Policy Paper Essay Example | Topics and Well Written Essays - 2000 words

Policy Paper - Essay Example In Texas, two-year old Riley Ann died on the spot when she was supposedly flung to the other side of the room during an â€Å"obedience training session† with her mom and stepfather. (Callebs, S., 2007) According to the mother, the toddler was having difficulty saying â€Å"please† and â€Å"yes, sir†. Obviously, this situation has gone beyond reasonable. Riley Ann’s parents were sent to jail for parricide. In Montreal, Quebec, a 9-year old autistic boy was found lifeless in his classroom on April 17, 2008 due to suffocation from a therapeutic blanket wrapped around his head by his teacher as a punishment for being disruptive. (Glocwood, R., 2009) Corporal punishment for children is not a new thing. It has been practiced even before civilization as we know it. Since ancient times, corporal punishment on children has been recorded in literature, art and science. (Ten Bensel, Rheinberger, Radbill, 1997) In ancient Rome, corporal punishment was seen as both necessary and virtuous: â€Å"Most of the ancient philosophers and law-makers were in favour of flogging children, not only as a means of inducing them to conduct themselves well and tell the truth, but also an aid to education itself† (Scott, G.R., 1951). Even now some people even refer to the Bible which contains phrases such as Proverbs 23:13 that talk about disciplining children: â€Å"Withhold not correction from the child: for it thou beatest him with the rod, he shall not die.† According to early Christian sources, children’s obedience was a necessary element of family life. Didache 4-9 and Barnabas 19-5 warned parents not to withhold corporal punishment from son or daughter but to â€Å"teach [didaxeis] them the fear of God† from their â€Å"youth† (neotetos). (Horn, C. and Martens, J., 2009) For decades the right to punish or discipline children as families saw fit was considered a parental privilege. (Marotz, L., 2009) Different forms of punishment have

Gerome (Napoleon In Egypt) v.s Manet (Gypsy with Cigarette) Term Paper

Gerome (Napoleon In Egypt) v.s Manet (Gypsy with Cigarette) - Term Paper Example Romanticism and Impressionism were among these artistic movements. The paintings of two major painters of these two movements have been taken for discussion in the paper. The first painter is Jean-Leon Gerome from Romantic Movement, and the second painter is Edouard Manet from impressionist movement. The masterpieces of these two painters we have taken are â€Å"Napoleon in Egypt,† and â€Å"Gypsy with Cigarette.† Before discussing the two masterpieces of these painters from two movements, it is necessary to understand the background of these two movements. Keywords: artistic movement, France, romanticism, impressionism, Napoleon in Egypt, Gypsy with Cigarette Romanticism and impressionism: The period of Romanticism has the element of heroism. This heroic element was combined with revolutionary idealism to produce a style. The painting called â€Å"Napoleon in Egypt,† has the qualities of a typical romantic movement painting. Impressionism or impressionist moveme nt started first in France at the end of 19th Century. The major concern of impressionists was the effect of light on an object rather than the exact presentation of the form. Vivid colours were basically used than the dull or dark colours. This movement is also known as optical realism as it focuses on actual visual experience and effect of light and movement on appearance of object. Equation 1Napoleon in Egypt Napoleon in Egypt Middle East and Northern Africa had been the centre of attraction for many artists from romantic era. The artists such as Delacroix, Jean-Leon Gerome (1824–1904), Theodore Chasseriau (1819–1856), Alexandre-Gabriel Decamps (1803–1860), and William Holman Hunt (1827–1910), travelled to the near East such as Egypt, and other Arab countries. Orientalist painting was the popular form of art and painting in the nineteenth century and it was greatly influenced by artists' direct experience of everyday life in Cairo and other Near Easter n cities and settlements. The genre of the painting is associated with heroism. Jean-Leon Gerome was a French painter as well as sculptor. He strongly opposed the movement of impressionism started by Monet and Manet. He continued to cherish and develop the French Neo-classicism. Like other artists in 19th century Jean- Leon Gerome had attracted towards East. Somewhere the superiority complex of the Western painters reflects in their painting. That might be the reason why Gerome has painted the picture of Napoleon as a warrior. Somewhere the painting represents the obsession of imperialism and establishing complete dominance on East. Jean- Leon Gerome belongs to the romantic era of art and sculpture. Some of the major attributes of Romanticism has been represented by the painting of Napoleon in Egypt. The major characteristics of Romanticism are as follows: Nationalism and Exoticism Subjectivity Vivid and passionate artwork Heroism The painting of Napoleon in Egypt has almost all the characteristics of the romantic era. It represents the nationalism as well as exoticism. Nationalism was one of the important vehicles of Romanticism. It was the era of major political changes in France. Napoleon became the inspiration for the painters like Jean- Leon Gerom. The pride of winning the world is reflected on the face of Napoleon which must be the pride of the painter. While painting Napoleon, Jean- Leon Gerome might have been patriotic. It was because Napoleon belonged to the same country where Jean- Leon Gerome was

Commercial real estate- Manhattan Coursework Example | Topics and Well Written Essays - 1750 words

Commercial real estate- Manhattan - Coursework Example Downtown experiences the most rapid growth, followed by Midtown, and finally Uptown (Wheatonm et al., 2009). In addition, Manhattan has the largest and broadest set-up of business improvement districts (BIDS) in New York (Rudder Property, 2013). They are actually considered one of the key drivers for economic revitalization in the commercial property development. We cannot objectively describe the economic drives of Manhattan without considering the commercial real estate of the County (Wheatonm et al., 2009). Other factors are equally important, especially the overwhelming workforce industry, but this particular sector economically overshadows them in many aspects. To put it, the commercial real estate in Manhattan is undisputedly the worlds most stylish and costly real estate industry going the present statistics. In fact, it is the home to the world’s most famous bridges, skyscrapers and parks. The One World Trade Centre, Chrysler Building, Empire State Building and the twin towers are all located in Manhattan (Carlyle, 2014). According to Forbes, the real estate worth of Manhattan as at 2013 exceeded three trillion US dollars (Brennah, 2013). In terms of office space, it is listed as the largest office market in the US (Rudder Property, 2013). Currently, Manhattan is the third most densely populated borough in New York County. With over 1,636,268 inhabitants. This is about a fifth of the population of the City, and 9% of the state (State and County QuickFacts, 2015). In land area, it is the smallest of the five boroughs. One of the reasons why most tall buildings are located in the area is because of the bedrock which underlies much of the borough (Moss & Qung, 2012). People have argued that it is perhaps the preferred locations for skyscrapers due to the unique nature of its bedrock from one town to the other (Wheaton et al., 2009 According to the information provided by the real estate firm Douglas Elliman, commercial real

The film A Streetcar Named Desire from the silent film era through the Essay

The film A Streetcar Named Desire from the silent film era through the 1950s - Essay Example Stella is married to Stanley played by Marlon Brando and they are expecting a child. Stanley and Blanche are the two central characters of this movie. The story gradually becomes interesting as friction begins to develop between Stanley and Blanche. Stanley being an uncouth, randy, sweaty and rough character does not like Stella very much which ultimately leads to immoral and violent depictions in the movie. The movie received a lot of criticism upon its release regarding the vulgarity and decadence depicted in it. Brando’s performance as Stanley is hailed as one the best performances in the history of American cinema. Brando was able to represent the exact nature of Stanley in front of the viewers. Stanley had to be uncouth yet attractive to women and Marlon Brando was just the man for that. This paper will analyze Marlon Brando’s acting skills in this movie. Later on, these skills and tools will be associated with the method acting presented by Uta Hagen in her book R espect for Acting. Stanley wears shirts that reveal his muscles and sweat; he drinks and smokes in a greedy fashion yet he possesses a grace in his personality. He is gentle in his own sense. Brando played this character in very realistic manner. He gave the character true raw emotions. His style in this movie is said to have influenced the Hollywood film industry so much that it inspired many artists such as Sean Penn, Jack Nicholson and James Dean. Before Brando’s performance in this movie, no matter how violent the emotions in acting may be, audience could always spot a hint of modesty in it. Brando left a mark on acting style that was adopted by Hollywood and embraced by the audience immediately. Brando portrayed more than just the violent nature of the character. Every single action of the Brando in this character feels as real as his anger outbursts. Moreover, Brando was able to pull off this role with such delicacy that he left a lot of fragments of Stanley’s pe rsonality for the audience to interpret. There are instances where the audience cannot easily interpret the actions of Stanley because there is no apparent cause for the way he behaves and this makes the audience wonder about the life of the character which ultimately leads to the development of sympathy towards characters. The character shows that it has much more than just his raw violent outbursts and callous behavior (Ebert). Brando sank in this character so well that the audience could not view Stanley and Brando as two different individuals. In fact, Brando himself became the character and was soon associated with Stanley. The charms of his acting can be measured by the fact that the audience started learning to develop sympathy for film characters after this movie. Brando presented Stanley to the audience in a manner that would distress them but this distress is accompanied by enticement. The audience fell in love with a loathsome character. The charm of the character overpow ered them. Brando’s sexual appeal and charms superseded Stanley’s uncouth and rowdy behavior. If we take the audience out of picture, even then it would be hard to separate the two entities as they resolved well together. It seems that Brando did not make any effort playing this character. He was so at ease that it appears Stanley is a part of Brando’s personality. Such realistic acting comes from specific methodologies that involve the resolution of the character and the actor. Unlike the conventional acting of the rest of the cast of the movie, Brando’

Case Study Example | Topics and Well Written Essays - 750 words - 28

Case Study Example With the Freemium Pricing Strategy in place, it was obvious that the company’s user base would definitely increase. The strategy worked effectively in that Dropbox managed to grow from at least 4 million Dropbox users in January 2010 to more than 200 million users by November 2 years later. In as much as the company never revealed its exact revenues, it was reported by an industry analysts that the company made more than $400 million by 2012. Five years after it was launched, it can be reported that Dropbox was valued at more than 4 billion dollars. This means that the company benefited from the strategy. Alternatively, the company managed to secure a large share of Dropbox users especially for the cloud storage. This therefore enabled the company management to switch its attention to corporate customers. First, the strategy led to overcrowding with minimal competitors. Alternatively, getting users was somehow tough because of bureaucratic delays especially in making them integrate the services. There is also the notion that the freemium strategy would end being a costly affair for the company. It was feared that the strategy would leave the company with thousands of freeloaders and higher operating costs. It was also difficult to get individuals pay since most mainstream users were not used to paying for the services. Another challenge of this strategy is that the company might suffer from value perception of the services. The fact that the basic package is free, most users might have the perception that any other version that company offers has little value. Lastly, issues with competition are common. After the success of the freemium strategy, Houston started to target the corporate customers directly. Whereas the consumer Dropbox version started at only $120 per year, the business type was estimated to cost more than $800 on a yearly basis for users. Termed as the Dropbox for Business version, the strategy featured

Prevention Strategies for Escherichia Coli

Prevention Strategies for Escherichia Coli a) As the snack food is made from meat, there are four types of bacteria that will possibly contaminate it which are Escherichia.coli, Salmonella, Staphylococcus aureus,and Listeria monocytogenes (FSIS, 2015). Escherichia.coli is a bacterial that is usually present in the intestines of humans and animals. Although, most of them are harmless as they play an important role in the intestinal tract of a healthy individual. However, there are a few of them that are pathogenic as they can result in diarrhea and can be transmitted through the contact of human or animalfaeces. Altogether, there are sixpathotypes that are linked with diarrhea which are as follows Shiga toxin-producing   Escherichia.coli (STEC), Enterotoxigenic Escherichia.coli (ETEC), Enteropathogenic Escherichia.coli (EPEC), Enteroaggregative Escherichia.coli (EAEC), Enteroinvasive Escherichia.coli (EIEC), Diffusely adherent  Escherichia.coli   (DAEC) (CDC, 2015). However, the Escherichia.coliO157 strain, which is classified under Shiga toxin-producing Escherichia.coli (STEC), is considered the most harmful as it causes bloody diarrhea, kidney failure and can result indeath (Anon., 2015). It infects its host by producing large amounts of Shiga toxins that damages the intestinal lining severely to cause Hemorrhagic Colitis or otherwise known as bloody diarrhea. It can also cause Hemolytic uremic syndrome which results in kidney injury (Koo, 2014). Salmonellais a common bacterial that usually cause food poisoning which targets the stomach and intestines. It is normally present in meat, eggs, unprocessed milk and poultry (Bech, 2014). The symptoms are diarrhea, nausea, fever, stomach cramps, and vomiting which usually last for 4 to 7 days. The incubation period is between 12 and 72 hours upon infection (England, 2014). However, one must consume Salmonella contaminated food in order to cause infection (FSIS, 2015). Staphylococcus aureusis a common bacteria found on the skin, nasal passages, throats and hair of healthy individuals.Staphylococcalfood contamination can occur when a person who is infected with the bacteria handles the steakwithout proper sanitary handling procedures. Other possible sources of meat contamination of Staphylococcus aureus can also take place such as the surfaces and equipment that the meat is prepared on (Anon., 2015). Staphylococcal food poisoning happens when an individual ingest the enterotoxins that are produced in the contaminated meat, often due to the improper heating up of the meat to kill off most of the bacteria (USFDA, 2014). Listeria monocytogenesis a bacterium that is usually found in soil, water, uncooked and processed meat, cooked or processed food, smoked salmon, vegetables and dairy products (CDC, 2013). Ingestion of food contaminated with this bacterium can cause Listeriosis which is a serious infection (CDC, 2013). AlthoughListeria monocytogenescan be killed by proper cooking, the bacteria can still contaminate the cooked meat due to physical hazards such as poor food handling practices and sanitation (FSIS, 2015). Another potential food safety hazard that I have identify is the use of herbs and spices to marinate the steak. Herbs come from plants and spices are from seeds, bark or roots of plants (Ward, 2010). Because they are from plants, which contains spore-producing bacteria, this indicates that the bacteria spores is capable of further contaminating raw meat which is in contact with soil and vegetative origin.This would introduce additional microbiological hazards such as Bacillus spp. and spore forming organisms which are able to survive the drying process and continue to germinate to produce toxins. During the process of handling with this dried snack food, there should be a food safety management system such as The Hazard Analysis and Critical Control Point (HACCP) system. This system is used worldwide by all food businessesto identify and control microbiology activity as well as physical and chemical hazards that might be present during production. It consists of seven principles that govern and maintain food hygiene procedures (ASQ Food, 2014). Therefore, I would advise her to take note of the possible food safety hazards that have been mentioned and the procedures of manufacturing this dried snack food has to be in compliance to the Hazard Analysis and Critical Control Point (HACCP) system. b) There are several information that I would like to know as to assist the businesswoman in preparing the dried snack food safely for consumers. The following are the information required: Where was the meat from? Normally, the cattle are raised till maturity in a farm where they are given formulated food. During cattle raising, the cattle are injected with antibiotics to prevent diseases. In order to slaughter the cattle legally, a withdrawal period is needed from the time the antibiotics is given. This is to give sufficient amount of time for the antibiotic residues to be released from the cattle. The United States Department of Agriculture Food Safety and Inspection Service (FSIS) would conduct sample testing for antibiotic residues upon slaughtering. Results have shown that the percentages of residue violations are very low and there are no traceable antibiotic residues present in the tissues of the cattle (FSA, 2015). There are several factors that have to be taken into consideration such as the conditions of the farms that the cattle are living and the food that they consume. For example, improper drainage of faeces, design of feeders and drinkers can contribute to the accumulation of bacterial contamination in the farm which leads to the dirty cattle. The cattle are then infected with diseases such as pneumonia, coccidiosis and salmonellosis. Thus, it is important to have a healthy livestock of cattle to avoid all these problems. There are two factors that can contribute to the contamination of meat production chain such as direct and indirect contact of contamination. Direct contact can occur when bacteria that are present on the skin of the cattle such as excrement and mud which can contaminate the meat during the slaughtering process. Whereas, indirect contact could occur when the hands, tools and equipment that are used to slaughter the cattle contains bacteria which will then infect the meat (FSA, 2002). How was the uncooked meat handled? For proper handling of raw beef, place them in a sealed disposable plastic bag. You can either freeze it at -17.8 °C so as to keep it longer (about 6 to 12 months)or refrigerate at 4.4 °C but have to consume it within 3 to 5 days (Safety, 2015). The reason why the meat is to be kept at cold temperatures is because this is to inhibit bacterial growth. Time, temperature and conditions of marinating and cooking the meat? First, the raw steak is marinated with herbs and spices which will introduce additional microbial hazard such asspore forming bacteria to the meat. Thus, for safe marinating procedures, do not marinate at room temperature as most bacteria are able to grow quickly. Instead, marinate the meat in a cold environment so as to avoid entering the danger zone, which is between 4 °C and 60 °C. For beef steak, the approximate time taken to marinate would be 2 to 4 hours (Stradley, 2014). For safe cooking of steak, cook them at a minimum internal temperature of 62.8 °C for about 4 5 minutes per side and allow the meat to rest for at least 3 minutes before eating. This is done to kill off most of the bacteria that might be present on the meat. However, do not cook the steak partially as this does not destroy most of the bacteria and might multiply (USDA, 2015). Time and temperature of the drying process? I would suggest drying the marinated steak strips using an oven at 75 °C as there is a constant circulation of dry air and heat source. The temperature is important in drying this snack food because gentle heatingwill not be sufficient as this does not ensure that any bacteria that might still be present on the meat prior to cooking are killed (USDA, 2015). For example, bacteria such as Bacillus flavother musT  have a maximum temperature cardinal value of 72 °C and if the meat is cooked to the temperature of 60 °C, the bacteria will still be able to survive (Todar, 2008 2012). Thus, they will continue to multiply in numbers and colonize the meat. Storage of final dried meat product? How long is the meat product stored? Always ensure to store dried meat in a vacuum packaging as this will minimize oxygen levels which inhibit the growth of aerobic bacteria. It also helps to reduce the oxidation of the meat which will result in meat spoilage. These will extent the shelf life of the snack food (Anon., 2012). A sealed dried meat product can be stored to a period of 12 months. However, if the dried meat product is made from home, then it can only be kept for about 1 to 2 months (USDA, 2013). Is water activity taken into consideration? Water is a requirement for bacteria growth, thus, it must be removed so as to inhibit the growth of microorganisms. It can be reduced by the drying process and the addition of salt to preserve the meat. How the salt works is that it would absorb all the water on the meat by the process called osmosis (Martin R. Adams and Maurice O. Moss, 2008). Are there hygiene practices done in the preparation of the dried snack food? To prevent cross-contamination, good hygiene practices and procedures are required in regards to handling the snack food. Food handlers should always wash their hands thoroughly with surfactants such as soap before and after handling with meat products. Always clean and disinfect all utensils, equipment and work surfaces before the preparation of the meat product. And do not mix raw and cooked food. Instead, incorporate the use of separate working and storage areas of raw, cooked and dried meat products (FSA, 2015). c) I would suggest the use of aerobic plate count and immunomagnetic separation to test the presence of Salmonella spp. and Escherichia.coli O157 In aerobic plate count, dilutions of the food sample are carried out and are then plated onto agar plates which contain suitable growth nutrients to favor the growth of microorganisms. The plates are then incubated at temperatures that bacteria can grow. After the incubation period, the total numbers of bacterial colonies arecounted; therefore, the total number of viable cells can be estimated (Hayes, 1995). Thelevels of Aerobic Colony Count (ACC) are used as a guidance to determine if the food product is safe for consumption (Agency, 2009). For example, if the Aerobic Colony Count (ACC) levels of bacteria have exceeded the expected level, the product cannot be consumed. For Salmonella spp., the infectious dose is normally 105 organisms, which is quite a big number. Whereas, as for Escherichia.coli O157, the infectious dose isless than 50 organisms (Inc., 2004). For Escherichia.coli O157 and Salmonella, Immunomagnetic separation is used as the â€Å"gold standard† to detect and isolate the bacteria as it is specific and sensitive. Then targeted organism is then isolated which will undergo serotyping for characterization (Inc, 2004). According to the guidelines for the microbiological safety of ready-to-eat foods, they are to be cooked and processed properly, especially with the addition of herbs and spices. It also includes bacteria that can possibly be from the source of poor hygiene. Lastly, tests on ready-to-eat foods are required so that food products which are not in compliance with the microbiological food safety criteria can be identified to protect public health (Agency, 2009). References Agency, H. P., 2009. Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods Placed on the Market. [Online] Available at: https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/363146/Guidelines_for_assessing_the_microbiological_safety_of_ready-to-eat_foods_on_the_market.pdf Anon., 2012. Vacuum Packaging of Food Products. [Online] Available at: http://modifiedatmospherepackaging.com/modified-atmosphere-packaging-resources/vacuum-packaging Anon., 2015. E. coli. [Online] Available at: http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/ecoli/ [Accessed 12 May 2015]. Anon., 2015. Food Safety. [Online] Available at: http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/staphylococcus/ [Accessed 12 May 2015]. ASQ Food, D. a. C. D., 2014. The Certified HACCP Auditor Handbook. 3rd ed. Wisconsin: American Society for Quality. Bech, C., 2014. Salmonella and food poisoning. [Online] Available at: http://www.netdoctor.co.uk/health_advice/facts/salmonella.htm [Accessed 3 February 2014]. CDC, 2013. Centers for Disease Control and Prevention. [Online] Available at: http://www.cdc.gov/listeria/sources.html [Accessed 10 January 2013]. CDC, 2013. Centers for Disease Control and Prevention. [Online] Available at: http://www.cdc.gov/listeria/definition.html [Accessed 2 January 2013]. CDC, C. f. D. C. a. P., 2015. E.coli (Escherichia coli). [Online] Available at: http://www.cdc.gov/ecoli/general/index.html [Accessed 16 April 2015]. England, P. H., 2014. Salmonella: guidance, data and analysis. [Online] Available at: https://www.gov.uk/government/collections/salmonella-guidance-data-and-analysis [Accessed 7 June 2014]. FSA, F. S. A., 2002. Red Meat Safety. [Online] Available at: http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/redmeatsafety.pdf [Accessed March 2004]. FSA, F. S. A., 2015. Cleaner cattle and sheep. [Online] Available at: http://www.food.gov.uk/business-industry/farmingfood/cleaner-animals/cleaner-cattle-sheep FSA, F. S. A., 2015. Food hygiene for businesses. [Online] Available at: http://www.food.gov.uk/business-industry/caterers/food-hygiene FSIS, 2015. United States Department of Agriculture. [Online] Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/beef-from-farm-to-table/ct_index [Accessed 24 March 2015]. FSIS, F. S. a. I. S., 2015. [Online] Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/beef-from-farm-to-table/ct_index [Accessed 24 March 2015]. FSIS, F. S. a. I. S., 2015. United States Department of Agriculture. [Online] Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/beef-from-farm-to-table/ct_index [Accessed 24 March 2015]. Hayes, P. R., 1995. Food Microbiology and Hygiene. In: 2nd ed. London: Chapman Hall, p. 189. Inc., T. A. S. f. M., 2004. Microbiology Australia. In: D. P. Bishop, ed. Qualitative vs quantitative microbiology. 3rd ed. Melbourne: Cambridge Publishing, p. 11. Inc, T. A. S. f. M., 2004. Microbiology Australia. In: D. P. Bishop, ed. Qualitative vs quantitative microbiology. 3rd ed. Melbourne, Australia: Cambridge Publishing, p. 20. Koo, I., 2014. Bloody Diarrhea, or Hemorrhagic Colitis, Caused by E. coli O157:H7. [Online] Available at: http://infectiousdiseases.about.com/od/diseasesbyname/a/E_coli_O157H7.htm [Accessed 30 April 2014]. Martin R. Adams and Maurice O. Moss, 2008. Food Microbiology. 3rd ed. Guildford: The Royal Society of Chemistry. Safety, F., 2015. Storage Times for the Refrigerator and Freezer. [Online] Available at: http://www.foodsafety.gov/keep/charts/storagetimes.html [Accessed 12 May 2015]. Stradley, L., 2014. Marinating Meat Guidelines Marinating 101. [Online] Available at: http://whatscookingamerica.net/MarinatingSafely.htm Todar, K., 2008 2012. Nutrition and Growth of Bacteria. [Online] Available at: http://textbookofbacteriology.net/nutgro_5.html USDA, U. S. D. o. A., 2013. Jerky and Food Safety. [Online] Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index [Accessed 6 August 2013]. USDA, U. S. D. o. A., 2015. Beef from Farm to Table. [Online] Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/beef-from-farm-to-table/ct_index USDA, U. S. D. o. A., 2015. Jerky and Food Safety. [Online] Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index USFDA, U. F. a. D. A., 2014. U.S. Department of Health and Human Services. [Online] Available at: http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm070015.htm [Accessed 16 December 2014]. Ward, E. M., 2010. Spices Herbs Health Benefits and Adding Spices To Foods. [Online] Available at: http://www.webmd.com/food-recipes/spices-and-herbs-health-benefits [Accessed 5 August 2010].

The Effectiveness of Treatment for Anorexia Nervosa and Bulimia Essay

Anorexia nervosa and bulimia are eating disorders that severely affect both men and women around the world. The cause of the eating disorder usually derives from psychological, biological and social forces. Eating disorders have become an epidemic in American society, twenty-four million people of all ages and genders suffer from an eating disorder in the U.S. (National Association of Anorexia Nervosa and Associated Disorders.\, 2011). There are many ways to address and treat an eating disorder. There have been multiple studies conducted to test the effectiveness of different types of treatment. My central research question analyzes the relationship between the continuation of the eating disorder with the presence of intervention or some form of therapy. The use of therapy will take place as the dependent variable due to its relationship toward the termination of the eating disorder. There are social processes involved in the ceasing of an eating disorder or alleviating the symptoms of the disorder as shown through group therapy (Mclorb and Taub, 1987). I will review different sociological literature that approaches the relation between the continuations of eating disorders with the presence of treatment. In the observational case study by Mclorb and Taub, (1987), they interviewed participants of a group therapy session involving a group of fifteen young women battling a range of eating disorders. The therapy sessions were modeled after alcoholics anonymous meetings. The subjects would meet weekly in search of support, this was a form of therapy that allowed the subjects to involve or remove themselves at any point in time. The main purpose was to seek a sense of support from people dealing with the same issue. They discusse... ... IL: National Association of Anorexia Nervosa & Associated Disorders. Retrieved November 30, 2011 (http://www.anad.org/get-information/about-eating-disorders/eating-disorders-statistics/). 6) Yager, Joel, Michael J. Devlin, Katherine A.Halmi, David B. Herzong, James E. Mitchell III, Pauline Powers, Kathryn J. Zerbe. (2006) Practice guideline for the treatment of patients with eating disorders, Third edition Washington D.C.: American Psychiatric Association. (http://www.karwautz.at/documents/apaedsguideline2006.pdf ). Original Citation found in Bosch, Amanda, Raymond Miltenberger, Amy Gross, Peter Knudson and Carrie Breitwieser. 2008. "Evaluation of Extinction as a Functional Treatment for Binge Eating." Behavior Modification 32(4):556-576 (http://exlibris.colgate.edu/Mondo/remote-or-local-url.asp?http://search.proquest.com/docview/811355510?accountid=10207).