Unit 9 Pep Analysis

Wasting money is a big problem, yet it is not the only one; wasting the catering associate’s time is another. Catering associates only have about two minutes to spend in a patient’s room. That may seem like plenty of time to get an order and move on to the next patient. However, by the time the caterer describes the menu, diet, and the Always Available Menu, by the time the patients decide what they want, it is time to for the catering associate to move on. There is very little time to search for a menu and describe the process of ordering. Therefore, this leads to confusion for patients.

Assess their needs. Provide a calm environment in a seperate dining area if possible. Maintain their dignity, provide them with any necessary aids to eating and drinking for example in the case of an individual with an arthritic condition provide cutlery with large handles. Ensure there is a drink available and that their diet is adeqaute for their needs. Allow them to state their preference for certain food and ensure they receive the correct food. If they wear dentures check they are being worn. Give them psychological support and encourage them. Assist with feeding them if required.

Unit 12 deals with teaching productive skills. Productive skills are speaking and writing. They are both used to communicate. Speaking requires fluency and writing requires accuracy. Accuracy activities are usually part of the study phase, they are concerned with producing correct language, they are controlled by the teacher. Fluency activities are part of an activate phase and they are concentrated on flow of communication, and speaking without stopping. They are less controlled. Speaking activities can be controlled or guided and creative communication. Controlled activities are accuracy based (e.g. drilling), guided are also accuracy based, but more creative (e.g. model dialogues), while creative communication is fluency based, the teacher

Clearing away when a person has not finished their meal does not demonstrate respect and it reflects negatively on the overall service. Sometimes people will put their cutlery down and have a rest during a meal, and it may look like they have finished, but they may wish to continue eating after having a rest.

When it is time for a meal the staff should know how that service user would like there meal. Some could be a vegan or a vegetarian. Some may just not like a kind of meat, veg, or fruit. Involving the service user in making the meal is also a great way in promoting the service users well being as this will make them feel involved in something and know what they are putting in there

When I read through “A Prom divided” I find myself not surprised, sadly. This is something that really shows what the United States is coming to. So many people seem to be worried about what other people are like according to their appearances. They need to stop judging people by their looks and realize that the personality in someone and who they are is all that really matters. People everyday are not getting to do certain things because of some reason that should not define what they should be able to do. This seems to be a issue that I don’t think would and hope would never happen at my school or in my community. When the article talks about the prom being divided this made me so sad and paste for these high school students that had to go

In this situation, I thought, the nursing staff was focussing on merely the absence of illness and disease without paying much attention to enhance the residents’ dining experience, which would have increased the level of wellbeing. According to me, objective state of health and the subjective experience of wellness are important in establishing an overall state of wellbeing. Throughout my experience, the feeding of clients seemed more like a ritual and less like social event, with lack of food preferences available to the client, and lack of verbal communication between the nurse/volunteer and the client. Since most clients had some form of chronic disability, more efforts should have been made to enhance the dining experience and make it more enjoyable, for instance by incorporating family recipes, asking for resident’s preference for seating, using outdoor areas if weather permits, playing music chosen by residents and making the table visually appealing by using colorful table cloths etc.

Day to day, lessons are being learned and being brought to our attention. Life is a classroom, and the individuals living that life are constantly learning. Furthermore, if an individual take the time to pause for a second and allow certain aspect of things to sinks in, they wouldn’t make the mistakes they normally make. No matter what age you are, something can be learned, and any individual from whatever age group can be the one teaching that lesson. Life isn’t easy; it can make us or break us. Moreover, have a guide or some sort of laid out law/rules

The diners in the restaurant were eating at a leisurely manner and talked with someone if they had someone with them to talk to. In most cases, the customer is usually in a hurry because they have somewhere else to be and just want to get in and out as quickly as possible. Usually people bussed their own tables because it helps out the people that are getting the individual’s

The concept of targeting PEP with specific inhibitors to control critical neuropeptide levels in the body is an intriguing one. However, a better understanding of the physiological function of PEP and its specific mechanism for regulating neuropeptide levels is critical to design appropriate inhibitors that target the proper region of the body.

Size - The doorways of the restaurant cannot accomadte the size of a person as well as the size of the tray. Therefor, trays must be held above the servers head, rather than resting on his/her shoulder, to navigate the restrant. Best case senario the server is at risk of droping the tray and costing the store food/buisness, but more alarmingly, risks injuring the staff. The trays are also so large, visibility is obstrusted which has already resulted in an injury to a child patron.

I would venture to guess that most artists are also animal lovers. Just a guess. Collectively, we are the sensitive types. I don’t mean to imply we are the wimps of the world in any way, but we seem to be more tuned-in to subtler forms of energy that occur in our everyday worlds.

When considering the various PA programs around the country, MCPHS stood out to me. Most programs that I found were 24-27 month long programs while the Boston campus has a three-year program. The length of the program was something that greatly interested me. Having the opportunity to spread out the program and have more time to participate in clinical rotations is enticing. After viewing the campus, I was even more intrigued with the program. The location of the school is right in the middle of so many other universities as well as numerous hospitals. While on the tour, my guide mentioned how there is a lot of collaboration with the other universities as well as with the other majors. By being surrounded by other pre-professional students

I did not want to gaze or stare at those individuals that were sloppy eater but they were right across from me and I had a clear view of them. They did not use any table etiquette, and/or proper table manners. They sat adjacent to my siblings and I. They propped both arms on the table, and one of them ate his collard greens, and corn bread with his fingers. Nevertheless; he also licked his fingers after eating his collards greens and corn bread. These individuals did not use their napkins that were provided to them to wipe off the crumbs from their

This is one of the most basic lessons that you should incorporate at every meal. Chewing your food is important both from a nutritional perspective as well as an etiquette filled one. Nobody really enjoys the company of someone who’s hogging down all the food without caring what’s going on around them.