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Temple A Code Switching Corpus of Turkish German Conversations Discussion

Temple A Code Switching Corpus of Turkish German Conversations Discussion.

Read Shin, Ch. 6Written response to reading: Upload a document to Canvas that includes the following elements:On pp. 128-143, the chapter describes a number of different theories that aim to explain the communicative functions of code-switching. Choose three that you understand fairly well and summarize them in your own words. Use about 50-75 words for each one, please. Then identify at least one explanation for code switching that you didn’t fully understand and explain specifically what was difficult for you. Again, about 50-75 words, please.Finally, pp. 143-151 present competing arguments for the following situations:Allowing learners to use their first language (L1) during a class on a second language (L2). (e.g., using English in your Spanish class at Temple)Allowing speakers of minority languages (Spanish, Vietnamese or Chinese in the U.S.) or dialects (African-American English; Appalachian English; Spanglish) to use those languages or dialects in classes designed to develop literacy skills in English.Choose one of those situations and express your opinion on the matter in about 150 words. Support your view with at least three concrete pieces of information or terms from the chapter. Mark key terms you’re using from the chapter in bold text.
Temple A Code Switching Corpus of Turkish German Conversations Discussion

Lighvan Cheese: Physicochemical and Organoleptic Properties. Physicochemical and organoleptic properties of Lighvan cheese fortified with Protulaca Oleracea seed oil Majid Keyvani, Marzieh Bolandi Abstract Cheese has high nutritional value in human health although is naturally poor in essential fatty acids. Essential fatty acids revealed crucial roles in nutritional diet and have been suggested as disease prevention agent. Protulaca Oleracea (purslane) has considerable amounts of omega 3, 6 and 9 fatty acids as well as magnesium, potassium and vitamin C. The aim of this study is production and characterization of Lighvan cheese fortified with Protulaca Oleracea seed oil. Results indicated that increasing of Protulaca Oleracea seed oil caused significant increased omega 3, 6 and 9 concentration in cheese (p0.05). Lighvan cheese containing 2.5% Protulaca Oleracea (purslane) seed oil showed the highest sensory attributes. Key words: Omega 3, 6 and 9 fatty acids, Lighvan cheese, Protulaca Oleracea seed oil, Fortification Introduction Cheese is the dairy product which has been considered as important food as a point of nutritional value. Cheese has been produced by traditional procedures since past years ago in Iran. Lighvan cheese, the semi-hard cheese, is the most popular traditional cheese made from raw sheep’s milk in East Azerbaijan Province of Iran. Lighavan cheese is characterized by high taste acceptability and considerable amounts of proteins especially casein which is beneficial for indigestion disease [1] but it is naturally poor in essential fatty acids. A large body of scientific reports suggests that high essential fatty acids dietary intake associated with health and reductions in cardiovascular diseases. Protucala Oleracea is an herb, known as purslane, which has considerable amount of poly unsaturated fatty acids. Purslane has been considered as rich sources of antioxidants, Vitamin A,B,C and E, beta carotene and essential amino acids as well as minerals such as potassium, calcium, magnesium and iron [5,8]. Fatty acid composition of purslane contains palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1 n9c), linoleic acid (C18:2 n6c) and α-linoleic acid (C18:3 n3). α-Linolenic acid is an ω3 fatty acid that is essential in the human diet as a precursor for the synthesis of longer chain fatty acids and the prostaglandin group of mammalian hormones. Oil seeds such as brassica, flax and soya are main sources of linoleic acid and particularly purslane seed contains considerable amounts of linoleic acids [10]. There are several reports in the literature corresponding to the health effects of omega 3 fatty acids on cholesterol reduction, arthritis treatment, mental depression therapy , burns healing and prevention of cancer cells growth[3]. Studies on omega 3 fortification of dairy products using fish oil have been found in the literature. However, the major problem with this kind of fortification is unacceptable sensory properties. The objectives of this study are i) to formulate of Lighvan cheese with purslane oil extract and ii) to study the effects of purslane fortification on characteristics of Lighvan cheese. Materials and Methods Materials Sheep milk was provided from Almalo village, Sahandabad county, East Azerbaijan province, Iran. Composition of sheep milk was 7.1% fat, 5.7% protein and 18.2% [M1]total solids. Renin was purchased from Mitoy company, Japan and salt was purchased from Pars Kaveh company, Iran. Purslane seeds provided from Mashhad traditional market and oil was extracted by cold press method. Cheese preparation About 24 kilograms of sheep milk were hygienically filtered at 30 °C and then divided into four portions in steel containers. Purslane seed oil was mixed with sheep milk at three ratio of 1:5, 2:5 and 3:5 using Blender (MJ-176NR, National, Japan). Then rennet was added to sheep milk in order to curd formation after one hour. The curds were pressed in textile filter in order to separate whey. The curds were then cut longitudinally and transversally and pressed again to remove residue whey. The curds were moulded and placed in 15% salt brine after 3 hours. Finally, the moulded curds salted and stored in 11% salt brine at 8±2 °C for 3 months for ripening. Physicochemical analysis Physicochemical properties of cheese samples evaluated according to the national standards of cheese including number 1753 for total solids determination, number 2852 for pH and acidity determination, number 760 for fat determination and number 1811 for protein determination[M2]. Fatty acid composition Fatty acid composition of purslane oil and fortified cheese analyzed using gas chromatography[M3]. YL Model6100 GC equipped with flame ionization detector was used. Characterization of capillary column (TR-CN100) was with 0.2 micrometer internal diameter, 0.25 micrometer thin coating and 30 meter length at 80 to 200° C temperature. The GC was operated with helium carrier gas with 99.99% purity. Sensory properties The sensory quality of cheese sample was evaluated by a 15 member panelist group who were skilled with quality attributes of food products. Panelists scored for sensory characteristics including color, odor, texture, internal and external appearance using a five point hedonic scale (1; very bad to 5; excellent). Statistical analysis The means of treatments were subjected to one-way analysis of variance (ANOVA) at 95% confidence level using SPSS 16 software. Sensory results were analyzed using nonparametric Fridman test at 0.05 significant levels. All analysis was performed at three replications. Results and Discussion Effects of purslane seed oil on physicochemical properties: The results of physicochemical analysis were shown in Table 1. The results indicated that the efficiency of cheese making increased as purslane oil concentration increased. The efficiency of cheese making depends on milk type, fat content, total solid (milk density), milk temperature (temperature of inoculation), the amount of rennet, rennet coagulation capacity, removed whey content, molding pressure and salting. Table 1: Cheese making efficiency[M4] Cheese 3.5% PO Cheese 2.5% PO Cheese 1.5% PO1 Control Treatments 39.33% 37.33% 36.83% 34.83% Efficiency 1: purslane oil There is no significant difference (p>0.05) between pH and acidity of samples due to purslane oil addition however, the significant reduction in pH and acidity after aging process was observed (p<0.05) which can be attributed to lactose fermentation and lactic acid production by bacteria (Table 2). Table 2: pH and acidity of cheese samples Samples pH Acidity Day 7 Day 90 Day 7 Day 90 Control 5.8±0.1a 4.8±0.13 b 0.4±0.014b 1.11±0.06a Cheese 1.5% PO 5.7 ±0.12a 4.8±0.17b 0.38±0.016 b 1.11±0.05 a Cheese 2.5% PO 5.6 ±0.15 a 4.7±0.17 b 0.37±0.017 b 1.12±0.08 a Cheese 3.5% PO 5.6±0.09 a 4.7±0.11 b 0.37±0.059b 1.12±0.02 a Values are recorded as mean ± standard deviation Means followed by different superscripts in each column are significantly different (p<0.05) The results of moisture, fat, salt and protein contents of cheese samples were shown in Table 3. The results revealed that the highest fat content related to cheese containing 3.5% purslane oil. The more purslane oil concentration caused significant more fat content (p0.05) [7]. Salt concentration in brine and consequent osmotic pressure caused penetration of salt into cheese and resulted in equilibrium which led to moisture loss during aging [2]. Results showed that moisture content of fortified cheese with purslane oil decreased before aging as purslane oil increased, however there is no significant difference between moisture content of cheese containing 1.5 and 2.5% purslane oil (p>0.05) . In fact, increasing of fat content resulted in more fat in dry matter and subsequent less moisture content which led to reduced lipolysis [7]. Previous studies revealed that moisture content didn’t substituted as much as reduced fat in low fat cheese [9]. Salt content of samples decreased as purslane oil increased which can explained by preventing role of purslane oil from penetration of salt into cheese structure. In fact, fat globules fasten capillary structure and extend penetration duration so cheese contained more fat content needs more time for salt diffusion into cheese [6]. Salt content of cheese increased during aging because of cheese curds storing in salt brine [2]. Protein content of cheese decreased significantly (p<0.05) during aging due to proteolysis. Proteolysis lead to increased solubility and water absorption of proteins due to releasing of polar groups such as amines and carboxylic groups of amino acids and peptides. Therefore, the more proteolysis causes the more soluble content, the more water absorption and subsequent the less total solid [5]. Table 3: Chemical properties of cheese samples Samples Moisture Salt Fat Protein Day 7 Day 90 Day 7 Day 90 Day 7 Day 90 Day 7 Day 90 Control 60± 0.32a 59±0.2b 4.01±0.037b 4.74±0.04a 17.1±0.69c 17.11±0.6c 14.1±0.78a 12.6±0.23b Cheese 1.5% PO 58.6±0.99b 59.75±0.45a 3.99±0.066b 4.56±0.06a 20.03±0.37b 20.12±0.26b 14.2±0.59a 12.3±0.4b Cheese 2.5% PO 58.02±0.19bc 59.58±0.34a 3.81±0.026b 4.52±0.03a 20.62±0.29ab 20.81±0.2ab 13.8±0.26a 12.4±0.5b Cheese 3.5% PO 57± 0.63c 59.19±0.64ab 3.13±0.032c 4.38±0.01ab 21.42±0.18a 21.51±0.31a 13.9±0.65a 12.3±0.47b Values are recorded as mean ± standard deviation Means followed by different superscripts in each column are significantly different (p<0.05) Gas chromatography The results of gas chromatography were shown in Table 4. The considerable amounts of omega fatty acids especially omega-3 fatty acids in purslane oil was observed and the omega-6 to omega-3 ration calculated as 1.5 which is an ideal ratio. Table 3: GC results of purslane oil[M5] Fatty acid Name Content (%) C16:0 Palmitic acid 16.62 C18:0 Stearic acid 4.80 C18:1n9c Oleic acid 20.35 C18:2n6c Linoleic acid 33.11 C18:3n3 Alpha – linolenic acid 21.93 The results indicated that purslane oil addition caused significant increase in omega 3, 6 and 9 (p<0.05). Ninthly gram of purslane oil which contained 21.93, 33.11 and 20.53 % of omega3, 6 and 9, respectively added to 6 kilogram of milk in which cheese contained 1.5% purslane oil and resulted in increasing of cheese making efficiency from 34.83 to 36.83% as well as increasing of omega essential fatty acids from 0.29 to 3.56, 0.8 to5.37 and 6.57 to 9.79% for omega 3, 6 and 9 respectively. Table 5: Omega fatty acids of cheese samples Samples C18:3n3 C18:2n6c C18:1n9c Day 7 Day 90 Day 7 Day 90 Day 7 Day 90 Control 0.29±0.021d 0.67±0.04d 0.8±0.05f 0.26±0.06f 6.75±0.88e 9.19±0.49d Cheese 1.5% PO 3.56±0.16c 3.15±0.06c 5.73±0.63c 3.28±0.12e 9.97±0.54cd 10.99±0.94c Cheese 2.5% PO 4.44±0.14b 4.43±0.03b 6.03±0.42bc 4.04±0.28d 13.45±0.47b 13.93±0.20b Cheese 3.5% PO 5.62±0.37a 5.64±0.07a 8.38±0.36a 6.86±0.15b 17.53±0.78a 17.79±0.54a Values are recorded as mean ± standard deviation Means followed by different superscripts in each column are significantly different (p<0.05) Sensory properties Sensory assessment of cheese fortified with purslane oil is presented in Figure1. The panelists marked the lowest scores of flavor, aroma and appearance (color) for cheese containing 3.5% purslane oil and the cheese contained 3.5% purslane oil obtained the lowest total acceptability score. Porous structure is texture characteristic of Lighvan cheese. Different aroma is the other characteristic of Lighvan cheese which is related to sheep milk and microorganisms activity. It was expected that purslane oil covered the special aroma of Lighvan cheese because of distinct odor of purslane oil. The panelist distinguish particular aroma of purslane oil only at 3.5% concentration level. The individual flavor is another characteristic of Lighvan cheese which is correlated to sheep milk and bacteria activity. Purslane oil affected flavor of Lighvan cheese especially at 3.5% concentration level. The fortified cheese contained 3.5% purslane oil seemed darker than the other treatments. Figure 1: Sensory properties of cheese samples Conclusion This study exhibited the possibility of purslane oil as omega essential fatty acid source in traditional Lighvan cheese formulation without undesirable altering of physicochemical and organoleptic properties. Purslane seed oil could enrich omega-3, 6 and 9 fatty acids content of cheese considerably. Increasing of pursiline oil in formulation lead to increased omega fatty acid content although cheese contained 3.5% purslane oil didn’t obtain acceptable sensory characteristics and 2.5% purslane oil concentration showed better organoleptic properties. [M6] References Aminifar, M.Hamedi, M.Emamjomeh, Z.mehdinia,A. 2010. Microstructural , Compositional And Textural Properties During Ripening Of Lighvan Cheese, A Traditional Raw Sheep Cheese. Journal of Texture Studies 41 (2010) 579–593. Azcona, J.O.Garcia, P.T,Cossu, M.E.Iglesias, B.F.Picallo, A.Perez, C.Gallinger, C.I. Schang ,M.J.Cane,Z.E.t. 2008. Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids.Meat Science, 79 :437–443 Brunner, J.R.1981. Cow milk proteins: Twenty five years of progress.J. Dairy Sci.64:1038-1050 De Lorgwril, M., Salen, P., Laporte, F. and Delriris, j. (2001). Alpha-linolenic acid in prevention and treatment of coronary heart disease. European Heart Journal Supplement 3(4):26-32 Gösta Bylund, M.Sc.1995. Dairy processing handbook. Tetra Pak. 8,320 Ghotbi, M. Soleymanian zade, S. sheikh zeyneddin, M. 2010. Identification of L. pentosus, L. paraplantarum and L. plantarum in Lighvan cheese, Research Journal of Food Science and Technology of Iran 6 (2): 145-148 Kavas, G. Oysun,G. Kinik, O.Vysal, H. 2004. Effects of some fat replacer on chemical, physical and sensory attributes of low-fat white pickled cheese. Food Chemistry, 88:381-388 Rubatzky, E. V. and Yamagughi, M. (1997). World Vegetables:Principles, Production and Nutritive Values. ChamanLighvan Cheese: Physicochemical and Organoleptic Properties

Competitive Point-of-Difference Report (Assessment)

A point of difference is a marketing strategy that a company uses to distinguish its products from those of its competitors. A competitive point of difference must give the first priority to consumers’ interests and ensure that it comprises something that they prefer. Since the main objective of a point of difference is to locate a benefit that differentiates the brand from others of the same type, a company has to find a feature that will motivate its consumers to purchase its product and avoid those of its competitors. The point of difference strategy is applied to distinguish different brands in the same product category; the three different product categories on which this marketing tactic can be applied include unsought, specialty, and shopping products. How Competitive Point-of-Difference Works The first product category, unsought products, consists of goods that consumers do not even want to think about and whose purchases are usually realized as a result of intensive marketing and branding tactics. The consumers do not actively seek out these products to purchase them but rather they get persuaded by the brand’s marketers and advertisement agencies. The best example of a brand under the unsought category of products is life insurance, which people only purchase after a serious persuasion by policy salespersons. Some of the strongest competing brands in the unsought category are: MetLife Term Life that is offered by MetLife Insurance Company, and Prudential Term Life, which is offered by Prudential Insurance Company. The two competing brands have different points-of difference that they use to lure consumers into taking life insurance policies. It is through a well calculated application of the point of difference strategy that MetLife Company has been able to control the insurance market. The three main points-of-difference that the MetLife Term Life brand uses to attract its consumers include: an affordable way to get maximum coverage, an inexpensive system to cover specific financial responsibilities like mortgage and college expenses, and a reasonably priced means to supplement one’s permanent life insurance during periods when coverage needs, such as family growing and mortgage-paying years, are higher in number. On the other hand, the Prudential Term Life product is based on points of difference such as: the policy is convertible to permanent insurance at any time up to 65 years of age without proof of insurability, the premiums can be waived in case of unemployment or disability prior to the age of 65, and clients enjoy a provision that allows them to purchase another policy from the company without having their premiums increased. On the other hand, specialty products represent a category of goods that are very luxurious, expensive, unique and exclusive in nature. For that reason, these goods are mostly purchased by individuals considered to come from the high-class social category. These goods are not purchased out of necessity but as a result of their brand names and the special features that they have, which make them attractive to consumers. Get your 100% original paper on any topic done in as little as 3 hours Learn More Two of the most competing brands under the specialty product category are BMW and Mercedes. The two brands use different strong points, which determine the proportion of the market that each one of them dominates. The Mercedes brand employs three main points of difference: the cars have high fuel efficiency especially when the car is used for long distance travel, contain an engine and body that are strong and efficient, and are properly balanced making driving easy and enjoyable. On the other hand, the BMW brand convinces its customers by the wide availability and affordability of the cars’ spare parts, the low cost associated with purchasing and maintaining these cars, and their usability on a variety of roads or terrains. The last category, shopping goods, consists of household commodities. These goods differ in aspects such as style, cost, comfort, and most notably brand. These are the major aspects that prospective buyers of this category of goods normally take into consideration before making a decision on whether to purchase a particular product or not. Unlike other consumer goods, shopping goods are durable in nature. The two brands that are known to compete within the category of shopping goods are LG and Samsung refrigerators. The points of difference used by the LG brand are: it is available in different colors, has an assortment of different refrigerator door types, and is fitted with many cooling ways. On the other hand, the Samsung brand is known for unique advantages such as various temperature control systems for different types of food, its unique design and fashion that can look good with any kind of kitchen, and its large interior that increases the refrigerator’s capacity to accommodate many food items. Although all the six brands described above have very strong features that enable them to dominate the markets in their industries, the companies that own them should add more strong points to their marketing strategies and slogans to realize more sales. For instance, MetLife could add a catchphrase like ‘the policy assists you to fund your child’s education’ to its slogan while Prudential could incorporate a watchword such as ‘the policy helps you make up for you lost income’ into its adverts. Mercedes could add a slogan like ‘cars fitted with air conditioner that enables you to regulate the car’s temperature while on the road’ to its ads. BMW could also bring in something like ‘we have the strongest models in the world’ when advertising its brands. LG could include a statement such as ‘fitted with a built-in water filtration’ in its marketing slogans while Samsung could add the declaration ‘extremely strong and durable’ to its product labels. We will write a custom Assessment on Competitive Point-of-Difference specifically for you! Get your first paper with 15% OFF Learn More How These Points-of-Difference Convince Consumers The points of difference applied in the six different brands have different effects on potential buyers who are willing to purchase them. For instance, in the case of MetLife Term life insurance, the policy holders believe that such a policy will assist them in getting maximum coverage and in covering some financial responsibilities such as college expenses. The policy holders in the case of Prudential Term Life believe that the policy is of great importance in cases such as job loss or disability. The points of difference used in the case of specialty products also determine the consumers’ preferences and influence their choice to buy or ignore certain special goods. In the case of the Mercedes brand, the consumers believe that these cars are fuel efficient and consume less fuel especially when driven over long distances. On the other hand, BMW’s customers have been influenced to believe that its cars are strong and can be driven even on rough roads. The same effect that is witnessed in the specialty goods is also evident in the case of the shopping goods. The buyers of LG refrigerators believe that the gadgets can preserve any kind of foodstuffs owing to the wide-range temperature control system fitted in them. On the other hand, the buyers of the Samsung refrigerators are attracted to them as they are convinced that they have the ability to clean and detoxify the water stored in them.

Create a power Point on the determinants of health in your study area

essay order Create a power Point on the determinants of health in your study area. I’m working on a Nursing exercise and need support.

Health education project : Cancer and smoking project

Create a PowerPoint presentation to illustrate and explain how the core determinants of health are impacting the health of your target population utilizing the picture below. Note that you should briefly review all of the determinants and then choose the ones that impact your target group to talk about in the assignment. Be sure to review the link information in the classroom on Core Determinants of Health. You will then use the power point you created as a visual and record your voice, narrating your power point. Reference and title pages should be included separately.

Create a power Point on the determinants of health in your study area

CCJS 341 A T Still University Analysis of Homicide Case Ashley Smith Discussion

CCJS 341 A T Still University Analysis of Homicide Case Ashley Smith Discussion.

Your assignment is to read the Case Study document in the attachment below. This document describes a homicide case that includes crime scene sketches, a list of evidence at the scene and the results of specific analysis, photographs of the scene, preliminary and follow-up investigative reports, a list of investigative contacts and suspects. You should assume that there are some constitutional challenges to the case in the form of a motions hearing. Evidence such as confessions and physical/forensic evidence will be challenged by the defense. You will write a report that addresses the issues and problems listed. References must include course instructional material and at least three external scholarly sources that support the points you make in the report. Your paper must include the following:discussion of the crime scene investigation and analysis of the evidence at the scenediscussion of investigative steps and strategies involved in this homicide investigationdiscussion of both interviews of witnesses and interrogation of suspectsexplanations to counter defense efforts to suppress evidence (constitutional challenges)an analysis of what you learned in class and how it was applied in this case, including any glaring differences between the text and the application processdiscuss the application of modern scientific techniques and technology to investigative processesThe list above is to be used only as guidance in collecting information for the final product; items above are not to be listed and/or used as topical items in the final paper.Formatting RequirementsYour report should include the following:· an introductory section that explains the purpose of the paper · your reflections on the agency and its administration · the body of the paper, addressing the previously mentioned factors· Paper should be a minimum of 2,500 to 3,000 words (ten to twelve pages)· Double space · 12 pt. font· 1” margins· Use APA citations for all sources· Include reference page using APA format guidelines
CCJS 341 A T Still University Analysis of Homicide Case Ashley Smith Discussion

NRS 493 GCU Wk 3 Real World Evaluation of Smoking Cessation Services Questions

NRS 493 GCU Wk 3 Real World Evaluation of Smoking Cessation Services Questions.

Discussion Questions both due Wednesday:DQ1- 250 words Submit a summary of six of your articles on the discussion board. Discuss one strength and one weakness for each of these six articles on why the article may or may not provide sufficient evidence for your practice change.Select 6 from the following articles:ReferencesCasado L, Thuler LCS. Real world evaluation of the smoking cessation services in the Rio de Janeiro municipality, Brazil. J Eval Clin Pract. 2017 Aug;23(4):773-778. doi: 10.1111/jep.12717. Epub 2017 Feb 21. PMID: 28220577.Eaves, E. R., Nichter, M., Howerter, A., Floden, L., Ritenbaugh, C., Gordon, J. S., & Muramoto, M. L.(2016). Printed Educational Materials’ Impact on Tobacco Cessation Brief Interventions in CAM Practice: Patient and Practitioner Experiences. Health promotion practice, 17(6), 862–870. Retrieved from: https://doi.org/10.1177/1524839916667024Iversen C. Now or never: smoking cessation discussions in the face of serious illness. Sociol Health Illn. 2017 Nov;39(8):1330-1348. doi: 10.1111/1467-9566.12588. Epub 2017 Jul 6. PMID: 28681921.Keto J, Jokelainen J, Timonen M, Linden K, Ylisaukko-oja T. Physicians discuss the risks of smoking with their patients, but seldom offer practical cessation support. Subst Abuse Treat Prev Policy. 2015 Nov 2;10:43. doi: 10.1186/s13011-015-0039-9. PMID: 26525302; PMCID: PMC4630922.Lang M, Waterworth S, O’Brien A. What are the factors that influence the delivery of smoking cessation advice in critical care? Nurs Crit Care. 2018 Sep;23(5):237-244. doi: 10.1111/nicc.12190. Epub 2015 Jul 15. PMID: 26177914.Maskrey V, Blyth A, Brown TJ, Barton GR, Notley C, Aveyard P, Holland R, Bachmann MO, Sutton S, Leonardi-Bee J, Brandon TH, Song F. Self-help educational booklets for the prevention of smoking relapse following smoking cessation treatment: a randomized controlled trial. Addiction. 2015 Dec;110(12):2006-14. doi: 10.1111/add.13080. Epub 2015 Sep 18. PMID: 26235659; PMCID: PMC4832320.Medina-Ramírez P, Sutton SK, Martínez Ú, Meade CD, Byrne MM, Brandon KO, Meltzer LR, Gonzales FM, Brandon TH, Simmons VN. A randomized controlled trial of a smoking cessation self-help intervention for Spanish-speaking Hispanic/Latinx smokers: Study design and baseline characteristics. Contemp Clin Trials. 2019 Oct;85:105836. doi: 10.1016/j.cct.2019.105836. Epub 2019 Aug 29. PMID: 31473331; PMCID: PMC6815731. Moyo F, Archibald E, Slyer JT. Effectiveness of decision aids for smoking cessation in adults: a quantitative systematic review. JBI Database System Rev Implement Rep. 2018 Sep;16(9):1791-1822. doi: 10.11124/JBISRIR-2017-003698. PMID: 30204670.Pothirat C, Phetsuk N, Liwsrisakun C, Deesomchok A. Real-world comparative study of behavioral group therapy program vs education program implemented for smoking cessation in community-dwelling elderly smokers. Clin Interv Aging. 2015 Apr 13;10:725-30. doi: 10.2147/CIA.S80506. PMID: 25926726; PMCID: PMC4403818.Rice, V. H., Heath, L., Livingstone-Banks, J., & Hartmann-Boyce, J. (2017). Nursing interventions for smoking cessation. The Cochrane database of systematic reviews, 12(12), CD001188. Retrieved from: https://doi.org/10.1002/14651858.CD001188.pub5DQ2- 250 words. Name two different methods for evaluating evidence. Compare and contrast these two methods.ASSIGNMENT PAPER- PICO QUESTION PAPER Due Thursday Review your problem or issue and the study materials to formulate a PICOT question for your capstone project change proposal. A PICOT question starts with a designated patient population in a particular clinical area and identifies clinical problems or issues that arise from clinical care. The intervention used to address the problem must be a nursing practice intervention. Include a comparison of the nursing intervention to a patient population not currently receiving the nursing intervention, and specify the timeframe needed to implement the change process. Formulate a PICOT question using the PICOT format (provided in the assigned readings) that addresses the clinical nursing problem.The PICOT question will provide a framework for your capstone project change proposal.In a paper of 500-750 words, clearly identify the clinical problem and how it can result in a positive patient outcome.Describe the problem in the PICOT question as it relates to the following:1.Evidence-based solution2.Nursing intervention3.Patient care4.Health care agency5.Nursing practicePrepare this assignment according to the guidelines found in the APA Style Guide, located in the Student Success Center. An abstract is not required. This assignment uses a RUBRIC. Please review the rubric prior to beginning the assignment to become familiar with the expectations for successful completion.Sending rubrics soon
NRS 493 GCU Wk 3 Real World Evaluation of Smoking Cessation Services Questions

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