...wide array of foods—bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a variety of forms. The most common and abundant forms are sugars, fibers, and starches. The basic building block of every carbohydrate is a sugar molecule, a simple union of carbon, hydrogen, and oxygen. Starches and fibers are essentially chains of sugar molecules. Some contain hundreds of sugars. Some chains are straight, others branch wildly. Carbohydrates were once grouped into two main categories. Simple carbohydrates included sugars such as fruit sugar (fructose), corn or grape sugar (dextrose or glucose), and table sugar (sucrose). Complex carbohydrates included everything made of three or more linked sugars. Complex carbohydrates were thought to be the healthiest to eat, while simple carbohydrates weren’t so great. It turns out that the picture is more complicated than that. The digestive system handles all carbohydrates in much the same way—it breaks them down (or tries to break them down) into single sugar molecules, since only these are small enough to cross into the bloodstream. It also converts most digestible carbohydrates into glucose (also known as blood sugar), because cells are designed to use this as a universal energy source. Fiber is an exception. It is put together in such a way that it can’t be broken down into sugar molecules, and so it passes through the body undigested. Fiber comes in two varieties: soluble fiber dissolves...
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...Marketing mix is the set of controllable tactical marketing tools–product, price, place, and promotion–that the firm blends to produce the response it wants in the target market Company Background Found in 1938, Kee Wah Bakery has grown from a small grocery shop to a household name renowned for its bakery products in over half a century, with outlets and business filaments that stretch from Hong Kong to Mainland China, Taiwan, North America and Japan. The brand now has now become a household name among locals, as well as other Asian communities around the world. In terms of product range, aside from traditional bakery products such as mooncakes and bridal pastries, Kee Wah has also been continuously pushing the envelope of modern Chinese pastries by re-invention old-day favorites with modern touches, by incorporating new ingredients and tastes into a wide variety of traditional and innovative new products. Mission Statement Kee Wah is a traditional family operated company with modern management style that strives to preserve the long tradition of Chinese pastries while at the same time adheres to the philosophy of high quality and hygiene standard demanded by modern day customers. All packaging we carefully designed to be both functional and stylish, by incorporating nostalgic oriental essences with modern elegance. The recently introduced Kee Gift series is a stepforward in design and marketing concept which caters to visiting tourists in an effort to introduce...
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...University of the Fraser Valley A Marketing Analysis on Tim Hortons Company Diana Beedassy 200105312 Business 120 Mr. Richard Simon April 2, 2012 Table of Contents Cover Page...............................................................................................................................................1 - 2 Table of Contents…………………………………………………………………………………………………………………………………….3 Introduction and History………………………………………………………………………………………………..………………....4 - 5 SWOT Analysis……………………………………………………………………………………………………………….………………….6 – 7 Business Articles………………………………………………………………………………………………………………………………………8 Target Market…………………………………………………………………………………………………………………………………9 – 10 Tim Horton’s merging with Wendy’s Inc………………………………………………………………………………………………..11 Tim Horton’s as a convenient product……………………………………………………………………………………..…………...12 Channel of Distributions …………………………………………………………………………………………………………..…………...13 Promotional Strategies……………………………………………………………………………………………………………….…….....14 Socially Responsible Behaviour……………………………………………………………………………………………………..15 – 20 Recommendations – Part A (SWOT) ……………………………………………………………………………………………..21 – 22 Recommendations – Part B …………………………………………………………………………………………………………. ..23 Recommendations – Part C……………………………………………………………………………………………………………24 – 25 Gross Annual Sales & Market Share………………………………………………………………………………………………26 – 27 Appendix 1 – Timeline……………………………………………………………………………………………………… …………………..28 Appendix...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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...Chapter 1 THE PROBLEM AND ITS BACKGROUND Nutrition plays an important role in the present age of scientific investigation and discovery. Recent studies and discoveries in the field of nutrition have been considered among the greatest scientific achievements because of their far reaching effects on human progress and welfare. Credit is due to those investigators in the field of nutrition who made careful and painstaking studies which have given knowledge on how best to select, combine and prepare food to promote the health and efficiency of the individual The world’s demand for food is becoming greater than ever. The current world population of 8 billion needs new innovations to meet the growing challenges of the poor and hungry world. Over nutrition, obesity, and related diseases characteristic of the developed world, is becoming serious public health problems in countries with widespread food insecurity. Children suffering from under nutrition today could well be afflicted with chronic diseases of development as adults. The economic development that has led to improved food security and better health in some countries needs to be harnessed, while at the same time incentives to avert the adverse health effects of the nutrition transition need to be taken. The potential of novel foods to alleviate under nutrition is becoming more apparent. But they are unlikely to have a role in the prevention of diseases associated with over nutrition in developing countries, which use...
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...maintenance of biological functions that are necessary for sustaining life. Nutrients are the fundamental elements or chemical substances that makeup the foods we eat and they are affected differently by the various biological processes in the body (Mosby's Medical Dictionary). Together, they give food theirs their distinct color, flavor and texture (Tull) There are six types of nutrients which are classified as: macronutrients, micronutrients and water. Macronutrients, as the term implies are large in size and are required in large quantities by the body to provide energy, growth, development and regulation metabolic functions. This group consists of protein, fat and carbohydrates. On the other hand, micronutrients are smaller in comparison and only a minute amount is required by the body to aid macronutrients in their various capacities. Micronutrients are made up of vitamins and minerals. Coherently, water is needed to...
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...Action Plan IV. Financials o o o V. Controls o o o VI. Summary Implementation Marketing Organization Contingency Planning Breakeven Analysis Sales Forecast Expense Forecast 2 Baked By Melissa Marketing Plan Hamos . Peerbhoy . Villacorta I. Executive Summary The Cupcake and cupcake bakery business is one of the fastest growing industries in America with New York as the “cupcake capital”. Cupcake bakeries are recession-proof, was fueled by the 1 recession and, according to the Wall Street Journal , they‟re contributing more jobs to the labor 2 market than the restaurant industry. Known as the “Magnolia Effect” , cupcakes have come a long way with the latest micro trend being mini-cupcakes – culminating with the coming together of two of food‟s hottest trends - “mini desserts” and “cupcakes”. New York City-based cupcakery Baked by Melissa, opened by ex-media planner Melissa Bushell a week after she was let go from her job in 2008, specializes in providing dessert-lovers with guiltfree, bite-sized mini cupcakes (the size of a quarter) packed with a flavorful punch. Each mini cupcake is a unique combination of the four key essential elements - cake, frosting, topping and stuffing - giving customers the opportunity to taste a variety of options. Since its launch, Baked by Melissa has opened three new stores in prime,...
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...CHAPTER 16 COST ALLOCATION: JOINT PRODUCTS AND BYPRODUCTS 161 Exhibit 161 presents many examples of joint products from four different general industries. These include: Industry Separable Products at the Splitoff Point Food Processing: • Lamb • Lamb cuts, tripe, hides, bones, fat • Turkey • Breasts, wings, thighs, poultry meal Extractive: • Petroleum • Crude oil, natural gas 162 A joint cost is a cost of a production process that yields multiple products simultaneously. A separable cost is a cost incurred beyond the splitoff point that is assignable to each of the specific products identified at the splitoff point. 163 The distinction between a joint product and a byproduct is based on relative sales value. A joint product is a product from a joint production process (a process that yields two or more products) that has a relatively high total sales value. A byproduct is a product that has a relatively low total sales value compared to the total sales value of the joint (or main) products. 164 A product is any output that has a positive sales value (or an output that enables a company to avoid incurring costs). In some jointcost settings, outputs can occur that do not have a positive sales value. The offshore processing of hydrocarbons yields water that is recycled back into the ocean as well as yielding oil and gas. The processing of mineral ore to yield gold and silver also yields dirt as an output...
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...UNIT I INTRODUCTION ------------------------------------------------- Understanding Brand - What is a Brand? Brands are different from products in a way that brands are “what the consumers buy”, while products are “what concern/companies make”. Brand is an accumulation of emotional and functional associations. Brand is a promise that the product will perform as per customer’s expectations. It shapes customer’s expectations about the product. Brands usually have a trademark which protects them from use by others. A brand gives particular information about the organization, good or service, differentiating it from others in marketplace. Brand carries an assurance about the characteristics that make the product or service unique. A strong brand is a means of making people aware of what the company represents and what its offerings are.To a consumer, brand means and signifies: * Source of product * Delegating responsibility to the manufacturer of product * Lower risk * Less search cost * Quality symbol * Deal or pact with the product manufacturer * Symbolic device | | Brands simplify consumers purchase decision. Over a period of time, consumers discover the brands which satisfy their need. If the consumers recognize a particular brand and have knowledge about it, they make quick purchase decision and save lot of time. Also, they save search costs for product. Consumers remain committed and loyal to a brand as long as they believe...
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...formulated mixture of cow’s milk, flour and sugar. Nestlé’s first product was called Farine Lactée (“cornflour gruel” in French) Henri Nestlé. The product was first used on a premature baby who could not tolerate his mother’s milk or other alternative products of that time. Doctors gave up on treating the infant. Miraculously the baby tolerated Henri’s new formula and it provided the nourishment that saved his life. Within a few years the first Nestlé product was marketed in Europe. In 1874, Jules Monnerat purchased the Nestlé Company. Nestlé developed its own condensed milk to contend with its competitor, the Anglo-Swiss Condensed Milk Company. The Anglo-Swiss Condensed Milk Company made products like cheese and instant formulas. The two companies merged in 1905, the year after Nestlé added chocolate to its line of foods. The newly formed Nestlé and Anglo-Swiss Milk Company had factories in the United States, Britain, Spain and Germany. Soon the company was full-scale manufacturing in Australia with warehouses in Singapore, Hong Kong and Bombay. Most production still took place in Europe. The start of World War I made it difficult for Nestlé to buy raw ingredients and distribute products. Fresh milk was scarce in Europe, and factories had to sell milk for the public need instead of using it as an ingredient in foods. Nestlé purchased several factories in the U.S. to keep up with the increasing demand for condensed milk and...
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...BALANCE YOUR LIFE, BALANCE THE SCALE DITCH DIETING, AMP UP YOUR ENERGY, FEEL AMAZING, AND RELEASE THE WEIGHT JENNIFER TUMA-YOUNG Dedication To the inspirista within every woman Contents Cover Title Page Dedication Introduction Chapter One - We Eat How We Live Chapter Two - B is for Brain Dump and Breathe Chapter Three - A is for Assess and Accept Chapter Four - L is for Let Go and Laugh Chapter Five - A is for Add In and Appreciate Chapter Six - N is for Navigate and Notice Nature Chapter Seven - C is for Confront and Connect Chapter Eight - E is for Engage and Experience Acknowledgments About the Author Back Ad Credits Copyright About the Publisher Introduction Welcome to the most unconventional weight loss book you’ll ever read! Wait—let’s stop there. To be honest, I kind of cringe at the thought of this being a weight loss book, because I firmly believe that we are so much more than numbers and that what really matters in life is who we are, not what we weigh. But I understand that you probably picked this book up because you’d like to be healthier and weigh less. I get it! I am very grateful that you are here, and I am excited to share my story and what I’ve learned from working with thousands of women just like you. So even though we’re not calling this a weight loss book, it definitely is a book that will help you release weight. What’s so unconventional about it is that it will tell you to stop dieting, to eat what you love, to ignore the numbers on...
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...35 countries for the last 65 years. The ice cream shops have more than 1,000 flavors since 1945. Baskin Robbins has more than 150 million consumers worldwide with 2,800 locations nationally and 5,800 stores globally. What began as a small business opportunity has grown into a solid business model for existing and future franchise business owners. Despite, by these two ice cream enthusiasts, whose passion leads to the creation of more than 1,000 ice creams flavors, and with a variety of delicious treats, such as nutty berry banana (Baskin & Robbins, 2011). The Baskin and Robbins business home office is situated in the area of Canton, Massachusetts. a. Organization Baskin Robbins Ice Cream Industry b. Mission Statement The philosophy and mission statement is eloquently put by a quote from co-founder Irv Robbins, “we sell fun, not just ice cream” (Robbins, 2011, p. 1). It is this statement that allowed Burt Baskins and Irv Robbins the opportunity to grow the business from one store to many. c. Geographic Locations The company had become an ice cream mega-empire, consisting of 5,800 stores in different geographical locations throughout the international. Exhibit 1.1 below shows the international geographic locations of Baskin Robbins industry (Baskin & Robbins, 2011). The expansion of Baskin Robbins in the 1970s the chain further went global in as much as operating stores throughout the hemispheres. Exhibit 1.1 the international geographic locations of Baskin Robbins...
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...1 Bad Cardio vs. Good Cardio......................................................................................................6 2.2 Body Part Isolation vs. Complex Movements in Strength Training ...................................9 2.3 Tired of the Same Old 3 Sets of 10? So is Your Body! Discover How to Manipulate Training Variables ............................................................................................................................. 11 2.4 Your Workouts Need Both Consistency and Variability for Max Results...................... 13 2.5 The Ultimate Hard-Body Exercise ......................................................................................... 15 2.6 Barbell, Kettlebell, and Dumbbell Complexes - a Different Style of Weight Training for a Ripped Body ................................................................................................................................... 18 2.7 Top 15 Non-Traditional, Muscle-Building, Fat Blasting Workouts!................................. 22 3.0 NUTRITION STRATEGIES ............................................................................................................ 31 3.1 Post-Workout Nutrition: Secrets to a Hard, Lean Body .................................................... 32 3.2 Don’t be Afraid of Dietary Fat! Even Some Saturated Fats are Healthy for You......... 34 3.3 Healthy Trans Fats vs. Unhealthy Trans Fats...
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...www.it-ebooks.info www.it-ebooks.info Learn to Program Second Edition Chris Pine The Pragmatic Bookshelf Raleigh, North Carolina Dallas, Texas www.it-ebooks.info Pragmatic Bookshelf Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and The Pragmatic Programmers, LLC was aware of a trademark claim, the designations have been printed in initial capital letters or in all capitals. The Pragmatic Starter Kit, The Pragmatic Programmer, Pragmatic Programming, Pragmatic Bookshelf and the linking g device are trademarks of The Pragmatic Programmers, LLC. Every precaution was taken in the preparation of this book. However, the publisher assumes no responsibility for errors or omissions, or for damages that may result from the use of information (including program listings) contained herein. Our Pragmatic courses, workshops, and other products can help you and your team create better software and have more fun. For more information, as well as the latest Pragmatic titles, please visit us at http://www.pragprog.com Copyright © 2009 Chris Pine. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form, or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior consent of the publisher. Printed in the United States of America. ISBN-10: 0-9766940-4-2 ISBN-13: 978-1-934356-36-4...
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...GLENCOE LANGUAGE ARTS Grammar and Language Workbook G RADE 9 Glencoe/McGraw-Hill Copyright © by The McGraw-Hill Companies, Inc. All rights reserved. Except as permitted under the United States Copyright Act of 1976, no part of this publication may be reproduced or distributed in any form or means, or stored in a database or retrieval system, without the prior written permission of the publisher. Send all inquiries to: Glencoe/McGraw-Hill 936 Eastwind Drive Westerville, Ohio 43081 ISBN 0-02-818294-4 Printed in the United States of America 1 2 3 4 5 6 7 8 9 10 024 03 02 01 00 99 Contents Handbook of Definitions and Rules .........................1 Troubleshooter ........................................................21 Part 1 Grammar ......................................................45 Unit 1 Parts of Speech 1.1 Nouns: Singular, Plural, and Collective ....47 1.2 Nouns: Proper and Common; Concrete and Abstract.................................49 1.3 Pronouns: Personal and Possessive; Reflexive and Intensive...............................51 1.4 Pronouns: Interrogative and Relative; Demonstrative and Indefinite .....................53 1.5 Verbs: Action (Transitive/Intransitive) ......55 1.6 Verbs: Linking .............................................57 1.7 Verb Phrases ................................................59 1.8 Adjectives ....................................................61 1.9 Adverbs........................................................63 1.10 Prepositions...
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