Order Instructions 1. Describe early patterns of growth and appropriate nutrition for young children. 2. Identify and explain the major motor milestones and summarize the major theories of motor development and the impact of culture. 3. Review in detail major mortality risks in young infants and discuss the...
Order Instructions Unit Outcomes addressed in this assignment: Discuss applications of motivational interviewing to nutrition counseling. Understand the Health Insurance Portability and Accountability Act (HIPAA). Course Outcomes addressed in this assignment: NS420-2: Identify documents used for nutritional counseling. Mastery level: “Student work demonstrates the ability to identify and discuss all information...
Order Instructions Instructions Imagine that this is the Grand Opening of your hospital’s Nutrition Center. As a member of the clinical nutrition team, you have played a part in the development of this nutrition, wellness, and weight loss center’s development. Therefore, when the first patients begin to...
Order Instructions Knowledge of the food and beverage quality standards for the professional kitchen is critical for receiving and storage of products. Managers must have adequate space for storing dry, refrigerated, and frozen product until it is needed. Paying close attention to time, temperature, and quality...
Order Instructions Effective money management begins with a comparison of the actual money spent versus what is in the budget. The budget process is a series of steps if followed, will produce an equitable distribution of the company's revenue and expenses. A foodservice budget has factors...
Order Instructions The Shelton Hospital Dinner You practiced in the Learning Activity with the receipt, storage process, and health and safety standards for food items. Proper adherence to these standards can affect many people’s health and well-being and mean the success or failure of a business. In...
Order Instructions In order to ensure that standard operating procedures and portion control are in place, standardized recipes are most often followed in eateries. Beverage managers set standards and monitor how alcoholic beverages are poured to ensure better control over the inventory and costs. You will...
Order Instructions Topic: Purchasing, Receiving, and Storage Food and beverage managers use various purchasing methods to control inventory, reduce waste, and build vendor relations. The way materials are processed through the operation, including receiving and storage, is vitally important not only to the efficient and profitable operation...
Order Instructions Cognitive Behavioral Techniques There are many different cognitive behavioral techniques which can be used when providing nutrition counseling to clients. In at least 150 words, pick three cognitive behavioral techniques and give a practical example of each. Responses to your classmates need to be at least...
Order Instructions NS420-1: Apply professional nutritional counseling skills to a client session. Mastery level: "Student’s work thoroughly meets all of the following criteria: Student identifies and justifies stage of change, based on Josephine’s behavior. Student describes how to establish rapport and how that method is specific to Josephine’s...