase their market share and profit level. Basically, organizational efficiency relies on employees’ competency. There are several factors that an organization has to effectively respond to so as to enhance efficiency, for instance, technological change, market demands and requirements, service delivery and production of products among others. Furthermore, there are drivers that may increase employees’ competency leading to increased efficiency in respective organizations, for instance, professional dev elopment plans or programs, competency reward system and regular and effective communication among employees among others. Considering relationship between employees’ competency and organizational efficiency, organizations need to promote employees’ competency so as to enhance efficiency in the respective organization. Works Cited Bret, Sharon. Essentials of Human Resource Management. Oxford: Oxford University Press, 2008. Print. Ferguson. Management: Effective contemporary quality Management practices. New York: Infobase Publishing, 2010. Print. Gowdy, John. Organizational Efficiency and Employees’ competency. Chicago: CRC Press, 2010. Print. Hopwood, William, Young, George, and Leiner, Jay. Management and employees’  Competency. McGraw-Hill Companies, Inc, 2011. Print. Lenox, Marcel. Effective Management towards organizational efficiency. New York: Springer, 2009. Print. Manning, George. Management: Organizational efficiency. Chicago: CRC Press, 2010. Print. McCarthy, David. ‘Contemporary Human Resource Management: Competency Based Approach.’ Cambridge; Cambridge UP, 2011. Print. Mouse, Mika. Management: Competency based approach. Indiana: Pearson Education, 2010. Print. Silverstone, Howard and Sheetz, Michael. Employee competency and Organizational  Efficiency. New York: John Wiley and Sons, 2011. Print. Singleton, Tommie, and Singleton, Aaron. Contemporary Management, Organizational  Efficiency and employees’ competency. New York: John Wiley and Sons, 2010. Print. Uche, Austin. Human Resource Management. Cambridge: Cambridge UP, 2009. Print. This report on Management: Effective contemporary quality Management practices was written and submitted by user Jorge Winters to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

Advocacy Activities

Advocacy Activities Introduction Advocacy refers to actions that articulate in favor of, advocate, contend for a cause, and implore on behalf of others. It is a continuous process whose objective is changing outlooks, actions, principles and laws. This is done by impacting people and corporations with power, procedures and frameworks at distinct levels for the improvement of people affected matters of poverty. Advocacy activities entail a current, actual action on the part of vigorous, nonprofit groups’ worldwide.Advertising We will write a custom essay sample on Advocacy Activities specifically for you for only $16.05 $11/page Learn More It is used to achieve sustainable transformation. It is also used to eliminate structural sources of poverty so as to promote larger parts of the society through program pursuits. Advocacy actions are based on reinforcing and empowering unfortunate and marginalized associations or persons. Advocacy work trains communities via shared enc ounters, examples learnt and illustrates what actions function best. This enables the community members to carry out fantastic developmental activities in their society (Strolovitch 322). Discussion An advocacy activity that will be discussed in my situation is based on a program on the radio and television. This advocacy activity is aimed at reinforcing the comprehension of and concentration given to justifications and obligations associated with HIV/AIDS. It offers a forum for supporters and policy makers to engage into conversations and debate present issues in the community. To ensure that the community has participated in advocacy programme, they should be educated about this program, analyze their missions and objectives and then collaborate with the society. All parties entailed in this collaboration should be prepared to carry out movements and fight for change. The structure for the HIV/AIDS advocacy strategy will entail eight vital elements. This include clearly stated iss ues, well planned objectives, well assessed environment, recognized stakeholders, key messages, well chosen approaches and tools, execution plan and indicators for supervision and assessment (Ross 60). Formulation of objectives During this step, the objectives together with the expected outcomes will be defined. The advocacy objective, in this situation, is to decrease the spread of AIDS and encourage those already affected to lead a positive life. It is required that this objective states what exactly is to be changed and after how long this will be achieved. It should define whether the society needs extra resources and whether they want to develop or change a principle. The objective and its remedy should not be so wide or remote that the partners are likely to become devastated. Persons and associations are likely to join an advocacy programme if they see a high probability of success in this programme.Advertising Looking for essay on communications media? Let's see if we can help you! Get your first paper with 15% OFF Learn More It is beneficial to be always aware of persons and organizations that are likely to strengthen your objective. For instance, in the HIV programme, those already affected and relatives of the victims are more likely to give support. Potential hostility to the advocacy programme efforts should also be put into consideration. The objective should be stated in quantifiable terms and within an anticipated limit. A good objective of an advocacy strategy should be smart. This means that it should be precise, measurable, oriented on action, reasonable and time bound. Following formulation, the objective should be analyzed based on how it satisfies a given criterion (Strolovitch 322). Channels and Tools for Reaching the Audience The channels and tools, which will be, used for the intended audience in this HIV Programme include stakeholder evaluation, persuasion practices and media. Persuasion tools will involve urg ing, petitioning, discussions, conciliations and conflict resolutions among the people. The use of media as a tool will involve the use of press meetings, fact and background slips, media packets and radio and television shows. Stakeholder evaluation as a tool will involve the identification and categorization of the potential stakeholders. This will be done so as to know the peoples interests based on the HIV issue (Lubet 415). Results that should be expected as evidence of success In this HIV program, certain results are expected as measures of success. The percentage of total health financial plan allocated to HIV/AIDS is the first indicator. This designates the victory of advocacy in securing finances for executing the HIV programme. Another indicator is the percentage contribution of the authority, the private sector and society in the HIV programme. This designates success of advocacy in acquiring national dedication to addressing HIV issues. Contribution of the sector of heal th budget to be paid for the HIV/AIDS programme is the last indicator. This designates the significance attached to the enhancement of behavior change for health amongst the public (Selby 302). Advocacy M E Part Advocacy is interrelated with communication for societal modification as a way of building the capability of the civil community. This is achieved by supporting the community to deal with and challenge present principles and practices that result to poverty and unfairness. HIV in this case leads to poverty. It should be made certain knowledge of and dedication among policymakers, programme administrators, staff and other shareholders.Advertising We will write a custom essay sample on Advocacy Activities specifically for you for only $16.05 $11/page Learn More The countrywide HIV communication plan involves a HIV ME interaction and advocacy strategy. ME is clearly referenced in nationwide HIV principles and the countrywide strategic policy. ME suppo rters are recognized among officials of high degree. This dynamically approves ME actions. Advocacy actions are executed based on the HIV ME advocacy strategy. ME tools are available to a different audience and reinforce information sharing and utilization. It is, therefore, indispensable to set straight ME, generate an encouraging ME culture, and decrease any adverse implications of ME. A consultation and advocacy plan for ME can assist to attain these objectives. The plan should be multi dimensional, with personalized messages for varying audiences. National ME technique is not for the authority alone. It is helpful to all stakeholders in the HIV retort. ME promotes transparency and requires an open environment to function sufficiently. The plan of communication and advocacy in a nations HIV strategy should be incorporated to make sure that ME is utilized in all HIV works (Ross 106). Conclusion The module definition of advocacy is a standardized, and a universal concept since advo cacy is best perceived to strengthen national population and objectives of well being of the society. In every community, there are persons, societies and corporations that via their actions have made a positive impact on people’s lives. For instance, the HIV programme has had a positive impact on the community. The HIV advocacy programme has increased awareness and has suggested resolutions among the public including verdict makers, professionals, the media and the society affected. The advocacy programme in this situation has actively enhanced the prevention of the HIV transmission by involving people in its development. Advocacy is, therefore, crucial in enhancing public well being all over the world. It has been used to create concentration and improve health services. It, therefore, benefits the community by protecting the health fitness of the members (Lubet 415). Lubet, Steven. Modern trial advocacy: analysis and practice .South Bend: National Institute for Trial Advo cacy, 2004. Print.Advertising Looking for essay on communications media? Let's see if we can help you! Get your first paper with 15% OFF Learn More Ross, David. Advocacy. New York: Cambridge University Press, 2007. Print. Selby, Hugh. Advocacy: preparation and performance. Annandale: Federation Press, 2009. Print. Strolovitch, Dara .Affirmative advocacy: race, class, and gender in interest group. .Chicago: University of Chicago Press, 2007. Print.

An Examination of Relaxation Techniques in the Liight of the House of Assignment

An Examination of Relaxation Techniques in the Liight of the House of Lords Report on Complementary and Alternative Therapy - Assignment Example These are grouped together as Complementary and Alternative Methods of Medical treatment. Examples of such alternative methods of medical treatment include Homeopathy, Reflexology, Osteopathy, Aromatherapy, Relaxation Techniques, Spiritual Healing, Herbal Treatment and so on. Results of the medical research have shown that an increasing number of people across the world and trying to seek relief in these methods of treatment. People belonging to the modern generation are used to leading very hectic and stressful lives. Stress becomes harmful when it assumes large proportions and interferes with the healthy equilibrium condition of the human nervous system. An imbalanced nervous system can bring back into a state of equilibrium with the help of relaxation techniques. Relaxation techniques include some specific exercises which help to generate the â€Å"relaxation response†, a condition of deep serenity, which is exactly the opposite of the â€Å"stress response†. The relaxation response is actually â€Å"a mentally active process that leaves the body relaxed, calm and focused†. It does not simply involve lying down, resting or sleeping. When the human nervous system is engulfed by stress, the body starts producing a variety of chemicals that endow the person with the ability to face a critical situation. The relaxation techniques reclaim the physical body and the mind from this heighte ned state to a condition of equilibrium. The concept of the relaxation response had actually originated in the ancient times and has been in practice since then.  

Importance of the Code of Ethics Research Paper Example | Topics and Well Written Essays - 750 words

Importance of the Code of Ethics - Research Paper Example The code of ethics applies to the financial planning professionals. Financial planners are required to follow the code of ethics and are therefore held accountable if they do not abide by the code (FPSC, 2015). Financial planners registered with the CFP Board are required to acknowledge and accept to follow the code of ethics when they renew their certificates. The board goes ahead to enforce the code of ethics on financial planning professionals via a disciplinary process which is outlined in the disciplinary rules and procedures section (CFP Board, n.d). The primary aim of the code of ethics is to guide the financial planners on how to conduct their activities professionally. By agreeing to follow the code of ethics, financial planners agree that they will work in the best interests of their clients or the general public. Thus, they will conduct their activities professionally. This instills confidence in the general public or clients because they believe that financial planners wi ll shelf their personal interests for the client’s interest first. Thus, the code of ethics applies to the financial planners. They have to follow the seven principles contained in the code of ethics: client first, integrity, objectivity, fairness, professionalism, competence, confidentiality and diligence. If a financial planner does not abide by the code of ethics, the professional shall be disciplined. Some form of discipline include suspension of the professional for a period not exceeding five years.

Slow Food Movement Research Paper Example | Topics and Well Written Essays - 1250 words

Slow Food Movement - Research Paper Example The movement has 850 chapters, also known as local convivias, and they serve as the expressions for the movement’s ideology. Convivias nurture the relationship between the producers, appoint other convivia to attend to international events and organize events to try foods. The movement started in Bra, Italy the hometown of the founder, and then merged with another group in America that liked the ideas. The organization aimed at ensuring that the food does not cause harm to consumers but brings joy. The snail is the symbol of the movement as it moves slowly and eats during the journeys. The group undertakings aim at conservation of biodiversity in the food supply, train on taste and consolidate the producers and co-producers by conducting various events (Malatesta et al 5). The conservation of diversity comes amidst a period in which the world faces with the issues of convenience foods as well as agribusiness. Biodiversity reduces the spread of diseases between different plants as well as preserve soil fertility. It insists on the awareness of the general population on the safety of the food taken that is food should be free from contamination. The movement has about 80,000 members, which profoundly strengthens the movement, as it is accessible to all through its grassroots associates. The philosophy of the movement is the study of the quality of the food and taking the time to enjoy the food in a simple way to impart the daily life with joy (Malatesta et al 3). The movement considers consumers as co-producers because consumers they support the producers in preparation of food and usually get informed on food preparation. The movement obtains funds from various events, books and journal sales as well as the membership payments. The other sources of fund ing are the contributors or well-wishers, and institutions such as universities. The movement has an enormous budget distribution although it receives some subsides from the government book sales, membership payments (Malatesta et al 37). The philosophy of slow food is that food is more than just cooking and eating and that food should taste delicious, produced in a clean environment, and the producers should receive compliments for the good work (Malatesta et al 3). According to Julia Middleton, slow food is a concept, an approach of life and an approach of eating (Weir 10). Slow food educates the public on the production of healthy and wholesome food that is food prepared from the full raw materials. The major concerns within the movement circulate around good, clean and decent food to the co-producers. According to the book, the word good stands for delicious and nourishing food. The movement makes emphasis on the culture and the general population. The fair bit applies when the rich and the poor continue to enjoy healthy cooking and the farmers receive fair wages for their products (Weir 10). Clean indicates that the food sources for slow movement are safe and grown under proper agricultural practices (Weir 10). Most people within the community prefer local grown foods, as they are fresher than exported foods. Purchasing local food improves the local economy, protects green space, protect natural resources (Palmer 6). The movement carries out various projects in defense of biodiversity and members manage these projects around the globe (Malatesta, et al 10). Slow food utilizes the innovations and research projects from the food manufacturers and the traditional farmers (Malatesta, et al 11). Slow Food Movement has significant contributions to individuals and the community in general. Individually, the movement contributes to the good health and ensures that people eat food that contains the essential nutrients. The nutrients originate from the use

Quality Perception of Ready to Cook Meals

Quality Perception of Ready to Cook Meals The purpose of this research is to examine the effects of quality perception of housewife towards their preference of use of ready to cook meal and to know that which variables of quality perception have an impact on the preference to use. The variables we have taken for the study are taste, freshness, storage life, hygiene, quality of ingredients. Primary data has been collected through personal survey; we have used the questionnaire as an instrument for the data collection. The convenience sampling method was followed. The questionnaires were filled by 150 respondents i.e. housewife. Optimal scaling or categorical regression was used which is statistical technique used to analyze the impact or effect of the independent variable on the dependent variable. The results show that there is no effect of the independent variable (taste, freshness, storage life and quality of ingredients) on the preference to use of the ready to cook meal. In other words we can say that the housewives are not influenced by these variables of quality perception i.e. they have no effect on the preference to use. INTRODUCTION 1.1 Overview Every region has different culture and different perceptions related to meal, (Rozin, 1999). Industry response to consumers varying lifestyles and preferences has seen an excess of prepared foods (ready-to-cook items) introduced into the market over the past two decades. During this time period, the food industry has prepared a concerted effort to meet up the desires of a time-hungry consumer through enlarged offerings of semi prepared and ready to cook meals. As the emergence of time, men and women both are preferred to work, (Goyal Singh, 2007) because the daily requirements are grown very high and everyone wants to live a lavish life. For women its mandatory to look after their home and family along with their job. It is also factual that many of us do not have the time or energy to cook like that everyday. Mainly responsibility for the preparation of meal lies with women. Its true that housewife is always responsible for meal, even she spend more hours away from home than her hu sband. For working women it seems daunting to give time to cooking after a long working hours. It is quite tiring to plan and prepare a meal for working women, where every day chores as well as office work have no avoidance. She has a more purchasing power however less time to cook and eat. There are options available for the food that fills the empty tummies which are also healthy and take less time. And even some of them have pretty good taste too.As the work habits of women have increased; it has an effect on life style. I have found a way out to this menu planning and making phobia. The easiest way out that I could think of was ready-to-cook meals. Ready to cook meals is a packaged meal that already cooked or just need to reheats it before use. Many research shows that the concept of ready to cook meal comes from during wars, military has limited resources to prepare food and it is available in pouches and tin cans. It is popularly used in US and Europe countries for ages and has a mature market in food industry. Although it has also captured a market share in Asian countries for past two decades. Ready to cook meals makes life easier that they are easy to make, ready to eat whenever you want to and you just have to do reheat it and it is all done, it is easy to store. These meals can be stored for long time like kept frozen for over three months and once it has cooked then can be stored up to three days in the refrigerator. So, it is a nice deal unlike the consumable commodities. The adoption of ready to cook meal is easier specifically for working women against home cooked meal because she usually dont get the time to make va rieties of meal on everyday basis. Thats why working women are more likely to buy convenience products than the housewives. Daily dine out is not a healthy choice. Because restaurants offers a heavy and fattening meals which are injurious to our health. So, the people who are health conscious and want a high quality meal or try a new eating experience, they prefer to have natural food ingredients then ready to cook meal is a good choice for them, which is hygienic and tasty like restaurant food. While on the other hand, the advantage of making own home cooked meal is that you can prepare meal according to your preferences, some people like less spicy food. So, you can add or eliminate the ingredients as per your desire. You have a complete control over making of your meal and no preservatives used in it. 1.2 Problem statement The research we conducted is about to study the effects of housewife quality perception of ready to cook meal on their preference to use. This research is actually an experimental research in which we found that do the housewives prefer to use the ready to cook meal. And how do they find the ready to cook meal in aspects of its taste, freshness, storage life, hygiene, quality of ingredients in comparison of home cooked meal. There are many companies which offers ready to cook meal in the market. The task of cooking a big meal after a full day of work might appear kind of off-putting. Due to scarcity of time, the difference is arising in purchasing of substitution of purchased goods. Both the employed and non employed wives are going to apply Time-Buying strategies. But the employed wives take more care of their time so they go for convenience meals or purchase meals. Ready-to-cook meals are dependable with modern consumer fashions towards greater involvement in cooking and the desire to use natural, unprocessed ingredients. This type of food can be served in a short amount of time. This type of food prepared available in market that gives benefit to both employed and non employed women. The perception of ready to cook meal depends upon some factors which are highly effective on buying of purchased food. When the women consider using ready to cook meal there are some variables like taste, freshness, storage life, hygiene, quality of ingredients, which comes in her mind and make comparison with the home cooked meal. In this report we came to the knowledge that both working n nonworking women were willing to cook food tasty as well as quick. Although we got know that we added flavor in food through long, slow and simmering cooking but now women are finding other ways of infusing flavor that we saw in this study. Mostly women collect recipes that take short time, some keep their pantry and freezer stocked with ingredients used in most quick tasty meal recipes. Some tasty and healthy shortcuts can make cooking trouble-free and delicious. The other significant variable to consider is storage of ready to cook meal. This discipline describes how to handle, prepare and safe meal in ways that prevent food borne illness, WHO (2007). This practice is to be followed to avoid potentially severe health hazards. Housewives are very conscious about food safety. They dont take risk for health of their families. They try to Store their food properly and under the best possible position that would extend its life to its extreme potential. Some foods can be stored at room temperature and some must be refrigerated. Freezing can be exploited to increase the life of many items for consumptions. To get the most out of the storage areas, definite conditions must be maintained. These meals are designed to be heated, but can be eaten cold since they are already fully cooked. With the passage of time storage methods are changing with eating patterns. No women look like to be ready to spend hours in cooking foods. Even though, it means we just can not have right to use to real time fresh food. But so is the need of time that we have started showing willingness to buy meals ready to eat where no issues of storage arise. The quality of ingredient is another very important characteristic of meal that is considerable among consumers. This contains such features as texture, and flavor and so on. As well as ingredient quality, there are also hygiene requirements. It is important to make sure that the food processing surroundings is as clean as achievable in order to produce the safest possible food for the consumer. 1.3 Hypotheses H1: The taste perception of ready to cook meal has a positive effect on housewife preference to use. H2: The freshness perception of ready to cook meal has a positive effect on housewife preference to use. H3: The storage life perception of ready to cook meal has a positive effect on housewife preference to use. H4: The hygiene perception of ready to cook meal has a positive effect on housewife preference to use. H5: The quality of ingredients perception of ready to cook meal has a positive effect on housewife preference to use. CHAPTER 2: LITERATURE REVIEW Quality and safety are two important elements in consumer food perceptions and decision making associated with food choice (Grunert, 2005). But the both quality and safety are two different and broad categories. If we take quality as benchmark it may include study hygiene, taste, freshness, health effects and storage life. These five variables also lead to safety of food and if these five variables will be taken under consideration in making home food or purchasing ready to cook meal can be the most important variables to be in consideration. At first it is to be understand that either women now days are cooking food at their home or not or purchasing it from outside. There is a growing demand for the convenience of take-out food, and food service establishments are seeking to satisfy this demand (Food Institute Report, 2007). The ratio of purchasing the food from outside is growing day by day but the preference to use food will remain the same because the compromise on hygiene, taste, freshness, health and storage has to be always in consideration. With the emergence of the supermarket and hypermarket culture, consumer preference for packaged food products has increased significantly in the recent years (Stewart-Knox Mitchell,2003). This factor should not be neglected that with opening of more and more supermarkets, the demand and use of frozen food, ready to cook meal and have increased and consumers are also very well aware of quality and preference to use food (Silayoi Speece, 2004). Consumers have now become more discriminating in their food product choices and have started emphasizing more on convenience, freshness and quality of the products (Quagrainie, 1998). Freshness, hygiene, taste, all these factors are very important before purchasing package food product because health is an important factor and consumers cant compromise in any kind of health issues(Acebron, Levy., Mangin, Calvo Dopico, (2000) . The desire for convenience and an increase in the number of working women are some of the significant factors driving a strong growth of packaged food products (Goyal Singh, 2007). Besides, consumers have now started preferring quality food intake and are becoming more aware in terms of nutritional diet, health and food safety issues (Ruth Yeung, 2001). The producers of the packaged food should take this factor in reflection because as trends changes the producers have to adopt it quickly because of to capture the market and to remain the markets leaders (Rimal, Fletcher, McWatters, K.H., Misra, S.K. Deodhar,2001). As economies develop and incomes increase, people not only demand higher levels of safety and quality in their food (Smith Riethmuller, 1999), but also express concerns about the environmental sustainability, the logical use of natural resources and the protection of farmers and animals health (Overby, Gardial, Woodruff, 2004). These changes in attitudes and values (Tansey, 1994) have also been stimulated by a number of food scares and crises (e.g. pesticide residues, saturated fats, veterinary drugs, food additives, dioxins, Bovine Spongiform Encephalopathy, etc.) that have become a major public health problem worldwide and shaked consumers confidence in food quality and food safety. Furthermore, the increasing technological change especially the genetic engineering and its use in agriculture and food industry is generating much controversy over its costs and benefits with the majority of European consumers having a negative attitude towards genetically modified food (Verdurme Vi aene, 2003). Where consumers are going towards package foods, at other side increase in health issue is an another problem. So still there is a huge majority who is still love to cook food their home and prefer it more than ready to cook meal because for them taste, freshness, hygiene is more than the package foods (Hobbs, Bailey, Dickinson Haghiri, 2005). Consumers are believed to generally prefer products of high quality. However, the underlying cognitive determinants of quality and safety are not sufficiently understood within the area of consumer behavior. (Rijswijk Frewer, 2008). Quality is always the benchmark for the people and in food no one like to compromise on it. The variable which is in discussion of hygiene, storage, freshness, taste and effect on health is the benchmark for the preference to use the food. People can spend premium price but will not compromise on the given variables because health is an important factor for everyone(Rohr, Luddecke, Drusch, Muller Alvensleben, 2005). It is important to understand consumers own perceptions and representations of quality and safety. This is because consumers will base their purchasing decisions on these beliefs (Rijswijk Frewer, 2008).It is not necessary that the variables which is being considered is the benchmark for everyone, For some only 3 will be considered, for oth er 7 attributes can be in their view. Consumers are likely to derive quality or safety perceptions from other product cues, either intrinsic (e.g., appearance of the product) or extrinsic cues (e.g., a quality label) (Nelson, 1970). Its an another view of judging quality by looking to other product looks because no one knows what is inside, how it is cook, etc. In addition, the interrelationship between consumer conceptualization of food quality and food safety warrants further investigation. If consumers perceive quality and safety as independent attributes, different decisions may be made depending on whether consumers focus on quality or safety issues in their food choices. However, if the two concepts are inter-related, and are implied by one another, food choices may always involve decisions about both quality and safety. (Rijswijk Frewer, 2008). Both qualitative and quantitative research has addressed issues associated with cultural determinants of food choice. It is evident that when analyzing factors that influence food choice it is important to take consumers cultural backgrounds into account (Nayga, 1999). It is believed that people from different cultural backgrounds have different perceptions and experiences related to food (e.g., Rozin, P., Fischler, C., Imada, S., Sarubin, A. Wrzesniewski, A., 1999). So the culture factor will be having an impact on our results because most of the house wife will not prefer the ready to cook meal because their mothers dont like this concept, they might have a thought which is not good for health, so these factors can have an impact on preference to use food. There is a growing demand for the convenience of take-out food, and food service establishments are seeking to satisfy this demand (Food Institute Report, 2007). The current trend in today world is to consume the frozen food, package food, ready to cook meal or restaurant food because of the lack of time in current life (Lennernas, Fjellstrom, Becker, Giachetti, Schmitt, Remaut de Winter Kearney, 1997). To live a good life every member of the family has to earn for the good living, so the trend is setting now for the ready to cook meal which can get ready as soon as possible. The challenge is to find containers that keep the food hot, and are cost effective (Matsumoto, 2000). Initially in package food idea was introduce, it was having the flaws how to keep food hot and how to make it cheap because the idea was very costly. And when you think the consumer will be purchasing the food because every one has the different schedule, so the idea of ready to cook meal has come up, when you get home you just have to cook for around few minutes and have good hot food at consumer convenience. Despite the increasing sales, it is only take-out and curbside services that are fueling the market. Consumer interest for dining in restaurants is not growing; the value to the current consumer is the ability to purchase already prepared food, and take it away to consume at home (Prewitt, 2002). Consumers are not interested in purchasing the prepared food because till they take that to home it may not remain fresh because distance from the restaurant to home can be long or short both, other perspective is that it has been observed that people dont like to eat as soon as they reach their home, they first like to fresh up, get relaxed and then loved to have food with their family, so ready to cook meal is very much good for these kind of people as it is safe, hygiene, taste good. This market is supported by single working people, and dual-income couples, with children or without, who are purchasing take-out food five times per week due to time constraints (Binkley Ghiselli, 2005). In Denmark, the respondents of one research (Poulsen, 1999) believed that prepared meals provided convenience by enriching the every day diet. This convenience may be supposed as promoting an easy way of healthy living. However, consumers also perceived unnaturalness and uneasiness towards the taste changes, higher price, doubt about the enrichment effect, and uncertainty toward eating functional food products. On the other hand, attitudes were seen to be more encouraging towards the tangible aspects of functional foods. Some of these aspects, included enrichment with supplements of calcium and vitamins (Poulsen, 1999). CHAPTER 3: RESEARCH METHODS This chapter covers the detail information regarding method of data collection, research questions, and objective of this study, research hypothesis, data collection, sample size and technique. It also includes the tool which has been used in the study. 3.1Method of Data Collection: The method of data collection was a personal survey technique. The data was collected from different housewives in whom both working and non working housewives were included. 3.2 Instrument of Data Collection: The instrument used to collect the data was a structured questionnaire. It contained 10 questions, in which 3 questions were regarding personal information of the respondent, 2 questions regarding the usage of ready to cook meal and other 5 questions were regarding the effects of housewife quality perception of ready to cook meal on their preference to use. The different quality factors of ready to cook meal were considered like taste, freshness, storage life, hygiene, quality of ingredients in this questionnaire. 3.3 Sample size: The sample size was of 150 respondents. The respondents were housewives who were to ask to fill the questionnaires. Two categories of housewives i.e. working and non working women had been considered in this study. 3.4 Sampling Technique: The sampling technique used in this study was convenience sampling that based on random data collection. 3.5 Statistical Technique: The statistical technique used for the analysis was regression. To find out the effect or impact of independent variables which were taste, freshness, hygiene, storage life and quality of ingredients on the dependent variable which was preference to use, we applied optimal scaling or categorical regression test because the data was based on categories. In summary shows that the questionnaires filled were 100% valid and all 150 respondents filled the questionnaire. The value of Cronbachs Alpha shows the reliability of the data. It is greater than .50 so, we can process further our study. . CHAPTER 4: RESULTS The effect of housewifes quality perception of ready to cook meal was determined by the optimal scaling which is categorical regression analysis, this technique is used to predict the impact or effect of the independent variables quality perception of ready to cook meal in which we studied taste, freshness, hygiene, storage life, quality of ingredients on the dependent variable i.e. preference to use. Summary The ANOVA table tests the acceptability of the model from a statistical perspective. The table shows that there is no effect of taste on preference to use because the significant value is greater than 0.05. The significant value should be less than 0.05 to accept the model. CHAPTER 5: DISCUSSIONS, IMPLICATIONS, FUTURE RESEARCH AND CONCLUSION 5.1 Conclusion In the research an attempt was made to examine the quality perception of housewife towards the usage of the ready to cook meals. As the result shows that there is no effect of quality perception in which taste, freshness, storage life, hygiene and quality of ingredients variables were studied, on the preference to use of ready to cook meal. The significant value of all the variables came greater than 0.05 which means there is no impact of independent variables on the dependent variable and all hypotheses has rejected of the research. 5.2 Discussion In this research the women are involved from different areas of the city. Majority of women used the ready to cook meal and agreed to the statement that ready to cook meal makes life easier especially for working women. It was seemed that the common perception among consumers about the ready to cook meal is changing life style. The quality of food considered as the packaging and its appearance of the meal. On the other hand, women also like traditional style of cooking because they think that home cooked meal have a variety of ingredients and they can make their meal by their own style. 5.3 Implication and Recommendation On the basis of this research we came to know that the companies which are producing ready to cook meals are recommended that they should advertise more their products because mostly people know just one or two companies which are producing these kinds of meals. And they should spend more expenses over RD because it was determined during this survey that there is lowest impact of storage life on the preference to use. The companies should go for line extension in ready to cook meal because variety of consumers seems in market. 5.4 Future Research The future research on the effect of housewife quality perception of ready to cook meal on their preference to use will need to take account of the observation that these concepts are strongly related to the safety of food and convenience of time. The other issue on which we can focus in the future study would be that how people from different cultures define the quality of food because every culture has its own style of preparing food, food safety have an impact on purchasing decision, and the brands impact of ready to cook meal on the preference to use.