iWriteGigs

Fresh Grad Lands Job as Real Estate Agent With Help from Professional Writers

People go to websites to get the information they desperately need.  They could be looking for an answer to a nagging question.  They might be looking for help in completing an important task.  For recent graduates, they might be looking for ways on how to prepare a comprehensive resume that can capture the attention of the hiring manager

Manush is a recent graduate from a prestigious university in California who is looking for a job opportunity as a real estate agent.  While he already has samples provided by his friends, he still feels something lacking in his resume.  Specifically, the he believes that his professional objective statement lacks focus and clarity. 

Thus, he sought our assistance in improving editing and proofreading his resume. 

In revising his resume, iwritegigs highlighted his soft skills such as his communication skills, ability to negotiate, patience and tactfulness.  In the professional experience part, our team added some skills that are aligned with the position he is applying for.

When he was chosen for the real estate agent position, he sent us this thank you note:

“Kudos to the team for a job well done.  I am sincerely appreciative of the time and effort you gave on my resume.  You did not only help me land the job I had always been dreaming of but you also made me realize how important adding those specific keywords to my resume!  Cheers!

Manush’s story shows the importance of using powerful keywords to his resume in landing the job he wanted.

Chapter 2 Quiz

Navigation   » List of Schools  »  Prince George Community College  »  Nutrition  »  Nutrition 1010 – Introductory Nutrition  »  Spring 2021  »  Chapter 2 Quiz

Need help with your exam preparation?

Below are the questions for the exam with the choices of answers:

Question #1
A  1 cup banana slices
B  ½ cup dried fruit
C  1 cup canned fruit
D  1 cup sliced avocado
E  ¼ cup dried fruit
Question #2
A  less than 95 milligrams of cholesterol per serving
B  25 percent or less calories from fat
C  less than 0.5 grams of fat per serving
D  25 percent less fat than the usual product
E  3 grams or less fat per serving
Question #5
A  sodium and potassium
B  saturated fat and sodium
C  saturated fat and sugar
D  iron and folate
Question #6
A  at every meal
B  over a month’s time
C  at snack time only
D  over a week’s time
E  every day
Question #8
A  substitute for the recommendations of the Dietary Guidelines for Americans in diet planning
B  be used by professionals with nutrition training
C  help a diet-planning individual create a diet that more closely follows the USDA Eating Patterns
D  create an alternative diet plan for individuals not wanting to use the USDA Eating Patterns
E  help individuals who need to make major changes in their diet for chronic disease control
Question #9
A  whether the client is pregnant or lactating
B  the client’s age
C  whether the client is healthy
D  the client’s level of physical activity
E  the client’s gender
Question #10
A  spare ribs, collard greens, cornbread, and fresh fruit salad
B  fried chicken, baked potato, a roll, and canned pears
C  lean pork tenderloin, spinach salad, brown rice, and strawberries
D  cheeseburger on a bun, mixed nuts, and low-fat pudding
E  baked salmon, baked beans, a roll, and vanilla ice cream with berries
Question #11
A  vitamin B6
B  sodium
C  vitamin K
D  total calories
E  soluble fiber
Question #12
A  milk
B  lean fish
C  bread
D  fruit
E  cheese
Question #13
A  20–35 percent
B  45–65 percent
C  It depends on the type of carbohydrate—refined or whole grain.
D  10–35 percent
E  50–75 percent
Question #14
A  Karen, a 36-year-old pregnant woman
B  Joe, a 50-year-old who has inflammatory bowel disease
C  Kelly, a 30-year-old woman who is an avid athlete
D  Tim, a 20-year-old vegetarian
E  Ann, a 5-year-old who refuses to eat vegetables
Question #15
A  10–20 percent
B  15–25 percent
C  20–35 percent
D  20–40 percent
E  25–40 percent
Question #16
A  A regulatory body oversees the safety of phytochemicals sold to consumers.
B  Evidence for safety of isolated phytochemicals in human beings is lacking.
C  Phytochemicals can alter body functions.
D  Research supporting health claims regarding phytochemicals is lacking.
E  Phytochemical labels may make unsubstantiated claims about contributing to the body’s functioning.
Question #17
A  2 slices of whole-wheat bread
B  ½ cup oat cereal
C  1 cup cooked pasta
D  1 cup uncooked rice
E  1 slice of bread
Question #18
A  whole grains
B  fat-free or low-fat dairy
C  whole fruit
D  a minimum of 2,300 milligrams of sodium per day
E  oils
Question #19
A  common name of the product
B  name and address of the manufacturer, packer, or distributor
C  ingredients of the product
D  milligrams of phytochemicals per serving
Question #20
A  Serving per pack
B  Serving Size
C  Daily Value (DV)
D  Serving per piece
E  Nutritional Facts