Process Analysis on how to cook a specific item ( author's Choice) Essay

Process Analysis on how to cook a specific item ( author's Choice) - Essay Example Pasta can be used with almost every meal but the taste would be seemingly different in accordance to the type of sauce, cream and associating dishes added to it (Woodruff, 2001). The Al Dente term is defined as ‘to the tooth’ which translates to that pasta strand with the outer lying soft texture but still firm on the inside. In other words, the pasts is not overcooked and is much firmer that most commonly cooked pasta. Al dente pasta is more of a cooking technique rather than an actual type of pasta. Cooking pasta the al dente way means it attains a particular texture. Al dente pasta has its health benefits as it helps lower the glycemic index which translates to our bodies having less blood sugar thus avoiding blood sugar spikes. Overcooked pasta on the contrary, has high Glycemic Index rating which cause a spike in the sugar level in the blood (Woodruff, 2001). Pasta is a starch-based filling just like bread, rice and potatoes which makes for a healthy diet. People ar e encouraged to eat at least 6 servings of starch daily. People can be creative and make the pasta more interesting by making different kinds of pasta. One has the option of using vegetables, chicken and shrimp. Other options include simmering pasta with sauces, spices and herbs like in the Mediterranean dishes. Americans prefer the plain old macaroni and cheese or mixing pasta with casserole dishes (Woodruff, 2001). Ingredients Some of the requirements include several sprigs of fresh rosemary, bread pieces, mustard, quality beef or pork which should be minced for the meat balls. In addition, oregano, salt, pepper, basil, garlic, chili and cheese for spicing up the meat ball sauce. Not forgetting the egg which is used for making the spaghetti meat balls and vinegar, onions, tomatoes and of course s The Pasta One thing that someone must have in mind before starting the cooking of the ‘Al dente’ pasta is that it must be soft enough but also have some sort of rigidity and maintain shape. This means that it must not be sticky but instead be starchy at just the right amount so that the meat ball sauce may stick on it. Method The first step is to put water in a large cooking container and let it boil. The amount of water should be about four to five times the amount of pasta which is being cooked. The amount of pasta also depends on the number of people to be served. So for 250gms of spaghetti, it is advisable for one to use about a liter full of water to prepare it. Salt is added to the water at this point not so much and not too little; just the right amount. Then the pasta is added into the pot or cooking container once the water has boiled. This is done by slowly dropping in the pasta into the boiling water. Once the pasta and water are now boiling in together, the heat at this point should be monitored and kept as a medium. One can simmer down until the pasta is well-cooked or put the heat high enough to stir up the pasta so that the strands remain separated. During the first few minutes, one can stir the pasta with a fork and the stirring can be reduced or completely stopped once the water is becoming used up. By keeping the pasta at the right temperature, and ensuring that the water does not all dry up, then the pasta is less likely to stick onto the sides of the pot. Depending on the instructions on the spaghetti packet, one should not cook for a time longer than what indicated there. About a

Diabetes Management Education for a Hispanic female patient Term Paper

Diabetes Management Education for a Hispanic female patient - Term Paper Example Evaluation Tool- Collected Data 8 B. On Whether the Goal Was Achieved or Not, and Why 8 C. How Nurse and Client Will Know Whether Learning Occurred or Not 8 D. Encountered Barriers 9 E. On Whether Methods Choice Address Learning Need 9 F. What Went Well, What to Do Differently Next Time 9 References 10 PART ONE A. Learning Needs Identification The patient is a Hispanic female with diabetes. Given the nature of the disease, a large part of any intervention protocol needs the knowledge and active participation of the patent in order to succeed. Nutrition and the management of the patient pharmacology ate important aspects of that protocol, and form part of the learning needs. There is a good rationale for this one-on-one learning intervention in the literature, given the findings on the ability of conventional individual education or IE to improve patient outcomes for those with diabetes. At the same time, findings on the non-sustainability of those outcomes indicate that there is a ne ed for continuous education, follow-up and monitoring (Sperl-Hillen et al., 2013, p. 104). There is also an identified need for health education among the Hispanic populations in the United States due to the growing prevalence of the disease among this group, in greater numbers than in the rest of the population and greater than the national average, indicating the need for educational intervention (Chukwueke and Cordero-MacIntyre, 2010). Meanwhile the value of culture-specific education on a sustained short-term basis in improving health outcomes among Hispanics with diabetics has also been proven in the literature, indicating that there is hope in a learning program such as this one (Ojo et al., 2010). The perspective on a teaching protocol or intervention that is sensitive to the unique cultural perspectives of Hispanics is also presented in the literature as being of great value in treating Hispanics with diabetes and in radically increasing the effectiveness of such teaching in terventions and protocols (Cutillli, 2006). In this latter regard a study on the use of a culturally relevant presentation form, a fotonovela, in the relaying and effective education of diabetes care and management among Hispanics with diabetes has indeed proven the value of culturally sensitive educational interventions for managing the disease (Unger et al. 2009, pp. 145-147). B. Needs Identification- Assessment Information Employed The diabetes knowledge scale employed in Unger et al. (2009) is used for this program for educating the Hispanic female patient on self-care and management of diabetes. This is appropriate given that even for high school students, the knowledge scale was effective in assessment. As an aside the intentions on behavior consisting of four key questions on behavior are also kept as potential assessment questions for intent in behavior (Unger et al., 2009, pp. 146-147). C. Learning Needs Assessment There is an assessed readiness on the part of the patient t o learn and to improve with regard to being able to treat the disease and keep the consequences under check. The motivation level is high, and given this there is hope that the health outcomes for the patient will be better than in the studies over time. Moreover, with the positive attitude established, there is hope that the educational interventions will yield the effective transfer of knowledge to the patient, resulting in the increase in the