Desire of Escape :: Essays Paper

Desire of Escape In Dubliners, James Joyce tells short stories of individuals struggling with life, in the city of Dublin. â€Å"It is a long road that has no turning† (Irish Proverb). Many individuals fight the battle and continue on the road. However, some give up and get left behind. Those who continue to fight the battle, often deal with constant struggle and suffering. A reoccurring theme, in which Joyce places strong emphasis on, is the constant struggle of fulfilling responsibilities. These responsibilities include; work, family and social expectations. Joyce writes about these themes because characters often feel trapped and yearn to escape from these responsibilities. In â€Å"The Little Cloud†, â€Å"Counterparts†, and â€Å"The Dead† characters are often trapped in unhappy living situations, often leading to a desire of escape from reality and daily responsibilities. In Dubliners, characters feel trapped in work related issues, which ultimatly results in unhappiness. In the story â€Å"Counterparts†, Farrington is unhappy with his job. Working as a copy clerk, does not provide Farrington with proper satisfaction. The mistreatment he receives from his boss, makes his job worse. Mr. Alleyne screams, â€Å"you have always some excuse or another for shirking work. Let me tell you that if that contract is not copied before this evening I’ll lay the matter before Mr. Crosbie... Do you hear me now?† (83). Farringtons boss is strict and demeaning. Feelings of worthlessness are quite evident. One might argue that Farrington abuses alcohol as a way to escape his work responsibilities. He does this by engaging in constant stops at the pub during his work day. â€Å"It’s alright Mr. Shelley, said the man, pointing with his finger to indicate the objective of his journey† (84). A similar type of entrapment in work, is also evident in the story, â€Å"A Little Cloud†. Chandler strives to be as successful as his old time friend, Gallagher. He constantly compares his job to that of Gallagher. Feelings of worthlessness take over, causing Chandler to be unhappy, contemplating ways to escape his reality. Chandler wishes he could be as successful as Ignatius Gallaher. He states, â€Å" There was always a certain... something in Ignatius Gallaher that impressed you in spite of yourself† (67). Constantly comparing his job, to that of Gallaher, Chandler becomes more depressed.

Understanding Mixed Research Methods

Understanding Mixed Research Methods our site Dissertation TopicsWhat Are Mixed Research Methods? Simply put, mixed research is the combination of qualitative and quantitative research methodology, and is used in studies where there is a need for a better understanding of the problem. The main benefits of mixed methods research are as follows: Better understanding of the research problem More insight than simple quantitative methods Allows the validation of qualitative and quantitative methods Provides more information than single method research There are, however, some limitations and disadvantages of mixed method research design, as well, such as: The complexity of the research data makes it hard to interpret and analyse Takes a lot of time to plan and execute There is a greater chance that discrepancies will arise than in single method research The main differences between mono and multiple methods are presented in the below graph. The Purpose of Mixed Methods Research The main reason why most students and researchers use mixed methods is because one type of data would not be enough to provide answers to the research questions or test the hypothesis. In other cases, the secondary method is added to improve the quality of the data, or, the study might have multiple phases. Mixed methods are popular today, as many researchers are looking to investigate issues from different perspectives. If the findings of one research method are unexpected, a second method might be needed to interpret the discrepancies. The application of mixed methods is the most common in the following fields: Nursing and social care Educational research Sociology Psychology Political sciences How to Design a Mixed Resesarch Study? It is important to determine the sequence of data collection and clarify the analysis methods. First, the author will need to choose the mixed research design they would like to use in their study. There are four main mixed research design approaches used in health and social studies, education, marketing: Sequential explanatory design This method first collects and analyses quantitative data, and later validate and explain the results using qualitative research. The focus of this approach is on the quantitative research, and the qualitative study helps put the results into context. Sequential exploratory design In this approach, the first research conducted is qualitative, followed by a quantitative study that is integrated in the interpretation of the results. The focus of this study design is on quantitative data. You can use this research design to explore a phenomenon in detail or test a new theory. Concurrent triangulation In this method, qualitative and quantitative research have equal priority, and they are conducted separately. The results of the two individual data collections are discussed in the interpretation of the findings. This mixed method is most suitable for validating the results of one method with the other. Concurrent nested In this method, the author will need to choose a dominant data collection method, and nest the results of the other type of research in the interpretation phase of the study. The information is interpreted together, to provide a deeper understanding of a phenomenon. Before deciding which method to choose, it is important to plan where the point of interface between the two research methods will be: at the point of Data collection Data analysis Interpretation The Mixed Methods Research Design Mixed methods research is more complicated than either quantitative or qualitative. Therefore, you must plan your data collection, analysis, and interpretation phases carefully. Use the below flow chart to create your own design that is fit for the purpose of your study. First, develop your research questions for the qualitative and quantitative studies. Next, you will need to identify your samples and determine the sample size of both qualitative and quantitative data collection. Decide whether the sample sizes will be equal or unequal. Finally, make a plan for merging qualitative and quantitative data and interpreting them in a logical way. How to Make the Most Out of Your Mixed Research Design? You must ensure that you have a clear research strategy that describes your methodological approach and the interpretation of the results. You need to describe the different phases of research, such as exploration, triangulation, complimentarity, transformation of data, and the dissemination of the results. It is important that when you structure your mixed method research, you clarify this in the methodology section and cover the data collection and analysis methods separately for qualitative and quantitative research. Likewise, you will have to first present the findings of both research together, followed by the synthesis of findings and the results section. Develop your research questions and add sub-questions that further focus on the specific aspects of the issue you investigate using mixed methods. You need to focus on the Rationale section of your paper and effectively communicate why using the mixed research method prov ides a better understanding of the issue than single methodologies. Always justify your choice of data collection. Do not neglect theories and theses. Using a mixed methodology can help you test your hypotheses better, develop new theses, or confirm research statements or answer important questions related to the field. Just like other research designs, your study will need to include the limitations of the research, as well as the insights you gained through the study. Good mixed research studies are well developed, clear, integrate the quality standards of both qualitative and quantitative research, provide more information than standard studies, and include the discussion of ethical issues related to the mixed methodology. Get Help with Your Mixed Methods Research Design Planning your mixed research design can be overwhelming, and you might feel like you are unable to develop clear research questions that are related to both data collection and analysis methods. Merging information to gain a greater insight into problems is the main benefit of using mixed research, however, the approach is not without challenges. Talk to our site and let our professional academic writers and editors help you design your mixed methods research.

Advanced Food Hygiene - Free Essay Example

Sample details Pages: 9 Words: 2691 Downloads: 4 Date added: 2017/09/22 Category Advertising Essay Type Argumentative essay Tags: Restaurant Essay Did you like this example? LEVEL 4 AWARD IN MANAGING FOOD SAFETY IN CATERING. Assignment A- Food safety management procedures (Compulsory) Candidate:. I am currently working in a busy hotel at the heart of a busy up market area. As part of my role I am responsible for the management and auditing of the kitchen, we have 6 permanent staff and 4 temporary who are seasonal workers. It is as part of these responsibilities that i have to ensure that all food safety management procedures are followed and when needed, up dated. This assignment is in three parts and is broken down to the following areas: The first describes the how procedures ensure effective compliance with currant legislation and codes of practice within our business. The second explains how these procedures have been established monitored and verified. The third is a critical analysis of when a food safety management procedure failed how corrective action was taken and communicated to ensure food safety in the future. The Food Hygiene (En gland) Regulations 2006 came into force in January 2006 and replace the 1995 regulations Food Safety and the Food safety temperature control regulations 1995. Due to the expansion of our hotel and the restaurant it became necessary to implement a full Hazard Analysis Critical Control Points (HACCP) procedure in line with the currant regulations, we also follow the (EU) No 852/2004 Regulations on hygiene of foodstuffs. [1]The main requirement of this states that you must be able to provide evidence of measures taken to ensure that the food you make and sell is safe to eat. It is a legal requirement that a [2]food business operator must implement a food safety management system based on the Hazard Analysis Critical Control Points (HACCP) principles. These Principles are as follows:- . [3]Conduct a hazard analysis. 2. Determine the Critical Control Points (CCP. ) 3. Establish critical limits. 4. Establish a monitoring system for each CCP. 5. Establish corrective action to be taken w hen a CCP is breached. 6. Establish verification procedures to confirm that HACCP is working effectively. 7. Establish documentation and records concerning all procedures appropriate to these principles and their application. The regulations cover the general requirements for the design construction and operation of a food premises, it explains how food must be prepared safely with the minimum risk of cross contamination. It must allow for adequate cleaning and or disinfection. It explains that the size of the kitchen where possible and within building regulations should be at least one third the size of the dining room in order to allow a linear flow from delivery of goods to service of food. We have tried to follow this as much as the design of the building allows. [4] Food premises are to be kept clean and maintained in good repair and condition, [5]the design and layout of the rooms are to permit good hygiene practices, including protection against contamination between, duri ng and fter operations, it explains in particular †¢ Floors, Walls, Ceilings, Lighting, Ventilation, Kitchen Equipment, Washing Facilities, Food Washing, Was hand basin, Water Supply. In order to comply with the law it is essential that we do not just follow one set of regulations; we need to look at other Acts and regulations in order to maintain a Safe working environment and be safe from prosecution. Whilst looking at the Food Hygiene (England) Regulations 2006 the following had to be taken into consideration:- 6]The Prevention of damage by Pest Act, 1949, where it states that the occupier of any land or building is required to notify the local authority of any rodent infestation. This Act made me pay particular attention to a Pest Plan. I had to remind myself that this is a pre requisite to any HACCP plan. I also had to take into consideration,[7] The Health and Safety at Work, etc. Act, 1974, because as an employer we have a legal obligation to ensure, as far as reasonabl y practicable, the health, safety and welfare of employees. To protect non-employees and members of the public against risk to health and safety, arising from activities of persons at work. I took these all into consideration whilst preparing a written safety policy, this was important as our hotel employs more than 5 personnel and in order to avoid any prosecution should we fall foul of any complaint or subsequent investigation, the penalties for any such offence are clearly stated within The Food Hygiene (England) Regulations, 2006. [8]A person guilty of an offence under these regulations shall be liable to: On summary conviction (at a magistrates’ court) to a maximum fine of ? 5,000. On conviction on indictment (at a crown court in front of a judge and jury) to imprisonment for up to 2 years and/or an unlimited fine. A person guilty of obstruction or knowingly misleading information on summary conviction can be fined up to ? 5,000 and/or imprisonment for up to three months. As well as the regulations explained it is important to understand, Regulation 10 of the Food Hygiene (England) Regulations, Defence of Due Diligence. To prove a due diligence defence, evidence must be documented. This evidence should include information on staff training, hazard analysis systems, temperature checks, cleaning schedules, hygiene audits, maintenance reports and pest contractor’s reports. As part of our strategy these records have been incorporated into the Hotels Food Safety Statement. We (the management team) looked at our policies and procedures before we could feasibly set out our stall. We started by carrying out our own internal audit of procedures but as this progressed we soon realised that an external audit of our policies and procedures may better serve our purpose. It also helped highlight the inadequacies of all staff and not just those in management roles. The results, we hoped would give us a platform on which to build our HACCP proce dures. It is also important to understand the definitions of Monitoring and Verification. Monitoring. The planned observations and measurements of controls in order to confirm that the process is under control and that critical limits are not exceeded. Monitoring methods can include the monitoring of time/temperature, physical dimensions, organoleptic assessments (smell, touch, appearance, taste) visual inspections and checking of records are essential in order to: Confirm that expected standards/controls are achieved. †¢ Identify problems, for example sources of contamination. †¢ To minimize complaints. †¢ Assist in the development of a food safety culture. †¢ Encourage commitment and improve motivation of staff. Verification. The application of methods, procedures and tests in addition to the monitoring, to determine compliance with the HACCP plan, (including prerequisite programmes. )Part of verification is validation, obtaining evidence that elements of the H ACCP plan are effective, for example what evidence has been obtained to prove a satisfactory temperature for cooking raw meat. Verification should involve auditing, random sampling, end-product testing and analysing complaints for types and trends are all verification techniques. The frequency of such verification should ensure confidence in the system. [9]Although all staff were trained to at least basis food handling it was reported that some staff had suffered from a certain amount of skill fade. All stock had been date checked and stacked for use upon arrival; this showed that our stock rotation policy of first in first was not a cause for concern. All food on site could be traced back to the named supplier through adequate record keeping; I felt that we could improve upon that in order to comply with article 18, Regulation (EC) No 178/2002 general principles of food law and procedures in matters of food safety. [10]COSHH procedures were in place at least 1 member of staff was qualified and was responsible for all COSHH related matters, this could have proved to be a problem as the Hotel worked on a shift rotation pattern and it is against employment law to employ someone 24 hours a day, 7 days a week. There was a Recordable Cleaning Schedule. Potential hazards were identified and evaluated in terms of likelihood it also helped establish, control and monitor our food safety procedures: a copy of the findings is below Examples of Steps, Hazards and Control / Monitoring within Hotel Daisy May |STEP |HAZARD |CONTROL |MONITORING | |Delivery |Inherent bacterial contamination. Use of reputable suppliers |Check: delivery vehicles, | | |Bacterial Growth, Physical | |Condition of food, | | |contamination, | |Date codes, | | |Chemical contamination | |Food temperature. |Storage |Bacterial Growth, |Store food at correct temperature, |Visual checks, | | |Bacterial contamination, |Cover/wrap food, |Check for: date codes, | | |Physical contamination, |Stock rot ation, |Food temperature. | |Chemical contamination |Separate raw and cooked foods | | |Preparation |Bacterial Growth, |Limit time at room temperature. |Visual Checks, | | |Bacterial contamination, |Use clean equipment, |Cleaning schedules, | | Physical contamination, |Disposable or regularly disinfected|Wiping cloth policy | | |Chemical contamination |wiping cloths, |Personal hygiene policy | | | |High standards of personal hygiene | | |Cooking |Bacterial survival, |Cook to core minimum temperature of|Check food temperature | | |Bacterial Growth, |75degrees C for 30 seconds | | | |Bacterial contamination | | | |Cooling |Bacterial Growth, |Cool food in less than 90 mins, |Check food temperature and time. | |Bacterial contamination, |Refrigerate when cool, below | | | |Physical contamination, |8degrees C | | | |Chemical contamination |Cover food at all times | | |Chilled Storage |Bacterial Growth, |Store at correct temperature, |Visual checks | | |Bacterial contamination, |Cover/wrap foods, |Check: food temp | | |Physical contamination, |Stock rotation |Date codes | | |Chemical contamination |Separate raw and cooked | | |Reheating |Bacterial growth |Reheat to a core temp of above |Check food temperature | | |Bacterial survival |75degrees C | | |Hot Holding and |Bacterial Growth, |Keep food above 63 Use clean and |Visual checks | |Service |Bacterial contamination, |sanitised equipment, Check Temperature | | |Physical contamination, |Protect food at all times | | | |Chemical contamination | | | |Cold service |Bacterial Growth, |Keep below 8degrees C |Visual checks | | |Bacterial contamination, |Use clean and sanitised equipment |Check Temperature | | |Physical contamination, |Protect food at all time | | | |Chemical contamination | | | Critical limits were established for each CCP, for instance a critical limit may be the length of time cooked in order to eliminate or minimise the hazard caused. The table clearly lays out each Step, hazard control and monitoring technique. The checking of temperatures is carried out with the use of an electronic probe that should be maintained on a regular basis, it is also important to establish adequate training and supervision on such equipment. If critical limits were not met all foodstuffs involved with that process should be discarded. A verification system was up dated in order to ensure that the HACCP procedures were met. It set out responsibilities and duties. Examples:- To monitor records in order to ensure they are completed correctly Management. Observe monitoring activities to ensure that correct procedure is being followed Management. Ensure all monitoring equipment is calibrated, i. e. Thermometers, probes, etc,- Management. Whilst carrying out the verification list it became apparent that these steps would require the HACCP plan to be followed to the letter and therefore periodic reviews of the HACCP plan need to be carried out. Once all of the paperwork was in place it became import ant to the running of the business that all documentation be completed fully and expeditiously as records may be needed for enforcement officers and or external auditors, they also support the due diligence defence. As part of the managerial structure I was called upon to investigate an incident where a customer had complained that a short while after she had eaten a meal containing chicken she had fallen ill. After speaking to the Head Chef and other staff on duty that evening it became apparent through statements that the correct procedure for temperature reading had not been followed resulting in the chicken breast being undercooked, Thankfully the lady took the matter no further and accepted an apology and a free long weekend at the Hotel. However the mistake had been made and had to be followed up, a review of the procedures was needed in order to bring the incident to a satisfactory conclusion for all concerned. As previously stated it was found that certain procedures were not being carried out, namely temperature checking the cooked meat with the probes. The Head Chef explained that the he and his kitchen staff followed The ‘Cook Safe’ Manual. I felt that this was the chefs attempt to mislead me as I recalled a chapter about temperature control within this manual, however in order to confirm my suspicions I felt that the matter should be investigated further. I decided to direct the Chef to the Chapter stating how probes should be used, tested and calibrated and how the temperature of food should be recorded. It was also pointed out that as Head Chef he should not need to refer to literature and that these temperatures are also an integral part of the HACCP plan. I then looked at a period retraining and refreshing for the staff, through training and supervision we needed to meet the legal requirements and maintain our reputation Documented Procedure, and where appropriate records were required to be introduced in relation to: †¢ Food safety Hazards occurring in the work place †¢ Critical Control Points. †¢ Control resources at Critical control Point. †¢ Corrective action at Critical Control point. †¢ Verification procedures †¢ Review of Food safety Management Procedures. Although all of the above are already in place it was my responsibility as management to ensure that these points were formally pursued and as a result the following recommendations were made: †¢ Training on temperature control was undertaken †¢ Temperature readings were carried out correctly †¢ Temperature readings were correctly documented †¢ A review of all procedures to be implemented to avoid this incident from re occurring. Temperature control, at the time of the alleged incident it was noted that food safety hazards associated with inadequate temperature control had been identified. As a result it was found that a temporary member of staff was unaware that a temperature probe was to be used before the food was served but before then, the temperature should have been recorded to ascertain that the chicken was cooked correctly. The Chef also took some blame as he stated ‘normally they take my word for it that food is cooked’. It was also found that some skill fade had occurred on behalf of the kitchen staff and management. As a result of the findings a period of retraining and revision was undertaken by all of the Kitchen staff and management, a competency register was put together and is now used on a regular basis. This has helped with our Safe Food System. These systems has been explained to all new staff as part of the induction package and snap checks are carried out to help prevent any further incidents occurring, it also works in conjunction with the HACCP plan. We place great importance on communication between all staff members and customers and work tirelessly to discuss good working practices. We have purchased signage and adapted our induction training to allow more time to fully understand the Food Safety Management Procedures, we have also recognised the training needs of all staff including those with special or individual learning needs, we have also had to recognise migrant workers and in doing so have adapted our training and support policy. Within the Hotel I operate an open door policy in order to minimise or eliminate any unsafe practices. [1] (EU)N0 852/2004 Regulations on Hygiene of foodstuffs. [2] Regulation(EC) No 852/2004 on the hygiene of foodstuffs, Article 5 3] Hygiene for Managers, Richard A. Sprenger, Highfield. co. uk Limited, 13th Edition 2007, Page 287 Para, 1 [4] Regulation (EC) No 852/2004 on the hygiene of foodstuffs Annex 2, Chapter 1. (General hygiene requirements) [5] Regulation (EC) No 852/2004 on the hygiene of foodstuffs Annex 2, (General hygiene requirements) Chapter 2. (Specific requirements in rooms where foodstuffs are prepared, treated or processed) [6] The Prevention of Dama ge by Pests Act, 1949 [7] The Health and Safety at Work, etc, Act, 1974 [8] The Food Hygiene (England) Regulations,2006, Part 3, Regulation 17. [9] Regulation (EC)No. 852/2004 on the hygiene of foodstuffs, Chapter XII, Training 10] The control of Substances Hazardous to health Regulations,1999(SI N0. 437. 1. A Description of how food safety management procedures ensure effective compliance with current legislation and codes of practice in your catering business. 2. An explanation of how you, as a manager in your catering business, can establish, monitor and verify food safety management procedures. [pic] 3. A critical analysis of an incident when food safety management procedures failed – including details of the corrective actions taken and an explanation of how these were communicated to ensure food safety in the future. [pic] [pic] [pic] [pic] [pic] [pic] [pic] [pic] [pic] [pic] [pic] Don’t waste time! Our writers will create an original "Advanced Food Hygiene" essay for you Create order

7 Historical Facts About New Amsterdam

The Greater Grand Forks Community Service And Restitution...

The Greater Grand Forks Community Service and Restitution Program is an essential resource to the criminal justice community in the Grand Forks area. The mission statement of the CSRP affirms that the program was designed in order to evaluate the risks and needs of the offender in order to safely place offenders within Grand Forks and the surrounding communities to work community service as not only a benefit to the public but to also provide offenders with an opportunity to exhibit reparation and compensation for the crimes they have committed and act as a deterrent to future criminal acts. The goal of this program is for the Grand Forks community to benefit while the offender works to pay off their debt to society. The objectives of the†¦show more content†¦The judgments received by this office provide details of what the client was charged with, how many hours of community service was sentenced in lieu of jail time and how long the client has to complete the set number of hours. If the offender was sentenced in District or Municipal court the offender is responsible for making contact with the CSRP office within 48 hours of sentencing. Upon, receiving a judgment and once the offender makes contact, the CSRP initiates an interview to obtain information about the offenders’ criminal history and other relevant information needed in order to assess the risks and needs of the offender. All of the information acquired at this interview is then inputted into a database and used for monitoring purposes and work-site placement. The CSRP maintains a list of appropriate community service work-site options that include the phone number, address, hours of operation and contact names for work-site supervisors. Each client receives several different work-site options and is provided with their required deadline dates upon placement. It is up to the client as to whether they wish to work at one or all of the options provided to them. The sites the CSRP works with tak e only certain offenders depending on the type of business, and the cliental that business acquires. Obtaining accurate and useful information is key for placing offenders in appropriate work-site

Casualization and Insecurities in Workplace - MyAssignmenthelp.com

Question: Discuss about the Casualization and Insecurities in Workplace. Answer: Introduction: Health in society is influenced by classes. According to Bourdieu (1984), there is the prevalence of social power that is entangled by the style and aesthetics of the upper class. It is portrayed by the peoples mode of dressing, clothing, food they take, the cars they drive and also the holidays and music they can afford or they are entitled to. For instance, the low class have issues with the employment and job seeking. The paper will seek to present and discuss the analysis of the articles pertaining embodiment and habitus, class and wellness as well as poverty in specific social situations. McGanns (2012) article, is about the health effects of job insecurity. He shows how job insecurity is severe just like unemployment. To him, it has an impact to both the physical and mental health of an individual. In support of his main argument, he stresses on the need for reinforcing effective microeconomic policies that can be used in job insecurity cases. In support of the main claim, he also argues that, the case of employees health is not just a matter of their employers but also the public policies. He gives an explanation of the impacts of health and says that, the impact to the employees job can result to more than physical and mental health. The expectations are killed. There are higher risks if the job is not secure and also, there is poor performance. McGann (2012, p.6) gives a statistical proof of his claims and affirms that the unemployment rate in from 200-2013 in OECD countries had risen from 6% to 7.9% which is a deviation by 1.7%. Though the figure may not look big, such an increase in unemployment is impactions because the states should create employment but not reduce the number of employment positions. However, job risk has an impact to the individuals social class. The low and medium income people are at a higher risk for deteriorating in health due to unemployment and job insecurity. However, those from a higher social class are more secure because many of them have a greater probability to have employment in a different firm. The article by Safe Work Australia (2014), presents the statistics of key work health in Australia. The article provides safety statistics across gender and social class, workers compensation, muscular skeletal claims and also other injuries related with work health like Mesothelioma. He shows the endeavours of the Australian government to reduce the injury rates. He affirms success since from the year 2009 to 2012 where a 42% decrease was recorded Safe (Work Australia, 2014, p.6). I also tend to concur with the notions presented in the articles pertaining job insecurity and health in the society. The health of the society is determined by the social issue in the society. Job insecurity is among the social issues that can cause the society to have a poor health. (Wacquant, 2009, p.21) comments on class and wellness. He addresses the case of a drunkard who may be exposed to poor health due to alcoholism The British documentary (2011) depicts the issue of poverty in Scotland and it can affect residents health on the condition of living in the varied class residential. References Key work Health and Safety Statistics, Australia 2012 https://www.safeworkaustralia.gov.au/system/files/documents/1702/key_work_health_and_safety_statistics_australia_2012.pdf McGann et. al. (2012: 101): Casualization and insecurities in workplace have health effects, as does unemployment. Newton (2011: 86-7): caravan parks are places were people who belong to the new and growing underclass live, the human scrap heap according to one park manager (90). Private schools in race to build facilities https://www.theage.com.au/victoria/private-schools-in-race-to-impress-with-best-facilities-

Social & Cultural Influences on Society Essays - Menstrual Cycle

I have learned that certain social and cultural traditions and beliefs throughout history have played a huge role in the way society behaves today. As women began entering the workforce, due to economic demands, they realized that they could have a life outside of the social norm of being just "housewives." Women began to gain independence. They also found that they were no longer inferior to men, and were expressing how they felt more openly. These and many other factors led to the feminist movement of the 60's. And with the feminist movement came other movements, such as the Black Movement, the ERA, the Mexican-American movement, etc. Groups with common concerns began to join together and make a statement. On the other hand, cultural beliefs have suppressed some societies. The Dogons, for example, still practice the tradition of the "menstrual huts" as a way for the men to control the women of their society, and to better identify the paternity of the children born. The Dogon men have instilled in their women that they must enter a hut at the onset of their menstrual cycle and remain there until the cycle is completed. If the women choose not to do this, they are made to believe that bad luck will fall upon the village and crops will be ruined, therefore ostracizing them from the village. Although reluctant, women continue to follow the traditional beliefs out of a fear that they will have no financial support for themselves and their children if they go against the men.