So, then let’s bring to remembrance the chapter that discussed adverse possession of real property and this chapter’s discussion of an easement by prescription.
What are some of the similarities between the two (and don’t just guess: if you need to review the chapter on adverse possession and re-read what an easement by prescription is, please do so)?
Are they equally difficult to prove? What are the elements that would have to be proven in both? What if you were the owner of real property upon which someone tried to establish adverse possession or an easement by prescription; how would you respond?
My hope for you in this discussion is for you to give some examples of situations related to these questions and to discuss why each example fits into either category. Please have some of your personal opinions in this discussion as well. Create your own answer discussing your thoughts on the questions.
After creating your answer, I would also like you to respond your opinions to 2 students’ answers…3 to 6 sentences per response
Discussion Board Post Real Estate Law
Inter Professional Learning Education
Share this: Facebook Twitter Reddit LinkedIn WhatsApp Inter-professional Education will enlighten students, the future health care professionals, to demonstrate and discover the experience on how health care professionals and students acquire the knowledge and skills of working practices to deliver a good standard of care to patients in care settings. It will also allow students and future health care professionals to reflect and communicate effectively as these form the core component of care. Inter professional Education occurs when two or more professions learn with, from and about each other to improve collaboration and the quality of care (CAIPE, 2002). In my own knowledge and understanding, Inter professional practice can be defined as different practitioners working together to deliver effective care to service users. The benefits of inter professional practice are collaboration within a team composed of different professionals, the ability to deliver a good standard of care to service users and also an improvement to patient outcomes in health care. Another benefit is it allows different professionals to share information about the patient, and to communicate effectively with the patient to deliver adequate care. For example, Mrs A has just been admitted on a ward with a broken bone. For Mrs A to get the care she requires the nurse and other health professionals such as the radiographers, doctors, pharmacists and the physiotherapists must be able to communicate with each other to deliver a high standard of care. All this group of professionals will be involve in Mrs A care, the doctor will refer the patient to the x ray department where they will look at what part of the bone is broken, the result would be sent to the doctor who would diagnose Mrs A by prescribing her some medication and the treatment she will need. A pharmacist will then dispense the medication that she had been prescribed and finally, the physiotherapy will help Mrs A to recover by encouraging her to use different method of exercise. The benefits of different professionals working together will improve the quality of care given to the patient and will also allow her needs to be supported efficiently. If different group of professionals do not communicate together effectively this can lead to the patient not getting efficient care. Professional roles in health and social care sectors include different professionals such as Nurses (Adult, Learning Disability, Mental Health and Child Nurses), radiographers, pharmacists, physiotherapists and social workers participating in a patient’s care. The chosen profession that will be described is Adult Nursing. The role of an adult nurse is to care for patients aged 18 till end of their life. These patients could be suffering from a range of illnesses/diseases such as acute illness meaning short term illnesses such as stomach ache or measles. On the other hand chronic illnesses are long term illnesses such as stroke, cancer and osteoporosis. Nurses usually work within a team and they are the primary contact for patients because they provide a continuous care for patients. Adult nurses work in a wide range of settings such as hospitals, community centres, residential homes, care homes, prisons, hospices, schools, rehabilitation centres and much more. Professional principles of nursing is NMC, these principles inform the patients and families as well as the colleagues what is expected from nursing practice. For example nursing staff must treat their patient or patient in their care with dignity, respect, provide choices and always maintain confidentiality to provide adequate care provided to the patients. patients experiences may be enhanced by inter professional learning if there are good communication skills within the inter-professional team for example if Mr Ali has an appointment to go for an operation and the doctor has pass the information to the nurse on duty that Mr Ali is having the operation which requires him not to eat, it is then the responsibility of the nurse to pass the information to the health professional looking after the patient and make sure the following action takes place and is documented. This is an example of the professionals working together to improve the care of the patient. Some of the outcomes of this team work are the contribution to the patient’s life by empowering them to make their own choices or giving them options. For example if they have any health issues that require treatment for the condition we should allow the patient to choose the method of care they would prefer. Patient/service users’ needs to be met by respecting their values and wants, maintaining confidentiality and ensuring that their personal information are kept safe, maintaining dignity, asking for their consent before making a decision. Lastly respecting their rights to privacy, and treating them as individual. Reflection is an act in which an individual examines their experiences, beliefs, values behaviour and knowledge that leads to a new understanding and appreciation of a situation which prompted the reflective process (Boud, Keogh ,
Moraine Valley Community College Basics of Heat Transfer Lab Report
online dissertation writing Moraine Valley Community College Basics of Heat Transfer Lab Report.
In this lab you will study heat transfer, and determine the specific heat value of a metal spoon, pennies, and another coin of your choice. You will need the following materials:A tea kettle (really anything you can heat up water in and pour it without risky spilling any and burning yourself. A tea kettle is safest.)Two clear glasses (made of glass, not plastic)Food coloring (color irrelevant)A kitchen scale that can measure in grams (digital preferred, example: https://www.amazon.com/Etekcity-Multifunction-Stainless-Batteries-Included/dp/B0113UZJE2/ref=psdc_678508011_t3_B0122XJVXY?th=1 (Links to an external site.)A kitchen thermometer (again, preferably digital, example: https://www.amazon.com/Juseepo-Waterproof-Digital-Meat-Thermometer/dp/B0874JMXD5/ref=sr_1_3_sspa?dchild=1&keywords=meat+thermometer&qid=1597788573&sr=8-3-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzOExYSkFWRVE0SzNBJmVuY3J5cHRlZElkPUEwODUwNDM4WFo0R0ZPMFMyM0dMJmVuY3J5cHRlZEFkSWQ9QTA3MzQ2OTM0NTlOQzVTQ1QwNVYmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl (Links to an external site.)A metal spoonAbout 15 penniesA few of another coin of choice (quarters, dimes, nickels, etc.)
Moraine Valley Community College Basics of Heat Transfer Lab Report
Functions of Food and Food Types
Functions of Food and Food Types. Introduction: A look over past decade shows an evident surge of consumer concern towards the health augmenting role of some specific foods which are refer as functional foods. Evidently all foods that we consume are functional in nature as they dispense specific aroma, taste and nutritive value, however during last decade the term has been related to the food stuff which has some additional health benefit apart from embedding basic nutritional requisite (Hasler, 1998). Although it is still consider as an underdeveloped notion yet the concept of functional food has its roots back in japan where it was first introduced in 1980’s which cites, the processed foods beyond just being nutritious, should also carrying ingredients that assist particular body functions (Arai, 1996). Meat industry is one of the most important and fastest growing industries across the globe. The vicious competition in the industry and the consumer demand has led the industry towards the research and manufacturing of various healthy products (Fernandez et al., 2005), however number of products have been accused of contribution towards certain pathological conditions related with body cholesterol, fatty acids and their affiliation towards obesity, cancer and cardiovascular problems. Consumers also have concerns towards meat consumption because of its association with cholesterol (Higgs, 2000). Over the past few years the consumer demand for food has been changed remarkably. The food today is not just consumed to content the nutritional need or to satisfy the hunger, besides it may also play a good role in building a good mental and physical attributes of human beings (Menrad, 2003). In USA and Japan the research over the functional foods and meat products has broadened in last decade (Forsythe, 2000). The FDA has acknowledged 11 food components in 1998, illustrating that their intake harmonizes the health benefits (Diplock et al., 1999). The functional foods and meat products are beneficial for human health as suggested by various studies, so this study will demonstrate and exemplify the use of certain functional foods and some ingredients with their benefits in the meat and will provide the avenue for the future prospects towards the scope and use of functional meat products. Functional Foods: The addition of some ingredients such as vitamins and minerals like Vitamin C, B, folic acid, zinc, iron and calcium were some of the early developments of functional foods (Sloan, 2000). The focal point was then shifted towards the enhancement of products with more potent micronutrients like omerga-3 fatty acids and soluble fibers, in order to diminish the health risks like CVD and cancer thus ensuring good health (Sloan, 2002). As a part of recent development some companies are striving to develop more food products with multiple health benefits combined in a single source (Sloan, 2004). The most commonly used functional foods of different origin and products will be discussed below. n-3 fatty acids: The abundantly using and most documented functional food out of animal origin is n-3 fatty acids, which have their origin from fish such as Tuna, salmon and herring (Hasler, 2002). The two main subunits of n-3 fatty acids are EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid). DHA is predominantly found in cellular membranes especially in the retina of eye and the brain and is essential for the proper functioning of these parts. Their beneficial effects for the heart problems are also well documented, which suggests that the proper intake of n-3 fatty acids may reduce the chances of death that may occur due to the myocardial infarctions among the patients with CVD (Bucher et al., 2002). FDA has permitted the use of DHA and arachidonic acid in the food products for infants (FDA, 2002), after knowing their health outcomes in the development of organs in infants (Crawford, 2000). FDA has concluded the safe use of n-3 fatty acid supplements provided that the intake of DHA and EPA should not exceeds 2g/day (FDA, 2002). However the excessive use of n-3 fatty acids may contributes towards certain pathological conditions like prolonged bleeding time and hemorrhagic stroke and elevated cholesterol levels. Probiotics: Currently the functional food market has been prevailed by the gut health promoting products in Europe and Japan, particularly known as probiotics (Alzamora et al., 2005). Probiotics are the viable microorganisms which fortify the good health of gut if taken in adequate amounts. Around 400 products with probiotics were being launched worldwide in 2005 (Ouwehand, 2007). Dairy food products are the integral product part among probiotics which accounts about 56% of the total functional foods with the annual global sale of 31.1 billion US$ in 2004 (Benkouider, 2005). Scandinavian countries act as the flourished markets for dairy probiotics whereas; Spain, France and Greece are the emerging markets Aakula, 2006). Prebiotics: Prebiotics are being used worldwide around 167,000 tons each year. These are the regarded as food ingredients which may harbor the growth of an individual host by enhancing the activity of micro flora that are present in colon, thus improvising host health (Stanton et al., 2005). Some sugars and starch, such as lactulose, fructo-oligosaccharide (FOS) and isomalto-oligosaccharide (IMO) falls under this category. Japan has a big market primarily for oligosaccharides, including galacto-oligosaccharide and soy oligosaccharide (Ouwehand, 2007). Number of studies has suggested that oligosaccharides have vital role in controlling obesity thus resulting in lessen hunger and elevating satisfaction (Bosscher, 2007). Apart from being prebiotics the fermentable fructans and oligofructose possess a unique ability to enhance the calcium absorption resulting in the bone mineral density improvement, besides they also constitute the blood glucose (Moline et al., 2005). In combination, prebiotics and probiotics have synergic effect, so any food product which contains both ingredients may refer as synbiotics (Gibson, 1995). Cereals as a functional food: The health ameliorate effects of cereal, oat and barley in particular, has helped in the production of cereal foods and ingredients. Water and soluble fibers are the main constituents of cereals such as oligosaccharides, beta glucan and arabinoxylan which may enable the cereals to exhibit the prebiotic like properties (Siro et al., 2008). Recent research and studies illustrate the use of beta glucan in some dairy products such as ice creams and yogurts which may enhance the functionality of the products (Brennan, 2005). There are still some ongoing EU projects about the use of beta glucans in some food products with superior health benefits and functionality (Poutanen, 2006). Apart from the extraction of beta glucans, cereals itself act as a functional food due to the antioxidant activity of the phytochemicals they contain (Kuhnen et al., 2009). Eggs: Considering the heart health and hypertension problems, eggs with omerga-3 PUFA has been developed now (Blades, 2000). Various products such as biscuits and breads made by adding these eggs are also available in markets now. Belgium stands as a pioneer after producing vitamin E and omega-3 fatty acid enriched eggs called as “Columbus eggs” back in 1997, followed by UK and Netherland in following years 1998 and 1999 (Kaur, 2011). Europe is now producing 50 million Columbus eggs per year, through some prominent companies named Gold circle farms and pilgrim’s pride, while Freshlay foods produce in UK (Siro et al., 2008). Functional meat and meat products: Meat acts as a basic component of diet worldwide. It contains many healthy compounds which have health cherishing nature (McAfee et al., 2010). The precipitation of conjugated linoleic acids, proteins, vitamins (BFunctions of Food and Food Types
The topic I chose was Cardiology For Part 1 of your assignment, you wrote a recommendation memorandum to the Essay
The topic I chose was Cardiology For Part 1 of your assignment, you wrote a recommendation memorandum to the CEO and Senior Vice Presidents, providing a formal evidence-based recommendation for your selected programmatic service or enhancement, along with a formal request for organizational support. Let’s assume that the MHS leadership has given you the authority to move forward with your selected service or programmatic enhancement. This week, in Part 2 of your finance project, you will apply all you have been learning this term to write a capital budget. Be sure to review the financial statements found in the MHS case study. Complete every component of the capital budget and ensure your proposed budget fits well within the MHS budget information provided. Capital Budget Process: Narrative: Identify the desired goal and alternatives. Identify and briefly explain sunk and opportunity costs considered in your capital budget decisions. Explain your budget and decisions once your spreadsheet for your Capital Budget is completed. Reintroduce the service/unit you are recommending in no more than 1-2 sentences. Then provide a 2-3 paragraph budget narrative to justify the budgeting decisions you made. In an Excel Spreadsheet: Set up a Capital Budget for your selected service or programmatic enhancement. You must include all of the following elements in your budget. To ensure success, go through these methodically one at a time. If you have questions, contact me or post a question in the discussion for the entire class. Estimate output, output prices, and revenues, including when cash will be received. Identify the type and quantity of resources needed, input prices, and when expenses will be paid. Select a discount rate. See your FAQ’s and module notes for your options. Specifically, you will decide which discount rate to use based on what you know about the MHS case and the programmatic service/enhancement you are proposing. Once you have chosen your discount rate, calculate the PV of future cash flows using an Excel spreadsheet. Do your calculations in a new tab in the current sheet and then input the number into your budget. This way I can provide guidance on your work. Select an evaluation measure – either the NPV or the IRR – to assess cash flows. Chart the results on the budget Excel worksheet. Conduct sensitivity analysis using the same Excel spreadsheet. Chart the results. Use of formal APA is required for this assignment. At a minimum, you will be citing 1-2 sources within your budget narrative.