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first_imgCorning >> Both the Anderson and Corning high football teams were locked in a scoreless tie up until seconds before halftime. But a missed extra point in the fourth quarter was the difference in a defensive battle as sixth-seeded Anderson upset No. 3 seeded Corning 14-13 Thursday night at Cardinal Stadium.The Cubs (6-5) move on to the Northern Section Division III semifinals against No. 2 seed Lassen. Lassen defeated Wheatland 48-0 on Thursday. The Cardinals defense stopped the Cubs with 30 …last_img read more


first_imgCreative Commons Licensing Flickr CAI “Best Practices” conference, Nov 2008 – 02 by Ed YourdonBy Robin Allen, MSPH, RDN, LDNPreviously as an Administrative Dietitian working in a major university’s dining services, I implemented “point of service” food item nutrition labeling. The intent was not just to point out calories but to provide complete nutrition information for our consumers that included not only college students but faculty and staff. Everyone loved the nutrition labeling except for those students with eating disorders and their health care providers on campus. Many expressed concern that putting calories on the menu was a “trigger” for people with eating disorders. Menu labeling was indeed a touchy subject! Do we change everything for those few? We had the information online, but most people were not aware or did not take the time to look up the items. I chose to continue the food labeling since most people were very appreciative of the information being provided. I also knew mandatory food labeling was on the horizon and indeed had been implemented in many states. Those poor students with eating disorders were going to face with food labels whether it was at school or throughout their daily lives. Some students I indeed worked with to help them handle the nutrition information and use it appropriately.We also learned a great deal about the foods we were serving. Some foods we had thought would be a “healthier” option was worse than the “non-healthy” food item due to food preparation techniques. Some days there would have been nothing to eat if you were looking for a lower fat, moderate in sodium diet. Menu labeling forced us to take stock and re-examine our menus to ensure were at least offering some healthier alternatives. Our goal was not to make everyone eat “healthy” but to at least provide the option and the information to make healthier food choices. Still, when finals week rolled around, all good intentions went out the window and the consumption of french fries, chicken tenders, and pizza skyrocketed! Stress eating is alive and well during finals week.What are the advantages and disadvantages of menu labeling? The “Patient Protection and Affordable Care Act”, passed in 2010 required calorie labeling of menus. The requirement for calorie labeling was done to help stem the obesity epidemic and to help consumers make informed and healthier decisions about foods they eat.Some Advantages:1. May promote healthier choices by providing the public with more information to better understand what they eat.2. Provides consumers a guideline on what is a healthy caloric intake based on an average 1,800-2,000 calorie per day diet.3. Focuses on the prevention of chronic illnesses such as cardiovascular disease, type II diabetes, hypertension, and obesity.4. Provides nutrition education by requiring the visible display of calorie information and written information on other nutrients upon request.Some Disadvantages:1. There is an additional cost to restaurants and supermarkets for analyzing their food products to determine calorie information; printing new menus, food boards, displays, etc.2. There is a fear that sales of higher calorie foods will drop, which are frequently the most profitable.3. Consumers are not always aware of what is a “beneficial” food or “empty” calories.4. To analyze menus from scratch is very time-consuming and labor intensive.December 1, 2016, is the compliance date given by the Food and Drug Administration (FDA) for those restaurants to implement menu labeling. Food service operations covered under this ruling will have to list calorie information for standard menu items on menus and menu boards and a brief statement about suggested daily caloric intake. Nutrient information such as total calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, fiber, sugars, and protein will have to be made available in writing on request. This FDA rule applies to food service operations that are part of a chain of 20 or more locations, doing business under the same name, and offering the same menu selections.Is the labeling of calories on the menu effective in helping consumers to make healthier or different food choices? One study published in the Journal of the Academy of Nutrition and Dietetics indicated people who use menu calorie labels is associated with purchasing fewer calories. However, there are significant socioeconomic differences among customers who notice and use menu calorie labels. Targeted education programs may be needed to improve the use of menu labeling across all sociodemographic groups. Another study from New York University (NYU), found no significant differences in calories purchased before and after menu labeling was required in New York. Adolescents reported that taste was the most important factor in meal selection. This study was primarily conducted in low-income areas.Does menu labeling lead people to make healthier food choices? Do people even know what the labels mean? Are the labels accurate? How do we help our patients navigate the new menu labeling requirements to make healthier choices? Does putting the calories on the menu cause problems or “trigger” eating disorders?There are many unanswered questions, and this topic is now being studied extensively.Tune into our free webinar on October 20, 11:00 pm ET to get the most up to date information on menu labeling.Resources:Elbel, B,  Gyamfi, J, and Kersh, K. Child and adolescent fast-food choice and the influence of calorie labeling: a natural experiment. International Journal of Obesity (2011) 35, 493–500; doi:10.1038/ijo.2011.4; published online 15 February 2011Green, J E, Brown, AG, Punam O. Sociodemographic Disparities among Fast-Food Restaurant Customers Who Notice and Use Calorie Menu Labels. Jn of the Academy of Nutrition and Dietetics, 2015-07-01, Volume 115, Issue 7, Pages 1093-1101.Read more here.FDA on Food LabelsThis post was written by Robin Allen, a member of the Military Families Learning Network (MFLN) Nutrition and Wellness team which aims to support the development of professionals working with military families.  Find out more about the MFLN Nutrition and Wellness concentration on our website, on Facebook, on Twitter and on LinkedIn.last_img read more


first_img Essential Reading! Get my 2nd book: The Lost Art of Closing “In The Lost Art of Closing, Anthony proves that the final commitment can actually be one of the easiest parts of the sales process—if you’ve set it up properly with other commitments that have to happen long before the close. The key is to lead customers through a series of necessary steps designed to prevent a purchase stall.” Buy Now Social media has a place in selling. It can be the right medium for some outcomes.Social media is better for building your brand than cold calling (unless you are truly a value creator with real phone chops).Social tools are better for nurturing your dream clients than cold calling.Social is better for researching a prospective client than cold calling.Social media is better for planning a sales call than any set of tools previously available, with the exception of human intelligence.But social media isn’t better than some other methods and tools for different outcomes.Cold calling is better for scheduling first appointments with clients than social.Cold calling is better and faster for scheduling first appointments than email. Especially a spammy LinkedIn chat.Cold calling is better for initiating a discovery conversation with a prospective client than social media or email.Cold calling is faster for generating appointments that create opportunities than social media.The phone isn’t better than some other mediums.Demonstrating that you have “chops,” the business acumen and situational knowledge that creates value for prospective clients, is more valuable and effective when attempting to create an opportunity during a face-to-face meeting than it is over social media.Collaborating with your prospective clients and building consensus within the organization is faster and more effective in face-to-face meetings than over the phone, social media or email.Gaining the commitments that create opportunities and move them successfully from target to close is easier, faster, and more effective when you are sitting face-to-face with your dream client then over the telephone, over social media, or over email.Certain tools in certain approaches lend themselves to certain outcomes. Some tools are more effective in some situations than others. You wouldn’t, for example, hammer a nail into a wall using a Phillips head screwdriver.Choosing MediumsCertain mediums create an advantage over other mediums.Social media can get you the attention necessary to build your brand if you have something worth people paying attention to in the first place. The social tools can also help you establish your expertise by allowing you to publish value creating content (which is far more powerful than simply sharing other people’s content).The telephone is a faster and more effective tool for gaining appointments because it allows you to have a real conversation with your prospective client.If speed is of the essence, then you want the telephone.last_img read more

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