2. 2 | P a g e
Table of Contents
Statement of Authenticity…………………………………………………………………………………….3
PersonalMission Statement…………………………………………………………………………………3
Elevator speech……………………………………………………………………………………………………3
Education……………………………………………………………………………………………………………..4
DeVry CourseDescription……………………………………………………………………………….5-12
DeVry Academic History………………………………………………………………………………..13-15
Resume………………………………………………………………………………………………………………16
Reference List…………………………………………………………………………………………………….18
ProfessionalDevelopment………………………………………………………………………………….19
Awards and Accomplishments………………………………………………………………………20-21
Career Path…………………………………………………………………………………………………………22
Work Samples……………………………………………………………………………………………….23-36
REFERENCES…………………………………………………………………………………………..............37
3. 3 | P a g e
Statement of Authenticity
I, Beverly Blackwood am the author of all materials contained within this portfolio; it is
my original work and is an honest representation of my skills. Reproduction of any
materials contained herein is strictly prohibited.
Personal Mission Statement
It is my mission to obtain employment with a company where I can utilize to the fullest,
my education and experiences in the field of Business and Hospitality Management. I
am especially interested in a business that offers additional educational training and
career advancement.
Elevator Speech
My name is Beverly Blackwood. I graduated from high school in 1989 with a
Commercial Diploma and had worked 12 years in tourism and hospitality sector of
Belize. These experiences have allowed me to understand the value of customer
service and customer experience management. As part of my life-long journey of being
hospitality professional I had furthered my education with a Bachelor’s degree in
Business Management with a major in Hospitality Management from DeVry University.
I am eager to continue my career and demonstrate my talent in the United States. I am
a person who has integrity, is ambitious and will go the extra mile to help others who
may be struggling.
4. 4 | P a g e
Education
DeVry plan of Study for my Bachelor’s of Business Administration
concentrating in Hospitality Management.
Communication Skills
ENGL 112 – Composition
This course cultivates writing skills through analysis of essays, articles and other written
works that are used as models for writing practice and development. Writing
assignments emphasize process approaches, development, organization, and revision
and audience awareness. Students use word-processing and online tools to develop
written work.
ENGL 135 – AdvancedComposition
This course builds on the conventions and techniques of composition through critical
reading requirements and longer, more sophisticated reports, including a documented
library research paper. Assignments require revising and editing for an intended
audience. Students are also taught search strategies for accessing a variety of print and
electronic resources.
SPCH 277 – Interpersonal Communication
This course explore ways in which people interact verbally and nonverbally and teaches
basic principles of interpersonal communication including perception, self-concept,
persuasive communication, nonverbal communication, semantics, roles and norms, and
communication barriers.
5. 5 | P a g e
Humanities
LAS 432 – Tech, Society and Culture
In this capstone course, the relationship between society and technology is investigated
through reading, reflection, research and reports. The course identifies conditions that
have promoted technological development and assesses the social, political,
environmental, cultural and economic effects of current technology. Issues of control
and ethical considerations in the use of technology are primary.
HUMN 303 – IntroductiontoHumanities
To study the humanities is to examine human culture. For this reason, humanities
courses vary widely in scope and encompass art, history, cultural values, social
movements, philosophy and many other areas.
History 405 –UnitedStates History
This course examines American history from the formation of the 13 original colonies to
the present. Coursework addresses the struggle to define American citizenship and
government, development of the nation and a national economy, and racial exclusion in
American society. Also examined are the country’s transformation to a world power,
Reconstruction, resurgence, recession and reform, principles of justice and the
American experience
Social Sciences
PSYC 110 - Psychology
This course provides a foundation for understanding, predicting and directing behavior.
Organized within a framework encompassing foundations, general topics and
applications, the course provides an understanding of how psychological principles and
concepts relate to professional and personal life. Topics include learning, attitude
formation, personality, social influence, dynamics of communication, conflict resolution,
motivation, leadership, and group roles and processes.
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SOCS 350 – Cultural Diversity inProfessions
Students explore cross-cultural issues and diversity to help create a positive foundation
for understanding and working effectively with others. Cultural issues – including values,
beliefs and practices that affect individuals, groups and communities – are discussed.
Case studies and other applications are examined, particularly as they relate to the
workplace and to professional practice. Experiential learning designed to increase
understanding and appreciation of differing cultures is included
LAWS 310 – The Legal Environment
This course examines the North American legal system, focusing on aspects of the law
as they relate to social, economic and ethical issues. Students explore regulatory
matters, intellectual property, employer-employee relationships, antitrust, environmental
issues, consumer protection, and civil versus criminal
Personal and Professional Development
CARD 405 – Career Development
Career planning strategies and resources are explored to prepare students for a
successful job search and to maximize potential for advancement and long-term
professional growth. Students perform self-assessment and goal-setting activities, and
apply research and evaluation skills to execute job search and career advancement
strategies. Each student assembles a professional portfolio highlighting achievements,
goals and concrete plans.
COLL 148 - Critical thinking andProblemSolving
This course focuses on identifying and articulating skills needed for academic and
professional success. Coursework provides instruction and practice in critical thinking
and problem-solving through analysis of critical reading and reasoning, as well as
through examination of problem-solving methodologies. Students learn to work in
teams, to identify and resolve problems, and to use research effectively to gather and
evaluate relevant and useful information.
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Mathematics and Science
MATH 092 – Basic Algebra
This course introduces critical elements of algebra for linear equations and inequalities.
Coursework progresses from order of operations and combining like terms through
addition and multiplication rules for solving linear equations. Students then apply these
rules to inequalities. Graphing in two variables is introduced, as are exponents,
polynomials and polynomial operations. The minimum requirement to pass this course
is 80 percent, and grades of C and D are not assigned. The final grade earned in this
course is not used in GPA calculations, and credit hours earned are not applicable to
credit hours required for graduation.
Math114 – Algebrafor College Students
This course focuses on systems of linear equations; radical and rational expressions;
and functions where linear, quadratic, exponential and logarithmic functions are
emphasized using application problems and modeling. The minimum requirement to
pass this course is 80 percent, and grades of C and D are not assigned.
Math221 - Static for Decision-Making
This course provides tools used for statistical analysis and decision-making in business.
The course includes both descriptive statistics and inferential concepts used to draw
conclusions about a population. Research techniques such as sampling and experiment
design are included for both single and multiple sample groups.
SCI 228 – NutritionHealth&Wellness
This course provides an overview of basic nutrients the body requires for health and life,
and dispels common nutrition myths. The role of nutrition in various biological phases of
the human life cycle, as well as psychological and sociological implications of food, is
discussed. Students also learn how the scientific method of inquiry is used in the
nutritional science and health fields. In the lab, students collect observational data,
employ computer simulations, and prepare and sample various food
8. 8 | P a g e
Business
ACCT 212 – Financial Accounting
This course focuses on ways in which financial statements reflect business operations
and emphasizes use of financial statements in the decision-making process. The course
encompasses all business forms and various sectors such as merchandising,
manufacturing and services. Students make extensive use of spreadsheet applications
to analyze accounting records and financial statements.
BIS 155 – Data Analysis withSpreadsheet withLab
This course focuses on analyzing business situations using current spreadsheet
software. Using data derived from real world business situations, students learn to use
appropriate spreadsheet software features to organize, analyze and present data, as
well as to make business decisions. Through personal database technology such as
Access, the course also introduces basic database concepts.
BUSN 115 – IntroductiontoBusiness &Technology
This course introduces business and the environments in which businesses operate.
Students examine the roles of major functional areas of business and interrelationships
among them. Organizational theories and techniques are examined, and economic,
cultural, political and technological factors affecting business organizations are
evaluated.
BUSN 319 – Marketing
In this course students apply principles and strategies for marketing products and
services to industrial, commercial and governmental entities. Topics include ways in
which market information and product life cycle affect product and production design;
forecasting techniques; interdependencies between marketing and operations functions;
and selling skills.
BUSN 379 – Finance
This course introduces corporate financial structure and covers basic capital budgeting
techniques, including discounted cash flow analysis. Funds sources and financial
9. 9 | P a g e
resource allocation are analyzed. Spreadsheet software packages are used to analyze
data and solve case-based problems.
COMP 100 – Computer Apps for Business withLab
This course introduces basic concepts and principles underlying personal productivity
tools widely used in business such as word processors, spreadsheets, email and web
browsers. Students also learn basic computer terminology and concepts. Hands-on
exercises provide experience in using PCs and current personal productivity tools.
ECON 312 – Principles of Economics
This course introduces basic concepts and issues in microeconomics, macroeconomics
and international trade. Microeconomic concepts, such as supply and demand and the
theory of the firm, serve as foundations for analyzing macroeconomic issues.
Macroeconomic topics include gross domestic product (GDP), and fiscal and monetary
policy, as well as international topics such as trade and exchange rates. The course
stresses analyzing and applying economic variables of real-world issues.
MGMT303 – Principles of Management
This course examines fundamental management theories and traditional managerial
responsibilities in formal and informal organizational structures. Planning, organizing,
directing, controlling and staffing.
ACCT 346 – Managerial Accounting
This course introduces how managers use accounting information in business decision-
making. Topics include standard cost systems, budgeting, break-even analysis, relevant
cost issues, and the effect of state and federal taxes on decision-making. These
principles apply to all types of businesses, including the service industry, manufacturing
and merchandising. Students use spreadsheet applications to analyze and provide
solutions to challenges faced by management in today’s business environment
BIS 245 – Data Base Essent for Businesswith Lab
Students in this course learn to design relational databases and to build database
applications, including tables, queries, forms, reports and macros. Also addressed is
implementation of basic database security, backup and recovery procedures.
Generating reports and meeting business requirements are emphasized.
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MGMT404- Project management
This course enhances students' ability to function in a project leadership role. While
exploring the project life cycle, they gain experience in budget and timeline
management. Project management software is used to design project schedules using
methods such as bar charts, program evaluation review technique (PERT) and critical
path method (CPM) to produce project plans to apply to the solution of case studies.
BUSN 420 – Business Law
This course provides an overview of business law and introduces fundamental legal
principles encountered in the business environment. Topics include state and federal
courts and jurisdiction, contract law, tort law, commercial paper, bankruptcy, suretyship
and accounting liability
BUSN 427SA - Global Issues inBusiness
This course explores ways in which business is affected in areas such as accounting,
finance, marketing and operations in an international context. Emphasis is placed on
major trade agreements and their impact from either a collaborative or a competitive
viewpoint
CONSENTRATION IN HOSPITALITY MANAGEMENT
HOSP 310 – IntroductiontoHospitality Management
This course introduces the major fields within the hospitality industry: lodging,
meetings/events, restaurants, casinos and tourism. Operations and management are
covered in the context of history, society and leadership.
HOSP 320 - Foundationof Hospitality Management
11. 11 | P a g e
This hospitality management course examines the lodging industry – from its traditional
roots to contemporary structures – and addresses management, economics, and
measurement of hotel operations, including reservation systems, staffing, security, and
maintenance.
HOSP 330 – Meeting andEvents management
In this course, students explore event, meeting, and convention management, one of
the fastest-growing segments of the hospitality industry. Topics include sponsorship,
venues, staffing, finance, exhibit coordination, contracted services, legal implications,
and marketing and convention bureaus.
HOSP 410 – Restaurant management
Introducing operational and management practices of both startup and established
restaurants, this hospitality management course explores service, customer relations,
mission, marketing strategy, and menu as well as financial management in the form of
pricing, budgets, cost control, payroll, fixed assets, leasing, and cash and revenue
control.
HOSP 420 – FoodSafety and Sanitation
This course covers fundamental aspects of food safety, sanitation and food service
operations. Coursework is based on the 2001 FDA Food Code and focuses on
management of sanitation, factors contributing to unsafe food, food-borne illnesses,
food production flow, the Hazard Analysis Critical Control Point system, accident and
crisis management, employee training, food safety regulations, and facilities and
equipment cleaning and sanitation.
HOSP 450 – Tourismmanagement
Examining the social and behavioral aspects of tourism and the structure and function
of major tourism delivery systems, this hospitality management course focuses on
managerial challenges and responsibilities in the tourism industry. Students analyze
supply and demand for products and services, forecast demand, and explore revenue
and yield management approaches.
HOSP 440 – CasinoManagement
This course introduces operating conditions and management responsibilities in
casinos, and related properties and services. Students explore gaming history and
regulations as well as modern gaming laws, controls, taxes, accounting, reporting,
marketing, and the mathematics and statistics of games and casinos.
12. 12 | P a g e
Senior Project
BUSN 460
Working in teams, students apply knowledge and skills, including competencies in
problem-solving, critical thinking, research, teamwork, and oral and written
communication, to real-world problems in a client-based environment. Assignments are
based on competencies developed in students' prior coursework. This course must be
taken at DeVry. Students who receive credit for this course may not also receive credit
for BUSN462 and BUSN463. Prerequisite: Successful completion of 89 semester-credit
hours
Business Administration/Hospitality Management Specialization
DeVry course Description
DeVry University’s Bachelor’s degree in Management helps prepare you for the
workplace with a solid business foundation. Our specialization in Hospitality
Management can further focus your studies and help equip you for the career you want
to pursue.
The field of hospitality management is diverse, spanning lodging and gaming,
restaurants and tourism, and meetings and events. Our curriculum can help provide you
with the skills to best pursue the breadth of available opportunities within the hospitality
field.
Our specialization explores the operations and day-to-day managerial challenges and
responsibilities within hospitality management. Students can learn the particulars of
meeting and event management which can include venue selection, staffing,
sponsorships, finance and exhibit coordination. As a student, you can study the
operational and managerial practices in new and established restaurants, as well as the
fundamentals of food safety. Our curriculum introduces you to the operating conditions
and management responsibilities in casinos and related properties and services. In
addition, you can become familiar with the many aspects of the tourism and hospitality
13. 13 | P a g e
industry. As a graduate, you can be prepared to work as a hospitality manager in a
variety of settings.
DeVry Academic History
Grade Credits
Spring 2012
COLL 148
Critical
Thinking and
Problem-
A 3
ENGL 112 Composition A 4
MATH 92 Basic Algebra A* 4
July 2012
BUSN 115
Intro to
Business &
Technology
A 3
MATH 114
Algebra for
College
Students
A 4
Sep. 2012
MATH 221
Statistics for
Decision-
Making
B 4
Nov. 2012
COMP 100
Computer Apps
for Busn w/Lab
A 2
ENGL 135 Advanced
Composition
B 4
January 2013
ECON 312 Principles of
Economics
A 3
MGMT 303
Principles of
Management
A 3
March 2013
HOSP 310
Intro to
Hospitality
Mgmt
A 4
May 2013
HOSP 450
Tourism
Management
A 4
July 2013
14. 14 | P a g e
HOSP 320
Foundations of
Hotel Mgmt
B 4
Sep. 2013
HOSP 410
Restaurant
Management
A 4
HOSP 440
Casino
Management
A 4
Nov. 2013
HOSP 330
Meetings and
Events
Management
C 4
HOSP 420
Food Safety
and Sanitation
A 4
January 2014
ACCT 212 Financial
Accounting
A 4
March 2014
HIST 405
United States
History
B 3
HUMN 303
Introduction to
Humanities
A 3
May 2014
ENGL 227
Professional
Writing
B 4
Sep. 2014
LAWS 310
The Legal
Environment
B 3
PSYC 110 Psychology A 3
Nov. 2014
SOCS 350
Cultural Divrsty
in Professns
A 3
January 2015
BIS 155
Data Analysis
w/Sprdsh
w/Lab
A 3
BUSN 319 Marketing C 3
March 2015
BUSN 380
Personal
Financial
Planning
A 3
BUSN 420 Business Law B 4
May 2015
15. 15 | P a g e
SCI 228
Nutri, Health &
Wellness
w/Lab
B 4
July 2015
ACCT 346
Managerial
Accounting
C 4
Sep. 2015
BUSN 379 Finance A 3
Nov. 2015
CARD 405
Career
Development
IP. 2
SPCH 277
Interpersonal
Communication
IP. 3
January 2016
BIS 245
Database
Essent for
Busn w/Lab
IP. 4
16. 16 | P a g e
Resume
Beverly Blackwood
10 Brownell Cir,Worcester,MA 01602
Cell:508-963-4338: irelandunga@aol.com
Summary
Highly motivated and organized worker with experience in the hospitality industry.
Extraordinary customer relationship skills
The ability to work well under pressure and learn new task quickly and make decisions
effectively.
Highlights
Highlyresponsible andreliable Staff developmenttalent
Writtenandoral communicationskills Upbeat,outgoingandpositive
Foodsafetyunderstanding Trainedinliquor,wine andfoodservice
Exceptional interpersonal skills Sensitive toculture anddiversity
Customer-Oriented Well groomed
Accomplishments
I have gained extensive knowledge and experiences working at Journey’s End Caribbean Club
which is a five star resort that was once featured on the hit TV. Show “Life Styles of the Rich and
Famous.” During this time I have developed my knowledge and love for the hospitality
business, I was cross trained in several departments and primarily assisted with managing the
restaurant. During the busy season I was assigned to taking care of VIP guests only.
Experience
Head Bartender and assistant manager
April 2006 to March 2009
Tarzan’s night Club/El Cento – San Pedro Belize
Schedule and direct staff in daily work assignments to maximize productivity
Efficiently problems or concerns to the satisfaction of all involved parties
Develop and maintain exceptional customer service
Communicated well and used strong interpersonal skills to establish positive
relationship with customers and employees.
Education
B.A. In Business Administration and Hospitality Management
DeVry University, Chicago Illinois/Graduated: April 2016
17. 17 | P a g e
Transferrable Skills
Coordinate activities
Encourage
Calculate/manipulate numbers
Microsoft Office
Correspond
Advise people
Mentor others
File records manage a business
Perceive needs
Mentor others
Plan
Persuade others
Handle money
Help people
Find information
18. 18 | P a g e
Professional Development
The National Society for Success and Leadership Training --- (in progress).
Letters of reference
I cannot provide these at the moment because the key people are located in France,
California and Belize. I hope to get these reference letters by the time I graduate. All my
hospitality experiences were obtained in a foreign country. I recently start working in the
U.S and in a position where I don’t get to demonstrate my talent.
19. 19 | P a g e
Reference List
Beverly Blackwood
10 Brownell Circle
Worcester MA, 01602
irelandunga@aol.com
508-963-4338
RolandSachuc
(Executive CheflivesinFrance)
Notrespondingtoemail atthe momentrecenttragedy
rolangebelle@gmail.com
Mr. Paul Powton
Nightclubowner
21 SibunStreet
Belize Central America
Phone:
Mrs. Harriet Cherrish
BSN inNursingSupervior
114 WestminsterDrive
MarlboroughMassachusetts
508-357-6554
CaseyO,neill
RestaurantGeneral Manager
Works andlivesinCaliforniatryingtoget intouch
20. 20 | P a g e
Awards and Accomplishments
THE NATIONALSOCIETYOFLEADERSHIP ANDSUCCESS (inprogress)
Building leaderswho makea better world
22. 22 | P a g e
Career Path
Career Goals
Career Goals
Potential
Employers
Possible Job
Titles
Current Salary
Ranges
My one-year
career goal is
to gain in
business
operations
1. Fairlawn
rehabilitation 2.
Golden Living
Center 3. Saint
Vincent Hospital
1. Director of
Food Service
2. Admissions
Director 3.
Sales
1. $58,405
2. $49,261
3. $53,067
My two-year
career goal is
to be
successful in
performing my
duties and
responsibilities
to the highest
level
1. Umass
Medical Center
2. City of
Worcester 3.
Health South
Corporation
Administrative
Director 2.
Director of
Customer
Service 3.
Director of
sales
(1) $102, 067
(2)$103,827
(3)$161,347
My five Year
Career goal is
to continue my
education and
open my own
business
To be self-
employed
running my own
hospitality
Business
1. Owner
operator 2.
Decision
maker 3.
Financial
planner
An owner of a
hotel can choose
to pay herself a
salary or collect
the profits from
the business. The
owner of a hotel
has every right to
hire herself to
work for the
business in any
capacity she sees
fit, and there can
be tax and other
advantages to
doing so.
23. 23 | P a g e
Work Samples
These examples represent my knowledge my accounting knowledge
Beverly Blackwood week 1 Assignment
Question# 8
CalculatingOCFHammet,Inc.,hassalesof $34,630, costof $10,340, depreciationexpense of $2,520,
Andinterestexpense of $1,750. If the tax rate is 35%, whatis the operatingcashflow,orOCF ?
Income Statement
Sales $ 34,630.00
Cost $ 10,340.00
Depreciation $ 2,520.00
EBIT $ 21,770.00
Interest $ 1,750.00
EBT $ 20,020.00
Taxes $ 7,007.00
NetIncome $ 13,013.00
OCF = earningsbefore interestandtaxes $ 21,770.00
(plus) depreciation $ 2,520.00
(Minuscurrenttaxes) $ 7,007.00
Operatingcash Flow $ 17,283.00
Question#14 Calculatingcashflow
WeilanCo.showsthe followinginformationonits2014 Income Statement
Income Statement
Sales $ 167,000.00
Cost $ 88,600.00
Otherexpenses $ 4,900.00
Depreciation $ 11,600.00
EBIT $ 61,900.00
Interest $ 8,700.00
EBT $ 53,200.00
Taxes $ 18,620.00
NetIncome $ 34,580.00
OPERATING CASH FLOW
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The cash flowfromoperationispositive due tothe factthat depreciationisanon-cashexpense.
Andinterestisa financingexpensenotanoperatingexpense.
Operatingcash flowisdifferent fromnetincome because all income statementmaynotgenerate
Cash flowinthe same period.
Sample # 2
Corporate Finance Week 3 Case Study
Beverly Blackwood
1. What are the monthlypaymentsfora30-year traditional mortgage?Whatare the paymentsfora
20-year traditional mortgage.
Loan paymentfor30 year mortgage
$212,098.17
Loan Paymentfor20 years
$252,774.22
2. Prepare anamortizationtable forthe firstsix monthsof the traditional 30-yearmortgage.How much
of the firstpaymentgoestowardsprincipal.
Month BeginningBalance
Total
payment InterestPayment
Principal
Payment Ending Balance
Endingbalance of previous
month
previous
calculation
Beginning
Balance x
6.1%/12
Total payment-
interestpayment
BeginningBalance -
principal payment
1 $ 35,000,000.00 212,098.17
$
177,916.67
$
34,181.50
$
34,965,818.50
2 $ 34,965,818.50 212,098.17
$
177,742.91
$
34,355.26
$
34,931,463.24
3 $ 34,931,463.24 212,098.17
$
177,568.27
$
34,529.90
$
34,896,933.34
4 $ 34,896,933.34 212,098.17
$
177,392.74
$
34,705.43
$
34,862,227.91
5 $ 34,862,227.91 212,098.17
$
177,216.33
$
34,881.84
$
34,827,346.07
26. 26 | P a g e
6 $ 34,827,346.07 212,098.17
$
177,039.01
$
35,059.16
$
34,792,286.91
3. Bi weeklyPaymentmonthlypaymentdividedby2
$
212,098.17
$
106,049.09
Total paymentsperyear 52 weeks/2= 26 payments
635.2365597 The periodforthe bi-weeklypaymentsof 30 yearsmortgage is 635.23 periods
Change periodsto years 24.43217537 (or) 24.43
The 30-year traditional mortgage paymentswill take 24.43 years.
Thisis a shorterperiodbecause the paymentsare bi-weekly.
Assume S&S Air takes out a bulletloan under the terms described.Whatare the payments on the loan?
Loan paymentforthe first59 monthswill be the same as the 30 year mortgage $212,098.17.
at the endof 60th monthpaymentwill equal toloanpayment+the bulletpayment
############
The presentvalue of remainingloanpaymentis$32,609,015.35
Total paymentformonth
60
$
32,609,015.35
$
212,098.17
Paymentinmonth60 is=
$
32,821,113.52
What are the payments forthe interestonlyloan?
Loan Amount 35,000,000
Interest 3.50%
Period 12
3.5/12 =0.291%
35,000,000 x 0.291%
Monthlyinterestpayment $
27. 27 | P a g e
102,095.00
The company will make the paymentsonthe first10 Years (119) monthsand thenthe principal amountand
Interestwill be paidonthe 120th payment.
Last payment35,000,000 + 102,095.
$35,102.10 120th paymentforthe interestonlyloan
6. The bestloanis the interestloanbecause ithasa lowerrate of 3.5%. The principal amountisnotpaidand the
Companymayhave difficultypayingoff the principal,whichmayleadtorefinancingatahigherrate.
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Water: An Overlooked Essential Nutrient
Beverly Blackwood
DeVry University
29. 29 | P a g e
Water: An Overlooked Essential Nutrient
My name is Beverly Blackwood and I am a Registered Dietitian that will be
working with this firm on selecting the proper beverageto meet the needs of the
lawyers of this firm. There are three choices of beverages water, Gatorade or
powerade and we mustselect one based on the information provided. In order
to do this we mustknow why hydration is important.
How important is Hydration:
Most people know that they get thirsty and they mustquench their thirst, but
your choice of thirst quenching drink is also important. If soda is your drink of
choice then you mustrealize that sugary drinks increasethe risk of type 2
diabetes, (Dr. Walter Willette, 2015) heartdiseaseand other chronic conditions.
Studies conducted indicated that the consumption of softdrinks was tightly linked
to increased weight and difficulty managing blood sugars and aremore likely to
develop metabolic syndrome(combination of factors that multiply a person's risk for
heart disease, diabetes and stroke).
Staying hydrated is important (Web) because your body depends on water to survive.
Every cell, tissue, and organ in your body needs water to work correctly. For example,
your body uses water to maintain its temperature, remove waste, and lubricate joints.
30. 30 | P a g e
Water is needed for good health (Mar, 2013). Water makes up more than half of your
body weight. You lose water each day when you go to the bathroom, sweat, and even
when you breathe. You lose water even faster when the weather is really hot, when you
are physically active, or if you have a fever. Vomiting and diarrhea can also lead to rapid
water loss. If you don’t replace the water you lose, you can become dehydrated.
It is recommended that you should drink 6 to 8 8-ounce glasses of water each day,
which is a reasonable goal. However, different people need different amounts of water
to stay hydrated. The best way to know if you are well hydrated is to check your urine if
your urine is consistently colorless or light yellow, you are most likely staying well
hydrated. Dark yellow or amber-colored urine is a sign of dehydration.
Water is the best choice for dehydration; while other foods and drinks can help
you stay hydrated they add extra calories from sugars to your diet. For most
people, water is all that is needed to maintain good hydration. However, if you are
planning on exercising at a high intensity for longer than an hour, a sports drink may be
helpful. It contains carbohydrates and electrolytes that can increase your energy and
help your body absorb water. Choose a sports drink wisely. They are often high in
calories from added sugar and may contain high levels of sodium. Also, check the
serving size. One bottle may contain several servings. If you drink the entire bottle, you
may need to double or triple the amounts given on the Nutrition Facts Label. Some
sports drinks contain caffeine. If you use a sports drink that contains caffeine, be careful
not to get too much caffeine in your diet.
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Both Powerade and Gatorade beverages (Web) contain carbohydrates in the form of
sugar that replenishes energy during or after a workout. The original “Thirst Quencher”
Gatorade and the traditional Powerade brands each contain 21 grams of sugar per 12-
fluid-ounce serving, making them equal providers of the easily digestible nutrients. The
type of sugar in each drink differs, however. Gatorade contains sucrose, also known as
table sugar, and dextrose, another simple sugar compound, while Powerade’s sugar
content comes from high-fructose corn syrup. Studies have not definitively shown that
one sugar is better than the other during a workout, but high-fructose corn syrup is
associated with health risks such as increased abdominal fat when consumed in
excessive quantities.
Powerade and Gatorade both provide contain vitamins, minerals and electrolytes
designed to maintain healthy muscular responses and energy distribution. Sodium and
potassium are essential electrolytes that maintain water distribution in the body but are
lost through sweat during exercise. Gatorade contains 160 milligrams of sodium and 45
milligrams of potassium per serving, while Powerade contains 150 milligrams of sodium
and 35 milligrams of potassium per serving. By comparison, Gatorade is slightly
superior at replacing lost electrolytes. Powerade features added vitamin B-3, B-6 and B-
12 for improved energy production and distribution in the body.
While the sports drinks provide vital salts and minerals, they are not the only means
through which the body can acquire them. Water from natural fresh water sources such
as mountain streams and nascent rivulets contain traces of minerals and salts, which
can perform the same function of the sports drinks. But the minerals and salts in the
sports drinks are in concentrated form whereas those present in natural water sources
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are highly diluted. In this context, the lawyers can adopt the strategy of consuming eight
glasses of natural water every day, which would meet the daily recommendation levels
for water as well as Understanding the advantages and disadvantages of each brand
will help you select the perfect drink for your workout.
In addition to providing carbohydrates, both sports drinks contain vitamins, minerals and
electrolytes designed to maintain healthy muscular responses and energy distribution.
Sodium and potassium are essential electrolytes that maintain water distribution in the
body but are lost through sweat during exercise. Gatorade contains 160 milligrams of
sodium and 45 milligrams of potassium per serving, while Powerade contains 150
milligrams of sodium and 35 milligrams of potassium per serving. By comparison,
Gatorade is slightly superior at replacing lost electrolytes. Powerade features added
vitamin B-3, B-6 and B-12 for improved energy production and distribution in the body.
Gatorade and Powerade have equal carbohydrate content and nearly equal electrolyte
content, although Powerade has slightly higher vitamin content. If you are running
marathon distances or if you require fewer grams of sugar during exercise, Gatorade’s
specialty beverages are likely the best choices. Otherwise, the competition comes down
to personal preference. Do note, however, that electrolyte replacement drinks are
intended for athletes losing copious amounts of sweat over a period of hours. Most
casual athletes and recreational exercisers perform best with water as the hydrating
liquid of choice (2015).
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Bottled waters come in many different varieties like distilled, purified, and spring, various
types of bottled water differ in content, and actually have distinctive tastes due to their
origin and the way they are manufactured and processed.
The U.S. Food and Drug Administration (FDA) are responsible for regulating the safety
of bottled water, checking for bacteria, chemicals and other contaminants that may be
present. The FDA is also responsible for monitoring and inspecting the processing
plants where bottled water is manufactured, their water source and sanitary conditions.
While it is safe to assume that most bottled water is safe to drink, the taste and content
of certain types of bottled water may be the determining factor of which type is right for
you. Here is an explanation of the various types of bottled water that may help you
decide which type you would prefer.
The source of spring water is from an underground formation where water naturally
flows to the earth's surface. According to the FDA, spring water may be collected at the
spring directly, or through a bored hole that removes the water from the spring's source
underground. Spring water may also contain beneficial nutrients like calcium potassium
fluoride, which also affect the taste.
Mineral water is similar to spring water, containing minerals and other dissolved
substances. Mineral water comes from natural, spring sources, and is typically bottled at
the source. According to the FDA, bottled water is classified as mineral water when it
contains at least 250 parts per million total dissolved solids, and its level and relative
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proportions of mineral and trace elements are present directly from the source. In other
words, minerals cannot be added to bottled water to obtain a mineral water
classification.
Sparkling water, known for its bubbles and fizz contains carbon dioxide that has been
dissolved, creating carbonation. Sparkling, or carbonated, water is often recognized as
the main ingredient for sodas. Tonic water is a type of sparkling water, with an added
ingredient of quinine and is often used in mixed drinks. Sparkling water can have the
same attributes as other types of water, like spring or mineral, depending on the water's
source, and it is common to see various types of sparkling water such as sparkling
spring water, sparkling drinking water or sparkling mineral water.
Bottled water that has been distilled does not contain the same impurities of other types
of water. Distilled water involves a process where the water being distributed is boiled,
with the steam being condensed in a clean container, neutralizing any harmful bacteria
or substances. Distilled water tends to be much cleaner than other types of water, with
the distillation process being more effective than conventional filtration systems for
water purification. However, a negative factor regarding distilled water is the lack of
healthy minerals typically found in other types of water, as they too, are eliminated with
any harmful contents during the distillation process.
Deionized water, also referred to as demineralized water, is similar to distilled water,
where unwanted impurities are eliminated through the removal of mineral ions.
Deionized water is also similar to distilled water in that nutrients beneficial to the body,
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like calcium, are also removed during the purification process. Both deionized water and
distilled water fall under the category of "purified" water.
Flavored or nutrient-added waters give bottled water a little taste plus the added
benefits of vitamins and minerals. It is important to read the nutrition label to determine
whether the nutritional content of the water outweighs the amount of sugar it contains.
As opposed to other types of bottled water, flavor or nutrient-added water also contain
calories, though not as much when compared to other sugar-filled beverages available.
Each individual at the law firm has his/her own rate of sweating and losing electrolyte
content. This means that different individuals of the law firm should customize their fluid
intake program to suit the particular needs of their bodies. Since sports drinks such as
Powerade and Gatorade contain carbohydrates in addition to electrolytes, they provide
a more comprehensive replenishment when compared to water.
In conclusion, there is no rule of thumb that is applicable to all individuals in the group of
attorneys at the law firm; water is the most important for overall health and wellbeing.
Sports drinks such as Powerade and Gatorade are not mandatory for most individual
needs. In other words, water collected from fresh natural sources can provide daily
recommended levels of essential salts and minerals. The only drawback with water is
that it has to be consumed in large quantities to fulfill the daily requisite levels. But on
the other hand, sports drinks are more consistent in their quality and labelled quantities.
For example, every bottle of Powerade or Gatorade contains the exact percentages of
the ingredients as seen in the labels. With naturally occurring mineral water, but can
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differ in composition depending on the local geology. Hence, a wise balance between
sports drinks and water can satisfy the daily hydration requirements of most individuals
at a lower cost.
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References
DeVryUniversityAcademicCatalog2015–2016 VOLUME XXXIV.
http://www.devry.edu/d/US_Catalog.pdf
