生活不能缺少勇气作文【一】
“勇气是在磨练中生长的。”莎士比亚曾经这样说过。我一向胆小如鼠，但这次磨练，我的勇气在心中悄无声息地诞生了。
记得在一个炎热的夏天，妈妈带我去游泳馆学习游泳。我站在高高的跳水台上往下看，吓得差点儿晕了过去。教练看着我那惊恐的样子，便让我从楼梯上爬下来。开始几日，我很快学会的划水。但我仍旧害怕跳水，于是整天练习划水。教练看在眼里，非常着急，想让我试着跳水。他几次三番劝我试着跳一次水，可我就是听不进，心里就是害怕。
突然有一天，教练把我叫去，告诉我今天必须要跳水。我心惊肉跳，心里就象打起了鼓，紧张得不行。我的心脏急促的跳动起来，“咚咚咚”密集的鼓点传遍我的全身。我的内心好似有天使和恶魔在争吵。天使大声说：“我们一定要听教练的'话，学会跳水”；恶魔恶狠狠地叫道：“千万别跳，跳水非常可怕。”最后，我还是狠下心来，握紧拳头，咬紧牙关，闭上双眼，纵身一跳。双脚腾空而起，从高台上跳进了泳池。“噗通”一声，我掉进水里，如同一块大石头砸进水里，水花四溅。我脚下一滑，“哗”一声跌倒在水里。我情不自禁大叫起来，结果池水突然涌进我的嘴里。我好像非常口渴似的，大口灌着水，肚皮溜圆。我剧烈的咳嗽着，狼狈地爬出泳池。这时，我的耳边传来一阵掌声，抬头一看，原来是教练在鼓掌。他向我投来赞许的目光，让我勇气倍增。
我浑身好像充满力量，勇气悄然滋长。我不知疲倦，一遍遍的从高台跳下，砸进水里，浑然不知疲惫。不知练习了多少次，经过多少次跌倒和呛水，我终于学会了跳水。一份耕耘，一份收获，古人诚不我欺。
是的，凡事都需要勇气。只要生活充满勇气，困难就会迎刃而解。
朋友，勇气在那里？就在你的心底。当你面临困境的时候，记住“生活需要勇气”，你会找到你勇气，无穷的力量会从你的内心滋长，壮大，指引你战胜困难。
生活不能缺少勇气作文【二】
生活需要成功的喜悦，生活需要挫折苦痛，生活需要欢乐的笑声……生活更需要奔向前方的勇气。那一次，我和二伯一起去游泳馆游泳。我一看到游泳池就迫不及待地套上救生圈向浅水池奔去。刚要下水，二伯走过来，拍拍我肩膀，对我说：“小子（昵称），这么大还游浅水池，套上救生圈，上深水池去。”我听后，心想：“虽然套上救生圈，但如果一不一小心，还可能有危险……”二伯好像明白我的心思：“有二伯在，怕什么？男子汉要有勇气。”我将信将疑地下了深水池。刚游了一会儿，我心上的石头算是放了下来。哪知又有“险情”，二伯游过来说：“嘿，过来，二伯教你游泳，把救生圈摘掉。”我怕得嘴直抖。二伯严肃地说：“要有勇气呀！要有勇气呀！男子汉大丈夫的话，该大胆。男孩子嘛，就要会游泳。”经过一番心理教育，我脱下了救生圈。二伯一巴掌把我的头压进水里。“呼，呀，呼”，我的嘴直冒泡。我心想：“要有勇气，才能战胜困难。”我凭着这个信念坚持了一分多钟。
二伯终于放手，笑着说：“小子真棒！”接着，二伯让我由他的手扶着游泳。我想了想：“好像很危险，但不这样我不管怎样也学不会游泳呀？嗯，来就来吧，旁边还有救生员。但救生员个个面黄肌瘦，能行吗？不还有二伯吗？”
“好！”二伯扶着我的身子游了起来，起初我还很怕，但二伯对我说：“你只胆大心细，有十足的勇气往前，保证你行。”我听后，心中的怕已抛到了九霄云外。想起我刚才害怕的样子，我惭愧……生活需要勇气。它能克服困难，它能消灭害怕的心理，它能让你自信十足。
生活不能缺少勇气作文【三】
1、 紧密联系企业经营管理与岗位工作实际，持续深入地进行企业文化理念的有效宣导，使企业的文化理念与员工的个人价值观融为一体，融化于心，变成员工的自觉行为意识；
2、 针对不同层面不同岗位类别，在理念清晰化的基础上，建立相应的相对具体和全面的、可执行的行为规范，并建立与行为规范相配套的奖惩规定；比如“八准八不准”之类，使员工有明确的执行标准；
3、 建立别具一格的企业礼仪和仪式，不断强化员工的行为意识、促进行为习惯的养成；
4、 注重企业内部不同层面优秀典型和企业领导者与中高层管理人物表率形象的树立，注重对企业文化经典案例故事的搜集、整理与宣传，甚至包括对反面典型的批露与批评；
5、 提高管理执行力，确保既定的规章制度得到严格执行，产生强有力的行为与心理约束力。
特别需要提示的是：行为文化的建设，要充满人性的尊重与理解，要善于把握和利用阶段性、突发性时机。比如，文化建设的形式和内容要符合成人学习的特点、符合本行业的特点和本企业员工构成的特点；而季度、年度和企业重大经营活动的阶段始末，社会、行业与企业内部的突发事件，都是传播理念文化、建设行为文化的最佳时机。
总之，企业文化是企业人的文化，是企业人的行为的文化。企业文化不能没有行为文化层次，行为文化建设必不可少！
生活不能缺少勇气作文【四】
冰淇淋是生活中不可缺少的一道美食。夏天没胃口时，尝些冰淇淋，是一个迅速补充体力降低体温的好方法。尤其对小朋友来说更是挡不住的诱惑，聪明的妈妈能在小朋友不愿吃饭时，偶尔改变方式以冰淇淋取代主食，同样能摄取营养和热量，漂亮的颜色又让人产生食欲。
你知道吗？美国每年能销售10亿加仑的冰淇淋，8%的牛奶最终变成冷冻食品。如今，各种各样的冰淇淋店更是遍布世界。现在就让我们一起看看冰淇淋的历史吧。
The earliest reports of people enjoying flavored ice desserts come from the Romans and the Chinese. Marco Polo returned from his famous expedition with fruit-flavored ices, reporting that Asians had been making them for thousands of years. These delicacies became popular in France in the 1500s, but only among royalty. Over the next few centuries, the process of making them evolved from hauling mountain ice to salt/ice freezing methods. Cream was introduced as an ingredient, and by the 1700s, people were enjoying a dessert that was very similar to today's ice cream.
The hand-cranked ice cream freezer was first developed by Nancy Johnson in 1846. Ice was readily available from large warehouses in that era, so ice cream became a treat that could be enjoyed by almost anyone, not just the rich. Ice cream making was revolutionized again in 1851, when Jacob Fussel started the first wholesale ice cream manufacturing operation in Baltimore, Maryland. Fussel's dairy business had excess cream and he couldn't figure out what to do with it. He tried using it to make ice cream, and before long his ice cream business outsold the rest of the dairy.
The business slowly evolved for the next few decades. Manufacturing methods and ingredients improved, while refrigeration technology became cheaper and more efficient. By the 1920s, home refrigerators and freezers became more common, which gave the ice cream industry another boost. Sugar was rationed in the US during World War I, but the ice cream industry convinced the government that ice cream was an "essential food”. Ice cream factories were allotted sugar rations and production continued.
Ice cream increased in popularity until the Depression years caused a drop in sales for virtually all non-essential goods. Sales increased in the years leading up to World War II before leveling off in the post-war years. The rise of the giant supermarket created demand for cheaper, mass-produced ice cream, but quality suffered. The 1960s saw a resurgence in "premium"ice cream, while the following decades saw the market fragment into low-fat varieties for the health-conscious, including frozen yogurt, fruit bars, ice milk, fat-free ice cream, and dozens of other varieties. However, ice cream still makes up about 60 percent of the market share among frozen desserts. While ice cream is enjoyed worldwide, it has become an American tradition
