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Healthy People 2010 Agenda and the Issue of Syphilis in Contemporary Society Essay

Table of Contents Public Health and Healthy People 2010 Agenda

Healthy People 2010 Goals and Its Relation to Syphilis

Syphilis in Leading Health Indicators

Reference List

Public Health and Healthy People 2010 Agenda Contemporary society faces the problem of sexually transmitted diseases and syphilis as one of such diseases. The Healthy People 2010 is the agenda designed by the national organization that provide the population with health care services and establishes effective strategies. This agenda includes sexually transmitted diseases and other areas of concern that can be used to promote a healthy lifestyle among people of different generations.

In this respect, the Healthy People 2010 national agenda contains strategies and practices aimed at prevention of illness and promotion of health that were introduced in 2000 to enable the health care organizations to provide appropriate health care services to the population of the United states for the period of 2000-2010 (Centers for Disease Control and Prevention, 2009a, n. p.).

Syphilis is one of the sexually transmitted diseases that causes ulcerating chancre spread to all body tissues. Demographic peculiarities of people that live on the territory of the United States are also taken into consideration while creating this national agenda on health care.

Healthy People 2010 Goals and Its Relation to Syphilis As the national agenda Healthy People 2010 is aimed at solving a number of health care problems and those related to the health of the population, it is necessary to indicate the key concepts that should be analyzed in terms of syphilis as a sexually transmitted disease. The main problem is that the problem of syphilis is a burning issue for different generations.

As such, those young adults or even students at school who start their sexual life know little, if any, about sex and sexually transmitted diseases. In this respect, education of such people and prevention of illness are important strategies in solving this problem.

So, the Healthy People national agenda includes different areas of concern that are related to syphilis as a sexually transmitted disease. For instance, access to quality health services as well as educational and community-based programs (Centers for Disease Control and Prevention, 2009b, n. p.) should be viewed as ways for promoting healthy lifestyle with regard to syphilis.

Though the aspect of immunization and infectious diseases (Centers for Disease Control and Prevention, 2009b, n. p.) has little relation to syphilis, family planning issues are affected by the problem of syphilis because each parent should be concerned about the health of a future baby and potential threat of danger imposed by syphilis and other sexually transmitted diseases.

Get your 100% original paper on any topic done in as little as 3 hours Learn More At the same time, such issues as injury and violence prevention and maternal, infant, and child health (Centers for Disease Control and Prevention, 2009b, n. p.) as well as public health infrastructure should be taken into account while developing strategies for preventing syphilis because people suffer from violence when they are infected with syphilis due to violent actions.

Besides, substance abuse can be considered one of the reasons for being infected with syphilis when people are ready for anything only to receive a dose of a drug.

Syphilis in Leading Health Indicators As syphilis as a sexually transmitted disease is one of the leading health indicators (Centers for Disease Control and Prevention, 2009c, n. p.), it is necessary to find solution to the problem of ineffective education of people about the danger of sexually transmitted diseases, symptoms, and ways of treatment. In this respect, the national agenda should include cooperation with educational institutions to propagate safe sex and prevent syphilis.

Reference List Centers for Disease Control and Prevention. (2009a). Healthy People 2010. Retrieved from https://www.cdc.gov/nchs/healthy_people/index.htm?CDC_AA_refVal=https://www.cdc.gov/nchs/healthy_people.htm

Centers for Disease Control and Prevention. (2009b). Healthy People 2010. Retrieved from https://www.cdc.gov/nchs/healthy_people/hp2010/hp2010_focus_areas.htm

Centers for Disease Control and Prevention. (2009c). Healthy People 2010. Retrieved from https://www.cdc.gov/nchs/healthy_people/hp2010/hp2010_indicators.htm

Use Cvp Analysis for business decision making Analytical Essay

Nursing Assignment Help CVP is the cost-volume-profit analysis that deals specifically with how profits plus costs changes with the change in volumes. It determines how those changes in the volume and the costs influences organizations income for operations and the net income. There are several assumptions made in doing the cost-volume –profit analysis.

Some of the assumptions are; that everything produced must be sold, the costs changes only when activity changes, the fixed costs and variable costs for each unit are constant, the selling price is also constant and that the business unit sells different products. In the restaurant with 90 seats, total revenue for the sales annually is $975000. Further, the restaurant is usually open for 52 weeks in a year where by, it serves lunch and breakfast for 6 days in a week and dinner for 7 days in a week.

The seats turnover in a day is 1.2 times for the breakfast, 1.25 times for the lunch and 1.20 times for the dinner. The above revenues on sales per year are then broken down between the meals served in the following percentage; dinner takes 50% of the revenue, breakfast 20% and lunch takes 30 %( Mudida, 2003, pg.45)

To calculate the average check by meal period in the restaurant there is need to know the sales revenue estimate in the next year. Breakfast accounts for 20% of the sales revenue, which is $975000 translating to $195000 of the sales revenue for the next year. Revenue from lunches takes 30% of the year’s sales revenue, which translates to $292500. Dinner takes the rest of the remaining percentage for sales revenue, which is 50%, and the amount is $487500.

The average revenue per week for the breakfast is $195000 divided by the 52 weeks, which gives an average of $3750. For lunch, the average per week is $292500 divided by 52 weeks, which is $5625 and lastly, is the sales revenue per week for serving dinner, which is $487500, divided by 52 weeks, which is $9375(Powell, 1993, pg.118).

Moreover, breakfast service is 6 times in a week, which will give an average per day of $3750 divided by 6, which is $625 per day. Lunch service is for six times in a week giving an average per day on sales as $937.5. For dinner, the average sales revenue per week is $9375 divided by seven since dinner service is seven times per week.

This gives an average of $1339 per day. Therefore, to get the exact average checks per meal we need to check the seats turnover. The seats are 90 and so the turnover being 1.2 times for breakfast, then the average check per meal for the breakfast is $625 divided 90*1.2, which gives an average of $5.78, which is approximately $6.

Get your 100% original paper on any topic done in as little as 3 hours Learn More Same procedure applies for lunch, which is $937.5, divided by 90*1.25 translating to an average check per meal of $8.33, which is approximately $8. For the dinner, the average check per meal is $1339 divided by 90*1.2 giving $12.398, which is approximately $12 per meal (Hardwick, Khan, Langmead, 1994, pg.8).

To increase sales revenue going by the above calculations, adjust meal prices upwards to the available customer base. The price per meal for the breakfast can be reviewed to $7, that for lunch to $10 and for dinner to $15 per meal.

To achieve this, improve the service quality and ease to which customers get services from the restaurant. The second method is by increasing the customer base through making sure that more people know the services in the restaurant.

To achieve this, use advertisements and other business promotion techniques. It is also possible to increase revenue through the introduction of other services that accompany the meals such as soft drinks. This will also go along way to increase the sales revenue and the customer turnover (Cafferky, worth, 2010, pg.15).

References Cafferky, M

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