Professionals in human services can face emotionally challenging situations in their work settings. Staying balanced, when encountering emotional issues, is a desired capacity for human services providers. Emotional intelligence has been found to positively influence people's abilities to manage emotions as well as general well-being and health. Expressive writing can also help human service providers to regulate and process emotions potentially increasing emotional intelligence. The purpose of the study was to investigate the relationships of negative emotions, shyness, emotionally expressive writing and emotional intelligence among undergraduate rehabilitative services students and related majors. Results showed significant moderate inverse correlations between emotional factors of optimism, depression, and stress with emotional intelligence. Similarly, expressive writing was positively correlated with social skills, reader consciousness and conflict resolution. Recommendations for human services providers training programs are discussed with regards to enhancing areas of student emotional intelligence. Emotional intelligence as a skill may improve services delivery for human services clients.
Sunday, December 16, 2018
Saturday, December 15, 2018
Thursday, December 13, 2018
Sunday, October 14, 2018
Microbial food contamination is a serious concern to the mankind as it attributes to various foodborne diseases. Million of peoples worldwide are known to be afflicted with diseases associated with foodborne pathogens. Keeping in view of these facts we investigated multiple fast food samples for the assessment of microbial contamination. Spring Rolls and Chowmein were reported to have highest bacterial load ranging from 105 to 106 cfu/ml amongest all the samples studied. Samples like Bhel-Puri and Pani-Puri, had relatively low bacterial counts in the range of 102 to 104 cfu/ml. Biochemical tests further confirmed the presence of Bacillus sp. and Klebsiella sp. in Spring Roll sample while Escherichia coli in Chowmein sample. Bhel Puri and Pani Puri samples had the predominance of Salmonella sp. However, the Burger, and the Samosa samples were found to be contaminated with Pseudomonas sp and Enterobacter sp respectively. Besides, coliform bacteria reported to be present in Pani-Puri sample. These aforementioned aspects clearly indicate the pre-assessment and awareness of potential sources of food contamination for a good nutrition.