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Bulimia Nervosa, 2006.
This paper details the causes, symptoms and impact of bulimia nervosa on young women around the world.
2,280 words (approx. 9.1 pages), 7 sources, MLA, $ 70.95
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Abstract
This paper examines the contemporary Western society that continues to send the message to young women that to be happy and successful one must be thin, which results in women starving themselves in an attempt to attain what the media considers an ideal figure. This paper focuses on bulimia nervosa which is a multifaceted disorder with psychological, physiological, developmental and cultural components. This paper also details the causes, symptoms and treatments for this disorder.
From the Paper
"Bingeing is defined as the rapid consumption of a large amount of food; often a bulimic patient will eat more in two hours than a normal person would consume in an entire day. Binges are often followed by a period of severely restricted food intake and also are accompanied by feelings of guilt, shame, loss of control, anxiety and depression. These negative feelings, especially anxiety and shame about oneself or one's behaviors typically in turn lead to the second step of bulimic behavior: purging. The most common purging behavior is patient-induced vomiting, a compensatory behavior intended to negate the caloric effects of the binge."
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A Hospital Kitchen, 2006.
A paper describing the design of a hospital kitchen that serves approximately 6000 customers per day.
2,866 words (approx. 11.5 pages), 3 sources, MLA, $ 85.95
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Abstract
This paper briefly outlines the design of the storage area, dish washing area, shelving area, baking area and ventilation system of a hospital kitchen. The paper then describes the kitchen's packaging and hazard control operations and explains that the critical control points of the hospital include receiving, storage, preparation and serving the food . Next, the paper describes, in greater detail, how these operations are to be performed and then takes a look at a survey that was conducted to determine whether hospital patients were satisfied with the food they were being served. Finally, the paper describes the type of equipment the kitchen will be using, the food delivery process and the clean-up process.
From the Paper
"The design is for a hospital kitchen. The kitchen opens at 6 am in the morning. The number of customers serve comprise around 6000 per day. Of these patients more or less 30% enjoy sandwiches and coffee for breakfast. The rest prefer Tea or soup. For lunch, fish and chips is the preferred dish of approximately 60-70% of the patients. Small numbers of the remaining patients enjoy chicken pies, lasagna and pasta bake. Preferred desserts are ice cream, apple pie and chocolate roulade."
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A Young Person's Guide to Health, 2006.
A plan for young people on how to live healthily.
2,778 words (approx. 11.1 pages), 6 sources, MLA, $ 82.95
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Abstract
This paper describes the importance that eating healthfully, exercising regularly and being aware of drug and alcohol-related dangers has on the overall health of youth. The paper further points out that sufficient self-esteem is necessary for youths to avoid becoming involved in drugs and alcohol and that young people must be clear about the risks of sexually transmitted diseases and become more educated in this area before becoming involved in a sexual relationship.
Outline
Diet Principles
Fitness
Mental Health and Self-Esteem
Keeping Healthy in a Drug Society
Diseases and Immunity
Sexually Transmitted Diseases and Reproductive Health
Acquired Immunodeficiency Syndrome (AIDS)
From the Paper
"In order to achieve total health several components of a young person's life must be examined and brought into focus. Furthermore, because the decisions they make are important, young people need to be informed so that they are empowered and able to make the right choices. Physical health is comprised of not only exercise and nutrition, but also drug and disease awareness. Conversely, mental health includes a complete self-familiarity, and a self-love that includes a high self-esteem."
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Vitamin Supplements and the Dietician, 2006.
Examines the need for dieticians to be concerned not only with what and how well people eat, but to clear up the confusion about "taking" vitamins either to replace foods or as supplements.
2,572 words (approx. 10.3 pages), 10 sources, MLA, $ 77.95
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Abstract
This paper explains that one of the most important roles of a dietician today is to provide insight and proper guidance for taking, or not taking vitamin supplements. The paper then looks at the history of the so-called "vitamin revolution" and all of the advertisements and news generated by the media about the necessity of proper vitamin intake and then examines whether all of this media output is just hype on the part of the vitamin industry and certain health professionals. For the purposes of evaluating the reasons for all of this focus on vitamin intake, the paper concentrates on three vitamin supplements: Anti-oxidants, Vitamin C and Vitamin E.
From the Paper
"More than ever dieticians have to be concerned not only with what and how well people eat, but they have to attempt to clear up the confusion about "taking" vitamins either to replace foods, or as supplements. Perhaps there is no more important aspect of providing proper nutrition for the public in the coming years than being able to provide insight and proper guidance for taking, or NOT taking vitamin supplements. "The first line of attack for many problems is already diet-centered...Despite all the breakthroughs in nutritional research, deciding what and how to eat can still be enormously confusing.""
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Obesity and the Fast Food Industry, 2006.
A look at the connection between obesity in the United States and the high volume of fast food consumed by American citizens.
3,097 words (approx. 12.4 pages), 14 sources, MLA, $ 90.95
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Abstract
This paper examines studies that have shown that the excessive consumption of fast food by Americans contributes significantly to the obesity problem in the U.S. The paper then takes a look at and analyzes several of the lawsuits that have been filed against fast food restaurants by people claiming that they are suffering from poor health as a result of eating at these restaurants. Next, the paper considers whether the fast food restaurants should indeed be held responsible for the failing health of its customers or if the customers should be responsible for their own health and eating habits.
From the Paper
"Since 2002, a number of lawsuits were filed against fast food restaurants, notably McDonald's, KFC, Burger King, and Wendy's for being the primary cause of obesity. With John Banzhaf as the leading advocate of this war against the fast food industry, the lawyers and their victims claimed these restaurants were responsible for their health degradation. After proving that tobacco indeed causes lung cancer and eventual death - and receiving billions of dollars of settlement from tobacco companies - trial lawyers were now clamoring to produce a similar result for the fast food industry. They claimed that these restaurants are directly responsible for their customer's health, and should face serious consequences if they fail to do so. Since these lawsuits began, the food industry acted to make their food healthier. McDonald's, for example, eliminated the "super sized" meals immediately after the release of the documentary film "Super Size Me" (although the company claimed this move had nothing to do with the film whatsoever). Some restaurants also began serving salads and fruit juices to promote healthy eating habits."
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The Western College Refectory, 2004.
A survey of the food and services provided by the Western College Refectory.
2,253 words (approx. 9.0 pages), 3 sources, MLA, $ 69.95
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Abstract
This paper presents a questionnaire given to students and faculty regarding the food and services offered by the Western College Refectory. The paper presents the results of the survey contending that the participants offered many suggestions and good ideas to improve business at the Refectory. The paper highlighted the fact that most of the students and faculty said that if improvements were made they would prefer to eat at the Refectory rather than to travel off campus. The paper discusses the need of the Refectory to keep cost low, build good relations with existing customers and potential customers and at the same time, increase profits.
Outline
Questionnaire
Research
Report
Conclusion
From the Paper
"One of the suggestions included providing a special meal card that students can purchase at the beginning of the semester and use throughout the year; adding credit to the card at their own convenience. This would be a very convenient way for students and faculty to purchase food, snacks, sodas and other food items from the Refectory. Rather than simply purchasing a meal plan at the beginning of each semester, the student will be able to purchase a meal card that they will use like a credit card. This would give the students the ability to purchase only what they want to purchase and it would free parents from sending cash to the student during the year for extra food. Providing a meal card to students would improve our relations with the students, the students' parents, and faculty as well as potentially increasing sales. Image the potential for increased sales if students can visit the Refectory late at night and order pizza and appetizers there instead of ordering food from one of the local restaurants. Our prices are lower than the prices at local restaurants so this arrangement would make parents happy and it would bring in more business to the Refectory."
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Salt Consumption, 2006.
A discussion of the nature/nurture issue as it related to the consumption of salt.
2,795 words (approx. 11.2 pages), 5 sources, MLA, $ 83.95
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Abstract
This paper looks at the use of salt in our diets and how it is not merely a matter of essential health, but also of taste. The paper then relates the need and taste for salt to the nature/nurture issue, explaining why the body requires salt and how the taste for salt could have developed as a result of both genetics and environment.
From the Paper
"Salt is the world's oldest known food addative. It is an essential nutrient for both human beings and animals, since it is necessary for life and health, but is not produced within the body. A human body contains about 250 grams of salt. Salt aids in the transmission of nerve impulses to and from the brain, and also the contraction of muscles, including the heart. Apart form health issues, a number of functions are fulfilled by salt regarding food. It brings out the taste in foods and reduces blandness. It reduces the sourness of acid and increases the sweetness of sugar (Salt Manufacturers' Association, UK). The taste of food is thus generally improved through this additive. Other fuctions of cooking include salt used a s a preservative, a texture aid, a binder, for fermention control and as a color developer."
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Domestic Violence in Pregnancy, 2006.
Research paper examining the role of the nurse in the delivery of healthcare services to abused pregnant mothers and their infants.
5,690 words (approx. 22.8 pages), 14 sources, APA, $ 137.95
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Abstract
This research paper examines literature concerning the affects of domestic violence during the course of a pregnancy and whether it is a contributing factor in low birth weight among newborn infants. The paper examines this topic from the perspective of what its implications may be for the nurse in her duty as healthcare deliverer, as it is the nurse who is primarily responsible for assessing the patient /expectant mother and the nurse who will ultimately impact the lives of the mother.
Table of Contents
Purpose
Statement of Objective
Methodology
Introduction
Delineation of the Role of Delivery Nurses and Newborn Caretaker
Literature Review
Findings of this Study
Recommendations
From the Paper
"In seeking determination of the prevalence of incidents of physical abuse and oftentimes emotional/psychological/sexual and other forms of accompanying abuse study is vital in dealing with the low birth-weight infant and the health implications assigned to low birth-weight in terms of the future health aspects that accompany being a LBW individual. The specific responsibility and one of the most vital factors is the critical assessment of the nurse, nurse practitioner and the treating physician of the pregnant women who is a victim of abuse. The pursuit of conducting a study or monitoring abuse of women cannot be a conclusive study if the nurse specifically does not critically monitor patients that the data applies to in terms of abuse such as socio-economic factors, educational attainment level, age, and other indicators not as readily evident. It is the nurse who assess the patient /expectant mother, and the nurse who will ultimately impact the lives of the mother and the infant either positively or negligently depending on the focus and perceptional ability of the nurse, nursing practitioner, or personal physician."
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The Human Heart Rate, 2005.
This paper discusses the human heart rate and the way it is effected by exercise.
940 words (approx. 3.8 pages), 4 sources, MLA, $ 33.95
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Abstract
This paper explains that, within the world of health and fitness, heart rate, which defines the number of contractions of the human heart in one minute, at rest for the male adult human heart, beats approximately 70 beats per minute; whereas, female hearts tend to beat faster at around 75 beats per minute. The author points out that physical exercise causes a normal person's heart rate to increase above the resting heart rate; as the physical activity becomes more vigorous, the heart rate increases, reaching maximum heart rate with very vigorous exercise. The paper concludes that heart rate monitoring helps to ensure a safe and effective aerobic workout and allows the exerciser to track changes, which are taking place in his or her cardiovascular system as he or she develops an exercise regimen and seeks aerobic fitness.
From the Paper
"Another type of heart rate is the working heart rate. One challenge in raising the heart rate is that the more conditioned that a heart becomes, the more difficult it is to elevate. If a heart's rate is too high during exercise, it can be lowered in the next workout by exercising less vigorously and minimizing arm movements. Conversely, if the heart rate is too low, exercise can become more vigorous to increase it. This heart rate is measured by taking the working heart rate for 6 seconds after each aerobic routine and then multiplying this number by 10 to determine the number of beats per minute."
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Military Food Research, 2006.
The impact of military food research on the food industry.
1,325 words (approx. 5.3 pages), 5 sources, MLA, $ 44.95
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Abstract
The impact of military food research on the food industry has emerged in recent years as a topic of growing significance and importance to citizens, scientists and government officials alike. This paper explains that military research on food has had a significant impact on the food industry, mainly because military research in this area often consists of food preservation, nutrition and performance enhancements. The paper points out that all of these categories directly impact the economic and nutritional aspects of the food industry. Research indicates that food intake in the military is influenced by the same factors that influence food intake in non-military settings. This paper analyzes and discusses the impact of such research on the food industry as a whole.
From the Paper
"Military research on the food industry often consists of studies conducted on the diets of those serving in the military, and how those diets may be modified to improve performance. The National Academy of Sciences published a report in 2004 from the Institute of Medicine's Food and Nutrition Board concluding that combat soldiers engaged in extended field operations might improve their mental sharpness and physical stamina by eating a diet supplemented with specific food components. Similar research indicates that other food components also have been shown to have beneficial effects, but some do not live up to performance expectations. In the 2004 report, the Institute of Medicine's Food and Nutrition Board examined six food components; tyrosine, choline, carbohydrates, caffeine, carnitine, and structured lipids."
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