FINAL Senior Seminar

SAFHS Senior Portfolio
Spring 2020
Sydne Harris
Section 1: Student
Identification & Self-
Assessment
 Student release form
 Freshman resume & form 5
 Freshman philosophy of education
 Senior resume & form 6
 Senior philosophy of education
 Current transcript
 Student assessment essay

11SAFHS Student Portfolio
Release Form
___________________________________________________________
The SAFHS Dean’s Office will collect exemplary Student Portfolios to demonstrate the
composition of the Portfolio and to illustrate the quality of student work that is to be included in
the Portfolio. Exemplary materials will be available for other students to use as models as they
prepare their Portfolios.
I hereby authorize the University of Arkansas at Pine Bluff/School of Agriculture,

Fisheries and Human Sciences to duplicate this Portfolio to be viewed by SAFHS faculty
and students.
Agreed: Sydne
Harris_______________________________________________________
(Signature of student)
Refused: _____________________________________________________________________
(Signature of student)
SAFHS 11Student Portfolio
Submission Cover Sheet for the
Freshman Resume and Philosophy of Education
___________________________________________________________
Attach this cover sheet to a copy of your freshman resume and philosophy of education
essay developed during your freshman year. Students who were freshmen at UAPB will have
developed these documents in the freshmen courses, Personal and Social Development or Career
and Life Planning.
1. In which course did you develop this resume?
X Personal and Social Development

___Career and Life Planning
Other – Please specify:
2. What was your classification at the time of its development?
Freshmen X Sophomore___ Junior ___ Senior ___
3. In which course did you develop the philosophy of education?
X Personal and Social Development

___Career and Life Planning
___Other – Please specify _________________________________
Freshmen X Sophomore___ Junior ___ Senior ___
5. Provide a reflective paragraph on the impact your freshman philosophy of education had
on your academic career at UAPB.
When I first got to UAPB it was hard to find the swing of things but after a month or two school
wasn’t his heart. All of my teachers created an environment that encouraged o affective learning.
I have several teachers they use various forms of teaching techniques. I feel that these help me as
well as my colleagues succeed in classes from freshman year until now. This may learning easy
and sometimes even fun. I know that all my teachers had our best interest in mind and just
wanted us to succeed.
Freshman Philosophy of Education
My philosophy of education is that all students are unique and must have a stimulating
educational environment where they can grow physically, mentally, emotionally, and socially.
Teachers should create the type of atmosphere where students can meet their full potential. They
should also provide a safe environment where students are invited to share their ideas and take
risks. Students should be viewed as individuals who can contribute to the classroom, sharing and
gaining knowledge from each other. Students need guidance and not just lecture only. Teachers
need to use various approaches in order to reach every student. I believe teachers who only use
one method to teach should not be in the classroom. They obviously are not reaching all of their
students because we know that not all students learn in the same way. Teachers must reach visual
learners, auditory learners and kinesthetic learners. Varying methods of teaching will create an
interesting and fun environment and will help all students succeed.
Sydne Harris
Memphis,TN 38116
sydneharris@rocketmail.com
Objective
To receive an internship or permanent job that will provide me with the experience needed for the
Hospitality/ Food Service industry
Education
 University of Arkansas at Pine Bluff
President of NSMH campus chapter
 George Washington Carver High School
Graduated with 3.5 GPA
Accomplishments
 Student of the Month
Demonstrated outstanding character and showed wonderful school spirit.
 National Honors Society
 Top 10% of Graduating Class Recognition
myself and my classmates in the top ten percent of our class where recognized along with other
schools by the University of Memphis.
 NSMH President (UAPB Chapter)
Work Experience
 Server/Prep
B&B Catering
Help serve at different events. I prepare food and assist wherever I am needed.
 Teachers Aid
Campbell's Learning Center
I looked after the children and cleaned up the play areas after the children were done playing. i
also fed the children snack and read to them during story time. this was only a summer paid intern
position
 Intern
Whimsy Cookie Co.
Decorated cookies, made assorted desserts, cleaned the facility
 Intern
Shelby Count Schools Board of Education
Clerical work
Office floater
Volunteer Service
 Youth Worker
New Life In Christ
Helped in the day care center during church
 Children's Church Teacher
Pilgrim Rest Baptist church
Assisted the teacher and sometimes taught the children the children church lessons
 Soup Kitchen
Pilgrim Rest Baptist Church
I volunteer at my churches Soup Kitchen that we have every second Saturday
 Carver Cleanup
Riverside Neighborhood
Me and kids from my school all come out and we clean up the area around my school
Submission Cover Sheet for the Senior Resume
___________________________________________________________
Attach this cover sheet to a copy of your senior resume. Students enrolled in Senior Seminar
will have an opportunity to develop the senior resume.
1. In which course did you develop this resume?

This resume was developed in career services and through resume labs several conferences.
Junior ___ Senior X
3. Provide a reflective paragraph on what you feel is your most significant area of growth as
illustrated by your senior resume.
When I began my college career besides obtaining my degree I wanted to gain experience
in the food service industry. Now that I am close to graduation I feel that I have
accomplished this goal by securing several internships. Throughout my internships I
have gained experience and confidence in my future field of work. Alongside these intern
opportunities I had also attended several hospitality conferences that teach undergrad
students how to maneuver through the hospitality industry and how to transition
smoothly from interning to holding a full time job among other things. All of this has
helped me to decide on my career path as an event and meeting planner.

SYDNE HARRIS
Memphis, TN 38116
(901) 607-4524● sydneharris@rocketmail.com
EDUCATION
Bachelor of Science, Food Service & Restaurant Management Expected May 2020
University of Arkansas at Pine Bluff, Pine Bluff, AR
Relevant Coursework: Cultural Social Aspect of Food● Consumer Economics ● Principles ofMarketing ● Applied Food Service
& Sanitation ● Food Principles & Management ● Survey of the Hospitality Industry ● Nutrition and Wellness ● Principles of
Management● Business Law● Microcomputer Applications● Principles of Accounting I
SKILLS
Microsoft Office (Word, PowerPoint, Excel, Publisher)
ACTIVITIES/HONORS
Member, Human Science Club (2018-Present)
LEADERSHIP EXPERIENCE
President, National Society of Minorities in Hospitality, Pine Bluff, AR August 2018-Present
 Plan and organize monthly meetings
 Serve as the liaison between the advisor and students
 Organize fundraisers and events
 Attend regional and national meetings
Residential Assistant, University of Arkansas at Pine Bluff
 Watch and secure front desk when on duties
 Issue and file paperwork that the students fill out (room change/single room agreement/student complaint form)
 Document work orders for maintenance issues
 Check rooms daily
 Provide a same and comfortable space for the girls to come if they need to talk
VOLUNTEER SERVICE
Pilgrim Rest Baptist Church-Soup Kitchen, Memphis, TN November 2013-August 2017
 Prepared and served meals to underprivileged families every second Saturday of the month
Carver Cleanup, Memphis, TN October 2015- November

2016
 Worked with students from the Riverdale community to clean up around the school and throughout the community
WORK EXPERIENCE
Server/ Prep, Applebee’s, Memphis, TN May 2015-Present
 Greet customers in a friendly and professional manner
 Assist customers with seating and ensure desired needs are met
 Promptly and efficiently take customers’ food and drink orders
 Promptly deliver hot, fresh food orders to customer tables
Management Intern, Aramark, Toyota, TX Summer 2019

 Oversaw designated catering events
 Assisted chef with food prep as needed
 Prepared register tills for shift changes
 Delivered food and products to specified events
Server/Prep, B&B Catering, Memphis, TN September 2014-May 2016

 Helped event planner with prepping food
 Served guest during designated events
 Greeted guest with a warm and friendly smile
Senior Philosophy of Education
I am a leader in every aspect of my life! I aspire to become a food service professional-
an event organizer/personal chef/caterer. At this point in my academic career I have obtained
the skills necessary to meet this end; however, in order to support this assertion I must obtain
the formal credentials and training so that I may excel in my career. I have participated in
several internships giving my a broad array or experience in the food service industry; but
before any career success is to be had education is needed first.
I believe that education is an individual, unique experience for every student who enters a
classroom. In order for students to benefit from what school the offer, I think that teachers
must fully understand the importance of their job. A teacher's goals for his/her students
entails much more than relaying facts to students. Academic learning must begin with
motivation and inspiration. Students deserve an educator's passion. Teaching and learning are
one in the same for both the teacher and students. When a student’s interest is sparked by a
instructors genuine fire for teaching then learning becomes easier for the student.
Employing alternative methods of teaching enforces students to take an active role in
their education. and This has always been the best method for guaranteed success in the
class room. This is very important to me because when I discovered that I was a hands-on
learner subjects were easiest to grasp if I has some sort of visual aid. Personal growth is
accomplished when a teacher adopts a mentoring role. Displaying warmth and compassion
shows students that teachers love them and are empathic, feeling human beings. All of these
elements are key aspects of what a conducive educational atmosphere is to me.

Sydne Harris
Self-Assessment
April 17,2020
Upon my entrance into THE PRIDE I attended lion fever day and I knew that this was the
university for me; it felt like home. Despite what my parents told me, I never expected to meet
friends I would have and cherish beyond college. I was never a shy person but college did bring
even more out of my shell and I feel that it made me more friendly and helpful. This is because I
was treated with the same kind of friendliness and generosity. When my freshmen year started
the freedom was unbelievable. But with this liberation came responsibility which I was not
quite ready for. I was invited to the university on a partial scholarship but by the end of my first
year I lost it. I realize now that I was not as motivated as I should have been starting out and
when I struggled in a class I had no knowledge I could drop it. This could have helped me
maintain the GPA to continue my collegiate career with a scholarship.
I feel that I had blossomed professionally. From constant job fairs and mock interviews
and resume building this university takes pride in developing their student to as young
professionals read to conquer the world outside of UAPB. Being the president of Nation Society
of Minority in Hospitality (NSMH) showed me how to plan and also work a schedule precisely.
Having paperwork to turn in every week to the national and keeping up with school
assignments was a hand full but I knew I was not something that was terrible challenging.
Attending the national NSMH conferences also developed my socially and professionally. At
these conferences we attended workshops about how to maneuver though the hospitality
industry while being a minority. Students from all over the country came to invest in
themselves and become better professionals. There were also work opportunities at the
conference and interviews were conducted for internships, fellowships, and full-time jobs.
Attending the conference was always a fun time and great time to network and grow as an
individual.
Moving on throughout four years I had to become a lot more focused to ensure I stayed
on my academic plan. Even though It was not always an easy road college taught me a massive
amount of lessons; some educational and some personal. I appreciate all of them and I feel like
I have grown into the educated woman that I am today and I owe it all to the University of
Arkansas Pine Bluff.

Section 2: Curriculum
 Summary list of portfolio project
 Four course-based portfolio projects
 Project cover sheets for each project
Summary list of portfolio projects:

 Physical science graphing lab
 Social and cultural aspects of food country
research project
 Physical science outer space research project
 Orientation to human science career term
paper
11Student Portfolio
Submission Cover Sheet for Course-based Projects
___________________________________________________________
Attach this cover sheet with EACH course-based project submitted and answer the
following question about the paper or project you have attached.
1. In which course did you complete this paper or project?

Physical Science Lab
2. Give the title of this project as designated by the above course.

Using graphs and tables to show data
3. When in your academic career did you prepare/complete this assignment/project (check
one?
___freshman
X_ sophomore
___junior
___senior
4. Is this a paper/project that has been substantially revised? ___Yes X No

If yes, do the revisions reflect (check one)
X revisions made as a result of your own effort

___revisions made based on comments received from a faculty member
Check all SAFHS curriculum goals that this submission satisfies.
___ 1. Based on knowledge of principles of life science systems, predict outcomes for
discipline-specific systems including agricultural, food, human nutrition, child and family
development, or aquaculture and fisheries.
___ 2. Apply the scientific method to formulate and test hypotheses. Make accurate
observations and proposes reasonable and testable hypotheses. Make predictions based on
hypotheses and compares test outcomes to predicted outcomes. Evaluate data and revise
hypotheses as necessary.
___ 3. Evaluate and appraise the interactions among international policies and issues on
agriculture, hunger, food availability, human nutrition, child and family development,
aquaculture, fisheries, the environment and trade in the U.S. Aware of the reciprocal nature of
international policy; U.S. policy affects and is affected by the policies of other nations. Describe
how policies alter markets, food availability, family structures and child development, and food
production systems. Predict subsequent policy changes based on changes in outcomes.
___ 4. Anticipate cultural and personal contexts to integrate cultural and personal
awareness into verbal and non-verbal communication strategies to clearly express meaning.
Recognize cultural and personal differences and articulate ways in which cultures differ.
Illustrate ways in which personal and cultural differences can lead to miscommunication and
misunderstanding. Recommend strategies to minimize interpersonal and intercultural conflict.
Respect cultural and personal differences.
___ 5. Explain the importance of, and practice good citizenship and public service.
Compare and contrast differing visions of citizenship. Examine the role of public service in
community and its effects on both the participant and the community. Differentiate between
citizenship and public service. Articulate the necessity of applying good citizenship and public
service to their own lives.
___ 6. Assess the effect of human requirements for food and nutrition, family and child
development and food production and productivity, on the world’s natural resource base and the
global environment, and the impact of the environment on human needs.
X7 Explain information presented in figures and tables, summarize data using
diagrams, equations, tables and figures, formulate appropriate conclusions from data, and
recognize limits of conclusions which can be drawn from data.
___ 8 Conduct efficient and effective searches of electronic information sources based
on research questions, rate quality of information according to discipline appropriate standards,
organize, summarize, and synthesize information from searches, cite information sources in an
appropriate and ethical manner.
Sydne Harris
Physical Science Lab
March 3, 2018
Graphing Lab
1. Introduction
A graph is a pictorial representation of ordered pairs of numbers from which the learner may quickly determine
relationships between these quantities. A change in one quantity may cause another quantity to change. In this
experiment we were instructed to find the diameter and circumference of circles as well as the area. We use a line graph
so determine the change in numbers. In this example the radius is called the independent variable, and the area is called
the dependent variable.After the ordered pairs of number [(x , y ) or (r , A )] are plotted on the graph, the plotted points
1 1 1 1
are connected by a smooth line. The line that is plotted may be straight or it may be curved. The general name curve is
used in reference to all graphs whether the line is actually curved or straight.
2. Materials
 Paper
 Pencil
 calculator
 computer
3. Method
 Determine the ordered pairs of the numbers

 Calculate the ordered pairs using the mathematical equations
 Place the answer to the equation in the table
 Go to the website provided and begin entering the data to make the graph
 Once the graph is complete save and send to yourself
 Attach graph to lab report
4. Data
Table 1.2
Radius Area Area2

.2m .13 .0169
.4m .5 .25
.6m 1.13 1.27
.8m 2.01 4.04
1m 3.14 9.85
1.2m 4.52 20.43
1.4m 6.16 37.94
Table 1.1
Diameter Circumference
1m 3.14 m
2m 6.28m
3m 9.42m
4m 12.57m
5m 15.71m
6m 18.85m
7m 21.99m
5. Results
After finishing the graphs it is easy to see the relationship between the circle measurements.
When making the graph for 1.2 (part 2 )if you are not careful and add another group it will mess
up your results. Originally when I got to the items and groups section I was confused but with the
instructions provided I was able to figure it out and successfully executed the experiment
1. Distinguish between the dependent and independent variables for each procedure?
An independent variable is the variable that is changed or controlled in a scientific experiment to test the
effects on the dependent variable.A dependent variable is the variable being tested and measured in a
scientific experiment.
2. What must be included when labeling a graph?

x-axis
Y-axis
Title
Legend (if needed)
11Student Portfolio
___________________________________________________________

Social and cultural aspects of food

Foreign country project
one?
___freshman
X_ sophomore
___junior
___senior

___revisions made as a result of your own effort

___ 7 Explain information presented in figures and tables, summarize data using
X 8 Conduct efficient and effective searches of electronic information sources based on
research questions, rate quality of information according to discipline appropriate standards,
Ireland
Every heard of the luck of the Irish? According to Edward T. O’Donnell, an Associate
Professor of History at Holy Cross College and author of "1001 Things Everyone Should Know
About Irish American History," the term is not Irish in origin. "During the gold and silver rush
years in the second half of the 19th century, a number of the most famous and successful miners
were of Irish and Irish American birth....Over time this association of the Irish with mining
fortunes led to the expression 'luck of the Irish.' Of course, it carried with it a certain tone of
derision, as if to say, only by sheer luck, as opposed to brains, could these fools succeed."
Ireland, as an island lying out on the north western fringe of continental Europe was
settled by humans civilizations relatively late in European prehistory terms with the first human
settlements taking place around 6000 BC. Ireland's central lowlands of flat rolling plains are
dissected by bogs, loughs (lakes) and rivers, and surrounded by hills and low mountains. The
major mountain ranges include the Blackstairs, Bluestack, Comeragh. The Gaelic language in
Ireland – Gaelige, or Irish as it’s known locally – is a Celtic language and one of “the oldest and
most historic written languages in the world” according to Foras na Gaeilge. Its poetic flow can
be heard in schools across the country and throughout the shops, pubs, streets, fairs and festivals
of the Gaeltacht (Irish speaking) regions.
Ireland’s capital city is Dublin with a population of 506,211. The flag of Ireland was
adopted on January 21, 1919. Modeled after the French Tricolore, Ireland's flag uses color to
symbolize religions; green is representative of Catholics; orange is representative of Protestants,
and the white is symbolic of the union of both. The coat of arms is depicted as a harp in many
forms and which in styles has been used on the coat of arms of Ireland since medieval times.
Today it is used as the symbol of the Irish State and con also be found on the back of Euro coins.
The country only has one national day which is March 17, St. Patrick's Day. The most common
religions are Roman Catholics, Church of Ireland, and other Christian communities.
Ireland's name is derived from the old Irish word Eriu, which is the name of the matron
goddess of Ireland. The country is rich in natural resources natural gas, peat, copper, lead, zinc,
silver, barite, gypsum, limestone, dolomite. Some of the most common imports into Ireland are:
Aircraft, spacecraft: US$14.7 billion (17.4% of total imports), Pharmaceuticals: $10.2 billion
(12.1%), Machinery including computers: $7.9 billion (9.4%), Mineral fuels including oil: $5.3
billion (6.2%), Electrical machinery, equipment: $5 billion (6%) and Organic chemicals: $4.1
billion (4.9%) etc. Ireand take pride in their exports of: Pharmaceuticals: US$38.2 billion (28.3%
of total exports), Organic chemicals: $23.8 billion (17.7%), Optical, technical, medical
apparatus: $13.8 billion (10.2%), Electrical machinery, equipment: $9 billion (6.7%), Perfumes,
cosmetics: $8.4 billion (6.2%) etc.
The Irish health services are currently undergoing a change in structure and organisation,
which is being implemented through the Transformation Programme. This document aims to
inform the development of future health services. It is essential in planning health services that
they are organised on the basis of identified need, and that priority is given to those areas that
can produce the best potential benefit in improving health status. This is best catered for through
a population health approach.
Life expectancy at birth is actually higher than I anticipated. For the total population it is
81 years, men 78.7 years and females 83.5 years. The health of the Irish population has improved
considerably over the years. Life expectancy in Ireland is at the highest level ever, and people
generally rate their health as good. A wide variety of factors, including lifestyle, environment,
and deprivation impact on the health of a population. Health services are only one of many
influences. The birth rate is 1.96 children born/woman and the mortality rate is 6.5 deaths/1,000
population.
The last Ice Age melted away some 10,000 years ago, and that dramatic event created the
English Channel, Irish Sea and hundreds of rivers and lakes. Great Britain and Ireland were now
islands, and cultural history was about to change. The Celtic people occupied great stretches of
land across central Europe by 500 BC. They first arrived in Ireland around 300 BC, eventually
controlling and influencing this land that the powerful Roman culture never reached. Pope
Celestine the pope in Rome (Celestinus the First) sent the first Christian missionaries to Ireland
in the 5th century, including St. Patrick. The Catholic faith spread rapidly, and by the turn of the
century nunneries and monasteries were beacons of hope across Ireland.

This somewhat peaceful Celtic world was first invaded by the Vikings in the late 8th
century. Their overpowering raids of monasteries and villages continued through the 10th
century, and they eventually built permanent power base settlements at Cork, Dublin and
Waterford. Localized fighting over land and property continued for decades, but over time, some
Celtic family groups and Vikings reached alliances - sort of a workable, live together
understanding. That ended when the Irish King Brian Boru defeated the Danish Vikings in 1014.
Adding more misery to that smoldering fire, the Great Famine of the mid-1800's served up
starvation and death, and mass emigration followed, especially to the United States.
In 1991, the economy exploded and Mary Robinson was elected the first female President
of the Republic. International investment poured in, electronic firms built factories and the long-
suffering job market improved. Since joining the European Union (EU), Ireland's economy and
employment numbers have fluctuated up and down, mostly down. Some blame the Euro's impact
on the working class, while others take a wait-and-see attitude as the EU moves aggressively into
the future.
Foods are usually served without sauce or gravy. The staples of the Irish diet have
traditionally been potatoes, grains (especially oats), and dairy products. Potatoes still appear at
most Irish meals, with potato scones, similar to biscuits or muffins, a specialty in the north.
However, meat is eaten more frequently at Irish meals. The most common meats are beef, lamb,
and pork. Most food is seasoned with caraway seeds. Caraway seeds are common ingredient in
Irish cakes, bread, soup, and cabbage recipes. Thyme complements fatty foods and meats.
Parsley is great as an ingredient in many Irish dishes. Rosemary and sage are also frequently
used. These days most Dubliners have a light breakfast (or sometimes none at all), have a light
lunch in the middle of the day (perhaps a filled roll, pastry or a bowl of soup in the winter).
Ireland is a country full of diverse history and traditions. Here are the top 5 celebrations
to check out while you're abroad. Every year Dublin holds a Bloomsday Festival- a celebration
of the writings of James Joyce. Joyce is one of Irelands most celebrated authors, and the
celebration takes place every year to commemorate his life. St. Patrick’s Day is by far, Ireland’s
most famous. Originally a celebration of the Catholic St. Patrick, who expelled all the snakes
from Ireland, St. Patrick’s day has morphed into a modern celebration of Irish culture, language
and arts. Thousands of bystanders decked out in green and shamrocks crowd the main streets of
the Dublin city center to watch the St. Patrick’s Day parade. The city comes a live with
fireworks, music and dance for three days every March. The Liffey River Swim is one of
Dublin’s most historic sporting events. Dating back to the 1920’s, the race’s 2.2km course takes
the swimmers past some of the city’s most famous landmarks including the Guinness Factory,
Four Court and the Hal’penny bridge. Over 300 male and female swimmers a year swim the
race, and spectators gather all along the banks of the river to cheer them on. Samhain Festival
also known as Halloween, this is a traditional festival in Dublin that marks the end of the
summer. Thousands of tourists and locals alike gather on Dublin’s main streets in the city center
to watch the Halloween Parade, as well as the fireworks after. Both children and adults wear
costumes to attend the parade, parties and celebrations. Six Nation’s Rugby Tournament
This competition is between the rugby teams of England, Ireland, Scotland, Whales and Italy.
Home games are held at Croke Park in Dublin; locals and tourists come from all over to watch
the games.
In this country of infectious, get-up-and-dance music, warm pubs on most every corner,
and friendly, outgoing people, the survival of the Republic of Ireland is a foregone conclusion.
There's a rich mixture of ancestry, culture and tradition in this land of the green (home of Saint
Patrick and the Shamrock), and all visitors are welcome.

Colcannon
 Total: 2 hr / Prep: 15 min / Cook: 1 hr 45 min
 Yield: 6 servings
Ingredients
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions
1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a
knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces.
Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
2. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to
tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop
into small pieces.
3. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45
minutes until tender. Drain. Remove any fat and chop into small pieces.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
5. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put
1 tablespoon of butter into each indentation. Sprinkle with parsley.
Amazingly Easy Irish Soda Bread
"A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good
flavor. The best Irish soda bread around!"
Ingredients
1h5m
20 servings
4 cups all-purpose flour
1/2 cup margarine,softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
1/2 teaspoon salt
Directions
Prep 15 m / Cook 50 m / Ready In 1 h 5 m
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup
of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into
a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup
buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50
minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture
while it bakes.
11Student Portfolio
___________________________________________________________

Physical Science

Solar system research
one?
___freshman
___sophomore
Xjunior
___senior
4. Is this a paper/project that has been substantially revised? ___Yes ___No

X revisions made as a result of your own effort

Flat! Sun-Centerd? or Earth-Centered?
Sydne Harris
University of Arkansas at Pine Bluff

Astronomy is the branch of science that deals with celestial objects, space, and the
physical universe as a whole. It has been practiced for as long as humans have been looking
at the sky and wondering what it all means. With the development of astronomy the
discovery of our solar system came about. The collection of eight planets and their moons
are called the Solar System. Together smaller bodies called asteroids, meteoroids, and
comets are also in orbit. Our solar system consists of our star, the Sun, and everything else in
its gravitational pull. This includes the planets Mercury, Venus, Earth, Mars, Jupiter, Saturn,
Uranus and Neptune, dwarf planets such as Pluto, dozens of moons. Beyond our own solar
system, discoveries of thousands of planetary systems orbiting other stars in the Milky Way
have been made. There are more planets than stars in night sky. Most of the billions and
billions of stars in our galaxy are thought to have planets of their own, and the Milky Way is
but one of 100 billion galaxies in the universe. According to the National Aeronautics and
Space Administration (NASA) our solar system was formed about 4.5 billion years ago from
a dense cloud of interstellar gas and dust. The Solar System is roughly 7,440,000,000 miles
in diameter; which would estimate to about 130,944,000,000 football fields.
For thousands of years and even to date there are those who believe that the earth is
flat or square shaped. Some even have different beliefs of how the planets rotate. They chose
to stand on the geocentric or heliocentric grounds. Heliocentrism is the astronomical model
in which the Earth and planets revolve around the Sun at the center of the Solar System.
Heliocentrism was opposed to geocentrism, which placed the Earth at the center. Scientists
had formulated ideas on how the motion of the planets occurred, and how all the celestial
objects fit together. This gave rise to the Geocentric model of the universe, a now obsolete
model that explained how the Sun, Moon, and firmament circled around our beloved home.
Earth-centered, or geocentric, was a theory developed by Claudius Ptolemy. The sole
basis was that all celestial objects — including the planets, Sun, Moon, and stars; all orbited
Earth. Earth, in the center of the universe, did not move at all. Ptolemy accepted Aristotle’s
idea that the Sun and the planets revolve around a spherical Earth, a geocentric view.
Ptolemy developed this idea through observation and in mathematical detail. Based on
observations he made with his naked eye, Ptolemy saw the universe as a set of nested,
transparent spheres, with Earth in the center. He hypothesized that the Moon, Mercury,
Venus, and the Sun all revolved around Earth. Beyond the Sun, he thought, sat Mars, Jupiter
and Saturn, the only other planets known at the time (as they were visible to the naked eye).
Beyond Saturn lay a final sphere — with all the stars fixed to it — that revolved around the
other spheres. The most highly developed geocentric model was that of Ptolemy of
Alexandria. It was generally accepted until the 16th century, after which was replaced by
heliocentric models such as that of Nicolaus Copernicus.
According to Orlando Ferguson are not living on a globe but in a giant donut mold. In
1893, Ferguson published his Map of the Square and Stationary Earth. It depicts the world
spread over a basin with a mound in the middle. Lining the rim of the basin is the jagged
coast of Antarctica, which forms the icy edge of the world. The sun and moon are depicted as
rotating lamps suspended at the end of arc-shaped arms rooted in the Arctic. This geography
is inventive enough to be fascinating in itself, but then there is what lies beyond the icy edge.
Ferguson chose to extend the perimeter to form a square shape, and placed an angel at each
corner. This detail was inspired by a phrase in the opening sentence of Revelations 7: “four
angels standing at the four corners of the earth, holding back the four winds.”
The Retrograde motion is a change in the movement of the planet through the sky. It
is not real or factual in the sense that the planet does not physically start moving backwards
in its orbit. It just appears to do so because of the relative positions of the planet and Earth
and how they are moving around the Sun. Sometimes, as seen in Earth’s sky, the planets
seem to move backwards! Typically, the planets shift slightly eastward from night to night.
That causes it to drifting slowly against the backdrop of stars. Occasionally, they change
direction. For a few months, they’ll head west before turning back around and resuming their
easterly course. Though it baffled ancient stargazers, we know now that retrograde motion is
an illusion caused by the motion of Earth and these planets around the sun.
Heliocentric meaning to have or represent the sun as the center. Heliocentrism, a
cosmological model in which the Sun is assumed to lie at or near a central point, while the
Earth and other bodies revolve around it. Nicolaus Copernicus was a Polish astronomer who
put forth the theory that the Sun is at rest near the center of the Universe, and that the Earth,
spinning on its axis once daily, revolves annually around the Sun. This was the birth of the
heliocentric, or Sun-centered, system. In the 5th century BC the Greek philosophers
Philolaus and Hicetas speculated separately that the Earth was a sphere revolving daily
around some mystical “central fire” that regulated the universe. Two centuries later,
Aristarchus of Samos extended this idea by proposing that the Earth and other planets moved
around a definite central object, which he believed to be the Sun. The heliocentric, or Sun-
centred, model of the solar system never gained wide support because its proponents could
not explain why the relative positions of the stars seemed to remain the same despite the
Earth’s changing viewpoints as it moved around the Sun. In the 2nd century AD, Claudius
Ptolemy of Alexandria suggested that this discrepancy could be resolved if it were assumed
that the Earth was fixed in position, with the Sun and other bodies revolving around it.
The "Copernican Revolution" is named for Nicolaus Copernicus. This revolution was
the paradigm shift from the Ptolemaic model of the heavens, which described the cosmos as
having Earth stationary at the center of the universe, to the heliocentric model with the Sun at
the center of the Solar System.
Kepler’s laws of planetary motion, in astronomy and classical physics, laws describing the
motions of the planets in the solar system. They were derived by the German astronomer
Johannes Kepler, whose analysis of the observations of the 16th-century Danish astronomer
Tycho Brahe enabled him to announce his first two laws in the year 1609 and a third law
nearly a decade later, in 1618. Kepler himself never numbered these laws or specially
distinguished them from his other discoveries.

11Student Portfolio
___________________________________________________________

Orientation/Human Science
Career Research Paper
one?
X freshman
___sophomore
___junior
___senior

___revisions made as a result of your own effort

Sydne Harris
Dr. Martin
November 16, 2016
There are many occupations within the human science field. From early childcare to fashion and
textile designs on titles range in variety. In my major food service and restaurant management
would be one of the many. The definition of food service is the industry related to making,
transporting or selling prepared foods to restaurants, hospitals, schools and lodging
establishments. Within food service there are is a plethora of occupations.
The job I would like involves catering and event planning. I have experience with particular job.
I helped my high school culinary arts teacher with her catering events. We would go to her
events prep the are, decorate, and, serve food. This gave me great on-the-job experience and
gave me a healthy inside on what the job was like. This profession also pays well. The starting
yearly salary is $46,840 per year. Hourly they usually make around $18 to $20 an hour.
Their duties of and event planner and strenuous and include a lot of planning months before the
event even takes place even if it is a small event. Some of these steps Include meeting with
clients to understand the purpose of the meeting or event. They also plan the scope of the event,
including time, location, and cost. Next they solicit bids from venues and service providers and
inspect venues to ensure that they meet the client's requirements. They then coordinate event
services such as rooms, transportation, and food service. During the event they monitor event
activities to ensure the client and event attendees are satisfied. Lastly when they even is over
they review event bills and approve payments.
Many employers prefer applicants who have a bachelor's degree and some work experience in
hotels or planning. The proportion of planners with a bachelor's degree is increasing because
work responsibilities have become more complex. Although some colleges offer degree
programs in meeting and event management, other common fields of study include hospitality
and tourism management. Planners who have studied meeting and event management or
hospitality management may start out with greater responsibilities than those from other
academic disciplines. Some colleges offer continuing education courses in meeting and event
planning.
Event planners held about 100,000 jobs in 2014. Although most worked for private companies
across a wide range of industries, about 20 percent worked for religious, grant making, civic,
professional, and similar organizations, and another 14 percent worked in accommodation and
food service organizations. About 1 in 10 were self-employed. event planners spend time in their
offices and onsite at hotels or convention centers. They may travel regularly to attend the events
they organize and to visit prospective meeting sites, sometimes in exotic locations around the
world. Planners regularly collaborate with clients, hospitality workers, and meeting attendees.
Section 3: Professional
Development
 Summary form
 Internship reports
 Mentor evaluations
 Research reports
 Oral\Written presentation
 Professional certificates
Section 3 – Summary Form
Professional Development
___________________________________________________________
This form is to be completed during the senior year and included at the beginning of
Section 3 of the SAFHS Student Portfolio. Answers to questions 2 and 3 should be typed and
attached separately.
1. List in chronological order (most recent first) your professional experiences which are
documented in this section of the Portfolio.
Date of Experience Experience
2. Briefly summarize your combined professional experiences and relate them to your
preparation for your career and/or graduate program. (See page 4 of Portfolio Guidelines
for a list of potential professional experiences).
3. Briefly describe how your professional experiences have strengthened your educational
experience.
Internship Journals
May 23-25, 2019

Today is my first day and first time in San Antonio. This was one of the longest car rides I been
on in a while. From Memphis to the house I was staying in was about 14 hours. My dad decided
we should come a couple days before my internship started so that we could site see and so that I
could get a lay of the land. We went downtown on the river walk. We went on a boat tour
through the river walk cannel. We also saw The Alamo which was not far from the river walk.
The food in the city is delicious. And the people are very friendly and welcoming to visitors.
May 28, 2019
Today was my first day. My intern is with Aramark at Toyota Texas in San Antonio. I really
think I am going to enjoy it here. I met my boss Mr. Kendall who is in charge of all food service
and catering. He is also who I will be working under. I will be helping with catering and helping
where I’m needed in the kitchen and café area. Next I met Ms. Rosa who is the HR rep for our
department she also handles the money and puts in catering orders. I didn’t get to meet Chef
Jorge because he was visiting a separate account but he will be back next week. Every one
speaks highly of him and I can’t wait to meet him. The workday starts off busy with all on site
catering orders but slows down around 10. My regular shifts will be 9am-4pm. But this will all
depend on when I’m needed sometimes I will work the night shifts. All the people seem nice and
friendly I can’t wait to see what this summer had in store for me.
May 31, 2019
Today Ms. Rosa started me on a register but she only wants me to do card because we already
have enough cash drawers out. It was an easy process I just had to learn where the all the buttons
were. All the customers which are workers in the plant were nice and noticed that I was a new
face. They asked how long I’d be here and how I was enjoying it so far.
June 3, 2019
Today I met Chef Jorge. He is a 5’4, fast-talking, bald, Puerto Rican man who has a passion for
what he does. I could tell this from just being around him for just a few hours. He is a prized
feature of our account. He was just recently in a competitive cooking competition; which he
received runner up. He showed me how he runs the kitchen. I found out he has OCD and is a
neat freak. He loves for everything to be clean and in its proper place. This is a good habit for a
chef to have. I like that he is very hands on and never sits down and is willing to help his
employees with any and everything; which makes him a great boss.
June 4, 2919
Tonight I worked my first night shift from 3pm-11pm. It is totally different from the days. For
one because I will be somewhat in charge because Ms. Rosa and Mr. Kendall both leave shortly
after I arrive. But the night shift usually has little to no catering orders so we solely prep for the
morning shift and cook food to serve for the cafeteria. I met the night crew and the staff is a lot
smaller than the mornings shift. It consists of Cipreano a.k.a. Cip the head cook, Marisol,
Cynthia, Linda, Toni, Lauren, and Beth. This is not including the cashiers. I like the nights if I
was feeling lackadaisical but the mornings keep me busy.
June 10, 2019
Today was a regular day. I worked the day shift. We had a couple catering orders this morning
and one or two around later into the afternoon. One of the cashiers called out so I had to fill in
for her. The only different part about the day was that I worked the register with a cash drawer. It
was the similar process but dealing with the cash did slow me down a little. I was not used to that
particular check out screen. It was not hard but it took some getting used to. So a couple of the
customers were a little flustered because they are used to coming straight through the line
checking out and leaving but I slowed a couple of them down a bit.
June 18, 2019
I had my first solo catering today. Since Mr. Kendall is out for the week and chef left for the day
I had to handle the food set up myself. Earlier today Chef and I set up the tables and I decorated.
We also set marks for where I would place all of the food. I was a little nervous about doing this
alone. So the time came for me to go take the food. I had everything set up how I planned. Bi
took pictures then the people began to eat. As soon as someone went for their first cup of
lemonade there was a bug in the spicket. I was so embarrassed and upset because this was my
responsibility even though I had nothing to do with the washing and preparation of the beverages
I felt like this situation was ALL MY FAULT. To resolve the problem I quickly apologized and
told the lady over the event I would return quickly with a fresh container guaranteeing it would
be washed and covered. I did so and she was satisfied. The sole thing I learned from this event
was to always check the beverage dispenser spickets.
June 25, 2019
Tonight I came in to set up for out site-wide safety luncheon tomorrow we will be feeding the
entire plant on both shifts (3500 people). This is an annual free lunch that Toyota provides to all
employees thanking them for working and staying safe while doing so. We will be serving
chicken, beef, and pork street tacos. We will be utilizing our cafeteria and another large meeting
space called the Tundra room for serving. I had to set up the Tundra room. Next I gathering all
the chafing dishes we needed and loading them on carts and moving them to the Tundra room.
When I got to the Tundra room I stacking the chair there and moved them to a corner in the
room. Next I arranged the tables how Mr. Kendall liked and placed tablecloths on them. He set
up the plastic ware, hot boxes, and shaffers. Last I poured water in the shaffers and opened the
sternos and placed them underneath. My next task for the night is helping in the cafe with the
one catering order we have then a serving on the café line.
July 26, 2019
Today was the big site-wide luncheon. My boss has been telling me about this day since we were
corresponding via email before I even started the internship. He stressed it so much that I was a
bit nervous. But it went off without a hitch. And I wasn’t as big of a deal as he made it out to be.
It was really all about numbers and portion control. Chef Jorge did a great job calculation how
much meat to purchase. He also bought special sized scoops for serving the meat. This was very
important because we didn’t want to over serve and run out. But other than those things it was
just like another day. There were just way more people in the dining areas than I’ve ever seen
since I started.
August 5, 2019
Today was my last day. I caught an Uber to work because my car was being transported back to
Memphis. She froze me to death and when we were literally feet away from my job someone
rear-ended us. Luckily no one was hurt but unfourtinatly I did make me late. Once I got to work
it actually hit me that this was my final day one my internship. It was so bittersweet because I
had gotten so close to my co-workers. They became my family away from home. It was like any
other day. There were the usual orders in the morning to keep me busy. By noon the catering
work was done for the day. Before it was time for me to go Mr. Kendall gathered everyone in the
kitchen. I thought we were about to have a quick staff meeting before dinner was served. Ms.
Rosa came out of the cooler with a cake and I was clueless to what was going on. But because
they knew my birthday was swiftly approaching they got me a cake and sang me happy birthday.
Some of my co-worker even got me small gifts. I was so surprised because I didn’t expect them
to do anything for me going away or my birthday. It was a great ending to a great internship.
Later that day I got on a plane and headed home and I was all over.
Sydne Harris
Noe’ll Taylor
Kyleigh Webb
Senior Seminar Group Project
Ms.Wheat
April 21, 2020
“FACTORS THAT INFLUENCE FOOD CHOICES”
The major influencer for eating is hunger. Be that as it may, settling on what to eat
isn't exclusively dependent on our physical needs, but on many other physiological,
psychological, and financial factors. When picking what to eat we are impacted by internal
and external variables, which once in a while have a lot to do with the nourishment itself.
Regardless of whether we settle on those decisions deliberately or unknowingly, here are a
couple of the factors which have significant effect on the choices we make while picking our
nourishment:
1. Taste
2. Culture
3. Social Support
4. Economic status and food cost
5. Marketing
6. Stress/Mood
7. Health
8. Knowledge
Taste
It's one of the most evident factors which has extraordinary effect on picking one sort of
nourishment over another. The term taste doesn't just allude to the manner in which
nourishment tastes, yet it additionally incorporates the smell, appearance and surface of the
nourishment. Usually, foods that are rich and delicious are more appealing to people. Taste
preferences and aversions towards specific food sources are impacted by our hereditary
qualities, physiology, digestion, age, and overall food experience we have throughout our
life. However, the beneficial thing about our taste sensors is that they are exceptionally
trainable and versatile. This is extraordinary news for individuals who are attempting to
make way of life changes, however don't care for the taste or surface of specific
nourishments. With little modifications, which don't bring about noteworthy taste change,
you can prepare your taste sensors to adjust to new nourishments.
Culture
Each culture has various conventions, is progressively disposed of expending a few foods
increasingly over another, and advances various styles of nourishment planning. The
encounters of experiencing childhood in certain culture, customarily influences the
nourishment we decide to eat. Our social foundation profoundly impacts our inclinations and
tastes for specific foods, just as our dietary patterns. This is by all accounts consequence of
our educated encounters as we grow up. Nonetheless, the social influences on the
nourishment decisions are amiable to change, particularly in the event that somebody lives in
a multicultural setting, or when going and moving to an area or nation which has a distinctive
culture.
Social Support
The individuals we encircle ourselves with have an enormous effect on our nourishment
decisions, regardless of our awareness about it. Social support, from loved ones, is
profoundly beneficial; particularly when somebody is working on eating healthier and
developing healthy habits. Studies have indicated that being surrounded by individuals who
are supportive when one is experiencing lifestyle changes, has an extraordinary impact of
creating sustainable healthy propensities and settling on healthier nourishing decisions. The
family is broadly perceived as being noteworthy in nourishment choices. Research shows the
forming of nourishment decisions occurring in the home. Since loved ones can be a
wellspring of consolation in making and continuing dietary change, receiving dietary
systems which are worthy to them may profit the individual while likewise affecting the
dietary patterns of others.
Economic status and food cost

The expense of nourishment and the financial status of individuals are connected and without
question one of the most compelling elements with regards to nourishment decisions.
Although low-income families tend to pick low-density foods, including very little fruits and
vegetables in their nutrition, higher income families do not necessarily make better
nutritional choices. However, with higher pay, the range and quality of nourishments one can
bear the cost increasing.
Marketing
Advertising has a huge effect on the nourishment decisions we make as consumers. This
incorporates the advertising efforts promoting specific food items or diets, just as the
suggestions we get from the individuals in our surroundings (family, companions and
collaborators). The degree by which we get influenced by the promoting efforts profoundly
relies upon the level of trust we have in the company or the individual who's making the
proposal. We tend to apply the proposals recommended by individuals and organizations we
trust. Numerous companies take this into consideration when promoting their items, by
incorporating celebrities in their advertisements and marketing campaigns. In addition, they
use music, catchy phrases and attractive colors, to make the nourishment or item all the more
appealing to individuals. These enhanced visualizations of the promotions unwittingly
impact our decision making process.

Stress/Mood
The teachings about the healing power of food go back to Hippocrates, the father of
medicine. You’ve probably heard his famous saying “Let food be thy medicine, and
medicine be thy food.” Improving the patient’s diet was one of the primary forms of
treatment he used. Today, it is perceived that our mood and the nourishment we eat
conversely impact each other. The manner in which we feel impacts the nourishment we
decide to eat, and the nourishment we eat additionally influences the way we feel. A study
conducted about how mood influences food choices, found that individuals who have a
positive mood tend to choose healthier foods, while individuals who are in a negative mood
have greater preference for indulgent foods. The researchers conducted four distinct
investigations, and reasoned that when individuals are feeling terrible they will tend to focus
more on the here and now, and the sensory characteristics of the food. On the other hand,
when they are feeling good and things appear to be alright, they can take a bigger picture
point of view and spotlight on the more abstract aspects of nourishment, similar to how
healthy and nutritious the nourishment is.
Health
When individuals believe themselves to be healthy they usually for the most part don't give a
lot of consideration to the nourishment they eat or the way the food is made. However, when
an individual, or somebody in their family is determined to have a certain condition or
illness, it raises the question of the nutritional and lifestyle habits the person has. Contingent
upon the condition, doctors often time suggest avoid eating certain foods which can worsen
the condition, and consuming foods rich in nutrients, as well as making other lifestyle
changes to aid in the recovery process. Health issues can be an awakening call for some
individuals. They can bring attention to what our needs in life are, and assist us with turning
out to be increasingly more conscious and careful while picking our meals.
Knowledge
Some studies show that the information individuals have about nutrition and good habits can
impact their nourishment decisions. However, that does not imply that the individual who
has the information eats well or has healthy habits. Many individuals have the information,
but because of the overload of information and advice from professionals, implementing this
guidance into their lifestyle is not always easy.
Despite how simple it might appear, choosing which nourishments to eat is a
perplexing procedure. When settling on these decisions, we are not just depending on one of
the factors mentioned above, but a combination of them. Although we are all the same, our
bodies work in different ways and have diverse health needs and preferences. Therefore, the
only “person” you should listen when choosing your food is your body. It will reveal to you
all that you have to know. You simply need to figure out how to tune into the signs it is
sending you, and react back with affection and nourishment. Focus on the symptoms that
your body encounters when you eat certain nourishments.
In my section I had to research how family and culture affects our food choices.
Family and culture have a huge impact on what we eat and our food choices. For instance,
social influences on nourishment intake refer to the effect that at least one person have on the
eating conduct of others, either immediate purchasing nourishment or from a friend's
conduct, either cognizant or intuitive. When eating alone, nourishment decision is impacted
by social components since mentalities and propensities create through the connection with
others. However, measuring the social influences on nourishment admission is troublesome
in light of the fact that the influences that individuals have on the eating conduct of others are
not restricted to one sort and individuals are not really mindful of the social influences that
are applied on their eating conduct. In numerous cultures nourishment has a social or stately
job. Certain foods are exceptionally prized; others are held for uncommon occasions or strict
blowouts; still others are a characteristic of social position. There are social orders of
nourishment, for example, 'inedible', 'edible by creatures', 'edible by individuals yet not by
one's own sort of person', 'edible by person, for example, self', 'edible without anyone else'.
In various cultures, certain foods are considered ‘substantial’; some are 'light' some as 'foods
for quality'; and some as 'luxury'. The challenge to human service suppliers is to be socially
versatile, to show multifaceted relational abilities, to stay mindful of nonverbal signs that are
socially thought processes, and to advance toward a confiding in relational relationship as
fast as could be expected under the circumstances.
Health and income play a very big role in making food choices. Food has a big impact
on our health. This impact can be negative and/or positive. For example, good eating habits
can lead to living a longer and healthier life. There are many diseases that are caused by bad
eating habits. Most people who suffer from obesity have developed poor eating habits over
time. The official definition of obesity is “a disorder involving excessive body fat that
increases the risk of health issues”. Obesity often comes from taking in more calories than
the calories you burn from normal daily activities and exercise. The highest levels of obesity
in America come from areas of low income and deprived places where accessibility to
healthy food items are both inconvenient and expensive. There are a variety of ways to
prevent obesity. One way is to try to lower your intake of bad fats and increase your intake of
good fats. Another way is consuming less sugary and processed foods. These are the foods
that are more appealing to our senses. Our senses that deal with food are seeing, smelling,
tasting, and feeling. Next, there is a disease called diabetes. Diabetes is a disease that occurs
when your blood sugar is too high. Blood sugar is also known as blood glucose. This is your
main source of energy and you receive it from the food you eat. There are only two types of
diabetes. The two types are type 1 and type 2 diabetes. Type 1 and 2 diabetes both occur
when your body can not store and us glucose properly. Both types can lead to serious
complications. Cardiovascular disease, kidney disease, vision loss, neurological conditions,
and damage to blood vessels and organs are results of both types of diabetes. Type 1 diabetes
is caused by your immune system destroying the cells in your pancreas that produce insulin.
People who must get their pancreas removed will automatically become a type 1 diabetic
because there is absolutely no source of insulin being produced. Since type 1 diabetes is
more severe, there is a longer list of food items that they cannot eat. Some things people with
type 1 diabetes should avoid are diet and regular sodas, processed and refined sugars,
anything with the word “hydrogenated” on the label, and high fat animal products. Type 2
diabetes is when your body doesn’t know how to properly use it. This type of diabetes can be
developed at any age, including childhood. Some food items a typ3 2 diabetic should avoid
are sugary beverages, fruit flavored yogurts, flavored coffee drinks, sweetened breakfast
cereal, and dried fruits. Next is income. Income is the major key in making food choices.
When a family brings in a low amount of income, their budget for food is more likely to
shrink. Researchers have associated low income with a poor-quality dietary intake. Food
choices are based on taste, convenience, nutrition, and prices. These factors can become a
problem for low income families when fast foods are cheaper, have a more appealing taste,
and are more convenient. Here in America, it is more common to find a cheese-burger
combo that is cheaper than a regular salad. Lower income communities are targeted more by
the fast food industry. If you are living paycheck to paycheck and are on a limited budget,
you’re probably more likely to skip the organic fruits and vegetables and go for the frozen
pizzas instead. The results of fast food being more budget friendly and convenient are higher
obesity rates in the communities. This industry knows that they can sell more in low income
communities. Studies show that people living in lower income communities are more likely
to have more exposure to fast food restaurants than people living in more expensive
communities. It is very rare to find a food place with a nutritious food selection. Restaurants
with a variety of nutritious food items are more likely to be found in the higher income
communities, due to the major price differences. People who are on a lower income budget
usually try to stretch their money to make it last as long as possible. Eating out every day can
become expensive. Even healthy grocery shopping can become expensive. Fresh fruits and
vegetables are not cheap at all. You are more likely to find a frozen dinner for two dollars
and under than a healthy meal. It has been proven that lower income households purchase
more cereals, pastas, legumes, potatoes, and fatty meats. Lower costing energy-rich starches,
added sugars, and vegetable fats represent one of the cheapest ways to fill an empty stomach.
Even though higher income households are more likely to buy seafood, whole grains, lean
meats, fresh fruits, and vegetables, not all people with a higher income choose to take
advantage of the healthier food choices. Some people do not care about what’s good for
them. There are people in the higher income bracket that buy more expensive unhealthy
foods instead of the cheaper unhealthy foods. It’s all about your outlook on health. When the
income is low, the budget for food is typically the smallest of all. People still have bills and
other responsibilities to take care of. You and your family’s health should be the most
important thing to you. Low income families are more likely to look into government
assistance for help with grocery shopping. Even then, there still are a lot of people who will
choose healthy foods over the fattening foods.
Marketing can have a major influence on consumers purchasing food products.
Advertising and promotional campaigns are carefully crafted to target consumers within
specific age, socioeconomic class and ethnic groups. The goal is always to build brand
loyalty; this is often achieved by evoking certain emotions, or implying a connection
between the product and a desirable goal. Believe it or not most companies, especially the
fast food industry, are seemingly targeting kids as their focal audience. According to
information provided by the Federal Trade Commission in 2012, the total amount spent on
food marketing to children is about $2 billion a year. Companies market food to children
through a plethora of platforms such as: television, radio, Internet, magazines, product
placement in movies and video games, clothing and other merchandise. These companies are
obviously successful in grabbing the attention of the children and securing the money of their
parents. According to a comprehensive review by the National Academies’ Institute of
Medicine, studies demonstrate that television food advertising affects children’s food
choices, food purchase requests, diets, and health.
While marketing and advertising heavily influence our consumption of food products
it also affects our emotional wellbeing. Eating a meal will reliably alter mood and emotional
predisposition. Consuming foods that we like typically reducing arousal, irritability, and
increasing calmness and positive affect. However, this change depends on the meal size and
composition being close to the consumer’s current eating habits. Without a steady source of
fuel from the foods we eat, our mind and bodies don’t function well. Beyond mood and
general well-being, the role of diet and nutrition on mental health is very complex and has
yet to be fully understood. However, research linking the two is growing at a rapid rate. In
recent years, evidence shows that food can contribute to the development, prevention, and
management of mental health conditions, including depression and anxiety disorders. A
healthy eating plan can keep you energized and help you to feel your best.
Studies indicate that the level of education can influence dietary behavior during
adulthood; but, nutrition knowledge and good dietary habits are not strongly connected. This
is because knowledge about health does not lead to direct action when individuals are unsure
how to apply their knowledge. Just because we know that a particular product is unhealthy
does not mean that we will avoid it. In addition, information that is distributed on nutrition
comes from a variety of sources and is viewed as conflicting and is sometimes doubted,, this
could be very confusing for a consumer which discourages motivation to change. Therefore,
it is important to convey accurate and consistent messages through various media, on food
packages, and of course via health professionals.
In summary, despite how straightforward choosing your next meal may seem there
are a lot of decisions you make inn the process; some consciously and some and innately.
Many consumers chose meals based on some of the factors mentioned above and some chose
on a more habitual basis. While we are all the same and need nourishment in order to life, we
have different preferences and our bodies work in different ways. From varying diseases to
food allergies we all make choices when it comes to “What’s for Dinner?”
Graphs and Tables:
Amy Magill. What is the Relationship Between Food and Mood?, National Council for
Behavioral Health. March 13, 2018
Batada, A., and M. Wootan. Kids’ Meals II: Obesity on the Menu. Washington, D.C.: Center for
Science in the Public Interest, 2013.
Federal Trade Commission. A Review of Food Marketing Children and Adolescents: Follow-Up
Report. Washington, DC: Federal Trade Commission, 2012.
Institute of Medicine. Food Marketing to Children: Threat or Opportunity? Washington, DC:

National Academies Press, 2006,
Kearney M, et al. (2000). Sociodemographic determinants of perceived influences on food

choice in a nationally representative sample of Irish adults. Public Health Nutrition 3(2):219-226.
Section 4: Personal and
Social Development
 Summary form
 Extracurricular activities
 Leadership experiences
 Community/volunteer experiences
 Awards
Section 4 – Summary Form
Personal and Social Development
___________________________________________________________
This form is to be completed during the senior year and included at the beginning of Section 4 of
the SAFHS Student Portfolio. Answers to questions 2 and 3 should be typed and attached
separately.
1. List in chronological order (most recent first) your personal and social experiences which
are documented in this section of the Portfolio.
Date of Experience Experience
2. Briefly summarize your combined personal and social experiences and relate them to you
development as a civically responsible individual. (See page 4 of Portfolio Guidelines
for a list of potential personal and social experiences).
3. Briefly relate how your personal and social experiences have contributed to your
academic achievements.

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SAFHS Senior Portfolio

I hereby authorize the University of Arkansas at Pine Bluff/School of Agriculture,

1. In which course did you develop this resume?

X Personal and Social Development

2. What was your classification at the time of its development?

Freshmen X Sophomore___ Junior ___ Senior ___

3. In which course did you develop the philosophy of education?

X Personal and Social Development

4. What was your classification at the time of its development?

Freshmen X Sophomore___ Junior ___ Senior ___

1. In which course did you develop this resume?

2. What was your classification at the time of its development?

Junior ___ Senior X

accomplished this goal by securing several internships. Throughout my internships I

helped me to decide on my career path as an event and meeting planner.

Carver Cleanup, Memphis, TN October 2015- November

Management Intern, Aramark, Toyota, TX Summer 2019

Server/Prep, B&B Catering, Memphis, TN September 2014-May 2016

I am a leader in every aspect of my life! I aspire to become a food service professional-

an event organizer/personal chef/caterer. At this point in my academic career I have obtained

before any career success is to be had education is needed first.

Employing alternative methods of teaching enforces students to take an active role in

elements are key aspects of what a conducive educational atmosphere is to me.

maintain the GPA to continue my collegiate career with a scholarship.

Arkansas Pine Bluff.

Summary list of portfolio projects:

1. In which course did you complete this paper or project?

2. Give the title of this project as designated by the above course.

4. Is this a paper/project that has been substantially revised? ___Yes X No

X revisions made as a result of your own effort

Check all SAFHS curriculum goals that this submission satisfies.

 Determine the ordered pairs of the numbers

Radius Area Area2

2. What must be included when labeling a graph?

1. In which course did you complete this paper or project?

2. Give the title of this project as designated by the above course.

4. Is this a paper/project that has been substantially revised? ___Yes X No

___revisions made as a result of your own effort

Check all SAFHS curriculum goals that this submission satisfies.

of the Gaeltacht (Irish speaking) regions.

symbolize religions; green is representative of Catholics; orange is representative of Protestants,

cosmetics: $8.4 billion (6.2%) etc.

a population health approach.

century nunneries and monasteries were beacons of hope across Ireland.

Patrick and the Shamrock), and all visitors are welcome.

 Total: 2 hr / Prep: 15 min / Cook: 1 hr 45 min

3 pounds potatoes, scrubbed

1 1/4 cups hot milk

Freshly ground black pepper

1 head cabbage, cored and finely shredded

1 (1-pound) piece ham or bacon, cooked the day before

4 scallions, finely chopped

Chopped parsley leaves, for garnish

4 cups all-purpose flour

1/2 cup margarine,softened

1/4 cup butter, melted

1/4 cup buttermilk

1/2 teaspoon salt

Freshmen X Sophomore_ Junior _ Senior ___

Freshmen X Sophomore_ Junior _ Senior ___

4. Is this a paper/project that has been substantially revised? _Yes _No