Koktavy: Article Analysis

People around the world consume numerous goods every day. There are several things that determine what quantities and how frequently they are consumed and those influences can either work in tandem or act individually to influence a person. It is these foundations that set an average for what consumers will purchase and the volume of goods to be created by agriculturalists and industrialists. This is known as economic consumption patterns, and these patterns are carefully studied by economists. With the data that they glean from this assessment economists can then use that information to provide the economy with data

In this article, J. Holt, R. Blevins and B. Kuhns used the rational choice perspective through the article to explain how johns/ offenders adapt to law enforcement pattern to avoid being detected of committing crimes. Even when law enforcement makes measures to prevent offenders from committing crime, that does not stop the offender, rather, it makes the offender(s) change the way they are going to commit the act in a way that they would not get caught. Offenders can continue to adapt to these law enforcement changes that are constantly being made which also include police patrols around the neighborhoods, and grow more aware when to do something and when not to do something. Prostitution is usually categorized as a low risk crime but lately

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

The article “The Case for Fitting In” compares to my idea of conformity because I think that it means how you change your opinion due to social pressure. My idea of conformity relates to the article because it was talking about how when people were in a group and someone said the wrong answer they usually went with it. “Each subject saw 18 sets of lines, and the group answer was wrong for 12 of them” this proves that most of the time people went with the group rather than going with their personal opinion. I think that the article really compares with my definition of conformity because I think that it causes you to change your opinion and sometimes causes you to choose wrong answers. I also strongly think that the article agrees with me because

The article by Erika Christakis, informs future teachers and parents how preschool today may not be benefiting their children as much as they thought. She talks about how preschool has changed drastically over the years as well as kindergarten. She states that “kindergarten may be the new first grade”. Her statement shows how children today are expected more then they were years ago in all grades, especially preschool and at such a young age. Many think this is helping our children or will benefit them in the future if they know more as a child but this may not be the case. The article talks about multiple studies done throughout America to children are learning and how school curriculum changing affects children. A studied showed that children

Management in healthcare institutions obtains presentations that pertain to workers’ injuries and illness costs. The figures acquire adequate support from the management provided that the data cites credible and the right references. However, researchers lack adequate hard data and research backing to defend direct and indirect cost ratios that they frequently utilize in relation to the safety-related literature.

The captions “Cormac McCarthy’s Ex-Wife Pulls Gun From Her Vagina, Threatens to Shoot Boyfriend”, and “Novelist's Ex In Bizarre Handgun Threat Arrest” are used to incite interest among readers regardless of the factuality of the above statements. To distinguish truth past what is provided requires an individual to delve deeper into the topic of conversation rather than absorb such at face value.

Seeing how young people create specific styles of reacting to stretch is basic for advancing compelling adapting. This exploration analyzed the forthcoming, intelligent commitment of maternal socialization of adapting and companion anxiety to youth reactions to associate anxiety. A specimen of 144 early young people and their maternal guardians finished polls and semi structured interviews in 2 waves over a one year period. Results uncovered that moms' withdrawal adapting proposals anticipated maladaptive reactions to stretch, especially for young people who got low levels of engagement recommendations, and engagement adapting recommendations ensured adolescents against maladaptive reactions to push. Significantly, these impacts rose just in the connection of uplifted associate anxiety. This examination proposes that maternal socialization of adapting can possibly backing or undermines adolescents' advancement of a compelling collection of reactions to push.

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

Philip Oreopoulos and Uros Petronijevic article are an interesting, but also a crucial article. They are showing how prospective students are underestimating the investment of their college degree, and also how that can affect their lifetime earnings. It is obvious that not everyone will be able to afford a four-year college degree, but that’s why Philip Oreopoulos and Uros Petronijevic are talking about how important it is to choose the right institution and major, to be able to know if it is a possibility to get a degree, and not just a waste of time and money.

Many factors related to how the giblets were handled enhance their likelihood of being the etiologic agent for the fever and gastroenteritis seen in the 112 people. These factors include the following: the giblets were uncooked and added to the stock mixture (cooking the giblets would have decreased the amount of bacteria on the giblets), the gravy was not reboiled once the giblets were added (reboiling the gravy would have killed some bacteria due to the high heat), and lastly, the gravy was stored at room temperature throughout the day (storing it at room temperature provides an environment where some bacteria can thrive, so storing the gravy in a refrigerator would have been better to decrease the amount of potential bacteria growth). (Strelkauskas, Strelkauskas, & Moszyk-Strelkauskas, 2010) The illness of the 112 patients are commonly seen when food is not stored at proper temperatures or reheated (such as the gravy being stored at room temperature), or when meat or poultry is undercooked or uncooked (such as the giblets) (Eisner, Zieve, & Ogilvie,

I’m Ace, and I’m a journalist. I am addicted to writing, and it’s always fun to write about my opinions. My most recent article was about a man by the name of Kevin Brown. He was found guilty of rape, and rape is very special to me. My wife was a victim of rape, so I made the public completely hate him. The story I am about to tell will be my next article topic, and it’s about my daughter. Now everybody will hate the man who stole her from me.

Restaurants in particular, have to be very cautious to prevent their customers from being served contaminated food. Not properly handling meat or cross contaminating can cause food-borne illnesses or even death. A story reported in 2013 described an incident where 80 people became sick from improperly handled food (FoxNews, 2013). Their report demonstrates how easy it can be for people to get sick if food is not handled correctly. One of the most important parts to handling meat, is figuring out the safest way to thaw meat in order to prevent bacteria and disease from growing before cooking it. Although the bacteria is killed when heated above a certain temperature, it can still cause harm if not properly handled. This experiment will test the different possible methods of thawing meat to prevent disease and bacteria from spreading before

Have you ever wondered how big of a problem foodborne illness is on the federal level in the United States? Foodborne illness is a big problem on the public health. Foodborne illnesses are infections caused by beverages or foods that contain harmful bacteria, viruses, parasites and/or chemicals. Foods can also be contaminated with bacteria during the food preparation you do at home or the preparation done at a restaurant. If the food cooks or food preparers do not carefully wash their hands, kitchen tools, cutting boards, and other kitchen surfaces that come into contact with raw foods, cross contamination can occur which is the spread of bacteria from contaminated foods to uncontaminated foods. If hot food is not kept hot enough or cold food is not kept cold enough, bacteria can multiply. Bacteria multiplies very quickly when the temperature of food is between 40 and 140 degrees. Cold food should be kept below 40 degrees and hot food should be kept above 140 degrees. Bacteria multiplies slower when food is refrigerated. Freezing food can also slow or even stop the spread of bacteria. But once food is brought to room temperature once again the bacteria that is refrigerated or frozen becomes active once again. Thoroughly cooking foods can also kill bacterias that cause foodborne illnesses. The common symptoms of foodborne illnesses are vomiting, diarrhea, fever, abdominal pain, and/or the chills. The Federal government has estimated that there is about 48 million cases of

Temperatures of 145 degrees F for 45 minutes will effectively kill microorganisms. With meat this means the internal temperature of the meat must reach that temperature with the temperature being sustained for the period of time necessary to be