nutr 4901 portfolio

PORTFOLIO

CLASS SKILLS INVENTORY

CORE COURSES

COURSE SKILL LEARNED DESCRIPTION

OF SKILL USE

TABBED

SKILL AREA

ARTIFACT

NUTR 1100 Understand the U.S

food system include

marking,

processing,

transporting etc.

Use my

understandings of

food system to tell

others how to

improve

sustainability

Food and

nutrition

Fair food

response

NUTR 1000 Understand the

basic information of

daily

recommendations

Assess patient and

client dietary

adequacy using

analysis software

and formulate

specific nutrient

recommendations

Food and

nutrition

Diet analysis

discussion

sheet

NUTR 2000 Understanding

nutrition need from

birth to death

Nutrition for

lifespan

Food and

nutrition

Case study

NUTR 2200 Preparation of

foods, food

regulations

Food sensory

analysis

Food and

nutrition

Lab report

NUTR 2220 Preparation of foods Food experiment Food and

nutrition

NUTR 2990 Professional design Make the own

goal, future goals

Food and

nutrition

Portfolio

Dietetics

Program

NUTR 3000 Micro and macro

nutrition, nutrition

metabolism

Evaluation of

kidney disease

with Ca intake

Food and

nutrition

Vitamin C

article

NUTR 3100 Medical nutrition

therapy

Understanding of

nutritional

diseases

Food and

nutrition

DB note

NUTR 3600 Practicum nutrition

Counseling others

about nutritional

issues

Counseling and

educaion

AV transcript

NUTR 4901 Development of

professional skills

Understanding and

learning how to

ues

Communication

skills, soft skills

Food and

nutrition

Personal

statement

and technique

skills

SCIENCE/ANALYSIS COURSES


OF SKILL USE

TABBED

SKILL AREA

ARTIFACT

BIOS 1030 Anatomy and

human body

function.

Knowing the basic

function of human

body.

Biology and

Chemistry

N/A

BIOS 1300 N/A

BIOS 1310 N/A

BIOS 2210 Evaluate patient’s

body condition.

Growing microbes

and identify

species.

Biology and

Chemistry

Discussion

board

BIOS 2215

BIOS 2250 Learned body

terminologies and

basic principles of

body inheritance

Analyze the

patterns of

inheritance.

Biology and

Human science.

N/A

CHEM 1200 Learned basic

principles of

chemistry and

equations, periodic

table, micro and

macro structures of

substance.

Doing

experiments in lab

and figure out how

chemical elements

work.

Biology and

Human science.

N/A

CHEM 1210

CHEM 3010

CHEM 4890

MATH 1200 Analyzing data

with basic

principles. Learned

basic equations and

principles of math

Using of graphs

and equations to

solve real world

problems.

Mathematical

analyzing

N/A

PSY 2110 Stats project

BUSINESS COURSES


OF SKILL USE

TABBED

SKILL AREA

ARTIFIACT

ACCT 1010

ACCT 1020

How to manage

data and apply them

to problems in real

life

Using basic

financial

principles to solve

problems

Business and

finance

Excel project

MGT 2000

How to work in a

team and solve

problems

Using of

principles of

human resource

and apply them

Business and

finance

Discussion

board

MGT 3300

N/A

ECON 1030

Basic principles of

microeconomics,

such as marginal

returns to scale and

how to maximize

revenue

Using equations to

solve economic

problems

Economy and

finance

N/A

SOCIAL SCIENCE COURSES


OF SKILL USE

TABBED

SKILL AREA

ARTIFACT

PSY 1010

Understanding the

basic human brain

works

Useful when

working in

hospital

N/A N/A

ANTH 1010

Understanding

different human

culture and

different diversity

Use anthropology

principles to white

human behaviors

General

education

Practice

Question

FINE ARTS

Music 1100

Learn how to read

staff

Use music

principles to

identify what’s on

staff

General

education

N/A

GENERAL EDUCATION COURSES


OF SKILL USE

TABBED

SKILL AREA

ARTIFACT

ENGL 1510

Writing skills Using proper

writing skills to

write essay,

arguments

General

education

Research

paper

HLTH 2300

Medical terms

memorization

Using specific

prefix and suffixes

to memory the

words

MINOR/CERTIFICTE COURSES


OF SKILL USE

TABBED

SKILL AREA

ARTIFACT

Nutr 4320

Carbohydrate

counting, knowing

diabetes

Using simple

carbs counting

and knowing

blood sugar level

Diabetes

certificate

Food and nutrition

Nutr 1100

Chapter 7

Become a Fair food activist means we need to shift from conscious consumers to engaged

citizens. The ways to become a Fair food activist are following: To eat seasonally, shop locally,

organic, free-range, grass-fed beef, buying clubs, and community gardens. Eat food seasonally

can decrease the number of miles that food is transported. Freezing and hoop houses are ways to

extend the season for eating locally. Organic food is the foods grow in a standard environment.

Free-range means that chickens have access to the outside, but this requirement only pertains to

chickens raised for meat. Grass- fed beef means the cows are fed only grass and forage for their

entire life, it is better than fed them grain. Buying club is a organized group of people that buying

lots of things directly from producer. Community gardens a piece of land gardened by a group of

people. It decrease family food budgets, promotes good nutrition and physical exercise, and get

close to fresh foods.

A buying club is organized group of people who purchase in bulk directly from the producer.

They share the savings that come from more favorable pricing and shipping fees among the

members of the club.

Chapter 8

app:ds:environment

The institution include restaurant, public schools and universities, health care institutions. For

school, schools can make good food such as transform food options for children in urban

schools, Connects educational institutions with local farmers, and also Recruits young adults for

a yearlong term of public service in school food systems. For Health Care Institutions, they can

make a difference, such like health care without harm, or healthy food in health care. For

example, hospitals account for $12 billion of annual purchasing power for foods, it could make a

difference if health care institutions shifted to healthier food options.

Nutr 1000

NUTR 100 DIET ANALYSIS DISCUSSION SHEET

After carefully reviewing data analyzed from your averaged food intake reports, respond to the

following.

1. Compare your percentage of kilocalories from carbohydrate to that of the recommended range. Site

3 specific food habits which should be changed or maintained.

Rec’d % CHO 45%-65% Your CHO % 49%

a. I may eat a little bit more carbohydrate.

b. Drink milk and fruit juice is important for me to obtain carbohydrate.

c. Eating foods like legumes and whole grain will be beneficial to my body health

2. Compare your percentage of kilocalories from protein to that of the recommended range. Site 3

specific food habits which should be changed or maintained.

Rec’d % PRO 10%-35% Your PRO % 18%

a. Chicken breast is full of protein and I like it!

b. Milk, 2% Reduced Fat, is full of protein too, drink a bottle of it every day.

c. Egg is necessary, I should eat a egg everyday

3. Compare your percentage of kilocalories from fat to that of the recommended range. Site 3 specific

food habits which should be changed or maintained.

Rec’d % FAT 20%-35% Your FAT % 35%

a. I should eat less chicken, Pasta, with Beef or Meat.

b. I should eat less French fries, it contains a lot fat.

c. I should eat less Pizza, with Meat, Thick Crust.

4. Compare your percentage of each type of fat to that of the recommended ranges. Site ONE specific

food habit which should be changed or maintained FOR EACH TYPE OF FAT.

Rec’d % saturated fat 10% or less Your sat. fat % 11%

Rec’d % monounsaturated fat 10% or greater Your monounsat. fat % 14%

Rec’d % polyunsaturated fat 10% or greater Your polyunsat. fat % 7%

a. For saturated fat, mine is a little more than the standard. Eat some chicken wings a day is okay.

b. For monounsaturated fat, Bacon and Beef Sticks are great, but they cannot be eaten too much.

c. For polyunsaturated fat, Potato Salad, with Egg is a good resource, based on my data is below the

standard requirement, I should eat more food such like potato salad and Fish Sticks but not

excessive.

5. Compare your milligrams of dietary cholesterol you took in to that of the recommended ranges.

Site 3 specific food habits which should be changed or maintained.

Rec’d <300mg Yours 358.03mg

a. Things like Chicken and beef are full of cholesterol, I should eat less.

b. Eat less Omelet, Egg with Ham and Cheese, maybe twice a week.

c. I should drink 2% milk instead of whole milk.

6. Compare total grams of dietary fiber you took in to that of the recommended ranges. Site 3 specific

food habits which should be changed or maintained.

Rec’d 25g Yours 12.82g

a. Eat an apple a day, banana is a good choice too.

b. Vegetables contain lots of fiber that I should eat every day.

c. Sometimes I can try some baked potato!

7. List all the vitamins that fell below 75% of the RDA/DRI in your averaged analysis. Then for

EACH vitamin, list three rich sources. (Use separate piece of paper if needed)

Vitamin that fell below 75%:

Vitamin Name DRI Intake Percentage

Vitamin D 15μg 1.79μg 12%

Alpha-tocopherol 15mg 4.59mg 31%

Rich source in each Vitamin:

Type of Vitamin 3 Rich source for that Vitamin

Thiamin Enriched pasta, Enriched cereal, Pork chop

Riboflavin Beef liver, Milk, Cottage cheese

Niacin Chicken breast, Tuna, Pork chop

Vitamin B6 Beef liver, Backed potato, Banana

Vitamin B12 Chicken liver, Sardines, Sirloin stick

Folate (DFE) Beef liver, Pinto beans, Lentils

Vitamin C Orange juice, Sweet red pepper, Green pepper

Vitamin D Enriched cereal, Cod liver oil, Sardines

Vitamin A Fortified milk, Beef liver, Carrots

Alpha-Tocopherol Safflower oil, Canola oil, Wheat germ

8. List all the minerals that fell below 75% of the RDA/DRI in your averaged analysis. Then for

EACH mineral, list three rich sources. (Use separate piece of paper if needed)

Minerals that fell below 75%:

Type of mineral DRI Intake Percentage

Calcium 1000mg 473.41mg 47%

Iron 18mg 11.47mg 64%

Magnesium 310mg 207.57mg 67%

Potassium 4700mg 2536.43mg 54%

Rich source in each Vitamin:

Type of mineral 3 Rich source for that mineral

Calcium Milk, Bony fish, Tofu

Iron Red meat, Poultry, Legumes

Magnesium Nuts, Legumes, Whole grains

Potassium Fruits and vegetables, Milk, Legumes

Zinc Seafood, Meats, Whole grains

Sodium Processed, convenience foods, Fast foods, Condiments

9. Examine your three day intakes and determine if your alcohol intake was moderate. If not, discuss

some health consequences of excessive intake and 2 strategies you could implement to moderate or

abstain from alcohol ingestion.

I do not drink alcohol.

10. Compare your estimated energy requirements to the average kcals you took in. Based on this data,

indicate below if you are in positive, negative , or “maintenance” energy balance. Based on this data,

how fast would you gain or lose weight if your continued this trend?

a. Your average estimated energy requirement 2126kcal

b. Your average kcal intake 1563kcal

c. Based on the above data, I am in : (Circle the appropriate choice for you)

POSITIVE ENERGY BALANCE

NEGATIVE ENERGY BALANCE

“BALANCED” ENERGY BALANCE

d. At this rate, I would gain or lose, or maintain at a rate of one pounds per week

Nutr 2000

Nutrition 2000 Case study #1

Yulei Qian

9/2/2015

1. According to the BMI chart, the reference BMI for 19-30 years old is 21.5 which refers to 64 inches height and 126 pounds weight. Tonya is 66 inches and only weight 107 pounds. Therefore she is underweight.

2. Tonya’s body fat is approximately 18% which is in the range between healthy and unhealthy but tend to be more unhealthy.

3. There are lots of reasons that can cause not ovulating. According to the paragraph, it says Tonya has experiencing a four year amenorrhea, which means hormonal problems could be one reason. Another main reason could be Tonya’s low weight she kept for four years. Also, Tonya’s daily caffeine intake may be high enough to influence her body’s ovulating. Or maybe she does not watch her diet, for example she drinks alcohol a lot. Even exercises little can affect her body too.

4. According to the text book, “weight loss that exceeds approximately 10-15% of usual weight decrease estrogen, LH, and FSH concentrations”. Therefore Tonya’s average estrogen level would likely to drop to abnormal range.

5. The reason I can consider is even if Clomid or another ovulation inducing drug may have a fast effect to Tonya’s body. Taking drug is the short term solution. Being healthy with a normal BMI and body fat is the long term plan. Another reason could be the side effect of the drugs if she take the pills which can affect her health. Therefore for her own health, she chooses the gain weight rather than take pills.

Nutr 2200

NUTRITION 2200 Milk REPORT

Yulei Qian

Thursday 5-8 P.M. GA: Joseph Gast & Daniel Prenatt

Lab was performed in 10/26/2016

Purpose

This experiment is called Milk. And this experiment has multiple purpose. Basically is to

compare different type of milk’s appearance, consistency, flavor, aroma and composition of

various commercial milk products in first step. The second purpose is to test the effect that

heat or acid change whole milks’ condition. The next purpose is to test various flour may have

influence on consistency of white sauce. Also, to gain some experiences of preparation of white

sauce and milk foams, and to compare the ease of preparation, stability and characteristics of

various milk foam. To investigate the effect of temperature on the preparation of whipped

cream, prepared butter from whipping cream and vanilla pudding, and compare whole milk and

non-dairy milk substitute which made pudding.

Methodology

There are five components of this experiment. The first one is called “Milk products”, which

is test the appearance, consistency, flavor, aroma and composition of various commercial milk

products. The second one is called the “coagulation of fresh milk”, which is test the effect of

heat and acid that may influence milk coagulation. For the heat one, students just heat the

125ml of whole milk in saucepan and see if a thick skin would appear when heating some time.

And for the acid one, students just add 5ml vinegar once at time and each time test the PH

value for the new solution. The third one is called “basic white sauce”, which is to test various

flour may have influence on consistency of white sauce. The fourth one is to make vanilla

pudding using different types of milk such like whole milk or reconstituted dry dairy or yogurt.

The last one is to make milk foams in different conditions such like in cold bowl, warm bowl,

evaporated milk, reconstituted non-fat milk, and butter milk.

Results

In the first experiment, the data shows below.

1. Milk products

Type of milk appearance aroma flavor consistency

Goat milk White Milky Obscure and

milky yes

Dry milk Milky white Milky Obscure and

milky yes

Evaporated milk

Yellowish

and milky

white

Milky Sour, milky yes

All natural hemp White with

black dot Milky Thick, milky yes

Rice dream rice

drink white Milky Thin, milky yes

Lactose free 1%

reduce low fat White Milky Regular milk yes

Unsweetened

almond milk

opaque

White Milky Salty, milky yes

Whole milk White Milky Regular milky yes

Half &half White Milky milky yes

Skim milk White Milky milky yes

Sweat

acidophilus low

fat

White Milky milky yes

2% reduced White Milky ricey yes

Soy milk White Milky ricey yes

Whipping cream Yellow Milky Thick, eggy Dense

Condensed milk Yellow Milky Thick, sweat dense

2. Coagulation of fresh milk

For the heat one, milk component involved in the film on the milk surface is whey, and milk

component involved in precipitation on the bottom of the saucepan is milk’s calcium

phosphate. Milk component involved in the browning on the bottom of the saucepan is

caused by Millard reaction, which involves interaction of protein and lactose. And for the

effect of acid, 5ml of vinegar cause a PH of 6, while 10 ml of vinegar cause PH of 6. A 15ml of

vinegar cause a PH of 5, and a 20ml of vinegar cause a 4.5 PH. 30ml of vinegar cause a 4.5

PH and finally 35ml vinegar cause a 4 PH.

3. Basic white sauce

The data from Wednesday showed below

And the data from whole class was

showing below

From these datum in linespread, basic is pretty close. 1 table spoon flour has a 2 difference.

And 1 cup skim has major difference. Maybe there is some mistake done by accident. And

for the Brookfield, average data is different form Wednesday’s class, it is either more or less.

4. Vanilla pudding

The data showed beolw

BECHAMEL

Variation Linespread Brookfield

Basic 14 2000

1TbspFlour 19.5 2200

3TbspFlour 7 24M

1 cup Skim 20.75 800

Variation Linespread Brookfield

Basic 15.125 1255738

1TbspFlour 12.8125 8933

3 Tbsp 8.71875 27517

1 cup Skim 13.875 5142

Variation appearance flavor texture

basic White Sweet and milky with

vanilla flavor thin

Reconstituted

dry milk Milky white

Sweet and milky with

vanilla flavor Thick and soft

Soy milk Brown Sweet and milky Thick and soft

1 cup whole milk

with yogurt Milky white milky Thick and soft

5. Milk foams

The data from Wednesday shows below

Treatment

Whipping

Time(min)

Height (0

min)(cm)

Height (30

min)(cm)

Drainage (30

min)(ml)

Weight

of

Butter(g)

Volume of

Buttermilk(ml)

Cold Bowl I 7.62 5.08 4 X X

Warm Bowl 1.16 2.3 2.2 0 X X

Evaporated

Milk 3 1.6 1.4 32 X X

NFDM 5 11.43 10.16 103 X X

Buttermilk 4.5 X X X 123 90

Treatment

Whipping

Time(min)

Height (0

min)(cm)

Height (30

min)(cm)

Drainage (30

min)(ml)

Weight

of

Butter(g)

Volume of

Buttermilk(ml)

Cold Bowl 2 4.64125 3.88125 5.25 X X

And here is the data from the whole class

From the data, the results from the whole class is somehow close to Wednesday’s data,

there are some differences though.

Discussion

What should happen is people are all doing good job in this experiment and they all get

different data from their experiments. But each session has different data. For example, the

linespead and Brookfield, the difference may be occurred by using equipment inappropriately,

and the inaccurate in Brookfield may be caused by uncleaned equipment using by last group.

And according to Busch, heating and acid effect on milk is called denaturation, heat breaks the

bonds that hold together the secondary and tertiary structures, but it doesn’t alter the original

chain of amino acids. Some proteins denature at 110 degrees Fahrenheit, but most unfold

around 130 degrees Fahrenheit, which cause thick skin on top (2014).

Summary

Warm Bowl 1.38 4.4452 3.8527 5.75 X X

Evaporated

Milk 8.25 7.15 7.725 64.25 X X

NFDM 7.8125 9.7825 6.0025 96.3 X X

Buttermilk 3.0175 X X X 143 126.25

According to the test results, people participated in the lab really did a good job. People did

good on tasting milks on first experiment and third experiment can really prove that most of

students really did accuracy testing. The experiments have many outside factors that may

influence the results. For example, like the residue on the equipment from last group may

influence next group’s measurement. Maybe next time, people may clean the equipment they

used for the next group.

Reference

Brannan, R.G. 2013. Labortaory Manual for Nutr 2200. Pp.5-8, 72-81.

Sandi busch. 2014. The Effects of Heat on Protein in Foods. Retrieved from

http://www.ehow.com/facts_5566173_effects-heat-protein-foods.html

Nutr 2990

Course/Title

Credit hours

Course Description How will you use this knowledge to

achieve your educational goal?

http://www.ehow.com/facts_5566173_effects-heat-protein-foods.html

Food Sanitation and

Safety

NUTR 1100

3 credits

BIOS 1030, 1300, 1310

9 credits

Applied food service

sanitation procedures in the

food handling functions of

purchasing, storage,

preparation, and service.

Hazard Analysis Critical

Control Points (HACCP)

covered. Upon completion,

students eligible for national

and Ohio certification in Food

Safety. 3 lec

Humans as biological

organisms: our origins,

ecology, and inheritance, and

functioning of our body

systems. 3 cr

Introduction to the structure

and function of the human

body in the study of cells,

tissues, and the

integumentary, skeletal,

muscular and nervous

systems. 3 cr

Introduction to the structure

and function of the human

body in the study of the

digestive, urinary,

reproductive, cardiovascular,

lymphatic, respiratory,

endocrine systems, and acid-

base balance. 3 cr

I will be able apply this information to

other food-related courses, as well as

career-related employment during breaks

and over the summer.

I will be able to apply anatomical and

physiological concepts learned in these

courses as I conduct nutrition assessments

on clinical patients with various disease

states.

Nutr 3000

Vitamin C is an important antioxidant and cofactor which plays muti-function in the

body. Deficiencies in vitamin C can lead to scurvy, bone pain, and affect wound healing. This

review examines the functional importance of vitamin C as it relates to the development and

maintenance of bone tissues. Analysis shows Vitamin C has a positive effect on bone health.

Overall, vitamin C exerts a positive effect on trabecular bone formation by influencing

expression of bone matrix genes in osteoblasts. “Recent studies on the molecular pathway

for vitamin C actions that include direct effects of vitamin C on transcriptional regulation of

target genes by influencing the activity of transcription factors and by epigenetic modification of

key genes involved in skeletal development and maintenance are discussed”. With an

understanding of metabolism of vitamin C and knowledge of precise molecular pathways

for vitamin C actions in bone cells, it is possible that new strategies can be figured for the

treatment of osteoporotic fractures.

Reference: Aghajanian P, e. (2015). The Roles and Mechanisms of Actions of Vitamin C in

Bone: New Developments. - PubMed - NCBI. Ncbi.nlm.nih.gov. Retrieved 13 November 2015,

from http://www.ncbi.nlm.nih.gov/pubmed/26358868

Nutr 3100

The recent 2015 Dietary Guidelines for Americans contained some surprising findings. what did

they conclude about:

a. dietary cholesterol

Though there is no straight evidence shows relationship between consumption of dietary

cholesterol and blood cholesterol, changing the diet is the most effect way to lower blood

cholesterol. And it is ok to eat moderate saturated fats, but we should avoid trans fats all the

time.

b. trans fat

Trans fats are found in many fast foods, junk foods and commercial processed food, and we

should avoid trans fats all the time because it links to heart disease with no doubt.

c. red meat (and maybe eggs)

http://www.ncbi.nlm.nih.gov/pubmed/26358868

Research has shown that eating moderation red meat and eggs can have the opposite effects on

cardiovascular disease. Red meat and egg eventually convert into TMAO in the body. TMAO is

a factor that promotes vascular inflammation and formation of unstable plaques in arterial walls.

Based on these findings, what would your recommend to patients/clients?

Go Mediterranean is recommend, Mediterranean diet reduced the risk of cardiovascular events

because of the extra virgin olive oil or nuts.

If you have high blood pressure, you can still cat salt but you need to decrease your salt

consumption in order to decrease the top number of blood pressure. The biggest factor of

reducing high blood pressure is to lose weight.

Nutr 4901

Yulei Qian

I am currently a senior attending Ohio University, in the Applied Nutrition-

Dietetics program and enrolled in the Diabetes Certificate. I chose this major is

because I want to make some changes for a healthier life, start from myself, then I

can tell others how to eat a better and healthier diet in their life.

I plan to graduate in May of 2018. Before graduation, I plan to find a job

related in applied nutrition, like clinical dietitian, or a dietitian counselor. For the

next five to ten years, I may start my own clinic. For this summer, I really hope I

can finish my dietetic internship, which is a really good experience for me and this

would really help me in my future career.

Last summer I went back home and volunteered in a non-profit organization

called “Zhejiang Big love”, that helps old people prevent the Alzheimer disease. In

this origination, I experienced a lot team work, teammate and teammate

collaboration. Also, I really enjoyed talking with old people, they were funny and

fully experienced. I really hope that next time I can work with some patients in

hospital.

I am also passionate in diabetes, psychology and environment health, that is

why I am getting my diabetes certificate, psychology and environment health

minor degree when I graduate. This fall, I started work at shively hall, just get

closed to foods and get some basic experiences.

My career goal is to become a dietitian. I like to talk to people and I really love

to help them with their diet issues. I would really like to start at non-profit

organization, get in touch with others and get familiar with my work. My interests

also include environment health, diabetes and psychology, which I intend to

incorporate into my career.

Counseling and educaion

Nutr 3600

Counselor: Yulei

Client: Ryan

Stage of Change: preparation

Skill: Providing a menu of options (providing choices) & Decisional Balance

Module 1

Yulei

Hi Ryan, how are you doing today?

Ryan

I’m doing pretty good. How are you?

Yulei

I’m doing great. Thank you. So let’s go ahead and start the day. Last week we talked about that

you have some concerns about your body weight. Is that ture?

Ryan

Yes, I really have a busy schedule at weekdays,so I usually pick up some prepared foods from

restaurant such like soups and salad for my lunch. Then I am always tired after work, so I

usually skip the meal instead of making foods by my own. But I usually eat some snacks when I

watch TV at night like ice-cream or potato chips. I know it is bad for my health and my weight

that eat at late night, but they are just so good and I am so hungry that I can’t stop eating them.

Yulei

I understand. I know it has been a big struggle for you, but we are gonna work through

together. How about doing your own meals at night or asking some friends to eat out nicely?

Ryan

I really appreciate you said so. And I probably can do it.

Yulei

If you are willing, let’s make a list of advantages and disadvantages of skip the meal Let’s write

them down on these cards.

Ryan

Ok sure. I can do that.

Yulei

Let’s start with the positive sides. What are some advantages of skipping meals at night?

Ryan

Well, if I don’t eat out, then I can save some money.

Yulei

OK, how about the negative sides?

Ryan

Well, it is bad for my health if I cut the dinner, I can’t get enough nutrients for the day, and in

long time, it may cause a health complication. Also, my doctor worries about my weight

problem for a long time

Yulei

So when looking at the pros and cons, what seem compelling right now?

Ryan

It is obvious that pros are better than cons, so I will definitely change my current eating habits.

Yulei

I am glad that you have made you mind of changing your diet for your lunch and dinner.

Ryan

So what are some ways I can change my condition right now?

Yulei

From what you told me, I can see that you are ready to change your eating habits. I think we

can start with changing your lunch. Maybe take a short break at your work days with a nicely

meal ordered and delivered, or, you can make your foods the night before the work day, these

two are both enjoyable and nutritious. Then when you go back to home after work, you can

either order a delivery or make foods by your own, or asking some friends to eat out with you.

But I really recommend that buying a simple cook book, and learn some courses. Is that sounds

good?

Ryan

Yes, I think I can try. Thanks for helping and understanding

Yulei

That’s my pleasure. Looking forward to hearing about how it’s going during our next session.

Counselor: Ryan Client: Yulei Stage of Behavioral Change: Action Skills: State Readiness of change & Supporting self-efficacy

Module 2

[Both Take Seats] RYAN

Hello Yulei! It’s great to see you this afternoon. How are you doing?

YULEI I’m doing pretty well, thanks for asking!

RYAN

How have things been going since we last talked?

YULEI (Breaks eye contact, looks slightly disappointed and sighs) Well you know, I have been trying

really hard to control my eating habits but I am having trouble with late night snack cravings. I feel like I am not making any progress. It frightens me especially now that I have been

diagnosed with type 2 diabetes

RYAN Okay (Nodding to show understanding). We all make mistakes here and there. You have kept pretty consistent with your diet other than the light night snack cravings. What other snack

foods have you been consuming?

YULEI I tend to buy snacks like cheese its and lays potato chips, I usually try to eat least buy one that has reduced fats. Basically, any sort of snack to tie me over until the next meal so that I don’t

eat too large of portion sizes. The problem is I usually eat too many snack foods during the day and then when it comes times to actually eat a meal I don’t consume enough and then by night time I am hungry again. I don’t want to take the time and prepare a whole meal so I usually just

eat a good amount of whatever snack food is on hand.

RYAN (scratches chin) Ok, I can see where you are having some troubles. Me being your counselor, I

am here to try to give you advice and choose to eat healthier snack and meal options so we can improve your diet and lessen the complications that come with your diabetes.

YULEI

What are some ways I can lessen my snack cravings for these less healthy food options?

RYAN From what you told me, it seems that you aren’t that disciplined with your diet. If you continue to over indulge with these snack foods you truly won’t make any progress. You could start by

purchasing healthier snack options since that seems to be your biggest struggle as well as learn portion control. I think if we start by replacing those cheese its and potato chips with something like some apple slices with some peanut butter we can make progress on your portion control issues because it will keep you full for longer instead of the empty carb snacks that you have

cravings for. This is just merely an example, there are plenty of options we can explore to get you on the right track you just have to show to me that you are committed. Are you willing to

try replacing these snacks with healthier options as a start and we can go on from there?

YULEI (Nods head) Yeah I think I can do it!

RYAN

Ok great! On scale of 1 to 10, 1 not being ready and 10 being 100% ready to change right now, how prepared do you think you are to make these changes for good?

YULEI

Honestly, I feel like I am at about 8, once I commit to something I keep my word and try to reach goals

RYAN

Ok great you seem like you are very ready for change what made you say an 8 instead of something lower such as a 5 or 6?

YULEI

I know how important this weight loss is to my health, I need to eat healthy and be healthy. Plus it will help reduce any further complications with my diabetes

RYAN

You seem like a very will-hearted person and I strongly believe with your strong personal values you can do this, these changes won’t be something you regret I can guarantee that.

YULEI

Thank you so much for the support, I feel even more confident now that I have your support and advice to help me make these changes.

RYAN Awesome! I feel like we are on the same page and we have the right chemistry to do this. You

have some of the strongest determination I have ever seen. If you ever start to feel discouraged just keep that inner drive you have going. I am looking forward to the next visit

with you and see your progress.

General education

ENG 1610

The conflict between Russia and Ukraine

Yulei Qian

Ohio University

The conflict between Russia and Europe influence Ukraine

It was a very long history that the relationship between Russia and Europe is not that good.

After the end of World War Ⅱ, the president of the England, Winston Leonard Spencer

Churchill made a speech at 1946 called the "iron curtain" speech, was an incident that touches

off a war. Between 1947 and 1991, The United State and North Atlantic Treaty Organization,

which include the England, France, Germany and other 19 countries as major military power in

North America and Europe, had a Cold War at that time with Warsaw Treaty Organization and

the Union of Soviet Socialist Republics, which include Russia, White Russia, Ukraine and other

15 countries. The Cold War had lasting for 54 years and it was not only military war, but also

political struggles. It was called the Cold War because North Atlantic Treaty Organization and

Union of Soviet Socialist Republics was avoiding the actual war at that time. They compete the

technology of Military, the science and the diplomacy. Because of many reasons, like strategy

changes, division of Germany, at 1991, the leader of United State and the Union of Soviet

Socialist Republics announced together that the cold war was ended, and the Union of Soviet

Socialist Republics announced they were collapsed (History learning site).

In 2013 November, the crisis in Ukraine began, according to the report of BBC, “Outraged

by the move towards Moscow, anti-government demonstrations take place in Kiev with an

estimated 100,000 on the streets. By December, some 800,000 people rally in the capital and

protesters occupy city hall and Independence Square. And In mid-January, parliament passes

restrictive anti-protest laws as clashes turn deadly. Anti-Yanukovych protesters begin storming

regional government offices in other parts of western Ukraine. And On 20 February, 2014,

bloodshed reaches its worst since the start of the crisis. At least 88 people are killed in 48 hours

in Kiev, which is the capital of Ukraine” (BBC).

http://baike.baidu.com/view/47997.htm

http://baike.baidu.com/view/47997.htm

The Ukrainian situation continues to worsen. According to Davidson, The Ukrainian

military has lost over half its well-developed armor because of the crisis, about 70 percent of

Ukrainian wounded personnel long-range artillery and rocket strikes that Ukraine is unable to

counteract. Total separatist forces now about 36000, and the most of participation people are

Ukrainian citizens themselves, and about 1000 to 10000 are Russian citizens. Approximately 5.2

million people were affected by the crisis, and more than one million people were displaced. And

most of these Terrorist Attack are organized by nongovernment organization (Davidson).

The conflict between Russia and Europe has been through over half a century since then. In

Middle 90 century, Ukraine is part of the Union of Soviet Socialist Republics. Then Ukraine was

having Political struggle Since the Union of Soviet Socialist Republics were collapsed in 1991.

First, the Location is one of the causes. Russia is in the East of Ukraine, and Poland is in the

West of Ukraine. However, Ukraine located geographically in Europe. And also, Ukraine has

been torn between east and west since the collapse of the Soviet Union in 1991. Ukrainian is the

main language in western regions. However, Russian is predominant in parts of the east and

south (Rozin).

Second, Crimea has been merging into Russia since March 13rd, 2014. Russia regard

Crimea’s action as s a reunion and Russia said they respect for the right of self-determination

Crimea made. In the meanwhile, the West consider that as a menace to European security and a

violation of territorial integrity (Rozin).

Another potential reason is Ukraine was having thoughts about join both Russia and

European Union for a long time though it is located in Europe, and it is another potential cause

of conflict between Russia and Europe. The hesitation of the government in Ukraine, which do

http://www.cfr.org/experts/homeland-security-military-leadership-military-operations/janine-davidson/b19760

not decided to join Europe or Russia, and they not only relay on the resources in Russian, but

also have the thoughts to join the European Union. Ukraine now is in a dilemma situation.

Because government do not make the move, there are some conflicts between the citizens in

Ukraine that support European and the Russian stay in Ukraine support the Russia.

The president of Russia Putin, said “Ukraine's crisis has been caused by the West”, he

“considers Franco-German proposals to end fighting between the government and pro-Russia

rebels.” He believes that the western countries broke the pledges, which means in 1990, United

States promise the Union of Soviet Socialist Republics before they collapsed that NATO would

not expand into Eastern Europe. But look at the satiation now, European are forcing these

countries in Eastern Europe to choose EU or Russia (BBC).

On Saturday, February 17, 2015, President Putin insisted that his country was innocent, he

said during a visit to Sochi on the Black Sea that they were not planning to fight with anyone,

they wanted to solve the problem peacefully, and they planned to cooperate with everybody. On

the other hand, President of Germany, Merkel just said they are not trying to scare Putin,

Sending arms to Ukraine will not scare Putin, but it could lead a war happen (Parfitt).

As I mention above, the president of Russian Putin, considers that the caused by the West. In

fact, EU indeed sanction the Ukraine. According to the EU news, they did some restrictions such

like freeze the assets, and prohibit the Visa, which means Ukraine citizens may not be able to

enter European countries that easy. This action effect 145 persons and 24 entities responsible for

the action against Ukraine's territorial integrity. Also, EU prohibit the imports from Crimea and

Sevastopol, and stated the law that making an investment in Crimea and Sevastopol were

outlawed since then (European Union Newsroom).

There must be solutions to the conflicts. According to President Barroso, who was the

11th President of the European Commission, consider that the conflict between Russia and

Ukraine can be solved without war. But there are not so much time left for Ukraine to hesitate to

make a compromise. The European Council asked European Commission to make a further

proposals for some restrictive measures. Because the Commission have done the same things

before, President Barroso was pretty sure that EU leaders could make this happen really quickly.

Though restriction is sort of a solution, President Barroso insisted that these ways are not the

best. It is just a way to show Russia that the behavior in 21st century is not appropriate. EU want

Russia work with them and also with Ukraine peacefully, and that would be the best way of this

solution (European Commission).

Mr. Hollande, the foreign secretary. He said he against arming Ukraine and Philip

Hammond. He also said the UK supports a diplomatic solution. “At the moment we do not feel

that the supply of arms would be a helpful contribution,” said by Mr Hammond. “And so long as

there is something approximating a military stalemate, the focus must be on finding a political

solution to resolve it.” (Parfitt).

In conclusion, the conflicts can be solved in some level. At least both conflicting countries

do not have the thoughts to start the war, these countries are both trying to solve the problem

peacefully in the future.

References

BBC. (2015). Ukraine crisis in maps. BBC. Retrieved from http://www.bbc.com/news/world-

europe-27308526

BBC. (2015). Ukraine conflict: Vladimir Putin renews blame on West. BBC. Retrieved from

http://www.bbc.com/news/world-europe-31289051

European Commission. (2014). European Council: No military solution to Ukraine crisis, says

President Barroso. European Commission. Retrieved from

http://ec.europa.eu/news/eu_explained/140830_en.htm

History Learning Site. (2015). The Cold War. History Learning Site. Retrieved from

http://www.historylearningsite.co.uk/coldwar.htm

Igor Rozin. (2014). The root causes of the Ukraine crisis go all the way back to 1991. RBTH.

Retrieved from

http://rbth.co.uk/international/2014/04/14/the_root_causes_of_the_ukraine_crisis_go_all_t

he_way_back_to_19_35899.html

Janine Davidson. (2015). Putin’s Invasion Continues to Widen. Let’s Give Ukraine What It

Needs to Push Back. CFR. Retrieved from

http://blogs.cfr.org/davidson/2015/02/03/putins-invasion-continues-to-widen-lets-give-

ukraine-what-it-needs-to-push-back/

Tom Parfitt, Moscow and Justin Huggler. (2015). Ukraine crisis: Do not try to scare Putin, warns

Merkel. The Telegraph. Retrieved from

http://www.telegraph.co.uk/news/worldnews/europe/ukraine/11397900/Ukraine-crisis-Do-

not-try-to-scare-Putin-warns-Merkel.html

Anth 1010 Anthropology 1010 Practice Questions

Possible Questions.

http://rbth.co.uk/author/Igor+Rozin

http://www.cfr.org/experts/homeland-security-military-leadership-military-operations/janine-davidson/b19760

1. When a person moves from their primary cultural environment to a new cultural environment, he/she often experiences fear, anxiety, and disorientation because basic assumptions and understandings about the way the world works cannot be used in this new environment. In anthropology we refer to this state as:

a. enculturation d. culture disorder b. social ostracism e. culture shock II c. culture shock I

2. In the film the Hunters we see boys shooting arrows. The author shows us and tells us that boys primarily learn how to shoot by:

a. engaging in one-on-one instruction by their father or father’s brother b. taking part in group instruction by the best hunters in the band c. engaging in individual and group practice d. being trained by hunters who select them on the basis of their physical strength and

coordination

3. In the book Nisa we see that during Nisa’s first trial marriage Nisa demonstrated to her family that she was not ready to follow through with the arranged marriage. What did Nisa do to show her family that she was not ready?

a. Nisa would run away from the dwelling where she was asked to sleep with her husband b. Nisa would shout negative names at her husband in public c. Nisa threatened to kill herself if she was not given a divorce d. Nisa moved to the band where her mother’s mother lived

Biology and Chemistry

Bios 2210

It is not surprise that we are now in a “post-antibiotic era”. As we now use antibiotic

medicine more frequently as bacterial illness treatment, beside antibiotic has a history about a

hundred years. Bacterium evolve because of we overuse antibiotic, they would have higher

survival rate in all kinds of antibiotic medicine. Therefore, bacteria have higher antimicrobial

resistance than before is predictable.

People are not realizing that they over dependent on antibiotics. As the article mentioned,

already huge number of bacterium are antimicrobial resistance. I would suggest doctors and

nurse to educate patients about antibiotic that antibiotic is important but not needed, and how

less effective antibiotic now as a treatment.

Mathematical analyzing

Psy2110

1. Write an introduction explaining the following:

a) how and where you collected your data

b) what you controlled for and could not control for as a researcher (that is, explain what

other influences or independent variables

that you could/did not control that may have resulted in your data set not accurately

representing your groups)

c) why you are studying these particular variables d) what you expect to find

e) **be sure to add a copy of your data**

Introduction: What I am going to do is talk about my research. My research topic is how

many hours an Ohio university student studies each week in the summer session. This is not a

hard problem and many students may did this before. I collect my data form Alden library last

Thursday by asking fifteen female students and sixteen male students who is studying in the

second floor and the fourth floor. This is really interesting that almost half of the students ask me

if I was asking for the summer session studying hours. I was not surprise that maybe summer

session is a little bit relaxed than fall and spring semester. But some of the students take online

course which may spend them more time on self-studying. This is one of the variable that I

cannot control. Another one I cannot control as a researcher is before the exams or projects, the

study hours may increase, I do not know each student’s exam schedule, therefore some students

may have a big portion of time spending on studying because of the exams or projects. Major is

one that I cannot control either. Some major like nursing or law may take student a lot of time on

reading and remembering definitions and cases. The last one I can think of are Undergraduates

and Graduates. Graduates are obviously demanded more time to do research and write papers.

What I can control is to ask students by their gender, and ask them specifically how many hours

they study each day then multiply how many days they study each week. The reason why I study

these particular variable is that I am curious that people here in summer session study how many

hours weekly, I am curious what is the study hours differences between males and females. If

there is a comparison, one must be higher than the other, what I mean is either female or male

spend more time on studying than the other. I am not sure that which group study more, but what

I expect is that female have more study hours than male.

The independent variable in my research is gender (male and female).My independent

variable is a categorical data, the scale of measurement is ordinal, and gender is discrete, because

gender cannot be halves.

The dependent variable in my research is study hours per week in summer session. This

is a measurement data, because we need to count that. And the scale of measurement is ordinal.

The dependent variable is continuous because hours can be halves.

From the first chart, I can conclude that the most frequent hour appears in female are 8,15, 25

and 30. These hours both appear twice. The highest hour in female is 36, and the frequency is 1,

the lowest hour in female is 5, and the frequency is 1,too. From chart two, which is male

frequency chart, I found that the most frequent hour are 15and 20, which both appear three times.

The highest hour in male is 24 with a frequency 1, and the lowest hour in male is 4 with a

1frequency.

From these two charts, I find that female has the highest study hour, which is 36 hours per

week. Also, female have 6 person that study more than 20 hours (include 20), male has 5.

Female has 6 person that study less than 10 hours (include 10 hours), however, male has 7.

For Question 5, both two histogram charts shape like normal distribution. But for female, the

shape of histogram is a little bit positive skewed, and for male, it is more like negative skewed.

There is fifteen data in female part and the average score is 16.8 hours. In the meanwhile, the

average of the male in 16 data is 13.25 hours. The score corresponds to the 50th percentile in

each distribution is same, both 15 hours. I believe that mean and median is the central tendency

that can reflect the female data better though this fifteen data have a big standard deviation. As

for the male part, I consider that mean, median and mode be central tendency to report the

distributions. Because according to the chart, standard deviation of male session is not as large as

females’, and the median is equal to mode, which are also close to the mean.

In my research, the standard deviation for female group is 10.16, and for male group is 6.82.

I would not say I have much variability in my data because all I got is 15 female data and 16

male data. But the range in female group is much larger than the male group, which is 31, and

male group gets a 20 in range. Female group gets a more variability obviously. Female group has

11 sets of data, which male group gets 10 sets.

For the female group, the raw score best corresponds to the top 20% is 25 hours, the raw

score best corresponds to the top 30% is 20 hours. For the male session, the raw score best

corresponds to the top 20% is 19 hours, the raw score best corresponds to the top 30% is 18

hours.

2. What is your independent variable? What is your dependent variable? For each variable

identify the following:

a) type of data: categorical or measurement (2 points)

b) scale of measurement: nominal, ordinal, interval, ratio

c) Is the dependent variable discrete or continuous?

3. Using SPSS, construct a frequency distribution for each group. Include output here. Discuss

your findings.

Study hours per week in summer sessiona

Frequency Percent Valid Percent

Cumulative

Percent

Valid 5.00 1 6.7 6.7 6.7

6.00 1 6.7 6.7 13.3

7.00 1 6.7 6.7 20.0

8.00 2 13.3 13.3 33.3

10.00 1 6.7 6.7 40.0

12.00 1 6.7 6.7 46.7

15.00 2 13.3 13.3 60.0

20.00 1 6.7 6.7 66.7

25.00 2 13.3 13.3 80.0

30.00 2 13.3 13.3 93.3

36.00 1 6.7 6.7 100.0

Total 15 100.0 100.0

a. Gender of subjects = Female

Study hours per week in summer sessiona

Frequency Percent Valid Percent

Cumulative

Percent

Valid 4.00 1 6.3 6.3 6.3

5.00 1 6.3 6.3 12.5

6.00 2 12.5 12.5 25.0

7.00 1 6.3 6.3 31.3

8.00 2 12.5 12.5 43.8

15.00 3 18.8 18.8 62.5

18.00 1 6.3 6.3 68.8

20.00 3 18.8 18.8 87.5

21.00 1 6.3 6.3 93.8

24.00 1 6.3 6.3 100.0

Total 16 100.0 100.0

a. Gender of subjects = Males

4. Using SPSS, construct a histogram for each group. Include output here. Be sure the axes are

clearly labeled. Based on the graphs, describe the shape and modality of each distribution.

(Hint: You will need to split your file in SPSS)

5. Using SPSS calculate the mean, median, and mode for each group. Include your output. Based

on your findings, answer the following: a) What is the average score in each distribution?

b) What score corresponds to the 50th percentile in each distribution?

c) Which measure of central tendency is the better one to report for each of your

distributions and explain why?

Statisticsa

Study hours per week in summer session

N Valid 15

Missing 0

Mean 16.8000

Median 15.0000

Mode 8.00b

Std. Deviation 10.15733

Variance 103.171

Range 31.00

Percentiles 25 8.0000

50 15.0000

75 25.0000

a. Gender of subjects = Female

b. Multiple modes exist. The smallest

value is shown

Statisticsa

Study hours per week in summer

session

N Valid 16

Missing 0

Mean 13.2500

Median 15.0000

Mode 15.00b

Std. Deviation 6.81665

Variance 46.467

Range 20.00

Percentiles 25 6.2500

50 15.0000

75 20.0000

a. Gender of subjects = Males

b. Multiple modes exist. The

smallest value is shown

6. Using SPSS, calculate the range, variance, and standard deviation for each distribution.

Include your output.

a) Interpret the standard deviation for each group.

b) Do you have much variability in your data?

c) Which distribution has more variability?

7. Using SPSS create a z-distribution for each group. Include/provide your output.

a) What raw score best corresponds to the top 20% for each distribution?

b) What raw score best corresponds to the 30th percentile for each distribution?

(Hint: Look up the corresponding z-scores in your tables and find which values in

each of your distributions best (is closest to) the z-score you looked up)

8. Summarize your project. In your summary, make sure that you address all control factors that

you discussed in your introduction. Further, provide insight on why you got the results that

you did.

Business and finance

ACCT 1010

Excel Assignment #1

Preparing a Contribution Margin Income Statement and Operating Leverage

Summer 2015

1. Assume that a company is budgeting to sell 3,500 units of a product at a selling price per unit

of $35. The variable cost per unit is $28 and total fixed costs are $7,000.

REQUIRED

Prepare a contribution margin income statement and calculate operating leverage.

2. Suppose the company is unsure exactly how many units they will sell. As such, their

marketing department has provided a worst case scenario where sales would be 2,500 units and a

best case scenario where sales would be 3,900 units. Assume that the selling price per unit,

variable cost per unit and fixed costs will remain constant (per part 1).

REQUIRED

Prepare a contribution margin income statement and calculate operating leverage for both the

worst case scenario (sales of 2,500 units) and the best case scenario (sales of 3,900 units).

3. Suppose the company believes that 3,500 units is the most likely volume of sales. However,

it is unsure at what selling price per unit it will be able to charge. The marketing department has

provided a high estimate of $40 per unit and a low estimate of $31 per unit. Assume that

variable costs per unit and fixed costs will remain constant (per part 1).

REQUIRED


high ($40 per unit) and low ($31 per unit) estimate of the selling price.

4. Suppose the company believes that 3,500 units is the most likely volume of sales and that $35

is the most likely selling price per unit. However, the production department is unsure as to the

exact variable cost per unit. The production department has provided a high cost per unit of $31

and a low cost per unit of $22. Assume that fixed costs will remain constant (per part 1).

REQUIRED


high variable cost per unit ($31) and the low cost per unit ($22).

5. Suppose the company believes that 3,500 units is the most likely volume of sales, that $35 is

the most likely selling price per unit, and that $28 is the most likely variable cost per unit.

However, the accounting department is unsure as to the exact value of fixed costs. They have

provided a high estimate of fixed costs to be $8,500 and a low estimate of fixed costs to be

$4,500.

REQUIRED


high estimate of fixed costs ($8,500) and for the low estimate of fixed costs ($4,500).

6. Based on the contribution margins you have created in parts 1-5, answer the following

questions (your comparison is relative to part 1 data):

a. When sales volume decreases,

i. What is the impact on net income?

ii. What is the impact on the contribution margin?

b. When sales volume increases,



c. When the sales price per unit increases,



d. When the sales price per unit decreases,



e. When the variable cost per unit increases,



f. When the variable cost per unit decreases,



g. When fixed costs increase,



h. When fixed costs decrease,



Rules regarding the completion of the Excel Assignments:

1) You MUST use Microsoft EXCEL and not any other spreadsheet program. If you are a

Mac user, make sure you use Microsoft Excel to complete your assignments. ONLY

files in the Microsoft Excel format with the file extension of .xls or .xlsx can be graded

by the grading software. All other file types will be ignored!

2) You MUST use the Excel Templates provided on www.acct1020.com for this semester.

3) You MUST download the Excel Templates using YOUR account from

www.acct1020.com. Each template is individually coded to prevent academic

dishonesty. Any student found using the template from another student’s account will

receive an automatic zero on the assignment and be subject to further penalties for

http://www.acct1020.com/


academic dishonesty. In addition, any student allowing another student to use his/her

account from www.acct1020.com will also receive a zero on the assignment.

4) You MUST sign the academic honesty pledge or you will lose points per your

instructor’s discretion.

5) You MUST use formulas and links whenever possible. If you simply type in your

solutions rather than use formulas (in ANY part of the assignment), you will receive a

ZERO – NO EXCEPTIONS.

6) You MUST submit your Excel files per your instructor’s request. Failure to submit your

Excel file correctly according to your instructor’s request will result in points deduction

per your instructor’s discretion. Please note that each instructor may have his/her own

required method of turning in the assignment!

7) To receive credit, your instructor must RECEIVE your assignment by the due date (no

later than 11pm without exception).

MGT 2000

My decision shows that my decision-making style is conceptual, and I got a 5 in conceptual

style. My lowest score is behavioral, and I got zero in this style. I do agree that the result reflect

my self-perceptions. I think a lot for one thing, I would classify one thing for two sides, and then

I would consider pros and cons for both sides. The advantages for this decision making style is I

can both consider the good results and bad results and then compete them. The bad sides for this

style is thinking too much may distract my attention, I may lose my focus.

I got a score of 3 in B and I think analytical may consistent with my style. I do think analysis

data is a pretty cool style, and numbers can be very useful in realistic. But number cannot be

everything, number cannot prove every single case. In my opinion, if I need to work with

someone who is analytical, I would agree with his or her job and I would singly consider more,

not just data.


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