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Nutrition test 1

Nutrition- study of nutrients in food and how body handles them: ingestion, digestion, absorption, metabolism, storage, excretion

Diseases that have a strong correlation with diet: heart disease, malignant neoplasm, cerebrovascular diseases, DM, aspiration pneumonia

Nutrient- substance obtained from food that is needed by the body for growth, maintenance, and/or repair

Energy providing nutrients (provide calories): * Carbohydrate – 4 Kcal * Protein – 4 Kcal * Fat – 9 Kcal

*alcohol – 7 Kcal

Non energy providing nutrients (just as important): * Vitamins * Minerals * Water

Dietary Reference Intakes (DRI): * Recommended Dietary Allowances (RDA)- 2 % margin of error, used as a goal for individual, intake sufficient to meet/exceed nutrient requirement for 98% of healthy ppl in a particular stage of life and gender group * Tolerable Upper Intake Level (UL)- highest amount of nutrient intake that will not pose a risk for adverse health effects, higher doses likely to cause toxicity, not available for every nutrient

* Estimated Average Requirements (EAR) – level that indicates that the needs for 50% of those consuming that amount will be met; needed to set RDA

* Adequate Intake (AI) – average amount a group of healthy ppl consume, not scientifically based, cannot provide EAR or RDA

Dietary guidelines for Americans – based on ages 2 +, promote health and prevent chronic diseases. Done by the ISDA and USDHHS every 5 years

6 principles to diet planning (ABC, DMV) * Adequacy * Balance * kCalorie control * nutrient Dense – more nutrient dense than calorie dense * Moderation * Variety

Healthy People- guide lines for healthy living, redone every 10 years

Daily Food Guide: * Grains 6-11 servings * Vegetables 3-5 servings * Fruits 2-4 servings * Meats 2-3 servings * Dairy 2 servings | Lower end about 1600 kcal * Sedentary women * Older adultsMiddle range about 2200 kcal * Most kids * Teen girls * Active women * Sedentary menUpper end about 2800 kcal * Teen boys * Active men * Very active women |

New My plate model: The U.S. government's new graphic symbol of nutritional advice for consumers contained in the 2010 Dietary Guidelines for Americans

Exchange List for Meal Planning- a grouping of foods in which the carbohydrates, fats, proteins, and calories are similar for the serving sizes listed.

Food Insecurity – limited or uncertain access to sufficient quality or quantity of food to sustain a healthy and active life

Under Nutrition – under consumption of food, nutrients or both

Consequences of hunger: * Infant mortality * Stunted growth * Fe deficiency * Anemia * Poor learning – don’t make up the gap * Increased risk of disease

Hunger- continuous lack of nutrients necessary to achieve and maintain health, well-being, and protection from disease

Malnutrition- condition of impaired development or function caused by a long-term deficiency, excess or imbalance or kcal and/or nutrient

Under nutrition- type of malnutrition those results from inadequate intake, absorption or utilization of nutrients and/ or kcal needed for growth and development; at risk groups (children, new poor, underemployed, elderly, homeless, low-income women)

Ways to prevent hunger are nutritional programs, WIC, national school lunch and breakfast programs, food stamps, food banks, food pantries, emergency kitchens

Food label requirements: (National labeling and education act (NLEA) of 1990) * Name & address of manufacturer, packer or distributor * Statement of identity * List of ingredients (done by weight) * Net content of package * Nutritional facts
Coffee, tea, and spices do not need nutritional info, the only time you do not need a label is if it is made and sold at the same time in a small business

Nutritional facts: * Serving size * # servings per container * Kcal info * Quantities of nutrients per serving, in actual amount * Quantities of nutrients as & daily values based on 2000 kcal diet * Daily value for selected nutrients for a 2000 kcal and 2500 kcal diet * Kcal per gram * Ingredients in descending order by weight
Only two vitamins (A and C) and two minerals (calcium and iron) are required on the food label. Food companies can voluntarily list other vitamins and minerals in the food. When vitamins or minerals are added to the food, or when a vitamin or mineral claim is made, those nutrients must be listed on the nutrition label; daily values developed by the FDA specifically for use on food labels

520 rule – if % of daily values is 5% or less it is not a good of nutrient if it is 20% or more it is a good source of the nutrient (label above is a poor source of iron but a good source of calcium)

Carbohydrates:
Carbohydrates are organic compounds made from carbon and hydrogen
Recommended CHO intake 55-60% total daily kcal
Discretionary kcal are ok to get from sugar

Carbs and food: * Least expensive of energy yielding nutrients * Highest yield of energy per acre of land * Major source of food for the world * Widely available * Most easily obtained energy yielding nutrient * Most readily digestible form of energy

Classifications of CHO – vary in intensity of sweetness
Monosaccharides (simple sugar) * Glucose – made from beets and kane * Fructose – found in fruit * Galactose – byproduct of milk

Disaccharides (simple sugar) * Sucrose – glucose + fructose * Lactose – glucose + galactose * Maltose – glucose + glucose

Polysaccharides * Many saccharides unit * Starch * Glycogen * Dietary fiber

Starch * Most important polysaccharide in human nutrition * Over 3000 chains * US dietary guidelines recommend 50-60% of total kcal come from CHO and 50% of that from starch and whole grains * Abundant * Inexpensive * Legumes * Easy storage

If a pt is not healthy and has diabetes decrease carbs as well as lipids.

Glycogen * Form in which CHO store in the body * Small amounts stored in liver and muscle tissue * Dietary CHO is essential * Need carbs daily * When you use the glycogen it is called glycolysis

Dietary Fiber (insoluble and soluble) * Insoluble – helps you go to the bathroom * Soluble helps decrease cholesterol * Sources for soluble fiber * Oats * Peas * Beans * Certain fruits (oranges, grapefruits) * Certain vegetables (asparagus, carrots) * Psylilium (wheat-like plant)

20-35 g of fiber recommended daily

Functions of CHO: * Provide energy * Glycogen reserves * Protein-sparing action * Prevent ketosis * Heart health * CNS health

Lipids:
Broad range of organic molecules that dissolve easily in organic solvents (alcohol, ether) but less soluble in water
Concentrated form of energy only need small amount
Stays in the body the longest

Function of lipids: * Fuel source – esp when muscles are active * Insulator – adipose tissue * Supply essential nutrient * Food satiety – feeling of fullness

3 Classes of Lipids: * Triglycerides- composed from a glycerol and 3 fatty acid chains * Sterols- cholesterol and ergosterol, present in the fatty tissues of plants and animals. * Phospholipids- composed mainly of fatty acids and phosphate group

Glycerol always the same size
Size and shape of fatty acid alters lipid chain

Classification of fatty acids: (2 ways) 1. Length of chain
Short chain less than 6
Medium chain 6-12
Long more than 12 2. Degree of saturation –# of hydrogen

Essential fatty acids: * Omega 3 – linolenic acid
Heart health
Reduces thickness of blood platelets, decreases artery blockage
Good sources: tuna, trout, salmon, mackerel, herring
EPA and DHA plant sources of omega 3 * Omega 6 – linoleic acid
Sources plant seeds and oils
There are 24 fatty acids only 2 are essential that the body does not make.

Trans-fatty acids: * Describes the location of H atom in relation to C atom * Cis-fatty acid on the same side * Cis becomes trans after hydrogenation * Trans fatty acids on different side * Trans associated with heart disease * Last nutrient to be made to be on food label

Cholesterol: * Body manufactures cholesterol * Body needs cholesterol * Manufactures hormones * Manufactures vitamin D * Structural component * Nerve impulse * Under 200 mg/dl desirable * 200-239 mg/dl borderline high * 240 mg/dl high

Phospholipids: * Don’t need to supplement body makes it in liver * Similar to triglycerides * Contain both glycerol and fatty acids but contains a phosphate group and choline in place of one of the fatty acids * Best known as lecithin

Lipoproteins: * Clusters of lipids and proteins * Chylomicrons
Largest & least dense lipoprotein
90% of fat that is carried throughout the body
As they circulate they get give up their triglycerides and get smaller
Liver recycles them and forms VLDL
Do not have large health implication * VLDL
Low density
As VLDL move through body cells remove the triglycerides and cause it to shrink
VLDL becomes LDL
Cholesterol rich * LDL
Low density lipoprotein
Bad cholesterol
Under 130 good
130-159 borderline high
Over 160 high * HDL
High density lipoprotein
Good cholesterol
Under 60 at risk

Ways to improve HDL/LDL Ratio * Weight control * Poly or monounsaturated fat instead if staturated * Soluble fiber * Physical activity

Protein:
Amino Acids * building blocks of proteins * There are 20 types of amino acids * 11 nonessential amino acids (body can make) * 9 essential amino acids (body can’t make)
Protein in 16% nitrogen

Factors that determine a protein: * Sequence of amino acids
Dipeptide – 2 amino acids
Tripeptide -3 amino acids
Polypeptide- many amino acids (large protein molecules very fragile)

* Shape of protein
Denaturation is the change of a protein shape and can cause loss of function
Denaturation can be caused by heat, agitation, acid, base, alcohol, metals, etc

Each body protein is constructed for a specific purpose and cannot be replaced by another protein

Reference Protein:
Most complete and digestible protein is the egg; it has all the essential amino acids,

Proteins: Complete- all essential amino acids | Incomplete- missing one or more amino acid or not the right amounts | EggsMilkCheesePoultryFishRed meatsHigh biological value- more readily used by the body | Plant originGelatinsFruitsGrainsLegumesNutsSeeds |

Mutual supplementation
Strategy of combining 2 protein foods in a meal so that each food provides the essential proteins the other is lacking
Also called complementary protein

Vegetarian- term used to describe someone who excludes meat, poultry, fish, or other animal products from their diet
3 types: * Lactovegetarian- will eat by products from animals (milk, etc.) * Lactoovovegetarian- eggs * Vegans-no animal products

Functions of proteins: * Growth and repair tissue * Regulatory function * Energy source

Protein requirements: Based on * Body size * Growth requirements * Development of muscle mass * Trauma, stress, infection need protein daily, body does not store amino acids
Adults= 0.8 g/kg of body weight

RDA Protein calculation:
Women
* First 5’=100 lbs * Every inch over 5’=+5lbs
Men
* First 5’ = 106lbs * Every inch over 5’ =+6lbs
Convert to kg (2.2lbs)
Ex: women is 5’4 inches 100+20=120/2.2=55.5gm protein/day

Ideal body weight is calculated with same lb weight the -10% and +10% for a range
Ex: women is 5’4 inches 100+20=120, 120-10 %( 12) =108, 120+10 %( 12) =132
Range 108-132lbs

Protein deficiency (PEM) protein energy malnutrition: Kwashiorkor | marasmus | Most commonSwollen bodies | Most common in kids less than 1 yr. oldWasting away of extremities |

Vitamins:
Vitamins- essential, noncaloric, organic nutrient needed in tiny amount in the diet
Precursors- compounds that can be converted into with vitamins they are called previtamins
Fortifcation- addition to the food nutrients that were either not originally present or not in good amounts; it can be used to correct or prevent a wide-spread nutrient deficiency, to balance the total nutrient profile of a food, or restore nutrients lost in processing
Enrichment- addition to a food of nutrients to meet specific standard; done in refined bread or cereal
Coenzyme- is a small organic non-protein MOLECULE that carries chemical groups between enzymes.
Cofactor - is a non-protein CHEMICAL COMPOUND that is bound tightly to an enzyme and is required for catalysis

Types of vitamins: Fat soluble | Water soluble | Vit A,D,E,KAbsorbed like fat into lymphatic systemAmount absorbed varies (40-90%)Stored in larger quanities, may cause toxicityOnly need every other dayMay have precursorsLess vulnerable to cooking losses | 8 B-vit (B complex) and vit CAbsorbed in blood streamStored in small amountsNeed every dayKidneys filter out excess and excrete in urineVulnerable to cooking, light, heat, excess water, agitation losses |

Vitamin A: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | Retinol, retinal, retinolic acid; main precursor is beta-carotene | Vision, maintenance of cornea, epithelial cells, mucous membranes, skin; bone and tooth growth; reproduction; regulation of gene expression, immunity | Infectious diseases, night blindness, blindness (xerophthalmia),KeratinizationXerophthalmia- extreme eye dryness | Reduced bone mineral density, liver abnormalities, birth defects | Retinol-milk and milk products, eggs, liverBeta-carotene- dark leafy vegetables deep orange fruits and vegtebles |

Vitamin D Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | Calceriferal, precursor is cholesterol | Mineralization of bones; need vit D to increase absorption of calcium raises blood ca levels | Ricketsosteomalacia | Calcium imbalance (calcification or soft tissue and formation of stones) | Made in body w/ help of sunshine; fortified milk, margine, butter,and cereals; eggs, liver, fatty fish |

Vitamin E Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | Alpha-tocopherol (gold standard) | Antioxidant (stabilization if cell membranes, regulation of oxidation reactions, protection of polyunsaturated fatty acids and vit A) | Erythrocyte hemolysis, nerve damage | Hemorrhagic effect | Polyunsaturated plant oils (margarine, salad dressings, shortenings), green and leafy vegetables, wheat germ, whole-grain products, nuts, seeds |

Vitamin K Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | PhylloquinoneMenaquinonenapthoquinone | Synthesis of blood-clotting proteins and bone proteins | hemorrhage | None known | Made in body by GI bacteria, green, leafy vegetables, cabbage type vegetables, vegetable oils |

Thiamin: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | Vitamin B1 | Part of a coenzyme used in energy metabolizim | Beriberi (edema or muscle wasting) anorexia and weight loss, neurological disturbances, muscular weakness, heart enlargement and failure | None | Enriched, fortified or whole grain products, pork |

Riboflavin: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | Vit B2 | Part of coenzyme used for energy metabolism | Inflammation of the mouth, skin and eyelids, sensitivity to light, sore throat | none | Milk products, enriched , fortified or whole grain products, liver |

Niacin: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | Vitamin B3precursor tryptophan | Part of coenzyme used for energy metabolism | Pellagra (diarrhea, dermatitis, and dementia) | Niacin flush, liver damage, impaired glucose tolerance | Milk, eggs, meat, poultry, fish, whole-grainand enriched breads and cereals, nuts and all protein containing foods |

Biotin: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | | Part of coenzyme used for energy metabolism | Skin rash, hair loss, neurological disturbances | none | Widespread in foods, GI bacteria synthesis |

Pantothenic acid: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | | Part of coenzyme used for energy metabolism | Digestive and neurological disturbances | none | Widespread in foods |

Vitamin B6: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | Pyridoxine, pyridoxal, | Part of coenzyme used in amino acids and fatty acid metabolism | Scaly dermatitis, depression, confusion, convulsions, anemia | Nerve degenerations, skin lesions | Meats, fish, poultry, potatoes, legumes, noncitrus fruits, fortified cereals, liver, soy products |

Folate: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | Folic acid | Activates vit B12, helps synthesize DNA for new cell growth | Anemia, smooth red tounge, mental confusion, elevated homocystiene | Masks vit B12 defiency | Fortified grains, leafy green veg, legumes, seeds, liver |

Vitamin B12: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | cobalamin | Activates folate, helps synthesize DNA for new cell growth, protects nerve cells | Anemia, nerve damage, and paralysis | none | Foods derived from animals (meats and diary), fortified cereals |

Vitamin C: Names | Chief function | Deficiency symptoms | Toxicity symptoms | Significant sources | ascorbic acid | Synthesis of collagen, carnitine, hormones, neurotransmitters, antioxidant | Scurvy (bleeding gums, pinpoint hemorrhages, abnormal bone growth, and joint pain) | Diarrhea, GI distress | Citrus fruits, cabbage type veg, dark green veg, cantaloupe, strawberries lettuce, tomatoes, potatoes, papyas, mangoes |

Minerals:
Inorganic elements
Not destroyed during digestion, by heat, by light, or by alkalinity

Categories of minerals: Major | Trace | Required in diet in larger amountsPresent in body in larger amountsBody requires more than 1000mg dailyStored in bodyThe major minerals are:CaPKSNaClMg | Required in dietPresent in body in small amountsBody requires less than 1000mg dailyThe trace minerals are:FeZnCuMn (manganese)ISe (selenium) |

Bioavailability:
Maximum amount of a substance that is absorbed into the body, and how quickly that maximum amount becomes available to the body,
Factors that affect bioavailability : * Polyphenols (decreases) compound containing more than one phenolic hydroxyl group * Oxidate (decreases) * Other minerals competing for absorption (decreases) * Acidity of intestinal environment (decreases) * Persons need (increases) * Fiber (decreases) * Phytate (decreases) principal storage form of phosphorus

Sodium: Functions | Food source | Fluid balanceNerve impulse transmissionHeart function (Na floodgates) | SaltProcessed foodsLimit to 2,300 mg/day1tsp salt=2,300 mg |

Potassium Functions | Food source | Muscle contractionNerve impulse transmissionFluid balance | Unprocessed foodsBananas Vegetables, grains, milk, dairySometime HNT caused by low K |

Chloride: Functions | Food source | Fluid balanceHydrochloric acid (stomach acid) | Table salt |

Calcium: Functions | Food source | Bone structure Blood clottingNerve impulse transmissionMuscle contraction1% in blood 99% stored in the bones | Milk and dairy productsGreen veg, tofu, fortified foods |

Phosphorus: Functions | Food source | Bone structureComponent of ATP, DNA, RNA, phospholipidsIn every energy component we have | Meat, milk, eggs,Processed foods |

Magnesium: Functions | Food source | DNA and protein synthesisBlood clotting, muscle contraction, ATP production | Whole grains, veg, legumes, tofu, seafood |

Iron: Function | Food source | Deficiency | Toxicity | Enzyme cofactor or constituentO2 transportBrain functionImmune function | Red meat, liver, seafoodPoorly absorbed 10-15%Absorbed better in acid environmentTannon effect found in tea | Iron deficiency anemia | Poisoning in kidsHemochromatosis hereditary disorder in which iron salts are deposited in the tissuesIron overloadRegulation is set up by the body’s needs |

Iodine Functions | Food Sources | Deficiency | Thyroid hormone production | Iodized salt, fish, seafood, diary products | Goiter- enlarged thyroid glandCretinism –mental retardation, occurs in fetus when pregnant women is deficient |

Fluoride: Functions | Food Sources | Fluoride balance | Bone and tooth structure | Fluoridated water | Excess can cause fluorosis |

Water:
60% of adult weight is water

Functions of water: * Cooling * Chemical reactions * pH balance * body fluids * resistance to temp change (heat capacity)

Water in the body: * intracellular fluid 2/3’s * extracellular fluid 1/3 interstitial fluid (sometimes known as 3rd spacing) plasma Water balance: input and output should be equal Fluid input | Fluid output | Beverages 36%Foods 54%Metabolism 10% | Kidneys 50%Skin 32%Lungs 13%Feces 5%Insensible water loss = 500 ml/day |

Regulation of water balance: * hormonal effects
ADH
Aldosterone * Thirst (by the time you are thirsty you are already dehydrated)
Alcohol, caffeine and diuretic meds affect balance
Dehydration = thirst, weakness, exhaustion, delirum, death
Intoxication= confusion, convulsion, coma, death

Water recommendations: * Diet * Activity level * Environment temp * Environment humidity
1500ml is min a person should drink a day unless on water restriction

Digestion and Absorption:
Enzymes are activated and deactivated as food goes through the GI tract
Intestional flora is normal bacteria of the GI tract
Bicarbonate id a buffer that regulates GI tract

Anatomy of digestive tract: * GI tract is flexible muscular tube * Extends from mouth to anus

Mouth to esophagus * Teeth crush and soften food * Tongue tastes and moves food around * Saliva moistens food * Once food is swallowed it is a bolus * Food passes through the pharynx and across epiglottis (if does no close aspiration) into esophagus

Esophagus to stomach * Bolus slides through cardiac sphincter to the stomach * Stomach adds gastric juices (starts chemical reaction)
Grinds bolus to semi liquid mass called chime * Chime is released through the pyloric sphincter to small intestine

Small intestine * Chime passes by opening to common bile duct
Bile enters from gallbladder
Digestive juices enter from pancreas * Travels through duodenum, jejunum, &ileum
Less absorption as it goes along * Digestion is complete here

Stomach * 3 sets of muscles
Longitudinal
Circular
Diagonal
* Gastric glands secrete juices * Pyloric sphincter opens briefly about 3 times a minute to let portions of chime into small intestine

Large intestine; Colon * Chyme passes through ileocecal valve into colon * Travels through colon to rectum * Colon withdraws water from chyme

Rectum * Chyme is now semi-solid waste * Anal sphincter opens to allow waste to pass

Involuntary muscles & glands * GI motility is involuntary * Spontaneous motion in digestive tract accompanied by involuntary contractions * Peristalsis * begins in esophagus * wavelike contractions propel chime forward * involves longitudinal & circular muscles * Segmentation * occurs in intestines * mixes the chime with more gradual pushing * Periodic squeezing occurs , forcing contents a few inches
Helps to mix with digestive juices
Provides access to absorbing surface

Liquefying process * Begins in mouth
Chewing
Adding saliva
Stirring with tongue * Stomach further mixes and kneads the food * Intestinal muscles promote further breakdown and access to digestive juices

Senses required for food intake * Taste * Hearing * Sight * Smell * Touch

Order of digestion 1. Sugars 2. Larger chains of CHO 3. Protein 4. Fat

Process of digestion * Digestive juices comes from
Salivary glands
Stomach
Small intestines
Liver (via gallbladder) bile
Pancreas
* Digestive juices include
Water
Enzymes * Enzymes (are specific)
Are protiens
Facilitate chemical reactions
Not changed by the reactions

Digestion in the mouth * Salivary glands secret saliva
Contains water, salts, enzymes including salivary amylase * Initial breakdown of Carbs * Other nutrients not affected

Digestion in the stomach * Initial breakdown of protein
Enzyme pepsin
Hydrochloric acid, mucus protect the stomach from acid, acid prevents bacterial growth * Salivary amylase is digested * Minor events
Digestion of fat by gastric lipase
Digestion of sucrose by stomach acid
Attachment of protein carrier to vit B12

Digestion in small intestine * Pancreatic juice contains
Enzymes to digest CHO, fats & protein
Sodium bicarbonate to neutralize acidic chime * Bile
Secrete by liver & stored in gall bladder
Emulsifies far so that enzymes can work * Emulsifiers are substances that disperse fat in water

Rate of digestion * Depends on content of meal * More rapid digestion with simple sugars * Slower digestion with fat

Protective Factors * GI bacteria protects against infectious bacteria * GI tract & small intestines have cells that confer specific immunity against intestinal disease

Final stage * Energy yielding nutrients are disassembled to basic building blocks and the absorbed * Vit and minerals & water are absorbed as they are * Undigested residues such as fibers enter the colon and are excreted

Absorption system * Most absorption occurs in the small intestine
10 feet long 1 inch in diameter
Absorptive surface area compared to tennis court * Intestinal surface contains villi & microvilli which absorb nutrients * Cells of differ portions of the GI tract are specialized to absorb different nutrients * Part of the GI cells can adapt to absorb other things over a period of time

Release of absorbed nutrients * Water soluble and small fat molecules released into blood * Larger fats and fat soluble vit are released into lymph system
Fats need proteins for transport, combined make lipoprotein

Vascular system Circulatory system | Digestive vascular system | HeartArteriesCapillariesVeinsHeart | HeartArteriesCapillaries in the intestinesVeinLiverVeins |

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...need for a conceptual framework. Conceptual framework is really important whether in accounting or non-accounting purpose. In accounting purpose we can see that in the absence of a conceptual framework, accounting standards were often produced that had serious defects. Without conceptual framework they were not consistent with each other particularly in the role of prudence versus accruals/matching. Secondly, without conceptual framework also there will be internally inconsistent and often the effect of the transaction on the statement of financial position was considered more important than its effect on income the statement. Third, the standards were produced on a ‘fire fighting’ approach, often reacting to a corporate scandal or failure, rather than being proactive in determining best policy. Next, Some standard setting bodies were biased in their composition (i.e. not fairly representative of all user groups) and this influenced the quality and direction of standards. Lastly, the same theoretical issues were revisited many times in successive standards – for example, does a transaction give rise to an asset (research and development expenditure) or liability (environmental provisions)? The lack of a conceptual framework led to a proliferation of ‘rules-based’ accounting systems whose main objective is that the treatment of all accounting transactions should be dealt with by detailed specific rules or requirements. By contrast, the availability of a conceptual framework could...

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Conceptual Physics

...Conceptual Physics Assignment 1 Part 1: Essay Style Question: Why does an asteroid explode when it hits the earth? This is simply an application of the laws of physics. It is caused by the large amount of mass contained in an asteroid, moving at such a high velocity with an enormous amount of kinetic energy. For example: and the . Take an example radius of 10km. Therefore the and the We can then calculate the Kinetic Energy of the Asteroid using: Taking an example velocity of 30 km/s this gives us a Kinetic Energy of . We can see from our lecture notes that an Asteroid’s energy per gram is 165 times that of TNT. Therefore: This is a huge amount of energy! This energy is released in the form of heat and light as the asteroid enters the earth’s atmosphere due to the friction of the atmosphere slowing the asteroid down. The density of the gas molecules in the atmosphere causes this friction. This rapid release of heat energy is enough to cause an explosion! Also a lot of the time these asteroids contain ice or frozen carbon dioxide. If this is rapidly heated up, it can boil and pressure can build internally and can cause an explosion from inside the asteroid. All of these factors can account for an asteroid exploding. Overall it is all down to the Principle of Conservation of Energy. The energy is converted from chemical energy into vast amounts of light and heat causing the rapid release of energy in the form of an explosion. Conceptual Physics Why if a stick of...

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Conceptual Framework

...CONCEPTUAL FRAMEWORK * The overall objectives of financial statements of The Framework Provide information about the financial position, performance and changes in financial position of an enterprise that is useful to a wide range of users in making economic decisions. Financial statements prepared for this purpose meet the common needs of most users. The economic decisions that are taken by users of financial statements require an evaluation of the ability of an enterprise to generate cash and cash equivalents and of the timing and certainty of their generation. Users are better able to evaluate this ability to generate cash and cash equivalents if they are provided with information that focuses on the financial position (provided in a balance sheet), performance (provided in an income statement) and changes in financial position of an enterprise. * The Framework first of all outlines the users of accounting information in a manner broadly * Investors The providers of risk capital and their advisers are concerned with the risk inherent in and return provided by, their investments. They need information to help them determine whether they should buy, hold or sell. Shareholders are also interested in information which enables them to assess the ability of the enterprise to pay dividends. * Employees Employees and their representative groups are interested in information about the stability and profitability of their employers. They are also interested in information...

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Conceptual Framework

...Theoretical or Conceptual Framework Cultural Diversity within the 21st Century Workplace and Its Effect on Globalization Conceptual Framework This qualitative phenomenological study was based on the aspects of the conceptual framework which incorporates two areas of knowledge, inclusive of (a) cultural diversity, which details the relationship between ethnic background, racism, sexism, and class oppression (Finch-Lee & Mabey, 2010) and (b) the glass ceiling theory, which applies to the affect on various cultural backgrounds and the advancement of future globalization (Kefela, 2010). This framework will provide an empirical structure that will serve as an analysis for the understanding of perceived cultural dimension as seen by a diverse knowledge-based workplace within the 21st century. The purpose of this study was to investigate the relationship between ethnic or racial diversity as it relates to the 21st century organizational workplace and the outcome on future globalization. Opportunities to advance within the 21st century workplace for qualified employees of various cultural background has presented to being more difficult and often those who progress are less experienced and are the majority counterparts within the organization (Kefela 2010). Traditionally, managerial practices and problems have been articulated and documented from the White man’s perspective (Billing, 2011). Perceived cultural dimension consists on how employee view the...

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Conceptual Framework

...the example above, the decrease in wealth or asset from £50,000 to £40,000 is considered as an expense (depreciation) to the entity. (c) The IASB/FASB is now adopting asset and liability view. They stated that income and expense view could be too simplistic and not all inclusive in dealings with some items such as research and development cost. They added that this view permit almost debit balance to be assets and almost credit balance to be liabilities. In addition, the board attempted to test whether income and expense could be defined without first defining the assets and liability. They did this by asking the respondents to the (Conceptual Framework) Discussion Memorandum but no one was able to do that. Therefore, the board perceives this view as a problem rather than a solution because it is primarily conventional and not conceptual hence leading to individual judgment and personal opinion. Furthermore, FASB also stressed out that the standard setters all around the...

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Conceptual Physics

...Questions and Answers for Conceptual Physical Science Practical 1. How many rolls did it take for the number of each colored cube to be reduced by half? These are your half-life readings One-side color: 8 throws Two-side color: 5 throws Three-side color: 3 throws 2. The half-life of a decaying substance is measured in units of time. What is the unit of half-life used in this simulation? Remaining per throw 3. In each case, how many rolls did it take to remove all the cubes? One-side color: 24 throws Two side color: 19 throws Three-side color: 17 throws 4. In which of these hypothetical substance would be the most radioactive? The substance that will decay much faster is the third substance represented by black on the three sides of the cube. According to my tabulation, the curve for the third substance appeared much steeper and at the seventeen throw no cubes were remaining. 5. How might you simulate the radioactive decay of a substance that decays into second substance that also decays? First, the substance always decays because the initial stage is not stable. Lack of stability forces the substance to decay into a second substance with a loss of either an electron, energy or a proton. If the second substance is not stable, it will disintegrate into the third substance. This process might continue until the substance gain stability. 6. Is it possible to estimate the half-life of a substance in a single throw? How accurate might this estimate be? Yes, this is...

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Joseph Kosuth and Sol Lewitt: Illogically Logical

...works being made. Greenberg and Alloway were big critics in the 40s and 50s, but by the time of the 1960s artists begin to write their own critiques. Two artists who take part in writing their own critiques of the evolving conceptual art movement are Sol LeWitt and Joseph Kosuth. In “Paragraphs on Conceptual Art” and “Sentences of Conceptual Art,” by LeWitt is best defining conceptual art by the process in which it is made. The logic or rather no logic behind the simplicity that is conceptual art and how it is to be understood is the focus of LeWitts paragraphs and sentences. LeWitt so states that “Conceptual Artists are mystics rather than rationalists. They leap to conclusions that logic cannot reach.”1 For Kosuth, he pushes the understanding of art as a language, and the value of the function and idea of artwork being the primary basis in what makes a piece of work good, rather than the aesthetic. Sol Lewitt states it best by saying that conceptual art is not necessarily logical2, and it isn’t. It is, however, simple; simple in the sense of understanding that it is not the completed object that is the focus of the work, but rather the idea that is trying to be portrayed. In the end, whether or not a material piece is even created is trivial. Conceptual art is made to get the mind of the viewer to think, and question the art and its function. It is not made to necessarily be visually pleasing or bring forth any kind of emotions, because art that is meant for sensation of the...

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...Useful Tips in Writing a Research Paper Noel F. Noble, Ph.D. October 27 2015 Chapter 1 Introduction and Background of the Study Introduction Theoretical Framework Theoretical framework shapes the justification of the research problem in order to provide the legal basis for defining its parameters. It is a symbolic construction which uses abstract concepts, facts or laws, variables and their relation that explains and predicts how an observed phenomenon exists and operates. Conceptual Framework Conceptual framework presents specific and well-defined concepts which are called constructs. Its function is similar to theoretical framework because the constructs used are derived from abstract concepts of the theoretical framework. Statement of the Problem Statement of the problem sets the direction of the study. It has to be stated vividly and explicitly in interrogative form. A good research problem should be SMART, that is, Specific, Measurable, Achievable, Realistic, and Time-Bound. Significance of the Study Significance of the study explains its importance. It defines the contribution of the study in relation to solving the problem and need; bridging a knowledge gap; improving social, economic and health conditions; enriching research instruments and methods; and supporting government thrusts. Significance of the study is presented either in inductive or deductive perspective. In and inductive way, the researcher moves from the particular to the general...

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