Principles Of Positive Risk Essay

Principles of positive risk taking for individuals with disabilities Outcome 1 Know the importance of risk taking in everyday life for individuals with disabilities 1.1- identify aspects of everyday life in which risk plays a part Risk Taking: individual; social; organisational; environmental 1.2- identify aspects of everyday life in which, traditionally, individuals with disabilities were not encouraged to take risks Traditional lack of encouragement: risks in everyday life; traditional roles and activities; carer controls; health and safety, compensation culture. 1.3- outline the consequences for individuals with disabilities of being prevented or discouraged from taking risks Prevention of risk taking: consequences e.g. negative, timidity, reticence, dependence, skills development, exclusion. 1.4- explain how supporting individuals to take risks can enable them to have choice over their lives to: †¢ gain in self-confidence see more:identify aspects of everyday life in which risk plays a part †¢ develop skills †¢ take an active part in their community. Supporting risk taking: confidence building; skill developing; inclusivity; independence. Outcome 2 Understand the importance of positive, person-centred risk assessment 2.1- explain how a person-centred approach to risk assessment can have a more positive outcome than traditional approaches Approaches: traditional medical model of disability, the person as an object, restricting, inhibiting, negative; person-centred social model of disability, enabling, empowering, informing, positive. 2.2- identify the features of a person-centred approach to risk assessment Person-centred approach: decision making processes; risk minimisation and preparation; short-term risk, long-term gain; guidance, support and involvement; promoting opportunity 2.3- describe ways in which traditional risk assessments have tended to have a negative focus. Traditional risk assessments, a negative focus: situation avoidance; potential for harm; social and cultural barriers, discrimination, exclusion. Outcome 3 Know how legislation and policies are relevant to positive risk taking 3.1- identify legislation and policies which promote the human rights  of individuals with disabilities Legislation and policies: ‘Valuing People Now’ 2001; ‘Putting People First’ 2007; Human Rights Act 1998; Mental Health Act 2007; Mental Capacity Act 2005; the Disability Discrimination Act 1995 (Amendment) Regulations 2003; Disability Discrimination Act 2005; Safeguarding Children and Vulnerable Adults policies. 3.2- describe how to use a human rights based approach to risk management. Human rights based approach to risk management: responsibility balancing; advocacy; direct payments; personalised services; person centred planning, support planning Outcome 4 Understand how to support individuals with disabilities in decisions about risk-taking 4.1- explain the connection between an individual’s right to take risks and their responsibilities towards themselves and others Rights and responsibilities: maximising quality of life while maintaining safety; responsibilities to self and others, social, emotional, physical. 4.2- outline how the principle of ‘duty of care’ can be maintained whilst supporting individuals to take risks Duty of Care: best interest; defensible decision making; contextualising behaviour; identification of positive and negative risks 4.3- describe ways of enabling individuals with disabilities to make informed choices about taking risks Enabling informed choices: use of illustrated templates, flow charts, information sheets; technology; the right to make ‘bad’ decisions; planning alternatives 4.4- outline the particular challenges that may arise when supporting individuals to make decisi ons if they have had limited previous experience of making their own decisions Limited experience: perception and understanding of risk; task analysis; perception of the views of others. 4.5- explain the potential positive and negative consequences of the choices made about taking risks Consequences of choice: positive and negative; to the individual; to others; social, moral, legal 4.6-describe what action to take if an individual decides to take an unplanned risk that places him/herself or others in immediate or imminent danger Unplanned risks: progress checks; monitoring; intervention; explanations; evaluation; future planning 4.7 explain why it is important to record and report all incidents, discussions and decisions concerning risk taking. Reporting and recording:  importance and requirements; accountability; responsibility; individual, collective; confidentiality Outcome 5 Understand how to support individuals with disabilities to manage identified risks 5.1- explain the importance of including risks in the individual’s support plan Support plans: recognising valued life-style; identifying risk awareness; written consent 5.2- explain why it is important to review risks in the individual’s support plan Reviewing risks: importance and value, progression of individual 5.3- outline why it is important to communicate and work in a consistent way with all those supporting the individual Communicating and working with others: shared values; information sharing; goals and targets; multi-disciplinary working; problems with inconsistencies 5.4- describe ways of supporting individuals with disabilities to test out the risk they wish to take. Testing risks: contingency planning; experiencing with support; reducing support.

The effects of unemployment on the economy Essay

Economists call unemployment a lagging indicator of the economy, as the economy usually improves before the unemployment rate starts to rise again. However, unemployment causes a sort of ripple effect across the economy. The two key problems resulting from unemployment, especially the unemployment of labor, are personal hardships and lost production. The owners of the unemployed resources suffer personal hardships due to the lack of income. The rest of society also suffers from unemployment due to the lack of available production. Unemployment creates personal hardships for the owners of the unemployed resources. When resources do not produce goods, their owners do not earn income. The loss of income results in less consumption and a lower living standard. While this problem applies to any resource, it is most important for labor. The owners of capital, land, and entrepreneurship often earn income from more than one resource. Thus a loss of income from one resource is not a total los s of income. Many workers, however, often earn income only from labor. The loss of income from labor might mean a total loss of income. Unemployment also causes total production in the economy to decline. If fewer resources are engaged in production, fewer goods and services are produced. As suggested by the circular flow model, the severity of the connection between lost production and unemployment is magnified by the multiplier effect. An initial decline in the income, consumption, and production associated with unemployment triggers further declines in income, consumption, and production. As such, members of society, who might escape the direct immediate personal hardships of unemployment, often succumb to the indirect, multiplicative problems of lost production. Number-crunching economists have estimated that for each 1 percent rise in the unemployment rate, that gross domestic product declines by 3 percent. Lost production is especially troublesome because it is an opportunity that is lost forever. This lost production delays society’s efforts to increase living standards and address the problem of scarcity. That is, when an unemployed worker does NOT produce output today, that output can never be recouped. If a worker is unemployed on Monday, Monday’s production is lost forever.

Hazards to food safety Essay

College of Hospitality Management FOOD SAFETY & SANITATION – HFOODS Lesson 2: HAZARDS TO Food Safety General Symptoms of Foodborne Illness – Headache- Abdominal Pain – Nausea- Diarrhea – Vomiting- Fatigue – Dehydration- Fever When a living, disease-causing microorganism is eaten along with a food, it can cause a foodborne infection. After ingestion, the organism burrows into the lining of the victim’s digestive tract and begins to grow in number. This can lead to the common symptoms of FBI like diarrhea. A common type of foodborne infection is salmonellosis. The disease is caused by Salmonella bacteria that are frequently found in poultry and eggs. CLASSIFICATION OF FOODBORNE ILLNESS 1. Infection Caused by eating food that contains living disease causing microorganism. Ex. Bacteria, virus, parasites / grows inside the body and stomach FBI: Salmonella bacteria that are frequently found in poultry and eggs. 2. Intoxication Caused by eating foods that contains harmful chemical or toxin produced chemical waste or toxin. If the food containing the toxin is eaten, the toxin causes an illness. Ex. Food Poisoning, common examples of food intoxication are Clostridium botulinum and Staphylococcus aureus. Intoxication may also occur when an e person consumes food that contains man-made chemicals such as cleaning agents or pesticides. 3. Toxin-mediated infection Caused by eating food that contains harmful microorganisms that will produce a toxin once inside the human body. (as in the case of an infection) A  toxin-mediated infection is different from intoxication because the toxin is produced inside the body. An example of an organism that causes this type of illness is Clostridium Perfingens. On set time Is the number of hours between the time a person eats contaminated food and when they first show symptoms of the disease. Individual onsets vary depending on factors such as age, health status, body weight and the amount of contaminant ingested with the food. FOODBORNE HAZARDS Refers to a biological, chemical or physical hazard that can cause illness or injury when consumed along with the food. Biological Hazards Include bacteria, viruses, parasites and fungi. These organisms are very small and can only be seen with the aid of a microscope. Bacteria are single-celled microorganisms that require food, moisture and warmth to multiply. Chemical Hazards Are toxic substances that may occur naturally or may be added during the processing of food. Ex. Include agricultural chemicals (pesticides, fertilizers, antibiotics), cleaning compounds, heavy metals (lead mercury), food additives, and food allergens. Chemicals and other non-food items should never be placed near food items. Physical Hazards Are hard or soft foreign objects in food that can cause illness and injury. They include items such as fragments of glass, metal, unfrilled toothpicks, jewelry, adhesive bandages and human hair. These hazards result from accidental contamination and poor handling practices at many points. BACTERIA Are one of the most important biological foodborne hazards for any food establishment. Bacteria are reported in more cases of FBI than any hazards. All bacteria exist in a vegetative state. Vegetative cells grow, reproduce,  and produce waste just like other living organism. Some bacteria have the ability to form spore. Spores help bacteria survive when their environment is too hot, cold, dry, acidic or when there is not enough food. Spores are not able to grow or reproduce. CLASSIFICATIONS OF BACTERIA Spoilage Bacteria Degrade (break down) foods so that they look, taste and smell bad. They reduce the quality of food to unacceptable levels. Pathogenic Bacteria Are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food. Bacterial Growth – the reproduction of bacteria and an increase in the number of organisms. Binary Fusion – a process which bacteria reproduce when one bacterial cell divides to form new cells. SIX CONDITIONS BACTERIA NEED TO MULTIPLY (F-A-T-T-O-M) 1. Food – High in protein and Carbohydrates 2. Acid – Mildly acid environment of pH of 4.6 – 7.0 3. Temperature – between 41oF (5oC) and 135 oF (57oc) 4. Time – four hours 5. Oxygen – depending on the type of bacteria (with Oxygen or without 0 or both) 6. Moisture – Water activity greater than 0.85 FOUR PHASES OF BACTERIAL GROWTH (Lag – Log – Stationary – Decline) 1. Lag Phase – in which the bacteria exhibit little or no growth. The bacteria adjust to their surroundings during this phase. The lag phase last only a few hours at room temperature. 2. Log Phase – bacteria growth is very rapid during this phase with bacteria doubling in numbers every few minutes. Keeping bacteria from reaching the log phase of growth is critical for food safety 3. Stationary Phase – the number of new bacteria being produced equals the number of organisms that are dying off during this phase. The bacteria have made up much of the space, nutrients and moisture in the food by this phase. 4. Decline Phase – in here bacteria die off rapidly because they lack nutrients and are poisoned by their own toxic waste. SIX CONDITIONS BACTERIA 1. Source of FOOD Most bacteria prefer foods that are high in protein or carbohydrates like meats, poultry, seafood’s, dairy products and cooked rice, beans and potatoes.(Microbes eat the same food we do) 2. ACIDITY – the pH symbol is used to designate the activity of alkalinity of food. You measure pH on a scale that ranges from 0 to 14. Most foods are acidic and have a pH less than 7.0. Very acid foods (pH below 4.6), like lemons, limes and tomatoes, will not normally support the growth of disease-causing bacteria. Pickling fruits and vegetables preserve the food by adding acids such as vinegar. This lowers the pH of the food in order to slow down the rate of bacterial growth. A pH above 7.0 indicates the food is alkaline. Examples of alkaline foods are olives, egg whites, or soda crackers. Most bacteria prefer a neutral environment (pH of 7.0) but are capable of growing in foods that have a pH in the range of 4.6 to 9.0. Since most foods have pH of less than 7.0, we have identified the range where harmful bacteria grow; from 4.6 to 7.0. Many foods offered for sale in food establishment have a pH in this range. 3. TEMPERATURE – commonly measured in degree Fahrenheit denoted as oF), degrees Celsius (denoted as oC), or both. Psychrophilic Bacteria – grow with a temperature range of 32 oF (0oC) to 70 oF (21oC). They can survive at refrigerated and room temperature. Mesophilic Bacteria – (Middle Range) grow at temperatures between 70oC (21oC) & 110oF (43oC) with most rapid growth at human body temperature (98.6 OF, 37oC). Thermophilic Bacteria – grow best at temperatures above 110oF (43oC). All Thermophilic bacteria are spoilage organism Temperature Danger Zone Most disease causing bacteria can grow within a temperature range 41oF (5oC) to 139oF (60oC). Time and Temperature are the most critical factors affecting the growth of bacteria in foods. â€Å"Keep it hot, keep it cold or don’t keep it!† (Hot 135oF – Cold 41oF) Temperature Abuse – is the term applied to foods that have not been heated to safe temperature or kept at the proper temperature. This could result in a foodborne illness. 4. Time – under ideal conditions, bacterial cells can double in number every 15 to 30 minutes. Clostridium Perfringens bacteria can double every 10 minutes. For most bacteria, a single cell can generate over one million cells in just five hours. Proper storage and handling of foods helps to prevent bacteria from multiplying. Bacteria need about four (4) hours to grow to high enough numbers to cause illness. â€Å"In danger Zone† 5. Oxygen – also differ in their requirements for oxygen. Aerobic Bacteria – must have oxygen in order to grow Anaerobic Bacteria – cannot survive when oxygen is present because it is toxic to them. Usually grow well in Vacuum packaged foods or canned goods) Facultative Anaerobic – can grow with or without free oxygen but have a preference. -Controlling oxygen conditions may not be an effective way to prevent foodborne illness. 6. Moisture – is an important factor in bacterial growth. Drying is the oldest and the best method to preserve food. Many foods are preserved by lowering their water activity to 0.85 below. Drying foods or adding salt and sugar reduces the amount of water. (frozen foods) Water Activity (Aw) Is a measure of the amount of water that is not bound to the food and is, therefore available for bacterial growth. Aw such as dairy products, poultry & eggs, meats, pasta, steamed rice etc. Below 0.85 Aw such as Dry noodles, dry rice, flour jam & jellies etc. POTENTIALLY HAZARDOUS FOODS (PHF) Some types of foods have the ability to support the rapid and progressive growth of infectious and toxin-producing microorganism Usually: high in protein or carbohydrates / have a pH above 4.6 / have a water activity above 8.5. Common examples of PHF: Red meats Poultry Raw Shell Eggs Fish & Shellfish Dairy Products Others: Vegetables, Cooked rice or potatoes, refried beans & fruits such as cut cantaloupe. Must not be held at Temperature Danger Zone within 41oF (5oC) to 135oF (57oC) for 4 hours or more. Ready to Eat Foods – foods are items that are edible without washing, cooking, or additional preparation by the consumer or by the food establishment. These foods can become contaminated if not handles properly. Examples of ready to eat foods that can be eaten immediately: Delicatessen items such as cheeses and luncheon meats Fruits and vegetables Salad items Hotdogs Hard-boiled eggs Foodborne Illness Caused by Bacteria Classified as Sporeforeming – enable a cell to survive environmental stress such as cooking, freezing, drying & high salt. Non-Sporeforeming – easily destroyed by proper cooking Spores are not harmful if ingested, except in a baby’s digestive system. If a spore turns into a vegetative cell, the vegetative cell can grow in the food and cause illness if eaten. Sporeforeming bacteria found in foods grown in soil like: Vegetables / Spices / Animal Products. BRIEF PROFILE OF COMMON PATHOGENIC BACTERIA CAUSATIVE AGENT TYPE OF ILLNESS SYMPTOMS ONSET COMMON FOODS PREVENTION BACILLUS CEREUS-Sporeforming bacterium that can survive with or without oxygen. Bacterial intoxication or toxin mediated infection Diarrhea type: abdominal cramps (8-16 hrs) Vomiting type:vomiting, diarrhea, abdominal cramps(30 min.-6hrs.) Diarrhea type: meats, milk, vegetable Vomiting type:rice, starchy foods, grains, cereals Properly heat, cool, and reheat foods CLOSTRIDIUM PERFRINGENS-is a nearly anaerobic.(must have very little oxygen) Bacterial toxin-mediated infection Intense sbdominal pains and severe diarrhea, (8-22 hrs.) Spices, gravy, improperly cooled foods(especially mets and gravy dishes) Properly cook, cool, and reheat foods CLOSTRIDIUM BOTULINUM-Is an anaerobic(must not have oxygen) Produces NEUROTOXIN-Which is one of the most deadliest biological toxins known to man. Bacterial intoxication  Dizziness, double vision, difficulty in breathing and swallowing, headache (12-36 hrs.) Improperly canned foods, vacuum packed refrigerated foods;cooked foods in anaerobic mass. Properly heatprocess anaerobically packed foods; Do not use home canned foods. CAMPYLOBACTER JEJUNI- is a major cause of foodborne infection.It requires a very strict amount of air for growth.As microaerophile,it can tolerate 3-6% oxygen for growth Bacterial infection Watery, bloody diarrhea (2-5 days) Raw chicken, raw milk, raw meat Properly handle and cook foods; avoid cross contamination SHIGA TOXIN-PRODUCING ESCHERICHIA COLI- Anaerobic bacteria found in the intestines of warm blooded animals, especially cows. Bacterial infection or toxin mediated infection. Bloody diarrhea followed by kidney failure and haemolytic uremic syndrome(HUS) in severe cases,(12-72 hrs.) Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce Practice good food sanitation, handwashing; properly handle and cook food LISTERIA MONOCYTOGENES- is a facultative anaerobic(can grow with or without oxygen) This microbe has the ability to survive under many conditions such as high-salt foods and can grow at refrigerated temperatures (below 41F;5C) Bacterial Infection Healthy adult: flu like symptoms At risk population: septicaemia, meningitis, encephalitis, birth defects (1day-3 weeks) Raw milk, dairy items, raw meats, refrigerated ready-to-eat foods, processed read-to-eat meats such as hot dogs, raw vegetables and seafood Properly store and cook foods; avoid cross contamination; rotate processed refrigerated foods using FIFO to ensure timely use. SALMONELLA SPP.- Facultative anaerobic, found in the intestinal tract of humans and warm blooded animals. Bacterial infection Nausea, fever, vomiting, abdominal cramps, diarrhea (6-48 hrs.) Raw meats, raw poultry, eggs, milk, dairy products Properly cook foods; avoid cross contamination  SHIGELLA SPP.- Facultative anaerobic, found in the intestines and feces of humans and warm blooded animals,The bacterium produces a toxin that reverses the absorption of water bach into the body. Bacterial Infection Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration, (1-7 days) Foods that are prepared with human contact: salads, raw vegetables, milk, dairy products, raw poultry, non-potable water, ready to eat meat Wash  hands and practice good personal hygiene; properly cook foods STAPHYLOCOCCUS AUREUS- Facultative anaerobic bacteria that produces a heat stable toxin as it grows on foods. Grow well when alone. Bacterial intoxication Nausea, vomiting, abdominal cramps, headaches (2-6hrs.) Foods that are prepared with human contact, cooked or processed foods Wash hands and practice good personal hygiene. Cooking WILL NOT inactivate the toxin. VIBRIO SPP.- Vibrio cholera, parahaemolyticus, vulnificus†¦ all these three are very resistant to salt and are common in seafood Bacterial infection Headache, fever, chills, diarrhea,vomiting, severe electrolyte loss, gastroenteritis, (2-48 hrs) Raw or improperly cooked fish and shellfish Practice good sanitation; properly cook foods; avoid serving raw seafood FOODBORNE ILLNESS CAUSED BY VIRUSES CAUSATIVE AGENT TYPE OF ILLNESS SYMPTOMS ONSET COMMON FOODS PREVENTION HEPATITIS A- Foodborne virus that has been associated with many foodborne infections. It causes a liver disease called infectious hepatitis Viral infection Fever, nausea, vomiting, abdominal pain, fatigue, swelling of the liver, jaundice (10-50 days) Foods that are prepared with human contact; contaminated water Wash hands and practice good personal hygiene; avoid raw seafood NORWALK VIRUS- another common foodborne virus that has been associated with many foodborne infections. Viral Infection Vomiting, diarrhea, abdominal pain, headache, low grade fever; onset 24-48 hrs. Sewage contaminated water, contaminated salad ingredient, raw clams, oysters and infected food workers Use potable water; cook all shellfish; handle food properly, meet time, temperature guidelines for PHF ROTAVIRUS- Is a leading cause of severe diarrhea among infants and children Viral infection Diarrhea, vomiting, low grade fever;1-3 days onset; lasts 4-8 days Sewage contaminated water, contaminated salad ingredients, raw seafood Good personal hygiene and handwashing; Propr food handling practices FOODBORNE ILLNESS CAUSED BY PARASITES CAUSATIVE AGENT TYPE OF ILLNESS SYMPTOMS ONSET COMMON FOODS PREVENTION ANISAKIS SPP.- are nematodes(roundworms) associated with foodborne infection from fish. The worms are about1-1/2 inches long and a diameter of a human hair. Thay are beige, ivory, white, gray,brown,or pink. Other names for this parasite are â€Å"cod worm† and â€Å"herring worm† Parasite Infection Coughing, vomiting onset 1hour-2weeks Raw or undercooked seafood; especially bottom feeding fish Cook fish to the proper temperature throughout; freeze to meet FDA Food code specifications CYCLOSPORA CAYETANENSIS- is a parasite that has been reported much more frequently beginning in the 1990’s Parasitic Infection Watery and explosive diarrhea, loss of appetite, bloating (1 week) Water, strawberries, raspberries and raw vegetables Good sanitation, reputable supplier CRYPTOSPORIDIUM PARVUM- Single cell microorganisms called protozoa. Found in water that has been contaminated with cow feces. Parasitic infection Severe watery diarrhea within 1 week of ingestion Contaminated water, food contaminated by infected food workers. Use potable water supply; practice good personal hygiene and handwashing GIARDIA LAMBLIA- Found in the feces of wild animals, domestic pets and infected persons Parasitic infection Diarrhea within 1 week of contact Contaminated water POTABLE WATER SUPPLY; good personal hygiene and handwashing TOXOPLASMA GANDII- Common in warm blooded animals including cats, rats, mice, pigs, cows, sheep, chickens, and birds Parasitic infection Mild cases of the disease involve swollen lymph glands, fever, headache, and muscle aches. Severe cases may result in damage to the eye or brain (10-13days) Raw meats, raw vegetables and fruit Good sanitation, reputable supplier and proper cooking. TRICHINELLA SPIRALIS- roundworm that causes parasitic infection Parasitic infection from a nematode worm  Nausea, vomiting, diarrhea, sweating, muscle soreness (2-28 days) Primarily undercooked pork products and wild game meats( bear, walrus) Cook foods to the proper temperature throughout FOODBORNE ILLNESS CAUSED BY CHEMICALS Chemical hazards are usually classified as either naturally occurring or man-made chemicals. NATURALLY OCCURING CHEMICALS- include toxins that are produced by a biological organism. Allergens Ciguatoxin Mycotoxin Scombrotoxin Shellfish Toxin NATURALLY OCCURING CHEMICALS CAUSATIVE AGENT TYPE OF ILLNESS SYPMTOMS ONSET COMMON FOODS PREVENTION FOOD ALLERGENS- causes a person’s immune system to â€Å"overreact† An allergic reaction usually involving the skin, mouth, digestive tract, or airways Skin- hives, rashes, and itching Mouth- swelling and itching of the lips and tongue Digestive tract- vomiting and diarrhea Airways- difficulty breathing, wheezing Foods that contain: milk, eggs, wheat, nuts, and peanuts, fish and shellfish Packaged and prepared foods must be properly labelled if they contain common food allergens so that sensitive people can avoid it CIGUATOXIN- The toxin is found in tiny, free swimming sea creatures called algae which live among certain coral reefs Fish toxin originating from toxic algae of tropical waters Vertigo, hot/ cold flashes, diarrhea, vomiting (15min- 24 hrs.) Marine finfish including grouper, barracuda, snapper, jack, mackerel, triggerfish, reef fish Purchase fish from a reputable supplier; cooking WILL NOT inactivate the toxin SCOMBROTOXIN- also called histamine poisoning, is caused by eating foods high in a chemical compound called histamine Seafood toxin originating from histamine producing bacteria Dizziness, burning feeling in the mouth, facial rash or hives, peppery taste in mouth, headache, itching, teary eyes, runny nose(1-30min) Tuna, mahi-mahi, bluefish, sardines, mackerel, anchovies, amberjack, abalone Purchase fish from a reputable supplier, store fish at low temperatures to prevent growth of histamine-producing bacteria; toxin is not inactivated by cooking SHELLFISH ROXINS:PSP, DSP, DAP, NSP- The toxins are produced by certain algae called dinoflagellates Intoxication Numbness of lips, tongue, arms, legs, neck; lack of muscle coordination (10-60 min) Contaminated mussels, clams, oysters, scallops Purchase from a reputable supplier MYCOTOXINS- Mycotic organisms or fungi are molds, yeasts, and mushrooms, some of which are capable of causing foodborne illness.Fungi are larger than bacteria. And they prefer foods that are high in sugar or starches Intoxication 1.Acute onset hemorrhage, fluid build up 2. Chronic onset cancer from small doses overtime Moldy grains, corn, corn products, peanuts, pecans, walnuts, and milk Purchase food from a reputable supplier; keep grains and nuts dry; and protect products from humidity ADDED MAN-MADE CHEMICALS MAN-MADE CHEMICALS- include substances that are added, intentionally or accidentally, to a food during processing. Cleaning solutions and sanitary supplies Food additives Pesticides- Leave residues on fruits and vegetables and can usually be removed by a vigorous washing procedure. Chemicals from containers or food-contact surfaces of inferior metal that are misused may lead to heavy-metal or inferior –metal poisoning (cadmium, copper, lead, galvanized metals, etc.) FOODBORNE ILLNESS CAUSED BY PHYSICAL HAZARDS PHYSICAL HAZARDS- Are foreign objects in food that can cause illness and injury Fragments of glasses Metal shavings Unfrilled Toothpicks Human hair And Jewellery Bandages Stones, rocks or wood particles Staple wires

Advantages and disadvantages of social networking sites Term Paper

Advantages and disadvantages of social networking sites - Term Paper Example Social network sites are web-based services that enable an individual to create a public or a semi-public profile inside a bounded system,communicate with other users by sharing a connection with them,and view as well as traverse their and also those created by others list of connections . Since the beginning, social networking sites (SNSs) such as Facebook, MySpace, Bebo, Cyworld, LinkedIn and others have fascinated millions of users, a number of whom have incorporated these networking sites into their every day life. These SNSs have transcended beyond global borders and have spread across in several forms, supporting an extensive range of practices as well as interests. The key technological features provided by these sites have been observed to be quite consistent, but the culture that generally emerges around the SNSs is primarily varied. These sites enable people to connect with strangers as well as known individual by the virtue of shared interests as well as activities and pol itical views. A few sites cater to varied audiences, whereas others draw people based on shared sexual, racial, religious as well as national identities or common languages. These social networking sites vary in the level up to which they include new communication and information tools, such as blogging, mobile connectivity, and photo or video sharing (Boyd & Ellison, â€Å"Social Network Sites: Definition, History, and Scholarship†). According to a study conducted by ECAR Research Study (2008), it was found that SNSs were particularly well-liked among the under-graduates. Facebook was observed to be the social networking site of choice among the majority of respondents. The data also found that around 85.1% of the respondents were users of SNSs. Therefore, the attraction towards social networking sites is undeniable. The prime advantage that these sites provide is related to getting as well as staying in touch (Educause Center for Applied Research, â€Å"Social Networking S ites†) The social networking sites provide advantages for the business organizations as they can use flash advertisements of their products in order to capture the attention of varied users while they browse these SNSs. Thus, it provides a creative selling opportunity for the users. In terms of cost-benefit point of view, the advantages that this kind of advertisement provides to business organizations are immense. As compared to other media, this method of advertising is quite cost-effective for the businesses. It also provides a scope to target large consumer segment that are present in different parts of the world. Therefore, from the business’ point of view SNSs provides a unique opportunity to showcase their offerings to people (Oracle ThinkQuest, â€Å"Why Use Networking Sites?†). The SNSs provide people with an opportunity to create as well as maintain relationships, gather information on various subjects; provides an opportunity to contribute and also par ticipate in various social issues and causes, and enables professional networking which is invaluable for a jobseeker as well as employer. SNSs also enable newscasters to keep the users aware of the recent events. The sharing of knowledge and experience can be invaluable though SNSs as users belonging to different fields such as education, medicine, finance, technology and others can advice people regarding their queries on public forums (Boise Public Library, â€Å"Tweeting Isn’t Just for the Birds†). The social networking sites enable political organizations to be in contact directly with the public in more personal way. This makes these political organizations more reachable, personable, as well as comprehending with regard to the individuals that generally follow their activities or participate in them. As the SNSs are spread across the global arena,

Locate a scholarly article describing an applied or mixed-methods Essay

Locate a scholarly article describing an applied or mixed-methods approach to research, preferably a research article where this - Essay Example and (2) what are the internal and external factors which seem to impact new product success and failure? (Wei & Morgan 377)1. On the other hand, for the quantitative strand, the research questions focused on the following hypotheses: (1) A firm’s market orientation is associated positively with its new product performance; (2) The supportiveness of a firm’s organization climate is associate positively with its market orientation; and (3) The supportiveness of a firm’s organizational climate is associated positively with its new product performance (Wei & Morgan 378, 379)2. The study adapted a mixed-methodology called sequential exploratory mixed-methods research design. As explained in Hesse-Biber, in this type of mixed-methods design, â€Å"the qualitative component is primary and is used to generate theory or specific theoretical constructs† (71). In this study, the qualitative strand was utilized in theory development and the quantitative strand was use d in the testing of three hypotheses.

Importance of displacement, migrations and the perceived lack or flux Essay

Importance of displacement, migrations and the perceived lack or flux of geo-political boundaries to contemporary art - Essay Example The essay "Importance of displacement, migrations and the perceived lack or flux of geo-political boundaries to contemporary art" discovers how artists through their artworks have tried to bring out the idea that migration, exile and displacement that are matters as a result of political and social changes, which have generated the wider world of modernity. Displacement comprises of one of the main parameters in our cultural development currently, and constitutes desired geopolitical characteristics of the present life. Art has taken advantage of displacement in countries that are not economically and politically stable. Levi and Scheding are of the opinion that â€Å"maybe the only generalization possible is that displacement must be understood as a complex and heterogeneous mass phenomenon.† Displacements of artist have a wide context in which they affect the artists. Rather than subjecting the artists into a new physical environment, there are more situations playing behind . Levi and Scheding term them as the social, cultural and historic contexts. Artistic displacement has faced a series of events in it which include the movement of images, goods, information and people. These subject contemporary artists to a wide range of concepts. Many have tried to understand the essence behind displacement and contemporary artists. Tactfully, many artists would find opportunity to show case their ability, and therefore need to relocate to desired places. In other cases, nature and political stands come on the way.

History of the Japanese-Californian internment camps and the social Research Paper

History of the Japanese-Californian internment camps and the social and psycological impact of internment - Research Paper Example Extensive research into the accounts of the forced relocation and internment will uncover a tragic shift to the Japanese Californian culture, their quest to assimilate and recover in a post WWII world and the legacy that remains today. Although the core of my research will be on the social impact that the relocation and internment had on the Japanese Californian psyche, I also plan on providing a historical foundation for the key events that led to the dramatic act of forced removal by the United States government. Starting with Executive Order 9066, I plan to discuss the formation of the Wartime Civilian Control Administration and War Relocation Authority, the planning and staging of the assembly centers and then life behind the fences of internment camps. This dramatic experience of internment caused Japanese Californians to be ashamed of their heritage, and left a deep and lingering scar that took two generations of recovery. Introduction The relocation and internment of Japanese- Americans during the World War II had a phenomenal impact on their identity, culture, and their American experience. The Second War provided Japanese Americans with a mixed experience; for many, who faced forcible relocation from their homes and businesses, it was a shocking experience. Wartime embedded a deep and shameful scar on the American conscience. During this period, Americans of Japanese ancestry underwent forced detention devoid of due process. The roots of the ensuing prejudice of Americans of Japanese ancestry can be traced to myths, stereotypes, and unfounded fears persistent within the society. The stereotypes and fears proliferating at the time combined with economic self-interest contributed to the rise in racial antipathy (CWRC 1997, p.27).1 This provided a rich ground for the growth of politics of prejudice and resultant discriminatory laws. This bred hostility towards Americans of Japanese descent, and failure in political leadership culminated in the relocation a nd internment of the Japanese Americans during wartime years. The rationale for the prejudicial policy hinged on military necessity (Lee 1998, p.405).2 The relocation and internment of Americans of Japanese ancestry was in essence racial discrimination, which resulted to emotional pain and suffering of the detainees. The severity of the relocation and internment was compounded by the fact that Americans of Japanese ancestry remained detained, while some of their sons were fighting in the military. The Japanese-Americans were fighting to defend the precise rights their families that were blatantly denied. The execution of the order was highly discriminative as espoused by the fact that there was no exclusionary order against citizens of either German or Italian ancestry, both of which were â€Å"enemies† during the war. Official actions against supposed enemy aliens of other nationalities exhibited high individualization and selectiveness compared to those actions imposed on t he ethnic Japanese. The perceived disloyalty is disputable judging by the record number of Nisei soldiers who came back from the battle fields of Europe as the top, decorated and distinguished combat unit of World War II. The Context of Relocation and Internment Policy The exclusion and removal of ethnic Japanese

Ethical Issues in Business Essay Example | Topics and Well Written Essays - 500 words

Ethical Issues in Business - Essay Example Likewise, the working definition from the ISO 26000 Working Group on Social Responsibility (2007) was noted as: â€Å"Social responsibility (is the) responsibility of an organisation for the impacts of its decisions and activities on society and the environment through transparent and ethical behaviour that is consistent with sustainable development and the welfare of society; takes into account the expectations of stakeholders; is in compliance with applicable law and consistent with international norms of behaviour; and is integrated throughout the organization† (International Institute for Sustainable Development, 2007, p. 4). When apparently asked by the area’s food bank for donation of day-old products, it was noted that management declined making any donation for the reasons that it could be a precursor for potential lost revenues which could be due to possible fraud and stealing by employees who might say they are donating the food. These statements are indicative of management’s narrow perspectives that focus on negative insights and unsubstantiated claims. In no way is corporate social responsibility being exemplified and manifested by Company Q by opting to throw the food instead of having other community members benefit from their products. To improve on Company Q’s attitude toward social responsibility, the organization’s management team must be apprised that organizations that actively implement and practice corporate social responsibility (CSR) by integrating CSR activities within their policies and philosophies, were found to be more productive and financially successful (International Institute for Sustainable Development, 2007). As such, the following recommendations are suggested: (2) Address any perceived potential fraud or stealing through enforcing stricter control measures that could easily detect violations of trust and applying sanctions through the organization’s code of

The Parable of the Good Samaritan Essay Example | Topics and Well Written Essays - 1000 words

The Parable of the Good Samaritan - Essay Example The man of law asks for an interpretation of the law. What is said by Jesus is told in the form of a story, which is known as the Parable of the Good Samaritan. The parable is not an explicit answer, but is an answer that provides the story in such a manner as to provoke thought and further conversation. This story is an essential form of teaching where the teacher poses the situation and the student draws from it the lesson. The story that Jesus tells is that of a man who is robbed and those who see his plight and their reactions. The first is a priest who walks to the other side of the road in order to avoid him. The second is a Levite who also walked to the opposite side of the road to stay uninvolved. The third is a Samaritan who provides the man with help. The Samaritan goes beyond simple help, giving him a ride to a village and asking an innkeeper to look after the robbed man until he is in health. During the process of providing health, the Samaritan bandaged his wounds, used oil and wine on him to help heal him, and let him ride on his donkey. He offers to pay the innkeeper for his service and any extra service that the robbed man may need. The question that Jesus, as the Great Teacher, poses to those hearing him is â€Å"Which of these three do you think was a neighbor to the man who fell into the hands of the robbers?† (Luke:36). The lesson is taught through an example, but without providing the answer to those he is teaching. He expects that through His example, they will find the answer of their own accord. The location of the parable is identified by Hughes and Laney (2001) as the Jordan Valley which is a bit north of the Dead Sea. This route which runs through Wadi Qilt is filled with rocks and rugged terrain where robbers could ambush travelers. There is no specific time given for this story, and it is just as likely that it is a story of example rather than a related story from history. The location makes it likely that the three traveler s who passed by the robbed man might be there, but allows for the significance of the Samaritan to shine through. The location is significant as it is a man traveling from Jerusalem to Jericho, which indicates that he is traveling from morality into lands of less. Hultgren (2004) relates the belief of Augustine who suggested that this descent represented man’s descent from what was holy and immortal to that which was not and was decidedly mortal. The road is a literal descent as it starts at Jerusalem which is at 2700 feet above sea level but ends at Jericho which resides at 850 feet below sea level. Interpretation Chapter ten of Luke begins by describing a mission that is given to seventy-two of Jesus’ followers. He sends them out to gather more believers through their various acts in His name. He expects an exchange from those the followers encounter. If they are welcomed, then they give the gifts that He has given them the power to give, but if they are rejected the y are to make clear that they have rejected men of God who are on His mission. He says to them â€Å"Whoever listens to you listens to me; whoever rejects you rejects me; but whoever rejects me rejects him who sent me† (Luke 10:16). In this case, when he gets to relating the parable, it can be said that he is relating the robbed man to his followers and those who accept them as neighbors as they are then given remedies

Human History of the Grand Teton Essay Example for Free

Human History of the Grand Teton Essay Human history of the Grand Teton region dates back at least 11,000 years, when the first nomadic hunter-gatherer Paleo-Indians would migrate into the region during warmer months in pursuit of food and supplies. In the early 19th-century, the first Caucasian explorers encountered the eastern Shoshone natives. Between 1810 and 1840, the region attracted fur trading companies that vied for control of the lucrative beaver fur trade. U.S. Government expeditions to the region commenced in the mid 19th-century as an offshoot of exploration in Yellowstone, and the first permanent white settlers in Jackson Hole arrived in the 1880s. Efforts to preserve the region as a national park commenced in the late 19th-century and in 1929, Grand Teton National Park was established, protecting the major peaks of the Teton Range. The valley of Jackson Hole remained in private ownership until the 1930s, when conservationists led by John D. Rockefeller, Jr. began purchasing land in Jackson Hole to be added to the existing national park. Against public opinion and with repeated congressional efforts to repeal the measures, much of Jackson Hole was set aside for protection as Jackson Hole National Monument in 1943. The monument was abolished in 1950 and most of the monument land was added to Grand Teton National Park Grand Teton National Park is named for Grand Teton, the tallest mountain in the Teton Range. The naming of the mountains is attributed to early 19th-century French speaking trappers—les trois tetons (the three teats) was later anglicized and shortened to Tetons. At 13,775 feet (4,199 m), Grand Teton abruptly rises more than 7,000 feet (2,100 m) above Jackson Hole, almost 850 feet (260 m) higher than Mount Owen, the second highest summit in the range. The park has numerous lakes, including 15-mile (24 km) long Jackson Lake as well as streams of varying length and the upper main stem of the Snake River. Though in a state of recession, a dozen small glaciers persist at the higher elevations near the highest peaks in the range. Some of the rocks in the park are the oldest found in any U.S. National Park and have been dated at nearly 2.7 billion years.

Number of Microorganisms and Level of Spoilage Relationship

Number of Microorganisms and Level of Spoilage Relationship 1.0Â  Materials and Method 1.1Â  Chemicals 50 g of dried powder of curcumin will be extracted in a Soxhlet apparatus with 500 mL of 95% ethanol. The process will be done until the solvent is colourless. The extract then will be filtered and concentrated using a rotary evaporator. The dried ethanolic extract will be stored for further usage. A stock solution of curcumin will be prepared by dissolving 10 mg of dried ethanolic extract in 10mL of ethanol (50%) to give a concentration of 1 mg/mL. All chemicals that will be used are reagent grade (will be supplied by Merck, Sigma, of Fluka) and will be used as supplied. 1.2Â  Methods 1.2.1Â  Preparation of Bacterial Cellulose Membrane Acetobacter xylinum culture will be cultivated using a Herstin-Schramm nutrient (HS) medium that consists of glucose (2 w/v%), yeast extract (0.5 w/v%), bacto-pepton (0.5 w/v%), citric acid (0.115 w/v%), Na2HPO4 (0.27 w/v%), MgSO4_7H2O (0.05 w/v%) and ethanol (1 v%) which will be added after the base has been sterilised. The culture will be cultivated in stationary conditions. The HS medium will be filled in 300 cm3 conic flasks. The bacterial breeding process will be conducted in a period of seven days at 30oC, which inoculums will be grafted at approximately 4 w% in relation to the HS medium. Glucose, arabinose, mannose, galactose, xylose and mannitol will be used as carbon sources in the biosynthesis process of bacterial cellulose. The membrane of the bacterial cellulose will be treated with NaOH (approximately 5% concentration) for 60 minutes and a temperature of 100oC so that bacterial cells can be removed and substrate from the inner layers of the bacterial cellulose film. The bacterial cells will then be rinsed with tap water until it achieves a neutral condition at around pH 7.0. To prepare the membrane sheet, 10 g of the bacterial cellulose will be blended until it is homogenous. Then, it will be casted onto the glass plate and pressed. The membrane is to be left overnight for 12 hours, and will be dried at 60 oC. The membrane sheet is to be stored away. 1.2.2Â  Immobilization of Natural Dye on Bacterial Cellulose Membrane The natural dye will be immobilized onto the bacterial cellulose membrane using absorption method. The membrane sheet will be immersed into 10 mL of curcumin stock solution (1 mg/mL) at ambient temperature for 12 hours. Then, the curcumin/cellulose membrane will be rinsed with tap water to ensure that unbound indicator within the membrane will be removed. The curcumin/cellulose membrane will be dried using an electrical drier. Finally, the curcumin/cellulose membrane will be cut into shapes according to the design of on-package sticker sensor (Figure 1). Figure 1:The design of the sticker sensor based on curcumin/cellulose membrane for broiler chicken cuts’ freshness with colour indication for fresh, medium (need to be consumed in hours) and not fresh (spoilage, do not consume). 1.2.3Â  Preparation of Broiler Chicken Cut Samples In this study, a fresh boiler chicken of normal pH (5.5-5.6) will be used. The chicken will be cut into a 100 g and 50 g portions for microbiological and sensory analysis respectively. Each portion will be placed in a low-density polyethylene plastic film (0.9 g/cm3) which will be put on plastic trays. Then, the samples will be stored in a low-temperature incubator (4-0.2 oC) and in room temperature. The temperature of the samples will be observed throughout the entire storage period with electronic temperature recording devices. Four sample packages of the chicken cut product will be taken at appropriate time samples from each storage temperature. They will be analysed for microbial growth, pH and sensory characteristics such as colour and odour. The test will be repeated for three times for each sample to increase the accuracy of the result. This means that 12 determinations in total will be taken per test condition. Then, the average value of the three determinations will be used per sample for the statistical analysis. 1.2.4Â  Microbiological Analysis Samples of chicken cuts will be weighed for 25 g each. Then, they will be added to quarter strength Ringer’s solution (225 mL) and will be homogenized in a stomacher for 60 seconds at room temperature. Decimal serial dilutions in quarter strength Ringer’s solution will then be prepared, 1 mL of 0.1 mL samples of appropriate dilutions will be spread on the surface of appropriate media in petri dishes to count (a) total aerobic viable count (TVC) on plate count agar; incubated at 25oC for 72 hours, and (b) Pseudomonas spp. on cetrimide-fucidin-cephaloridine (CFC) agar; incubated at 25oC for 48 hours. Both plates will be examined to observe typical colony types and morphological characteristics that were associated with each growth medium. Furthermore, the selectivity of each medium will be monitored regularly by Gram staining. Smears that will be prepared from randomly selected colonies from both media will also be examined using microscopic examination 1.2.5Â  Measurement of pH and VA in Broiler Chicken Cut Samples The glass electrode of a pH meter will be immersed in the homogenate of chicken meat to record the pH values at the end of microbiological analysis. Perchloric acid extracts will be taken from the chicken meat samples for analysis of TVBN levels. All the chicken meat samples will be rinsed thoroughly with tap water. The chicken meat will then skinned and minced through a meat grinder with 4 mm holes, three times. 10 g of chicken meat sample will be blended with 90 mL of PCA 6%. 50 mL of the filtrate is to be made alkaline using hydroxide 20% and distilled water for a period of 10 minutes in a 2100 Kjeltec Distillation Unit. The process will be repeated three times. 1.2.6Â  Sensory Analysis Sensory evaluation of chicken cut samples will be performed by a five-member (staff from the laboratory) sensory panel. It will be performed during storage to both chicken cut samples under chiller and room conditions. The same persons will be used in each evaluation session, but they will not know the age and temperature history of the product being tested. The evaluation will be carried out under artificial light, and the temperature of the product will be of the ambient temperature. When evaluating the product, special attention will be given to the colour, texture and odour of the chicken meat. The texture of the chicken meat will be measured by a texture meter while the odour will be judged and recorded in appropriate forms with descriptive terms, showing the organoleptic evolution of quality deterioration. A simple three-point scoring system will be used. Each characteristic will be scored on a continuous 0 to 3 hedonic scale, with 0 being the highest quality score, 1 for the a cceptable product, 2 as the limit of product acceptance or rejection point and 3 is the unacceptable chicken cut sample. 1.2.7Â  Measurement of the Visual Sticker Sensor Response The sticker sensor is made of natural dye of curcumin immobilised on bacterial cellulose and designed as in Figure 1. The sticker sensor will be placed on the packaging of the chicken cut samples, with direct contact to the atmosphere in the package through a hole that attached to the sensor. Then, the chicken cut packages will be stored at chiller and room temperature in order to assess the applicability of the developed sticker sensor to observe the spoilage process of the product. The irreversible colour change of the sensor from the initial yellow to reddish orange will be used as the measurable response of change. The kinetics of colour change of the sticker sensor will be evaluated by a hand-held colorimeter to determine the CIE colour space coordinates. 2.0Â  Expected Results The objectives of this study are to investigate the relationship between the number of microorganisms and level of spoilage, and also to develop an indicator to monitor the freshness of chicken. A few tests will be carried out, including microbiological analysis, pH and TVBN analysis, sensory analysis, as well as the response of the developed sticker sensor. The expected results for this experiment are: When the number of microorganism increase, the level of spoilage is higher. The pH and TVBN levels increase when the level of spoilage is higher. The sensory score will increase as the level of spoilage increase. The developed sticker sensor will remain the original colour yellow when the chicken cuts is fresh, orange when the product should be consumed in a few hours, reddish orange when the product is spoiled. 3.0Â  Abstract A few studies have shown that as the level of microbial growth increase, the level of spoilage also increase. The main objective of this study is to develop a sensor to indicate the level of spoilage that can be seen using our naked eye. The smart packaging that was invented really helped the consumers to judge the freshness of raw materials. There are a few indicator of meat freshness that has been studied, such as colour-based pH indicators and volatile compounds indicator. Examples of indicators are methyl red, natural dye of curcumin and colorimetric sensors array using e-nose. A sticker sensor will be developed using natural dye curcumin immobilized on bacterial cellulose. A few tests will be done, that are microbiological analysis, pH and TVBN analysis, sensory analysis, and the response of the developed sticker sensor to meet the goals of this study. The expected result will be the number of microorganism, pH and TVBN levels and sensory score will increase when the level of sp oilage increase. The sticker sensor will turn colour from yellow, to orange, and finally reddish orange indicating fresh, not really fresh and spoiled respectively.

Anthrax Vaccine Trials for Pediatrics

Anthrax Vaccine Trials for Pediatrics Anthrax is a serious infectious disease caused by Bacillus Anthracis, a gram positive bacterium that forms spores. A spore is a cell that is dormant but may come to life with the right conditions and become active. These spores can contaminate people like in 2001 when letters containing Anthrax spores were being mailed in a bioterrorist attack and make them severely ill. (White, 2012) Anthrax generally comes from soil and animals. A person can become infected if they come in contact with and infected animal or animal product. Once they are infected then they can start to show the first symptoms of inhalation. Anthrax starts off with cold or flu symptoms and can include a sore throat, mild fever and muscle aches. As time goes by symptoms include cough, chest discomfort, shortness of breath, tiredness, and muscle aches. It also affects the GI system. Patients may experience nausea, loss of appetite, bloody diarrhea, and fever, followed by bad stomach pain. In the 2001 bioterrorist atta ck, five people were killed and seventeen were infected. (White, 2012) The purpose for this paper is to discuss the ethical dilemma on running test trials of the Anthrax vaccination prior to administering it on pediatric patients. When it comes to the Anthrax vaccine the problem arises because there are no clinical test trials done on pediatric patients. This brings the ethical issue of Protection of patients in research. (ANA, 2008) The reasons being that there are many hurdles on beginning the process of making sure that children are safe during clinical test trials if it further goes into the trial process, as well as many other ethical dilemmas that revolve around the process itself. Parents are skeptical enough about their children receiving certain vaccines like MMR and Varicella to have their children go through clinical test trials for Anthrax and putting them at risk for unknown side effects. Otherwise like Nicola Klein, director of Kaiser Permanente Vaccine Study Center st ated, parents must go through a lot before they can actually approve their child to be involved in any type of clinical trial. They will be informed with a large amount of information regarding risks, benefits and any other type of outcome. (White, 2012) Since children are not responsible for their own clinical decision making the parent would be responsible for making this informed decision regarding their children. A nurses responsibility would be to make sure that the parent of the child involved is presented with the accurate information regarding the trial. The parent would then have the right to refuse participation in any clinical trial they do not feel would be beneficial to them or their child. â€Å"Michael Anderson, Vice president and Chief Medical officer of UH Case Medical Center and representing the American Academy of Pediatrics states, â€Å"It is unethical not to conduct pediatric trials. Failure to examine the vaccine in children would deprive us of valuable data necessary to save children’s lives.† (White, 2012) â€Å"According to Robert â€Å"Skip† Nelson, senior Pediatric Ethicist in the office of Pediatric Therapeutics of the Food and Drug Administration, it has to meet three relevant principles before going into clinical trial runs.† (White, 2012) First the children should not be enrolled in a clinical trial if the scientific or public health objective can be achieved by enrolling adults. Second, absent direct therapeutic benefit to the children enrolled the risks to them must be low-or no more than a minor increase over minimal a risk, which itself is defined as no greater than the risk that they face in ordinary activities. Lastly, children should not be placed at a disadvantage after being enrolled in a clinical trial, either through exposure or to excessive risk for by failing to get necessary health care. (White, 2012) A study done in San Francisco, California named Dark Zephyr that found that if there w ere a release of Anthrax spores on the city 7.6 million people would be affected and a quarter of a million of that population would be children. (White, 2012) If there were to be an Anthrax epidemic there would be a treatment for it. The treatment consists of a sixty day antibiotic regimen and once the regimen is finished the person is in need for vaccination to prevent another outbreak. The antibiotic regimen alone is not sufficient enough. It is only a temporary fix. The problem is children enrolled in a â€Å"prevent† anthrax trial will not receive direct medical benefits and by benefits they mean knowledge about how best to protect children from anthrax. If trials do go into effect the question is would health care officials be able to gain the trust of the parents. It would be the duty of the health care officials to keep parents well informed with all pertinent information regarding the trials including and not limited to potential risks, benefits and other consequence s of the vaccine as predicted from use in adults. The parents must be actively engaged on reporting outcomes and be committed to the goals of the research. Because we are unsure that an Anthrax attack would even happen, it is unclear as to how much of a risk research subjects should be exposed to or whether vaccinations would be better, or more cost effective than an antibiotic regimen. Furthermore the Presidential Commission of study of Bioethical issues concluded that no testing should be considered unless the risk to kids is minimal. They feel that it will put the child at high risk. Also, there is not a chance that a sufficient number of American parents are going to sign up their kids for the safety testing of an Anthrax antidote. They also feel that the exposure the Anthrax is farther down the list then some of the other obstacles a child may face for example, obesity, bullying, and suicide. References American Nurses Association. Code of Ethics for Nurses with Interpretative Statements. Accesses November, 2008 at: http://nursingworld.org/MainMenuCategories/ThePracticeofProfessionalNursing/EthicsStandards/CodeofEthics.aspx Center for Disease Control and Prevention. (2006). Anthrax: What you need to know. Emergency Preparedness and Response. Retrieved from: http://www.bt.cdc.gov/agent/anthrax/needtoknow.asp White, Ross. (2012). Anthrax Vaccine Trials for Children: Precautionary or Premature? Bioethics Forum blog. Retrieved from: http://www.thehastingscenter.org/Bioethicsforum/Post.aspx?id=5852&blogid=140terms=anthrax+vaccine+trails+for+children%3a+precautionary+or+premature+and+%23filename+*.html

The Kennedy Assination: A Conspiracy? Essay -- American Presidents, JF

What reasons did the HSCA have in 1979 for suggesting that President Kennedy was the victim of a conspiracy in 1963? In 1976, the House Select Committee on Assassinations began to reinvestigate the events at the assassination of JFK. A report was published by the committee in 1979 stating that there was a probable conspiracy surrounding Kennedy’s death, contradicting the Warren Commission’s theory. However, the HSCA could not prove that someone other than Oswald may have assassinated the president. What the HSCA could do however, was to prove that there were flaws in the evidence that the Warren Commission used to formulate their theory about Oswald being the lone assassin of JFK. A major part to the Warren Commission’s theory was the three bullet idea, in which the first bullet supposedly passed through Kennedy’s neck and then caused Governor Connally’s three wounds in the chest, wrist and thigh. The bullet that did this damage, often referred to as the â€Å"magic† bullet, was later found on Connally’s stretcher, with no trace of blood and almost fully in tact. Attempts that have been made to recreate this situation have proved that it was almost impossible that the bullet could have, firstly, changed direction so many times to make Kennedy and Connally’s wounds and, secondly, remained so undamaged after passing through blood, bone and human tissue. The Zapruder film of the assassination also shows that there were two seconds between Kennedy and Connally being hit, indicating that they were struck by two different bullets. Governor Connally backed this up by saying that he heard a gun shot and then had time to turn a round to see where the gun shot came from, before getting hit himself. Connally also said that he was almost cer... ...e, Lynden Johnson became president after JFK’s assassination, so his motive to murder JFK would have been his desire to rule America. It is also known that the Mafia saw Johnson as a much better â€Å"friend in the Whitehouse† than JFK, which meant that Johnson could have planned JFK’s assassination with the help of Mafia. However, this is just a hypothesis and cannot be proved, like the HSCA found out when they uncovered the amount of different conspiracies that there could have been surrounding Kennedy’s death. There were too many conspiracies that couldn’t be proved which meant that the HSCA could not pinpoint who exactly did murder JFK. To conclude, judging by the flaws in the Warren Commission’s theory and the amount of people that could have benefitted from Kennedy’s death, the HSCA had good reasons to suggest that JFK could have been the victim of a conspiracy.

The Death Penalty is a Necessary Deterrent to Crime Essay -- Exemplifi

The Death Penalty is a Necessary Deterrent to Crime    Murder and rape are serious crimes, although they aren't the only crimes that could be considered serious. Others that might be considered are stealing, which has numerous categories under it such as grand theft auto, etc†¦ The following story is the true account of a young female named Donna. This story tells of Donna's rape and then her murder by a man named McCorquodale and his friend Leroy. The author is telling this story in order to create the mental picture of what murder and rape really are. "†¦The appellant, after telling Donna how pretty she was, raised his fist and hit her across the face. When she stood up, he grabbed her by her blouse, ripping it off and tied her hands behind her back with a nylon stocking. Then he bound her mouth with tape and a washcloth. Leroy then kicked Donna and she fell to the floor. McCorquodale then had [forced] intercourse with her. . . Then Leroy had [forced] intercourse with the victim. . . The victim was then permitted to go to the bathroom to 'get cleaned up.' While she was in the bathroom, McCorquodale secured a piece of nylon rope and told Bonnie, her roommate, that he was going 'to kill the girl.' He hid in a closet across the hall from the bathroom and when Donna came out of the bathroom he wrapped the nylon cord around her neck. Donna screamed, 'My God, you're killing me.' As McCorquodale tried to strangle her, the cord cut into his hands and Donna fell to the floor. He fell on top of her and began to strangle her with his bare hands. He removed his hands and the victim began to have convulsions. He again strangled her and then pulled her head up and forward to break her neck. [After killing her] he covered her life... ...rred by the death penalty. In Schonebaum, S.E. (Ed.), Does capital punishment deter crime? (pp. 45-46) San Diego, CA: Greenhaven Press, Inc. Sowell, T. & DiIulio, J. Jr. (1997) The death penalty is a deterrent. In Winters, P.A.(Ed.), The death penalty opposing view points (pp. 103-107). San Diego, CA: Greenhaven Press, Inc. Specter, A. (1997) A swifter death penalty would be an effective deterrent. In Winters, P.A. (Ed.), The death penalty opposing view points (pp. 114-119). San Diego, CA: Greenhaven Press, Inc. Specter, A. (1998) A swifter death penalty would be an effective deterrent. In Schonebaum, S.E. (Ed.), Does capital punishment deter crime? (pp. 87-96) San Diego, CA: Greenhaven Press, Inc. The death penalty will discourage crime (1701). In Winters, P.A. (Ed.), The death penalty opposing view points (pp. 17-20). San Diego, CA: Greenhaven Press, Inc.