Explain the benefits of collaborating with others when developing a grant proposal
It is possible to complete the work in some grant proposals alone, but one person usually does not have all the expertise or time needed to complete all the proposed tasks. Collaboration is the rule rather than the exception. Collaborators may come from within the grant seeker's organization or from outside. Collaboration with other organizations is important when one organization lacks expertise in an area vital to the proposal. Collaborating may be critical to success for novice grant seekers or those who are changing their focus. It can greatly improve a proposed project. A well-conceived and well-managed collaboration plan gives grant seekers the opportunity to assemble a team that can effectively and efficiently achieve the project goals. The best collaborators are those who know what is expected of them and when, are excited about and committed to the project, and are willing to follow through on all their responsibilities related to the project.
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? Mrs. Brown is 61 years old, is 5?3? tall, and has a medium frame. She is a physically active woman. She reports that she has lost 20 pounds in the last 6 months and now weighs 130 pounds. She complains of poor appetite. She eats 2 meals a day and is complaining that food has lost its taste, and when she eats, she feels something sticking in her throat, pain, and discomfort; she has ill-fitting dentures that she does not wear very often. According to USDA food intake patterns, if Mrs. Brown maintains a 2000-calorie diet, how many cups of fruits should she consume every day?
A. 7 cups B. 2 cups C. 10 cups D. 8 cups E. 4 cups
Which of the following menu items has major ingredients that represent four different MyPlate food groups?
A. Toasted cheese sandwich made with American cheese, Swiss cheese, and two slices of buttered whole-wheat bread B. Ready-to-eat cereal with strawberries, blueberries, and fat-free milk C. Smoothie made with vanilla yogurt, fat-free milk, orange juice, wheat germ, and fresh peaches D. Casserole made with canned tuna, green onions, noodles, and cheddar cheese
For athletes, eating high-carbohydrate foods within _____ hours after physical activity can help speed up the rate of glycogen storage
1.2 2.4 3.6 4.8 5.10 6.none of these choices