Annotated Bibliography #1:
Source/Bibliography:
Potter, Teddie. "Breaking Down The Hierarchies." Nursing Management - UK 21.5 (2014): 12. Business Source Complete. Web. 6 Sept. 2014.
Summary:
Nurses oftentimes fall at the bottom of the totem pole when it comes to the hierarchies that exist in the medical field. People typically just say that that is how it is supposed to be but in order to create an effective work environment everyone should work together and respect each other. Teddie Potter, clinical associate professor and director of inclusivity and diversity at the school of nursing at the University of Minnesota, says that this degrading of self-esteem that nurses often experience stems from the training and education they received in their undergraduate education. Many times things that were taught did not have a context or source to look at and the faculty never made the connection from learning to incorporating these skills to benefit everyone in the workplace and work peacefully with others. Potter says “There is a difference between hierarchies of domination, where accountability and respect flow only from the bottom up, and the hierarchies of actualization of partnership-oriented cultures, where accountability and respect flow both ways” (pg. 12). He said that nurse managers and executives, to improve patient care, should try to find ways to forge the partnership between nurses and physicians instead of leaving students and nurses with weak self-esteems. These changes will help the overall attitude that exists within the healthcare system.
Potential Quotes:
1. “Randle (2003) found that students often leave their nurse training with lower self-esteem than when they started.” (pg. 12)
2. “To change this devaluation of nursing requires an understanding of its larger cultural context and nursing education that empowers nurses to be equal partners in interprofessional teams.” (pg. 12)
3. “There is a difference between hierarchies of domination, where accountability and respect flow only from the bottom up, and the hierarchies of actualization of partnership-oriented cultures, where accountability and respect flow both ways.” (pg. 12)
Assessment/Evaluation of the Source:
This article is credible because it was published in Nursing Management - UK, a source with a reputation for using experts and academic writers. This source was found on Galileo, a database used by my school. Also, the author of the article has been published in multiple scholastic magazines and is a noted professor at the University of Minnesota.
Reflection:
I will potentially use this article to reiterate points in my research paper. Because I am interested in researching the hierarchies that exist in healthcare, I will use quotes found in this source to support the information that I present in my paper. This source will be able to be used in a variety of ways as I focus on nursing and it will help me to formulate the direction that my paper will take. Also I will be able to look at other articles written by this author and pull information from those sources to be able to diversify the sources that I use.
Annotated Bibliography #2:
Source/Bibliography
S., Ashakiran, and Deepthi R. "Junk Foods And Their Impact On Health." Journal Of Krishna Institute Of Medical Sciences (JKIMSU) 1.2 (2012): 7-15. Academic Search Complete. Web. 7 Dec. 2014.
Annotation:
The academic journal that I have chosen to use as a source was written by Ashakiran S. and R. Deepthi. This journal basically highlights and reviews the problems associated with junk food in today’s society. They say, “75% of Americans are eating their dinners at home, nearly half of those meals are fast foods, delivered, or taken out from restaurants or grocery delis” (pg. 2). In addition to identifying the problems with junk food, the writers also offer ways to prevent the spread of these problems.
Potential Quotes:
1. “Obesity accounts for 300,000 deaths in the U.S.
alone.” (Pg. 2)
2. “75% of Americans are eating their dinners at home, nearly half those meals are fast foods, delivered, or taken out from restaurants or grocery delis.” (Pg. 2)
3. “1. Time factor: Junk food addiction is so high because of its simplicity. They are easy to prepare and ready to consume within no time.
2. Taste factor: Great taste also, is another important reason to an extent that influences to opt for junk food. This taste is achieved owing to lavish usage of oils, salts and/or sugar.
3. Attractiveness: Packing of such foods has very attractive appearance by adding food additives and colours in addition to enhancement in flavour.
4. Ad factor: Advertising [5] has a major role in attracting the public, particularly children and adolescents [6] to the junk food selling joints.” (Pg. 3)
Assessment:
This source was published in the Journal of Krishna Institute of Medical Sciences. I found this journal on Galileo, which is an .edu website and is an initiative of the University System of Georgia. We use this search engine in our schools and it is trusted by all teachers.
Reflection:
I will use this source to support my overarching research question, which is: How can I modify my eating habits to prevent future health problems? I will be able to use quotes from this journal to support the claims that I will make in this research paper.
Annotated Bibliography #3:
Source/Bibliography:
Tumminello, Nick. "The Simple & Sensible Diet." Massage & Bodywork 29.4 (2014): 76-79. Alt HealthWatch. Web. 23 Jan. 2015.
Annotation:
This is an article from Massage & Bodywork magazine that talks about realistic healthy eating. It does not encourage strict dieting but rather knowing how to balance the different types of food groups to consume the least amount of calories. Nick Tumminello, the author of this article, suggests different ways to accomplish this, one being Complementary Eating. This is a “simple, practical, and realistic eating strategy” to make sure that you eat “high-quality, nutrient-dense foods.” A complimentary meal consists of:
1. Protein
2. Fibrous Carbohydrate
3. Starchy Carbohydrate
4. Fat
Also in this article, he provides information about portion size and why this method works.
Potential Quotes:
1. “Fat is easy to digest. For every 100 calories of fat you eat,
you only burn about 5 calories in the digestive process. Complex carbohydrates take more effort to digest. For every 100 calories you ingest, you burn about 10 during digestion. Protein requires the most energy to digest because it is made up of 20 different amino acids—nine of which are essential amino acids supplied only through food. For every 100 calories of protein you eat, you burn approximately 25 calories to digest it.”
2. “Emphasize the quality (i.e., nutrient density) of the food you eat and see where that gets you—it spells success for most people.”
3. “The thermic effect of food (TEF) is the term used to describe the energy expended by our bodies in order to consume (bite, chew, and swallow) and process (digest, transport, metabolize, and store) food.”
Assessment:
This source is credible because it is an article out of magazine that has been through the publishing process. Also, Nick Tumminello is the owner of Performance University, a fitness training and education company based in Fort Lauderdale, Florida. He's he author of the book Strength Training for Fat Loss (Human Kinetics, 2014) and writes a popular fitness training blog at www.performanceu.net. This source also came from Galileo, which is funded by the University System of Georgia and is a resource many of my teachers use and find useful.
Reflection:
I will use this source to further develop future research about my question. This will be helpful because my research question focuses on ways to eat healthy so that you can stay healthy in the future. I will likely suggest this as one way to start eating healthy for those who view my presentation.
Source/Bibliography:
Potter, Teddie. "Breaking Down The Hierarchies." Nursing Management - UK 21.5 (2014): 12. Business Source Complete. Web. 6 Sept. 2014.
Summary:
Nurses oftentimes fall at the bottom of the totem pole when it comes to the hierarchies that exist in the medical field. People typically just say that that is how it is supposed to be but in order to create an effective work environment everyone should work together and respect each other. Teddie Potter, clinical associate professor and director of inclusivity and diversity at the school of nursing at the University of Minnesota, says that this degrading of self-esteem that nurses often experience stems from the training and education they received in their undergraduate education. Many times things that were taught did not have a context or source to look at and the faculty never made the connection from learning to incorporating these skills to benefit everyone in the workplace and work peacefully with others. Potter says “There is a difference between hierarchies of domination, where accountability and respect flow only from the bottom up, and the hierarchies of actualization of partnership-oriented cultures, where accountability and respect flow both ways” (pg. 12). He said that nurse managers and executives, to improve patient care, should try to find ways to forge the partnership between nurses and physicians instead of leaving students and nurses with weak self-esteems. These changes will help the overall attitude that exists within the healthcare system.
Potential Quotes:
1. “Randle (2003) found that students often leave their nurse training with lower self-esteem than when they started.” (pg. 12)
2. “To change this devaluation of nursing requires an understanding of its larger cultural context and nursing education that empowers nurses to be equal partners in interprofessional teams.” (pg. 12)
3. “There is a difference between hierarchies of domination, where accountability and respect flow only from the bottom up, and the hierarchies of actualization of partnership-oriented cultures, where accountability and respect flow both ways.” (pg. 12)
Assessment/Evaluation of the Source:
This article is credible because it was published in Nursing Management - UK, a source with a reputation for using experts and academic writers. This source was found on Galileo, a database used by my school. Also, the author of the article has been published in multiple scholastic magazines and is a noted professor at the University of Minnesota.
Reflection:
I will potentially use this article to reiterate points in my research paper. Because I am interested in researching the hierarchies that exist in healthcare, I will use quotes found in this source to support the information that I present in my paper. This source will be able to be used in a variety of ways as I focus on nursing and it will help me to formulate the direction that my paper will take. Also I will be able to look at other articles written by this author and pull information from those sources to be able to diversify the sources that I use.
Annotated Bibliography #2:
Source/Bibliography
S., Ashakiran, and Deepthi R. "Junk Foods And Their Impact On Health." Journal Of Krishna Institute Of Medical Sciences (JKIMSU) 1.2 (2012): 7-15. Academic Search Complete. Web. 7 Dec. 2014.
Annotation:
The academic journal that I have chosen to use as a source was written by Ashakiran S. and R. Deepthi. This journal basically highlights and reviews the problems associated with junk food in today’s society. They say, “75% of Americans are eating their dinners at home, nearly half of those meals are fast foods, delivered, or taken out from restaurants or grocery delis” (pg. 2). In addition to identifying the problems with junk food, the writers also offer ways to prevent the spread of these problems.
Potential Quotes:
1. “Obesity accounts for 300,000 deaths in the U.S.
alone.” (Pg. 2)
2. “75% of Americans are eating their dinners at home, nearly half those meals are fast foods, delivered, or taken out from restaurants or grocery delis.” (Pg. 2)
3. “1. Time factor: Junk food addiction is so high because of its simplicity. They are easy to prepare and ready to consume within no time.
2. Taste factor: Great taste also, is another important reason to an extent that influences to opt for junk food. This taste is achieved owing to lavish usage of oils, salts and/or sugar.
3. Attractiveness: Packing of such foods has very attractive appearance by adding food additives and colours in addition to enhancement in flavour.
4. Ad factor: Advertising [5] has a major role in attracting the public, particularly children and adolescents [6] to the junk food selling joints.” (Pg. 3)
Assessment:
This source was published in the Journal of Krishna Institute of Medical Sciences. I found this journal on Galileo, which is an .edu website and is an initiative of the University System of Georgia. We use this search engine in our schools and it is trusted by all teachers.
Reflection:
I will use this source to support my overarching research question, which is: How can I modify my eating habits to prevent future health problems? I will be able to use quotes from this journal to support the claims that I will make in this research paper.
Annotated Bibliography #3:
Source/Bibliography:
Tumminello, Nick. "The Simple & Sensible Diet." Massage & Bodywork 29.4 (2014): 76-79. Alt HealthWatch. Web. 23 Jan. 2015.
Annotation:
This is an article from Massage & Bodywork magazine that talks about realistic healthy eating. It does not encourage strict dieting but rather knowing how to balance the different types of food groups to consume the least amount of calories. Nick Tumminello, the author of this article, suggests different ways to accomplish this, one being Complementary Eating. This is a “simple, practical, and realistic eating strategy” to make sure that you eat “high-quality, nutrient-dense foods.” A complimentary meal consists of:
1. Protein
2. Fibrous Carbohydrate
3. Starchy Carbohydrate
4. Fat
Also in this article, he provides information about portion size and why this method works.
Potential Quotes:
1. “Fat is easy to digest. For every 100 calories of fat you eat,
you only burn about 5 calories in the digestive process. Complex carbohydrates take more effort to digest. For every 100 calories you ingest, you burn about 10 during digestion. Protein requires the most energy to digest because it is made up of 20 different amino acids—nine of which are essential amino acids supplied only through food. For every 100 calories of protein you eat, you burn approximately 25 calories to digest it.”
2. “Emphasize the quality (i.e., nutrient density) of the food you eat and see where that gets you—it spells success for most people.”
3. “The thermic effect of food (TEF) is the term used to describe the energy expended by our bodies in order to consume (bite, chew, and swallow) and process (digest, transport, metabolize, and store) food.”
Assessment:
This source is credible because it is an article out of magazine that has been through the publishing process. Also, Nick Tumminello is the owner of Performance University, a fitness training and education company based in Fort Lauderdale, Florida. He's he author of the book Strength Training for Fat Loss (Human Kinetics, 2014) and writes a popular fitness training blog at www.performanceu.net. This source also came from Galileo, which is funded by the University System of Georgia and is a resource many of my teachers use and find useful.
Reflection:
I will use this source to further develop future research about my question. This will be helpful because my research question focuses on ways to eat healthy so that you can stay healthy in the future. I will likely suggest this as one way to start eating healthy for those who view my presentation.