Healthcare and Life Sciences
Showing 19–27 of 732 results
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HLT-515 Topic 1 DQ 1 Social, behavioral, cultural determinants
$5.00HLT-515 Topic 1 DQ 1 Social, behavioral, cultural determinants
What are social, behavioral, and cultural determinants? How do social, behavioral, and cultural determinants impact public health? Present specific examples within your answer as well as justifying your rationale with evidence. Respond to three other class members’ posts specifically peer-reviewing their answers.
HLT-555 Topic 8 Health Impact Assessment
$17.50HLT-555 Topic 8 Health Impact Assessment (Benchmark Assignment)
A health impact assessment (HIA), described in Chapter 4 of your textbook, is a process for describing and estimating the effects a proposed project or policy may have on the health of a population. For this assignment, imagine you asked asked to conduct a HIA for a proposed waste management facility in your community.
In a paper of 1,250-1,500-words address the following questions and issues:
- Provide an overview and description of the stages of an health impact assessment. How is it different from other forms of assessment, such as an environmental impact assessment or a community health assessment?
- What information would you need about the proposed project?
- What information would you need about the community to understand the potential health effects?
- What recommendations would you propose to promote positive health effects? What recommendations would you propose to mitigate adverse health effects?
- Which decision makers would need this information? Why?
You are required to use a minimum of five additional references in your paper.
Prepare this assignment according to the APA guidelines found in the APA Style Guide, located in the Student Success Center. An abstract is not required.
This assignment uses a grading rubric. Instructors will be using the rubric to grade the assignment; therefore, students should review the rubric prior to beginning the assignment to become familiar with the assignment criteria and expectations for successful completion of the assignment.
You are required to submit this assignment to Turnitin. Refer to the directions in the Student Success Center. Only Word documents can be submitted to Turnitin.
HLT-555 Occupational health hazard in a developing nation
$5.00HLT-555 Topic 8 DQ 3 Occupational health hazard in a developing nation
The risks of occupational injury and disease are especially high in poor countries. Identify a specific occupational health hazard in a developing nation and recommend a strategy for prevention.
HLT-555 Difference between unintentional injury and accident
$5.00HLT-555 Topic 8 DQ 2 Difference between unintentional injury and accident
What is the difference between an unintentional injury and an accident? Why is it important to make the distinction? Discuss some strategies for highlighting the difference between accidents and injuries.
HLT-555 Topic 8 Occupational health regulations
$5.00HLT-555 Topic 8 Occupational health regulations
In the United States, occupational health regulations are set by the Occupational Safety and Health Administration (OSHA). What are some of the major factors that limit the effectiveness of these regulations?
HLT-555 Topic 7 Reducing the Risk of Foodborne Illnesses
$5.00HLT-555 Topic 7 Reducing the Risk of Foodborne Illnesses
Details:
The Hazard Analysis Critical Control Plan (HACCP) is a system used to reduce the risk of foodborne illnesses in the United States. Preventing problems from occurring is the paramount goal underlying any HACCP system. The principles employed in the development of HACCP plans meet the goal of preventing foodborne illnesses.
In a PowerPoint presentation of 5-10 slides, describe the history and application of the HACCP system, addressing the following:
- Provide a brief history of HACCP.
- Describe the steps involved in the development and implementation of a HACCP plan.
- What are the advantages of using HACCP rather than traditional food safety programs in retail food establishments?
- Describe critical control points and critical limits as they are used in HACCP programs and what happens when there is a deviation.
- Why is monitoring an important step in the HACCP system?
You are required to use a minimum of three additional references in preparing your presentation.
APA format is not required, but solid academic writing is expected.
This assignment uses a grading rubric. Instructors will be using the rubric to grade the assignment; therefore, students should review the rubric prior to beginning the assignment to become familiar with the assignment criteria and expectations for successful completion of the assignment.
You are not required to submit this assignment to Turnitin, unless otherwise directed by your instructor. If so directed, refer to the directions in the Student Success Center. Only Word documents can be submitted to Turnitin.
HLT-555 Topic 7 DQ 1 Categories of hazards in foods
$5.00HLT-555 Topic 7 DQ 1 Categories of hazards in foods
Describe the categories of hazards that may be present in foods and suggest methods for their control and prevention.
HLT-555 Topic 6 DQ 2 Alternatives to sewer systems
$5.00HLT-555 Topic 6 DQ 2 Alternatives to sewer systems
What are some alternatives to sewer systems for disposal of human waste? To what extent could these alternatives replace municipal sewer systems? Discuss their advantages and disadvantages.
HLT-555 Topic 6 DQ 1 Types of solid waste
$5.00HLT-555 Topic 6 DQ 1 Types of solid waste
What are the different types of solid waste and how are they identified? What are the different approaches to solid waste management?
