Nestle are Leader in nutrition health and wellness

Nestle are Leader in nutrition health and wellness Nestle is worlds largest corporation of food and beverage. They are the leader in nutrition, health and wellness. This company has recognised brand name and very significant influence on customers, business and government bodies as well. Their products ranges from drinks like tea, coffee, water, ice-cream to baby food , pet care, phamaceutical and confectionary . Nestlea operates in 130 countries. They manufactue arounf 10,000 different products and they have manpower of near 250,000 around the globe. They sell more then one billion products in one day. Mission : Good Food, Good Life. The comapanies main brands are Background It was founded in 1866, by a pharmacist, Henri Nestle. Initially the business was making milk for infants who cannot digest mothers milk. This product was successful and gained a demand very fast. After that Nestle had many merger and acquisitions and it grew in developing countries. Organisational Structure of Nestle Governing body: AGM: Annual General Meeting of Shareholders. Executive Body: Board of Directors There are four committees in Corporate Governance. In Nestle they have Executive Board which mainly consist company executives and department heads. They are responsible for managing the all operations of the company and they are the executives who implement the policies and strategies designed or we can say defined by Board of Directors. Organisation Structure of Nestle: Source: www.nestle.com Nestle Information Policy: Nestle rank first among the ten companies who were assessed for transparency of the information with their stakeholders. Nestle provide transparent information about their Corporate Affairs Department, Board of Directors responsibility for Corporate Affairs. All this information is provided in their annual report which is available on their website. Nestle Vision Statement Nestles aim is to meet the various needs of the consumer everyday by marketing and selling foods of a consistently high quality. Nestles Mission Statement We strive to bring consumers foods that are safe, of high quality and provide optimal nutrient to meet physiological need. Nestle helps provide selections for all individual taste and lifestyle preferences. They Believe in: A prerequisite for dealing with people is respect and trust. Transparency and honesty in dealing with people are a sine qua non for efficient communication. This is complemented by open dialogue with the purpose of sharing competencies and boosting creativity. To communicate is not only to inform; it is also to listen and to engage in dialogue. The willingness to cooperate, to help others and to learn is a required basis for advancement and promotion within our company Objectives Designing and producing the products of such quality so that they can create value for shareholders and consumers, employees and business partners, and the local communities and national economies in which Nestlà © operates. Not to focus on short term profits, but to develop business for long term. Top priority is consumer. They believe that they cannot exist without their customers. So while designing their products they first think about the need of customer. Generally there are no specific laws and legislation set, rather than the general laws of the company, but still as operation through the globe, that is operating in a lot of different countries, there are rules and guidelines which might vary according to the country and the environment they are operating in so sometime there are specific laws and rules set for those sort of environmental conditions which might vary to each and every country of the members of the staff. They are very conscious on the professionalism that they have as they believe that if the company are professional and that means that follow certain law and ethics and they abide to it, or stick to it no matter what the situation is so that this will help the company to gain good reputation within the employees of the company, they will not hesitate if something is going wrong within the company. Corporate Level Strategy Merger and Acquisition Biggest mergers Drerers Ice-Cream company North Americas largest pet Food company-Rlaston Purina: 11 billion USD Gerber, a brand of Novarits corporation in baby food : 5.5 Billion USD Reason to follow AM strategy are: Diversifying business Expansion of size of company Selling:They sold their milk manufacturing industry BAVI to Anco. Reasons: They can use this money to focus in any other business which is more profitable. Business level Strategy Their main business level strategy is the integrated cost leadership/ differentiation, by producing 10,000 of different products with low cost as compared to others. Recruitment process and Pay Structure at Nestle The recruitment process at Nestle is clearly defined. People with qualities like dynamism, realism, pragmatism, hard work, honesty and trustworthiness. Match between candidates values companys culture. Recruitment for management levels takes place in the head office and all others at the branch level. The existing employees are promoted to higher posts as per the requirements. There are no lateral recruitments. Another source of recruitment is campus placements and human resource consultancies. Pay structure at Nestle Nestle strives to offer fair remuneration. Remuneration level is above the average in industry. The variable component of the salary is comparatively big to reward individual performance. In case of higher management level, the variable part is linked to individual team target achievements People management policies, basic values principles elaborated in Nestle Nestle management leadership principles- The Nestlà © Management and Leadership Principles describe the management style and the corporate values of the Nestlà © Group, specifically in the area of interpersonal relations. Nestle human resources policy- the policies designed for the Nestlà ©s human resources are well defined to the employees with proper guidances and guidelines given to them so that they can operate in the right manner and be more effective and efficient. Nestle people development review-this policy throws light on Nestles culture and core values, different training programs and life of employees after work Nestle: Job Design Selection-Combination of written test, GD interview (Interviews for top management posts). The company incorporates practices like Job Enrichment and Job Enlargement, to motivate employees and to break the monotony of their job tasks. The correspondent herself works in both sales and brand management departments, which is an example of job enlargement Training Programme in Nestle From the factory floor to the top management, training at Nestlà © is continuous. And because it is mainly given by Nestlà © people, it is always relevant to the professional life. Throughout the world, each country runs its own training programmes (e-Learning, classroom courses, external courses), and it has five training centers in France, UK, Spain, Mexico and Brazil. Nestle runs following training programmes- Literacy training Programme: this is run by nestle to improve skills in employees who are given new machines or equipment to work. The objective is to prepare workers to operate new equipment and production methods. This requires the ability to read, write and do basic calculations. This process is part of what is called the Mission-directed Work Team Approach. In addition to increasing productivity, the process helps to empower the teams to take responsibility for their performance and maintain a positive attitude to their work. Nestle Apprenticeship Programmes: It is an intensive four-year programme. Technical classes are given. Apprentices take a series of exams leading to a Technician Diploma or an Advanced Technician Diploma. Local Training Programmes The local training programme means a lot of employees work in the Nestlà ©s, in other words the Nestlà ©s 2/3 of the employees who work for the Nestlà ©s arrange and organise the training programme to share the experience of whatever the problems being faced by each employees and that they are trying to train them in such a manner that when any problem occurs they can themselves be aware of it and can take the right decision when need, these are sort of being run in every different countries where Nestlà ©s operate and it is a unique programme, in other word it is termed as Nestlà ©s people development activities and continuously been followed throughout Rive-Reine International Training programmes: They have allocated different programmes for training different people, they have a specially designed training programmes in which thy run more than 70 courses. Which are around the word and something like 1700 to 1800 manager and senior manager attend this sort of courses this includes from around the world and over 70 to 80 countries are participating in this sort of courses. The staff that is training them is a highly qualified and with a lot of them being those from the Nestles senior managers who have tones of experience and have a lot of expertise in the field and can take care of the precise things that need to be handled, they put their experience into play and train the staff, so that not only the company benefit but also the staff benefit from the training. The sometimes have the top management participating in the programme it might sometimes even include the CEO if the Nestlà ©s who is interested in the Nestle Rewards: Passion to Win awards: These quarterly awards have been institutionalized to reward those who over-achieve their targets. Long-service Awards- To recognize employees who have been with the company for more than 30 years. Nestle Idea Award- It was found from the correspondent that the company institutes Nestle Idea Award every quarter to recognize and award employees who come up with relevant and innovative ideas which have the potential of being implemented at Nestle. For all aspects of Reward Nestle apply the fundamental principles outlined below. There rewards are based on following principles Performance Driven The hard work each employees put in the more are the chances of their getting the reward, reward is strictly based on the way each employee perform. The more the hard work put in by the employees more will be reward, in some sort performance is directly linked to the rewards they are going to earn. In this way they motivate the employees, to get the better out of them, and in way both the company as well as the employees are benefited. The reward they each employees are offered is quite attractive so that the employees get attracted to it and try and perform to the best of their calibre. Inclusive The reward system is unique and it is included for each of the employees and not only the junior manager, it includes all the employees and in that way all are employees are included. Flexible They are more of a sort of flexible on the reward system if the employees are performing and if they want their reward in some other form if it is possible then they might give the reward that the employee asks for and not what they have already decided. Benefits given to employees in Nestle The following benefits are provided to all employees, with no discrimination Leave-Personal Medical (fixed no. per year) Children Education Assistance Scheme Provident fund Retirement Gratuity Scheme Group Insurance Accidental Insurance Scheme Conveyance Reimbursements Employee Relationship Nestle provides a very healthy working environment which is one of the reasons why Nestlà ©s employees state their commitment level to be very high. Employee turnover is less than 5%., which is considered to be very low for a multinational corporation. Nestle has an open culture upward communication especially in case of grievance redressal is encouraged. Work/Life balance is given importance, as illustrated in the Nestle Human Resource Policy document. Nestle Family annual events are organized by their HR department whereby employees along with their families are invited. Emphasis is laid on safety of employees (Nestle Policy on Health and Safety at Work) Referances: Case Study of Nestlà ©: Training and Development http://www.nestlecareers.co.uk/html/benefits-nestle-jobs.htm (function() { var scribd = document.createElement("script"); scribd.type = "text/javascript"; scribd.async = true; scribd.src = "https://www.scribd.com/javascripts/embed_code/inject.js"; var s = document.getElementsByTagName("script")[0]; s.parentNode.insertBefore(scribd, s); })() http://www.oppapers.com/subjects/how-to-meet-physiological-needs-page1.html http://www.blurtit.com/q4289961.html http://www.merisant.com/careers/job_opportunities.html http://www.allfreeessays.com/essays/Nestle/24216.html http://www.allfreeessays.com/essays/Nestle-Mission-Statement/79131.html http://www.research.nestle.com/tools/mission_statement.html http://wiki.answers.com/Q/What_is_the_Mission_Statement_for_Nestle http://wiki.answers.com/Q/Mission_statement_for_nestle http://irenesbakery.com/bakery/index.htm http://kninn.blogspot.com/2009/12/mission-statement-of-nestle-pakistan.html http://sawaal.ibibo.com/personal-finance-and-tax/what-nestle-mission-statement-510970.html http://www.merisant.com/careers/job_opportunities_asia.html

Coffee from Ampalaya Seeds

COFFEE FROM AMPALAYA SEEDS (Momordica Charantia) TABLE OF CONTENTS A. Background Of The Study3 B. Statement Of The Problem And Objectives Of The Study4 C. Significance Of The Study6 D. Scope And Limitations6 E. Operational Definition Of Terms7 Chapter II8 Review Of Related Literature8 Chapter III11 Methodology11 A. Research Design11 B. Type Of Study12 C. Independent And Dependent Variable12 D. Treatments Of The Study13 E. Subjects / Samples13 F. Replications Per Treatment14 G. Methodology Proper14 H. Statistical Treatment For Data Analysis17 Chapter IV18Results And Discussions18 Chapter V30 Summary, Conclusion And Recommendations30 Appendix32 Appendix A32 Appendix B34 BIBLIOGRAPHY36 References36 CHAPTER I Introduction A. Background Of The Study Coffee alternatives have been famous since the last two decades due to economic crisis and experimentations for health and medical benefits. Any seeds that are edible when powdered can be used as an alternative source for coffee. The differenc e of the generic coffee from the seeds of the coffee plant from those of the alternatives is that it has a good amount of caffeine content.The similarity you can find in the alternatives and those of the original is that seeds contain carbohydrates which cause the aroma in roasted coffee [4, 5, and 6]. Ampalaya, on the other hand, is a crawling vine that grows mostly on tropical countries like the Philippines. It is said to be rich in iron, potassium, beta-carotene and other nutrients. It is also famous in treating diabetes because of its properties like polypeptide-P; a plant insulin that can lower blood sugar levels.Many researches on agricultural food chemistry convey that it provides nutritionally significant amounts of nutrients, minerals and amino acids that are needed for life [1, 2, and 3]. Ampalaya seeds when used as an alternative coffee will act as a stimulant, an herbal drink and at the same time can increase its additional properties like source for insulin and other nu trients found on Momordica charantia. Ampalaya seeds when used as dry powders have clearly demonstrated hypoglycemic activity [3].The researchers decided to process Ampalaya seeds the same routine on how the coffee bean is processed into a drinking beverage and test its sensory qualities using sampling techniques. B. Statement Of The Problem And Objectives Of The Study Main Problem * Can Ampalaya Seeds (Momordica charantia) be made into coffee? Sub-Problems * Does the coffee out of Ampalaya (Momordica Charantia) Seeds have a good quality in terms of taste? color? odor? texture? * What are the sensory qualities of the different treatments in terms of taste? color? odor? texture? * Which of the groups/set-ups are acceptable in terms of its overall acceptability?A. Control (Pure Ampalaya Coffee) B. Control (Pure Commercial Coffee) C. Treatment A (75% Ampalaya Coffee, 25% Commercial Coffee) D. Treatment B (50% Ampalaya Coffee, 50% Commercial Coffee) E. Treatment C (25% Ampalaya Coffee, 75% Commercial Coffee) General Objectives * This study primarily aims to determine if Ampalaya Seeds (Momordica charantia) can be made into coffee. Specific Objectives * To determine the quality of coffee out of Ampalaya (Momordica charantia) Seeds in terms of taste, color, odor and texture. * To identify the sensory qualities of the different treatments in terms of taste, color, odor and texture. To determine which of the groups/set-ups are acceptable in terms of its overall acceptability. A. Control (Pure Ampalaya Coffee) B. Control (Pure Commercial Coffee) C. Treatment A (75% Ampalaya Coffee, 25% Commercial Coffee) D. Treatment B (50% Ampalaya Coffee, 50% Commercial Coffee) E. Treatment C (25% Ampalaya Coffee, 75% Commercial Coffee) C. Significance Of The Study This research can play a significant role in replacing the generic coffee’s market cost for affordability and its medical benefits for various types of diseases/sickness like diabetes and anemia.It can also conserve unused or to-be-thrown away seeds of Ampalaya and use it for a better cause. According to the study of YumikoYasui, its seeds have linoleic acid that can  prevent coloncancer. It also contains polypeptide-P;a plant insulin that helps diabetic patients. D. Scope And Limitations This research will be conducted on July–August 2012 at Paraiso Cmpd. Baybay City, Leyte. This study focuses on how to make Ampalaya (Momordica charantia) seeds into coffee. The whole fruit is not included in making the product, only the seeds are used to make coffee.The researchers are not focusing on the nutrient values that they can get in the Ampalaya (Momordica charantia) seeds nor will they include it in their research. Instead, the researchers are focusing in making coffee out of Ampalaya (Momordica charantia) seeds and in the sensory qualities (taste, color, and odor) of Ampalaya (Momordica charantia) coffeein comparison to the commercial coffee. E. Operational Definition Of Terms * Momordica charantia * scientific name of the Ampalaya or Bitter Melon * polypeptide-P * a plant insulin found only in the Ampalaya * potentiate insulin is an alternative cancer treatment using insulin to administer low-dose chemotherapy or mandelonitrite * caffeine * is a bitter, white crystalline xanthine alkaloid that acts as a stimulant drug and a reversible acetylcholihesterase inhibitor * is found in varying quantities in the seeds, leaves, and fruits of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants * Coffea Arabica * is a species of coffea originally indigenous to the mountains of Yemen in the Arabian * Coffea canephora is a variety of coffea which has its origin in central and western sub-Saharan Africa * Hemileia vastatrix * severe symptoms of leaf rust * is a fungus of the order uredenales that causes coffee rust, a disease that is devastating to coffee plantations Chapter II Review Of Related Literature Coffee altern atives can be a solution to the serious need for a very economical, nutritious and medicinal coffee. It is very economical in the sense that its cost would be near to costless. It is nutritious that it has additional properties, vitamins and minerals that is very essential in the body’s growth and development.It is medicinal in a way that the coffee can cure several diseases more than ordinary commercial coffees can [7]. Ampalaya seeds are a good alternative for making coffee because it has more similar properties to coffee beans like carbohydrate and its bitterness. It is also good for dysmenorrhea and amenorrhea, provides daily need of iron in the body, and is good for people with diabetes. Ampalaya powdered seeds contain iron and folic acid which helps in the production of red blood cells and formation of myoglobin and hemoglobin.It is also rich in antioxidants that helps flushing out harmful toxins in the body and regulates the blood flow well. It also has been found out that this alternative may discourage people to use commercial coffee that has no nutritional value compared to coffee made from Ampalaya seeds [3, 7, and 8]. In the study conducted by Ma. Liza Lamanilao and Venus Sejalbo, entitled â€Å"Make/Making Ampalaya Seed Coffee and Polvoron†, in which their main objective is to make coffee and polvoron from unused ampalaya seeds that are being thrown away.They also specifically aims to develop this research to answer the serious need for a very economical, nutritious and a medicinal coffee. During the experiment in making coffee, they collected ampalaya seeds, remove the shells, toasted the seeds until the seeds will turn brown and finally, pound them to produce fine powdered coffee and a caffeine free coffee. They also make nutritious polvoron by toasting again the granules together with milk and sugar. After the experiment, they have found out the nutritional value we could get in Ampalaya Seeds.It contains iron and folic acid or Vi tamin B12 which helped the production of red blood cells and formation of myoglobin and hemoglobin. They also found out that Ampalaya Seeds is good for dysmenorrheal and amenorrhea and it provides the daily need of iron in the body and good for diabetics. It has been found out that the discovery may discourage the people to use the commercial coffee that has no nutritive value compared to coffee made from ampalaya seeds. Ampalaya Seeds is also a good substitute in making coffee based on nutritive value present in seeds. (http://www. foodrecap. net/recipe/ampaya-coffee-pulvoron/)In the research entitled â€Å"Coffee, Decaffeinated Coffee and Tea Consumption in Relation to Incident Type 2 Diabetes Mellitus† which was conducted by Rachel Huxley, Dphil, et al. The study primarily aims to identify the relation between the Coffee, Decaffeinated Coffee, and Tea Consumption and the Incident of Type 2 Diabetes Mellitus. The data from 18 studies with information on 457 922 participants reported on the association between coffee consumption and diabetes. Six (N=225,516) and 7 studies (N=286,701) also reported estimates of the association between decaffeinated coffee and tea with diabetes respectively.The putative protective effects of these beverages warrant further investigation in randomized trials. There was inverse log-linear relationship between coffee consumption and subsequent risk of diabetes such that every additional cup of coffee consumed in a day was associated with a 7% reduction in the excess risk of diabetes relative risk, 0. 93 (95% confidence interval, 0. 91-0. 95) after adjustment for potential confounders. Based on the results, the researchers owe to the presence of of small study bias represented an overestimate of the true magnitude of the association.The researchers concluded that high intakes of coffee, decaffeinated coffee and tea consumption can reduce risk of diabetes. (http://archinte. jamanetwork. com/article. aspx? articleid=773949#) A ccording to Rachel Huxley, DPhil and colleagues in the Archives of Internal Medicine during December 14, 2009 they conducted a study about â€Å"Every Cup of Coffee per Day Lowers Risk of Type 2 Diabetes by 7%†. This study was conducted at the George Institute for International Health, University of Sydney, Australia. The researchers stated that there are several studies to prove that drinking coffee may lower the risk of developing type 2 Diabetes.During the study, the researchers resolved information from 18 studies on coffee and diabetes. They also analyzed another 13 studies that includes data on decaffeinated coffee, tea drinking and diabetes. When all the information, from each study was combined, they out that each additional cup of coffee drunk per day was accompanied with a 7% lower risk of diabetes. People who drunk three to four cups of coffee per day had about a 25% lower risk than those who didn’t drank two r fewer cups per day while people who drank decaf feinated coffee more than three to four cups per day had about a ne-third lower risk of having type 2 diabetes. The study shows that if tea drinkers drank more than three to four cups of tea per day had about one-fifth lower risk of diabetes. In a nutshell, the results shows that people who drank more cups of coffee, whether it’s decaffeinated or regular or tea will have a lower risk of developing type 2 diabetes. Therefore, the researchers conclude that they will advise the patients who are most at risk for diabetes mellitus should increase to consume a coffee and tea in addition to increase their levels of weight loss and physical activity. (http://diabetes. webmd. om/news/20091214/coffee-tea-may-stall-diabetes) Chapter III Methodology A. Research Design The researchers will gather unused Ampalaya seeds from clean market sites and homes. They will wash and dry it up under the heat of the sun for 2-3 sunny days. Then, they will peel off its seed coat, roast it for 25 minutes and grind it to powder form. After it is powdered, it will be brewed and distributed to different controls and treatments. Then it will be ready for sensory evaluations for different sampling techniques and rate its acceptability. Problem Can Ampalaya seeds (Momordica charantia) be made into coffee?Hypothesis Ho: There is no difference between the commercial coffee and the Ampalaya seeds made into coffee. HA: There is a significant difference between the commercial coffee and the Ampalaya seeds made into coffee. B. Type Of Study This research study is quasi-experimental which focuses in making coffee from Ampalaya seeds. C. Independent And Dependent Variable The independent variable in this study is the Ampalaya seeds (Momordica charantia) coffee and the dependent variable is the sensory qualities of coffee (taste, color, odor, and texture). D. Treatments Of The Study + Control| – Control| TreatmentA| TreatmentB| TreatmentC| Ampalaya coffee (tsp. )| 1| None| ? | ? | ? | Comm ercial coffee (tsp. )| None| 1| ? | ? | ? | Sugar (tsp. )| ? | ? | ? | ? | ? | Water (cup)| 1| 1| 1| 1| 1| Table 1- Different Treatments of Powdered Ampalaya Seeds This study has 2 treatments for control set-up (positive control – 100% Ampalaya coffee, negative control – 100% commercial coffee) and 3 treatments for the quasi-experimental set-up (TA – 75% Ampalaya coffee, 25% commercial coffee; TB – 50% Ampalaya coffee, 50% commercial coffee; TC – 25% Ampalaya coffee, 75% commercial coffee).E. Subjects / Samples This research study involves ESEP curriculum students from Grade 7 to 4th year. The researchers take only 30 respondents / samples from the whole population of ESEP curriculum. F. Replications Per Treatment There were 5 treatments in this study (positive and negative control, treatment A, B, and C) and in every treatment, there were 30 replicates. G. Methodology Proper Table 2 – Process Flow Of The Conducted Study Preparation of Ingre dients and Materials and Roasting of Seeds for 25 Minutes Heat the frying pan in preparation for the roasting of seeds.Then, prepare the bowl and the mortar and pestle. Wash the seeds until it is free from dirt and other physical elements aside from the seeds. Lastly, prepare the heater for the boiling of hot water and the 5 plastic cups. Then, roast the washed, dried seeds in the pan for 25 minutes. Then cool it off. Drying of Ampalaya Seeds and Removing of Seed Coat The researchers will prepare the seeds which were gathered on the cleaner side of the market and will not be used by the vendors. The researchers wash the seeds, put it in a plate and placed it under the heat of the sun for 2 to 3 sunny days.Then, peel of the seed coat of the seeds with bare hands. Grinding of Seeds After the seeds were cooled off, place the roasted seeds in the mortar then grind it using the pestle until all of the seeds are powdered. Treatment Distribution for Ampalaya and Commercial Coffee In each o f the grouped teacups for the five samples, each teacup is distributed based on the data in Table 1. Sensory Evaluation The researchers conducted the evaluation through sensory qualities (taste, color, odor, and texture) and its acceptability. The treatments A to E are presented to the respondents for the evaluation based on the data on Table 3.Image 1Sample Questionnaire H. Statistical Treatment For Data Analysis The researchers used Chi-square Test in order to find the significant differences between treatments. They also used the mean in order to compute the average rating of sensory qualities (taste, color, odor, and texture) in every treatment. Chapter IV Results And Discussions This research study primarily aims to determine if Ampalaya Seeds (Momordica charantia) can be made into coffee. Based on our experiment, researchers can answer their objectives. The data gathered were tabulated and evaluated as shown below.Graph 1 – Total Respondents Per Rating Of Overall accept ability For The Positive Control This graph is skewed to the left. That means that the respondents rate the pure Ampalaya coffee a little bit lowly. On the brighter side, the majority was clustered in the average part of the graph hence; it can be treated as acceptable. Rating| Sensory Qualities| | Taste| Color| Odor| Texture| 1| 1| 0| 6| 4| 2| 8| 18| 3| 14| 3| 2| 8| 12| 2| 4| 17| 4| 7| 7| 5| 12| 0| 2| 3| | 30. 33| 37. 33| 10. 33| 15. 67| Table 3 – Total Respondents Per Rating Per Sensory Quality Of The Positive ControlGraph 2 – Total Respondents Per Rating Per Sensory Quality Of The Positive Control The table and graph above shows the relationship of the number of respondents and the rating they rate based on the coffee of the positive control. The graph conveys that the curve of the taste have the best rating results and color shows a more degrading result compared to the other variables. The solution performing the Chi-square Test of the Positive Control values for each of the sensory quality can be found at Appendix A. Comparing these results, we can evaluate: With the total number of respondents, n = 30, total data groups for the rating, k = 5, ? 0. 05, and d. f. = k – 1 = 5 – 1 = 4, then the x? 0. 05= 9. 49. * Since x? taste(30. 33) ? 0. 05(9. 49), then the rating distribution for the taste is significantly different to each other. The curve of the taste variable is positively skewed in which the respondents have taken the liking to the taste of the Ampalaya coffee. * Since x? color(10. 33) ? 0. 05(9. 49), then the rating distribution for the color is significantly different to each other. The curve of the color variable is negatively skewed in which the respondents may not have taken the liking to the color of the Ampalaya coffee. Since x? odor(37. 33) ? 0. 05(9. 49), then the rating distribution for the color is significantly different to each other. The curve of the odor variable is concentrated more on the average side of the rating. Maybe the Ampalaya coffee is more of an odorless beverage because unlike the commercial coffee, it has an aroma because of carbohydrates which may be a little bit of lacking on the Ampalaya seeds. * Since x? texture(15. 67) ? 0. 05(9. 49), then the rating distribution for the texture is significantly different to each other. The curve of the texture variable is negatively skewed.Maybe the physical appearance of the ground Ampalaya coffee powder is a lot different than the commercial coffee because of the differences of the type of fruit they produce, in which the coffee is a berry fruits so its color is a lot concentrated compared to the gourd family of Ampalaya which has a larger fruit. Rating| Taste| | + Control| – Control| Ta| Tb| Tc| 1| 1| 4| 0| 2| 1| 2| 8| 7| 9| 8| 12| 3| 2| 2| 6| 5| 4| 4| 17| 7| 8| 9| 8| 5| 2| 10| 7| 6| 5| Mean| 3. 37| 3. 4| 3. 43| 3. 30| 3. 13| Table 4 – Total Respondents Per Rating Per Treatment For The Taste Graph [ 3 ] â€⠀œ Mean Rating For The Taste Per TreatmentGraph 4 – Mean Rating For The Taste Per Treatment The graph above shows that the treatment that garnered the highest rating for the taste is TA, coffee of 75% Ampalaya coffee and 25% of the commercial coffee. Though the results were quite unexpected, the nearness of the rating between the pure commercial coffee and pure Ampalaya coffee is the most focused in this study so, we can say that Ampalaya coffee can be an alternative to a commercial coffee on the basis of its taste. Rating| Color| | + Control| – Control| Ta| Tb| Tc| 1| 0| 0| 1| 1| 0| 2| 18| 7| 10| 6| 11| 3| 8| 8| 9| 12| 7| 4| 4| 13| 10| 9| 12| | 0| 2| 0| 2| 0| Mean| 2. 53| 3. 33| 2. 93| 3. 17| 3. 03| Table 5 – Total Respondents Per Rating Per Treatment For The Color Graph 4 – Mean Rating For The Color Per Treatment The graph above shows that the treatment that garnered the highest rating for the color is the negative control, 100% commercial coffee. Thoug h the results were quite expected, it means that the Ampalaya coffee can always be distinguished visually from the commercial coffee. Rating| Odor| | + Control| – Control| Ta| Tb| Tc| 1| 6| 0| 5| 6| 3| 2| 3| 1| 9| 5| 7| 3| 12| 6| 8| 10| 10| 4| 7| 15| 8| 3| 7| 5| 2| 8| 0| 6| 3| Mean| 2. 87| 4. 00| 2. 3| 2. 93| 3. 00| Table 6 – Total Respondents Per Rating Per Treatment For The Odor Graph 5 – Mean Rating For The Odor Per Treatment The graph above shows that the treatment that garnered the highest rating for the odor is the negative control, 100% commercial coffee. If the graph is analyzed, you can hypothesize that an amount of the Ampalaya coffee can greatly diminish the good aroma the commercial coffee currently has. Rating| Texture| | + Control| – Control| Ta| Tb| Tc| 1| 4| 1| 7| 2| 1| 2| 14| 3| 8| 4| 5| 3| 2| 0| 5| 7| 7| 4| 7| 12| 9| 14| 11| 5| 3| 13| 1| 3| 6| Mean| 2. 70| 4. 17| 2. 63| 3. 40| 3. 53|Table 7 – Total Respondents Per Rating Per Treat ment For The Texture Graph 6 – Mean Rating For The Texture Per Treatment The graph above shows that the treatment that garnered the highest rating for the texture is still the negative control, 100% commercial coffee. Though the results are quite expected, if the graph is analyzed, there is a really much big difference on the texture dealt on the brewing of an Ampalaya coffee and those results are not quite on the liking of the respondents, hence this data might become one of the reasons on why Ampalaya seeds might not be a good alternative of the commercial coffee.But on the other hand, it might become another beverage like a medicinal tea. Rating| Control| Quasi-experimental| | + Control| – Control| TA| TB| TC| 1| 4| 2| 6| 5| 5| 2| 12| 4| 9| 5| 6| 3| 10| 9| 9| 12| 8| 4| 3| 14| 4| 5| 10| 5| 1| 1| 2| 3| 1| Table 8-Total Respondents Per Rating Per Treatment For Overall Acceptability Graph 7- Total Respondents Per Rating Per Treatment For Overall Acceptability With all t he results obtained, expectedly, the commercial coffee achieved the highest overall acceptability among the different treatments.If the curves are trend lined, Graph 8 – Trend Lines For The Total Respondents Per Rating Per Treatment For Overall Acceptability In this graph, it is clearly shown that the positive control has the lowest slope among the treatments, hence; Ampalaya seeds may not be a good alternative for the commercial coffee on the basis of overall acceptability of the respondents. Chapter V Summary, Conclusion And Recommendations SUMMARY Coffee alternatives have been famous last two decades due to economic crisis and experimentations for health and medical benefits.Ampalaya is a crawling vine that grows mostly on tropical countries like Philippines. It is said to be rich in iron, potassium, beta-carotene and other nutrients. Any seeds that are edible when powdered can be used as an alternative source for coffee. The general objective of the study is to determine if Ampalaya (Momordica Charantia) seeds can be made into coffee. This research can play a significant role in replacing the generic coffee’s market cost to affordability and medical benefits. It can also conserve unused or to-be-thrown away seeds of Ampalaya.The researchers focus in making coffee out of Ampalaya (Momordica Charantia) seeds and in the sensory qualities (taste, color, odor and texture) of Ampalaya coffee in comparison to commercial coffee. First, the researchers gathered unused Ampalaya seeds from clean market sites and homes. They will wash and dry it up under the heat of the sun for 2-3 sunny days. Then, they will peel off its seed coat, roast it for 25 minutes and grind it to powder form. After it is powdered, it will be brewed and distributed to different controls and treatments.Then it will be ready for sensory evaluation for different sampling technique and rate its acceptability. CONCLUSION Therefore the researchers conclude that: * The overall acceptabi lity of Ampalaya coffee is slightly acceptable. * There are significant difference in every treatment in terms of taste, color, odor and texture. In taste, the positive control (Ampalaya Coffee) got the highest mean rating among the 5 treatments while in color, odor and texture the negative control (Commercial Coffee) got the highest mean rating. * In overall acceptability of groups or set-ups, the negative control is the highest among the 5 treatments.RECOMMENDATIONS If the researchers were given a chance to remake this research, the researchers should gather the Ampalaya seeds at the same plantation, same stem and at the same age. After the researchers have gathered the seed, it should be simultaneously placed it in a plate and dried under the heat of the sun for 2-3 days. The Ampalaya seeds should also be roasted together for 25 minutes. And the researchers hoped that they have a machine in grinding the Ampalaya seeds so that the Ampalaya coffee will have a tiny particle. Appendi x Appendix A Taste x2=i=0n(fo-fe)2fe x2=1-626+8-626+2-626+(17-6)26+(2-6)26 2=(-5)26+(2)26+(-4)26+(11)26+(-4)26 x2=25+4+16+121+166 x2=30. 33 Color x2=i=0n(fo-fe)2fe x2=(0-6)26+(18-6)26+(8-6)26+(4-6)26+(0-6)26 x2=(-6)26+(12)26+(2)26+(-2)26+(-6)26 x2=36+144+4+4+366 x2=37. 33 Odor x2=i=0n(fo-fe)2fe x2=(6-6)26+(3-6)26+(12-6)26+(7-6)26+(2-6)26 x2=(0)26+(-3)26+(6)26+(1)26+(-4)26 x2=0+9+36+1+166 x2=10. 33 Texture x2=i=0n(fo-fe)2fe x2=(4-6)26+(14-6)26+(2-6)26+(7-6)26+(3-6)26 x2=(4)26+(64)26+(16)26+(1)26+(9)26 x2=4+64+16+1+96 x2=15. 67 Appendix B Taste + Control X= i=0nXin X= 10130 X=3. 37 – Control X= i=0nXin X= 10230 X=3. 40 Treatment A X= i=0nXin X= 10330 X=3. 3 Treatment B X= i=0nXin X= 9930 X=3. 30 Treatment C X= i=0nXin X= 9430 X=3. 13 Color + Control X= i=0nXin X= 7630 X=2. 53 – Control X= i=0nXin X= 10030 X=3. 33 Treatment A X= i=0nXin X= 8830 X=2. 93 Treatment B X= i=0nXin X= 9530 X=3. 17 Treatment C X= i=0nXin X= 9130 X=3. 03 Odor + Control X= i=0nXin X= 8630 X=2. 87 à ¢â‚¬â€œ Control X= i=0nXin X= 12030 X=4. 00 Treatment A X= i=0nXin X= 7930 X=2. 63 Treatment B X= i=0nXin X= 8830 X=2. 93 Treatment C X= i=0nXin X= 9030 X=3. 00 Texture + Control X= i=0nXin X= 8130 X=2. 70 – Control X= i=0nXin X= 12530 X=4. 17 Treatment A X= i=0nXin X= 7930X=2. 63 Treatment B X= i=0nXin X= 10230 X=3. 40 Treatment C X= i=0nXin X= 10630 X=3. 53 BIBLIOGRAPHY * Lamanilao, Ma. Liza and Sejalbo, Venus. â€Å"Make/Making Ampalaya Seed Coffee and Polvoron†, <http://www. foodrecap. net/recipe/ampaya-coffee-pulvoron/>. * Huxley, Rachel and Dphil, et al. â€Å"Coffee, Decaffeinated Coffee and Tea Consumption in Relation to Incident Type 2 Diabetes Mellitus† <http://archinte. jamanetwork. com/article. aspx? articleid=773949#>. * Huxley, Rachel, DPhil. â€Å"Every Cup of Coffee per Day Lowers Risk of Type 2 Diabetes by 7%† <http://diabetes. webmd. om/news/20091214/coffee-tea-may-stall-diabetes>. References [1] http://www. charantia. com/about-ampalaya/ [2] http://www. livestrong. com/article/292220-properties-of-ampalaya-sticky-extract/#ixzz1zWJX6zfP [3] http://www. agribusinessweek. com/ampalaya-bitter-gourd-natural-weapon-against-disease/ [4] http://en. wikipedia. org/wiki/Coffee [5] http://en. wikipedia. org/wiki/Health_effects_of_coffee [6] http://www. blurtit. com/q709932. html [7] http://www. foodrecap. net/recipe/ampaya-coffee-pulvoron/ [8] http://diabetes. webmd. com/news/20091214/coffee-tea-may-stall-diabetes

The Importance of Being Able to Work with Multicultural...

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Type Two Diabetes Among Low - Free Essay Example

Sample details Pages: 9 Words: 2639 Downloads: 1 Date added: 2019/05/08 Category Health Essay Level High school Tags: Diabetes Essay Did you like this example? Worldwide, the United States is known for its large portion sizes, low activity levels, and most especially its fatty, greasy, American food that has foreigners dumbfounded. Overall, compared to Mexicans, U.S populations had greater intakes of saturated fat, sugar, dessert and salty snacks, pizza and French fries, low-fat meat and fish, high-fiber bread, and low-fat milk (Batis 2011). One of the major issues that stems from this (unfortunately, in many states, quite true) stereotype is the rising prevalence of type two diabetes. Type two diabetes has become increasingly common among the U.S population in recent years, and the steadily rising numbers are worrisome; low-income Mexican-American populations are especially at risk for developing type two diabetes (Reynaldo 2005). Certain lifestyle choices and experiences, including food insecurity, less physically demanding jobs, an increase in sedentary recreation, and reduced amount of opportunities for physical exercise in daily life are precipitating factors for Mexican-American folks to become overweight, and eventually develop type 2 diabetes (Reynaldo 2005). Don’t waste time! Our writers will create an original "Type Two Diabetes Among Low" essay for you Create order Obesity and chronic diseases such as diabetes in Mexico can no longer be dismissed as problems that only the upper classes are plagued with. Superfluous and unhealthy diets, excess screen time, and a reluctance to exercise are some of the factors at play when examining the trends of non-communicable diseases such as childhood obesity and type two diabetes. Type two diabetes and obesity are especially prevalent in low income Mexican-American children mainly due to poor lifestyle characteristics, but genetics may also play a role in the rising occurrence of these non-communicable diseases. Both the long-term and short-term health effects of these diseases are myriad and disheartening. Diabetes was once considered an adults-only disease but has recently become increasingly common in children. Between 2011-2012, around 23% of new diabetes diagnoses in children were type 2 diabetes. Until 2001, type 2 diabetes accounted for less than 3% of all newly diagnosed diabetes cases in young people; recent studies show that type 2 diabetes now comprises 45% of those cases (Healthline Media). This disease occurs when the levels of glucose in the blood are too high; blood glucose is the bodys main source of energy and comes mainly from the food you eat. A hormone manufactured by the pancreas, insulin, helps glucose get into the cells to be used for energy. In type 2 diabetes, the body either doesnt make enough insulin or doesnt use insulin well. This leads to excess levels of glucose staying in the bloodstream, and not enough reaching the cells of the body (National Institute 2017). Syndemics is defined as the synergistic interaction of two or more coexistent diseases and resultant excess burden of disease (Clair 2008). The chronic stress that results from poverty, discrimination, and other forms of social suffering contribute to the emergence of ill health while making it more difficult to manage and maintain treatment regimens. A syndemic framework is useful for analyzing the health of marginal groups, such as Mexican-Americans living in low-income communities. Type two diabetes and obesity can be paired with living in areas that are low-income/impoverished as a synergistic effect; the more impoverished a community is, the less resources on nutrition they will have access to due to lack of education, and therefore they are more likely to be afflicted with said diseases (Clair 2008). There are several factors that play a role in the syndemics of obesity and type two diabetes among Mexican-Americans, which are outline further in this paper. There are several risk factors for obesity and type two diabetes, as outlined above. For children affected by type two diabetes, the risk factors are slightly different than when adults contract it. If the child has a sibling or close relative with the condition; if they are of Asian, Pacific Islander, Native American, Latino, or African descent; they show symptoms of insulin resistance; or theyre overweight or obese, then their likelihood of developing type two diabetes increases significantly (Healthline Media). Potential health complications that children with type two diabetes could face later on in life include heart disease and other vascular issues, high risk of developing eye problems, nerve damage, weight control difficulties, high blood pressure, hypoglycemia, and poor kidney function (Healthline Media). Of all the causes known for type two diabetes, being overweight is one of the biggest precipitating factors; overweight children are more likely to have insulin resistance, which leads to the body having a difficult time regulating said insulin (Healthline Media). Genetics also plays a role; if one or both parents have this condition, the likelihood that a child will develop type 2 diabetes is much higher. There are several mutations that have been shown to affect the risk of developing type two diabetes. In general, a mutation in a gene that plays a role in controlling blood glucose levels can increase the risk of developing this disease. The genes that control glucose levels include TCF7L2, which affects insulin secretion and glucose production; ABCC8, which regulates insulin; and CAPN10, which is associated with type two diabetes risk in Mexican-Americans (Winter 2018). These genes also have a part in the production of glucose, production and regulation of insulin, as well as how glucose levels are sensed in the body. The combination of genetic factors and environmental factors make certain populations more at risk than others for developing type two diabetes, but there are ways to combat these statistics, which will be outlined further on in this paper. Food insecurity is one of the major lifestyle factors that plays into the risk of a Mexican-American child developing these diseases. Household food insecurity, defined as the limited ability to acquire nutritionally adequate and safe foods in socially acceptable ways is a growing problem in the United States. Minority groups, especially Latinos, are disproportionately affected by food insecurity; nearly 27% of Latino households experienced food insecurity in 2009 compared to 11% of non-Latino Whites (Fitzgerald 2011). Additionally, acculturation, or the process by which immigrants adopt the attitudes, values, customs, beliefs, and behaviors of a new culture has also been linked to diabetes, diabetes risk factors, and food insufficiency. This is especially an issue presented to low-income Mexican-Americans who come from cultures of eating traditionally Mexican foods to the United States, where the availability of processed, fatty foods is high at every convenience store and fast food restaurant in nearly every city. Recent studies have shown that Latino immigrants arrive in the U.S practicing healthier behaviors than their American counterparts. Acculturation has also been associated with certain lifestyle choices, such as poorer nutrition, an increase in tobacco use, and substance abuse. Thus, it can be argued that the process of acculturation may increase health disparities in Mexican-American populations (Perez-Escamilla 2011). Tied to the issue of food insecurity, low income families often resort to fast food as it is a cheap, easy and quick meal that can feed their entire family. In a study done on Latinas in Hartfod, Connecticut, which interviewed over 200 Latinas about their experiences with food insecurity and type two diabetes, reports that participants with type two diabetes more likely to be obese, and be less physically active but were less likely to consume alcohol or skip meals the diabetes group participants reported lower intakes of non-green leafy and non-starchy vegetables, and regular beverages/sweets, and higher intake of diet beverages/sweets (Fitzgerald 2011). Additionally, it was noted that Latinas with very low food security were 3.3 times more likely to have type two diabetes in comparison to non-Mexican-Americans who were food secure (Fitzgerald 2011). Current analyses show that low nutrition knowledge is associated with greater likelihood of low food security. It is possible that educating low-income communities on maintaining good nutrition could potentially protect households against facing food insecurity. It could also be useful in developing skills to cope with mild food shortages; however, facilitating access to healthy, nutritious foods is essential for households with food insecurity, and seems to be one of the best ways to fight the issues of childhood obesity and type two diabetes. The link between childhood obesity/type two diabetes and economic status is an important one to examine when studying the prevalence of these non-communicable diseases. Individuals with lower income and less education are two to four times more likely to develop diabetes than more advantaged individual (Fox 2013). Michael Fox, in his article on social determinants of health, notes that poverty and material deprivation, defined as a lack of resources to meet the prerequisites for health, may play a key role for disadvantaged individuals, the constant scramble to make ends meet results in high levels of chronic stress, spurring both psychological and biologic responses (Fox 2013). Many can agree that a lack of resources can put immense strain on a person, especially when it comes to feeding themselves and their family. He continues, saying that: Chronic stress can lead to increased depression and anxiety, reduced self-esteem, and decreased energy and motivation, which amplify the likelihood of self-destructive behaviors and choices the physical manifestation of chronic stress leads to the negative consequence of allostatic load, which includes increased blood pressure, cortisol, and blood glucose levels, as well as impaired ability to effectively respond to future stressors. Over time, these physiologic reactions, coupled with detrimental psychological responses, and behavioral practices increase the likelihood of obesity and Type 2 diabetes (Fox 2013). Low-income families often experience high levels of these types of stressors due to their inability to provide adequate food, shelter, or clothing for their families. This issue is all too common in many areas of the United States, adversely affecting Mexican-American families more so than their white counterparts. Rising costs of healthcare also plays into the low-income role. The financial burden of increased health care costs can further intensify the effects of low economic status, particularly due to the fact that it consumes a major portion of income. A low-income individual or family may not have sufficient access to the resources necessary to manage conditions such as diabetes or may not have access to health insurance at all due to their lack of financial resources. Diabetes can decrease an individuals general productivity at work, at school, and in personal leisure time particularly if left unmanaged, which can lead to further employment-related issues. These conditions exacerbate the cycle of inequality, as they lead to further poverty if these disadvantaged individuals are left to fend for themselves with little to no resources to manage their disease (McDonald 2018). Another factor which plays a major role in the rising numbers of type two diabetes in Mexican-American populations is the increase in sedentary recreation, or more specifically, how often these folks are choosing to stay inside instead of getting exercise through outside leisure time. The 2015 New Mexico Youth Risk and Resilience Survey in the largely Hispanic county of Otero done in the Southwestern region of the United States on rural Mexican-American children gave some interesting insight to the habits of play and technology use. The prevalence of obesity is at 26% among Hispanic children and 47% among Hispanic adults; 27.7% of middle-school students (sixth- to eighth-graders) watched 3 hours or more of television, and 28.5% used computers or video games for 3 hours or more on weekdays (McDonald 2018). A large contributor to obesity is sedentary behavior, such as using electronic screen devices. Low-income and racial/ethnic minority children report more time using electronic devices for recreational purposes than do their non-Hispanic white counterparts (McDonald 2018). The overall lack of exercise as well as an increased time spent inside participating in more sedentary activities has led to this drastic increase in the diagnosis of type two diabetes. The overarching question many researchers have been asking is, why does type 2 diabetes affect Mexican-American populations disproportionately more than others? In a study done in South Texas, researchers Daniel Hale and Guadalupe Rupert note that over the 9-year period over which they completed their research, the incidence of diabetes almost tripled, with the majority of that increase being due to the increasing numbers of children with type 2 diabetes (Hale 2006). Of the 669 children with diabetes these researchers observed, 82% were of Mexican-American descent; 66% of the children with type 2 diabetes had one parent known to have diabetes, and 4% of the children had two parents with diabetes (Hale 2006). Mexican-American diets of children in low income areas, as well as parental influence on diets, plays a major role in the rising rates of type two diabetes. The high rates of overweight and obesity among Mexican American children are indicative of the ethnic disparity between Mexican-Americans and non-Latino Whites (Hale 2006). There are significant differences in parental attitudes, beliefs, and practices related to childrens behaviors between Latino and non-Latino populations. Some aspects of Mexican culture i.e. expectations of children to obey their parents and traditional gender roles that assign more childcare responsibility to mothers could also potentially influence Mexican-American mothers to make decisions regarding childrens food choices with little input from anyone else. The reasons for why this chronic disease effects the Mexican-American subpopulations in the United States more adversely than others are varied, and educating the young people on proper nutrition and health is of utmost importance. When these families immigrate to America, they are often faced with competing gender roles, a more child-focused society (i.e. the children get more of a say in their decisions) and the necessity for mothers to work outside the home. These factors may lead to the children being able to have more of a say in their nutritional choices, which could potentially lead to poor snacking habits. In a study done on Mexican-American women, it was shown that the majority of the mothers interviewed were the ones who made the decisions regarding meals. Furthermore, when asked what factors were most important to them when selecting breakfast foods, participants most frequently said they chose foods because their child liked them, wanted them, and would eat them (Davis 2017). Often times, children will choose foods that tend to be unhealthy, because this is generally the type of food that appeals to young people. With the choice in their hands of what to eat, allowing children to choose their own breakfast foods could be a contributing factor to the rising statistics of childhood obesity and type two diabetes diagnoses. As mentioned previously, low income families who have low food security can often turn to unhealthy, inexpensive foods to feed their family, which comes with these negative health risks. In order for the rising numbers of childhood obesity and type two diabetes to be lowered, several things must be done. First, increased education on nutrition needs to be readily and widely available to all communities, regardless of social class or economic status. It needs to be accessible and easy to understand for all populations; i.e., if there is a community that is predominately Spanish-speaking, there needs to be information available in Spanish as well as in English. Second, the information needs to be applicable to the daily lives of these afflicted individuals. A government agency entering into a population and showing them a picture of what a nutritious, portioned plate should look like will not do any good if the foods that are shown are not foods known to these communities. The information must be presented in a way that enables the folks in these populations to understand and be able to correctly implement these new strategies into their lives. Lastly, educating children and promoting healthy lifestyles in parents and children alike will be principally important in overcoming the rising prevalence of diabetes. If children see their family members exercising regularly and taking proper care of themselves, they are much more likely to follow suit. In summary, type two diabetes and obesity are two chronic noncommunicable diseases that are especially prevalent in low income Mexican-American populations. This is mainly due to poor lifestyle characteristics that are exacerbated by lack of financial resources as well as the poor nutritional education provided to said communities. Many researchers agree that nutritional education is the key to fighting these chronic diseases and lowering the rates of diagnoses.