EAPP

JAMAIKIE RAMOS
11-STEM A

INDEPENDENT ASS. 2( meal for a day )

MEAL PLAN FOR A DAY

BREAKFAST 2 large boiled egg = 156 cal

1 cup of rice = 208 cal
1 piece of fried hotdog and tuyo = 256
cal
LUNCH Half of rice = 104 cal
1 cup of munggo gisado = 238 cal
SNACKS 5 pieces fried banana = 156 cal
DINNER Half rice = 108 cal
1 fried egg = 98
DESSERT 1 piece cake =134 cal
Total of my calorie intake a day = 1,302

Report :Low-carb versus high-carb

I try to reduce some carbs that I consumed everyday, I always plan my meal
plan just to not consume more carbs more than my calorie intake. It isn’t
surprising that people are confused about nutrition when the media presents
different findings as gladiatorial battles: vegetarian versus carnivore, high-fat
versus low-fat diets and, more recently, low-carb diets versus high-carb. But,
when you dig down into the data, many of these studies are reporting surprisingly
similar things and this is the case with the latest studies reporting on
carbohydrates and health.

When you eat carbs, your body breaks them down into simple sugars, which are
absorbed into the bloodstream. As the sugar level rises in your body, the
pancreas releases a hormone called insulin. Insulin is needed to move sugar
from the blood into the cells, where the sugar can be used as an energy source.
When this process goes fast as with simple sugars you're more likely to feel
hungry again soon. When it goes more slowly, as with a whole-grain food, you'll
be satisfied longer. These types of complex carbs give you energy over a longer
period of time.The carbs in some foods (mostly those with a lot of simple sugars)
make the blood sugar level rise more quickly than others. Scientists have been
studying whether eating foods that cause big jumps in blood sugar may be
related to health problems like diabetes and heart disease. You're probably
already on the right track if you're limiting simple sugars (such as candy) and
eating more complex carbs (like vegetables, oatmeal, and whole-grain wheat
bread). There are two major types of carbohydrates (or carbs) in foods: simple
and complex.
Simple carbohydrates: These are also called simple sugars. They're found in
refined sugars, like the white sugar you see in a sugar bowl. If you have a
lollipop, you're eating simple carbs. But you'll also find simple sugars in more
nutritious foods, such as fruit and milk. It's healthier to get your simple sugars
from foods like these. Why? Because sugar isn't added to them and they also
contain vitamins, fiber, and important nutrients like calcium. A lollipop has lots of
added sugar and doesn't contain important nutrients.
Complex carbohydrates: These are also called starches. Starches include
grain products, such as bread, crackers, pasta, and rice. As with simple sugars,
some complex carbohydrate foods are better choices than others. Refined (say:
ree-FIND) grains, such as white flour and white rice, have been processed, which
removes nutrients and fiber. But unrefined grains still contain
these vitamins and minerals. They're also rich in fiber, which helps your digestive
system work well. Fiber helps you feel full, so you're less likely to overeat. A bowl
of oatmeal fills you up better than sugary candy with the same amount of
caloriesl.

According to study – they both found that getting around half of your energy from
carbs is associated with the lowest risk of dying early. The view that a moderate
amount of carbs is optimal for good health is supported by the press release on
the PURE study from the researcher’s university (McMaster University in
Canada) as well as by reporting in the scientific press. So where did headlines
such as “New study favours fat over carbs” in the New York Times come from?
The PURE study, which examined the eating habits of about 136,000 people
from 18 countries and checked on their health seven years later, found that the
20% of people with the lowest carbohydrate intake had a 28% lower risk of death
during the study period. But the people in the lowest carb category still got 46%
of their calories from carbs, which is not dissimilar to the UK guideline
recommendation. So the study did not favour fat over carbs as the headline
suggested. Before considering the number of carbs that is optimal for our health,
we first need to know how low-carb and high-carb are defined. Studies typically
describe carbohydrate intake as a percentage of energy, instead of an amount in
grammes. There is no agreed definition of what constitutes low or high-carb
intake – but above 45% of total energy intake is generally considered high, and
below 26% is low. However, the PURE and ARIC studies used different
definitions. PUREly described intakes above 60% as high-carb – and linked this
level to an increased risk of premature death. In the case of ARIC, which looked
at the eating habits of about 15,000 people in the US for 25 years, it considered
70% and above to be a high intake. Interestingly, this variation was also seen
when it defined low-carb intake, which in ARIC was classified as any carb intake
below 40% of total energy. This is much higher than many advocates of low and
very low-carb diets recommend, typically 5-10% of dietary energy, or around 50g
per day.
Although the ARIC paper discusses low-carb diets and restricting carbohydrates,
it did not look at people who were actively pursuing a low-carb diet for weight
management or for managing type 2 diabetes, which is very different. In this
case, the evidence suggests that carefully planned, individualised approaches,
including very low carb diets, can be safe and highly effective. Both the ARIC and
the PURE study found that there appears to be a sweet spot of about 50% of
energy from carbohydrate, where the risk of dying during the study was lowest.
Anything more or less than this was associated with an increased risk of
premature death. It seems that moderation is key, not just with carbohydrates but
also fat. A deeper look at the ARIC study suggests that the potentially negative
effects of a lower carbohydrate diet can be moderated if the diet is more plant-
based, despite containing more protein and fat, such as a diet rich in avocados,
olives, nuts and seeds. This suggests there is something more than just
carbohydrate, protein and fat in our food. The logical conclusion from these
studies is that we should think more about overall diet rather than single
macronutrients. Indeed, this is what the Food and Agricultural Organisation of the
United Nations recommends.
JAMAIKIE RAMOS
11-STEM A
INDEPENDENT ASS.3.2 (Compare n write)

Report : IMPORTANCE OF MANUAL I FOUND IN

APPLIANCES
Appliances is a device , a machine or a piece of equipment, especially an
electrical one that used in our house, also known as domestic appliances, are
electrical machines which helps in household functions, such as cooking,
cleaning or food preservation.

When we compare it to the manual the importance of each content or part of the
owner's manual is to help the owner of what to do and what not to do, to avoid
injuries, malfunctioning the hardware and software and do themselves
independently in the future. In order to properly clean your appliances, you
should always follow the instruction manual that came with your appliances. This
is necessary because different appliances such as refrigerators, microwaves,
stoves, dishwashers and washing machines tend to have different procedures for
cleaning them. In you do not follow the procedures outlined in the manuals you
can end up damaging the appliances.

Benefits of Cleaning According to the Manual Requirements

As long as you follow the manufacturer’s guidelines on how to properly clean

your appliances then you will enjoy many years of good use from them. This is
because you will avoid possibly damaging parts. If you have to remove parts
during cleaning, make sure that you are very careful to avoid damaging the parts.
Damage to any one part can make you lose the function of your appliance.
Following the instruction manual will also help you avoid problems when trying to
put different parts into place after you have successfully removed them in order
to clean the appliances.

According to study consumers generally expect to find an instruction manual

within the packaging of a new product, communicating how to use a product
safely and effectively. Provision of such a document is a legal requirement, and
the General Product Safety Regulations 1994 state that to assess the safety of a
product, instructions for assembly, use, maintenance and disposal must be taken
into account. Likewise, according to the EMC Directive 2014/30/EU “apparatus
shall be accompanied by information on any specific precautions that must be
taken when the apparatus is assembled, installed, maintained or used.” A well-
designed product manual therefore can be beneficial to consumers in many
ways. However, evidence suggests that the information in product manuals can
be perceived by consumers in different ways or even ignored. A study published
in 2013 highlighted that people read manuals and use all the features of a
product only 25% of the time.1 Similarly, a research paper by Schriver et al that
examined the interactions of users with several consumer products, found four
categories on how instructions are used or perceived, of which one group (19%)
ignored manuals

Taking into consideration that many safety-related incidents take place despite
the availability of instruction manuals, it is probable that improving the readability
and quality of these manuals may contribute to the protection of consumers. To
make such improvements, it is necessary to understand the conventions followed
in designing manuals and the creative formats used, with the view to identifying
what really is best practice, what changes would create the most impact, and the
possible barriers to change. This scoping study was therefore initiated by OPSS
in January 2019 to explore best practice in manual writing. The study forms one
part of the Office’s Strategic Research Programme (SRP) to commission high-
quality science-based research, strengthening the evidence base for the
development of product safety policy and its delivery and enforcement. The study
was conducted as a research project based on a literature review to identify
relevant official standards and industry best practices, followed by a review of a
sample of domestic appliance manuals in light of those standards and practices.
JAMAIKIE RAMOS
11-STEM A

LESSON 2
INDEPENDENT ASS. 2.2 (write up)

REPORT : HOW GENERATION HAVE CHANGED?

The age differences in political attitudes and voting choices in the past three election
cycles have been driven by three broad social and political trends. The first is the
growing racial and ethnic diversity of the country, reflected in the rising percentage of
non-whites among younger age cohorts. Non-whites have been far more supportive of
the Democratic Party in the last several decades. Among members of the Silent
generation today, 79% are non-Hispanic whites; among the Millennial generation, just
59% are non-Hispanic whites.
A second factor is the political environment experienced by successive generations as
they have come of age politically. The relative popularity of the president and the two
major political parties at the time an individual turns 18 has clear consequences for their
voting preferences in subsequent elections.
A third factor is the broader societal changes that occur within a generation’s life cycle.
These changes have a bigger impact on the political views of younger people, who are
still in the process of forming opinions. Older people are more likely to reflect the values
prevalent when they were growing up.
JAMAIKIE RAMOS
11-STEM A
INDEPENDENT 3.2 (put it in a survey )

FAST FOOD CHAIN SURVEY

1..  Do you think the environment would be positively affected if more
people decided to sustain a meat free lifestyle?
A great deal
A lot
A moderate amount
A little
None at all

 2. Do you think Fast Food is a convenient and cheap alternative to home

made food?
Yes
No

3.Do you think the fast food industry is damaging for the environment?
A great deal
A lot
A moderate amount
A little
Not at all

4. Would you ever consider a vegan diet? 

Yes
No

5. How many times a week do you eat fast food, on average?

Every day
A few times a week
About once a week
A few times a month
Less than once a month
 6.  Does fast food seem more available now than when you were a child?
A great deal
A lot
A moderate amount
A little

7. Please explain your reason if you answered to 'yes' question 7

Ethical reasons
Allergies
Animal Welfare
To protect the environment
N/A
Other (please specify)

8. Please explain the reason if you answered 'no' to question 7

Enjoy the taste of meat
Couldn’t give up your favourite foods
Convenience
Lack of Vegan / Vegetarian options
N/A
Other (please specify)

9.About how often do you eat fast food in one month?

More than once a day
Once a day
A few times a week
A few times a month
Never

10. When do you typically eat at a fast food restaurant?

Breakfast 

Lunch

Dinner

Snack
JAMAIKIE RAMOS LESSON 3 11- STEM
A
INDEPENDENT ASS. 3.2 (on my own)

Business survey questions for market research

1. In your opinion, what are the things that you like most about the
product/service?

2. In your opinion, what improvements can be made to the

product/service?

3. What is it that you like most about competing products currently

available?

4. In your opinion, what improvements can be made for the competing

products
now available?

5. What are the reasons for which you might choose our
product/service?
1. I already had it, but want to replace it
2. It serves a need of mine
3. For quality reasons
4. For durability reasons
5. Because of the price
6. Other

6. What is the reason, because of which you might not choose our
product/service?
1. It is very costly
2. I don’t need it
3. Quality is not up to the mark
4. It is not durable
5. I already have it
6. Other

7. How likely are you to choose our product/service over competing

products in the market?
1. Extremely likely
2. Very likely
3. Somewhat likely
4. Not so likely
5. Not at all likely