WorldWideScience

Sample records for largest prepared foods

  1. Prepare Healthy Foods with Toddlers

    Science.gov (United States)

    Izumi-Taylor, Satomi; Rike, Cheryl

    2011-01-01

    Toddlers--from about 16 to 36 months--can learn a variety of skills as they prepare food and follow recipes in developmentally appropriate ways. Early childhood teachers are encouraged to support young children's healthy eating habits by offering simple food preparation experiences. When toddlers--and preschoolers--safely prepare healthy snacks,…

  2. Food Preparation Studies

    Science.gov (United States)

    1974-11-01

    Dewatering Equipment . . . Dispensers • • • • • Egg -Processing Equipment . . . . . . . Fillers • • • • • • • • • • . . . . . Food-Forming Equipment...miscellaneous unit operations to be con· ducted in the CFPF. Such operations include opening and draining of cans:, egg breaking, nut chopping, and...Jitney (with load scale) • Silent cutter • Dicer • Chunker • Loaf former • Patty former • Meatball former • Salisbury steak former • Walk-in

  3. Food Safety When Preparing Holiday Meals

    Science.gov (United States)

    ... Public Health Current: Remember Food Safety when Preparing Holiday Meals Services and Programs Regulation & Licensure Vital Records ... food safety is especially important as they prepare holiday meals. Many holiday dinners include meat and poultry, ...

  4. Formation of trans fats during food preparation.

    Science.gov (United States)

    Przybylski, Oman; Aladedunye, Felix A

    2012-01-01

    An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation. Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation.

  5. Stonefish "Okoze" envenomation during food preparation.

    Science.gov (United States)

    Yamamoto, Ryo; Suzuki, Masaru; Hori, Shingo; Aikawa, Naoki

    2010-01-01

    Stonefish is a dangerous and venomous fish commonly found in the shallow waters of the Pacific region. Its envenomation is reported worldwide with increasing frequency. Although envenomation usually occurs in those engaged in marine sports, chefs may suffer envenomation during cutting stonefish, which is eaten either sliced raw, boiled, or deep-fried by Japanese. Since many people cook and eat Japanese food, it is important to know that cutting a stonefish for cooking carries the risk of envenomation. However, most primary and emergency physicians have not encountered cases of envenomation during food preparation. Here we describe a case of envenomation occurring while cooking. The patient was a healthy 33-year-old man working as a chef in a Japanese restaurant. He was presented to an academic emergency department after suddenly developing severe pain in his right fourth finger while cutting a stonefish. The finger was reddish, swollen, and tender. The pain reduce d after immersing his hand in hot water, and disappeared within 18 h without any complication. In this report, we describe the history of stonefish envenomation and provide a brief review of the literature related to this form of envenomation.

  6. Preparation of food supplements from oilseed cakes.

    Science.gov (United States)

    Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G

    2015-05-01

    Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.

  7. Evaluation of research methods to study domestic food preparation

    NARCIS (Netherlands)

    Bongoni, R.; Verkerk, R.; Dekker, M.; Steenbekkers, B.

    2015-01-01

    Purpose – Domestic preparation practices influence the sensory properties and nutritional composition of food products. Information on the variability in actual domestic preparation practices is needed to assess the influence of applied conditions on the sensory and nutritional quality of food. The

  8. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    OpenAIRE

    Burt, Bryan M.; Volel, Caroline; Finkel, Madelon

    2003-01-01

    OBJECTIVES: Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street bet...

  9. Perceived motivators to home food preparation: focus group findings.

    Science.gov (United States)

    Jones, Sheila A; Walter, Janelle; Soliah, LuAnn; Phifer, Janna T

    2014-10-01

    Family meals are positively associated with increased consumption of fruits and vegetables and numerous nutrients, promoting good eating habits and disease prevention. Families benefiting from home-cooked meals are more likely to consume smaller portions and fewer calories, less fat, less salt, and less sugar. Some Western cultures have lost confidence in preparing meals and tend to rely on foods prepared outside the home. The ability of young adults to prepare foods at home may be impaired. The purpose of our study is to identify motivators and, consequently, barriers to preparing foods at home vs purchasing preprepared foods from a deli or eating in a restaurant. Focus groups of college students (n=239) from two universities were asked questions about motivators to preparing meals at home in two subsequent sessions. The primary motivators among the students were that they desired to save money; had a model in food preparation; were familiar with cooking techniques; and had enough time to shop, cook, and clean up after meals. Food and nutrition practitioners have opportunities to promote cost-effective, simple, and time-saving home food preparation techniques as healthful habits. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  10. Methods of preparation of Swazi traditional fermented foods

    Directory of Open Access Journals (Sweden)

    Protus Simatende

    2015-09-01

    Conclusion: Umcombotsi, emahewu, buganu, and emasi were the fermented foods commonly prepared at a household level in the Hhohho region, Swaziland. The main ingredient used for preparing umcombotsi and emahewu was maize meal. Unmilled sorghum malt was also added during preparation of umcombotsi. However, typically no malt was added during the preparation of emahewu. Buganu and emasi also play an important role in the diet and socioeconomic activities of the population in Swaziland.

  11. Report card on school snack food policies among the United States' largest school districts in 2004–2005: Room for improvement

    Directory of Open Access Journals (Sweden)

    Rivara Frederick P

    2006-01-01

    Full Text Available Abstract Background Federal nutritional guidelines apply to school foods provided through the national school lunch and breakfast programs, but few federal regulations apply to other foods and drinks sold in schools (labeled "competitive foods", which are often high in calories, fat and sugar. Competitive food policies among school districts are increasingly viewed as an important modifiable factor in the school nutrition environment, particularly to address rising rates of childhood overweight. Congress passed legislation in 2004 requiring all school districts to develop a Wellness Policy that includes nutrition guidelines for competitive foods starting in 2006–2007. In addition, the Institute of Medicine (IOM recently published recommendations for schools to address childhood obesity. Methods Representatives of school districts with the largest student enrollment in each state and D.C. (N = 51 were interviewed in October-November 2004 about each school district's nutrition policies on "competitive foods." District policies were examined and compared to the Institute of Medicine's recommendations for schools to address childhood obesity. Information about state competitive food policies was accessed via the Internet, and through state and district contacts. Results The 51 districts accounted for 5.9 million students, representing 11% of US students. Nineteen of the 51 districts (39% had competitive food policies beyond state or federal requirements. The majority of these district policies (79% were adopted since 2002. School district policies varied in scope and requirements. Ten districts (53% set different standards by grade level. Most district policies had criteria for food and beverage content (74% and prohibited the sale of soda in all schools (63%; fewer policies restricted portion size of foods (53% or beverages (47%. Restrictions more often applied to vending machines (95%, cafeteria à la carte (79%, and student stores (79% than

  12. Food Preparation. I: Food Facts for Home. II: Facts about Foodservice.

    Science.gov (United States)

    Procter and Gamble Educational Services, Cincinnati, OH.

    This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…

  13. Food Preparation and Service: Cluster Guide.

    Science.gov (United States)

    Central Michigan Univ., Mount Pleasant.

    This teacher's guide is one of a series of publications focusing on the occupational preparation of persons with special education needs. The material was developed and tested by cooperating teachers over a period of three years. Task analysis information is presented using occupational descriptions from the Dictionary of Occupational Titles,…

  14. Notes on sample preparation of food: food of plant and animal origins, and daily meals

    International Nuclear Information System (INIS)

    Heilgeist, M.

    1992-01-01

    The procedure of food sample preparation to determine their specific radioactivity, analogous to chemical residue analysis, is laid down in the relevant sets of regulations. Several procedural steps of sample preparation of single food and composite food are dealt with. The sample size necessary for gamma spectroscopy and Sr-89/Sr-90 analysis, and the incineration step to enrich radionuclides are explained. Finally, enrichment by freeze drying of the high-volatile radionuclide I-131 is considered. (orig.) [de

  15. Effects of consumer food preparation on acrylamide formation.

    Science.gov (United States)

    Jackson, Lauren S; Al-Taher, Fadwa

    2005-01-01

    Acrylamide is formed in high-carbohydrate foods during high temperature processes such as frying, baking, roasting and extrusion. Although acrylamide is known to form during industrial processing of food, high levels of the chemical have been found in home-cooked foods, mainly potato- and grain-based products. This chapter will focus on the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in consumer-prepared foods, the use of surface color (browning) as an indicator of acrylamide levels in some foods, and methods for reducing acrylamide levels in home-prepared foods. As with commercially processed foods, acrylamide levels in home-prepared foods tend to increase with cooking time and temperature. In experiments conducted at the NCFST, we found that acrylamide levels in cooked food depended greatly on the cooking conditions and the degree of "doneness", as measured by the level of surface browning. For example, French fries fried at 150-190 degrees C for up to 10 min had acrylamide levels of 55 to 2130 microg/kg (wet weight), with the highest levels in the most processed (highest frying times/temperatures) and the most highly browned fries. Similarly, more acrylamide was formed in "dark" toasted bread slices (43.7-610.7 microg/kg wet weight), than "light" (8.27-217.5 microg/kg) or "medium" (10.9-213.7 microg/kg) toasted slices. Analysis of the surface color by colorimetry indicated that some components of surface color ("a" and "L" values) correlated highly with acrylamide levels. This indicates that the degree of surface browning could be used as an indicator of acrylamide formation during cooking. Soaking raw potato slices in water before frying was effective at reducing acrylamide levels in French fries. Additional studies are needed to develop practical methods for reducing acrylamide formation in home-prepared foods without changing the acceptability of these foods.

  16. Complexity of food preparation and food security status in low-income young women.

    Science.gov (United States)

    Engler-Stringer, Rachel; Stringer, Bernadette; Haines, Ted

    2011-01-01

    This study was conducted to explore whether preparing more complex meals was associated with higher food security status. This mixed-methods, community-based study involved the use of semistructured interviews to examine the cooking practices of a group of young, low-income women in Montreal. Fifty participants aged 18 to 35 were recruited at 10 locations in five low-income neighbourhoods. Food security status was the main outcome measure and the main exposure variable, "complex food preparation," combined the preparation of three specific food types (soups, sauces, and baked goods) using basic ingredients. Low-income women preparing a variety of meals using basic ingredients at least three times a week were more than twice as likely to be food secure as were women preparing more complex meals less frequently. Women who prepared more complex meals more frequently had higher food security. Whether this means that preparing more complex foods results in greater food security remains unclear, as this was an exploratory study.

  17. Slice&Dice: Recognizing Food Preparation Activities Using Embedded Accelerometers

    Science.gov (United States)

    Pham, Cuong; Olivier, Patrick

    Within the context of an endeavor to provide situated support for people with cognitive impairments in the kitchen, we developed and evaluated classifiers for recognizing 11 actions involved in food preparation. Data was collected from 20 lay subjects using four specially designed kitchen utensils incorporating embedded 3-axis accelerometers. Subjects were asked to prepare a mixed salad in our laboratory-based instrumented kitchen environment. Video of each subject's food preparation activities were independently annotated by three different coders. Several classifiers were trained and tested using these features. With an overall accuracy of 82.9% our investigation demonstrated that a broad set of food preparation actions can be reliably recognized using sensors embedded in kitchen utensils.

  18. Preparation and evaluation of functional foods in adjuvant arthritis

    Energy Technology Data Exchange (ETDEWEB)

    Al-Okbi, S. Y.; Mohamed, D. A.

    2012-07-01

    Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical) we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functional foods containing such bioactive fractions separately or in combination and to evaluate them in adjuvant arthritis in rats, study the stability of bioactive ingredients and evaluate their sensory properties. The studied biochemical parameters were erythrocyte sedimentation rate, erythrocyte superoxide dismutase, glutathione peroxidase and plasma copper, zinc and interlukin 2. Nutritional parameters, including body weight gain, food intake and food efficiency ratio were monitored during the feeding of the functional foods. The bioactive ingredients assessed were total phenolic contents and fatty acids. The results showed improvement in the biochemical parameters, body weight gain and food efficiency ratio of arthritic rats fed on the functional foods with different degrees. All the prepared functional foods were sensory accepted. The active ingredients showed stability during storage. In conclusion, all the tested functional foods showed promising antiinflammatory activity and were determined to be acceptable through sensory evaluation which means that their potential beneficial use as dietary supplements in rheumatoid arthritis patients may be recommended. (Author) 42 refs.

  19. Social disparities in food preparation behaviours: a DEDIPAC study.

    Science.gov (United States)

    Méjean, Caroline; Si Hassen, Wendy; Gojard, Séverine; Ducrot, Pauline; Lampuré, Aurélie; Brug, Hans; Lien, Nanna; Nicolaou, Mary; Holdsworth, Michelle; Terragni, Laura; Hercberg, Serge; Castetbon, Katia

    2017-09-20

    The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic

  20. Social disparities in food preparation behaviours: a DEDIPAC study

    NARCIS (Netherlands)

    Méjean, C.; Si Hassen, W.; Gojard, S.; Ducrot, P.; Lampuré, A.; Brug, H.; Lien, N.; Nicolaou, M.; Holdsworth, M.; Terragni, L.; Hercberg, S.; Castetbon, K.

    2017-01-01

    Background The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an

  1. Social disparities in food preparation behaviours: a DEDIPAC study

    NARCIS (Netherlands)

    Méjean, Caroline; Si Hassen, Wendy; Gojard, Séverine; Ducrot, Pauline; Lampuré, Aurélie; Brug, Hans; Lien, Nanna; Nicolaou, Mary; Holdsworth, Michelle; Terragni, Laura; Hercberg, Serge; Castetbon, Katia

    2017-01-01

    Background: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an

  2. Community Living Skills Guide: Cooking/Food Preparation.

    Science.gov (United States)

    Nickovich, Marti; Kreps, Alice Roelofs

    One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized…

  3. [Risk assessment for food preparation, cooking and service].

    Science.gov (United States)

    Cottica, Danilo; Grignani, Elena

    2014-01-01

    The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

  4. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    Science.gov (United States)

    Burt, Bryan M; Volel, Caroline; Finkel, Madelon

    2003-01-01

    Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street between Madison and Sixth Avenues, and compares them to regulations stipulated in the New York City Health Code. Ten processing mobile food vendors located in midtown Manhattan were observed for a period of 20 minutes each. Unsanitary food handling practices, food storage at potentially unsafe temperatures, and food contamination with uncooked meat or poultry were recorded. Over half of all vendors (67%) were found to contact served foods with bare hands. Four vendors were observed vending with visibly dirty hands or gloves and no vendor once washed his or her hands or changed gloves in the 20-minute observation period. Seven vendors had previously cooked meat products stored at unsafe temperatures on non-heating or non-cooking portions of the vendor cart for the duration of the observation. Four vendors were observed to contaminate served foods with uncooked meat or poultry. Each of these actions violates the New York City Code of Health and potentially jeopardizes the safety of these vendor-prepared foods. More stringent adherence to food safety regulations should be promoted by the New York City Department of Health.

  5. Food interactions with sustained-release theophylline preparations. A review.

    Science.gov (United States)

    Jonkman, J H

    1989-03-01

    Currently, theophylline is being used predominantly as sustained-release capsules or tablets. In the mid-seventies the first preparations for use with a dosage interval of 12 hours (twice-daily preparations) were introduced. Since 1983, theophylline preparations that can be given with an interval of 24 hours (once-daily preparations) have become available. The release of theophylline from some of these products can be influenced (either increased or decreased) by concomitant intake of food. With some preparations the composition of the meal (especially the fat content) has an influence on the degree of effect. The consequence may be an effect on the rate of absorption or on the amount absorbed, or both simultaneously. This could result in an unexpected shift of the plasma theophylline concentration. Such a shift is therapeutically undesirable, because theophylline has a fairly narrow therapeutic range. A review is given of those food interactions with the sustained-release theophylline preparations, both twice-daily and once-daily products, that are currently on the world market. Special attention is paid to the specific (bio)pharmaceutical characteristics of the different products, and to the influence of the composition and timing of the meals. For each preparation the effect of food on the following pharmacokinetic parameters is discussed: area under the plasma concentration-time curve, peak plasma drug concentration and time to reach this peak. Where possible, the results for both adults and children are discussed. There are indications that children are more susceptible to food-effects than adults. The regulatory aspects are mentioned briefly. Clinically important effects of food have been observed with the following twice-daily products: 'Theo-Dur Sprinkle', 'Theolair SR' (= 'Nuelin SR') and 'Theograd'. Pronounced effects could have an even greater impact with once-daily preparations, as the total daily dose will be given at a single time. A particularly

  6. Food preparation in colonial America. A Bicentennial study.

    Science.gov (United States)

    Bennion, M

    1976-07-01

    Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

  7. Adverse effects of plant food supplements and botanical preparations

    DEFF Research Database (Denmark)

    Di Lorenzo, Chiara; Ceschi, Alessandro; Kupferschmidt, Hugo

    2015-01-01

    The objective of this review was to collect available data on the following: (i) adverse effects observed in humans from the intake of plant food supplements or botanical preparations; (ii) the misidentification of poisonous plants; and (iii) interactions between plant food supplements...... evaluated according to the World Health Organization Guidelines for causality assessment. Data were obtained for 66 plants that are common ingredients of plant food supplements; of the 492 papers selected, 402 (81.7%) dealt with adverse effects directly associated with the botanical and 89 (18.1%) concerned......) the number of severe clinical reactions was very limited, but some fatal cases have been described. Data presented in this review were assessed for quality in order to make the results maximally useful for clinicians in identifying or excluding deleterious effects of botanicals....

  8. Involving children in meal preparation. Effects on food intake.

    Science.gov (United States)

    van der Horst, Klazine; Ferrage, Aurore; Rytz, Andreas

    2014-08-01

    The question of how to promote healthy eating habits in children is relevant because most children do not meet the recommended vegetable intake. Involving children in food preparation could be an opportunity to develop healthy eating behaviors and to increase vegetable consumption. The purpose of this study was to examine the effect of children's involvement in meal preparation on their food and vegetable intake. A between-subject experiment was conducted with 47 children aged 6 to 10 years. In condition 1 (n = 25), children prepared a lunch meal (pasta, breaded chicken, cauliflower, and salad) with the assistance of a parent. In condition 2 (n = 22), the meal was prepared by the parent alone. Independent samples t-tests were conducted to compare intake in the "child cooks" and "parent cooks" conditions. Children in the child cooks condition ate significantly more salad 41.7 g (76.1%), more chicken 21.8 g (27.0%), and more calories 84.6 kcal (24.4%) than children in the parent cooks condition. Between before cooking and directly after cooking the meal, children in the child cooks condition reported significantly increased feelings of valence (feeling positive) and dominance (feeling in control). This study confirms that involving children in meal preparation can increase vegetable intake. Because of the potential effect on energy intake, parents need to be made aware of appropriate portion sizes for their children. Taking this into account, encouraging parents to involve their children in the preparation of healthy and balanced meals could be a valuable intervention strategy to improve the diets and vegetable intake of children. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. Safety issues of botanicals and botanical preparations in functional foods

    International Nuclear Information System (INIS)

    Kroes, R.; Walker, R.

    2004-01-01

    Although botanicals have played a role in the marketing of health products for ages, there is an increased interest today due to their perceived health benefits. Not only do consumers increasingly take charge of their health, but the scientific information and understanding of the beneficial health effects of bioactive substances in food, functional foods and food supplements have improved. Increasing use of these products has also led to concerns about their actual safety. Recorded cases of intoxications have triggered such concerns. The safety assessment of these substances is complicated by, amongst others, the variability of composition. Furthermore, consumption of such functional products is expected to produce physiological effects, which may lead to low margins of safety as the margin between exposure of such products and the safe level of intake are likely to be small. The safety assessment of botanicals and botanical preparations in food and food supplement should at least involve: - the characterisation and quality of the material, its quality control; - the intended use and consequent exposure; - history of use and exposure; - product comparison(s); - toxicological information gathering; - Risk characterisation/safety assessment; As a guidance tool, a decision tree approach is proposed to assist in determining the extent of data requirements based on the nature of the such product. This guidance tool in safety assessment was developed by an expert group of the International Life Sciences Institute (ILSI), European Branch, and is currently in press. In this paper a summarised version of this tool is presented

  10. Domestic food practices: A study of food management behaviors and the role of food preparation planning in reducing waste.

    Science.gov (United States)

    Romani, Simona; Grappi, Silvia; Bagozzi, Richard P; Barone, Ada Maria

    2018-02-01

    Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

    OpenAIRE

    Mills, Susanna; White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

    2017-01-01

    Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participa...

  12. Food adulteration analysis without laboratory prepared or determined reference food adulterant values.

    Science.gov (United States)

    Kalivas, John H; Georgiou, Constantinos A; Moira, Marianna; Tsafaras, Ilias; Petrakis, Eleftherios A; Mousdis, George A

    2014-04-01

    Quantitative analysis of food adulterants is an important health and economic issue that needs to be fast and simple. Spectroscopy has significantly reduced analysis time. However, still needed are preparations of analyte calibration samples matrix matched to prediction samples which can be laborious and costly. Reported in this paper is the application of a newly developed pure component Tikhonov regularization (PCTR) process that does not require laboratory prepared or reference analysis methods, and hence, is a greener calibration method. The PCTR method requires an analyte pure component spectrum and non-analyte spectra. As a food analysis example, synchronous fluorescence spectra of extra virgin olive oil samples adulterated with sunflower oil is used. Results are shown to be better than those obtained using ridge regression with reference calibration samples. The flexibility of PCTR allows including reference samples and is generic for use with other instrumental methods and food products. Copyright © 2013 Elsevier Ltd. All rights reserved.

  13. Iron contents of Malawian foods when prepared in iron cooking pots

    NARCIS (Netherlands)

    Prinsen Geerligs, P. D.; Brabin, B. J.; Hart, D. J.; Fairweather-Tait, S. J.

    2004-01-01

    The aim of this study was to determine the iron content of Malawian foods prepared in iron pots and to examine the effects of continuous cooking time and added oil on the iron content of the food prepared. Foods prepared, which included a staple (Nsima), relish vegetables, and beans, had an

  14. Food preparation supplies predict children's family meal and home-prepared dinner consumption in low-income households.

    Science.gov (United States)

    Appelhans, Bradley M; Waring, Molly E; Schneider, Kristin L; Pagoto, Sherry L

    2014-05-01

    Frequent family meals and home food preparation are considered important for children's nutritional health and weight maintenance. This cross-sectional study tested whether these parent-driven behaviors are related to the availability of food preparation supplies in low-income urban households. Caregivers of children ages 6-13 provided information on family meal frequency, child consumption of home-prepared dinners, household food insecurity, and attitudes towards cooking. Researchers used a newly developed Food Preparation Checklist (FPC) to assess the availability of 41 food preparation supplies during a physical audit of the home environment. Caregivers and children provided anthropometric measurements and jointly reported on child dietary intake. In ordinal logistic regression models, greater home availability of food preparation supplies was associated with more frequent family meals and child consumption of home-prepared dinners. Associations were independent of household financial strain, food insecurity, caregiver attitudes toward cooking, and sociodemographic characteristics. Fewer food preparation supplies were available in households characterized by greater food insecurity, lower income, and negative caregiver attitudes towards cooking, but did not differ by child or caregiver weight status. As in prior studies, more frequent family meals and consumption of home-prepared dinners were associated with healthier child dietary intake in several areas. We conclude that food preparation supplies are often limited in the most socioeconomically disadvantaged households, and their availability is related to the frequency with which children consume family meals and home-prepared dinners. The potential role of food preparation supplies as contributors to socioeconomic disparities in child nutritional health and obesity deserves further study. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Hunting, Food Preparation, and Consumption of Rodents in Lao PDR.

    Directory of Open Access Journals (Sweden)

    Kanokwan Suwannarong

    Full Text Available A cross-sectional study was conducted in 29 villages of Khamkeuth District in Bolikhamxay Province in the Lao PDR during March to May 2013. The study aimed to determine the characteristics associated with rodent consumption and related behaviors among different ethnic groups, ages, and genders. Five-hundred-eighty-four (584 males and females from 18-50 years of age participated in this study. Half of them were Hmong (292, 50% while 152 respondents were Lao-Tai (26% or other ethnic groups (140, 24%. Most of the respondents (79.5% had farming as their main occupation. Prevalences of the studied outcomes were high: 39.9 for hunting or capturing rodents in the previous year, 77.7% for preparing rodents as food, and 86.3% for rodent consumption. Multivariable logistic regression analysis showed that likelihood of these types of rodent contact was more consistently associated with behavioral factors (gathering things from the forest and elsewhere, cultivation-related activities, and taking measures to prevent rodent-borne disease than with socio-demographic, environmental, or cultural factors. The strongest associations were observed for gathering things; these associations were consistently positive and statistically significant. Although this study did not directly assess rodent-borne zoonosis risk, we believe that study findings raise concern that such risk may be substantial in the study area and other similar areas. Further epidemiological studies on the association between rodent-borne disease infection and rodent hunting, preparation for food, and consumption are recommended. Moreover, further studies are needed on the association between these potential exposure factors (i.e., rodent hunting, preparation for food, and consumption and rodent-borne infections, especially among ethnic groups like the Hmong in Lao PDR and those in neighboring countries with similar socio-demographic, environmental, behavioral and cultural contexts.

  16. Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods.

    Science.gov (United States)

    Reidy, Kathleen C; Bailey, Regan Lucas; Deming, Denise M; O'Neill, Lynda; Carr, B Thomas; Lesniauskas, Ruta; Johnson, Wendy

    2018-03-01

    Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines.

  17. Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods

    Science.gov (United States)

    Reidy, Kathleen C.; Bailey, Regan Lucas; Deming, Denise M.; O’Neill, Lynda; Carr, B. Thomas; Lesniauskas, Ruta; Johnson, Wendy

    2018-01-01

    Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines. PMID:29706668

  18. Preparation and evaluation of functional foods in adjuvant arthritis

    Directory of Open Access Journals (Sweden)

    Al-Okbi, S. Y.

    2012-10-01

    Full Text Available Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functional foods containing such bioactive fractions separately or in combination and to evaluate them in adjuvant arthritis in rats, study the stability of bioactive ingredients and evaluate their sensory properties. The studied biochemical parameters were erythrocyte sedimentation rate, erythrocyte superoxide dismutase, glutathione peroxidase and plasma copper, zinc and interlukin 2. Nutritional parameters, including body weight gain, food intake and food efficiency ratio were monitored during the feeding of the functional foods. The bioactive ingredients assessed were total phenolic contents and fatty acids. The results showed improvement in the biochemical parameters, body weight gain and food efficiency ratio of arthritic rats fed on the functional foods with different degrees. All the prepared functional foods were sensory accepted. The active ingredients showed stability during storage. In conclusion, all the tested functional foods showed promising antiinflammatory activity and were determined to be acceptable through sensory evaluation which means that their potential beneficial use as dietary supplements in rheumatoid arthritis patients may be recommended.

    La artritis adyuvante es un modelo utilizado en animales y se caracteriza por ser muy parecida a la artritis reumatoide en humanos. Se trata de un modelo de trabajo utilizado con éxito para estudiar nuevos agentes anti-inflamatorios. En estudios previos (animales y clínica hemos demostrado que

  19. 78 FR 55727 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-09-11

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... guidance for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

  20. 78 FR 74154 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-12-10

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

  1. Preparing School Personnel to Assist Students with Life-Threatening Food Allergies.

    Science.gov (United States)

    Hay, Genevieve H.; And Others

    1994-01-01

    Knowledge of and preparation for life-threatening food allergies will enable school personnel to better respond to students who have severe allergic reactions. Given the high incidence of food-related anaphylaxis in public places, teachers and school personnel should be aware of and prepared to handle severe food allergy reactions. (SM)

  2. Microbial characteristics of food preparations in Benevento province

    Directory of Open Access Journals (Sweden)

    Vittoria Ricci

    2013-09-01

    Full Text Available The aim of this preliminary study was to determine the microbiological quality of pastry products and gastronomic preparations served in food service establishments in Benevento province, Southern Italy. A total of 125 samples were collected from food service establishments. Parameters investigated were: aerobic plate counts (APCs, total Coliform bacteria counts, beta-glucuronidase-positive Escherichia (E. coli counts, Enterobacteriaceae counts, coagulase-positive Staphylococci counts, isolation of Salmonella spp., Bacillus (B. cereus counts, and isolation of Listeria (L. monocytogenes. The microbiological quality was good, with absence of the pathogens L. monocytogenes and Salmonella spp. and extremely rare presence of E. coli. The fresh pastry and the uncooked gastronomy products were the most contaminated groups; also, cooked cold-served gastronomy products were susceptible to microbiological risk, as a result of the inadequate reheating and the interruption of the warm chain. On the contrary, dried pastry and cooked warm-served gastronomy products showed an excellent hygienic profile. In fact, the amount of compliant samples was 74.4%.

  3. Defending the Military Food Supply Acquisition, Preparation, and Protection of Food at U.S. Military Installations

    Science.gov (United States)

    2009-09-01

    former KGB official, with polonium - 210 in 2006.25 However, a number of factors make radiological contamination of food unlikely. First, it is...Defense University September 2009 Defending the Military Food Supply Acquisition, Preparation, and Protection of Food at U.S. Military...DATE SEP 2009 2. REPORT TYPE 3. DATES COVERED 00-00-2009 to 00-00-2009 4. TITLE AND SUBTITLE Defending the Military Food Supply Acquisition

  4. The MELISSA food data base: space food preparation and process optimization

    Science.gov (United States)

    Creuly, Catherine; Poughon, Laurent; Pons, A.; Farges, Berangere; Dussap, Claude-Gilles

    Life Support Systems have to deal with air, water and food requirement for a crew, waste management and also to the crew's habitability and safety constraints. Food can be provided from stocks (open loops) or produced during the space flight or on an extraterrestrial base (what implies usually a closed loop system). Finally it is admitted that only biological processes can fulfil the food requirement of life support system. Today, only a strictly vegetarian source range is considered, and this is limited to a very small number of crops compared to the variety available on Earth. Despite these constraints, a successful diet should have enough variety in terms of ingredients and recipes and sufficiently high acceptability in terms of acceptance ratings for individual dishes to remain interesting and palatable over a several months period and an adequate level of nutrients commensurate with the space nutritional requirements. In addition to the nutritional aspects, others parameters have to be considered for the pertinent selection of the dishes as energy consumption (for food production and transformation), quantity of generated waste, preparation time, food processes. This work concerns a global approach called MELISSA Food Database to facilitate the cre-ation and the management of these menus associated to the nutritional, mass, energy and time constraints. The MELISSA Food Database is composed of a database (MySQL based) con-taining multiple information among others crew composition, menu, dishes, recipes, plant and nutritional data and of a web interface (PHP based) to interactively access the database and manage its content. In its current version a crew is defined and a 10 days menu scenario can be created using dishes that could be cooked from a set of limited fresh plant assumed to be produced in the life support system. The nutritional covering, waste produced, mass, time and energy requirements are calculated allowing evaluation of the menu scenario and its

  5. Time spent on home food preparation and indicators of healthy eating.

    Science.gov (United States)

    Monsivais, Pablo; Aggarwal, Anju; Drewnowski, Adam

    2014-12-01

    The amount of time spent on food preparation and cooking may have implications for diet quality and health. However, little is known about how food-related time use relates to food consumption and spending, either at restaurants or for food consumed at home. To quantitatively assess the associations among the amount of time habitually spent on food preparation and patterns of self-reported food consumption, food spending, and frequency of restaurant use. This was a cross-sectional study of 1,319 adults in a population-based survey conducted in 2008-2009. The sample was stratified into those who spent 2 hours/day on food preparation and cleanup. Descriptive statistics and multivariable regression models examined differences between time-use groups. Analyses were conducted in 2011-2013. Individuals who spent the least amount of time on food preparation tended to be working adults who placed a high priority on convenience. Greater amount of time spent on home food preparation was associated with indicators of higher diet quality, including significantly more frequent intake of vegetables, salads, fruits, and fruit juices. Spending food preparation was associated with significantly more money spent on food away from home and more frequent use of fast food restaurants compared to those who spent more time on food preparation. The findings indicate that time might be an essential ingredient in the production of healthier eating habits among adults. Further research should investigate the determinants of spending time on food preparation. Copyright © 2014 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  6. Quantifying parental preferences for interventions designed to improve home food preparation and home food environments during early childhood.

    Science.gov (United States)

    Virudachalam, Senbagam; Chung, Paul J; Faerber, Jennifer A; Pian, Timothy M; Thomas, Karen; Feudtner, Chris

    2016-03-01

    Though preparing healthy food at home is a critical health promotion habit, few interventions have aimed to improve parental cooking skills and behaviors. We sought to understand parents' preferences and priorities regarding interventions to improve home food preparation practices and home food environments during early childhood. We administered a discrete choice experiment using maximum difference scaling. Eighty English-speaking parents of healthy 1-4 year-old children rated the relative importance of potential attributes of interventions to improve home food preparation practices and home food environments. We performed latent class analysis to identify subgroups of parents with similar preferences and tested for differences between the subgroups. Participants were mostly white or black 21-45 year-old women whose prevalence of overweight/obesity mirrored the general population. Latent class analysis revealed three distinct groups of parental preferences for intervention content: a healthy cooking group, focused on nutrition and cooking healthier food; a child persuasion group, focused on convincing toddlers to eat home-cooked food; and a creative cooking group, focused on cooking without recipes, meal planning, and time-saving strategies. Younger, lower income, 1-parent households comprised the healthy cooking group, while older, higher income, 2-parent households comprised the creative cooking group (p cooked dinner regularly, unlike the other two groups (p food preparation practices. Such interventions are important for creating healthier home food environments and preventing obesity starting from early childhood. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Consumption and expenditure on food prepared away from home among Mexican adults in 2006

    Directory of Open Access Journals (Sweden)

    Brent A Langellier

    2015-01-01

    Full Text Available Objective. To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Materials and methods. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the following: 1 expenditure on all food and at restaurants, and 2 frequency of consumption of comida corrida or restaurant food and street food. Results. Food expenditure and consumption of food prepared away from home were positively associated with socioeconomic status, educational attainment, and urban vs. rural residence (p menor que 0.001 for all relationships in bivariate analyses. Conclusions. Consumption of food prepared outside home may be an important part of the diet among urban Mexican adults and those with high socioeconomic status and educational attainment.

  8. Consumption and expenditure on food prepared away from home among Mexican adults in 2006.

    Science.gov (United States)

    Langellier, Brent A

    2015-01-01

    To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the following: 1) expenditure on all food and at restaurants, and 2) frequency of consumption of 'comida corrida' or restaurant food and street food. Food expenditure and consumption of food prepared away from home were positively associated with socioeconomic status, educational attainment, and urban vs. rural residence (pConsumption of food prepared outside home may be an important part of the diet among urban Mexican adults and those with high socioeconomic status and educational attainment.

  9. Assessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers.

    Science.gov (United States)

    Yi, Sunghwan; Kanetkar, Vinay; Brauer, Paula

    2015-10-01

    While vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms. An online self-report survey. Ontario, Canada. Measures included perceived benefits and obstacles of vegetables, convenience orientation and variety seeking in meal preparation. Of the 4517 randomly selected consumers who received the invitation, 1013 responded to the survey (22·4 % response). Data from the main food preparers were analysed (n 756). Latent profile analysis indicated three segments of food preparers. More open to new recipes, the 'crucifer lover' segment (13 %) prepared and consumed substantially more Brussels sprouts, broccoli and asparagus than the other segments. Although similar to the 'average consumer' segment (54 %) in many ways, the 'frozen vegetable user' segment (33 %) used significantly more frozen vegetables than the other segments due to higher prioritization of time and convenience in meal preparation and stronger 'healthy=not tasty' perception. Perception of specific vegetables on taste, healthiness, ease of preparation and cost varied significantly across the three consumer segments. Crucifer lovers also differed with respect to shopping and cooking habits compared with the frozen vegetable users. The substantial heterogeneity in the types of vegetables consumed and perceptions across the three consumer segments has implications for the development of new approaches to promoting these foods.

  10. Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study.

    Science.gov (United States)

    Meysenburg, Rebecca; Albrecht, Julie A; Litchfield, Ruth; Ritter-Gooder, Paula K

    2014-02-01

    Food preparers in families with young children are responsible for safe food preparation and handling to prevent foodborne illness. To explore the food safety perceptions, beliefs, and practices of primary food preparers in families with children 10 years of age and younger, a mixed methods convergent parallel design and constructs of the Health Belief Model were used. A random sampling of 72 primary food handlers (36.2±8.6 years of age, 88% female) within young families in urban and rural areas of two Midwestern states completed a knowledge survey and participated in ten focus groups. Quantitative data were analyzed using SPSS. Transcribed interviews were analyzed for codes and common themes. Forty-four percent scored less than the average knowledge score of 73%. Participants believe children are susceptible to foodborne illness but perceive its severity to be low with gastrointestinal discomfort as the primary outcome. Using safe food handling practices and avoiding inconveniences were benefits of preventing foodborne illness. Childcare duties, time and knowledge were barriers to practicing food safety. Confidence in preventing foodborne illness was high, especially when personal control over food handling is present. The low knowledge scores and reported practices revealed a false sense of confidence despite parental concern to protect their child from harm. Food safety messages that emphasize the susceptibility and severity of foodborne illness in children are needed to reach this audience for adoption of safe food handling practices. Published by Elsevier Ltd.

  11. OUTLINE FOR OCCUPATIONAL HOME ECONOMICS COURSE IN COMMERCIAL AND INSTITUTIONAL FOOD PREPARATION.

    Science.gov (United States)

    Alabama State Dept. of Education, Montgomery. Home Economics Service.

    THE EXPERIMENTAL OUTLINE IS FOR TEACHER USE IN PLANNING A TWO-SEMESTER COURSE TO PREPARE 11TH AND 12TH GRADE STUDENTS FOR ENTRY LEVEL COMMERCIAL FOOD PREPARATION JOBS SUCH AS FOOD SERVICE WORKERS, COOK HELPERS, CATERER HELPERS, SALAD MAKERS, BAKER HELPERS, SHORT ORDER COOKS, AND TRAY LINE WORKERS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS…

  12. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

    Science.gov (United States)

    White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

    2017-01-01

    Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people’s food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants’ practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants’ practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances

  13. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.

    Science.gov (United States)

    Mills, Susanna; White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

    2017-01-01

    Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances change

  14. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.

    Directory of Open Access Journals (Sweden)

    Susanna Mills

    Full Text Available Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women, aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity, the task (process of cooking, and the context (situational drivers. Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and

  15. Preparing suitable climate scenario data to assess impacts on local food safety

    NARCIS (Netherlands)

    Liu, C.; Hofstra, N.; Leemans, R.

    2015-01-01

    Quantification of climate change impacts on food safety requires food safety assessment with different past and future climate scenario data to compare current and future conditions. This study presents a tool to prepare climate and climate change data for local food safety scenario analysis and

  16. Food and its preparation conditions in hotels in Accra, Ghana: A ...

    African Journals Online (AJOL)

    Although a lot of work has been done on the safety of street foods in most developing countries, not much has been done with regards to the hotel industry. A pilot study to investigate food and its preparation conditions in ten selected hotels in Accra, the capital of Ghana with respect to food safety was therefore initiated in ...

  17. Effects of home-based food preparation practices on the micronutrient content of foods.

    Science.gov (United States)

    Severi, S; Bedogni, G; Zoboli, G P; Manzieri, A M; Poli, M; Gatti, G; Battistini, N

    1998-08-01

    We studied the effects of cooking on the vitamin and mineral content of vegetables (vegetable soup, cauliflower), meat (beefsteak) and fish (sole) and those of cutting (fruit salad) and squeezing (orange juice) on the vitamin content of fruits. In cooked dishes, vitamin retention ranged between 0 (folic acid, all dishes) and 94% (retinol, sole) and mineral retention between 63 (copper, cauliflower) and 96% (iron, vegetable soup). In orange juice, ascorbic acid appeared to be protected from oxidation for at least 12 h as compared with fruit salad. Our study shows that preparation of foods with techniques available at home may be responsible for losses of vitamins and minerals. Further studies are needed to ascertain the effects of these losses on nutritional status.

  18. Largest College Endowments, 2011

    Science.gov (United States)

    Chronicle of Higher Education, 2012

    2012-01-01

    Of all endowments valued at more than $250-million, the UCLA Foundation had the highest rate of growth over the previous year, at 49 percent. This article presents a table of the largest college endowments in 2011. The table covers the "rank," "institution," "market value as of June 30, 2011," and "1-year change" of institutions participating in…

  19. Reducing preparation time of locally manufactured baby food at ...

    African Journals Online (AJOL)

    Journal of Food Technology in Africa. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 4, No 3 (1999) >. Log in or Register to get access to full text downloads.

  20. Development of a method for controlling salt and sodium use during meal preparation for food services

    Directory of Open Access Journals (Sweden)

    Cristina Barbosa Frantz

    2013-02-01

    Full Text Available OBJECTIVE: The study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. METHODS: The method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. RESULTS: The result was a method consisting of 9 stages: (1 determination of the sodium content in the ingredients; (2 and 3 analysis of menu planning and sodium content; (4 follow-up of food preparation; (5 estimate of the amount of sodium used in the preparations; (6 and 7 selection and following of the preparations with average- and high-sodium content; (8 definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9 creation of recommendations for the use of salt and sodium. CONCLUSION: The Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases.

  1. The Role of Adolescents From a Low Socioeconomic Background in Household Food Preparation: A Qualitative Study.

    Science.gov (United States)

    Leak, Tashara M; Aasand, Taylor A; Vickers, Zata; Reicks, Marla

    2018-05-01

    The purpose of this study was to understand adolescents' from low-income households perceptions of their involvement in home food preparation, reasons underlying the extent to which they were involved, and positive and negative consequences associated with their involvement. Semistructured interviews were conducted with a convenience sample of 19 adolescents (13-18 years). Audio-recorded interviews were transcribed verbatim. Themes were identified using grounded theory and the constant comparative method. Eight adolescents described cooking as a primary responsibility due to adult work and family schedules, age, gender, and/or cultural expectations. They were typically preparing food for themselves and their family without assistance, and making decisions about what was prepared. They identified positive and negative consequences including enjoyment and satisfaction, as well as stress and less time for other activities. Eleven adolescents mostly assisted the primary food preparer, with little input in deciding what was prepared. They identified benefits such as enjoyment and family interaction. Foods prepared by many adolescents tended to be quick and easy to prepare foods. Future studies should investigate the relationship between adultified cooking responsibilities, diet quality, and health. Also, cooking education for adolescents needs to address how to prepare a healthy family meal on a budget.

  2. Who's cooking? Time spent preparing food by gender, income and household composition

    OpenAIRE

    Mancino, Lisa; Newman, Constance

    2006-01-01

    We use the American Time Use Survey data and multivariate analysis to explore how time allocated to food preparation differs across income groups, household composition (number of adults and presence of children), and employment status of adults in the household.

  3. Who Has Time To Cook? How Family Resources Influence Food Preparation

    OpenAIRE

    Mancino, Lisa; Newman, Constance

    2007-01-01

    Households participating in the Food Stamp Program are increasingly headed by a single parent or two working parents. As this trend continues, more low-income households may find it difficult to allocate the time needed to prepare meals that fit within a limited budget and meet dietary requirements. Using Tobit analysis of the 2003-04 American Time Use Survey (ATUS), this study finds that household time resources significantly affect how much time is allocated to preparing food. In fact, work...

  4. Distribution system of prepared foods; Chorizumi shokuhin no ryutsu shisutemu

    Energy Technology Data Exchange (ETDEWEB)

    Kaneko, J.

    1999-09-05

    Chains such as supermarket, convenience store, and delicatessen store are rapidly expanding business. Only of thing and value thing which is only novel enjoyably also consumer needs these cooked family restaurant food service industry menu be. The following would be expected: Goods and menu of surely coming to the hand in result of being safer and result of dealing with the diversification of the flavor, the case in which it is necessary. Recently, it came to the distribution reform of the cooked food remarkably and drastically reducing the distribution cost as the result. (NEDO)

  5. Determinants of Non-Home-Prepared Food Consumption in Two Low-Income Areas in Nairobi

    NARCIS (Netherlands)

    Riet, van 't H.; Hartog, den A.P.; Hooftman, D.A.P.; Foeken, D.W.J.; Mwangi, A.M.; Staveren, van W.A.

    2003-01-01

    OBJECTIVE: Street foods are an important source of nutrients for poor urban residents. This study aimed to identify determinants of the proportion of daily energy provided by non-home-prepared foods. METHODS: A survey was conducted in a slum and a low- to middle-income area of Nairobi. The survey

  6. Technological aspects of preparing affordable fermented complementary foods.

    NARCIS (Netherlands)

    Nout, M.J.R.; Ngoddy, P.O.

    1997-01-01

    The requirements and manufacturing procedure of complementary (weaning) foods is discussed. Nutritional requirements for infants (aged 6-12 months) include approx. 3 MJ energy and 14 g digestible protein per litre, of a semi-liquid porridge. Microbiological safety is enhanced by biological

  7. Is scratch-cooking a cost-effective way to prepare healthy school meals with US Department of Agriculture foods?

    Science.gov (United States)

    Woodward-Lopez, Gail; Kao, Janice; Kiesel, Kristin; Lewis Miller, Markell; Boyle, Maria; Drago-Ferguson, Soledad; Braff-Guajardo, Ellen; Crawford, Patricia

    2014-09-01

    Despite the resurgence of interest in scratch-cooking as a way to increase the quality and appeal of school meals, many school districts are concerned about the cost implications of switching to scratch-cooking. US Department of Agriculture (USDA) Foods are the single largest source of ingredients for school meals, and about half of USDA Foods are diverted for processing before being sent to the school district. We aimed to determine whether school lunch entrées made in a district from basic or raw USDA Foods ingredients can be healthier and less expensive to prepare than those sent to external processors. This cross-sectional study examined the relationship between the extent of scratch-cooking and the nutritional content and cost to prepare entrées. Information was gathered by interview with school foodservice personnel and from school foodservice records from a convenience sample of 10 school districts in California that employed varying degrees of scratch-cooking and is diverse in terms of geographic location and the sociodemographics of the student body. The sample included all elementary school lunch entrées that contain USDA Foods offered during October 2010 for a total sample of 146 entrées. Ordinary least squares regressions were used to test for statistically significant differences in cost and nutrient content of entrées according to the level of scratch-cooking. There was no significant relationship between total costs and level of scratch-cooking. Entrées with the highest scratch-cooking scores had significantly lower food costs, higher labor costs, and not significantly different total costs compared with entrées with no scratch-cooking. Nutrient content was not consistently associated with scratch-cooking, but scratch-cooked entrées did include a larger variety of non-fast-food-type entrées. The findings suggest that scratch-cooking can be a cost-effective way to expand the variety of healthy school lunches prepared with USDA Foods

  8. Food preparation patterns in German family households. An econometric approach with time budget data.

    Science.gov (United States)

    Möser, Anke

    2010-08-01

    In Germany, the rising importance of out-of-home consumption, increasing usage of convenience products and decreasing knowledge of younger individuals how to prepare traditional dishes can be seen as obvious indicators for shifting patterns in food preparation. In this paper, econometric analyses are used to shed more light on the factors which may influence the time spent on food preparation in two-parent family households with children. Two time budget surveys, carried out 1991/92 and 2001/02 through the German National Statistical Office, provide the necessary data. Time budget data analyses reveal that over the last ten years the time spent on food preparation in Germany has decreased. The results point out that time resources of a household, for example gainful employment of the parents, significantly affect the amount of time spent on food preparation. The analysis confirms further that there is a more equal allocation of time spent on cooking, baking or laying the table between women and men in the last ten years. Due to changing attitudes and conceivably adaption of economic conditions, differences in time devoted to food preparation seem to have vanished between Eastern and Western Germany. Greater time spent on eating out in Germany as well as decreasing time spent on food preparation at home reveal that the food provisioning of families is no longer a primarily private task of the households themselves but needs more public attention and institutional offers and help. Among other points, the possibility of addressing mothers' lack of time as well as growing "food illiteracy" of children and young adults are discussed. 2010 Elsevier Ltd. All rights reserved.

  9. Molecularly imprinted polymers for sample preparation and biosensing in food analysis: Progress and perspectives

    DEFF Research Database (Denmark)

    Ashley, Jon; Shahbazi, Mohammad-Ali; Kant, Krishna

    2017-01-01

    Molecularly imprinted polymers (MIPs) are biomimetics which can selectively bind to analytes of interest. One of the most interesting areas where MIPs have shown the biggest potential is food analysis. MIPs have found use as sorbents in sample preparation attributed to the high selectivity and high...... the imprinting methods which are applicable for imprinting food templates, summarize the recent progress in using MIPs for preparing and analysing food samples, and discuss the current limitations in the commercialisation of MIPs technology. Finally, future perspectives will be given....

  10. Preparation of Natural Zeolite for Air Dehumidification in Food Drying

    Directory of Open Access Journals (Sweden)

    Mohamad Djaeni

    2015-03-01

    Full Text Available Drying with air dehumidification with solid adsorbent improves the quality of food product as well as energy efficiency. The natural zeolite is one of adsorbent having potential to adsorb the water.  Normally, the material was activated to open the pore, remove the organic impurities, and increase Si/Al rate. Hence, it can enhance the adsorbing capacity. This research studied the activation of natural zeolite mined from Klaten, Indonesia as air dehumidification for food drying. Two different methods were used involving activation by heat and NaOH introduction.  As indicators, the porosity and water loaded were evaluated. Results showed both methods improved the adsorbing capacity significantly. With NaOH, the adsorbing capacity was higher. The simple test in onion and corn drying showed the presence of activated natural zeolite can speed up water evaporation positively. This performance was also comparable with Zeolite 3A

  11. Preparation and evaluation of functional foods in adjuvant arthritis

    OpenAIRE

    Al-Okbi, S. Y.; Mohamed, D. A.

    2012-01-01

    Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical) we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functio...

  12. Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns.

    Science.gov (United States)

    Berge, Jerica M; MacLehose, Richard F; Larson, Nicole; Laska, Melissa; Neumark-Sztainer, Dianne

    2016-11-01

    The purpose of the study was to describe parent and adolescent involvement in food preparation for the family and to examine whether adolescents' food preparation involvement was related to their dietary quality (e.g., fruit and vegetable intake, sugar-sweetened beverage consumption, and various common nutrients) and eating patterns (e.g., frequency of breakfast, family meals, fast food intake). Data from two linked population-based studies, Eating and Activity in Teens 2010 and Families and Eating and Activity among Teens were used in cross-sectional analyses. Mothers (n = 1,875), stepmothers (n = 18), fathers (n = 977), stepfathers (n = 105), and adolescents (n = 2,108) from socioeconomically and racially/ethnically diverse households participated in the study. Adolescents completed food frequency questionnaires and surveys in school. Parents individually completed surveys by mail or phone. Linear regression was used to estimate differences in adolescent dietary quality and eating patterns between those who do and do not engage in meal preparation. Parent and adolescent report of "usually preparing food for the family" was related to several sociodemographic characteristics, including race/ethnicity (minority populations), parent education (college or higher), parent employment status (part time or stay-at-home caregiver), household size (≤3 children), and adolescent gender (female). Adolescent involvement in food preparation for the family was significantly associated with several markers of better dietary quality and better eating patterns. In contrast, parent involvement in food preparation for the family was unrelated to adolescent dietary intake. Results suggest that involving adolescents in food preparation for the family is related to better adolescent dietary quality and eating patterns. Public health interventions and health care providers may want to encourage adolescents to help with food preparation for the family. Additionally, adolescents

  13. Sample preparation and EFTEM of Meat Samples for Nanoparticle Analysis in Food

    International Nuclear Information System (INIS)

    Lari, L; Dudkiewicz, A

    2014-01-01

    Nanoparticles are used in industry for personal care products and the preparation of food. In the latter application, their functions include the prevention of microbes' growth, increase of the foods nutritional value and sensory quality. EU regulations require a risk assessment of the nanoparticles used in foods and food contact materials before the products can reach the market. However, availability of validated analytical methodologies for detection and characterisation of the nanoparticles in food hampers appropriate risk assessment. As part of a research on the evaluation of the methods for screening and quantification of Ag nanoparticles in meat we have tested a new TEM sample preparation alternative to resin embedding and cryo-sectioning. Energy filtered TEM analysis was applied to evaluate thickness and the uniformity of thin meat layers acquired at increasing input of the sample demonstrating that the protocols used ensured good stability under the electron beam, reliable sample concentration and reproducibility

  14. Sample preparation and EFTEM of Meat Samples for Nanoparticle Analysis in Food

    Science.gov (United States)

    Lari, L.; Dudkiewicz, A.

    2014-06-01

    Nanoparticles are used in industry for personal care products and the preparation of food. In the latter application, their functions include the prevention of microbes' growth, increase of the foods nutritional value and sensory quality. EU regulations require a risk assessment of the nanoparticles used in foods and food contact materials before the products can reach the market. However, availability of validated analytical methodologies for detection and characterisation of the nanoparticles in food hampers appropriate risk assessment. As part of a research on the evaluation of the methods for screening and quantification of Ag nanoparticles in meat we have tested a new TEM sample preparation alternative to resin embedding and cryo-sectioning. Energy filtered TEM analysis was applied to evaluate thickness and the uniformity of thin meat layers acquired at increasing input of the sample demonstrating that the protocols used ensured good stability under the electron beam, reliable sample concentration and reproducibility.

  15. Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents.

    Science.gov (United States)

    Raber, Margaret; Patterson, Monika; Jia, Wenyan; Sun, Mingui; Baranowski, Tom

    2018-02-24

    Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food preparation practices. This paper explores the feasibility of the eButton to reliably capture home food preparation behaviors and practices in a sample of pre- and early adolescents (ages 9 to 13). This is a secondary analysis of two eButton pilot projects evaluating the dietary intake of pre- and early adolescents in or around Houston, Texas. Food preparation behaviors were coded into seven major categories including: browsing, altering food/adding seasoning, food media, meal related tasks, prep work, cooking and observing. Inter-coder reliability was measured using Cohen's kappa and percent agreement. Analysis was completed on data for 31 participants. The most common activity was browsing in the pantry or fridge. Few participants demonstrated any food preparation work beyond unwrapping of food packages and combining two or more ingredients; actual cutting or measuring of foods were rare. Although previous research suggests children who "help" prepare meals may obtain some dietary benefit, accurate assessment tools of food preparation behavior are lacking. The eButton offers a feasible approach to food preparation behavior measurement among pre- and early adolescents. Follow up research exploring the validity of this method in a larger sample, and comparisons between cooking behavior and dietary intake are needed.

  16. Characteristics of Prepared Food Sources in Low-Income Neighborhoods of Baltimore City

    OpenAIRE

    LEE, SEUNG HEE; ROWAN, MEGAN T.; POWELL, LISA M.; NEWMAN, SARA; KLASSEN, ANN CARROLL; FRICK, KEVIN D.; ANDERSON, JENNIFER; GITTELSOHN, JOEL

    2010-01-01

    The food environment is associated with obesity risk and diet-related chronic diseases. Despite extensive research conducted on retail food stores, little is known about prepared food sources (PFSs). We conducted an observational assessment of all PFSs (N = 92) in low-income neighborhoods in Baltimore. The most common PFSs were carry-outs, which had the lowest availability of healthy food choices. Only a small proportion of these carry-outs offered healthy sides, whole wheat bread, or entrée ...

  17. Alternative Food Preservation Techniques, New Technology in Food Preparation and Appropriateness of Food Supply for the Permanently Manned Space Station

    Science.gov (United States)

    Whelan, R. H.

    1985-01-01

    Alternative food preservation techniques are defined as unique processes and combinations of currently used processes for food preservation. Food preservation is the extension of the useful shelf-life of normally perishable foods (from harvest to final consumption) by controlling micro-organisms, enzymes, chemical changes, changes in sensory characteristics and the prevention of subsequent recontamination. The resulting products must comply with all applicable food manufacturing practice regulations and be safe. Most of the foods currently used in both space and military feeding are stabilized either by dehydration or the use of a terminal sterilization process. Other available options would be formulation to reduce water activity, the refrigeration and freezing of perishable foods, chemical addition, and physical treatment (ionizing or nonionizing radiation or mechanical action). These alternatives are considered and proposals made.

  18. Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences.

    Science.gov (United States)

    Kostyra, Eliza; Żakowska-Biemans, Sylwia; Śniegocka, Katarzyna; Piotrowska, Anna

    2017-06-01

    The number of visually impaired and blind people is rising worldwide due to ageing of the global population, but research regarding the impact of visual impairment on the ability of a person to choose food and to prepare meals is scarce. The aim of this study was threefold: to investigate factors determining the choices of food products in people with various levels of impaired vision; to identify obstacles they face while purchasing food, preparing meals and eating out; and to determine what would help them in the areas of food shopping and meal preparation. The data was collected from 250 blind and visually impaired subjects, recruited with the support of the National Association of the Blind. The study revealed that majority of the visually impaired make food purchases at a supermarket or local grocery and they tend to favour shopping for food via the Internet. Direct sale channels like farmers markets were rarely used by the visually impaired. The most frequently mentioned factors that facilitated their food shopping decisions were the assistance of salespersons, product labelling in Braille, scanners that enable the reading of labels and a permanent place for products on the shop shelves. Meal preparation, particularly peeling, slicing and frying, posed many challenges to the visually impaired. More than half of the respondents ate meals outside the home, mainly with family or friends. The helpfulness of the staff and a menu in Braille were crucial for them to have a positive dining out experience. The results of the study provide valuable insights into the food choices and eating experiences of visually impaired people, and also suggest some practical implications to improve their independence and quality of life. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Factors influencing food preparation behaviours: findings from focus groups with Mexican-American mothers in southern California.

    Science.gov (United States)

    Smith, Teresa M; Dunton, Genevieve F; Pinard, Courtney A; Yaroch, Amy L

    2016-04-01

    The purpose of the present study was to explore food preparation behaviours, attitudes, meal planning and shopping among Mexican-American mothers. Data were collected through four focus groups with mothers of Mexican origin/ancestry who considered themselves to be the primary food preparer. Topics included food preparation behaviours and influencers (culture, family, attitudes, barriers, meal planning and shopping). Data were analysed using a qualitative grounded theory approach. All focus groups were audio recorded, transcribed verbatim and coded for themes. Data were collected in southern California, USA in 2013. Of the sample of twenty-one Mexican-American mothers, thirteen were born outside the USA and the mean household size was five members. Participants reported that food was often prepared using traditional staples and food preparation behaviours were learned from maternal family members. Participants also suggested that health was influenced by foods eaten and how they were prepared. Salient factors influencing food preparation behaviours included culture and tradition, maternal family members' food preparation behaviours, food preparation self-efficacy and attitudes towards healthy eating. Time and busy schedules were cited as barriers. Future interventions should consider utilizing family-based approaches and teaching culturally relevant food preparation skills, especially to youth, while reinforcing more healthful dietary practices.

  20. Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents

    Science.gov (United States)

    Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food prepara...

  1. First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics.

    Science.gov (United States)

    Pingret, Daniella; Fabiano-Tixier, Anne-Sylvie; Petitcolas, Emmanuel; Canselier, Jean-Paul; Chemat, Farid

    2011-03-01

    This paper presents a comparison between manufactured food products using conventional and ultrasound-assisted procedures. Three different foam-type products, chocolate Genoise, basic sponge cake, and chocolate mousse were prepared using both methods with subsequent evaluation of the samples using both sensory and physicochemical methods. Ultrasound-assisted preparations were considered superior according to the sensory analysis, and physicochemical data confirmed this finding. This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students.

  2. Energy efficient cooking systems, food-preparation facilities, and human diets

    Energy Technology Data Exchange (ETDEWEB)

    Newborough, M.

    1987-07-01

    The opportunities for saving energy, which are available to those working within the final link of the UK food system, i.e. at, or in relation to, the points of consumption are identified. Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterised by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. (author).

  3. Consumption and expenditure on food prepared away from home among Mexican adults in 2006

    OpenAIRE

    Brent A Langellier

    2015-01-01

    Objective. To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Materials and methods. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the foll...

  4. Use of Whey and Whey Preparations in the Food Industry – A Review

    Directory of Open Access Journals (Sweden)

    Królczyk Jolanta B.

    2016-07-01

    Full Text Available The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey - and more specifically, its preparations - can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.

  5. Molecularly imprinted polymers for sample preparation and biosensing in food analysis: Progress and perspectives.

    Science.gov (United States)

    Ashley, Jon; Shahbazi, Mohammad-Ali; Kant, Krishna; Chidambara, Vinayaka Aaydha; Wolff, Anders; Bang, Dang Duong; Sun, Yi

    2017-05-15

    Molecularly imprinted polymers (MIPs) are biomimetics which can selectively bind to analytes of interest. One of the most interesting areas where MIPs have shown the biggest potential is food analysis. MIPs have found use as sorbents in sample preparation attributed to the high selectivity and high loading capacity. MIPs have been intensively employed in classical solid-phase extraction and solid-phase microextraction. More recently, MIPs have been combined with magnetic bead extraction, which greatly simplifies sample handling procedures. Studies have consistently shown that MIPs can effectively minimize complex food matrix effects, and improve recoveries and detection limits. In addition to sample preparation, MIPs have also been viewed as promising alternatives to bio-receptors due to the inherent molecular recognition abilities and the high stability in harsh chemical and physical conditions. MIPs have been utilized as receptors in biosensing platforms such as electrochemical, optical and mass biosensors to detect various analytes in food. In this review, we will discuss the current state-of-the-art of MIP synthesis and applications in the context of food analysis. We will highlight the imprinting methods which are applicable for imprinting food templates, summarize the recent progress in using MIPs for preparing and analysing food samples, and discuss the current limitations in the commercialisation of MIPs technology. Finally, future perspectives will be given. Copyright © 2017 Elsevier B.V. All rights reserved.

  6. Recent trends in sorption-based sample preparation and liquid chromatography techniques for food analysis.

    Science.gov (United States)

    V Soares Maciel, Edvaldo; de Toffoli, Ana Lúcia; Lanças, Fernando Mauro

    2018-04-20

    The accelerated rising of the world's population increased the consumption of food, thus demanding more rigors in the control of residue and contaminants in food-based products marketed for human consumption. In view of the complexity of most food matrices, including fruits, vegetables, different types of meat, beverages, among others, a sample preparation step is important to provide more reliable results when combined with HPLC separations. An adequate sample preparation step before the chromatographic analysis is mandatory in obtaining higher precision and accuracy in order to improve the extraction of the target analytes, one of the priorities in analytical chemistry. The recent discovery of new materials such as ionic liquids, graphene-derived materials, molecularly imprinted polymers, restricted access media, magnetic nanoparticles, and carbonaceous nanomaterials, provided high sensitivity and selectivity results in an extensive variety of applications. These materials, as well as their several possible combinations, have been demonstrated to be highly appropriate for the extraction of different analytes in complex samples such as food products. The main characteristics and application of these new materials in food analysis will be presented and discussed in this paper. Another topic discussed in this review covers the main advantages and limitations of sample preparation microtechniques, as well as their off-line and on-line combination with HPLC for food analysis. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  7. Characteristics of prepared food sources in low-income neighborhoods of Baltimore City.

    Science.gov (United States)

    Lee, Seung Hee; Rowan, Megan T; Powell, Lisa M; Newman, Sara; Klassen, Ann Carroll; Frick, Kevin D; Anderson, Jennifer; Gittelsohn, Joel

    2010-01-01

    The food environment is associated with obesity risk and diet-related chronic diseases. Despite extensive research conducted on retail food stores, little is known about prepared food sources(PFSs). We conducted an observational assessment of all PFSs(N = 92) in low-income neighborhoods in Baltimore. The most common PFSs were carry-outs, which had the lowest availability of healthy food choices. Only a small proportion of these carry-outs offered healthy sides, whole wheat bread, or entrée salads (21.4%, 7.1%, and 33.9%, respectively). These findings suggest that carry-out-specific interventions are necessary to increase healthy food availability in low-income urban neighborhoods.

  8. Food Preparation and Service. An Introductory Course for Food Services Careers.

    Science.gov (United States)

    Douma, Elaine L.

    Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…

  9. Food Preparation: An Instructional Package with Adaptations for Visually Impaired Individuals.

    Science.gov (United States)

    Crawford, Glinda B.; And Others

    This instructional package, developed for the home economics teacher of mainstreamed visually impaired students, provides food preparation lesson plans appropriate for the junior high level. First, teacher guidelines are given, including characteristics of the visually impaired, orienting such students to the classroom, orienting class members to…

  10. Career Preparation Program Curriculum Guide for: Hospitality/Tourism Industry (Food Services).

    Science.gov (United States)

    British Columbia Dept. of Education, Victoria. Curriculum Development Branch.

    This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

  11. Food Safety in the Domestic Environment: An Interdisciplinary Investigation of Microbial Hazards During Food Preparation

    NARCIS (Netherlands)

    Fischer, A.R.H.; Jong, de A.E.I.; Asselt, van E.D.; Jonge, de R.; Frewer, L.J.; Nauta, M.J.

    2007-01-01

    It has been established that, to a considerable extent, the domestic hygiene practices adopted by consumers can result in a greater or lesser microbial load in prepared meals. In the research presented here, an interdisciplinary study is reported in which interviews, observations of consumers

  12. Data-driven Methods for the Study of Food Perception, Preparation, Consumption, and Culture

    Directory of Open Access Journals (Sweden)

    Ole G. Mouritsen

    2017-05-01

    Full Text Available The study of food consumption, in the broadest sense, intersects with a wide range of academic disciplines. The perception of food involves molecular biology, chemistry, soft-matter physics, neuroscience, psychology, physiology, and even machine learning. Our choices and preparation of food are of interest to anthropologists, social scientists, historians, philosophers, and linguists. The advent of information technology has enabled the accumulation and analysis of large amounts of food-related data, from the interactions of biomolecules and the chemical properties of aroma compounds to online recipes and food-related social media postings. In this perspective article, we outline several areas in which the availability and analysis of data can inform us about general principles that may underlie the perception of food and the diversity of culinary practice. One of these areas is the study of umami taste through a combination of chemical analysis and quantitative sensory evaluation for a wide range of fermented products. Another is the mapping of global culinary diversity by mining online recipes and the analysis of culinary habits recorded by individuals on social media. A third area is the study of the properties of flavor compounds and the application of these insights in the context of high-end gastronomy. These examples illustrate that large-scale data analysis is already transforming our understanding of food perception and consumption, and that it is likely to fundamentally influence our food choices and habits in the future.

  13. A new dietary model to study colorectal carcinogenesis: experimental design, food preparation, and experimental findings.

    Science.gov (United States)

    Rozen, P; Liberman, V; Lubin, F; Angel, S; Owen, R; Trostler, N; Shkolnik, T; Kritchevsky, D

    1996-01-01

    Experimental dietary studies of human colorectal carcinogenesis are usually based on the AIN-76A diet, which is dissimilar to human food in source, preparation, and content. The aims of this study were to examine the feasibility of preparing and feeding rats the diet of a specific human population at risk for colorectal neoplasia and to determine whether changes in the colonic morphology and metabolic contents would differ from those resulting from a standard rat diet. The mean daily food intake composition of a previously evaluated adenoma patient case-control study was used for the "human adenoma" (HA) experimental diet. Foods were prepared as for usual human consumption and processed by dehydration to the physical characteristics of an animal diet. Sixty-four female Sprague-Dawley rats were randomized and fed ad libitum the HA or the AIN-76A diet. Every eight weeks, eight rats from each group were sacrificed, and the colons and contents were examined. Analysis of the prepared food showed no significant deleterious changes; food intake and weight gain were similar in both groups. Compared with the controls, the colonic contents of rats fed the HA diet contained significantly less calcium, concentrations of neutral sterols, total lipids, and cholic and deoxycholic acids were increased, and there were no colonic histological changes other than significant epithelial hyperproliferation. This initial study demonstrated that the HA diet can be successfully processed for feeding to experimental animals and is acceptable and adequate for growth but induces significant metabolic and hyperproliferative changes in the rat colon. This dietary model may be useful for studies of human food, narrowing the gap between animal experimentation and human nutritional research.

  14. The associations among family meal frequency, food preparation frequency, self-efficacy for cooking, and food preparation techniques in children and adolescents.

    Science.gov (United States)

    Woodruff, Sarah J; Kirby, Ashley R

    2013-01-01

    The purpose of this study was to describe family dinner frequency (FDF) by food preparation frequency (prep), self-efficacy for cooking (SE), and food preparation techniques (techniques) among a small sample in southwestern Ontario, Canada. A cross-sectional survey was administered under the supervision of the research team. After-school programs, sports programs, and 1 elementary school. The sample included 145 participants (41% boys, 59% girls) in grades 4-8. Demographics, prep, SE, techniques, FDF, and family meal attitudes and behaviors. Exploratory 1-way ANOVA and chi-square analyses were used. An ordinal regression analysis was used to determine the associations between FDF with descriptor variables (sex, grade, and ethnicity) and prep, SE, techniques, FDF, and family meal attitudes and behaviors (P < .05). Approximately 59% reported family dinners on 6 or 7 days per week. Half of participants were involved with prep 1-6 times per week. Mean SE was 25.3 (scale 1-32), and girls performed more techniques than boys (P = .02). Participants with greater SE (odds ratio = 1.15) and higher family meal attitudes and behaviors (odds ratio = 1.15) were more likely to have a higher FDF. Future health promotion strategies for family meals should aim at increasing children's and adolescents' SE. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  15. Work measurement for estimating food preparation time of a bioregenerative diet

    Science.gov (United States)

    Olabi, Ammar; Hunter, Jean; Jackson, Peter; Segal, Michele; Spies, Rupert; Wang, Carolyn; Lau, Christina; Ong, Christopher; Alexander, Conor; Raskob, Evan; hide

    2003-01-01

    During space missions, such as the prospective Mars mission, crew labor time is a strictly limited resource. The diet for such a mission (based on crops grown in a bioregenerative life support system) will require astronauts to prepare their meals essentially from raw ingredients. Time spent on food processing and preparation is time lost for other purposes. Recipe design and diet planning for a space mission should therefore incorporate the time required to prepare the recipes as a critical factor. In this study, videotape analysis of an experienced chef was used to develop a database of recipe preparation time. The measurements were highly consistent among different measurement teams. Data analysis revealed a wide variation between the active times of different recipes, underscoring the need for optimization of diet planning. Potential uses of the database developed in this study are discussed and illustrated in this work.

  16. Energy-efficient cooking systems, food-preparation facilities, and human diets

    Energy Technology Data Exchange (ETDEWEB)

    Newborough, M.

    1987-01-01

    This thesis aims at identifying the opportunities for saving energy, which are available to those working within the final link of the UK food system (i.e., at, or in relation to, the points of consumption). Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterized by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens (and their associated dining facilities) tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens, but to a lesser extent because the cooks there usually pay (or contribute towards) the fuel bills. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. Furthermore most people have insufficient knowledge of the nutritional suitabilities and the primary-energy costs of their diets. Thus a major educational need exists, which must be satisfied if industrialized food systems are to become more energy efficient.

  17. The preparation of soy-bean foods for use in rural communities of the developing world.

    Science.gov (United States)

    Kay, T

    1998-08-01

    Since the beginning of 1970, there has been a great breakthrough in the popularization of soy-bean-based food in Nigeria and in many parts of the developing world, especially for use in the prevention of kwashiorkor. Since 1975, soy bean has become a main source of daily dietary protein in many parts of Nigeria as a result of the successful incorporation of soy-bean products into almost all traditional Nigerian foods. This is a review of previous work in Nigeria on eliminating the beany flavour, bitter taste, and flatus factors in soy-bean milk and cooked soy-bean paste preparations.

  18. Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages

    DEFF Research Database (Denmark)

    Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik

    2017-01-01

    To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds...... like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration...... in cooked liquid foods...

  19. Food safety involving ingestion of foods and beverages prepared with phthalate-plasticizer-containing clouding agents.

    Science.gov (United States)

    Yen, Tzung-Hai; Lin-Tan, Dan-Tzu; Lin, Ja-Liang

    2011-11-01

    In May 2011, the illegal use of the phthalate plasticizer di(2-ethylhexyl) phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention. Phthalate exposure is assessed by ambient monitoring or human biomonitoring. Ambient monitoring relies on measuring chemicals in environmental media, foodstuff and consumer products. Human biomonitoring determines body burden by measuring the chemicals, their metabolites or specific reaction products in human specimens. In mammalian development, the fetus is set to develop into a female. Because the female phenotype is the default, impairment of testosterone production or action before the late phase may lead to feminizing characteristics. Phthalates disrupt the development of androgen-dependent structures by inhibiting fetal testicular testosterone biosynthesis. The spectrum of effects obtained following perinatal exposure of male rats to phthalates has remarkable similarities with the human testicular dysgenesis syndrome. Epidemiological studies have suggested associations between phthalate exposure and shorter gestational age, shorter anogenital distance, shorter penis, incomplete testicular descent, sex hormone alteration, precocious puberty, pubertal gynecomastia, premature thelarche, rhinitis, eczema, asthma, low birth weight, attention deficit hyperactivity disorder, low intelligence quotient, thyroid hormone alteration, and hypospadias in infants and children. Furthermore, many studies have suggested associations between phthalate exposure and increased sperm DNA damage, decreased proportion of sperm with normal morphology, decreased sperm concentration, decreased sperm morphology, sex hormone alteration, decreased pulmonary function, endometriosis, uterine leiomyomas, breast cancer, obesity, hyperprolactinemia, and thyroid hormone alteration in adults. Finally, the number of

  20. Food safety involving ingestion of foods and beverages prepared with phthalate-plasticizer-containing clouding agents

    Directory of Open Access Journals (Sweden)

    Tzung-Hai Yen

    2011-11-01

    Full Text Available In May 2011, the illegal use of the phthalate plasticizer di(2-ethylhexyl phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention. Phthalate exposure is assessed by ambient monitoring or human biomonitoring. Ambient monitoring relies on measuring chemicals in environmental media, foodstuff and consumer products. Human biomonitoring determines body burden by measuring the chemicals, their metabolites or specific reaction products in human specimens. In mammalian development, the fetus is set to develop into a female. Because the female phenotype is the default, impairment of testosterone production or action before the late phase may lead to feminizing characteristics. Phthalates disrupt the development of androgen-dependent structures by inhibiting fetal testicular testosterone biosynthesis. The spectrum of effects obtained following perinatal exposure of male rats to phthalates has remarkable similarities with the human testicular dysgenesis syndrome. Epidemiological studies have suggested associations between phthalate exposure and shorter gestational age, shorter anogenital distance, shorter penis, incomplete testicular descent, sex hormone alteration, precocious puberty, pubertal gynecomastia, premature thelarche, rhinitis, eczema, asthma, low birth weight, attention deficit hyperactivity disorder, low intelligence quotient, thyroid hormone alteration, and hypospadias in infants and children. Furthermore, many studies have suggested associations between phthalate exposure and increased sperm DNA damage, decreased proportion of sperm with normal morphology, decreased sperm concentration, decreased sperm morphology, sex hormone alteration, decreased pulmonary function, endometriosis, uterine leiomyomas, breast cancer, obesity, hyperprolactinemia, and thyroid hormone alteration in adults

  1. Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea.

    Science.gov (United States)

    Kim, Hyun Jung; Griffiths, Mansel W; Fazil, Aamir M; Lammerding, Anna M

    2009-09-01

    Foodborne illness contracted at food service operations is an important public health issue in Korea. In this study, the probabilities for growth of, and enterotoxin production by, Staphylococcus aureus in pork meat-based foods prepared in food service operations were estimated by the Monte Carlo simulation. Data on the prevalence and concentration of S. aureus as well as compliance to guidelines for time and temperature controls during food service operations were collected. The growth of S. aureus was initially estimated by using the U.S. Department of Agriculture's Pathogen Modeling Program. A second model based on raw pork meat was derived to compare cell number predictions. The correlation between toxin level and cell number as well as minimum toxin dose obtained from published data was adopted to quantify the probability of staphylococcal intoxication. When data gaps were found, assumptions were made based on guidelines for food service practices. Baseline risk model and scenario analyses were performed to indicate possible outcomes of staphylococcal intoxication under the scenarios generated based on these data gaps. Staphylococcal growth was predicted during holding before and after cooking, and the highest estimated concentration (4.59 log CFU/g for the 99.9th percentile value) of S. aureus was observed in raw pork initially contaminated with S. aureus and held before cooking. The estimated probability for staphylococcal intoxication was very low, using currently available data. However, scenario analyses revealed an increased possibility of staphylococcal intoxication when increased levels of initial contamination in the raw meat, andlonger holding time both before and after cooking the meat occurred.

  2. Basic Studies on Sponge Cake Making as a Teaching Material of Food Preparation

    OpenAIRE

    Shiratsuti, Hiroko; Ikawa, Yoshiko

    1994-01-01

    The purpose of this study is to investigate about the basic condition for sponge cake making usable as a teaching material of food preparation. The results were as follows : 1. Egg foams were stable under high concentration of sucrose and low temperature. The cake with 34% sucrose showed a good appearance. 2. Substituting starch for wheat flour was effective to keep low viscosity of batters. 3. The data for the baking process indicated the importance of the first and second stages in baking, ...

  3. Urbanized South Asians' susceptibility to coronary heart disease: The high-heat food preparation hypothesis.

    Science.gov (United States)

    Kakde, Smitha; Bhopal, Raj S; Bhardwaj, Swati; Misra, Anoop

    2017-01-01

    Known risk factors do not fully explain the comparatively high susceptibility to coronary heart disease (CHD) in South Asians (Indian, Pakistani, Bangladeshi, and Sri Lankan populations in South Asia and overseas). The search for explanatory hypotheses and cofactors that raise susceptibility of South Asians to CHD continues. The aim of this study was to propose "the high-heat food preparation hypothesis," where neo-formed contaminants (NFCs) such as trans-fatty acids (TFAs) and advanced glycation end-products (AGEs) are the cofactors. We reviewed the actions of AGEs and TFAs, the burden of these products in tissues and blood in South Asians, the relationship between these products and CHD, the effects of preparing food and reheating oils at high temperatures on NFCs, and the foods and mode of preparation in South Asian and Chinese cuisines. Animal and human studies show NFCs increase the risk for CHD. Evidence on the consumption and body burden of these products across ethnic groups is not available, and comparable data on the NFC content of the cuisine of South Asians and potential comparison populations (e.g., the Chinese with lower CHD rates) are limited. South Asians' cuisine is dominated by frying and roasting techniques that use high temperatures. South Asian foods have high TFA content primarily through the use of partially hydrogenated fats, reheated oils, and high-heat cooking. Reheating oils greatly increases the TFA content. In comparison, Chinese cuisine involves mostly braising, steaming, and boiling rather than frying. We hypothesize that South Asians' susceptibility to CHD is partly attributable to high-heat treated foods producing high NFCs. Research to accrue direct evidence is proposed. Copyright © 2016 Elsevier Inc. All rights reserved.

  4. Change in radionuclide content of crops as a result of food preparation

    International Nuclear Information System (INIS)

    Watterson, J.; Nicholson, K.W.

    1996-01-01

    Radionuclides, including 3 H, 14 C and 35 S, are periodically and routinely discharged from nuclear powered electricity generation sites and it is important to assess the radiological impact of such discharges on humans due to food consumption. Foodstuffs may be cooked before being eaten and this can change their radionuclide content. The aim of this study was to examine the effects of a range of domestic food preparation techniques on the radionuclide contents of a range of food types. Radionuclide concentrations of tritium (free tritium, HTO, and organically bound tritium, (OBT), 14 C and 35 S were examined in a selection of fruit and vegetables that would form part of a typical diet. The foodstuffs included blackberries, broad beans, cabbages, carrots and potatoes (at two stages of development). The preparation techniques included boiling (potatoes, carrots, broad beans), roasting (potatoes), steaming (cabbage), or stewing (blackberries). In general, the radionuclide concentrations were reduced at the crops by at least 30% after preparation using any of the cooking techniques. The concentrations of 35 S fell by at least 60%, and this radionuclide showed the greatest reductions in the levels of HTO and 35 S. The results of this work indicate that the effects of cooking should be considered when assessing the dose received from the intake of foodstuffs. (Author)

  5. Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies.

    Science.gov (United States)

    Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Bech, Lene Mølskov; Jensen, Morten Georg; Risbo, Jens

    2017-09-01

    To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction. The power law function is found to be independent of factors like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration in cooked liquid foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Domestic food preparation practices: a review of the reasons for poor home hygiene practices.

    Science.gov (United States)

    Al-Sakkaf, Ali

    2015-09-01

    New Zealand has a much higher rate of reported campylobacteriosis cases than the rest of the developed world. It has been suggested that New Zealanders have worse home hygiene practices during food preparation than the citizens of other developed countries. Thus, it is necessary to recognize and understand the reasons for consumer's poor practices in order to help develop a more effective message to improve New Zealanders' practices in the domestic environment. This could in turn lead to a reduction in the number of campylobacteriosis cases. The objective is to review cited literature on consumer practices which is related to food poisoning and to attempt to list the factors related to poor consumer practice. There are many internationally identifiable reasons for the poor practices of consumers. These reasons include psychological, demographic and socioeconomic variables; personal interest in new information; prior knowledge; cultural influence; educational background; perception of risk, control and liability; and attitude towards the addressed practices or hazards. The results have indicated that 'optimistic bias', the 'illusion of control', habits and lack of knowledge concerning food safety during domestic food preparation are prevalent among consumers. The research indicated the influence of demographic factors (age, gender, level of education, income, work hours, race, location, culture), as they play a potential role in determining domestic food safety behaviour. It appears that all these factors are applicable for New Zealand consumers and should be addressed in any future education strategy aimed at improving New Zealanders' food handling practices. © The Author (2013). Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  7. Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana.

    Science.gov (United States)

    Agyei-Baffour, Peter; Sekyere, Kofi Boateng; Addy, Ernestine Akosua

    2013-11-04

    Food borne diseases claim more lives and are growing public health concerns. Simple preventive techniques such as adoption and adherence to hazard analysis and critical control point (HACCP) policy can significantly reduce this disease burden. Though food screening and inspection are done, the ultimate regulation, Hazard Analysis and Critical Control Point, which is known and accepted worldwide, appears not to be popular among food operators in Ghana. This paper examines the level of awareness of the existence of policy on hazard analysis and critical control point (HACCP) and its adherence to food preparation guidelines among food service providers in Ghana. The results revealed the mean age of food providers as 33.1 years with a standard deviation of 7.5, range of 18-55 years, more females, in full time employment and with basic education. Of the fifty institutional managers, 42 (84%) were senior officers and had worked for more than five years. Education and type of food operator had strong statistically significant relationship with the implementation of HCCP policy and adherence with food preparation guidelines. The enforcement of HACCP policy and adherence with food safety guidelines was led by the Ghana Tourist Board, Public Health officers, and KMA, respectively. While a majority of food operators 373/450 (83.3%) did not know HACCP policy is part of food safety guidelines, staff of food safety law enforcement 44/50 (88%) confirmed knowing that food operators were not aware of the HACCP policy. The study documents evidence on the practice of food safety principles or HACCP policy or adherence to food preparation guidelines. Existing food safety guidelines incorporate varying principles of HACCP, however, awareness is low among food operators. The implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to

  8. Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes

    International Nuclear Information System (INIS)

    Kuizon, M.D.

    1992-01-01

    Iron deficiency anaemia is a public health problem in the Philippines especially in infants, children and pregnant women. The immediate cause is inadequate intake of available iron to meet increased iron requirements. Iron supplementation studies on pregnant women showed improvement in haemoglobin level and reduction of prevalence of anaemia. A project on iron fortification of rice with ferrous sulphate is going on. It is proposed to study iron and zinc absorption from weaning food prepared from germinated rice: mungbean, germinated rice: cowpea, and germinated corn:mungbean to support the finding that these formulations will alleviate not only protein-energy malnutrition but contribute to improvement of iron status as well since iron contents are higher and anti-nutritional factors (phytates and tannin) are either reduced or eliminated. This study aims to measure the iron and zinc absorption from weaning foods prepared from germinated rice-mungbean, germinated rice-cowpea, and germinated corn-mungbean and to indicate usefullness of modifying local foods to improve iron absorption. 24 refs, 4 figs

  9. Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes using isotope tracers

    Energy Technology Data Exchange (ETDEWEB)

    Valdez, D H; Kuizon, M D; Marero, L M; Mallillin, A C; Cruz, E M; Madriaga, J R [Department of Science and Technology, Manila (Philippines). Food and Nutrition Research Inst.

    1994-12-31

    Iron bioavailability from weaning foods prepared from 70:30 combination of germinated rice:mungbean (GRM); germinated rice: cowpea (GRC) and germinated corn:mungbean (GCM) was determined by radioisotopic measurements of iron absorption in human subjects. The gruels were prepared as plain with sugar and flavoring labeled by the extrinsic tag method, and served as hot porridge. It was estimated that iron-deficient infants would absorb 3.5% from GRM, 4.9% from GRC and 5.6% from GCM. Differences between absorption among the weaning foods were not statistically significant. Planning of diets for these age group should include other sources of iron especially heme. Zinc absorption from the weaning food formulations will be studied by the in vitro and in vivo methods. For the in vivo method on human subjects, the absorption of zinc will be determined from the measurement of the whole body retention of the isotope 14 days after intake of the labeled mean. Serum zinc level will be determined to assess the zinc status of the subjects. (author). 23 refs, 1 fig., 4 tabs.

  10. Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes using isotope tracers

    International Nuclear Information System (INIS)

    Valdez, D.H.; Kuizon, M.D.; Marero, L.M.; Mallillin, A.C.; Cruz, E.M.; Madriaga, J.R.

    1994-01-01

    Iron bioavailability from weaning foods prepared from 70:30 combination of germinated rice:mungbean (GRM); germinated rice: cowpea (GRC) and germinated corn:mungbean (GCM) was determined by radioisotopic measurements of iron absorption in human subjects. The gruels were prepared as plain with sugar and flavoring labeled by the extrinsic tag method, and served as hot porridge. It was estimated that iron-deficient infants would absorb 3.5% from GRM, 4.9% from GRC and 5.6% from GCM. Differences between absorption among the weaning foods were not statistically significant. Planning of diets for these age group should include other sources of iron especially heme. Zinc absorption from the weaning food formulations will be studied by the in vitro and in vivo methods. For the in vivo method on human subjects, the absorption of zinc will be determined from the measurement of the whole body retention of the isotope 14 days after intake of the labeled mean. Serum zinc level will be determined to assess the zinc status of the subjects. (author). 23 refs, 1 fig., 4 tabs

  11. Largest particle detector nearing completion

    CERN Multimedia

    2006-01-01

    "Construction of another part of the Large Hadron Collider (LHC), the worl's largest particle accelerator at CERN in Switzerland, is nearing completion. The Compact Muon Solenoid (CMS) is oner of the LHC project's four large particle detectors. (1/2 page)

  12. Food consumption and growth rates of juvenile black carp fed natural and prepared feeds

    Science.gov (United States)

    Hodgins, Nathaniel C.; Schramm, Harold L.; Gerard, Patrick D.

    2014-01-01

    The introduced mollusciphagic black carp Mylopharyngodon piceus poses a significant threat to native mollusks in temperate waters throughout the northern hemisphere, but consumption rates necessary to estimate the magnitude of impact on mollusks have not been established. We measured food consumption and growth rates for small (77–245 g) and large (466–1,071 g) triploid black carp held individually under laboratory conditions at 20, 25, and 30°C. Daily consumption rates (g food · g wet weight fish−1·d−1·100) of black carp that received prepared feed increased with temperature (small black carp 1.39–1.71; large black carp 1.28–2.10), but temperature-related increases in specific growth rate (100[ln(final weight) - ln(initial weight)]/number of days) only occurred for the large black carp (small black carp −0.02 to 0.19; large black carp 0.16–0.65). Neither daily consumption rates (5.90–6.28) nor specific growth rates (0.05–0.24) differed among temperatures for small black carp fed live snails. The results of these laboratory feeding trials indicate food consumption rates can vary from 289.9 to 349.5 J·g−1·d−1 for 150 g black carp receiving prepared feed, from 268.8 to 441.0 J·g−1·d−1for 800 g black carp receiving prepared feed, and from 84.8 to 90.2 J·g−1·d−1 for 150 g black carp that feed on snails. Applying estimated daily consumption rates to estimated biomass of native mollusks indicates that a relatively low biomass of bla

  13. 78 FR 41803 - Establishment of a Public Docket for Comment on the Report Prepared Under the Food and Drug...

    Science.gov (United States)

    2013-07-11

    ... Administration Safety and Innovation Act (FDASIA) Section 1138, enacted July 9, 2012, and posted on the FDA Web... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-N-0757] Establishment of a Public Docket for Comment on the Report Prepared Under the Food and Drug Administration...

  14. Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: Testing an EFS tired approach

    NARCIS (Netherlands)

    Speijers, G.; Bottex, B.; Dusemund, B.; Lugasi, A.; Toth, J.; Amberg-Muller, J.; Galli, C.; Silano, V.; Rietjens, I.

    2010-01-01

    This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified

  15. Characteristics of Youth Food Preparation in Low-Income, African American Homes: Associations with Healthy Eating Index Scores.

    Science.gov (United States)

    Sattler, Melissa; Hopkins, Laura; Anderson Steeves, Elizabeth; Cristello, Angelica; Mccloskey, Morgan; Gittelsohn, Joel; Hurley, Kristen

    2015-01-01

    This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9-15 in Baltimore City (n = 289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, the youth prepared their own food 6.7 ± 0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p = 0.59), sodium (p = 0.58), empty calories (p = 0.96), or dairy scores (p = 0.12). Younger age was associated with higher total HEI scores (p = 0.012) and higher dairy scores (p = 0.01) and female gender was associated with higher total HEI scores (p = 0.03), higher sodium scores (p = 0.03), and lower dairy scores (p = 0.008).

  16. IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION

    OpenAIRE

    Avcıoğlu, Gamze Gizem; Avcıoğlu, Gürcan Şevket

    2018-01-01

    The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Tehran, the capital c...

  17. Tehnika za proizvodnju hrane u terenskim uslovima / Technology for food preparation in field conditions

    Directory of Open Access Journals (Sweden)

    Branko M. Tešanović

    2010-10-01

    Full Text Available U terenskim uslovima osnovna sredstva za pripremanje hrane su pokretne kuhinje. One se koriste u miru za vreme izvođenja vežbi, logorovanja, za obuku vojnika kuvara i u vojnim školama za obuku studenata i učenika intendantske službe. Izuzetno, mogu se koristiti za kuvanje jela kada se vojni restorani adaptiraju ili se zbog drugih razloga hrana ne može pripremati u njima. U Vojsci Srbije danas su u upotrebi sledeće vrste pokretnih kuhinja: kuhinja autoprikolica od 250, 200, 300 i 400 l i kuhinja tovarna od 25 l. Za pripremu hrane u terenskim uslovima OS NATO koriste veoma raznovrstan park poljskih tehničkih sredstava. / In field conditions, the basic means for food preparation are mobile kitchens. Mobile kitchens are used in peace time during exercise and camping as well as for training military chefs and students of logistic support in military schools. Exceptionally, they can be used for cooking meals when repairing or adapting military restaurants or for some other valid reasons. In the Army of Serbia today, there are the following types of mobile kitchens: mobile kitchen 250, 200, 300 and 400 l and a kitchen pack of 25 l. For the preparation of food in field conditions, NATO forces use a very versatile choice of field technical resources.

  18. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs.

    Science.gov (United States)

    Reicks, Marla; Trofholz, Amanda C; Stang, Jamie S; Laska, Melissa N

    2014-01-01

    Cooking programs are growing in popularity; however, an extensive review has not examined their overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. Literature review and descriptive summative method. Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. Articles evaluating the effectiveness of interventions that included cooking/home food preparation as the primary aim (January, 1980 through December, 2011) were identified via Ovid MEDLINE, Agricola, and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. Of 28 studies identified, 12 included a control group with 6 as nonrandomized and 6 as randomized controlled trials. Evaluation was done postintervention for 5 studies, pre- and postintervention for 23, and beyond postintervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, nonrigorous study designs, varying study populations, and the use of nonvalidated assessment tools limited stronger conclusions. Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  19. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs

    Science.gov (United States)

    Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S; Laska, Melissa N.

    2014-01-01

    Objective Cooking programs are growing in popularity; however an extensive review has not examined overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. Design Literature review and descriptive summative method. Main outcome measures Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. Analysis Articles evaluating effectiveness of interventions that included cooking/home food preparation as the primary aim (January 1980 through December 2011) were identified via OVID MEDLINE, Agricola and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. Results Of 28 studies identified, 12 included a control group with six as non-randomized and six as randomized controlled trials. Evaluation was done post-intervention for five studies, pre- and post-intervention for 23 and beyond post-intervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, non-rigorous study designs, varying study populations, and use of non-validated assessment tools limited stronger conclusions. Conclusions and Implications Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes. PMID:24703245

  20. Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills.

    Science.gov (United States)

    Nozue, Miho; Ishida, Hiromi; Hazano, Sayaka; Nakanishi, Akemi; Yamamoto, Taeko; Abe, Aya; Nishi, Nobuo; Yokoyama, Tetsuji; Murayama, Nobuko

    2016-06-01

    This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

  1. Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills

    OpenAIRE

    Nozue, Miho; Ishida, Hiromi; Hazano, Sayaka; Nakanishi, Akemi; Yamamoto, Taeko; Abe, Aya; Nishi, Nobuo; Yokoyama, Tetsuji; Murayama, Nobuko

    2016-01-01

    BACKGROUND/OBJECTIVES This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (...

  2. Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965-1966 to 2007-2008.

    Science.gov (United States)

    Smith, Lindsey P; Ng, Shu Wen; Popkin, Barry M

    2013-04-11

    It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to examine how patterns of home cooking and home food consumption have changed from 1965 to 2008 by socio-demographic groups. This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965-1966 to 2007-2008 by gender and income. T-tests were conducted to determine statistical differences over time. The percentage of daily energy consumed from home food sources and time spent in food preparation decreased significantly for all socioeconomic groups between 1965-1966 and 2007-2008 (p ≤ 0.001), with the largest declines occurring between 1965 and 1992. In 2007-2008, foods from the home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from home sources and spent more time cooking than high income individuals in 2007-2008 (p ≤ 0.001). US adults have decreased consumption of foods from the home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990's. Across socioeconomic groups, people consume the majority of daily energy from the home food supply, yet only slightly more than half spend any time cooking on a given

  3. Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008

    Science.gov (United States)

    2013-01-01

    Background It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to examine how patterns of home cooking and home food consumption have changed from 1965 to 2008 by socio-demographic groups. Methods This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965–1966 to 2007–2008 by gender and income. T-tests were conducted to determine statistical differences over time. Results The percentage of daily energy consumed from home food sources and time spent in food preparation decreased significantly for all socioeconomic groups between 1965–1966 and 2007–2008 (p ≤ 0.001), with the largest declines occurring between 1965 and 1992. In 2007–2008, foods from the home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from home sources and spent more time cooking than high income individuals in 2007–2008 (p ≤ 0.001). Conclusions US adults have decreased consumption of foods from the home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990’s. Across socioeconomic groups, people consume the majority of daily energy from the home food supply, yet only

  4. Evaluation of the hygiene of ready-to-eat food preparation areas and practices in mobile food vendors in the UK.

    Science.gov (United States)

    Little, Christine; Sagoo, Satnam

    2009-12-01

    This study was undertaken to assess the cleanliness of food preparation areas, cleaning methods used, and the microbiological quality of water used by 1258 mobile food vendors in the UK. Samples collected included potable water (1102), cleaning cloths (801) and environmental swabs from food preparation surfaces (2704). Cleaning cloths were more heavily contaminated with Aerobic Colony Counts, Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus compared to surfaces sampled. Surfaces that were visually dirty, wet, and chopping boards that were plastic or damaged also had high levels of these bacteria. Fifty-four percent of potable water samples were of poor microbiological quality; i.e. contained coliforms, E. coli and/or enterococci. A documented food safety management system was only evident in 40.1% of vendors and cleaning schedules were only used by 43.6%. Deficiencies in the correct use of cleaning materials, such as dilution factors and the minimum contact time for disinfectants, were identified.

  5. Application of immunoaffinity columns for different food item samples preparation in micotoxins determination

    Directory of Open Access Journals (Sweden)

    Ćurčić Marijana

    2016-01-01

    Full Text Available In analytical methods used for monitoring of what special attention is paid to sample preparation. Therefore, the objective of this study was testing the efficiency of immunoaffinity columns (IAC that are based on solid phase extraction principles used for samples preparation in determining aflatoxins and ochratoxins. Aflatoxins and ochratoxins concentrations were determined in totally 56 samples of food items: wheat, corn, rice, barley and other grains (19 samples, flour and flour products from grain and additives for the bakery industry (7 samples, fruits and vegetables (3 samples, hazelnut, walnut, almond, coconut flour (4 samples, roasted cocoa beans, peanuts, tea, coffee (16 samples, spices (4 samples and meat and meat products (4 samples. Obtained results indicate advantage of IAC use for sample preparation based on enhanced specificity due to binding of extracted molecules to incorporated specific antibodies and rinsing the rest molecules from sample which could interfere with further analysis. Additional advantage is the usage of small amount of organic solvents and consequently decreased exposure of staff who conduct micotoxins determination. Of special interest is increase in method sensitivity since limit of quantification for aflatoxins and ochratoxins determination method is lower than maximal allowed concentration of these toxines prescribed by national rule book.

  6. Preparation of Environmental and Food Samples to Support the Heavy Metals Detection by Stripping Electrochemical

    International Nuclear Information System (INIS)

    Iswani S

    2002-01-01

    Preparation of environmental and food samples to support the heavy metals detection by stripping electrochemistry was done. The water samples taken directly from the ground water were acidified with 1 mL of HNO 3 acic suprapure was not digested, while the soils samples which have already dried in the oven at 105 o C, ware grinded and sieved through 150 μm, werte digested with HNO 3 acic suprapure in the digestion bomb at 150 o C for 3-4 hours. The mussels samples which have already freezed in the freezer were peeled, dried with N 2 liquid, grinded and dried again in the freeze drier at the pressure of ≅ 10 -2 mBar, and then were grinded again, weighted, digested with HNO 3 acic and HClO 4 suprapure in the digestion bomb at 150 o C for 3 hours. Food samples were homogenized by electric mixer, dried with freeze dried, homogenized again by using ZrO 2 ball mill, weighted, digested by HPA (high Pressure Asher). The heavy metals in the food samples solution of digestion product were detected by using Polarographic Analyzer EGandG of SWV and DPASV methods, while in the water, soils and the mussels solution were detected by using PDV 2000 and Polarograf E-505, DPASV method. The method validity were tested with SRM materials such as soil-5, soil-7, water W-4, and coppepoda. The heavy metals detection results in the water, soils, mussels, and food by electrochemical method were reported in this paper. (author)

  7. The importance of hygiene in the domestic kitchen: implications for preparation and storage of food and infant formula.

    Science.gov (United States)

    Redmond, Elizabeth C; Griffith, Christopher J

    2009-03-01

    Public concerns relating to food safety remain high with most attention focused on manufactured foods and those served in catering operations. However, previous data have suggested that the home may be the main location for cases of food-borne disease. The aim of this paper is to review the microbiological risks associated with hygiene in the domestic kitchen related to food and infant formula safety. Compared to other food sectors, research on consumer food hygiene, domestic food-handling and preparation of infant formula is relatively understudied. Behavioural and microbiological studies of consumer hygiene and the domestic kitchen have been reviewed to incorporate research relating to the safety of infant formula. Incidence data identify the home as an important location for acquiring food-borne disease. The domestic kitchen can be used for a variety of purposes and is often contaminated with potentially harmful micro-organisms such as Campylobacter and Salmonella. Consumer hygiene habits have frequently been found to be inadequate and relate both to microbial growth, survival and cross-contamination. Due to the reduced immune response of infants, the activities associated with the preparation of infant formula and associated bottles and equipment are of particular concern. Cumulatively, the data suggest that more effort should be made to educate the consumer in food hygiene, especially when the kitchen is used to reconstitute infant formula. This information needs to be provided in a form appropriate for use by consumers.

  8. Changes in School Food Preparation Methods Result in Healthier Cafeteria Lunches in Elementary Schools.

    Science.gov (United States)

    Behrens, Timothy K; Liebert, Mina L; Peterson, Hannah J; Howard Smith, Jennifer; Sutliffe, Jay T; Day, Aubrey; Mack, Jodi

    2018-05-01

    The purpose of this study is to examine the impact of a districtwide food best practices and preparation changes in elementary schools lunches, implemented as part of the LiveWell@School childhood obesity program, funded by LiveWell Colorado/Kaiser Permanente Community Health Initiative. Longitudinal study examining how school changes in best practices for food preparation impacted the types of side items offered from 2009 to 2015 in elementary school cafeterias in a high-need school district in southern Colorado. Specifically, this study examined changes in side items (fruits, vegetables, potatoes, breads, and desserts). In Phase 1 (2009-2010), baseline data were collected. During Phase 2 (2010-2011), breaded and processed foods (e.g., frozen nuggets, pre-packaged pizza) were removed and school chefs were trained on scratch cooking methods. Phase 3 (2011-2012) saw an increased use of fresh/frozen fruits and vegetables after a new commodity order. During Phase 4 (2013-2015), chef consulting and training took place. The frequency of side offerings was tracked across phases. Analyses were completed in Fall 2016. Because of limited sample sizes, data from Phases 2 to 4 (intervention phases) were combined for potatoes and desserts. Descriptive statistics were calculated. After adjusting for length of time for each phase, Pearson chi-square tests were conducted to examine changes in offerings of side items by phase. Fresh fruit offerings increased and canned fruit decreased in Phases 1-4 (p=0.001). A significant difference was observed for vegetables (p=0.001), with raw and steamed vegetables increasing and canned vegetables decreasing from Phase 1 to 4. Fresh potatoes (low in sodium) increased and fried potatoes (high in sodium) decreased from Phase 1 to Phases 2-4 (p=0.001). Breads were eliminated entirely in Phase 2, and dessert changes were not significant (p=0.927). This approach to promoting healthier lunch sides is a promising paradigm for improving elementary

  9. Preparation of Some Eco-friendly Corrosion Inhibitors Having Antibacterial Activity from Sea Food Waste.

    Science.gov (United States)

    Hussein, Mohamed H M; El-Hady, Mohamed F; Shehata, Hassan A H; Hegazy, Mohammad A; Hefni, Hassan H H

    2013-03-01

    Chitosan is one of the important biopolymers and it is extracted from exoskeletons of crustaceans in sea food waste. It is a suitable eco-friendly carbon steel corrosion inhibitor in acid media; the deacetylation degree of prepared chitosan is more than 85.16 %, and the molecular weight average is 109 kDa. Chitosan was modified to 2-N,N-diethylbenzene ammonium chloride N-oxoethyl chitosan (compound I), and 12-ammonium chloride N-oxododecan chitosan (compound II) as soluble water derivatives. The corrosion inhibition efficiency for carbon steel of compound (I) in 1 M HCl at varying temperature is higher than for chitosan and compound (II). However, the antibacterial activity of chitosan for Enterococcus faecalis, Escherichia coli, Staphylococcus aureus, and Candida albicans is higher than for its derivatives, and the minimum inhibition concentration and minimum bacterial concentration of chitosan and its derivatives were carried out with the same strain.

  10. A Dynamic Time Warping Approach to Real-Time Activity Recognition for Food Preparation

    Science.gov (United States)

    Pham, Cuong; Plötz, Thomas; Olivier, Patrick

    We present a dynamic time warping based activity recognition system for the analysis of low-level food preparation activities. Accelerometers embedded into kitchen utensils provide continuous sensor data streams while people are using them for cooking. The recognition framework analyzes frames of contiguous sensor readings in real-time with low latency. It thereby adapts to the idiosyncrasies of utensil use by automatically maintaining a template database. We demonstrate the effectiveness of the classification approach by a number of real-world practical experiments on a publically available dataset. The adaptive system shows superior performance compared to a static recognizer. Furthermore, we demonstrate the generalization capabilities of the system by gradually reducing the amount of training samples. The system achieves excellent classification results even if only a small number of training samples is available, which is especially relevant for real-world scenarios.

  11. SPE/TLC/Densitometric Quantification of Selected Synthetic Food Dyes in Liquid Foodstuffs and Pharmaceutical Preparations

    Directory of Open Access Journals (Sweden)

    Anna W. Sobańska

    2017-01-01

    Full Text Available Selected synthetic food dyes (tartrazine, Ponceau 4R, Brilliant Blue, orange yellow, and azorubine were isolated from liquid preparations (mouthwashes and beverages by Solid Phase Extraction on aminopropyl-bonded silica with diluted aqueous sodium hydroxide as an eluent. The extraction step was followed by thin layer chromatography on silica gel 60 with chloroform-isopropanol-25% aq. ammonia 1 : 3 : 1 (v/v/v as mobile phase and the densitometric quantification of dyes was achieved using quadratic calibration plots (R2>0.997; LOQ = 0.04–0.09 μgspot−1. The overall recoveries for all studied dyes were at the average level of over 90% and the repeatability of the proposed procedure (CV ≤ 4.1% was sufficient to recommend it for the routine quantification of the aforementioned dyes in liquid matrices.

  12. Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli.

    Science.gov (United States)

    Yu, Lu; Gao, Boyan; Li, Yanfang; Wang, Thomas T Y; Luo, Yinghua; Wang, Jing; Yu, Liangli Lucy

    2018-01-24

    This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli samples. The availability of indole-3-carbinol (I3C) was evaluated using high-performance liquid chromatography. The total phenolic contents, the scavenging activities against DPPH, oxygen, hydroxyl and ABTS cation radicals, and cell-based antioxidant activities were determined for the antioxidant capacities. The results indicated that chopping released the least nutraceutical components and antioxidant compounds. Microwaving had no effect on the I3C release from kale, but resulted in an elevated (more than 2-fold) release of I3C from broccoli. In addition, the choice of a blender affected the availability of the anti-proliferative compounds from the vegetables, while it had no effect on the availability of their anti-inflammatory compounds. In summary, different food preparation methods could strongly impact the availability of bioactive factors in the selected vegetables. These findings suggest that choosing an appropriate food processing method for each vegetable might be critical to obtain desirable health-beneficial effects.

  13. Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities.

    Science.gov (United States)

    Kolahdooz, Fariba; Pakseresht, Mohammadreza; Mead, Erin; Beck, Lindsay; Corriveau, André; Sharma, Sangita

    2014-07-04

    The 12-month Healthy Foods North intervention program was developed to improve diet among Inuit and Inuvialuit living in Arctic Canada and assess the impact of the intervention established for the communities. A quasi-experimental study randomly selected men and women (≥19 years of age) in six remote communities in Nunavut and the Northwest Territories. Validated quantitative food frequency and adult impact questionnaires were used. Four communities received the intervention and two communities served as delayed intervention controls. Pre- and post-intervention changes in frequency of/total intake of de-promoted food groups and healthiness of cooking methods were determined. The impact of the intervention was assessed using analysis of covariance (ANCOVA). Post-intervention data were analysed in the intervention (n = 221) and control (n = 111) communities, with participant retention rates of 91% for Nunavut and 83% for the Northwest Territories. There was a significant decrease in de-promoted foods, such as high fat meats (-27.9 g) and high fat dairy products (-19.8 g) among intervention communities (all p ≤ 0.05). The use of healthier preparation methods significantly increased (14.7%) in intervention communities relative to control communities. This study highlights the importance of using a community-based, multi-institutional nutrition intervention program to decrease the consumption of unhealthy foods and the use of unhealthy food preparation methods.

  14. The role of food-related shopping, preparation and meal practices in diet quality and association with depressive symptoms

    DEFF Research Database (Denmark)

    Pedersen, Susanne; Toft, Madeleine Broman; Stancu, Catalin Mihai

    Purpose: Depression has become a major public health concern. Previous research indicates that depression is associated with diet quality and irregularity of meals. Yet, very few studies have addressed the role of food provisioning related behaviours, such as buying, storing and preparing food......-item instruments. Data was analysed by using cluster analysis, confirmatory factor analysis and structural equation modelling. Results: The results confirmed that impulse buying and eating food on-the-go had a negative association with overall quality of diet, as well as a positive association with depressive...

  15. The role of food-related shopping and preparation practices in diet quality and association with depressive symptoms

    DEFF Research Database (Denmark)

    Toft, Madeleine Broman; Pedersen, Susanne; Stancu, Catalin

    2016-01-01

    Purpose: Depression has become a major public health concern. Previous research indicates that depression is associated with diet quality and irregularity of meals. Yet, very few studies have addressed the role of food provisioning related behaviours, such as buying, storing and preparing food......-item instruments. Data was analysed by using cluster analysis, confirmatory factor analysis and structural equation modelling. Results: The results confirmed that impulse buying and eating food on-the-go had a negative association with overall quality of diet, as well as a positive association with depressive...

  16. Critical control points for foods prepared in households whose members had either alleged typhoid fever or diarrhea.

    Science.gov (United States)

    Michanie, S; Bryan, F L; Alvarez, P; Olivo, A B; Paniagua, A

    1988-10-01

    Hazard analysis of food preparation practices were conducted in four households and eleven others were visited to survey both food preparation practices and environmental conditions. Households selected had members who were suffering from either diarrhea of unknown etiology or alleged typhoid fever. Hazard analyses and sanitary surveys included gathering data on time-temperature exposures of foods, collecting samples of food and drinking water, sampling sewage or drains, and obtaining stool specimens from persons with diarrhea and from family controls. Food samples were tested for aerobic mesophilic colony counts and common foodborne pathogens; specimens were tested for Salmonella, Shigella, Campylobacter and Yersinia. Campylobacter was isolated from two persons purported to have diarrhea, but neither Salmonella, Shigella nor Yersinia were recovered from alleged cases or controls. Salmonella agona was recovered from a latrine. Most foods were cooked to internal temperatures to or near to boiling. Those not promptly eaten were held at ambient room or outside temperatures until a subsequent meal, until a family member returned home, or until lunch time when taken to the fields. During these intervals, microorganisms multiplied and mesophilic aerobic organisms increased often reaching 10(8)/g or greater before consumption. None of these foods were reheated before eating. Bacillus cereus was isolated from 4 of 10 samples; one sample of 'moro' (beans and rice) exceeded 10(6)/g, two other samples exceeded 10(3)/g. Staphylococcus aureus was isolated from 7 of 14 samples, one exceeded 10(5)/g. Fecal coliforms were isolated from 8 of 14 food samples, five exceeded 10(5)/g. Neither Salmonella nor Shigella were isolated from any food, the community water supplies or from vessels of water within houses. Fecal coliform counts of water were less than 3/ml, except one sample from a clay vessel (9/ml). Risks associated with cooked foods which were not promptly eaten appeared to be

  17. Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.

    Science.gov (United States)

    Rowe, Jonathan P; Brodegard, William C; Pike, Oscar A; Steele, Frost M; Dunn, Michael L

    2008-09-01

    An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. A field study was conducted in Uganda, Malawi, and Guatemala to obtain data on storage, preparation, and usage of fortified blended foods provided by the US Agency for International Development. Interview and observational data on the use of corn-soy blend, cornmeal, soy-fortified cornmeal, soy-fortified bulgur, and fortified vegetable oil were collected from more than 100 households and two wet-feeding sites (where food is prepared and served by staff on-site) in 32 villages. Storage practices by beneficiaries appeared to be appropriate, and all commodities observed were free from off-flavors and odors. Cooking water was typically obtained from boreholes or open wells with a pH range of 4.7 to 7.7 Food preparation usually took place in covered areas with the use of an aluminum or clay pot over a wood-fueled fire. Thin or thick porridges were the most common dishes prepared from cereal-based products, with concentration ranges of 10% to 31% (wt/ wt) in water. Cooking times for porridges ranged from 5 to 53 minutes, with a mean of 26 minutes. Tortillas and beverages were other preparations commonly observed in Guatemala. Vegetable oil was typically used for pan frying. Cooking fuel could be saved and nutritional quality probably improved if relief agencies emphasized shorter cooking times. These data can be used to simulate preparation methods in the laboratory for assessment of the nutritional impact of cooking.

  18. Preparation and application of agar/alginate/collagen ternary blend functional food packaging films.

    Science.gov (United States)

    Wang, Long-Feng; Rhim, Jong-Whan

    2015-09-01

    Ternary blend agar/alginate/collagen (A/A/C) hydrogel films with silver nanoparticles (AgNPs) and grapefruit seed extract (GSE) were prepared. Their performance properties, transparency, tensile strength (TS), water vapor permeability (WVP), water contact angle (CA), water swelling ratio (SR), water solubility (WS), and antimicrobial activity were determined. The A/A/C film was highly transparent, and both AgNPs and GSE incorporated blend films (A/A/C(AgNPs) and A/A/C(GSE)) exhibited UV-screening effect, especially, the A/A/C(GSE) film had high UV-screening effect without sacrificing the transmittance. In addition, the A/A/C blend films formed efficient hydrogel film with the water holding capacity of 23.6 times of their weight. Both A/A/C(AgNPs) and A/A/C(GSE) composite films exhibited strong antimicrobial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria. The test results of fresh potatoes packaging revealed that all the A/A/C ternary blend films prevented forming of condensed water on the packaged film surface, both A/A/C(AgNPs) and A/A/C(GSE) composite films prevented greening of potatoes during storage. The results indicate that the ternary blend hydrogel films incorporated with AgNPs or GSE can be used not only as antifogging packaging films for highly respiring fresh agriculture produce, but also as an active food packaging system utilizing their strong antimicrobial activity. Copyright © 2015 Elsevier B.V. All rights reserved.

  19. The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices - an exploratory trial.

    Science.gov (United States)

    Wrieden, Wendy L; Anderson, Annie S; Longbottom, Pat J; Valentine, Karen; Stead, Martine; Caraher, Martin; Lang, Tim; Gray, Bill; Dowler, Elizabeth

    2007-02-01

    To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices. A standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups. Eight urban communities in Scotland. One hundred and thirteen adults living in areas of social deprivation. It was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1 +/- 4.78 times per week). Fruit intake increased significantly (P food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design.

  20. Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to Campylobacter spp. Contamination.

    NARCIS (Netherlands)

    Sampers, I.; Jacxsens, L.; Luning, P.A.; Marcelis, W.J.; Dumoulin, F.H.J.N.

    2010-01-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the

  1. Food prepared in iron cooking pots as an intervention for reducing iron deficiency anaemia in developing countries: a systematic review

    NARCIS (Netherlands)

    Geerligs, P. D. Prinsen; Brabin, B. J.; Omari, A. A. A.

    2003-01-01

    Objective To complete a systematic review of the effect of preparing food cooked in iron pots on haemoglobin concentrations and to assess compliance with pot use. Design and Search strategy We searched The Cochrane Database of Systematic Reviews, Database of Abstracts of Reviews of Effectiveness,

  2. 21 CFR 20.106 - Studies and reports prepared by or with funds provided by the Food and Drug Administration.

    Science.gov (United States)

    2010-04-01

    ... Administration. (a) The following types of reports and studies prepared by or with funds provided by the Food and... needs and performance. (3) Surveys, compilations, and summaries of data and information. (4) Consumer surveys. (5) Compliance surveys. (6) Compliance programs, except that names of specific firms, the...

  3. The Development of a Competency Based Food Preparations Curriculum for High School Special Needs Students in New Castle County, Delaware.

    Science.gov (United States)

    Stewart, Richard Lee

    A competency-based culinary arts food preparation curriculum for Delaware high school students with special needs was developed during a project that included the following activities: review of the state's existing culinary arts curriculum for regular education students; incumbent worker survey administered to 24 restaurant…

  4. A novel sample preparation method using rapid nonheated saponification method for the determination of cholesterol in emulsified foods.

    Science.gov (United States)

    Jeong, In-Seek; Kwak, Byung-Man; Ahn, Jang-Hyuk; Leem, Donggil; Yoon, Taehyung; Yoon, Changyong; Jeong, Jayoung; Park, Jung-Min; Kim, Jin-Man

    2012-10-01

    In this study, nonheated saponification was employed as a novel, rapid, and easy sample preparation method for the determination of cholesterol in emulsified foods. Cholesterol content was analyzed using gas chromatography with a flame ionization detector (GC-FID). The cholesterol extraction method was optimized for maximum recovery from baby food and infant formula. Under these conditions, the optimum extraction solvent was 10 mL ethyl ether per 1 to 2 g sample, and the saponification solution was 0.2 mL KOH in methanol. The cholesterol content in the products was determined to be within the certified range of certified reference materials (CRMs), NIST SRM 1544 and SRM 1849. The results of the recovery test performed using spiked materials were in the range of 98.24% to 99.45% with an relative standard devitation (RSD) between 0.83% and 1.61%. This method could be used to reduce sample pretreatment time and is expected to provide an accurate determination of cholesterol in emulsified food matrices such as infant formula and baby food. A novel, rapid, and easy sample preparation method using nonheated saponification was developed for cholesterol detection in emulsified foods. Recovery tests of CRMs were satisfactory, and the recoveries of spiked materials were accurate and precise. This method was effective and decreased the time required for analysis by 5-fold compared to the official method. © 2012 Institute of Food Technologists®

  5. Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application.

    Science.gov (United States)

    Xu, Zhenbo; Jin, Jun; Zheng, Minying; Zheng, Yan; Xu, Xuebing; Liu, Yuanfa; Wang, Xingguo

    2016-08-01

    The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion region, when the surfactant to oil ratio was 9:1, the hydrodynamic diameter (Dh) was 18nm; when the surfactant to oil ratio was 7.5:1, the hydrodynamic diameter (Dh) was 50nm. Rheological studies proved that the microemulsion system was a pseudoplastic fluid, which followed a shear thinning flow behavior. The loss rate of docosahexaenoic acid (DHA) was less than 5%wt after ultra high temperature (UHT) and high temperature short time (HTST) thermal treatments. A high content of CaCl2 (10.0%wt) could not destroy the microemulsion system, and it could be stored at 4°C for two years. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Healthier home food preparation methods and youth and caregiver psychosocial factors are associated with lower BMI in African American youth.

    Science.gov (United States)

    Kramer, Rebecca F; Coutinho, Anastasia J; Vaeth, Elisabeth; Christiansen, Karina; Suratkar, Sonali; Gittelsohn, Joel

    2012-05-01

    Obesity disproportionately affects African American (AA) children and adolescents and leads to an increased risk of adult chronic diseases. Eating few meals at home has been implicated as a cause of obesity among youth, but to our knowledge, previous studies have not specifically investigated this relationship in AA adolescents or looked at both the healthfulness and frequency of home meals in AA households. The objective of the present study was to investigate the relationship between home food preparation and adolescent BMI in a sample of 240 AA adolescents aged 10-15 y and their caregivers. Multiple linear regressions were used to model psychosocial characteristics, household factors, and adolescent and caregiver food preparation behaviors as predictors of adolescent BMI, and psychosocial and household factors as predictors of food preparation behavior. Adolescents in the sample had a mean BMI-for-age percentile of 70.4, and >90% of the sample families received at least one form of food assistance. Adolescent children of caregivers who used healthier cooking methods were more likely to use healthy cooking methods themselves (P = 0.02). Having more meals prepared by a caregiver was predictive of higher BMI-for-age percentile in adolescents (P = 0.02), but healthier cooking methods used by the caregiver was associated with reduced risk of adolescent overweight or obesity (P prepared at home in AA households do not necessarily promote healthy BMI in youth. Family meals are a promising adolescent obesity prevention strategy, but it is important to target both frequency and healthfulness of meals prepared at home for effective health promotion in AA families.

  7. Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…

  8. Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study.

    Science.gov (United States)

    Laska, Melissa N; Larson, Nicole I; Neumark-Sztainer, Dianne; Story, Mary

    2012-07-01

    To examine whether involvement in food preparation tracks over time, between adolescence (15-18 years), emerging adulthood (19-23 years) and the mid-to-late twenties (24-28 years), as well as 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. Population-based, longitudinal cohort study. Participants were originally sampled from Minnesota public secondary schools (USA). Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321). Most participants in their mid-to-late twenties reported an enjoyment of cooking (73 % of males, 80 % of females); however, few prepared meals including vegetables most days of the week (24 % of males, 41 % of females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (P prepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (P food preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables and dark green/orange vegetables, and less sugar-sweetened beverage and fast-food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. Food preparation behaviours appeared to track over time and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood.

  9. Non-home prepared foods : contribution to energy and nutrient intake of consumers living in two low-income areas in Nairobi

    NARCIS (Netherlands)

    Riet, van 't H.; Hartog, den A.P.; Staveren, van W.A.

    2002-01-01

    Objective: To determine the nutritional importance of non-home prepared foods for men, women and schoolchildren living in two low-income residential areas of Nairobi, and the sources of these non-home prepared foods. Design, setting and subjects: A survey was conducted in Korogocho, a slum area, and

  10. Energy and food irradiation

    International Nuclear Information System (INIS)

    Brynjolfsson, A.

    1978-01-01

    The energy used in food systems in the US amounts to about 16.5% of total US energy. An analysis has been made of the energy used in the many steps of the food-irradiation process. It is found that irradiation pasteurization uses only 21kJ/kg and radappertization 157kJ/kg, which is much less than the energy used in the other food processes. A comparison has also been made with other methods of preserving, distributing and preparing the meat for servings. It is found that the food irradiation can save significant amounts of energy. In the case of heat-sterilized and radiation-sterilized meats the largest fraction of the energy is used in the packaging, while in the frozen meats the largest energy consumption is by refrigeration in the distribution channels and in the home. (author)

  11. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

    Science.gov (United States)

    Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

    2012-05-01

    Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Copyright © 2011 Elsevier Ltd. All rights reserved.

  12. Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption

    NARCIS (Netherlands)

    Chadare, F.J.; Gayet, D.P.; Azokpota, P.; Nout, M.J.R.; Linnemann, A.R.; Hounhouigan, M.H.; Boekel, van M.A.J.S.

    2010-01-01

    Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum, pH = 4.2). Bacillus spp. (8.5 and 9.5 Log cfu

  13. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging.

    Science.gov (United States)

    Ashrafi, Azam; Jokar, Maryam; Mohammadi Nafchi, Abdorreza

    2018-03-01

    An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, and its antioxidant activity was determined using DPpH assay. The results revealed that incorporation of KT into chitosan films improved the water vapor permeability (from 256.7 to 132.1gcm -2 h -1 KPa -1 mm) and enhanced the antioxidant activity of the latter up to 59% DPpH scavenging activity. Moreover, the incorporation of KT into the chitosan film increased the protective effect of the film against ultra violet (UV). Fourier transform infrared spectroscopic analysis revealed the chemical interactions between chitosan and the polyphenol groups of KT. In a minced beef model, chitosan/KT film effectively served as an active packaging and extended the shelf life of the minced beef as manifested in the retardation of lipid oxidation and microbial growth from 5.36 to 2.11logcfugr -1 in 4days storage. The present work demonstrates that the chitosan/KT film not only maintains the quality of the minced beef but also, retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3days; thus, chitosan/KT film is a potential material for active food packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

  14. Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.

    Science.gov (United States)

    Tatsumi, E; Konishi, Y; Tsujiyama, S

    2016-11-01

    To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing. Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, β-glucosidase and pectinase were high. A potato digestion was tested using dried shiitake powder. The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C. Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation.

  15. Diamond like carbon Ag nanocomposites as a control measure against Campylobacter jejuni and Listeria monocytogenes on food preparation surfaces

    DEFF Research Database (Denmark)

    Tamulevičius, Sigitas; Zakarienė, Gintarė; Novoslavskij, Aleksandr

    2018-01-01

    on selective agars and quantitative real-time PCR (qPCR) including staining with propidium monoazide (PMA). It was determined, that DLC:Ag film was the most efficient coating in the reduction of C. jejuni and L. monocytogenes numbers. Culture-based enumeration revealed that C. jejuni numbers were reduced......:Ag antimicrobial surface showed a reduced ability to grow on culture media, but maintained viability during the whole experiment. Nonetheless, DLC:Ag antimicrobial surface could be further considered for the reduction of cross-contamination risk from food preparation surfaces due to their contamination with C....... jejuni and L. monocytogenes in domestic and commercial kitchens or food establishments....

  16. Guidance for the safety assessment of botanicals and botanical preparations for use in food and food supplements.

    Science.gov (United States)

    Schilter, B; Andersson, C; Anton, R; Constable, A; Kleiner, J; O'Brien, J; Renwick, A G; Korver, O; Smit, F; Walker, R

    2003-12-01

    There is a growing interest by both consumers and industry for the development of food products with 'functional' properties, or health benefits. These products may take the form of dietary supplements or of foods. The health benefits are given by particular ingredients, and in many cases these are derived from botanicals. The variety of plants providing these functions is large, ranging from staple food sources such as cereals, fruits and vegetables, to herbals as used in traditional medicine. The food or ingredient conferring health properties may consist of the plants themselves, extracts thereof, or more purified components. The scientific literature is abundant with articles not only on the beneficial properties, but also on possible adverse health effects of plants and their components. The present report discusses the data required to determine the safe use of these types of ingredients, and provides advice on the development of risk assessment strategies consistent with due diligence under existing food regulations. Product specifications, composition and characterisation of standardised and authentic materials, documented history of use and comparison to existing products (taking into account the effect of industrial processing), description of the intended use and consequent exposure are highlighted as key background information on which to base a risk evaluation. The extent of experimental investigation required, such as in vitro, animal, and/or human studies, depends on the adequacy of this information. A decision tree is presented as an aid to determine the extent of data requirements based on product comparison. The ultimate safety in use depends on the establishment of an adequate safety margin between expected exposure and identified potential hazards. Health hazards may arise from inherent toxicities or contaminants of the plant materials, including the mechanism of the intended beneficial effect. A lower safety margin may therefore be expected

  17. Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a ten-year longitudinal study

    Science.gov (United States)

    Larson, Nicole I.; Neumark-Sztainer, Dianne; Story, Mary

    2012-01-01

    Objectives To examine whether involvement in food preparation tracks over time, between adolescence (15–18 years), emerging adulthood (19–23 years), and the mid-to-late twenties (24–28 years), as well as examine 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. Design Population-based, longitudinal cohort study. Setting Participants were originally sampled from Minnesota public secondary schools (USA). Subjects Participants enrolled in Project EAT (Eating Among Teens)-I, EAT-II, and EAT-III (n=1,321). Results Most participants in their mid-to-late twenties reported an enjoyment of cooking (73% of males, 80% of females); however, few prepared meals including vegetables most days of the week (24% males, 41% females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (pprepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (pfood preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables, dark green/orange vegetables, and less sugar sweetened beverage and fast food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. Conclusions Food preparation behaviors appeared to track over time, and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood. PMID:22124458

  18. Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: testing an European Food Safety Authority-tiered approach.

    Science.gov (United States)

    Speijers, Gerrit; Bottex, Bernard; Dusemund, Birgit; Lugasi, Andrea; Tóth, Jaroslav; Amberg-Müller, Judith; Galli, Corrado L; Silano, Vittorio; Rietjens, Ivonne M C M

    2010-02-01

    This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified by their scientific (binomial) name, in most cases down to the subspecies level or lower. (ii) Adequate characterization and description of the botanical parts and preparation methodology used is needed. Safety of a botanical ingredient cannot be assumed only relying on the long-term safe use of other preparations of the same botanical. (iii) Because of possible adulterations, misclassifications, replacements or falsifications, and restorations, establishment of adequate quality control is necessary. (iv) The strength of the evidence underlying concerns over a botanical ingredient should be included in the safety assessment. (v) The matrix effect should be taken into account in the safety assessment on a case-by-case basis. (vi) Adequate data and methods for appropriate exposure assessment are often missing. (vii) Safety regulations concerning toxic contaminants have to be complied with. The application of the guidance approach can result in the conclusion that safety can be presumed, that the botanical ingredient is of safety concern, or that further data are needed to assess safety.

  19. Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination.

    Science.gov (United States)

    Sampers, Imca; Jacxsens, Liesbeth; Luning, Pieternel A; Marcelis, Willem J; Dumoulin, Ann; Uyttendaele, Mieke

    2010-08-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.

  20. Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei heads flour – SHF

    Directory of Open Access Journals (Sweden)

    Yuli Cano

    2017-09-01

    Full Text Available The use of flour from shrimp (Penaeus vannamei heads with a high content of protein (SHF to stabilize food emulsions type oil in water (o/w is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w using the SHF due to the high percentage in proteins; for this procedure a physicochemical and bromatological characterization of flour of shrimps (Penaeus vannamei heads has been done, in which a percentage of protein 51 %, moisture of 11,82 %, fat 8,52 % and 22,23 % of ash has been obtained. The base emulsions may be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. The different emulsions with adequate rheological and microstructural characteristics were prepared using different concentrations of palm oil (20, 30 and 40%w/w and different concentrate of SHF (0,5, 1 and 2 % w/w. Therefore, we have obtained a food emulsion stable type oil in water (O/W with 2 % w/w of SHF, which presented a behavior non-Newtonian fluid type shear-thinning and homogeneous distribution of droplets.

  1. Financial burden of allergen free food preparation in the catering business

    NARCIS (Netherlands)

    Hoogeveen, A.R.; Fels, van der Ine; Bonanno, A.; Bremer, M.G.E.G.

    2016-01-01

    This study aimed to quantify costs and benefits of allergen free food (food not containing ingredients that fall under the European labelling regime) production at a catering business under two scenarios. In scenario 1 the caterer provides information to the consumer regarding the presence of

  2. Flavour aspects of pea and its protein preparations in relation to novel protein foods

    NARCIS (Netherlands)

    Heng, L.

    2005-01-01

    This research is part of the multidisciplinary program, PROFETAS (PROtein Foods Environment Technology And Society), which aimed to feasibly shift from animal proteins to pea proteins for the development of Novel Protein Foods (NPFs) with desirable flavour. The aim of this research is to investigate

  3. Loy Yang A - Australia's largest privatisation

    International Nuclear Information System (INIS)

    Yenckin, C.

    1997-01-01

    The recent A$4,746 million privatisation of the 2000MW Loy Yang A power station and the Loy Yang coal mine by the Victorian Government is Australia's largest privatisation and one of 1997's largest project financing deals. (author)

  4. Protein preparations in the development of media fragrances in technology of food products

    Directory of Open Access Journals (Sweden)

    I. N. Tolpigina

    2013-01-01

    Full Text Available Investigated the sorption properties of plant and animal proteins, common on the Russian market. Installed the recommended dosage of the preparations of animal protein and vegetable origin, as well as the biological value.

  5. Protein preparations in the development of media fragrances in technology of food products

    OpenAIRE

    I. N. Tolpigina; I. E. Martemianova; L. V. Antipova; I. V. Polenov

    2013-01-01

    Investigated the sorption properties of plant and animal proteins, common on the Russian market. Installed the recommended dosage of the preparations of animal protein and vegetable origin, as well as the biological value.

  6. The study of the antimicrobial activity of colloidal solutions of silver nanoparticles prepared using food stabilizers.

    Science.gov (United States)

    Balandin, G V; Suvorov, O A; Shaburova, L N; Podkopaev, D O; Frolova, Yu V; Ermolaeva, G A

    2015-06-01

    The bactericidal effect of colloidal solutions of silver nanoparticles based on food stabilizers, gum arabic and chitosan, against bacterial cultures of microorganisms in food production is described. The antibacterial activity of nanotechnology products containing different amounts of stabilizing additives when applied to solid pH-neutral substrates is studied. For its evaluation a method making it possible to take into account the capability of nanoparticles to diffuse in solid media was applied. Minimal inhibitory concentrations of nanoparticles used against Erwinia herbicola, Pseudomonas fluorescens, Bacillus subtilis, Sarcina flava were found. A suggestion was made concerning the influence of the spatial structure of bacteria on the antibacterial activity of colloidal solutions of silver nanoparticles. The data concerning the antibacterial activity and minimal inhibiting concentrations of nanoparticles may be used for development of products suppressing activity of microorganisms hazardous for food production.

  7. Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

    2006-01-15

    This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

  8. Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

    International Nuclear Information System (INIS)

    Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

    2006-01-01

    This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

  9. Guidance on the preparation and presentation of an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283

    DEFF Research Database (Denmark)

    Poulsen, Morten

    2016-01-01

    . This guidance presents a common format for the organisation of the information to be presented in order to assist the applicant in preparing a well-structured application to demonstrate the safety of the novel food. The application should be comprehensive and complete. This guidance outlined the data needed......Following the adoption of Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods, the European Commission requested EFSA to update and develop scientific and technical guidance for the preparation and presentation of applications for authorisation of novel foods...... for the safety assessments of novel foods. Requirements which should be covered in all applications relate to the description of the novel food, production process, compositional data, specification, proposed uses and use levels, and anticipated intake of the novel food. Further sections on the history of use...

  10. broken magnet highlights largest collider's engineering challenges

    CERN Multimedia

    Inman, Mason

    2007-01-01

    "Even at the world's soon-to-be largest particle accelerator - a device that promises to push the boundaries of physics - scientists need to be mindful of one of the most fundamental laws in the universe: Murphy's Law. (2 pages)

  11. Data collection and preparation of authoritative reviews on space food and nutrition research

    Science.gov (United States)

    1972-01-01

    The collection and classification of information for a manually operated information retrieval system on the subject of space food and nutrition research are described. The system as it currently exists is designed for retrieval of documents, either in hard copy or on microfiche, from the technical files of the MSC Food and Nutrition Section by accession number, author, and/or subject. The system could readily be extended to include retrieval by affiliation, report and contract number, and sponsoring agency should the need arise. It can also be easily converted to computerized retrieval. At present the information retrieval system contains nearly 3000 documents which consist of technical papers, contractors' reports, and reprints obtained from the food and nutrition files at MSC, Technical Library, the library at the Texas Medical Center in Houston, the BMI Technical Libraries, Dr. E. B. Truitt at MBI, and the OSU Medical Libraries. Additional work was done to compile 18 selected bibliographies on subjects of immediate interest on the MSC Food and Nutrition Section.

  12. Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken

    NARCIS (Netherlands)

    Bergsma, N.J.; Fischer, A.R.H.; Asselt, van E.D.; Zwietering, M.H.; Jong, de A.E.I.

    2007-01-01

    Purpose ¿ The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of poultry and the effects of commonly applied cooking times on bacterial inactivation. This study aimed to answer

  13. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging

    DEFF Research Database (Denmark)

    Ashrafi, Azam; Jokar, Maryam

    2018-01-01

    An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%–3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan...

  14. Transgenic and cloned animals in the food chain--are we prepared to tackle it?

    Science.gov (United States)

    Jagadeesan, Premanandh; Bin Salem, Samara

    2015-11-01

    Transgenic and cloned animal production for various purposes has been increasing rapidly in recent times. While the actual impact of these animals in the food chain is unknown, the significance of tracking and monitoring measures to curb accidental and or deliberate release has been discussed. Religious perspectives from different faiths and traditions have been presented. Although the concept of substantial equivalence satisfies the technical and nutritional requirements of these products when assessed against comparators, public opinion and religious concerns should also be considered by the regulators while developing policy regulations. In conclusion, measures to prevent real or perceived risks of transgenic and cloned animals in food production require global coordinated action. It is worthwhile to consider establishing effective tracking systems and analytical procedures as this will be a valuable tool if a global consensus is not reached on policy regulation. © 2015 Society of Chemical Industry.

  15. Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols.

    Science.gov (United States)

    Riaz, Asad; Lei, Shicheng; Akhtar, Hafiz Muhammad Saleem; Wan, Peng; Chen, Dan; Jabbar, Saqib; Abid, Muhammad; Hashim, Malik Muhammad; Zeng, Xiaoxiong

    2018-07-15

    In the present study, apple peel polyphenols (APP) were incorporated into chitosan (CS) to develop a novel functional film. Scanning electron microscopy, Fourier transform-infrared spectroscopy and thermogravimetric analyses were performed to study the structure, potential interaction and thermal stability of the prepared films. Physical properties including moisture content, density, color, opacity, water solubility, swelling ration and water vapor permeability were measured. The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased. Tensile strength and elongation at break of the CS-APP film with 1% APP was 16.48MPa and 13.33%, respectively, significantly lower than those for CS control film. Thermal stability of the prepared films was decreased while antioxidant and antimicrobial activities of the CS-based APP film were significantly increased. CS-APP film with 0.50% APP concentration exhibited good mechanical and antimicrobial properties, indicating that it could be developed as bio-composite food packaging material for the food industry. Copyright © 2018 Elsevier B.V. All rights reserved.

  16. Sample preparation combined with electroanalysis to improve simultaneous determination of antibiotics in animal derived food samples.

    Science.gov (United States)

    da Silva, Wesley Pereira; de Oliveira, Luiz Henrique; Santos, André Luiz Dos; Ferreira, Valdir Souza; Trindade, Magno Aparecido Gonçalves

    2018-06-01

    A procedure based on liquid-liquid extraction (LLE) and phase separation using magnetically stirred salt-induced high-temperature liquid-liquid extraction (PS-MSSI-HT-LLE) was developed to extract and pre-concentrate ciprofloxacin (CIPRO) and enrofloxacin (ENRO) from animal food samples before electroanalysis. Firstly, simple LLE was used to extract the fluoroquinolones (FQs) from animal food samples, in which dilution was performed to reduce interference effects to below a tolerable threshold. Then, adapted PS-MSSI-HT-LLE protocols allowed re-extraction and further pre-concentration of target analytes in the diluted acid samples for simultaneous electrochemical quantification at low concentration levels. To improve the peak separation, in simultaneous detection, a baseline-corrected second-order derivative approach was processed. These approaches allowed quantification of target FQs from animal food samples spiked at levels of 0.80 to 2.00 µmol L -1 in chicken meat, with recovery values always higher than 80.5%, as well as in milk samples spiked at 4.00 µmol L -1 , with recovery values close to 70.0%. Copyright © 2018 Elsevier Ltd. All rights reserved.

  17. An in-home video study and questionnaire survey of food preparation, kitchen sanitation, and hand washing practices.

    Science.gov (United States)

    Scott, Elizabeth; Herbold, Nancie

    2010-06-01

    Foodborne illnesses pose a problem to all individuals but are especially significant for infants, the elderly, and individuals with compromised immune systems. Personal hygiene is recognized as the number-one way people can lower their risk. The majority of meals in the U.S. are eaten at home. Little is known, however, about the actual application of personal hygiene and sanitation behaviors in the home. The study discussed in this article assessed knowledge of hygiene practices compared to observed behaviors and determined whether knowledge equated to practice. It was a descriptive study involving a convenience sample of 30 households. Subjects were recruited from the Boston area and a researcher and/or a research assistant traveled to the homes of study participants to videotape a standard food preparation procedure preceded by floor mopping. The results highlight the differences between individuals' reported beliefs and actual practice. This information can aid food safety and other health professionals in targeting food safety education so that consumers understand their own critical role in decreasing their risk for foodborne illness.

  18. Food Sample Preparation for the Determination of Sulfonamides by High-Performance Liquid Chromatography: State-of-the-Art

    Directory of Open Access Journals (Sweden)

    Dimitrios Bitas

    2018-06-01

    Full Text Available Antibiotics are a common practice in veterinary medicine, mainly for therapeutic purposes. Sectors of application include livestock farming, aquacultures, and bee-keeping, where bacterial infections are frequent and can be economically damaging. However, antibiotics are usually administered in sub-therapeutic doses as prophylactic and growth promoting agents. Due to their excessive use, antibiotic residues can be present in foods of animal origin, which include meat, fish, milk, eggs, and honey, posing health risks to consumers. For this reason, authorities have set maximum residue limits (MRLs of certain antibiotics in food matrices, while analytical methods for their determination have been developed. This work focuses on antibiotic extraction and determination, part of which was presented at the “1st Conference in Chemistry for Graduate, Postgraduate Students and PhD Candidates at the Aristotle University of Thessaloniki”. Taking a step further, this paper is a review of the most recent sample preparation protocols applied for the extraction of sulfonamide antibiotics from food samples and their determination with high-performance liquid chromatography (HPLC, covering a five-year period.

  19. Preparation of high purification and food grade phosphoric acid from technical grade phosphoric acid by liquid-liquid detraction method

    International Nuclear Information System (INIS)

    Alimoradi, M.; Borji, F.; Kishani, A.

    2002-01-01

    Pay attention to increasing consumption of high purification and food grade phosphoric acid in various industries and food industries and on in on hand and lack of preparation between production and distribution of this products its purification is so vital. In this article of liquid-liquid extraction method with normal hexane-mixture of ammonia and acetone-diisopropyl alcohol and normal butanol solvents and these determination of distribution coefficient each one with ph-me try titration we can evaluate effectiveness and sufficiency each one. Because of proper coefficient distribution and its local production of normal butanol solvent and low price is the best solvent. To phosphoric acid modifying coefficient distribution for extraction of phosphoric acid we can add a little value sulfuric acid to the mixture and to remove flouride impurity we add a little Na 2 O. After extraction stage extracted phosphoric acid in the normal strips by evaluating with distilled water and then by passing the carbon active bed and following passes of cationic resine column and concentrated with vacuum distillation. Conclusion of this article is produce of phosphoric acid 85% w/w and food grade from impure phosphoric acid 52% w/w with technical grade

  20. Digital Materials Related to Food Science and Cooking Methods for Preparing Eggs

    OpenAIRE

    沼田, 貴美子; 渡邉, 美奈; ヌマタ, キミコ; ワタナベ, ミナ; Numata, Kimiko; Watanabe, Mina

    2009-01-01

    We studied methods that were effective for teaching cooking to elementary school pupils using home economics materials. The subject was "Iritamago (scrambled eggs)". We researched the relationship between cookery science and experimental methods of making Iritamago. The various differences in condition and texture of Iritamago were compared among the different cooking utensils, conditions, and preparations of eggs. We created digital materials related to cookery science and the cooking method...

  1. Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys

    Science.gov (United States)

    Choi, Injoo; Kim, Won Gyoung

    2017-01-01

    BACKGROUND/OBJECTIVES The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs. PMID:28386389

  2. Association between home food preparation skills and behaviour, and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and nutrition survey (2008-2009).

    Science.gov (United States)

    Lam, Matthew Chak Leung; Adams, Jean

    2017-05-23

    'Ultra-processed foods' (UPF) have been industrially processed and tend to be higher in saturated fat, sodium and sugar than other foods. There is some evidence that consumption of UPF is associated with overweight, obesity and related diseases. In developed countries more than half of dietary energy is attributed to UPF. One reason for reliance on UPF may be poor home food preparation skills or infrequent use of these. This relationship has been previously proposed but not tested. We examined the relationship between home food preparation skills and behaviour and consumption of UPF. We used data from adults in the UK National Diet & Nutrition Survey 2008-09. Home food preparation skills and behaviours of adults (n = 509) were assessed using questions on confidence using eight cooking techniques, confidence cooking 10 foods, ability to prepare a cake or biscuits without help, and whether or not participants prepared a main meal five or more days per week. Individuals' UPF consumption was determined from four-day estimated diet diaries. Associations were adjusted for age, gender, occupational social class and household composition. In fully adjusted models, individuals who were confident with all 10 foods (adjusted beta (95% CI) = -3.76 (-6.02 to -1.50)), able to bake cakes or biscuits without help (-3.87 (-6.62 to -1.12)), and cooked a main meal at least five days a week (-2.84 (-5.43 to -0.24)) consumed a lower percentage of dietary energy from UPF. In UK adults better home food preparation skills and more frequent use of these skills tended to be cross-sectionally associated with lower UPF consumption. Greater encouragement of these skills may help reduce reliance on UPF.

  3. Adverse effects of plant food supplements and botanical preparations: a systematic review with critical evaluation of causality.

    Science.gov (United States)

    Di Lorenzo, Chiara; Ceschi, Alessandro; Kupferschmidt, Hugo; Lüde, Saskia; De Souza Nascimento, Elizabeth; Dos Santos, Ariana; Colombo, Francesca; Frigerio, Gianfranco; Nørby, Karin; Plumb, Jenny; Finglas, Paul; Restani, Patrizia

    2015-04-01

    The objective of this review was to collect available data on the following: (i) adverse effects observed in humans from the intake of plant food supplements or botanical preparations; (ii) the misidentification of poisonous plants; and (iii) interactions between plant food supplements/botanicals and conventional drugs or nutrients. PubMed/MEDLINE and Embase were searched from database inception to June 2014, using the terms 'adverse effect/s', 'poisoning/s', 'plant food supplement/s', 'misidentification/s' and 'interaction/s' in combination with the relevant plant name. All papers were critically evaluated according to the World Health Organization Guidelines for causality assessment. Data were obtained for 66 plants that are common ingredients of plant food supplements; of the 492 papers selected, 402 (81.7%) dealt with adverse effects directly associated with the botanical and 89 (18.1%) concerned interactions with conventional drugs. Only one case was associated with misidentification. Adverse effects were reported for 39 of the 66 botanical substances searched. Of the total references, 86.6% were associated with 14 plants, including Glycine max/soybean (19.3%), Glycyrrhiza glabra/liquorice (12.2%), Camellia sinensis/green tea ( 8.7%) and Ginkgo biloba/gingko (8.5%). Considering the length of time examined and the number of plants included in the review, it is remarkable that: (i) the adverse effects due to botanical ingredients were relatively infrequent, if assessed for causality; and (ii) the number of severe clinical reactions was very limited, but some fatal cases have been described. Data presented in this review were assessed for quality in order to make the results maximally useful for clinicians in identifying or excluding deleterious effects of botanicals. © 2014 The British Pharmacological Society.

  4. Do European Standard Disinfectant tests truly simulate in-use microbial and organic soiling conditions on food preparation surfaces?

    Science.gov (United States)

    Meyer, B; Morin, V N; Rödger, H-J; Holah, J; Bird, C

    2010-04-01

    The results from European standard disinfectant tests are used as one basis to approve the use of disinfectants in Europe. The design of these laboratory-based tests should thus simulate as closely as possible the practical conditions and challenges that the disinfectants would encounter in use. No evidence is available that the organic and microbial loading in these tests simulates actual levels in the food service sector. Total organic carbon (TOC) and total viable count (TVC) were determined on 17 visibly clean and 45 visibly dirty surfaces in two restaurants and the food preparation surfaces of a large retail store. These values were compared to reference values recovered from surfaces soiled with the organic and microbial loading, following the standard conditions of the European Surface Test for bactericidal efficacy, EN 13697. The TOC reference values for clean and dirty conditions were higher than the data from practice, but cannot be regarded as statistical outliers. This was considered as a conservative assessment; however, as additional nine TOC samples from visibly dirty surfaces were discarded from the analysis, as their loading made them impossible to process. Similarly, the recovery of test organisms from surfaces contaminated according to EN 13697 was higher than the TVC from visibly dirty surfaces in practice; though they could not be regarded as statistical outliers of the whole data field. No correlation was found between TVC and TOC in the sampled data, which re-emphasizes the potential presence of micro-organisms on visibly clean surfaces and thus the need for the same degree of disinfection as visibly dirty surfaces. The organic soil and the microbial burden used in EN disinfectant standards represent a realistic worst-case scenario for disinfectants used in the food service and food-processing areas.

  5. Improving the Supply Chain and Food Quality of Professionally Prepared Meals

    DEFF Research Database (Denmark)

    Adler-Nissen, Jens; Akkerman, R.; Frosch, Stina

    2013-01-01

    of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact......An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation...

  6. CERN tests largest superconducting solenoid magnet

    CERN Multimedia

    2006-01-01

    "CERN's Compacts Muon Solenoid (CMS) - the world's largest superconducting solenoid magnet - has reached full field in testing. The instrument is part of the proton-proton Large Hadron Collider (LHC) project, located in a giant subterranean chamber at Cessy on the Franco-Swiss border." (1 page)

  7. Sample preparation strategies for food and biological samples prior to nanoparticle detection and imaging

    DEFF Research Database (Denmark)

    Larsen, Erik Huusfeldt; Löschner, Katrin

    2014-01-01

    microscopy (TEM) proved to be necessary for trouble shooting of results obtained from AFFF-LS-ICP-MS. Aqueous and enzymatic extraction strategies were tested for thorough sample preparation aiming at degrading the sample matrix and to liberate the AgNPs from chicken meat into liquid suspension. The resulting...... AFFF-ICP-MS fractograms, which corresponded to the enzymatic digests, showed a major nano-peak (about 80 % recovery of AgNPs spiked to the meat) plus new smaller peaks that eluted close to the void volume of the fractograms. Small, but significant shifts in retention time of AFFF peaks were observed...... for the meat sample extracts and the corresponding neat AgNP suspension, and rendered sizing by way of calibration with AgNPs as sizing standards inaccurate. In order to gain further insight into the sizes of the separated AgNPs, or their possible dissolved state, fractions of the AFFF eluate were collected...

  8. Healthy foods prepared at home: Diet and support as protective strategies during pregnancy for Hispanic women.

    Science.gov (United States)

    Hopkins, Allison L; Yeoman, Michelle; Ritenbaugh, Cheryl

    2018-01-01

    Birth outcomes tend to be better among Hispanics than among other ethnic groups, even when matched for poverty and education, and foreign-born Latinas compared to their US-born counterparts. These patterns suggest that sociocultural factors exhibited by recent immigrants have the potential to protect birth outcomes against the instability of minority and low socioeconomic status. To discover potential sociocultural factors, a pilot qualitative study was carried out in Tucson, Arizona, with 18 Hispanic mothers. The two most prevalent factors reported were (1) a healthy diet prepared at home from minimally processed ingredients, and (2) constant and comprehensive social support. When comparing responses related to diet by interview language preference, a proxy for acculturation, there was very little difference between participants who interviewed in Spanish and those who interviewed in English. This result may be explained by greater maternal social support and higher education levels among those who interviewed in English.

  9. Investigation on the hematopoietic effect of functional foods using radiation and preparing the provisional product

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Sung Ho; Oh, Heon; Lee, Song Eun; Jeong, Yong Woon [Chonnam National University, Kwangju (Korea)

    1999-04-01

    We performed this study to determine the effect of several oriental prescriptions as energy tonic (Chinese medical concept: Bu-Qi) or blood building (Chinese medical concept: Bu-Xie) decoction and its major ingredients on jejunal crypt survival, endogenous spleen colony formation, and apoptosis in jejunal crypt cells of mice irradiated with high and low dose of gamma-irradiation. For the study of evaluation on the biological stability of irradiated chinese medical prescriptions, we performed the experiment to determine the effect of irradiated (10kGy) or unirradiated Si-Wu-Tang, Bu-Zhong-Yi-Qi-Tang and San-Ling-Bai-Shu-San in irradiated mice. Further studies are needed to characterize better the protective nature of the total extract and its ingredients and for preparing the provisional product. (author). 61 refs., 3 figs., 21 tabs.

  10. Novel concepts on functional foods and nutrigenomics in healthy aging and chronic diseases: a review of fermented papaya preparation research progress

    Directory of Open Access Journals (Sweden)

    Francesco Marotta

    2012-05-01

    Full Text Available AbstractFunctional foods are an emerging research field corresponding with genomical, epidemiological and clinical studies integrated with the food industry in accordance with the consumer demands. Consequently, the features of the functional foods are being discussed by various researchers and related institutions, and a common view has been pointed out about the availability and the nature of the components of functional foods. Recently, the outcomes of functional foods are being assessed by the help of all the available scientific tools. Genomic medicine is one of the most promising areas of research to reveal the benefits of functional foods and the bioactive ingredients. Nutrigenomics aims at studying the genetic and epigenetic interactions with a nutrient or the functional component in order to lead to a phenotype change and therefore to the cell metabolism, differentiation or even apoptosis. Papaya and its fermentation product arespecific products derived from the technologically advanced and controlled environmentalfriendly bio-fermentation process. Functional Foods in Health and Disease 2012, 2(5:120-136 It has been well known for a long time that the natural anti-oxidant properties of papaya, mainly depending on vitamins A and C in addition to certain amino acids, were consistent both in the fruit and derived from the papain enzyme which is no longer present in the fermented product. In this article, functional foods in genomic medicine are discussed in review of the fermented papaya preparation research progress. Clinical evidences about fermented papaya as a functional food are reported as supported by various research protocols and experimental models. The benefits of fermented papaya preparation are also discussed in nutrigenomic basis and it is reported to have an important antioxidant and transcriptomic potential which deserves further investigation. As a conclusion, fermented papaya preparation represents a Functional Food

  11. An overview of sample preparation procedures for LC-MS multiclass antibiotic determination in environmental and food samples.

    Science.gov (United States)

    Moreno-Bondi, María Cruz; Marazuela, María Dolores; Herranz, Sonia; Rodriguez, Erika

    2009-10-01

    Antibiotics are a class of pharmaceuticals that are of great interest due to the large volumes of these substances that are consumed in both human and veterinary medicine, and due to their status as the agents responsible for bacterial resistance. They can be present in foodstuffs and in environmental samples as multicomponent chemical mixtures that exhibit a wide range of mechanisms of action. Moreover, they can be transformed into different metabolites by the action of microorganisms, as well as by other physical or chemical means, resulting in mixtures with higher ecotoxicities and risks to human health than those of the individual compounds. Therefore, there is growing interest in the availability of multiclass methods for the analysis of antimicrobial mixtures in environmental and food samples at very low concentrations. Liquid chromatography (LC) has become the technique of choice for multiclass analysis, especially when coupled to mass spectrometry (LC-MS) and tandem MS (LC-MS(2)). However, due to the complexity of the matrix, in most cases an extraction step for sample clean-up and preconcentration is required before analysis in order to achieve the required sensitivities. This paper reviews the most recent developments and applications of multiclass antimicrobial determination in environmental and food matrices, emphasizing the practical aspects of sample preparation for the simultaneous extraction of antimicrobials from the selected samples. Future trends in the application of LC-MS-based techniques to multiclass antibiotic analysis are also presented.

  12. Cadmium and lead determination in foods by beam injection flame furnace atomic absorption spectrometry after ultrasound-assisted sample preparation

    International Nuclear Information System (INIS)

    Aleixo, Poliana Carolina; Junior, Dario Santos; Tomazelli, Andrea Cristina; Rufini, Iolanda A.; Berndt, Harald; Krug, Francisco Jose

    2004-01-01

    A simple method for cadmium and lead determination in foods by beam injection flame furnace atomic absorption spectrometry (BIFF-AAS) was proposed. Food slurries were prepared by transferring an exact amount of cryogenic-ground homogenized material (50-100 mg) to centrifuge tubes, followed by addition of 5 ml (up to 2.8 mol l -1 ) nitric acid solution and sonication in an ultrasonic bath during 5-10 min. Thereafter, slurries were diluted with water to 10 ml, centrifuged during 5 min at 5400 rpm and 400 μl aliquot of the supernatant was analyzed by BIFF-AAS. The detection limits based on peak height measurements were 0.03 μg g -1 Cd and 1.6 μg g -1 Pb for 2% (m/v) slurry (200 mg/10 ml). For method validation, the certified reference materials Pig Kidney (BCR 186) and Rice Flour (NIES 10) were used. Quantitative cadmium and lead recoveries were obtained and no statistical differences were found at 95% level by applying the t-test

  13. Determination of carotenoids in yellow maize, the effects of saponification and food preparations.

    Science.gov (United States)

    Muzhingi, Tawanda; Yeum, Kyung-Jin; Russell, Robert M; Johnson, Elizabeth J; Qin, Jian; Tang, Guangwen

    2008-05-01

    Maize is an important staple food consumed by millions of people in many countries. Yellow maize naturally contains carotenoids which not only provide provitamin A carotenoids but also xanthophylls, which are known to be important for eye health. This study was aimed at 1) evaluating the effect of saponification during extraction of yellow maize carotenoids, 2) determining the major carotenoids in 36 genotypes of yellow maize by high-performance liquid chromatography with a C30 column, and 3) determining the effect of cooking on the carotenoid content of yellow maize. The major carotenoids in yellow maize were identified as all-trans lutein, cis-isomers of lutein, all-trans zeaxanthin, alpha- and beta-cryptoxanthin, all-trans beta-carotene, 9-cis beta-carotene, and 13-cis beta-carotene. Our results indicated that carotenoid extraction without saponification showed a significantly higher yield than that obtained using saponification. Results of the current study indicate that yellow maize is a good source of provitamin A carotenoids and xanthophylls. Cooking by boiling yellow maize at 100 degrees C for 30 minutes increased the carotenoid concentration, while baking at 450 degrees F for 25 minutes decreased the carotenoid concentrations by almost 70% as compared to the uncooked yellow maize flour.

  14. Detection of lead (pb and aluminum (Al metal as contaminant in food prepared by using locally manufactured cooked pots (Hala in Kosti City, Sudan

    Directory of Open Access Journals (Sweden)

    EI Salah

    2015-06-01

    Full Text Available The objectives of this study are to assess the quantities of Aluminu m; lead released into the food from locally manufactured cooked pots (Aluminium pots in Kosti market. Seven types of pots (Pistons, Cartels, Kettles, Kettles + trays, Pepsi cans, Atmonia and Steel which is locally manufactured cooked pots (Hala were used. Amount of Al and Pb that leaked into the food from locally manufactured cooked pots were assessed by using Atomic Absorption Spectroscopy. The results were indicated that highly significance amount of Aluminum and lead which were leaked into the food that prepared by locally manufactured cooked pots (Hala.The analysis of urine for 10 selected randomly individuals that used locally manufactured cooked pots (Hala for preparation their food were indicated highly amount of Aluminum and Lead in their urine. DOI: http://dx.doi.org/10.3126/ije.v4i2.12621 International Journal of Environment Vol.4(2 2015: 19-26

  15. Preparation and characteristics of beta-glucan concentrate from brewer's yeast as the additive substance in foods

    Directory of Open Access Journals (Sweden)

    Ľubomír Mikuš

    2013-02-01

    Full Text Available Normal 0 21 false false false SK X-NONE X-NONE The brewer¢s yeast was used for preparation of concentrate with content of β-glucan. Hot water extraction (100°C, 5 hours and subsequently an alkaline extraction of sediment using 1 M NaOH at 90°C for 1 hour were used. β-glucan concentrate containing 59,15 % of β-glucan had good functional properties (water binding capacity 13,34 g water/1 g concentrate, fat binding capacity 6,86 g fat/1 g concentrate and indicated biological action too.  At concentration of 2 mg/ml DMSO (dimethylsulfoxid was viability of murine L1210 leukemic cells reduced to 76.15 %. When observing the antioxidant activity it was identified, that the lipid peroxidation in linoleic acid samples was decreased during the presence of β-glucan concentrate. These results and good sensory properties like a bright colour and the pleasant taste and smell indicate, that prepared β-glucan concentrate has a potential to be used to improve the health – beneficial substances in the foods.doi:10.5219/258

  16. "On-off" switchable tool for food sample preparation: merging molecularly imprinting technology with stimuli-responsive blocks. Current status, challenges and highlighted applications.

    Science.gov (United States)

    Garcia, Raquel; Gomes da Silva, Marco D R; Cabrita, Maria João

    2018-01-01

    Sample preparation still remains a great challenge in the analytical workflow representing the most time-consuming and laborious step in analytical procedures. Ideally, sample pre-treatment procedures must be more selective, cheap, quick and environmental friendly. Molecular imprinting technology is a powerful tool in the development of highly selective sample preparation methodologies enabling to preconcentrate the analytes from a complex food matrix. Actually, the design and development of molecularly imprinted polymers-based functional materials that merge an enhancement of selectivity with a controllable and switchable mode of action by means of specific stimulus constitutes a hot research topic in the field of food analysis. Thus, combining the stimuli responsive mechanism and imprinting technology a new generation of materials are emerging. The application of these smart materials in sample preparation is in early stage of development, nevertheless new improvements will promote a new driven in the demanding field of food sample preparation. The new trends in the advancement of food sample preparation using these smart materials will be presented in this review and highlighted the most relevant applications in this particular area of knowledge. Copyright © 2017 Elsevier B.V. All rights reserved.

  17. Food and Environmental Protection Newsletter, Vol. 18, No. 2, July 2015

    International Nuclear Information System (INIS)

    2015-07-01

    The Food and Environmental Protection Subprogramme’s overall objective is to assist Member States to improve food safety and food control systems and to enhance international food trade through the use of nuclear and related techniques. The core work areas are: (i) food irradiation; (ii) food traceability and contaminant control; and; (iii) nuclear standards and emergency preparation and response. Food irradiation encompasses the full range of post-harvest applications including phytosanitary, sanitary and food quality. The area of ‘traceability and contaminants’ is one of the subprogrammes largest and spans food forensics, authenticity and food contaminant control, both to improve laboratory capabilities, practices and methodologies, and also to encourage stakeholder involvement and good agricultural practice. The area of ‘nuclear standards, emergency preparation and response’ is largely normative; it aims to enhance inter-agency and external cooperation and collaboration for nuclear emergencies that could affect food and agricultural production but also includes other radiation standards and guidelines.

  18. Crash testing the largest experiment on Earth

    OpenAIRE

    Cauchi, Marija

    2015-01-01

    Under Europe lies a 27 km tunnel that is both the coldest and hottest place on Earth. The Large Hadron Collider (LHC) has already found out what gives mass to all the matter in the Universe. It is now trying to go even deeper into what makes up everything we see around us. Dr Marija Cauchi writes about her research that helped protect this atom smasher from itself. Photography by Jean Claude Vancell. http://www.um.edu.mt/think/crash-testing-the-largest-experiment-on-earth/

  19. The world's largest LNG producer's next market

    International Nuclear Information System (INIS)

    Fuller, R.; Isworo Suharno; Simandjuntak, W.M.P.

    1996-01-01

    The development of the domestic gas market in Indonesia, the world's largest liquefied natural gas producing country, is described as part of the overall impact of the country's oil and gas production. The first large scale use of natural gas in Indonesia was established in 1968 when a fertiliser plant using gas as the feedstock was built. Ultimately, through increased yields, this has enabled Indonesia to be self-sufficient in rice and an exporter of fertiliser. Problems which stand in the way of further developments include: capital, though Pertamina and PGN are perceived as attractive for foreign investment; the lack of a regulatory framework for gas; geographical constraints, among them the fact that the gas deposits are remote from the largest population concentrations; lack of infrastructure. There are nevertheless plans for expansion and the provision of an integrated gas pipeline system. Pertamina, which has responsibility for all oil and gas developments, and PGN, whose primary role has been as a manufacturer and distributor of gas, are now working together in the coordination of all gas activities. (10 figures). (UK)

  20. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.

    Science.gov (United States)

    Berry, Tristan K; Yang, Xin; Foegeding, E Allen

    2009-06-01

    The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability (drainage 1/2 life) but had little effect on the stability of WPI and WPI/EWP foams. Increased stability was not due to viscosity alone. Sucrose increased interfacial elasticity (E ') of EWP and decreased E' of WPI and WPI/EWP combinations, suggesting that altered interfacial properties increased stability in EWP foams. Although 25% WPI/75% EWP cakes had similar volumes as EWP cakes, cakes containing WPI had larger air cells. Changes during heating showed that EWP foams had network formation starting at 45 degrees C, which was not observed in WPI and WPI/EWP foams. Moreover, in batters, which are foams with additional sugar and flour, a stable foam network was observed from 25 to 85 degrees C for batters made from EWP foams. Batters containing WPI or WPI/EWP mixtures showed signs of destabilization starting at 25 degrees C. These results show that sucrose greatly improved the stability of wet EWP foams and that EWP foams form network structures that remain stable during heating. In contrast, sucrose had minimal effects on stability of WPI and WPI/EWP wet foams, and batters containing these foams showed destabilization prior to heating. Therefore, destabilization processes occurring in the wet foams and during baking account for differences in angel food cake quality.

  1. Preparation and Application of Starch/Polyvinyl Alcohol/Citric Acid Ternary Blend Antimicrobial Functional Food Packaging Films

    Directory of Open Access Journals (Sweden)

    Zhijun Wu

    2017-03-01

    Full Text Available Ternary blend films were prepared with different ratios of starch/polyvinyl alcohol (PVA/citric acid. The films were characterized by field emission scanning electron microscopy (FE-SEM, thermogravimetric analysis, as well as Fourier transform infrared (FTIR analysis. The influence of different ratios of starch/polyvinyl alcohol (PVA/citric acid and different drying times on the performance properties, transparency, tensile strength (TS, water vapor permeability (WVP, water solubility (WS, color difference (ΔE, and antimicrobial activity of the ternary blends films were investigated. The starch/polyvinyl alcohol/citric acid (S/P/C1:1:0, S/P/C3:1:0.08, and S/P/C3:3:0.08 films were all highly transparent. The S/P/C3:3:0.08 had a 54.31 times water-holding capacity of its own weight and its mechanical tensile strength was 46.45 MPa. In addition, its surface had good uniformity and compactness. The S/P/C3:1:0.08 and S/P/C3:3:0.08 showed strong antimicrobial activity to Listeria monocytogenes and Escherichia coli, which were the food-borne pathogenic bacteria used. The freshness test results of fresh figs showed that all of the blends prevented the formation of condensed water on the surface of the film, and the S/P/C3:1:0.08 and S/P/C3:3:0.08 prevented the deterioration of figs during storage. The films can be used as an active food packaging system due to their strong antibacterial effect.

  2. Sample preparation for arsenic speciation analysis in baby food by generation of substituted arsines with atomic absorption spectrometry detection.

    Science.gov (United States)

    Huber, Charles S; Vale, Maria Goreti R; Dessuy, Morgana B; Svoboda, Milan; Musil, Stanislav; Dědina, Jiři

    2017-12-01

    A slurry sampling procedure for arsenic speciation analysis in baby food by arsane generation, cryogenic trapping and detection with atomic absorption spectrometry is presented. Several procedures were tested for slurry preparation, including different reagents (HNO 3 , HCl and tetramethylammonium hydroxide - TMAH) and their concentrations, water bath heating and ultrasound-assisted agitation. The best results for inorganic arsenic (iAs) and dimethylarsinate (DMA) were reached when using 3molL -1 HCl under heating and ultrasound-assisted agitation. The developed method was applied for the analysis of five porridge powder and six baby meal samples. The trueness of the method was checked with a certified reference material (CRM) of total arsenic (tAs), iAs and DMA in rice (ERM-BC211). Arsenic recoveries (mass balance) for all samples and CRM were performed by the determination of the tAs by inductively coupled plasma mass spectrometry (ICP-MS) after microwave-assisted digestion and its comparison against the sum of the results from the speciation analysis. The relative limits of detection were 0.44, 0.24 and 0.16µgkg -1 for iAs, methylarsonate and DMA, respectively. The concentrations of the most toxic arsenic species (iAs) in the analyzed baby food samples ranged between 4.2 and 99µgkg -1 which were below the limits of 300, 200 and 100µgkg -1 set by the Brazilian, Chinese and European legislation, respectively. Copyright © 2017 Elsevier B.V. All rights reserved.

  3. Evaluation of a Cooperative Extension Service Curriculum on Empowering Older Adults with Assistive Technology to Grocery Shop, Prepare Food, and Eat

    Science.gov (United States)

    Hermann, Janice R.; Johnston, Jan H.; Brosi, Whitney A.; Jaco, Linda

    2012-01-01

    The Empowering Older Adults with Assistive Technology to Shop, Cook and Eat curriculum was designed to provide education about concepts of empowerment and assistive technology for grocery shopping, preparing food, and eating. The curriculum included examples and hands-on demonstrations of assistive technology devices for grocery shopping, food…

  4. Comparison of green sample preparation techniques in the analysis of pyrethrins and pyrethroids in baby food by liquid chromatography-tandem mass spectrometry.

    Science.gov (United States)

    Petrarca, Mateus Henrique; Ccanccapa-Cartagena, Alexander; Masiá, Ana; Godoy, Helena Teixeira; Picó, Yolanda

    2017-05-12

    A new selective and sensitive liquid chromatography triple quadrupole mass spectrometry method was developed for simultaneous analysis of natural pyrethrins and synthetic pyrethroids residues in baby food. In this study, two sample preparation methods based on ultrasound-assisted dispersive liquid-liquid microextraction (UA-DLLME) and salting-out assisted liquid-liquid extraction (SALLE) were optimized, and then, compared regarding the performance criteria. Appropriate linearity in solvent and matrix-based calibrations, and suitable recoveries (75-120%) and precision (RSD values≤16%) were achieved for selected analytes by any of the sample preparation procedures. Both methods provided the analytical selectivity required for the monitoring of the insecticides in fruit-, cereal- and milk-based baby foods. SALLE, recognized by cost-effectiveness, and simple and fast execution, provided a lower enrichment factor, consequently, higher limits of quantification (LOQs) were obtained. Some of them too high to meet the strict legislation regarding baby food. Nonetheless, the combination of ultrasound and DLLME also resulted in a high sample throughput and environmental-friendly method, whose LOQs were lower than the default maximum residue limit (MRL) of 10μgkg -1 set by European Community for baby foods. In the commercial baby foods analyzed, cyhalothrin and etofenprox were detected in different samples, demonstrating the suitability of proposed method for baby food control. Copyright © 2017 Elsevier B.V. All rights reserved.

  5. Simultaneous determination of artificial sweeteners, preservatives, caffeine, theobromine and theophylline in food and pharmaceutical preparations by ion chromatography.

    Science.gov (United States)

    Chen, Q C; Wang, J

    2001-12-07

    A novel ion chromatographic method was proposed for the simultaneous determination of artificial sweeteners (sodium saccharin, aspartame, acesulfame-K), preservatives (benzoic acid, sorbic acid), caffeine, theobromine and theophylline. The separation was performed on an anion-exchange analytical column operated at 40 degrees C within 45 min by an isocratic elution with 5 mM aqueous NaH2PO4 (pH 8.20) solution containing 4% (v/v) acetonitrile as eluent, and the determination by wavelength-switching ultraviolet absorbance detection. The detection limits (signal-to-noise ratio 3:1) for all analytes were below the sub-microg/ml level. Under the experimental conditions, several organic acids, including citric acid, malic acid, tartaric acid and ascorbic acid, did not interfere with the determination. The method has been successfully applied to the analysis of various food and pharmaceutical preparations, and the average recoveries for real samples ranged from 85 to 104%. The levels of all analytes determined by this method were in good agreement with those obtained by the high-performance liquid chromatographic procedure. The results also indicated that ion chromatography would be possibly a beneficial alternative to conventional high-performance liquid chromatography for the separation and determination of these compounds.

  6. Evolution of the Largest Mammalian Genome.

    Science.gov (United States)

    Evans, Ben J; Upham, Nathan S; Golding, Goeffrey B; Ojeda, Ricardo A; Ojeda, Agustina A

    2017-06-01

    The genome of the red vizcacha rat (Rodentia, Octodontidae, Tympanoctomys barrerae) is the largest of all mammals, and about double the size of their close relative, the mountain vizcacha rat Octomys mimax, even though the lineages that gave rise to these species diverged from each other only about 5 Ma. The mechanism for this rapid genome expansion is controversial, and hypothesized to be a consequence of whole genome duplication or accumulation of repetitive elements. To test these alternative but nonexclusive hypotheses, we gathered and evaluated evidence from whole transcriptome and whole genome sequences of T. barrerae and O. mimax. We recovered support for genome expansion due to accumulation of a diverse assemblage of repetitive elements, which represent about one half and one fifth of the genomes of T. barrerae and O. mimax, respectively, but we found no strong signal of whole genome duplication. In both species, repetitive sequences were rare in transcribed regions as compared with the rest of the genome, and mostly had no close match to annotated repetitive sequences from other rodents. These findings raise new questions about the genomic dynamics of these repetitive elements, their connection to widespread chromosomal fissions that occurred in the T. barrerae ancestor, and their fitness effects-including during the evolution of hypersaline dietary tolerance in T. barrerae. ©The Author(s) 2017. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

  7. Interlaboratory comparison of the determination of 137Cs and 90Sr in water, food and soil: preparation and characterization of test materials

    International Nuclear Information System (INIS)

    Fuks, L.; Polkowska-Motrenko, H.

    2006-01-01

    Only reliable analytical results can serve as a basis of meaningful evaluation and protection of the environment against radioactive contaminants. So, laboratories dealing with the environmental radioactivity determinations should regularly demonstrate their ability to produce acceptable results. Since 2002, every two years organization of national interlaboratory comparisons (ILC) on the determination of different radionuclides in food and environmental samples is required by the Polish law. The aim of the paper is presentation how test materials applied in the Institute of Nuclear Chemistry and Technology (INCT, Warsaw, Poland) for the 2004 ILC on the determination of 137 Cs and 90 Sr in water, food and soil were prepared. (author)

  8. Canada's largest co-gen project

    International Nuclear Information System (INIS)

    Salaff, S.

    2000-01-01

    In November 2000, the TransAlta Energy Corp. began construction on its $400 million natural gas fuelled cogeneration project in Sarnia Ontario. The Sarnia Regional Cogeneration Project (SRCP) is designed to integrate a new 440 MW cogeneration facility to be built at the Sarnia Division of Dow Chemicals Canada Inc. with nearby existing generators totaling 210 MW at Dow and Bayer Inc. At 650 MW, the new facility will rank as Canada's largest cogeneration installation. Commercial operation is scheduled for October 2002. TransAlta owns three natural gas fuelled cogeneration facilities in Ontario (in Ottawa, Mississauga and Windsor) totaling 250 MW. The cost of electric power in Ontario is currently controlled by rising natural gas prices and the supply demand imbalance. This balance will be significantly affected by the possible return to service of 2000 MW of nuclear generating capacity. The SRCP project was announced just prior to the Ontario Energy Competition Act of October 1998 which committed the province to introduce competition to the electricity sector and which created major uncertainties in the electricity market. Some of the small, 25 MW projects which survived the market uncertainty included the Toronto-based Toromont Energy Ltd. project involving gas fuelled cogeneration and methane gas generation from landfill projects in Sudbury and Waterloo. It was emphasized that cogeneration and combined heat and power projects have significant environmental advantages over large combined cycle facilities. The Ontario Energy Board is currently considering an application from TransAlta to link the SRCP facility to Ontario's Hydro One Network Inc.'s transmission grid. 1 fig

  9. Largest irrigated district in the world

    Energy Technology Data Exchange (ETDEWEB)

    1980-10-02

    The geothermal administration report includes the following: status of transfer of Imperial Valley Environmental Project, status of data cataloging and storage, findings of geothermal field inspections, status of cooperative efforts between industry and the County for commercialization, problems in local geothermal commercialization and recommendations for action, and the status of geothermal exploration development and production in the County. The number and types of applications for geothermal energy received, results of hearings on applications, permits issued, and EIR prepared are discussed. Other geothermal activities include the Department of Energy Region 9 meeting in April, the Department of Energy Direct Heat Developers meeting held in El Centro in April, and a new drilling company in the County. These are followed by the summary of events. (MHR)

  10. Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service

    Science.gov (United States)

    Chicken fillets (Pectoralis major) are one of popular items for food service. In the store, especially in fast food service stores, ready-to-cook meat products are commonly stored in freezers before use. The frozen meat can be cooked either directly from a frozen stage or after thawing. However, the...

  11. Food Allergy Emergencies in Children – To what extent are Early Years Services Prepared? A cross-sectional survey

    LENUS (Irish Health Repository)

    MacGiobuin, S

    2017-08-01

    Food allergies are common in preschool children. This study’s aims are to establish prevalence, to clarify management practices, levels of preparedness and the perceived role of General Practitioners amongst Early Years Services providers. This study is an anonymous, quantitative, cross sectional study. An online questionnaire was distributed to 282 Early Years Service providers. Data were analysed using SPSS. Response rate was 35% (n=98). Prevalence of food allergy was 3% (n=119). Allergic reactions to food had occurred on site in 16% (n=15). Written emergency action plans were available in 47% of facilities (n=46). Medications were not kept on site in 63% (n=62) of facilities. General practitioners were felt to have an important role in the management of food allergies by 76% of respondents (n=61). This study identifies significant areas for improvement in the management of food allergic child in Early Years Services

  12. A Developmental Curriculum Plan To Achieve a Sequenced Curriculum between High School Courses in Food Preparation and the Mattatuck Community College Hospitality/Food Services Program. Final Report.

    Science.gov (United States)

    Mattatuck Community Coll., Waterbury, CT.

    This document contains a developmental curriculum plan for an articulated curriculum in hospitality/food service for Connecticut's Mattatuck Community College and area high schools. The curriculum guide includes a course description, criteria for evaluation, attendance policy, objectives, a curriculum area outline, 17 content area objectives, a…

  13. Issues involved in food irradiation and its commercial application: a discussion paper prepared for the Primary and Allied Industries Council

    International Nuclear Information System (INIS)

    1988-01-01

    The Australian Department of Primary Industries and Energy's interest in food irradiation stems from its responsibilities under the Export Control Act (1982) and the Quarantine Act (1908) and the implications this process may have for Australian food exports and quarantine control. Food irradiation is regarded by the Department as a process which may provide an alternative to some existing conventional food treatments. It is not expected to replace completely other processes, but subject to the overseas acceptance of imported irradiated foods, it could offer Australian exporters an additional processing and/or quarantine treatment. The Department's position is that foods irradiated in approved facilities in Australia could be approved for export provided they comply with the regulatory requirements of the importing country and are appropriately labelled or identified. The Department maintains the view that the choice to use this technology is a commercial decision which will depend on many factors including: acceptability of the toxicological aspects, demand for benefits it provides, its cost and competitiveness with alternative treatments, approval by Australian and international regulatory authorities, and importantly, the willingness of consumers to buy irradiated foods

  14. Food preparation methods, drinking water source, and esophageal squamous cell carcinoma in the high-risk area of Golestan, Northeast Iran.

    Science.gov (United States)

    Golozar, Asieh; Etemadi, Arash; Kamangar, Farin; Fazeltabar Malekshah, Akbar; Islami, Farhad; Nasrollahzadeh, Dariush; Abedi-Ardekani, Behnoosh; Khoshnia, Masoud; Pourshams, Akram; Semnani, Shahriar; Marjani, Haji Amin; Shakeri, Ramin; Sotoudeh, Masoud; Brennan, Paul; Taylor, Philip; Boffetta, Paolo; Abnet, Christian; Dawsey, Sanford; Malekzadeh, Reza

    2016-03-01

    Cooking practices and water sources have been associated with an increased risk of cancer, mainly through exposure to carcinogens such as heterocyclic amines, polycyclic aromatic hydrocarbons, and nitrates. Using data from the Golestan case-control study, carried out between 2003 and 2007 in a high-risk region for esophageal squamous cell carcinoma (ESCC), we sought to investigate the association between food preparation and drinking water sources and ESCC. Information on food preparation methods, sources of drinking water, and dietary habits was gathered from 300 cases and 571 controls matched individually for age, sex, and neighborhood using a structured questionnaire and a semiquantitative food frequency questionnaire. Multivariate conditional logistic regression was used to estimate odds ratios (OR) and 95% confidence intervals (CI) adjusted for potential confounders and other known risk factors including socioeconomic status and smoking. More than 95% of the participants reported eating meat, mostly red meat. Red meat consumption above the 75th percentile increased the odds of ESCC by 2.82-fold (95% CI: 1.21-6.57). Fish intake was associated with a significant 68% decrease in ESCC odds (26%, 86%). Among meat eaters, ORs (95% CI) for frying meat (red or white) and fish were 3.34 (1.32-8.45) and 2.62 (1.24-5.5). Drinking unpiped water increased ESCC odds by 4.25 times (2.23-8.11). The OR for each 10-year increase in the duration of drinking unpiped water was 1.47 (1.22-1.78). Our results suggest roles for red meat intake, drinking water source, and food preparation methods in ESCC, even after adjusting for a large number of potential confounders.

  15. Food Poisoning

    Science.gov (United States)

    ... precautions should be taken at every stage a food takes — from preparation to cooking to storing leftovers. A lot of this responsibility falls on grown-ups, but kids can help fight germs, too. One of the best ways is to ... to prepare foods. When should you wash? Before you start helping — ...

  16. Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes

    NARCIS (Netherlands)

    Bongoni, R.; Steenbekkers, L.P.A.; Verkerk, R.; Boekel, van M.A.J.S.; Dekker, M.

    2013-01-01

    The domestic preparation of vegetables induces a significant change in their sensory and health attributes. The preparation of vegetables by consumers is likely to be controlled by assessing perceivable (sensory) quality attributes such as colour and texture because other quality attributes,

  17. CONCERNING THE HYGIENIC STUDY OF ENZYME PREPARATIONS PRODUCED BY MICROFUNGI AND THEIR POSSIBLE USE IN THE FOOD INDUSTRY

    Science.gov (United States)

    Conclusions: (1) Large doses of enzyme preparations of the fungi Trichothecium roseum, Aspergillus oryzae strain No. 476I, and Aspergillus awamori...extensive industrial testing in the brewing industry, as well as enzyme preparations of the fungi Aspergillus oryzae strain No. 476I and Aspergillus

  18. Buying, Preparing, and Cooking Shellfish. Learning Activity Pack and Instructor's Guide 5.13c. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the various market forms of shellfish and how to clean, prepare, and cook them. Illustrated information sheets and learning activities are provided in these…

  19. Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

  20. Career Preparation in Agricultural Products (Food Processing): A Curriculum Guide for High School Vocational Agriculture. Test Edition.

    Science.gov (United States)

    Moore, Eddie A.

    This curriculum guide in agricultural products (food processing) is one of 10 guides developed as part of a vocational project stressing agribusiness, natural resources, and environmental protection. The scope of this guide includes three occupational subgroups: meat, fish, poultry; dairy (milk) products; fruits and vegetables. It is meant as an…

  1. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study

    NARCIS (Netherlands)

    Sanny, M.A.I.; Jinap, S.; Bakker, E.J.; Boekel, van M.A.J.S.; Luning, P.A.

    2012-01-01

    Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of

  2. The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food

    NARCIS (Netherlands)

    Tan Hui Shan, Grace; Berg, van den Eva; Stieger, Markus

    2016-01-01

    Insects are highly valued as food in many cultures but have only recently gained interest in the West as a sustainable alternative to reduce the environmental impact of meat production. Despite the growing consumer interest in insect consumption, there is still a great disparity between curious

  3. Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

    Science.gov (United States)

    Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

    1990-04-01

    The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.

  4. Development of functional foods for radiation workers - In vivo test on the effect of functional food for stem cell protection and preparing the provisional product

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Sung Ho; Oh, Heon; Kim, Se Ra; Lee, Song Eun [Chonnam National University, Kwangju (Korea)

    2000-04-01

    We performed this study to determine (1) the effect of several oriental prescriptions as energy tonic (Chinese medical concept : Bu-Qi) or blood building (Chinese medical concept : Bu-Xie) decoction and its major ingredients, (2) the biological stability of irradiated Chinese medical prescriptions, and (3) the effect of several proposed prescriptions and its fractions on jejunal crypt survival (12 Gy), endogenous spleen colony formation(6.5 Gy), and apoptosis(2 Gy) in jejunal crypt cells of mice irradiated with high and low dose of gamma-irradiation. For the study of evaluation on the radioprotective effects of effective prescriptions, we tried the test on change of survival and hematological changes and finally we prepared the provisional product. 57 refs., 5 figs., 38 tabs. (Author)

  5. Preparation of curcumin microemulsions with food-grade soybean oil/lecithin and their cytotoxicity on the HepG2 cell line.

    Science.gov (United States)

    Lin, Chuan-Chuan; Lin, Hung-Yin; Chi, Ming-Hung; Shen, Chin-Min; Chen, Hwan-Wen; Yang, Wen-Jen; Lee, Mei-Hwa

    2014-07-01

    The choice of surfactants and cosurfactants for preparation of oral formulation in microemulsions is limited. In this report, a curcumin-encapsulated phospholipids-based microemulsion (ME) using food-grade ingredients soybean oil and soybean lecithin to replace ethyl oleate and purified lecithin from our previous study was established and compared. The results indicated soybean oil is superior to ethyl oleate as the oil phase in curcumin microemulsion, as proven by the broadened microemulsion region with increasing range of surfactant/soybean oil ratio (approx. 1:1-12:1). Further preparation of two formula with different particle sizes of formula A (30nm) and B (80nm) exhibited differential effects on the cytotoxicity of hepatocellular HepG2 cell lines. At 15μM of concentration, curcumin-ME in formula A with smaller particle size resulted in the lowest viability (approx. 5%), which might be explained by increasing intake of curcumin, as observed by fluorescence microscopy. In addition, the cytotoxic effect of curcumin-ME is exclusively prominent on HepG2, not on HEK293, which showed over 80% of viability at 15μM. The results from this study might provide an innovative applied technique in the area of nutraceuticals and functional foods. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Preparation and characterization of intelligent starch/PVA films for simultaneous colorimetric indication and antimicrobial activity for food packaging applications.

    Science.gov (United States)

    Liu, Bin; Xu, Han; Zhao, Huiying; Liu, Wei; Zhao, Liyun; Li, Yuan

    2017-02-10

    We have developed an intelligent starch/poly-vinyl alcohol (PVA) film that is capable of monitoring pH changes and inhibiting undesired microbial growth in foods. Starch and PVA polymers in the film were doubly cross-linked by sodium trimetaphosphate and boric acid to improve their water-resistance and mechanical strength. Anthocyanins (ANT) and limonene (LIM) were used to achieve simultaneous colorimetric indication and antimicrobial activity. Firstly, the characterization of surface morphology using SEM confirmed that the starch-PVA-ANT-LIM film possessed a smooth surface. Secondly, the results of the mechanical strength test showed that starch-PVA-ANT-LIM possesses the highest mechanical strength. Additionally, there was a distinguishable change of colors as the film was immersed in solutions of pH ranging from 1.0 to 14.0. Moreover, the film showed excellent antimicrobial activity for three typical undesired microorganisms in foods, Bacillus subtilis, Aspergillus niger, and Staphylococcus aureus. Finally, the film exhibited good color indication and antimicrobial activity on pasteurized milk. The results suggest that the intelligent film reported here shows good capability for both alerting and inhibiting food spoilage. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Preparation and optimization of submicron chitosan capsules by water-based electrospraying for food and bioactive packaging applications.

    Science.gov (United States)

    Sreekumar, Sruthi; Lemke, Philipp; Moerschbacher, Bruno M; Torres-Giner, Sergio; Lagaron, Jose M

    2017-10-01

    In the present study, a well-defined set of chitosans, with different degrees of acetylation (DA) and degrees of polymerization (DP), were processed by solution electrospraying from a water-based solvent. The solution properties, in terms of surface tension, conductivity, viscosity, and pH, were characterized and related to the physico-chemical properties of the chitosans. It was observed that both DA and DP values of a given chitosan, in combination with biopolymer concentration, mainly determined solution viscosity. This was, in turn, the major driving factor that defined the electrosprayability of chitosan. In addition, the physico-chemical properties of chitosans highly influenced solution conductivity and results indicated that the chitosan solutions with low or low-to-medium values of conductivity were the most optimal for electrospraying. The results obtained here also demonstrate that a good process control can be achieved by adjusting the working conditions, i.e. applied voltage, flow-rate, and tip-to-collector distance. Finally, it was also shown that electrosprayability of chitosan with inadequate physico-chemical properties can be improved by solution mixing of very different kinds of this polysaccharide. The resultant electrosprayed submicron chitosan capsules can be applied for encapsulation of food additives and to develop bioactive coatings of interest in food packaging, where these particles alone or containing functional ingredients can be released from the package into the food to promote a health benefit.

  8. Preparation of immunomagnetic iron-dextran nanoparticles and application in rapid isolation of E.coli O157:H7 from foods

    Science.gov (United States)

    Duan, Hui-Li; Shen, Zhi-Qiang; Wang, Xin-Wei; Chao, Fu-Huan; Li, Jun-Wen

    2005-01-01

    AIM: To prepare a kind of magnetic iron-dextran nanoparticles that was coated with anti-E.coli O157:H7 IgG, analyze its application conditions, and try to use it to isolate E.coli O157:H7 from foods. METHODS: Magnetic iron-dextran nanoparticles were prepared by the reaction of a mixture of ferric and ferrous ions with dextran polymers under alkaline conditions. The particles were coated with antiserum against E.coli O157:H7 by the periodate oxidation-borohydride reduction procedure. The oxidation time, amount of antibody coating the particles, amount of nanoparticles, incubation time and isolation time were varied to determine their effects on recovery of the organisms. Finally, the optimum conditions for isolating E.coli O157:H7 from food samples were established. RESULTS: E.coli O157:H7 can be isolated from samples within 15 min with the sensitivity of 101 CFU/mL or even less. In the presence of 108 CFU/mL of other organisms, the sensitivity is 101-102 CFU/mL. Nonspecific binding of other bacteria to the particles was not observed. Two and a half hours of enrichment is enough for the particles to detect the target from the food samples inoculated with 1 CFU/g. CONCLUSION: Isolation of target bacteria by immuno-magnetic nanoparticles is an efficient method with high sensitivity and specificity. The technique is so simple that it can be operated in lab and field even by untrained personnel. PMID:15968716

  9. Biological evaluation of a nutritional supplement prepared with QPM Maize cultivar BR 473 and other traditional food items

    Directory of Open Access Journals (Sweden)

    Paula Heberth de

    2004-01-01

    Full Text Available Quality Protein Maize (QPM cultivar BR 473 was employed, together with soybean flour, brown sugar, banana meal and oat meal, for the preparation of a nutritional supplement.. 21-day old male Fisher rats were fed diets containing the supplement as a protein source, both with and without soybean flour; casein diets with 10 or 7% protein served as respective controls. Protein Efficiency Ratio (PER, Net Protein Utilization (NPU, Net Protein Retention (NPR and Digestibility were determined. Blood biochemical parameters (glucose, cholesterol, urea, hemoglobin, albumin and total protein were also measured in the animals and showed that all were in good health condition at the end of the experiment. The obtained results for PER, NPU and NPR indicated that the supplement prepared with QPM maize cultivar BR 473 was a good protein source, especially when soybean flour was added.

  10. Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties.

    Directory of Open Access Journals (Sweden)

    Megahed, Mohamed G.

    1999-08-01

    Full Text Available A simple method for the preparation of sucrose esters, from fatty acids and the least expensive sucrose, has been conducted. Fatty acids namely lauric, palmitic and oleic were used in their preparation in the absence of any organic solvent. Reasonable yields amounting to 86.5%, 87.3% and 88.6% for sucrose esters of laurate, palmitate and oleate were obtained, respectively. The products were evaluated for their hydrophile-lipophile balance (HLB, surface and interfacial tension properties as well as emulsion stability. The results showed that these sucrose esters exhibit similar properties as those of the commercially prepared compounds.

    Se ha llevado a cabo un método simple para la preparación de ésteres de sacarosa a partir de ácidos grasos y sacarosa de bajo coste. Se han usado ácidos laurico, palmítico y oleico en su preparación, en ausencia de solventes orgánicos. Se obtuvieron rendimientos aceptables del 86.5%, 87.3% y 88.6% para los ásteres del láurico, palmítico y oleico respectivamente. En los productos se evaluaron sus balances hidrófilo-lipófilo (HLB, sus propiedades de tensión superficial e interfacial así como su estabilidad en emulsiones. Los resultados mostraron que estos esteres de sacarosa exhiben propiedades similares a las de los compuestos preparados comercialmente.

  11. Intra-family role expectations and reluctance to change identified as key barriers to expanding vegetable consumption patterns during interactive family-based program for Appalachian low-income food preparers.

    Science.gov (United States)

    Brown, J Lynne; Wenrich, Tionni R

    2012-08-01

    Few Americans eat sufficient vegetables, especially the protective deep orange and dark green vegetables. To address this, a community-based wellness program to broaden vegetables served at evening meals targeting Appalachian food preparers and their families was tested in a randomized, controlled intervention. Food preparers (n=50) were predominately married (88%), white (98%), and female (94%), with several children living at home. Experimental food preparers (n=25) attended the program sessions and controls (n=25) were mailed relevant handouts and recipes. At program sessions, participants received nutrition information, hands-on cooking instruction, and prepared recipes to take home for family evaluation. As qualitative assessment, 10 couples from each treatment group (n=20 couples) were randomly selected for baseline and immediate post-intervention interviews to explore impact on the food preparer's family. These in-depth interviews with the food preparer and their adult partner were tape-recorded and transcribed verbatim. Two researchers conducted thematic analysis using constant comparison. Family flexibility about food choices was assessed using roles, rules, and power concepts from Family Systems Theory. Interviews at baseline revealed dinner vegetable variety was very limited because food preparers served only what everyone liked (a role expectation) and deferred to male partner and children's narrow vegetable preferences (power). Control couples reported no change in vegetable dinner variety post-intervention. Most experimental couples reported in-home tasting and evaluation was worthwhile and somewhat broadened vegetables served at dinners. But the role expectation of serving only what everyone liked and the practice of honoring powerful family members' vegetable preferences remained major barriers to change. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  12. Safe Food

    Centers for Disease Control (CDC) Podcasts

    A healthy diet is important, but if food is mishandled or improperly prepared, a wholesome meal can result in a severe illness. In this podcast, Dr. Hannah Gould discusses ways to avoid foodborne illnesses.

  13. A lab-on-a-chip system with integrated sample preparation and loop-mediated isothermal amplification for rapid and quantitative detection of Salmonella spp. in food samples

    DEFF Research Database (Denmark)

    Sun, Yi; Than Linh, Quyen; Hung, Tran Quang

    2015-01-01

    was capable to detect Salmonella at concentration of 50 cells per test within 40 min. The simple design, together with high level of integration, isothermal amplification, and quantitative analysis of multiple samples in short time will greatly enhance the practical applicability of the LOC system for rapid...... amplification (LAMP) for rapid and quantitative detection of Salmonella spp. in food samples. The whole diagnostic procedures including DNA isolation, isothermal amplification, and real-time detection were accomplished in a single chamber. Up to eight samples could be handled simultaneously and the system...... and usually take a few hours to days to complete. In response to the demand for rapid on line or at site detection of pathogens, in this study, we describe for the first time an eight-chamber lab-on-a-chip (LOC) system with integrated magnetic beads-based sample preparation and loop-mediated isothermal...

  14. THE DEVELOPMENT OF INSTRUCTION BOOK ABOUT ARCHIPELAGO CAKE MAKING IN STUDY OF COOK AND FOOD PREPARATION FOR STUDENTS WITH HEARING IMPAIRMENT

    Directory of Open Access Journals (Sweden)

    Dienda Nurmaisitha

    2017-02-01

    Full Text Available The purpose of this research was to develop instruction book of archipelago cake making for students with hearing impairment. The research adapted the Sugiyono (2011 model which consists of 7 stages: (1 potential problems, (2 data collection, (3 product design, (4 validation of the design, (5 design revisions, (6 product testing, and (7 the revision of the product. The results of matter experts was 97%, media experts was 92%, and practitioners (teachers was 98%. The individual experimental result was 90% for student I, 95% for student II, and 80% for student III. The result of field experimental from the evaluation to the students were 82,66 in average scoring. The research result showed that the instruction book about archipelago cake making in study of cook and food preparation for students with hearing impairment in state SMPLB was proper and effective.

  15. Guaranteeing uptime at worl's largest particle physics lab

    CERN Multimedia

    Brodkin, Jon

    2007-01-01

    "As the European agency CERN was gearing up to build the world's largest particle accelerator, officials there knew they could not afford to have problems in their technical infrastructure cause any downtime." (1 page)

  16. Dental fluorosis in populations from Chiang Mai, Thailand with different fluoride exposures - paper 1: assessing fluorosis risk, predictors of fluorosis and the potential role of food preparation.

    Science.gov (United States)

    McGrady, Michael G; Ellwood, Roger P; Srisilapanan, Patcharawan; Korwanich, Narumanas; Worthington, Helen V; Pretty, Iain A

    2012-06-21

    To determine the severity of dental fluorosis in selected populations in Chiang Mai, Thailand with different exposures to fluoride and to explore possible risk indicators for dental fluorosis. Subjects were male and female lifetime residents aged 8-13 years. For each child the fluoride content of drinking and cooking water samples were assessed. Digital images were taken of the maxillary central incisors for later blind scoring for TF index (10% repeat scores). Interview data explored previous cooking and drinking water use, exposure to fluoride, infant feeding patterns and oral hygiene practices. Data from 560 subjects were available for analysis (298 M, 262 F). A weighted kappa of 0.80 was obtained for repeat photographic scores. The prevalence of fluorosis (TF 3+) for subjects consuming drinking and cooking water with a fluoride concentration of cooking water >0.9 ppm F the prevalence of fluorosis (TF 3+) rose to 37.3%. Drinking and cooking water at age 3, water used for infant formula and water used for preparing infant food all demonstrated an increase in fluorosis severity with increase in water fluoride level (p cooking water (≥1.6 ppm). The consumption of drinking water with fluoride content >0.9 ppm and use of cooking water with fluoride content >1.6 ppm were associated with an increased risk of aesthetically significant dental fluorosis. Fluoride levels in the current drinking and cooking water sources were strongly correlated with fluorosis severity. Further work is needed to explore fluorosis risk in relation to total fluoride intake from all sources including food preparation.

  17. Dental fluorosis in populations from Chiang Mai, Thailand with different fluoride exposures – Paper 1: assessing fluorosis risk, predictors of fluorosis and the potential role of food preparation

    Directory of Open Access Journals (Sweden)

    McGrady Michael G

    2012-06-01

    Full Text Available Abstract Background To determine the severity of dental fluorosis in selected populations in Chiang Mai, Thailand with different exposures to fluoride and to explore possible risk indicators for dental fluorosis. Methods Subjects were male and female lifetime residents aged 8–13 years. For each child the fluoride content of drinking and cooking water samples were assessed. Digital images were taken of the maxillary central incisors for later blind scoring for TF index (10% repeat scores. Interview data explored previous cooking and drinking water use, exposure to fluoride, infant feeding patterns and oral hygiene practices. Results Data from 560 subjects were available for analysis (298 M, 262 F. A weighted kappa of 0.80 was obtained for repeat photographic scores. The prevalence of fluorosis (TF 3+ for subjects consuming drinking and cooking water with a fluoride concentration of 0.9 ppm F the prevalence of fluorosis (TF 3+ rose to 37.3%. Drinking and cooking water at age 3, water used for infant formula and water used for preparing infant food all demonstrated an increase in fluorosis severity with increase in water fluoride level (p  Conclusions The consumption of drinking water with fluoride content >0.9 ppm and use of cooking water with fluoride content >1.6 ppm were associated with an increased risk of aesthetically significant dental fluorosis. Fluoride levels in the current drinking and cooking water sources were strongly correlated with fluorosis severity. Further work is needed to explore fluorosis risk in relation to total fluoride intake from all sources including food preparation.

  18. Dental fluorosis in populations from Chiang Mai, Thailand with different fluoride exposures – Paper 1: assessing fluorosis risk, predictors of fluorosis and the potential role of food preparation

    Science.gov (United States)

    2012-01-01

    Background To determine the severity of dental fluorosis in selected populations in Chiang Mai, Thailand with different exposures to fluoride and to explore possible risk indicators for dental fluorosis. Methods Subjects were male and female lifetime residents aged 8–13 years. For each child the fluoride content of drinking and cooking water samples were assessed. Digital images were taken of the maxillary central incisors for later blind scoring for TF index (10% repeat scores). Interview data explored previous cooking and drinking water use, exposure to fluoride, infant feeding patterns and oral hygiene practices. Results Data from 560 subjects were available for analysis (298 M, 262 F). A weighted kappa of 0.80 was obtained for repeat photographic scores. The prevalence of fluorosis (TF 3+) for subjects consuming drinking and cooking water with a fluoride concentration of 0.9 ppm F the prevalence of fluorosis (TF 3+) rose to 37.3%. Drinking and cooking water at age 3, water used for infant formula and water used for preparing infant food all demonstrated an increase in fluorosis severity with increase in water fluoride level (p 0.9 ppm and use of cooking water with fluoride content >1.6 ppm were associated with an increased risk of aesthetically significant dental fluorosis. Fluoride levels in the current drinking and cooking water sources were strongly correlated with fluorosis severity. Further work is needed to explore fluorosis risk in relation to total fluoride intake from all sources including food preparation. PMID:22720834

  19. Preparation and Evaluation of Core–Shell Magnetic Molecularly Imprinted Polymers for Solid-Phase Extraction and Determination of Sterigmatocystin in Food

    Directory of Open Access Journals (Sweden)

    Jing-Min Liu

    2017-10-01

    Full Text Available Magnetic molecularly imprinted polymers (MMIPs, combination of outstanding magnetism with specific selective binding capability for target molecules, have proven to be attractive in separation science and bio-applications. Herein, we proposed the core–shell magnetic molecularly imprinted polymers for food analysis, employing the Fe3O4 particles prepared by co-precipitation protocol as the magnetic core and MMIP film onto the silica layer as the recognition and adsorption of target analytes. The obtained MMIPs materials have been fully characterized by scanning electron microscope (SEM, Fourier transform infrared spectrometer (FT-IR, vibrating sample magnetometer (VSM, and re-binding experiments. Under the optimal conditions, the fabricated Fe3O4@MIPs demonstrated fast adsorption equilibrium, a highly improved imprinting capacity, and excellent specificity to target sterigmatocystin (ST, which have been successfully applied as highly efficient solid-phase extraction materials followed by high-performance liquid chromatography (HPLC analysis. The MMIP-based solid phase extraction (SPE method gave linear response in the range of 0.05–5.0 mg·L−1 with a detection limit of 9.1 µg·L−1. Finally, the proposed method was used for the selective isolation and enrichment of ST in food samples with recoveries in the range 80.6–88.7% and the relative standard deviation (RSD <5.6%.

  20. Preparation and Characterization of Antimicrobial Films Based on LDPE/Ag Nanoparticles with Potential Uses in Food and Health Industries

    Science.gov (United States)

    Pontes-Quero, Gloria María; Corral, Angélica

    2018-01-01

    In this work, the antimicrobial effect of silver nanoparticles in polyethylene based nanocomposites has been investigated using a non-conventional processing method to produce homogeneous materials. High energy ball milling under cryogenic conditions was used to achieve a powder of well-blended low-density polyethylene and commercial silver nanoparticles. The final composites in the form of films were obtained by hot pressing. The effect of various silver nanoparticles content (0, 0.5, 1 and 2 wt %) on the properties of low-density polyethylene and the antimicrobial effectiveness of the composite against DH5α Escherichia coli were studied. The presence of silver nanoparticles did not seem to affect the surface energy and thermal properties of the materials. Apart from the inhibition of bacterial growth, slight changes in the aspect ratio of the bacteria with the content of particles were observed, suggesting a direct relationship between the presence of silver nanoparticles and the proliferation of DH5α E. coli (Escherichia coli) cells. Results indicate that these materials may be used to commercially produce antimicrobial polymers with potential applications in the food and health industries. PMID:29364193

  1. Preparation of Modified Magnetic Nanocomposites Dithiooxamide/Fe3O4 for Preconcentration and Determination of Trace Amounts of Cobalt Ions in Food and Natural Water Samples

    Directory of Open Access Journals (Sweden)

    Ali Mirabi

    2016-09-01

    Full Text Available The first study on the high efficiency of nanometer-sized magnetic nanoparticles (Fe3O4 coated with sodium dodecyl sulfate (SDS and dithiooxamide as a new sorbent solid phase extraction has been reported. Modified magnetic nanicomposites was used to preconcentrate and separate Co (II ions in food and environmental water samples. Magnetic nanoparticles were prepared by chemical precipitation of Fe (II and Fe (III salts from aqueous solution by ammonia solution. These magnetic nanoparticles and nanocomposites were characterized by scanning electron microscopy (SEM, transmission electron microscopy (TEM, thermo gravimetric analysis (TGA and elemental analysis CHNS. A micro sample introduction system was employed for the nebulization micro-volume of diluted solution into flame atomic absorption spectrometry (FAAS. The extraction conditions were optimized by selecting the appropriate extraction parameters including the amount of nanosorbent, pH value, volume of dithiooxamide and condition of eluting solution. The detection limit of this method for Co (II ions was 1.21 ng ml-1 and the R.S.D. was 0.9% (n=6. The advantages of this new method include rapidity, easy preparation of nanosorbents and a high preconcentration factor. The proposed method has been applied to the determination of Co (II ions at trace levels in real samples such as, kiwi, orange, cucumber, apple, green pepper, honey, potato, tap water, river water and sea water with satisfactory results.

  2. Food preservation by irradiation

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1978-02-15

    As shortages of food and energy still continue to constitute the major threats to the well-being of the human race, all actions aiming at overcoming these problems must be assigned vital importance. Of the two complementary ways of solving the food problem (i.e., increasing the production of food and decreasing the spoilage of food) a novel method designed to contribute to the latter purpose has been discussed at this symposium hosted by The Netherlands and held under the aegis of the Food and Agriculture Organization of the United Nations, the International Atomic Energy Agency and the World Health Organization. Progress made since the last symposium of this kind (Bombay, India, 1972) was reviewed from the technological, economic and wholesomeness points of view by participants from 39 countries (60% of the latter were of the developing world). From the reports presented on the use of radiations to control physiological changes in plants, feasibility of radiation preservation of potatoes, onions, garlic, as well as of some tropical and subtropical fruits (mangoes, papayas, litchis and avocado) was confirmed. For potatoes, onions and mangoes, optimal conditions of treatment and storage were established on a larger scale, combined with sizeable consumer trials. Combinations of ionizing radiation with chemicals (salycilic acid, for potatoes), and physical agents (ultraviolet rays, for papayas) have been reported to be successful against the incidence of rot. A considerable number of papers dealt with the control of microbiological spoilage of foods. Work since 1972 has shown that radurization of fruits and vegetables (bananas, mangoes, dried dates, endive, chickory, onions, soup-greens), meat, poultry, marine products (mackerel, cod and plaice fillets, shrimps), decontamination of food ingredients and food technology aids (enzyme preparations, proteins, starch, spices), radappertization of meat and animal feedstuffs as well as combination treatments with salt, heat

  3. Food preservation by irradiation

    International Nuclear Information System (INIS)

    1978-01-01

    As shortages of food and energy still continue to constitute the major threats to the well-being of the human race, all actions aiming at overcoming these problems must be assigned vital importance. Of the two complementary ways of solving the food problem (i.e., increasing the production of food and decreasing the spoilage of food) a novel method designed to contribute to the latter purpose has been discussed at this symposium hosted by The Netherlands and held under the aegis of the Food and Agriculture Organization of the United Nations, the International Atomic Energy Agency and the World Health Organization. Progress made since the last symposium of this kind (Bombay, India, 1972) was reviewed from the technological, economic and wholesomeness points of view by participants from 39 countries (60% of the latter were of the developing world). From the reports presented on the use of radiations to control physiological changes in plants, feasibility of radiation preservation of potatoes, onions, garlic, as well as of some tropical and subtropical fruits (mangoes, papayas, litchis and avocado) was confirmed. For potatoes, onions and mangoes, optimal conditions of treatment and storage were established on a larger scale, combined with sizeable consumer trials. Combinations of ionizing radiation with chemicals (salycilic acid, for potatoes), and physical agents (ultraviolet rays, for papayas) have been reported to be successful against the incidence of rot. A considerable number of papers dealt with the control of microbiological spoilage of foods. Work since 1972 has shown that radurization of fruits and vegetables (bananas, mangoes, dried dates, endive, chickory, onions, soup-greens), meat, poultry, marine products (mackerel, cod and plaice fillets, shrimps), decontamination of food ingredients and food technology aids (enzyme preparations, proteins, starch, spices), radappertization of meat and animal feedstuffs as well as combination treatments with salt, heat

  4. Rationale for using integrated enzymatic preparation for receiving food fibers from secondary resources of vegetable material processing

    Directory of Open Access Journals (Sweden)

    Alimov A. V.

    2016-09-01

    Full Text Available The purpose of the work is to establish some rational modes of receipt of the food fibers (FF from secondary resources of vegetable raw materials. Studying chemical properties of research objects has been carried out by standard methods in accordance with the GOST 26183–84, GOST 7636–85, GOST 25555.3–82, GOST 28561–90. Determination of reducing and not reducing sugars content has been performed by the cyanide method; determination of pectinaceous substances' content – by the calcium-pectate method. As an enzyme medicine the earlier not studied complex enzyme medicine of proteolytic and amilolytic action of Bacillus subtilis and Penicillium emersonii cultures has been tested. Studying heat stability of complex enzyme medicine has been carried out at varying of the hydrolysis temperature from 40 °C to 80 °C. The fractional composition of carbohydrates of secondary resources of aubergines, vegetable marrows and onions conversion has been researched. Content of FF (cellulose, gemitsellyuloza, pectin in waste from conversion of vegetable marrows constitutes 42 % of general content of carbohydrates, aubergines – 39,2 %, and onion – 30,4 %. Chemical and carbohydrate structures of secondary resources of vegetable raw materials allow consider them as FF source, and also shows feasibility of their conversion without fractionation by the form of secondary resources. The rational modes of hydrolysis of vegetable raw materials secondary resources' mix for removing the accompanying organic compounds have been determined. The maximum proteolytic activity of enzyme medicine takes place at the temperature of 50 °C, amilolytic activity – at 70 °C. In case of рН increase from 2.0 to 6.0 proteolytic and amilolytic activity reaches the maximum and constitutes 94 % and 95 % respectively, in case of further increase рН the activity decreases. The rational value of рН of reactionary environment when carrying out enzymatic hydrolysis in the

  5. Joint Asymptotic Distributions of Smallest and Largest Insurance Claims

    Directory of Open Access Journals (Sweden)

    Hansjörg Albrecher

    2014-07-01

    Full Text Available Assume that claims in a portfolio of insurance contracts are described by independent and identically distributed random variables with regularly varying tails and occur according to a near mixed Poisson process. We provide a collection of results pertaining to the joint asymptotic Laplace transforms of the normalised sums of the smallest and largest claims, when the length of the considered time interval tends to infinity. The results crucially depend on the value of the tail index of the claim distribution, as well as on the number of largest claims under consideration.

  6. Challenges with the largest commercial hydrogen station in the world

    Energy Technology Data Exchange (ETDEWEB)

    Charbonneau, Thomas; Gauthier, Pierre [Air Liquide Canada (Canada)

    2010-07-01

    This abstract's objective is to share with the participants the story of the largest hydrogen fueling station made to this date and to kick-start the story, we will cover the challenges; first the technical ones; the operational ones; the distribution ones and; the financial ones. We will then move on to review the logistic (geographic) issues raised by the project and conclude our presentation by sharing the output values of the largest fueling station built so far in the world. (orig.)

  7. 26Al-containing acidic and basic sodium aluminum phosphate preparation and use in studies of oral aluminum bioavailability from foods utilizing 26Al as an aluminum tracer

    International Nuclear Information System (INIS)

    Yokel, Robert A.; Urbas, Aaron A.; Lodder, Robert A.; Selegue, John P.; Florence, Rebecca L.

    2005-01-01

    We synthesized 26 Al-containing acidic and basic (alkaline) sodium aluminum phosphates (SALPs) which are FDA-approved leavening and emulsifying agents, respectively, and used them to determine the oral bioavailability of aluminum incorporated in selected foods. We selected applicable methods from published syntheses (patents) and scaled them down (∼3000- and 850-fold) to prepare ∼300-400 mg of each SALP. The 26 Al was incorporated at the beginning of the syntheses to maximize 26 Al and 27 Al equilibration and incorporate the 26 Al in the naturally-occurring Al-containing chemical species of the products. Near infrared spectroscopy (NIR) and X-ray powder diffraction (XRD) were used to characterize the two SALP samples and some intermediate samples. Multi-elemental analysis (MEA) was used to determine Na, Al and P content. Commercial products were included for comparison. Satisfactory XRD analyses, near infrared spectra and MEA results confirmed that we synthesized acidic and basic SALP, as well as some of the syntheses intermediates. The 26 Al-containing acidic and basic SALPs were incorporated into a biscuit material and a processed cheese, respectively. These were used in oral bioavailability studies conducted in rats in which the 26 Al present in blood after its oral absorption was quantified by accelerator mass spectrometry. The results showed oral Al bioavailability from acidic SALP in biscuit was ∼0.02% and from basic SALP in cheese ∼0.05%, lower than our previous determination of Al bioavailability from drinking water, ∼0.3%. Both food and water can appreciably contribute to the Al absorbed from typical human Al intake

  8. 26Al-containing acidic and basic sodium aluminum phosphate preparation and use in studies of oral aluminum bioavailability from foods utilizing 26Al as an aluminum tracer

    Science.gov (United States)

    Yokel, Robert A.; Urbas, Aaron A.; Lodder, Robert A.; Selegue, John P.; Florence, Rebecca L.

    2005-04-01

    We synthesized 26Al-containing acidic and basic (alkaline) sodium aluminum phosphates (SALPs) which are FDA-approved leavening and emulsifying agents, respectively, and used them to determine the oral bioavailability of aluminum incorporated in selected foods. We selected applicable methods from published syntheses (patents) and scaled them down (∼3000- and 850-fold) to prepare ∼300-400 mg of each SALP. The 26Al was incorporated at the beginning of the syntheses to maximize 26Al and 27Al equilibration and incorporate the 26Al in the naturally-occurring Al-containing chemical species of the products. Near infrared spectroscopy (NIR) and X-ray powder diffraction (XRD) were used to characterize the two SALP samples and some intermediate samples. Multi-elemental analysis (MEA) was used to determine Na, Al and P content. Commercial products were included for comparison. Satisfactory XRD analyses, near infrared spectra and MEA results confirmed that we synthesized acidic and basic SALP, as well as some of the syntheses intermediates. The 26Al-containing acidic and basic SALPs were incorporated into a biscuit material and a processed cheese, respectively. These were used in oral bioavailability studies conducted in rats in which the 26Al present in blood after its oral absorption was quantified by accelerator mass spectrometry. The results showed oral Al bioavailability from acidic SALP in biscuit was ∼0.02% and from basic SALP in cheese ∼0.05%, lower than our previous determination of Al bioavailability from drinking water, ∼0.3%. Both food and water can appreciably contribute to the Al absorbed from typical human Al intake.

  9. NAFTA: The World's Largest Trading Zone Turns 20

    Science.gov (United States)

    Ferrarini, Tawni Hunt; Day, Stephen

    2014-01-01

    Everyone under the age of 20 who has grown up in North America has lived in the common market created by NAFTA--the North American Free Trade Agreement. In a zone linking the United States, Canada, and Mexico, most goods and investments flow freely across borders to users, consumers, and investors. In 1994, NAFTA created the largest relatively…

  10. Synchrotron Emission on the Largest Scales: Radio Detection of the ...

    Indian Academy of Sciences (India)

    Abstract. Shocks and turbulence generated during large-scale structure formation are predicted to produce large-scale, low surface-brightness synchrotron emission. On the largest scales, this emission is globally correlated with the thermal baryon distribution, and constitutes the 'syn- chrotron cosmic-web'. I present the ...

  11. Building Earth's Largest Library: Driving into the Future.

    Science.gov (United States)

    Coffman, Steve

    1999-01-01

    Examines the Amazon.com online bookstore as a blueprint for designing the world's largest library. Topics include selection; accessibility and convenience; quality of Web sites and search tools; personalized service; library collection development, including interlibrary loan; library catalogs and catalog records; a circulation system; costs;…

  12. Analysis of Human Standing Balance by Largest Lyapunov Exponent

    Directory of Open Access Journals (Sweden)

    Kun Liu

    2015-01-01

    Full Text Available The purpose of this research is to analyse the relationship between nonlinear dynamic character and individuals’ standing balance by the largest Lyapunov exponent, which is regarded as a metric for assessing standing balance. According to previous study, the largest Lyapunov exponent from centre of pressure time series could not well quantify the human balance ability. In this research, two improvements were made. Firstly, an external stimulus was applied to feet in the form of continuous horizontal sinusoidal motion by a moving platform. Secondly, a multiaccelerometer subsystem was adopted. Twenty healthy volunteers participated in this experiment. A new metric, coordinated largest Lyapunov exponent was proposed, which reflected the relationship of body segments by integrating multidimensional largest Lyapunov exponent values. By using this metric in actual standing performance under sinusoidal stimulus, an obvious relationship between the new metric and the actual balance ability was found in the majority of the subjects. These results show that the sinusoidal stimulus can make human balance characteristics more obvious, which is beneficial to assess balance, and balance is determined by the ability of coordinating all body segments.

  13. Worlds largest particle physics laboratory selects Proxim Wireless Mesh

    CERN Multimedia

    2007-01-01

    "Proxim Wireless has announced that the European Organization for Nuclear Research (CERN), the world's largest particle physics laboratory and the birthplace of the World Wide Web, is using it's ORiNOCO AP-4000 mesh access points to extend the range of the laboratory's Wi-Fi network and to provide continuous monitoring of the lab's calorimeters" (1/2 page)

  14. PNNL supercomputer to become largest computing resource on the Grid

    CERN Multimedia

    2002-01-01

    Hewlett Packard announced that the US DOE Pacific Northwest National Laboratory will connect a 9.3-teraflop HP supercomputer to the DOE Science Grid. This will be the largest supercomputer attached to a computer grid anywhere in the world (1 page).

  15. Toward sustainable harvesting of Africa's largest medicinal plant ...

    African Journals Online (AJOL)

    Global demand for treating prostate disorders with Prunus africana bark extract has made P. africana Africa's largest medicinal plant export. Unsustainable harvesting practices can lead to local extirpations of this multipurpose tree. Survey research targeting P. africana harvesters in a Tanzania forest reserve revealed that ...

  16. Reclamation of zinc-contaminated soil using a dissolved organic carbon solution prepared using liquid fertilizer from food-waste composting.

    Science.gov (United States)

    Chiang, Po-Neng; Tong, Ou-Yang; Chiou, Chyow-San; Lin, Yu-An; Wang, Ming-Kuang; Liu, Cheng-Chung

    2016-01-15

    A liquid fertilizer obtained through food-waste composting can be used for the preparation of a dissolved organic carbon (DOC) solution. In this study, we used the DOC solutions for the remediation of a Zn-contaminated soil (with Zn concentrations up to 992 and 757 mg kg(-1) in topsoil and subsoil, respectively). We then determined the factors that affect Zn removal, such as pH, initial concentration of DOC solution, and washing frequency. Measurements using a Fourier Transform infrared spectrometer (FT-IR) revealed that carboxyl and amide were the major functional groups in the DOC solution obtained from the liquid fertilizer. Two soil washes using 1,500 mg L(-1) DOC solution with a of pH 2.0 at 25°C removed about 43% and 21% of the initial Zn from the topsoil and subsoil, respectively. Following this treatment, the pH of the soil declined from 5.4 to 4.1; organic matter content slightly increased from 6.2 to 6.5%; available ammonium (NH4(+)-N) content increased to 2.4 times the original level; and in the topsoil, the available phosphorus content and the exchangeable potassium content increased by 1.65 and 2.53 times their initial levels, respectively. Copyright © 2015 Elsevier B.V. All rights reserved.

  17. Preparation and characterization of semi-refined kappa carrageenan-based edible film for nano coating application on minimally processed food

    Science.gov (United States)

    Manuhara, Godras Jati; Praseptiangga, Danar; Muhammad, Dimas Rahadian Aji; Maimuni, Bawani Hindami

    2016-02-01

    Shorter and easier processing of semi-refined kappa carrageenan extracted from Euchema cottonii red seaweed result in cheaper price of the polysaccharide. In this study, edible film was prepared from the semi-refined carrageenan without any salt addition. The effect of the carrageenan concentration (1.0, 1.5, and 2.0% w/v) on physical and mechanical properties of the edible film was studied. Edible film thickness and tensile strength increased but elongation at break and water vapor transmission rate (WVTR) decreased as the concentration increased. Based on the characteristic of the edible film, formulation using 2% carrageenan was recommended. The edible film demonstrated the characteristic as follow: 0.054 mm thickness, 21.14 MPa tensile strength, 12.36% elongation at break, and 9.56 g/m2.hour WVTR. It was also noted the carrageenan-based edible film indicated potential physical and mechanical characteristics for nano coating applications on minimally processed food.

  18. 21 CFR 113.81 - Product preparation.

    Science.gov (United States)

    2010-04-01

    ...) Blanching by heat, when required in the preparation of food for canning, should be effected by heating the... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Product preparation. 113.81 Section 113.81 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  19. Temporal properties of seismicity and largest earthquakes in SE Carpathians

    Directory of Open Access Journals (Sweden)

    S. Byrdina

    2006-01-01

    Full Text Available In order to estimate the hazard rate distribution of the largest seismic events in Vrancea, South-Eastern Carpathians, we study temporal properties of historical and instrumental catalogues of seismicity. First, on the basis of Generalized Extreme Value theory we estimate the average return period of the largest events. Then, following Bak et al. (2002 and Corral (2005a, we study scaling properties of recurrence times between earthquakes in appropriate spatial volumes. We come to the conclusion that the seismicity is temporally clustered, and that the distribution of recurrence times is significantly different from a Poisson process even for times largely exceeding corresponding periods of foreshock and aftershock activity. Modeling the recurrence times by a gamma distributed variable, we finally estimate hazard rates with respect to the time elapsed from the last large earthquake.

  20. Worlds Largest Wave Energy Project 2007 in Wales

    DEFF Research Database (Denmark)

    Christensen, Lars; Friis-Madsen, Erik; Kofoed, Jens Peter

    2006-01-01

    This paper introduces world largest wave energy project being developed in Wales and based on one of the leading wave energy technologies. The background for the development of wave energy, the total resource ands its distribution around the world is described. In contrast to wind energy turbines...... Dragon has to be scaled in accordance with the wave climate at the deployment site, which makes the Welch demonstrator device the worlds largest WEC so far with a total width of 300 meters. The project budget, the construction methods and the deployment site are also given....... a large number of fundamentally different technologies are utilised to harvest wave energy. The Wave Dragon belongs to the wave overtopping class of converters and the paper describes the fundamentals and the technical solutions used in this wave energy converter. An offshore floating WEC like the Wave...

  1. Preparation for Pick-and-Eat Food Production on the International Space Station: Flight Definition for the VEG-04 and VEG-05 Missions

    Science.gov (United States)

    Massa, G. D.; Wheeler, R. M.; Romeyn, M. W.; Hummerick, M. E.; Spencer, L. E.; Morrow, R. C.; Mitchell, C. A.; Burgner, S.; Whitmire, A. M.; Young, M. H.; hide

    2018-01-01

    -handling protocol is also being evaluated to support food safety. All harvests reserve a subset of samples for microbial analysis to determine baseline microbial levels and help establish critical control points for food safety. Testing was initially conducted in hardware analogs of the standard Veggie plant pillows. However, a new Veggie watering system, the Passive Orbital Nutrient Delivery System or PONDS, has been designed and is being prepared for future flight experiments. With the selection of this growth system, ground tests have shifted to analog PONDS systems. Crop tests on ISS, designated VEG-04 for mizuna and VEG-05 for tomato, are planned in 2018 to evaluate any additional impacts of spaceflight on the light and fertilizer conditions down-selected from ground tests. A set of Veggie-specific questions has been developed to characterize the psychological impacts of plant growth and plant-care activities during spaceflight. Organoleptic questionnaires have been developed to assess produce attributes in microgravity taste sessions. These tests for plants growing in the Veggie hardware on ISS will help to mitigate the risk of an inadequate food supply for long duration missions by developing methods and determining hardware requirements to integrate fresh vegetables as a dietary supplement. This research was co-funded by the Human Research Program and Space Biology (MTL1075) in the ILSRA 2015 NRA call.

  2. Upgrade and modernization of the six largest HPPs in Macedonia

    International Nuclear Information System (INIS)

    Hadzievska, M.

    2002-01-01

    In 1998, Electric Power Company of Macedonia and the International Bank for Development and Reconstruction, started the Power System Improvement Project a part of which is the Project for rehabilitation of the six largest Hydro Power Plants (HPPs) in the Republic of Macedonia. The six largest Hydro Power Plants (HPP Vrutok, HPP Raven, HPP Globocica, HPP Tikves and HPP Spilje and HPP Vrben) represent 91% of the country's hydropower capacity. The rehabilitation program is divided in five parts (contracts) and covers the refurbishment of: turbine runners, turbine and generator bearings, governors, inlet valves; butterfly valves, including accessories and control systems; generators, excitation system and voltage regulation; control system, protection and LV auxiliaries; switch gears and control gears in 220 kV, 110 kV and 35 kV substations. At the moment, only the implementation of switch gears has started, the first phase is already finished, and 50 % of the rehabilitation works for HPP Vrutok, the largest HPP, has been finished. With the realization of this project, greater hydropower production is expected. It also expected that HPPs will become a more vital part of the Macedonian power system

  3. Kabob report. Pt. 3. Chevron plant largest in Canada

    Energy Technology Data Exchange (ETDEWEB)

    1971-01-18

    Canada's largest fully integrated primary natural- gas processing and sulfur recovery plant is heading for physical completion by mid-summer of 1971. The Ralph M. Parsons Construction Co. of Canada Ltd., contractor for the S. Kaybob Beaverhill Lake Unit No. 3 gas-processing plant, to be operated by Chevron Standard Ltd., estimates completion by June 30. After that the $80 million complex will have tests and running in time. With any reasonable luck, it should be fully on stream by late summer. Preliminary construction on the 200-acre site started in Jan. 1969 with clearing and contouring of the main plant and sulfur storage sites. Initial rough grading started in the early summer, after spring breakup was over. Delivery of most of the big items was made by rail because the local secondary roads were inadequate for them. Concrete has been a large item. The contractor has its own batch plant on the site for the estimated 28,000 cu yd which will be needed for the whole job. Dominating the construction site from the start has been the high sulfur plant stack, first of the major items to be finished. It will serve to dispose of effluent from the largest sulfur recovery unit in Canada. It is 465 ft high, one of the largest in Alberta, and a significant contribution to pollution control and environmental protection.

  4. Food retailing and food service.

    Science.gov (United States)

    Capps, Oral; Park, John L

    2003-07-01

    The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).

  5. Reclamation of zinc-contaminated soil using a dissolved organic carbon solution prepared using liquid fertilizer from food-waste composting

    International Nuclear Information System (INIS)

    Chiang, Po-Neng; Tong, Ou-Yang; Chiou, Chyow-San; Lin, Yu-An; Wang, Ming-Kuang; Liu, Cheng-Chung

    2016-01-01

    Highlights: • Nitrogen, phosphorus, and potassium contents in soil are substantially increased after the DOC washing. • The removal of Zn is dominated by proton replacement at pH 2.0, rather than by complexation with DOC. • The removal of Zn is dominated by DOC complexation between pH 3.0 and pH 5.0. - Abstract: A liquid fertilizer obtained through food-waste composting can be used for the preparation of a dissolved organic carbon (DOC) solution. In this study, we used the DOC solutions for the remediation of a Zn-contaminated soil (with Zn concentrations up to 992 and 757 mg kg −1 in topsoil and subsoil, respectively). We then determined the factors that affect Zn removal, such as pH, initial concentration of DOC solution, and washing frequency. Measurements using a Fourier Transform infrared spectrometer (FT-IR) revealed that carboxyl and amide were the major functional groups in the DOC solution obtained from the liquid fertilizer. Two soil washes using 1,500 mg L −1 DOC solution with a of pH 2.0 at 25 °C removed about 43% and 21% of the initial Zn from the topsoil and subsoil, respectively. Following this treatment, the pH of the soil declined from 5.4 to 4.1; organic matter content slightly increased from 6.2 to 6.5%; available ammonium (NH 4 + -N) content increased to 2.4 times the original level; and in the topsoil, the available phosphorus content and the exchangeable potassium content increased by 1.65 and 2.53 times their initial levels, respectively.

  6. Reclamation of zinc-contaminated soil using a dissolved organic carbon solution prepared using liquid fertilizer from food-waste composting

    Energy Technology Data Exchange (ETDEWEB)

    Chiang, Po-Neng [Experimental Forest, National Taiwan University, Chushan, Nantou County, 55750, Taiwan (China); Tong, Ou-Yang [Department of Environment Engineering, College of the Environment and Ecology, and The Key Laboratory of the Ministry of Education for Coastal and Wetland Ecosystem, Xiamen University, Xiamen (China); Chiou, Chyow-San; Lin, Yu-An [Department of Environmental Engineering, National Ilan University, Ilan 26047, Taiwan (China); Wang, Ming-Kuang [Department of Animal Science, National Ilan University, Ilan 26047, Taiwan (China); Liu, Cheng-Chung, E-mail: ccliu@niu.edu.tw [Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan (China)

    2016-01-15

    Highlights: • Nitrogen, phosphorus, and potassium contents in soil are substantially increased after the DOC washing. • The removal of Zn is dominated by proton replacement at pH 2.0, rather than by complexation with DOC. • The removal of Zn is dominated by DOC complexation between pH 3.0 and pH 5.0. - Abstract: A liquid fertilizer obtained through food-waste composting can be used for the preparation of a dissolved organic carbon (DOC) solution. In this study, we used the DOC solutions for the remediation of a Zn-contaminated soil (with Zn concentrations up to 992 and 757 mg kg{sup −1} in topsoil and subsoil, respectively). We then determined the factors that affect Zn removal, such as pH, initial concentration of DOC solution, and washing frequency. Measurements using a Fourier Transform infrared spectrometer (FT-IR) revealed that carboxyl and amide were the major functional groups in the DOC solution obtained from the liquid fertilizer. Two soil washes using 1,500 mg L{sup −1} DOC solution with a of pH 2.0 at 25 °C removed about 43% and 21% of the initial Zn from the topsoil and subsoil, respectively. Following this treatment, the pH of the soil declined from 5.4 to 4.1; organic matter content slightly increased from 6.2 to 6.5%; available ammonium (NH{sub 4}{sup +}-N) content increased to 2.4 times the original level; and in the topsoil, the available phosphorus content and the exchangeable potassium content increased by 1.65 and 2.53 times their initial levels, respectively.

  7. The Environmental Responsibility of the World’s Largest Banks

    Directory of Open Access Journals (Sweden)

    Ryszawska Bożena

    2018-03-01

    Full Text Available Sustainability transition is changing the role and function of banks, specially their products and services also in relation to stakeholders. Banks are one of the main actors supporting the transition to sustainable economy. The purpose of this study is to emphasise the role of world’s largest banks in that process. Banks are slowly responding to the new demand of sustainability and responsibility, and they try to align with it. The paper is based on an overview of the world’s five largest banks that employ corporate social responsibility (CSR reporting standards, together with detailed enumeration of pro-environmental activities included in the reports. The first section of this paper presents the most popular approaches to the problem at hand, as reported in professional literature. Section two presents the characteristics of the CSR actions in banks. The third section discusses the environmental actions of the biggest banks in Global Reporting Initiative (GRI reporting the most popular standard for reporting non-financial information. And the last part of the paper presents the conclusions resulting from the article. The research was conducted using a variety of sources, such as scientific articles, statistical data, CSR reports of the world’s largest banks, as well reporting principles and standard disclosures. The basic method used in the process of writing was a critical analysis of literature and reports concerning the CSR reporting standards, environmental responsibilities of different kinds of entities, as well as own observations based on special reports of banks. In the article, also the analysis of financial market data, induction method and comparison method have been used. The main conclusions of the analysis of the CSR reports disclosed by the world’s largest banks confirm all three of the theses presented in the article. The findings suggest that the banks under study can be regarded as environmentally responsible

  8. Longevity in Calumma parsonii, the World's largest chameleon.

    Science.gov (United States)

    Tessa, Giulia; Glaw, Frank; Andreone, Franco

    2017-03-01

    Large body size of ectothermic species can be correlated with high life expectancy. We assessed the longevity of the World's largest chameleon, the Parson's chameleon Calumma parsonii from Madagascar by using skeletochronology of phalanges taken from preserved specimens held in European natural history museums. Due to the high bone resorption we can provide only the minimum age of each specimen. The highest minimum age detected was nine years for a male and eight years for a female, confirming that this species is considerably long living among chameleons. Our data also show a strong correlation between snout-vent length and estimated age. Copyright © 2017 Elsevier Inc. All rights reserved.

  9. Environmental isotope signatures of the largest freshwater lake in Kerala

    International Nuclear Information System (INIS)

    Unnikrishnan Warrier, C.

    2007-01-01

    Sasthamkotta lake, the largest freshwater lake in Kerala, serves as a source for drinking water for more than half a million people. Environmental 137 Cs analysis done on undisturbed sediment core samples reveals that the recent rate of sedimentation is not uniform in the lake. The useful life of lake is estimated as about 800 years. The δD and δ 18 O values of the lake waters indicate that the lake is well mixed with a slight variation horizontally. The stable isotope studies on well waters from the catchment indicate hydraulic communication with the lake and lake groundwater system is flow-through type. Analytical model also supports this view. (author)

  10. Fishing down the largest coral reef fish species.

    Science.gov (United States)

    Fenner, Douglas

    2014-07-15

    Studies on remote, uninhabited, near-pristine reefs have revealed surprisingly large populations of large reef fish. Locations such as the northwestern Hawaiian Islands, northern Marianas Islands, Line Islands, U.S. remote Pacific Islands, Cocos-Keeling Atoll and Chagos archipelago have much higher reef fish biomass than islands and reefs near people. Much of the high biomass of most remote reef fish communities lies in the largest species, such as sharks, bumphead parrots, giant trevally, and humphead wrasse. Some, such as sharks and giant trevally, are apex predators, but others such as bumphead parrots and humphead wrasse, are not. At many locations, decreases in large reef fish species have been attributed to fishing. Fishing is well known to remove the largest fish first, and a quantitative measure of vulnerability to fishing indicates that large reef fish species are much more vulnerable to fishing than small fish. The removal of large reef fish by fishing parallels the extinction of terrestrial megafauna by early humans. However large reef fish have great value for various ecological roles and for reef tourism. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Improving food preservation to reduce food waste

    OpenAIRE

    Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna

    2014-01-01

    The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...

  12. Physiologic effects of bowel preparation

    DEFF Research Database (Denmark)

    Holte, Kathrine; Nielsen, Kristine Grubbe; Madsen, Jan Lysgård

    2004-01-01

    healthy volunteers (median age, 63 years) underwent bowel preparation with bisacodyl and sodium phosphate. Fluid and food intake were standardized according to weight, providing adequate calorie and oral fluid intake. Before and after bowel preparation, weight, exercise capacity, orthostatic tolerance...

  13. New food policy

    DEFF Research Database (Denmark)

    Christensen, Tove; Andersen, Lill

    The urbanisation, technical changes, and the industrialisation of the food systems on one hand and increased income and changes in lifestyles on the other hand transform the way food is produced, marketed and consumed - those changes call for changes in the nature of food policy. Concerns over food...... safety have become an important driver of reform of food policy. In particular, the BSE crisis in 1996 had a significant impact on the formulation of a change in food safety policy in the EU. The White Paper on Food Safety was prepared by the EU commision as a response to the BSE scandal as the EU felt...... a need for restablishing public confidence in its food supply, its food science, its laws and its food control. In addition, the White Paper on Food Safety points towards a farm to fork policy in that 'as the food production chain is becoming increasingly complex, the health of consumers can ony...

  14. Carbon and energy fluxes from China's largest freshwater lake

    Science.gov (United States)

    Gan, G.; LIU, Y.

    2017-12-01

    Carbon and energy fluxes between lakes and the atmosphere are important aspects of hydrology, limnology, and ecology studies. China's largest freshwater lake, the Poyang lake experiences tremendous water-land transitions periodically throughout the year, which provides natural experimental settings for the study of carbon and energy fluxes. In this study, we use the eddy covariance technique to explore the seasonal and diurnal variation patterns of sensible and latent heat fluxes of Poyang lake during its high-water and low-water periods, when the lake is covered by water and mudflat, respectively. We also determine the annual NEE of Poyang lake and the variations of NEE's components: Gross Primary Productivity (GPP) and Ecosystem Respiration (Re). Controlling factors of seasonal and diurnal variations of carbon and energy fluxes are analyzed, and land cover impacts on the variation patterns are also studied. Finally, the coupling between the carbon and energy fluxes are analyzed under different atmospheric, boundary stability and land cover conditions.

  15. SSC RIAR is the largest centre of research reactors

    International Nuclear Information System (INIS)

    Kalygin, V.V.

    1997-01-01

    The State Scientific Centre (SSC) ''Research Institute of Atomic Reactors'' (RIAR) is situated 100 km to the south-east from Moscow, in Dimitrovgrad, the Volga Region of the Russian Federation. SSC RIAR is the largest centre of research reactors in Russia. At present there are 5 types of reactor facilities in operation, including two NPP. One of the main tasks the Centre is the investigations on safety increase for power reactors. Broad international connections are available at the Institute. On the basis of the SSC RIAR during 3 years work has been done on the development of the branch training centre (TC) for the training of operation personnel of research and pilot reactors in Russia. (author). 3 tabs

  16. BALU: Largest autoclave research facility in the world

    Directory of Open Access Journals (Sweden)

    Hakan Ucan

    2016-03-01

    Full Text Available Among the large-scale facilities operated at the Center for Lightweight-Production-Technology of the German Aerospace Center in Stade BALU is the world's largest research autoclave. With a loading length of 20m and a loading diameter of 5.8 m the main objective of the facility is the optimization of the curing process operated by components made of carbon fiber on an industrial scale. For this reason, a novel dynamic autoclaving control has been developed that is characterized by peripheral devices to expend the performance of the facility for differential applications, by sensing systems to detect the component state throughout the curing process and by a feedback system, which is capable to intervene into the running autoclave process.

  17. Switzerland's largest wood-pellet factory in Balsthal

    International Nuclear Information System (INIS)

    Stohler, F.

    2004-01-01

    This article describes how a small Swiss electricity utility has broken out of its traditional role in power generation and the distribution of electricity and gone into the production of wood pellets. The pellets, which are made from waste wood (sawdust) available from wood processing companies, are produced on a large scale in one of Europe's largest pellets production facilities. The boom in the use of wood pellets for heating purposes is discussed. The article discusses this unusual approach for a Swiss power utility, which also operates a wood-fired power station and is even involved in an incineration plant for household wastes. The markets being aimed for in Switzerland and in Europe are described, including modern low-energy-consumption housing projects. A further project is described that is to use waste wood available from a large wood processing facility planned in the utility's own region

  18. Opportunities for biodiversity gains under the world's largest reforestation programme

    Science.gov (United States)

    Hua, Fangyuan; Wang, Xiaoyang; Zheng, Xinlei; Fisher, Brendan; Wang, Lin; Zhu, Jianguo; Tang, Ya; Yu, Douglas W.; Wilcove, David S.

    2016-01-01

    Reforestation is a critical means of addressing the environmental and social problems of deforestation. China's Grain-for-Green Program (GFGP) is the world's largest reforestation scheme. Here we provide the first nationwide assessment of the tree composition of GFGP forests and the first combined ecological and economic study aimed at understanding GFGP's biodiversity implications. Across China, GFGP forests are overwhelmingly monocultures or compositionally simple mixed forests. Focusing on birds and bees in Sichuan Province, we find that GFGP reforestation results in modest gains (via mixed forest) and losses (via monocultures) of bird diversity, along with major losses of bee diversity. Moreover, all current modes of GFGP reforestation fall short of restoring biodiversity to levels approximating native forests. However, even within existing modes of reforestation, GFGP can achieve greater biodiversity gains by promoting mixed forests over monocultures; doing so is unlikely to entail major opportunity costs or pose unforeseen economic risks to households. PMID:27598524

  19. SSC RIAR is the largest centre of research reactors

    Energy Technology Data Exchange (ETDEWEB)

    Kalygin, V V [State Scientific Centre, Research Inst. of Atomic Reactors (Russian Federation)

    1997-10-01

    The State Scientific Centre (SSC) ``Research Institute of Atomic Reactors`` (RIAR) is situated 100 km to the south-east from Moscow, in Dimitrovgrad, the Volga Region of the Russian Federation. SSC RIAR is the largest centre of research reactors in Russia. At present there are 5 types of reactor facilities in operation, including two NPP. One of the main tasks the Centre is the investigations on safety increase for power reactors. Broad international connections are available at the Institute. On the basis of the SSC RIAR during 3 years work has been done on the development of the branch training centre (TC) for the training of operation personnel of research and pilot reactors in Russia. (author). 3 tabs.

  20. The largest Silurian vertebrate and its palaeoecological implications

    Science.gov (United States)

    Choo, Brian; Zhu, Min; Zhao, Wenjin; Jia, Liaotao; Zhu, You'an

    2014-01-01

    An apparent absence of Silurian fishes more than half-a-metre in length has been viewed as evidence that gnathostomes were restricted in size and diversity prior to the Devonian. Here we describe the largest pre-Devonian vertebrate (Megamastax amblyodus gen. et sp. nov.), a predatory marine osteichthyan from the Silurian Kuanti Formation (late Ludlow, ~423 million years ago) of Yunnan, China, with an estimated length of about 1 meter. The unusual dentition of the new form suggests a durophagous diet which, combined with its large size, indicates a considerable degree of trophic specialisation among early osteichthyans. The lack of large Silurian vertebrates has recently been used as constraint in palaeoatmospheric modelling, with purported lower oxygen levels imposing a physiological size limit. Regardless of the exact causal relationship between oxygen availability and evolutionary success, this finding refutes the assumption that pre-Emsian vertebrates were restricted to small body sizes. PMID:24921626

  1. Largest US oil and gas fields, August 1993

    International Nuclear Information System (INIS)

    1993-01-01

    The Largest US Oil and Gas Fields is a technical report and part of an Energy Information Administration (EIA) series presenting distributions of US crude oil and natural gas resources, developed using field-level data collected by EIA's annual survey of oil and gas proved reserves. The series' objective is to provide useful information beyond that routinely presented in the EIA annual report on crude oil and natural gas reserves. These special reports also will provide oil and gas resource analysts with a fuller understanding of the nature of US crude oil and natural gas occurrence, both at the macro level and with respect to the specific subjects addressed. The series' approach is to integrate EIA's crude oil and natural gas survey data with related data obtained from other authoritative sources, and then to present illustrations and analyses of interest to a broad spectrum of energy information users ranging from the general public to oil and gas industry personnel

  2. The largest glitch observed in the Crab pulsar

    Science.gov (United States)

    Shaw, B.; Lyne, A. G.; Stappers, B. W.; Weltevrede, P.; Bassa, C. G.; Lien, A. Y.; Mickaliger, M. B.; Breton, R. P.; Jordan, C. A.; Keith, M. J.; Krimm, H. A.

    2018-05-01

    We have observed a large glitch in the Crab pulsar (PSR B0531+21). The glitch occurred around MJD 58064 (2017 November 8) when the pulsar underwent an increase in the rotation rate of Δν = 1.530 × 10-5 Hz, corresponding to a fractional increase of Δν/ν = 0.516 × 10-6 making this event the largest glitch ever observed in this source. Due to our high-cadence and long-dwell time observations of the Crab pulsar we are able to partially resolve a fraction of the total spin-up of the star. This delayed spin-up occurred over a timescale of ˜1.7 days and is similar to the behaviour seen in the 1989 and 1996 large Crab pulsar glitches. The spin-down rate also increased at the glitch epoch by Δ \\dot{ν } / \\dot{ν } = 7 × 10^{-3}. In addition to being the largest such event observed in the Crab, the glitch occurred after the longest period of glitch inactivity since at least 1984 and we discuss a possible relationship between glitch size and waiting time. No changes to the shape of the pulse profile were observed near the glitch epoch at 610 MHz or 1520 MHz, nor did we identify any changes in the X-ray flux from the pulsar. The long-term recovery from the glitch continues to progress as \\dot{ν } slowly rises towards pre-glitch values. In line with other large Crab glitches, we expect there to be a persistent change to \\dot{ν }. We continue to monitor the long-term recovery with frequent, high quality observations.

  3. Niigugim Qalgadangis (Atkan Food).

    Science.gov (United States)

    Dirks, Moses; Dirks, Lydia

    A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled…

  4. Changes in activity of industrial enzyme preparations irradiated with sterilizing doses. Part of a coordinated programme on factors influencing the utilization of food irradiation process

    International Nuclear Information System (INIS)

    Bachman, S.

    1984-03-01

    Experiments were carried out to investigate the efficacy of irradiation to sterilize enzyme preparations. Irradiation doses up to 25 kGy caused no changes in basic organoleptic properties of commercial rennin preparations. Dose rate (from 0.5 to 13.5 kGy/hr) has no influence on the changes in enzyme activity during the storage period of 3 months. Doses ranging from 8 to 12 kGy are sufficient to sterilize commercial enzyme preparations. Non-purified, crude rennin preparations appear to be more resistant to radiation than purified samples. Rennin preparations purified by dialysis and treated with 25 kGy resulted in a reduction of activity of 20%. The activity of preparations purified by gel filtration was reduced to 50% when treated with the same dose

  5. Complementary Feeding: Review of Recommendations, Feeding Practices and Adequacy of Homemade Complementary Food Preparations in Developing Countries – lessons from Ethiopia

    Directory of Open Access Journals (Sweden)

    Motuma A Abeshu

    2016-10-01

    Full Text Available Breastfeeding provides the ideal food during the first 6 months of life. Complementary feeding is the process starting when breast milk alone is no longer sufficient, the target age being between 6 to 23 months. The gap between nutritional requirement and amount obtained from breast milk increases with age. For energy, 200kcal, 300kcal and 550kcal per day is expected to be covered by complementary foods at 6-8, 9-11 and 12-23 months, respectively. In addition, the complementary foods must provide relatively large proportions of micronutrients such as: iron, zinc, phosphorus, magnesium, calcium and vitamin B6. In several parts of the developing world, complementary feeding continues as a challenge to good nutrition in children. In Ethiopia, only 4.2% of breastfed children of 6–23 months of age have a minimum acceptable diet. The gaps are mostly attributed to either poor dietary quality or poor feeding practices, if not both. Commercial fortified foods are often beyond the reach of the poor. Thus, homemade complementary foods remain commonly used. However, unfortified complementary foods that are predominantly plant-based provide insufficient amounts of key nutrients (particularly iron, zinc and calcium during the age of 6 – 23 months even, when based on an improved recipe. This review thus assessed complementary feeding practice and recommendation and reviewed the level of adequacy of homemade complementary foods.

  6. Oceans of Opportunity. Harnessing Europe's largest domestic energy resource

    International Nuclear Information System (INIS)

    Fichaux, N.; Wilkes, J.

    2009-09-01

    Europe's offshore wind potential is enormous and able to power Europe seven times over. Over 100 GW of offshore wind projects are already in various stages of planning. If realised, these projects would produce 10% of the EU's electricity whilst avoiding 200 million tonnes of CO2 emissions each year. EWEA has a target of 40 GW of offshore wind in the EU by 2020, implying an average annual market growth of 28% over the coming 12 years. The EU market for onshore wind grew by an average 32% per year in the 12-year period from 1992-2004 - what the wind energy industry has achieved on land can be repeated at sea. EWEA's proposed offshore grid builds on the 11 offshore grids currently operating and 21 offshore grids currently being considered by the grid operators in the Baltic and North Seas to give Europe a truly pan-European electricity super highway. Strong political support and action from Europe's policy-makers will allow a new, multi-billion euro industry to be built. This new industry will deliver thousands of green collar jobs and a new renewable energy economy and establish Europe as world leader in offshore wind power technology. A single European electricity market with large amounts of wind power will bring affordable electricity to consumers, reduce import dependence, cut CO2 emissions and allow Europe to access its largest domestic energy source.

  7. Characterization of the largest effector gene cluster of Ustilago maydis.

    Directory of Open Access Journals (Sweden)

    Thomas Brefort

    2014-07-01

    Full Text Available In the genome of the biotrophic plant pathogen Ustilago maydis, many of the genes coding for secreted protein effectors modulating virulence are arranged in gene clusters. The vast majority of these genes encode novel proteins whose expression is coupled to plant colonization. The largest of these gene clusters, cluster 19A, encodes 24 secreted effectors. Deletion of the entire cluster results in severe attenuation of virulence. Here we present the functional analysis of this genomic region. We show that a 19A deletion mutant behaves like an endophyte, i.e. is still able to colonize plants and complete the infection cycle. However, tumors, the most conspicuous symptoms of maize smut disease, are only rarely formed and fungal biomass in infected tissue is significantly reduced. The generation and analysis of strains carrying sub-deletions identified several genes significantly contributing to tumor formation after seedling infection. Another of the effectors could be linked specifically to anthocyanin induction in the infected tissue. As the individual contributions of these genes to tumor formation were small, we studied the response of maize plants to the whole cluster mutant as well as to several individual mutants by array analysis. This revealed distinct plant responses, demonstrating that the respective effectors have discrete plant targets. We propose that the analysis of plant responses to effector mutant strains that lack a strong virulence phenotype may be a general way to visualize differences in effector function.

  8. El Paso natural gas nearing completion of system's largest expansion

    International Nuclear Information System (INIS)

    Anon.

    1992-01-01

    El Paso Natural Gas Co.'s largest expansion program in its 64-year history will be completed along its northern system this spring or early summer. According to the company, the three-tiered, $241.5 million expansion program will increase El Paso's gas-transport capacity by 835 MMcfd to 2.5 bcfd of conventional and coal-seam gas from the San Juan basin in northwestern New Mexico. That's enough natural gas, says the company, to supply the needs of a city of more than 800,000 residents. This paper reports that the expansion involves the San Juan Triangle system, the company's northern main line, and the Permian-San Juan crossover line. The company also filed with the Federal Energy Regulatory Commission (FERC) in October 1991 to construct a new $15.2 million compressor station, Rio Vista, south of Bloomfield, N.M. The station would be used to move additional gas to the main line

  9. Benchmark Testing of the Largest Titanium Aluminide Sheet Subelement Conducted

    Science.gov (United States)

    Bartolotta, Paul A.; Krause, David L.

    2000-01-01

    To evaluate wrought titanium aluminide (gamma TiAl) as a viable candidate material for the High-Speed Civil Transport (HSCT) exhaust nozzle, an international team led by the NASA Glenn Research Center at Lewis Field successfully fabricated and tested the largest gamma TiAl sheet structure ever manufactured. The gamma TiAl sheet structure, a 56-percent subscale divergent flap subelement, was fabricated for benchmark testing in three-point bending. Overall, the subelement was 84-cm (33-in.) long by 13-cm (5-in.) wide by 8-cm (3-in.) deep. Incorporated into the subelement were features that might be used in the fabrication of a full-scale divergent flap. These features include the use of: (1) gamma TiAl shear clips to join together sections of corrugations, (2) multiple gamma TiAl face sheets, (3) double hot-formed gamma TiAl corrugations, and (4) brazed joints. The structural integrity of the gamma TiAl sheet subelement was evaluated by conducting a room-temperature three-point static bend test.

  10. Largest US oil and gas fields, August 1993

    Energy Technology Data Exchange (ETDEWEB)

    1993-08-06

    The Largest US Oil and Gas Fields is a technical report and part of an Energy Information Administration (EIA) series presenting distributions of US crude oil and natural gas resources, developed using field-level data collected by EIA`s annual survey of oil and gas proved reserves. The series` objective is to provide useful information beyond that routinely presented in the EIA annual report on crude oil and natural gas reserves. These special reports also will provide oil and gas resource analysts with a fuller understanding of the nature of US crude oil and natural gas occurrence, both at the macro level and with respect to the specific subjects addressed. The series` approach is to integrate EIA`s crude oil and natural gas survey data with related data obtained from other authoritative sources, and then to present illustrations and analyses of interest to a broad spectrum of energy information users ranging from the general public to oil and gas industry personnel.

  11. Phosphorus Loadings to the World's Largest Lakes: Sources and Trends

    Science.gov (United States)

    Fink, Gabriel; Alcamo, Joseph; Flörke, Martina; Reder, Klara

    2018-04-01

    Eutrophication is a major water quality issue in lakes worldwide and is principally caused by the loadings of phosphorus from catchment areas. It follows that to develop strategies to mitigate eutrophication, we must have a good understanding of the amount, sources, and trends of phosphorus pollution. This paper provides the first consistent and harmonious estimates of current phosphorus loadings to the world's largest 100 lakes, along with the sources of these loadings and their trends. These estimates provide a perspective on the extent of lake eutrophication worldwide, as well as potential input to the evaluation and management of eutrophication in these lakes. We take a modeling approach and apply the WorldQual model for these estimates. The advantage of this approach is that it allows us to fill in large gaps in observational data. From the analysis, we find that about 66 of the 100 lakes are located in developing countries and their catchments have a much larger average phosphorus yield than the lake catchments in developed countries (11.1 versus 0.7 kg TP km-2 year-1). Second, the main source of phosphorus to the examined lakes is inorganic fertilizer (47% of total). Third, between 2005-2010 and 1990-1994, phosphorus pollution increased at 50 out of 100 lakes. Sixty percent of lakes with increasing pollution are in developing countries. P pollution changed primarily due to changing P fertilizer use. In conclusion, we show that the risk of P-stimulated eutrophication is higher in developing countries.

  12. LHC : The World's Largest Vacuum Systems being commissioned at CERN

    CERN Document Server

    Jiménez, J M

    2008-01-01

    When it switches on in 2008, the 26.7 km Large Hadron Collider (LHC) at CERN, will have the world's largest vacuum system operating over a wide range of pressures and employing an impressive array of vacuum technologies. This system is composed by 54 km of UHV vacuum for the circulating beams and 50 km of insulation vacuum around the cryogenic magnets and the liquid helium transfer lines. Over the 54 km of UHV beam vacuum, 48 km of this are at cryogenic temperature (1.9 K). The remaining 6 km of beam vacuum containing the insertions for "cleaning" the proton beams, radiofrequency cavities for accelerating the protons as well as beam-monitoring equipment is at ambient temperature and uses non-evaporable getter (NEG) coatings - a vacuum technology that was born and industrialized at CERN. The pumping scheme is completed using 780 ion pumps to remove noble gases and to provide pressure interlocks to the 303 vacuum safety valves. Pressure readings are provided by 170 Bayard-Alpert gauges and 1084 gauges (Pirani a...

  13. When clusters collide: constraints on antimatter on the largest scales

    International Nuclear Information System (INIS)

    Steigman, Gary

    2008-01-01

    Observations have ruled out the presence of significant amounts of antimatter in the Universe on scales ranging from the solar system, to the Galaxy, to groups and clusters of galaxies, and even to distances comparable to the scale of the present horizon. Except for the model-dependent constraints on the largest scales, the most significant upper limits to diffuse antimatter in the Universe are those on the ∼Mpc scale of clusters of galaxies provided by the EGRET upper bounds to annihilation gamma rays from galaxy clusters whose intracluster gas is revealed through its x-ray emission. On the scale of individual clusters of galaxies the upper bounds to the fraction of mixed matter and antimatter for the 55 clusters from a flux-limited x-ray survey range from 5 × 10 −9 to −6 , strongly suggesting that individual clusters of galaxies are made entirely of matter or of antimatter. X-ray and gamma-ray observations of colliding clusters of galaxies, such as the Bullet Cluster, permit these constraints to be extended to even larger scales. If the observations of the Bullet Cluster, where the upper bound to the antimatter fraction is found to be −6 , can be generalized to other colliding clusters of galaxies, cosmologically significant amounts of antimatter will be excluded on scales of order ∼20 Mpc (M∼5×10 15 M sun )

  14. Largest solar installation on a hotel in Switzerland; Groesste Hotel-Solaranlage der Schweiz

    Energy Technology Data Exchange (ETDEWEB)

    Stadelmann, M.

    2008-07-01

    This article describes the solar thermal installation on the Hotel Europa in St. Moritz-Champfer, Switzerland. The installation provides heat energy for domestic hot water preparation and for the heating of the hotel's indoor swimming pool. A thirty-percent reduction of heating oil consumption has been obtained. The system, which is based on the 'low-flow' principle, provides the highest possible temperature difference while using low pumping energy. The hotel's hot-water circulation system, which ensures fast availability of hot water at the taps, is also discussed. This largest hotel solar installation is designed to meet heating and hot-water requirements during the summer season. The high requirements placed on the materials used are discussed. Schematics are provided and first operational experience is briefly discussed.

  15. Reach and messages of the world's largest ivory burn.

    Science.gov (United States)

    Braczkowski, Alexander; Holden, Matthew H; O'Bryan, Christopher; Choi, Chi-Yeung; Gan, Xiaojing; Beesley, Nicholas; Gao, Yufang; Allan, James; Tyrrell, Peter; Stiles, Daniel; Brehony, Peadar; Meney, Revocatus; Brink, Henry; Takashina, Nao; Lin, Ming-Ching; Lin, Hsien-Yung; Rust, Niki; Salmo, Severino G; Watson, James Em; Kahumbu, Paula; Maron, Martine; Possingham, Hugh P; Biggs, Duan

    2018-03-01

    Recent increases in ivory poaching have depressed African elephant populations. Successful enforcement has led to ivory being stockpiled. Stockpile destruction is becoming increasingly popular, and most destruction has occurred in the last five years. Ivory destruction is intended to send a strong message against ivory consumption, both in promoting a taboo on ivory use and catalyzing policy change. However, there has been no effort to establish the distribution and extent of media reporting on ivory destruction events globally. We analyze media coverage across eleven important nation states of the largest ivory destruction event in history (Kenya, 30 April 2016). We used a well-accepted online media crawling tool and key language translations to search online and print newspapers. We found most online news on the ivory burn came from the US (81% of articles), while print news was dominated by Kenya (61% of articles). We subjected online articles from five key countries and territories to content analysis and found 86-97% of all online articles reported the burn as a positive conservation action, while between 4-50% discussed ivory burning as having a negative impact on elephant conservation. Most articles discussed law enforcement and trade bans as effective for elephant conservation. There was more relative search interest globally on the 2016 Kenyan ivory burn than any other in five years. Our study is the first attempt to track the spread of media around an ivory burn and is a case study in tracking the effects of a conservation-marketing event. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  16. Genome size analyses of Pucciniales reveal the largest fungal genomes.

    Science.gov (United States)

    Tavares, Sílvia; Ramos, Ana Paula; Pires, Ana Sofia; Azinheira, Helena G; Caldeirinha, Patrícia; Link, Tobias; Abranches, Rita; Silva, Maria do Céu; Voegele, Ralf T; Loureiro, João; Talhinhas, Pedro

    2014-01-01

    Rust fungi (Basidiomycota, Pucciniales) are biotrophic plant pathogens which exhibit diverse complexities in their life cycles and host ranges. The completion of genome sequencing of a few rust fungi has revealed the occurrence of large genomes. Sequencing efforts for other rust fungi have been hampered by uncertainty concerning their genome sizes. Flow cytometry was recently applied to estimate the genome size of a few rust fungi, and confirmed the occurrence of large genomes in this order (averaging 225.3 Mbp, while the average for Basidiomycota was 49.9 Mbp and was 37.7 Mbp for all fungi). In this work, we have used an innovative and simple approach to simultaneously isolate nuclei from the rust and its host plant in order to estimate the genome size of 30 rust species by flow cytometry. Genome sizes varied over 10-fold, from 70 to 893 Mbp, with an average genome size value of 380.2 Mbp. Compared to the genome sizes of over 1800 fungi, Gymnosporangium confusum possesses the largest fungal genome ever reported (893.2 Mbp). Moreover, even the smallest rust genome determined in this study is larger than the vast majority of fungal genomes (94%). The average genome size of the Pucciniales is now of 305.5 Mbp, while the average Basidiomycota genome size has shifted to 70.4 Mbp and the average for all fungi reached 44.2 Mbp. Despite the fact that no correlation could be drawn between the genome sizes, the phylogenomics or the life cycle of rust fungi, it is interesting to note that rusts with Fabaceae hosts present genomes clearly larger than those with Poaceae hosts. Although this study comprises only a small fraction of the more than 7000 rust species described, it seems already evident that the Pucciniales represent a group where genome size expansion could be a common characteristic. This is in sharp contrast to sister taxa, placing this order in a relevant position in fungal genomics research.

  17. Management of Food Allergy

    Directory of Open Access Journals (Sweden)

    Sh Maleknejad

    2014-04-01

    Full Text Available Although food allergy is a major public health problem, currently there is no effective and safe treatment except to avoid the foods .But the need for new options is critical now as the number of children diagnosed with food allergies rises. Avoiding the offending allergen in the diet is the primary treatment of food allergy. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. People with severe food allergies must be prepared to treat an anaphylactic reaction. These individuals also always should carry a syringe of adrenaline (epinephrine [EpiPen], and be prepared to self-administer it if they think they are developing an allergic reaction. Several medications are available for treating the other symptoms of food allergy. For example, antihistamines can relieve gastrointestinal symptoms, hives, sneezing, and a runny nose. Bronchodilators can relieve the symptoms of asthma. They are not effective, however, in preventing an allergic reaction when taken prior to eating the food. In fact, no medication in any form is available to reliably prevent an allergic reaction to a certain food before eating that food.Novel therapeutic approaches to food allergy can be classified as food allergen-specific therapy(immunotherapy with native or modified recombinant allergens, or oral desensitization or food allergen-nonspecifictherapy (anti-IgE, traditional Chinese medicine.   Key Words: Children, Food Allergy, Management.  

  18. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

    CSIR Research Space (South Africa)

    Kostinek, M

    2005-08-01

    Full Text Available fermentation for the preparation of Gari, and their technologically relevant characteristics were investigated with a view towards selection of appropriate starter cultures. A total of 139 predominant strains isolated from fermenting cassava were identified...

  19. GIS learning tool for world's largest earthquakes and their causes

    Science.gov (United States)

    Chatterjee, Moumita

    The objective of this thesis is to increase awareness about earthquakes among people, especially young students by showing the five largest and two most predictable earthquake locations in the world and their plate tectonic settings. This is a geographic based interactive tool which could be used for learning about the cause of great earthquakes in the past and the safest places on the earth in order to avoid direct effect of earthquakes. This approach provides an effective way of learning for the students as it is very user friendly and more aligned to the interests of the younger generation. In this tool the user can click on the various points located on the world map which will open a picture and link to the webpage for that point, showing detailed information of the earthquake history of that place including magnitude of quake, year of past quakes and the plate tectonic settings that made this place earthquake prone. Apart from knowing the earthquake related information students will also be able to customize the tool to suit their needs or interests. Students will be able to add/remove layers, measure distance between any two points on the map, select any place on the map and know more information for that place, create a layer from this set to do a detail analysis, run a query, change display settings, etc. At the end of this tool the user has to go through the earthquake safely guidelines in order to be safe during an earthquake. This tool uses Java as programming language and uses Map Objects Java Edition (MOJO) provided by ESRI. This tool is developed for educational purpose and hence its interface has been kept simple and easy to use so that students can gain maximum knowledge through it instead of having a hard time to install it. There are lots of details to explore which can help more about what a GIS based tool is capable of. Only thing needed to run this tool is latest JAVA edition installed in their machine. This approach makes study more fun and

  20. Food Service System

    Science.gov (United States)

    1992-01-01

    The 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.

  1. Facts about food irradiation: Irradiation and food safety

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet focusses on the question of whether irradiation can be used to make spoiled food good. No food processing procedures can substitute for good hygienic practices, and good manufacturing practices must be followed in the preparation of food whether or not the food is intended for further processing by irradiation or any other means. 3 refs

  2. CONTEXT BASED FOOD IMAGE ANALYSIS

    OpenAIRE

    He, Ye; Xu, Chang; Khanna, Nitin; Boushey, Carol J.; Delp, Edward J.

    2013-01-01

    We are developing a dietary assessment system that records daily food intake through the use of food images. Recognizing food in an image is difficult due to large visual variance with respect to eating or preparation conditions. This task becomes even more challenging when different foods have similar visual appearance. In this paper we propose to incorporate two types of contextual dietary information, food co-occurrence patterns and personalized learning models, in food image analysis to r...

  3. The impact of kitchen and food service preparation practices on the volatile aroma profile in ripe tomatoes: Effects of refrigeration and blanching

    Science.gov (United States)

    Both refrigeration and blanching of red stage tomatoes are common practices in Japan home kitchens and in food service operations. However, little is reported on the impact of such practices on aroma profiles in tomato fruits. In this study, ‘FL 47’ tomatoes at red stage were dipped in 50 °C hot wat...

  4. Variability of matrix effects in liquid and gas chromatography - mass spectrometry analysis of pesticide residues after QuEChERS sample preparation of different food crops

    Science.gov (United States)

    Gas and liquid chromatography (GC and LC) coupled to sophisticated mass spectrometry (MS) instruments are among the most powerful analytical tools currently available to monitor pesticide residues in food, among other applications. However, both GC-MS and LC-MS are susceptible to matrix effects whi...

  5. Getting Started for Preparing Pre-Service Early Childhood Teachers in Terms of Sustainable Food Consumption: The Current Situation at a Public University in Turkey

    Science.gov (United States)

    Alacam, Nur; Sahin, Elvan

    2017-01-01

    This study investigated the food consumption and nutrition perceptions of pre-service early childhood teachers using a mixed method research design. Data was gathered from 37 pre-service early childhood teachers through survey consisting of items in rating scale and open-ended questions. Descriptive analyses were conducted to report pre-service…

  6. Watching the Creation of Southern California's Largest Reservoir

    Science.gov (United States)

    2001-01-01

    The new Diamond Valley Lake Reservoir near the city of Hemet in Riverside County is billed as the largest earthworks construction project in U.S.history. Construction began in 1995 and involved 31 million cubic meters of foundation excavation and 84 million cubic meters of embankment construction. This set of MISR images captures the most recent phase in the reservoir's activation. At the upper left is a natural-color view acquired by the instrument's vertical-viewing (nadir) camera on March 14, 2000 (Terra orbit 1273), shortly after the Metropolitan Water District began filling the reservoir with water from the Colorado River and Northern California. Water appears darker than the surrounding land. The image at the upper right was acquired nearly one year later on March 1, 2001 (Terra orbit 6399), and shows a clear increase in the reservoir's water content. When full, the lake will hold nearly a trillion liters of water.According to the Metropolitan Water District, the 7 kilometer x 3 kilometer reservoir nearly doubles Southern California's above-groundwater storage capacity. In addition to routine water management, Diamond Valley Lake is designed to provide protection against drought and a six-month emergency supply in the event of earthquake damage to a major aqueduct. In the face of electrical power shortages, it is also expected to reduce dependence on the pumping of water from northern mountains during the high-demand summer months. An unexpected result of site excavation was the uncovering of mastodon and mammoth skeletons along with bones from extinct species not previously thought to have been indigenous to the area, such as the giant long-horned bison and North American lion. A museum and interpretive center is being built to protect these finds.The lower MISR image, from May 20, 2001 (Terra orbit 7564), is a false-color view combining data from the instrument's 26-degree forward view (displayed as blue) with data from the 26-degree backward view

  7. Drilling the Bushveld Complex- the world's largest layered mafic intrusion

    Science.gov (United States)

    Ashwal, L. D.; Webb, S. J.; Trumbull, R. B.

    2013-12-01

    The fact that surprising new discoveries can be made in layered mafic intrusions (e.g., subtle 100-150 m cyclicity in apparently homogeneous cumulates over 1000s of m) means that we are still in the first-order characterization phase of understanding these objects. Accordingly, we have secured funding from ICDP for a planning workshop to be held in Johannesburg in early 2014, aimed at scientific drilling of the Bushveld Complex, the world's largest layered mafic intrusion. Science objectives include, but are not limited to: 1. Magma chamber processes & melt evolution. How many melts/magmas/mushes were involved, what were their compositions and how did they interact? What, if anything, is missing from the Complex, and where did it go? Did Bushveld magmatism have an effect upon Earth's atmosphere at 2 Ga? 2. Crust-mantle interactions & origin of Bushveld granitoids. Are Bushveld granites & rhyolites crustal melts, differentiates from the mafic magmas or products of immiscibility? How can the evolved isotopic signatures in the mafic rocks (e.g., epsilon Nd to -8) be understood? 3. Origin of ore deposits. What were the relative roles of gravity settling, magma mixing, immiscibility and hydrothermal fluid transport in producing the PGE, Cr and V deposits? We have identified 3 potential drilling targets representing a total of ~12 km of drill core. Exact locations of drill sites are to be discussed at the workshop. Target A- East-Central Bushveld Complex. We propose 3 overlapping 3 km boreholes that will provide the first roof-to-floor continuous coverage of the Rustenburg Layered Suite. These boreholes will represent a curated, internationally available reference collection of Bushveld material for present and future research. Target B- Southeastern Bushveld Complex. We propose a single borehole of ~2 km depth, collared in Rooiberg felsite, and positioned to intersect the Roof Zone, Upper Zone, Main Zone and floor of the Complex. Amongst other things, this site will

  8. Final Status Survey for the Largest Decommissioning Project on Earth

    International Nuclear Information System (INIS)

    Dubiel, R.W.; Miller, J.; Quayle, D.

    2006-01-01

    To assist the United States Department of Energy's (US DOE's) re-industrialization efforts at its gaseous diffusion site in Oak Ridge, Tennessee, known as the East Tennessee Technology Park (ETTP), the US DOE awarded a 6-year Decontamination and Decommissioning (D and D) contract to BNG America (formerly BNFL Inc.) in 1997. The ETTP 3-Building D and D Project included the removal and disposition of the materials and equipment from the K-33, K-31, and K-29 Gaseous Diffusion Plant buildings. The three buildings comprise more than 4.8 million square feet (446,000 square meters) of floor surface area and more than 350 million pounds (148 million kilograms) of hazardous and radioactively contaminated material, making it the largest nuclear D and D project in progress anywhere in the world. The logistical hurdles involved in a project of this scope and magnitude required an extensive amount of Engineering and Health Physics professionals. In order to accomplish the Final Status Survey (FSS) for a project of this scope, the speed and efficiency of automated survey equipment was essential. Surveys of floors, structural steel and ceilings up to 60 feet (18 meters) were required. The FSS had to be expanded to include additional remediation and surveys due to characterization surveys and assumptions regarding the nature and extent of contamination provided by the US DOE. Survey design and technical bases had to consider highly variable constituents; including uranium from depleted to low enrichment, variable levels of Technetium-99 and transuranic nuclides, which were introduced into the cascade during the 1960's when recycled uranium (RU) from Savannah River was re-enriched at the facility. The RU was transported to unexpected locations from leaks in the cascade by complex building ventilation patterns. The primary survey tool used for the post remediation and FSS was the Surface Contamination Monitor (SCM) and the associated Survey Information Management System (SIMS

  9. Law regulations concerning food supplements, dietetic food and novel food containing herbal substances

    Directory of Open Access Journals (Sweden)

    Baraniak Justyna

    2016-12-01

    Full Text Available Food supplements are concentrated sources of nutrients and/or other substances with a nutritional or physiological effect. However, they often contain herbal substances or their preparations. Food supplements belong to category of food and for that reason are regulated by food legislation. European Union regulations and directives established general directions for dietary supplements, dietetic food, which due to their special composition or manufacturing process are prepared for specific groups of people with special nutritional needs, and novel food/novel food ingredients to ensure product safety, suitability and appropriate consumer information.

  10. Folk to functional: An explorative overview of rice-based fermented foods and beverages in India

    Directory of Open Access Journals (Sweden)

    Mousumi Ray

    2016-03-01

    Full Text Available Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural diversity and mostly prepared by rural women following village art techniques. Some of them have been scientifically investigated and it has been revealed that microflora in natural or starter culture plays imperative roles to bio-embolden the rice with varieties of health promoting macronutrients and micronutrients, phytochemicals, and other functional components during fermentation. In this review, some explorative information on traditional rice-based foods and beverages has been assembled to illustrate the global interest in Indian food heritage and their functional aspects. The review also deals with the preparation of raw materials, traditional processing, composition, and ethno-medicinal importance of each food to encourage entrepreneurs to develop large-scale production to meet the growing market demand of functional foods.

  11. Food hygienics

    International Nuclear Information System (INIS)

    Ryu, Yeong Gyun; Lee, Gwang Bae; Lee, Han Gi; Kim, Se Yeol

    1993-01-01

    This book deals with food hygienics with eighteen chapters, which mention introduction on purpose of food hygienics, administration of food hygienics, food and microscopic organism, sanitary zoology, food poisoning, food poisoning by poisonous substance, chronic poisoning by microscopic organism, food and epidemic control , control of parasitic disease, milk hygiene meat hygiene, an egg and seafood hygiene, food deterioration and preservation, food additives, food container and field hygiene, food facilities hygiene, food hygiene and environmental pollution and food sanitation inspection.

  12. 21 CFR 864.4400 - Enzyme preparations.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Enzyme preparations. 864.4400 Section 864.4400 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES HEMATOLOGY AND PATHOLOGY DEVICES Specimen Preparation Reagents § 864.4400 Enzyme...

  13. Alternative Fuels Data Center: America's Largest Home Runs on Biodiesel in

    Science.gov (United States)

    North Carolina America's Largest Home Runs on Biodiesel in North Carolina to someone by E-mail Share Alternative Fuels Data Center: America's Largest Home Runs on Biodiesel in North Carolina on Facebook Tweet about Alternative Fuels Data Center: America's Largest Home Runs on Biodiesel in North

  14. Development and optimization of a novel sample preparation method cored on functionalized nanofibers mat-solid-phase extraction for the simultaneous efficient extraction of illegal anionic and cationic dyes in foods.

    Science.gov (United States)

    Qi, Feifei; Jian, Ningge; Qian, Liangliang; Cao, Weixin; Xu, Qian; Li, Jian

    2017-09-01

    A simple and efficient three-step sample preparation method was developed and optimized for the simultaneous analysis of illegal anionic and cationic dyes (acid orange 7, metanil yellow, auramine-O, and chrysoidine) in food samples. A novel solid-phase extraction (SPE) procedure based on nanofibers mat (NFsM) was proposed after solvent extraction and freeze-salting out purification. The preferred SPE sorbent was selected from five functionalized NFsMs by orthogonal experimental design, and the optimization of SPE parameters was achieved through response surface methodology (RSM) based on the Box-Behnken design (BBD). Under the optimal conditions, the target analytes could be completely adsorbed by polypyrrole-functionalized polyacrylonitrile NFsM (PPy/PAN NFsM), and the eluent was directly analyzed by high-performance liquid chromatography-diode array detection (HPLC-DAD). The limits of detection (LODs) were between 0.002 and 0.01 mg kg -1 , and satisfactory linearity with correlation coefficients (R > 0.99) for each dye in all samples was achieved. Compared with the Chinese standard method and the published methods, the proposed method was simplified greatly with much lower requirement of sorbent (5.0 mg) and organic solvent (2.8 mL) and higher sample preparation speed (10 min/sample), while higher recovery (83.6-116.5%) and precision (RSDs < 7.1%) were obtained. With this developed method, we have successfully detected illegal ionic dyes in three common representative foods: yellow croaker, soybean products, and chili seasonings. Graphical abstract Schematic representation of the process of the three-step sample preparation.

  15. Constructing food choice decisions.

    Science.gov (United States)

    Sobal, Jeffery; Bisogni, Carole A

    2009-12-01

    Food choice decisions are frequent, multifaceted, situational, dynamic, and complex and lead to food behaviors where people acquire, prepare, serve, give away, store, eat, and clean up. Many disciplines and fields examine decision making. Several classes of theories are applicable to food decision making, including social behavior, social facts, and social definition perspectives. Each offers some insights but also makes limiting assumptions that prevent fully explaining food choice decisions. We used constructionist social definition perspectives to inductively develop a food choice process model that organizes a broad scope of factors and dynamics involved in food behaviors. This food choice process model includes (1) life course events and experiences that establish a food choice trajectory through transitions, turning points, timing, and contexts; (2) influences on food choices that include cultural ideals, personal factors, resources, social factors, and present contexts; and (3) a personal system that develops food choice values, negotiates and balances values, classifies foods and situations, and forms/revises food choice strategies, scripts, and routines. The parts of the model dynamically interact to make food choice decisions leading to food behaviors. No single theory can fully explain decision making in food behavior. Multiple perspectives are needed, including constructionist thinking.

  16. Food rules in the Koran

    OpenAIRE

    Kocturk, Tahire O.

    2002-01-01

    Islam is now the second largest religion in Scandinavia and has a high representation among immigrant groups. Knowledge of food rules in Islam is a necessity for nutritionists in multicultural settings. Food rules as they appear in the Koran are contained within the concepts of halal and haram. Halal means lawful, permitted and recommended by the Islamic law. Haram is the opposite, meaning unlawful, prohibited. Food rules are meant to be observed by postpubertal people in good physical and me...

  17. E-Competent Teacher and Principal as the Foundation of E-Competent School E-Education, the Largest School Informatization Project in Slovenia 2008-2013

    Science.gov (United States)

    Šverc, Magdalena; Flogie, Andrej; Krabonja, Maja Vicic; Percic, Kristjan

    2013-01-01

    During the years 2008-2013 Ministry of Education in the Republic of Slovenia prepared largest project of informatization of educational institutions. One of the main goals of the project E-Education is the development of the standard E-Competent Teacher, School Principal and IT Expert. The standard E-Competent Teacher, Principal and IT Expert…

  18. Rise and Fall of one of World's largest deltas; the Mekong delta in Vietnam

    Science.gov (United States)

    Minderhoud, P. S. J.; Eslami Arab, S.; Pham, H. V.; Erkens, G.; van der Vegt, M.; Oude Essink, G.; Stouthamer, E.; Hoekstra, P.

    2017-12-01

    The Mekong delta is the third's largest delta in the world. It is home to almost 20 million people and an important region for the food security in South East Asia. As most deltas, the Mekong delta is the dynamic result of a balance of sediment supply, sea level rise and subsidence, hosting a system of fresh and salt water dynamics. Ongoing urbanization, industrialization and intensification of agricultural practices in the delta, during the past decades, resulted in growing domestic, agricultural and industrial demands, and have led to a dramatic increase of fresh water use. Since the year 2000, the amount of fresh groundwater extracted from the subsurface increased by 500%. This accelerated delta subsidence as the groundwater system compacts, with current sinking rates exceeding global sea level rise up to an order of magnitude. These high sinking rates have greatly altered the sediment budget of the delta and, with over 50% of the Mekong delta surface elevated less than 1 meter above sea level, greatly increase vulnerability to flooding and storm surges and ultimately, permanent inundation. Furthermore, as the increasingly larger extractions rapidly reduce the fresh groundwater reserves, groundwater salinization subsequently increases. On top of that, dry season low-flows by the Mekong river cause record salt water intrusion in the delta's estuarine system, creating major problems for rice irrigation. We present the work of three years research by the Dutch-Vietnamese `Rise and Fall' project on land subsidence and salinization in both groundwater and surface water in the Vietnamese Mekong delta.

  19. Carbon footprint of premium quality export bananas: case study in Ecuador, the world's largest exporter.

    Science.gov (United States)

    Iriarte, Alfredo; Almeida, Maria Gabriela; Villalobos, Pablo

    2014-02-15

    Nowadays, the new international market demands challenge the food producing countries to include the measurement of the environmental impact generated along the production process for their products. In order to comply with the environmentally responsible market requests the measurement of the greenhouse gas emissions of Ecuadorian agricultural goods has been promoted employing the carbon footprint concept. Ecuador is the largest exporter of bananas in the world. Within this context, this study is a first assessment of the carbon footprint of the Ecuadorian premium export banana (Musa AAA) using a considerable amount of field data. The system boundaries considered from agricultural production to delivery in a European destination port. The data collected over three years permitted identifying the hot spot stages. For the calculation, the CCaLC V3.0 software developed by the University of Manchester is used. The carbon footprint of the Ecuadorian export banana ranged from 0.45 to 1.04 kg CO2-equivalent/kg banana depending on the international overseas transport employed. The principal contributors to the carbon footprint are the on farm production and overseas transport stages. Mitigation and reduction strategies were suggested for the main emission sources in order to achieve sustainable banana production. Copyright © 2013 Elsevier B.V. All rights reserved.

  20. Microbiological safety of tenderized, proteinaceous, semi-processed and processed food prepared from poultry treated with ionizing radiation and other processes

    International Nuclear Information System (INIS)

    Klinger, I.; Lapidot, M.

    1998-01-01

    From a microbiological point of view, poultry meat is considered to be one of the most contaminated raw foods, harbouring bacteria, including pathogens such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Campylobacter spp. Some of these pathogens can survive the heat treatment used during the further processing of poultry meat into ready to eat products such as sausages and patties, and thus endanger consumer health, particularly in the young, the elderly and the immunocompromised. L. monocytogenes is of particular concern. This Gram positive, non-spore forming, psychrotrophic pathogen has been recognized as one of the causes of a severe food borne illness. The organism is relatively heat stable and can multiply under refrigeration conditions, but is sensitive to ionizing radiation. A survey conducted in Israel demonstrated that raw poultry meat was heavily contaminated with L. monocytogenes and that the pathogen could also be recovered from ready to eat poultry products. It was proposed that treatment of the raw meat with ionizing radiation prior to heating and use of the hazard analysis critical control point concept in the further processing plant would result in the elimination of contamination in ready to eat products. (author)

  1. Quantification of food waste in public catering services - A case study from a Swedish municipality.

    Science.gov (United States)

    Eriksson, Mattias; Persson Osowski, Christine; Malefors, Christopher; Björkman, Jesper; Eriksson, Emelie

    2017-03-01

    Food waste is a major problem that must be reduced in order to achieve a sustainable food supply chain. Since food waste valorisation measures, like energy recovery, have limited possibilities to fully recover the resources invested in food production, there is a need to prevent food waste. Prevention is most important at the end of the value chain, where the largest number of sub-processes have already taken place and occur in vain if the food is not used for its intended purpose, i.e. consumption. Catering facilities and households are at the very end of the food supply chain, and in Sweden the public catering sector serves a large number of meals through municipal organisations, including schools, preschools and elderly care homes. Since the first step in waste reduction is to establish a baseline measurement in order to identify problems, this study sought to quantify food waste in schools, preschools and elderly care homes in one municipality in Sweden. The quantification was conducted during three months, spread out over three semesters, and was performed in all 30 public kitchen units in the municipality of Sala. The kitchen staff used kitchen scales to quantify the mass of wasted and served food divided into serving waste (with sub-categories), plate waste and other food waste. The food waste level was quantified as 75g of food waste per portion served, or 23% of the mass of food served. However, there was great variation between kitchens, with the waste level ranging from 33g waste per portion served (13%) to 131g waste per portion served (34%). Wasted food consisted of 64% serving waste, 33% plate waste and 3% other food waste. Preschools had a lower waste level than schools, possibly due to preschool carers eating together with the children. Kitchens that received warm food prepared in another kitchen (satellite kitchens) had a 42% higher waste level than kitchens preparing all food themselves (production units), possibly due to the latter having higher

  2. Food irradiation: the facts

    International Nuclear Information System (INIS)

    Hamilton, M.

    1990-01-01

    The author explains in simple question and answer form what is entailed in the irradiation of food and attempts to dispel some of the anxieties surrounding the process. Benefits and limitations, controls, labelling safety, and tests for the detection of the use irradiation in food preparation are some of the topics dealt with in outline. (author)

  3. The impact of a pilot cooking intervention for parent-child dyads on the consumption of foods prepared away from home.

    Science.gov (United States)

    Robson, Shannon M; Stough, Cathleen Odar; Stark, Lori J

    2016-04-01

    This pilot study investigated the impact of a parent-child dyad cooking intervention on reducing eating dinner away from home. Eating away from home often results in consumption of energy-dense, nutrient-poor foods that can contribute to excess energy consumption in children. A pre-post design to evaluate a 10-week cooking intervention on reducing eating dinner away from home, energy intake, and improving diet quality was implemented. The intervention was delivered at an instructional kitchen on a university campus and assessments were completed at a children's academic medical center. Subjects included six parent-child dyads whom reported eating dinner away from home ≥3 times/week and in which the parent was overweight based on their body mass index (BMI) of ≥25 kg/m(2). Parents were a mean age of 34.7 (SD = 3.9) years, and children were a mean age of 8.7 (SD = 2.0) years. Two-thirds of parents self-identified themselves and their children as White. Results showed the proportion of dinners consumed by parent-child dyads away from home significantly decreased (F (1,161) = 16.1, p cooking between baseline and post-treatment. A cooking intervention that involves parent-child dyads and incorporates behavior management strategies and nutrition education may be an innovative obesity prevention intervention. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Preparation and characterization of magnetic carboxylated nanodiamonds for vortex-assisted magnetic solid-phase extraction of ziram in food and water samples.

    Science.gov (United States)

    Yılmaz, Erkan; Soylak, Mustafa

    2016-09-01

    A simple and rapid vortex-assisted magnetic solid phase extraction (VA-MSPE) method for the separation and preconcentration of ziram (zinc dimethyldithiocarbamate), subsequent detection of the zinc in complex structure of ziram by flame atomic absorption spectrometry (AAS) has been developed. The ziram content was calculated by using stoichiometric relationship between the zinc and ziram. Magnetic carboxylated nanodiamonds (MCNDs) as solid-phase extraction adsorbent was prepared and characterized by Fourier transform infrared (FT-IR) spectra, X-ray diffraction (XRD) spectrometry and scanning electron microscopy (SEM). These magnetic carboxylated nanodiamonds carrying the ziram could be easily separated from the aqueous solution by applying an external magnetic field; no filtration or centrifugation was necessary. Some important factors influencing the extraction efficiency of ziram such as pH of sample solution, amount of adsorbent, type and volume of eluent, extraction and desorption time and sample volume were studied and optimized. The total extraction and detection time was lower than 10min The preconcentration factor (PF), the precision (RSD, n=7), the limit of detection (LOD) and limit of quantification (LOQ) were 160, 7.0%, 5.3µgL(-1) and 17.5µgL(-1), respectively. The interference of various ions has been examined and the method has been applied for the determination of ziram in various waters, foodstuffs samples and synthetic mixtures. Copyright © 2016 Elsevier B.V. All rights reserved.

  5. Synbiotic preparation with Lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci

    Directory of Open Access Journals (Sweden)

    Chaiyavat CHAIYASUT

    Full Text Available Abstract Host microbiome and metabolome are associated with the incidence of colorectal cancer (CC, one of the major health problems in developed countries. The pro and prebiotic supplementation helps to improve the host health. Inulin is one such prebiotic used for the enhancement of naïve probiotic bacterial population. This paper explains the impact of inulin (PRE extracted from Jerusalem artichoke (JA, Lactobacillus plantarum HII11 (PRO, and synbiotic (SYN; inulin + L. plantarum HII11 preparation on Azoxymethane mediated CC induced rat model with respect to changes in microbial load, microbial enzymes, and preneoplastic aberrant crypt foci. The results suggested that the PRE and SYN supplementation effectively reduced the selected pathogenic bacteria (Salmonella spp., and Escherichia coli, microbial enzymes and increased the probiotic load. The intervention of SYN significantly reduced the colonic ACF in CC model. The study results revealed that the supplementation of SYN diet (inulin and L. plantarum HII11 protects the AOM-mediated colon cancer induced host.

  6. Ultra rapidly dissolving repaglinide nanosized crystals prepared via bottom-up and top-down approach: influence of food on pharmacokinetics behavior.

    Science.gov (United States)

    Gadadare, Rahul; Mandpe, Leenata; Pokharkar, Varsha

    2015-08-01

    The present work was undertaken with the objectives of improving the dissolution velocity, related oral bioavailability, and minimizing the fasted/fed state variability of repaglinide, a poorly water-soluble anti-diabetic active by exploring the principles of nanotechnology. Nanocrystal formulations were prepared by both top-down and bottom-up approaches. These approaches were compared in light of their ability to provide the formulation stability in terms of particle size. Soluplus® was used as a stabilizer and Kolliphor™ E-TPGS was used as an oral absorption enhancer. In vitro dissolution profiles were investigated in distilled water, fasted and fed state simulated gastric fluid, and compared with the pure repaglinide. In vivo pharmacokinetics was performed in both the fasted and fed state using Wistar rats. Oral hypoglycemic activity was also assessed in streptozotocin-induced diabetic rats. Nanocrystals TD-A and TD-B showed 19.86 and 25.67-fold increase in saturation solubility, respectively, when compared with pure repaglinide. Almost 10 (TD-A) and 15 (TD-B)-fold enhancement in the oral bioavailability of nanocrystals was observed regardless of the fasted/fed state compared to pure repaglinide. Nanocrystal formulations also demonstrated significant (p < 0.001) hypoglycemic activity with faster onset (less than 30 min) and prolonged duration (up to 8 h) compared to pure repaglinide (after 60 min; up to 4 h, respectively).

  7. Solar energy potential of the largest buildings in the United States

    Science.gov (United States)

    Wence, E. R.; Grodsky, S.; Hernandez, R. R.

    2017-12-01

    Sustainable pathways of land use for energy are necessary to mitigate climate change and limit conversion of finite land resources needed for conservation and food production. Large, commercial buildings (LCBs) are increasing in size and number throughout the United States (US) and may serve as suitable recipient environments for photovoltaic (PV) solar energy infrastructure that may support a low carbon, low land footprint energy transition. In this study, we identified, characterized, and evaluated the technical potential of the largest, commercial building rooftops (i.e., exceeding 110,000 m2) and their associated parking lots in the US for PV solar energy systems using Aurora, a cloud-based solar optimization platform. We also performed a case study of building-specific electricity generation: electricity consumption balance. Further, we quantified the environmental co-benefit of land sparing and associated avoided emissions (t-CO2-eq) conferred under the counterfactual scenario that solar development would otherwise proceed as a ground-mounted, utility-scale PV installation of equal nominal capacity. We identified and mapped 37 LCBs (by rooftop area) across 18 states in the US, spanning from as far north as the state of Minnesota to as far south as Florida. Rooftop footprints range from 427,297 to 113,689 m2 and have a cumulative surface area of 99.8 million ft2. We characterize the LCBs as either: distribution/warehouse, factory, shopping center, or administrative office/facility. Three of the 37 LCBs currently support rooftop PV and the numbers of associated, detached buildings number up to 38. This study elucidates the extent to which LCBs and their respective parking lots can serve as suitable sites for PV solar energy generation. Lastly, this study demonstrates research-based applications of the Aurora energy modeling platform and informs decision-making focused on redirecting energy development towards human-modified landscapes to prioritize land use for

  8. Preparation of modified magnetic nanoparticles as a sorbent for the preconcentration and determination of cadmium ions in food and environmental water samples prior to flame atomic absorption spectrometry

    Energy Technology Data Exchange (ETDEWEB)

    Mirabi, Ali; Dalirandeh, Zeinab [Department of Chemistry, Qaemshahr Branch, Islamic Azad University, Qaemshahr (Iran, Islamic Republic of); Rad, Ali Shokuhi, E-mail: a.shokuhi@qaemshahriau.ac.ir [Department of Chemical Engineering, Qaemshahr Branch, Islamic Azad University, Qaemshahr (Iran, Islamic Republic of)

    2015-05-01

    A new method has been developed for the separation/preconcentration of trace level cadmium ions using diphenyl carbazone/sodium dodecyl sulfate immobilized on magnetic nanoparticle Fe{sub 3}O{sub 4} as a new sorbent SPE and their determination by flame atomic absorption spectrometry (FAAS). Synthesized nanoparticle was characterized by scanning electron microscope (SEM) and transmission electron microscope (TEM). Various influencing parameters on the separation and preconcentration of trace level cadmium ions such as, pH value, amount of nanoparticles, amount of diphenyl carbazone, condition of eluting solution, the effects of matrix ions were examined. The cadmium ions can be eluted from the modified magnetic nanoparticle using 1 mol L{sup −1} HCl as a desorption reagent. The detection limit of this method for cadmium was 3.71 ng ml{sup −1} and the R.S.D. was 0.503% (n=6). The advantages of this new method include rapidity, easy preparation of sorbents and a high concentration factor. The proposed method has been applied to the determination of Cd ions at trace levels in real samples such as, green tea, rice, tobacco, carrot, lettuce, ginseng, spice, tap water, river water, sea water with satisfactory results. - Highlights: • MNPs method is economical, simple, rapid and sensitive for trace analysis of Cd. • High preconcentration factor was obtained easily through this method. • A detection limit at ng mL{sup −1} level was achieved with 100.0 mL of sample. • This method provides good repeatability and extraction efficiency in a short time.

  9. Preparation of modified magnetic nanoparticles as a sorbent for the preconcentration and determination of cadmium ions in food and environmental water samples prior to flame atomic absorption spectrometry

    International Nuclear Information System (INIS)

    Mirabi, Ali; Dalirandeh, Zeinab; Rad, Ali Shokuhi

    2015-01-01

    A new method has been developed for the separation/preconcentration of trace level cadmium ions using diphenyl carbazone/sodium dodecyl sulfate immobilized on magnetic nanoparticle Fe 3 O 4 as a new sorbent SPE and their determination by flame atomic absorption spectrometry (FAAS). Synthesized nanoparticle was characterized by scanning electron microscope (SEM) and transmission electron microscope (TEM). Various influencing parameters on the separation and preconcentration of trace level cadmium ions such as, pH value, amount of nanoparticles, amount of diphenyl carbazone, condition of eluting solution, the effects of matrix ions were examined. The cadmium ions can be eluted from the modified magnetic nanoparticle using 1 mol L −1 HCl as a desorption reagent. The detection limit of this method for cadmium was 3.71 ng ml −1 and the R.S.D. was 0.503% (n=6). The advantages of this new method include rapidity, easy preparation of sorbents and a high concentration factor. The proposed method has been applied to the determination of Cd ions at trace levels in real samples such as, green tea, rice, tobacco, carrot, lettuce, ginseng, spice, tap water, river water, sea water with satisfactory results. - Highlights: • MNPs method is economical, simple, rapid and sensitive for trace analysis of Cd. • High preconcentration factor was obtained easily through this method. • A detection limit at ng mL −1 level was achieved with 100.0 mL of sample. • This method provides good repeatability and extraction efficiency in a short time

  10. Food waste in the Swiss food service industry - Magnitude and potential for reduction.

    Science.gov (United States)

    Betz, Alexandra; Buchli, Jürg; Göbel, Christine; Müller, Claudia

    2015-01-01

    Food losses occur across the whole food supply chain. They have negative effects on the economy and the environment, and they are not justifiable from an ethical point of view. The food service industry was identified by Beretta et al. (2013) as the third largest source of food waste based on food input at each stage of the value added chain. The total losses are estimated 18% of the food input, the avoidable losses 13.5%. However, these estimations are related with considerable uncertainty. To get more reliable and detailed data of food losses in this sector, the waste from two companies (in the education and business sectors) was classified into four categories (storage losses, preparation losses, serving losses, and plate waste) and seven food classes and measured for a period of five days. A questionnaire evaluated customer reaction, and a material flow analysis was used to describe the mass and monetary losses within the process chain. The study found that in company A (education sector) 10.73% and in company B (business sector) 7.69% of the mass of all food delivered was wasted during the process chain. From this, 91.98% of the waste in company A and 78.14% in company B were classified as avoidable. The highest proportion of waste occurred from serving losses with starch accompaniments and vegetables being the most frequently wasted items. The quantities of waste per meal were 91.23 g (value CHF 0.74) and 85.86 g (value CHF 0.44) for company A and company B, respectively. The annual loss averaged 10.47 tonnes (value CHF 85,047) in company A and 16.55 tonnes (value CHF 85,169) in company B. The customer survey showed that 15.79% (n=356) of the respondents in company A and 18.32% (n=382) in company B produced plate waste. The main causes of plate waste cited were 'portion served by staff too large' and 'lack of hunger'. Sustainable measures need to be implemented in the food service industry to reduce food waste and to improve efficiency. Copyright © 2014

  11. Profits, Commercial Food Supplier Involvement, and School Vending Machine Snack Food Availability: Implications for Implementing the New Competitive Foods Rule

    Science.gov (United States)

    Terry-McElrath, Yvonne M.; Hood, Nancy E.; Colabianchi, Natalie; O'Malley, Patrick M.; Johnston, Lloyd D.

    2014-01-01

    Background: The 2013-2014 school year involved preparation for implementing the new US Department of Agriculture (USDA) competitive foods nutrition standards. An awareness of associations between commercial supplier involvement, food vending practices, and food vending item availability may assist schools in preparing for the new standards.…

  12. First Experience from the World Largest fully commercial Solar Heating Plant

    DEFF Research Database (Denmark)

    Heller, Alfred; Furbo, Simon

    1997-01-01

    The first experience from the largest solar heating plant in the world is given. The plant is situated in Marstal and is has a total area of 8000 square m.......The first experience from the largest solar heating plant in the world is given. The plant is situated in Marstal and is has a total area of 8000 square m....

  13. Revisiting the phylogeny of Ocellularieae, the second largest tribe within Graphidaceae (lichenized Ascomycota: Ostropales)

    Science.gov (United States)

    Ekaphan Kraichak; Sittiporn Parnmen; Robert Lücking; Eimy Rivas Plata; Andre Aptroot; Marcela E.S. Caceres; Damien Ertz; Armin Mangold; Joel A. Mercado-Diaz; Khwanruan Papong; Dries Van der Broeck; Gothamie Weerakoon; H. Thorsten. Lumbsch; NO-VALUE

    2014-01-01

    We present an updated 3-locus molecular phylogeny of tribe Ocellularieae, the second largest tribe within subfamily Graphidoideae in the Graphidaceae. Adding 165 newly generated sequences from the mitochondrial small subunit rDNA (mtSSU), the nuclear large subunit rDNA (nuLSU), and the second largest subunit of the DNA-directed RNA polymerase II (RPB2), we currently...

  14. Smart phone Acceptance among physicians: Application of structural equation modeling in Iranian largest university

    Directory of Open Access Journals (Sweden)

    Nematollahi M.

    2017-03-01

    Full Text Available Background: The present study aimed to determine attitudes and effective factors in the acceptance of smart phones by physicians of the largest University of Medical Sciences in the south of Iran. Methods: This cross-sectional study was performed using Structural Equation Modelling (SEM in 2014. Study participants included 200 physicians working in the hospitals of Shiraz University of Medical Sciences selected through two-stage stratified sampling, but 185 participants completed the study. The study data were collected using a researcher-made questionnaire completed through a 5-point Likert scale. The content validity of the questionnaire was confirmed by a panel of experts, its construct validity by confirmatory factor analysis, and its reliability by Cronbach’s alpha of 0.802. All data analyses were performed using SPSS (version 22 and LISREL (version 8.8. Results: Results showed that most physicians had a desirable attitude towards using smart phones. Besides, the results of SEM indicated a significant relationship between attitude and compatibility, observability, personal experience, voluntariness of use and perceived usefulness. Moreover, some important fitness indices revealed appropriate fitness of the study model (p=0.26, X2 /df=1.35, RMR=0.070, GFI=0.77, AGFI=0.71, NNFI=0.93, CFI=0.94. Conclusion: The results revealed that compatibility, observability, personal experience, voluntariness of use and perceived usefulness were effective in the physicians’ attitude towards using smart phones. Thus, by preparation of the required infrastructures, policymakers in the field of health technology can enhance the utilization of smart phones in hospitals.

  15. Microbial safety of minimally processed foods

    National Research Council Canada - National Science Library

    Novak, John S; Sapers, Gerald M; Juneja, Vijay K

    2003-01-01

    ...-course meals. All are expected to be portioned and minimally processed to balance the naturalness of unaltered foods with a concern for safety. Yet the responsibility for proper food preparation and handling remains with the naïve modern consumer, who may be less adept in food preparations than his or her less sophisticated ancestors. As a result,...

  16. Food Follies: Food Safety for College Students

    OpenAIRE

    Osborne, Michelle

    2010-01-01

    This project involves the production and dissemination of a basic food storage and safety course geared toward college students. The course covers basic preparation, sanitation, proper cooking temperatures, chilling and storage, as well as common pathogens to be aware of. MALS

  17. Food Allergies

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español Food Allergies KidsHealth / For Kids / Food Allergies What's in this ... milk eggs soy wheat What Is a Food Allergy? Food allergies happen when the immune system makes ...

  18. Food Allergy

    Science.gov (United States)

    Food allergy is an abnormal response to a food triggered by your body's immune system. In adults, the foods ... a severe reaction called anaphylaxis. Symptoms of food allergy include Itching or swelling in your mouth Vomiting, ...

  19. {sup 26}Al-containing acidic and basic sodium aluminum phosphate preparation and use in studies of oral aluminum bioavailability from foods utilizing {sup 26}Al as an aluminum tracer

    Energy Technology Data Exchange (ETDEWEB)

    Yokel, Robert A. [College of Pharmacy, 511C Pharmacy Building 725 Rose Street, University of Kentucky Medical Center, Lexington, KY 40536-0082 (United States) and Graduate Center for Toxicology, University of Kentucky, Lexington, KY 40536-0305 (United States)]. E-mail: ryokel@email.uky.edu; Urbas, Aaron A. [Department of Chemistry, University of Kentucky, Lexington, KY 40506-0055 (United States); Lodder, Robert A. [College of Pharmacy, 511C Pharmacy Building 725 Rose Street, University of Kentucky Medical Center, Lexington, KY 40536-0082 (United States); Department of Chemistry, University of Kentucky, Lexington, KY 40506-0055 (United States); Selegue, John P. [Department of Chemistry, University of Kentucky, Lexington, KY 40506-0055 (United States); Florence, Rebecca L. [College of Pharmacy, 511C Pharmacy Building 725 Rose Street, University of Kentucky Medical Center, Lexington, KY 40536-0082 (United States)

    2005-04-01

    We synthesized {sup 26}Al-containing acidic and basic (alkaline) sodium aluminum phosphates (SALPs) which are FDA-approved leavening and emulsifying agents, respectively, and used them to determine the oral bioavailability of aluminum incorporated in selected foods. We selected applicable methods from published syntheses (patents) and scaled them down ({approx}3000- and 850-fold) to prepare {approx}300-400 mg of each SALP. The {sup 26}Al was incorporated at the beginning of the syntheses to maximize {sup 26}Al and {sup 27}Al equilibration and incorporate the {sup 26}Al in the naturally-occurring Al-containing chemical species of the products. Near infrared spectroscopy (NIR) and X-ray powder diffraction (XRD) were used to characterize the two SALP samples and some intermediate samples. Multi-elemental analysis (MEA) was used to determine Na, Al and P content. Commercial products were included for comparison. Satisfactory XRD analyses, near infrared spectra and MEA results confirmed that we synthesized acidic and basic SALP, as well as some of the syntheses intermediates. The {sup 26}Al-containing acidic and basic SALPs were incorporated into a biscuit material and a processed cheese, respectively. These were used in oral bioavailability studies conducted in rats in which the {sup 26}Al present in blood after its oral absorption was quantified by accelerator mass spectrometry. The results showed oral Al bioavailability from acidic SALP in biscuit was {approx}0.02% and from basic SALP in cheese {approx}0.05%, lower than our previous determination of Al bioavailability from drinking water, {approx}0.3%. Both food and water can appreciably contribute to the Al absorbed from typical human Al intake.

  20. Irradiation: a safe measure for safer food

    International Nuclear Information System (INIS)

    Henkel, J.

    1998-01-01

    Beef is one of the U.S. food industry's hottest sellers--to the tune of 8 billion pounds a year, according to trade figures. Whether at a fast-food meal, a dinner on the town, or a backyard barbecue, beef is often front and center on America's tables. But in recent years, beef, especially ground beef, has shown a dark side: It can harbor the bacterium E. coli O157:H7, a pathogen that threatens the safety of the domestic food supply. If not properly prepared, beef tainted with E. coli O157:H7 can make people ill, and in rare instances, kill them. In 1993, E. coli O157:H7-contaminated hamburgers sold by a fast-food chain were linked to the deaths of four children and hundreds of illnesses in the Pacific Northwest. In 1997, the potential extent of E. coli O157:H7 contamination came to light when Arkansas-based Hudson Foods Inc. voluntarily recalled 25 million pounds of hamburger suspected of containing E. coli O157:H7. It was the largest recall of meat products in U.S. history. Nationally, E. coli O157:H7 causes about 20,000 illnesses and 500 deaths a year, according to the federal Centers for Disease Control and Prevention. Scientists have only known since 1982 that this form of E. coli causes human illness. To help combat this public health problem, the Food and Drug Administration, in December 1997, approved treating red meat products with a measured dose of radiation. This process, commonly called irradiation, has drawn praise from many food industry and health organizations because it can control E. coli O157:H7 and several other disease-causing microorganisms. As with other regulations governing meat and poultry products, irradiation will be authorized when the U.S. Department of Agriculture completes its implementing regulations. Though irradiation is the latest step toward curbing food-borne illness, the federal government also is implementing other measures, which include developing new technologies and expanding the use of current technologies

  1. Food and Beverage Stylist and Photography

    OpenAIRE

    BEKAR, Aydan; KARAKULAK, Çisem

    2016-01-01

    A food and beverage stylist makes food and beverage look appetizing by preaparing them properly in order to get customers’ attention. A food and beverage photographer gets the most impressive image by using different shooting techniques. Food and beverage stylists and phtographers prepare attractive and unusual menus ,brochures, banners and ads for food and beverage enterprises so that products can look better when customers see them. People see the works of food and beverage styling and phot...

  2. 'Food for thought': New MBA with focus on the food sector at Aarhus School of Business

    DEFF Research Database (Denmark)

    Stacey, Julia; Brunsø, Karen; Andersen, Lone Schreiber

    2002-01-01

    During the autumn of 2002, Aarhus School of Business decided to launch a new international MBA - with focus on the food sector. Prior to this decision lay thorough groundwork in the shape of a positive demand study among the largest food companies in Denmark, Sweden, Norway and Finland. The concl......During the autumn of 2002, Aarhus School of Business decided to launch a new international MBA - with focus on the food sector. Prior to this decision lay thorough groundwork in the shape of a positive demand study among the largest food companies in Denmark, Sweden, Norway and Finland...

  3. Impacts of Climate Change on Food Security and Poverty Reduction ...

    African Journals Online (AJOL)

    Dynamic interactions between bio-geophysical and human environments lead to the production, processing, distribution, preparation and consumption of foods, resulting in food systems that underpin food security. Food systems encompass food availability, utilization and access, so that food security is diminished when ...

  4. A marine heatwave drives massive losses from the world’s largest seagrass carbon stocks

    KAUST Repository

    Arias-Ortiz, Ariane; Serrano, Oscar; Masqué , Pere; Lavery, P. S.; Mueller, U.; Kendrick, G. A.; Rozaimi, M.; Esteban, A.; Fourqurean, J. W.; Marbà , N.; Mateo, M. A.; Murray, K.; Rule, M. J.; Duarte, Carlos M.

    2018-01-01

    Seagrass ecosystems contain globally significant organic carbon (C) stocks. However, climate change and increasing frequency of extreme events threaten their preservation. Shark Bay, Western Australia, has the largest C stock reported for a seagrass

  5. New Chicago-Indiana computer network will handle dataflow from world's largest scientific experiment

    CERN Multimedia

    2006-01-01

    "Massive quantities of data will soon begin flowing from the largest scientific instrument ever built into an international netword of computer centers, including one operated jointly by the University of Chicago and Indiana University." (1,5 page)

  6. Lagisza, world's largest CFB boiler, begins commercial operation

    Energy Technology Data Exchange (ETDEWEB)

    Nuortimo, K. [Foster Wheeler, Varkaus (Finland)

    2010-04-15

    Early operating experience with the Lagisza circulating fluidised bed (CFB) boiler in Poland - the world's largest such boiler to date, and also the first one with supercritical steam conditions - has been positive. 3 figs., 4 tabs.

  7. Analytic approximation to the largest eigenvalue distribution of a white Wishart matrix

    CSIR Research Space (South Africa)

    Vlok, JD

    2012-08-14

    Full Text Available offers largely simplified computation and provides statistics such as the mean value and region of support of the largest eigenvalue distribution. Numeric results from the literature are compared with the approximation and Monte Carlo simulation results...

  8. Modified Activated Carbon Prepared from Acorn Shells as a New Solid-Phase Extraction Sorbent for the Preconcentration and Determination of Trace Amounts of Nickel in Food Samples Prior to Flame Atomic Absorption Spectrometry.

    Science.gov (United States)

    Ebrahimi, Bahram

    2017-03-01

    A new solid-phase extraction (SPE) sorbent was introduced based on acidic-modified (AM) activated carbon (AC) prepared from acorn shells of native oak trees in Kurdistan. Hydrochloric acid (15%, w/w) and nitric acid (32.5%, w/w) were used to condition and modify AC. The IR spectra of AC and AM-AC showed that AM lead to the formation of increasing numbers of acidic functional groups on AM-AC. AM-AC was used in the SPE method for the extraction and preconcentration of Ni+2 prior to flame atomic absorption spectrometric determination at ng/mL levels in model and real food samples. Effective parameters of the SPE procedure, such as the pH of the solutions, sorbent dosage, extraction time, sample volume, type of eluent, and matrix ions, were considered and optimized. An enrichment factor of 140 was obtained. The calibration curve was linear with an R2 of 0.997 in the concentration range of 1-220 ng/mL. The RSD was 5.67% (for n = 7), the LOD was 0.352 ng/mL, and relative recoveries in vegetable samples ranged from 96.7 to 103.7%.

  9. Mapping food: Painting the right picture

    International Development Research Centre (IDRC) Digital Library (Canada)

    and promote food security. ... natural resource management and food security .... It is used to inform decisions on planting, marketing ... Applying GIS to the process of preparing crop estimates has improved accuracy while lowering costs.

  10. Food irradiation and sterilization

    Science.gov (United States)

    Josephson, Edward S.

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

  11. Food irradiation and sterilization

    International Nuclear Information System (INIS)

    Josephson, E.S.

    1981-01-01

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25 to 70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning in achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70 to 80 0 C (bacon to 53 0 C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurrence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40 0 C to -20 0 C). Radappertized foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for 'wholesomeness' (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effects of radappertization on the 'wholesomeness' characteristics of these foods. (author)

  12. Young children feeding and Zinc levels of complementary foods in ...

    African Journals Online (AJOL)

    Young children feeding and Zinc levels of complementary foods in Western ... localities helped to identify the recipes used for preparation of complementary foods. ... foods given to them, the cooking methods and the frequency of consumption.

  13. Food Risk for Investors. Are you prepared?

    OpenAIRE

    Alnes, Kristina; Berg, Alexander O.; Clapp, Christa; Lannoo, Elisabeth; Pillay, Kamleshan

    2018-01-01

    The probability of flood risk is increasing with climate change, due to more intense and frequent extreme precipitation events. This may lead to coastal flooding, which can have significant impacts in combination with extreme weather and sea level rise. Inland flooding can also result from major storms or from sustained periods of above-average rainfall. Flood risk is observed in all regions of the world. To date, the focus of water risk analysis outside of the insurance in...

  14. Swimming strategy and body plan of the world’s largest fish: implications for foraging efficiency and thermoregulation

    Directory of Open Access Journals (Sweden)

    Mark eMeekan

    2015-09-01

    Full Text Available The largest animals in the oceans eat prey that are orders of magnitude smaller than themselves, implying strong selection for cost-effective foraging to meet their energy demands. Whale sharks (Rhincodon typus may be especially challenged by warm seas that elevate their metabolism and contain sparse prey resources. Using a combination of biologging and satellite tagging, we show that whale sharks use four strategies to save energy and improve foraging efficiency: 1 fixed, low power swimming, 2 constant low speed swimming, 3 gliding and 4 asymmetrical diving. These strategies increase foraging efficiency by 22 – 32% relative to swimming horizontally and resolve the energy-budget paradox of whale sharks. However, sharks in the open ocean must access food resources that reside in relatively cold waters (up to 20oC cooler than the surface at depths of 250-500 m during the daytime, where long, slow gliding descents, continuous ram ventilation of the gills and filter-feeding could rapidly cool the circulating blood and body tissues. We suggest that whale sharks may overcome this problem through their large size and a specialized body plan that isolates highly vascularized red muscle on the dorsal surface, allowing heat to be retained near the centre of the body within a massive core of white muscle. This could allow a warm-adapted species to maintain enhanced function of organs and sensory systems while exploiting food resources in deep, cool water.

  15. Food allergy

    Directory of Open Access Journals (Sweden)

    Youngshin Han

    2012-05-01

    Full Text Available Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy. Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens.

  16. Towards biotracing in food chains

    DEFF Research Database (Denmark)

    Hoorfar, Jeffrey; Wagner, Martin; Jordan, Kieran

    2011-01-01

    Biotracing is tracing (backward)/tracking (forward) biological contamination in the food/feed chain. Advances in detection technologies, improvements in molecular marker identification, clearer understanding of pathogenicity markers, improved modelling methodologies and, more importantly......, and 21 cross-disciplinary work packages that cover tracing and tracking of contamination in feed, meat and dairy chains, in addition to accidental and deliberate contamination of bottled water. The BIOTRACER Consortium consists of 46 partners, including Europe's largest food/feed industries, several SMEs...... and food retailers. The outcomes will ensure a more reliable and rapid response to a microbial contamination event....

  17. Food irradiation

    International Nuclear Information System (INIS)

    Soothill, R.

    1987-01-01

    The issue of food irradiation has become important in Australia and overseas. This article discusses the results of the Australian Consumers' Association's (ACA) Inquiry into food irradiation, commissioned by the Federal Government. Issues discussed include: what is food irradiation; why irradiate food; how much food is consumer rights; and national regulations

  18. Selection and Breeding of Cattle in Asia: Strategies and Criteria for Improved Breeding. Prepared under the Framework of an RCA Project with the Technical Support of the Joint FAO/IAEA Programme of Nuclear Techniques in Food and Agriculture

    International Nuclear Information System (INIS)

    2009-10-01

    The International Atomic Energy Agency (IAEA) and the Regional Cooperative Agreement for Asia and the Pacific Region (RCA), with the technical support of the Joint FAO/IAEA Programme of Nuclear Techniques in Food and Agriculture, implemented a Technical Cooperation (TC) project entitled Integrated Approach for Improving Livestock Production Using Indigenous Resources and Conserving the Environment (RAS/5/044). The 23 project counterparts and the IAEA technical officer, based on the lack of standard practices in the region with regard to selection of cattle for breeding purposes, and the need to properly manage the genetic resources within each country for improving the productivity of the existing stock while maintaining the unique and beneficial genetic characteristics of the indigenous breeds, agreed during the first meeting to request the IAEA to recruit a group of experts with the task of preparing guidelines for the selection and breeding of cattle and buffalo on the Asian continent. To address these recommendations, an experts meeting on Selection Criteria for Breeding Heifers was organized and held in Mymensingh, Bangladesh. The meeting was hosted by the Faculty of Veterinary Science of the Bangladesh Agricultural University (BAU) from 6 to 10 February 2006. It was attended by six foreign experts and two local experts, and was supported by the technical officer of RAS/5/044. The experts from countries participating in RAS/5/044 gave presentations on the current state of cattle breeding in their countries and two experts working in industrialized countries within the region (New Zealand and Australia) informed the participants about the existing cattle breeding programmes in their respective countries and offered their perspectives on how similar approaches could be transferred to the Member States participating in RAS/5/044. All experts also made a field visit to a prominent dairy-producing region, to experience at first-hand some of the current programmes

  19. The Multivariate Largest Lyapunov Exponent as an Age-Related Metric of Quiet Standing Balance

    Directory of Open Access Journals (Sweden)

    Kun Liu

    2015-01-01

    Full Text Available The largest Lyapunov exponent has been researched as a metric of the balance ability during human quiet standing. However, the sensitivity and accuracy of this measurement method are not good enough for clinical use. The present research proposes a metric of the human body’s standing balance ability based on the multivariate largest Lyapunov exponent which can quantify the human standing balance. The dynamic multivariate time series of ankle, knee, and hip were measured by multiple electrical goniometers. Thirty-six normal people of different ages participated in the test. With acquired data, the multivariate largest Lyapunov exponent was calculated. Finally, the results of the proposed approach were analysed and compared with the traditional method, for which the largest Lyapunov exponent and power spectral density from the centre of pressure were also calculated. The following conclusions can be obtained. The multivariate largest Lyapunov exponent has a higher degree of differentiation in differentiating balance in eyes-closed conditions. The MLLE value reflects the overall coordination between multisegment movements. Individuals of different ages can be distinguished by their MLLE values. The standing stability of human is reduced with the increment of age.

  20. Identifying the node spreading influence with largest k-core values

    International Nuclear Information System (INIS)

    Lin, Jian-Hong; Guo, Qiang; Dong, Wen-Zhao; Tang, Li-Ying; Liu, Jian-Guo

    2014-01-01

    Identifying the nodes with largest spreading influence of complex networks is one of the most promising domains. By taking into account the neighbors' k-core values, we present an improved neighbors' k-core (INK) method which is the sum of the neighbors' k-core values with a tunable parameter α to evaluate the node spreading influence with largest k-core values. Comparing with the Susceptible–Infected–Recovered (SIR) results for four real networks, the INK method could identify the node spreading influence with largest k-core values more accurately than the ones generated by the degree k, closeness C, betweenness B and coreness centrality method. - Highlights: • We present an improved neighbors' k-core (INK) method to evaluate the node spreading influence with largest k-core values. • The INK method could identify the node spreading influence with largest k-core values more accurately. • Kendall's tau τ of INK method with α=1 are highly identical to rank the node influence

  1. Food allergy

    Science.gov (United States)

    ... questions about the food you are served. When buying food, read package ingredients carefully. ... allergies in breastfed or other children to prevent future food allergies. Always discuss this with your child's ...

  2. Food Labels

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Food Labels KidsHealth / For Teens / Food Labels What's in ... to have at least 95% organic ingredients. Making Food Labels Work for You The first step in ...

  3. FOOD SAFETY CONTROL SYSTEM IN CHINA

    Institute of Scientific and Technical Information of China (English)

    Liu Wei-jun; Wei Yi-min; Han Jun; Luo Dan; Pan Jia-rong

    2007-01-01

    Most countries have expended much effort to develop food safety control systems to ensure safe food supplies within their borders. China, as one of the world's largest food producers and consumers,pays a lot of attention to food safety issues. In recent years, China has taken actions and implemented a series of plans in respect to food safety. Food safety control systems including regulatory, supervisory,and science and technology systems, have begun to be established in China. Using, as a base, an analysis of the current Chinese food safety control system as measured against international standards, this paper discusses the need for China to standardize its food safety control system. We then suggest some policies and measures to improve the Chinese food safety control system.

  4. Food irradiation

    International Nuclear Information System (INIS)

    Duchacek, V.

    1989-01-01

    The ranges of doses used for food irradiation and their effect on the processed foods are outlined. The wholesomeness of irradiated foods is discussed. The present food irradiation technology development in the world is described. A review of the irradiated foods permitted for public consumption, the purposes of food irradiaton, the doses used and a review of the commercial-scale food irradiators are tabulated. The history and the present state of food processing in Czechoslovakia are described. (author). 1 fig., 3 tabs., 13 refs

  5. The impact of food preservation on food waste.

    Science.gov (United States)

    Martindale, Wayne; Schiebel, Walter

    2017-01-01

    The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

  6. Deep, diverse and definitely different: unique attributes of the world's largest ecosystem

    Directory of Open Access Journals (Sweden)

    E. Ramirez-Llodra

    2010-09-01

    Full Text Available The deep sea, the largest biome on Earth, has a series of characteristics that make this environment both distinct from other marine and land ecosystems and unique for the entire planet. This review describes these patterns and processes, from geological settings to biological processes, biodiversity and biogeographical patterns. It concludes with a brief discussion of current threats from anthropogenic activities to deep-sea habitats and their fauna.

    Investigations of deep-sea habitats and their fauna began in the late 19th century. In the intervening years, technological developments and stimulating discoveries have promoted deep-sea research and changed our way of understanding life on the planet. Nevertheless, the deep sea is still mostly unknown and current discovery rates of both habitats and species remain high. The geological, physical and geochemical settings of the deep-sea floor and the water column form a series of different habitats with unique characteristics that support specific faunal communities. Since 1840, 28 new habitats/ecosystems have been discovered from the shelf break to the deep trenches and discoveries of new habitats are still happening in the early 21st century. However, for most of these habitats the global area covered is unknown or has been only very roughly estimated; an even smaller – indeed, minimal – proportion has actually been sampled and investigated. We currently perceive most of the deep-sea ecosystems as heterotrophic, depending ultimately on the flux on organic matter produced in the overlying surface ocean through photosynthesis. The resulting strong food limitation thus shapes deep-sea biota and communities, with exceptions only in reducing ecosystems such as inter alia hydrothermal vents or cold seeps. Here, chemoautolithotrophic bacteria play the role of primary producers fuelled by chemical energy sources rather than sunlight. Other ecosystems, such as seamounts, canyons or cold

  7. Exploring Food Waste : The Role of Health Motivation

    NARCIS (Netherlands)

    Drijfhout, Marit; van Doorn, Jenny; van Ittersum, Koert; Moreau, Page; Puntoni, Stefano

    2016-01-01

    One-third of all edible food products for human consumption is wasted or lost in the supply chain, with negative social, economic and environmental consequences. Although consumers are the single largest contributors to food waste in industrialized countries, food waste has not received much

  8. Chinese Foods; Teacher's Handbook.

    Science.gov (United States)

    Huang, Joe, Ed.

    Different styles of Chinese cooking, traditional food items, cooking utensils, serving techniques, and the nutritional value of Chinese cooking are described in this teaching guide. Lesson plans for the preparation of simple dishes are presented. Recipes, a shopping guide to San Francisco's Chinatown, a guide to sources of supplies, and a…

  9. Food poisoning prevention

    Science.gov (United States)

    ... wash your hands before preparing or serving food. Cook eggs until they are solid, not runny. DO NOT eat raw ground beef, chicken, eggs, or fish. Heat all casseroles to ... Use a thermometer when cooking beef to at least 160°F (71.1° ...

  10. Discovery of the Largest Orbweaving Spider Species: The Evolution of Gigantism in Nephila

    OpenAIRE

    Kuntner, Matja?; Coddington, Jonathan A.

    2009-01-01

    Background More than 41,000 spider species are known with about 400?500 added each year, but for some well-known groups, such as the giant golden orbweavers, Nephila, the last valid described species dates from the 19th century. Nephila are renowned for being the largest web-spinning spiders, making the largest orb webs, and are model organisms for the study of extreme sexual size dimorphism (SSD) and sexual biology. Here, we report on the discovery of a new, giant Nephila species from Africa...

  11. Gourmet Foods. Course of Study.

    Science.gov (United States)

    Marshall, Martha; And Others

    Four units are included in this curriculum guide for a semester elective credit course in gourmet foods for high school juniors and seniors: (1) Introudction to the Course, and the Development of "A Gourmet," intended to facilitate defining and participating in planning the course program and goals, (2) "Basic Food Preparation for…

  12. Energy Use in Food System

    NARCIS (Netherlands)

    Dutilh, C.; Blonk, H.; Linnemann, A.R.

    2014-01-01

    Nature generates the raw materials for food, fuelled by energy from the sun. However, before food can be consumed, (mineral) energy is required for cultivation, transportation, preparation and conservation purposes. This paper presents and discusses the energy requirements for various categories of

  13. Personnel Preparation.

    Science.gov (United States)

    Fair, George, Ed.; Stodden, Robert, Ed.

    1981-01-01

    Three articles comprise a section on personnel preparation in vocational education. Articles deal with two inservice programs in career/vocational education for the handicapped and a project to train paraprofessionals to assist special educators in vocational education. (CL)

  14. Solution preparation

    International Nuclear Information System (INIS)

    Seitz, M.G.

    1982-01-01

    Reviewed in this statement are methods of preparing solutions to be used in laboratory experiments to examine technical issues related to the safe disposal of nuclear waste from power generation. Each approach currently used to prepare solutions has advantages and any one approach may be preferred over the others in particular situations, depending upon the goals of the experimental program. These advantages are highlighted herein for three approaches to solution preparation that are currently used most in studies of nuclear waste disposal. Discussion of the disadvantages of each approach is presented to help a user select a preparation method for his particular studies. Also presented in this statement are general observations regarding solution preparation. These observations are used as examples of the types of concerns that need to be addressed regarding solution preparation. As shown by these examples, prior to experimentation or chemical analyses, laboratory techniques based on scientific knowledge of solutions can be applied to solutions, often resulting in great improvement in the usefulness of results

  15. Food economics

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    and issues and such as food security, quality, obesity and health are ever important factors. This book describes the link between food markets and food companies from a theoretical and a business economics perspective. The relationships, trends and impacts on the international food market are presented...

  16. Food irradiation

    International Nuclear Information System (INIS)

    Mercader, J.P.; Emily Leong

    1985-01-01

    The paper discusses the need for effective and efficient technologies in improving the food handling system. It defines the basic premises for the development of food handling. The application of food irradiation technology is briefly discussed. The paper points out key considerations for the adoption of food irradiation technology in the ASEAN region (author)

  17. Food Transition

    NARCIS (Netherlands)

    Mols, H.; Warnaar, M.; Methorst, B.; Sijtsema, S.J.; Dagevos, H.; Onwezen, M.C.; Ingenbleek, P.T.M.; Kortstee, H.J.M.; Genderen, van R.A.

    2017-01-01

    These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food

  18. CERN: Digital image analysis in the world's largest research center for particle physics

    CERN Multimedia

    2005-01-01

    Those interested in researching into the smallest building blocks that matter is made up of need the largest instruments. CERN, near Geneva, Switzerland is where the most powerful circular accelerator in the world is being built: the Large Hadron Collider (LHC) for proton collisions. It has a circumference of 26.7 km (4 pages)

  19. Mass balance of Greenland's three largest outlet glaciers - 2000–2010

    NARCIS (Netherlands)

    Howat, I.M.; Ahn, Y.; Joughin, I.; van den Broeke, M.R.; Lenaerts, J.T.M.; Smith, B.

    2011-01-01

    Acceleration of Greenland's three largest outlet glaciers, Helheim, Kangerdlugssuaq and Jakobshavn Isbræ, accounted for a substantial portion of the ice sheet's mass loss over the past decade. Rapid changes in their discharge, however, make their cumulative mass-change uncertain. We derive monthly

  20. Key U.S.-built part fails during testing for world's largest particle collider

    CERN Multimedia

    2007-01-01

    "Scientists are scrambling to redesign a key U.S.-built part that broke "with a loud bang and a cloud of dust" during a high-pressure test for the world's largest particle physics collider that is supposed to start up in November, officials sais Tuesday." (1,5 page)

  1. CERN, World's largest particle physics lab, selects Progress SonicMQ

    CERN Document Server

    2007-01-01

    "Progress Software Corporation (NADAQ: PRGS), a global supplier of application insfrastructure software used to develop, deploy, integrate and manage business applications, today announced that CERN the world's largest physis laboratory and particle accelerator, has chosen Progress® SonicMQ® for mission-critical message delivery." (1 page)

  2. Phase space reconstruction and estimation of the largest Lyapunov exponent for gait kinematic data

    Energy Technology Data Exchange (ETDEWEB)

    Josiński, Henryk [Silesian University of Technology, Akademicka 16, 44-100 Gliwice (Poland); Świtoński, Adam [Polish-Japanese Institute of Information Technology, Aleja Legionów 2, 41-902 Bytom (Poland); Silesian University of Technology, Akademicka 16, 44-100 Gliwice (Poland); Michalczuk, Agnieszka; Wojciechowski, Konrad [Polish-Japanese Institute of Information Technology, Aleja Legionów 2, 41-902 Bytom (Poland)

    2015-03-10

    The authors describe an example of application of nonlinear time series analysis directed at identifying the presence of deterministic chaos in human motion data by means of the largest Lyapunov exponent. The method was previously verified on the basis of a time series constructed from the numerical solutions of both the Lorenz and the Rössler nonlinear dynamical systems.

  3. Discovery of the largest orbweaving spider species: the evolution of gigantism in Nephila.

    Science.gov (United States)

    Kuntner, Matjaz; Coddington, Jonathan A

    2009-10-21

    More than 41,000 spider species are known with about 400-500 added each year, but for some well-known groups, such as the giant golden orbweavers, Nephila, the last valid described species dates from the 19(th) century. Nephila are renowned for being the largest web-spinning spiders, making the largest orb webs, and are model organisms for the study of extreme sexual size dimorphism (SSD) and sexual biology. Here, we report on the discovery of a new, giant Nephila species from Africa and Madagascar, and review size evolution and SSD in Nephilidae. We formally describe N. komaci sp. nov., the largest web spinning species known, and place the species in phylogenetic context to reconstruct the evolution of mean size (via squared change parsimony). We then test female and male mean size correlation using phylogenetically independent contrasts, and simulate nephilid body size evolution using Monte Carlo statistics. Nephila females increased in size almost monotonically to establish a mostly African clade of true giants. In contrast, Nephila male size is effectively decoupled and hovers around values roughly one fifth of female size. Although N. komaci females are the largest Nephila yet discovered, the males are also large and thus their SSD is not exceptional.

  4. Predicting Traffic Flow in Local Area Networks by the Largest Lyapunov Exponent

    Directory of Open Access Journals (Sweden)

    Yan Liu

    2016-01-01

    Full Text Available The dynamics of network traffic are complex and nonlinear, and chaotic behaviors and their prediction, which play an important role in local area networks (LANs, are studied in detail, using the largest Lyapunov exponent. With the introduction of phase space reconstruction based on the time sequence, the high-dimensional traffic is projected onto the low dimension reconstructed phase space, and a reduced dynamic system is obtained from the dynamic system viewpoint. Then, a numerical method for computing the largest Lyapunov exponent of the low-dimensional dynamic system is presented. Further, the longest predictable time, which is related to chaotic behaviors in the system, is studied using the largest Lyapunov exponent, and the Wolf method is used to predict the evolution of the traffic in a local area network by both Dot and Interval predictions, and a reliable result is obtained by the presented method. As the conclusion, the results show that the largest Lyapunov exponent can be used to describe the sensitivity of the trajectory in the reconstructed phase space to the initial values. Moreover, Dot Prediction can effectively predict the flow burst. The numerical simulation also shows that the presented method is feasible and efficient for predicting the complex dynamic behaviors in LAN traffic, especially for congestion and attack in networks, which are the main two complex phenomena behaving as chaos in networks.

  5. Discovery of the largest orbweaving spider species: the evolution of gigantism in Nephila.

    Directory of Open Access Journals (Sweden)

    Matjaz Kuntner

    2009-10-01

    Full Text Available More than 41,000 spider species are known with about 400-500 added each year, but for some well-known groups, such as the giant golden orbweavers, Nephila, the last valid described species dates from the 19(th century. Nephila are renowned for being the largest web-spinning spiders, making the largest orb webs, and are model organisms for the study of extreme sexual size dimorphism (SSD and sexual biology. Here, we report on the discovery of a new, giant Nephila species from Africa and Madagascar, and review size evolution and SSD in Nephilidae.We formally describe N. komaci sp. nov., the largest web spinning species known, and place the species in phylogenetic context to reconstruct the evolution of mean size (via squared change parsimony. We then test female and male mean size correlation using phylogenetically independent contrasts, and simulate nephilid body size evolution using Monte Carlo statistics.Nephila females increased in size almost monotonically to establish a mostly African clade of true giants. In contrast, Nephila male size is effectively decoupled and hovers around values roughly one fifth of female size. Although N. komaci females are the largest Nephila yet discovered, the males are also large and thus their SSD is not exceptional.

  6. World's third-largest producer of nuclear power. Japan in need of energy

    International Nuclear Information System (INIS)

    Anon.

    2008-01-01

    Japan is the third largest oil consumer in the world behind the United States and China, and the second largest net importer of oil. Japan boasts one of the largest economies in the world. The country continues to experience a moderate economic recovery that began in 2003, following a decade of economic stagnation. Japan's real gross domestic product (GDP) grew by 2.5% in 2005 and 2.3% in 2004. The modest upturn over the last few years reflects higher business confidence in Japan, a surge in export demand led by exports to China, and robust consumer spending. Unemployment in Japan fell to 4.4% in 2005, down from an early 2003 peak of 5.5%. Japan has virtually no domestic oil or natural gas reserves, and in 2005 was the second largest net importer of crude oil in the world. Despite the country's dearth of hydrocarbon resources, Japanese companies have actively pursued upstream oil and natural gas projects overseas. Japan remains one of the major exporters of energy-sector capital equipment, and Japanese companies provide engineering, construction, and project management services for energy projects. (orig.)

  7. Distribution of the Largest Eigenvalues of the Levi-Smirnov Ensemble

    International Nuclear Information System (INIS)

    Wieczorek, W.

    2004-01-01

    We calculate the distribution of the k-th largest eigenvalue in the random matrix Levi - Smirnov Ensemble (LSE), using the spectral dualism between LSE and chiral Gaussian Unitary Ensemble (GUE). Then we reconstruct universal spectral oscillations and we investigate an asymptotic behavior of the spectral distribution. (author)

  8. Local food:

    DEFF Research Database (Denmark)

    Sundbo, Donna Isabella Caroline

    2013-01-01

    are identified and then categorised according to whether they pertain to the food product itself or the production methods and facilities and whether they describe physical or social properties of local food. From this a model with four categories is developed. It is found that properties of the product are more......Recently there has been more focus on food in general and local food in particular. But what is local food? And what are the perceptions of this concept according to theory and to providers and consumers of local food? This article first summarises and compares three different theoretical...... perspectives on local food, namely experience economy, local food systems and what is termed pro-industrialism. These have differing and sometimes opposite conceptualisations and aims for the concept of local food. Using the perspective of experience economy as theoretical background, the concept of local food...

  9. Food irradiation

    International Nuclear Information System (INIS)

    Lindqvist, H.

    1996-01-01

    This paper is a review of food irradiation and lists plants for food irradiation in the world. Possible applications for irradiation are discussed, and changes induced in food from radiation, nutritional as well as organoleptic, are reviewed. Possible toxicological risks with irradiated food and risks from alternative methods for treatment are also brought up. Ways to analyze weather food has been irradiated or not are presented. 8 refs

  10. Preparation of Edible Corn Starch Phosphate with Highly Reactive ...

    African Journals Online (AJOL)

    1Food & Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003 ... Purpose: To prepare edible corn starch phosphate under optimized experimental conditions. ... In food industry, starch phosphate.

  11. PREPARED BY

    African Journals Online (AJOL)

    New Windows 98SE User

    2012-04-26

    Apr 26, 2012 ... methods of DNA extraction from food materials (Ghovvati et al., 2009). In this research, DNA extraction was based ... materials (Kebab loghmeh, minced meat, beef burgers and canned stew) has been proved by this study. .... and melting curve analysis. Vet. Res. Commun. 31: 355-357. Di Pinto A, Forte VT, ...

  12. Food Security Status of People with Disabilities in Selassie Kebele ...

    African Journals Online (AJOL)

    Food Security Status of People with Disabilities in Selassie Kebele , Hawassa Town, Southern Ethiopia. ... PROMOTING ACCESS TO AFRICAN RESEARCH ... Individuals with physical type of disabilities accounted for the largest proportion of ...

  13. Societal benefits of food irradiation

    International Nuclear Information System (INIS)

    Prakash, Anuradha

    2013-01-01

    Food irradiation has a direct impact on society by reducing the occurrence of food-borne illness, decreasing food spoilage and waste, and facilitating global trade. Food irradiation is approved in 40 countries around the world to decontaminate food of disease and spoilage causing microorganisms, sterilize insect pests, and inhibit sprouting. A recent estimate suggests that 500,000 metric of food is currently irradiated worldwide, primarily to decontaminate spices. Since its first use in the 1960s the use of irradiation for food has grown slowly, but it remains the major technology of choice for certain applications. The largest growth sector in recent years has been phytosanitary irradiation of fruit to disinfest fruit intended for international shipment. For many countries which have established strict quarantine standards, irradiation offers as an effective alternative to chemical fumigants some of which are being phased out due to their effects on the ozone layer. Insects can be sterilized at very low dose levels, thus quality of fruit can be maintained. Irradiation is also highly effective in destroying microbial pathogens such as Salmonella spp., E. coli, and Listeria, hence its application for treatment of spices, herbs, dried vegetables, frozen seafood, poultry, and meat and its contribution to reducing foodborne illnesses. Unfortunately the use of irradiation for improving food safety has been under-exploited. This presentation will provide details on the use, benefits, opportunities, and challenges of food irradiation. (author)

  14. Preparing for the biggest experiment on earth

    CERN Multimedia

    2007-01-01

    "An international team of over 2'000 scientists, led by Professor Tejinder Virdee from Imperial College London's Department of Physics is stepping up preparations for the world's largest ever physics experiment, starting next year at CERN near Geneva, Switzerland." (1 page)

  15. Consumption intention toward ethnic food: determinants of Dayak food choice by Malaysians

    OpenAIRE

    Ting, Hiram; Tan, Sharon; Alexandra Nastassia, John

    2017-01-01

    Background: The awareness and trying of ethnic cuisine have increased due to the developing exchange of trade, movement of ethnicities across the globe, and tourist traveling opportunities. More people consume ethnic food for the appreciation of the culture and taste. Although the Dayaks are the largest indigenous group in Malaysia, little is done to date to explicate why Malaysians consume Dayak food. The present study aims to investigate the Dayak food choice of non-Dayak Malaysians and to ...

  16. Food Environment in Secondary Schools: À La Carte, Vending Machines, and Food Policies and Practices

    Science.gov (United States)

    French, Simone A.; Story, Mary; Fulkerson, Jayne A.; Gerlach, Anne Faricy

    2003-01-01

    Objectives. This study described the food environment in 20 Minnesota secondary schools. Methods. Data were collected on school food policies and the availability and nutritional content of foods in school à la carte (ALC) areas and vending machines (VMs). Results. Approximately 36% and 35% of foods in ALC areas and in VMs, respectively, met the lower-fat criterion (≤ 5.5 fat grams/serving). The chips/crackers category constituted the largest share of ALC foods (11.5%). The median number of VMs per school was 12 (4 soft drink, 2 snack, 5 other). Few school food policies were reported. Conclusions. The availability of healthful foods and beverages in schools as well as school food policies that foster healthful food choices among students needs greater attention. PMID:12835203

  17. Differential genome-wide gene expression profiling of bovine largest and second-largest follicles: identification of genes associated with growth of dominant follicles

    Directory of Open Access Journals (Sweden)

    Takahashi Toru

    2010-02-01

    Full Text Available Abstract Background Bovine follicular development is regulated by numerous molecular mechanisms and biological pathways. In this study, we tried to identify differentially expressed genes between largest (F1 and second-largest follicles (F2, and classify them by global gene expression profiling using a combination of microarray and quantitative real-time PCR (QPCR analysis. The follicular status of F1 and F2 were further evaluated in terms of healthy and atretic conditions by investigating mRNA localization of identified genes. Methods Global gene expression profiles of F1 (10.7 +/- 0.7 mm and F2 (7.8 +/- 0.2 mm were analyzed by hierarchical cluster analysis and expression profiles of 16 representative genes were confirmed by QPCR analysis. In addition, localization of six identified transcripts was investigated in healthy and atretic follicles using in situ hybridization. The healthy or atretic condition of examined follicles was classified by progesterone and estradiol concentrations in follicular fluid. Results Hierarchical cluster analysis of microarray data classified the follicles into two clusters. Cluster A was composed of only F2 and was characterized by high expression of 31 genes including IGFBP5, whereas cluster B contained only F1 and predominantly expressed 45 genes including CYP19 and FSHR. QPCR analysis confirmed AMH, CYP19, FSHR, GPX3, PlGF, PLA2G1B, SCD and TRB2 were greater in F1 than F2, while CCL2, GADD45A, IGFBP5, PLAUR, SELP, SPP1, TIMP1 and TSP2 were greater in F2 than in F1. In situ hybridization showed that AMH and CYP19 were detected in granulosa cells (GC of healthy as well as atretic follicles. PlGF was localized in GC and in the theca layer (TL of healthy follicles. IGFBP5 was detected in both GC and TL of atretic follicles. GADD45A and TSP2 were localized in both GC and TL of atretic follicles, whereas healthy follicles expressed them only in GC. Conclusion We demonstrated that global gene expression profiling of F

  18. Food allergies.

    LENUS (Irish Health Repository)

    O'Leary, Paula F G

    2012-02-03

    Adverse reactions to foods are commonly implicated in the causation of ill health. However, foreign antigens, including food proteins and commensal microbes encountered in the gastrointestinal tract, are usually well tolerated. True food allergies, implying immune-mediated adverse responses to food antigens, do exist, however, and are especially common in infants and young children. Allergic reactions to food manifest clinically in a variety of presentations involving the gastrointestinal, cutaneous, and respiratory systems and in generalized reactions such as anaphylaxis. Both IgE-mediated and non-IgE-mediated immune mechanisms are recognized. Important advances in the clinical features underlying specific food hypersensitivity disorders are reviewed.

  19. Mergers and acquisitions : the case of Kraft Foods and Cadbury

    OpenAIRE

    Ribeiro, Sara Isabel de Paula

    2013-01-01

    The aim of this dissertation is to focus on a determinant aspect of Corporate Finance that is Mergers and Acquisitions (M&A). This dissertation not only provides a practical analysis of main issued regarding a process of M&A, but also provides a theoretical framework about M&A. Specifically, this dissertation explores the real case of Kraft Foods - world’s second largest manufacturer and packager food products – and Cadbury - the world’s second largest confectionery firm. ...

  20. Astronomers Break Ground on Atacama Large Millimeter Array (ALMA) - World's Largest Millimeter Wavelength Telescope

    Science.gov (United States)

    2003-11-01

    Scientists and dignitaries from Europe, North America and Chile are breaking ground today (Thursday, November 6, 2003) on what will be the world's largest, most sensitive radio telescope operating at millimeter wavelengths . ALMA - the "Atacama Large Millimeter Array" - will be a single instrument composed of 64 high-precision antennas located in the II Region of Chile, in the District of San Pedro de Atacama, at the Chajnantor altiplano, 5,000 metres above sea level. ALMA 's primary function will be to observe and image with unprecedented clarity the enigmatic cold regions of the Universe, which are optically dark, yet shine brightly in the millimetre portion of the electromagnetic spectrum. The Atacama Large Millimeter Array (ALMA) is an international astronomy facility. ALMA is an equal partnership between Europe and North America, in cooperation with the Republic of Chile, and is funded in North America by the U.S. National Science Foundation (NSF) in cooperation with the National Research Council of Canada (NRC), and in Europe by the European Southern Observatory (ESO) and Spain. ALMA construction and operations are led on behalf of North America by the National Radio Astronomy Observatory (NRAO), which is managed by Associated Universities, Inc. (AUI), and on behalf of Europe by ESO. " ALMA will be a giant leap forward for our studies of this relatively little explored spectral window towards the Universe" , said Dr. Catherine Cesarsky , Director General of ESO. "With ESO leading the European part of this ambitious and forward-looking project, the impact of ALMA will be felt in wide circles on our continent. Together with our partners in North America and Chile, we are all looking forward to the truly outstanding opportunities that will be offered by ALMA , also to young scientists and engineers" . " The U.S. National Science Foundation joins today with our North American partner, Canada, and with the European Southern Observatory, Spain, and Chile to prepare

  1. Analysis of Multiple Structural Changes in Financial Contagion Based on the Largest Lyapunov Exponents

    Directory of Open Access Journals (Sweden)

    Rui Wang

    2014-01-01

    Full Text Available A modified multiple structural changes model is built to test structural breaks of the financial system based on calculating the largest Lyapunov exponents of the financial time series. Afterwards, the Lorenz system is used as a simulation example to inspect the new model. As the Lorenz system has strong nonlinearity, the verification results show that the new model has good capability in both finding the breakpoint and revealing the changes in nonlinear characteristics of the time series. The empirical study based on the model used daily data from the S&P 500 stock index during the global financial crisis from 2005 to 2012. The results provide four breakpoints of the period, which divide the contagion into four stages: stationary, local outbreak, global outbreak, and recovery period. An additional significant result is the obvious chaos characteristic difference in the largest Lyapunov exponents and the standard deviation at various stages, particularly at the local outbreak stage.

  2. Constraining the magnitude of the largest event in a foreshock-main shock-aftershock sequence

    Science.gov (United States)

    Shcherbakov, Robert; Zhuang, Jiancang; Ogata, Yosihiko

    2018-01-01

    Extreme value statistics and Bayesian methods are used to constrain the magnitudes of the largest expected earthquakes in a sequence governed by the parametric time-dependent occurrence rate and frequency-magnitude statistics. The Bayesian predictive distribution for the magnitude of the largest event in a sequence is derived. Two types of sequences are considered, that is, the classical aftershock sequences generated by large main shocks and the aftershocks generated by large foreshocks preceding a main shock. For the former sequences, the early aftershocks during a training time interval are used to constrain the magnitude of the future extreme event during the forecasting time interval. For the latter sequences, the earthquakes preceding the main shock are used to constrain the magnitudes of the subsequent extreme events including the main shock. The analysis is applied retrospectively to past prominent earthquake sequences.

  3. Sample preparation

    International Nuclear Information System (INIS)

    Anon.

    1992-01-01

    Sample preparation prior to HPLC analysis is certainly one of the most important steps to consider in trace or ultratrace analysis. For many years scientists have tried to simplify the sample preparation process. It is rarely possible to inject a neat liquid sample or a sample where preparation may not be any more complex than dissolution of the sample in a given solvent. The last process alone can remove insoluble materials, which is especially helpful with the samples in complex matrices if other interactions do not affect extraction. Here, it is very likely a large number of components will not dissolve and are, therefore, eliminated by a simple filtration process. In most cases, the process of sample preparation is not as simple as dissolution of the component interest. At times, enrichment is necessary, that is, the component of interest is present in very large volume or mass of material. It needs to be concentrated in some manner so a small volume of the concentrated or enriched sample can be injected into HPLC. 88 refs

  4. Investigation of Science Faculty with Education Specialties within the Largest University System in the United States

    OpenAIRE

    Bush, Seth D; Pelaez, Nancy; Rudd, James A, II; Stevens, Michael T; Tanner, Kimberly D; Williams, Kathy, PhD

    2011-01-01

    Efforts to improve science education include university science departments hiring Science Faculty with Education Specialties (SFES), scientists who take on specialized roles in science education within their discipline. Although these positions have existed for decades and may be growing more common, few reports have investigated the SFES approach to improving science education. We present comprehensive data on the SFES in the California State University (CSU) system, the largest university ...

  5. Opportunities for biodiversity gains under the world’s largest reforestation programme

    OpenAIRE

    Hua, Fangyuan; Wang, Xiaoyang; Zheng, Xinlei; Fisher, Brendan; Wang, Lin; Zhu, Jianguo; Tang, Ya; Yu, Douglas W.; Wilcove, David S.

    2016-01-01

    Reforestation is a critical means of addressing the environmental and social problems of deforestation. China’s Grain-for-Green Program (GFGP) is the world’s largest reforestation scheme. Here we provide the first nationwide assessment of the tree composition of GFGP forests and the first combined ecological and economic study aimed at understanding GFGP’s biodiversity implications. Across China, GFGP forests are overwhelmingly monocultures or compositionally simple mixed forests. Focusing on...

  6. Statistics of the largest sunspot and facular areas per solar cycle

    International Nuclear Information System (INIS)

    Willis, D.M.; Kabasakal Tulunay, Y.

    1979-01-01

    The statistics of extreme values is used to investigate the statistical properties of the largest areas sunspots and photospheric faculae per solar cycle. The largest values of the synodic-solar-rotation mean areas of umbrae, whole spots and faculae, which have been recorded for nine solar cycles, are each shown to comply with the general form of the extreme value probability function. Empirical expressions are derived for the three extreme value populations from which the characteristic statistical parameters, namely the mode, median, mean and standard deviation, can be calculated for each population. These three extreme value populations are also used to find the expected ranges of the extreme areas in a group of solar cycles as a function of the number of cycles in the group. The extreme areas of umbrae and whole spots have a dispersion comparable to that found by Siscoe for the extreme values of sunspot number, whereas the extreme areas of faculae have a smaller dispersion which is comparable to that found by Siscoe for the largest geomagnetic storm per solar cycle. The expected range of the largest sunspot area per solar cycle for a group of one hundred cycles appears to be inconsistent with the existence of the prolonged periods of sunspot minima that have been inferred from the historical information on solar variability. This inconsistency supports the contention that there are temporal changes of solar-cycle statistics during protracted periods of sunspot minima (or maxima). Indeed, without such temporal changes, photospheric faculae should have been continually observable throughout the lifetime of the Sun. (orig.)

  7. Trend of CO2 emissions of the 30 largest power plants in Germany

    International Nuclear Information System (INIS)

    Hermann, Hauke

    2014-01-01

    The brochure on the trend of CO 2 emissions of the 30 largest power plants in Germany includes tables of the emissions of these power plants. The CO 2 emissions of these power plants in 2013 (25% of the total German greenhouse gas emissions) have increased by 5% compared to 2012. The total CO 2 emission sin Germany increased by 1.5%. The differences between brown coal and black coal fired power plants are discussed.

  8. Natural radionuclides in soil profiles surrounding the largest coal-fired power plant in Serbia

    OpenAIRE

    Tanić Milan N.; Janković-Mandić Ljiljana J.; Gajić Boško A.; Daković Marko Z.; Dragović Snežana D.; Bačić Goran G.

    2016-01-01

    This study evaluates the influence of the largest Serbian coal-fired power plant on radionuclide concentrations in soil profiles up to 50 cm in depth. Thirty soil profiles were sampled from the plant surroundings (up to 10 km distance) and analyzed using standard methods for soil physicochemical properties and gamma ray spectrometry for specific activities of natural radionuclides (40K, 226Ra and 232Th). Spatial and vertical distribution of radionuclides wa...

  9. THE MASS OF (4) VESTA DERIVED FROM ITS LARGEST GRAVITATIONAL EFFECTS

    International Nuclear Information System (INIS)

    Kuzmanoski, Mike; Novakovic, Bojan; Apostolovska, Gordana

    2010-01-01

    In this paper, we present a recalculated value of the mass of (4) Vesta, derived from its largest gravitational perturbations on selected asteroids during their mutual close encounters. This was done by using a new method for mass determination, which is based on the linking of pre-encounter observations to the orbit determined from post-encounter ones. The estimated weighted mean of the mass of (4) Vesta is (1.300 ± 0.001) x 10 -10 M sun .

  10. Prostate Cancer Screening in Jamaica: Results of the Largest National Screening Clinic Prostate Cancer Screening in Jamaica: Results of the Largest National Screening Clinic

    International Nuclear Information System (INIS)

    Morrison, B. F.; Aiken, W.; Mayhew, R.; Gordon, Y.; Reid, M.

    2016-01-01

    Prostate cancer is highly prevalent in Jamaica and is the leading cause of cancer-related deaths. Our aim was to evaluate the patterns of screening in the largest organized screening clinic in Jamaica at the Jamaica Cancer Society. A retrospective analysis of all men presenting for screening at the Jamaica Cancer Society from 1995 to 2005 was done. All patients had digital rectal examinations (DRE) and prostate specific antigen (PSA) tests done. Results of prostate biopsies were noted. 1117 men of mean age 59.9 ± 8.2 years presented for screening. The median documented PSA was 1.6 ng/mL (maximum of 5170 ng/mL). Most patients presented for only 1 screen. There was a gradual reduction in the mean age of presentation for screening over the period. Prostate biopsies were requested on 11% of screening visits; however, only 59% of these were done. 5.6% of all persons screened were found to have cancer. Of the cancers diagnosed, Gleason 6 adenocarcinoma was the commonest grade and median PSA was 8.9 ng/mL (range 1.5-1059 ng/mL). Older men tend to screen for prostate cancer in Jamaica. However, compliance with regular maintenance visits and requests for confirmatory biopsies are poor. Screening needs intervention in the Jamaican population.

  11. FOOD SECURITY

    Directory of Open Access Journals (Sweden)

    Dorina Ardelean

    2013-12-01

    Full Text Available The assurance of food security at the individual level doesn’t implicitly provide for the one at family level as the concepts of hunger, malnutrition and food insecurity are the steps of the same process of access restricted to a sufficient supply of food. In order to achieve food security at the individual level the following is necessary: ensuring food availability (production, reserve stocks; redistribution of food availability within the country or out through international exchanges; effective access of the population to purchase food consumer goods, by ensuring its effective demand as required. Food security of families (FFS is required for assuring individual food security (IFS, but it is not sufficient because the food available may be unevenly distributed between family members. National food security (NFS corresponds to the possibilities that different countries have to ensure both FFS and IFS without sacrificing other important objectives. Under the name of GAS is defined the global food security which represents permanent access for the entire population of the globe to the necessary food for a healthy and active life.

  12. 21 CFR 184.1387 - Lactase enzyme preparation from Candida pseudotropicalis.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Lactase enzyme preparation from Candida pseudotropicalis. 184.1387 Section 184.1387 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND... preparation from Candida pseudotropicalis. (a) This enzyme preparation is derived from the nonpathogenic...

  13. THE CHALLENGE OF THE LARGEST STRUCTURES IN THE UNIVERSE TO COSMOLOGY

    International Nuclear Information System (INIS)

    Park, Changbom; Choi, Yun-Young; Kim, Sungsoo S.; Kim, Kap-Sung; Kim, Juhan; Gott III, J. Richard

    2012-01-01

    Large galaxy redshift surveys have long been used to constrain cosmological models and structure formation scenarios. In particular, the largest structures discovered observationally are thought to carry critical information on the amplitude of large-scale density fluctuations or homogeneity of the universe, and have often challenged the standard cosmological framework. The Sloan Great Wall (SGW) recently found in the Sloan Digital Sky Survey (SDSS) region casts doubt on the concordance cosmological model with a cosmological constant (i.e., the flat ΛCDM model). Here we show that the existence of the SGW is perfectly consistent with the ΛCDM model, a result that only our very large cosmological N-body simulation (the Horizon Run 2, HR2) could supply. In addition, we report on the discovery of a void complex in the SDSS much larger than the SGW, and show that such size of the largest void is also predicted in the ΛCDM paradigm. Our results demonstrate that an initially homogeneous isotropic universe with primordial Gaussian random phase density fluctuations growing in accordance with the general relativity can explain the richness and size of the observed large-scale structures in the SDSS. Using the HR2 simulation we predict that a future galaxy redshift survey about four times deeper or with 3 mag fainter limit than the SDSS should reveal a largest structure of bright galaxies about twice as big as the SGW.

  14. On the statistics of the largest geomagnetic storms per solar cycle

    International Nuclear Information System (INIS)

    Siscoe, G.L.

    1976-01-01

    The theory of extreme value statistics is applied to the first, second, and third largest geomagnetic storms in nine solar cycles measured by the average half-daily aa indices compiled by Mayaud. Analytic expressions giving the probability of the extremes per solar cycle as a contour function of storm magnitude are obtained by least squares fitting of the observations to the appropriate theoretical extreme value probability functions. The results are used to obtain the statistical characteristics (mode, median, mean, and standard deviation) for the extreme values. The results are applied to find the expected range of extreme values in a set as a function of the number of solar cycles in the set. We find that the expected range of the largest storm is quite narrow and is larger for the second and third largest storms. The observed range of the extreme half-daily aa index for the nine solar cycles is 354--546 γ. In a set of 100 cycles the range is expanded esentially to 311--680γ, an increase of only 39% in the range. The result supports the argument for a change in solar cycle statistics in the latter part of the Seventeenth Century (the Maunder minimum)

  15. Hospital Prices Increase in California, Especially Among Hospitals in the Largest Multi-hospital Systems

    Directory of Open Access Journals (Sweden)

    Glenn A. Melnick PhD

    2016-06-01

    Full Text Available A surge in hospital consolidation is fueling formation of ever larger multi-hospital systems throughout the United States. This article examines hospital prices in California over time with a focus on hospitals in the largest multi-hospital systems. Our data show that hospital prices in California grew substantially (+76% per hospital admission across all hospitals and all services between 2004 and 2013 and that prices at hospitals that are members of the largest, multi-hospital systems grew substantially more (113% than prices paid to all other California hospitals (70%. Prices were similar in both groups at the start of the period (approximately $9200 per admission. By the end of the period, prices at hospitals in the largest systems exceeded prices at other California hospitals by almost $4000 per patient admission. Our study findings are potentially useful to policy makers across the country for several reasons. Our data measure actual prices for a large sample of hospitals over a long period of time in California. California experienced its wave of consolidation much earlier than the rest of the country and as such our findings may provide some insights into what may happen across the United States from hospital consolidation including growth of large, multi-hospital systems now forming in the rest of the rest of the country.

  16. Collaborative spectrum sensing based on the ratio between largest eigenvalue and Geometric mean of eigenvalues

    KAUST Repository

    Shakir, Muhammad

    2011-12-01

    In this paper, we introduce a new detector referred to as Geometric mean detector (GEMD) which is based on the ratio of the largest eigenvalue to the Geometric mean of the eigenvalues for collaborative spectrum sensing. The decision threshold has been derived by employing Gaussian approximation approach. In this approach, the two random variables, i.e. The largest eigenvalue and the Geometric mean of the eigenvalues are considered as independent Gaussian random variables such that their cumulative distribution functions (CDFs) are approximated by a univariate Gaussian distribution function for any number of cooperating secondary users and received samples. The approximation approach is based on the calculation of exact analytical moments of the largest eigenvalue and the Geometric mean of the eigenvalues of the received covariance matrix. The decision threshold has been calculated by exploiting the CDF of the ratio of two Gaussian distributed random variables. In this context, we exchange the analytical moments of the two random variables with the moments of the Gaussian distribution function. The performance of the detector is compared with the performance of the energy detector and eigenvalue ratio detector. Analytical and simulation results show that our newly proposed detector yields considerable performance advantage in realistic spectrum sensing scenarios. Moreover, our results based on proposed approximation approach are in perfect agreement with the empirical results. © 2011 IEEE.

  17. The global diversion of pharmaceutical drugs. India: the third largest illicit opium producer?

    Science.gov (United States)

    Paoli, Letizia; Greenfield, Victoria A; Charles, Molly; Reuter, Peter

    2009-03-01

    This paper explores India's role in the world illicit opiate market, particularly its role as a producer. India, a major illicit opiate consumer, is also the sole licensed exporter of raw opium: this unique status may be enabling substantial diversion to the illicit market. Participant observation and interviews were carried out at eight different sites. Information was also drawn from all standard secondary sources and the analysis of about 180 drug-related criminal proceedings reviewed by Indian High Courts and the Supreme Court from 1985 to 2001. Diversion from licit opium production takes place on such a large scale that India may be the third largest illicit opium producer after Afghanistan and Burma. With the possible exceptions of 2005 and 2006, 200-300 tons of India's opium may be diverted yearly. After estimating India's opiate consumption on the basis of UN-reported prevalence estimates, we find that diversion from licit production might have satisfied a quarter to more than a third of India's illicit opiate demand to 2004. India is not only among the world's largest consumer of illicit opiates but also one of the largest illicit opium producers. In contrast to all other illicit producers, India owes the latter distinction not to blatantly illicit cultivation but to diversion from licit cultivation. India's experience suggests the difficulty of preventing substantial leakage, even in a relatively well-governed nation.

  18. A Case for Sustainable Food Service & Nutrition Education--CONVAL School District (NH)

    Science.gov (United States)

    Curriculum Review, 2008

    2008-01-01

    When former chef and food broker, Tony Geraci was invited by his district superintendent to review New Hampshire's largest school food service program, he never imagined that he would be responsible for running one of the nation's most successful sustainable food service programs. The CONVAL District sustainable food program, create by Geraci and…

  19. Data Breach Preparation

    Energy Technology Data Exchange (ETDEWEB)

    Belangia, David Warren [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2015-03-13

    The Home Depot Data Breach is the second largest data breach on record. It has or will affect up to 56 million debit or credit cards. A trusted vendor account, coupled with the use of a previously unknown variant of malware that allowed the establishment of a foothold, was the entry point into the Home Depot network. Once inside the perimeter, privilege escalation provided an avenue to obtain the desired information. Home Depot did, however, learn some lessons from Target. Home Depot certainly communicated better than Target, procured insurance, and instituted as secure an environment as possible. There are specific measures an institution should undertake to prepare for a data breach, and everyone can learn from this breach. Publicly available information about the Home Depot Data Breach provides insight into the attack, an old malware variant with a new twist.While the malware was modified as to be unrecognizable with tools, it probably should have been detected. There are also concerns with Home Depot’s insurance and the insurance provider’s apparent lack of fully reimbursing Home Depot for their losses. The effect on shareholders and Home Depot’s stock price was short lived. This story is still evolving but provides interesting lessons learned concerning how an organization should prepare for it inevitable breach.

  20. Food Allergy

    Science.gov (United States)

    ... 1,3-galactose, a carbohydrate found on mammalian meat, and is associated with being bitten by the ... home. Treating Food Allergies There is currently no cure for food allergy, but there are many promising ...

  1. Food Allergy

    Science.gov (United States)

    ... Facebook and Twitter . Play our Food Allergy Bubble Game with Mr. Nose-it-All. Test your knowledge ... oral allergy syndrome? » Video: What is a red meat allergy? » Vitamin D and Food Allergy » When Should ...

  2. Food safety concerns of fast food consumers in urban Ghana.

    Science.gov (United States)

    Omari, Rose; Frempong, Godfred

    2016-03-01

    In Ghana, out-of-home ready-to-eat foods including fast food generally have been associated with food safety problems. Notwithstanding, fast food production and consumption are increasing in Ghana and therefore this study sought to determine the food safety issues of importance to consumers and the extent to which they worry about them. First, through three focus group discussions on consumers' personal opinions about food safety issues, some emergent themes were obtained, which were used to construct an open-ended questionnaire administered face-to-face to 425 respondents systematically sampled from 20 fast food restaurants in Accra. Findings showed that most fast food consumers were concerned about food hazards such as pesticide residue in vegetables, excessive use of artificial flavour enhancers and colouring substances, bacterial contamination, migrated harmful substances from plastic packages, and general unhygienic conditions under which food is prepared and sold. Consumers also raised concerns about foodborne diseases such as cholera, typhoid, food poisoning, diarrhoea, bird flu and swine flu. The logistic regression model showed that being male increased the likelihood of worrying about general food safety issues and excessive use of flavour enhancers than in females while being youthful increased the likelihood of being worried about typhoid fever than in older consumers. These findings imply that consumers in urban Ghana are aware and concerned about current trends of food safety and foodborne disease challenges in the country. Therefore, efforts targeted at improving food safety and reducing incidences of foodborne diseases should not only focus on public awareness creation but should also design more comprehensive programmes to ensure the making of food safety rules and guidelines and enforcing compliance to facilitate availability and consumers' choice of safe foods. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1985-01-01

    The article explains what radiation does to food to preserve it. Food irradiation is of economic importance to Canada because Atomic Energy of Canada Limited is the leading world supplier of industrial irradiators. Progress is being made towards changing regulations which have restricted the irradiation of food in the United States and Canada. Examples are given of applications in other countries. Opposition to food irradiation by antinuclear groups is addressed

  4. Food Engineering

    NARCIS (Netherlands)

    Boom, R.M.; Janssen, A.E.M.

    2014-01-01

    Food engineering is a rapidly changing discipline. Traditionally, the main focus was on food preservation and stabilization, whereas trends now are on diversity, health, taste, and sustainable production. Next to a general introduction of the definition of food engineering, this article gives a

  5. Food irradiation

    International Nuclear Information System (INIS)

    Beyers, M.

    1977-01-01

    The objectives of food irradiation are outlined. The interaction of irradiation with matter is then discussed with special reference to the major constituents of foods. The application of chemical analysis in the evaluation of the wholesomeness of irradiated foods is summarized [af

  6. Food safety

    Science.gov (United States)

    ... safety URL of this page: //medlineplus.gov/ency/article/002434.htm Food safety To use the sharing features on this page, please enable JavaScript. Food safety refers to the conditions and practices that preserve the quality of food. These practices prevent contamination and foodborne ...

  7. Food jags

    Science.gov (United States)

    Refusal to eat; Fear of new foods ... caregiver, it is your role to provide healthy food and drink choices. You can also help your ... are full. Children should be allowed to choose foods based on their likes and dislikes and their ...

  8. Food irradiation process control and acceptance. Regional UNDP project for Asia and the Pacific, mission undertaken in Sri Lanka. Food irradiation process control, regulation and acceptance RPFI-Phase 3. Technical report. Report prepared for the Governments of Bangladesh, China, India, Indonesia, Malaysia, Pakistan, Philippines, Republic of Korea, Sri Lanka, Thailand and Vietnam

    Energy Technology Data Exchange (ETDEWEB)

    Giddings, G G [Joint FAO/IAEA Div. of Nuclear Techniques in Food and Agriculture, Vienna (Austria)

    1993-12-31

    At the request of the Government of Sri Lanka, the FAO/IAEA expert undertook a one-week mission, between November 10th and 17th 1990, to the Sri Lankan Atomic Energy Authority at Colombo. This included the following: The expert advised and assisted on matters related to food irradiation relevant to Sri Lanka and its on-going programmes. He engaged in a question and answer discussion meeting with representatives of the spice, and ornamental plants exporting trade in the presence of the Atomic Energy Authority Chairman, its chief food technologist, and a food science professor who serves on the Government`s Food Advisory Group. The expert assisted with the drafting of what should be the first national food irradiation regulation, and presented and discussed the draft at seminars presented separately to the National Food Advisory Group, and to the National food inspectors who would ultimately be responsible for implementing any such regulation. (author).

  9. Business Subsidies in Canada Comprehensive Estimates for the Government of Canada and the Four Largest Provinces

    Directory of Open Access Journals (Sweden)

    John Lester

    2018-01-01

    Full Text Available Business subsidies in Canada: the “winner” is Alberta; the loser is the taxpayer The federal government and the four largest provinces in Canada spend about $29 billion a year on business subsidies, delivered through program spending, the tax system, government business enterprises and direct investments by government. These subsidies represent almost half of the corporate income tax revenue collected by the five jurisdictions. Surprisingly, given its reputation as a bastion of free enterprise, Alberta is the most prolific subsidizer. In the 2014-15 fiscal year, per person subsidies were $640 in Alberta, about $100 ahead of the next most generous jurisdiction, Québec. Alberta has probably added to its “lead” through measures introduced in the October 2015 Fiscal Update and the 2016 budget. Alberta also stands out by having the least transparent public reporting of business subsidies. What motivates governments to subsidize business? Abstracting from cynical efforts to win votes, business subsidies have two broad objectives: to improve economic performance and to achieve a social objective by supporting specific firms, industries or regions. On average in the five jurisdictions, the split between the two categories is about 70-30 in favour of economic development measures. Assessing value for money from programs with a social objective is subjective, but measures intended to improve economic performance should be assessed on their ability to raise real income. Business subsidies can only raise real income if markets fail to allocate labour and capital to their best uses. The classic case is R&D. When a firm undertakes R&D, some of the knowledge created inevitably spills over to the benefit other firms. Firms are focused on their own benefits and costs when deciding how much to spend on R&D, not the benefits received by other firms, so society has an interest in encouraging additional R&D. While markets generally do a good job allocating

  10. Food and families' socioeconomic status.

    Science.gov (United States)

    Kinsey, J D

    1994-09-01

    This paper explores the relationship between food expenditures and consumption patterns and families' socioeconomic status in the United States. Three themes follow through the paper. One is that as income rises over time and across socioeconomic groups, a smaller percent of that income is spent of food. Simultaneously, a larger percent of the food dollar buys services and food preparation moves farther away from the home. Second, characteristics of people like age and ethnicity contribute to diversity in food consumption but labor force participation by women has led the trend in away-from-home-food preparation. New scientific information and technology have changed attitudes about nutrition and food safety and their linkages to health. Finally, the continuous introduction of affordable new foods into the diet and culture of families in all socioeconomic groups has been a quiet evolution. Trying to differentiate socioeconomic groups in the United States by their food and nutritional status is almost a nonstory except for fascinating intragroup diversities that change rapidly in the postmodern society.

  11. Promoting Food Safety and Food Security in Rural Tourism Destination

    Directory of Open Access Journals (Sweden)

    Sikhiram N.

    2014-01-01

    Full Text Available This study was conducted at two villages, Ban Mae Kampong, Mae On, Chiang Mai and Ban Pa Miang, Muang, Lampang, Northern Thailand. This community is supported by Thai government tourism ministry to develop their skills in order to create and offer rural tourism. The study focus on community member groups who are involved with rural tourism activities; Homestay members, food preparation management members, tour guides, community leader groups, in order to assess the acceptance, collaboration and preparation of safety indigenous food menu and food security management where will support rural tourism community objectives. This study was carried out as in a participatory stage which included various seminars and workshops of rural tourism management concluded from homestay services, Thai herbs medication beneficiary, basic and applied nutrition concepts, indigenous healthy food productivity with standardized recipes, food safety handling and food security management for preparing food for themselves as well as suitable for tourism consumption. In addition of this useful vegetarian calendar information, which is highly appropriate serving as a tool for their daily meal management.

  12. Time scarcity and food choices: an overview.

    Science.gov (United States)

    Jabs, Jennifer; Devine, Carol M

    2006-09-01

    Time scarcity, the feeling of not having enough time, has been implicated in changes in food consumption patterns such as a decrease in food preparation at home, an increase in the consumption of fast foods, a decrease in family meals, and an increase in the consumption of convenience or ready-prepared foods. These food choices are associated with less healthful diets and may contribute to obesity and chronic health problems such as cardiovascular disease, diabetes, and cancer. In spite of the potential importance for health, there has been little study of how time scarcity influences people's food choices. This paper presents an overview of time issues related to food choices and discuss applications of time research for nutrition and health researchers, policy makers, and practitioners interested in food choice.

  13. Food irradiation

    International Nuclear Information System (INIS)

    Macklin, M.

    1987-01-01

    The Queensland Government has given its support the establishment of a food irradiation plant in Queensland. The decision to press ahead with a food irradiation plant is astonishing given that there are two independent inquiries being carried out into food irradiation - a Parliamentary Committee inquiry and an inquiry by the Australian Consumers Association, both of which have still to table their Reports. It is fair to assume from the Queensland Government's response to date, therefore, that the Government will proceed with its food irradiation proposals regardless of the outcomes of the various federal inquiries. The reasons for the Australian Democrats' opposition to food irradiation which are also those of concerned citizens are outlined

  14. Food irradiation

    International Nuclear Information System (INIS)

    Hetherington, M.

    1989-01-01

    This popular-level article emphasizes that the ultimate health effects of irradiated food products are unknown. They may include vitamin loss, contamination of food by botulism bacteria, mutations in bacteria, increased production of aflatoxins, changes in food, carcinogenesis from unknown causes, presence of miscellaneous harmful chemicals, and the lack of a way of for a consumer to detect irradiated food. It is claimed that the nuclear industry is applying pressure on the Canadian government to relax labeling requirements on packages of irradiated food in order to find a market for its otherwise unnecessary products

  15. Food irradiation

    International Nuclear Information System (INIS)

    Beishon, J.

    1991-01-01

    Food irradiation has been the subject of concern and controversy for many years. The advantages of food irradiation include the reduction or elimination of dangerous bacterial organisms, the control of pests and insects which destroy certain foods, the extension of the shelf-life of many products, for example fruit, and its ability to treat products such as seafood which may be eaten raw. It can also replace existing methods of treatment which are believed to have hazardous side-effects. However, after examining the evidence produced by the proponents of food irradiation, the author questions whether it has any major contribution to make to the problems of foodborne diseases or world food shortages. More acceptable solutions, he suggests, may be found in educating food handlers to ensure that hygienic conditions prevail in the production, storage and serving of food. (author)

  16. Food irradiation

    International Nuclear Information System (INIS)

    Roberts, P.B.

    1997-01-01

    Food can be provided with extra beneficial properties by physical processing. These benefits include a reduced possibility of food poisoning, or an increased life of the food. We are familiar with pasteurisation of milk, drying of vegetables, and canning of fruit. These physical processes work because the food absorbs energy during treatment which brings about the changes needed. The energy absorbed in these examples is heat energy. Food irradiation is a less familiar process. It produces similar benefits to other processes and it can sometimes be applied with additional advantages over conventional processing. For example, because irradiation causes little heating, foods may look and taste more natural. Also, treatment can take place with the food in its final plastic wrappers, reducing the risk of re-contamination. (author). 1 ref., 4 figs., 1 tab

  17. Organic food market in the Czech Republic

    Directory of Open Access Journals (Sweden)

    Iva Živělová

    2013-01-01

    Full Text Available The contribution provides partial results of the research focused on organic food, a product from organic farming. The total area of ecologically farmed areas in the Czech Republic permanently increases, however the offer of organic food is insufficient, in particular in view of their structure. Deficiency in organic food is being solved by imports. Distributors play an important role in the organic food market. In the Czech Republic the largest share from them is occupied by retail chains. Their share continues to grow to the detriment of other sales channels. One of the main factors affecting consumers’ interest in organic food is its price. The comparison of organic food prices and prices of conventional food in the selected retail chains, Globus Czech Republic, limited partnership, SPAR Czech business company Pte., Tesco Stores CZ JSC, AHOLD Czech Republic JSC, BILLA Pte., and in organic food and healthy nutrition stores showed significantly higher prices. The smallest difference in prices can be monitored in the milk and milk products. On the contrary, the largest difference is in fruits, vegetables, eggs and jams. However, the consumers’ awareness of organic food quality is at the same time increasing and the consumers are willing to pay for them a higher price.

  18. Food, novel foods, and allergenicity

    NARCIS (Netherlands)

    Loveren H van; LPI

    2002-01-01

    Certain foods lead may to allergic responses in certain individuals. Main allergenic foods are Crustacea (shrimp, lobster, crab), egg, fish, milk, peanuts, soybeans, tree nuts, and wheat, and allergens are always proteins. A wide array of symptoms can result from food allergy (gastrointestinal,

  19. Assessment of food safety practices of food service food handlers (risk assessment data): testing a communication intervention (evaluation of tools).

    Science.gov (United States)

    Chapman, Benjamin; Eversley, Tiffany; Fillion, Katie; Maclaurin, Tanya; Powell, Douglas

    2010-06-01

    Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

  20. THE EVOLUTION OF THE WORLD’S LARGEST AUTOMAKERS IN THE PERIOD 2013-2014

    Directory of Open Access Journals (Sweden)

    Sorin-George TOMA

    2015-04-01

    Full Text Available The automotive industry has always represented an economic engine for many countries. It is dealing with the design, development, manufacture, marketing, and sale of the motor vehicles. Nowadays, this industry is full of intense competition between big auto groups fighting for higher profits and larger market shares. The key players in the automotive market are operating at a global scale in a highly competitive environment. In the last years, Toyota Motor and Volkswagen Group have proved to be the main competitors. The aim of our paper is to analyze the evolution of the world’s largest automakers in the period 2013-2014. The research type is literature review.

  1. Europe's largest solar thermal power plant. [200 kw thermal output supplemented by two 10-kw windmills

    Energy Technology Data Exchange (ETDEWEB)

    Bossel, U

    1976-03-01

    An overview is given over the solar heating plant which has recently been commissioned in the Camargue (France). This is the largest plant in Europe, with a mean heat output of about 200 kW, for the production of thermal energy from solar energy. The plant consists of 108 parabolic collectors (200 sq. metres) and 48 flat collectors (110 sq. metres). Two windmills with outputs of 10 kW each complete the system. The heat energy produced by the solar collectors is given up to 3 different stores, which in turn are connected to various consumers.

  2. OBJECT TRACKING WITH ROTATION-INVARIANT LARGEST DIFFERENCE INDEXED LOCAL TERNARY PATTERN

    Directory of Open Access Journals (Sweden)

    J Shajeena

    2017-02-01

    Full Text Available This paper presents an ideal method for object tracking directly in the compressed domain in video sequences. An enhanced rotation-invariant image operator called Largest Difference Indexed Local Ternary Pattern (LDILTP has been proposed. The Local Ternary Pattern which worked very well in texture classification and face recognition is now extended for rotation invariant object tracking. Histogramming the LTP code makes the descriptor resistant to translation. The histogram intersection is used to find the similarity measure. This method is robust to noise and retain contrast details. The proposed scheme has been verified on various datasets and shows a commendable performance.

  3. Female urethral diverticulum presenting with acute urinary retention: Reporting the largest diverticulum with review of literature

    Directory of Open Access Journals (Sweden)

    Manas Ranjan Pradhan

    2012-01-01

    Full Text Available Female urethral diverticulum is a rare entity with diverse spectrum of clinical manifestations. It is a very rare cause of bladder outlet obstruction and should be considered as a differential diagnosis in females presenting with acute urinary retention associated with a vaginal mass. Strong clinical suspicion combined with thorough physical examination and focused radiological investigations are vital for its diagnosis. Herein we report a case of giant urethral diverticulum presenting with acute urinary retention in a young female. It was managed by excision and urethral closure, and is the largest urethral diverticulum reported till date in the literature.

  4. WISMUT AG: Past, present and future of the largest uranium producer in Europe

    International Nuclear Information System (INIS)

    Madel, J.

    1990-01-01

    The author gives a brief summary of WISMUT AG the largest uranium producer operating in Europe. The jointly owned German-Soviet company operates its production facilities in the southern part of the former German Democratic Republic. Given the new political and economic frame in Germany and the Soviet Union WISMUT AG will receive due recognition. Uranium exploration, mining, and milling activities are summarized from 1946-1989, and a summary of present activities and projections of future activities in the area of decontamination, restoration, and recultivation of present and abandoned mining and milling sites are noted. A statement of WISMUT AG's projected role in the international nuclear fuels market is made

  5. How the largest electric and gas utility companies administer public relations

    Energy Technology Data Exchange (ETDEWEB)

    Bogart, J.D.

    1979-04-12

    This article describes the findings of a survey conducted by the author in the second half of 1978 to determine the sizes of the public relations staffs of the nation's largest operating electric and gas utilities, their budgets, organizational differences, and specific functions. Common public relations issues and major public relations problems of the utilities are identified, as well as recent trends or changes in budgeting and organization. Some functional variations of public relations departments among utility companies were detected and described.

  6. Line Balancing Using Largest Candidate Rule Algorithm In A Garment Industry: A Case Study

    Directory of Open Access Journals (Sweden)

    V. P.Jaganathan

    2014-12-01

    Full Text Available The emergence of fast changes in fashion has given rise to the need to shorten production cycle times in the garment industry. As effective usage of resources has a significant effect on the productivity and efficiency of production operations, garment manufacturers are urged to utilize their resources effectively in order to meet dynamic customer demand. This paper focuses specifically on line balancing and layout modification. The aim of assembly line balance in sewing lines is to assign tasks to the workstations, so that the machines of the workstation can perform the assigned tasks with a balanced loading. Largest Candidate Rule Algorithm (LCR has been deployed in this paper.

  7. Foreign exchange risk management : how are the largest non-financial companies in Norway managing their foreign exchange rate exposure?

    OpenAIRE

    Eriksen, Krister; Wedøe, Ola

    2010-01-01

    The purpose of this thesis is to investigate how the largest non-financial companies in Norway manage their foreign exchange rate exposure. This is investigated through the use of a survey distributed to a sample the largest non-financial firms in Norway. According to our results, the largest non-financial companies in Norway have a predefined strategy for managing foreign exchange risk, which is defined by the board of directors or by the management in the organisation. The companies’ mai...

  8. International status of food irradiation

    International Nuclear Information System (INIS)

    Diehl, J.F.

    1983-01-01

    Radiation processing of foods has been studied for over 30 years. To a considerable extent this research was carried out in the framework of various international projects. After optimistic beginnings in the 1950s and long delays, caused by uncertainty about the health safety of foods so treated, food irradiation has now reached the stage of practical application in several countries. In order to prepare the way for world-wide accceptance of the new process, the Codex Alimentarius Commission has accepted an 'International General Standard for Irradiated Foods' and an 'International Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Foods'. Psychological barriers to a process associated with the word 'radiation' are still formidable; it appears, however, that acceptance by authorities, food industry and consumers continues to grow

  9. Climate change and food security

    Science.gov (United States)

    Gregory, P.J; Ingram, J.S.I; Brklacich, M

    2005-01-01

    Dynamic interactions between and within the biogeophysical and human environments lead to the production, processing, distribution, preparation and consumption of food, resulting in food systems that underpin food security. Food systems encompass food availability (production, distribution and exchange), food access (affordability, allocation and preference) and food utilization (nutritional and societal values and safety), so that food security is, therefore, diminished when food systems are stressed. Such stresses may be induced by a range of factors in addition to climate change and/or other agents of environmental change (e.g. conflict, HIV/AIDS) and may be particularly severe when these factors act in combination. Urbanization and globalization are causing rapid changes to food systems. Climate change may affect food systems in several ways ranging from direct effects on crop production (e.g. changes in rainfall leading to drought or flooding, or warmer or cooler temperatures leading to changes in the length of growing season), to changes in markets, food prices and supply chain infrastructure. The relative importance of climate change for food security differs between regions. For example, in southern Africa, climate is among the most frequently cited drivers of food insecurity because it acts both as an underlying, ongoing issue and as a short-lived shock. The low ability to cope with shocks and to mitigate long-term stresses means that coping strategies that might be available in other regions are unavailable or inappropriate. In other regions, though, such as parts of the Indo-Gangetic Plain of India, other drivers, such as labour issues and the availability and quality of ground water for irrigation, rank higher than the direct effects of climate change as factors influencing food security. Because of the multiple socio-economic and bio-physical factors affecting food systems and hence food security, the capacity to adapt food systems to reduce their

  10. Nutritional quality of food items on fast-food 'kids' menus': comparisons across countries and companies.

    Science.gov (United States)

    Hobin, Erin; White, Christine; Li, Ye; Chiu, Maria; O'Brien, Mary Fodor; Hammond, David

    2014-10-01

    To compare energy (calories), total and saturated fats, and Na levels for 'kids' menu' food items offered by four leading multinational fast-food chains across five countries. A content analysis was used to create a profile of the nutritional content of food items on kids' menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA. Food items from kids' menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled 'kids' menus'. The results by country indicate that kids' menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids' menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King. Although the reasons for the variation in the nutritional quality of foods on kids' menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids' menu food products, translating to large gains for population health.

  11. Environmental Impacts and Hotspots of Food Losses: Value Chain Analysis of Swiss Food Consumption.

    Science.gov (United States)

    Beretta, Claudio; Stucki, Matthias; Hellweg, Stefanie

    2017-10-03

    Reducing food losses and waste is crucial to making our food system more efficient and sustainable. This is the first paper that quantifies the environmental impacts of food waste by distinguishing the various stages of the food value chain, 33 food categories that represent the whole food basket in Switzerland, and including food waste treatment. Environmental impacts are expressed in terms of climate change and biodiversity impacts due to water and land use. Climate change impacts of food waste are highest for fresh vegetables, due to the large amounts wasted, while the specific impact per kg is largest for beef. Biodiversity impacts are mainly caused by cocoa and coffee (16% of total) and by beef (12%). Food waste at the end of the food value chain (households and food services) causes almost 60% of the total climate impacts of food waste, because of the large quantities lost at this stage and the higher accumulated impacts per kg of product. The net environmental benefits from food waste treatment are only 5-10% of the impacts from production and supply of the wasted food. Thus, avoiding food waste should be a first-line priority, while optimizing the method of treatment is less relevant.

  12. Monitoring radiolabelled antacid preparations in the stomach

    International Nuclear Information System (INIS)

    May, H.A.; Wilson, C.G.; Hardy, J.G.

    1984-01-01

    Radiolabelled antacid preparations have been monitored in the stomach using gamma scintigraphy. The stomach contents were labelled with technetium-99m and two antacid preparations with indium-113m. It has been shown that the antacid containing aluminium hydroxide and magnesium oxide mixed and emptied with the other stomach contents. An alginate containing preparation tended to float on the food and emptied only slowly from the stomach. (Auth.)

  13. The Application Of Women Towards Food Safety

    Directory of Open Access Journals (Sweden)

    Suzan Seren Karakus

    2012-12-01

    Full Text Available Objective: This study aims to determine the applications of women towards food safety during purchasing, preparing, cooking, storing foods and factors affecting these implementations. Tools and Method: The study included 300 women, who resided in Ankara, were randomly chosen, were volunteered to join study and were responsible for purchasing and preparing food. The survey used in the study consisted of sections as demographical information, food purchasing, food cooking, vehicle hygiene, and personal hygiene. The frequencies of women in implementing these practices towards women were scored and statistical operations were made according to these scores. Findings: 28.0% of the women participating in the study were high school graduate, and 44.3% of them were university graduate. Their average age was 35.43±11.39 years. The lower the ages of women were, the significantly higher their food purchasing scores (FPRS, food preparing scores (FPS, food storing score (FSS, personal hygiene score (PHS and total food security score (TFSS were (p< 0.05. The increase in the income levels of women results in the increase in FPS (p= 0.015 and vehicle hygiene score (VHS (p= 0.007. Statistically significant difference was found between education levels and FPRS and food cooking score (FCS (p< 0.005. Result: Educational and income levels of women affect their applications towards food safety. The individuals domestically responsible for food preparing require education to provide hygiene in food preparing, storing, etc. applications. Women should be given trainings about food safety and personal hygiene. [TAF Prev Med Bull 2012; 11(6.000: 651-660

  14. Radioprotective preparation

    International Nuclear Information System (INIS)

    Stefanova, D.; Frattadochi, A.; Gattavecchia, E.; Ferri, E.; Tonnelli, D.

    1988-01-01

    The invention is intended for radiation injuries prophylaxis in mammals. It has an well expressed radioprotective effect against acute gamma irradiation on cellular level as well as a prolonged action when applied up to 48 hours before the acute irradiation. The preparation is a coprecipitate of the natural tripeptide glutathione (reduced form) and polyvinyl pyrrolidone (pvp) in ratio 30-60/70-40. It is obtained by incubation method with subsequent lyophilization from water solution of the initial components. The molecular mass of the pvp is 20 till 360.10 3 . 2 claims

  15. Target preparation

    International Nuclear Information System (INIS)

    Hinn, G.M.

    1984-01-01

    A few of the more interesting of the 210 targets prepared in the Laboratory last year are listed. In addition the author continues to use powdered silver mixed with /sup 9,10/BeO to produce sources for accelerator radio dating of Alaskan and South Polar snow. Currently, he is trying to increase production by multiple sample processing. Also the author routinely makes 3 μg/cm 2 cracked slacked carbon stripper foils and is continuing research with some degree of success in making enriched 28 Si targets starting with the oxide

  16. Food Safety as a contributor to Food Security: global policy concerns & challenges

    Directory of Open Access Journals (Sweden)

    Vijay Kumar Chattu

    2015-12-01

    Full Text Available The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1. Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safety. Many cases of food borne diseases either acute poisoning or chronic exposure are largely under reported. In this globalized world, though the food chain extends over thousands of miles from different continents, an error or contamination in one country can affect the health of consumers on the other part of the world. To ensure full impact, these actions must build on principles of government stewardship, engagement of civil society, (2.According to UN, access to a safe and secure food supply is a basic human right. Food safety and food security are interrelated concepts which have an impact on the health outcomes and quality of human lives. As per Food and Agricultural Organization (FAO, Food security is a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life, (3. Based on the definition of Food security, four food security dimensions can be identified: food availability, economic and physical access to food, food utilization and stability over time. Apart from that food security is also affected by Poverty and Climate change.Food safety is an umbrella term that encompasses many aspects like food items handling, preparation and storage of food to prevent illness and injury. The other important issues are chemical, microphysical and microbiological aspects of food safety, (4. Control of

  17. Food Safety as a contributor to Food Security: global policy concerns & challenges

    OpenAIRE

    Vijay Kumar Chattu

    2015-01-01

    The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1). Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safet...

  18. Food irradiation: contaminating our food

    International Nuclear Information System (INIS)

    Piccioni, R.

    1988-01-01

    The nuclear industry has promoted food irradiation as an effective and safe means of preserving food at minimum risk to the public. However, wide-scale food irradiation programmes such as that approved in the United States of America would have an adverse impact on public health in the following ways: through the consumption of carcinogenic substances generated in irradiated foods, through the use of irradiation to mask bacteriological contamination of spoiled food, through the replacement of fresh foods with nutritionally depleted foods, through accidents with leaks or mishandling of the radiation sources used and through the environmental damage resulting from reactor operation or spent fuel reprocessing necessary to produce the required isotopes for food irradiation. The food irradiation market is potentially enormous, requiring a large number of facilities and isotopes, some, such as caesium-137, would come from the production of nuclear weapons. Evidence of the presence of carcinogenic or mutagenic activity in irradiated foods is discussed. Although the US Federal Drug Administration (FDA) has approved a food irradiation programme it would actually be against the FDA's legal obligation which is to protect the health and safety of the American people. (UK)

  19. Safer food means food irradiation

    International Nuclear Information System (INIS)

    Steele, J.H.

    2000-01-01

    In this article the author presents the sanitary advantages that are brought by food irradiation. OMS experts state that this technique is safe and harmless for any average global dose between 10 KGy and 100 KGy. Whenever a seminar is held on the topic, it is always concluded that food irradiation should be promoted and favoured. In France food irradiation is authorized for some kinds of products and exceptionally above a 10 KGy dose. Historically food irradiation has been hampered in its development by its classification by American Authorities as food additives in 1958 (Delanay clause). The author draws a parallel between food irradiation and pasteurization or food deep-freezing in their beginnings. (A.C.)

  20. Revisiting the impacts of oil price increases on monetary policy implementation in the largest oil importers

    Directory of Open Access Journals (Sweden)

    Nurtac Yildirim

    2015-06-01

    Full Text Available The aim of this paper is to test the impacts of oil price increases on monetary policy implementation in the largest oil importers. For that purpose, we estimate structural vector error correction (SVEC models to show the impacts of oil price increases on industrial production, consumer prices and immediate interest rates which are the elements of Taylor rule for the four largest oil importers (the USA, the EU, China and Japan. Our results indicate that oil price increases transmit to output and inflation and lead to fluctuations in industrial production, consumer prices and immediate interest rates which in turn influence the monetary policy stance in the following periods. The basic conclusion of research is that the channels through which oil prices affect output, inflation and interest rates should be identified by the monetary policy authorities of the USA, the EU, China and Japan. We also emphasize the importance of the determination of the optimal monetary policy framework to eliminate the negative consequences of oil price increases.

  1. Rehabilitation of the 6 largest hydropower plants in the Republic of Macedonia

    International Nuclear Information System (INIS)

    Chingoski, Vlatko; Savevski, Vasil

    2004-01-01

    In 1998, ESM (Electric Power Co. of Macedonia) received a loan from the International Bank for Reconstruction and Development (IBRD - The World bank) for the cost of the Power System Improvement Project, major part of which is the partial rehabilitation of the six largest HPPs in the Republic of Macedonia. Rehabilitation and life extension of these six largest hydro power plants is given the highest priority in the whole Power System Improvement Project mainly because these HPPs are, in general, fairly old, older than most of the thermal generation capacity and because a significant part of their equipment is wearing out, or is now obsolete with spare parts difficult to obtain. Furthermore, these plants play a vital role in the Macedonian Power System, providing peaking capacity, reserve capacity and frequency control. With the realization of this project, greater hydropower production is expected. It is also expected that HPPs will become a more vital part of the Macedonian Power System, which is also beneficial from an environmental aspect, due to greater usage of renewable energy resources in the country. (Original)

  2. Ownership structure and economic and socio-environmental disclosure in the largest Brazilian companies

    Directory of Open Access Journals (Sweden)

    Tatiana Aquino Almeida

    2016-01-01

    Full Text Available The disclosure of sustainable practices has become important in the search for competitive advantage, so as to meet the expectations of the various stakeholders. Thus, the study aims to investigate the relationship between the ownership structure and the economic and environmental voluntary disclosure in the largest Brazilian companies, analyzing ownership concentration and the identity of the controlling shareholder. For the analysis, we considered the economic, social and environmental perspectives, addressed both individually and jointly. The sample consists of 47 companies from the 100 largest public companies listed on BM&FBOVESPA, according to the magazine Exame Biggest and Best, edition 2013. The research is descriptive and quantitative, using Multiple Linear Regression for statistical analysis. The descriptive analysis of the prospects of (economic, social, environmental and sustainability disclosure showed lower average disclosure for the environmental aspect. The state control organizations stood out with the highest average in three of the four levels of disclosure: economic, social and sustainability. As regards the application of statistical analysis, the regression models were not statistically significant, indicating that, for the companies in the sample, the ownership structure does not influence the economic and socio-environmental disclosure.

  3. PREPARATION OF VARIOUS TYPES OF PULP FROM OIL PALM LIGNOCELLULOSIC RESIDUES

    Institute of Scientific and Technical Information of China (English)

    RyoheiTanaka; LehCheuPeng; WanRosliWanDaud

    2004-01-01

    Oil palm, Elaeis Guineensis, (Figure 1) is one of the most important plants in Malaysia. It produces palm oil and palm kernel oil, which is widely being used in food and other industries such as detergents and cosmetics. Malaysia is the world's largest producer and exporter of the oil, so that the country's economy is very much dependent on these oil products. Although oil from the palm tree is an excellent product for the country, residues from oil palm have not been used sufficiently. In this 10-15 years, development in new technologies for utilizing this lignocellulosic waste is categorized as one of the most important issues in science policy of Malaysia. Here we would like to introduce recent situation of palm oil and oil palm lignocellulosic residues at the first part of this paper. In the second part, our recent studies on the preparation of pulps for different purposes will be summarized.

  4. Dioxins and Nonortho PCBs in Breast Milk of Vietnamese Mothers Living in the Largest Hot Spot of Dioxin Contamination.

    Science.gov (United States)

    Nghi, Tran Ngoc; Nishijo, Muneko; Manh, Ho Dung; Tai, Pham The; Van Luong, Hoang; Anh, Tran Hai; Thao, Pham Ngoc; Trung, Nguyen Viet; Waseda, Tomoo; Nakagawa, Hideaki; Kido, Teruhiko; Nishijo, Hisao

    2015-05-05

    Bien Hoa Air Base is the largest dioxin contamination hot spot in Vietnam. In 2012, we recruited 216 mothers who were living in 10 communities around Bien Hoa Air Base and had delivered newborns at a prefecture hospital, and we investigated recent exposure levels of dioxins and nonortho PCBs in their breast milk. 2,3,7,8-Tetrachlorodibenzo-p-dioxin (2,3,7,8-tetraCDD) was present at 2.6 pg/g lipid in primiparae and 2.2 pg/g lipid in multiparae. Among multiparae and total subjects, significant high prevalence of 2,3,7,8-tetraCDD≥5 pg/g lipid and 2,3,7,8-tetraCDD contribution≥40% were observed in mothers living in the five communities closest to Bien Hoa Air Base. The TEQ for nonortho PCBs was 1.6 pg-TEQ/g lipid for primiparae, and this was even lower than that in the unsprayed area. The length of residency was a strong factor to increase dioxins, including 2,3,7,8-tetraCDD. Residency in the five communities with the highest exposure was a specific risk factor for increased 2,3,7,8-tetraCDD in breast milk. Food intake might contribute partly to the increased levels of dioxin congeners other than 2,3,7,8-tetraCDD in breast milk. These results suggest that Bien Hoa Air Base has led to elevated 2,3,7,8-tetraCDD levels in breast milk of mothers in nearby areas even in the recent years.

  5. The Philip Morris Genome Project: a guide to tracking alliances of the world´s largest cigarette company

    Directory of Open Access Journals (Sweden)

    Alan Blum

    2018-03-01

    Full Text Available Background Beginning in the 1980s, tobacco control efforts shifted from school-based and clinic-based education about the dangers of smoking to direct confrontation of the tobacco industry. But the industry also evolved by developing innovative promotional campaigns, adopting new corporate identities, and forging alliances with other industries and charitable organizations. Methods To document the extent of the commercial, civic, political, academic, military,and cultural ties cultivated by the world´s largest cigarette manufacturer, Philip Morris, a continuous, 35-year ethnographic analysis was conducted, involving daily monitoring of the global business press; monthly review of tobacco industry trade publications; scrutiny of annual company reports; and attendance at 20 shareholders´ meetings, four international tobacco industry trade expositions, and over 200 sports, arts, and ethnic minority events sponsored by the company. Results 48 Philip Morris manufacturing facilities in 32 countries produce more than 800 billion cigarettes a year for 180 markets..A pioneer in sponsoring popular programs on the new medium of television in the 1950s; the company circumvented the 1971 ban on TV cigarette advertising by creating sporting events that were internationally televised. By acquiring beer and food companies In the 1980s, Philip Morris retained influence over the mass media covetous of advertising revenue. In 2002 the company changed its name to Altria to diminish the tobacco stigma. It makes the world´s top cigarette brand, Marlboro, and holds 28% of the global market excluding China. The company has forged an extensive network of alliances with agricultural, marketing, chemical, pharmaceutical, financial, packaging, entertainment, shipping, and technology companies, as well as ties to hundreds of museums, arts organizations, universities, libraries, and charities combating problems such as domestic violence, hunger, pollution, illiteracy, and

  6. Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT)

    Science.gov (United States)

    Patah, Mohd Onn Rashdi Abd; Issa, Zuraini Mat; Nor, Khamis Mohammad

    2009-01-01

    Food safety issue is not new in Malaysia as problems such as unsafe food handling, doubtful food preparation, food poisoning outbreaks in schools and education institutions and spreading of infectious food borne illness has been discussed by the public more often than before. The purpose of this study is to examine the food safety knowledge and…

  7. [Introduction of hazard analysis and critical control points (HACCP) principles at the flight catering food production plant].

    Science.gov (United States)

    Popova, A Yu; Trukhina, G M; Mikailova, O M

    In the article there is considered the quality control and safety system implemented in the one of the largest flight catering food production plant for airline passengers and flying squad. The system for the control was based on the Hazard Analysis And Critical Control Points (HACCP) principles and developed hygienic and antiepidemic measures. There is considered the identification of hazard factors at stages of the technical process. There are presented results of the analysis data of monitoring for 6 critical control points over the five-year period. The quality control and safety system permit to decline food contamination risk during acceptance, preparation and supplying of in-flight meal. There was proved the efficiency of the implemented system. There are determined further ways of harmonization and implementation for HACCP principles in the plant.

  8. PREPARATION FOR FRANCHISING TIMIN GRILLI

    OpenAIRE

    Bui, Thanh

    2015-01-01

    The thesis was conducted based on the expansion plan of Timin Grilli, which is a food trailer located in market square of Kokkola. After more than fifteen years operating, it needs to be developed in other way; and in this case the business aims to operate under form of franchise company. In addition, the owner also tends to combine fast-food style with Vietnamese-Chinese cuisine that has not been common these days. The aim of this thesis was to provide general and initial preparation fo...

  9. Food additives and food components in total diets in The Netherlands

    NARCIS (Netherlands)

    Dokkum, W. van; Vos, R.H. de; Cloughley, F.A.; Hulshof, K.F.A.M.; Dukel, F.; Wijsman, J.A.

    1982-01-01

    During a period of 2 years, every 2 months 126 different food items forming a 'market basket' were purchased, prepared and divided into twelve food commodity groups. The 'market basket' was based on a study of the dietary pattern of 16- to 18-year-old male adolescents. In the (homogenized) food

  10. Microbial Quality, Nutritional Knowledge and Food Hygienic Practices among Street Food Vendors

    Science.gov (United States)

    Gowri, B.; Vasantha Devi, K. P.; Sivakumar, M.

    2011-01-01

    Since all categories of people from different socio-economic sectors purchase street foods; the street foods should not only be cheap but also hygienic and rich in nutrition. The investigators with their nutrition knowledge had an urge to study the nutrition knowledge of the vendors, whether the foods prepared are nutritionally sound or not?, are…

  11. Food labels

    DEFF Research Database (Denmark)

    Selsøe Sørensen, Henrik; Clement, Jesper; Gabrielsen, Gorm

    2012-01-01

    evidence for dividing consumers into two profiles: one relying on general food knowledge and another using knowledge related to signpost labels. In a combined eyetracking and questionnaire survey we analyse the influence of background knowledge and identify different patterns of visual attention......The food industry develops tasty and healthy food but fails to deliver the message to all consumers. The consumers’ background knowledge is essential for how they find and decode relevant elements in the cocktail of signs which fight for attention on food labels. In this exploratory study, we find...... for the two consumer profiles. This underlines the complexity in choosing and designing the ‘right’ elements for a food package that consumers actually look at and are able to make rational use of. In spite of any regulation of food information provided by authorities, consumers will still be confronted...

  12. Food irradiation

    International Nuclear Information System (INIS)

    Kobayashi, Yasuhiko; Kikuchi, Masahiro

    2009-01-01

    Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)

  13. Food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1984-01-01

    Food preservation by irradiation is one part of Eisenhower's Atoms for Peace program that is enjoying renewed interest. Classified as a food additive by the Food, Drug, and Cosmetic Act of 1958 instead of a processing technique, irradiation lost public acceptance. Experiments have not been done to prove that there are no health hazards from gamma radiation, but there are new pressures to get Food and Drug Administration approval for testing in order to make commercial use of some radioactive wastes. Irradiation causes chemical reactions and nutritional changes, including the destruction of several vitamins, as well as the production of radiolytic products not normally found in food that could have adverse effects. The author concludes that, lacking epidemiological evidence, willing buyers should be able to purchase irradiated food as long as it is properly labeled

  14. Food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Gruenewald, T

    1985-01-01

    Food irradiation has become a matter of topical interest also in the Federal Republic of Germany following applications for exemptions concerning irradiation tests of spices. After risks to human health by irradiation doses up to a level sufficient for product pasteurization were excluded, irradiation now offers a method suitable primarily for the disinfestation of fruit and decontamination of frozen and dried food. Codex Alimentarius standards which refer also to supervision and dosimetry have been established; they should be adopted as national law. However, in the majority of cases where individual countries including EC member-countries so far permitted food irradiation, these standards were not yet used. Approved irradiation technique for industrial use is available. Several industrial food irradiation plants, partly working also on a contractual basis, are already in operation in various countries. Consumer response still is largely unknown; since irradiated food is labelled, consumption of irradiated food will be decided upon by consumers.

  15. Food allergy

    OpenAIRE

    Waserman Susan; Watson Wade

    2011-01-01

    Abstract Food allergy is defined as an adverse immunologic response to a dietary protein. Food-related reactions are associated with a broad array of signs and symptoms that may involve many bodily systems including the skin, gastrointestinal and respiratory tracts, and cardiovascular system. Food allergy is a leading cause of anaphylaxis and, therefore, referral to an allergist for appropriate and timely diagnosis and treatment is imperative. Diagnosis involves a careful history and diagnost...

  16. Food allergy

    National Research Council Canada - National Science Library

    Maleki, Soheila J; Burks, A. Wesley; Helm, Ricki M

    2006-01-01

    ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 2. Exploring Current and Novel Methods for the Detection and Diagnosis of Food Allergy: the Clinical Approach * Adriano Mari and Enrico Scala...

  17. Food allergy

    National Research Council Canada - National Science Library

    Maleki, Soheila J; Burks, A. Wesley; Helm, Ricki M

    2006-01-01

    ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii ix I. CLINICAL ASPECTS 1. Clinical Manifestations of Food Allergic Disease * Tamara T. Perry, Amy M. Scurlock, and Stacie M. Jones...

  18. Western Australian food security project

    Directory of Open Access Journals (Sweden)

    Maycock Bruce

    2007-08-01

    Full Text Available Abstract Background The aim of the Western Australian (WA Food Security Project was to conduct a preliminary investigation into issues relating to food security in one region within the Perth metropolitan area in Western Australia. The first phase of the project involved a food audit in one lower income area that was typical of the region, to identify the range, variety and availability of foods in the region. Methods A comprehensive food audit survey was provided to all food outlet owners/operators in one lower socio-economic region within the City of Mandurah (n = 132 outlets. The purpose of the survey was to investigate the range, variety and availability of foods in the Mandurah region as well as examining specific in-store characteristics such as the types of clientele and in-store promotions offered. Surveys were competed for 99 outlets (response rate = 75%. Results The range of foods available were predominantly pre-prepared with more than half of the outlets pre-preparing the majority of their food. Sandwiches and rolls were the most popular items sold in the outlets surveyed (n = 51 outlets followed by pastries such as pies, sausage rolls and pasties (n = 33 outlets. Outlets considered their healthiest food options were sandwiches or rolls (n = 51 outlets, salads (n- = 50 outlets, fruit and vegetables (n = 40 outlets, seafood (n = 27 outlets, meats such as chicken (n = 26 outlets and hot foods such as curries, soups or quiches (n = 23 outlets. The majority of outlets surveyed considered pre-prepared food including sandwiches, rolls and salads, as healthy food options regardless of the content of the filling or dressings used. Few outlets (n = 28% offered a choice of bread type other than white or wholemeal. High fat pastries and dressings were popular client choices (n = 77% as were carbonated drinks (n = 88% and flavoured milks (n = 46%. Conclusion These findings clearly indicate the need for further investigation of the impact of

  19. Bioactive foods in promoting health: probiotics and prebiotics

    National Research Council Canada - National Science Library

    Watson, Ronald R; Preedy, Victor R

    2010-01-01

    "Bioactive Foods in Health Promotion: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide...

  20. Biotechnology and food safety in China: Consumers' acceptance or resistance?

    NARCIS (Netherlands)

    Ho, P.; Vermeer, E.B.; Zhao, H.

    2006-01-01

    Although China is one of the world's largest producers and consumers of genetically modified (GM) crops and derived food products, little is known about the level of Chinese consumer awareness, understanding and acceptance of GM food. Initially, China pursued relatively aggressive policies for

  1. Biotechnology and food safety in China : Consumers' acceptance or resistance?

    NARCIS (Netherlands)

    Ho, P; Vermeer, EB; Zhao, JH

    Although China is one of the world's largest producers and consumers of genetically modified (GM) crops and derived food products, little is known about the level of Chinese consumer awareness, understanding and acceptance of GM food. Initially, China pursued relatively aggressive policies for

  2. Seattle's minimum wage ordinance did not affect supermarket food prices by food processing category.

    Science.gov (United States)

    Spoden, Amanda L; Buszkiewicz, James H; Drewnowski, Adam; Long, Mark C; Otten, Jennifer J

    2018-06-01

    To examine the impacts of Seattle's minimum wage ordinance on food prices by food processing category. Supermarket food prices were collected for 106 items using a University of Washington Center for Public Health Nutrition market basket at affected and unaffected supermarket chain stores at three times: March 2015 (1-month pre-policy enactment), May 2015 (1-month post-policy enactment) and May 2016 (1-year post-policy enactment). Food items were categorized into four food processing groups, from minimally to ultra-processed. Data were analysed across time using a multilevel, linear difference-in-differences model at the store and price level stratified by level of food processing. Six large supermarket chain stores located in Seattle ('intervention') affected by the policy and six same-chain but unaffected stores in King County ('control'), Washington, USA. One hundred and six food and beverage items. The largest change in average price by food item was +$US 0·53 for 'processed foods' in King County between 1-month post-policy and 1-year post-policy enactment (P food processing level strata in Seattle v. King County stores at 1-month or 1-year post-policy enactment. Supermarket food prices do not appear to be differentially impacted by Seattle's minimum wage ordinance by level of the food's processing. These results suggest that the early implementation of a city-level minimum wage policy does not alter supermarket food prices by level of food processing.

  3. Community food webs data and theory

    CERN Document Server

    Cohen, Joel E; Newman, Charles M

    1990-01-01

    Food webs hold a central place in ecology. They describe which organisms feed on which others in natural habitats. This book describes recently discovered empirical regularities in real food webs: it proposes a novel theory unifying many of these regularities, as well as extensive empirical data. After a general introduction, reviewing the empirical and theoretical discoveries about food webs, the second portion of the book shows that community food webs obey several striking phenomenological regularities. Some of these unify, regardless of habitat. Others differentiate, showing that habitat significantly influences structure. The third portion of the book presents a theoretical analysis of some of the unifying empirical regularities. The fourth portion of the book presents 13 community food webs. Collected from scattered sources and carefully edited, they are the empirical basis for the results in the volume. The largest available set of data on community food webs provides a valuable foundation for future s...

  4. TRADITIONAL FERMENTED FOODS OF LESOTHO

    Directory of Open Access Journals (Sweden)

    Tendekayi H. Gadaga

    2013-06-01

    Full Text Available This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge, Sesotho (a sorghum based alcoholic beverage, hopose (sorghum fermented beer with added hops and mafi (spontaneously fermented milk, were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.

  5. Field Note: Threatening Tonle Sap: Challenges for Southeast-Asia’s largest Freshwater Lake

    Directory of Open Access Journals (Sweden)

    Kuenzer, Claudia

    2013-09-01

    Full Text Available The Tonle Sap ecosystem in Cambodia is Southeast Asia’s largest freshwater lake; strongly impacted by the Mekong river flood pulse. The lake is home to exceptional biodiversity, and rural communities living in free floating villages on the lake and on its shores. The fragile niche ecosystems as well as the rural livelihoods of Tonle Sap are under severe threat. Overfishing, illegal wood harvesting, further resource exploitation, and water quality deterioration all impact the stability of the socio-ecological system of Tonle Sap. At the same time, expected flood pulse changes due to regulatory measures in the context of hydropower development upstream on the Mekong are a severe threat for Tonle Sap’s ecosystem stability. The area needs to shift into the focus of attention of national and international re-searchers, stakeholders, and decision makers, to find suitable pathways for a future sustainable development of this unique and pristine region.

  6. Fifteen Years of Operation at NASA's National Transonic Facility with the World's Largest Adjustable Speed Drive

    Science.gov (United States)

    Sydnor, George H.; Bhatia, Ram; Krattiger, Hansueli; Mylius, Justus; Schafer, D.

    2012-01-01

    In September 1995, a project was initiated to replace the existing drive line at NASA's most unique transonic wind tunnel, the National Transonic Facility (NTF), with a single 101 MW synchronous motor driven by a Load Commutated Inverter (LCI). This Adjustable Speed Drive (ASD) system also included a custom four-winding transformer, harmonic filter, exciter, switch gear, control system, and feeder cable. The complete system requirements and design details have previously been presented and published [1], as well as the commissioning and acceptance test results [2]. The NTF was returned to service in December 1997 with the new drive system powering the fan. Today, this installation still represents the world s largest horizontal single motor/drive combination. This paper describes some significant events that occurred with the drive system during the first 15 years of service. These noteworthy issues are analyzed and root causes presented. Improvements that have substantially increased the long term viability of the system are given.

  7. Mauna Loa--history, hazards and risk of living with the world's largest volcano

    Science.gov (United States)

    Trusdell, Frank A.

    2012-01-01

    Mauna Loa on the Island Hawaiʻi is the world’s largest volcano. People residing on its flanks face many hazards that come with living on or near an active volcano, including lava flows, explosive eruptions, volcanic smog, damaging earthquakes, and local tsunami (giant seawaves). The County of Hawaiʻi (Island of Hawaiʻi) is the fastest growing County in the State of Hawaii. Its expanding population and increasing development mean that risk from volcano hazards will continue to grow. U.S. Geological Survey (USGS) scientists at the Hawaiian Volcano Observatory (HVO) closely monitor and study Mauna Loa Volcano to enable timely warning of hazardous activity and help protect lives and property.

  8. Approaching the largest ‘API’: extracting information from the Internet with Python

    Directory of Open Access Journals (Sweden)

    Jonathan E. Germann

    2018-02-01

    Full Text Available This article explores the need for libraries to algorithmically access and manipulate the world’s largest API: the Internet. The billions of pages on the ‘Internet API’ (HTTP, HTML, CSS, XPath, DOM, etc. are easily accessible and manipulable. Libraries can assist in creating meaning through the datafication of information on the world wide web. Because most information is created for human consumption, some programming is required for automated extraction. Python is an easy-to-learn programming language with extensive packages and community support for web page automation. Four packages (Urllib, Selenium, BeautifulSoup, Scrapy in Python can automate almost any web page for all sized projects. An example warrant data project is explained to illustrate how well Python packages can manipulate web pages to create meaning through assembling custom datasets.

  9. Quicksort, largest bucket, and min-wise hashing with limited independence

    DEFF Research Database (Denmark)

    Knudsen, Mathias Bæk Tejs; Stöckel, Morten

    2015-01-01

    Randomized algorithms and data structures are often analyzed under the assumption of access to a perfect source of randomness. The most fundamental metric used to measure how “random” a hash function or a random number generator is, is its independence: a sequence of random variables is said...... to be k-independent if every variable is uniform and every size k subset is independent. In this paper we consider three classic algorithms under limited independence. Besides the theoretical interest in removing the unrealistic assumption of full independence, the work is motivated by lower independence...... being more practical. We provide new bounds for randomized quicksort, min-wise hashing and largest bucket size under limited independence. Our results can be summarized as follows. Randomized Quicksort. When pivot elements are computed using a 5-independent hash function, Karloff and Raghavan, J.ACM’93...

  10. Contamination Control Assessment of the World's Largest Space Environment Simulation Chamber

    Science.gov (United States)

    Snyder, Aaron; Henry, Michael W.; Grisnik, Stanley P.; Sinclair, Stephen M.

    2012-01-01

    The Space Power Facility s thermal vacuum test chamber is the largest chamber in the world capable of providing an environment for space simulation. To improve performance and meet stringent requirements of a wide customer base, significant modifications were made to the vacuum chamber. These include major changes to the vacuum system and numerous enhancements to the chamber s unique polar crane, with a goal of providing high cleanliness levels. The significance of these changes and modifications are discussed in this paper. In addition, the composition and arrangement of the pumping system and its impact on molecular back-streaming are discussed in detail. Molecular contamination measurements obtained with a TQCM and witness wafers during two recent integrated system tests of the chamber are presented and discussed. Finally, a concluding remarks section is presented.

  11. What could we learn about high energy particle physics from cosmological observations at largest spatial scales ?

    Directory of Open Access Journals (Sweden)

    Gorbunov Dmitry

    2017-01-01

    Full Text Available The very well known example of cosmology testing particle physics is the number of relativistic particles (photons and three active neutrinos within the Standard Model at primordial nucleosynthesis. These days the earliest moment we can hope to probe with present cosmological data is the early time inflation. The particle physics conditions there and now are different because of different energy scales and different values of the scalar fields, that usually prohibits a reliable connection between the particle physics parameters at the two interesting epochs. The physics at the highest energy scales may be probed with observations at the largest spatial scales (just somewhat smaller than the size of the visible Universe. However, we are not (yet ready to make the tests realistic, because of lack of a self-consistent theoretical description of the presently favorite cosmological models to be valid right after inflation.

  12. The role and attributes of entrepreneurs at South Africa´s largest arts festival

    Directory of Open Access Journals (Sweden)

    E. Jonker

    2009-01-01

    Full Text Available The Klein Karoo National Arts Festival (KKNK in Oudtshoorn, South Africa, is the largest arts festival in South Africa. The purpose of this research was to determine the attributes and role of the entrepreneurs at the Klein Karoo National Arts Festival. This was done by means of a questionnaire survey (N=249. After data capturing was completed, two factor analyses were conducted. The first factor analysis revealed six factors (entrepreneurial attributes, namely organisational skills, resourcefulness, self-edification, explorative, acquired skill and drive, of which resourcefulness had the highest mean value. The second factor analysis identified the role of entrepreneurs at KKNK and revealed three primary roles, namely festival promotion, product promotion and income generation, of which product promotion had the highest mean value. This is the first time that the roles of entrepreneurs at festivals were investigated in South Africa.

  13. EVALUATION OF E-RECRUITMENT LEVEL AMONG THE LARGEST COMPANIES IN POLAND - PROJECT OF RESEARCH

    Directory of Open Access Journals (Sweden)

    Dorota Buchnowska

    2015-12-01

    Full Text Available The changes taking place in the labor market cause that it is increasingly difficult to recruit employees with the right skills and competencies to companies. To reach the right candidates, they use modern IT solutions, such as ATS (Applicant Tracking System, which are supporting the processes of recruitment. Among others, they enable the publication of job offers on the Internet - on corporate websites, job portals and business social networking services - and apply for jobs online through these channels. This article pre-sents the evolution of the use of the Internet, and particularly the social media, in the recruitment process and presents a projekt of comprehensive research, which aims is to analyze and evaluate of the level of development of e-recruitment in Poland among largest companies.

  14. Damage and protection cost curves for coastal floods within the 600 largest European cities

    Science.gov (United States)

    Prahl, Boris F.; Boettle, Markus; Costa, Luís; Kropp, Jürgen P.; Rybski, Diego

    2018-01-01

    The economic assessment of the impacts of storm surges and sea-level rise in coastal cities requires high-level information on the damage and protection costs associated with varying flood heights. We provide a systematically and consistently calculated dataset of macroscale damage and protection cost curves for the 600 largest European coastal cities opening the perspective for a wide range of applications. Offering the first comprehensive dataset to include the costs of dike protection, we provide the underpinning information to run comparative assessments of costs and benefits of coastal adaptation. Aggregate cost curves for coastal flooding at the city-level are commonly regarded as by-products of impact assessments and are generally not published as a standalone dataset. Hence, our work also aims at initiating a more critical discussion on the availability and derivation of cost curves. PMID:29557944

  15. Using largest Lyapunov exponent to confirm the intrinsic stability of boiling water reactors

    International Nuclear Information System (INIS)

    Gavilian-Moreno, Carlos; Espinosa-Paredes, Gilberto

    2016-01-01

    The aim of this paper is the study of instability state of boiling water reactors with a method based in largest Lyapunov exponents (LLEs). Detecting the presence of chaos in a dynamical system is an important problem that is solved by measuring the LLE. Lyapunov exponents quantify the exponential divergence of initially close state-space trajectories and estimate the amount of chaos in a system. This method was applied to a set of signals from several nuclear power plant (NPP) reactors under commercial operating conditions that experienced instabilities events, apparently each of a different nature. Laguna Verde and Forsmark NPPs with in-phase instabilities, and Cofrentes NPP with out-of-phases instability. This study presents the results of intrinsic instability in the boiling water reactors of three NPPs. In the analyzed cases the limit cycle was not reached, which implies that the point of equilibrium exerts influence and attraction on system evolution

  16. Using largest Lyapunov exponent to confirm the intrinsic stability of boiling water reactors

    Energy Technology Data Exchange (ETDEWEB)

    Gavilian-Moreno, Carlos [Iberdrola Generacion, S.A., Cofrentes Nuclear Power Plant, Project Engineering Department, Paraje le Plano S/N, Valencia (Spain); Espinosa-Paredes, Gilberto [Area de ingeniera en Recursos Energeticos, Universidad Autonoma Metropolitana-Iztapalapa, Mexico city (Mexico)

    2016-04-15

    The aim of this paper is the study of instability state of boiling water reactors with a method based in largest Lyapunov exponents (LLEs). Detecting the presence of chaos in a dynamical system is an important problem that is solved by measuring the LLE. Lyapunov exponents quantify the exponential divergence of initially close state-space trajectories and estimate the amount of chaos in a system. This method was applied to a set of signals from several nuclear power plant (NPP) reactors under commercial operating conditions that experienced instabilities events, apparently each of a different nature. Laguna Verde and Forsmark NPPs with in-phase instabilities, and Cofrentes NPP with out-of-phases instability. This study presents the results of intrinsic instability in the boiling water reactors of three NPPs. In the analyzed cases the limit cycle was not reached, which implies that the point of equilibrium exerts influence and attraction on system evolution.

  17. World's largest off-road tires to be recycled

    Energy Technology Data Exchange (ETDEWEB)

    Anon.

    2005-07-01

    Suncor Energy is the first company in Canada to use a new technology designed uniquely for tire recycling at oil sand facilities. The technology is owned by CuttingEdge Tire Recycling, a partnership between Denesoline Environmental Limited Partnership and Beaver Environmental Rubber Technologies Limited. Suncor has supported the development of this Aboriginal-owned and operated business by offering land, electricity, diesel fuel and stockpiles of used truck tires from its oil sand mining activities. These tires are the largest off-road tires in the world. In this new technology, tires that are worn-out through oil sand mining are shredded in a portable shredder before being recycled for subsequent use by the Alberta Recycling Management Association. 1 fig.

  18. Enhanced natural radiation exposure enhanced by human activity: the largest contributor to the Chinese population dose

    International Nuclear Information System (INIS)

    Pan Ziqiang; Liu Yanyang

    2011-01-01

    For the radiation exposure caused by human activities, the enhanced natural radiation exposure is the largest contributor to Chinese population dose. This problem has attracted social attention in recent years. Efforts have been made in several fields, such as radon indoors and in workplace, environmental problems associated with NORMs, occupational radiation hazards of non-uranium mine, and radiation dose evaluation for energy chain, but there are still many problems to be solved. In order to protect the health of workers and the public, while ensuring industrial production and economic development, it is also necessary to continue to strengthen research in all aspects above mentioned, and gradually promote the control of natural radiation exposure enhanced by human activities. (authors)

  19. A marine heatwave drives massive losses from the world’s largest seagrass carbon stocks

    KAUST Repository

    Arias-Ortiz, A.

    2018-03-29

    Seagrass ecosystems contain globally significant organic carbon (C) stocks. However, climate change and increasing frequency of extreme events threaten their preservation. Shark Bay, Western Australia, has the largest C stock reported for a seagrass ecosystem, containing up to 1.3% of the total C stored within the top metre of seagrass sediments worldwide. On the basis of field studies and satellite imagery, we estimate that 36% of Shark Bay’s seagrass meadows were damaged following a marine heatwave in 2010/2011. Assuming that 10 to 50% of the seagrass sediment C stock was exposed to oxic conditions after disturbance, between 2 and 9 Tg CO could have been released to the atmosphere during the following three years, increasing emissions from land-use change in Australia by 4–21% per annum. With heatwaves predicted to increase with further climate warming, conservation of seagrass ecosystems is essential to avoid adverse feedbacks on the climate system.

  20. Damage and protection cost curves for coastal floods within the 600 largest European cities

    Science.gov (United States)

    Prahl, Boris F.; Boettle, Markus; Costa, Luís; Kropp, Jürgen P.; Rybski, Diego

    2018-03-01

    The economic assessment of the impacts of storm surges and sea-level rise in coastal cities requires high-level information on the damage and protection costs associated with varying flood heights. We provide a systematically and consistently calculated dataset of macroscale damage and protection cost curves for the 600 largest European coastal cities opening the perspective for a wide range of applications. Offering the first comprehensive dataset to include the costs of dike protection, we provide the underpinning information to run comparative assessments of costs and benefits of coastal adaptation. Aggregate cost curves for coastal flooding at the city-level are commonly regarded as by-products of impact assessments and are generally not published as a standalone dataset. Hence, our work also aims at initiating a more critical discussion on the availability and derivation of cost curves.