Courage And Moral Objection To Segregation Were Precursors

courage and moral objection to segregation were precursors to the impact Robinson would have in major league baseball. After his discharge from the Army in 1944, Robinson began to play baseball professionally. At the time, the sport was segregated, and African-Americans and whites played in separate leagues. Robinson began playing in the Negro Leagues, but he was soon chosen by Branch Rickey, president of the Brooklyn Dodgers, to help integrate major league baseball. He joined the all-white Montreal Royals, a farm team for the Brooklyn Dodgers, in 1946. Robinson later moved to Florida to begin spring training with the Royals. Rickey knew there would be difficult times ahead for the young athlete, and so made Robinson promise to not fight†¦show more content†¦Others defended Jackie Robinson s right to play in the major leagues, including League President Ford Frick, Baseball Commissioner Happy Chandler, Jewish baseball star Hank Greenberg and Dodgers shortstop and team captain Pee Wee Reese. In one incident, while fans harassed Robinson from the stands, Reese walked over and put his arm around his teammate, a gesture that has become legendary in baseball history. Robinson succeeded in putting the prejudice and racial strife aside, and showed everyone what a talented player he was. In his first year, he hit 12 home runs and helped the Dodgers win the National League pennant. That year, Robinson led the National League in stolen bases and was selected as Rookie of the Year. He continued to wow fans and critics alike with impressive feats, such as an outstanding .342 batting average during the 1949 season. He led in stolen bases that year and earned the National League s Most Valuable Player Award. After baseball, Robinson became active in business and continued his work as an activist for social change. He worked as an executive for the Chock Full O Nuts coffee company and restaurant chain, and helped establish the African American-owned and -controlled Freedom Bank. He served on the board of the NAACP until 1967 and was the first African-American to be inducted into the Baseball Hall of Fame in 1962. In 1972, the Dodgers retired his uniform number of 42. He died from heart problems and diabetes complications onShow MoreRelated Jackie Robinson and The Integration Of The United States Essay1697 Words   |  7 Pagesthe Major Leagues. Rickey hated segregation just as much as Robinson and wanted to change things â€Å"Rickey had once seen a Black college player turned away from a hotel†¦ Rickey never forgot seeing this player crying because he was denied a place to lay his weary head just because of the color of his skin† (Mackenzie). He was finally able to do some thing about segregation and help change baseball and the United States for the better. It wasn’t that all the teams were racist and didn’t want a black playerRead MoreStealing Home: Jackie Robinson Essay1092 Words   |  5 Pageswas ultimately acquitted of the charges and received an honorable discharge. His courage and moral objection to segregation were precursors to the impact Robinson would have in major league baseball. (â€Å"Jackie Robinson.†) When did Robinson begin to play baseball? After he was discharged he began his professional career. When he first started baseball was already a segregated sport and African Americans and whites were always played separately. To help people see there was no big deal about whites andRead MoreMetz Film Language a Semiotics of the Cinema PDF100902 Words   |  316 PagesSaying and the Said: Toward the Decline of Plausibility in the Cinema? 235 Notes, 253 A Note on the Translation by Bertrand Augst When Film Language was translated, nearly twenty years ago, very few texts about semiotics and especially film semiotics were available in English. Michael Taylor s translation represents a serious effort to make Metz s complicated prose, filled with specialized vocabularies, accessible to a public unfamiliar with the concepts and terms of semiotics. Excepting the inadequate

Essay about The American Dream in Of Mice and Men by John...

The American Dream started off as propaganda in order to make the American people of the early twentieth century work harder to build a successful economy. The idea of the American Dream is that every American citizen has an equal opportunity of making money along with owning a large house, some land, and having a family with kids. In Of Mice and Men, John Steinbeck illustrates that the American Dream, no matter how simple is impossible to achieve. As everyone has their own interpretation of the American Dream, Steinbeck uses George and Lennie, Crooks, and Curley’s Wife to demonstrate how the American Dream is impossible to achieve and how important the dream was for people so they could carry on with their lives. As George†¦show more content†¦Ã¢â‚¬Å"Lennie begged, Les do it now. Les get that place now. Sure, right now. I gotta. We gotta. And George raised the gun and steadied it, and he brought the muzzle of it close to the back of Lennies head. The hand shook vio lently, but his face set and his hand steadied. He pulled the trigger. The crash of the shot rolled up the hills and rolled down again. Lennie jarred, and then settled slowly forward to the sand, and he lay without quivering.† (Steinbeck ___). At this moment in the book is where George and Lennie’s dream ultimately becomes impossible. Therefore, With Lennie’s death George is now unable to fulfill his dream as Lennie now can never be a part of it. One night when George goes out with the other men he leaves Lennie alone to play with his pup when he wanders into Crook’s room. Even though the majority of the time Crooks plays mind games with Lennie he ends up expressing his dream of equality. At this time period black people are still heavily discriminated against which effects how others treat him and how he accepts others. Cause Im black. They play cards in there, but I cant play because Im black. They say I stink. Well, I tell you, you all of you stink to m e. (Steinbeck ___). Even though Crooks is just like all the other men on the farm he is still viewed in a negative way because of his skin colour. Afterwards, Crooks begins to describe his child hood discrimination does not exist and giving him a sense ofShow MoreRelatedJohn Steinbeck s Of Mice And Men864 Words   |  4 Pages(Chuck Palahniuk). In Of Mice and Men, John Steinbeck suggest that the pursuit of happiness demon straight the inevitable failure of the American Dream. The migrant workers get oppress through physiological means. The migratory workers and lot of lowers class people have predatory nature against each other. They simulate them self to feel less of a human using verbal abuse. This class of people use this method to robust there confidence. The Steinbeck’s Novella Of Mice and Men is experience threw twoRead MoreEssay about Of Mice and Men by John Steinbeck558 Words   |  3 PagesOf Mice and Men by John Steinbeck John Stienbeck was born in Salinas, California in 1902. His first three books were financial failures and he worked at various kinds of jobs to survive, including fruit picking. His first success was Tortilla Flat in 1935 which was followed by a number of shorter works, leading up to his great masterpiece The Grapes of Wrath which won the Pulitzer Prize in 1940. In 1962, Stienbeck became the sixth American to win the Nobel Prize for literature. He died atRead MoreLife of Americans in the 1930s in John Stienbecks of Mice and Men/Original Writing856 Words   |  4 PagesLife of Americans in the 1930s in John Stienbecks of Mice and Men/Original Writing What does John Stienbecks Of Mice and Men tell us about life in America in the 1930s? John Steinbecks novels can all be classified as social novels dealing with the economic problems of rural labour in America during the 1920s and 30s. Steinbeck uses setting, theme, characterisation, and a modernist simple style to portray a 1930s American society, which was isolating, alienatingRead MoreHandicaps, Hardships, and Friendships in Of Mice and Men1362 Words   |  6 Pages The American Dream is a dream that everyone imagines to be picture perfect. The American Dream means having freedom, equality and opportunity’s to achieve the dream that you conceptualize to be right by you. In the novel, Of Mice and Men, Steinbeck did not want to just illustrate the American dream as being easy, but he wanted to point out the American Dream as being difficult too. Steinbeck made a work of art by composing a great novel to make the reader understand that life can be difficult and

Unit 9 Impact of Diet on Health Free Essays

string(166) " years and 2755 at 18 years of age \(male\) This is the lifestage that requires the most nutritional needs because the appetite increases and they are still growing\." Diet variations at different lifestages (P1, M1 D1) All human beings require certain essential nutrients in order to survive. The concept of a healthy, balanced diet is to eat a wide variety of foods because all foods contain different nutrients therefore the wider the variety eaten, the more nutrients provided. A balanced diet consists of seven main groups of food which are described below. We will write a custom essay sample on Unit 9 Impact of Diet on Health or any similar topic only for you Order Now Components of a healthy diet: Protein Carbohydrates Fats Vitamins Minerals Fibre Water |Nutrient |Where found |Purpose | |proteins |Meat, fish, eggs, milk, cheese, nuts, cereals, |Proteins promote growth and they are also essential for the | | |tofu and beans |replacement and renewal of body cells. They are essential for | | | |everyone and must be eaten everyday | |Carbohydrates |Sugar, potatoes, bread, rice, flour, cereals, |Carbohydrates, also known as starches, are used by the body to | | |pasta, some root vegetables such as yams and |provide energy and heat. They are essential to provide and | | |sweet potatoes |energy source, but if they are eaten to xcess they will be | | | |stored as fat | |Fats |Butter, margarine, cooking oil, dripping, meat |Fats are a very concentrated source of heat and energy, but if | | |fat, cream, soured cream, milk, cheese, egg yolks|they are eaten to excess they will be stored by the body in the| | | |adipose layer just beneath the skin. Fish and seed oils such | | | |as linseed or olive oil, can help to protect against heart | | | |disease | |Vitamin A |Liver, fish oils, milk, butter, eggs and cheese |Protects from infection and contributes to growth. Lack of | | |and can be made by the body from carotene which |vitamin A can cause eye problems | | |is found in carrots, tomatoes and green | | | |vegetables | | |Vitamin B |Cereals, liver, yeast and nuts |This is a large group of complex vitamins, all of which are | | | |essential for maintaining good skin. Lack of vitamin B may be | | | |responsible for some diseases of the nervous system | |Vitamin C |Citrus fruits, strawberries, potatoes and some |Must be taken each day as it cannot be stored. Lack of vitamin| | |green vegetables |C can cause scurvy, a disease that causes bleeding in the gums | | | |and is very serious. People who have a lack of vitamin C are | | | |more prone to coughs and colds | |Vitamin D |Eggs and fish oils and made by the body when the |Vitamin D enables calcium to be absorbed to strengthen and | | |skin is exposed to sunlight |develop bones and teeth. A severe shortage of vitamin D will | | | |lead to rickets, a deforming disease seen in children whose | | | |bones do not develop adequately | |Vitamin E |Wheatgerm, cereals, egg yolk. Liver and milk |This helps to prevent cell damage and degeneration | |Minerals |A wider range of minerals are essential for |Iron is important for the formation of red blood cells and a | | |health and are found in eggs, cocoa, liver, baked|lack of iron can lead to anaemia. Calcium is used for | | |beans, cheese and milk |developing firm bones. Sodium is important for maintaining the| | | |fluid balance of the body, but an excess of sodium can be a | | | |contributory cause of oedema (fluid retention) | In addition to the nutrients in the above table, a good intake of fibre is recommended to prevent constipation and to help keep the gut healthy and approximately 2 litres of liquid should be drunk per day. This can take the form of water, fruit juice, tea, coffee (caffeine-free are preferred) and any type of non-alcoholic drink. This is to keep the body hydrated and help flush out any toxins that may be present. Other benefits include clearer skin and a healthy mind. It is important for the health and well-being of individuals that they eat a balanced diet. This is to ensure that their nutritional needs are being met. These needs vary at different lifestages as described below: Infancy (0-3 years) Calorie intake:515 up to 3 months and 1165 at 3 years of age (female) 545 up to 3 months and 1230 at 3 years of age (male) At birth babies get their nutrition from milk, either breast or formula. Breast milk contains all the nutrients babies need in the correct amounts and, although it is low in iron and copper, the baby has enough of these stored until it starts eating solid food. It also contains antibodies to help fight infections and is easy to digest. Formula milk needs to be made up in specific concentrations to avoid damage to the kidneys and all equipment used, should be sterilised to prevent the risk of infection. Cow’s milk should not be given to babies under twelve months as it contains too much salt and protein and not enough iron and other nutrients to meet their needs. The introduction of solid food is called weaning and should start at about four months of age. Starting before this time may cause problems in later life such as allergies and obesity. Foods that should be gradually introduced include cereals, fruit and vegetables, egg yolk and finely minced meat. These should be purified or mashed as babies will not have all of their teeth at this stage. As the baby gets to 12 – 18 months they will be eating the same meals as the family but shouldn’t have any salt or sugar added to their food (maximum of 1g of salt a day is the recommended allowance and adding sugar will encourage a sweet tooth which could lead to tooth decay). Childhood (4 – 10 years) Calorie intake:1545 up to 4 years and 1740 at 10 years of age (female) 1715 up to 4 years and 1970 at 10 years of age (male) This is a period of lots of activity. The child is also growing fast at this stage and needs plenty of protein to encourage healthy growth and repair. They need the same amount of vitamins and minerals as adults so should be encouraged to eat fish, meat, eggs, potatoes, pasta, rice, fruit and vegetables. They should not be given many sweets, crisps, biscuits or fizzy drinks as the sugar in these products, has no nutritional value, only additional calories and this can lead to childhood obesity. A large intake of sugar will also lead to tooth decay. Adolescence (11 – 18 years) Calorie intake:1845 up to 11 years and 2110 at 18 years of age (female) 2220 up to 11 years and 2755 at 18 years of age (male) This is the lifestage that requires the most nutritional needs because the appetite increases and they are still growing. You read "Unit 9 Impact of Diet on Health" in category "Papers" As well as eating sensibly, adolescents need to be encouraged to maintain a regular amount of physical activity and avoid eating too many sweets, crisps, etc. The energy given should be from sources such as rice, pasta, potatoes and bread rather from sugar-laden foods because although the sugar provides a rush of energy, it is packed with calories and the energy rush is short-lived therefore creating a craving for more sugar. Adulthood (19 – 65 years) Calorie intake:1940 up to 19 years and 1900 at 65 years of age (female) 2550 up to 19 years and 2380 at 65 years of age (male) During this lifestage the nutritional needs reduce due to age. A healthy diet of complex carbohydrates (such as bread, potatoes, rice or pasta) and proteins (meat, fish, eggs, cheese, fruit and vegetables) should be eaten and sugary and fatty foods should be kept to a minimum. Regular physical activity should still be taken and alcohol should be limited because it adds calories to the diet. Pregnancy and breastfeeding require additional nutritional needs in order to provide nutrition for the baby. Contrary to popular belief, only an extra 200 calories are required in the last trimester of pregnancy followed by between 450 and 570 during breastfeeding. This is to give extra energy to the mother whilst carrying the baby and then to make the breast milk. Folic acid-rich foods or supplements are advised in the pregnancy planning stages as this will help prevent damage to the foetus, in particular, spina bifida. Later Adulthood (65+ years) Calorie intake:1900 at 65 and 1810 at 75+ years of age (female) 2330 at 65 and 2100 at 75+ years of age (male) As people age they become less mobile so energy requirements decrease. Appetite also decreases so it’s important for the diet to contain concentrated amounts of protein, vitamins and minerals. Gentle exercise should be encouraged. Taste buds become less efficient but adding extra flavouring to food in the form of salt should be avoided as it’s known to cause high blood pressure. The use of herbs and spices is a better alternative. The average calorific value at each lifestage has been included as a guide to show the energy requirements needed. As energy levels start to increase in childhood, so does the calorie level needed to maintain it. Energy is highest among adolescents and therefore they need more calories to even it out. If they have too few, they will lose weight and, of course, too many and they will gain weight. There are other factors to consider when deciding whether a person’s nutritional needs are being met, such as: †¢ The type of job a person does – someone doing a sedentary job will not have the same needs as a person who has a very active job. The latter will more than likely burn off excess energy therefore needing fewer calories †¢ Their likes and dislikes – many people don’t like either the look or the taste of some fruit and vegetables for example. Disguising it in a variety of dishes or perhaps cooking it an entirely different way could be a means to overcome this. Alternatives to meat should be found for non-meat eaters as protein is an essential part of any diet and a requirement for growth and repair. The level of exercise taken – a very active person’s needs will be higher than that of a non-active person so more nutrients will be needed for sustainability. †¢ The person’s health – someone suffering from high blood pressure will need to drastically cut back on salt or someone suffering from high cholesterol will need to cut back on fatty foods. †¢ The availability of food – undernutrition is caused when a diet is made up of mainly carbohydrates and not much protein or fats. This can occur in under-developed countries where lost harvests occur due to flooding, poor soil conditions or droughts. †¢ Religious or cultural decisions – the eating of certain meats is banned in some cultures therefore protein is need from other sources. The actual covering of the body may prevent girls from specific religious backgrounds, from receiving the necessary sunlight that could help keep the disease rickets away, so a diet high in vitamin D is required. Socio-economic influences on diet (P2) Religion/Culture Belonging to a specific religion or culture could influence the food that you eat. Buddists, for example, are vegetarian therefore don’t eat meat, poultry, game or fish. They do, however, eat eggs and dairy products but would still need to eat a varied diet and combine plant proteins to ensure they get the nutrients they need. Another example is the lack of iron in a traditional Asian diet. Iron is needed to form haemoglobin in red blood cells and lack of it could lead to anaemia therefore additional sources need to be found such as supplements or foodstuffs such as offal, bread, flour, cereal products, potatoes and vegetables. Social Class Generally, people from a higher social class have a more varied diet than those from lower ones. They tend to have more money to buy fresh fruit and vegetables and lean cuts of meat whereas the others have to make to with cheaper, processed food, thus affecting their health in the long term. Scientific research has clearly demonstrated that what and how much we eat profoundly affects growth, development, aging, and the ability to enjoy life to its fullest. Dietary intake and lack of exercise is linked to risks for development of a variety of common, chronic diseases that are disabling and life-threatening. (http://www. diagnose-me. com). The Media Information publicised on television, radio and in newspapers can have a tremendous impact on diet. A recent scare on a Bernard Matthew turkey farm led to up to a 30% drop in sales of his turkeys (http://news. bbc. co. uk/). This was due to bird flu being discovered on his Suffolk farm which prompted the culling of 160,000 birds. 200 staff were also laid off which could mean that their diets were affected because of lack of wages. Previous scares include the salmonella egg scare and the cjd scare, both having huge impact on sales of the product. Personal Preference Some people choose not to eat meat, fish, eggs or any animal products either because of their religion or culture or because they don’t agree with the killing of animals. In these cases protein, and any other missing nutrients, must be found in other sources. Personal taste will also influence the food a person eats because if they don’t like it, they won’t eat it! Availability of Food Undernutrition can be caused by a diet of mainly carbohydrates, which could be caused by poor soil conditions and lost harvests in developing countries. Overnutrition can be caused by having a good variety of food all year round but this would be found in developed countries where much of the food is home grown or air travel makes it easy to have it flown in. Living near to a supermarket would allow good availability of a wide variety of food as opposed to a small shop that wouldn’t have the same type of stock. Prices in supermarkets are also considerably lower than in local shops therefore making it possible to buy more healthily. Possible results of an unbalanced diet (P3, M2) A balanced diet should be made up of approximately 50% carbohydrates such as fruits, vegetables, cereals, bread and pasta, 20% protein (lean meats, poultry, fish, nuts and beans) and 30% total fat (no more than 10% saturated fat). This has been depicted by the diagram below: Taken from www. tmbc. gov. uk Failure to eat a good balanced diet could result in a number of health problems stemming from malnutrition. Malnutrition is the word used to describe either overnutrition (eating too much of a certain nutrient) or undernutrition (a lack of a specific nutrient or nutrients in general). Type 2 diabetes is a classic example of overnutrition. It results from eating a diet consisting of too much sugar and fat. Consequently, the pancreas cannot produce enough insulin for the cells to absorb glucose from the blood or the body becomes resistant to the insulin that is produced. Typical symptoms include thirst, tiredness and excessive urination. To try to avoid the onset of diabetes, a diet consisting of low-fat alternatives, fibre, starchy foods, fruit and vegetables should be eaten. Complications of diabetes could occur if the person smokes or has high blood pressure so smoking should be stopped and blood pressure checked regularly. One specific nutrient deficiency is anaemia and is caused by lack of iron. Iron is necessary for the making of red blood cells and in the body’s use of oxygen. Anaemia is a deficiency of red blood cells, which can lead to a lack of oxygen-carrying ability, causing unusual tiredness and other symptoms. The deficiency occurs either through the reduced production or an increased loss of red blood cells. These cells are manufactured in the bone marrow and have a life expectancy of approximately four months. Iron deficiency results mostly from eating a poor diet. A lack of iron in the diet is common in vegetarians because the main general dietary source is red meat and babies can also suffer from lack of iron, especially if they’ve been born prematurely. A varied diet including red meat, liver, wholemeal bread, cereals, eggs and dried fruit will ensure that the required level of iron is consumed. Other conditions resulting from a poor diet include: Rickets – lack of vitamin D, calcium, or phosphate, which leads to softening and weakening of the bones Scurvy – characterized by general weakness, anaemia, gum disease (gingivitis), and skin haemorrhages resulting from a lack of ascorbic acid (vitamin C) in the diet Beriberi – vitamin deficiency disease in which the body does not have enough thiamine (vitamin B-1). Tooth decay – plaque on teeth caused by excess sugar in diet Night blindness – lack of vitamin A, can lead to complete blindness if not treated Marasmus – inadequate intake of protein and calories usually affecting young children in developing countries Kwashiorkor – malnutrition caused by inadequate protein intake usually encountered in developing countries Pellagra – a disease that occurs when a person does not get enough niacin (one of the B complex vitamins) or tryptophan (an amino acid) in their diet. Foods for diabetics should be: Low in fat Low in salt Low in sugar High in starchy carbohydrates High in vegetables High in fruit Use this food pyramid to make healthy choices – essential for diabetes sufferers [pic] (Taken from http://www. fda. gov/diabetes/food. html#3) Two day diet plan for two service users with specific dietary needs (P4, M3, D2) The following two-day diet plans have been created for a person suffering with type 2 diab etes and one suffering from anaemia. Both of these conditions have been previously described in P3 and M2. Day one for a diabetic Breakfast: 1 slice wholemeal toast with low-fat spread and scrambled egg. Cup of preferred beverage (no sugar added – use alternative sweetener) Mid-morning: banana, fruit juice Lunch: tuna salad sandwich, muesli and yoghurt Mid-afternoon: grapes/other fruit Dinner: Chicken breast (grilled), mixed rice, peas and sweetcorn Supper: cheese and crackers Day two for a diabetic Breakfast: cereal with semi-skimmed milk. Cup of preferred beverage Mid-morning: slice of wholemeal toast with tomato . Lunch: jacket potato with beans and side salad Mid-afternoon: fruit salad Dinner: grilled tuna steak, broccoli, cauliflower, new potatoes Supper: carrot and celery sticks with low fat dip Nb: low-fat, low-sugar varieties of food should be used. Sugar alternatives should be used where possible. Food should be grilled or baked rather than fried (if frying is necessary use olive, sunflower or rapeseed oil). Flavouring should be in the form of herbs or spices rather than salt to avoid high blood pressure. Fizzy or sugar-laden drinks should be replaced by water, low-sugar and caffeine-free varieties. Day one for an anaemic Breakfast: raisin bran cereal with semi-skimmed milk Mid-morning: handful of sunflower seeds Lunch: wholewheat pitta bread with turkey, salad and new potatoes with skins Mid-afternoon: muffin with low-fat spread Dinner: liver and onions, mashed potatoes, peas Supper: watermelon Day two for an anaemic Breakfast: oatmeal with semi-skimmed milk Mid-morning: apricots Lunch: tinned sardines on wholewheat toast Mid-morning: packet of twiglets Dinner: beef, potatoes, green beans, broccoli, carrots Supper: cup of oxo with 2 cream crackers As explained previously, once diagnosed with some form of medical condition it is important to change the diet by introducing foodstuffs relative to the condition. In the case of a diabetic, at least five portions of a variety of fruit and vegetables should be eaten per day and the bulk of most meals should be starch-based foods such as cereals, wholegrain, bread, potatoes, rice and pasta. Fatty meats, cheeses, full-cream milk, fried food and butter should be avoided. Low-fat alternatives and foods including mono or poly-unsaturated fats are advised as are 2 – 3 portions of fish per week including oily such as mackerel, herrings, kippers, salmon and fresh tuna. Any frying should be done in oils such as sunflower, rapeseed or olive. The diet should also be low in salt as excessive salt can cause high blood pressure which could contribute to developing complications such as heart disease, stroke and eye problems. Alcohol should be drunk in moderation as a little can help protect from heart disease but excessive amounts can be very harmful. The meals chosen for the anaemic are rich in iron but are still varied enough to include other nutrients necessary for good health. It is suggested that an average man needs to digest 10 – 18 mg of dietary iron each day and a woman should digest 18mg or more. If diet alone cannot meet this requirement, additional supplements should be considered. A good tip is to eat more foods containing vitamin C as this enhances the absorption of iron into the body (particularly good for vegetarians). The two-day meal plan meets the needs of both the diabetic and the anaemic by including the foods rich in the lacking nutrients. They are hopefully varied enough but simple enough to keep the individuals interested in sticking to a new way of eating therefore allowing them to manage their condition properly. (P5, M4) Safe practices in preparing, cooking and serving food The microbes on our food that can cause food poisoning are usually controlled by heating (cooking) and/or chilling (refrigerating) our food, but given the chance they can easily spread around the kitchen – via our hands, chopping boards, cloths, knives and other utensils. If they are allowed to cross-contaminate other foods – especially cooked and ready-to-eat foods – they can make us ill. Good kitchen hygiene and good personal hygiene are important to help control the spread of harmful germs. There are three main safety practices involved in the handling of food; hygiene, temperature and pest control. These are described in more detail below: Hygiene control Food must be kept safe by: Protecting food from contamination by harmful bacteria ? Preventing bacteria from multiplying to dangerous levels ? Destroying harmful bacteria in or on food by thorough cooking ? Disposing of harmful food safely There are basic rules outlining food hygiene which are: ? Continually washing hands prior to touching food, after using the toilet, after touching animals and raw food ? Cover any cuts, spots or sores with a waterproof adhesive dressing ? Don’t smoke around the preparation of food ? Don’t allow animals into the area of food preparation ? Cover food to protect it from flies and other insects ? Wrap all food waste and dispose of it in a covered waste bin ? Clean up as you go. Wash surfaces with hot water and detergent ? Wipe spills up immediately with kitchen tissue and place in a covered bin ? Serve food as soon as its prepared ? Never allow raw food to come in contact with cooked food ? Wear clean clothing and be clean yourself ? Don’t cough or sneeze over food Temperature control The cooking and storage of food must be temperature controlled. The Food Safety (Temperature Control) Regulations 1995 sets out the safe temperatures for the storage, heating and chilling of food. A guide is shown below: MethodTemperature Freezer -180C to 220C Refrigerator Legal requirement 80C; good practice 5 – 60C Hot holding foodHot food must be maintained at 630C Reheating manufacturedTemperature of reheated food must reach a Food that has been cookedminimum of 820C Once during manufacture Pest Control Control of pests and use of pesticides are particularly critical in places where food is prepared, served or packaged. Pests that live on or in food include insects (flies, cockroaches and weevils), birds and rodents (rats and mice). Flies can carry up to 6 million bacteria on their bodies and in addition to that, they defecate and regurgitate half-digested food from a previous meal onto food as well as lay eggs in it. Cockroaches can also spread bacteria and leave faeces in food. There are many variants of weevils but the one mainly found in a domestic setting is the grain weevil which lives in stored foods such as flour and grains. If ingested, they can cause E-coli infection or other disease depending on their diet. Rodents contaminate food by either walking on or walking on the work surface. Mice are known to urinate on food. Birds can also carry bacteria and food can be contaminated by bird droppings, feathers or insects that they carry on their bodies. Birds pecking through foil milk bottle tops can also cause contamination. Any premises that stores or manufactures food should be protected in order to prevent possible infection of or damage to it. Food pests tend to like warm, dark, damp undisturbed places so it’s important for food storage and preparation places to be cool, clean and dry. The building should be of general good repair and a cleaning, sanitising and pest control policy should be in force. Cleaning involves the removal of any debris or dirt from any work surface and/or piece of equipment. Sanitising involves the use of heat and/or chemicals that will remove any microbes present. Pest control is the eradication of any type of pest that may have a change to infect the food. This cannot be effectively accomplished if proper cleaning and sanitising has not been carried out first. Effects of unsafe practices It’s estimated there are more than 9 million cases of gastro-enteritis each year in England. For an increasing number of people, it’s due to food poisoning, something that’s preventable. Gastro-enteritis describes symptoms affecting the bowel, such as nausea, vomiting, diarrhoea and stomach pain. Food poisoning is the type of gastro-enteritis caused by eating or drinking something contaminated with micro-organisms or germs, or by toxic substances produced by these germs. These illnesses are often accompanied by fever, muscle aches, shivering and feeling exhausted. These micro-organisms enter the body in one of two ways: 1. In the food. The food isn’t cooked thoroughly, so the micro-organisms aren’t killed off. This is often the case with barbecued food, for example. 2. On the food. For example, the person preparing the food doesn’t wash their hands before handling the food. Taken from http://www. bbc. co. uk/health/conditions/foodpoisoning1. shtml There are different ways for contamination of food to take place, physically and chemically. Physical contaminants include pips, stalks, bones and shells from food, nuts and bolts from equipment, hair, fingernails, jewellery and plasters from the person involved in its preparation or insects and their droppings and eggs. Dust and dirt are also physical contaminants. Chemical contaminants include cleaning agents if they are not kept separate from the food and its preparation area and agricultural chemicals such as pesticides being sprayed on fruit and vegetables. Food in this case needs cleaning thoroughly before eating. Food that has been left over from metal containers should be transferred to a non-metal container and stored in the fridge with a cover on. Acidic and salty food can attack the metal once a can has been opened which, in turn, affects the food. Contamination by bacteria or viruses is known as biological contamination. Toxins are caused by mould, which indicates a dangerous level of bacteria, and causes illness (food poisoning). Examples of this are given overleaf: Microorganism |Source |Symptoms |Incubation period | |Staphylococcus aureus |Unpasteurised milk, people |Abdominat pain or cramp, |1 – 6 hrs | | | |vominting, low temperature | | |Bacillus cereus |Cereals, soil and dust |Abdominal pain, diarrhoea and |1 – 5 hrs or 8 – 16 | | | |vomiting |depending of the form of| | | | |the food poisoning | |Salmonella |Raw poultry, eggs, raw meat, milk, animals, |Abdominal pain, vomiting, |12 – 36 hrs | | |insects and sewage |diarrhoea, fever | | |Listeria |Soil, vegetation, untreated milk, meat, |Range from mild flu-like illness |3 – 70 days (median | | |poultry, cheeses (especially soft mould-ripened|to meningitis and septacemia. |being 3 weeks) | | |varieties), salad vegetables |Pregnant women are particularly | | | |susceptible | | |E coli |Raw or undercooked meats, untreated water, |Diarrhoea, vomiting, loss of |24 – 78 hrs | | |unpasteurised milk and dairy products |appetite, abdominal pain, stomach | | | | |cramps | | |Campylobacter |Raw poultry and meat, unpasteurised milk, |Fever, headache, abdominal pain, |48 – 120 hrs | | |untreated water, pets with diarrhoea, birds |diarrhoea | | | |pecking at milk bottle tops | | | There is legislation requiring safe pr actices while preparing and serving food to ensure that it’s safe to eat. The three main laws are: The Food Safety Act 1990 – this aims to protect consumers by preventing illness from the consumption of food and also by preventing them from being misled as to the nature of the food they are purchasing The Food Safety (General Food Hygiene) Regulations 1995 – cover basic hygiene principles that businesses must follow and relate to staff, premises and food handling. They affect anyone who owns, manages or works in a food business regardless of size or importance The Food Safety (Temperature Control) Regulations 1995 – these cover the safe temperatures that certain foods must be kept. Another food safety system is the Hazard Analysis Critical Control Point (HACCP), which aims to protect food from contamination by risk assessment, i. e. t ensures that all potential hazards are identified from the delivery of raw products to the serving of fully prepared food. The process is designed to highlight any problems and deal with them before any problems will arise. Busin esses not following the laws covering food safety are liable for prosecution so although it may cost money in the short term by having to buy specialist equipment, staff training and various cleaning agents, etc, it could save them losing their business in the long term if these practices were not put in place. Bibliography and References Handout on the Impact of Diet on Health http://pubs. caes. uga. edu/caespubs/pubcd/b927-w. tml accessed 14/04/07 @19:20 hrs http://www. bbc. co. uk/health/conditions/foodpoisoning1. shtml accessed 15/04/07 @ 09:30 hrs http://news. bbc. co. uk accessed 10/04/07 @ 17:20 hrs http://www. diagnose-me. com accessed 08/04/07 @ 20:00 hrs http:// www. drpbody. com accessed 08/05/07 @ 23:30hrs http://www. fda. gov/diabetes/food. html#3 accessed 08/05/07 @ 23:450hrs http://www. food. gov. uk accessed 14/04/07 @18:30 hrs http://www. nlm. nih. gov/medlineplus/ency/encyclopedia_C-Cg. htm accessed 14/04/07 @19:00 hrs http://www. tmbc. gov. uk accessed 10/04/07 @ 17:40 hrs http:// www. uk-legislation. hmso. gov. uk/ accessed 14/04/07 @19:30 hrs http://www. uga. du/nchfp/how/general/images/img_1-7. jpg accessed 08/05/07 @ 23:55hrs Moonie, Neil. , 2003, second edition, BTEC FIRST Caring, Heinemann Education Publishers, Oxford ———————– Micronutrients (needed in small quantities) } Macronutrients (needed in large quantities) } (Taken from http://www. uga. edu/nchfp/how/general/images/img_1-7. jpg) The Food Safety (Temperature Control) Regulations 1995 (Taken from www. drpbody. com) The Food Safety (General Food Hygiene) Regulations 1995 Tiredness, shortness of breath, dizziness and palpitations are all symptoms of iron-deficient anaemia. Make sure you eat iron-rich foods and keep your blood healthy! The Food Safety Act 1990 How to cite Unit 9 Impact of Diet on Health, Papers

Organizations Providing Management Software â€Myassignmenthelp.Com

Question: Discuss About The Organizations Providing Management Software? Answer: Introduction Real time business in Australia is one of the leading organizations in providing management software and service. However, in the recent time, they are facing various issues in their internal management. This is due to the reason that the organizational structure of them is not effective and do not have the capabilities to motivate and engage the employees (Lazaroiu 2015). Employees are facing several issues in the organization. I as an existing employee in this organization am also facing various issues due to the ineffective organizational structure and human resource management. This report will analyze about the weakness and strengths of the organization in relation to the various aspects which are being considered by the organization. SWOT analysis will be performed in order to determine the effectiveness of the existing organizational culture and structure of the organization from the perspective of mine as an employee. Self evaluation will also be done to determine my effectiveness as a manager. Evaluation of naturally occurring data Conversations among the employees and in the internal organization, emails between the internal stakeholders and the organizational artifacts are the key source of garnering data from the employees (Rafaeli and Pratt 2013). This data can be used as the tool to determine the effectiveness of the organization. I being manager also used this tool to determine the effectiveness of mine among the employees. The data that are being collected from the email and conversation helps in identifying the trend of the requirement and expectation of the employees and their current state of mind (Herring, Stein and Virtanen 2013). Data gathered from these sources portrays that the approach of the employees towards me is mostly formal and official mode of communication. Employees do not have the confidence that I as a manager can come up with any rational solution to any issues. Rather than they feels that I gives more value to the feeling rather than to the thinking. Moreover, the organizational art ifacts also help in determining the state of mind for the employees. It is being identified that the employees are less interested in organizational artifacts. This is due to the reason that the organizational pressure that they have in their mind is acting as a distracting factor for them. Thus, my effectiveness as a manager will be questioned about my ability to effectively manage the employees. Strengths I have identified that my strengths as a manger is the effective management of diversity and sustainability in the organization. This is due to the reason that the Real Time Business is having diversified workforce which constitute of employees from different social and cultural background. According to the data gathered from the employees, it is been seen that, maintaining the diversity among the employees is enhancing the organizational performance and competitiveness among the employees. Thus, it can be considered as my strength that I am effectively maintaining the diversity in the organization. Having the characteristics of ISFP type of personality, I tend to give more value to the feeling. It helps in enhancing the sustainable development of the organization as well as the employees. According to me, organizational development should be sustainable in order to enhance their future potential. Moreover, sustainable development also helps in increasing the level of motivation and engagement of the employees. The working environment can be managed more effectively. Weaknesses One of the key weaknesses being identified of mine is the valuation of feeling more than that of the thinking. This shows that, I being a manager give more value to the emotions than to the rationalism. This will have negative impact on the organizational effectiveness. This is due to the reason that the decisions being taken in the organizations are based on the rational values rather than based on emotions and feelings. This also may cause personal influence in the organizational decision. Another weakness being identified with me as the manager is introversion. According to my type of personality, I am more introverts in nature which can also pose challenge to the organization. A manager should be extrovert due the reason that he has to communicate and coordinate with every employee in the organization. Thus, being introvert will only increase the gap between the employees and the managers in the organization. It will create adverse impact on the performance of the employees. More over, employees will also not feel comfortable in communicating with an introvert manager. Opportunities One of the key opportunities for me as a manager is the trend setting abilities of the people having ISFP type of personality. According to this type of personality, ISFP people have the ability to set trend and they are highly competitive. Thus, me belonging from this genre, will create positive impact on the organization with my degree of competitiveness. The trend setting characteristic of mine will also help to determine the future potential of the organization. Determination of the market requirement and business scenario will be more effective. Moreover, effective determination of the cultural elements in the organization will also help to increase the competitive advantage of the organization. This is due to the reason that this organization is having diverse workforce and having employees from different social backgrounds. Thus, effective determination of the cultural aspects of the employees will help to motivate and engage them in the organization. The teamwork will further get enhanced due to the mutual cooperation and understanding. This is due to the reason that, I being a manger and belonging from the ISFP type of personality believes in trust and honesty. Thus, this can be used as an opportunity due to the reason that the initiation of the mutual trust and cooperation will help to enhance the effective working environment in the organization. Threats According to me, independency and freedom is more preferred compared to following of rules and regulations. Thus, in the corporate organization, this aspect can pose as a threat. This is due to the fact that corporate organizations operate with having some rules and regulations that should be strictly followed. However, being a manager, if I cannot bind by the rules then employees will also not be motivated to follow the organizational rules. This will have negative effect on the performance of the organization. The ethical principles being followed by the organization will also get affected due to this. Another threat identified is my lack of effectiveness in initiating the change in the organization. The present business scenario is rapidly changing and evolving and business organizations should also adopt the change accordingly. However, as I am more inclined towards the personal feelings and emotions, thus it will be difficult for me to implement the change in the organization. T his is due to the reason that in the implementation process of the change management, various employees will have different and diversified opinions and managing all of these will be difficult for me if the emotions of the employees are to be considered. Thus, the organizations will face lack of updated approach in the market and will negatively affect the business portfolio of the organization. Moreover, due to the reason of me being an introvert, the communication policy of the organization will also get affected. In the present business scenario, communication is one of the important aspects to be considered in enhancing the performance of the organization (Guffey and Loewy 2012). Thus, due to the fact that I am more introverts in nature, it will be difficult for me to effectively communicate with the employees and other stakeholders in the organization. The mechanism of getting and giving feedback from the employees will get adversely affected. Hence, the effective communication process will be hampered. Critical analysis of placement in the organization In this organization, I was first employed as an employee in the personnel department and afterwards, I was promoted to the post of human resource manager. I was employed in this organization after going through the interview and selection process of them. In this process, I was examined thoroughly about my skills and qualifications possessed by me. Accordingly, they have designed the job responsibilities for me. As a primary employee, I think I was rightly placed in the organization. However, after promoting to the post of the human resource manager, I think I was misplaced according to my skills and leadership qualities. They should have considered the personality aspects of mine before promoting to the post of human resource manager. I am more introverts in nature and the job responsibility of mine requires effective communication with the employees. Thus, dissatisfaction was growing with me and the employees. Due to my lack of communication skills, the employees did not able to e ffectively communicate with me regarding their issues and opinions and on the other hand I was also not able to convey my vision to them due to my lack of communication skill. According to me, jobs related to managing human resources, which do not require direct handling the employees should have perfect for me. I possess the required qualification and knowledge to effectively manage the human resource in the organization except the communication skills. Thus, according to my skills I was misplaced in the organization. Analysis for self improvement Having analyzed the shortcomings and strengths of mine, it can be concluded that the there are various areas for improvement are being identified which I need to fulfill. One of the key areas for improvement which I have identified is my communication skills. The lack of effective communication skill of mine is affecting the management of the human resources in the organization. Thus, I should have to go through some sort of training to enhance my communication skill which will help me in managing the employees more effectively. Another key issue being identified with me is the nature of mine of being introvert. This shortcoming of mine is creating barrier in expressing myself in the organization. Thus, employees are also feeling uncomfortable to discuss with me for their issues. Thus, it is of urgent requirement for mine to opt for a counseling course in order to overcome this barrier. Another issue that is also important to be consider is my non-adhering with the rules and regulati ons of the organization. Though, according to my type of personality, it is natural that individuals will be more inclined to freedom. However, it should also be considered by me that in the organization and in managing the employees in the organization, this personality type will not be acceptable and applicable. Due to this reason, the motivation level of the employees will get affected and they will also start to not follow the organizational rules and regulations. Thus, it should also be rectified on an urgent basis by me. According to me, the probable solution for this issue is to revise the various rules and regulations in the organization and identifying the advantage of having those. Once being identified the advantages, I think it will be easy for me to accept the regulations in the organization. The inclination of mine towards the emotions and feeling for the employees should also be rectified by me. Though there will be no serious issue or consequences for this in the short run, but in the long run the organization may face serious issue. This is due to the reason that, business organizations should adopt the change in the market scenario and accordingly have to change their organizational culture and practice. However, there may be various opinions both positive and negative of the employees regarding the change which should be managed without any emotional influence or feelings. Thus, skill development course regarding the leadership qualities will help me in filtering out these aspects and will enable me in managing and implementing the organizational change more effectively. Thus, it can be concluded that, the above mentioned rectification options will help me in overcoming my shortcomings which will eventually help in effective management of the human resources in the organization. Moreover, these rectifications will further help me in enhancing my satisfaction in the workplace. This is due to the reason that the barriers being faced by me currently is affecting my job satisfaction along with the employees. Thus, rectification will help to overcome these barriers. Reference Alvesson, M. and Sveningsson, S., 2015.Changing organizational culture: Cultural change work in progress. Anitha, J., 2014. Determinants of employee engagement and their impact on employee performance.International journal of productivity and performance management. Armstrong, M. and Taylor, S., 2014.Armstrong's handbook of human resource management practice. Kogan Page Publishers. Belbin, R.M., 2012.Team roles at work. Routledge. Carter, L., Ulrich, D. and Goldsmith, M. eds., 2012.Best practices in leadership development and organization change: how the best companies ensure meaningful change and sustainable leadership(Vol. 18). John Wiley Sons. Gallie, D., Zhou, Y., Felstead, A. and Green, F., 2012. Teamwork, skill development anCritical analysis of placement in the organizationd employee welfare.British Journal of Industrial Relations,50(1), pp.23-46. Guffey, M.E. and Loewy, D., 2012.Essentials of business communication. Cengage Learning. Hayes, J., 2014.The theory and practice of change management. Palgrave Macmillan. Herring, S., Stein, D. and Virtanen, T. eds., 2013.Pragmatics of computer-mediated communication(Vol. 9). Walter de Gruyter. Lazaroiu, G., 2015. Employee Motivation and Job Performance.Linguistic and Philosophical Investigations,14, p.97. Rafaeli, A. and Pratt, M.G. eds., 2013.Artifacts and organizations: Beyond mere symbolism. Psychology Press. Schoemaker, P.J., Krupp, S. and Howland, S., 2013. Strategic leadership: The essential skills.Harvard business review,91(1), pp.131-134.