WorldWideScience

Sample records for flatware

  1. X-ray fluorescence analysis of English 13th-16th century pewter flatware

    Energy Technology Data Exchange (ETDEWEB)

    Brownsword, R.; Pitt, E.E.H. (Lanchester Polytechnic, Coventry (UK))

    1984-08-01

    Most of the thirty-six pewter items were found to have been made from high quality tin-rich alloys with low lead content, hardened with a small amount (0.5 to 3.0%) of copper; these were thought to be from the later part of the period. Three items, one with the highest copper content of all the alloys, were thought to be from the earlier part of the period. Five items with up to 2% of copper hardener but with lead levels up to 26.5% were thought to be of provincial origin. A possible correlation of alloy composition and date and place of manufacture with rim-form is discussed. A wavelength-dispersive technique was used for the analyses.

  2. X-ray fluorescence analysis of English 13th-16th century pewter flatware

    International Nuclear Information System (INIS)

    Brownsword, R.; Pitt, E.E.H.

    1984-01-01

    Most of the thirty-six pewter items were found to have been made from high quality tin-rich alloys with low lead content, hardened with a small amount (0.5 to 3.0%) of copper; these were thought to be from the later part of the period. Three items, one with the highest copper content of all the alloys, were thought to be from the earlier part of the period. Five items with up to 2% of copper hardener but with lead levels up to 26.5% were thought to be of provincial origin. A possible correlation of alloy composition and date and place of manufacture with rim-form is discussed. A wavelength-dispersive technique was used for the analyses. (author)

  3. Dollar Summary of Federal Supply Classification and Service Category by Company, FY83, Part 3 (7025-9999).

    Science.gov (United States)

    1983-01-01

    NEW YORK ARMY KITCHEN HAND TOOLS AND UTENSILS 45 FSC TOTAL 235 7340 GEORGIA FACTORY FOR THE BLIND GEORGIA DLA CUTLERY AND FLATWARE 743 NATIONAL...INDUSTRIES FOR THE BLIND NEW JERSEY DLA CUTLERY AND FLATWARE 97 REEM 4 BARTON CORP MASS NAVY CUTLERY AND FLATWARE 52 FSC TOTAL- 892 DEPARTMENT OF DEFENSE...69,060 8945 ANDERSON CLAYTON & CO ILLINOIS DLA FOOD OILS AND FATS 387 TEXAS DLA FOOD OILS AND FATS 27 CONTRACTOR TOTAL 414 BUNGE EDIBLE OIL TENNESSEE DLA

  4. 16 CFR 23.0 - Scope and application.

    Science.gov (United States)

    2010-01-01

    ..., pens and pencils, flatware, and hollowware, fabricated from precious metals (gold, silver and platinum..., promotional materials, and all other forms of marketing, whether asserted directly or by implication, through...

  5. THE MARKETING RESEARCH OF MILITARY SERVICE PEOPLE’S CONSUMER PREFERENCES OF DRY PRODUCT PACKAGES AND WAYS OF THEIR IMPROVEMENT

    Directory of Open Access Journals (Sweden)

    M. Mardar

    2018-04-01

    Full Text Available Basing on the survey of respondents, a marketing research was carried out on military service people’s consumer motivations and benefits for the existing dry product package and ways to improve it, as well as on the attitude towards the consumption of instant cereals. The results of the survey showed that military service people were not satisfied with the existing daily field product package; the majority were not comfortable with the sameness of the assortment, cooking time, inconvenient packaging, and lack of individual flatware. It is found that the most important factors for military service people when choosing instant cereals are taste, composition/safety, nutritional and energy value, and the least important are the shape and design of packaging. The analysis of the responses about the nature of the most common negative body changes resulting from the respondents’ professional activity indicates that the development of instant cereals on the basis of natural components is promising, as these components can prevent fatigue and certain diseases. 68% of the people interviewed are already comfortable with the inclusion of instant cereals with improved consumer properties into the daily field product package, and other consumers’ attitude to them can be significantly improved by explaining to them the benefits of this product. A potential consumer wants to get a product that has a meat and fruit flavor with improved consumer properties, and what is the most important, the product should be tasty, of high quality, and harmless. Military service people will be the main consumers, regardless of their age, occupation, and education.The application of the marketing research on servicemen’s consumer preferences made it possible to identify those consumer preferences that must be taken into account when improving the set of dry products and developing new instant cereals in order to meet the potential consumers’ demand for these products

  6. Effectiveness of differing levels of support for family meals on obesity prevention among head start preschoolers: the simply dinner study

    Directory of Open Access Journals (Sweden)

    Holly E. Brophy-Herb

    2017-02-01

    Full Text Available Abstract Background Despite slight decreases in obesity prevalence in children, nearly 25% of preschool-aged children are overweight or obese. Most interventions focused on promoting family meals as an obesity-prevention strategy target meal planning skills, knowledge and modeling of healthy eating without addressing the practical resources that enable implementation of family meals. There is a striking lack of evidence about what level of resources low-income parents need to implement family meals. This study will identify resources most effective in promoting family meals and, subsequently, test associations among the frequency of family meals, dietary quality and children’s adiposity indices among children enrolled in Head Start. Methods The Multiphase Optimization Strategy, employed in this study, is a cutting-edge approach to maximizing resources in behavioral interventions by identifying the most effective intervention components. We are currently testing the main, additive and interactive effects of 6 intervention components, thought to support family meals, on family meal frequency and dietary quality (Primary Outcomes as compared to Usual Head Start Exposure in a Screening Phase (N = 512 low-income families. Components yielding the most robust effects will be bundled and evaluated in a two-group randomized controlled trial (intervention and Usual Head Start Exposure in the Confirming Phase (N = 250, testing the effects of the bundled intervention on children’s adiposity indices (Primary Outcomes; body mass index and skinfolds. The current intervention components include: (1 home delivery of pre-made healthy family meals; (2 home delivery of healthy meal ingredients; (3 community kitchens in which parents make healthy meals to cook at home; (4 healthy eating classes; (5 cooking demonstrations; and (6 cookware/flatware delivery. Secondary outcomes include cooking self-efficacy and family mealtime barriers. Moderators of the

  7. Effectiveness of differing levels of support for family meals on obesity prevention among head start preschoolers: the simply dinner study.

    Science.gov (United States)

    Brophy-Herb, Holly E; Horodynski, Mildred; Contreras, Dawn; Kerver, Jean; Kaciroti, Niko; Stein, Mara; Lee, Hannah Jong; Motz, Brittany; Hebert, Sheilah; Prine, Erika; Gardiner, Candace; Van Egeren, Laurie A; Lumeng, Julie C

    2017-02-10

    Despite slight decreases in obesity prevalence in children, nearly 25% of preschool-aged children are overweight or obese. Most interventions focused on promoting family meals as an obesity-prevention strategy target meal planning skills, knowledge and modeling of healthy eating without addressing the practical resources that enable implementation of family meals. There is a striking lack of evidence about what level of resources low-income parents need to implement family meals. This study will identify resources most effective in promoting family meals and, subsequently, test associations among the frequency of family meals, dietary quality and children's adiposity indices among children enrolled in Head Start. The Multiphase Optimization Strategy, employed in this study, is a cutting-edge approach to maximizing resources in behavioral interventions by identifying the most effective intervention components. We are currently testing the main, additive and interactive effects of 6 intervention components, thought to support family meals, on family meal frequency and dietary quality (Primary Outcomes) as compared to Usual Head Start Exposure in a Screening Phase (N = 512 low-income families). Components yielding the most robust effects will be bundled and evaluated in a two-group randomized controlled trial (intervention and Usual Head Start Exposure) in the Confirming Phase (N = 250), testing the effects of the bundled intervention on children's adiposity indices (Primary Outcomes; body mass index and skinfolds). The current intervention components include: (1) home delivery of pre-made healthy family meals; (2) home delivery of healthy meal ingredients; (3) community kitchens in which parents make healthy meals to cook at home; (4) healthy eating classes; (5) cooking demonstrations; and (6) cookware/flatware delivery. Secondary outcomes include cooking self-efficacy and family mealtime barriers. Moderators of the intervention include family functioning and