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I need help creating a thesis and an outline on Lowering the Cost of Improving Student Health. Prepare this assignment according to the guidelines found in the APA Style Guide. An abstract is required
I need help creating a thesis and an outline on Lowering the Cost of Improving Student Health. Prepare this assignment according to the guidelines found in the APA Style Guide. An abstract is required. Illnesses may range from a mild stomach upset to a more severe pathogen that could result in death. We have all experienced even the mild illness can result in time spent at the doctor’s or at least it takes us away from our daily routine. In the more serious forms, it can require several days of bed rest or a lengthy stay in the hospital. These disruptions can cause hardship for anyone, but food improperly stored or cooked can be a pain rather than pleasure for a college student.
Students have a demanding schedule and they can hardly afford to miss classes. In my opinion, this is precisely what makes the difference between the Deans list and failure. Good health is the key to success for anyone and more so for a college student body. Yet, it is this group that places itself at the greatest risk of food poisoning by their lifestyle. Even less sleep and mental fatigue eventually lead to stress but a foodborne illness has immediate and far-reaching consequences. Again, it is the student's unique lifestyle that threatens their well being due to foodborne illness.
College life brings with it eating habits that are considerably different than what the students have been used to. This is what experts have to say. USDA Under Secretary for Food Safety Dr. Richard Raymond says, "Students face many rigors while studying for a college education and they often eat whenever and wherever it is convenient" (qt. in "Food Safety 101", 2005). Dr. Raymond further states that "college kids simply don't know what it takes to make the grade in food safety and far too many could end up with a foodborne illness" (qt. in "Food Safety 101", 2005). As many as 20,000 Penn State students could become ill this year by eating foods that have been improperly stored or inadequately cooked. . .
