...&39 &3/0789,3/31:03.0843/09,739,0,3/3:97943,0,9 398,8832039,2439405,35488-031:03.0843/09,739,0 ,88088 431:03.0843/09,739,02,,110.9903:97943,0,9413/;/:,8 9032,0 70,89.70.42203/,94381472328330,9;031:03.08433/;/:,83,850.1.0,9 ,3/84.,.,7080993 ,.9478,931:03.0,9504500,93.:/0.4:/-00,91,.9478.70897.9 /09,7.4.08,3/3:97943,39,0.4:/-0:3/0730,9.43/94388:.,8,.9480 3944703.0070/,7574/:.989390/09870897.90/ 8490507843,;09409 .,.:217424907574/:.98018 ,3/,84:80,9073,9;081472084,477.02 %0507843.4:/,;0,144/,070,3:9,07849820,3890.,3 90,9574/:.98 9,9.439,33:984797,.08413:98 09,7,-98.,331:.03.0.4:/-04308020, 5,990738 190478195,99073890398.4:/,;0,-31:03.04390920890507843 0,98144/-0.,:809043 9,;0.43889,3920,9208,3/-00,93,9,/1107039920841 90/, $3,.3.4:/-0,349071,.947-0.,:80902,09-470/,93147144/94.44 ,3//0./09483,.98.4:/0,/945:9934309 ,84144/,;,,-9 190;03, ,70,9,988:774:3/0/-9,0,,890,39944,3/0,9,9,0,,7,9079,3.44 ,8980,807 %8198394108909050784329349;030...
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...Unit 21: Nutrition for health and social care P2: Describe the characteristics of nutrients and the benefits to the body. In this assignment I will be describing the characteristics of nutrients and the benefits to the body. Unit 21: Nutrition for health and social care P2: Describe the characteristics of nutrients and the benefits to the body. In this assignment I will be describing the characteristics of nutrients and the benefits to the body. Monosacharides Monosacharides are simple forms of sugar, which are glucose and fructose, which is found in fruit. These are easily digested by the body. Glucose can be taken by the body ad into the bloodstream and then carried around the body to give out energy. Monosacharides Monosacharides are simple forms of sugar, which are glucose and fructose, which is found in fruit. These are easily digested by the body. Glucose can be taken by the body ad into the bloodstream and then carried around the body to give out energy. Disaccharides Disaccharides are made when two monosacharides are joined together. Disaccharides include sucrose, lactose and maltose. Sucrose is a table sugar, which is glucose and fructose together. Lactose is a natural sugar in milk and is glucose and galactose combined together. Malatose is from gains and it is a combination of two glucose molecules. Disaccharides Disaccharides are made when two monosacharides are joined together. Disaccharides include sucrose, lactose and maltose. Sucrose is...
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...P3: Explain possible influences on dietary intake. Introduction: In this assignment I will be explaining possible influences on dietary intake. I will be looking at factors such as; health factors, education, age, social policy, economic factors, socio-cultural factors and lifestyle factors and how each of these can positively or negatively influence an individual's dietary intake. Health factors: Diabetes: Health factors like diabetes can influence a person’s dietary intake because people with diabetes are only allowed certain food for example they cannot have too much sugar in their blood as it will cause very serious health problems if not treated quick. Hyperglycemia is one of the health problems that can damage vessels that provide blood to vital organs, by increasing the risk of stroke, problem with nerve, heart disease and so much more. However the health problems for people with diabetes only occur in adulthood, particularly if they have not managed or even controlled their diabetes properly. Irritable bowel syndrome: the health factors concerning irritable bowel syndrome is that people who have it tend to need the toilet considerately more than people who don’t have the symptom. The always need to avoid eating fruit and many processed foods that contain fructose. For people with irritable bowel syndrome always need to be aware and on their guard about what they eat as their bowel movement could occur anytime. People with irritable bowel syndrome lifestyle...
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...Question 1 What is the meaning of the brand identity of OSIM? Brand identity emanates from the organisation, and is how it wants its products to be viewed by its stakeholders. ‘Brand identity’ is not defined in Marketing in Asia, but Aaker defines it as “what the organisation wants the brand to stand for in the customer’s mind” or “how strategists want the brand to be perceived”. In more recent literature, Kotler and Keller define it as “the way a company aims to identify or position… its product”. Applied here, the question is therefore how OSIM aspires for their brand to be perceived by both their internal and external customers. Here, OSIM wishes for their brand to be “synonymous with healthy lifestyle”, “[i]nspiring [w]ell-[b]eing” through having a positive mindset and healthy living. What are the different aspects of this identity? For ease of reference, for this part, I have decided to adopt Aaker’s Brand Identity Planning Model (see Figure 1 below): Figure 1: Brand Identity Planning Model Brand as a Product OSIM’s brand promises “product innovation, design and quality, performance, and safety standards”. Further, OSIM intends for its products to be perceived as something which is value-for-money. Here, the focus is more on the intangible benefits, in particular the impact of having a healthier lifestyle. According to Aaker, under this category, it is important for customers to recall a brand when they have a need in that particular product class. Having been...
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...16 18 18 20 21 21 22 Nutrition, health and wellness Nestlé. Good Food, Good Life Research & Development Nutrition: the core of the Nestlé business Priority on nutrition, health and wellness Nestlé Nutrition – a specialist nutrition business The Nestlé Nutrition Council and the Nestlé Nutrition Institute Looking to the future Nestlé: almost 150 years pioneering nutrition and health 26 27 28 30 32 32 33 People, products, brands Putting the consumer first Food is local Nestlé – a company built on brands Contributing to nutrition, health and wellness Ensuring quality and food safety Wherever, whenever, however The changing consumer 36 37 38 40 41 42 43 45 46 47 48 48 50 How Nestlé runs its business Principles, not rules A multi-cultural business Looking after the environment Sourcing raw materials A network of local companies Benefi ting local economies Nestlé in the community: reaching out beyond our business Consistent, sustainable growth People are Nestlé’s greatest asset Wide variety of career opportunities How our business is organised Other Nestlé Group companies The world of Nestlé 52 Nestlé website and Nestlé publications Website and publications 1 2 Welcome to Nestlé The aim of this booklet is to introduce ourselves to you, and to share with you some special insights into the many facets of our Company. Nestlé is the largest food and beverage company in the world. It is also well on its way to becoming world leader in nutrition, health and...
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...The world of Nestlé Table of contents 21 22 Nutrition, health and wellness Nestlé. Good Food, Good Life Research & Development Nutrition: the core of the Nestlé business Priority on nutrition, health and wellness Nestlé Nutrition – a specialist nutrition business The Nestlé Nutrition Council and the Nestlé Nutrition Institute Looking to the future Nestlé: almost 150 years pioneering nutrition and health 26 27 28 30 32 32 33 People, products, brands Putting the consumer first Food is local Nestlé – a company built on brands Contributing to nutrition, health and wellness Ensuring quality and food safety Wherever, whenever, however The changing consumer 16 16 18 18 20 21 45 46 47 48 48 50 How Nestlé runs its business Principles, not rules A multi-cultural business Looking after the environment Sourcing raw materials A network of local companies Benefi ting local economies Nestlé in the community: reaching out beyond our business Consistent, sustainable growth People are Nestlé’s greatest asset Wide variety of career opportunities How our business is organised Other Nestlé Group companies The world of Nestlé 52 Nestlé website and Nestlé publications Website and publications 36 37 38 40 41 42 43 1 2 Welcome to Nestlé The aim of this booklet is to introduce ourselves to you, and to share with you some special insights into the many facets of our Company. Nestlé is the largest food...
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...16 18 18 20 21 21 22 Nutrition, health and wellness Nestlé. Good Food, Good Life Research & Development Nutrition: the core of the Nestlé business Priority on nutrition, health and wellness Nestlé Nutrition – a specialist nutrition business The Nestlé Nutrition Council and the Nestlé Nutrition Institute Looking to the future Nestlé: almost 150 years pioneering nutrition and health 26 27 28 30 32 32 33 People, products, brands Putting the consumer first Food is local Nestlé – a company built on brands Contributing to nutrition, health and wellness Ensuring quality and food safety Wherever, whenever, however The changing consumer 36 37 38 40 41 42 43 45 46 47 48 48 50 How Nestlé runs its business Principles, not rules A multi-cultural business Looking after the environment Sourcing raw materials A network of local companies Benefi ting local economies Nestlé in the community: reaching out beyond our business Consistent, sustainable growth People are Nestlé’s greatest asset Wide variety of career opportunities How our business is organised Other Nestlé Group companies The world of Nestlé 52 Nestlé website and Nestlé publications Website and publications 1 2 Welcome to Nestlé The aim of this booklet is to introduce ourselves to you, and to share with you some special insights into the many facets of our Company. Nestlé is the largest food and beverage company in the world. It is also well on its way to becoming world leader in nutrition, health and...
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...North East The profitability of a beef suckler herd is directly related to the number of calves reared per cow annually. Commercial suckler herds should aim for a tighter calving period with cows producing a viable calf every 365 days. The average calving period for lowland suckler herd is 21 weeks, compared to the 12 week target and reducing the calving period from 21 weeks to 12 weeks can increase revenue from extra weaning weight by more than £2000 for a 50 cow herd. Tighter calving periods will increase profitability. If the weaning date on the farm stays constant then a calf born in the first 3 weeks of calving will on average have a weaning age of 230 days weighing 309kg. A calf born in the 18th week of calving will be 125 days of age at weaning and 188kg in weight. This potential range of ages and weights will lead to higher incidence of pneumonia and calf sickness if all weaned together. Keeping the calving period tighter within the herd has a number of benefits including less labour requirements at calving which in turn reduces production costs. Even batches of calves at weaning- time leads to simpler calf management and increased weaning weights allowing correct nutrition for the calf and cow separately. Artificially inseminating pedigree and also commercial suckler herds is becoming more popular. This allows access to top quality genetics without the investment of a bull. The increased availability of bulls will allow the farmer to select particular traits...
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...M3/D2: Assess & Evaluate how the nutritional plan might improve the health of the chosen individuals There are several reasons about individual’s diet. Every individual had different life style different diet and different nutrition intake .In order to have a balance diet we need to eat a range of different food. However I as an individual I did not eat breakfast, which is not good for me, as I will feel tiered throughout a day. Since I start to record my food eating, meals, snacks, sweets, drinks and food supplement and make my diet plan I recognise how unhealthy I eat. From this type of chart which I record all my nutrients intake I realise that I eat fat food like bread, chapatti, biscuit, cake, and also I use double cream a lot when I cook at home. By having too much fat in my diet can raise my cholesterol, which might increase risk of heart disease. Taking less saturated fat I reduce my risk of stroke, heart disease and some of cardiovascular disease. Eating too much salt and sugar can lead to overweight and lack of physical activity. Overweight and fatness are major risk factors of the many diseases as well as polygenic disease, cardiovascular diseases and cancer. A number of these can even cause death. By using large portion every day I add weight and I feel more tired during the day. Also I use to sleep straight away after eating that effect me on my healthy diet. To have healthy diet need self-control and balance. To avoid that, I take breakfast every...
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...of dollars from and send goods and services to: Question 3 In 2008, which country listed below has the highest percentage of government spending relative to GDP? Question 4 Federal government expenditures in the United States account for about: Question 5 A mixed economy is one in which: Question 6 The extra benefit on one more unit of a good or service is its: Question 7 Normative economics is: Question 8 Diamonds are sold by a monopoly firm that maximizes profits. Then it follows that: Question 9 Positive economics: Question 10 If the efficient output of a good is produced each week, then the Question 11 The current competitive market price of fish is $3 per pound. A chemical producer emits effluent into a lake used by a commercial fishing firm. Each ton of chemical output causes a 20-pound reduction in the annual catch of the fishing firm. Assuming that transactions costs are zero and the chemical firm has the legal right to dump effluent into the lake, Question 12 Assuming a product can be manufactured competitively without any externalities at an efficient quantity of 500 units and an efficient price of $150.00 per unit, what efficient quantity-price net subsidy combination would be consistent with a corrective subsidy for a positive externality? Question 13 If a positive externality prevails in the market for...
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...L 304/18 EN Official Journal of the European Union 22.11.2011 REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (Text with EEA relevance) THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, (4) Having regard to the Treaty on the Functioning of the European Union, and in particular Article 114 thereof, According to Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (3) it is a general principle of food law to provide a basis for consumers to make informed choices in relation to food they consume and to prevent any practices that may mislead the consumer. Having regard to the proposal from the European Commission, (5) Having regard to the opinion of the European Economic and Social Committee (1), Acting in accordance with the ordinary legislative procedure (2), Directive...
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...Unit 21: Nutrition for Health and Social Care Unit code: L/601/2407 QCF Level 3: BTEC Nationals Credit value: 10 Guided learning hours: 60 Aim and purpose This unit aims to give learners an understanding of current thinking on nutritional health particularly relating to users of health and social care services. Learners will then be able to apply this understanding and make recommendations to improve the nutritional health of an individual. Unit introduction This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and Physiology for Health and Social Care. Improvements in the diet of individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing...
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...Nutrients The Daily Intake Guide features Energy + 4 Key Nutrients: Fat, Saturated Fat, Sugars, Sodium (salt) Additional Nutrients: Protein, Carbohydrates, Fibre, Vitamins & Minerals Recommended Daily Amounts Made Easy | | Women | Men | Calories (Kcals) | 2000 | 2500 | Total fat | 70g | 95g | Saturated fat | 20g | 30g | Unsaturated fats | 50g | 60g | Carbohydrates | 300g | 300g | Protein | 45g | 55g | Fruit and Veg | At least 5 portions | At least 5 portions | Salt (sodium) | 5g max (2g sodium) | 7g max (2.8g sodium) | Fluids (ideally Water but also includes squash, fruit juices, milk, tea and coffee etc.) | 6 – 8 glasses (1.2 litres) | 6 – 8 glasses (1.2 litres) | Alcohol | 2-3 units max (but no more than 14 units in a week) | 3-4 units max (but no more than 21 units in a week) | http://www.mydailyintake.net/nutrients/ http://www.npt.gov.uk/default.aspx?page=3360 RDI: Recommended Daily Intake - The amounts sufficient, or more than sufficient, for the nutritional needs of practically all healthy persons in a population. (Food as actually eaten). http://www.nutrition-matters.co.uk/misc/nutritional_definitions.htm Reference Nutrient intakes How are nutritional requirements estimated? It is difficult to be specific about individual energy and nutrient requirements as they will vary depending on age, gender, and activity levels. However,...
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...MBA Marketing Project Reports Friday, May 21, 2010 NESTLE PROJECT TABLE OF CONTENTS SERIAL # PARTICULARS PAGE # 01 TABLE OF CONTENTS 02 02 ACKNOWLEDGMENT 03 03 INTRODUCTION TO NESTLE 04 04 HISTORY OF NESTLE 05 05 VISION OF NESTLE 07 06 MISSION STATEMENT & OBJECTIVES OF NESTLE 08 07 ORGANIZATIONAL CHART 09 08 BRANDS 11 09 EARNINGS 12 10 SWOT ANALYSIS 13 11 MARKETING 14 12 STRATEGIES ADOPTED BY NESTLE 15 13 COMPANY ENVIORNMENT 20 14 CO-OPERATE GOVERNANCE 21 15 PORTER FIVE FORCES ANALYSIS OF NESTLE 22 16 APPENDIX 23 ACKNOWLEDGEMENT First and foremost, we would like to thank Almighty Allah for giving us the ability and strength to complete this project. Secondly, we are also thankful to our respective parents for providing us with the opportunity to receive higher education in such an accomplished institution that required us to carry out such projects that expand the dimensions of our mind. We are definitely not forgetting to recognize the efforts and support of our teacher SIR S.M FAHEEM, without whom this project would not have been possible. Who give us the opportunity to work on a project, which not only enlarged our vision but also show, us the real picture of the market Management? Our special thanks to the group members, who have whole-heartedly work for the completion of this report. All of us have earned a valuable and worthy experience during the project. INTRODUCTION Nestlé was founded in 1867 by pharmacist...
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...Fat (g) 0 2 0 1 1 2.5 0 14 2 1 0 0 9 1 2 5 16 12 4 3 4 Protein (g) 2 3 0 19 3 3 1 7 25 4 2 8 17 2 4 8 7 22 2 1 3 Sugar (g) 33 1 14 0 2 10 14 2 0 1 1 2 0 0 12 26 2 0 0 0 1 Sodium (mg) 15 219 1 254 238 480 1 126 56 0 34 30 46 4 260 158 110 60 170 180 130 Iron (mg) 0 3.2 0.2 1.1 1 1 0 1 0 1 1 0 0 2 2 1 0 1 1 1 1 Calcium (mg) 20 44 8 8 53 40 6 34 10 0 33 80 11 11 80 301 0 0 0 450 0 Fibre (g) 0 2.2 2.6 0 1 4 1 3 0 3 2 1 0 1 3 0 2 0 1 1 3 Carbs (g) 37 18 19 0 18 26 27 8 0 34 6 6 0 13 32 27 6 0 21 1 20 Cholesterol (mg) 0 0 0 23 0 5 0 0 64 0 0 5 47 0 0 18 0 69 0 0 0 Vitamin C (mg) 108 8 6 0 0 2 13 0 8 0 53 0 0 0 0 0 0 0 5 0 0 Potassium (mg) 640 78 148 178` 35 690 422 325 301 0 241 0 288 138 180 446 200 319 260 170 110 1Nutritional 2 information obtained from © 2014 Simply Orange Juice Company, http://www.simplyorangejuice.com/product/pulp-free-orange-juice.jsp Nutritional information obtained from Health Canada, http://www.hc-sc.gc.ca/fn-an/nutrition/fiche-nutri-data/nutrient_value-valeurs_nutritives-tc-tm-eng.php#a8 3 Nutritional information obtained from © 2015 Campbell Company of Canada,...
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