Sacred Elements of Hindu Religion free essay sample

Sacred Elements of are of many various belief elements, that one can only consider sacred within their own traditional followings. While Hinduism is the third largest religion, majority of the devotees have the same beliefs and practices. One of The Sacred Elements is Water. Water is considered sacred because its’ considered to be equal half of all creation. Washing in water is essential to approach deities in a clean manner, body, and clothes. Water in the Hindu religion is considered to be so sacred that they believe washing in the sacred river (Ganges) will remove their sins. Hinduism has numerous gods in which they worship; approximately 330 million. In addition, there is the element of Fire which is considered sacred. Fire represents the burning brightness of the divine (Fisher, 2002, p. 85, parg. 1). In Hinduism fire sacrifices’ are a traditional and sacred ritual. In which they give offerings to the fire God Agni. Offerings consist of grains, soma, and sometimes animals. We will write a custom essay sample on Sacred Elements of Hindu Religion or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page In Hinduism there is also have a sacred element, which is a cow. In Hinduism, the cow (Sanskrit: go) is revered as the source of food and symbol of life and may never be killed. Hindus do not worship the cow, however, and cows do not have especially charmed lives in India. It is more accurate to say the cow is Sacred Elements 2 taboo in Hinduism, rather than sacred (Anonymous, 2007). The cow also provides the essentials for sacrificial offerings. The Hindu religion has many forms of worship (Puja), some worship in the home some worship in temples. Worshiping in the home with statues and pictures, the Orthodox families of Hinduism do it. Orthodox families stand by an historical for of the religion. Pujaris or Brahmin priests who trained in proper Vedic recitation (Fisher, 2002, p. 111, parg. 4) do Temple worshiping. In the Hindu religion, there many deities in which they worship, according to ones needs. The gods of modern Hinduism are many, and include the chief gods Shiva, Vishnu and the Goddess Shakti as well as a myriad of local community gods (Anonymous, 2007). Worshiping in the home is done each morning to give thanks and respect to the god of the house. The family selects a certain corner of the house for worship, adding necessary things that will complete their shrine for worship, just before the start the morning worship they bathe themselves and put on clean clothing. This ritual is considered sacred and gives them character and traditional background. Hinduism has many sacred elements that characterize the religion. Karma is one of the strongest elements in which the devotees believe in. Karma means actions and consequences of actions. Within the Hindu religion, Karma has a Sacred Elements 3 great effect on the way in which the Hindu religion lives. Devotees of Hinduism believe what’s done in this life determines one’s life after death (rebirth), in the Hindu religion one must have good Dharma to reach good Karma. Hindu religion is also characterized by its sacred text known as the Vedas, there are four in which the Hindu religion use to live, according to Hindu beliefs. Rig Veda (Royal Knowledge) is the most important, covering divinities and ritual prayers. Sama Veda (Knowledge of Chants): a liturgical collection of melodies saman, a book of hymns. Yajur Veda (Knowledge of Sacrificial Rituals) treats the scientific branches and Sacrificial Rituals. Atharva Veda (Knowledge of Incarnations) is about the social field: the system of castes, and includes spells and charms. These sacred text elements are what give the Hindu religion its traditional background, and proper way to give offerings to the deities. Sacrifice and Rituals are important elements within the Hindu religion that defines their traditional ways. The Hindu religion performs sacrifices to the god of their needs with thoughts of the deity blessing them with such needed items. For example; if a child is wanted then a sacrifice to the fertility god (Shiva) is preformed. Hinduism also has a sacred drink in which they drink in order to become one with the god deva. In Hinduism there is also a sacred ritual called the â€Å"sacred thread† this is when a child leaves the family house and starts to study the Sacred Elements 4 Vedas, marriage, and death. The sacred thread ritual is the act of giving one’s self entirely over to the supreme reality. Hinduism also considers festivals to be a ritual in which they attempt to please the gods. There is a festival for each day of the year. In general, Hindu festivals are intended to purify, avert malicious influences, renew society, bridge over critical moments, and stimulate or resuscitate the vital powers of nature. They include a wide variety of rituals, including worship, prayer, processions, magical acts, music, dancing, lovemaking, eating, drinking, and feeding the poor. With all the beliefs and practices Hinduism can be considered more of a culture than a religion, if more people in the world lived as the Hindu religion is designed, this world would be more understanding, peaceful, of good character. Hinduism is one religion that is truly about tradition and a correct way of living also the respect for life.

Why Your Health Has a Big Impact on Your Job Performance

Why Your Health Has a Big Impact on Your Job Performance According to research, there is a strong correlation between how well you do your job and your health. In fact, research suggests that certain lifestyle choices will determine just how much your productivity is reduced. The folks over at ZeroCater  Ã‚  have created an infographic, detailing just how much your productivity can be reduced by things like poor diet, lack of exercise, sleep deprivation, and more! Take a look below for more info on the numbers.  Source: RecruitLoop

MIH548 - Theory Based Research - Mod 3 Case Assignment Essay

MIH548 - Theory Based Research - Mod 3 Case Assignment - Essay Example The EFPT was designed with the need to determine how people post stroke were doing in the real world. It determines what the patient can do and what kind of support he needs to be able to perform that function. In other words can this person cook, make a telephone call, manage their medications or pay a bill? In comparison, previous tools have been set up to assess the patient but not in the actual home setting. There are several types of variables. These include independent and dependent, extraneous, demographic, moderator and mediator, and operational zing. Most of the variables in this case are listed in the explanatory table 2 on page 449 of the study. There are demographic variables which include race and gender, as well as education and age. There are also operational zing variables which include tasks and components. There was some variation created as both mild stroke and moderate stroke were studied Reliability has to do with the reduction of variables. For instance reliability is important in selecting and using a scale for study. Reliable instruments make the value of a study much higher. When a tool or study is reliable, it is consistent. For example, if you ask the same set of questions to the same group of patients at two different times, the answers should me the same. This makes the instrument reliable. EFPT was tested on a group of 10 participants in which the consistency of the sample results showed to be .94 which shows a high reliability rate. Validity is the determination that the instrument actually describing what is happening or moving the information from abstract to concrete. It is usually seen as having three primary types. Those are content validity, predictive validity, and construct validity (Burns, et.al. 2007). Validity, like reliability happens in degrees. Nothing is completely reliable and no instrument is completely valid. Using an

Similarities And Differences Between The Scientific Method And The Essay

Similarities And Differences Between The Scientific Method And The Religion Method - Essay Example Myths generally are stories that seek to answer the questions of who we are as human beings, and our purpose in the world; myths also seek to answer questions on the origin and the nature of the world. Examples of myths in religion are the creation myths and the hero myths. The sacred time refers to the time when the sacred manifested. Every religion has sacred time and sacred time is considered a very important element of religion. Examples of the sacred space are the Hindu Temples, Christian Cathedrals, and the Islam Mosques. Having looked both at the definition of religion and also at the phenomenology of religion, let us now look at mysticism, as the methodological heart of religion. The mysticism proceeds through drawing conclusions from general and abstract premises, while the scientific method proceeds through drawing conclusions from specific and empirical data. Many fundamental truths in religion are perceived through mysticism. Looking at the similarities and the differences between the religion method and the scientific method, I am not sure which is most fundamental. This because on the one hand, the similarities between the two methods of knowledge seem quite significant; and the two methods seem complimentary in helping us to know the world and ourselves better. On the other hand, the differences also seem quite fundamental because the two methods of knowledge are based on completely different methodology, the mysticism method uses deductive method while the scientific method uses the inductive method.

METHODS OF INQUIRY Essay Example | Topics and Well Written Essays - 4250 words

METHODS OF INQUIRY - Essay Example Risk taking is known throughout the world. Most human beings will concede that returns are commensurate to the level of effort you invest into a given activity. In pre-agrarian societies, it was apparent that the more effort one puts into a given activity, the more returns that individual got. In agrarian societies, what one sowed was what he reaped. This is a general maxim and the more a person puts into a given activity, the more that individual got in return from the activities. The concept of work came with the attitude of people working hard to attain higher returns. In most tax jurisdictions, people are taxed for income from work, income from property and income from investments (Blankson, 2010). Incidentally, most poor people have no property business income nor investments. They tend to have a given source of income like a job or wages for hired activities. These individuals have little or no savings. On the other hand, rich people make a lot of income and due to past excess funds, they tend to invest in property or in other businesses. These investments come with high returns and the returns are high enough to be considered a form of income which merits a tax. Poor people however have limited funds to save, let alone invest. They only have enough to pay for their basic necessities and have little to set aside as extra income. Due to that, they tend to make little. However, the fundamental element and the fundamental assumption of Economics is that human ends are more than their needs. This is a universal desire in all human beings. This is because the average human being has a wide array of expectations and desires. And these needs and wants can only be fulfilled through the attainment of higher earning capabilities. This is a desire that exists in both rich and poor people. By virtue of the fact that the rich have more money, they invest a lot of money into a given venture and this brings

Physicochemical Events in Production of Butter and Margarine

Physicochemical Events in Production of Butter and Margarine Byeong-Keon LEE Introduction Margarine and butter are known world-widely as spread, and have dominated the production in the western world, such as America including New Zealand. Recently, Asian countries particularly China and India have shown an increase of butter consumption. The amount of butter China consumes was predicted to increase to 13% over the next decade (Fallow, 2013). Both margarine and butter have similar a taste, texture as well as nutritional values. The characteristic of both products are significantly similar for example, water-in-emulsion and the fat content are approximately in 81% range. However, the two products are actually different when it is compared with the ingredients and the structure. The argument surrounding the diversity of butter and margarine is typically concerned with human health, the production of margarine is a man-made food which follows a lot of chemical treatments and speculation that it might cause several diseases (Guyenet, 2008). On the other hand, the butter cont ains a higher level of cholesterol that can negatively influence human digestion (Collins, 2013). In this assignment, physical and chemical properties and psychochemical processes and the changes of making margarine and butter will be discussed. Physical and Chemical difference Both butter and margarine are triglyceride (triacylglycerol) in an ester linkage composure of glycerol and 3 fatty acids that also uses the water-in-oil emulsion process where water is dispersed in phase and oil in a continuous phase. The critical comparison and contrast between butter and margarine will be the ingredients which have different states in room temperature and the chemical process of making it. Butter is an animal dairy product which is composed of a complex chain of saturated fat and unsaturated fatty acid, and a high concentration of animal cholesterol. As its clearly seen from the picture, the majority of fatty acids are saturated and some fatty acid unsaturated. The color of butter is normally yellow indicating it contains small amounts of carotene another meaning of vitamin A. (Reyes, n.d). The higher saturation levels of the fatty acids, contributes to the physical structure of the animal fat. Higher saturation levels are highly correlated with higher London Dispersion forces. Hence, due to the high London Dispersion Forces holding the saturated bonds together, animal fat is solid at room temperature (Brown, LeMay and Bursten, n.d.). Figure 2. Percentage composition of fatty acid in butter In contrast, margarine is a substitution of butter spread made from vegetable oil. Oil has a lot of double bonds, which typically disrupts the London dispersion forces between fatty acids and low effective surface area which the molecules do not pack together giving a lower melting point The mixed vegetable oil, like soyabean oil or corn oil has a structure of mono-unsaturated or polyunsaturate of fatty acids and those unsaturated fats that need to be converted into a semi-solid to make margarine. This process is called hydrogenation or additional reaction, by adding hydrogen gas with nickel catalyst in a double bond of unsaturated fat. The double bond become a single bond, and this makes the molecules pack together better. In other words, the London dispersion forces become active and the interaction between the molecules is called the Van Der Waals interaction (Burrows, 2009). The results of the hydrogenated vegetable oil, are of it process to solidify at room temperature. The majority of fatty acid in margarines are unsaturated. Most fatty acids have a cis-form and margarine is unlikely to form trans-fatty acid. During the hydrogenation, some of the fatty acid will tend to form trans-addition. Figure 4. Hydrogenation reaction occur in unsaturation reaction Chemical process of butter The milk itself come from the cow which does not have to add artificial ingredients. Therefore butter contains nutritional values such as fat, protein and different types of vitamins which are found originally in milk. The chemical process is outlined in figure 4, that depicts the chemical process. For example pasteurization the ripening, aging and churning are the most significant factors for making butter cream. 1) Milk separation The standard raw milk mostly contains 15 to 25 percent of fat globules, the globule is a tiny membrane filled with the fat molecule (Murphy, 2011). When the raw milk is shaken, the globules membranes will crash against each other and break. As regard, the fat will start to burst out and tend to bunch together with the contents of other burst globules, consequently, the butter cream is separated from raw skim milk and the butter cream will contain approximately 38% of fat. 2) Pasteurization The raw cream has to be pasteurized to a temperature of 95oC for 15 seconds to kill any interference in production of butter particularly enzyme and micro-organisms. This process is widely known as HTST (High Temperature Short Time) pasteurization. It is very interesting to note that nowadays, dairy industries implements UHT (Ultra High Temperature) pasteurization procedure to produce lower number of micro-organism, which leads to longer shelf life. HTST process are more favorable compared to UHT as in the production of butter, Lactobacillus sp. is wanted to further ferment the cream, giving of specific flavors. In contrast, if the cream is subjected to UHT, any bacteria present in the cream would be eliminated, further contributing to no flavor compound formation during the ripening process (Butler and Media, n.d). 3) Inoculation and ripening After pasteurization, then for some time the helpful bacteria ripens in the raw cream so it can proliferate to render it in a better condition for butter making. The butter maker has made significant improvements through experience, that ripened cream churns more rapidly than sweet cream. It take about 24 to 48 hours for the cream to fully ripen (Marina. 2011). The lactic acid bacteria (Lactobacillus helveticus) will actually further ferment or ripening the cream and breaking down the long fatty acid into short fatty acid (diacetyl compounds). This short fatty acid has which has unique taste and good smell. An increase in lactic acid causes a reduction in overall pH which cause the proteins in milk to change. As cream returns to room temperature, the lactose in milk begins to ferment and creating lactic acid which help to make butter. (Belitz, Grosch and Schieberle, 2009) 4) Agitation It is a physical change which the process of churning butter consists of the mixing that separates some of the fatty solids out of milk. The formation of fat crystal can be influence by suitable temperature control during the ripening process. Fat molecule in cream are surrounded by membranes made of phospholipids and proteins which prevent the fat from pooling together. Fat globules are bumping into each other and membrane is breaking down when it happens the fat globules are trying to stick together. Agitation cream damage these membrane allowing the fats to pool together and form whipping cream. 5) Churning Churning is essentially strong mechanical cream shearing which tears the membranes of the fat globules and facilitates coalescence of the globules. The cream breaks any tiny granules of butter appear. In the churning compartment, a rotating impact wave cause butter granule formation. The separation compartment is divided into two parts. The butter is first churned further, resulting in the formation of butter granules of larger diameter. As the churning continues fat molecule become popcorn butter which separate from butter milk. The popcorn butter has the same consistency as regular butter at room temperature. They put the butter cream on bulk tank where mixers sterile to maintain the consistency. If agitation and churning of the cream continues, finally a solid is formed(butter-cream) and the remaining liquid (butter milk) is separated (Ripema, 1970). 6) Washing, Cooling, and Vacuum Subsequently, the buttermilk is separated and the butter is washed if necessary. which cause the butter-cream fat molecules to bunch together releasing water and air. In addition, cooling process and vacuuming is performed to reduced to water and air content to 1% (Belitz, Grosch and Schieberle, 2009). Chemical process of margarine Most margarines are made from a variety substances such as vegetable oil and edible animal fats. It composed of approximately a 80% combination of fat, that is either saturated fat or unsaturated fats, approximately 18% of liquid which derives from either pasteurized skim milk or a soybean protein fluid (Ripema, 1970). 1) Crude oil Different types of vegetable oil like corn and soybean are chemically extracted and refined to form crude oil and the crude oil can be neutralized and treated with a caustic soda solution that removes free fatty acid, and corrosive and pungent sulphur compounds (Sample, 2009). The free fatty acid, influences an undesirable taste. The process follows by washing then mixing with water, so it can separate, it is then left to dry with the aid of vacuum. 2) Modification Margarine is not originally a yellow colour which the decolourisation process is for removing the grey colour by the absorption to activated clay or bleaching process (Ripema, 1970). The bleaching process utilizes bleaching earth and charcoal material in the vacuum condition. The process helps to absorb any undesirable colorants, which will be later filtered out from the oil mixture. Other sustenance impurities are both organic and inorganic, which naturally occurs raw oil that is removed by the de-acidification process using akali treatments. 3) Hydrogenation The hydrogenation is used as catalyst called nickel and the structure varies by cis-addition and trans-addition. This process helps the animal and vegetable oils blend and are able to let the formation from a liquid into a fat that is in a state that increases the melting point. However only some of the double bonds of polyunsaturated vegetable oil are hydrogenated and named partial hydrogenation. Therefore the degree of hydrogenation can be varied to give softer or harder margarine. (Haynes, 2014) Figure 10. Chemical reaction of hydrogenation 4) Deodorization The modification is complete so the base oil is prepared to reproduce similar qualities to butter, this stage decrease unwanted smells and taste (Formo, n.d). The removal of the poor smell is by a batch process that steams the oil, the temperature used is very high and reaches from175–205 °C in Europe and 235 °Ã¢â‚¬â€œ250 ° C in America, during this process the bad tastes and smells are taken away by the extractor fan. The oil can then be either further processed to make margarine or alternatively vegetable oil. (Singh, P. n.d.) 5) Emulsify When the emulsion of the stabilized immiscible liquids is blended with the use of an emulsifier. The way margarine is constructed is through the emulsion process that adds salty water droplets in oil, as well as an emulsion ingredient to a cup. Salt content is modified as an emulsifier and renamed lecithin, the final stage is the separating of starch and emulsifier that forms a consistent mixture. Moreover, all the nutrients and color in the margarine are artificially made particularly vitaminisation processed into the margarine, to have a measured amount of vitamin with butter (Hasenhuettl and Hartel, 2008). 6) Cooling and kneading process The method for the cooling an kneading process has two ways of completing, either with a tube chiller or a chilling drum-complector. Tube chiller method uses a closed system that has a one step process. Unlike the Chilling Drum-Complector that has a longer process, allowing cooling and kneading that lets the mixture rest, and the crystallization of fats at slower pace. However the advantage of the tube chiller is the reduced capacity of spoilage compact size in relation to production levels, and ease of operation. (Hasenhuettl and Hartel, 2008). Conclusion In conclusion, butter and margarine have significantly different physical and chemical properties as well as physiochemical duties in the production. Although the nutrition and texture of products are the same, but the ingredients of butter and margarine are different and this leads to a structure of both products that have different qualities. Moreover, both products have a different chemical process. In fact, margarine has extra steps to convert the butter from a liquid state to a solid state, that furthers the need to process, using hydrogenation. References Reyes, V. (2013). Chemical structure of butter. [Figure 1] Available at: http://scienceandfooducla.wordpress.com/2013/05/28/homemade-butter/ [Accessed 15 May. 2014]. P. B. Hawk, O. Bergeim, Blakiston, (2010). Fatty acids in butter. Percentage composition from Practical Physiological Chemistry,. [Figure 2] Available at: http://antoine.frostburg.edu/chem/senese/101/consumer/faq/butter-composition.shtml [Accessed 15 May. 2014]. Image by user called Smokefoot, (2012). Hydrogenation of fatty acid. [Figure 3] Available at: http://en.wikipedia.org/wiki/File:H2forMargerin.png#filehistory [Accessed 15 May. 2014]. Alpha Omega trial, (n.d.). Margarine composition in percentage. [Figure 4] Available at: http://en.wikipedia.org/wiki/File:H2forMargerin.png#filehistory [Accessed 15 May. 2014]. Yokogawa Corporation, (2007). Stable and Accurate Density Measurement to Control Fat Content in Skim Milk. [figure 5] Available at: http://www.yokogawa.com/us/technical-library/application-notes/stable-and-accurate-density-measurement-to-control-fat-content-in-skim-milk.htm [Accessed 15 May. 2014]. Andrews, R. (2012). All About Milk. [Figure 6] Available at: http://www.precisionnutrition.com/all-about-milk [Accessed 15 May. 2014]. Shannon, (2011). Making A Big Batch of Cultured Butter. [Figure 8] Available at: http://www.nourishingdays.com/2011/10/making-a-big-batch-of-cultured-butter/ [Accessed 15 May. 2014]. Castelli, C. (2008). Crude Corn Oil. [Figure 9] Available at: http://www.alibaba.com/product-detail/Crude-Corn-Oil_144278983.html [Accessed 15 May. 2014]. Quadro Engineering, (n.d.). Production of Margarine and Low Fat Spreads. [Figure 11] Available at: http://www.quadroytron.com/menu_app/food_margarine.asp [Accessed 15 May. 2014]. Belitz, H., Grosch, W. and Schieberle, P. (2009). Food chemistry 4th revised and extended edition. 4th ed. Springer, pp.pg 526 527. Collins, C. (2013). Whats healthier, butter or margarine?. NZ Hearald. [online] Available at: http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6objectid=11169963 [Accessed 15 May. 2014]. Fallow, B. (2013). Chinas slowdown may be good for NZ. NZ Hearld. [online] Available at: http://www.nzherald.co.nz/business/news/article.cfm?c_id=3objectid=10902631 [Accessed 15 May. 2014]. Formo, M. (n.d.). fat and oil processing (chemistry) :: Deodorization. [online] Encyclopedia Britannica. Available at: http://www.britannica.com/EBchecked/topic/202405/fat-and-oil processing/50167/Deodorization [Accessed 15 May. 2014]. Guyenet, S. (2008). Whole Health Source: Butter, Margarine and Heart Disease. [online] Wholehealthsource.blogspot.co.nz. Available at: http://wholehealthsource.blogspot.co.nz/2008/12/butter-margarine-and-heart-disease.html [Accessed 15 May. 2014]. Hasenhuettl, G. and Hartel, R. (2008). Food emulsifiers and their applications. 1st ed. New York: Springer, p.271. Haynes, F. (2014). Take the Guess Work from Figuring Out the Trans Fats in Your Foods. [online] About.com Low Fat Cooking. Available at: http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm [Accessed 15 May. 2014]. Marina, (2011). Cultured butter – CULTURED, AGED, BREWED. [online] Culturedagedbrewed.com. Available at: http://www.culturedagedbrewed.com/2011/12/20/cultured-butter/ [Accessed 15 May. 2014]. Murphy, L. (2011). Emulsion Explosion: How to Make Butter. [online] Scientificamerican.com. Available at: http://www.scientificamerican.com/article/bring-science-home-butter-emulsion/ [Accessed 15 May. 2014]. Singh, P. (n.d.). fat and oil processing (chemistry) :: Deodorization. [online] Encyclopedia Britannica. Available at: http://www.britannica.com/EBchecked/topic/202405/fat-and-oil processing/50167/Deodorization [Accessed 15 May. 2014]. Ripema, S. (1970). The Story of Margarine. 1st ed. Public Affairs Press. Sample, I. (2009). Trafigura case: toxic slop left behind by caustic washing. [online] the Guardian. Available at: http://www.theguardian.com/environment/2009/sep/16/trafigura-case-toxic-slop [Accessed 15 May. 2014]. Butler, C. and Media, D. (n.d.). Why Cant You Use Ultra Pasteurized Cream for Making Butter?. [online] Everyday Life Global Post. Available at: http://everydaylife.globalpost.com/cant-use-ultra-pasteurized-cream-making-butter-42002.html [Accessed 15 May. 2014]. Burrows, A. (2009). Chemistry3. 1st ed. Oxford: Oxford University Press, pp. page 85 to page 86. Brown, L., LeMay, E. and Bursten, B. (n.d.). Chapter 11 intermolecular Forces, Liquids and Solids. 10th ed. [ebook] The central science, pp.slide 18 to slide 23. Available at: http://alpha.chem.umb.edu/chemistry/ch115/Mridula/CHEM 116/documents/chapter_11au.pdf [Accessed 15 May. 2014].

Providing Quality Patient Care Essay -- Nursing Essay, Patient Satisfa

â€Å"Nursing is an art, and if it is to be made an art, requires as exclusive a devotion, as hard a preparation, as any painter’s or sculptor’s work...† (Nightingale, 1868) In today’s health care system, â€Å"quality† and â€Å"safety† are one in the same when it comes to patient care. As Florence Nightingale described our profession long ago, it takes work and vigilance to ensure we are doing the best we can to care for our patients. (Mitchell, 2008) The World Health Organization outlines 6 areas of quality that help shape our definition of what makes quality care. Those areas are; (1) Effective: using evidence bases practice to improve health outcomes based on needs of individuals and communities. (2) Efficient: healthcare that maximizes resources and minimizes waste. (3) Accessible: timely care that is provided in a setting where the skills and resources are appropriate for the medical need and is geographically reasonable. (4) Acceptable/Patient-Centered: healthcare that considers individual needs, preferences, and culture. (5) Equitable: healthcare quality that does not vary because of race, gender, ethnicity, geographical location, or socioeconomically status. (6) Safe: healthcare that minimizes harm and risks to patients. (Bengoa, 2006) Another factor being looked at in quality of care is patient satisfaction. There has been some debate as to whether the patient’s perception of their care truly reflects the quality of care. I feel like this can be looked at from both angles. The nurse to patient ratio certainly factors into this as well as the acuity of the patients which can vary dramatically. Just stepping onto the floor we have a long list of â€Å"to do’s† for our patients; doctors to call, test results to look for, protoco... ...de of sentinel events. Nursing Management, 37(5), 20. Lippincott , Williams, & Wilkins, (2012). Sentinel event alert spotlights nurse fatigue. Clinical Rounds, 42(3), 27-29. doi: 10.1097/01.NURSE.0000411416.14033.f5 Mitchell, P. H. (2008). Defining patient safety and quality care an evidence-based handbook for nurses. Rockville,Maryland: Hughes. DOI: //www.ncbi.nlm.nih.gov/books/NBK2681/ Bengoa, R. (2006). Quality of care: a process for making strategic choices in health systems.. Geneva: World Health Organization. Wall, Y., & Kautz, D. (2011). Preventing sentinel events caused by family members. Dimensions of Critical Care Nursing, 30(1), 25-27. doi: 10.1097/DCC.0b013e3181fd02a0 The Joint Commission. (2013). Sentinel events. Comprehensive Accreditation Manual for Hospitals, Retrieved from http://www.jointcommission.org/assets/1/6/CAMH_2012_Update2_24_SE.pdf