Current Social Worker Law in the USA Research Paper

Current Social Worker Law in the USA - Research Paper Example Abstinence from saying anything cannot be construed as permission for participating in research. Therefore, it becomes necessary for valid and categorical consent. So, under Title 45, Section 46. 402; it is believed that for the purpose of this section, â€Å"Guardian means an individual who is authorized under applicable State or local law to consent on behalf of a child to general medical care.† (Public welfare, 2010, para.6). The main implications of this law are that children should not be forcibly made focused in research studies without their knowledge or consent. Since most young people themselves are not aware of the complexities and rigors of research studies, the consent of their parents/guardians is needed before their services. They are utilized for research studies of any kind. It is believed that the Heath and Human Services must approve and /or provide funds for research which are inline with the recommendations and directives of the Institutional Review Board (IRB) and also complies with the provisions found in Title 45, Section 46; Subsections 409. It is believed that the consistent and robust resources that are available are in terms of IRB approval for determination of IRB that research has been reviewed and may be carried out at an institution according to the directives and policies of the IRB as the governing body, whose instructions need to be carried out. Besides, it is the IRB that m ust assume major responsibility for ensuring the enforcement of rights and privileges available to children under various sub provisions of Title 45, Section 46.

Use of Electron Microscopy for Investigating Teeth Erosion Essay

Use of Electron Microscopy for Investigating Teeth Erosion - Essay Example Theoretically, a light microscope’s magnification power is infinite, while its resolving power is limited to 200 nm because of the fixed wavelength of photons in visible light (Carter & Shieh 2009, 135). Due to this limitation, the magnification of extremely minute objects at the microscale and nanoscale by a light microscope is not possible. On the other hand, electron microscopy uses electrons rather than photons. As electrons have very short wavelengths compared to photons, electron microscopes achieve a much higher resolution than what is achievable by a light microscope. In fact, the resolving power of an electron microscope is 1000 times that of a light microscope (Carter & Shieh 2009, 135). Electron microscopy is of two major types – Transmission electron microscopy (TEM) and Scanning electron microscopy (SEM). While both types employ electrons for magnification, they vary in their design and application. Proprieties and Uses of TEM and SEM Transmission Electron Microscope (TEM) The design of TEM is similar to that of a light microscope. Electrons in the electron beam that is focused on the sample are accelerated up to 200 kV before hitting the specimen (Klein, Buhr and Frase 2012, 300). The specimen is of a very thin section. Electromagnetic lenses are used to condense, focus and guide the electron beam onto the specimen. The specimen is treated chemically for increasing the contrast in the magnified image of the specimen (Carter & Shieh 2009, 136). Heavy metals are usually used for staining. Once the electrons hit the specimen, they pass through it and are then collected and projected via electron optics onto a screen (Klein, Buhr and Frase 2012, 300). A magnified image of the object appears on the screen. The image can also be recorded digitally and viewed on a computer when a scintillator converts the hitting electrons into pulses of light that can be detected using a charge-coupled device (Klein, Buhr and Frase 2012, 300). Two-dimensio nal images are created according to variations in the intensity of electrons hitting the detector (Carter & Shieh 2009, 136). TEM has a large number of applications in innumerable fields ranging from life sciences to material science. TEM has proved to be a priceless tool for studying the ultrastructure of metals (Egerton 2005, 14). In life sciences, it is used for studying bacteria, viruses, and tissues of plants and animals (Egerton 2005, 14). TEM has great applicability in examining the ultrastructure of cell organelles and membranes. Scanning Electron Microscope (SEM) One of the limitations of TEM is that the specimen to be examined has to be made very thin as thicker specimens absorb electrons instead of transmitting them (Egerton 2005, 17). SEM, on the other hand, can be used for bulky specimens. It is used for a detailed study of the surface of the specimen (Carter & Shieh 2009, 136). In a SEM, the electron beam is scanned over the surface of the specimen that is coated with platinum or gold. As the electrons interact with the specimen surface, different types of signals are emitted based on the surface topography. The sample’s surface reflects secondary electrons of low energy and high-energy backscattered electrons are released from below the surface (Carter & Shieh 2009, 137). The signals are collected and the image is processed. A three-dimensional image of the specimen is obtained pixel by pixel.  

Mooting Essay Example | Topics and Well Written Essays - 500 words

Mooting - Essay Example right position by upholding that an advertisement is an invitation to treat and not an offer, therefore there was neither an offer nor contract between the respondent and the appellant. In proving this the respondent will rely on the literal rule of the statute. 2. The respondent submits that the advert which was placed on the 4th November was just an invitation to treat. We further submit that the judge is expected to at first instance apply the literal rule of the statute before considering anything else.1 Thus we submit that as held in partridge,2 an advert amount to an invitation to treat and not an offer.3 4. We submit that though it’s possible to make an offer to the world (unilateral offer), the facts of this particular case are very different from those of Carlill v Carbolic smoke ball case,5 since in the Carlill case the respondent company had deposited $1,000 in the Alliance Bank to show their commitment and in which it can be inferred their intention to be bound by, upon acceptance, but in this case, the Respondent did not show in any way either express or implied intention to be bound by the advert upon acceptance thus it can only be concluded to be an invitation to treat and not an offer. 5. Furthermore, the respondent submits that the Appellant did not communicate upon acceptance as it’s the general the rule of requirement that the offeree must communicate to the offeror upon acceptance to effect the contract formation.6 Also, the appellant cannot claim that their conduct amount to an acceptance,7 since the need to communicate acceptance is only waived when the other party does not object to the conduct of the appellant. But in this case the respondent objected to the appellant conduct long before even the stall was opened,8 and even upon opening the stall their objected to his

Gentlemen Prefer Blondes Comedy Essay Example for Free

Gentlemen Prefer Blondes Comedy Essay Gentlemen Prefer Blondes is a 1953 Musical-Comedy released by 20th Century Fox, directed by Howard Hawks and starring Marilyn Munroe and Jane Russell; the two greatest sex symbols of the era. The cameras point of view is that of the male gaze, where women are regarded as objects of fascination and the men are assumed to have a position of power. Hawks shows how it can be easily hijacked by females smart enough to control, manipulate and ultimately blur the male gaze. As much as this film is shot for the male gaze it is as much for a female audience as it is for males. In the song-and-dance sequence, When Love Goes Wrong, the two female protagonist had just been expelled from the hotel by Gus. Though the situation for Lorelei and Dorothy should be one where they are left helpless and powerless the scene however displays the opposite. In the entire scene both female protagonist are captured front and center with close ups and the lighting on their faces is well defined which gives them a sense of importance and power. At the same time the men gather around them captivated, giving their undivided attention to the females as they sing and dance; giving them a position of control over the men. Their position of power is so prominent that they even get the admiration of young boys who seem to be gypsys. Gypsys are known to be quick, sharp and in control when it comes to stealing but in this scene their heads are turned by the sensual Lorelei and they are totally distracted. Bothe females are well aware of their manipulative powers as Dorothy encourages Lorelei to use her charms, saying, Do it now, do it! What appears to be submissive to the male gaze, in this scene however they put on a chow in exchange to negotiate their presence and have their voices heard in a dominantly male world. When the females are seated they appear to be two damsels in distress, however the movement of standing up represents liberty and the space they command when dancing communicates freedom and power. A melancholy moment turns to a vibrant and fun sing-and-dance where they reject the actions of men to have power over their emotions. Though the scene is shot in the view of the male gaze the line is blurred when Lorelei and Dorothy use their sensual and attractive appearance to control, manipulate and command power in a dominantly male world. By this the scene takes a turn to cater to the female sight giving a sense of empowerment and independence in a situation where they should be the damsels in distress.

Flavor Principles: Theory of Preferences and Rejection

Flavor Principles: Theory of Preferences and Rejection Food, as defined by the dictionary is a substance that provides nutrients for maintenance and growth when consumed. The term itself is general and could be seen from different point of views, thus, creating other function words such as feeding and eating. The word feed is usually utilized when animals is involved, while the word eat is utilized when humans are involved. Feeding and eating is distinguished by its functions; feeding itself merely involves the gathering of food, while on the other hand, eating does not only involve gathering of food, but also cultivating and raising livestock. Due to this reason, some foods are only available to certain groups, allowing the development of customs that decides between the edible and inedible as well as the manners involved during consumption. (Kittler and Sucher, 2004) Food on its own does not only function as source of nutrients. Food could define an identity of a person, functions as symbols in religions, as well as defines a culture. As an example; in Muslim countries such as Malaysia and Indonesia, a person who consumes pork would be Chinese. If the person is not categorized as Chinese, the person might be Buddhist, Catholic, or other religion that do not limit these people to consume. It is undeniable that there is relationship between the food that people eat, perceived value of others as well as the way in which people characterize themselves. (Kittler and Sucher, 2004) Stein and Nemeroff (1995) support this with their research which involves college students which were to rate profiles of people based on their diets. Diets were termed as good foods and bad foods. Good foods are the foods that are categorized as healthy and contain less fat such as fruit, salad and whole wheat bread. While on the other hand, bad foods are the foods that are categorized as unhealthy such as steak, hamburgers and french fries. The result showed students who eat good foods are judged generally to be fit, active and is perceived as more attractive, quiet and more analytical than those who consume bad foods. The way of processing food within certain group that includes every step of the process; starting from selection, distribution, preparation and consumption creates similar pattern which are unique towards their eating behavior. These patterns are known as food habit. (Kittler and Sucher, 2004) Basically, there are different factors that affect individual food habits and these factors are interrelated. Conner (1993) created a basic model that determines individual food intake. Adapted from Understanding Determinants of Food Choice: Contributions from Attitude Research by Mark Conner, 1993 The food characteristic in the diagram consists of the physical and chemical properties as well as nutrient content of the food. It plays as one of the basic roles to food choice due to the fact that it is often related to physical wellbeing; whether there will be allergic, discomfort or long term outcome that might affect growth, weight or even diseases caused. (Falk et al, 2001) Economic factors consist of price and availability. Price determines the economic situation of a country, which estimates behavior of the consumers. While on the other hand, availability simply determines the food consumed by each individual (Rozin, 2007). There is clearly a relationship between food consumption and economic condition (Ozimek and Biemans, 2011). In their studies is mentioned the structure of food consumption on Poland, which is determined by its economic development. They showed that in the early 1990s, consumers reduced their expenses on dairy products due to increase in price (Kramer, 1993). As there is constant increase each consecutive years, the share on food expenses fell; dropped from 41.3 percent in 1989 (Bywalec, 2000) to 20.3 percent in 2008, especially among the basic foodstuffs such as milk, eggs, rice and grains when compared to 2007 (Central Statistics Office, 2008). Nevertheless, although generally the share dropped, there is different consumption leve l of substitute among the socio-economic groups. As an example, in 2008, there is an increase in consumption of fruit juice and vegetable juice among those with highest income. While there is an increase in bread, flour and milk among those with lowest income. On the other hand, social factors consist of culture, religion practices, media and social pressures through parents and friends. Food habit is mainly determined by culture. In fact, human is the product of interactions between biology and culture (Poulain, 2009). Thus, in Poulain context, culture is involved both biologically and socially. Biologically, culture is already written in the genetics. Rozin (1991) studied the correlation in food preferences between parents and child, and found the correlation to be very low. While socially, human grow up in the environment that is determined by that certain culture. This is supported by the statement made by Mead (1943) who perceives food habits as systematically interconnected food behavior of individuals that has been raised within that certain cultural tradition. Other components such as religion practices (e.g. Pork are banned among the Muslim), media (e.g. children exposed to fictional characters such as Popeye) and social pressures (e.g. social status) are attached to the environment where each individual is raised. While economic and social factors do not seem to be interrelated, Poulain (2009) studies the relationship between the two. In his study, Poulain mentioned that each individual has the ability to control resources through their demand, due to the value created in the social life that each individual is raised in. This creates ecological constraints by changing the environment, as an example; through irrigation, sanitation and pollution. The ecological constraints created affect the availability on resources. This, thus, affects the country economically. Food characteristic and economic/social factor are the factors that shape individual perceptions in terms of sensory, physiologically and psychologically. In a way, these factors automatically program a certain individual to behave according to the environment that they have been raised at. Sensory is the perception of appearance, smell, taste and texture. Kittler and Sucher (2004) mentioned that every individual has the ability to predict the sensory characteristic of a certain food and decide whether these characteristics would be acceptable. This ability is usually obtained based on foods that are culturally acceptable. As an example; in West Africa, there is preference towards bright orange color obtained from sweet potatoes as their staple food. Thus, the first time they are exposed to colors that are contradictory, there is tendency to reject the food. age In additional to that, age also plays important role in adjustment of taste. This is due to the fact that preference of taste differs as individual matures. Human has the ability to detect flavors, texture Drenowski Gomez (2000), Stubbs et al (2000), Anderson (1995) and Burch (1992) in Kittlers book, mentioned that during infancy and childhood, individual has better preference towards sugars and fats. The preference will peak in early teenage years, and will then subside in the later years. This explains the reason for coffee preference for individual in later years. While sensory forms attitude towards food, physiological factor is one of the individual characteristic is the process that happens in the body itself (Rozin, 2007). These processes act as stimulant to motivate each individual to consume the food. The processes happens in two forms; metabolic and neural. Metabolic process takes place in the body by processing the nutrients composed in the food. In this case, nutritional information is stored in individuals nervous system. On the other hand, neural process takes place in the brain. The information stored during metabolic process is integrated together with factors that lead to food consumption such as ambience, environment and others. On the other hand, psychological factor is all the aspects that relates to individuals behavior psychologically in regards to food. It includes two components; individuals attitudes and perceived social pressures. Attitude is internal and estimates the benefits, personality, mood, preferences and other factors that affect it. Usually, it is affected by beliefs regarding the outcome after performing that certain behavior, whether good or bad. (Shepherd, 2007) As an example; any contact with pork is believed to be sinful for Muslims. Thus, no Muslim consumes pork. While on the other hand, perceived social pressure is external. It includes others perception of performing that behavior such as parental influences, peer influences and the media as well. (Rozin, 2007) ACCULTURATION PROCESS It is undeniable that food characteristic, economic and social factors plays major role in shaping early individual eating behavior. Nevertheless, this does not imply that eating behavior will stay the same. In fact, eating behavior changes over time due to events and experiences. When an individual that belongs to a certain ethnicity is moved to a place with different cultural norms, they undergo an acculturation process. Acculturation is the transformation process that an individual experience when transferred to a place with different cultural norms. The transformation may occur at two different level; micro and macro. Within micro level, the transformation reflects in individuals attitudes, beliefs and behavior. While on the macro level, the transformation may reflect physically, economically, socially or politically (Satia-About a et al 2002 in Kittler and Sucher). Acculturation at micro and macro level may develop steadily based on length of stay. Nevertheless, acculturation of food habits works in a different way. Food habits do not develop steadily; it does not change early food habits to general food habits of the majority of the population (Kittler and Sucher, 2004). Natives may or may not experience acculturation in food habits; whether it is in term of frequency of daily meal intake, local dishes consumed or food preferences. Kim and Chan (2004) studied the acculturation of dietary pattern of Korean Americans. In their studies, they found that 87% of middle aged Korean still prefer to consume Korean food rather than American food after migrating to the USA, but 51% presume changes in their dietary habits. In fact, changes in diets and type of meals consumed are found in individuals who were born or stayed longer in the USA instead. The theory of acculturation could be further explained with another conceptual model of food choice. The components involved in the model may be similar to the basic model. Nevertheless, it could be utilized to understand the theory of acculturation. Psychology of Food Choice by Richard Shepherd Based on the model on the previous page, the main component of food choice starts with life course. Life course involves individuals experiences events and turning points in life. When individuals encountered different environments (socially or culturally), situations and experiences with food, they build their own life course that entails both past and current eating experiences. This enables them to have standard expectations of food in the future, which automatically develops their perception of certain food over time (Sobal et al in Sheperds, 2004). Within an individual life course there are always three components involved; thoughts (trajectories), turning points (transitions) and time (timing). Thoughts play as the base, as it defines the decision made when it comes to food. However, it changes over time due to turning points and time. Trajectories This is basically individuals perception of food choice within their life course. It involves individuals attitudes; thoughts, feelings and actions throughout their lifespan (Devin et al, 1998 in Sobals). It is created in the early childhood based on types of food exposed, and thus, develops reference for individuals when making decisions regarding food in the future. In short, it is interchangeable. Nevertheless, due to early exposures of food, the decisions made often involve the same food selections regardless of the situations encountered (e.g. ageing and changes in health) (Paquette and Devine, 2000 in Sobals) Transitions T his is the modification in individuals life that changes their trajectories (Devine et al, 1998 in Sobals). It could be minor events that lead to small detour in life or even radical events that acts as turning points that changes life the opposite way. Nevertheless, these events have the ability to redesign new food trajectories. Examples of these events are changes in employment, illness and migration to a place with different culture (Devine, 2005 in Sobals) Timing This represents the timing that these transitions happen within the life course of an individual. Timing places an important role as it determines the level of influence in the change of food habits (Devine, 2000 in Sobals). As an example; during bird flu, people tend to eat less poultry to avoid the virus. Nevertheless, people may not adapt no bird diet without the flu. Influences, on the other hand, provide factors that contribute in the change of trajectories. These factors act as support for individuals to change their perception towards food. Without these factors, individuals may not experience change in their food habits. Contexts Context is basically the surroundings in which people make food choice. Views could be seen environmentally (climate), socially (standardized behavior), biologically (nutrients) or economically (availability). A simple example would be the availability of ingredients due to weather. Not all ingredients are available during certain season. It is undeniable that surroundings changes constantly through different views. Thus, it also affects the construction of food choices. (Avery et al, 1997 in Rozins) Resources (Tangible and Intangible) Resources determine the availability of ingredients, materials and other sources involved in the process of food choice. Tangible resources may be in a form of money, equipment, transportation and storage space. On the other hand, intangible resources are in a form of time, skills and knowledge. It could also be in a form of advice and emotional support (Senauer et al, 1991) Ideals Ideal is the set of thoughts that defines the acceptability level of food. It plays an important role through thoughts about proper meals, manners and health. In addition to that, it also determines the way in which individual should eat. The flexibility of ideals are determined by the social factors of food. (Sobal, 1998 and Devine et al, 1999b) Social Factors Social factor determines food choice through relationships that each individual builds. Through relationships, individual determines the place, the time, the type of food and the way in which they should adapt to eat. (Sobal, 2000) Personal factors Personal factor involves internal factors that influence food choice. Based on figure 1, this involves all the factors under individual characteristics. The last component that contributes to food choice is personal systems. Personal system is a process whereby people apply all the factors under influences into practice. Individuals, in this case construct values and classify foods and situations based on the values that was perceived before. Nevertheless, values perceived by individuals vary differently. Values perceived could be in form of taste, convenience, cost and health (Connors et al, 2001). Personal system allows individuals to involve their emotions and develop strategies pertaining to food selections in different situations. (Falk et al, 1996, Furst et al, 1996, Connors et al, 2001 in Kittler and Sucher) Taste Taste is basically the first impression a person considers during consumption. Perception of taste could be described as appearance, odor, flavor and texture. Nevertheless, taste has the tendency to change overtime (Sobal et al, 2004). Convenience Convenience involves time, ability, mental or physical involvement in preparing, consuming and cleaning up after eating. Justify more for each points Cost Cost represents monetary involvement that includes the level of monetary value. This determines sensitivity towards certain product. Individuals with unlimited income may still be sensitive towards price due to its monetary value. Health Health involves thoughts and considerations regarding physical wellbeing. As an example; foods that may result in digestive discomfort, allergic reactions will not be considered to be consumed. Based on the components involved in food choice, acculturation process happens within the life course, when there is alteration in trajectories. Trajectories alter when there is match between aspects under influences and personal system. Influences construct trajectories at the beginning as well as during transitions. Early exposure during childhood that involves influences such as friends, family, culture and environment sets the base of individuals thoughts. It creates individuals identity and personal systems based on values taught by the environment that individuals develop in. This initial programming in trajectories usually shapes individuals eating skills, table manners, social activity relating to the food and also determining the social group that individuals are categorized in (Poulain, 2009). Kim and Chan (2004), in their research, thus, proves that Koreans who are born and lived longer in Korea tend to have higher level of food acculturation, which is related positively with language, media, friendship, food. They speak more English, follow American diet and associates with American-style friends. Relating to the theory of acculturation, these individuals have been exposed to this type of environment. Thus, the values taught differ as well to their native values. During transitions, individuals are exposed to different forms of influences. They tend to associate with new friends and new environments. This happens in events such as migration, change in employments, illness or even accidents. With these changes, individuals automatically adapt to the new situations. Exposure to new thoughts, perceptions and environments widen up individuals thoughts and values. Theoretically, values obtained through these influences are processed into the personal systems to see whether it match the aspects. With addition of timing involved, such as length of stay, acculturation will then happen and produce new trajectory. Olsen and Wandel (2005), in their research, prove that acculturation in food happens among Pakistani immigrants women in Oslo, Norway. Resources are one of the reasons that change their food habits. Fish, meat, chicken could be obtained in everyday lives in Norway, whereas in Pakistan, these meats tend to be included as status food, and could only be obtained once a week. Thus, there is increase in meat consumption after the migration. Paratha is no longer consumed for breakfast, but bread is utilized instead. This is because it is considered to be unhealthy as it could give digestion problem due to the cold climate in Norway. The result obtained by Olsen and Wandel (2005) could be related to the relationship between influences and personal systems. Consumption of paratha moves to bread after few years, although women experience hard time at first. This is because both paratha and bread are considered as bread. This, thus enable them to match the requirement from the influences towards the personal system they have built in their initial programming. COMPONENTS INVOLVED TO DETERMINE FOOD HABITS To fully understand food habits from different cultures, the basic models have been developed by researchers. However, these models basically categorize components involved in food habits that need to be compared between different cultures to further understand food habits (Kittler and Sucher, 2004). Core and Complementary Foods Adapted from Food and Culture Kittler and Sucher (2004) Based on the diagram that is adapted above, the most inner layer of the model represents the type of food that is most consumed in individuals diet, followed by the least. In this case, core food is the type of food that is most consumed. Basically, this is due to the fact that core food represents the staples. These foods could be rice, wheat and corn. These types of foods will not be omitted in an individuals diet and consumed on daily basis. On the other hand, complementary foods are the food items that are consumed to enrich the palatability of core food in terms of taste, texture and smell. The types of food could be meat and vegetables, ranging from different types of cooking method. Usually, the types of core and complementary foods consumed determine the identity of the culture that an individual belongs to. Secondly, secondary foods are the type of food that is consumed less frequently. The items involved in this could be meat, vegetables and fruits. The items that are included under this type may also be categorized under complementary food, depending on the frequency of consumption. As an example; a persons diet includes rice and chicken daily. Fruits are consumed thrice a week. Thus, chicken is the complementary food, while fruits are the secondary foods. Lastly, peripheral foods are the food that is preferable towards individuals, but are not included in the cultural diet. Kittler and Sucher (2004) mentioned that changes in food habits often happens with this type of food more rather than core foods. Kocturk and Runefors (1991) design a model that explains the process of retaining and changing food habits in relation to the core and complementary model. The model involves two major components; identity and taste. Identity is created due to exposures towards the same ingredients, flavors, textures since early childhood. When individuals retain its cultural eating habit, they consider identity first and taste later on. Whereas, when individuals change their food habits, they consider taste at the beginning. Kocturk and Runefors (1991) Adapted from Changes in Food Habits among Pakistani Immigrant Women in Oslo, Norway by Olsen and Wandel (2005) The statement is supported by Verbeke and Lopez (2001) who compares the food attitudes between the Belgians and the Hispanic (Latin-American) group living in Belgium, based on aspects on attitudes and perception on the food. Among all the aspects included, taste and texture are involved as well. The foods of the Hispanics were termed as ethnic food. Result shows that the Belgians perceive taste, appearance and authenticity to be important aspects when consuming ethnic food. While the Hispanics, consider other criteria towards Belgian foods. Kocturk also mentions that incorporation of new diet starts with the accessory food. Comparing to the previous core and complementary food model, accessory food is basically the combination of peripheral and secondary food. Fruits, dairy products, fats and nuts are considered under accessory food. This is because, these foods is often categorized as additional to a certain meal. In contrast to changes in complementary food, accessory food takes much lesser time to adapt. On the other hand, core food stays as it is for generations. Kocturk did his research among Iran immigrant in Uppsala. Result shows that changes are seen most on accessory food. This is shown in the change of type of snack consumption from dried fruits and nuts to potato chips; dairy products from fresh cheeses and yoghurt to sweet milk and aged cheese. While on the other hand, Swedish bread as staples that has resemblance towards Iran bread stays as its core food Flavor Principles Flavor principles in every meal involve pervasive and distinctive seasonings which enable the society to characterize a certain cuisine (E.Rozin, 1981 in Pliner). Raw ingredients are exposed to different herbs, spices, marinades that suit the society culturally during preparation, creating certain characteristic of taste, texture and smell of the food (Kittler and Sucher, 2004). As an example; Japanese cuisine involves soy sauce, rice wine vinegar and sugar. On the other hand, Korean cuisine involves fermented paste such as Kochu-Jang. These seasonings are used in every meal, exposing the society to the flavor principles itself, creating trademark of each cuisine and acceptance towards individual. Kittler and Sucher (2004) add to the statement by mentioning that the principles of flavor within a culture, is not so much of a question of preparing the food. In fact, preparation and seasoning of food is placed second to the initial selection of the ingredients. This is because, during selection process, there are certain aspects that play major roles; weather, soil texture, source of water, drainage system, natural minerals contained in the soil itself, and other environmental factors involved. These aspects may affect the taste of the ingredients. As an example; wine products tend to have different taste when it comes from different countries and even regions within the country itself. Thus, the issue of acceptance of flavor principles of each individual of a culture is still relating back to the factors that were mentioned in the general theory of food choice, regardless whether socially, biologically and environmentally. The early exposure towards cultural food started the environment, which determines availability; biologically, in the wombs and written in the genetic (Poulain, 2009); strengthened by social influences through parents, friends and media (Conner, 1993). In short, the general view of a society perception of flavor principles is still relating back to one, which is exposure. Due to the exposures towards certain flavors culturally, individuals often have problems in incorporating new flavor principles to their diet. The neophobic attitude presents in every human program individuals to keep them in the safe track, preventing them to alter their programmed flavor principles against flavors that are familiar (Schulze and Watson, 1993 in Pliner and Salvy). Nevertheless, just as how individuals obtain their initial flavor principles culturally, the theory of obtaining other flavor principles stays the same, based on the general theory and/or acculturation process. Strategies may be utilized to improve individuals preferences towards new flavors; such as repeated exposures and evaluative conditioning. These strategies affect one familiarity and preference towards the food. Repeated exposures Studies show that there is higher probability that individuals acquire preference towards the food when repeated exposure is involved. This is due to the fact that, exposures transform negative reaction to positive reaction (Zajonc and Markus, 1982). As an example; Mexican children are not born with preference towards chili peppers. However, Mexican mothers season its ingredients with chili peppers. With the same exposures towards the same taste, children tend to grow up by overcoming their fear towards chili pepper and grow fond of it (Rozin and Schiller, 1980 in Zajonc and Markus). Evaluative conditioning Evaluative conditioning involves pairing of taste and appearances with flavors that are mostly preferable (e.g. sweet taste) (Rozin and Zellner, 1985 in Kittler and Sucher). As an example; by pairing coffee (bitter taste) with cream and sugar (sweet taste) enables individuals to increase their tendency of preference towards coffee (Rozin, 1996 in Eeertmans et al). Flavor Principles (Theory of Preferences and Rejection) The theory of explains the process that leads to individuals perception of flavor which will affect individuals programmed principles of flavor. In this case, there are two behaviors involved; affective responses (feeling of pleasure) and cognitive behavior, which analyze the surroundings. Cognitive behavior, identify the features, benefits of a certain object and evaluate them, which will then determine the type of response (Zajonc and Markus, 1982).. In this case, flavor is perceived through taste, smell, appearance, texture, fat content, temperature and sensations. Taste is then related to each of these components for evaluation, and produce affective responses (usually determined by the amount of sucrose and fats) (Eertmans et al, 2001). On the other hand, disgust/rejection is obtained through the negative oral experience (Rozin in Shepherds, 2006). The response is termed as distaste response. Usually, individual experience distaste response due to the nature of the food, which could not fit to individuals flavor principles. Determinants of a Meal Elements that constitute a meal vary based on culture. It could be types of staples, order of dish, alternate meals, frequency of eating and serving size. These elements are grouped under meal patterns and meal cycles (Kittler and Sucher, 2004). With the variation of elements involved, meal patterns and meal cycles automatically vary as well depending on the culture. Meal patterns involve elements that persuade individuals within a culture to consider it as proper meals. These elements could be types of core and complementary food, its method of preparation, dish order (appetizer, main course and dessert), snacking options and types, celebration and portion size (Kittler and Sucher, 2004). As an example, in Asian cultures, starch such as rice must be included in a meal to be considered as proper meal. Other form of starch such as noodle could be utilized as a substitute as well. Nevertheless, for some Asians, these substitutes could not be utilized. Rice is one of the elements that is a must within a meal. Meal cycle, on the other hand is basically the timing that meals occur. It involves the frequency of meals and the right time as to when it is consumed. These times could be within a day (involving breakfast, lunch and dinner) or during events such as Christmas or Thanksgiving. During acculturation process, perception of taste is not the only aspect that changes, although in one of the models of acculturation, only taste and identity are involved. In fact, meal patterns and meal cycles is affected as well. In the studies by Olsen and Wandel (2005), Pakistani immigrants alter their meal consumption from 3 times of hot meal per day to 1 hot meal after staying in Norway; substitute paratha with bread; and increase its consumption of fish. Kittler and Sucher (2004) did a similar study by comparing meal cycles and patterns of few nationalities before and after their stay in the USA. Korean meals for example; consists of three traditional meals, however, after their stay in the USA, Korean meals consists of American foods for breakfast and lunch, while their dinner remains the same. FOOD HABIT IN MALAYSIA Influence of Foreign Culture in Malaysian Cuisine With the multiethnic races that are present in Malaysia, Malaysian cuisine is the product obtained from the influence of these races. The influence is traced back through the history, during British colonial, whereby the biggest migration was from India and China. As a result, the Malays living in Malaysia currently are the combination of proto-Malays, Indians, and Chinese. Other migration comes from Indonesia. This results in the strong influence towards their cuisine (Yoshino, 2010). In addition to that, the country itself is located next to Thailand (West Malaysia) and Indonesia (East Malaysia). In the North of West Malaysia, it is

Analysis of poetic techniques in The Company of Lovers Essay -- Judith

Judith Wright, who was born during the First World War, lived through, and was greatly influenced by, many wars that Australia had involved herself in. During an interview in 1985, Judith Wright recounts how her childhood was overshadowed by images of war, and therefore many of her earliest memories were connected with war and its effects. The constant presence of danger forced Wright to confront her awareness that all life ends in death, which has haunted her poetry throughout her years. The fear of death and loss has been expressed in 'The Company of Lovers', which was published in 1946, after Wright saw the influence of the Second World War on Australia. Judith Wright's success in translating human existence into poetry has resulted in a rich creation of exuberant expression and sincerity. Her poetry has the ability to connect reason and emotion through various poetic techniques in such a way that knowledge and experience are represented in a powerful yet dense fashion. One would find a great challenge in expressing deep experiences in a poem consisting of simply two octaves. However, through the employment of poetic techniques Judith Wright has captured her knowledge of life and death, and the effects of war, and successfully translated them into her poem ?The Company of Lovers?. This poem reflects an entire generation, worldwide, who went to war, and their lovers and family who were left behind, indicated in the opening line, ?We meet and part now over all the world?. Wright has employed a paradox, ?We meet and part? to encourage an awareness of coinciding union and departure. This paradox serves two functions, to suggest that a brief moment between lovers may soon be disrupted, and to communicate said idea in a condensed... ...remarkable capacity to go beyond and above what can be grasped by the senses. ?The Company of Lovers?, which literally associates love and death, contains a raw essence that supports attributes of reality which explores the connection between inner existence and actual reality, which is effectively and concisely represented through these use of poetic devices, such as paradox? and personification. Wright?s concern with love and death, a feminist and metaphysical issue, had been constantly in her thoughts. However, later in her life, once she had met her lover and had their daughter, she was able to accept death as not an enemy but as phase in the cyclical nature of life. Through the use and develop of poetic techniques, such as structure, language, imagery and movement, Wright has been able to address her concerns with love and death in a vivid but compacted manner.

Hdfc Bank Credit Cards

| Contents TOPIC : â€Å"STUDY OF HDFC BANK CREDIT CARDS TOWARDS CUSTOMER†1 1. Context /Background3 2. Summary and literature review4 3. Questions and hypotheses and justification6 4. Summary of method7 4. 1:Research instruments7 5. Ethics and Safety Requirements8 6. Limitations9 7. Implications10 8. Research Timetable11 9. References12 STUDY OF HDFC BANK CREDIT CARDS TOWARDS CUSTOMER 1. Context /Background Housing Development Finance Corporation Bank of India was incorporated in the year in August 1994 after the changes that were made by Reserve Bank of India, which is by allowing for the establishment of private sector banks in India.This is an assignment made on the sales of the bank credit cards because this is a vast subject that is to be studied in a country like India. India is a large country with diversities, so the customer interaction with be different in each and every place, that may be the language, environmental factors etc. According to my study I would like to suggest that the industries go through narrow phases like introduction, growth, maturity and declines. But these may vary from one place to another comparatively on interceptions and interpretations. In India there a various banks like public sector and private sector banks.And today the private sector banks are giving a tough fight for the public sector banks so called government banks. So considering all these factors I would like to discuss the topic credit cards of HDFC Bank Ltd because there is a tough competition and in this competitive situation how the customers can be satisfied with the bank. In today’s world of competition customer is the supreme for the bank so customer service and customer satisfaction are the main areas were the concentration is to be made. HDFC Bank ltd has got various types of credit cards for different consumers.It has made a very good market catching plan by introducing different types of cards to different types of customers like for workin g class, business class and special cards for women. The different types of cards that they have introduced are like Gold Credit Card, Women’s Gold Credit Card, Business Gold Credit Card, Titanium Credit Card, Business Platinum Card, Platinum Chip Credit Card all these are regular card and there are premium cards like World Master Credit Card, Visa Signature Credit Card and also there are Super Premium cards like Infinia and Regalia cards.All the above mentioned cards are of different credit limit. All these cards are given to the consumers according to their bank transactions ant measured value of customers according to their efficiency so all types of customer get the privilege of using credit card. In India use of credit card is a privilege. So the HDFC Bank ltd aiming this point of view of customers they have satisfied the needs of customers according to the customer wants. In my study ill will show about the HDFC Bank and their role towards customers. 2. Summary and lite rature reviewI will be showing in this study of HDFC Credit Card towards customers as they have many positive and few negative things towards the usage of credit card. There are three factors of customers that i have taken into consideration that is satisfaction of customer, security and payment default of customer. In this study I have a personal experience with the sales of HDFC Credit Cards so that I know what the customer prefer what are their needs, i have a basic practical research on this. And also in my study i have done a review of different people what is their opinion about credit card towards customers.There is a lot of study made by various people in the literature review and tried to prove various points like why people start using credit cards by Berthoud and Kempson in 1992, Lea, Webly and Levine in 1993, Lea, Webly and Walker in 1995, Livingstone and Lunt in1992, Tokunaga in 1993, Kaynak and Harcar in 2001. all these people have made an enormous ways of study in cre dit and customers. In one of the study referred in that Tokunaga in 1993 tried to prove himself by getting involved in profile individuals who are using credit cards and also the related problems of it faced by the customers.He made a detail study that whether the consumers are able to use or not efficient to use consumer credit card effectively and in his theory he made a research on consumer behaviour, psychology and substance abuse. He came to know from the study that abortive users appeared to have more external locus of control, lower self efficiency, considered money as a spring of power and prestige. Cox and Jappelli in 1993 initiated that the demand of credit card positively related to permanent earnings and net worth and negatively related to income and age.Duca and Rosenthal in 1993 in their search recognizes that the credit demand of young households is positively related to wealth, income and household size. Calem and Mester in 1995 in their study they investigated the c ircumstances of the people whether they have the efficiency of paying their credit card debts and they recognized that the card holders with a very high unpaid due or debts had a higher probability of payment default. One of the study made by Ankara Chamber of Commerce (ATO) in this study unimpeded that â€Å"what the consumers says for the credit cards? ,it was designed to find that the number credit card a holder having, the interest rates, amount of the card debts of the consumers, expenses that have been made by the credit card and the problems that have been caused by the use of credit cards. Slocum and Mathews in 1970 made a test that whether social class and income class can be considered as indicators of consumer behaviour by using the data that is obtained from nearly 2,032 commercial bank credit card holders in USA.In their study they observed that people of various segments gave their views as different credit card using patterns, and they found that the social class is not the most useful market segmentation variable for the credit card behaviour of consumers and came to a conclusion that the income level is better indicator of consumer card behaviour than social class. Again in 1969 Mathews and Slocum in their study found that the card holders who have low income and socio economic status used credit cards to spawn revolving credit more habitually than the affluent and elevated class card holders.Ankara Chamber of Commerce says that according to their survey results that 70. 6% of the card holders will be using more than one credit card, 50. 3% of the people have the difficulty in the payment of credit card bills, 24. 2%of the people paid their all debts every month and 25% of the people did not even bother of repaying the amount. According to the Novilities et al of 2003 there are inconsistent conclusions in the literature about the effect of psychological factors cause a creation of debt.Some of the studies come to a conclusion that people with outsized amount of personal debt are not demographically different from others. For instance, Livingston and Lunt in 1992 instituted that the debt is common among individuals with high income and less children. In 1993 Lea et al. studied that the serious debtors are varied from the non-debtors in terms of sociological, economical and psychological variables and gentle debtors are generally intermediate between the two.Ausubal in 1997 and Domowitz and Sartain in 1999 instituted that there is a positive relationship between credit cards and personal bankruptcy. Warren-Tyagi in 2003 in his study he says that credit cards provide temporary opportunities for the people to continue their life values when their income is not sufficient. It is like they want to go above their limits to get the needs that are not necessary. In one of the study made by Ahuja G and Singh in 2006, according to them the perceptions of nearly 160 customers of a place in usage of credit cards especially their gro wth of India.They say that 2/3rd of males and 1/3rd females use credit cards. People of age 40-50 years are the people who make more usage. Majority of the card holders are business man or serviceman. The whole study says that the bank should try to give equivalent attention to female consumers with some special offers and benefits. According to Saha p and Zhao Y in 2005 they analyzed that the relationship between service and customer satisfaction in credit cards are mainly of five service dimensions selected by them.Their survey says that efficiency, reliability, responsiveness, fulfilment, privacy, communication, personalization, technology update are the main factors for the customers. These have a strong impact on customer satisfaction. Here in above instances we are aware of different people given different interpretations, ideas, views regarding credit cards. Here in my study I have taken three major factors into consideration that is satisfaction of the customer, payment defa ult of the customer and the security of the credit card.Satisfaction of customers is how the customers are going to be satisfied with the product which is given by the bank. Paymentdefault is a major problem for the bank and also the customers the study is also made on this as key factor and security which each and every customer are find that as a very important factor because they require safety for their money and the credit card which may cause for the misappropriation of the account if lost or mishandled. All these factors are also studied with hypothesis below. 3. Questions and hypotheses and justificationQuestions 1. RQ1: Does the customer’s satisfaction affect credit cards? 2. RQ2: Is there any payment default? 3. RQ3: Do the customers have security for their credit card? SATISFACTION RQ 1 PAYMENT DEFAULT RQ 2 HDFC CREDIT CARDS RQ 3 SECURITY RQ1: HDFC Bank is a customer friendly bank and it try to have a good relationship with the customers by giving good service RQ2: Bank sees that there will be no more payment default and so that it will help the customer and the customer will have satisfaction with the service of the Bank.RQ3:Bank gives security to each and every customer of the bank it is like the credit customer credit card is the credit card of the bank so that it will be taken care of it so that there will be no misappropriation. 4. Summary of method In my study i can say that the customer’s attitude towards HDFC Bank credit card services was eloquent in nature. According to my secondary data study collected by me I would like to say that regarding the satisfaction, customer default and security collected the data feedback from the people to whom I have issued credit cards and use to have a discussion with them about the usage of the card.This was done in order to fully understand the existing banking scenario of the banking services. Firstly regarding satisfaction of customer is yes most of the customers preferably the working cla ss like the customers who work in companies and the companies will have tie up with the bank, in that the companies are graded and according to the grade of the company, the type of credit which the customer require will be given. So the customers of this kind are preferably more in the bank avoiding to my observance so these customers have good satisfaction.But there are instances where customers are not having a great satisfaction with the bank credit card. This is because of some there is some mishandling with the customers because they don’t use the credit card as per the guidelines, rules and regulations given by the bank. Even bank has got some drawbacks because the credit card is been sold out by the credit card sales representatives, so these so representatives don’t explain the customer systematically in a eager that they got a customer and the representatives will be in the only view of completing their target with the given data.I have made few discussions w ith customers to whom i have issued to get the feedback of the service given by the Bank and by myself. 4. 1:Research instruments Discussion: Direct discussion with the customer when he visited the bank for the payment of the credit card bill or by a telephone call after the credit card is issued. Geographical coverage: This study is taken on the customers of HDFC Bank customers. And the customers were from various places who had come for the sake of job.Place where I made my study is in India, Karnataka state, Mangalore. In my study i also found about the payment default of the customers due to various reasons that is; Late payment: This is a major mistake what the employees do, as soon as they get the bill they keep aside then forget to pay or just neglect it and due to this the bank will levy high charges because of the due of the bill. Then the customers start blaming the bank that the bank has unnecessarily levied high charges.Unwanted swiping: Customers once they get a credit card first they start is swiping everywhere for things which not required and the bank put sur charges for the swipes made which the customers some time won’t be aware of that then later the customer will blame the bank. So the bank has taken some precautions for this by giving some facilities like regular messages to the mobile phone, mailing the customer and also the customer can enquire through customer care centre. Security Customers in India are very careful when their using such kind of facility.They will be having lot of enquiries regarding the usage of credit card. They also prefer the card to be secured sop that if lost also any one should not be able to misuse it. So the banks give a pin or a security code to the customer and also insurance facility with the credit card. And if the card is lost and misused by any one the customer will get an alert on his cell or to his mail saying that the card is being swiped. So that he will come to know that if he is using or som eone else if using. 5. Ethics and Safety Requirements:While conducting my research i have taken into consideration that some kind of ethics and safety requirements are followed that are necessary. All the data which I have collected and presented is authentic one. All the research methods which have done is where other researchers have done in their study and I am going to use the method which the research’s have used in their early research study. Some of the ethics to be followed are: Understand would like to make the reader understand what is the research is made on. I have used the language in the way that is simple so that any reader can understand and find it easy.Disclosure: All the data which has been given in this research will have full authenticity. All the data and all the information given will be disclosed despite of being positive or negative in nature. Think about the data when the research is yet to begin would be unethical if the data used is not proper in n ature. To avoid this data will be re analysed before the study begins so that there will be a proper, supportive good data disclosed. Limits of internet: it would be unethical if the data that is applied in the research made by me would be abstracted directly from the internet and disclosed.All the literature and the data will be disclosed taken from internet and checking its authentication and researcher who has done before as the primary research. 6. Limitations 1. The study which i have made on is restricted to the customers of the place Mangalore and it was only about the bank which I was working. 2. There was a lack of co-operation from the customer’s side to give the required information to know or get back the feedback of the customer. 3. The study was restricted to only Mangalore. Hence caution need to be exercised in generalizing the results of the study. 4.The availability of time to carry out an overall exhaustive study was not enough to gather the complete scenari o. 5. In between the work load of the bank the study was conducted so factors may be missed out. 6. There is still study to made on this but due to the time shortage only few things are taken into consideration in my study 7. In some instances the customers are satisfied with the HDFC Bank and the services but in some cases customers are not satisfied with some factors. 8. Only around 50 % of the customers are satisfied with the interest rate on credit card purchase.Most of them believe that the researcher must be enthusiastic to provide some variety of compensation or benefits on the respond because interaction has sacrificed time and may even incur transportation cost to participate in the collection of data. Such responses should be restricted only to the non-financial such as the sharing of the data collection, results etc. 7. Implications The outcome of this research will let us know the customers if the bank better and the customer will come to know about some of the basic thi ngs of the bank credit cards.From this study I would prefer to say that the HDFC Bank should concentrate on the study of the customer card department of HDFC Bank and the credit card section should be in a position to direct the customers in all transactions and credit card queries. There should be a quick processing of the applications when an applicant is applied for credit card. There should be security for the credit cards that which has got a advanced technology so there no chance of misappropriation without the knowledge of the customer.The surcharge and other hidden charges that the bank will be charging on the customer should be informed properly to the customers. The message of the bill should be reached to the customers in time and the bank should keep a good friendly relationship with the customer and suggest the customer to pay the bill in time and also try to convince the customer if there is any pending of the bill to make the payment but convincing the customer in a v ery polite systematic way that the customer is satisfied with bank and do the payment which will be helpful for the customer as well as the bank.The sales representatives should give a clear picture or idea to their customers about the credit card services and all the queries. The research is based on the study made in a place called Mangalore of only one branch of the bank. Thought there are certain limitations feel that justice has been made to the subject and an attempt is made to present an overall picture about the banking experience in HDFC Bank. By conducting this study i would feel that the Bank may go for further improvements in the credit card section in their upcoming days so that it will be favourable to the customers and the bank.The success of the bank depends on the extent to which they are able to sustain the competitive advantages. The bank should also do such kind of studies so that it will come to know the customers wants and needs. 8. Research Timetable TIME FRAM E| MILESTONE| | | 20 JUNE 2012| Selection of assignment topic| 22 JUNE 2012| Enquire with the supervisor can the study be done or not| 25 JUNE 2012| Start with the topic| 26 JUNE 2012 to 27 JUNE| Context| 28 JUNE 2012| Summary of literature review| 9 JUNE 2012| Questions and hypotheses and justification| 30 JUNE 2012| Summary of the method, ethics and safety requirements, limitations| 1 JULY 2012| Implications| 9. References Mehta, Subhash, â€Å"India Consumer Behaviour, Studies and case for Marketing Divisions†, 1997 Tata McGraw Hill Publishing Co. , Ltd. , New Delhi. Kotari C. R, â€Å"Research Methodology† Wiley Eastern Ltd. , New Delhi Jean Pierre Jeannet, Hubbert D. Hannessey, â€Å"Global Marketing Strategies†, 2nd edition, Jaico Publishing House, New Delhi, 1999. Journals,publications,magazines and websitesSurvey of India Industry 2005, The Hindu. Goyal, A. 2004. Role of Supplementary Services in the Purchase of Credit Card Services in India. Asia Pacifi c Journal of Marketing and Logistics, 16(4): 36 Lee, J. , & Kwon, K. -N. 2002. Consumers' use of credit cards: Store credit card usage as an alternative payment and financing medium. The Journal of Consumer Affairs, 36(2): 239. Sulaiti, K. A. , Ahmed, Z. U. , ; Beldona, S. 2006. Arab Consumers' Behavior Towards Credit Card Usage: A Comparative Analysis of Consumers Across Middle Eastern Countries. Journal of T Adcock, W.O. , E. C. Hirschman and J. C. Goldstucker (1977). â€Å"Bank credit card users: an updated profile† Advances in Consumer Research, Vol. 4, pp. 236-241ransnational Management, 12(1): 65 Ausubel, L,M. (1997), â€Å"Credit card default, credit card profits and bankruptcy†, American Bankruptcy Law Journal, Vol. 71, pp. 249-270 Dunn, L. F. and Kim, T. H. (1999), An empirical investigation of credit card default, Working Paper, Ohio State University www. www. sebi. gov. in/dep/dcbdraft. pdf ezineartticles. com/online-credit-card-payment-service-HDFC-Anyone? &id=6907353 ttp://article. wn. com/view/2012/07/01/HDFC_Bank_aims_one_million_new_credit_cards_in_201213/ Credit Card Research Group (2001), Statistical Yearbook, Credit Card Research Group, London. Mackintosh, J (2001), The Financial Times, pp. 4. Horne, S, Worthington, S. (1999), â€Å"The affinity credit card relationship: can it really be mutually be Worthington, S (1999), â€Å"The plastic card and its role in customer relationship management†, Customer Relationship Management, Vol. 1 No. 3, pp. 199-20. neficial? â€Å", Journal of Marketing Management, Vol. 15 No. 7, pp. 603-1 ***