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Harold is a college sophomore who is trying to get in shape for spring break. He would like to lose the body weight that he gained during his freshman and sophomore years. In high school, he played sports and his family prepared healthy meals, but his freshman and sophomore years have proven to be very different with late nights of school work, hanging out with friends playing poker, and eating lots of take-out food, snacking on pizza, and drinking soda. Harold, who is 5' 10", has gained 18 pounds and now weighs 182 pounds.
Harold has never tried to lose weight before and decides to talk to a personal trainer at the gym to get help. During Harold's consultation, the personal trainer calculates his BMI, determines his ideal body weight, and measures his body fat content using skinfold calipers. The personal trainer tells Harold his body composition is 26% fat. The personal trainer also measures Harold's waist, and his waist circumference is a little over 40".
Harold's health care provider has discussed with him the importance of healthy eating behaviors, such as eating when hungry and stopping when full. This is an approach that is being promoted by the _____ program.
Union Contracts
Agreements negotiated between employers and labor unions that outline wages, working conditions, and other employment terms for the workers represented by the unions.
Human Resource Planning
Strategic alignment of an organization's human resources with its business goals, including workforce planning, recruiting, and training.
Competencies
A set of defined skills, knowledge, abilities, and attributes that are necessary for successful performance in a job or role.
Hrm Programs
Human Resource Management initiatives designed to maximize employee performance in service of an organization's strategic objectives.
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Q42: Which of the following foods are associated