Don’t lose points trying to finish on time

I sometimes get students who have already been through a prep class or two, and in such cases, Im almost inevitably responsible for breaking the students of some very bad habits for example an excessive concern with finishing every section on time. I dont dispute that timing is a major problem for some people, and in those cases, it really is necessary to spend a good deal of time experimenting with strategies to make the time constraints more manageable. But in my experience, those cases are less common than most test-prep programs assume the reality is that many people struggle just a little bit with time. Theyd like another five minutes to feel comfortable, but they make it through nonetheless. The problem, however, is that making it through every question in the allotted time is not necessarily a worthy goal in and of itself. If rushing is costing you questions that you truly could have answered correctly, especially at the ends of section, then you need to give yourself more time. But that means you need to plan upfront to skip questions, even questions that you might know how to do. Think about it it this way: Say youre scoring in the high 600s, and the only thing holding you back from scoring higher is that you always rush through the last few questions because youre running out of time and make some mistakes along the way as a result. Say 2 mistakes at the end of each Critical Reading section x 3 sections = 6 mistakes. Then lets say you make another three mistakes scattered throughout the test. Thats nine mistakes total, plus an additional 2 points from the quarter point you lose for each wrong answer, which is 11 points off your raw score: a 56, which is about a 690. Definitely not bad, but still, youre trying to break 700. Now lets say you plan to skip one question per section to take some of the pressure off at the end. Lets say that the extra time gets you one more question per section. With three other errors on the whole test, you now have 6 errors total, for a raw score of 60 (61 1.5 = 59.5, which rounds up). Thats a 740, which puts you smack in the middle of the range at the Ivies. Three questions, fifty points, between having a CR score that puts you around the 25th percentile and one that puts you around the 50th. Think about it. Likewise, say you feel like you have to race through and usually miss about seven questions per section. That gets you down to 46, minus an additional 5 = 41 = 560. Now lets say you forget about four questions per section. Just forget about them completely. Dont even try. If you can spend more time and get three additional questions right per section, youre down to only 4 wrong per section. Thats 67 total 12 wrong 3 from the quarter point off each wrong answer = 52 raw score, which is a 650. 90 points gained from not even attempting three questions per section. In order for this strategy to work, you do need to fully commit to it. You cant let yourself get tempted into thinking that just this once, you really might be able to answer every single question and get that magical 800. The chances of that happening are, wellslim. The SAT is a standardized test, which means that unless you really do something differently, youll score in more or less the same range on every time. If youve been having problems with time, youll almost certainly continue to do so. You cant count on getting interesting passages or an easy test. But if you know exactly where your problems lie and just give yourself those extra thirty seconds to stop panicking and think things through, you might be able to shift things just enough in your favor to make a difference.

Food Is Essential For A Culture Essay - 1815 Words

Food has been a staple in cultures since the beginning of human history. Besides needing food for nourishment, it is an accumulation of a culture’s environment, rituals, history, and wealth. Therefore, food is both an evolutionary and cultural necessity. In fact, food is vital for a culture as it nourishes and connects the group of people within said culture. As the Earth and its cultures become more globalized, food has evolved to become a teacher that showcases the many cultures inhabiting the planet. But, one person can only become accustomed to a low percentage of food, offered around the world, throughout his or her life. Thus, the food one person usually knows and likes is the food from one’s own culture. Most people, untrusting of what other exotic cultures offer, are disgusted by what others consider delicacies. This trust, and distrust, creates, in a human’s mind, four categories of food: distasteful, disgusting, tasteful, and delicious. Inherently, hum ans classify foods by what foods one is comfortable around and by foods one is not comfortable around, or more precisely by what is delicious and tasteful and what is distasteful and disgusting. This happens from an evolutionary stand point and a cultural stand point. Specifically, culture evokes, within majority of the foods in the present-day globalized world, the categories disgusting and delicious, whereas nature and evolution evoke distasteful and tasteful reactions. To begin to understand why some foods areShow MoreRelatedThe Role of Food and Recipes in Like Water for Chocolate by Laura Esquivel1140 Words   |  5 PagesThe role of food and recipes in Like Water for Chocolate by: Laura Esquivel From the time of Adam and eve, food is always a very essential need of human life. Due to good or bad eating habits and the difference in human body sizes is always noted. Eating a lot does not guarantee good health as eating balanced diet. 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The Transition From A Nursing - 1536 Words

In most departments of nursing, the transition from a nursing student to an employed or working nursing is always a challenging experience for many nursing students. Most graduates are ineffectually oriented to the nursing working environment. Generally, new nurses are not given an environment that is supportive for them to practice what they learnt during their training as nurses, regularly, the expectations they encounter are unrealistic. As a result of this, mentorship strategies have been introduced by managers to ensure an easier transition into the working environment, this helps the new nurses to adjust quickly and be able to share their challenges with their mentors, who help them on how to face and conquer the challenges. During the orientation, the mentors help the new nurses to shift from the behaviors they had as nursing students to the new cultures of the working environment of nurses; this incorporates socialization into the orientation process, where the new nurses are able to absorb, adjust, and adopt the culture, the language, and rules in the environment of work. After a successful orientation, those who are able to adjust and cope with the work under the rules provided are able to be taken in as part of the staff members. The managers ensure that all the graduates are given the best orientation in order to be able to pick the best to be part of the nursing staff in the department. The staffing of nurses by the majors is mainly done based on the number ofShow MoreRelatedDeveloping A Curriculum Design That Promotes The Transition Of Nursing Students From An Associate Degree Nurse ( Bsn )1145 Words   |  5 PagesA1. 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Creative thinking and Problem-Free-Samples for Students-Myassignment

Question: Discuss about the Creative thinking and Problem as Important part of the Design Process. Answer: Introduction: Creative thinking and problem solving is considered as important part of the design process, which help in turning the ideas into innovation and also remove the barriers occurred in the way of creativity[1]. Various techniques are used for creative thinking such as reversed brainstorming, Hursons thinking model, the six hats of critical thinking, etc. but the most successful technique is SCAMPER. This technique is the easiest and direct method, and it is based on the idea that every new thing is actually a modification of the existing old things[2]. This paper states the innovative ideas related to lunch box by using the SCAMPER technique, and different ideas are created for each letter. This paper is divided into two sections; first section defines the innovative idea related to lunch box by using Scamper and second task states the recommendation related to the best idea. Lastly, paper is concluded with brief conclusion. About Scamper: SCAMPER was originated by the Bob Eberle for the purpose of solving the targeted questions which mainly help in resolving the issues or encourage creativity during the brainstorming meetings. SCAMPER is referred as seven techniques which stand for (S) substitute, (C) combine, (A) adapt, (M) modify, (P) put to another use, (E) eliminate and (R) reverse. These words define the important questions, and these questions are stated below[3]: Substitute: This technique mainly focus on the parts of the product, service or solution that be replaced with another. In other words, attendants of meeting mainly focus on the decisions which replaced part of the process with another process. Following are some questions which are asked: What material or resources can be substitute or replaced for the purpose of improving the product? What other type of product or process can be used? What rules can be replaced? Whether it is possible to use this product for some other purpose or as a substitute for something else? What will happen in case feelings or attitude towards the product is changed?[4] Lunch box is considered as small container which is used for packing and carrying the food. In historical times, metal is used for manufacturing the lunch box but with changing time it is substituted with plastic and steel. There are various new materials and resources which can be used for manufacturing the lunch box. Some ideas related to this method are stated below: Plastic and steel can be substituted with the soft insulated polyester versions because it is easy to fit such type of lunch box in the bags. Polyester provides new designs and formats of the lunch box and it also used for manufacturing the lunch bags which carry different containers of food and other items. One more substitute for lunch box material is wood and it is possible to create innovative and better designs from wood. It is very simple to shape the wood in different manners because of which manufacturers can make innovations in the designs of the lunch box which makes lunch box more feasible and attractive. Combine: This technique focus on evaluation of merging the two ideas, stages of the process or product in one single output which is more efficient. There are number of cases in which combination of two innovative ideas can result in two innovative product or technology. Discussions related to combine strategy include following questions: Whether it is possible to merge two steps of the process? Whether it is possible to apply two different processes at the similar time? Whether it is possible to combine different resources? Whether it is possible to mix two or more components? Whether it is possible to combine X and Y technology[5]? Recently one new innovation take place in lunch box that is electric heated lunch box and these lunchboxes goes beyond the design of the original lunch box. This innovation includes the simple handle and advantage for children to carry their food with them for the complete day. There are number of lunch box which are insulated, but electric lunch box provide more extra benefits as it heat the food and store it. Following are some creative ideas which can be used in this technique: It is possible to merge two techniques that are copper and other source of heat such as coal for invented the lunch box which not only heat the food but also keep it fresh. Through this combination it is possible to invent such lunch box which not only keep the food fresh but also saves the electricity. We can also combine lunch box and food processor for the purpose of making fresh food with necessary ingredients. This technique helps the users to make their fresh food whenever they want by using the necessary and required ingredients. This increases the freshness of the food and makes things easy for the user. Adapt: This technique mainly focuses on adjusting the product or service for better product. This helps in making the adjustments which deals with the minor changes to the radical changes in the complete project. It must be noted that adaptation is considered as one of the most difficult techniques which solve the issue by enhancing the existing system. Following question are discussed in this technique[6]: What changes must be made for the purpose of ensuring better results? What other changes can be done in particular task? Process to be followed for improving the existing process? How necessary adjustments can be made in the existing product? How to make the process more flexible? Lunch box is used for keeping and carrying the food in better manner, and also for keeping the food healthy for long time of period. Following are some creative ideas which can be used for ensuring better result in the process:[7] Manufacturers of lunch box must use other materials such as copper, metal, and wood for the purpose of reducing the manufacturing cost because use of plastic and polystyrene increased the cost of manufacturing and it also affects the health of the people by contaminating the food. On the other hand, copper and metal makes the food healthier and also prevent contamination. Manufacturers of lunch box can also make innovations in the shape of the lunch box such as they can attach the small containers with each other and these containers are designed as per the food requirement. This can be understood with the help of the example, square for sandwiches, bowl shape for sliced fruits, glass shape for liquid, etc. Modify: This technique mainly focuses on changing the process in such way as it result in more innovative capabilities and help in resolving issues. It involves following questions: How will modifying the process for the purpose of improving results? What if we had double base of consumer? In case market is different, what process should we adopt? Presently, lunch box can only use for carrying the food from one place to another, but by making relevant changes in this process it can be used for other purposes also. Following are some creative ideas: By making necessary changes, we can increase the size of the container and those containers can be used for storing different things in the kitchen or at any other place. We can also use the material which help in controlling the temperature of the food and preserve the food in better state[8]. Put to another use: This technique focuses on the different use of the current product, or how this product can be used for solving the existing issue. It involves following questions: Advantages of the product if used at any other place? Whether it is possible to target any other segment of the market? We can use the lunch box as mini refrigerator by combining two techniques, as this help the user to store thee food for long period of time. We can also set alarms on the lunch box which remind the user to take meal on time. Eliminate: This technique identifies the part of the process which can be eliminated for the purpose of improving the product. In the present scenario we can eliminate the excess weight of lunch box and use lighter material for manufacturing the same. For this purpose, manufacturer can eliminate the material like steel and polystyrene because both the material increases the weight of the lunch box. Manufacturers can use polystyrene for lunch boxes because this material is very light weight. Reverse: This technique considers the innovative potential while changing the order of the process in the production line. This technique answers the following questions: What would happen if we reverse the process? In which manner current status can be rearranged for better results? Lunch box are currently used for packing the food, but following changes can be made in process: Manufacturer can attach mini food making machines with the lunch box, as these machines help the user in making fresh food for the user. In this user can carry raw food in the machine which prepares instantly fresh food for users such as salad, sandwich, etc. Manufacturers can also provide facility of baking in the lunch boxes. Recommendations: Above stated section of this paper state various new and innovative ideas related to lunch box on the basis of SCAMPER technique. Every letter of this technique results in different innovation of the products. After considering the above stated ideas, it can be said that best ides is providing lunch box with time and temperature control technique. The main reason of illness caused because of food is time and temperature abuse of food. There are number of foods which required temperature control for being healthy. These foods are time and temperature abused if they kept in temperature danger zone that is 41F to 140F. Such situations occurred when food is not cooked to the temperature which is recommended, not held at proper temperature, not cooled or reheat in proper manner. If food is kept in temperature danger zone for longer period of time, there is more risk of bacteria. The main issue is how to keep the food in proper temperature because if TCS food is kept in temperature danger zone for 4 hours or more than such food is waste[9]. There are number of foods which contain food poisoning bacteria and are capable of supporting the growth of these bacteria. Such food is unsafe for consumers and can result in illness to the consumers. Therefore, it is necessary to keep the food in proper temperature. There are number of people who face this issue in their daily life because there is no such facility in the lunch box which prevent the food from temperature danger zone. Invention of lunch box by combining two different techniques can result in lunch box which also provides the facility of temperature control of food and prevent the food from being kept in temperature danger zone[10]. Lunch box with temperature control provides the containers in which both type of temperature can be set that is hot and cool. Such containers provide the facility to adjust the temperature as per the food requirement. Presently, lunch box only provides the option to heat the food but this is not enough because some food requires low temperature and in such case food gets wasted or develops bacteria. Therefore, there is need to develop lunch box which help the consumers in controlling the temperature of their food. Therefore, lunch box with temperature control technique is the best idea. Conclusion: There are number of techniques which are used for creative thinking such as reversed brainstorming, etc. but the most successful technique is SCAMPER. This technique is the easiest and direct method, and it is based on the idea that every new thing is actually a modification of the existing old things. SCAMPER is used for the purpose of solving the targeted questions which mainly help in resolving the issues or encourage creativity during the brainstorming meetings. References: Alexis, The Many Uses of a Lunch Box, https://www.lunchbox.com/blogs/lunchbox-news/74650565-the-many-uses-of-a-lunch-box, accessed on 12th February 2018. Food Standards, Food safety standards - temperature control requirements, https://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/foodsafetystandardst857.aspx, accessed on 12th February 2018. Idea connection, SCAMPER, https://www.ideaconnection.com/thinking-methods/scamper-00022.html, accessed on 12th February 2018. Innovation Portal, SCAMPER, https://www.innovation-portal.info/wp-content/uploads/SCAMPER.pdf, accessed on 12tth February 2018. Litemind, Creative Problem Solving with SCAMPER, https://litemind.com/scamper/, accessed on 12tth February 2018. Mind Tools, SCAMPER, https://www.mindtools.com/pages/article/newCT_02.htm, accessed on 12th February 2018. Rafiq Elmancy, A Guide to the SCAMPER Technique for Creative Thinking, https://www.designorate.com/a-guide-to-the-scamper-technique-for-creative-thinking/, accessed on 12th February 2018. Rikky Dam Teo Siang, Learn How to Use the Best Ideation Methods: SCAMPER, https://www.interaction-design.org/literature/article/learn-how-to-use-the-best-ideation-methods-scamper, accessed on 12th February 2018. The Balance, Creative Thinking Definition, Skills, and Examples, https://www.thebalance.com/creative-thinking-definition-with-examples-2063744, accessed on 12tth February 2018. UME, Keep food safe with time and temperature control, https://www.extension.umn.edu/food/food-safety/food-service-industry/prep-storage/keep-food-safe-with-time-and-temperature-control/, accessed on 12th February 2018. The Balance, Creative Thinking Definition, Skills, and Examples, https://www.thebalance.com/creative-thinking-definition-with-examples-2063744, accessed on 12tth February 2018. Litemind, Creative Problem Solving with SCAMPER, https://litemind.com/scamper/, accessed on 12tth February 2018. Innovation Portal, SCAMPER, https://www.innovation-portal.info/wp-content/uploads/SCAMPER.pdf, accessed on 12tth February 2018. Rikky Dam Teo Siang, Learn How to Use the Best Ideation Methods: SCAMPER, https://www.interaction-design.org/literature/article/learn-how-to-use-the-best-ideation-methods-scamper, accessed on 12th February 2018. Mind Tools, SCAMPER, https://www.mindtools.com/pages/article/newCT_02.htm, accessed on 12th February 2018. Rafiq Elmancy, A Guide to the SCAMPER Technique for Creative Thinking, https://www.designorate.com/a-guide-to-the-scamper-technique-for-creative-thinking/, accessed on 12th February 2018. Idea connection, SCAMPER, https://www.ideaconnection.com/thinking-methods/scamper-00022.html, accessed on 12th February 2018. Alexis, The Many Uses of a Lunch Box, https://www.lunchbox.com/blogs/lunchbox-news/74650565-the-many-uses-of-a-lunch-box, accessed on 12th February 2018. UME, Keep food safe with time and temperature control, https://www.extension.umn.edu/food/food-safety/food-service-industry/prep-storage/keep-food-safe-with-time-and-temperature-control/, accessed on 12th February 2018. Food Standards, Food safety standards - temperature control requirements, https://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/foodsafetystandardst857.aspx, accessed on 12th February 2018.