The assignment is to read the provided lecture, articles, view videos, explore websites, and engage with other primary sources/materials and case studies. Reflection discussion post making a coherent argument in response to the post using details from the readings and online resources.

You are a Victim’s Advocate for persons who have been sexually assaulted. You have been very effective in recent past cases where police were unable to obtain significant information from victims of sexual assault. When you provided advocacy service to these victims you discovered that police interviews were done in a manner that indicated they (police) were in charge and that the victim needed to cooperate if he or she was to be believed and wanted anything done about the reported crime.

The Chief of Major Crimes has noted that you have been successful in providing information obtained from the victims that were unsuccessfully interviewed by the detectives in the respective investigations.

The Chief of Major Crimes wants you to explain why the police interviews of the victims are not successful and what the major crimes detectives can do to increase their effectiveness in interviewing the victims.

Focus your discussion on the following:

Prepare a list of the most important factors that police officers should include in their victim interview strategy of those who are reporting they have been sexually assaulted.

Explain why it is important to modify the interview based on the factors that you listed.

How a food or beverage affects the senses is more important to most consumers than other criteria for food selection!!! Color can denote the ripeness, strength of dilution, and even degree to which the food was heated. Black bananas, barely yellow lemonade, and scorched macaroni send visual signals that may alter a person’s choices.

Sight and Color: Color can be deceiving; if the colors of two identical fruit-flavored beverages are different, people often perceive them as tasting different even though they are exactly the same.

For your first assignment you will need the following materials:

A lemonade flavored beverage

Food coloring

Plastic cups

Willing participants (2-4)

WITH OUT LETTING YOUR PARTICIPANTS SEE YOU

1. Divide the lemonade into four different cups

2. Apply 3 drops or as many needed to change the color of the lemonade. Do this with four different colors (red, green, blue and yellow)

3. Ask your unaware participants to try each lemonade and rate them as specified below:

4. Use one sensory card per colored lemonade: e.g. four sensory cards per participant Most Favorite Least Favorite Taste 5 4 3 2 1 Sourness 5 4 3 2 1 Astringency 5 4 3 2 1 Sweetness 5  4 3 2 1 Over acceptability 5 4 3 2 1

For your written assignment you should include:

Explain how color/sight affects and manipulates food preferences

Include at least 3 academic sources (research article, textbook, culinary school websites)

Make sure to include in text citations and a reference page.

Citation Style: Journal of the Academy of Nutrition and Dietetics.

Provide a summary of your results including the type of sensory evaluation used in this experiment,

A brief analysis of your results. What did you find in regards to food color and preference?

Include all sensory scored cards used

Apples are fruits containing anthoxanthin pigments, which are responsible for their white edible pulp. Anthoxanthins are polyphenolic compounds and can therefore be acted upon by polyphenol oxidases. Polyphenol oxidases are enzymes requiring the presence of oxygen to function in browning reactions. Minimizing these color changes in apples and other sensitive foods helps maintain food and sensory quality (freshness).

Procedure

Cut 6 slices from an apple.

Label 6 different cups:

Vinegar

Lemon Juice

Baking Soda Solution (1 Tablespoon of baking soda per ¼ Cup water)

Milk of Magnesia Solution (can be found at any common pharmacy)

Water

Control – No solution

Add a slice of apple to each cup.

Pour 50 ml or 1/4 cup of a substance over the apple in its labeled cup. You may want to swirl the liquid around the cup to make sure the apple slice is completely coated.

Allow the apples slices to sit in the cup for roughly 30 seconds.

Once removed, make note of the appearance of the apple slices immediately following treatment.

Set aside the apple slices for a day on your counter-top. Make sure they are labeled.

Record your observations in intervals for ~24 hours.

You must take photos to include in your report.

Two-page report (Doubled spaced, 12 size font / 1 inch margin)

Provide a detailed description on how enzymatic browning occurs. What compounds and enzyme are involved? What compound is responsible for the brown color we see?

Describe your observations; are there any conclusions you can draw?

What can we conclude about the effect of each solution on enzymatic browning?

What is the purpose of a ‘control’ in experiments such as this one?

Include at least 3 academic sources (research article, textbook, culinary school websites)

Make sure to include in text citations and a reference page.

Citation Style: Journal of the Academy of Nutrition and Dietetics. http://jandonline.org/content/authorinfo#ref

Discuss one health disparity or social determinant of health and apply it to an intervention planned by the advanced practice nurse. Explain how a nurse could intervene to reduce the disparity or mitigate social determinants of health.

Your paper should have four sections:

1) Purpose of Paper: (Introduce your topic and state clearly what you going to write about.)

2) Review of Research: (Present your findings in a clear and logic order. Be sure to cite your references appropriately throughout the text that you write.)

3) Summary and Conclusions: (Where did your research take you? What are the implications of your findings and how do they relate to human sexuality? What did you learn that added to your knowledge?)

4) References: Use at least 4 academic sources. Appropriate sources include academic books (not class textbooks, although textbooks may be useful in finding sources or topics to use), journal articles, or Internet sources that are academically-based (such as WikiScholar.) If you have questions about the appropriateness of other sources, please contact the instructor.

Papers will be graded according to the following guidelines:

1) Appropriateness, depth, and breadth of topic covered,

2) Organization of the paper,

3) Quality of references used,

4) Appropriate citation of references throughout the paper,

5) Ability to write clearly. Misspellings, grammatical errors, and awkward sentence construction dilute your ability to communicate effectively (as well as your grade). State your message clearly

and edit your course project paper carefully!

You will develop Part 1 of the ITSP for GG Freightways (GGFRT), using the outline below. Each of the topics to be included in your outline is covered in the course content readings assigned thus far. In addition to the course materials, at least two external resources (resources other than those provided in the class) must be used. Two or more cited references will earn top credit.

Your research proposal should include:

a) A statement of the scientific background and rationale.

b) A short statement of the research question and hypothesis.

c) Information about the sample, design, apparatus and procedure.

d) A graph of the expected results and a short explanation of the results (i.e.

a figure legend).

e) A statement of the likely significance or impact of the work.

other pdfs have been attached to help !!