Monthly Archives: March 2017

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Can a Person Find Opportunity in Getting in Trouble.

Category : Articles

I believe it is true that a person can always find opportunity in getting in trouble. A person going through something troubling can always find opportunity to do something good if they try. Michael Vick is a prime example of a person who found opportunity when in trouble and Malcolm X is also.
Michael Vick was incarcerated for animal abuse. He was fighting dogs on his property and killing them if they loss a fight. When he was convicted many people and also himself thought that his life as he knew it was over, he did not expect to be playing for another football team, let alone be a star for a winning team. He did not expect people to forgive him for what he did but that did not differ him from becoming a better person. While he was in jail he continuously tried to prove how sorry he was for his actions even though he could not do much he apologized many times to the NFL, to his family and also to the many young kids that looked up to him. When he was released from prison a few months early for good behavior he was signed by the Philadelphia Eagles and he traveled around Philadelphia and speeches to kids about the things that he did and how bad they were. So as you can tell from Mike Vicks life there is a such thing as finding opportunity in being in trouble.
Malcolm X went through many things mostly bad before he became the inspirational person that he was. Before he became that person, he was just another small time criminal, by 1942 Malcolm was coordinating various narcotics, prostitution and gambling rings. In 1946 Malcolm X and a friend was arrested and convicted on burglary charges, and Malcolm X was sentenced to 10 years in jail. While in jail he spent his time reading books and educating himself, he turned his life around when he turned his life to the Islamic religion. When he was released from jailed he had a totally different train of thought he was appointed as a minister an national spokesman for the Nation of Islam. He also played a huge part in the civil rights movement he used a different plan than most but it worked. He became an opportunist and it all started from getting himself in trouble with the law, and now he is looked up to as one of the most influential and greatest African Americans in history.

Both of these men were incarcerated but while in jail they booth found opportunity to change their lives for the better. They made their lives better and also many other people in the worlds lives.


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Food Safety Bulletin

Category : Articles

Food Safety Bulletin
K. Wil.
SCI/220
March 20, 2012
Rebecca Leathers

Food Safety Bulletin
The Purple Tribune Spinach associated with E-coli outbreak; Outbreak of E-coli O157:H7 Infections from Spinach Article by: Kerensa Williams Staff Reporter, Kerensa Williams Posted: March 18, 2012. In October 2006, 199 individuals were contaminated with the epidemic of E. coliO157:H7 have been called into the CDC from 26 states (CDC, 2006). The individuals who became sick, 102 had to be admitted to the hospital and 31 acquired a kind of? kidney collapse know as hemolytic-uremic syndrome (HUS). Approximately, 141were identified as females, and 22 were identified as children below the age of 5.? The individuals who were between the ages of 18-59 also became ill with HUS.? These individuals took ill between August 19 and September 5. The peak period began August 30 to September 1, according to the CDC (CDC, 2006). The Center for Disease Control, and The Food and Drug Administration are advising that all consumers who brought spinach from neighboring supermarkets that could be contaminated be returned (open or unopened) for a full refund.? To ensure the residents are more content with the contamination the Purple Tribune will provide some data to offer alertness to the illness.

What is E. coli O157H7
E coli O157:H7 is a type of E. coli germ that produces the main members of one group of EEC only a small quantity is required to produce a virus. The virus connects itself to the human intestinal cells once this takes place it starts killing the cells, and this can cause anemia, harm to platelets, and kills in the kidneys and other organs.? The bacterium that causes the issue is known as Shiga toxins, called STX1, andSTX2 known as Vero toxins (Toxins are substances that cause are produced by bacteria and they damage human cells) (Arnade, Calvin, & Kuchler, 2009).E. coli O157:H7 is a virus from a bacterium from Shiga toxins. E. Coli OO157H7 has the effects of nausea, vomiting, bloody diarrhea, a low fever, and stomach cramps.? The virus only exists about three to seven days, and the majority of the people recuperate without any medical care. The virus can also cause problems in the elderly and children, dehydration, renal malfunction, and anemia. Some of the cases are so critical patients have to acquire medical attention. At times the virus is so bad that some patients acquire a disability and die (???E. Coli O157:h7 Outbreak from Fresh Spinach,??? 2006).
Stay Informed
Readers should keep themselves informed about the virus by checking The Food and Drug Administration website (FDA) and The Center for Disease Control (CDC)these will websites will have the most current information on the virus. The local news stations will also have current updates, and the local radio stations and newspapers. Most cases of the E. coli O157:H7 virus has positive endings. If problems arise such as dehydration, hemolytic-uremic syndrome (HUS), and thrombotic thrombocytopenic purpura (TTP) the chances go from excellent to poor very rapidly. Food-borne sickness is an important health problem among Americans. Research states 6.5 million and 81 million incidents of food-borne sickness and 9,100associated fatalities happen yearly (???E. Coli O157:h7 Outbreak from FreshSpinach,???2006). According to Arnade, Calvin, & Kuchler many of the incidents in the United States can be linked to infested foods. Sickness from different kinds of? bacteria seems to be escalating each year (Arnade, Calvin, Kuchler, 2009). Foods infested by pathogens or microbes are the main reason for food-borne sickness.? The two main food-born sicknesses are Salmonella, Calici virus, Campylobacter, and the E. coli O157:H7.
Steps to be E. coli Free
Individuals need to follow these steps to avoid being infected with one of the above virus??™s make the food you are consuming is well cooked, mainly hamburger, make sure you are drinking pasteurized and treated liquids. Avoid consuming or touching any food that may be infested with human or animal waste, keeping your hands cleaned and sanitized as much as possible, wear gloves when handling certain foods, and foods such as lettuce or spinach make sure you wash it properly. By following these few simple rules you can protect yourself and family from these viruses.

Reference
E. coli O157:H7 Outbreak from Fresh Spinach. (2006). Retrieved from http://www.CDC.gov/foodborne/ecolispinach/100606.htmArnade, C., Calvin, L., & Kuchler, F. (2009, winter). Food Safety Shock: The 2006 Food-Borne Illness Outbreak of E. coli O157:H7 Linked to Spinach.? Agricultural Economics, 31 (4), 734- 750


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Can a Cusumer Have a Relationship with a Brand

Category : Articles

Introduction
The purpose of this paper is to select one brand from the three different product categories and discuss the relative important of brand, quality, distribution, and price. First, I am going to give a brief description of each brand under the product categories: Goods and Services, Goods Only, and Service Only. Then, I am going to discuss the importance of the brand, quality, distribution and price has on each of the brands. Finally, I am going to discuss if customers can have relationships with brands.
Goods and Services
Sprint Nextel is a communications service organization that offers a wide range of communications services, the most popular being their telephone and cell phone service. The company began as Brown Telephone Company in 1899. Over the next seventy years it continued to prosper, and by the 1970??™s, it was considered the nation??™s largest independent local telephone provider. Sprint continued their charge forward, and in 2005, Nextel and Sprint merge to create Sprint Nextel. Currently, Spring Nextel serves more than 48.8 million customers. It is recognized for being on the cutting edge of United States (U.S.) technology for things like: 4G service, data services, prepaid mobiles, and instant national and international push-to-talk capabilities.
Good Only
Honda is a Japanese based company that develops cutting edge technology and uses that technology to build everything from automobiles to lawnmowers. Its headquarters is located in Tokyo, Japan. The corporation is comprised of six major manufacturing plants, four research and development (R&D) corporations, and numerous parts manufacturing locations all over the world. Honda has three basic types of goods: vehicles, power products and technology. Under the vehicle category, Honda produces vehicles that range from economy cars to trucks, mini vans to sports cars, and gas guzzlers to economy friendly vehicles. In addition to automobiles, Honda also produces motorcycles. Again, these vehicles range from dirt bikes to cruisers, scooters to choppers, and automatics to manuals. Outside the arena of vehicles, Honda produces power products that range from generators to snow blowers. Feeding the development of these vehicles and power products is the R&D corporations. Things like the fuel cell and the hybrid are examples of technology developed, integrated and manufactured by Honda.
Service Only
Brad Pitt was born on December 18, 1963 in Shawnee, OK. He was raised in Missouri and went to the University of Missouri. Within two credits shy of graduation, he decided to move to California and begin his acting career. His first break came in 1989, with his role in ???Cutting Class???. He became an overnight sensation in 1991, as he made is appearance in ???Thelma and Louise???. Since then, he has been in over 70 films and grossed $13.5 million dollars in 2009.
Brand
The American Marketing Association defines a brand as a ???name, term, sign, symbol or design, or a combination of them intended to identify the goods and services of one seller or group of sellers and to differentiate them from those of other sellers???. The brand is very important. It has to be unique but translatable into different language and not offend potential customers. It has to set the good or service apart from all other goods or services. Sprint, Honda, and Brad Pitt all have unique brands that differentiate them from all the other brands in their respective markets. Each brand has a good reputation in each of their respective markets. Their reputation is based upon the customer??™s feelings about each of the goods or services provided.
Quality
???Basically importance of quality products assures more sales and more profits???. This statement could not be more true. If a brand wants to make money, it has to have some measure of quality built in. Customers will not continue to buy low quality products. In all three examples, each brand has a reputation of producing high quality goods and services. If the brands did not have a high quality good or service, they would not be competitive. They would not be able to continue to compete with the nation??™s leaders in their respective markets. In my opinion, quality is probably one of the most important factors in whether or not a good or service is going to be successful at making the owner money.
Distribution
Distribution is very important to a good or service. If the good or service is only available in one area, it is losing the potential buyers in another. The wider the distribution, the better the probability of someone buying the good or service. In each of the examples, their distribution spans the nation and in some cases the globe. This distribution not only spreads the goods and services but it also spreads their reputation. The more people know about them and the more people see their goods or services, the more likely the people are going to be to buy their good or service ??“ if the quality is good.
Price
The price of the good or service depends on the target market. In all three cases, the price of the good or service correlates directly to the target market. Sprint provides cheap to expensive cell phones and telephone services. Honda provides economy to luxury cars. Brad Pitt??™s income has been directly tied to how popular his last movie was. In order for a good or service to be successful, it has to have a target income range and design its good or service to meet that market??™s needs.
Customer/Brand Relationships
According to Webster, relationship is defined as ???the state of being related or interrelated???. Using this definition, I believe brands and people can have relationships. When you look at income brackets, the majority of the goods or services these people buy are directly related to their income bracket. If a person is trying to buy a good or service outside of their target income bracket, it is usually because that good or service portrays an image they want. This relates to how they feel about the good or service. Then, you mix in the reputation of a good or service. People buy goods and services based upon the relationships other people they know have had with the good or service. My dad will not buy a Ford, because every one of his friend??™s has had some type of problem. Since we are human beings, and tend to make our decisions based upon our feeling it is unrealistic to assume we are just going to base our decisions upon data.
Conclusion
In conclusion, the brand, quality, distribution, and price are all very important to the success of the brand. First, I gave a brief description of Sprint, Honda, and Brad Pitt. Then, I discussed the importance of the brand, quality, distribution, and price of each brand.

References
Brad Pitt (n.p.) (n.d.) Retrieved from: http://movieone.com
Hian, Oey. Affiliate Marketing ??“ Importance of Quality Products. Ezine. (n.d.) Retrieved from http://ezinearticles.com
Honda. (n.d.) Retrieved from: http://world.honda.com
Lake, Laura. What is Branding and How Important is it to Your Marketing Strategy. About.com Marketing. (n.d.) Retrieved from: http://marketing.about.com
Marx, Rebecca. Brad Pitt Biography. (n.p.) (n.d.) Retrieved from: http://movieone.com
Relationship. Merriam-Webster. (n.d) Retrieved from: http://www.merriam-webster.com
Sprint. (n.p.) (n.d.) Retrieved from http://www.sprint.com

——————————————–
[ 1 ]. Sprint. (n.p.) (n.d.) Retrieved from http://www.sprint.com
[ 2 ]. Sprint. (n.p.) (n.d.) Retrieved from http://www.sprint.com
[ 3 ]. Sprint. (n.p.) (n.d.) Retrieved from http://www.sprint.com
[ 4 ]. Honda. (n.d.) Retrieved from: http://world.honda.com
[ 5 ]. Honda. (n.d.) Retrieved from: http://world.honda.com
[ 6 ]. Marx, Rebecca. Brad Pitt Biography. (n.p.) (n.d.) Retrieved from: http://movieone.com
[ 7 ]. Marx, Rebecca. Brad Pitt Biography. (n.p.) (n.d.) Retrieved from: http://movieone.com
[ 8 ]. Brad Pitt (n.p.) (n.d.) Retrieved from: http://movieone.com
[ 9 ]. Lake, Laura. What is Branding and How Important is it to Your Marketing Strategy. About.com Marketing. (n.d.) Retrieved from: http://marketing.about.com
[ 10 ]. Hian, Oey. Affiliate Marketing ??“ Importance of Quality Products. Ezine. (n.d.) Retrieved from http://ezinearticles.com
[ 11 ]. Relationship. Merriam-Webster. (n.d) Retrieved from: http://www.merriam-webster.com


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Food Safety and Inspection

Category : Articles

Food safety is prevention of food borne illnesses when handling, preparating and storing food. In today??™s world with all the new pathogens and worldwide issues for food security, it??™s important that food inspectors use essential inspection techniques to ensure that the public health is not at risk. Inspectors must first be trained to follow the techniques, such as knowing what to ask for when starting and inspection/observation, what to look for during walkthrough observations and how to document and support all inspectional findings. ???When health inspectors go to inspect local food stores and restaurants their inspection technique are observation/questioning, inspection and record??? . Other techniques that can be used are top-down technique and Risk -based method. When the inspectors are fully trained and have inspected an establishment, the establishment and employees should be risk free for the public??™s health.
Health inspectors should always inspect an establishment during business hours at reasonable times, and give the person in charge a notice of the purpose and intent to conduct the inspection; this may be a verbal or a written notice at the time of inspection . The observation/ questioning, inspection and documentation technique is most commonly used by the inspectorates here in The Bahamas. The observation/ questioning is when the inspector observes the floors, wall, equipment, odors, sight of rodents, garbage and sewage disposal, employees attire, and current health certificate. The inspector asks some questions to the manager, regarding the last time was the floors and wall were cleaned, what is used to prevent/decrease the rodent problems if any, how often is the garbage and sewage collected. The equipment, fixtures, products??¦ and so on are then inspected and documented. The wall should be tiled up to five (5) feet and free of grease and dirt/debris, employees should be fully clothed if they work in the deli section of the food store their heads should be covered with a hair net, light and ventilation should be adequate enough for the establishment, the inspector then documents his/her findings if the establishment is in breach of the regulations or if they have followed the regulations, the would pass they inspection. If they are in breach of the regulations they would be given a period of time to correct what needs to be corrected. The usual time given is normally fourteen (14) days (two (2) weeks) and then another inspection would be done at that time .
The top-down method is another type of technique that the inspectorate use when inspecting food stores. The top-down technique is the evaluation of whether the establishment has addressed the basic requirements needed, and have the necessary documents. Then an analysis of the establishment takes place. The inspector analysis??™s and documents the violations of the following:
??? food protection and temperature
??? employee hygiene
??? water and sewage services
??? toilet and hand washing facilities
??? waste disposal
??? pest control
??? cleaning and sanitizing of food equipment and utensils (Deli)
??? maintenance of floors, walls, and ceilings
??? sufficient lighting and ventilation
??? proper storage and display of toxic materials
If this is not the first time the establishment is being inspected a copy of its documented past inspections should be present with the inspector. This will enable the inspector to know if the establishment constantly breaches regulations. A written report should be given to the establishment??™s operator and should be discussed and explained fully. The written report includes a notice of identified violations that needs to be corrected and alternatives for correction may be suggested and advised.
The Risk-based technique allows the inspector to evaluate how much control the establishment has on food borne illness risk factors. It also verifies that the Food Code is being followed and that “control measures” are being used to prevent, eliminate, or reduce food safety hazards. Once the inspection is being carried out the operator of the establishment must present a food safety management system to the inspector. At this time the inspector then asks the necessary questions that need to be answered. These inspections are conducted at unpredictable times but not within the establishments peek hours, a written or verbal notice of the purpose of the inspection is then given to the establishment??™s current operator. A time limit is normally given to the inspector which he/she should manage properly. Managing the given time is very important for the inspector to do. All conversations, viewing of previous records (if this is not a new establishment), and walk through should be completed when the inspection is just beginning this gives the inspector more time to fully inspect the establishment.
Questions asked to the current operator should take no longer than five (5) minutes in the beginning of the inspection it should be kept as professional as possible. Things about food safety, employees, practices and procedures related to the prevention of food borne illnesses and when products are being received where they are being held and or maybe being kept cool and at what temperatures. The inspection form should be fill out while the inspection is being carried out. It should be clear concise, correct, and fairly present the fulfillment of the regulations while the inspection was being carried out. For each requirement that the establishment and its employees must follow they are scored to see how well food safety is being followed. The scoring provides an indication of how well an establishment is complying with the regulations and if they have reached the accepted level for passing an inspection. The scoring allows an inspector to determine those establishments which require follow-up inspections or other forms of regulatory sanctions when they fall too far from the accepted levels. Within the follow up inspection the violations from the initial inspection should be corrected. If the score for a requirement is too low then the establishment has breach the regulation and may receive a penalty. This penalty can be known as a hazard and may prevent the establishment from receiving a food establishment permit.

Ken Givens. Commissioner. http://www.tn.gov/agriculture/regulatory/foodstores.html. ???Retail Food Store Inspections.???

Ms. Green. Health Inspector. Environmental Sanitation and Consumer Division.

Food and Drug Administration. 2001 Food Code. U. S. Department of Health and Human Services, Public Health Service.

Food and Drug Administration. Food Safety 2009. U. S. Department of Health and Human Services, Public Health Service.

Health regulations. Ministry of Environmental health regulation.


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Campus Safety

Category : Articles

Anissa Moye
Eng 99/06
Safety on Campus
April 25, 2004? 
Campus safety is a major concern on college campuses nation wide. Tompkins Cortland??™s campus, school officials should establish more sufficient safety policies. Some of the criminal acts include fights, thefts, and vandalism. These are major issues that can affect the student population, and steps should be taken to resolve them. Three safety procedures, which Tompkins Cortland Community College should enforce in order to create a safer campus environment, are more security, blue lights, and a sign in sheet for uninvited guests. First, the lack of security within TC3 dorms creates a very unsafe environment. Without enforcers to prevent situations, many times minor issues can escalate. For example, a student who has a problem with a fellow student may become violent and assault that individual. Without security this can create a very dangerous atmosphere because there is no one to control the outburst of violence and resolve the situation. If there were security guards present, they could intervene before arguments develop into violent situations. An increase in security and twenty- four-hour surveillance will provide students with a safer community. Cameras should be present in each dorm and though out the campus. By having cameras it will prevent many crimes or violent acts. Security is a key aspect to a successful TC3 campus environment. Second, blue lights can also be an effective safety apparatus for TC3 students. Blue lights are telephone booths with a direct connection to campus security. By having blue lights it could provide students with round the clock connections to the main security office. They are necessary to establish protection for students while on campus. Blue lights could reduce crimes such as rapes, fights, or vandalism. For example, a female student going to her dorm room at night might have a person following her. With a blue light in place she can make a call to TC3 security office and alert a guard of the situation. The guards can proceed to the area, which would prevent the situation from becoming out of control and restore order. Next, individuals are present on TC3 dorms that should not be allowed. Many crimes that occur within dorms involve persons who are not students. For example, anyone can walk on campus, enter dorms and vandalize school property, steal, or assault students. To prevent these situations, all TC3 visitors should present identification upon entering dorms. A sign in log should be in place to keep track of visitors. For each guest a time limit should be enforced. If this span is not followed, action should be taken to remove the guest from the area. Overall, school officials should take safety on TC3 campus more seriously. There are many unsafe situations, which students encounter on a daily basis that can be avoided. With the proper procedures such as more security, blue lights, and a sign up sheet for uninvited guests there can be a decrease in crimes. In order to create a safer environment TC3 officials should enforce these policies.


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Food Retail Sector in Canada

Category : Articles

The Canadian Food Retail Sector.
Opportunities for Swiss Companies. February 2011 osec.ch

The Canadian Food Sector

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Content Leader: Garen Roukhkian, MSc, MBA Swiss Business Hub Canada uses primary, secondary sources and tertiary sources of information to produce a variety of reports on the Canadian market for small to medium sized Swiss enterprises. For further information on our services, please contact: Elias Bardouniotis, MSc, MBA Director and Trade Commissioner Switzerland Trade and Investment Promotion Swiss Business Hub Canada 154 University Avenue, Suite 601 Toronto, ON M5H 3Y9, Canada Tel. : +1 416 593 5288 Fax : +1 416 593 5083 [email protected] While this report is intended to provide an overview of this specific market and its opportunities at the time of its edition, each individual manufacturer, exporter or company may have to conduct their own analysis to get a better understanding of the possibilities and opportunities available to them. You are encouraged to explore and develop your opportunities based on research and in-depth analysis. Readers should take note that the Government of Switzerland does not guarantee the accuracy of any of the information contained in this report, nor does it necessarily endorse the organizations, associations, companies and individuals listed herein. Readers of this report should verify the accuracy and reliability of the information contained herein before making a business decision. ?© Swiss Business Hub Canada 2011

The Canadian Food Sector

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Table of Contents.

Introduction Market Dynamics Canadian Food Retail Trends in the Retail Food Industry Organic, Natural, & Functional Foods Regulatory Environment Market Entry Appendix

4 5 13 21 26 29 31 32

The Canadian Food Sector

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Introduction.

This report will provide information to Swiss businesses considering Canada as an export destination for food retail products. This report provides insights into the Canadian food retail market, consumer behavior, attitudes and perceptions toward food products and provides a brief regulatory overview. ??? Industry sales for food retail stores is an estimated $84 billion in 2010 and is projected to grow at a rate of 4.6% annually through 2014, as more Canadians choose to eat at home. The grocery market is highly concentrated and vertically integrated into food distribution, with the top five retailers accounting for 80% of total food sales. The retail environment is dominated by big box stores accounting for approximately 70% of food sales. The increased importance of disease prevention through healthy diets has boosted demand for innovative food products with health benefits. Canadian consumer food preferences are shifting toward healthier, less processed foods prepared and delivered in an environmentally-friendly fashion and a convenient format including more natural and organic products. In response to growing consumer demand a growing both chain and independent stores, are adding organic, natural, and functional products to their shelves. Swiss food products that offer benefits beyond basic nutrition, such as functional foods, premium and specialty products with specific quality and authenticity characteristics differentiated from the mass-market appeal of a supermarket may have greater resonance with educated and affluent Canadian consumers. The food regulatory environment in Canada is highly complex and evolving, and must be carefully assessed by exporters as part of their market entry strategy.

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The Canadian Food Sector

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Market Dynamics.
The Canadian Food Retail Market Overview.
The Canadian food retailing sector worth an estimated $84 billion, accounts for over 20% of total retail sales in Canada and is expected to grow 4.6% (CAGR) between 2010 and 2014, to over $100 billion by the end 2014. The Canadian food retail industry is comprised of over 21,200 food stores divided into chains, comprised of large conventional supermarket and convenience store formats, and independents, which are either franchised or unaffiliated. Total chain and independent food sales have maintained a consistent market share of 60% and 40% respectively over the last 10 years. Canadian Total Food Store Sales 2000-2010.
Total sales (C$000) 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009E 2010F 56,592,300 58,858,400 62,049,700 65,592,200 68,260,900 72,163,800 73,596,570 76,310,523 79,277,293 81,493,241 83,856,545 3.80% 4.00% 5.40% 5.70% 4.10% 5.70% 2.00% 3.70% 3.90% 2.80% 2.90% % change Chain sales (C$000) 32,363,765 34,051,112 37,712,891 39,695,744 41,425,461 43,815,400 44,184,069 45,642,613 47,829,010 48,862,353 50,481,640 57.20% 57.80% 60.70% 60.50% 60.70% 60.70% 60.00% 59.80% 60.30% 60.00% 60.20% % of total Independent sales (C$000) 24,228,535 24,807,288 24,336,809 25,896,456 26,835,439 28,348,400 29,412,501 30,667,911 31,448,283 32,630,888 33,374,905 42.80% 42.20% 39.30% 39.50% 39.30% 39.30% 40.00% 40.20% 39.70% 40.00% 39.80% % of total

Source: Statistics Canada, Canadian Grocer

The rapid growth witnessed in early 2000 growth has slowed to an estimated 2.9% in 2010, due to increasing competition, aggressive pricing, and continuing reliance on special promotions and discount programs to keep the consumers spending as economy crawls out of the recession. The two most populous provinces ??“ Ontario and Quebec account for more than half of Canadian retail food sales, and operate approximately 60% of the nation??™s stores.

The Canadian Food Sector

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Retail: Total Sales and Market Share by Region.

$11.33 (13.9%)

Yukon

N.W.T

Nunavut

Alberta $11.06 British Columbia (13.6%)

Manitoba Ontario $24.19 (31.8%) Quebec $20.35 (25%)

Saskatchewan

Atlantic Provinces $6.79 (8.3%)

Source: Canadian Grocer 2011 *Supermarkets and convenience/specialty food store sales; *does not include sales through department stores, specialty stores

$6.01 (7.4%)

Total Food Stores 2009.

Atlantic Provinces Quebec Ontario Manitoba Saskatchewan Alberta British Columbia, Yukon, N.W.T. & Nunavut 1,071 1,044

2,167 6,164 6,387

2,268 2,141

Number of Food Stores
Source: Canadian Grocer 2011

The Canadian Food Sector

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Canadian Demographics.
Canada is the second largest country in the world, with 6 time zones, 10 provinces, and 3 territories, and has a population of over 34 million dispersed over a large (9,093,507 sq. km) geographic area. Most of the population tends to live in the more southern, urban part of the country, and 17 of the 20 largest Canadian cities are located within a 90-minute commute to the US border. Approximately two-thirds of the Canadian population lives in the provinces of Ontario (13.2 million or 39%) and Quebec (7.9 million or 23%). Not surprisingly, these two provinces, together with natural resource rich Alberta account for 75% of Canada??™s GDP. Expenditure-based GDP contribution, by province, 2009.
3.70% 12.51% 16.19% 3.34%
0.31% Ontario Quebec Alberta 0.27% 0.13% 0.10% British Columbia Saskatchewan Manitoba Nova Scotia New Brunswick 1.64% Newfoundland and Labrador Prince Edward Island Northwest Territories Yukon Nunavut
Source: Statistics Canada

2.25% 1.80% 2.45%

19.89%

37.87%

Immigrants to Canada tend to settle in larger urban areas, such as Montreal, Toronto and Vancouver. The population which is growing at 1.2% per year is driven by immigrants who generally settle in the metropolitan areas. Further, the total visible minority population is over 5 million. After having experienced an astounding growth rate of 38% since 2001, in 2006 South Asians surpassed the Chinese as the largest visible minority, at 1.3 million representing close to 25% of all visible minorities living in Canada today. Notably, the Canadian population is aging, with baby boomers expected to pull the median age from current 40 to 44, over the next 20 years. Median Age of Total Population.
40.0% 35.0% 30.0% 25.0% 20.0% 15.0% 10.0% 5.0% 0.0% 2006 2007 2008 2009 2010 2011 2016 2021 2026 2031 45 44 43 42 41 40 39 38 37 36 Median age of total population % of total

Source: Statistics Canada

The Canadian Food Sector

7

Median after-tax income for Canadian families of two or more persons was $63,900 in 2008, unchanged from 2007 and the first year since 2003 without a notable increase. The province of Alberta had the highest median income of $77,200. Just over 3 million Canadians, or 9.4% of population, live below low income cut-off, which was also unchanged from the prior year.

Consumption and Expenditures.
Since the 1980??™s, Canadian consumer food preferences have evolved to include more fresh fruits, yogurts, cheeses, creams, red meats, exotic juices, low-fat milk, wine, and spirits, and less cereal, sugar, oils, fats, and eggs. Consumption of dairy products in particular yogurt has increased a staggering 370% the last 20 years but ice cream has decreased 60% as consumers have switched to healthier alternatives such as frozen yogurt and smoothies. Annual Food Consumption (kilograms per person) 1981-2009.
400.0 350.0 300.0 250.0 200.0 150.0 100.0 50.0 0.0 1981 1986 1991 1996 2001 2005 2006 2007 2008 2009 Sugars and Syrups Poultry Red Meats Fresh Fruits Cereal Products Fresh Vegetables

Source: Statistics Canada

Annual Beverage and Dairy Consumption (liters per person) 1981-2009.
500.0 450.0 400.0 350.0 300.0 250.0 200.0 150.0 100.0 50.0 0.0 1981 1986 1991 1996 2001 2005 2006 2007 2008 2009 Ice cream Distilled spirits Yogurt Wines Total juices Tea Fluid milk Soft drinks Coffee

Source: Statistics Canada

The Canadian Food Sector

8

To identify emerging growth opportunities, however, it is more prudent to review consumption trends in the near term. From 2005 to 2009, categories that registered most drastic increases were: wine, yogurt, and tea. On the other end of the spectrum, consumption of ice cream, soft drinks, fish, and juices, oils and fats experienced a decline . On same per capita basis, the intake of vegetables, poultry, sugars and syrups has remained relatively flat, while coffee, fresh fruit and nuts registered moderate gains. Canadian calorie consumption, of approximately 3,645 per day, is in line with OECD averages, lagging far behind the US and some European countries. It is important to keep in mind that this data set is taking into account consumption patterns only, and does not necessarily reflect profitability and general market attractiveness. Changes in Consumption per capita 2005 – 2009.
Wines Yogurt Tea Fresh fruits Coffee Pulses and nuts Cheese Poultry Sugars and syrups Fresh vegetables Distilled spirits Red meats Cereal products Fluid milk Oils and fats Total juices Fish Soft drinks Ice cream -50.00% -40.00% -30.00% -20.00% -10.00% 0.00% 10.00% 20.00%

Source: Statistics Canada

Neilsen has compiled a report on growth of categories across all channels which provides more granularity of the sub-category performance of a variety of products (see page 10). From 2000-2007 consumers allocated 9.1% of total personal expenditures towards food, one of the lowest percentages of overall household expenditures in the world. Through the recent recession, this number has dropped to 8.1%, but is expected to recover to 9.20% in 2010, in line with previous years. Also, total personal expenditures on consumer goods and services declined 0.3% in 2009 following the economic slowdown that began in the fall of 2008 as consumers postponed discretionary spending. The recession has changed consumer spending behavior as more consumers dine out less and eat at home more. A recent survey by Fresh Intelligence found that consumers intend to spend more on food at home and less on eating out. The Canadian Food Sector 9

Physical Growth: Food Categories.

Declining -4 to -10%
Baby Food Breast Pumps Accessories Diaper Presoakers

Static -2 to +3%
Baby Lotions Baby Oils Baby Pacifiers Baby Powders Diaper Rash Products Gripe Water Instant Formula

Growing +4 to +10%
Infant & Toddler Snacks Baby Seats & Accessories Cotton Swabs Diapers Disposable Pants Infant Cereal Nursing Pads Premoistened Towelettes Diaper Disposable Systems Flavored Soft Drinks Flat Water Hot Chocolate Juices & Drinks – shelf stable Low Alcohol Beverages RTD – Iced Tea Cans Vegetable Juices Meat Sticks & Beef Jerky Popping Corn Puffed Cakes RTE Gelatin Snack Foods Snack Pudding Snacking Fruit & Nuts & Seeds Dessert Powders Glazed Fruit Graham Crusts Graham Wafers & Crumbs Lard & Shortening Milk Pie Crust Mixes Pie Fillings Powdered Milk Rolls-Commercial Sugar Remaining Drinks Lemon & Lime Juice Coffee – Roast & Ground Iced Tea

Baby Care + 3%

Beverages +1%

Carbonated Water Extreme Energy Drinks Flavored Drink Mixes Coffee Substitutes Hot Instant Tea Tomato Juice

Cocktail Mixes Coffee – Instant Coffee Whiteners Cordials & Syrups Drink Powders Liquids – Cold

Confectionary, Snacks & Dessert +/-0%

Gum Ice Cream Cones Marshmallows Lunch Kits Marshmallow Treats Pudding – RTE Family Size

Candy Confections Chocolate Cookies Crackers Single Serve Fruit & Apple Sauce Lunch Packs

Candied Snack Foods Dry Foods Nutritional Portable Foods

Dry Groceries +1%

Baked Desserts Commercial Baking Gum Baking Mixes – Puddings Baking Soda Corn Starch Maraschino Cherries

Muffin Mixes No-bake products Puddings Sugar Substitutes Biscuit Mixes Cocoa Powder

Baking Chocolate Baking Extracts Baking Nuts Baking Powder Bread – Commercial Bread – Dry Bread/Rolls/Pizza Mixes Bread Crumbs & Corn Flakes Cake Mixes Cookie Mixes Croutons Baked Desserts – Frozen Breakfast – Frozen Dinners & Entrees – Frozen Dough & Pastry – Frozen Frozen Foods – Remaining Fruit – Frozen

Baking Aids Baking Chips Baking Mixes – Remaining Cake Decor Toppings – Powdered Coconut

Cornmeal Flour Food Colorings Icing Products Semi-Moist Fruit Stuffing Mixes Tortilla/Wraps Commercial

Frozen Foods +1%

Fish & Chips – Frozen Meat – Frozen Fish – Frozen

Fruit Beverages – Frozen Ice Cream & Related Products Meat Patties – Frozen Pizza Snacks – Frozen Potatoes – Frozen Vegetables – Frozen Yogurt – Frozen Rice – Regular Rice – Specialty RTE Cereals Sauce & Gravy Mix Seafood Side Dishes Soup Soup Mixes – Dry Tomatoes Tuna Vegetables – Dry Wheat Germ

Confections – Frozen Water Based Freezable Confections Pizza & Subs – Frozen

Prepared Foods +1%

Fondue Products Meat Pasta Peas Pizza Mixes / Kits Stew & Meatball Entrees Apple Sauce Beets

Chili Con Carne Fruit Instant Breakfasts Meat Spreads Mushrooms Potatoes Salmon Toaster Pastries Tomato Sauces Vegetables

Baked Beans Batters & Batter Mixes Beans – Remaining Coating Mixes Grated Cheese Products Gravy Kidney Beans Mexican Salsa Dips & Garnishes Mexican Seasonings Oriental Noodles & Instant Lunches Pasta Sauce Peas & Beans Butter & Dairy Spreads Coffee Type Drinks Cottage Cheese Cream Cheese Weight

Asian Noodles Bouillon Products Couscous Hot Cereals Mexican Dinner Kits & Shells

Oriental Fondue & Bouillon Pancake & Waffle Mixes Pasta – Dry Pizza & Lasagna Sauce Tomato Paste Retortable Pouches

Dough – Refrigerated Entrees – Refrigerated Meat Pies – Refrigerated Milkshakes & Eggnogs Pasta – Refrigerated Processed Cheese Spreads Toppings – Whipped

Source: Nielsen MarketTrack All Channels, 52 Weeks ending December 19, 2009

Refrigerated & Dairy +3%

Margarine Milk Rice Drinks Sour Cream Soya Drinks

Coffee Creamers (exlcl. Flavored) Cream Eggs Liquid Coffee Creamers Natural Cheese – Exact Weight Pasta Sauce – Refrigerated

Processed Cheese Slices Processed Loaf Whipping Cream Yogurt Products Refrigerated Pizza Crusts – Refrigerated RTE Pudding & Gelatin Refrigerated

The Canadian Food Sector

10

Consumer Spending by Category.
4% 8% 43% 54% 55% 41% 33%

36%

46% 41% 56% 42% 11% Groceries Home Cooking Eating Out 16% Vacation Travel 21% 9% Alcohol Clothes and Shoes 34% Spend More Spend Same Spend Less 50%

Source: Canadian Grocer, Fresh Intelligence Corp, Macquarie Research (2010)

In 2009, food was the third largest household expenditure after shelter and transportation. The fraction of disposable income spent on food may also vary on household type, with lone parent females and home owners at opposite ends of the spectrum.

Food Expenditures by Households (% of total).

Home owners Couples with children Population centres households One person Rural households Senior couples, both? 65+ Renters Lone parent female

9.6% 9.8% 10.1% 10.7% 11.4% 12.7% 12.8% 13.1%

Source: Statistics Canada

Consumer Behavior.
In a recent survey by Nielsen, consumers reported a better outlook for their job prospects and personal finances compared to the global average, ranking Canada as the 10th most confident market. However, given the relatively high level of unemployment, the slowing of disposable income growth rates, and an increased household debt, it should not be surprising that more consumers are focused on value, shopping more at discount retailers and buying more on promotion. Household attributes towards spending vary by household size, age and income, with larger families and independents with sole responsibilities being the most price-sensitive.

The Canadian Food Sector

11

Household Attributes towards Spending.
Household Attribute Low # of persons 2-3 member Medium 1 member 4+ member Age 65 Gross Income Stage


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Camphell Company

Category : Articles

Summary:

This case talks about the dilemma of Campbell Soup Company who wants to change the packaging of their soups. They want to change both the brand name and the packaging of their soup which was earlier available in tin cans.

# As a convenience goods producer, what marketing consideration do Campbell executives have to keep in mind
Convenience goods are those that the customer purchases frequently, immediately, and with minimum effort. Tobacco products, soaps, and newspapers are all considered convenience goods, as are common staples like ketchup or pasta. Convenience-goods purchasing is usually based on habitual behavior, where the consumer will routinely purchase a particular product. Some convenience goods, however, may be purchased impulsively, involving no habit, planning, or search effort. These goods, usually displayed near the cash register in a store in order to encourage quick choice and purchase.
Marketing Considerations for Campbell executives:
1. Pricing per item should be relatively low as consumers often see little value in shopping around since additional effort yields minimal savings.
2. They should attempt to distribute the soup in mass through as many retail outlets as possible.
3. The number of potential customers in the market.
4. How concentrated or dispersed they are
5. How much each will buy in a given period
6. Costs associated with the practical side of the distributive operation (e.g. transport, warehousing and stockholding)
7. What kind of distribution they want

# Do you think Campbell should market soup in a new container under a different brand name What options does the firm have
No, Campbell should not market soup in a new container under a different brand name because their brand name is already trusted by lot of people and they may not be familiarized with the new brand name soon enough. Secondly a change in can will be enough to attract the new generation because new generation already know about the soup but is not buying because of the extra effort that comes with the tin can. So a new can will be able to attract them.
Other option with firm is to relaunch the soup as a new product and should keep the following in mind:

Planning
Among the key components included in a strong product launch plan:
* Clearly defined sales objectives
* Assured sales channel readiness
* Promotional functions in place (public relations/marketing/advertising)
* Resources to track, monitor and account for execution
Positioning
To make sure everyone is working toward the same goal, certain milestones should be established:
* Have we identified all necessary launch channels
* What number of new products do we plan to sell by a specific date
* When will the product be ready to launch at a national trade convention
* Are sufficient stocking orders placed with key distributors
* How can we grow the product into a 5-10 percent market entrenchment by a specified date
Approaching the customer with the new product can be the most delicate situation of all. If existing customers encounter design flaws in the new product, they may forgive and forget (particularly if their relationship with the company is strong enough), but its unlikely new customers will feel the same way. Also, the new product may not be the right “fit” with all of your current customers. Preparedness reduces the risk that the companys credibility may be damaged by missteps at launch time.
Also following should be used as companys marketing communications:
* New and current product literature
* Press releases
* Product specifications
* Sales presentations
* Internal communications
Advertising should be aimed at presenting the product (specifically, its features and benefits) in the best possible light.
Execution
Before launching following questions should also be kept in mind:
* Do our existing distributors serve mass marketing retail outlets
* Does our current pricing schedule take factors like mass market competition into consideration
* If we lower our price, how much can we afford to spend on the sale of each unit at this lower price
* Can we reach this market with our current sales force

#3Factors should Campbell have considered in the decision to change to a new package:
* Protection ??“ Packaging is used to protect the product from damage during shipping and handling, and to lessen spoilage if the protect is exposed to air or other elements.
* Visibility ??“ Packaging design is used to capture customers??™ attention as they are shopping or glancing through a catalog or website. This is particularly important for customers who are not familiar with the product and in situations, such as those found in grocery stores, where a product must stand out among thousands of other products. Packaging designs that standout are more likely to be remembered on future shopping trips.
* Added Value ??“ Packaging design and structure can add value to a product. For instance, benefits can be obtained from package structures that make the product easier to use while stylistic designs can make the product more attractive to display in the customer??™s home.
* Distributor Acceptance ??“ Packaging decisions must not only be accepted by the final customer, they may also have to be accepted by distributors who sell the product for the supplier. For instance, a retailer may not accept packages unless they conform to requirements they have for storing products on their shelves.
* Cost ??“ Packaging can represent a significant portion of a product??™s selling price. For example, it is estimated that in the cosmetics industry the packaging cost of some products may be as high as 40% of a product??™s selling price. Smart packaging decisions can help reduce costs and possibly lead to higher profits.
* Inexpensive to Create – Developing new packaging can be extremely expensive. The costs involved in creating new packaging include: graphic and structural design, production, customer testing, possible destruction of leftover old packaging, and possible advertising to inform customer of the new packaging. There should be proper spending on these factors.
* Long Term Decision ??“ When companies create a new package it is most often with the intention of having the design on the market for an extended period of time. In fact, changing a product??™s packaging too frequently can have negative effects since customers become conditioned to locate the product based on its package and may be confused if the design is altered.
* Environmental or Legal Issues ??“ Packaging decisions must also include an assessment of its environmental impact especially for products with packages that are frequently discarded. Packages that are not easily bio-degradable could draw customer and possibly governmental concern. Also, caution must be exercised in order to create packages that do not infringe on intellectual property, such as copyrights, trademarks or patents, held by others.

#4 List of criteria for Campbell to use in deciding on what package to use:
Protect: – they should implement packaging that delivers the safest and highest quality food while ensuring consumer and brand protection.
Reduce:-continuously seek packaging material and processes that utilize less resource while maintaining product quality and supply chain efficiently
Recycle: – utilize recyclable and recycled content packaging materials where possible
Renew: – utilize renewable sources of packaging materials which are safe and effective
Partner: – work with suppliers to promote clean production technologies and best manufacturing processes
In a nutshell they should design with sustainability mindset to deliver safe, consumer preferred packaging while minimizing or environmental impact. Create economic vale by linking sustainability with source reduction, material selection and supply chain efficiencies. Partner externally with suppliers, customers and industry groups to their program and influence direction.

Packaging
Packaging is now generally regarded as an essential component of our modern life style and the way business is organized. Packaging is the enclosing of a physical object, typically a product that will be offered for sale. It is the process of preparing items of equipment for transportation and storage and which embraces preservation, identification and packaging of products. Packing is recognized as an integral part of modern marketing operation, which embraces all phases of activities involved in the transfer of goods and services from the manufacturer to the consumer. Packaging is an important part of the branding process as it plays a role in communicating the image and identity of a company.

Functional Requirements

1. Protection and preservation
A basic function of package is to protect and preserve the contents during transit from the manufacturer to the ultimate consumer. It is the protection during transport and distribution; From climatic effects (heat and cold, moisture, vapour, drying atmospheres); from hazardous substances and contaminants; and from infestation. Protection is required against transportation hazards spillage, dirt, ingress and egress of moisture, insect infection, contamination by foreign material, tampering pilferage etc. A package should preserve the contents in Factory Fresh condition during the period of storage and transportation, ensuring protection from bacteriological attacks, chemical reaction etc.

2. Containment
Most products must be contained before they can be moved from one place to another. To function successfully, the package must contain the product. This containment function of packaging makes a huge contribution to protecting the environment. A better packaging help to maintain the quality of the product and reachability of the product in the consumers hand without spillages It gives better image to the organisation.

3. Communication
A major function of packaging is the communication of the product. A package must communicate what it sells. When international trade is involved and different languages are spoken, the use of unambiguous, readily understood symbols on the distribution package is essential. It is the interest further that to get appropriate communication to the consumer about the product, how to use it and other utility informations. Packaging protects the interests of consumers. Information includes: quantity; price; inventory levels; lot number; distribution routes; size; elapsed time since packaging; colour; and merchandising and premium data.

Importance of packaging
Some of the major significance of packaging can be detailed as follows:

* Can make a product more convenient to use or store, easier to identify or promote or to send out a message.

* Can make the important difference to a marketing strategy by meeting customers needs better.

* Packaging plays a key role in brand promotion and management. Packaging is of great importance in the final choice the consumer will make, because it directly involves convenience, appeal, information and branding.

* The paramount concern of packaging is the reachability of the product without any damage. No matter where and how the products are transported or shipped, they arrive at the customers door in working condition without need of repair or adjustment.

* Packaging is especially important in certain industry where future sales may be based largely on the quality, integrity and performance of a companys previous delivery.
Importance in marketing
Packing is a marketing tool used to reflect the brand. A company uses packaging to sell the product inside. The colors, fonts, descriptions and logo are designed to drive consumers to buy the product. Packing is designed to capture a customers attention and it can directly effect whether they buy the product or not. Innovation and creativity come into play when it comes to packaging. A well-marketed product is packaged in a way that compels the customer to pick it up and take a closer look, at which point product descriptions and graphics must be clear.

Yes, the decision confronting Campbell management as one that may confront many firms in India. Coca-Cola is one such brand which changed its packaging according to the consumers and environment.

They are advancing sustainable design efforts through an initiative known as e3, which focuses on improving efficiency, life-cycle effectiveness and eco-innovation. For example, using state-of-the-art computer design software, they have effectively reduced and improved the impact resistance of their most recognizable package ??“ the glass contour bottle.
Introduced in 2000, the Ultra Glass contour bottle is designed to improve impact resistance, and reduce weight and cost. Use of the Ultra Glass design has eliminated 52,000 metric tons of glass — resulting in a CO2 reduction of 26,000 tons or the equivalent of planting 8,000 acres of trees.
Throughout their system, they tailor their packaging to meet local economic, social and environmental needs, they adjust the amount of material used in PET bottles based on local temperatures to reduce packaging while maintaining product quality.While they have a robust sustainable packaging strategy, they faced litter issues in the communities they served. All too often their packages were found along roadsides, beaches or in waterways.They recognized the importance of working with community organizations to make it easier to properly dispose of their packages and to educate the public to change behaviors that cause litter on land and in bodies of water. Their system supports numerous litter prevention and community beautification organizations that provide leadership in this area.
Coolers play a key role in the world of refreshment. As a result of climate change issues and their commitment to reducing their environmental footprint, they are implementing energy-saving technologies in their coolers. They are achieving this by purchasing new, more efficient units or by developing energy-conserving tools where there is a gap. Second annual Greener Package Awards for packaging sustainability, earning both the Beyond the Package Award and Innovator of the Year was awarded to Coca-Cola for PlantBottle 30 percent plant-based PET bottle.
Consumers around the world are switching to juices and teas for health reasons, leaving soft drink sales falling. Coca-Cola has been growing its juice offerings. The new packaging includes Minute Maids well-known black-and-white logo and mixes in larger images of fruit and leaves. Other brands will have similar looks while maintaining their brand names.The company wants to use the success of the Minute Maid brand to grow all its juice products.The company developed the new packaging over several years, talking to consumers to find out what they want in their juice products, including having a deeper focus on health.Coca-Cola can also save money by having the same packaging for its juice brands because it will be quicker to react to efforts that work ??” and dont. It will also not have to spend time or money by having different packaging.


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Food Intolerance

Category : Articles

Assessment Task CYPOP 2 Care for the physical and nutritional needs of babies and young children
In relation to the nutritional needs of a child from 18 months to 36 months show how to plan meals for young children that meet their nutritional needs based on government guidance and information from their carers
Between the ages of 18 and 36 months children start to learn some of their attitudes towards food and also start to develop some likes and dislikes and preferences.
During this period children are growing in height quickly and are normally very active. They therefore need a diet that will provide them with sufficient energy and protein to assist with their growth .
A nutrient dense diet is essential during this period. These are foods that are high in calories but also high in nutrients such as protein, vitamins and minerals. It is important not to give children foods that have high calorie content but are also high in saturated fat as they do not contain a lot of nutrients but they will fill children??™s stomach up. Such foods include sweets and crisps. Foods such as sugary puddings, pies and fried food or sugary drinks should only be offered very occasionally.
Children in this range should be eating lots of fruit and vegetables.
Settings should provide food that mirrors the meals that children have at home and therefore it is good practice to get parents involved in helping to plan meals. Providing meals that children have at home may also give other children the opportunity to try different types of meals.
Foods that contain salt, lots of sugar, nuts, raw eggs, some fish, low fat and low calorie and high fibre foods should be avoided.
At this age cows milk should be offered. Full fat milk is recommended until the age of 2 years and after that as long as children are eating well they can have semi-skimmed. Skimmed milk should not be given.
The best drinks for children are either milk as above or water. Children need sufficient water to prevent them becoming constipated and dehydrated and water should be available throughout the day.
Children should be introduced to new tastes and as stated a variety of fruits and vegetables. Children should not be forced to try new foods but encouragement and praise should be given to persuade them.
Children should be encouraged to stop eating when they are full and this does not mean when they have an empty plate. Portion size should be appropriate for this age but if children do not finish everything they need to know that it is ok.
Snacks should be offered between meals but these should not be large enough to fill children up so they will not be hungry at their main meal times.

An explanation of food allergies and intolerances that a young child may experience and the importance of following carers??™ instructions on the needs of their child
Some children have food allergies that can be extremely dangerous and even fatal to them if they come into contact with their allergen.
Some allergies are so severe that even if a child is near another child who is eating a certain food they can have a reaction. This can and does effect the food that can be given to all children in a setting.
Making sure that everyone involved in food preparation or distribution must be aware of any allergies and photos and names of children effected need to be displayed clearly in kitchen areas.
Children with allergies may need their own plates and cutlery and key worker may need to supervise meals times so that if for any reason a child has a reaction help can be called quickly.
Signs of allergies include swelling of the lips or eyes, redness to the face, itching or difficulty breathing. Children who already have had a severe reaction may have already been prescribed an Epipen and key workers will have received training on how to administer this. Care plans will also be in place for these children.
Food intolerances, all be not as serious as allergies can still be unpleasant and cause children health problems. Parents may identify these after their children have diarrhoea but it is important to realise that diarrhoea can be caused by other problems and so GP??™s advice should be if it is believed a child has an intolerance.
Coeliac disease is caused by a gluten intolerance which is found in wheat, barley and rye. Common foods contain gluten such as pasta, bread, biscuits and cakes. Gluten free products can be purchased.
Diabetes is a condition that can effect children and also their dietary requirements. It is often necessary that meals and snacks are given at very specific times and parents instructions must be followed carefully. There will also be care plans in place for children effected by this.


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Campbell Soup

Category : Articles

Campbell Soup

Camp Soup Company has made itself a household name throughout the world by offering everything from soups , to cookies, chocolate, pastries and juices. Campbell Soup Company, originally called, ??? Anderson & Campbell???, started as a small business and worked its way up to be one of the most identified brands in world. The company??™s product was the first of its kind and it took an exceptional advertisement strategy to gain the vast customer base it has today.
By 1905 Campbell offered 21 varieties of soup and continued to capture the hearts of women around the world by publishing cook-books for there condensed soup. Innovative and winning advertising created a huge request for the products outside of the United States. In 1926, a Canadian subsidiary, Campbells Soup Company Ltd., was organized, sparking the creation of the company??™s international operations (Campbell Soup, history).
Campbell had take pleasure in its gigantic accomplishment in the United States and the interest and demand for its products had reached across international boundaries. International production in Canada was followed by the opening of a soup plant in Sacramento, California, in 1947. The official International Division was established in 1957 with the new corporate headquarters in Camden, New Jersey. Two years later, the company jumped into the Mexican market with Campbell??™s de Mexico, S.A. de C.V. (Campbell Soup, history)
This was just the beginning for Campbell??™s international operations. According to the companies website, today, the company has reached almost every corner of the world selling products in 120 countries around the world which contribute 1.9 billion dollars of sales annually. These are just a few countries that call Campbell soup home: Canada, Germany, Ireland, Asia and Japan.
Over the last 25 years, Campbell??™s Soup has been managed by different CEO??™s, each bringing his own ideas , vision and strategy for making certain that Campbell expanded in terms of size and profitability. One CEO, Gordon McGovern, his strategic approach was to introduce as many new products as possible. He encouraged his employees to be knowledgeable and creative. His international strategy was to expand and strengthen Campbell??™s performance in foreign markets. The overseas acquisitions made by McGovern were companies that specialized in domestic food production such as, the German specialty food importer, the Italian food producer, and Arnott??™s the Australian cookie company.
David Johnson, a second CEO, his strategy was to better market it??™s products overseas while preparing foods that would cater to each countries tastes and preferences. Johnson hoped that this strategy would increase the confidence of the heirs of Campbells (Campbell??™s website).
A third CEO, Dale Morrison, followed the transnational mindset and believed that in order to grow and be profitable, Campbell needed to focus on premium brands that had the highest growth potential and were differentiated compared to competitor brands. He also realigned the three divisions of Soups and Sauces, Biscuit and Confectionary and Away from Home. The spinoff of several poor performing businesses contributed to his international strategy.
Campbell Soup is a global multinational company where more than 25 percent of Campbell??™s sales come from international markets. It is almost a necessity for Campbell to use a geographical departmentalization approach. The advantages are that Campbell can be more effective in the handling of specific regional issues that arise and will allow them to better serve the need s of unique geographical markets. Explicitly, Campbell Soup specializes in food products. Moreover, they are able to accommodate each geographical region in terms of tastes and preferences. This is a important feature in the ongoing success of the company.
Internationally, Campbell will have to continue to rely upon its??™ aggressive marketing skills. In order for them to achieve this goal, they must continue to increase their sales. For this to continue to progress globally, Campbell must continue to create affiliations and strategic coalitions with other businesses that are a great match for the company. Campbell also must continue to create a strategic Global Supply Chain which will generate a highly-flavored connection between Campbell??™s business strategy and global corporate unit strategy and operations, making the company operate more efficient in the international arena.


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Food Intake

Category : Articles

Food Intake ??“ 1 Day
Brenda Guzman
SCI 220 Human Nutrition
Martin G. McCullough
July 15, 2011

Food Take ??“ 1 Day
Many people do not know how many nutrients are needed on an everyday diet. I am part of that people. What I noticed is that I needed more vegetables and fiber foods on my diet. These nutrients are what I am missing in my everyday diet. If I add these nutrients to my everyday diet, it will help me get better in my eating habits and probably give me better energy to go on during the day at work or at a normal day basis. I eat what I am supposed to eat everyday and I also workout what I am suppose to, but there are some nutrients that are missing, and those missing nutrients are vegetables and fiber. By eating these proper foods, my diet will start to balance it self and I will be in a good healthy stage that will help my body and help my health day by day.
Vegetables
My body is getting the nutrients that I need, I am pretty healthy, I drink plenty of water and eat my 3 meals a day. I eat plenty of meat and poultry and eat plenty of fruits, but one of the things that I need to eat more is vegetable to have a better diet. Vegetables are the one of the nutrients that I need to eat for my body (Butler, 2010) To get my body stronger so I could become 100% healthier on my diet. There are pretty negative numbers of vegetable nutrients showing in my diet. I will start eating more vegetables in my diet so my body could start getting the better nutrients that I need to get in my diet. Salads will be added to many of my meals, to help my diet get the proper vegetable nutrients and get healthier. By eating vegetables I will produce my body with better vitamin a nutrients and I will get better with my senses. Vegetables are one of the top foods that are needed on a good diet; by me not eating them I do not have my diet balance I need to produce my body with more vegetables everyday.
Fiber

The other nutrient that I need is fiber in my diet. I need to eat a better amount of fiber in my diet. By producing fiber in my diet I will get my digestive system to work better and it will help me digest what I eat in a better way. With fiber I will not feel constipated or will feel bloated with the food that I eat. Fiber will also help me with my heart, that fiber I could get it by eating a special type of cereal that will help my body get the proper nutrient that it needs to get from the fiber nutrient (Soderlund, 2009). I will also improve my fiber by eating dairy products such as yogurts and on them I will add granola on it. I need to eat wheat bread if I eat a sandwich or something like that, but I will limit myself with that. Fibers consist of many foods such as grains, cereals, and pastas. By eating all this foods, the other part of my diet will get a better balance and I will be healthy and strong everyday of my life (Lo, 2009).
Conclusion
In conclusion I need to improve my diet by eating these nutrients that I have just talked about. Vegetables and fibers, there to nutrients are missing in my everyday diet, and by starting to produce my body with these nutrients, I will improve and balance my diet. By finding this information out I will get healthier and stronger with this special nutrients. Now my digestive system will be working better with the fiber that I will be eating with my meals. With vegetables I will have better strength in me and I will get better with my eyesight. Now that I found out the my needs to get better in my diet I will start by eating them and hopefully I will feel better everyday with good strength each and everyday.

Reference
Butler, L. (2010). Nutrition and your health. Agricultural Research, 58(6), 15.
Soderlund, A., Fischer, A., & Johansson, T. (2009). Physical activity, diet and behaviors modification in the treatment of overweight and obese adults: A systematic review. Perspectives in Public Health, 129(3), 132.

Lo, Y. T., Chang, Y. H., Lee, M. S., & Wahlqvist, M. L. (2009). Health and nutrition economics: Diet costs are associated with diet quality. Asia Pacific Journal of Clinical Nutrition, 18(4), 598.