Order Instructions Describe the health status indicators for a communicable or noncommunicable health condition of interest in your community. Be sure to include mortality, morbidity, prevalence, and incidence rates. Describe the process you used to locate these statistics. Explain what you learned from these measures. Be sure to include references.

Order Instructions Whole Medical Systems   After delving into the worlds of Traditional Chinese Medicine and Ayurvedic medicine this week, you can see how vast and distinct each one is in how they view health and disease. Please discuss the major concepts and treatment modalities in one of these as […]

Order Instructions Discuss the assessment of the hospitalized patient. Determine the nutrition needs of the hospitalized patient under a variety of conditions. Review laws related to nutrition screening and the hospitalized patient. Course outcome assessed/addressed in this Assignment:   NS310-5: Apply nutrition assessment results to a nutrition intervention plan in […]

Order Instructions In order to ensure that standard operating procedures and portion control are in place, standardized recipes are most often followed in eateries. Beverage managers set standards and monitor how alcoholic beverages are poured to ensure better control over the inventory and costs. You will get a chance to […]

Order Instructions 1. Describe early patterns of growth and appropriate nutrition for young children. 2. Identify and explain the major motor milestones and summarize the major theories of motor development and the impact of culture. 3. Review in detail major mortality risks in young infants and discuss the role of […]

Order Instructions Unit Outcomes addressed in this assignment:   Discuss applications of motivational interviewing to nutrition counseling. Understand the Health Insurance Portability and Accountability Act (HIPAA). Course Outcomes addressed in this assignment:   NS420-2: Identify documents used for nutritional counseling.   Mastery level: “Student work demonstrates the ability to identify […]

Order Instructions Instructions   Imagine that this is the Grand Opening of your hospital’s Nutrition Center. As a member of the clinical nutrition team, you have played a part in the development of this nutrition, wellness, and weight loss center’s development. Therefore, when the first patients begin to sign up […]

Order Instructions Knowledge of the food and beverage quality standards for the professional kitchen is critical for receiving and storage of products. Managers must have adequate space for storing dry, refrigerated, and frozen product until it is needed. Paying close attention to time, temperature, and quality of the food when […]

Order Instructions Effective money management begins with a comparison of the actual money spent versus what is in the budget. The budget process is a series of steps if followed, will produce an equitable distribution of the company’s revenue and expenses. A foodservice budget has factors that should be considered […]

Order Instructions The Shelton Hospital Dinner   You practiced in the Learning Activity with the receipt, storage process, and health and safety standards for food items. Proper adherence to these standards can affect many people’s health and well-being and mean the success or failure of a business. In this assignment, […]

Order Instructions In order to ensure that standard operating procedures and portion control are in place, standardized recipes are most often followed in eateries. Beverage managers set standards and monitor how alcoholic beverages are poured to ensure better control over the inventory and costs. You will get a chance to […]

Order Instructions Topic: Purchasing, Receiving, and Storage   Food and beverage managers use various purchasing methods to control inventory, reduce waste, and build vendor relations. The way materials are processed through the operation, including receiving and storage, is vitally important not only to the efficient and profitable operation of the […]

Order Instructions Cognitive Behavioral Techniques   There are many different cognitive behavioral techniques which can be used when providing nutrition counseling to clients. In at least 150 words, pick three cognitive behavioral techniques and give a practical example of each.   Responses to your classmates need to be at least […]

Order Instructions     NS420-1: Apply professional nutritional counseling skills to a client session.   Mastery level: “Student’s work thoroughly meets all of the following criteria: Student identifies and justifies stage of change, based on Josephine’s behavior. Student describes how to establish rapport and how that method is specific to […]

Order Instructions The purchasing function is responsible for identifying the operational needs of the organization, negotiating, determining product specifications, and working with and choosing vendors. Managers are charged with making the appropriate buying decisions in an ethical and professional manner.   Topic: Purchasing and Technology   You read about blockchain […]

Order Instructions Topic: Menu Planning   The customer base for restaurants is much more diversified these days. If you were a regional manager of a small chain of restaurants how would you respond to the following questions?   What factors would you need to consider when planning your menu versus […]

Order Instructions Weight Management   Obesity has become an epidemic for both adults and children.   In at least 150 words, answer the following questions:   Locate statistics on childhood and adult obesity rates in your state and share them.. What conclusions can you draw? What programs or resources are […]

Order Instructions Discussion Overview   You will examine the principles of sanitation procedures and the methods of sanitizing equipment and work surfaces, including flooring and hazard prevention. Savvy kitchen managers create a safety checklist to limit liability for cross contamination, clean food contact surfaces, and accidents that may occur in […]

Order Instructions The following Course Outcome is assessed in this assignment.   TH213-2: Determine required sanitary and safety procedures in food and beverage operations.   In a university dining hall and based on FDA, OSHA, and HACCP standards, address the concerns the new chef has when viewing current operations at […]

Order Instructions Assignment Introduction:   Mastery level requires the student to demonstrate “the ability to apply multiculturalism and diversity concepts” (concepts such as personal beliefs and values, the benefits of diverse perspectives, tolerance, etc.) “to bridge cultural differences, and build effective relationships.”   Instructions   Imagine yourself in the role […]