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MECHANISMS OF ACTIONBehind the success of any organization there are a variety of people out of which leaders and managers play an important role. Usually many firms make the mistake of thinking both these roles to be same when they are actually not. People generally assume the managers to be the leaders and the leaders to be the managers but there is a huge difference between both these profiles. Despite the fact that both leadership and management are interchangeable, both these concepts are entirely different. No doubt in both the cases it is required to have those managerial and leadership skills equally but to become a leader or a manager completely, one has to understand the basic difference between both of these.
Although, leadership and management are often misunderstood but they are not mutually exclusive. So, here are those 5 key differences between leaders and managers which can help you in forming a successful organization: · The leader is an innovator and the manager is an administrator: A person who leads is someone who is full of new ideas and believes in experimenting and creating new things. A leader always works on taking the organization into forward thinking phase by keeping his eyes on the horizon and keep himself updated about the latest trends, studies and skill sets. Whereas, the manager is someone who is already established and is responsible for every organizational activity from top to bottom. He is the main control of the firm. · The leader ensures trust and results whereas the manager represents control and authority: A leader has to be someone who can be the inspiration for others, on whom the team can show its trust and confidence. He has to be the one who can appropriately set the tempo and pace of his group. As for the managers they are responsible for maintaining law and order. They help people in developing their assets and bring out their best talents, for fulfilling their own mission. · A leader asks questions about what and why, a manager questions in how and when:If anything goes wrong or if it is not done up to the expectation of the company then it will be the leader who will ask the question in what and why as he has to answer the higher authorities. On the other hand, a manager is the one who will ask for the reasons as his job is to keep his vision on the company’s goals and objectives. · Leaders give solutions while the managers create strategies: A leader will simply look at the problems and will devise new solutions to bring out the better by motivating his co-workers whereas the manager will create policies and teams for smooth functioning of the organization. He will empower people by listening to their views, values and principles. · Leaders make followers and the managers look for subordinates: The working of the leader reflects from the number of true followers he has. This shows his way of working and the level of trust his team has on him. On the contrary, manager is the one who has subordinates, formal authority and the position. He works in an autocratic, consultative and democratic way. Hence, these are those major differences which set apart both these roles and contribute separately in the success of an organization. Related posts: 1. What Are The Leadership Styles 2. How To Develop Leadership Skills 3. What Are The Benefits Of Management Training Programs 4. Leadership Pipeline Diagram In PowerPoint 2010 5. Assign Project Information As Project Tasks With AP4 Project Managers 6. 9 Step Problem Solving Model
http://www.authorstream.com/Presentation/aSGuest18688-189207-management-vs-leadership-enter-tags-education-ppt-powerpoint/ MECHANISMS OF ACTION
The mechanisms of CLA action are moot. CLA blocks DNA adduct formation,which may be one way in which it affects carcinogenesis (Liew et al. 1995). CLAis incorporated into cell membrane phospholipids (Sugano et al. 1997). CLA maydisplace arachidonic acid, reducing its incorporation into lecithin, which is thepreferential substrate for phospholipase A2, which releases arachidonic acid foreicosanoid synthesis. Thus, the cyclooxygenase pathway to prostaglandins andthromboxanes and the lipoxygenase pathway to leukotrienes are inhibited. Theinteractions of CLA with the PPAR family may also be a key to its action. At presentwe have a wide array of potential mechanisms that may be different for everydifferent type of CLA activity. The relatively easy work of cataloging CLA effectsis almost finished. We now are entering the more complex and difficult phase ofCLA research — how does it do what it does?Calcium Bioavailabilityof Dairy ComponentsDairy products are well recognized as excellent sources of essential nutrients ingeneral and of dietary calcium in particular. In the North American diet, dairyproducts represent about 75% or more of the daily calcium intake (equivalentto approximately 75% RDNA) with the remaining portion coming from vegetables,grains and fruits. Table 9.1 lists the mineral content of different dairyproducts as well as a few plant products. The calcium content of different dairyproducts varies considerably, from approximately 60 mg/100 g for cottage cheeseto 110 to 120 mg/100 g for various fluid milks and yogurt and 500 to 700 mg/100g for various cheese products. Cottage cheese prepared from skim milk withoutthe addition of calcium chloride (CaCl2) has only 9 mg/100 g. Adding CaCl2to fresh milk will result in a shift of the soluble calcium into the casein micelles;therefore, adding CaCl2for the purpose of promoting rennet action increases thecalcium content of cottage cheese. In comparison, soybean milk and tofu productscontain 21 and 105 mg/100 g, respectively. This example is important in understandinghow the distribution of calcium varies in different dairy products and,furthermore, whether the distribution of calcium can influence the bioavailabilityof this mineral.In addition to the fact that dairy products represent excellent sources of dietarycalcium, it is also important to note that the bioavailability of calcium is also highin these food systems. Balance studies conducted in rats have reported apparentabsorption efficiencies of calcium that range from 54 to 75%, which is equivalentto or higher than efficiencies obtained with calcium supplements (Buchowski et al.1989; Buchowski and Miller 1991; Greger et al. 1987). Calcium from nonfat drymilk powder and yogurt products has been reported to be utilized in rats 118 and109%, respectively, compared to that from calcium added as a calcium carbonatesource (Wong and LaCroix 1980). In human adults, the absorption of radioisotopiccalcium tracers ranges from 25 to 35% (Heaney and Recker 1985; Nickel et al. 1996;Recker et al. 1988). Calcium absorption in preterm infants can reach as much as82% of the dietary calcium intake (Lui et al. 1989). A “milk factor” has been reportedto facilitate calcium, zinc and iron solubility in the presence of cereal fiber andsodium phytate (Clydesdale and Nadeau 1984; Platt et al. 1987). This finding partiallyexplains the improved fractional absorption of calcium observed in subjectsconsuming a wheat bran cereal containing milk (Weaver et al. 1991). Moreover,other human balance studies concerned with examining the relative absorption ofcalcium from different foods have reported that dairy products such as milk andcheese provide relatively higher bioavailability of calcium than spinach (Heaneyet al. 1988; Landis et al. 1987).These results collectively indicate the importance of components present in milkthat may include lactose or associated hydrolysis products (Andrieux and Sacquet1983; Buchowski et al. 1989, Buchowski and Miller 1991; Yuan et al. 1991a),milk fat (Delisle et al. 1997) and milk proteins (Hansen et al. 1996; Sato et al.1983, 1986; Yuan et al. 1991a); these components may contribute to enhancedcalcium absorption by facilitating solubility. Caution is required in the extrapolationof these findings to specific recommendations for the consumer becauseprimary limitations exist for confirming findings between distinct studies as aresult of the different methodologies used to assess calcium bioavailability(Table 9.2).Milk proteins have been shown to contain a number of potentially biologicallyactive peptides that contribute to, or modulate, a number of specific physiologicalmechanisms that regulate metabolic homeostasis. Studies have shown that caseinpeptides released in the duodenum have a physiological function that will potentiallyregulate gastric and pancreatic secretions (Aleinik et al. 1984), provide immunostimulating(Otani et al. 2000) and opiod (Brantl 1985) activities, and play a role incalcium transport (Mellander 1950; Naito et al. 1972). In the latter example, considerablework has been dedicated to the discovery and characterization of bioactivephosphopeptides from milk, which are considered to facilitate intestinal absorptionof calcium by solubilizing calcium phosphate (Kitts and Yuan 1992). Characterizingthe primary and secondary structures of phosphopeptides derived from caseins hasbeen an important step in understanding these peptides’ biological significance tocalcium metabolism. Moreover, this information is critical for generating foodderivedphysiologically active components from parent milk protein sources thathave commercial applications. A number of food and dental products designed tocontain caseinophosphopeptides have been developed in Europe and Japan with theintention of providing a nutraceutical designed to enhance the bioavailability ofmineral-supplemented foods (FitzGerald 1998).The purpose of this chapter is to review the role of dairy protein constituentsin facililtating calcium bioavailability. In particular, emphasis will be placedon the interactions between caseinates and calcium ions, which largely dependon the physicochemical conditions that enable optimal solubility of calcium inthe gastrointestinal tract. Specific examples of potential health benefits attributedto calcium enhancement by milk proteins or products of milk proteindigestion are also reviewed. CLAIMS According to the Codex Alimentarius, a claim is defined as “any representation,which states, suggests or implies that a food has certain characteristics relating toits origin, nutritional properties, nature, production, processing, composition, or anyother quality.” With respect to nutritional properties of functional foods and dietarysupplements, two main types of claims are recognized (Directorate General Healthand Consumer Protection of the European Commission 2001): nutrition claims andhealth claims. In this section, these claims will be discussed and the data needed tosubstantiate the health effects on which the claims are based will be indicated.The basic rules dominating the application of nutrition and health claims forfoods and dietary supplements are: • Consumers have the basic right to be informed about characteristics oftheir foods. • Claims should not mislead consumers. • Medical claims are not allowed for foods. • Claims should not be in conflict with generally accepted guidelines for ahealthy balanced diet.With respect to the second point, the important question to be answered is “Howmuch evidence is at least required to avoid accusations of misleading the consumeror quackery?” Here the right balance should be found between the available evidenceand the content of the claim. Also, claims should not suggest a health benefit whenscientific evidence for such a benefit does not exist. As mentioned earlier, two maintypes of claims for foods can be identified with respect to functional effects: nutritionand health claims. Date: 2015-01-02; view: 1033
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