Transcending Spheres of Argument Through the Dual Use of Personal and Pseudo-Technical Expertise
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The Trail, 2014-10-10
TRAIL.PUGETSOUND.EDU THE PUGET SOUND TRAIL THE STUDENT NEWSPAPER OF THE UNIVERSITY OF PUGET SOUND Volume 104, Issue 3 October 10, 2014 Established 1910 Cupless Day in Diversions draws attention to sustainability By BECCA DUNCAN October 3: a day everyone knows due to its famous cameo in the ultimate classic Mean Girls. Yet Friday, Oct. 3 gained a new signifi cance this year as the fi rst-ever Cupless Day in Diversions Café. Th e principle of Cupless Day is simple: raise awareness about sustainability and waste by using only reusable mugs for the entire day. An enormous amount of cups are wasted every single day; according to Kara Klepinger, an Events and Marketing Lead in Diversions, around 76,000 cups were thrown away in the fall semester of 2013. In just the fi rst month of this school year, around 17,000 cups were wasted. “If you think about this statistic relative to the rest of the world, there is an overwhelming amount of cup waste on a daily basis that could be so easily avoided by bring a reusable mug,” Klepinger said. SEE DIVERSIONS PAGE 2 PHOTO COURTESY / DYLAN WITWIKI Students sound off on Res Poet shares cross-border Player spotlight: Logger Town Crier Speaks Life experiences soccer’s Robin Vieira celebrates 13th year Opinions page 4 Features page 7 Sports page 8 A&E page 11 2 NEWS The Puget Sound Trail October 10, 2014 [email protected] happen every week, Diversions staff DIVERSIONS members do not see this happening CONTINUED FROM PAGE 1 CES offers additional opportunities any time soon. -
Hot Lunch Fact Sheet 12 080 09 DRAFT
September 2013 Starbucks Coffee Company Fact Sheet: Starbucks® Pumpkin Spice Offerings Celebrating 10 Years of Starbucks® Pumpkin Spice Latte For a decade Starbucks customers and Pumpkin Spice Latte fans anticipate the return of this beloved beverage each fall, which has become an autumn tradition and daily ritual for many. Whether it’s a beverage countdown, video tribute or constant requests on social media to have our pumpkin sauce be sold year-round – Starbucks® Pumpkin Spice Latte excitement is in the air all year long – but available in our stores only once a year to celebrate fall. A perfect mix of espresso, steamed milk, rich and creamy pumpkin flavored sauce and fall spices, Pumpkin Spice Latte and Starbucks VIA® Pumpkin Spice Flavored Coffee stir up warm feelings of your favorite pumpkin pie, the start of football season, and a crisp autumn day. Starbucks® Pumpkin Spice Latte and Starbucks VIA® Pumpkin Spice Flavored Coffee will be available for purchase at participating Starbucks stores in the U.S. and Canada starting on September 3, 2013. ……………………………………………………………………………………………………………………………………………… Starbucks® Pumpkin Spice Latte Fall is in the air and it’s time to welcome back Starbucks most popular seasonal beverage, the Starbucks® Pumpkin Spice Latte. This signature espresso beverage features freshly steamed milk, rich and creamy pumpkin flavored sauce , and warm seasonal spices such as cinnamon, ginger, nutmeg and clove, then finished with a dollop of whipped cream and our pumpkin spice topping. The beverage is customizable to meet customers’ unique taste preferences. Starbucks VIA® Pumpkin Spice Flavored Coffee Specially designed to be made with hot milk and inspired by Starbucks® Pumpkin Spice Latte, Starbucks VIA® Pumpkin Spice Flavored Coffee is made from real Starbucks® coffee, natural pumpkin and spice flavors, and cane sugar. -
Starbucks: Brewing Customer Experience Through Social Media
513-001-1 IBS Center for Management Research Starbucks: Brewing Customer Experience through Social Media This case was written by Indu Perepu, IBS Hyderabad. It was compiled from published sources, and is intended to be used as a basis for class discussion rather than to illustrate either effective or ineffective handling of a management situation. © 2013, IBS Center for Management Research IBS Center for Management Research (ICMR) IFHE Campus, Donthanapally, Sankarapally Road, Hyderabad-501 504, Andhra Pradesh, INDIA. Ph: +91- 8417- 236667 / 68, Fax: +91- 8417- 236668 E-mail: [email protected] Distributed by ecch, UK and USA North America Rest of the world www.ecch.com t +1 781 239 5884 t +44 (0)1234 750903 ecch the case for learning All rights reserved f +1 781 239 5885 f +44 (0)1234 751125 Printed in UK and USA e [email protected] e [email protected] 513-001-1 MKTG/303 Starbucks: Brewing Customer Experience through Social Media “It’s not an accident that Starbucks is the No. 1 brand on Facebook and Twitter. We’ve used that to engage with our customers in a much more real, authentic, emotional way. It’s lowered the cost of customer acquisition and built customer loyalty.”1 – Howard Schultz, CEO, Starbucks, in 2011 “If we had approached it not from ‘what you know and love about Starbucks’ but as a marketing channel, we would have taken this down a path that would have been very different. This was not [built as a] marketing channel, but as a consumer relationship-building environment.”2 – Chris Bruzzo, VP-brand content and online, Starbucks, in 2010 “I think what they’ve done is elevate the entire experience away from just a cup of coffee into, really, Starbucks being the corner bar, and they’ve used social media to leverage that positioning,”3 – Reggie Bradford, Founder and CEO of Vitrue4, in 2010 A SOCIALLY ENGAGED COMPANY In March 2012, US-based Starbucks Corporation (Starbucks) was adjudged the most socially engaged company in a study conducted by PhaseOne5, an advertising research firm. -
Educational Resource Guide Table of Contents
Our experience of the last year EDUCATIONAL RESOURCE GUIDE TABLE OF CONTENTS HOW TO USE THIS GUIDE ................. 3 DIRECTOR’S STATEMENT ................. 4 FOOD EVOLUTION EDUCATIONAL OUTREACH COALITION .................. 6 ABOUT THE FILM .........................7 FOOD FOR THOUGHT: AN OVERVIEW OF KEY THEMES ........... 8 HOSTING A CLASSROOM OR CAMPUS VIEWING OF FOOD EVOLUTION ........... 16 SCREENING GUIDELINES .................... 18 CLASSROOM MINI UNIT ....................24 STUDENT HANDOUTS .....................44 QUESTIONS FOR FURTHER DISCUSSION .....50 ADDITIONAL RESOURCES .................53 ABOUT THE FILMMAKERS ..................54 ABOUT IFT ............................ 56 2 FOOD EVOLUTION HOW TO USE THIS GUIDE BRINGING FOOD EVOLUTION INTO THE CLASSROOM his Educational Resource Guide was Additionally, the Screening Guidelines section created with educators in mind and can be provides activities that can be performed in used in a variety of ways in the classroom, a group or individually before watching the T film, while watching it, and afterwards, to as well as in more informal educational settings like community screenings, farmers markets, provide an opportunity for analysis and making connections. The subsequent lesson plan workshops, after-school programs, community provides teachers with specific procedures that education programs, or training sessions. drill down into some of the important themes and topics that the film presents, making The history, implications, problems, and connections to national curriculum standards -
“Going Behind the Headlines” Is a Self-Study Module Produced by the Calorie Control Council, an Accredited Provider of Conti
“Going Behind the Headlines” is a self-study module produced by the Calorie Control Council, an accredited provider of continuing professional education (CPE) for dietetic professionals by the Committee on Dietetic Registration. It provides 1.5 hours of level 1 CPE credit for dietetic professionals. Directions for obtaining CPE credit are provided at the end of the module. 1 The competencies and performance indicators supported by this module include: 1.1 - Identifies with and adheres to the code of ethics for the profession. 1.1.2 Recognizes and manages conflicts of interest. 1.1.3 Understands the impact of personal values and beliefs on practice. 2.1 - Utilizes appropriate communication methods and skills to meet the needs of various audiences. 2.1.2 Identifies barriers to effective communication. 2.1.3 Tailors message to meet the needs of the target audience. 2.1.4 Uses a variety of media to deliver information. 2.1.7 Delivers information and opinions in a respectful and professional manner. 2.1.8 Delivers accurate and credible messaging. 4.2 - Reflects, integrates and evaluates using critical thinking when faced with problems, issues and challenges. 4.2.2 Reflects on own values, beliefs and biases. 5.3 - Demonstrates ethical and professional behavior when using technology. 5.3.5 Demonstrates professional behaviors and boundaries when using social media platforms. Suggested learning need codes for “Going Behind the Headlines: When Food and Facts Collide” are: 1040 Cultural sensitivity 1050 Ethics 1070 Leadership, critical and strategic thinking 1090 Media skills 1130 Verbal communication skills, communication 2 Mary Lee Chin MS, RD, provides food and nutrition consultation, speaking on some of the most provocative food topics of today, including genetically modified foods, environmental and sustainability issues, and low calorie sweeteners. -
Pumpkin Spice Latte
From the White County Extension Office: 2400 Old Searcy Landing Road Searcy, AR 72143 501-268-5394 [email protected] Facebook: UAEXWhiteCounty Pumpkin Spice Latte 1 cup milk of your choice (low-fat/fat-free milk, unsweetened almond milk, etc.) 3 Tablespoons pumpkin puree Sweetener – sugar, or sweetener like sucralose or aspartame to taste Maple – 1-2 Tablespoons maple syrup (more sugar, calories) or ½ teaspoon maple flavoring/extract with sweetener to taste Spices – ¾-1 teaspoon pumpkin pie spice or your own options – cinnamon, nutmeg, allspice, ginger ½ teaspoon Vanilla extract (optional) 1-2 cups Brewed coffee Whipped topping (optional) Directions: 1. Wash hands with soap and water. Brew coffee. 2. Measure milk, pumpkin, sweetener, flavorings into microwaveable cup. Whisk together. 3. Warm in microwave. 4. Add to brewed coffee. Mix. Top with whipped cream or topping, if desired. Finish off with a little cinnamon or pumpkin pie spice. Makes enough for 1-2 people. Leftover pumpkin mix can be refrigerated and used the next day. Very flexible – you decide! You can tweak it to your liking! Pumpkin Pie Spice Mix: make your own batch to keep on hand with 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground allspice, and 1/2 teaspoon ground nutmeg. Be sure and sign up to receive updates on the blog – Small Steps to Healthy Habits. https://www.uaex.edu/counties/white/small-steps-to-healthy-habits/ The University of Arkansas System Division of Agriculture offers all its Extension and Research programs and services without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer. -
Campus Press November 2017 Online Edition
C_ P7 C773: “Striving to Report the News Accurately, Fairly and Fully” TheTheThe Campus Press Student Newspaper of Camden County College www.camdencc.edu Volume 31, Issue 6 November 2017 I` TG7 N7+ October is… Awareness Month for: Photo: Shane Kellum New and returning students pack the Presidenal Courtyard on the Blackwood Campus to enjoy the sights, sounds, sunny day and sample the many foods and informaon at the Welcome Back event on Sept. 28. By SG` K7YY_ sometimes, they’re joining clubs; they’re getting Campus Press Staff Co-Editor and News Reporter involved with the campus, and that’s what I want. I think if students connect with people on he scent of burnt charcoal filled the air on the campus, then they’re better [chance] to stay Thursday, September 28, as Camden County here… You don’t appreciate the school as much T College’s Welcome-Back Barbecue kicked-off when you just come and go.” on the Blackwood campus. Students were able to enjoy the many foods, games, and opportunities Outside Vendors, CCC Clubs and Offices offered by the college. Vendors lined the walkways of the campus. Continued on Page 3 “I think this is probably my 12th year running it, The display of tables and banners was comprised and my greatest accomplishment, of what I see, is of the college’s many clubs, such as ASL, MadLit, COLUMN : W RESTLING MR. O OH students having a good time,” said Jacqueline Theatre, and Chess Club as well as services Tenuto, the Assistant Dean for Student offered by the college such as Tutoring, Student LA LA AND THE ECWA Development and Support. -
Pumpkin Cookbook
HAPPY PUMPKIN SEASON PUMPKIN COOKBOOK 11 PUMPKIN RECIPES DID YOU KNOW? The word "pumpkin" showed up for the first time in the fairy tale Cinderella. , A French explorer in 1584 first called them "gros melons," which was translated into English as "pompions," according to History. It wasn't until the 17th century that they were first referred to as pumpkins. 3 NUTRITION HIGHLIGHTS PUMPKIN 1 cup cooked pumpkin contains: Calories: 49 Fat: 0.2 grams Protein: 2 grams Carbs: 12 grams Fiber: 3 grams Vitamin A: 245% RDI Vitamin C: 19% RDI Reference Daily Intake (RDI) 4 AMAZING FACTS ABOUT PUMPKIN PUMPKIN IS GOOD FOR YOUR SKIN Pumpkin is high in beta-carotene and contains vitamins C and E, which can help keep your skin strong and healthy. BENEFIT HEART HEALTH Pumpkin is a good source of potassium, vitamin C, fiber and antioxidants, which have been linked to heart health benefits. HIGH IN ANTIOXIDANTS The type of antioxidants found in pumpkin are linked to lower risks of stomach, throat, pancreas and breast cancers. CAN PROMOTE WEIGHT LOSS Pumpkin is packed with nutrients and has under 50 calories per cup. This makes it a nutrient-dense food. Pumpkin is also a good source of fiber, which may suppress appetite. CAN STRENGHTEN IMMUNE SYSTEM Pumpkin is high in vitamins A and C, which can help boost the immune system. Its supply of vitamin E, iron and folate may strengthen immunity. 5 DESSERT PUMPKIN PIE Ingredients Directions 1 pie crust 1. bake the pie crust according to the recipe or 1 15 oz can pumpkin package. -
Bariatric Surgery Information Manual
Bariatric Surgery Information Manual 4001 West 15th Street, Suite 335 Plano, Texas 75093 972-596-5225 www.360Bariatrics.com 360 Bariatrics 4001 West 15th Street, Suite 335 Plano, Texas 75093 972-596-5225 phone 972-596-2684 fax www.360Bariatrics.com Facebook.com/360Bariatrics Twitter.com/360Bariatrics Medical Director Bariatric Surgery Institute Sheetal M. Patel, M.D., F.A.C.S. Bariatric Surgeon [email protected] 972-596-5225 Patti Allard, RN, PhD, LPC, LMFT Bariatric Therapist Cell: 214-789-0772 Joyce Schone, RD, LD Registered Dietitian [email protected] Lezlie Sparks, RD, LD Registered Dietitian [email protected] 1 Welcome We are very happy to welcome you to 360 Bariatrics. Our weight loss surgery program is a comprehensive program providing you with personalized attention as you work towards your weight loss goal. Our bariatric team consists of many disciplines including physicians, bariatric nurses, dietitians, counselors, exercise physiologists and a bariatric program coordinator. Together with your surgeon, the bariatric team will work with you and your family to provide extraordinary quality care. Bariatric surgery (weight loss surgery) offers the morbidly obese more than just increased self- esteem and improved quality of life. The health benefits of weight loss surgery can be dramatic. According to a landmark study published in the journal of the American Medical Association in 2004, there are numerous health benefits of weight loss surgery. • Type II diabetes is cured in 77 % of patients and resolved or improved in 86 % of patients. • High blood pressure is cured in 62 % of patients and resolved or improved in 78.5% of patients. -
The GMO/GE Debate
Texas A&M Law Review Volume 4 Issue 3 9-16-2017 The GMO/GE Debate Joanna K. Sax Follow this and additional works at: https://scholarship.law.tamu.edu/lawreview Part of the Agricultural Education Commons, Agricultural Science Commons, Bioresource and Agricultural Engineering Commons, Biotechnology Commons, Food Biotechnology Commons, Food Processing Commons, Law Commons, Other Food Science Commons, and the Plant Biology Commons Recommended Citation Joanna K. Sax, The GMO/GE Debate, 4 Tex. A&M L. Rev. 345 (2017). Available at: https://doi.org/10.37419/LR.V4.I3.2 This Article is brought to you for free and open access by Texas A&M Law Scholarship. It has been accepted for inclusion in Texas A&M Law Review by an authorized editor of Texas A&M Law Scholarship. For more information, please contact [email protected]. \\jciprod01\productn\T\TWL\4-3\TWL304.txt unknown Seq: 1 22-AUG-17 9:02 THE GMO/GE DEBATE By: Joanna K. Sax, J.D. Ph.D.* TABLE OF CONTENTS I. INTRODUCTION .......................................... 345 R II. WHAT IS GE FOOD?.................................... 347 R A. Our Entire Commercial Food Supply Is Genetically Modified ............................................ 347 R B. Consumer Concerns About the Safety of GE Food ................................................ 350 R III. REGULATORY FRAMEWORK AND LEGISLATIVE ISSUES SURROUNDING GE FOOD ............................... 353 R A. The Coordinated Framework, Established in 1986, Governs the Regulation of GE Crops ............... 353 R B. Labeling Laws ...................................... 354 R IV. CONSUMER DECISION-MAKING AND GE FOOD ......... 357 R A. The Public’s Concerns About GE Food May Be Explained by Perceptions of Risk ................... 357 R B. -
The Impact of the Changing Food Conversation Winning for Tea & Health
The Impact of the Changing Food Conversation Winning for Tea & Health Louise Pollock Pollock Communications September 21, 2016 Today we are Talking About Navigating the Capitalizing on The Changing Disruption of the the New Food Food Conversation New Consumer Conversation for Tea Activist 2 The Changing Food Conversation 3 The discussion about food is intensifying! Food is in the news, in social discussions – driven by the media -- inspired by the comments from activists and driven by changes in government dietary recommendations What is different this time…. Media is driving changes in consumer behavior and beliefs For the first time, American consumers are changing their opinions and behaviors about food and nutrition issues 4 Food Conversation Hits Mainstream Media You’d Be Surprised at How Many Foods Contain Added Sugar Media was listed at or near the top of the sources that altered consumer opinions Consumers are searching for information about healthier diets Wine, coffee and tea ARE good for your health: Drinks are 'linked to healthier and For the majority of consumers, media drives more diverse gut bacteria' beliefs and changes in their attitudes However, topics that receive a lot of media attention, but appeared to be of less concern in New Nutrition Labels Are Coming to Remind terms of purchasing behavior include: You That Sugar Is the Root of All Evil Probiotics, cage free, organic and Fair Trade A cup of tea a day could keep heart disease at bay IFIC Health & Nutrition Survey 2016 C+R Research Survey Conducted for IFT 5 Media Impact on the Consumer Mindset HEADLINES ARE CHANGING AMERICANS ARE HUNGRY FOR MORE INFO PUBLIC PERCEPTION ABOUT NUTRITION AND THE FOOD SYSTEM Nearly half of Americans have read an article or book, or watched a documentary about the food system in the past year… Nearly a third of Americans have changed their mind about nutrition … and about half of those Americans have issues in the past year. -
20 17 Category Insight Report
20 CATEGORY INSIGHT 17 REPORT Taste the Season: A Look Back at Fall’s Seasonal and Limited Edition Flavors Let’s “fall” back! We’re taking a look at the seasonal and LTO offerings from this past fall. What can we learn from new seasonal product introductions, and what opportunities do we see in the space? We’ll start our exploration with new product launches tagged as seasonal or as limited time offers and look at examples that hit the store shelves these past few months. From continued favorite pumpkin spice to up-and-comers maple, PB&J and cookie butter, there’s plenty to check out — and plenty to learn from. 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com PSL FOREVER Seasonal heavyweight pumpkin spice catapulted into history back in 2003 when Starbucks introduced the Pumpkin Spice Latte. Popular enough to have over 114K Twitter followers and 37K Instagram followers, @TheRealPSL continues to inspire product development across food, beverage and beyond, to just about every category imaginable.1 Consumers can have their pumpkin spice fix in everything from alcoholic beverages to side dishes to ice cream. They even have the opportunity to share their love for this seasonal favorite with their pets, as food and treat options formulated for our furry friends have begun to hit the marketplace, including: • Bocce’s Bakery Pumpkin, Peanut Butter & Cinnamon Dog Biscuits • Greenie’s Pumpkin Spice Dental Dog Treats.2 BEYOND PSL Let’s look beyond this perennial fall favorite and examine other flavors that have emerged as strong contenders for share of mind and wallet amongst fall seasonal product consumers.