units of each product 2. List the cost of each item 3. List the market price of each item 4. Compute total cost and total market value for each item 5. Compare recorded cost of each inventory item with its replacement cost. List lower of cost or market. 6. Adjust inventory downward when market is less than cost. Physical flow and Cost flow of goods -Perishable items must have an actual physical flow of FIFO -Physical flow is focused on the actual movement of goods -Cost flow is an assumption about which
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6 Bones and Skeletal • Human skeleton is initially made up of cartilages and fibrous membranes as early supports – These are replaced by bone as we grow – The cartilages found in adults are in places where flexible skeletal tissue is needed Skeletal Cartilages • Contain no _______ ________ or ______‚ and consist mainly of water • Dense irregular connective tissue girdle of perichondrium (around the cartilage) contains blood vessels for nutrient delivery to cartilage – Nutrients
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Another name for operant conditioning is instrumental learning‚ introduced by Edward L. Thorndike 1913. Thorndike began studying “animal thinking”. Cat experiment: cat would perform a specific response‚ such as pulling a wire or a lever and was rewarded food after each escape. “law of effect” behavior is influenced by its consequences First book published‚ the behaviour of organisms 1938. Skinner demonstrated that organisms tend to repeat those responses that are followed by favourable consequences
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Attitude: How one feels about something in general (I have a positive attitude towards basketball). Balance theory: the theory that people try to maintain balance among their beliefs‚ cognitions‚ and sentiments. Cognitive dissonance theory: the theory that inconsistencies between a person’s thoughts‚ sentiments‚ and actions create an aversive emotional state (dissonance) that leads to efforts to restore consistency. Effort justification: the tendency to reduce dissonance by finding reasons for
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SMHM 2460 Introduction to Nutrition Science Textbook: Thompson J & Manore M. Nutrition an Applied Approach. San Francisco: Pearson Benjamin Cummings; 2009. Chapter 1: The Role of Nutrition in Our Health What is Nutrition? Nutrition is about us and our relationship with food. It is the science that studies foods: how foods nourish our bodies‚ and influence our health. The study of nutrition encompasses the consumption‚ digestion‚ metabolism‚ and storage of nutrients and their affect on us as well as factors that
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established. With a solid foundation in the basics that formal education provides‚ a successful career can be built on the understanding of medical code and its proper use in submitting clean‚ accurate medical claims. INSR 228A 11/04/13 CHAPTER 5: CHAPTER-SPECIFIC GUIDELINES (ICD-10-CM CHAPTERS 1-10) BOOK PART I THEORY 1. T 2. F 3. F 4. T 5. F 6. F 7. F 8. F 9. A 10. B PART II PRACTICAL 11. D51.0 (Anemia‚ pernicious); G32.0 (Degeneration
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Communication in Negotiation Chapter 6 Introduction Communication is the effective transfer of intended meaning. If the transfer falls short of that‚ it is just noise. Much of this noise comes from interpersonal differences in key aspects of personality. Principles of effective communication are divided in to four general categories: 1. Listening 2. Speaking 3. Filtering and 4. Watching The Communication Process Source–person originating the message. Encoding–structuring the message. Channel–medium
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Chapter 6 The Skeletal System: Bones and Joints PART I * A born baby has about 276 bones while an adult has 206 bones‚ this is because as you grow some bones join together in a single bone. * Bones are 20% of your weight. * The Skeletal System consist of: * Bones * Cartilages * Tendons * Ligaments * Joints * Functions of the skeletal system -bones perform various anatomic (mechanical) & physiologic function. They: 1. Stabilize‚ provide shape & support the
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by the perceived palatability of foods. Dietitians are health professionals who specialize in human nutrition‚ meal planning‚ economics‚ and preparation. They are trained to provide safe‚ evidence-based dietary advice and management to individuals (in health and disease)‚ as well as to institutions. Clinical nutritionists are health professionals who focus more specifically on the role of nutrition in
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Perhaps you’re looking to boost your physical performance; or maybe you want to drop a few extra pounds. What if you just want to learn how to eat healthier? When you’re in need of nutrition advice‚ who should you turn too? A registered dietitian? A nutritionist? Who’s the qualified nutritional professional? (Don’t forget to look up) Throughout this presentation‚ I’ll be discussing the terminology in the name; reasons why it should it should be regulated in Arizona‚ and impact it has to the public
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