With the growing number of dietary needs being requested at events, it's about time we understood what they are and how to incorporate them into our menus. This fun, engaging trivia game gives meeting planners, caterers and hoteliers a fun and easy way to understand the needs and learn how to create a better customer experience through the food they are serving.
A Healthier Appetite for Meetings: Using Food to Engage & Energize Your Audi...Thrive! Meetings & Events
As meeting planners in the 21st century, we’re challenged with a lot more than basic logistics. Attention is being lavished on every last detail, including social media, ROI,
ROO, speaker and participant engagement and corporate social responsibility.
Who would have thought that meeting the dietary needs of your participants should be one of them as well? But it can! What if the food you served your participants helped improve the ROI and ROO for your organization and the attendees? What if swapping out those oversized Danishes for hard-boiled eggs or the candy bars with fresh fruit could help your attendees be better engaged and energized to participate in your event?
Food is a powerful force. It influences how we think, feel, learn and interact with theirs. It helps us feel and do. It provides focus and energy.
Applying the Latin quotation “A sound mind in a sound body” to your meetings harnesses the power that food has on our bodies and can create the possibility of “win-win” for your organization and participants.
Outcomes:
• Learn how to address dietary needs and serve healthier alternatives for everyone.
• Examine ways you can add value to your event through food and health.
• Understand how nutrition, including proper hydration, contributes to the participation and outlook of attendees.
• Plan menus offering food options that improve learning, memory and performance, and enhance mood to energize and uplift attendees
Does the ever-increasing interest in healthier foods, constant budget parameters and the added difficulty of accommodating multiple dietary needs make you feel like you’re in your latest episode of “Hell’s Kitchen”?
In this interactive MPI TEC participants worked together to create an event that feeds the needs of many while responding to challenges that test their knowledge on how to meet dietary needs safely, efficiently and deliciously.
Participants will left with a “Recipe for Success” to the dietary restrictions challenge that didn't leave them feeling like they’ve been on “The Chopping Block.”
This white paper demonstrates that a persons educational level does not influence their fast food choices. The 28 survey participates with PhD's and Master degree ordered fat laden, high cholesterol and sugar loaded fast foods as often as those participates with associate degrees, some college and high school educations. Additionally, even though some participates already had Type II diabetes, and heart issues--it did not hinder them from regularly eating fast foods with high trans and cis fat.
If there’s one thing we can count on when planning menus, it’s the tastes and trends of attendees are continually evolving. From demands for locally sourced and healthier vegetarian to special meals for food allergic attendees and vegans, gone are the days of planning a banquet menu that you only have to ask, “Chicken, fish or beef?” Gluten-free, allergy-friendly, macrobiotic and sustainable are all on the plate. But how do you meet the needs of all your guests while not breaking the bank?
The session will be one part lecture and one part educational game in which teams participate in a trivia game to test their knowledge and learnings.
Learning Objectives:
• Understand different dietary needs: food allergies, medical conditions, personal preference, religious practices
• The legalities behind meeting the needs
• How to meet these needs while managing costs
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Imp...Thrive! Meetings & Events
This presentation was given at The Special Event 2013. It provides information for meeting & event professionals to serve their guests with special dietary needs.
A Healthier Appetite for Meetings: Using Food to Engage & Energize Your Audi...Thrive! Meetings & Events
As meeting planners in the 21st century, we’re challenged with a lot more than basic logistics. Attention is being lavished on every last detail, including social media, ROI,
ROO, speaker and participant engagement and corporate social responsibility.
Who would have thought that meeting the dietary needs of your participants should be one of them as well? But it can! What if the food you served your participants helped improve the ROI and ROO for your organization and the attendees? What if swapping out those oversized Danishes for hard-boiled eggs or the candy bars with fresh fruit could help your attendees be better engaged and energized to participate in your event?
Food is a powerful force. It influences how we think, feel, learn and interact with theirs. It helps us feel and do. It provides focus and energy.
Applying the Latin quotation “A sound mind in a sound body” to your meetings harnesses the power that food has on our bodies and can create the possibility of “win-win” for your organization and participants.
Outcomes:
• Learn how to address dietary needs and serve healthier alternatives for everyone.
• Examine ways you can add value to your event through food and health.
• Understand how nutrition, including proper hydration, contributes to the participation and outlook of attendees.
• Plan menus offering food options that improve learning, memory and performance, and enhance mood to energize and uplift attendees
Does the ever-increasing interest in healthier foods, constant budget parameters and the added difficulty of accommodating multiple dietary needs make you feel like you’re in your latest episode of “Hell’s Kitchen”?
In this interactive MPI TEC participants worked together to create an event that feeds the needs of many while responding to challenges that test their knowledge on how to meet dietary needs safely, efficiently and deliciously.
Participants will left with a “Recipe for Success” to the dietary restrictions challenge that didn't leave them feeling like they’ve been on “The Chopping Block.”
This white paper demonstrates that a persons educational level does not influence their fast food choices. The 28 survey participates with PhD's and Master degree ordered fat laden, high cholesterol and sugar loaded fast foods as often as those participates with associate degrees, some college and high school educations. Additionally, even though some participates already had Type II diabetes, and heart issues--it did not hinder them from regularly eating fast foods with high trans and cis fat.
If there’s one thing we can count on when planning menus, it’s the tastes and trends of attendees are continually evolving. From demands for locally sourced and healthier vegetarian to special meals for food allergic attendees and vegans, gone are the days of planning a banquet menu that you only have to ask, “Chicken, fish or beef?” Gluten-free, allergy-friendly, macrobiotic and sustainable are all on the plate. But how do you meet the needs of all your guests while not breaking the bank?
The session will be one part lecture and one part educational game in which teams participate in a trivia game to test their knowledge and learnings.
Learning Objectives:
• Understand different dietary needs: food allergies, medical conditions, personal preference, religious practices
• The legalities behind meeting the needs
• How to meet these needs while managing costs
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Imp...Thrive! Meetings & Events
This presentation was given at The Special Event 2013. It provides information for meeting & event professionals to serve their guests with special dietary needs.
If you’ve eaten meat your whole life, switching to a vegetarian diet might be
something that could be difficult to switch to. You might also wonder why you
should even consider switching. Many people figure that they have been eating
this way their whole, life so why switch now
How to lose fat fast The-Raw-Food-Diet
Unless you’ve been living under
a rock for the past few years,
you’ve probably heard a thing or
two about the Raw Food Diet – an
increasingly popular dieting trend
that promises numerous health
benefits in exchange for consuming
only raw foods like fruits, veggies,
seeds, nuts, and more.
Inside this foolproof weight loss program is a detailed diet system that is science-based and designed to help you to become more healthy, aid in a healthy metabolism and strengthen your immune system. You see Kyle Cooper has developed a step-by-step guide that utilizes natural methods and is simple to follow, additionally you get access to these 4 Limited Time Bonuses:
The Fastest Weight Loss Week Action Plan
Powerful Sex Foods and Stimulants
100 Great-Tasting Green Smoothie Fat-Loss Recipes
Three-Minute Body Shrinker Video Series
https://hop.clickbank.net/?affiliate=isab723&vendor=decimator&pid=fb
https://www.fatdecimator.com/?hop=isab723&vendor=decimator
Description: Discover how to quickly & easily become a vegetarian – & enjoy all the benefits that accompany it. Inside this eBook, you will discover the topics about how to get the nutrients you need while eating vegetarian meals you enjoy! Why the saying “you are what you eat” couldn’t be more true! The four types of vegetarian diets – and how to choose which type is right for you! What our ancestors ate – and how this is still directly impacting the health and our digestive systems today and so much more!
21-Day Smoothie Diet is a practical diet plan that replaces a meal with one well-balanced smoothie, daily, for 21 days. This smoothie diet is a complete, balanced, flexible plan that can bring about weight loss and other health benefits in a healthy manner.
Discover 10 Best Superfoods For Youthful, Wrinkles-Free Skin. You'll also discover... The Science Behind Anti-Aging And Longevity, 10 Best Anti-Aging Foods That Make You Look Younger and Learn The Secrets To Slowing Down The Aging Process.
FOOD AWARENESS MATTERS TO MICE PROFESSIONALS: Event professionals and their catering partners must be prepared to meet the needs of food-allergic event participants. It could mean the difference between an enjoyable experience, a sick delegate, an offended guest or even the unfortunate death of an attendee.
A Conversation with the Dean of the Tufts School of Human Nutrition. 9-17-15 Recording here: https://www.dropbox.com/s/8qly017hyhct6ut/Darius%20Tufts%20Nutrition%20Talk.m4a?dl=0
If you’ve eaten meat your whole life, switching to a vegetarian diet might be
something that could be difficult to switch to. You might also wonder why you
should even consider switching. Many people figure that they have been eating
this way their whole, life so why switch now
How to lose fat fast The-Raw-Food-Diet
Unless you’ve been living under
a rock for the past few years,
you’ve probably heard a thing or
two about the Raw Food Diet – an
increasingly popular dieting trend
that promises numerous health
benefits in exchange for consuming
only raw foods like fruits, veggies,
seeds, nuts, and more.
Inside this foolproof weight loss program is a detailed diet system that is science-based and designed to help you to become more healthy, aid in a healthy metabolism and strengthen your immune system. You see Kyle Cooper has developed a step-by-step guide that utilizes natural methods and is simple to follow, additionally you get access to these 4 Limited Time Bonuses:
The Fastest Weight Loss Week Action Plan
Powerful Sex Foods and Stimulants
100 Great-Tasting Green Smoothie Fat-Loss Recipes
Three-Minute Body Shrinker Video Series
https://hop.clickbank.net/?affiliate=isab723&vendor=decimator&pid=fb
https://www.fatdecimator.com/?hop=isab723&vendor=decimator
Description: Discover how to quickly & easily become a vegetarian – & enjoy all the benefits that accompany it. Inside this eBook, you will discover the topics about how to get the nutrients you need while eating vegetarian meals you enjoy! Why the saying “you are what you eat” couldn’t be more true! The four types of vegetarian diets – and how to choose which type is right for you! What our ancestors ate – and how this is still directly impacting the health and our digestive systems today and so much more!
21-Day Smoothie Diet is a practical diet plan that replaces a meal with one well-balanced smoothie, daily, for 21 days. This smoothie diet is a complete, balanced, flexible plan that can bring about weight loss and other health benefits in a healthy manner.
Discover 10 Best Superfoods For Youthful, Wrinkles-Free Skin. You'll also discover... The Science Behind Anti-Aging And Longevity, 10 Best Anti-Aging Foods That Make You Look Younger and Learn The Secrets To Slowing Down The Aging Process.
FOOD AWARENESS MATTERS TO MICE PROFESSIONALS: Event professionals and their catering partners must be prepared to meet the needs of food-allergic event participants. It could mean the difference between an enjoyable experience, a sick delegate, an offended guest or even the unfortunate death of an attendee.
A Conversation with the Dean of the Tufts School of Human Nutrition. 9-17-15 Recording here: https://www.dropbox.com/s/8qly017hyhct6ut/Darius%20Tufts%20Nutrition%20Talk.m4a?dl=0
Dining at restaurants and events when you have celiac disease, a gluten-sensitivity or food allergies can be a challenge. But, by being pro-active and educating your hosts and those around you, the experience can be a better experience for everyone.
All too often we hear nutrition myths. They confuse many people and result in personal choices that compromise health and increase the risk of disease. In this powerpoint, Dr Esser reviews some foundational and a few specific myths and presents compelling science to set the record straight. Enjoy and remember to keep on asking questions and learning how you can achieve your best health in 2018.
Health is more than just the absence of disease and it starts with how we nourish our bodies. Learn how clean, organic eating effects your WHOLE health!
We all want to feel alive and energetic, look forward to each new day and enjoy optimum health. To accomplish this, each of us must assume responsibility for our own well-being. Food is vital to our health. It provides the building blocks for growth and repair, and fuel for energy. It is a key element in the length and quality of life.
The objective of this presentation is to give you a basic understanding of nutrition, to help you decide which foods are the best to select, to inform you of the harmful foods which cause disease, and beneficial foods which helps prevent disease.
AHS13 Adele Hite - The Real Paleo Challenge: How a Fad on the Fringe Can Beco...Ancestral Health Society
Adele's AHS13 talk, The Real Paleo Challenge: How a Fad on the Fringe Can Become a Force for Change, may be viewed on our youtube channel:
http://youtu.be/l1r8yF02oc8
For complete schedule, bios, abstracts, please see our website:
http://www.ancestralhealth.org/post/ahs13-detailed-schedule
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
Gluten Free & Healthy Living: sort the fads from the factsVandna Jerath, MD
Vandna Jerath, MD, ob/gyn physician at Parker Adventist Hospital in Parker, CO, presents a community health seminar on gluten free diets sorting out the health vs hype. Topics include celiac disease, gluten sensitivity, gluten intolerance, gluten free diets, fads vs facts, research, and gastroenterology.
From farm-to-table, gluten-free, allergy-free, vegan and paleo to kosher and halal, figuring out what to serve guests can be a challenging task. How do we have time to build menus around special dietary restrictions, let alone what each of them requires to be met correctly, safely and deliciously? In this interactive session we will arm you with know-how on creating menus to meet multiple needs and then taste what can be done.
Attending an event for some is a requirement, others a source of inspiration, others a crucial business opportunity, and others an indulgent affair. For those with food allergies and other dietary restrictions, attending events like this – or any other type – is a game of chance, a tale of survival.
Meeting planners spend an incredible amount of time planning food for events. Participants with dietary restrictions do the same. But for them, it's a game to avoid hunger.
As event professionals, we are committed to providing environments where everyone is treated with the same respect, dignity and courtesy. But in today’s society, that is not necessarily true.
The H.U.N.G.E.R. Game helps us navigate guests eating restrictions, providing challenges and education to participants while they compete to create an event that feeds the needs of many safely, efficiently and deliciously.
Essential Learning Components
• Understand different dietary needs
• Determine processes to work with vendors & participants on meeting needs
• Address challenges and obstacles presented circumstantially
Good food and beverage has become imperative to events, and being on the same page as your caterer in terms of food selection, cocktails, service style and sourcing is central to the overall success of your programs. But how do you get to that place? Discover 12 key F&B questions you should be asking your partners and discover what answers make most sense to you and your event during this highly interactive session.
Learner Outcomes
• Discover why communication with your caterer is central to the success of your events.
• Discover key questions to ask any caterer when you are planning a meal or food function.
• Understand the value of a well-planned meal to the overall satisfaction of your attendees.
Decisions, decisions, decisions. There are so many of them when it comes to ordering food and beverages for an event. From planners deciding the quantity, location, service type and food choices to caterers and hotels determining food orders, preparation and serving methods, staffing and safety needs, a plethora of decisions need to be made about the food served and eaten at meetings.
Who makes each decision, and how do those decisions impact other stakeholders in the event food “chain?” What about the attendees – the end consumers? What decisions do they have to make around food?
Designed to get you thinking about food from various perspectives and the decision that go into creating a delicious and healthy food function, these slides encourage you to put yourself in the place of your attendees, caterers, servers and clients, and to consider their point of view in all aspects of the F&B experience. Doing so will help avoid costly – or even deadly – mistakes.
Are you feeling the squeeze of increasing food costs on your event budget? From the bird flu to droughts, requests for organic to special dietary needs, managing your F&B can be challenging. What can you do to meet these challenges? In this session, we’ll discuss the myths and realities of whether locally sourced is more affordable or more expensive, how important is to know about dietary restrictions - whether a trend or allergy and provide options that are cost effective and customized and locally sourced. You’ll walk away with tips on how to conserve and control cost, successfully manage needs and reduce financial and legal risk.
Does the ever-increasing interest in healthier foods, constant budget parameters and the difficulty of accommodating multiple dietary needs make you feel like you’re in an episode of “Hell’s Kitchen”? Join us as chefs, CSMs and meeting planners compete in a reality show-style cooking event/educational session.
Every good meeting professional knows to plan around food allergies and dietary restrictions. It’s good business. But it’s also the law. Expanding disability laws, stricter corporate liability laws, and new food labeling and disclosure laws are making food-related risk and liability a ripe topic for legislation and litigation. In this session, an industry lawyer and a meeting planner address questions that even seasoned meeting professionals may have: To whom do I owe a legal duty of care? Am I meeting it? And what is the personal and organizational risk for failing to?
Learning objectives:
• Define “duty of care” as it applies to persons with food allergies and dietary restrictions.
• Assess the applicability of specific laws to food-related liability risk including those related to disability, health and safety, and corporate manslaughter.
• Incorporate risk mitigation techniques to create best practices in planning for and executing food-related elements of meetings.
Does the ever-increasing interest in healthier foods, constant budget parameters and the added difficulty of accommodating multiple dietary needs make you feel like you’re in the latest episode of “Hell’s Kitchen”? Join us as chefs, CSMs and meeting planners compete in a reality show-style cooking event/educational session. You’ll leave with a recipe for success to the dietary restrictions challenge.
Learning Objectives
• Understand the most common dietary needs and apply this knowledge to plan appropriate menus
• Examine how to work with F&B staff to accommodate special dietary needs
• Determine a process for identifying what attendees need and communicating available options with them
Meeting planners spend more than $54 billion a year on F&B at corporate meetings and events in the United States. And behind each egg croissant, turkey sandwich, and build your own pasta station is a simple decision that could help event participants feel better and safe and learn more and meeting planners feel not so overwhelmed with requests.
Catering menus aren’t designed to help planners make healthy or safe choices for their participants. With the array of special meal requests rising daily, figuring out what to serve event participants can be a challenging task for any planner.
All of that changes with Serve This, Not That!, an interactive session at CMP Conclave 2014, that puts menu selection under the spotlight, and arms certified meeting professionals with savvy tricks and better knowledge on how to feed their participants healthy, safe and deliciously, no matter where they are.
With the Serve This, Not That! session at the 2014 CMP Conclave, these CMPs will become event better experts by knowing how to handle every menu selection situation—plated breakfasts and hors d’oeuvre receptions to lunch buffets and afternoon breaks—and controling their meeting’s food universe because, unlike every other meeting professional, they will know the smart choices to make and questions to ask!
Learning Objectives:
[list icon="icon: check-square-o" icon_color="#d81c5c"]
• Understand the Different Dietary Needs
• Grasp Similarities & Differences in the Dietary Needs
• Learn how to navigate a catering Menu & what questions to ask of F&B partners
Meeting planners spend more than $54 billion a year on food and beverage at corporate meetings and events. And behind each egg croissant, turkey sandwich, and build your own ice cream bar is a simple decision that could help event participants feel better and safe and learn more and meeting planners feel not so overwhelmed with requests.
Catering menus aren’t designed to help planners make healthy or safe choices for their participants. With the array of special meal requests rising daily, figuring out what to serve event participants can be a challenging task for any planner.
All of that changes with Serve This, Not That!, an interactive session that puts menu selection under the spotlight, and arms meeting planners with savvy tricks and better knowledge on how to feed their participants healthy, safe and deliciously, no matter where they are.
With Serve This, Not That! planners become experts in every menu selection situation, from the plated breakfasts and hors d’oeuvre receptions to lunch buffets and afternoon breaks, and can control their meeting’s food universe because, unlike every other meeting planner, they will know the smart choices to make and questions to ask!
Meeting planners spend more than $54 billion a year on food & beverage at corporate meetings and events. Catering menus aren’t designed to help planners make healthy or safe choices for their participants. With the array of special meal requests rising daily, figuring out what to serve event participants can be a challenging task for any planner.
This interactive session puts menu selection under the spotlight and arms meeting planners with savvy tricks and better knowledge on how to feed their participants healthy, safe and deliciously, no matter where they are.
With the growing number of dietary needs being requested at events, it's about time we understood what they are and how to incorporate them into our menus. This fun, engaging trivia game gives meeting planners, caterers and hoteliers a fun and easy way to understand the needs and learn how to create a better customer experience through the food they are serving. Players/teams will compete to see who knows the most about food allergies and other dietary needs, table etiquette, sustainability, food safety, food culture, nutrition, cooking techniques and ingredients.
Creating a menu to feed a crowd of 50 to one of 5,000 is a daunting challenge under the best of circumstances. Attempting to do it while working with the standard banquet menu or catering for a range of demanding attendees makes it seem impossible.
But Thrive! is ready to take on the challenge and show you how it can be done. We’ll channel Bobby Flay, Julia Childs and Alice Waters and use a lot of muscle to rescue these desperate banquet menus from complete conundrum.
At MPI Northern California we reviewed the various dietary needs and then reviewed standard banquet menus to understand where the needs are "found" and how to ensure your offering alternatives to them.
Learning Objectives:
* How to review standard banquet menus to find the healthiest options
* Save money when ordering F&B
* Communicate better with their F&B partners in planning their events
* Offer healthy meals options for their attendees
* Provide safe meals for guests with food allergies or other special dietary needs
Recipes and substitutions for gluten-free and allergy-friendly events.
Presented by Tracy Stuckrath, CSEP, CMM, CHC and Neil Donaway at Catersource 2013
Presented at the GaMPI Workshop on February 19, 2013 at The Cook's Warehouse Midtown in Atlanta, GA. Food was donated by H&F Bread Co., Riverview Farms and Moore Farms & Friends.
How do planners create menus that incorporate special requests like gluten-free, allergy-free, vegan, Paleo, Halal, or farm-to-table? And how do planners make menu options healthy and enjoyable?
Learn how easy it is to incorporate delicious, healthy options into your banquet menus and feast your eyes on delicious dishes your attendees will enjoy.
From ordinary breakfasts to elegant dinners, we’ll explore examples of food to please all palates and deliver on dietary needs. See (and taste) how simple it is to stay on the healthy track…no matter how busy and stressful your agenda (or life!) can get.
Meet the Speaker
Tracy Stuckrath, CSEP, CMM, CHC, founder and chief connecting officer of Thrive! Meetings & Events, is an event planner and consultant who is one of just 296 people in the world to hold a designation as a Certified Special Events Professional (CSEP), among several other industry certifications. She is also one of the 15 million people in the United States suffering from food allergies.
Around age 30, Tracy began to suffer from a number of medical complaints and symptoms. Four years (and multiple doctors) later, she at last discovered the culprit: a food allergy to yeast. As a result, Tracy made major changes to her diet and lifestyle, and saw major improvements to her health. And now that she finds herself on the other side of the special dietary request, she’s making major strides in changing how our industry addresses not only dietary needs and allergies, but the entire culinary possibilities of meetings and events.
Meet the Chef
Megan McCarthy, of Healthy Eating 101, is a healthy lifestyle consultant and chef who teaches kids and adults how to incorporate fresh food into their everyday lives. Not only does Megan show you how to integrate nutritious foods into daily meals and snacks, but she also puts you at ease in the kitchen. Megan is the Edible Garden Chef at the Atlanta Botanical Garden and also teaches healthy cooking classes focusing on simple, fast, and fresh recipes. She has also been featured on Lifetime Television’s The Balancing Act and Starting Over, and she is a spokesperson and recipe developer for national food brands like Marie’s Salad Dressing, Disney, and Seeds of Change.
The 2010 Allie Award Entry Information provides the application, 30+ entry categories and the criteria for each.
It also outlines the guidelines for nominating a person for the Bob Blaesing, CSEP Lifetime Achievement Award and the Dale Riggins Humanitarian Award.
For questions on entering, please contact Allison Schultz at aljonz@mindspring.com.
Toot your horn and enter your event today!
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
2. Tracy Stuckrath
CSEP, CMM, CHC, CFPM
• Certified event professional,
strategic meetings manager & health coach
• One of 15 million+ Americans
with food allergies
• Studied at Institute of
Integrative Nutrition
• Founded Thrive! in 2010 to combine
those two
• Not a doctor, nutritionist or lawyer
MPI New Jersey
Food Fight!
October 29, 2013
3.
4. Essential Learning Components
u
Understanding various dietary needs
v
Offering healthy meal options for attendees.
w
Saving money when ordering food and beverage.
x
Establishing better communication with food
and beverage partners when planning events.
MPI New Jersey
Food Fight!
October 29, 2013
11. Don’t
want to
be a
burden
Perceived lack
of empathy to
their need
Low
Expectations
of Products &
Services
Asking is impolite
Embarrassed
Unsure how to tell
Host.15
would
not be able
.25
to meet
need
27. Crohn’s & Colitis
• Chronic inflammatory
disease affecting
gastrointestinal tract
• 500,000 Americans
• Inflammatory bowel
disease (IBD)
• Cause unknown
• Managed through
individualized diet
MPI New Jersey
Food Fight!
October 29, 2013
28. of 21st Century
Epidemic
1:3 Americans
• Blood sugar
•
•
Low in salt, fat
and sugar
•
High in fiber
•
What, when
and how much
Girl From Paris
Tumblr
43. Consider
•
•
Menus
•
Back of House
•
Front of House
•
Set-up
•
Staffing
•
Atlanta Foodservice Expo
Standard Operating
Procedures
Communication
Navigating the Dietary Needs of Guests
October 21, 2013