Reflection Of Reading The Process Of My Reading Process

My reading process overall is very strong and went smoothly. As I read I annotated the pages and this helped me stay more focused and connected with the reading. Today it was hard for me after I went to the bathroom and came back to the reading because I disconnected from the reading and had to try and dive straight back in. I also put my cell phone far away from me when I read or do homework so that I will not be tempted to look at the phone instead of completing my reading. As I read I try to connect with the text as much as I can because I find that this makes it easier for me to remember what the text talked about later. As I read the article I began connecting with not being able to read a full book in a very long time. I used to be†¦show more content†¦This helped me know who it was trying to reach me so that I could keep reading knowing that I could get a hold of them after I was done. I have learned over the years that to be a successful reader that I must be in a quiet place with little to no distractions. If I am in a loud or active place I am more likely to be distracted and not take anything away from my reading. When I read I try to be in a place where I am secluded from others and can just focus on the reading. I have found that my dorm is a good place to do this because my roommate will just put on her headphones and the room will be completely quiet. I believe that my strategy of being in a quiet place with no distraction is working well. Also my strategy of connection the text with my real life and other classes. I may need to work on being able to stay focused in the book if I do have to get up and do something in the middle of my reading. I am aware of this problem though so I just give myself time to do the reading all in one sitting. I do need to work on annotating the text in a more meaningful way that I can understand if I come back to the article later. Right now I just highlight what stands out to me and write connections in the margins and when I come back to the readings later I dont know what is important and what isShow MoreRelatedReflection About Reading And Reflection1090 Words   |  5 PagesWhen I first received my classes for the fall semester of 2017, I noticed the class titled: Introductory College Writing. I instantly rolled my eyes and felt annoyed. Even though English as my favorite subject in high school, my favorite part of English was the reading aspect; I have always loathed the writing portion of English. My expectations in this class was I was going to write about a whole bunch of nonsense and hope to pass. But after participating in this course my expectations were thrownRead MoreReflection Of The Past Ten Weeks1047 Words   |  5 PagesA Reflection of the Past Ten Weeks in FYI 101 When I started college at Augustana in August and walked into my first day of FYI 101, bright and early on a Monday morning, I did not know what was in store for me to learn in the following ten weeks. Coming into college I could not write in a proper, college way. I did not know how to properly cite sources that I used. This included in text citations and work cited pages. I also would write every essay in a five or six paragraph format instead of writingRead MoreThe Culturally Inclusive Educator : Preparing For A Multicultural World By Dena Samuelson951 Words   |  4 PagesReflections on the reading The Culturally Inclusive Educator: Preparing for a Multicultural World by Dena Samuelson Developing an inclusive behavior necessitates the exclusion of oneself in the process. 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Financial Differences Between Houston And Austin - 1336 Words

The following section will present conclusions drawn from my investigation and research related to the questions presented. The financial differences between Houston and already successful cities The financial differences between Houston and Austin vary greatly. The city of Houston currently has 2,284,887 residents while Austin has 931,830. A bigger city such as Houston would need to allocate more money per shelter if it wanted to follow in Austin’s footsteps of $10 million for its shelters. Houston, being the bigger city has more expenses which would make it a difficult decision to allocate more money on such an issue but it takes an investment to receive back. To resolve this issue, it would take a lot of hard work between all parties involved in the possibility that the policy be adapted. However, an increase split between this and funding for the services, would hopefully offset later as less animals come into the shelters, therefore decreasing the funds gradually for other city matters. Houston would benefit from the money being saved from the animals put to death to be used to educate the public instead as an investment in lowering the problem. Resolutions other cities/states are using to take care of the same issue Other cities and states facing this crisis for example include New York City, NY, Jackson, Tennessee, Anchorage, Alaska, Miami, FL and Indianapolis, Indiana. The shelters in these cities especially are extremely overcrowded and are forced to put downShow MoreRelatedProposal For The City Of Houston1840 Words   |  8 PagesPurpose: The purpose of my proposal is to propose a plan for the city of Houston to consider becoming a â€Å"No-Kill City† and adopt â€Å"No-Kill† animal control policy in regards to city run and funded animal shelters. 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Public Health Nursing Acts in Emergency Disasteres Free Essays

he assignment for this paper asks about a disaster that could happen in my community. A disaster is any natural or human-made incident that causes disruption, and or devastation requiring external assistance (Stanhope Lancaster, 2012, p.508). We will write a custom essay sample on Public Health Nursing Acts in Emergency Disasteres or any similar topic only for you Order Now The purpose of the paper is to provide information how the professional nurse react in the community when a disaster take place. The disaster selected for the paper is a chemical plant fire explosions. I reside in an area that is reported to have quite a few chemical plants. In terms of human-made disaster prevention, the nurse should be aware of high-risk targets and current vulnerabilities and what can be done to eliminate or mitigate the vulnerability (Stanhope Lancaster, 2012, p.512). Preventing, preparing for, responding to, and recovering from disasters and emergencies are the nurse roles for emergency disasters. Clinical judgment and decision-making skills Public health nurses’ skills are necessary to provide temporary housing, with basic health needs such as water and food resources, for people who must evacuate their homes and provides a safe place to eat, sleep. Age specifics are taken into consideration because of vulnerability and care need for the older adult population and children. Developing and testing systems for childcare and elder-care during public health emergencies could reduce the burden of competing responsibilities for nurses (O’Boyle, Robertson, Secor-Turner, 2006). Children require special protection, especially nursing babies, infants and under-fives (ODPEM, 1989). Several nurses skilled to practice safely and competent are necessary for patient care in the event of a disaster in the community. The nurses must have knowledge of the environmental factors and the risk they put to themselves and other during the disaster. The public health nurse’s knowledge of the geographical locations of medical facilities and clinic to transport patients seriously injured needing care are important to all persons involve in the disaster. Nurses need awareness of the surrounding medical facilities and services provided in their area, including alternate care sites and medical shelters (Stanhope Lancaster, 2012). The public nurses are educated, trained and  skilled to respond quickly to aid in the disaster. Nurses have unique skills for all aspects of disaster to include assessment, priority setting, collaboration, and addressing of both preventive and acute care needs (Stanhope Lancaster, 2012, p.511). The nurses provide education and emotional support to the community. It is the role of the public health nurse to communicate with all healthcare professionals such as physician, other nurses, emergency medical team, the emergency coordinator, and fire department personnel actively participating in the emergency disaster. Communication with health care participants will assist them in rapidly establishing priorities and necessary actions during the emergency disaster. Communication and collaboration among other health care professionals is critical for delivering safe effective patient care all areas of care. The nurses prepared at the Baccalaureate level must have knowledge of laws and ethics when making clinical judgments, and decision making. Nurses incorporate critical thinking, research and evidence base practice, informatics, cultural sensitivity and awareness in their practice when communicating information to other health care professional. Nurses prepared at the Baccalaureate level are educated to use respectful communication and collaboration to aid in care coordination, delegation, and conflict resolution in any situation when caring for patients and individual in the community. Developing partnerships between public and private health-care, emergency management, and law enforcement entities, while using current technology to promote timely disease identification and reporting, can improve the daily capacity of a community to respond to illness and disease regardless of magnitude (CDC, 2013). Nursing Strategies There are strategies nurses can use in emergency disaster before it takes place. Work with the community providing education and teaching to identify hazards that could affect their local area. Use communication techniques holding public meetings and events for the community geared towards improving the public’s understanding of a disaster and how to address disasters that may arise. The health and safety of the community following a disaster of any kind, therefore, depends on the ability of its residents to be â€Å"disaster ready.† (Adams, L., Canclini., S., 2008). Provide clear in-depth information about the chemicals hazards and the importance of  an organized response to the emergency of a chemical plant explosion. Encourage colleagues, by increasing awareness that disaster do happen in our communities. provide knowledgeable information about disasters. Set up programs with communities and facilities practicing drills and communication techniques. Drills enhance confidence in systems, individuals, procedures, and equipment (O’Boyle, Robertson, Secor-Turner, 2006). Nursing leadership for prevention, preparedness and recovery is critical to ensure a multi-disciplinary, coordinated and evidence-based response for chemical plant disaster. Although public health nurses can function in many capacities, they are most likely to be deployed to the â€Å"operations section† because they bring leadership capacity, broad understanding of community systems, nursing knowledge, skills, and abilities (ASTDN 2007). During a public health emergency, occupational health nurses can be instrumentals in facilitating schedules and assignments that limit worker exposure to physically and psychologically over-whelming events (O’Boyle, Robertson, Secor-Turner, 2006). Minimize errors owing to the absence of communication amongst health professionals. Accurate communication can reduce accidents and fatalities, stress and emotional conflict between health care professionals and the community population. To summarize this paper in short. Public health nurses’ roles are broad. The focus for nurses in the communities is to prevent diseases, provide teaching and education. The public health nurse’s experience and skills in the event of an emergency disaster promotes a positive outcome. How to cite Public Health Nursing Acts in Emergency Disasteres, Papers

Food Quality for Transparency and Gloss - myassignmenthelp.com

Question: Discuss about theFood Quality for Transparency and Gloss. Answer: The quality of food plays a significant role in the manufacturing process as a large number of consumers depend upon the standards of processing and manufacturing process. There has been an increasing awareness among them about the ingredients that are present in the food items. Food Quality refers to the characteristic feature of food items that can be consumed by the consumers (Wu Sun, 2013).This essay demonstrates the food quality factors and the importance of these factors for the success of culinary business. There are two types of factors such as external factors and internal factors. External factors include the appearance of the food item shape, size, colour, shine, flavour, texture and consistency and internal factors include physical, microbial and chemical factors. It also involves the type of packaging and labelling in food products in order to make sure that it contains appropriate amount of ingredients and nutritional content. Appearance includes several factors such as transparency, gloss, consistency and colour, texture includes factors such as softness, hardness, chewiness etc. The texture of food products can be measured by using machines used for mechanical testing. Flavour includes sweet, salty, bitter, sour and smell and these sensations can be experienced by tongue and nose. Beverages include drinks and juices, prepared from vegetables and fruits, dairy products incorporated with Vitamin D, non-carbonated drinks such as tea and coffee and several other types of herbal dri nks, sports drinks and herbal tea (Alli, 2016). Product quality is the ability of products to meet the requirements of its valuable customers. Quality factors play an important role in the success of culinary business because if the manufacturers of food products provide good quality, they can set a higher price and hence improve their business on a large scale. Maintaining a good quality food product will help them to sell a larger number of products. It helps in improving the satisfaction level of customers. Customer satisfaction refers to the level of satisfaction in the purchase of food products. In the present century, the expectation levels of the consumers is higher and hence companies involved in the manufacture of food products foster to improve their performance by providing good quality products. This develops a bond of trusts and loyalty between the consumers and the manufacturers. It plays a significant role in improving the retention of the customers, ultimately leading to a positive result (Mitra, 2016). Customer satisfaction is one of the important factors that help in improving the quality of service and products that are being manufactured by the company. The expectation levels vary from customer to customer. There are people who are conscious about their health want to lose weight to stay healthy, on the other hand there are individuals suffering from several health diseases such as diabetes. Hence, they have different expectation about the quality of food products in order to have a healthy life. It is very important to have information about the demands of customers. It will help them in expanding and managing their business and also in retaining the customer for a lifetime. Moreover, it needs to have a dedicated set of employees and other staff to develop products of high quality. The manufacturers should conduct public surveys in order to have a better idea about the needs and the requirements of the consumers. The kind of feedbacks weather positive or negative that are provi ded by the customers help in improving the popularity and profit share of culinary business. The culinary businesses can be successful if they manufacture high quality products and build reputation and loyalty with their consumers. This will help in increasing their revenue in the long term and increase their profit share in the market. There has been an increasing competition among different manufacturers of food products and hence it is quite challenging for them to deliver high quality food products to their customers according to their suitability. These requirements are not in relation to the sensory characteristics but also its pricing and proper packaging available in the market. A product of poor quality can lead to a negative impression among the consumers and damage the reputation of the manufacturers. It is crucial for the manufacturers to maintain a high standard in the manufacturing of products which will improve the level of trust among the customers and will improve the reputation of company. It is also important to maintain clarity about the quality of ingred ients that have been used in the manufacturing process of the food and beverage products (Mitra, 2016). There are three important hazards that may occur during the production of food products during harvesting, processing, transportation, preparation, storage and while serving food. These hazards are microbiological, chemical or physical. hazards. Microbiological hazards occur when the food gets contaminated by the microorganisms present in air, food, water, soil, animals and the body of human beings. A large number of microorganisms are beneficial in the production of food products and beverages some of them might lead to different types of infections and food borne illness. Microorganisms that are associated with food borne infections are bacteria, viruses and parasites (Gil et al.,2015). Chemical hazards generally occur during harvesting, storage, preparation and during the service of food products. Food gets contaminated by toxic chemicals when they are used for controlling pests. It also gets contaminated during cleaning and sanitation of food contact surfaces and then the equipments used for preparing food products come into contact with food (Van Asselt et al., 2013).Toxic metals such as copper, brass, cadmium, lead and zinc are a major source of chemical contamination of food products and beverages.Zinc, which is majorly used in galvanized containers (garbage cans) can make acidic food items toxic or poisonous such as orange juice, tomato sauce and pickles. Pottery dishes having lead as a chemical constituent should be avoided while preparing or serving food. Chemicals are also added in order to maintain the freshness as preservatives and increase flavour in foods.These chemicals may also lead to allergic reactions especially among sensitive individuals sufferin g from asthma. Physical hazards generally occur due to accidental contamination or poor handling methods of food products. Examples include slivers of glass, human hair, nails, nail polish, and metal fragments of utensils and containers. Pesticides can also leave toxic residues on fruits and vegetables.A process known as irradiation is used which destroys pathogenic microorganisms that are found in food products and help in increasing their shelf life. Spices are irradiated to control the growth of bacteria and moulds (Jeinie et al., 2016). Organic foods are produced by several methods of organic farming which does not involve the use of fertilizers and pesticides. The main purpose and objective of these foods is to provide appropriate nutritional content in the body. It does not contain any preservatives which improves its shelf life and prevents side effects in human beings.Farming by organic means reduces the level of pollution in the environment, increases the conservation of water, reduces the erosion of soil and increases its fertility (Smith-Spangler et al., 2013).The animals that are raised by the means of organic farming are not given any antibiotics, growth hormones or by products obtained from other animals. Meat and milk products obtained by organic farming are rich in omega-3-fatty acids and nutrients. Other products obtained from organic farming includes the incorporation of Vitamin D to milk in order to increase its nutritional value, stanols that play an important role in reducing the adsorption of chole sterol in the body, canola oil which as a low content triglycerides which also reduces the level of cholesterol. Oats, psyllium and bran are also produced by the practice of organic farming which is used in preventing several heart disorders such as heart strokes and heart attacks. They also prevent cancer of the colon. According to the researchers there are different types of chemicals present in plants and are edible in nature (Reganold Wachter, 2016).They are known as phytochemicals and help in improving the health condition in individuals. Different types of phytochemicals are flavonoids, saponins, alkaloids, fatty acids, terpenoids, phytosterols, and tannins.These phytochemicals are incorporated into various food products as nutraceuticals and organic products are produced. Organic food products are produced by using modern scientific methods on a large scale. Food products that have omega-3 fatty acids in their composition play a vital role in preventing the arteries to become hard. There has been an increase in the demand of organic products such as herbal extracts and fortified foods.This is due to an increase in the awareness of improving health and well being by the consumers. The products containing omega-3 fatty acids have seen a tremendous growth in recent years. It is expected that there will be an increase in the level of competition among the manufacturers producing food products by using organic farming methods (Wildman, et al., 2016).This is due to an increase in the demand of food products that are rich in vitamins and nutritional content. According to researchers, an increase in the intake of fibres such as vegetables, grains, and fruits help in the prevention of several health disorders such as cancer and cardiovascular disorders including heart stroke, heart attack ultimately leading to the failure of heart.Organic foods a re also used in controlling the level of sugar in the blood and also plays a vital role in preventing diabetes in individuals. There are different types of dietary supplements such as vitamins, proteins, minerals and various forms of herbs.Calcium tablets help in strengthening of bones and in preventing osteoporosis. There are different types of vitamins that are taken by individuals to aid in the metabolic processes such as Vitamin B12, and Vitamin B6.Amino acids play a significant role in strengthening of muscles and in the improvement of the function of muscles. Amino acids are also of different types. Dietary supplements are obtained from plants and hence are botanical in nature There are different types of dietary supplements such as chocolate, coffee and tea ( US Food and Drug Administration,2014). Pasture to plate provides a unique food experience in New Zealand. The country provides a variety of foods at an international level such as sea food, lamb, beef, wines, dairy products and kiwis. The pasture to plate philosophy has been embraced at Le Cordon Bleu New Zealand by a large number of individuals such as tourists and the ones residing in New Zealand itself. They are dedicated in promoting culinary business by providing organic food products (Higgins,2015). Food preservation is the process which is used to prevent the decay or spoilage of food products. It thus helps it to store in a proper condition which can be used in future. Food preservation techniques prevent the growth of bacteria, fungi and other microorganisms. It also prevents the oxidation of fats to lower down rancidity level of foods.Preservation maintains the quality of food products and makes sure that it does not lose its original color, texture, flavor and nutritional content.There are different types of preservation and cooking techniques (Tongnuanchan Benjakul, 2014). Dryingis one of the oldest methods of preserving food. It reduces the activity of water and prevents bacterial growth. Drying reduces the weight of foods so that they can be carried easily. Sun and wind both are used for drying Bed dryers, Fluidized bed dryers are also used widely. Freezingis keeping food products in cold storages. Salting is also used which removes moisture from food products like meat. Pickling is used to preserve food in salt solution or in vinegar (acetic acid).Salt helps in killing and inhibiting the growth of microorganisms the concentration of 20%.There are several cooking techniques that help in maintaining the quality of food products. Steaming is the most common method to cook vegetables quickly and retain the valuable nutrients present in them. Stir frying is also used to quickly cook different types of vegetables and maintain its quality(Stumbo, 2013). Hence, it can be concluded that quality factors play an important role in the success of culinary business. This is because if the manufacturers of food products provide good quality, they can set a higher price and hence improve their business on a large scale. Customer satisfaction is one of the important factors that help in improving the quality of service and products that are being manufactured by the company. They have different expectation about the quality of food products in order to have a healthy life. It is very important to have information about the demands of customers. There are three important hazards that may occur during the production of food products during harvesting, processing, transportation, preparation, storage and while serving food.These hazards are microbiological, chemical or physical. hazards. Organic foods are produced by several methods of organic farming which does not involve the use of fertilizers and pesticides. Farming by organic means reduces the level of pollution in the environment, increases the conservation of water, reduces the erosion of soil and increases its fertility. The pasture to plate philosophy has been embraced at Le Cordon Bleu New Zealand by a large number of individuals such as tourists and the ones residing in New Zealand itself. Food preservation is the process which is used to prevent the decay or spoilage of food products. It helps to store food in a proper condition which can be used in future. There are several cooking techniques that help in maintaining the quality of food products such as steaming and stir frying. References Alli, I. (2016).Food quality assurance: principles and practices. CRC Press. Gil, M. I., Selma, M. V., Suslow, T., Jacxsens, L., Uyttendaele, M., Allende, A. (2015). Pre-and postharvest preventive measures and intervention strategies to control microbial food safety hazards Higgins, S. F. (2015). Pasture to Plate Program: Environmental Practices. Jeinie, M. H., Saad, M., Sharif, M. S. M., Nor, N. M. (2016). Hygiene practices and food safety knowledge for biological, chemical and physical hazards. Social Sciences (Pakistan), 11(19), 46 Mitra, A. (2016).Fundamentals of quality control and improvement. John Wiley Sons. of fresh leafy vegetables. Critical reviews in food science and nutrition, 55(4), 453-468. Reganold, J. P., Wachter, J. M. (2016). Organic agriculture in the twenty-first century. Nature Plants, 2, 15221. Smith-Spangler, C., Brandeau, M. L., Olkin, I., Bravata, D. M. (2013). Are organic foods safer or healthier?. Annals of internal medicine, 158(4), 297.33-4637. Stumbo, C. R. (2013). Thermobacteriology in food processing. Elsevier. Tongnuanchan, P., Benjakul, S. (2014). Essential oils: extraction, bioactivities, and their uses for food preservation. Journal of food science, 79(7). US Food and Drug Administration. (2014). Dietary supplements. Alert: Dietary Supplements: Aristolochic Acid, FDA Concerned About Botanical Products, Including Dietary Supplements, Containing Aristolochic Acid. Van Asselt, E. D., Van der Spiegel, M., Noordam, M. Y., Pikkemaat, M. G., van der Fels-Klerx, H. J. (2013). Risk ranking of chemical hazards in foodA case study on antibiotics in the Netherlands. Food research international, 54(2), 1636-1642. Wildman, R. E. (Ed.). (2016). Handbook of nutraceuticals and functional foods. CRC press. Wu, D., Sun, D. W. (2013). Colour measurements by computer vision for food quality controlA review.Trends in Food Science Technology,29(1), 5-20. , ?. ?., Marina, M. (2016). Marketing strategy for launching a health food business.