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Soren Kierkegaard Essay - 1309 Words

Project: Soren Kierkegaard: Mega Mind of the 19th Century Soren Kierkegaard: Mega Mind of the 19th Century As a man whose work spans across areas such as philosophy, theology, devotional literature, and more, Soren Kierkegaard is considered one of the mega-minds of philosophy and the 19th century. He was influenced by many people throughout his life, as well as influencing many people himself. With works that ranged from religious views all the way to developing a â€Å"new† way to view our surroundings, Kierkegaard was a very well-rounded and mentally profound man. There were few people that could influence such a profound mind at the time, but Kierkegaard found them both in church as well as in the realm of philosophy. As a whole†¦show more content†¦how deceptive then, that an omnipresent being should be recognisable precisely by being invisible’ (McDonald, 1996).† His father’s influence has been noted quite frequently in Kierkegaard’s works. Not only did Kierkegaard inherit his fathers melancholy, his sense of guilt and anxiety, and his pietistic emphasis on the dour aspects of Christian faith, but he also inherited his talents for philosophical argument and creative imagination (McDonald, 1996). Kierkegaard was a very religious man, even though he did not attend church on a regular basis. â€Å"He perceived God and existence of life from a humanistic view emphasizing the total autonomy of man (Philosopher Kierkegaard, 2011).† As almost a lone man standing, Kierkegaard was in seclusion publishing his writings for most of his adult life, due to the atheism of fellow philosophers of his time. â€Å"[Kierkegaard’s] legacy was his belief that our response to God should be one of unrestrained passion toward our beloved (Philosopher Kierkegaard, 2011).† During his later years Kierkegaard felt that the Christian religion had become corrupt through secular and political involvement, so he started to attack Christendom sayingShow MoreRelatedSoren Kierkegaard on God1772 Words   |  7 PagesKierkegaard claims that, Infinite resignation is the last stage before faith, so anyone who has not made this movement does not have faith, for only in infinite resignation does an individual become conscious of his eternal validity, and only then can one speak of grasping existence by virtue of faith, (page 52). This idea is demonstrated when Abraham surrenders himself to his fate and surrenders the life of his son to God. This infinite resignation is the reason God grants Abraham his son’s lifeRead MoreEssay The Father of Existentialism: Soren Kierkegaard1068 Words   |  5 Pagesphilosophical thinking begin with the human in terms of thinking, acting and feeling. The fundamental concepts of the externalist philosophers are that they believed that the existence of human conditions is the main problem to share similar ontology. Soren Kierkegaard is considered to be the father of existenti alism. Although, he did not use the word ‘existentialism’, but initially the concept that no society or religion is the main cause that leads an individual to live a life with sincerity or passionatelyRead MoreA Summary, Analysis and Discussion of Sà ¸ren Kierkegaard, Training in Christianity2560 Words   |  11 PagesA  summary, analysis and discussion of Sà ¸ren Kierkegaard, Training in Christianity[1] I. Introduction In this essay, I will try to summarize, analyze and discuss several pages of Sà ¸ren Kierkegaard’s Training in Christianity. I will try to focus on his approach to sacred history, a general Christian history and Christianity, which he discusses in this work in relation to faith in God. In other parts of this essay I will attempt also to relate these pages of his work to some key ideas ofRead MoreSoren Kierkegaard And The Existentialist Philosophy1116 Words   |  5 Pages 2. The Existentialist philosophy, started by Soren Kierkegaard, focuses on self-directed education, finding answers within yourself. Students are not graded because all standards come from themselves. This philosophy emphasizes freedom of choice and mind, and that authentic creative thinking leads to true learning experiences (Cohen). The teacher helps students find their passions and understand who they are. Existentialism has never become prevalent in schools because it is difficult to apply inRead MorePhilosophical Fragments By Soren Kierkegaard Essay922 Words   |  4 PagesIn Sà ¸ren Kierkegaard’s book, â€Å"Philosophical Fragments† he first prefaces his writing by explaining his own inadequacy to do so. It is his desire to deliberate upon the actuality of truth and it’s application to the human existence, but in order to do so, he deemed it necessary to admit that â€Å"What is offered here is only a pamphlet...without any claim to being a part of the s cientific-scholarly endeavor†¦Ã¢â‚¬  (Preface 1 IV 176). Near the end of his preface Kierkegaard, in efforts to convey his intentRead MoreThe Existential Choice : Soren Kierkegaard1368 Words   |  6 PagesSoren Kierkegaard is a Danish philosopher and theologian who attempted to deliver his existentialist point of views. Specifically, Kierkegaard emphasizes the need for humans to take responsibility for their actions and go beyond their â€Å"socially imposed identities† (Stanford Encyclopedia of Philosophy). According to his earliest major work â€Å"Either/Or,† he suggests humans are reluctantly stuck between two spheres of life that they must choose between: aesthetic or ethical. He delves into what constitutesRead MoreThe Philosophy Of Plato, Soren Kierkegaard, And Friedrich Nietzsche2613 Words   |  11 Pagesjournal with the goal of recounting my travels to different philosophical societies. Remarkably, each one of the three societies I was privileged enough to travel to r igidly followed a renowned philosophy. These were the philosophies of Plato, Soren Kierkegaard, and Friedrich Nietzsche. The Republic The first society I visited was that of Plato ’s philosophy. The residents were very kind and sought out true meanings of different vi rtues solely by dialectic. They structured their city much the sameRead MoreThe Individual or Society Essay1235 Words   |  5 Pagesinterest. Due to that contradiction, individualism is often contrasted with society or anti-individualism. Does the interest of the individual produce society or does the interest of society produce the individual? To defend individualism will be Soren Kierkegaard and to defend society will be Bertolt Brecht. What is the price of individuality and is it worth the cost? To be an individual is to have individual thoughts, however our actions throughout our life are far from individualistic. Our thoughtsRead MoreThe Song Unwritten by Natasha Bedingfield850 Words   |  3 Pagesexistentialism music seems to span from much of the well-known literature. Existentialism is prominently seen in literature through the minds of geniuses like Kierkegaard, Heidegger and Sartre. The Concept of Anxiety by Kierkegaard helps to explain the true definition of anxiety and why it exists. â€Å"Learning to understand anxiety is an adventure† (Kierkegaard). Anxiety is having fear for the unknown, so there is nothing truly there to fear. (www.uri.edu)The dark causes great fear but the fear is of somethingRead MoreComparing and Contrasting Nietzsche’s Preparatory Human Being and Kierkegaard’s Knight of Faith1469 Words   |  6 Pagesto some question, proposed about subjects that are necessarily personal in nature. All of philosophy is personal, but some philosophers may deny this. Discussed here are philosophers that would not be that silly. Two proto-existentialists, Sà ¸ren Kierkegaard and Friedrich Nietzsche, were keen observers of humanity, and yet their conclusions were different enough to seem contradictory. Discussed here will be Nietzsche’s â€Å"preparatory human being† and Kierkegaard’s â€Å"knight of faith†. Both are archetypal

President of the United States free essay sample

Enhanced interrogation isnt enhancing the United States interests, as the war on terrorism continues the United States have gone to all lengths to stop it but has it gone to far in the new technique of enhanced interrogation. Former vice president Dick Cheney makes claims that had it not been for the actions taken further attacks agents the United States would have been made (Bergen), Cheney continues with if only americans could see the top secret information I was given access to then their minds would have changed (Bergen). Yet by using this new technique the government has put the lives of American citizens at risk of other nations retaliating to the actions made. Abu Zubaydan whom was the first detainee to be subject to the new enhanced interrogation techniques is a perfect example of this back firing on the government. Zubayden was subject to extreme weather conditions, stripped of his humanity and water-boarded 83 times (Bergen) only to realize Zubaydan had none of the information the government wanted and the United Stated was forced to return him. We will write a custom essay sample on President of the United States or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page A huge red target on the United Sated back for torturing a man with unjust causes. After this case had occurred during the Bush administration it was called into question the actions of authority figures, John Brennan current chief of counterterrorism advisor is being promoted after allegations that Brennan sat idly by as men were being tortured (Prasow) should Brennan be held accountable for the actions taken or be counted amount the ranks of unassuming heroes? (Prasow). Having this debate occur shows a weakness in our governments decision making which ultimately makes the United States as a whole look week. The behavior of one man should not be rewarded when Brennan has committed actions that is had not had the title he holds would be deamed a crime that must be punished. The interrogation practices that the CIA used had long been considered illegal (Prasow) using this is going to increase the determination of our enemies and decrease other nations willingness to cooperate with the United States leaving the country venerable to further attacks with no backup. Finally because of both actions occurring President Obama passed the Detainee Treatment Act in 2005 and completely banned enhanced interrogation making the fedral goverment suspend their use of interogation techniques.

Application of Sensory for the Maintenance of Health for the Elderly

Question: Write a Literature Review of "The application of Sensory for the Maintenance of Health for the Elderly. Answer: Introduction Disorders of smell and taste are often diagnostic dilemmas that most times present themselves in elderly people(Croy, Nordin, Hummel, 2014). The lack of knowledge and insight of these impairment conditions are common and can result in life threatening situations especially among the aged. In addition, poor appetite is a challenge faced by elderly people living both at home or in nursing care homes. Poor appetite can result in nutritional deficiencies and weight loss and is linked to poor health outcomes and mortality. By gaining an understanding on what causes reduced appetite and its link to sensory impairment, clinical staff and nurses can quickly identify elderly patients that have an impaired appetite. Several strategies can be utilized in promoting appetite and increasing intake of food (Pilgrim, Robinson, Save, 2015). The role of senses in food intake When the human tongue receives taste signals, a number of neural pathways are activated. However, these pathways don't require for food to be in the mouth for them to be activated; the sound of rattling dishes, or an image of food can cause the stomach to rumble. The sense of vision provides a critical sense with regard to food perception, driving preferences and raising expectations. Humans discriminate unconsciously, between foods that are low and high in calories, by just looking at the said food. Looking at images of food that are low or high calorie provokes different responses with varying intensities in the brain(Toepel, Ohla, Hudry, 2014). The study by Toepel et al.,( 2104) tested subjects where they were shown images of high calorie foods such as pastry, pizza, salmon, and lamb chops which were alternated with images of low calorie foods such as pasta/tomato sauce, yoghurt, watermelon, and beans. For every image observed, a weak electric current was attached to the tongues of the participants which stimulated the state function of the brain without any real taste being mimicked. This produced a metallic taste and sensation hence, the a food cue was initiated by the images and neutralized by the metallic stimulation. The results from the EEG measurements showed that looking at high calorie images stimulated pleasant and strong sensations as opposed to the low calorie food images. The high calorie images evoked neural activity which was stronger in some parts of the brain such as frontal operculum and the bilateral insula in comparison to images of lower calories. Any taste pleasantness changes activated the medial orbitofrontal cortex. Shape also affects taste as was studied by Gal in a research that analyzed consumer behaviour against marketing. In the study, the participants first sorted geometric figures after which they were shown a piece of cheese that had pointed corners rather than the usual round ones. The subjects described the taste of the cheese as being sharper (Bakalar, 2014). However, understanding the brain's mechanism that connects between gustatory and visual senses is still a relatively new In addition to visual and shape, odour too plays a significant role. Volatile molecules are released when a person chews food which then travel to the receptors at the back of the mouth that lines the nasal passages. The receptors are what enable a person to identify the different sensations' combinations which result in flavour- knowing what one is consuming. When a person eats sour or sweet strawberry, the mouth is able to detect this even while the nose is held tight (Stevenson, 2012). Hearing too plays a part in what people eat. If for example one hears the crunch of potato crisps, one imagines the crisps to be fresher. Taste can also be affected by sound as was demonstrate by a study where participants were asked to bite into crisps and rate their freshness and crispiness. The researcher played a crunching sound once the subject took a bite and which systematically changed the perceptions by the subjects where the subjects stated the crisps were crispier and fresher compared to when there was no aural cue (Spence,2015). Temperature also is a factor that determines one's perception of taste. For example, warming ice cream increases the perceived flavour. Sensitivity to temperature is regulated by the taste buds' molecular processes that are responsible for the different tastes (Amerine, Pangborn, Roessler, 2013). Increasing food temperature to 15-35 degrees Celsius enhances one's sweetness neural response. In approximately half of the population, cooling or heating the tongue causes taste sensations in that, cooling the tongue increases the salty or sour tasting sensations while increasing the temperature increases the taste sensation of sweetness. Taste and Smell receptors Smell when compared against taste, is more complex as human receptors for taste are fewer than receptors for smell. The five taste receptors are umami, bitter, salty, sour, and sweet. There are various ways of mixing both smell and taste leading to a broad array of flavours that a person perceives and which bear little subjective resemblance to the aforementioned tastes. There is a neurological link between taste and smell that is unique to the two senses. When one sees and hears something simultaneously, two different neurological pathways are used while this is not the case with tasting and smelling. For example, when one pops a jellybean in the mouth while holding the nose tight, one can still sense the jelly beans' sweetness but will not perceive the flavour. Once a person releases the nose, the flavour becomes identifiable. The flavour thus comes from the nose even when one tastes the sweetness of the beans (Society for Neuroscience, 2015). There is a distinction between smelling via the nose and via the back of the throat, while there is a neurological distinction in the tasting. Arrival of the retronasal and orthonasal odours is via the same route however, when they arrive simultaneously as taste, integration of taste and odour occurs which creates the perception of flavour. Flavour is only perceived through the simultaneous arrival of odour and taste to the anterior insula. Hence, it is concluded that the overlapping of the distinct smell and taste pathways occurs in the anterior insula. When molecules bind in the tongue receptors, then the sense of taste can be perceived which proceeds to send signals to various parts of the brain to eventually meet at the anterior insula (Yin, Hewson, Linforth et al., 2017). Further, a person is able to differentiate the experience with food through touching the food. This is more so, with regard to true fats (an example is the creamy taste of ice-cream and butter). There are specific neurons in the brain's orbitofrontal cortex that respond to fats texture in the mouth such as fat rich foods including chocolate and ice cream as well as similarly oily non food substances such as silicone oil and mineral oil. In addition, the taste of soda is influenced greatly by feel where a flat soda tastes different from a carbonated one (Drewnoski Almiron, 2010). Appetite and Diet in old age The proportion of elderly is escalating fast in the world. It is estimated that by 2025, there wil be 1.12 billion people aged 60 and above with most having some level of sensory loss including smell and taste perception (Coreira, Lopez, Wroblewsski et al., 2016). Laboratory and clinical studies have shown a decline in smell and taste functioning among persons aged 60 years and above which increases in severity in those aged 70 years and above. Dysfunction of smell and taste is caused by ageing and some specific disease conditions such as Alzheimer's and cancer, surgical and pharmacological intervention, environmental and radiation exposure. The chemosensory deficits may result in alteration in food choices and consumption and subsequently worsen any existing medical conditions, compromise immunity and nutritional status, change food choices and result in decrease in weight (Doty Kamath, 2014). As has been discussed earlier, vision, smell, and taste are involved in food enjoyment. When these senses are impaired due to ageing, they result in a reduction in appetite among the elderly. Appetite is stimulated by the smell of food while the taste of food promotes its enjoyment and stimulates the appetite further even after eating. Most elderly people have taste and smell senses that are impaired and which hinders their appetite to a great extent (Nieuwenhuizen et al., 2010). Having a good vision helps in stimulating one's appetite (Spence, Okajima, Cheok et al., 2015). As one ages, the vision reduces with 1 in 5 persons aged 75 years and above and 1 in every 2 persons aged 90 years and above having loss of vision (RNIB, 2014). The body composition of an individual is what determines his/her energy requirements and more so, the fat free mass (the component s of the body that are exclusive of fat for example organs, bones, and muscles), and their physical activity levels. As people age, they lose the fat free mass with a 1% rate of skeletal muscle loss among those aged 70 years and above. With most being physically inactive. Therefore the energy requirements among the elderly are low which is a contributory factor to appetite loss. This varies among individuals, which is reflective of the body composition differences as well as physical activity differences (Milanovi?, Panteli?, Trajkovi? et al., 2013). As people become older, the sense of smell deteriorates with declining olfactory functioning (Doty Kamath, 2014;Smoliner, Fischedick, Sieber et al., 2013).In addition to losing the sense of smell, people lose the ability to differentiate smells with more than 75% of persons aged 80 and above experiencing acute olfactory impairment with increased continuous decline after 70 years (Doty et al., 2014). Of persons aged between 80-97 years, 62.5% had olfactory impairment(Schubert, Cruickshanks, Klein et al., 2011). However, taste impairment is more common than olfactory impairment (Malaty Malty, 2013) Gustatory dysfunction is also linked to ageing, however, most often, what is thought to be taste impairment is in fact an olfactory impairment. Besides smell impairment, taste impairment is caused by prior infection of upper respiratory area, drug use, head injury, as well as idiopathic causes (Fomazieri, Borges, Bezerra, et al., 2014; Bromley Doty, 2014; Roper, 2013).Problems with chewing caused by loss of teeth and dentures can interfere with sense of taste along with decreased production of saliva. Decreased senses of tastes and smell causes suppression of appetite which results in loss of weight, impaired immunity, malnutrition, and medical conditions deteriorations (Phillips, Caroll, Drayson et al., 2015; Jacobson, Green, Murphy,2010).Problems with nutrition form a significant sequeale from disorders of taste and smell.Elderly persons need two-three times more salt concentration in tomato soup before they are able to detect it (Ahmed Haboubi, 2010).The tendency for the elderly to take in higher concentrations of sugar and salt can exacerbate already hazardous medical conditions they may be experiencing. A decrease or distortion in the sense of smell results in a decrease in life quality or even disability(Smeets, Veldhuizen, Galle, 2009). Further, such medical conditions can result in a high level of depression and anxiety in the person. Anxiety resulting from inability to enjoy the taste of food and fear that the taste impairment could be as a result of an unknown condit ion. In addition, there is also heightened depression among persons with anosmia (Hummel, T., Landis, B. N., Httenbrink,, 2011). Chemosensory Dysfunctions Classification of chemosensory dysfunction is as follows: ageusia (loss in sense of taste), hypogeusia (decrease in taste sensitivity), dysgeusia (normal taste distortion), anosmia (loss in of the sense of smell), hyposmia (decrease in smell sensitivity) and dysomia (normal smell distortion). Persons with hypogeusia often need tastants in higher concentrations in order to detect the same; their threshold for detecting and recognizing tastants is elevated above the normal controls. These group of persons also have less intense suprathreshold concentrations. Persons with dysgeusi experience taste distortion such as metallic/bitter taste sides that are not often linked to the foods they are consuming. Analogous impairments in perceptions of smell are often reported in persons with dysosmia and hyposmia. Chemosensory deficits compensation methods The chemosensory deficits that the elderly experience are irreversible. However, there are several sensory interventions that can be applied such as odour and taste intensification to compensate for perceptual loss that is age related. One such method is addition of monosodium glutamate (MSG) in food during and after its preparation to enhance its taste and smell as well as enhance its palatability. Taste and smell disorders management When a person presents with taste and smell disorders, they will first need reassurance and counselling that they are not suffering from an infection or malignant disease. Once diagnosis of diminished smell is done, the management goal will entail injury prevention that is related to the condition. Gas detection visual stimulating devices are ideal for a person that use gas stoves as such a person will be incapable of smelling a gas leak. Neighbours and relatives will need to be involved in assisting such a person as he/she may be unable to detect spoiled food which can cause food poisoning if consumed. MSG MSG is the glutamic acid sodium salt that poses the unique umami taste quality. The term umami is Japanese with no English translation , and is used for describing the MSG taste as well as the taste of certain broths and fish. The umami taste is similar to the protein taste. Different tests have shown that umami does not fall in any of the categories of bitter, salty, sour, and sweet. MSG is used in making commercial mixtures that contain specific 5-ribonucleotides such as IMP (inosine-5-monophosphate) and GMP (guanosine-5-monophosphate). MSG together with these compounds have synergistic and potent effects, including a significant decrease in the threshold levels of MSG. Flavours A person with a taste disorder will need flavoring enhancements added to his/her food. Flavors are a combination of odorant molecules which are blended or extracted from natural product or can be synthesized from natural products through mass spectrographic and chromatographic analysis. Flavor enhancers modify or enhance the food's original aroma or taste but lack their individual aroma or taste. For example, simulated beef flavour can be used as an addition to beef or beef soup to increase the beef sensation. There is a difference in flavour enhancement from the more common taste and odour sensation enhancers such as salt, herbs, and spices. Herbs and spices add diverse flavours as opposed to intensifying the food's existing chemosensory properties. Flavours are not spices hence they do not cause any stomach or mouth irritations. The main component in flavour enhancements is salt but also, MSG is used often. Flavour enhancement added in food for the sick and elderly can improve the palatability of food and also its acceptance, slow or reverse decline in functionality, increase counts of lymphocytes, and improve the overall quality of life. It also potentially makes up for anorexia (Islam, Fagundo, Arcelus, 2015).One study revealed that enhancement of flavour for the elderly living in a retirement home resulted in an enhanced immune status as witnessed in levels of B and T cell counts and also an improved strength in grip (Islam et al., 2015). In addition, odour and taste stimulation among the elderly has been shown to improve with an increased salivary IgA rate (Philips et al., 2015) Conclusion Several factors contribute to impaired appetite among the elderly and these are often linked to the psychological and physical alterations that come with ageing. Poor appetite is significant as it increases the likelihood of a person becoming nutritionally deficient and even losing weight. Weight loss is particularly difficult to regain in elderly patients and along with nutritional deficiency, they are both associated with mortality and poor health outcomes. The nurse is in a position to quickly identify patients that have impaired appetite and can commence on interventions to help the elderly patients to enhance their appetite and increase food intake by utilizing different strategies as discussed in this paper. These strategies include flavoring food with sauces, spices, and herbs, improving the ambience of food, ensuring the patient has company while eating, serving meals that the patient has shown preference for and during regular times when the patient eats. Amplification of fo od taste and flavor using MSG can improve the palatability of the food and its acceptance as well. It can also increase the immunity and salivary flow in a patient as well as minimize oral complaints among the elderly and the sick. Flavor molecules compensate for losses in chemosensory abilities by interacting with receptors in the mouth. MSG adds taste without enhancing other tastes. It may also be helpful to increase the patient's physical activity. Finally, the use of oral nutritional supplements may be necessitated in supporting elderly patients with acute illness and who have very low appetite. References Ahmed, T., Haboubi, N. (2010). Assessment and management of nutrition in older people and its importance to health.Clinical Interventions in Aging,5, 207216. Amerine, M. A., Pangborn, R. M., Roessler, E. B. (2013).Principles of sensory evaluation of food. Elsevier. Bakalar, N. (2012). Sensory science: partners in flavour.Nature,486(7403), S4-S5. Bromley, S.M. Doty, R.L. (2014)Clinical disorders affecting taste: an update. Chapter 39 in R.L. Doty (Ed),Handbook of Olfaction and Gustation(3rd Edition). New York: Wiley-Liss, 2014, in press. Correia, C., Lopez, K. J., Wroblewski, K. 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(Retrieved on 7th May, 2017). https://www.brainfacts.org/sensing-thinking-behaving/senses-and-perception/articles/2015/making-sense-of-scents-smell-and-the-brain/ Spence, C. (2015). Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences.Flavour,4(1), 3. Spence, C., Okajima, K., Cheok, A. D., Petit, O., Michel, C. (2015). Eating with our eyes: From visual hunger to digital satiation.Brain Cogn. Stevenson, R. J. (2012). The role of attention in flavour perception.Flavour,1(1), 2. Toepel, U., Ohla, K., Hudry, J., le Coutre, J., Murray, M. M. (2014). Verbal labels selectively bias brain responses to high-energy foods.NeuroImage,87, 154-163. Yin, W., Hewson, L., Linforth, R., Taylor, M., Fisk, I. D. (2017). Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake.Appetite.