4 months ago

HLT 555 All Weeks Assignments GCU

Details: This is a

Details: This is a two-part assignment. Part 1 is a narrative report and Part 2 is a public service health announcement. You will identify and explain the effect of the water supply on the development of cholera in developing countries. Part 1: Report In a report of 750-1,000-words, address the following: 1. The agent responsible for cholera. 2. The symptoms, treatment, and diagnosis of cholera. 3. Relationship between the water supply and cholera. 4. Public health efforts to reduce cholera illness in developing countries. Utilize a minimum of three references to support your claims. Prepare this part of the assignment according to the APA guidelines found in the APA Style Guide, located in the Student Success Center. An abstract is not required. Part 2: Public Service Health Announcement Develop a public service health announcement. The PSHA should: 1. Have a clear message. 2. Be targeted toward a specific audience. 3. Be persuasive in nature. 4. Grab the viewer’s attention. 5. Be brief. 6. Support statements with evidence. 7. Contain photos and text (voice and music are optional). 8. Observe all copyright laws. You may use iMovie, iPhoto, Photostory for Windows, Windows MovieMaker, Adobe Premiere Elements, or Web 2.0 tools such as JayCut or Animoto. Post the PSHA to TeacherTube or SchoolTube. If you do not have an account, create one and post the PSHA.

APA format is not required for the PSA, 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 required to submit the report portion of this assignment to Turnitin. Refer to the directions in the Student Success Center. Only Word documents can be submitted to Turnitin. HLT 555 Week 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: 1. Provide a brief history of HACCP. 2. Describe the steps involved in the development and implementation of a HACCP plan. 3. What are the advantages of using HACCP rather than traditional food safety programs in retail food establishments? 4. Describe critical control points and critical limits as they are used in HACCP programs and what happens when there is a deviation. 5. 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.

Garmin GPSMAP 555/555s - Owner's Manual
Mary Smith (555) 555-5555
Environmental Science Week of Class Date Topics Assignments ...
Talent development in GCU - Glasgow Caledonian University
MKT 571 Week 3 Quiz Complete Assignment Help.pdf
PSYCH 535 Week 2 Individual Assignment Multicultural Psychology Paper/Uoptutorial
ECO 365 week 5 Team Assignment Competitive Strategies and Government Policies
MKT 571 Week 5 Quiz Complete Assignment Help.pdf
BUS 475 Week 2 Knowledge Check Complete Assignment Help.pdf
BUS 475 Week 4 Knowledge Check Complete Assignment Help.pdf
ENV 100 Week 3 Individual Assignment Air and Water Pollution Paper.pdf
MKT 571 Week 2 Quiz Complete Assignment Help.pdf
MKT 571 Week 6 Quiz Complete Assignment Help.pdf
High-performance compactor 480–555 kg
Thermoformers R 155 · R 255 · R 555
CHE 341— Assignment 2 (Due on the week of 9/26 – 9/28)
E20-555 Actual Exam BrainDumps
STR 581 Week 6 Capstone Final Examination, Part Three (Newest) - Assignment
Field Guide to Heritage Breed Pigs - Cochon 555