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Don't put pressure on anyone until he's stalled.
crime in the workplace Often caused by small quarrels and not clearing the mind until it escalated into a big problem that ended up hurting each other This is well known to organizational psychologists. But it's difficult to solve and prevent. Because in the organization, it is often seen that quarrels or disagreements or stalemates of employees are extremely normal. and especially if it's the boss Or the boss acts with his subordinates, the more nobody wants to interfere. But that's the pressure. Coercing a person has no choice. Until turning frustration into resentment and eventually cause violence.

During this time, there is probably no more depressing news than the news of "Mother of an 8-month-old baby", which was originally a missing child case. But in the end, it turned out to be a case of a mother hurting her child. But during the way of the case that the media provided that information It allows us to piece together and see the history of the life of a young girl who became a teenage mother without being prepared. In addition, the path of life is very difficult. Until having to end up becoming a murderer
And now society is asking the question. “Why did you become a mother who abuses your child?” and insults her in various ways. The answer to this question is very close to me because “We are all part of the process of creating a murderer in society”, including bullying, insults. inferiority, insult Even indifference, not valuing, ignoring the violence both in the real world and online They drive a person to feel helpless, with no escape, with no way out, desperate and becoming a murderer.

Introduction

Nearly 7% of the world population is obese1 and about 66% of the adults in the United States are overweight or obese.2 Obesity is associated with a number of adverse medical conditions including increased risk of gallbladder disease, hypertension, type 2 diabetes mellitus, coronary heart disease (CHD), osteoarthritis, cancer death and reduced life expectancy.3–8 Obesity is also associated with adverse social and psychological consequences, including bias, discrimination and decreased quality of life.9,10

More effective treatment strategies are urgently needed for obesity management. The total caloric intake or energy density of one’s diet appears to be associated with obesity11–14 and a diet that induces a negative energy balance continues to be an important part of obesity management. Strategies to achieve the difficult task of eating less than desired include reduction of the energy density of foods by increasing food volume by the addition of fluids,15,16 bulk17–19 or their combination;20 or by increasing satiety by various anorectic drugs or macronutrient combinations of high satiety value.

Satiety is positively associated with the protein, fiber and water content of foods and negatively with fat and palatability ratings.21,22 However, within food groups, there may be as much as a twofold difference in satiety values, suggesting that certain foods promote greater satiety independent of macronutrient content or energy density. An egg is an example of such a food that has a 50% greater satiety index compared to white bread or ready-to-eat breakfast cereal.21 Compared to an isocaloric bagel breakfast of equal weight, an egg breakfast had a greater satiating effect, which translated into a lower caloric intake at lunch.23 The resulting decrease in energy consumption lasted for at least 24 h after the egg breakfast.

This study was undertaken to exploit the short-term satiating benefits of an egg breakfast23 for weight loss in a longer-term trial. The objectives were to determine if the incorporation of an egg breakfast in the diet by overweight or obese subjects would (1) induce reduced energy intake and unintentional weight loss, even when not attempting weight reduction; or (2) enhance weight loss when following a reduced energy diet. We compared the effects of an egg vs isocaloric bagel breakfast of equal weight on weight loss, indices of body size and composition, dietary compliance, food cravings and health-specific quality of life.Materials and methods

The study was approved by the institutional review boards at Pennington Biomedical Research Center and at Saint Louis University. Written informed consent was obtained from the participants. We certify that all applicable institutional and governmental regulations regarding the ethical use of human volunteers were followed during this research.

Participants

Of the 160 participants enrolled, 8 did not complete the trial. The final study sample included 152 participants (131 women and 21 men; mean age 45.0±9.4 years; black participants 47.7% and white participants 52.3%). Demographic characteristics of the participants are provided inTable 1