WorldWideScience

Sample records for meal preparation confidence

  1. Preparing meals under time stress. The experience of working mothers.

    Science.gov (United States)

    Beshara, Monica; Hutchinson, Amanda; Wilson, Carlene

    2010-12-01

    The present study quantitatively explored the effects of mothers' perceived time pressure, as well as meal-related variables including mothers' convenience orientation and meal preparation confidence, on the healthiness of evening meals served to school-aged children (5-18 years old) over a 7-day period. A sample of 120 employed mothers, who identified themselves as the chief meal-preparers in their households, completed a brief, self-report, meal-related questionnaire. Results revealed that mothers' perceived time pressure did not significantly predict meal healthiness. Mothers' confidence in their ability to prepare a healthy meal was the only unique, significant predictor of a healthy evening meal. Mothers who were more confident in their ability to prepare a healthy meal served healthier evening meals than those who were less confident. In addition, mothers' perceived time pressure and convenience orientation were negatively related to healthy meal preparation confidence. Results suggest that mothers' perceived time pressure and convenience orientation, may indirectly compromise meal healthiness, by decreasing mothers' meal preparation confidence. Practical and theoretical implications of the study's findings are discussed. Copyright © 2010 Elsevier Ltd. All rights reserved.

  2. 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, ...

  3. Everyday meal preparation for people with dementia

    DEFF Research Database (Denmark)

    Iversen, Mette Kathrine Friis; Nejsum, Hanne Lindberg; Bendtsen, Trine Vase

    When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal preparat......When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal...... preparation as an activity for people with dementia but they have no combined material to base the planning of the activity on. The thesis of this project is that when persons with dementia is involved in cooking his or her own meal meal preparation it will contribute to the feeling of content and meaning...... preparation. The guide includes ideas for constructing recipes, methods for planning and guiding the process and examples of utensils that can increase the ability to cook in the persons own home or in an institutionalized setting. This supports the person with dementia both nutritionally, cognitively...

  4. Outsourcing childcare, home cleaning and meal preparation

    NARCIS (Netherlands)

    Cornelisse-Vermaat, J.R.; Ophem, van J.A.C.; Antonides, G.; Maassen van den Brink, H.

    2011-01-01

    In this paper the outsourcing of childcare, home cleaning and meal preparation is analysed by means of a socio-economic model that incorporates household-economic, lifecycle, lifestyle and health variables. The data (n= 700) was collected during a telephone survey in the Netherlands. About 10 per

  5. Consumers' convenience orientation towards meal preparation: conceptualization and measurement.

    Science.gov (United States)

    Candel, M

    2001-02-01

    Consumer researchers consider convenience orientation towards meal preparation to be a relevant construct for understanding consumer behavior towards foods. This study set out to conceptualize this construct and to develop a scale that measures it. As examined in two different samples of meal preparers, the resulting scale is reliable, satisfies a unifactorial structure and has satisfactory convergent validity. The scale's nomological validity is supported in that it conforms to expectations regarding various psychographic constructs and various food-related behaviors. Convenience orientation was found to be negatively related to cooking enjoyment, involvement with food products and variety seeking, and to be positively related to role overload. The analyses also suggest that the lack of relation between the meal preparer's working status and convenience food consumption, as found in many studies, is due to convenience food not offering enough preparation convenience. Consuming take-away meals and eating in restaurants appear to satisfy the consumer's need for convenience more adequately. Copyright 2001 Academic Press.

  6. 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.

  7. Nurse leader certification preparation: how are confidence levels impacted?

    Science.gov (United States)

    Junger, Stacey; Trinkle, Nicole; Hall, Norma

    2016-09-01

    The aim was to examine the effect of a nurse leader certification preparation course on the confidence levels of the participants. Limited literature is available regarding nurse leader development and certifications. Barriers exist related to lack of confidence, high cost, time and lack of access to a preparation course. Nurse leaders (n = 51) completed a pre- and post-survey addressing confidence levels of participants related to the topics addressed in the nurse leader certification preparation course. There were statistically significant increases in confidence levels related to all course content for the participants. At the time of the study, there were 31.4% of participants intending to sit for the certification examination, and 5 of the 51 participants successfully sat for and passed the examination. A nurse leader certification preparation course increases confidence levels of the participants and removes barriers, thereby increasing the number of certifications obtained. The health-care climate is increasingly complex and nurse leaders need the expertise to navigate the ever-changing health-care environment. Certification in a specialty, such as leadership, serves as an indicator of a high level of competence in the field. © 2016 John Wiley & Sons Ltd.

  8. Prepare Your Children to Eat 80,000 Meals Safely!

    Science.gov (United States)

    Petrak, Lynn

    1994-01-01

    Children need to be taught about food safety. The paper includes safety tips to remember when selecting, cooking, and eating meals, both at home and away from home. Information is included on grocery shopping, home storage, food preparation, cooking, serving, and leftovers. (SM)

  9. Outsourcing child care, home cleaning and meal preparation

    NARCIS (Netherlands)

    Cornelisse-Vermaat, J.R.; Ophem, van J.A.C.; Antonides, G.; Maassen van den Brink, H.

    2013-01-01

    In this paper, the outsourcing of child care, home cleaning and meal preparation is analysed by means of a socio-economic model that incorporates household-economic, life cycle, lifestyle and health variables. The data (n¿=¿700) were collected during a telephone survey in the Netherlands. About 10%

  10. Serve Size and Estimated Energy and Protein Contents of Meals Prepared by ‘Meals on Wheels’ South Australia Inc.: Findings from a Meal Audit Study

    Science.gov (United States)

    Arjuna, Tony; Miller, Michelle; Soenen, Stijn; Chapman, Ian; Visvanathan, Renuka; Luscombe-Marsh, Natalie D

    2018-01-01

    An audit of ‘standard’ (STD) and ‘energy and protein fortified’ (HEHP) meals from Meals on Wheels (MOW) South Australia’s summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia’s kitchen and delivered to three ‘sham(dummy)-clients’ over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia). On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs) for adults aged over 60 years, we calculated that the STD meals contained 21–39% for energy and 42–63% for protein while the HEHP meals contained 29–55% for energy and 46–69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein. PMID:29461476

  11. Serve Size and Estimated Energy and Protein Contents of Meals Prepared by 'Meals on Wheels' South Australia Inc.: Findings from a Meal Audit Study.

    Science.gov (United States)

    Arjuna, Tony; Miller, Michelle; Soenen, Stijn; Chapman, Ian; Visvanathan, Renuka; Luscombe-Marsh, Natalie D

    2018-02-20

    An audit of 'standard' (STD) and 'energy and protein fortified' (HEHP) meals from Meals on Wheels (MOW) South Australia's summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia's kitchen and delivered to three 'sham(dummy)-clients' over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia). On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs) for adults aged over 60 years, we calculated that the STD meals contained 21-39% for energy and 42-63% for protein while the HEHP meals contained 29-55% for energy and 46-69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein.

  12. Serve Size and Estimated Energy and Protein Contents of Meals Prepared by ‘Meals on Wheels’ South Australia Inc.: Findings from a Meal Audit Study

    Directory of Open Access Journals (Sweden)

    Tony Arjuna

    2018-02-01

    Full Text Available An audit of ‘standard’ (STD and ‘energy and protein fortified’ (HEHP meals from Meals on Wheels (MOW South Australia’s summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia’s kitchen and delivered to three ‘sham(dummy-clients’ over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia. On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs for adults aged over 60 years, we calculated that the STD meals contained 21–39% for energy and 42–63% for protein while the HEHP meals contained 29–55% for energy and 46–69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein.

  13. Irradiation of prepared meals for microbiological safety and shelf-life extension

    Energy Technology Data Exchange (ETDEWEB)

    Nketsia-Tabiri, J; Adu-Gyamfi, A; Owusu-Biney, Alex; Apea Bah, F; Akomeah-Adjei, F [Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Legon (Ghana)

    2004-07-01

    Current trends suggest increasing world-wide demand for convenience foods such as prepared meals and those that require minimum preparation before consumption. In Ghana, the trend is the same with ready-to-eat or prepared meals mostly sold in the informal sector, playing a major role in meeting the nutritional needs of the people these meals are prepared on daily basis as in most developing countries. With increasing urbanization and rapid adoption of refrigeration for food preservation in developing countries, the demand for such foods in supermarkets should be expected. Over 90% of ready-to-eat meals prepared in Ghana are marketed under ambient conditions and have shelf-life of less than 12 hours. However, there are a few caterers who prepare cook-chill meals using hygienic and preventative approach (e.g. HACCP) in order to enhance the safety of their meals. Preliminary investigations have demonstrated that these cook-chill meals are potential sources of pathogenic bacteria and have been implicated in food-borne disease outbreaks. There is therefore the need to ensure the safety of ready-to-eat meals through effective processing such as irradiation.

  14. Use of irradiation to improve the safety and quality of Thai prepared meal

    Energy Technology Data Exchange (ETDEWEB)

    Noomhorm, A; Koomsanit, T; Biramontri, S; Sirisoontaralak, P; Srisawas, W; Vongsawasdi, P [Asian Institute of Technlogy, Food Engineering and Bioprocess Technology, Klongluang, Pathumthani (Thailand)

    2004-07-01

    Due to the change of life style of people in developed and developing countries, there is an increased economic growth of prepared meals. In Thailand, there is a dynamic growth of market for chilled prepared meals because of the growth of food services in supermarkets and convenient stores. However, the shelf-life for ready-to-eat chilled food including chilled prepared meals is quite short and sometimes insufficient to meet market requirements and it is implicated in a number of serious foodborne disease outbreaks. Irradiation could provide a potential to improve the microbiological safety and extend the shelf-life of chilled prepared meals. Therefore, the study about the possibility to use irradiation for extending shelf-life and ensure microbiological safety of chilled prepared meals should be conducted. Also, information relevant to the application of food safety control system like Hazard Analysis and Critical Control Point (HACCP) should be gathered to ensure more safety of the irradiated prepared meals. Many traditional Thai dishes are popular in Thai restaurants over the world. Thai dishes are normally composed of herb and spicy with different types of meat. All dishes are eaten along with rice. Aromatic rice is the most preference for Thai consumers and foreigners. Thai spicy basil rice dish with selected meat such as chicken is selected as a prepared meal in this study due to its popularity and feasibility of commercial production.

  15. Use of irradiation to improve the safety and quality of Thai prepared meal

    International Nuclear Information System (INIS)

    Noomhorm, A.; Koomsanit, T.; Biramontri, S.; Sirisoontaralak, P.; Srisawas, W.; Vongsawasdi, P.

    2004-01-01

    Due to the change of life style of people in developed and developing countries, there is an increased economic growth of prepared meals. In Thailand, there is a dynamic growth of market for chilled prepared meals because of the growth of food services in supermarkets and convenient stores. However, the shelf-life for ready-to-eat chilled food including chilled prepared meals is quite short and sometimes insufficient to meet market requirements and it is implicated in a number of serious foodborne disease outbreaks. Irradiation could provide a potential to improve the microbiological safety and extend the shelf-life of chilled prepared meals. Therefore, the study about the possibility to use irradiation for extending shelf-life and ensure microbiological safety of chilled prepared meals should be conducted. Also, information relevant to the application of food safety control system like Hazard Analysis and Critical Control Point (HACCP) should be gathered to ensure more safety of the irradiated prepared meals. Many traditional Thai dishes are popular in Thai restaurants over the world. Thai dishes are normally composed of herb and spicy with different types of meat. All dishes are eaten along with rice. Aromatic rice is the most preference for Thai consumers and foreigners. Thai spicy basil rice dish with selected meat such as chicken is selected as a prepared meal in this study due to its popularity and feasibility of commercial production

  16. Bacterial Contamination of Hands Increases Risk of Cross-Contamination among Low-Income Puerto Rican Meal Preparers

    Science.gov (United States)

    Dharod, Jigna Morarji; Paciello, Stefania; Bermudez-Millan, Angela; Venkitanarayanan, Kumar; Damio, Grace; Perez-Escamilla, Rafael

    2009-01-01

    Objective: To examine the association of microbial contamination of the meal preparer's hands with microbial status of food and kitchen/utensil surfaces during home preparation of a "Chicken and Salad" meal. Design and Setting: Observational home food safety assessment. Before starting meal preparation, participants' hands were tested to…

  17. Just how convenient is convenience? An empirical study of the associations between perceived convenience, meal preparation activities and ready meals' characteristics

    DEFF Research Database (Denmark)

    Costa, Ana I.A.; Ruijschop, R. M. A. J.

    2006-01-01

    Parallel to considerations about settings, selection of the appropriate level of time, effort and care to be put into meal preparation is an important determinant of food choice. Nevertheless, significant relations between the time/energy consumers are willing to devote to food preparation...... and the types of meals they eat are surprisingly hard to find. One explanation for this could be that perceived convenience finds little support on the technological attributes of products like ready meals. This study's aim was to uncover significant relations between perceived convenience, meal preparation...... activities and technological attributes of frozen pizzas. Ninety-eight Dutch meal preparers, 18-29 years old, were asked to rate expected convenience attributes of frozen pizzas; (2) prepare and consume these pizzas in a home-like setting; (3) rate experienced convenience after consumption. Pizzas were also...

  18. 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.

  19. 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...

  20. Preparation and testing of plant seed meal-based wood adhesives.

    Science.gov (United States)

    He, Zhongqi; Chapital, Dorselyn C

    2015-03-05

    Recently, the interest in plant seed meal-based products as wood adhesives has steadily increased, as these plant raw materials are considered renewable and environment-friendly. These natural products may serve as alternatives to petroleum-based adhesives to ease environmental and sustainability concerns. This work demonstrates the preparation and testing of the plant seed-based wood adhesives using cottonseed and soy meal as raw materials. In addition to untreated meals, water washed meals and protein isolates are prepared and tested. Adhesive slurries are prepared by mixing a freeze-dried meal product with deionized water (3:25 w/w) for 2 hr. Each adhesive preparation is applied to one end of 2 wood veneer strips using a brush. The tacky adhesive coated areas of the wood veneer strips are lapped and glued by hot-pressing. Adhesive strength is reported as the shear strength of the bonded wood specimen at break. Water resistance of the adhesives is measured by the change in shear strength of the bonded wood specimens at break after water soaking. This protocol allows one to assess plant seed-based agricultural products as suitable candidates for substitution of synthetic-based wood adhesives. Adjustments to the adhesive formulation with or without additives and bonding conditions could optimize their adhesive properties for various practical applications.

  1. Irradiation of prepared meals for microbiological safety and shelf life extension

    International Nuclear Information System (INIS)

    Nketsia-Tabiri, K.; Adu-Gyamfi, A.; Apea Bah, F.

    2009-01-01

    Fourteen international ready meals prepared under the approved hazard analysis critical control point (HACCP) plan and two Ghanaian ready meals, waakye (co-boiled rice and cowpeas served with gravy, minimally processed vegetable salad, hydrated gari, fried fish and macaroni) and jollof rice (rice cooked in tomato sauce and served with gravy and beef tripe), were investigated with the view to enhancing microbiological safety and extending shelf life under chilled conditions. The microbiological count of the complete waakye meal exceeded the microbiological standard. The microbiological counts on meals prepared under the HACCP plan and the jollof rice meals were within the microbiological standards. The D 10 values for potential pathogens on waakye were 0.271 kGy for Escherichia coli, 0.325 kGy for Salmonella aureus and 0.440 kGy for Salmonella spp. while the D 10 values on jollof rice meal were 0.173 kGy, 0.260 kGy and 0.285 kGy, respectively. Challenge tests with the pathogens on one of the HACCP meals (poached chicken) or jollof rice suggested that the 3 kGy dose was sufficient for the elimination of the pathogens to ensure the microbiological safety of the meals and extended their shelf life under chilled storage for 28 days without significant effects on their sensory quality. Doses of 1 and 2 kGy did not affect the sensory quality of the rice and chicken/gravy but boiled carrots were unable to withstand a dose of more than 1 kGy. (author)

  2. 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.

  3. Associations between adult perception of body weight, diet, preparing meals and dietary patterns

    Science.gov (United States)

    Jezewska-Zychowicz, Marzena; Guzek, Dominika

    The links between dietary patterns, the perception of one’s body weight and diet as well preparing meals are poorly recognised in the literature. In order to develop effective nutritional education and focused interventions, more of such information is thereby required to improve the nation’s health To identify dietary patterns based on declared food consumption rates and subject responses on whether dieting, perception of body weight and diet and preparing meals are linked to such dietary patterns The survey was conducted in 2016 on 344 consumers chosen for age (20-65 years) and their consent for study participation. Rates of eating the foods selected were measured using a 7-point scale. Cluster analysis was used to identify three dietary patterns of behaviour: ‘potentially beneficial to health’, ‘potentially unfavourable for health; deficient’ and ‘potentially unfavourable for health; excessive’. The analysis was performed using IBM SPSS Statistics version 23.0 There were significantly more subjects showing ‘potentially beneficial for health’ behaviour, normal body weight, those dieting (whether now or in the past) and those who evaluated their diet as being very good or good compared to other groups. They were also more involved in preparing their meals at home. Differences were found between the ‘unfavourable for health’ dietary patterns concerning subject’s involvement in meal preparation. The dietary pattern for ‘deficient’ behaviour found lower rates of those preparing their meals at home The pattern of potentially beneficial dietary habits was linked to weight control through a slimming diet and greater involvement in the preparation of food for consumption. The results show the need to develop food choice skills rather than just transferring knowledge in the nutrition education process

  4. Use of irradiation to improve the safety and quality of Thai prepared meal

    Energy Technology Data Exchange (ETDEWEB)

    Noomhorm, A [Food Engineering and Bioprocess Technology, Asian Institute of Technology (Thailand)

    2002-07-01

    There is a dynamic growth of market for chilled prepared meals in Thailand because of the growth of food services in supermarkets and convenient stores. However, the shelf life of this food is short furthermore it is implicated in a number of serious foodborne disease outbreaks. Irradiation could provide a potential to improve the microbiological safety and extend the shelf life of chilled prepared meals. It is possibly used alone or together with chilling. With the combination of irradiation and chilling, frozen condition could be replaced resulting to saving in energy and cost. However, there is a limitation of information about the application of irradiation on chilled prepared meals. Also, information relevant to the application of food safety control system like Hazard Analysis and Critical Control Point (HACCP) should be gathered to ensure more safety of the irradiated prepared meals. For Thai dishes, they are normally composed of herb and spicy with different types of meat. All dishes are eaten along with rice. Both Thai aromatic rice and herb are susceptible to deterioration in quality by processing factors. Therefore, the study of the effect of irradiation on Thai dishes, which compose of these two components, is necessary.

  5. School Nutrition Directors' Perspectives on Preparing for and Implementing USDA's New School Meal Regulations

    Science.gov (United States)

    Yon, Bethany A.; Amin, Sarah A.; Taylor, Jennifer C.; Johnson, Rachel K.

    2016-01-01

    Purpose/Objectives: The U.S. Department of Agriculture's (USDA) new school meals regulations went into effect in July 2012. The purpose of this research was to explore school nutrition director's (SNDs) perspectives and attitudes about the new regulations and to identify strategies used to prepare for and subsequently implement the regulations.…

  6. Using of Video Modeling in Teaching a Simple Meal Preparation Skill for Pupils of Down Syndrome

    Science.gov (United States)

    AL-Salahat, Mohammad Mousa

    2016-01-01

    The current study aimed to identify the impact of video modeling upon teaching three pupils with Down syndrome the skill of preparing a simple meal (sandwich), where the training was conducted in a separate classroom in schools of normal students. The training consisted of (i) watching the video of an intellectually disabled pupil, who is…

  7. 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.

  8. Just how convenient is convenience? An empirical study of the associations between perceived convenience, meal preparation activities and ready meals' characteristics

    DEFF Research Database (Denmark)

    Costa, Ana I.A.; Ruijschop, R. M. A. J.

    2006-01-01

    Parallel to considerations about settings, selection of the appropriate level of time, effort and care to be put into meal preparation is an important determinant of food choice. Nevertheless, significant relations between the time/energy consumers are willing to devote to food preparation...... in the Netherlands, with the financial support of the Portuguese Foundation for Science and Technology....

  9. Measuring parent time scarcity and fatigue as barriers to meal planning and preparation: quantitative scale development.

    Science.gov (United States)

    Storfer-Isser, Amy; Musher-Eizenman, Dara

    2013-03-01

    To examine the psychometric properties of 9 quantitative items that assess time scarcity and fatigue as parent barriers to planning and preparing meals for their children. A convenience sample of 342 parents of children aged 2-6 years completed a 20-minute online survey. Exploratory factor analysis was used to examine the factor structure and create summary scales. Internal consistency reliability and measures of construct and concurrent validity were assessed. Two scales were created based on the factor analysis: time and energy for meals and meal planning. Preliminary evidence suggests that both scales are reliable and valid. The time and energy for meals and meal planning scales can be completed quickly by busy and tired parents. As many children do not eat nutritious diets, a better understanding of the barriers that parents face is critical and may help inform interventions tailored to the needs of tired, busy parents. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  10. 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 (...

  11. [Attitudes and habits of Canadians in relation to planning and preparing meals at home].

    Science.gov (United States)

    Aubé, Julie; Marquis, Marie

    2011-01-01

    To describe the attitudes and habits of Canadians in relation to planning and preparing meals at home, in order to identify motivations that can be used to promote home cooking. An electronic survey consisting of 39 multiple-choice questions was posted on the Dietitians of Canada website between November 16 and December 22, 2006. The statements analyzed have to do with perceived benefits associated with home cooking, obstacles preventing people from cooking, preparation time and meal planning, learning to cook, and sources of recipe ideas. A total of 4,080 people filled out the questionnaire. Although they believe that home cooking can improve diet quality and eating behaviours, respondents experience several obstacles relating to day-to-day food preparation. Among these are lack of time, energy, ideas, and planning. This study underlines the relevance of creating strategies not only for educating consumers about the benefits of home cooking, but also for providing practical information to help them overcome obstacles limiting the day-to-day preparation of food.

  12. Irradiation to ensure the safety and quality of prepared meals. Results of the coordinated research project (2002-2006)

    International Nuclear Information System (INIS)

    2009-02-01

    The consumption of prepared meals has increased enormously during the last decade, not only in developed countries but also in developing countries where many types of ethnic foods are now also prepared as convenience foods. Consumer studies carried out on the consumption of these types of foods have shown that perceived time pressures contribute positively to the purchase of both prepared meals and takeaway meals. Other reasons are also mentioned in the literature, among them are the increasing proportion of working women outside of the home, not enjoying cooking for oneself and the need of family members to eat at different times. Traditionally, prepared meals are retort processed, or, more recently, stored frozen, whereas an increasing demand exists for chilled commodities, partly due to their fresh appearance. However, the chilled prepared meals are non-sterile and potential survival of some pathogenic microorganisms and/or post-processing contamination before packaging creates microbiological risks and a considerable limitation of shelf life. This is particularly important for countries where the microbiological safety of many ethnic prepared meals is questionable and their shelf life limited due to the conditions under which they are produced, stored and distributed. Food irradiation used on its own, or in combination with other technologies, could significantly enhance the microbial safety of such products as well as extend their shelf life. Although extensive research has been carried out on the microbiological, chemical, nutritional and sensorial effects of irradiating individual uncooked food items, little work has been reported on the irradiation of complex food systems such as prepared meals. In 2002, the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture initiated in a Coordinated Research Project on Irradiation to Ensure the Safety and Quality of Prepared Meals. This project included the studies of participants from different

  13. More than preparing a meal? Concerning the meanings of home cooking.

    Science.gov (United States)

    Daniels, Sarah; Glorieux, Ignace; Minnen, Joeri; van Tienoven, Theun Pieter

    2012-06-01

    Cooking is one of the basic activities in our lives. However, people frequently feel they fall short of time to cook when facing problems with the temporal organization of daily life. How people think about home cooking is considered to be important for the time they spend on preparing meals. It is assumed that the meaning of cooking differs for different people, depending on the temporal and social context. This contribution allows us to clarify how the meaning of cooking varies according to individual and household characteristics and the cooking occasion. By using the pooled time-diary data from the Flemish time-use surveys from 1999 and 2004 we can examine people's views on cooking in order to understand how people use time for food preparation. Although the results suggest that people consider cooking primarily as a household chore, preparing food can also be a way to please others, as well as themselves. It seems that feelings of time pressure and the family situation are clearly related to men's and women's cooking experiences. Furthermore, the meaning of cooking also tends to be clearly influenced by the meal situation and (the moment of) the day. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Use of irradiation to improve the safety and quality of Thai prepared meals

    International Nuclear Information System (INIS)

    Noomhorm, A.; Koomsanit, T.; Pungsawat, K.; Theamhong, T.; Srisawas, W.; Sirisoontaralak, P.; Vongsawasdi, P.; Vitittheeranon, A.

    2009-01-01

    Gamma irradiation was applied to extend the shelf life of selected Thai prepared meals, which comprised rice, meats and vegetables and which were kept under chilled conditions. For Thai spicy chicken basil rice (kao ka pao kai), cooked rice was prepared so as to obtain a harder texture and irradiated at 2 kGy. Three components (cooked chicken, sauce and blanched basil leaf) were separately packed and irradiated at 2 kGy for chicken and sauce and 0.1 kGy for basil leaves. The shelf life of irradiated spicy chicken (2 kGy) separately packed (>4 weeks) was much longer than the control sample (2 weeks), considering sensory quality. However, this dose was not enough to kill entirely the inoculated Listeria monocytogenes in spicy cooked chicken. Likewise, there is a need to preserve basil leaf, since it was microbiologically spoiled by the second week of storage. For stir-fried rice noodle with dried shrimp (pad Thai), a dose of 4 kGy was recommended because the product was free from L. monocytogenes and Escherichia coli, safe from microbial spoilage and had acceptable sensory quality. Irradiation at 4 kGy could extend the shelf life of chilled pad Thai to more than 4 weeks compared with a normal chilled ready meal, which has a shelf life of 5-7 d. For steamed sticky rice, roasted chicken and papaya salad (kao neaw som tom), a dose of 3 kGy was enough to control L. monocytogenes and E. coli during chilled storage. The product irradiated at 3 kGy and upwards remained microbiologically safe after 8 weeks of chilled storage whereas the non-irradiated sample was spoiled after the second week. Panellists accepted irradiated steamed sticky rice and roasted chicken, which kept under chilled conditions for 8 weeks, but they rejected irradiated papaya salad owing to the soft texture and tainted taste. (author)

  15. Microbial inactivation and shelf life extension of Korean traditional prepared meals by irradiation

    International Nuclear Information System (INIS)

    Jo, C.

    2009-01-01

    The effects of gamma irradiation on microbial inactivation and shelf life extension of Korean traditional prepared meals, including bulgogi and its sauce, marinated beef rib and Kimbab, were investigated. Raw vegetables, fruits and soy sauce used for making bulgogi sauce were highly contaminated and most of them with Bacillus spp. and coliform bacteria at the initial stage. Irradiation at 10 kGy eliminated coliforms in the bulgogi sauce and no growth was found during the 4 weeks of storage at 20 deg. C. The sensory evaluation of bulgogi and its sauce showed that the colour of irradiated samples was better than that of non-irradiated controls or heat treated samples. The total bacteria count and coliform of marinated beef ribs were 5.68 and 3.68 in CFU/g, respectively. The effect of irradiation on the growth of the four test microorganisms inoculated (about 106-107 CFU/g) into the marinated beef ribs were dose dependent (a higher dose produced a greater reduction). All the four pathogens inoculated on marinated beef ribs were eliminated at 4 kGy. The D 10 values of Bacillus cereus, Staphylococcus aureus, Salmonella typhimurium and Escherichia coli on inoculated marinated beef ribs were 0.66 ± 0.01, 0.59 ± 0.05, 0.64 ± 0.02 and 0.54 ± 0.01 kGy, respectively. Of these, E. coli was the most radiation sensitive in the raw marinated beef ribs. The number of the four pathogens inoculated into Kimbab decreased by 2-3 ln CFU/g for every 1 kGy increment and were not detected after 3 kGy. The D 10 values of pathogens inoculated into the Kimbab were in the range 0.31-0.44 kGy. This study indicated that irradiation is effective in ensuring the safety of Korean traditional prepared meals, including bulgogi sauce, bulgogi, marinated beef ribs and Kimbab with acceptable sensory quality. For Kimchijumeokbab, viable cells of the four pathogens inoculated increased slightly after abusive storage condition (20 deg. C), although under commercial condition (4 deg. C), and after 2

  16. Sample Preparation Report of the Fourth OPCW Confidence Building Exercise on Biomedical Sample Analysis

    Energy Technology Data Exchange (ETDEWEB)

    Udey, R. N. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Corzett, T. H. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Alcaraz, A. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)

    2014-07-03

    Following the successful completion of the 3rd biomedical confidence building exercise (February 2013 – March 2013), which included the analysis of plasma and urine samples spiked at low ppb levels as part of the exercise scenario, another confidence building exercise was targeted to be conducted in 2014. In this 4th exercise, it was desired to focus specifically on the analysis of plasma samples. The scenario was designed as an investigation of an alleged use of chemical weapons where plasma samples were collected, as plasma has been reported to contain CWA adducts which remain present in the human body for several weeks (Solano et al. 2008). In the 3rd exercise most participants used the fluoride regeneration method to analyze for the presence of nerve agents in plasma samples. For the 4th biomedical exercise it was decided to evaluate the analysis of human plasma samples for the presence/absence of the VX adducts and aged adducts to blood proteins (e.g., VX-butyrylcholinesterase (BuChE) and aged BuChE adducts using a pepsin digest technique to yield nonapeptides; or equivalent). As the aging of VX-BuChE adducts is relatively slow (t1/2 = 77 hr at 37 °C [Aurbek et al. 2009]), soman (GD), which ages much more quickly (t1/2 = 9 min at 37 °C [Masson et al. 2010]), was used to simulate an aged VX sample. Additional objectives of this exercise included having laboratories assess novel OP-adducted plasma sample preparation techniques and analytical instrumentation methodologies, as well as refining/designating the reporting formats for these new techniques.

  17. Convenience and the hierarchy of meal preparation. Cooking and domestic education in the Netherlands, 1910–1930

    NARCIS (Netherlands)

    Verriet, J.

    2015-01-01

    The concept of convenience in food products and meal preparation has changed rapidly during the twentieth century. However, there is little investigation into theway attitudes towards this concept have changed, which curbs our understanding of the importance of, and need for, convenience today. This

  18. A risk assessment of campylobacteriosis and salmonellosis linked to chicken meals prepared in households in Dakar, Senegal.

    Science.gov (United States)

    Pouillot, Régis; Garin, Benoit; Ravaonindrina, Noro; Diop, Kane; Ratsitorahina, Mahery; Ramanantsoa, Domoina; Rocourt, Jocelyne

    2012-10-01

    We used a quantitative microbiological risk assessment model to describe the risk of Campylobacter and Salmonella infection linked to chicken meals prepared in households in Dakar, Senegal. The model uses data collected specifically for this study, such as the prevalence and level of bacteria on the neck skin of chickens bought in Dakar markets, time-temperature profiles recorded from purchase to consumption, an observational survey of meal preparation in private kitchens, and detection and enumeration of pathogens on kitchenware and cooks' hands. Thorough heating kills all bacteria present on chicken during cooking, but cross-contamination of cooked chicken or ready-to-eat food prepared for the meal via kitchenware and cooks' hands leads to a high expected frequency of pathogen ingestion. Additionally, significant growth of Salmonella is predicted during food storage at ambient temperature before and after meal preparation. These high exposures lead to a high estimated risk of campylobacteriosis and/or salmonellosis in Dakar households. The public health consequences could be amplified by the high level of antimicrobial resistance of Salmonella and Campylobacter observed in this setting. A significant decrease in the number of ingested bacteria and in the risk could be achieved through a reduction of the prevalence of chicken contamination at slaughter, and by the use of simple hygienic measures in the kitchen. There is an urgent need to reinforce the hygiene education of food handlers in Senegal. © 2012 Society for Risk Analysis.

  19. Effect of gamma irradiation on microbial load, chemical and sensory properties of locally prepared fast meal

    International Nuclear Information System (INIS)

    Al-Bachir, M.

    2006-12-01

    Locally prepared meal (Kubba, Borak, Cheese borak and Sheesh Tawoq) was treated with 0, 2, 4, or 6 kGy doses of gamma irradiation. treated and untreated samples were kept in a refrigerators (1- 4 centigrade degree). Microbiological and chemical analyses were performed on each treated sample immediately after processing, and weekly throughout storage period which lasted for 3 weeks for Kubba, 6 weeks for Borak and Cheese Borak and 20 weeks for Sheesh Tawoq. Sensory evaluation and proximate analysis were done within one week after irradiation. Results of the proximate analysis of Borak, Cheese Borak and Sheesh Tawoq showed that irradiation doses did not have a significant effect on moisture, protein and fat content of meals. Whereas, irradiation decreased the major constituents of Kubba moisture, protein and fats. Used doses of gamma irradiation decreased the microorganisms load and increased the shelf-life of Kubba, Borak, Cheese Borak and Sheesh Tawoq. The radiation doses required to reduce the microorganisms load one log cycle (D 1 0) in Borak were 456 and 510 Gy and in cheese Borak 303 and 500 Gy for the Salmonella and E. coli respectively. The three chemical parameters, total acidity, lipid peroxide and volatile basic nitrogen, which were chosen as the indices of freshness, were all well within the acceptable limit for up to 3 weeks for Kubba, 6 weeks for Borak and Cheese Borak and 20 weeks for Sheesh Tawoq treated with 6 kGy. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples. (author)

  20. A prospective study of frequency of eating restaurant prepared meals and subsequent 9-year risk of all-cause and cardiometabolic mortality in US adults.

    Science.gov (United States)

    Kant, Ashima K; Graubard, Barry I

    2018-01-01

    Restaurant prepared foods are known to be energy-dense and high in fat and sodium, but lower in protective nutrients. There is evidence of higher risk of adiposity, type II diabetes, and heart disease in frequent consumers of restaurant meals. However, the risk of mortality as a long-term health consequence of frequent consumption of restaurant meals has not been examined. We examined the prospective risk of all-cause and coronary heart disease, cerebrovascular disease and diabetes (cardiometabolic) mortality in relation to frequency of eating restaurant prepared meals in a national cohort. We used frequency of eating restaurant prepared meals information collected in the National Health and Nutrition Examination Surveys, conducted from 1999-2004, with mortality follow-up completed through Dec. 31, 2011 (baseline age ≥ 40y; n = 9107). We estimated the relative hazard of all-cause and cardiometabolic mortality associated with weekly frequency of eating restaurant meals using Cox-proportional hazards regression methods to adjust for multiple covariates. All analyses accounted for complex survey design and included sample weights. Over 33% of all respondents reported eating ≥3 restaurant prepared meals/week. In this cohort, 2200 deaths due to all causes and 665 cardiometabolic deaths occurred over a median follow-up of 9 years. The covariate-adjusted hazard ratio of all cause or cardiometabolic mortality in men and women reporters of restaurant prepared meals did not differ from those reporting ≥3 meals/week (P>0.05). The results were robust to effect modification by baseline BMI, years of education, and baseline morbidity. Expectedly, the 24-h dietary intakes of whole grains, fruits, dietary fiber, folate, vitamin C, potassium and magnesium at baseline were lower, but energy, energy density, and energy from fat were higher in more frequent restaurant meal reporters (Prestaurant prepared meals (Prestaurant prepared meals and prospective risk of mortality after 9

  1. The use of picture cues to establish self-control in the preparation of complex meals by mentally retarded adults.

    Science.gov (United States)

    Martin, J E; Rusch, F R; James, V L; Decker, P J; Trtol, K A

    1982-01-01

    This investigation examined the effectiveness of picture cues in establishing self-control in the completion of complex meals by mildly and moderately retarded adults. Three participants, who lived in nonsheltered residential settings, were trained to prepare five complex meals. Following a training baseline comprised of pre-instruction, instructional feedback, and trainers' presence, picture recipe cards were introduced in a multiple-baseline fashion. Rapid improvement in the ability of each participant to independently complete each meal when the picture recipe cards were used occurred. A return to baseline for one of the participants demonstrated further self-directed antecedent stimulus control of the picture recipe cards as an effective treatment procedure. A discussion of future areas of research is included.

  2. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.

    Science.gov (United States)

    Altınel, Burak; Ünal, S Sezgin

    2017-05-01

    This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

  3. 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.

  4. 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.

  5. A prospective study of frequency of eating restaurant prepared meals and subsequent 9-year risk of all-cause and cardiometabolic mortality in US adults

    Science.gov (United States)

    Graubard, Barry I.

    2018-01-01

    Restaurant prepared foods are known to be energy-dense and high in fat and sodium, but lower in protective nutrients. There is evidence of higher risk of adiposity, type II diabetes, and heart disease in frequent consumers of restaurant meals. However, the risk of mortality as a long-term health consequence of frequent consumption of restaurant meals has not been examined. We examined the prospective risk of all-cause and coronary heart disease, cerebrovascular disease and diabetes (cardiometabolic) mortality in relation to frequency of eating restaurant prepared meals in a national cohort. We used frequency of eating restaurant prepared meals information collected in the National Health and Nutrition Examination Surveys, conducted from 1999–2004, with mortality follow-up completed through Dec. 31, 2011 (baseline age ≥ 40y; n = 9107). We estimated the relative hazard of all-cause and cardiometabolic mortality associated with weekly frequency of eating restaurant meals using Cox-proportional hazards regression methods to adjust for multiple covariates. All analyses accounted for complex survey design and included sample weights. Over 33% of all respondents reported eating ≥3 restaurant prepared meals/week. In this cohort, 2200 deaths due to all causes and 665 cardiometabolic deaths occurred over a median follow-up of 9 years. The covariate-adjusted hazard ratio of all cause or cardiometabolic mortality in men and women reporters of meals did not differ from those reporting ≥3 meals/week (P>0.05). The results were robust to effect modification by baseline BMI, years of education, and baseline morbidity. Expectedly, the 24-h dietary intakes of whole grains, fruits, dietary fiber, folate, vitamin C, potassium and magnesium at baseline were lower, but energy, energy density, and energy from fat were higher in more frequent restaurant meal reporters (Peating restaurant prepared meals (Peating restaurant prepared meals and prospective risk of mortality after 9

  6. Preparative separation and purification of rosmarinic acid from perilla seed meal via combined column chromatography.

    Science.gov (United States)

    Tang, Weizhuo; Sun, Baoshan; Zhao, Yuqing

    2014-02-01

    In this study, the preparative separation and purification of rosmarinic acid (RA) from perilla seed meal (PSM), which is a by-product of edible oil production, was achieved using combined column chromatography over macroporous and polyamide resins. To optimize the RA enrichment process, the performance and separation characteristics of nine selected macroporous resins with different chemical and physical properties were investigated. SP825 resin was the most effective: the content of RA increased from 0.27% in the original extract to 16.58% in the 50% ethanol fraction (a 61.4-fold increase). During further purification treatment on polyamide resin, 90.23% pure RA could be obtained in the 70% ethanol fraction. RA with a higher purity (>95%) could also be easily obtained using one crystallization operation. The proposed method is simple, easily operated, cost-effective, and environmentally friendly and is suitable for both large-scale RA production and waste management. Copyright © 2013 Elsevier B.V. All rights reserved.

  7. Radiation processing to ensure the safety and quality of ethnic prepared meals

    International Nuclear Information System (INIS)

    Sharma, A.; Chander, R.; Chawla, S.P.; Kanatt, S.R.; Dhokne, V.S.; Bawa, A.S.

    2009-01-01

    The effect of gamma radiation on microbiological, chemical and sensory qualities of some Indian ethnic dishes, including items from a breakfast menu, meal components and complete meals, as well as some commercially available traditional Indian ready-to-eat meat products, were investigated. Initial total bacteria counts (TBCs) were in the range of 1-3 lg CFU/g in the case of samples prepared in the laboratory, while the counts were higher (3.5-5 lg CFU/g) in the commercial meat products. The TBC increased rapidly during storage at 0-3 deg. C in non-irradiated samples. Radiation processing resulted in a dose dependent reduction in the total bacterial counts. Staphylococcus spp. was completely eliminated by irradiation (1-2 kGy). A dose of 3 kGy was found to be optimal for extending the shelf life of the commercial products by more than 2 weeks at 0-3 deg. C compared with the corresponding non-irradiated controls. Lipid peroxidation monitored in terms of thiobarbituric acid reactive substances content increased marginally on irradiation and with storage. However, the sensory attributes of products were not significantly affected. The safety of irradiated chilled products was demonstrated by inoculated pack studies with Staphylococcus aureus and Bacillus cereus. The radiation sensitivity of S. aureus and B. cereus in the commercial meat products was initially investigated. The D 10 values of S. aureus in mutton shami kebabs and chicken chilli were 0.33 ± 0.03 and 0.37 ± 0.03 kGy, respectively. The D 10 values of B. cereus in mutton shami kebabs and chicken chilli were 0.47 ± 0.07 and 0.47 ± 0.08 kGy, respectively. S. aureus (inoculated 10 6 CFU/g) was eliminated at a dose of 2.5 kGy in both products, whereas B. cereus was eliminated at 3 kGy. The growth of both the test organisms inoculated into these products during storage at chilled temperatures (0-3 deg. C and 10 deg. C) was studied. No growth of the test organisms was observed at 0-3 deg C. However, at higher

  8. Comparative efficacy of up to 50% partial fish meal replacement with fermented soybean meal or enzymatically prepared soybean meal on growth performance, nutrient digestibility and fecal microflora in weaned pigs.

    Science.gov (United States)

    Jeong, Jin Suk; Kim, In Ho

    2015-06-01

    This study was conducted to determine the comparative efficacy of partial fish meal (FM) replacement (up to 50%) with fermented soybean meal (FSBM; SoELAB, PepSoyGen and Soytide) or enzymatically prepared SBM (HP 300) on growth performance, nutrient digestibility and fecal microflora in weaned pigs. A total of 100 weaned pigs (body weight 6.59 ± 0.29 kg) were used in experimental feeding trials, lasting for up to 6 weeks, and were randomly allotted to five groups with four block replicates of five pigs per pen serving as one block. Dietary treatments were as follows: (i) 100% FM, (ii) 50% FM + 50% SoELAB-54, (iii) 50% FM + 50% PepSoyGen, (iv) 50% FM + 50% Soytide and (v) 50% FM + 50% HP 300. Concerning growth performance, none of the treated SBM preparations demonstrated any significantly different effect compared with FM treatment. With respect to nutrient digestibility, SoELAB and HP 300 treatments demonstrated no significant difference compared with FM treatment. Lastly, none of the SBM preparations demonstrated any significant differences in animal fecal score and all of the differentially treated SBM increased fecal Lactobacillus counts, while maintaining similar Escherichia coli counts compared with FM treatment. © 2014 Japanese Society of Animal Science.

  9. 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.

  10. Effect of gamma irradiation on the microbiological and organoleptic quality of ready prepared chilled meals

    Energy Technology Data Exchange (ETDEWEB)

    Patterson, M F; Stevenson, M H; Grant, I R; McAteer, N J; Stewart, E M [Department of Food Science, Queen` s University of Belfast, Belfast (Ireland)

    1999-12-31

    The sensitivity of five food borne pathogens (Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) to irradiation in the components of a roast beef meal (beef, gravy, cauliflower with white sauce, roast potatoes and mashed potatoes) was compared. The D{sub 10} values ranged from 0.17 to 0.65 kGy, depending on the organism and plating medium. When irradiated in gravy, the pathogens generally had lower D{sub 10} values than in any of the other four components. In a subsequent study, the effect of irradiation (2 and 3 kGy) on the microbiological and sensory quality of the roast beef meals was assessed at intervals during 15 days of storage at 2-3 deg. C. A dose of 2 kGy was beneficial in improving the microbial quality of the meals, but sensory profiling techniques, using a trained panel of assessors, showed that there were significant differences between the non-irradiated and irradiated meal components during storage. The changes were most apparent in the cauliflower and potato components, and most often occurred in the colour, appearance and textural attributes tested. As these changes could have a limiting effect on the shelf-life of the meals, the suitability of other vegetables for inclusion in such irradiated meals was investigated. Irradiation and chilled storage of carrots and broccoli did not significantly affect the sensory quality when compared with the non-irradiated controls. A consumer trial of the roast beef meal (beef, gravy, roast potatoes, broccoli and carrots) found that irradiation (2 kGy) did not significantly affect the sensory quality. It was concluded that irradiation could be used to improve the microbiological safety and shelf-life of certain chilled meals without significantly affecting the organoleptic quality. (author) 16 refs, 2 figs, 9 tabs

  11. Effect of gamma irradiation on the microbiological and organoleptic quality of ready prepared chilled meals

    International Nuclear Information System (INIS)

    Patterson, M.F.; Stevenson, M.H.; Grant, I.R.; McAteer, N.J.; Stewart, E.M.

    1998-01-01

    The sensitivity of five food borne pathogens (Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) to irradiation in the components of a roast beef meal (beef, gravy, cauliflower with white sauce, roast potatoes and mashed potatoes) was compared. The D 10 values ranged from 0.17 to 0.65 kGy, depending on the organism and plating medium. When irradiated in gravy, the pathogens generally had lower D 10 values than in any of the other four components. In a subsequent study, the effect of irradiation (2 and 3 kGy) on the microbiological and sensory quality of the roast beef meals was assessed at intervals during 15 days of storage at 2-3 deg. C. A dose of 2 kGy was beneficial in improving the microbial quality of the meals, but sensory profiling techniques, using a trained panel of assessors, showed that there were significant differences between the non-irradiated and irradiated meal components during storage. The changes were most apparent in the cauliflower and potato components, and most often occurred in the colour, appearance and textural attributes tested. As these changes could have a limiting effect on the shelf-life of the meals, the suitability of other vegetables for inclusion in such irradiated meals was investigated. Irradiation and chilled storage of carrots and broccoli did not significantly affect the sensory quality when compared with the non-irradiated controls. A consumer trial of the roast beef meal (beef, gravy, roast potatoes, broccoli and carrots) found that irradiation (2 kGy) did not significantly affect the sensory quality. It was concluded that irradiation could be used to improve the microbiological safety and shelf-life of certain chilled meals without significantly affecting the organoleptic quality. (author)

  12. E-Mentoring: Confidence Intervention for Senior Nursing Students Preparing for Readiness to Practice

    Science.gov (United States)

    LaRose, Patrick S., Sr.

    2013-01-01

    The role of the registered nurse has evolved over the years as technology has changed and the practice of nursing has advanced. There are many factors that influence how a new nurse enters practice; however, confidence appears to play a large role in the way nursing students see themselves and how this self perception regulates transition to…

  13. Influence of BMI and dietary restraint on self-selected portions of prepared meals in US women.

    Science.gov (United States)

    Labbe, David; Rytz, Andréas; Brunstrom, Jeffrey M; Forde, Ciarán G; Martin, Nathalie

    2017-04-01

    The rise of obesity prevalence has been attributed in part to an increase in food and beverage portion sizes selected and consumed among overweight and obese consumers. Nevertheless, evidence from observations of adults is mixed and contradictory findings might reflect the use of small or unrepresentative samples. The objective of this study was i) to determine the extent to which BMI and dietary restraint predict self-selected portion sizes for a range of commercially available prepared savoury meals and ii) to consider the importance of these variables relative to two previously established predictors of portion selection, expected satiation and expected liking. A representative sample of female consumers (N = 300, range 18-55 years) evaluated 15 frozen savoury prepared meals. For each meal, participants rated their expected satiation and expected liking, and selected their ideal portion using a previously validated computer-based task. Dietary restraint was quantified using the Dutch Eating Behaviour Questionnaire (DEBQ-R). Hierarchical multiple regression was performed on self-selected portions with age, hunger level, and meal familiarity entered as control variables in the first step of the model, expected satiation and expected liking as predictor variables in the second step, and DEBQ-R and BMI as exploratory predictor variables in the third step. The second and third steps significantly explained variance in portion size selection (18% and 4%, respectively). Larger portion selections were significantly associated with lower dietary restraint and with lower expected satiation. There was a positive relationship between BMI and portion size selection (p = 0.06) and between expected liking and portion size selection (p = 0.06). Our discussion considers future research directions, the limited variance explained by our model, and the potential for portion size underreporting by overweight participants. Copyright © 2016 Nestec S.A. Published by Elsevier Ltd

  14. Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal

    Directory of Open Access Journals (Sweden)

    Rajib Podder

    2018-03-01

    Full Text Available Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g−1 and used in 30 traditional Bangladeshi meals with broad differences in concentrations of iron, phytic acid (PA, and relative Fe bioavailability (RFeB%. Fortification with NaFeEDTA increased the iron concentration in lentil from 60 to 439 µg g−1 and resulted in a 79% increase in the amount of available Fe as estimated by Caco-2 cell ferritin formation. Phytic acid levels were reduced from 6.2 to 4.6 mg g−1 when fortified lentil was added, thereby reducing the PA:Fe molar ratio from 8.8 to 0.9. This effect was presumably due to dephytinization of fortified lentil during the fortification process. A significant (p ≤ 0.01 Pearson correlation was observed between Fe concentration and RFeB% and between RFeB% and PA:Fe molar ratio in meals with fortified lentil, but not for the meal with unfortified lentil. In conclusion, fortified lentil can contribute significant bioavailable Fe to populations at risk of Fe deficiency.

  15. Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal.

    Science.gov (United States)

    Podder, Rajib; M DellaValle, Diane; T Tyler, Robert; P Glahn, Raymond; Tako, Elad; Vandenberg, Albert

    2018-03-15

    Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g -1 ) and used in 30 traditional Bangladeshi meals with broad differences in concentrations of iron, phytic acid (PA), and relative Fe bioavailability (RFeB%). Fortification with NaFeEDTA increased the iron concentration in lentil from 60 to 439 µg g -1 and resulted in a 79% increase in the amount of available Fe as estimated by Caco-2 cell ferritin formation. Phytic acid levels were reduced from 6.2 to 4.6 mg g -1 when fortified lentil was added, thereby reducing the PA:Fe molar ratio from 8.8 to 0.9. This effect was presumably due to dephytinization of fortified lentil during the fortification process. A significant ( p ≤ 0.01) Pearson correlation was observed between Fe concentration and RFeB% and between RFeB% and PA:Fe molar ratio in meals with fortified lentil, but not for the meal with unfortified lentil. In conclusion, fortified lentil can contribute significant bioavailable Fe to populations at risk of Fe deficiency.

  16. Convenience and the hierarchy of meal preparation. Cooking and domestic education in the Netherlands, 1910-1930.

    Science.gov (United States)

    Verriet, Jon

    2015-11-01

    The concept of convenience in food products and meal preparation has changed rapidly during the twentieth century. However, there is little investigation into the way attitudes towards this concept have changed, which curbs our understanding of the importance of, and need for, convenience today. This paper uses the magazine of the Dutch schools of domestic education to examine their stance on convenience in meal preparation during the 1910s and 1920s. Recipes and articles are quantitatively and qualitatively analysed to estimate the importance of convenience in food preparation and consumption. The results of this analysis show that there was a hierarchy of values with regard to food choice: convenience was definitely valued, but matters of frugality and nutrition generally dominated. This provides not just a nuanced image of the role of domestic education (demanding yet flexible), but it also gives insight into the mechanics of food choice, which may at least partly still apply today. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. 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...

  18. Paying for convenience: comparing the cost of takeaway meals with their healthier home-cooked counterparts in New Zealand.

    Science.gov (United States)

    Mackay, Sally; Vandevijvere, Stefanie; Xie, Pei; Lee, Amanda; Swinburn, Boyd

    2017-09-01

    Convenience and cost impact on people's meal decisions. Takeaway and pre-prepared foods save preparation time but may contribute to poorer-quality diets. Analysing the impact of time on relative cost differences between meals of varying convenience contributes to understanding the barrier of time to selecting healthy meals. Six popular New Zealand takeaway meals were identified from two large national surveys and compared with similar, but healthier, home-made and home-assembled meals that met nutrition targets consistent with New Zealand Eating and Activity Guidelines. The cost of each complete meal, cost per kilogram, and confidence intervals of the cost of each meal type were calculated. The time-inclusive cost was calculated by adding waiting or preparation time cost at the minimum wage. A large urban area in New Zealand. For five of six popular meals, the mean cost of the home-made and home-assembled meals was cheaper than the takeaway meals. When the cost of time was added, all home-assembled meal options were the cheapest and half of the home-made meals were at least as expensive as the takeaway meals. The home-prepared meals were designed to provide less saturated fat and Na and more vegetables than their takeaway counterparts; however, the home-assembled meals provided more Na than the home-made meals. Healthier home-made and home-assembled meals were, except one, cheaper options than takeaways. When the cost of time was added, either the home-made or the takeaway meal was the most expensive. This research questions whether takeaways are better value than home-prepared meals.

  19. Education Research: Neurology resident education: Trending skills, confidence, and professional preparation.

    Science.gov (United States)

    Jordan, Justin T; Mayans, David; Schneider, Logan; Adams, Nellie; Khawaja, Ayaz M; Engstrom, John

    2016-03-15

    To survey US-trained graduating neurology residents who are American Academy of Neurology members, in an effort to trend perceived quality and completeness of graduate neurology education. An electronic survey was sent to all American Academy of Neurology members graduating from US neurology residency programs in the Spring of 2014. Of 805 eligible respondents, 24% completed the survey. Ninety-three percent of adult neurology residents and 56% of child neurology residents reported plans to pursue fellowship training after residency. Respondents reported a desire for additional training in neurocritical care, neuro-oncology, neuromuscular diseases, botulinum toxin injection, and nerve blocks. There remains a clear deficit in business training of neurology residents, although there was notable improvement in knowledge of coding and office management compared to previous surveys. Although there are still areas of perceived weakness in neurology training, graduating neurology residents feel generally well prepared for their chosen careers. However, most still pursue fellowship training for reasons that are little understood. In addition to certain subspecialties and procedures, practice management remains deficient in neurology training and is a point of future insecurity for most residents. Future curriculum changes should consider resident-reported gaps in knowledge, with careful consideration of improving business training. © 2016 American Academy of Neurology.

  20. 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

  1. Effect of gamma irradiation on the microbial load and chemical and sensory properties of locally prepared fast meals

    International Nuclear Information System (INIS)

    Al-Bachir, M.

    2009-01-01

    Locally prepared meals (kubba, borak, cheese borak and sheesh tawoq) were treated with 2, 4 or 6 kGy doses of gamma irradiation. Treated and untreated samples were kept in a refrigerator (1-4 deg. C). Microbiological and chemical analyses were performed on each treated sample immediately after processing, and weekly throughout the storage period, which lasted for 3 weeks for kubba, 6 weeks for borak and cheese borak and 20 weeks for sheesh tawoq. Sensory evaluation and proximate analysis were done within one week after irradiation. Results of the proximate analysis of borak, cheese borak and sheesh tawoq showed that the irradiation doses did not have a significant effect on the moisture, protein and fat contents of meals, whereas for kubba, irradiation decreased the moisture, protein and fat contents. The doses of gamma irradiation selected decreased the microorganism load and increased the shelf life of all meals studied. The radiation doses required to reduce Salmonella and Escherichia coli by one log cycle (D 10 ) in borak were 0.46 and 0.51 kGy, in cheese borak 0.30 and 0.50 kGy and for sheesh tawoq 0.44 and 0.39 kGy, respectively. The three chemical parameters, total acidity, lipid peroxide and volatile basic nitrogen, which were chosen as the indices of freshness, were all well within the acceptable limit for up to 3 weeks for kubba, 6 weeks for borak and cheese borak and 20 weeks for sheesh tawoq treated with 6 kGy. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples. (author)

  2. A prospective study of frequency of eating restaurant prepared meals and subsequent 9-year risk of all-cause and cardiometabolic mortality in US adults.

    Directory of Open Access Journals (Sweden)

    Ashima K Kant

    Full Text Available Restaurant prepared foods are known to be energy-dense and high in fat and sodium, but lower in protective nutrients. There is evidence of higher risk of adiposity, type II diabetes, and heart disease in frequent consumers of restaurant meals. However, the risk of mortality as a long-term health consequence of frequent consumption of restaurant meals has not been examined. We examined the prospective risk of all-cause and coronary heart disease, cerebrovascular disease and diabetes (cardiometabolic mortality in relation to frequency of eating restaurant prepared meals in a national cohort. We used frequency of eating restaurant prepared meals information collected in the National Health and Nutrition Examination Surveys, conducted from 1999-2004, with mortality follow-up completed through Dec. 31, 2011 (baseline age ≥ 40y; n = 9107. We estimated the relative hazard of all-cause and cardiometabolic mortality associated with weekly frequency of eating restaurant meals using Cox-proportional hazards regression methods to adjust for multiple covariates. All analyses accounted for complex survey design and included sample weights. Over 33% of all respondents reported eating ≥3 restaurant prepared meals/week. In this cohort, 2200 deaths due to all causes and 665 cardiometabolic deaths occurred over a median follow-up of 9 years. The covariate-adjusted hazard ratio of all cause or cardiometabolic mortality in men and women reporters of 0.05. The results were robust to effect modification by baseline BMI, years of education, and baseline morbidity. Expectedly, the 24-h dietary intakes of whole grains, fruits, dietary fiber, folate, vitamin C, potassium and magnesium at baseline were lower, but energy, energy density, and energy from fat were higher in more frequent restaurant meal reporters (P<0.05. Baseline serum HDL cholesterol, folate, and some carotenoids were inversely associated with the frequency of eating restaurant prepared meals (P<0

  3. Safer prepared meals for immunocompromised patients and the general consumer by gamma irradiation

    International Nuclear Information System (INIS)

    Narvaiz, P.; Horak, C.; Campos, M.; Veronesi, P.; Cossani, E.; Lound, L.; Gasparovich, A.; Liendo, G.; Hovsepian, J.; Mengoni, G.

    2009-01-01

    Ready-to-eat meals are commonplace nowadays in urban life. Many of them, minimally processed, could convey foodborne pathogens likely to cause diseases in the consumer, which is of concern to the normal population and even more so to immunocompromised patients. The feasibility of attaining microbiological decontamination at pasteurization levels of such foods by gamma irradiation was studied. Typical Argentine dishes were chosen after market surveys: cannelloni in tomato sauce, tomato and carrot salad with boiled egg, empanada, fruit salad in gelatin jelly with white cheese, ham and cheese sandwich, chicken and vegetable pie, custard, and bread pudding, in different packaging. Microbiological profiles of the meals were obtained and challenge tests with Listeria innocua or Salmonella enteritidis were performed to determine the minimum radiation dose to be applied in each food so as to attain a 6 log cycle reduction of pathogen counts. Preliminary sensory evaluations, out of panel, were carried out to determine possible evident sensory alterations due to the irradiation treatment. Then, a greater number of samples were irradiated at the minimum radiation dose and at a maximum dose equal to or less than twice the minimum, at the 60 Co semi-industrial facility of the Ezeiza Atomic Center. Microbiological and sensory analyses by a consumer panel were performed on control and irradiated samples throughout storage life at refrigeration temperatures. A whole irradiated lunch, composed of salad, empanadas and fruit salad, was sampled by 44 immunocompromised patients at a hospital. The composition and adequacy of this lunch was designed by nutritionists. Results showed that it was feasible to attain the proposed decontamination goal without significantly impairing the sensory quality. Shelf life was almost tripled in irradiated samples. Immunocompromised patients enjoyed the irradiated lunch and requested it and other dishes to be made commercially available. (author)

  4. Association between Motives for Dish Choices during Home Meal Preparation and Weight Status in the NutriNet-Santé Study.

    Science.gov (United States)

    Ducrot, Pauline; Fassier, Philippine; Méjean, Caroline; Allès, Benjamin; Hercberg, Serge; Péneau, Sandrine

    2016-07-05

    Although home cooking has been associated with a lower body mass index in a few studies, no data exists on the motives behind food dish choices during home meal preparation and on their association with overweight. This study aimed to evaluate this association in 50,003 participants from the NutriNet-Santé cohort. Dimensions underlying the importance of 27 criteria possibly influencing dish choices were determined using an exploratory factor analysis. The association between dish choice motives and overweight (including obesity) was estimated using logistic regression models adjusted for sociodemographic and lifestyle characteristics. Five dimensions of dishes choice motives emerged: healthy diet (e.g., "nutritional balance of the dish"), constraints (e.g., "my cooking skills"), pleasure (e.g., "originality of the dish"), specific diets (e.g., "my health status"), and organization (e.g., "what I planned to eat"). A negative association was observed between the healthy diet factor and being overweight (OR = 0.65 (95% CI (confidence interval): 0.62-0.67)), whereas a positive association appeared for factors regarding pleasure (OR = 1.14 (95% CI: 1.10-1.19)) and specific diets (OR = 1.19 (95% CI: 1.17-1.22)). No significant associations were observed for constraints and organization. The significant associations between dish choice motives and overweight suggested the interest of focusing on these motives in order to promote healthier food choices during home cooking.

  5. 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

  6. Fluoride Increase in Saliva and Dental Biofilm due to a Meal Prepared with Fluoridated Water or Salt: A Crossover Clinical Study.

    Science.gov (United States)

    Lima, Carolina V; Tenuta, Livia M A; Cury, Jaime A

    2018-06-07

    Knowledge about fluoride delivery to oral fluids from foods cooked with fluoridated water and salt is scarce, and no study has evaluated fluoride concentrations in saliva or biofilm during meal consumption. In this randomized double-blind crossover study, 12 volunteers ingested meals (rice, beans, meat, and legumes) prepared with nonfluoridated water and salt (control group), fluoridated water (0.70 mg F/L; water group), and fluoridated salt (183.7 mg F/kg; salt group). Whole saliva was collected before meal ingestion, during mastication, and up to 2 h after meal ingestion. Dental biofilm was collected before and immediately after meal ingestion. Fluoride concentrations in saliva and dental biofilm were determined by an ion-specific electrode. The mean (±standard deviation; n = 4) fluoride concentrations in meals prepared for the control, water, and salt groups were 0.039 ± 0.01, 0.43 ± 0.04, and 1.71 ± 0.32 μg F/g, respectively. The three groups had significantly different fluoride concentrations in saliva collected during mastication (p water > control). The fluoride concentration in saliva returned to baseline 30 min after meal ingestion in the water group but remained high for up to 2 h in the salt group (p = 0.002). The fluoride concentration in biofilm fluid differed only between the salt and control groups (p = 0.008). The mastication of foods cooked with fluoridated water and salt increases fluoride concentrations in oral fluids and may contribute to the local effect of these community-based fluoride interventions on caries control. © 2018 S. Karger AG, Basel.

  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 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.

  9. Family Meals

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Family Meals KidsHealth / For Parents / Family Meals What's in ... even more important as kids get older. Making Family Meals Happen It can be a big challenge ...

  10. Cocombustion of animal meal

    International Nuclear Information System (INIS)

    Roggen, M.

    2001-01-01

    The electricity production companies are prepared to co-fire animal meal in their coal-fired power stations. Tests conducted at the Maasvlakte power station, Netherlands, demonstrate that adding animal meal to the coal has no negative influence on human beings, the environment, the plant or the fly ash quality

  11. Association between Motives for Dish Choices during Home Meal Preparation and Weight Status in the NutriNet-Santé Study

    Directory of Open Access Journals (Sweden)

    Pauline Ducrot

    2016-07-01

    Full Text Available Although home cooking has been associated with a lower body mass index in a few studies, no data exists on the motives behind food dish choices during home meal preparation and on their association with overweight. This study aimed to evaluate this association in 50,003 participants from the NutriNet-Santé cohort. Dimensions underlying the importance of 27 criteria possibly influencing dish choices were determined using an exploratory factor analysis. The association between dish choice motives and overweight (including obesity was estimated using logistic regression models adjusted for sociodemographic and lifestyle characteristics. Five dimensions of dishes choice motives emerged: healthy diet (e.g., “nutritional balance of the dish”, constraints (e.g., “my cooking skills”, pleasure (e.g., “originality of the dish”, specific diets (e.g., “my health status”, and organization (e.g., “what I planned to eat”. A negative association was observed between the healthy diet factor and being overweight (OR = 0.65 (95% CI (confidence interval: 0.62–0.67, whereas a positive association appeared for factors regarding pleasure (OR = 1.14 (95% CI: 1.10–1.19 and specific diets (OR = 1.19 (95% CI: 1.17–1.22. No significant associations were observed for constraints and organization. The significant associations between dish choice motives and overweight suggested the interest of focusing on these motives in order to promote healthier food choices during home cooking.

  12. Effect of gamma irradiation on the microbial load, Chemical and sensory properties of borak : Prepared chilled meals

    International Nuclear Information System (INIS)

    Al-Bachir, M.

    2007-01-01

    Locally prepared meals, borak, were treated with 0, 2, 4 and 6 kGy doses of gamma irradiation. Treated and untreated borak were kept in a refrigerator (1-4 Centigrade). Microbiological and chemical analyses were performed on each treated sample immediately after processing, and weekly throughout storage period which lasted for 6 weeks. Sensory evaluation and proximate analysis were done within one week after irradiation. Results of the proximate analysis of borak showed that irradiation doses did not have a significant effect on moisture, protein and fat content of borak. Gamma irradiation decreased the total counts of mesophilic aerobic bacteria, total coliform and yeat and increased the shelf-life of borak. The radiation doses required to reduce the microorganisms load one log cycle (D 1 0) in borak were 456 and 51- Gy for the Salmonella spp and E. coli, respectively: The three chemical parameters, total acidity, lipid peroxide and volatile basic nitrogen, which were chosen as the indices of freshness, were all well within the acceptable limits for up to 1, 3 and 6 weeks at 1-4 Centigrade for samples treated with 2, 4 and 6 kGy, respectively. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples. (author)

  13. Effect of Gamma Radiation on Microbial load, Chemical and Sensory Properties of Sheesh Tawoq, Prepared Chilled Meal

    International Nuclear Information System (INIS)

    Al-Bachir, M.

    2011-01-01

    Locally prepared meal Sheesh Tawoq was treated with 0, 2, 4 or 6 kGy doses of gamma irradiation. Treated and untreated Sheesh Tawoq were kept in a refrigerator (1 and 4 mC). Microbiological, chemical and sensory characteristics of Sheesh Tawoq were evaluated at 0, 4, 8, 12, 16 and 20th week of storage. The results indicate that 4 and 6 kGy doses of gamma irradiation decreased the total counts of mesophilic aerobic bacteria, total coliform and yeast. Thus the microbiological shelf-life of Sheesh Tawoq was significantly extended from 12 weeks (control) to more than 20 weeks (samples treated with 4 or 6 kGy). Irradiation doses did not have a significant effect on the major constituents of Sheesh Tawoq (moisture, protein and fats). The radiation doses required to reduce the microorganisms load one log cycle (D 1 0 ) in Sheesh Tawoq were 435 and 385 Gy for the Salmonella and E. coli , respectively. The chemical parameters, total acidity and volatile basic nitrogen, which were chosen as the indices of freshness, were all well within the acceptable limit for up to 12 weeks for Sheesh Tawoq treated with 0 and 2 kGy, and for up to 20 weeks at 1 and 4 mC for samples treated with 4 and 6 kGy. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples. (author)

  14. Preparation, Clinical Support, and Confidence of Speech-Language Therapists Managing Clients with a Tracheostomy in the UK

    Science.gov (United States)

    Ward, Elizabeth; Morgan, Tessa; McGowan, Sue; Spurgin, Ann-Louise; Solley, Maura

    2012-01-01

    Background: Literature regarding the education, training, clinical support and confidence of speech-language therapists (SLTs) working with patients with a tracheostomy is limited; however, it suggests that many clinicians have reduced clinical confidence when managing this complex population, many face role and team challenges practising in this…

  15. The proportion of lycopene isomers in human plasma is modulated by lycopene isomer profile in the meal but not by lycopene preparation

    OpenAIRE

    Richelle, Myriam; Lambelet, Pierre; Rytz, Andreas; Tavazzi, Isabelle; Mermoud, Anne-France; Juhel, Christine; Borel, Patrick; Bortlik, Karlheinz

    2011-01-01

    Dietary lycopene consists mostly of the (all-E) isomer. Upon absorption, (all-E) lycopene undergoes isomerisation into various (Z)-isomers. Because these isomers offer potentially better health benefits than the (all-E) isomer, the aim of the present study was to investigate if the profile of lycopene isomers in intestinal lipoproteins is affected by the profile of lycopene isomers in the meal and by the tomato preparation. Six postprandial, crossover tests were performed in healthy men. Thre...

  16. New eco-friendly animal bone meal catalysts for preparation of chalcones and aza-Michael adducts

    Directory of Open Access Journals (Sweden)

    Riadi Yassine

    2012-06-01

    Full Text Available Abstract Two efficient reactions were successfully carried out using Animal Bone Meal (ABM and potassium fluoride or sodium nitrate doped ABMs as new heterogeneous catalysts under very mild conditions. After preparation and characterization of the catalysts, we first report their use in a simple and convenient synthesis of various chalcones by Claisen–Schmidt condensation and then in an aza-Michael addition involving several synthesized chalcones with aromatic amines. All the reactions were carried out at room temperature in methanol; the chalcone synthesis was also achieved in water environment under microwave irradiation. Doping ABM enhances the rate and yield at each reaction. Catalytic activities are discussed and the ability to re-use the ABM is demonstrated. Results For Claisen–Schmidt the use of ABM alone, yields never exceeded 17%. In each entry, KF/ABM and NaNO3/ABM (79-97% gave higher yields than using ABM alone under thermic condition. Also the reaction proceeded under microwave irradiation in good yields (72-94% for KF/ABM and 81-97% for NaNO3/ABM and high purity. For aza-Michael addition the use of ABM doped with KF or NaNO3 increased the catalytic activity remarkably. The very high yields could be noted (84-95% for KF/ABM and 81-94% for NaNO3/ABM. Conclusion The present method is an efficient and selective procedure for the synthesis of chalcones an aza-Michael adducts. The ABM and doped ABMs are a new, inexpensive and attractive solid supports which can contribute to the development of catalytic processes and reduced environmental problems.

  17. Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study.

    Science.gov (United States)

    Ducrot, Pauline; Méjean, Caroline; Allès, Benjamin; Fassier, Philippine; Hercberg, Serge; Péneau, Sandrine

    2015-09-30

    Although culinary practices have strongly evolved over time, few data are available on contemporary dish choices during meal preparation. We therefore sought to determine individual motives when choosing dishes to be prepared during weekdays and on weekends. The importance of 27 criteria related to dish choices was assessed in 53,025 participants in the NutriNet-Santé study. Dimensions of dish choice motives were investigated using exploratory factor analysis. Mean ratings of motives during weekdays and on weekends were compared using Student's t-test. Association between socio-demographic and cooking practice characteristics, and dish choice motives were evaluated using logistic regression models. Five dimensions of dish choice motives emerged: healthy diet (explained variance: 48.3%), constraints (19.0%), pleasure (12.1%), specific diets (11.0%) and organization (9.6%). The healthy diet factor was the most important on weekdays (mean rating 3.93) and weekends (3.90). Pleasure (3.61) had a higher score than constraints (3.54) on weekends (p < 0.0001) while the opposite was observed on weekdays (3.42 vs 3.77, respectively) (p < 0.0001). Organization was more important on weekdays (2.89) than on weekends (2.75) (p < 0.0001). Dish choice motives appeared to be significantly associated with socio-demographic and cooking practice characteristics. This study highlighted factors involved in dish choices in meal preparation on weekdays and weekends, as well as individual characteristics which determine motives for dish choices. From a public health perspective, these findings might help to develop appropriate strategies for promoting home meal preparation.

  18. Planning Meals

    Science.gov (United States)

    ... Take the guess work out of what to eat using our tips, recipes and sample meals. Featured Book: Ultimate Diabetes Meal Planner includes weekly plans for breakfast, lunch, dinner, and snacks, along with detailed recipes that make ...

  19. The Perceived Benefits of a Preparing Future Faculty Program and Its Effect on Job Satisfaction, Confidence, and Competence

    Science.gov (United States)

    Wurgler, Emily; VanHeuvelen, Jane S.; Rohrman, Shawna; Loehr, Annalise; Grace, Matthew K.

    2014-01-01

    The training of effective instructors and future faculty members is a critical component of doctoral programs in sociology. Many universities and departments have instituted a single course, course sequence, or certification program dedicated to the preparation of future academic faculty. This article evaluates the efficacy of one such program,…

  20. The coordinated research project on use of irradiation to ensure the safety and quality of prepared meals. Proceedings of the 3rd FAO/IAEA research coordination meeting (RCM). Working material

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2006-07-01

    Although extensive research has been carried out on the microbiological and sensorial effects of irradiating individual uncooked food items, little work has been reported on the irradiation of complex food systems such as prepared meals. In this Coordinated Research Project (CRP), the potential of using the irradiation technology for convenience foods has been investigated with regard to safety, shelf-life and overall quality, particularly in terms of sensory acceptance. A wide range of ethnic meals as well as meal components were investigated with the objective of meeting continual changes in consumer demands worldwide. Other aspects of the CRP included the adoption of a Hazard Analysis Critical Control Point (HACCP) system for prepared meals and research into consumer willingness to purchase irradiated food at a premium price. The scope of the CRP was therefore wide-ranging. The overall objective of this CRP was to evaluate the effectiveness of irradiation as a method to ensure the microbiological safety and extend the shelf-life of prepared meals, stored under ambient, chilled or frozen conditions, and to evaluate the sensory quality of the treated products. The specific objective of the CRP was to use validated procedures for irradiation treatment and process control, and to use validated methods for assessing microbiological safety and quality as well as the sensory quality of prepared meals mainly of ethnic origin.

  1. The coordinated research project on use of irradiation to ensure the safety and quality of prepared meals. Proceedings of the 3rd FAO/IAEA research coordination meeting (RCM). Working material

    International Nuclear Information System (INIS)

    2006-01-01

    Although extensive research has been carried out on the microbiological and sensorial effects of irradiating individual uncooked food items, little work has been reported on the irradiation of complex food systems such as prepared meals. In this Coordinated Research Project (CRP), the potential of using the irradiation technology for convenience foods has been investigated with regard to safety, shelf-life and overall quality, particularly in terms of sensory acceptance. A wide range of ethnic meals as well as meal components were investigated with the objective of meeting continual changes in consumer demands worldwide. Other aspects of the CRP included the adoption of a Hazard Analysis Critical Control Point (HACCP) system for prepared meals and research into consumer willingness to purchase irradiated food at a premium price. The scope of the CRP was therefore wide-ranging. The overall objective of this CRP was to evaluate the effectiveness of irradiation as a method to ensure the microbiological safety and extend the shelf-life of prepared meals, stored under ambient, chilled or frozen conditions, and to evaluate the sensory quality of the treated products. The specific objective of the CRP was to use validated procedures for irradiation treatment and process control, and to use validated methods for assessing microbiological safety and quality as well as the sensory quality of prepared meals mainly of ethnic origin

  2. Do the pre-service education programmes for midwives in India prepare confident ‘registered midwives’? A survey from India

    Directory of Open Access Journals (Sweden)

    Bharati Sharma

    2015-12-01

    Full Text Available Objective: The graduates of the diploma and degree programmes of nursing and midwifery in India are considered skilled birth attendants (SBAs. This paper aimed to assess the confidence of final-year students from pre-service education programmes (diploma and bachelor's in selected midwifery skills from the list of midwifery competencies of the International Confederation of Midwives (ICM. Design: A cross-sectional survey was conducted in Gujarat, India, involving 633 final-year students from 25 educational institutions (private or government, randomly selected, stratified by the type of programme (diploma and bachelor's. Students assessed their confidence on a four-point scale, in four midwifery competency domains – antepartum, intrapartum, postpartum, and newborn care. Explorative factor analysis was used to reduce skill statements into separate subscales for each domain. Results: Overall, 25–40% of students scored above the 75th percentile and 38–50% below the 50th percentile of confidence in all subscales for antepartum, intrapartum, postpartum, and newborn care. The majority had not attended the required number of births prescribed by the Indian Nursing Council. Conclusions: The pre-service education offered in the diploma and bachelor's programmes in Gujarat does not prepare confident SBAs, as measured on selected midwifery competencies of the ICM. One of the underlying reasons was less clinical experience during their education. The duration, content, and pedagogy of midwifery education within the integrated programmes need to be reviewed.

  3. Meal Elements - a Way of optimising ready to eat Meals

    DEFF Research Database (Denmark)

    Engelund, Eva Høy; Friis, Alan; Jacobsen, Peter

    The aim of this project is to develop a concept for improvement of the quality of food produced in large-scale kitchens. Using meal elements in large-scale kitchens in combination with production planning and over-all structuring of activities generally improves the quality of the meal prepared....

  4. First FAO/IAEA research co-ordination meeting (RCM) of the co-ordinated research project on 'Irradiation to ensure the safety and quality of prepared meals'. Working material

    International Nuclear Information System (INIS)

    2002-01-01

    The current trends in global food production, processing and distribution present new challenges to food safety and quality. Food produced in one area can be transported quickly to another area or regions of the world in a matter of hours or days. Changes in eating habits including a preference for fresh, minimally processed and convenience foods and the increasing interval between processing and consumption of foods could contribute to the increase in incidences of food-borne illness because of contamination by pathogenic microorganisms. In many countries, there is a dynamic growth of market for prepared meals to meet the busy life style of populations. Such meals which offer convenience and less time for preparation are marketed in most countries either under chilled with limited shelf-life or frozen for long term sale in supermarkets. In developing countries in particular, many types of ethnic dishes are often freshly prepared and marketed at ambient conditions essentially on a day to day basis. There are growing trends to market frozen prepared meals intended for micro-waving prior to consumption in many countries. Microbiological contamination including pathogenic bacteria (Salmonella, Escherichia coli 0157:H7; Listeria monocytogenes) frequently occurs during the production and processing of prepared meals which provide important vehicles to food-borne disease outbreaks. To get by microbiological problems, the food industry has to resort to freezing the meals and marketing them under frozen condition which is energy intensive and costly. Some prepared meals which are marketed either under refrigeration or at ambient conditions, have limited shelf-life. Thus, measures to ensure microbiological safety and quality of prepared meals to be marketed either under refrigeration or at ambient without compromising their organoleptic properties should be welcomed by the food industry and consumers. Irradiation offers a potential to improve the microbiological safety and

  5. First FAO/IAEA research co-ordination meeting (RCM) of the co-ordinated research project on 'Irradiation to ensure the safety and quality of prepared meals'. Working material

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2002-07-01

    The current trends in global food production, processing and distribution present new challenges to food safety and quality. Food produced in one area can be transported quickly to another area or regions of the world in a matter of hours or days. Changes in eating habits including a preference for fresh, minimally processed and convenience foods and the increasing interval between processing and consumption of foods could contribute to the increase in incidences of food-borne illness because of contamination by pathogenic microorganisms. In many countries, there is a dynamic growth of market for prepared meals to meet the busy life style of populations. Such meals which offer convenience and less time for preparation are marketed in most countries either under chilled with limited shelf-life or frozen for long term sale in supermarkets. In developing countries in particular, many types of ethnic dishes are often freshly prepared and marketed at ambient conditions essentially on a day to day basis. There are growing trends to market frozen prepared meals intended for micro-waving prior to consumption in many countries. Microbiological contamination including pathogenic bacteria (Salmonella, Escherichia coli 0157:H7; Listeria monocytogenes) frequently occurs during the production and processing of prepared meals which provide important vehicles to food-borne disease outbreaks. To get by microbiological problems, the food industry has to resort to freezing the meals and marketing them under frozen condition which is energy intensive and costly. Some prepared meals which are marketed either under refrigeration or at ambient conditions, have limited shelf-life. Thus, measures to ensure microbiological safety and quality of prepared meals to be marketed either under refrigeration or at ambient without compromising their organoleptic properties should be welcomed by the food industry and consumers. Irradiation offers a potential to improve the microbiological safety and

  6. Healthy meals on the menu

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas; Shogren, Jason

    2016-01-01

    Menu labelling of meals prepared away from home is a policy designed to help consumers make healthier food choices. In this paper we use a field experiment in Sweden to examine if a restaurant benefits from introducing a meal labelled as healthy on its menu by experiencing an overall increase...... in sales. We cannot reject the hypothesis that sales are the same before and after the introduction of a meal labelled as healthy on the menu, i.e. our data does not support the idea that restaurants increase their sales from supplying a meal labelled as healthy....

  7. 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.

  8. Effect of two microbial phytase preparations on phosphorus utilisation in broilers fed maize-soybean meal based diets

    Directory of Open Access Journals (Sweden)

    J. VALAJA

    2008-12-01

    Full Text Available The present study was carried out to determine the effect of two microbial phytases, Aspergillus niger (FINASEâ FP-500, 291 PU (phytase units/g and Trichoderma reesei phytase (FINASEâ P, 5880 PU/g on phosphorus (P and calcium (Ca utilisation and ileal P and Ca digestibility in broiler chickens fed diets based on maize and soybean meal. A total of 96 Ross broiler chickens housed four birds to a cage were used. Four dietary treatments consisted of a positive control supplemented with dicalcium phosphate (17 g/kg, a negative control without inorganic P, basal diet without inorganic P supplemented with Aspergillus niger phytase (2.6 g/kg and basal diet without inorganic P supplemented with Trichoderma reesei phytase (0.13 g/kg. Both phytases provided 750 PU/kg feed. P retention per unit intake was lowest and P excretion highest in birds fed the positive control diet with inorganic P (P

  9. Associations between motives for dish choice during home-meal preparation and diet quality in French adults: findings from the NutriNet-Santé study.

    Science.gov (United States)

    Ducrot, Pauline; Méjean, Caroline; Fassier, Philippine; Allès, Benjamin; Hercberg, Serge; Péneau, Sandrine

    2017-03-01

    A number of motives such as constraints or pleasure have been suggested to influence dish choices during home-meal preparation. However, no study has evaluated how the importance conferred to these motives potentially influence diet quality. The present study aims at investigating the difference in diet quality according to the importance attached by individuals to various dish choice motives. The importance of twenty-seven criteria related to dish choices on weekdays was evaluated among 48 010 French adults from the NutriNet-Santé study. ANCOVA and logistic regression models, adjusted for sociodemographic and lifestyle factors, were used to evaluate the association between the importance attached to dish choice motives (yes v. no) and energy and food group intakes, as well as adherence to French nutritional guidelines (modified Programme National Nutrition Santé-Guideline Score (mPNNS-GS)). A higher adherence to nutritional guidelines was observed in individuals attaching importance to a healthy diet (mPNNS-GS score 7·87 (sd 0·09) v. 7·39 (sd 0·09)) and specific diets (mPNNS-GS score 7·73 (sd 0·09) v. 7·53 (sd 0·09)), compared with those who attached little/no importance (all Pfoods compared with their respective counterparts (all Pmotives, that is, constraints, pleasure and organisation, only small differences were observed. The main difference in diet quality was related to the importance placed on a healthy diet. Although a causal link should be demonstrated, our findings suggested that strategies aiming at enabling people to take into account diet quality during home-meal preparation might be effective levers to promote healthy eating.

  10. 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...

  11. Food skills confidence and household gatekeepers' dietary practices.

    Science.gov (United States)

    Burton, Melissa; Reid, Mike; Worsley, Anthony; Mavondo, Felix

    2017-01-01

    Household food gatekeepers have the potential to influence the food attitudes and behaviours of family members, as they are mainly responsible for food-related tasks in the home. The aim of this study was to determine the role of gatekeepers' confidence in food-related skills and nutrition knowledge on food practices in the home. An online survey was completed by 1059 Australian dietary gatekeepers selected from the Global Market Insite (GMI) research database. Participants responded to questions about food acquisition and preparation behaviours, the home eating environment, perceptions and attitudes towards food, and demographics. Two-step cluster analysis was used to identify groups based on confidence regarding food skills and nutrition knowledge. Chi-square tests and one-way ANOVAs were used to compare the groups on the dependent variables. Three groups were identified: low confidence, moderate confidence and high confidence. Gatekeepers in the highest confidence group were significantly more likely to report lower body mass index (BMI), and indicate higher importance of fresh food products, vegetable prominence in meals, product information use, meal planning, perceived behavioural control and overall diet satisfaction. Gatekeepers in the lowest confidence group were significantly more likely to indicate more perceived barriers to healthy eating, report more time constraints and more impulse purchasing practices, and higher convenience ingredient use. Other smaller associations were also found. Household food gatekeepers with high food skills confidence were more likely to engage in several healthy food practices, while those with low food skills confidence were more likely to engage in unhealthy food practices. Food education strategies aimed at building food-skills and nutrition knowledge will enable current and future gatekeepers to make healthier food decisions for themselves and for their families. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Irradiation to ensure the safety and quality of prepared meals. Proceedings of the 2nd research co-ordination meeting of an FAO/IAEA co-ordinated research project. Working material

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2004-07-01

    The prepared convenience foods sector has become a significant part of the economy of many developed countries with a similar trend evolving in developing countries, where many types of ethnic foods are now also prepared as convenience foods. For example, the prepared convenience foods sector in Ireland is a significant part of the Irish economy. In 2001, just under half of the sector's total output was exported for a value of 841 million Euro, representing a 12% annual increase. The sector's strong growth both in exports and in total sales has made it one of the fastest growing sectors of the food industry in many countries. Consumer studies carried out on convenience foods have shown that perceived time pressures contribute positively to the purchase of both prepared meals and take-away meals. Other reasons found to contribute positively to the purchase of prepared meals include not enjoying cooking for oneself, a value-for-money perception of convenience foods and different eating times of family members. As a consequence of the increased market for convenience foods particularly, the food industry is interested in developing ways for the production of prepared meals, which are safe to eat, have an acceptable shelf-life and are of good sensorial and nutritional quality. One technology with the potential to achieve these objectives is food irradiation, which is one of the most thoroughly researched food processing technologies ever developed. It is thought that research into the application of ionizing radiation to products such as prepared meals could be of unique benefit to the food industry, particularly in developing countries where the microbiological safety of many ethnic dishes is questionable and their shelf-life limited due to the conditions under which they are produced and stored. Food irradiation used on its own or in combination with other processes such as chilling could significantly enhance the microbial safety of such products as well as

  13. Using the confidence interval confidently.

    Science.gov (United States)

    Hazra, Avijit

    2017-10-01

    Biomedical research is seldom done with entire populations but rather with samples drawn from a population. Although we work with samples, our goal is to describe and draw inferences regarding the underlying population. It is possible to use a sample statistic and estimates of error in the sample to get a fair idea of the population parameter, not as a single value, but as a range of values. This range is the confidence interval (CI) which is estimated on the basis of a desired confidence level. Calculation of the CI of a sample statistic takes the general form: CI = Point estimate ± Margin of error, where the margin of error is given by the product of a critical value (z) derived from the standard normal curve and the standard error of point estimate. Calculation of the standard error varies depending on whether the sample statistic of interest is a mean, proportion, odds ratio (OR), and so on. The factors affecting the width of the CI include the desired confidence level, the sample size and the variability in the sample. Although the 95% CI is most often used in biomedical research, a CI can be calculated for any level of confidence. A 99% CI will be wider than 95% CI for the same sample. Conflict between clinical importance and statistical significance is an important issue in biomedical research. Clinical importance is best inferred by looking at the effect size, that is how much is the actual change or difference. However, statistical significance in terms of P only suggests whether there is any difference in probability terms. Use of the CI supplements the P value by providing an estimate of actual clinical effect. Of late, clinical trials are being designed specifically as superiority, non-inferiority or equivalence studies. The conclusions from these alternative trial designs are based on CI values rather than the P value from intergroup comparison.

  14. Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate Yacon meal and inulin such as ingredients in chocolate cake preparation

    Directory of Open Access Journals (Sweden)

    Janaína Andréa Moscatto

    2004-12-01

    preparing chocolate cakes with inulin and or yacon meal and comparing theirs chemical and physical properties, preference and shelf stability with a standard chocolate cake formulation (P. The formulations with the wheat flour substituted in 20% for yacon meal and without inulin (formulation A, with the wheat flour substituted 40% for yacon meal and 6% substituted for inulin (formulation B and standard formulation were compared. The formulations A and B showed comparable chemical properties, preference and shelf stability to standard formulation showing advantages such as smaller hardness values, greater content of total alimentary fiber which were 12.35%, 23.6% and 9.02%, respectively, similar caloric value 2.09kcal (formulation A and smaller 1.62kcal (formulation B than the standard formulation (2.13kcal, besides have inulin and fructooligosaccharides. Consequently, inulin and yacon meal can be used as ingredients in chocolate cake preparations presenting characteristics which meet the consumer's requirements for a functional food.

  15. 21 CFR 137.265 - Degerminated white corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Degerminated white corn meal. 137.265 Section 137... Cereal Flours and Related Products § 137.265 Degerminated white corn meal. (a) Degerminated white corn meal, degermed white corn meal, is the food prepared by grinding cleaned white corn and removing bran...

  16. Effects of meal preparation training on body weight, glycemia, and blood pressure: results of a phase 2 trial in type 2 diabetes

    Directory of Open Access Journals (Sweden)

    Dasgupta Kaberi

    2012-10-01

    Full Text Available Abstract Background Modest reductions in weight and small increases in step- related activity (e.g., walking can improve glycemic and blood pressure control in type 2 diabetes mellitus (DM2. We examined changes in these parameters following training in time- efficient preparation of balanced, low- energy meals combined with pedometer- based step count monitoring. Methods Seventy- two adults with DM2 were enrolled in a 24- week program (i.e., 15 three- hour group sessions. They prepared meals under a chef’s supervision, and discussed eating behaviours/nutrition with a registered dietitian. They maintained a record of pedometer- assessed step counts. We evaluated changes from baseline to 24 weeks in terms of weight, step counts, hemoglobin A1c (HbA1c, glycemic control, blood pressure, and eating control ability (Weight Efficacy Lifestyle WEL Questionnaire. 53 participants (73.6% completed assessments. Results There were improvements in eating control (11.2 point WEL score change, 95% CI 4.7 to 17.8, step counts (mean change 869 steps/day, 95% CI 198 to 1,540, weight (mean change −2.2%; 95% CI −3.6 to −0.8, and HbA1c (mean change −0.3% HbA1c, 95% CI −0.6 to −0.1, as well as suggestion of systolic blood pressure reduction (mean change −3.5 mm Hg, 95% CI −7.8 to 0.9. Findings were not attributable to medication changes. In linear regression models (adjusted for age, sex, ethnicity, insulin use, season, a −2.5% weight change was associated with a −0.3% HbA1c change (95% CI −0.4 to −0.2 and a −3.5% systolic blood pressure change (95% CI −5.5 to −1.4. Conclusions In this ‘proof of concept’ study, persistence with the program led to improvements in eating and physical activity habits, glycemia reductions, and suggestion of blood pressure lowering effects. The strategy thus merits further study and development to expand the range of options for vascular risk reduction in DM2.

  17. Effects of meal preparation training on body weight, glycemia, and blood pressure: results of a phase 2 trial in type 2 diabetes.

    Science.gov (United States)

    Dasgupta, Kaberi; Hajna, Samantha; Joseph, Lawrence; Da Costa, Deborah; Christopoulos, Stavroula; Gougeon, Rejeanne

    2012-10-17

    Modest reductions in weight and small increases in step- related activity (e.g., walking) can improve glycemic and blood pressure control in type 2 diabetes mellitus (DM2). We examined changes in these parameters following training in time- efficient preparation of balanced, low- energy meals combined with pedometer- based step count monitoring. Seventy- two adults with DM2 were enrolled in a 24- week program (i.e., 15 three- hour group sessions). They prepared meals under a chef's supervision, and discussed eating behaviours/nutrition with a registered dietitian. They maintained a record of pedometer- assessed step counts. We evaluated changes from baseline to 24 weeks in terms of weight, step counts, hemoglobin A1c (HbA1c, glycemic control), blood pressure, and eating control ability (Weight Efficacy Lifestyle WEL Questionnaire). 53 participants (73.6%) completed assessments. There were improvements in eating control (11.2 point WEL score change, 95% CI 4.7 to 17.8), step counts (mean change 869 steps/day, 95% CI 198 to 1,540), weight (mean change -2.2%; 95% CI -3.6 to -0.8), and HbA1c (mean change -0.3% HbA1c, 95% CI -0.6 to -0.1), as well as suggestion of systolic blood pressure reduction (mean change -3.5 mm Hg, 95% CI -7.8 to 0.9). Findings were not attributable to medication changes. In linear regression models (adjusted for age, sex, ethnicity, insulin use, season), a -2.5% weight change was associated with a -0.3% HbA1c change (95% CI -0.4 to -0.2) and a -3.5% systolic blood pressure change (95% CI -5.5 to -1.4). In this 'proof of concept' study, persistence with the program led to improvements in eating and physical activity habits, glycemia reductions, and suggestion of blood pressure lowering effects. The strategy thus merits further study and development to expand the range of options for vascular risk reduction in DM2.

  18. Meal frequency and childhood obesity.

    Science.gov (United States)

    Toschke, André M; Küchenhoff, Helmut; Koletzko, Berthold; von Kries, Rüdiger

    2005-11-01

    Previous studies have demonstrated an inverse association between meal frequency and the prevalence of obesity in adulthood. The aim of this study was to assess the relationship between meal frequency and childhood obesity. Stature and weight of 4,370 German children ages 5 to 6 years were determined in six Bavarian (Germany) public health offices during the obligatory school entry health examination in 2001/2002. An extensive questionnaire on risk factors for obesity was answered by their parents. Obesity was defined according to sex- and age-specific BMI cut-off points proposed by the International Obesity Task Force. The main exposure was daily meal frequency. The prevalence of obesity decreased by number of daily meals: three or fewer meals, 4.2% [95% confidence interval (CI), 2.8 to 6.1]; four meals, 2.8% (95% CI, 2.1 to 3.7); and 5 or more meals, 1.7% (95% CI, 1.2 to 2.4). These effects could not be explained by confounding due to a wide range of constitutional, sociodemographic, and lifestyle factors. The adjusted odds ratios for obesity were 0.73 (95% CI, 0.44 to 1.21) for four meals and 0.51 (95% CI, 0.29 to 0.89) for five or more meals. Additional analyses pointed to a higher energy intake in nibblers compared with gorgers. A protective effect of an increased daily meal frequency on obesity in children was observed and appeared to be independent of other risk factors for childhood obesity. A modulation of the response of hormones such as insulin might be instrumental.

  19. Part I: Improvement of the microbiological safety of two chilled semi-prepared meals by gamma radiation

    International Nuclear Information System (INIS)

    Farkas, J.; Andrassy, E.; Meszaros, L.; Beczner, J.; Polyak-Feher, K.; Gaal, O.; Lebovics, V.K.; Lugasi, A.

    2009-01-01

    Experimental batches of a stuffed pasta product, tortellini and slightly pre-fried breaded reconstituted turkey meat steaks with cheese and ham filling, cordon bleu, were prepared according to commercial recipes, then inoculated to 10 4 CFU/g with Staphylococcus aureus (in the case of tortellini) and to 10 6 CFU/g with Listeria monocytogenes (in the case of cordon bleu) prior to packaging in plastic pouches under a gas atmosphere of 20% CO 2 and 80% N 2 . The inoculated packages were irradiated at 3 kGy (tortellini) and 2 kGy (cordon bleu) by a 60 Co source. The applied radiation doses were sensorially acceptable with these products. The experimental batches of tortellini were stored at 15 deg. C, while the cordon bleu samples were stored at 5 and 9 deg. C, respectively. Non-irradiated samples were kept together with the respective irradiated ones. Storage was continued for 4 weeks and microbiological tests were performed before and after irradiation, and subsequently after every 7 d. Besides selective estimation of the counts of the test organisms, total aerobic counts, and in the case of cordon bleu, colony counts of lactic acid bacteria, Enterobacteriaceae, sulphite reducing Clostridia, yeasts and moulds were also selectively estimated. The 3 kGy dose reduced the S. aureus count in tortellini below the detection limit (lg CFU = 0.26), and it remained undetectably low in the irradiated samples during the whole 28 d of storage, while the S. aureus count in the non-irradiated samples increased up to 10 8 CFU/g by the 8th day. The Listeria count in the cordon bleu was reduced by irradiation from the initial lg CFU/g = 6.1 to lg CFU/g = 3.5. At 5 deg. C storage, this residual count remained stagnant up to 3 - 4 weeks, but started to increase at 9 deg. C after one week. In the non-irradiated samples, the Listeria count increased hundredfold over 4 weeks at 5 deg. C, and over 2 weeks at 9 deg. C. Sulphite reducing Clostridia were, and remained, undetectable (lg CFU

  20. Shelf stable meals for public sector uses

    Science.gov (United States)

    Schmandt, J. (Editor)

    1977-01-01

    The NASA Meal System was developed with three simple concepts in mind: (1) nutritious, conventional foods are packaged in single-serving units and assembled into complete meals; (2) the meals have an extended shelf-life and can be transported and stored without need for refrigeration or freezing; (3) preparation of the meal by the consumer is an easy task which is accomplished in ten minutes or less. The meal system was tested in 1975 and 1976 by different groups of elderly individuals. NASA and the LBJ School of Public Affairs sponsored a national conference to report on the demonstration of the meal system for the elderly and to explore potential uses of the system for social services, institutional feeding programs, disaster relief, and international aid. The proceedings of the conference and how different groups assessed the potential of the meal system are reported.

  1. The Hospitable Meal Model

    DEFF Research Database (Denmark)

    Justesen, Lise; Overgaard, Svend Skafte

    2017-01-01

    This article presents an analytical model that aims to conceptualize how meal experiences are framed when taking into account a dynamic understanding of hospitality: the meal model is named The Hospitable Meal Model. The idea behind The Hospitable Meal Model is to present a conceptual model...... that can serve as a frame for developing hospitable meal competencies among professionals working within the area of institutional foodservices as well as a conceptual model for analysing meal experiences. The Hospitable Meal Model transcends and transforms existing meal models by presenting a more open......-ended approach towards meal experiences. The underlying purpose of The Hospitable Meal Model is to provide the basis for creating value for the individuals involved in institutional meal services. The Hospitable Meal Model was developed on the basis of an empirical study on hospital meal experiences explored...

  2. High Confidence Software and Systems Research Needs

    Data.gov (United States)

    Networking and Information Technology Research and Development, Executive Office of the President — This White Paper presents a survey of high confidence software and systems research needs. It has been prepared by the High Confidence Software and Systems...

  3. 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.

  4. THE PSYCHOBIOLOGY OF MEALS

    NARCIS (Netherlands)

    WOODS, SC; STRUBBE, JH; Woods, Stephen C.

    Meals are considered as bouts of behavior that, although necessary for supplying nutrients to the body, result in undesirable perturbations of homeostatically controlled parameters. If the environment dictates that an animal mainly eat very large meals, these meal-associated perturbations become

  5. Learning through school meals?

    DEFF Research Database (Denmark)

    Benn, Jette; Carlsson, Monica Susanne

    2014-01-01

    the lelarning potentials of school meals. The corss-case analysis focuses on the involved actors' perceptions of the school meal project and the meals, including Places Places, times and contexts, and the pupils' concepts and competencies in relation to food, meals and Health, as well as their involvement......This article is based on a qualitative multiple case study aimed at ealuating the effects of free school meal intervention on pupils' learning, and on the learning environment i schools. The study was conducted at four schools, each offereing free school meals for 20 weeks. At each school...... individual and focus Group interviws were conducted with students in grade 5-7 and grades 8-9- Furthermor, students were obserede during lunch breaks, and interviews were conducted with the class teacher, headmaster and/or the person responsible for school meals. The pupose of the article is to explore...

  6. Confidant Relations in Italy

    Directory of Open Access Journals (Sweden)

    Jenny Isaacs

    2015-02-01

    Full Text Available Confidants are often described as the individuals with whom we choose to disclose personal, intimate matters. The presence of a confidant is associated with both mental and physical health benefits. In this study, 135 Italian adults responded to a structured questionnaire that asked if they had a confidant, and if so, to describe various features of the relationship. The vast majority of participants (91% reported the presence of a confidant and regarded this relationship as personally important, high in mutuality and trust, and involving minimal lying. Confidants were significantly more likely to be of the opposite sex. Participants overall were significantly more likely to choose a spouse or other family member as their confidant, rather than someone outside of the family network. Familial confidants were generally seen as closer, and of greater value, than non-familial confidants. These findings are discussed within the context of Italian culture.

  7. Irradiation of ready meals for microbiological safety and shelf-life ...

    African Journals Online (AJOL)

    Microbiological quality of waakye and other ready-to-eat meals. ... and 14 meals prepared under the hazard analysis and critical control point (HACCP) plan were ... sauce and vegetable salad, exceeded the microbiological standards for such ...

  8. Influence of a School-Based Cooking Course on Students' Food Preferences, Cooking Skills, and Confidence.

    Science.gov (United States)

    Zahr, Rola; Sibeko, Lindiwe

    2017-03-01

    A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0.05) for broccoli, swiss chard, carrots, and quinoa. A higher percentage of students exposed to Project CHEF reported a statistically significant increase (P ≤ 0.05) in: cutting vegetables and fruit (97% vs 81%), measuring ingredients (67% vs 44%), using a knife (94% vs 82%), and making a balanced meal on their own (69% vs 34%). They also reported a statistically significant increase (P ≤ 0.05) in confidence making the recipes introduced in the program: fruit salad (85% vs 81%), minestrone soup (25% vs 10%), and vegetable tofu stir fry (39% vs 26%). Involving students in hands-on cooking and tasting programs can increase their preferences for unpopular or unfamiliar foods and provide them with the skills and cooking confidence they need to prepare balanced meals.

  9. 21 CFR 137.255 - Bolted white corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bolted white corn meal. 137.255 Section 137.255... Flours and Related Products § 137.255 Bolted white corn meal. (a) Bolted white corn meal is the food prepared by so grinding and sifting cleaned white corn that: (1) Its crude fiber content is less than 1.2...

  10. Effect of meal environment on diet quality rating.

    Science.gov (United States)

    Woodruff, Sarah J; Hanning, Rhona M

    2009-01-01

    Family meals have been associated with improved dietary quality in children and adolescents, and yet very little is known about family meals beyond their frequency. Specific aspects of the breakfast, lunch, and dinner meal environments were described and compared, and the associations with overall diet quality were investigated. Data on food intake and meal environments were obtained in northern Ontario, southern Ontario, and Nova Scotia grades six, seven, and eight classrooms over the 2005 to 2006 school year. Specific aspects of the meal environments described were where the meal was consumed, with whom participants consumed each meal, who prepared the meal, and where the food was originally purchased. Diet quality was assessed using the Canadian version of the Healthy Eating Index. Cluster K-means procedures were used to classify into groups observations about the four meal environment variables. Three, eight, and six clusters of meal environments were identified for breakfast, lunch, and dinner, respectively. Diet quality was negatively associated with consuming/ purchasing meals outside the home, and with skipping breakfast, lunch, and/or dinner. Results have immediate relevance for family-based and/or school programs and policies aimed at educating and feeding children and adolescents.

  11. Hermetia illucens meal as fish meal replacement for rainbow trout on farm

    OpenAIRE

    Stadtlander, Timo; Stamer, Andreas; Buser, Andrea; Wohlfahrt, Jens; Leiber, Florian; Sandrock, Christoph

    2017-01-01

    In a 7-week on-farm feeding trial rainbow trout (Oncorhynchus mykiss) were provided with a diet containing 28% mechanically de-fatted insect meal prepared from larvae of the black soldier fly, Hermetia illucens (HIM) and compared to a control that received a certified organic and fishmeal based diet. In the test diet insect meal replaced almost 50% of the fishmeal. The whole experiment was conducted under practical conditions on an organically certified rainbow trout farm in Switzerland. Fish...

  12. The quality of meal elements for professional prepared meals

    DEFF Research Database (Denmark)

    Løje, Hanne; Adler-Nissen, Jens

    by sensory analysis of pre-fried celeriac and carrots was up to 14 days after freezing and thawing at +5°C. In another experiment the aim was to investigate the effects of storage temperature (-2oC and + 5oC) on quality parameters of pre-fried red and green bell peppers during 8 days of storage. The results...... showed that thawing at -2°C was recommended as the ascorbic acid retention was better and the stability of the green colour was also better. The texture became softer during the storage time for red peppers but was unchanged for green peppers. The results show that the pre-fried vegetables are very...

  13. Raising Confident Kids

    Science.gov (United States)

    ... First Aid & Safety Doctors & Hospitals Videos Recipes for Kids Kids site Sitio para niños How the Body ... Videos for Educators Search English Español Raising Confident Kids KidsHealth / For Parents / Raising Confident Kids What's in ...

  14. MILP approaches to sustainable production and distribution of meal elements

    DEFF Research Database (Denmark)

    Akkerman, Renzo; Wang, Yang; Grunow, Martin

    2009-01-01

    This paper studies the production and distribution system for professionally prepared meals, in which a new innovative concept is applied. The concept aims to improve the sustainability of the system by distributing meal elements super-chilled in the conventional cold chain. Here, sustainability...

  15. Meals served in Danish nursing homes and to meals-on-wheels clients may not offer nutritionally adequate choices

    DEFF Research Database (Denmark)

    Beck, Anne Marie; Hansen, Kirsten S.

    2010-01-01

    Underweight is a significant problem among older Danish nursing home residents and home-care clients. The aim of this study was to evaluate the nutritional composition of the meals prepared for older adults in nursing homes and receiving Meals-on-Wheels deliveries, focusing on the menus most comm...

  16. Culinary efficacy: an exploratory study of skills, confidence, and healthy cooking competencies among university students.

    Science.gov (United States)

    Murray, Douglas W; Mahadevan, Meena; Gatto, Kelsey; O'Connor, Kaitlyn; Fissinger, Alexis; Bailey, Dylan; Cassara, Eric

    2016-05-01

    This study was conducted to determine whether a group of college-age students in New Jersey, USA, had the requisite culinary skills, knowledge, and confidence to take personal control of their meal planning and production. The long-term threat to the public health systems posed by high rates of obesity among young adults in higher education institutions has garnered widespread attention across the world. Studies have shown that assuming personal responsibility over preparing and consuming food can play a key role in addressing the problem of poor nutrient intakes. Focus groups were conducted with students (N = 24) who fit the eligibility criteria of not having a university meal plan, and living independently at the time of the study (not with family members). The sessions were recorded, transcribed, and then coded into themes. Two trained research assistants tested the results and inter-rater reliability was confirmed. Content analysis revealed three major themes: Health Perceptions, Life influences, and Barriers to Cooking and Eating Healthy. The students' comments indicated that while they had a basic knowledge of the key principles of eating a balanced diet, it may not have necessarily translated into actual food choices and cooking practices. Several students reported an overreliance on processed and prepared foods, and they consumed few fruits and vegetables. Factors such as lack of culinary knowledge and skill, financial instability, inadequate access to healthy food options, and other time/lifestyle constraints may have played a significant role in limiting their ability to prepare and consume healthy meals. The findings of this study highlight the importance of designing programmes with effective strategies to motivate and encourage college students to improve their food behaviours and practices. © Royal Society for Public Health 2015.

  17. Summer Meal Capacity Builder

    Data.gov (United States)

    Department of Agriculture — Allows users to search for summer meal sites from the previous summer by zip code, adding “layers” of information, such as free and reduced-price lunch participation...

  18. Holiday Meal Planning

    Science.gov (United States)

    ... Count Glycemic Index Low-Calorie Sweeteners Sugar and Desserts Fitness Exercise & Type 1 Diabetes Get Started Safely ... plan ahead. Fitting in Sweets Learn about eating desserts on special occasions. In this section Planning Meals ...

  19. Summer Meal Sites

    Data.gov (United States)

    Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Information pertaining to Summer Meal Sites, as collected by Citiparks in the City of Pittsburgh Department of Parks and Recreation. This dataset includes the...

  20. Relationship between Childhood Meal Scenes at Home Remembered by University Students and their Current Personality

    OpenAIRE

    恩村, 咲希; Onmura, Saki

    2013-01-01

    This study examines the relationship between childhood meal scenes at home that are remembered by university students and their current personality. The meal scenes are analyzed in terms of companions, conversation content, conversation frequency, atmosphere, and consideration of meals. The scale of the conversation content in childhood meal scenes was prepared on the basis of the results of a preliminary survey. The result showed that a relationship was found between personality traits and c...

  1. The Model Confidence Set

    DEFF Research Database (Denmark)

    Hansen, Peter Reinhard; Lunde, Asger; Nason, James M.

    The paper introduces the model confidence set (MCS) and applies it to the selection of models. A MCS is a set of models that is constructed such that it will contain the best model with a given level of confidence. The MCS is in this sense analogous to a confidence interval for a parameter. The MCS......, beyond the comparison of models. We apply the MCS procedure to two empirical problems. First, we revisit the inflation forecasting problem posed by Stock and Watson (1999), and compute the MCS for their set of inflation forecasts. Second, we compare a number of Taylor rule regressions and determine...... the MCS of the best in terms of in-sample likelihood criteria....

  2. Organic school meals in three Danish municipalities

    DEFF Research Database (Denmark)

    He, Chen; Mikkelsen, Bent Egberg

    In order to prevent children and young people from becoming obese, healthier eating patterns are urgent. Organic school meals may be an effective strategy to provide healthy food to children. The purpose of this study was to take a closer look into the current status of organic school meal systems...... in Denmark, by conducting a case study of three municipalities in the Zealand region that have the most developed models for school meals service in this country. These municipalities have for some years introduced organic food for sale in their primary schools, with three quite different approaches....... Copenhagen has established a large central kitchen, producing partly organic food that is heated and sold in tuck shops at the schools. Roskilde cooperates with an organic catering company, delivering food to be sold in school canteens. Gladsaxe has part-time employed staff preparing and selling food at each...

  3. Cooking Matters for Adults Improves Food Resource Management Skills and Self-confidence Among Low-Income Participants.

    Science.gov (United States)

    Pooler, Jennifer A; Morgan, Ruth E; Wong, Karen; Wilkin, Margaret K; Blitstein, Jonathan L

    Determine the impact of Cooking Matters for Adults (CM) on food resource management (FRM) skills and self-confidence 6 months after course completion. Quasi-experimental design with nonequivalent comparison group and 6-month follow-up. Cooking Matters for Adults programs in CA, CO, ME, MA, MI, and OR. Participants in CM attending classes in April to July, 2016 (n = 332); comparison group (n = 336). Cooking Matters for Adults educated low-income adults to shop for and prepare healthy meals economically using hands-on meal preparation, facilitated discussion, and an interactive grocery store tour. Classes met for 2 hours, once a week for 6 weeks. Food resource management practices; FRM self-confidence (ie, in shopping for and preparing healthy foods on a budget); worrying that food might run out. Pearson's chi-square test and t tests identified measures associated with outcomes of interest and between-group differences. Repeated-measures linear mixed models with fixed and random effects were used to examine differences in outcomes between participants in CM and nonequivalent comparison group and to estimate the treatment effect of the program at 3 and 6 months after course completion. Six months after course completion, CM participants demonstrated improvements in all outcome measures of interest: Use of FRM practices improved (P = .002) as did FRM confidence (P < .001). Participants also worried less that food would run out before they had money to buy more (P = .03). This study demonstrated a positive impact of including FRM skills and confidence building in a nutrition education program, the effects of which could be seen for 6 months after participation in the program. Equipping low-income families with FRM skills allowed them to access healthier foods even during times of hardship. Copyright © 2017 Society for Nutrition Education and Behavior. All rights reserved.

  4. Contrasting approaches to food education and school meals

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye; Baarts, Charlotte; Holm, Lotte

    2017-01-01

    This study builds on a fieldwork in a Danish school class, where pupils were observed while preparing and eating school meals. It shows that the children encounter conflicting approaches to food education depending on the context. While eating, an authoritarian approach to food education dominates...... and food is ascribed instrumental value. While preparing the school meal, a democratic approach dominates and food is ascribed intrinsic value. The aim is to show how these conflicting approaches reflect not only different social and cultural expectations to eating and preparing meals, respectively......, but also a conflict between food educational ideals and actual school meal practices. To illustrate this an analytic model is introduced, the Integrated Food Pedagogy Model, and the ways in which this model could help promote better food education among schoolchildren are discussed....

  5. Irradiation of ready meals for microbial safety and shelf-life extension: 1. microbial quality of waakye and other other ready-to-eat meals

    International Nuclear Information System (INIS)

    Nketsia-Tabiri, J.; Adu-Gyamfi, A.; Owusu-Biney, A.

    2006-01-01

    Waakye bought from the open market and 14 meals prepared under the hazard analysis and critical control point (HACCP) plan were microbiologically investigated. The aerobic mesophilic count (AMC) (10 7 - 10 8 CFU g 1 ) and coliform count (10 6 - 10 7 CFU g -1 ) for complete waakye meals, including macaroni, fried fish, sauce and vegetable salad, exceeded the microbiological standards for such ready-to-eat meals. The AMC (10 1 - 10 4 CFU g 1 ) and coliform count (10 1 - 10 2 CFU g -1 ) for all the ready meals prepared under HACCP and stored (-5 to 0 0 C) for up to 5 days were within the standards. Potential pathogens isolated from waakye and the meals prepared under HACCP plan included Escherichia coli, Klebsiella spp., Serratia spp., and Enterobacter spp. Subsequent studies will exploit the potential of irradiation to eliminate pathogens and ensure the microbiological safety of ready-to-eat meals. (au)

  6. Meals in nursing homes

    DEFF Research Database (Denmark)

    Kofod, Jens Erik; Birkemose, A.

    2004-01-01

    Undernutrition is present among 33% of nursing home residents in Denmark. Hence, it is relevant to examine the meal situation at nursing homes to single out factors that may increase or reduce the residents' food intake. in the ongoing Danish nursing home debate it is claimed that a new type...... of nursing home improves the residents' meal situation with a positive effect on nutrition. The aim of this work is to test the general hypothesis that (i) residents appreciate the meal situation in these nursing homes and (ii) nutritional status of the residents is improved in this type of nursing home....... This study was carried out in four Danish nursing homes at various locations in Denmark. The methods used are qualitative interviews and observations at four nursing homes in combination with measurement of body mass index (BMI) at two of the four nursing homes. Undernutrition is defined as a BMI below 20...

  7. Adding Salt to Meals as a Risk Factor of Type 2 Diabetes Mellitus: A Case–Control Study

    Directory of Open Access Journals (Sweden)

    Lina Radzeviciene

    2017-01-01

    Full Text Available Objective: Type 2 diabetes mellitus (T2DM is thought to arise from the complex interplay between genetic and environmental factors. It is important to identify modifiable risk factors that may help to reduce the risk of diabetes. Data on salt intake and the risk of type 2 diabetes are limited. The aim of this study was to assess the relationship between adding salt to prepared meals and the risk of type 2 diabetes. Methods: In a case–control study, we included 234 cases, all of whom were patients aged 35–86 years with a newly confirmed diagnosis of T2DM, and 468 controls that were free of the disease. Cases and controls (ratio 1:2 were matched by gender and age (±5 years. A questionnaire was used to collect information on possible risk factors for diabetes. Adding salt to prepared meals was assessed according to: Never, when there was not enough, or almost every time without tasting. The odds ratios (OR, and 95% confidence intervals (CI for type 2 diabetes was calculated using a conditional logistic regression. Results: The cases had a higher body mass index and a significantly lower education level compared to the controls. Variables such as waist circumference, body mass index, eating speed, smoking, family history of diabetes, arterial hypertension, plasma triglycerides, educational level, occupational status, morning exercise, marital status, daily urine sodium excretion, and daily energy intake were retained in the models as confounders. After adjusting for possible confounders, an approximately two-fold increased risk of type 2 diabetes was determined in subjects who add salt to prepared meals when “it is not enough” or “almost every time without tasting” (1.82; 95% CI 1.19–2.78; p = 0.006 compared with never adding salt. Conclusion: Presented data suggest the possible relationship between additional adding of salt to prepared meals and an increased risk of type 2 diabetes.

  8. Cod and rainbow trout as freeze-chilled meal elements

    DEFF Research Database (Denmark)

    Jensen, Louise Helene Søgaard; Nielsen, Jette; Jørgensen, Bo

    2010-01-01

    Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the staff can combine them into complete meals. Freeze......-chilling is a process consisting of freezing and frozen storage followed by thawing and chilled storage. Combining the two would enable the manufacturer to produce large quantities of frozen meal elements to be released into the chill chain according to demand. We have studied the influence of freeze...... days of chilled storage, and the corresponding time for rainbow trout was 10 days. After this period the sensory quality decreased and chemical indicators of spoilage were seen to increase. CONCLUSION: The consistent quality during storage and the high-quality shelf life are practically applicable...

  9. Comparison of the adhesive performances of soy meal, water washed meal fractions, and protein isolates

    Science.gov (United States)

    Adhesive bonding of wood plays an increasing role in the forest products industry and is a key factor for efficiently utilizing timber and other lignocellulosic resources. In this work, we obtained five soy meal products through commercial sources or in-house preparations. The protein content was 49...

  10. Confidence in leadership among the newly qualified.

    Science.gov (United States)

    Bayliss-Pratt, Lisa; Morley, Mary; Bagley, Liz; Alderson, Steven

    2013-10-23

    The Francis report highlighted the importance of strong leadership from health professionals but it is unclear how prepared those who are newly qualified feel to take on a leadership role. We aimed to assess the confidence of newly qualified health professionals working in the West Midlands in the different competencies of the NHS Leadership Framework. Most respondents felt confident in their abilities to demonstrate personal qualities and work with others, but less so at managing or improving services or setting direction.

  11. Reclaim your creative confidence.

    Science.gov (United States)

    Kelley, Tom; Kelley, David

    2012-12-01

    Most people are born creative. But over time, a lot of us learn to stifle those impulses. We become warier of judgment, more cautious more analytical. The world seems to divide into "creatives" and "noncreatives," and too many people resign themselves to the latter category. And yet we know that creativity is essential to success in any discipline or industry. The good news, according to authors Tom Kelley and David Kelley of IDEO, is that we all can rediscover our creative confidence. The trick is to overcome the four big fears that hold most of us back: fear of the messy unknown, fear of judgment, fear of the first step, and fear of losing control. The authors use an approach based on the work of psychologist Albert Bandura in helping patients get over their snake phobias: You break challenges down into small steps and then build confidence by succeeding on one after another. Creativity is something you practice, say the authors, not just a talent you are born with.

  12. Confidence in Numerical Simulations

    International Nuclear Information System (INIS)

    Hemez, Francois M.

    2015-01-01

    This PowerPoint presentation offers a high-level discussion of uncertainty, confidence and credibility in scientific Modeling and Simulation (M&S). It begins by briefly evoking M&S trends in computational physics and engineering. The first thrust of the discussion is to emphasize that the role of M&S in decision-making is either to support reasoning by similarity or to ''forecast,'' that is, make predictions about the future or extrapolate to settings or environments that cannot be tested experimentally. The second thrust is to explain that M&S-aided decision-making is an exercise in uncertainty management. The three broad classes of uncertainty in computational physics and engineering are variability and randomness, numerical uncertainty and model-form uncertainty. The last part of the discussion addresses how scientists ''think.'' This thought process parallels the scientific method where by a hypothesis is formulated, often accompanied by simplifying assumptions, then, physical experiments and numerical simulations are performed to confirm or reject the hypothesis. ''Confidence'' derives, not just from the levels of training and experience of analysts, but also from the rigor with which these assessments are performed, documented and peer-reviewed.

  13. Distributional impacts of meal vouchers

    OpenAIRE

    Röhryová, Lenka

    2014-01-01

    The thesis aims to analyze distributional impacts of meal voucher sys- tem in the Czech Republic, especially in the context of income inequality between different income groups. In the first part, we study the features of the Czech meal voucher scheme, relevant legislative framework and offer a comparison of the Czech meal voucher system with other European coun- tries. In the second part, we perform an analysis of the redistributive effects of meal allowances on various income deciles, quant...

  14. Home-made and commercial complementary meals in German infants: results of the DONALD study.

    Science.gov (United States)

    Hilbig, A; Foterek, K; Kersting, M; Alexy, U

    2015-12-01

    Infant complementary food can be home-made or bought as ready-to-eat commercial products. The nutrient composition of commercial products is regularised in a European Commission guideline, whereas the preparation of home-made complementary meals is the responsibility of caregivers. In the present study, the composition of commercial and home-made complementary meals as eaten by healthy German infants was compared. Of 8226 complementary meals (74% commercial and 26% home-made) recorded in 1083, 3-day weighed dietary records from 396 participants (6-12 months old) of the German DONALD (DOrtmund Nutritional and Anthropometric Longitudinally Designed) study were analysed. Median energy density (kcal 100 g(-1)) was highest in commercial and home-made cereal-milk meals (89 kcal 100 g(-1)). In home-made savoury and cereal-fruit meals, the energy density was significantly higher compared to their commercial counterparts. Median protein contents were highest in savoury and cereal-milk meals (>2.5 g 100 g(-1)) and dairy-fruit meals (2-4 g 100 g(-1)). Added sugars were found in less than a quarter of meals. Highest median sodium contents were found not only in commercial savoury meals (median 38 mg 100 g(-1)) and vegetable meals (32 mg 100 g(-1)), but also in home-made cereal-milk meals (36 mg 100 g(-1)). Both median fat and iron contents were higher in home-made meals compared to commercial savoury and cereal-fruit meals. With the exception of the higher sodium content in commercial savoury meals for older infants, the lower fat content in commercial savoury and cereal-fruit meals, and the added sugar content in some commercial dairy-fruit meals, a comparison of commercial and home-made complementary meals did not reveal any serious inadequacy. © 2015 The British Dietetic Association Ltd.

  15. Globalization of consumer confidence

    Directory of Open Access Journals (Sweden)

    Çelik Sadullah

    2017-01-01

    Full Text Available The globalization of world economies and the importance of nowcasting analysis have been at the core of the recent literature. Nevertheless, these two strands of research are hardly coupled. This study aims to fill this gap through examining the globalization of the consumer confidence index (CCI by applying conventional and unconventional econometric methods. The US CCI is used as the benchmark in tests of comovement among the CCIs of several developing and developed countries, with the data sets divided into three sub-periods: global liquidity abundance, the Great Recession, and postcrisis. The existence and/or degree of globalization of the CCIs vary according to the period, whereas globalization in the form of coherence and similar paths is observed only during the Great Recession and, surprisingly, stronger in developing/emerging countries.

  16. Effects of blood meal, chicken offal meal and fish meal as sources of ...

    African Journals Online (AJOL)

    The effects were studied of using combinations or plant protein sources, GNC, Palm Kernel cake, and cotton and seed cake diets, supplementeil with 4 sources of methionine (M) and Lysine (L), synthetic M + L, blood meal + M, fish meal, or chicken offal meal (COM) in 8-Week 3 x 4 factorial experiment with sta11er cockerels ...

  17. Confidence in Numerical Simulations

    Energy Technology Data Exchange (ETDEWEB)

    Hemez, Francois M. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2015-02-23

    This PowerPoint presentation offers a high-level discussion of uncertainty, confidence and credibility in scientific Modeling and Simulation (M&S). It begins by briefly evoking M&S trends in computational physics and engineering. The first thrust of the discussion is to emphasize that the role of M&S in decision-making is either to support reasoning by similarity or to “forecast,” that is, make predictions about the future or extrapolate to settings or environments that cannot be tested experimentally. The second thrust is to explain that M&S-aided decision-making is an exercise in uncertainty management. The three broad classes of uncertainty in computational physics and engineering are variability and randomness, numerical uncertainty and model-form uncertainty. The last part of the discussion addresses how scientists “think.” This thought process parallels the scientific method where by a hypothesis is formulated, often accompanied by simplifying assumptions, then, physical experiments and numerical simulations are performed to confirm or reject the hypothesis. “Confidence” derives, not just from the levels of training and experience of analysts, but also from the rigor with which these assessments are performed, documented and peer-reviewed.

  18. Hospitality and Institutional Meals

    DEFF Research Database (Denmark)

    Justesen, Lise; Strøjer, Anna-Lise

    2017-01-01

    Abstract: There is a growing interest in articulating institutional meal serving practices as a hospitality activity involving host and guest interactions. This study aims to qualify institutional hospitality and meal activities by exploring private hospitality events. The study is based......-structured interview, students reflected on their hospitality experiences. The interviews were transcribed and analyzed using a thematic analysis method. The emerging themes on hospitality activities were identified. It was found that hospitality activities could be characterized as a process where the individual...... was transformed into a guest. Information on purpose of the event and other information given in the invitation were part of this process. Furthermore, hospitality activities could be characterized by blurred host-guest relations and by being able to embrace unexpected events as well. The activities were...

  19. International Society of Sports Nutrition position stand: meal frequency

    Directory of Open Access Journals (Sweden)

    Stout Jeffrey R

    2011-03-01

    Full Text Available Abstract Position Statement: Admittedly, research to date examining the physiological effects of meal frequency in humans is somewhat limited. More specifically, data that has specifically examined the impact of meal frequency on body composition, training adaptations, and performance in physically active individuals and athletes is scant. Until more research is available in the physically active and athletic populations, definitive conclusions cannot be made. However, within the confines of the current scientific literature, we assert that: 1. Increasing meal frequency does not appear to favorably change body composition in sedentary populations. 2. If protein levels are adequate, increasing meal frequency during periods of hypoenergetic dieting may preserve lean body mass in athletic populations. 3. Increased meal frequency appears to have a positive effect on various blood markers of health, particularly LDL cholesterol, total cholesterol, and insulin. 4. Increased meal frequency does not appear to significantly enhance diet induced thermogenesis, total energy expenditure or resting metabolic rate. 5. Increasing meal frequency appears to help decrease hunger and improve appetite control. The following literature review has been prepared by the authors in support of the aforementioned position statement.

  20. Extruded snacks with the addition of different fish meals

    Directory of Open Access Journals (Sweden)

    Elenice Souza dos Reis GOES

    2015-01-01

    Full Text Available Abstract Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by tilapia, tuna and sardine snacks. The highest sensory acceptance index was verified in tilapia (78.07% and salmon (72.40%. A 9% addition of residue meals of tilapia, salmon and tuna improved the nutritional value of the snacks.

  1. The occurrence of Salmonella in airline meals.

    Science.gov (United States)

    Hatakka, M; Asplund, K

    1993-01-01

    The occurrence of Salmonella in airline meals was studied in 1989-1992. Samples were collected from flight kitchens in 29 countries. The material consisted of 400 cold dishes and 1,288 hot dishes as well as salads, cheese plates and deserts. Total number of samples was 2211. Salmonella spp. were isolated from 6 samples; 1 contaminated sample was a cold dish prepared in Bangkok, 1 was a hot dish prepared in Mombasa and the remaining 4 contaminated samples were hot dishes prepared within one week in Beijing. The isolated serotypes were S. ohio, S. manchester and S. braenderup. The contaminated cold dish prepared by a flight kitchen in Bangkok was found to be connected with a Salmonella outbreak which occurred in Finland in 1990. Cold airline dishes containing food of animal origin seems to be more risky as a source of Salmonella infections among airline passengers.

  2. Prepare 2 Learn: A mathematics intervention program for students at risk in Years 3 to 6 designed to help them reach expected level and become confident, responsible, independent mathematics learners

    OpenAIRE

    BERNADETTE MARY LONG

    2017-01-01

    This study reports on an intervention, Prepare 2 Learn, designed taking into account research literature and components of other successful mathematics programs. The research targeted students approximately 6 months behind the expected mathematics level for their year. The intervention consisted of four key components: building prerequisite knowledge of mathematical language, concepts, and skills to prepare students for their classroom mathematics; increasing fluency with mental computation; ...

  3. Nutrient quality of fast food kids meals

    Science.gov (United States)

    Exposure of children to kids’ meals at fast food restaurants is high; however, the nutrient quality of such meals has not been systematically assessed. We assessed the nutrient quality of fast food meals marketed to young children, i.e., "kids meals". The nutrient quality of kids’ meals was assessed...

  4. The Effects of Substituting Soyabean Meal for Breadfruit Meal on ...

    African Journals Online (AJOL)

    Increasing substitutions of soyabean meal for breadfruit meal in diets fed to Heterobranchus bidorsalis (♂) x Clarias gariepinus (♀) hybrid fingerlings led to weight increases in all dietary types with exception of diet G and higher growth induction in catfishes fed all diets with exception of diet B. Diets C had induced better ...

  5. Meals for Good: An innovative community project to provide healthy meals to children in early care and education programs through food bank catering.

    Science.gov (United States)

    Carpenter, Leah R; Smith, Teresa M; Stern, Katherine; Boyd, Lisa Weissenburger-Moser; Rasmussen, Cristy Geno; Schaffer, Kelly; Shuell, Julie; Broussard, Karen; Yaroch, Amy L

    2017-12-01

    Innovative approaches to childhood obesity prevention are warranted in early care and education (ECE) settings, since intervening early among youth is recommended to promote and maintain healthy behaviors. The objective of the Meals for Good pilot was to explore feasibility of implementing a food bank-based catering model to ECE programs to provide more nutritious meals, compared to meals brought from home (a parent-prepared model). In 2014-2015, a 12-month project was implemented by a food bank in central Florida in four privately-owned ECE programs. An explanatory sequential design of a mixed-methods evaluation approach was utilized, including a pre-post menu analysis comparing parent-prepared meals to the catered meals, and stakeholder interviews to determine benefits and barriers. The menu analysis of lunches showed daily reductions in calories, fat, and saturated fat, but an increase in sodium in catered meals when compared to parent-prepared meals. Interviews with ECE directors, teachers, parents, and food bank project staff, identified several benefits of the catered meals, including healthfulness of meals, convenience to parents, and the ECE program's ability to market this meal service. Barriers of the catered meals included the increased cost to parents, transportation and delivery logistics, and change from a 5 to a 2-week menu cycle during summer food service. This pilot demonstrated potential feasibility of a food bank-ECE program partnership, by capitalizing on the food bank's existing facilities and culinary programming, and interest in implementing strategies focused on younger children. The food bank has since leveraged lessons learned and expanded to additional ECE programs.

  6. The idiosyncratic nature of confidence.

    Science.gov (United States)

    Navajas, Joaquin; Hindocha, Chandni; Foda, Hebah; Keramati, Mehdi; Latham, Peter E; Bahrami, Bahador

    2017-11-01

    Confidence is the 'feeling of knowing' that accompanies decision making. Bayesian theory proposes that confidence is a function solely of the perceived probability of being correct. Empirical research has suggested, however, that different individuals may perform different computations to estimate confidence from uncertain evidence. To test this hypothesis, we collected confidence reports in a task where subjects made categorical decisions about the mean of a sequence. We found that for most individuals, confidence did indeed reflect the perceived probability of being correct. However, in approximately half of them, confidence also reflected a different probabilistic quantity: the perceived uncertainty in the estimated variable. We found that the contribution of both quantities was stable over weeks. We also observed that the influence of the perceived probability of being correct was stable across two tasks, one perceptual and one cognitive. Overall, our findings provide a computational interpretation of individual differences in human confidence.

  7. Meal pattern among Norwegian primary-school children and longitudinal associations between meal skipping and weight status.

    Science.gov (United States)

    Stea, Tonje H; Vik, Frøydis N; Bere, Elling; Svendsen, Martin V; Oellingrath, Inger M

    2015-02-01

    To investigate meal pattern longitudinally and explore whether meal skipping was associated with overweight among Norwegian children and adolescents. Longitudinal study. Children's meal frequencies were reported by their parents using a retrospective FFQ. Weight and height were measured by public health nurses. Descriptive data comparing 4th and 7th grade were analysed by paired-sample t tests for continuous variables and χ 2 tests for categorical variables. Odds ratio estimates, including confidence intervals, with BMI category (normal/overweight) as the dependent variable, were determined through logistic regression analyses. Primary schools, Telemark County, Norway. A cohort of 428 Norwegian boys and girls; 4th graders in 2007, 7th graders in 2010. The number of children eating four main meals per day (regular meal frequency) decreased from 4th grade (47 %) to 7th grade (38 %; P = 0·001). Those who ate regular meals in 4th grade but not in 7th grade had higher odds (OR = 3·1; 95 % CI 1·1, 9·0) of being overweight in 7th grade after adjusting for gender, maternal education and physical activity, but the odds ratio was not statistically significant after adjusting for overweight in 4th grade (OR = 2·8; 95 % CI 0·7, 11·6). The present study showed significant increases in overall meal skipping among children between 4th and 7th grade. The results indicate an association between overweight and meal skipping, but additional prospective and longitudinal analyses and intervention trials are warranted to confirm this relationship.

  8. Current Practices for Providing School Field Trip Meals: Perspectives of School Nutrition Managers and Teachers

    Science.gov (United States)

    Sneed, Jeannie; Vaterlaus Patten, Emily

    2015-01-01

    Purpose/Objectives: The Healthy, Hunger Free Kids Act of 2010 extended the requirements for a school food safety program to wherever food is stored, prepared, or served, including meals for field trips. The purpose of this study was to determine what foods are used for field trip meals, how those foods are transported and stored, and what standard…

  9. Main meal quality in Brazil and United Kingdom: Similarities and differences.

    Science.gov (United States)

    Gorgulho, Bartira Mendes; Pot, Gerda Karolien; Sarti, Flavia Mori; Marchioni, Dirce Maria

    2017-04-01

    Consumption of fast food and ready-to-eat meals has been positively associated with obesity. In the UK, ready-made meals are more often consumed than in Brazil, a country in which nutrition transition is relatively low. This study aimed to compare the nutritional quality of the main meal consumed by adults in Brazil and UK. Food record data was obtained from representative samples from UK and Brazil databases. The Main Meal Quality Index (MMQI) was applied to estimate the quality of the main meal consumed in Brazil and UK. Differences in food groups consumed in the main meal in Brazil and UK were observed using classification decision tree. Meals with higher average energy content were lunch for Brazil, and dinner for the UK. On average, the Brazilian main meal had better nutritional quality (4.42 times higher), independently of sex, age, family income, nutritional status and energy consumed, with higher scores of fiber, carbohydrate, total fat, saturated fat and energy density. However, UK's main meal included more fruits and vegetables. Food preparations combined with rice and beans were classified as Brazilian main meal, while combinations with fast food items, as fried potatoes, sandwiches and sugary beverages, were classified as UK main meals. In Brazil, the main meal quality was lower among women and obese individuals, presenting significant positive association with age, and negative association with energy intake and family income; while in UK, only age was positively associated with MMQI. Although main meals in Brazil had higher nutritional quality compared to the UK, main meals consumed in both countries need nutritional improvement. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Diverse interpretations of confidence building

    International Nuclear Information System (INIS)

    Macintosh, J.

    1998-01-01

    This paper explores the variety of operational understandings associated with the term 'confidence building'. Collectively, these understandings constitute what should be thought of as a 'family' of confidence building approaches. This unacknowledged and generally unappreciated proliferation of operational understandings that function under the rubric of confidence building appears to be an impediment to effective policy. The paper's objective is to analyze these different understandings, stressing the important differences in their underlying assumptions. In the process, the paper underlines the need for the international community to clarify its collective thinking about what it means when it speaks of 'confidence building'. Without enhanced clarity, it will be unnecessarily difficult to employ the confidence building approach effectively due to the lack of consistent objectives and common operating assumptions. Although it is not the intention of this paper to promote a particular account of confidence building, dissecting existing operational understandings should help to identify whether there are fundamental elements that define what might be termed 'authentic' confidence building. Implicit here is the view that some operational understandings of confidence building may diverge too far from consensus models to count as meaningful members of the confidence building family. (author)

  11. A Note on the impact on sales from introducing healthy labeled meals on the lunch menu

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas

    Menu labeling of prepared meals away from home is a policy designed to help consumers make healthier food choices. In this paper, we use a field experiment to analyze if a restaurant benefits from introducing a healthy labeled meal on its menu by experiencing an overall increase in sales. We cann...... reject the hypothesis that sales are the same before and after the introduction of a healthy labeled meal on the menu, i.e., our data does not support the idea that restaurants increase their sales from supplying a healthy labeled meal....

  12. A simple labeled test meal for the evaluation of gastric emptying

    Energy Technology Data Exchange (ETDEWEB)

    Ishii, Keita; Tanabe, Satoshi; Mitsuhashi, Toshiharu; Saigenji, Katsunori [Kitasato Univ., Sagamihara, Kanagawa (Japan). School of Medicine

    1994-10-01

    We developed a simple test meal for the evaluation of gastric emptying. Preparation of a test meal for routine clinical use in institutions should be as simple as possible. The newly developed test meal consists of instant noodles labeled with 37 MBq (1 mCi) technetium-99m and does not require the use of cooking utensils. The test meal was given with drinking water (180 ml) to healthy adult volunteers (6 men, 34.5[+-]2.2 years old) and gastric emptying was measured at 0, 5, 10, 15, 30, 45, 60, 80, 100, 120 minutes after the end of the meal, and results were compared with those derived without drinking water. The emptying pattern of the test meal with water exhibited an exponential pattern typical of a liquid meal, and that without water formed a linear pattern after an initial lag phase in keeping with gastric emptying of a solid meal. In addition, the test meal was given to 11 patients of diabetic gastroparesis (5 men, 6 women, 50.4[+-]4.5 years old), and gastric emptying was measured. At each period evaluated, emptying was significantly slower in diabetic gastroparesis than in healthy controls (6 men, 1 woman, 32.1[+-]3.0 years old). These results show that the test meal is reliable and applicable to the clinical assessment of gastric emptying, while fulfilling the need for simplicity. (author).

  13. A simple labeled test meal for the evaluation of gastric emptying

    International Nuclear Information System (INIS)

    Ishii, Keita; Tanabe, Satoshi; Mitsuhashi, Toshiharu; Saigenji, Katsunori

    1994-01-01

    We developed a simple test meal for the evaluation of gastric emptying. Preparation of a test meal for routine clinical use in institutions should be as simple as possible. The newly developed test meal consists of instant noodles labeled with 37 MBq (1 mCi) technetium-99m and does not require the use of cooking utensils. The test meal was given with drinking water (180 ml) to healthy adult volunteers (6 men, 34.5±2.2 years old) and gastric emptying was measured at 0, 5, 10, 15, 30, 45, 60, 80, 100, 120 minutes after the end of the meal, and results were compared with those derived without drinking water. The emptying pattern of the test meal with water exhibited an exponential pattern typical of a liquid meal, and that without water formed a linear pattern after an initial lag phase in keeping with gastric emptying of a solid meal. In addition, the test meal was given to 11 patients of diabetic gastroparesis (5 men, 6 women, 50.4±4.5 years old), and gastric emptying was measured. At each period evaluated, emptying was significantly slower in diabetic gastroparesis than in healthy controls (6 men, 1 woman, 32.1±3.0 years old). These results show that the test meal is reliable and applicable to the clinical assessment of gastric emptying, while fulfilling the need for simplicity. (author)

  14. STS-38 crewmembers eat meal on OV-104's middeck

    Science.gov (United States)

    1990-01-01

    STS-38 Pilot Frank L. Culbertson, holding spoon to his mouth, prepares to take a bite of food. Mission Specialist (MS) Charles D. Gemar licks his upper lip in anticipation of his next bite. The two crewmembers are on the middeck of Atlantis, Orbiter Vehicle (OV) 104, while enjoying their meal. Behind them are the starboard wall-mounted sleep restraints.

  15. Full replacement of menhaden fish meal protein by low-gossypol cottonseed flour protein in the diet of juvenile black sea bass Centropristis striata

    Science.gov (United States)

    Eight iso-nitrogeneous (46% crude protein) and iso-lipidic (14% crude lipid) diets were formulated and prepared to replace menhaden fish meal (FM) protein (59.5% CP) by low-gossypol glandless meal (GCSM) protein (50.4% CP), solvent-extracted cottonseed meal (SCSM) protein (53.8% protein) and high go...

  16. [Low caloric value and high salt content in the meals served in school canteens].

    Science.gov (United States)

    Paiva, Isabel; Pinto, Carlos; Queirós, Laurinda; Meister, Maria Cristina; Saraiva, Margarida; Bruno, Paula; Antunes, Delfina; Afonso, Manuel

    2011-01-01

    School lunch can contribute to aggravate food quality, by excess or deficiency, or it can contribute to compensate and alleviate them. This school meal should be an answer to combating the epidemic of obesity, and to feed some grace children. The objective was to study the nutritional composition of catering in canteens of public schools, from Northern municipalities in the District of Porto: Vila do Conde, Póvoa de Varzim, Santo Tirso and Trofa. Meals were subjected to laboratory analysis. Thirty two meals, four per each school were analysed, reference values for the analysis of the nutritional composition of meals were dietary reference intakes (USA) and eating well at school (UK). The average energy meal content was 447 kcal and the median 440 kcal (22% of daily calories). The average values of nutrients, per meal, were: lipids 9, 8 g, carbohydrate 65,7 g and proteins 24,0 g. In average the contribution for the meal energy was: 20% fat, 59% carbohydrate and 21% protein. In more than 75% of meals the contribution of lipid content was below the lower bound of the reference range. The average content of sodium chloride per meal was 3.4 g, and the confidence interval 95% to average 3.0 to 3.8 g, well above the recommended maximum value of 1.5 grams. The average content fiber per meal was 10.8 g higher than the minimum considered appropriate. In conclusion, the value low caloric meals was mainly due to the low fat content, and content salt of any of the components of the meal was very high.

  17. Meals on Wheels Association of America

    Science.gov (United States)

    ... Meals About Meals on Wheels Get Started The Issue The Problem & Our Solution Meals on Wheels Health Facts & Resources Senior Facts Map State Fact Sheets Research More Than a Meal Pilot Research Study Medicare Claims Analyses Policy Myths Hunger in Older Adults Take Action Volunteer Advocate #SAVELUNCH ...

  18. Comparison of amino acid digestibility coefficients for soybean meal, canola meal, fish meal, and meat and bone meal among 3 different bioassays

    Science.gov (United States)

    The objective of this study was to determine amino acid digestibility of 4 feedstuffs [soybean meal (SBM), canola meal, fish meal, and meat and bone meal (MBM)] using the precision-fed cecectomized rooster assay (PFR), the standardized ileal assay (SIAAD), and a newly developed precision-fed ileal b...

  19. The meal as a performance

    DEFF Research Database (Denmark)

    NYBERG, MARIA; Olsson, Viktoria; ÖRTMAN, GERD

    2018-01-01

    carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages......The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life....... By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were...

  20. Maggot meal as a substitute for fish meal in laying chicken diet ...

    African Journals Online (AJOL)

    A 56-day experiment was conducted to determine thereplacement value of maggot meal for fish meal in diet of laying chicken. Fish meal was included at 30 g kg-1 of the control diet. Maggot meal incrementally replaced fish meal at 250, 500, 750, and 1000 g kg-1 on crude protein basis. The five diets were fed to a total of ...

  1. Nuclear power: restoring public confidence

    International Nuclear Information System (INIS)

    Arnold, L.

    1986-01-01

    The paper concerns a one day conference on nuclear power organised by the Centre for Science Studies and Science Policy, Lancaster, April 1986. Following the Chernobyl reactor accident, the conference concentrated on public confidence in nuclear power. Causes of lack of public confidence, public perceptions of risk, and the effect of Chernobyl in the United Kingdom, were all discussed. A Select Committee on the Environment examined the problems of radioactive waste disposal. (U.K.)

  2. Challenge for reconstruction of public confidence

    International Nuclear Information System (INIS)

    Matsuura, S.

    2001-01-01

    Past incidents and scandals that have had a large influence on damaging public confidence in nuclear energy safety are presented. Radiation leak on nuclear-powered ship 'Mutsu' (1974), the T.M.I. incident in 1979, Chernobyl accident (1986), the sodium leak at the Monju reactor (1995), fire and explosion at a low level waste asphalt solidification facility (1997), J.C.O. incident (Tokai- MURA, 1999), are so many examples that have created feelings of distrust and anxiety in society. In order to restore public confidence there is no other course but to be prepared for difficulty and work honestly to our fullest ability, with all steps made openly and accountably. (N.C.)

  3. Preservice teachers' perceived confidence in teaching school violence prevention.

    Science.gov (United States)

    Kandakai, Tina L; King, Keith A

    2002-01-01

    To examine preservice teachers' perceived confidence in teaching violence prevention and the potential effect of violence-prevention training on preservice teachers' confidence in teaching violence prevention. Six Ohio universities participated in the study. More than 800 undergraduate and graduate students completed surveys. Violence-prevention training, area of certification, and location of student- teaching placement significantly influenced preservice teachers' perceived confidence in teaching violence prevention. Violence-prevention training positively influences preservice teachers' confidence in teaching violence prevention. The results suggest that such training should be considered as a requirement for teacher preparation programs.

  4. Confidence in critical care nursing.

    Science.gov (United States)

    Evans, Jeanne; Bell, Jennifer L; Sweeney, Annemarie E; Morgan, Jennifer I; Kelly, Helen M

    2010-10-01

    The purpose of the study was to gain an understanding of the nursing phenomenon, confidence, from the experience of nurses in the nursing subculture of critical care. Leininger's theory of cultural care diversity and universality guided this qualitative descriptive study. Questions derived from the sunrise model were used to elicit nurses' perspectives about cultural and social structures that exist within the critical care nursing subculture and the influence that these factors have on confidence. Twenty-eight critical care nurses from a large Canadian healthcare organization participated in semistructured interviews about confidence. Five themes arose from the descriptions provided by the participants. The three themes, tenuously navigating initiation rituals, deliberately developing holistic supportive relationships, and assimilating clinical decision-making rules were identified as social and cultural factors related to confidence. The remaining two themes, preserving a sense of security despite barriers and accommodating to diverse challenges, were identified as environmental factors related to confidence. Practice and research implications within the culture of critical care nursing are discussed in relation to each of the themes.

  5. Professional confidence: a concept analysis.

    Science.gov (United States)

    Holland, Kathlyn; Middleton, Lyn; Uys, Leana

    2012-03-01

    Professional confidence is a concept that is frequently used and or implied in occupational therapy literature, but often without specifying its meaning. Rodgers's Model of Concept Analysis was used to analyse the term "professional confidence". Published research obtained from a federated search in four health sciences databases was used to inform the concept analysis. The definitions, attributes, antecedents, and consequences of professional confidence as evidenced in the literature are discussed. Surrogate terms and related concepts are identified, and a model case of the concept provided. Based on the analysis, professional confidence can be described as a dynamic, maturing personal belief held by a professional or student. This includes an understanding of and a belief in the role, scope of practice, and significance of the profession, and is based on their capacity to competently fulfil these expectations, fostered through a process of affirming experiences. Developing and fostering professional confidence should be nurtured and valued to the same extent as professional competence, as the former underpins the latter, and both are linked to professional identity.

  6. Targeting Low Career Confidence Using the Career Planning Confidence Scale

    Science.gov (United States)

    McAuliffe, Garrett; Jurgens, Jill C.; Pickering, Worth; Calliotte, James; Macera, Anthony; Zerwas, Steven

    2006-01-01

    The authors describe the development and validation of a test of career planning confidence that makes possible the targeting of specific problem issues in employment counseling. The scale, developed using a rational process and the authors' experience with clients, was tested for criterion-related validity against 2 other measures. The scale…

  7. Meals and snacks: Children's characterizations of food and eating cues.

    Science.gov (United States)

    Marx, Jenna M; Hoffmann, Debra A; Musher-Eizenman, Dara R

    2016-02-01

    This study examined preschoolers' and their parents' categorizations of eating episodes based on cues used for defining these occasions (i.e., time, portion size, preparation, content, and emotion) as a meal or snack. Thirty-four children aged 4 to 6 saw pictorial representations of each cue, along with a short verbal description, and were asked to place the picture in one of three boxes: "meal", "snack", or "either meal or snack". One parent per child (85% mothers, Mean age = 35.1 years) separately categorized the same items in an online survey. Results illustrated which cues play a role in how parents and children categorize eating occasions as meals or snacks. Parents used 24 of the 32 cue-related items to distinguish between eating occasions as a meal or a snack, while children used only four. Parents and preschoolers were consistent in using cartoon character packaging to indicate a snack, and also used several of the same content cues. The current study highlights the various cues used to categorize an eating occasion, and the unhealthy character of snacks, as participants associated some unhealthy foods and very few healthy foods with snacks. Future research should focus on the role of parents, the home environment, and advertising media in shaping children's characterizations of eating occasions towards development of healthy eating habits and away from problematic eating behaviors that may persist later in life. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. [School meals: state of the art and recommendations].

    Science.gov (United States)

    Aranceta Bartrina, J; Pérez Rodrigo, C; Dalmau Serra, J; Gil Hernández, A; Lama More, R; Martín Mateos, M A; Martínez Suárez, V; Pavón Belinchón, P; Suárez Cortina, L

    2008-07-01

    School meals contribute substantially to overall energy and nutrient intake adequacy of children, but also play an important role in the development of child food habits and the socialisation process. Evidence shows that school based environmental actions, which include changes in school meals and school food policies related to increased availability and access to healthy foods and drinks while in the school are effective to foster healthy eating practices among children. A growing number of children engage in school meals. Available information to date shows that the quality of the food on offer is not always consistent with dietary guidelines. Vegetables and fish are served less often than desirable and excess added fats are used in food preparations. Norms and regulations are very detailed regarding food safety issues and administrative management of the service, including subcontracting of catering providers and care staff. Nutrition and health promotion issues should also be included in regulations by means of nutrition recommendations for school meals along with information on food based dietary guidelines and portion sizes. School meals should be part of the educational project using a whole school approach.

  9. [Nutritional information of meals supplied by companies participating in the Workers' Meal Program in São Paulo, Brazil].

    Science.gov (United States)

    Geraldo, Ana Paula Gines; Bandoni, Daniel Henrique; Jaime, Patrícia Constante

    2008-01-01

    To compare the nutritional value of meals provided by companies participating in the Workers' Meal Program in the city of São Paulo, Brazil, to the nutritional recommendations and guidelines established by the Ministry of Health for the Brazilian population. The 72 companies studied were grouped according to economic sector (industrial, services, or commerce), size (micro, small, medium, or large), meal preparation modality (prepared on-site by the company itself, on-site by a hired caterer, or off-site by a hired caterer), and supervision by a dietitian (yes or no). The per capita amount of food was determined based on the lunch, dinner, and supper menus for three days. The nutritional value of the meals was defined by the amount of calories, carbohydrates, protein, total fat, polyunsaturated fat, saturated fat, trans fat, sugars, cholesterol, and fruits and vegetables. Most of the menus were deficient in the number of fruits and vegetables (63.9%) and amount of polyunsaturated fat (83.3%), but high in total fat (47.2%) and cholesterol (62.5%). Group 2, composed of mostly medium and large companies, supervised by a dietician, belonging to the industrial and/or service sectors, and using a hired caterer, on averaged served meals with higher calorie content (P<0.001), higher percentage of polyunsaturated fat (P<0.001), more cholesterol (P=0.015), and more fruits and vegetables (P<0.001) than Group 1, which was composed of micro and small companies from the commercial sector, that prepare the meals themselves on-site, and are not supervised by a dietitian. Regarding the nutrition guidelines set for the Brazilian population, Group 2 meals were better in terms of fruit and vegetable servings (P<0.001). Group 1 meals were better in terms of cholesterol content (P=0.05). More specific action is required targeting company officers and managers in charge of food and nutrition services, especially in companies without dietitian supervision.

  10. Robust misinterpretation of confidence intervals

    NARCIS (Netherlands)

    Hoekstra, Rink; Morey, Richard; Rouder, Jeffrey N.; Wagenmakers, Eric-Jan

    2014-01-01

    Null hypothesis significance testing (NHST) is undoubtedly the most common inferential technique used to justify claims in the social sciences. However, even staunch defenders of NHST agree that its outcomes are often misinterpreted. Confidence intervals (CIs) have frequently been proposed as a more

  11. Discretionary salt use in airline meal service.

    Science.gov (United States)

    Wallace, S; Wellman, N S; Dierkes, K E; Johnson, P M

    1987-02-01

    Salt use in airline meal service was studied through observation of returned meal trays of 932 passengers. Observation and weighing of salt packets on returned trays revealed that 64% of passengers did not salt their airline dinner, while 6% used the entire salt packet, 0.92 gm NaCl (362 mg Na). Average discretionary salt use among the 234 passengers (25%) who added salt was 0.57 gm NaCl (232 mg Na). Estimates of total sodium in the four airline dinners averaged 2.0 gm NaCl (786 mg Na). Laboratory assays of menu items produced by the airline foodservice differed 3% to 19% from estimated values. Sodium content of the four airline dinner menus was similar and did not affect salt use. Discretionary salt use was related to the total amount of entrée consumed but was not affected by the amount of salad consumed. It is postulated that salt use in the "captive" airline situation is predicated on consistent, habitual practices. Lowering sodium consumption in this setting may require alteration in both food preparation methods and quantity of salt presented in the packets.

  12. The Meaning of Everyday Meals in Living Units for Older People

    DEFF Research Database (Denmark)

    Bundgaard, Karen Marie

    2005-01-01

    Even when frail older people become unable to live on their own and manage everyday activities, they can still experience a variety of meanings within meal-related activities that contribute to quality of life. This article reports research findings that focused on the meal, from preparation......, adjacent to which is a shared dining room and kitchen. If the residents choose to, and are capable, they are involved in everyday activities of the unit and eat together with staff. This way of organising meals seems to influence most of the everyday life in the unit by shaping a homely place. It also...... enables a living community that acts in and enlivens everyday existence. Meals themselves also make it possible to be somebody and be yourself in ordinary life and to make a place for valued occupations, things that give substance to everyday life. In sum, the study found that as an occupation, meals give...

  13. Are You Sure? Confidence about the Satiating Capacity of a Food Affects Subsequent Food Intake.

    Science.gov (United States)

    Schiöth, Helgi B; Ferriday, Danielle; Davies, Sarah R; Benedict, Christian; Elmståhl, Helena; Brunstrom, Jeffrey M; Hogenkamp, Pleunie S

    2015-06-24

    Expectations about a food's satiating capacity predict self-selected portion size, food intake and food choice. However, two individuals might have a similar expectation, but one might be extremely confident while the other might be guessing. It is unclear whether confidence about an expectation affects adjustments in energy intake at a subsequent meal. In a randomized cross-over design, 24 subjects participated in three separate breakfast sessions, and were served a low-energy-dense preload (53 kcal/100 g), a high-energy-dense preload (94 kcal/100 g), or no preload. Subjects received ambiguous information about the preload's satiating capacity and rated how confident they were about their expected satiation before consuming the preload in its entirety. They were served an ad libitum test meal 30 min later. Confidence ratings were negatively associated with energy compensation after consuming the high-energy-dense preload (r = -0.61; p = 0.001). The same relationship was evident after consuming the low-energy-dense preload, but only after controlling for dietary restraint, hunger prior to, and liking of the test meal (p = 0.03). Our results suggest that confidence modifies short-term controls of food intake by affecting energy compensation. These results merit consideration because imprecise caloric compensation has been identified as a potential risk factor for a positive energy balance and weight gain.

  14. Are You Sure? Confidence about the Satiating Capacity of a Food Affects Subsequent Food Intake

    Directory of Open Access Journals (Sweden)

    Helgi B. Schiöth

    2015-06-01

    Full Text Available Expectations about a food’s satiating capacity predict self-selected portion size, food intake and food choice. However, two individuals might have a similar expectation, but one might be extremely confident while the other might be guessing. It is unclear whether confidence about an expectation affects adjustments in energy intake at a subsequent meal. In a randomized cross-over design, 24 subjects participated in three separate breakfast sessions, and were served a low-energy-dense preload (53 kcal/100 g, a high-energy-dense preload (94 kcal/100 g, or no preload. Subjects received ambiguous information about the preload’s satiating capacity and rated how confident they were about their expected satiation before consuming the preload in its entirety. They were served an ad libitum test meal 30 min later. Confidence ratings were negatively associated with energy compensation after consuming the high-energy-dense preload (r = −0.61; p = 0.001. The same relationship was evident after consuming the low-energy-dense preload, but only after controlling for dietary restraint, hunger prior to, and liking of the test meal (p = 0.03. Our results suggest that confidence modifies short-term controls of food intake by affecting energy compensation. These results merit consideration because imprecise caloric compensation has been identified as a potential risk factor for a positive energy balance and weight gain.

  15. Crambe meal : evaluation, improvement and comparison with rapeseed meal

    NARCIS (Netherlands)

    Liu, Y.G.

    1994-01-01

    Crambe abyssinica has gradually been introduced in agriculture as a new oil-bearing crop. Its oil contains 55 to 60% erucic acid (C22:1, Δ13), desirable as lubricants, plastic additives or as a raw material for chemical synthesis. The defatted meal has high protein

  16. Emotions associated to mealtimes: Memorable meals and typical evening meals

    NARCIS (Netherlands)

    Piqueras Fiszman, B.; Jaeger, S.R.

    2015-01-01

    This research contributes to the current interest in food-related emotions in eating occasions. Previous research has studied contextual influences on food-related emotions, but the food products used as stimuli were single food items (i.e., chocolate brownie, fruit, potato crisps) and not meals. In

  17. Methodology for building confidence measures

    Science.gov (United States)

    Bramson, Aaron L.

    2004-04-01

    This paper presents a generalized methodology for propagating known or estimated levels of individual source document truth reliability to determine the confidence level of a combined output. Initial document certainty levels are augmented by (i) combining the reliability measures of multiply sources, (ii) incorporating the truth reinforcement of related elements, and (iii) incorporating the importance of the individual elements for determining the probability of truth for the whole. The result is a measure of confidence in system output based on the establishing of links among the truth values of inputs. This methodology was developed for application to a multi-component situation awareness tool under development at the Air Force Research Laboratory in Rome, New York. Determining how improvements in data quality and the variety of documents collected affect the probability of a correct situational detection helps optimize the performance of the tool overall.

  18. Alan Greenspan, the confidence strategy

    Directory of Open Access Journals (Sweden)

    Edwin Le Heron

    2006-12-01

    Full Text Available To evaluate the Greenspan era, we nevertheless need to address three questions: Is his success due to talent or just luck? Does he have a system of monetary policy or is he himself the system? What will be his legacy? Greenspan was certainly lucky, but he was also clairvoyant. Above all, he has developed a profoundly original monetary policy. His confidence strategy is clearly opposed to the credibility strategy developed in central banks and the academic milieu after 1980, but also inflation targeting, which today constitutes the mainstream monetary policy regime. The question of his legacy seems more nuanced. However, Greenspan will remain 'for a considerable period of time' a highly heterodox and original central banker. His political vision, his perception of an uncertain world, his pragmatism and his openness form the structure of a powerful alternative system, the confidence strategy, which will leave its mark on the history of monetary policy.

  19. Family meals and disordered eating in adolescents: longitudinal findings from project EAT.

    Science.gov (United States)

    Neumark-Sztainer, Dianne; Eisenberg, Marla E; Fulkerson, Jayne A; Story, Mary; Larson, Nicole I

    2008-01-01

    To examine 5-year longitudinal associations between family meal frequency and disordered eating behaviors in adolescents. Longitudinal study. Participants from 31 Minnesota schools completed in-class assessments in 1999 (time 1) and mailed surveys in 2004 (time 2). Adolescents (N=2516) who completed Project EAT (Eating Among Teens)-I (time 1) and -II (time 2) assessments. Time 1 family meal frequency and time 2 disordered eating behaviors, including extreme weight control behaviors (self-induced vomiting and use of laxatives, diet pills, or diuretics), less extreme unhealthy weight control behaviors (eating very little, fasting, using food substitutes, skipping meals, or smoking), binge eating, and chronic dieting. Among adolescent girls, time 1 regular family meals (> or = 5 meals/wk) were associated with lower prevalences of time 2 extreme weight control behaviors (odds ratio, 0.71; 95% confidence interval, 0.52-0.97), even after adjusting for sociodemographic characteristics, body mass index, family connectedness, parental encouragement to diet, and extreme weight control behaviors at time 1. Associations with other disordered eating behaviors were also suggestive of a protective effect of family meals in unadjusted analyses but were not statistically significant in adjusted analyses. Among adolescent boys, regular family meals did not predict lower levels of disordered eating behaviors. The high prevalence of disordered eating behaviors among adolescent girls and the protective role of family meals suggest a need for interventions aimed at promoting family meals. Further exploration of predictors of disordered eating behaviors in adolescent boys and the role of family meals is warranted.

  20. Perspectives about family meals from single-headed and dual-headed households: a qualitative analysis.

    Science.gov (United States)

    Berge, Jerica M; Hoppmann, Caroline; Hanson, Carrie; Neumark-Sztainer, Dianne

    2013-12-01

    Cross-sectional and longitudinal research has shown that family meals are protective for adolescent healthful eating behaviors. However, little is known about what parents think of these findings and whether parents from single- vs dual-headed households have differing perspectives about the findings. In addition, parents' perspectives regarding barriers to applying the findings on family meals in their own homes and suggestions for more widespread adoption of the findings are unknown. The current study aimed to identify single- and dual-headed household parents' perspectives regarding the research findings on family meals, barriers to applying the findings in their own homes, and suggestions for helping families have more family meals. The current qualitative study included 59 parents who participated in substudy of two linked multilevel studies-EAT 2010 (Eating and Activity in Teens) and Families and Eating and Activity in Teens (F-EAT). Parents (91.5% female) were racially/ethnically and socioeconomically diverse. Data were analyzed using a grounded theory approach. Results from the current study suggest that parents from both single- and dual-headed households have similar perspectives regarding why family meals are protective for healthful eating habits for adolescents (eg, provides structure/routine, opportunities for communication, connection), but provide similar and different reasons for barriers to family meals (eg, single-headed=cost vs dual-headed=lack of creativity) and ideas and suggestions for how to increase the frequency of family meals (eg, single-headed=give fewer options vs dual-headed=include children in the meal preparation). Findings can help inform public health intervention researchers and providers who work with adolescents and their families to understand how to approach discussions regarding reasons for having family meals, barriers to carrying out family meals, and ways to increase family meals depending on family structure. Copyright

  1. The impact of meal attributes and nudging on healthy meal consumption

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas

    2013-01-01

    We use a field experiment in a lunch restaurant to analyze how meal attributes and a “nudge” impact healthy labeled meal consumption. The nudge consists of increasing the salience of healthy labeled meals by placing them at the top of the menu. We find that certain meal attributes (e.g. poultry...

  2. Decontamination of salmonella from the coastal fish meals by 60Co γ ray irradiation

    International Nuclear Information System (INIS)

    Saheki, Kazuaki; Konno, Kenjiro; Sato, Takae; Kawabata, Toshiharu.

    1988-01-01

    The decontamination fo salmonellae from fish meal samples by irradiation which 60 Co γ ray was examined. Sixteen strains of Salmonella were used. A composite fish meal sample was prepared by mixing with different coastal meals, and after radiation sterilization at a dose of 20 kGy 60 Co γ ray, which was employed as the salmonella-free meal sample. D 10 values of test strains determined in buffered saline were found to range from 0.08 to 0.36 kGy, and inactivation factors at a dose of 1 kGy ranged from 10 2.8 to 10 13 . D 10 values of test strains determined in the salmonella-free meal sample ranged from 0.59 to 1.64 kGy, and the inactivation factors at a dose of 10 kGy were found to range from 10 6.1 to 10 17 . Interestingly the D 10 values of salmonellae determined in fish meal samples were 10 times as much compared with those determined in buffered saline. From the commercial aspects of coastal fish meal production, destruction of salmonellae in fish meals by 60 Co γ ray irradiation was found to be much more practical than other methods such as dry heating and ethylene oxide fumigation. (author)

  3. 29 CFR 553.223 - Meal time.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 3 2010-07-01 2010-07-01 false Meal time. 553.223 Section 553.223 Labor Regulations... Enforcement Employees of Public Agencies Tour of Duty and Compensable Hours of Work Rules § 553.223 Meal time... personnel in accordance with section 7(a)(1) of the Act, the public agency may exclude meal time from hours...

  4. Impact of replacing fish meal by a mixture of different plant protein sources on the growth performance in Nile Tilapia (Oreochromis niloticus L.) diets

    OpenAIRE

    A. Al-Thobaiti; K. Al-Ghanim; Z. Ahmed; E. M. Suliman; S. Mahboob

    2017-01-01

    Abstract The present study aimed to assess the appropriate level of replacement of fish meal (FM) with alternative plant sources in the feed fed to Oreochromis niloticus to evaluate the growth performance. Three isoproteinious (40% crude protein) diets were prepared from different ingredients viz., fish meal, corn gluten meal, wheat gluten meal, and bagasse kenna meal. O. niloticus showed a maximum increase in weight as 9.70, 11.09, 8.53 and 8.32 g during the 2nd, 2nd, 3rd and 2nd fortnight w...

  5. The rural school meal as a site for learning about food

    DEFF Research Database (Denmark)

    Torres, Irene; Benn, Jette

    2017-01-01

    school meal programs should address the views of parents and teachers because of their influence on how the meal is prepared and provided. The article proposes that schools work within a flexible framework emphasizing attention to the caring aspects of the meal, as a means to develop this dimension......'s sociocultural theory of learning with Noddings' theory of care to analyze the findings. In the study, elements of care in the relationships between children and adults seemed to promote dialogue and, in this way, adults were able to model what is required to care for others and oneself. This entails...

  6. Effects of canola meal on growth and digestion of rainbow trout (Oncorhynchus mykiss) fry

    OpenAIRE

    YİĞİT, Nalan Özgür; KOCA, Seval BAHADIR; BAYRAK, Halit; DULLUÇ, Arife; DİLER, İbrahim

    2012-01-01

    A 12-week feeding trial was conducted with rainbow trout fry (initial weight of 1.57 ± 0.01 g) to examine the effects of partial substitution of canola meal in prepared diets on growth, feed conversion ratio (FCR), nutrient digestibility, somatic indices, and survival rate. Five isonitrogenous (44% crude protein) and isocaloric (4000 kcal/kg digestible energy) diets were formulated to contain 8%, 16%, 24%, and 32% canola meal against no canola meal (control group). A total of 375 rainbow trou...

  7. Results of a cooperative study for the evaluation of the barium meal Falibaryt HD

    International Nuclear Information System (INIS)

    Reisinger, W.; Liess, G.; Beckmann, D.; Block, H.G.; Dietze, R.; Grosche, N.; Hall, E.; Lasch, G.; Knoth, H.J.; Kroeger, W.

    1986-01-01

    The diagnostic capabilities of radiologic investigations of the stomach in double contrast can be significantly improved with high-density low-viscosity barium meals. In the GDR the barium meal Falibaryt HD with a barium sulfate content of 215 g per 100 ml suspension has been developed. In nearly 1,000 radiologic investigations of the stomach (81% in relaxation with spasmolytics, 66% without hypotony) all fine structures were well imaged and the preparation therefore is comparable with the best barium meals presently on the market. (author)

  8. A Bit(e) of the Everyday- The Meaning of Meals in the New Living Units for Elderly

    DEFF Research Database (Denmark)

    Bundgaard, Karen Marie

    2003-01-01

    nursing homes in Denmark. Data were collected through participant observation during mealtimes in one unit and by interviewing and analysed using a comparative and interpretative approach. The themes identified that meals gave time and space for: a homely place, a lived community, being somebody and being......The aim of this qualitative study was to identity and interpret the experiences, values and meanings of the meals among a small group of elderly living in the new living units. Meals in this study include preparations and cleaning up besides the actual meal. Living units are a new way of organising...... yourself and for having valued doings. The conclusion was that the way meals were arranged shaped most of everyday life in the unit. They gave room for everyday life by shaping a homely place and enabled a living community that acted in and put life to the everyday. Meals also made it possible...

  9. Concentration of key elements in North American meat and bone meal

    International Nuclear Information System (INIS)

    Garcia, Rafael A.; Rosentrater, Kurt A.

    2008-01-01

    Meat and bone meal (MBM) and related rendered protein commodities have potential for use in applications other than animal feed, including use as a fuel or a phosphorus fertilizer. In order to develop these applications, data on the elemental composition are required; the currently available elemental composition data have important limitations. To generate more appropriate and reliable data, MBM samples were collected from 17 North American rendering plants, carefully prepared and analyzed for 20 elements. Preliminary studies showed that the sample preparation process artificially increased levels of sulfur and nickel in a manner that was correctable. Concentrations of many elements were found to agree with previously published values, but concentrations of potassium, magnesium and copper were significantly different from the most authoritative reference. Concentrations of heavy metals tested for were low, and arsenic and cadmium were not detected in any sample. Among the elements tested, there were a number of pairs of elements whose concentration was correlated with high significance, which in some cases was due to the varying proportions of soft tissue and bone in the MBM. The data presented should allow the development of non-feed applications for MBM to proceed with increased confidence

  10. The role of family meals in the treatment of eating disorders: a scoping review of the literature and implications.

    Science.gov (United States)

    Cook-Darzens, Solange

    2016-09-01

    Family meal research is a fast growing field that has significant implications for the prevention and treatment of eating disorders (ED). Using a scoping review procedure, this article overviewed major historical and clinical trends that have guided the use of family meals or lunch sessions in adolescent ED family therapy over the past 40 years, and synthesized essential findings from current therapeutic family meal research. The relevant body of literature is reported within the framework of three models of family therapy (Maudsley model, family-based treatment, multi-family therapy), with a focus on their specific use of family lunch sessions and related empirical evidence. Although promising, current evidence remains contradictory, tentative and colored by therapists' convictions, resistance and fears. Future research priorities are discussed, including the need for a more direct examination of the impact of the family meal practice on therapeutic change, as well as a better understanding of its active ingredients and of the characteristics of patients/families that may benefit most from it. This review of the literature may help clinicians and family therapists (1) adhere more reliably and confidently to ED-focused treatment protocols that include a strong family meal component, and (2) make more informed decisions regarding the inclusion or exclusion of family meals in their practice. When feasibility or acceptability issues preclude their use, alternatives to family meals are also discussed, including family meal role-plays and drawings, coaching of home-based family meals and manual/DVD-based guidance.

  11. [Factors associated with adherence to school meals by adolescents in State public schools in Colombo, Paraná State, Brazil].

    Science.gov (United States)

    Valentim, Emanuele de Araujo; Almeida, Claudia Choma Bettega de; Taconeli, César Augusto; Osório, Mônica Maria; Schmidt, Suely Teresinha

    2017-10-26

    This study aimed to estimate the prevalence of adherence to school meals and associated factors among adolescent schoolchildren (N = 1,569). The adolescents completed an on-line questionnaire on adherence to school meals, and their parents answered another questionnaire on socioeconomic data. The chi-square test was used to assess the association between adherence to school meals and gender, nutritional status, per capita family income, maternal schooling, adolescents' opinions on the dining hall layout, whether they considered school meals healthy, and consumption of other foods. Variables with statistical significance for adherence to school meals were included in the multilevel proportional odds logistic regression model. The covariates for comprising the final model were defined by backward selection methods. The results of the adjusted model were presented as odds ratios with respective 95% confidence intervals (95%CI). Prevalence of adherence to school meals was low, especially effective adherence (19.8%). Adherence was associated with per capita family income less than one minimum wage, lower consumption of foods outside of school meals, the fact that adolescents considered the dining hall space adequate, and believing that school meals are healthy. Adherence to school meals in this study falls short of universal coverage for the program. Different factors contribute to incomplete program implementation, which may hinder achieving the food and nutritional security policy under the Brazilian National School Feeding Program (PNAE).

  12. Leadership by Confidence in Teams

    OpenAIRE

    Kobayashi, Hajime; Suehiro, Hideo

    2008-01-01

    We study endogenous signaling by analyzing a team production problem with endogenous timing. Each agent of the team is privately endowed with some level of confidence about team productivity. Each of them must then commit a level of effort in one of two periods. At the end of each period, each agent observes his partner' s move in this period. Both agents are rewarded by a team output determined by team productivity and total invested effort. Each agent must personally incur the cost of effor...

  13. Towards confidence in transport safety

    International Nuclear Information System (INIS)

    Robison, R.W.

    1992-01-01

    The U.S. Department of Energy (US DOE) plans to demonstrate to the public that high-level waste can be transported safely to the proposed repository. The author argues US DOE should begin now to demonstrate its commitment to safety by developing an extraordinary safety program for nuclear cargo it is now shipping. The program for current shipments should be developed with State, Tribal, and local officials. Social scientists should be involved in evaluating the effect of the safety program on public confidence. The safety program developed in cooperation with western states for shipments to the Waste Isolation Pilot plant is a good basis for designing that extraordinary safety program

  14. Meal patterns and cooking practices in Southern France and Central England

    OpenAIRE

    Pettinger, C.; Holdsworth, Michelle; Gerber, M.

    2006-01-01

    Objective: To evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular stereotypes, eating together as a household, preparation of meals, food purchasing patterns, cooking practices and eating out were investigated. Design: Cross-sectional studies conducted simultaneously in April 2001 using self-administered postal questionnaires. Setting: England (Nottingham, East Midlands) and France (Montpellier, Languedoc-Roussillon). Subjects: A...

  15. Workshop on confidence limits. Proceedings

    International Nuclear Information System (INIS)

    James, F.; Lyons, L.; Perrin, Y.

    2000-01-01

    The First Workshop on Confidence Limits was held at CERN on 17-18 January 2000. It was devoted to the problem of setting confidence limits in difficult cases: number of observed events is small or zero, background is larger than signal, background not well known, and measurements near a physical boundary. Among the many examples in high-energy physics are searches for the Higgs, searches for neutrino oscillations, B s mixing, SUSY, compositeness, neutrino masses, and dark matter. Several different methods are on the market: the CL s methods used by the LEP Higgs searches; Bayesian methods; Feldman-Cousins and modifications thereof; empirical and combined methods. The Workshop generated considerable interest, and attendance was finally limited by the seating capacity of the CERN Council Chamber where all the sessions took place. These proceedings contain all the papers presented, as well as the full text of the discussions after each paper and of course the last session which was a discussion session. The list of participants and the 'required reading', which was expected to be part of the prior knowledge of all participants, are also included. (orig.)

  16. The Great Recession and confidence in homeownership

    OpenAIRE

    Anat Bracha; Julian Jamison

    2013-01-01

    Confidence in homeownership shifts for those who personally experienced real estate loss during the Great Recession. Older Americans are confident in the value of homeownership. Younger Americans are less confident.

  17. Biosurfactant production by Pseudomonas aeruginosain kefir and fish meal.

    Science.gov (United States)

    Kaskatepe, Banu; Yildiz, Sulhiye; Gumustas, Mehmet; Ozkan, Sibel A

    2015-01-01

    The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM) and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956). The quantity of rhamnolipids of ATCC, H1 and SY1 strains in kefir media were determined as 11.7 g/L, 10.8 g/L and 3.2 g/L, respectively, and in fish meal media as 12.3 g/L, 9.3 g/L and 10.3 g/L, respectively. In addition, effect of UV light exposure on rhamnolipid production was also investigated but contrary a decrease was observed. The results indicate that P. aeruginosa strains isolated from various environmental resources used in this study can be important due to their rhamnolipid yield, and fish meal, which is obtained from waste of fish, can be an alternative source in low cost rhamnolipid production.

  18. Biosurfactant production by Pseudomonas aeruginosain kefir and fish meal

    Directory of Open Access Journals (Sweden)

    Banu Kaskatepe

    2015-09-01

    Full Text Available The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956. The quantity of rhamnolipids of ATCC, H1 and SY1 strains in kefir media were determined as 11.7 g/L, 10.8 g/L and 3.2 g/L, respectively, and in fish meal media as 12.3 g/L, 9.3 g/L and 10.3 g/L, respectively. In addition, effect of UV light exposure on rhamnolipid production was also investigated but contrary a decrease was observed. The results indicate that P. aeruginosa strains isolated from various environmental resources used in this study can be important due to their rhamnolipid yield, and fish meal, which is obtained from waste of fish, can be an alternative source in low cost rhamnolipid production.

  19. [Meals consumption among thirteen years olds and selected family socio-economic correlates].

    Science.gov (United States)

    Korzycka-Stalmach, Magdalena; Mikiel-Kostyra, Krystyna; Oblacińska, Anna; Jodkowska, Maria; Wojdan-Godek, Elzbieta

    2010-01-01

    To analyse the influence of selected family socioeconomic factors on the regularity of meals consumption among 13-years aged adolescents. Group of 605 13-years olds identified in the prospective cohort study in 2008 was analysed. Data was gathered with use of posted questionnaires. On the basis of information given by children the regularity (4-5 times a week) of meals consumption on school days and eating meals with parents were correlated with parents' educational level, occupational status and perceived family wealth. The study also recognised the distinction between urban and rural residents. Most questionnaires were filled out by mothers (95%), only 5% by fathers. In urban area, the mother's occupation and the perceived family wealth, correlate with children meals consumption and eating meals with parents. Children whose mothers have a job eat breakfast 1.5 times and supper 3 times less regularly, than children whose mothers don't work. Children from poor families eat breakfast 14 times less regularly than children from rich families as well as eat supper 3 times less regularly than children from average wealthy families. In the rural area, the regularity of meals consumption significantly influence the mother's education. Children whose mothers have a secondary education, compared with children of mothers with basic education, are 4 times more likely to eat dinner and supper regularly. The family socioeconomic factors significantly correlate with regularity of 13-years olds meals consumption and regularity of family meals. The place of residence involve the different factors influencing meals consumption habits. It was shown that children and fathers were too little engaged in family life, including family meals preparation and consumption.

  20. Public confidence and nuclear energy

    International Nuclear Information System (INIS)

    Chaussade, J.P.

    1990-01-01

    Today in France there are 54 nuclear power units in operation at 18 sites. They supply 75% of all electricity produced, 12% of which is exported to neighbouring countries, and play an important role in the French economy. For the French, nuclear power is a fact of life, and most accept it. However, the accident of Chernobyl has made public opinion more sensitive, and the public relations work has had to be reconsidered carefully with a view to increase the confidence of the French public in nuclear power, anticipating media crises and being equipped to deal with such crises. The three main approaches are the following: keeping the public better informed, providing clear information at time of crisis and international activities

  1. Knowledge, Self Confidence and Courage

    DEFF Research Database (Denmark)

    Selberg, Hanne; Steenberg Holtzmann, Jette; Hovedskov, Jette

    . Results The students identified their major learning outcomes as transfer of operational skills, experiencing self-efficacy and enhanced understanding of the patients' perspective.Involving simulated patients in the training of technical skills contributed to the development of the students' communication......Knowledge, self confidence and courage – long lasting learning outcomes through simulation in a clinical context. Hanne Selberg1, Jette Hovedskov2, Jette Steenberg Holtzmann2 The significance and methodology of the researchThe study focuses on simulation alongside the clinical practice and linked...... Development, Clinical Lecturer, Metropolitan University College, Faculty of Nursing, Email: hase@phoe.dk, phone: +45-72282830. 2. Jette Hovedskov, RN, Development Consultant, Glostrup University Hospital, Department of Development Email : jeho@glo.regionh.dk ,phone: +45- 43232090 3. Jette Holtzmann Steenberg...

  2. Cayenne pepper in a meal

    DEFF Research Database (Denmark)

    Andersen, B. V.; Byrne, D. V.; Bredie, W. L.P.

    2017-01-01

    The present study investigated appetite sensations, hedonics, sensory specific desires, physical- and psychological well-being sensations during and after intake of a meal with- and without increased oral heat induced by addition of cayenne pepper. Subjects (n = 66) completed a randomized cross......-over study involving a tomato soup with and without added cayenne pepper (0.593 mg capsaicin). Self-reports were evaluated at 5 min intervals during intake and at 1 h intervals until four hours post intake using VAS-scales and 9-point scales. Sensory specific desires were further studied by liking...... and wanting of food samples representing the sensory profiles: sweet, sour, salt, bitter, fat and spicy, respectively. The soup with cayenne pepper added was perceived significantly more spicy but equally liked, and resulted in significant higher satiation at the end of the meal and one hour post intake...

  3. Similarities and differences between families who have frequent and infrequent family meals: A qualitative investigation of low-income and minority households.

    Science.gov (United States)

    Berge, Jerica M; Draxten, Michelle; Trofholz, Amanda; Hanson-Bradley, Carrie; Justesen, Kathryn; Slattengren, Andrew

    2018-04-01

    Numerous quantitative studies have examined the association between family meal frequency and child/adolescent weight and weight-related behaviors. However, limited qualitative research has been conducted to identify mealtime characteristics (e.g., child behavior during meals, rules/expectations, family dynamics) that occur during family meals that may explain why some families engage in frequent family meals and others do not. This is particularly important within racially/ethnically diverse households, as these demographic groups are at higher risk for weight-related problems. The current study aimed to identify similarities and differences in mealtime characteristics between households that have frequent and infrequent family meals within a low-income and minority population. This qualitative study included 118 parents who participated in Family Meals, LIVE!, a mixed-methods, cross-sectional study. Parents (90% female; mean age = 35) were racially/ethnically diverse (62% African American, 19% White, 4% Native American, 4% Asian, 11% Mixed/Other) and from low-income (73% eating, involving family members in meal preparation) between households having frequent and infrequent family meals. Additionally, several differences in mealtime characteristics were identified between households having frequent (i.e., importance of family meals, flexibility in the definition of family meals, family meal rules, no pressure-to-eat feeding practices) versus infrequent family meals (i.e., pressure-to-eat parent feeding practices, family meals are dinner meals only, and difficult meal time behaviors). Study findings may be useful for developing intervention targets for low-income and racially/ethnically diverse households so more families can benefit from the protective nature of family meals. Copyright © 2018 Elsevier Ltd. All rights reserved.

  4. How we eat what we eat: identifying meal routines and practices most strongly associated with healthy and unhealthy dietary factors among young adults.

    Science.gov (United States)

    Laska, Melissa N; Hearst, Mary O; Lust, Katherine; Lytle, Leslie A; Story, Mary

    2015-08-01

    (i) To examine associations between young adults' meal routines and practices (e.g. food preparation, meal skipping, eating on the run) and key dietary indicators (fruit/vegetable, fast-food and sugar-sweetened beverage intakes) and (ii) to develop indices of protective and risky meal practices most strongly associated with diet. Cross-sectional survey. Minneapolis/St. Paul metropolitan area, Minnesota (USA). A diverse sample of community college and public university students (n 1013). Meal routines and practices most strongly associated with healthy dietary patterns were related to home food preparation (i.e. preparing meals at home, preparing meals with vegetables) and meal regularity (i.e. routine consumption of evening meals and breakfast). In contrast, factors most strongly associated with poor dietary patterns included eating on the run, using media while eating and purchasing foods/beverages on campus. A Protective Factors Index, summing selected protective meal routines and practices, was positively associated with fruit/vegetable consumption and negatively associated with fast-food and sugar-sweetened beverage consumption (PMeal routines and practices were significantly associated with young adults' dietary patterns, suggesting that ways in which individuals structure mealtimes and contextual characteristics of eating likely influence food choice. Thus, in addition to considering specific food choices, it also may be important to consider the context of mealtimes in developing dietary messaging and guidelines.

  5. Confidence building in safety assessments

    International Nuclear Information System (INIS)

    Grundfelt, Bertil

    1999-01-01

    Future generations should be adequately protected from damage caused by the present disposal of radioactive waste. This presentation discusses the core of safety and performance assessment: The demonstration and building of confidence that the disposal system meets the safety requirements stipulated by society. The major difficulty is to deal with risks in the very long time perspective of the thousands of years during which the waste is hazardous. Concern about these problems has stimulated the development of the safety assessment discipline. The presentation concentrates on two of the elements of safety assessment: (1) Uncertainty and sensitivity analysis, and (2) validation and review. Uncertainty is associated both with respect to what is the proper conceptual model and with respect to parameter values for a given model. A special kind of uncertainty derives from the variation of a property in space. Geostatistics is one approach to handling spatial variability. The simplest way of doing a sensitivity analysis is to offset the model parameters one by one and observe how the model output changes. The validity of the models and data used to make predictions is central to the credibility of safety assessments for radioactive waste repositories. There are several definitions of model validation. The presentation discusses it as a process and highlights some aspects of validation methodologies

  6. Robust misinterpretation of confidence intervals.

    Science.gov (United States)

    Hoekstra, Rink; Morey, Richard D; Rouder, Jeffrey N; Wagenmakers, Eric-Jan

    2014-10-01

    Null hypothesis significance testing (NHST) is undoubtedly the most common inferential technique used to justify claims in the social sciences. However, even staunch defenders of NHST agree that its outcomes are often misinterpreted. Confidence intervals (CIs) have frequently been proposed as a more useful alternative to NHST, and their use is strongly encouraged in the APA Manual. Nevertheless, little is known about how researchers interpret CIs. In this study, 120 researchers and 442 students-all in the field of psychology-were asked to assess the truth value of six particular statements involving different interpretations of a CI. Although all six statements were false, both researchers and students endorsed, on average, more than three statements, indicating a gross misunderstanding of CIs. Self-declared experience with statistics was not related to researchers' performance, and, even more surprisingly, researchers hardly outperformed the students, even though the students had not received any education on statistical inference whatsoever. Our findings suggest that many researchers do not know the correct interpretation of a CI. The misunderstandings surrounding p-values and CIs are particularly unfortunate because they constitute the main tools by which psychologists draw conclusions from data.

  7. Effects of Increasing Levels of Dietary Cooked and Uncooked Banana Meal on Growth Performance and Carcass Parameters of Broiler Chicken

    Directory of Open Access Journals (Sweden)

    N.S.B.M Atapattu* and T.S.M.S. Senevirathne

    2013-04-01

    Full Text Available Discarded banana is a valuable feed ingredient for poultry feed formulations. However, due to the presence of resistant starches, inclusion of more than 10% banana meal in poultry rations reduces the growth performance. The objective of this study was to determine whether higher levels of banana meal could be included in broiler diets if raw banana is cooked before being processed into meal. Discarded banana (Cavendish collected at harvesting was processed into two types of banana meals. Cooked banana meal was prepared by cooking banana at 100oC for 15 minutes and subsequent drying. Uncooked banana meal was prepared by drying at 800C for three days. Giving a 2 x 4 factorial arrangement, 144 broiler chicks in 48 cages received one of the eight experimental diets containing either cooked or uncooked banana meal at 0, 10, 20 or 30% ad libitum from day 21-42. Birds fed cooked banana meal were significantly heavier on day 28 and 35. Live weight on day 42, weight gain, feed intake or feed conversion efficiency were not affected either by the type or level of banana meal and their interaction. Cooked banana meal increased the weights of the crop and liver significantly. Weight of the small intestine, proventriculus, gizzard abdominal fat pad and the fat free tibia ash contents were not affected by the dietary treatments. It was concluded that uncooked banana meal produced using peeled raw banana can be included up to 30% in nutritionally balanced broiler finisher diets without any adverse effects on performance.

  8. CO2 Capture by Cement Raw Meal

    DEFF Research Database (Denmark)

    Pathi, Sharat Kumar; Lin, Weigang; Illerup, Jytte Boll

    2013-01-01

    The cement industry is one of the major sources of CO2 emissions and is likely to contribute to further increases in the near future. The carbonate looping process has the potential to capture CO2 emissions from the cement industry, in which raw meal for cement production could be used...... as the sorbent. Cyclic experiments were carried out in a TGA apparatus using industrial cement raw meal and synthetic raw meal as sorbents, with limestone as the reference. The results show that the CO2 capture capacities of the cement raw meal and the synthetic raw meal are comparable to those of pure limestone...... that raw meal could be used as a sorbent for the easy integration of the carbonate looping process into the cement pyro process for reducing CO2 emissions from the cement production process....

  9. School meal sociality or lunch pack individualism?

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye; Holm, Lotte; Baarts, Charlotte

    2015-01-01

    the social life of a school class, and how these arrangements involve strategies of both inclusion and exclusion. Two types of school meals are compared in the intervention study: a hot meal based on Nordic ingredients and the normal Danish school meal arrangement in which children bring lunch packs...... to school. The study discusses commensality by examining and comparing lunchtime interactions within the same group of children in the two contrasting meal situations. The results fail to confirm the conventional view that shared meals have greater social impacts and benefits than eating individualized...... foods. The article argues that the social entrepreneurship involved in sharing individual lunch packs might even outweigh some of the benefits of shared meals where everyone is served the same food....

  10. [Can family meals protect adolescents from obesity?].

    Science.gov (United States)

    Tabak, Izabela; Jodkowska, Maria; Oblacińska, Anna; Mikiel-Kostyra, Krystyna

    2012-01-01

    To analyse the relationship between the frequency of family meals and the body weight of 13-year-olds and its selected determinants. The study was conducted in 2008 as the last stage in a prospective cohort study of 605 children. Questionnaires containing questions about the frequency of family meals, the general regularity of meals, fruit and vegetable consumption, physical activity and the number of hours spent watching television or at the computer were sent to 13-year-olds by mail. School nurses performed anthropometric measurements of the pupils' weight and height. Statistical analyses were performed, i.e. Pearson's correlations, the two-step cluster analysis and the logistic regression analysis. Most of the young people (80-90%) eat each of the main meals in the company of their parents at least once a week, 21% have breakfast with their parents every day, 41% - dinner, and 45% - supper. The frequency of family meals correlated negatively with the girls' BMI and the number of hours they spent watching television or at the computer, while positively with physical activity, regular meals and vegetable consumption in adolescents of both genders. The lowest mean values of BMI were found in a group of adolescents often eating family meals, the highest - in the group of young people who rarely ate family meals (over 20% of young people in this group were overweight), but the differences were statistically significant only for girls (p=0.025). The probability of less than 2 hours of sedentary behaviour daily, physical activity of at least 60 minutes per day and everyday vegetable and fruit consumption is twice as high in adolescents often consuming meals with their parents, and with the daily consumption of all the meals in this way - more than fourfold higher than in other groups. Family meals treated as a predictor of a healthy lifestyle can indirectly protect adolescents from overweight and obesity. Promoting family meals should be an important method of

  11. Enzymatic detoxification of jojoba meal and effect of the resulting meal on food intake in rats.

    Science.gov (United States)

    Bouali, Abderrahime; Bellirou, Ahmed; Boukhatem, Noureddin; Hamal, Abdellah; Bouammali, Boufelja

    2008-05-10

    When defatted jojoba meal is used as animal food, it causes food-intake reduction and growth retardation. Detoxification procedures by chemical, microbiological, and solvent extraction methods are reported by several authors. Here we report a successful detoxification of jojoba meal using enzymes. We establish reaction conditions that yield new meal which has the same nutritional qualities in proteins as the original meal. The enzymatic reaction gives rise to one major compound to which the structure of an amide is assigned on the basis of IR, 1H and 13C NMR spectra. The effect of the resulting jojoba meal on the food intake in rats is checked. In contrast, the detoxified meal containing the amide derivatives shows no toxicological activity since rats receiving oral administration of the obtained meal show normal growth. Thus, it is expected that this meal could be used as an animal feed ingredient.

  12. Frequency and socio-demographic correlates of eating meals out and take-away meals at home: cross-sectional analysis of the UK national diet and nutrition survey, waves 1-4 (2008-12).

    Science.gov (United States)

    Adams, Jean; Goffe, Louis; Brown, Tamara; Lake, Amelia A; Summerbell, Carolyn; White, Martin; Wrieden, Wendy; Adamson, Ashley J

    2015-04-16

    Food prepared out-of-home tends to be less healthful than food prepared at home, with a positive association between frequency of consumption and both fat intake and body fatness. There is little current data on who eats out-of-home food. We explored frequency and socio-demographic correlates of eating meals out and take-away meals at home, using data from a large, UK, population representative study. Data were from waves 1-4 of the UK National Diet and Nutrition Survey (2008-12). Socio-demographic variables of interest were gender, age group, and socio-economic position. Self-reported frequency of consuming meals out and take-away meals at home was categorised as: less than once per week and once per week or more. Analyses were performed separately for adults (aged 18 years or older) and children. Data from 2001 adults and 1963 children were included. More than one quarter (27.1%) of adults and one fifth (19.0%) of children ate meals out once per week or more. One fifth of adults (21.1%) and children (21.0%) ate take-away meals at home once per week or more. There were no gender differences in consumption of meals out, but more boys than girls ate take-away meals at home at least weekly. The proportion of participants eating both meals out and take-away meals at home at least weekly peaked in young adults aged 19-29 years. Adults living in more affluent households were more likely to eat meals out at least once per week, but children living in less affluent households were more likely to eat take-away meals at home at least once per week. There was no relationship between socio-economic position and consumption of take-away meals at home in adults. One-fifth to one-quarter of individuals eat meals prepared out-of-home weekly. Interventions seeking to improve dietary intake by reducing consumption of out-of-home food may be more effective if tailored to and targeted at adults aged less than 30 years. It may also be important to develop interventions to help

  13. Caloric beverages consumed freely at meal-time add calories to an ad libitum meal.

    Science.gov (United States)

    Panahi, Shirin; El Khoury, Dalia; Luhovyy, Bohdan L; Goff, H Douglas; Anderson, G Harvey

    2013-06-01

    The objective was to compare the effects of ad libitum consumption of commonly consumed meal-time beverages on energy and fluid intakes and post-meal average subjective appetite and blood glucose in healthy adults. In a randomized controlled design, 29 males and females consumed to satiation an ad libitum pizza meal with one of five beverages in unlimited amount including water (0 kcal), 1% milk (44 kcal/100 ml), regular cola (44 kcal/100 ml), orange juice (44 kcal/100 ml) and diet cola (0 kcal). Food and fluid intakes were measured at the meal. Average subjective appetite and blood glucose were measured before and for 2h after the meal. Although energy intake from pizza was similar among all beverage treatments, the amount of fluid consumed (g) varied among the beverages with intake of orange juice higher than regular and diet cola, but not different from water or milk. Meal-time ingestion of caloric beverages, milk, orange juice and regular cola, led to higher total meal-time energy intakes compared to either water or diet cola. Post-meal blood glucose area under the curve (AUC) was lower after milk than after meals with water, orange juice and regular cola and post-meal average subjective appetite AUC was lower after milk than after meals with water. Meal intakes of nutrients including protein, calcium, phosphorus, zinc, vitamins B12, A and D were higher at the meal with milk compared to the other beverages. Thus, caloric beverages consumed ad libitum during a meal add to total meal-time energy intake, but 1% milk favors a lower post-meal blood glucose and average subjective appetite score and adds to nutrient intake. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Promoting family meals: a review of existing interventions and opportunities for future research

    Science.gov (United States)

    Dwyer, Laura; Oh, April; Patrick, Heather; Hennessy, Erin

    2015-01-01

    Evidence suggests that regular family meals protect against unhealthy eating and obesity during childhood and adolescence. However, there is limited information on ways to promote family meals as part of health promotion and obesity prevention efforts. The primary aim of this review was to synthesize the literature on strategies to promote family meals among families with school-aged children and adolescents. First, we reviewed interventions that assess family meals as an outcome and summarized strategies that have been used in these interventions. Second, we reviewed correlates and barriers to family meals to identify focal populations and target constructs for consideration in new interventions. During May 26–27, 2014, PubMed and PsycInfo databases were searched to identify literature on family meals published between January 1, 2000 and May 27, 2014. Two reviewers coded 2,115 titles/abstracts, yielding a sample of 139 articles for full-text review. Six interventions and 43 other studies presenting data on correlates of or barriers to family meals were included in the review. Four interventions resulted in greater family meal frequency. Although there were a small number of interventions, intervention settings were diverse and included the home, community, medical settings, the workplace, and the Internet. Common strategies were goal setting and interactive group activities, and intervention targets included cooking and food preparation, cost, shopping, and adolescent influence. Although methodological nuances may contribute to mixed findings, key correlates of family meals were employment, socioeconomic and demographic factors, family structure, and psychosocial constructs. Barriers to consider in future interventions include time and scheduling challenges, cost, and food preferences. Increasing youth involvement in mealtime, tailoring interventions to family characteristics, and providing support for families experiencing time-related barriers are suggested

  15. Ileal Digestibility of Amino Acids in Meat Meal and Soybean Meal Fed to Growing Pigs

    Directory of Open Access Journals (Sweden)

    C. Kong

    2014-07-01

    Full Text Available The objective of this experiment was to determine the concentration and digestibility of crude protein (CP and amino acid (AA in meat meal (MM, and to compare these values with the respective values in soybean meal (SBM. Six barrows (initial body weight = 66.9±3.8 kg surgically fitted with a T-cannula at the distal ileum were allotted to a replicated 3×3 balanced Latin square design with 3 diets and 3 periods. Two experimental diets containing test ingredients as the sole source of AA were prepared to estimate the apparent ileal digestibility (AID for CP and AA by the direct method. An N-free diet was also prepared to estimate basal endogenous losses of CP and AA. All experimental diets contained 5% chromic oxide as an indigestible index. Each period consisted of a 5-d adaptation period and a 2-d of ileal digesta collection period. Ileal digesta samples were collected from 0900 to 1700 on d 6 and 7 of each period. The concentrations of CP, Lys, Met, and Trp in MM and SBM were analyzed to be 64.1, 3.5, 1.1 and 0.6, and 45.6, 2.8, 0.8, and 0.3%, respectively. The AID of all AA except Gly in MM was less (p<0.05 than in SBM. The AID of Lys, Met, and Trp in MM was estimated to be 56.0, 71.7, and 47.1%, respectively. The SID of all AA in MM was less (p<0.05 than in SBM. The SID of Lys, Met, and Trp was 65.1, 79.2, and 78.5%, respectively. In conclusion, the CP and AA contents in MM were greater than those in SBM whereas the ileal digestibility of all AA in MM was less than in SBM.

  16. Meal frequencies in early adolescence predict meal frequencies in late adolescence and early adulthood

    DEFF Research Database (Denmark)

    Pedersen, Trine Pagh; Holstein, Bjørn E; Flachs, Esben Meulengracht

    2013-01-01

    Health and risk behaviours tend to be maintained from adolescence into adulthood. There is little knowledge on whether meal frequencies in adolescence are maintained into adulthood. We investigated whether breakfast, lunch and evening meal frequencies in early adolescence predicted meal frequencies...

  17. Factors Related to the Number of Fast Food Meals Obtained by College Meal Plan Students

    Science.gov (United States)

    Dingman, Deirdre A.; Schulz, Mark R.; Wyrick, David L.; Bibeau, Daniel L.; Gupta, Sat N.

    2014-01-01

    Objectives: This study tested whether days on campus, financial access through a meal plan, and health consciousness were associated with number of meals that college students obtained from fast food restaurants. Participants and Methods: In April 2013, all students currently enrolled in a meal plan were invited to participate in an online survey…

  18. Evaluation of skate meal and sablefish viscera meal as fish meal replacement in diets for Pacific threadfin (Polydactylus saxfilis)

    Science.gov (United States)

    The objectives of this study were to investigate the nutritional value of skate meal (SM) and black cod viscera meal (BCVM) from Alaska and to ascertain their suitability as replacements for commercial pollock fishmeal in diets for Pacific threadfin (Polydactylus sexfilis). Test diets were made by r...

  19. Comparing childhood meal frequency to current meal frequency, routines, and expectations among parents.

    Science.gov (United States)

    Friend, Sarah; Fulkerson, Jayne A; Neumark-Sztainer, Dianne; Garwick, Ann; Flattum, Colleen Freeh; Draxten, Michelle

    2015-02-01

    Little is known about the continuation of family meals from childhood to parenthood. This study aims to examine associations between parents' report of eating family meals while growing up and their current family meal frequency, routines, and expectations. Baseline data were used from the Healthy Home Offerings via the Mealtime Environment (HOME) Plus study, a randomized controlled trial with a program to promote healthful behaviors and family meals at home. Participants (160 parent/child dyads) completed data collection in 2011-2012 in the Minneapolis/St. Paul, MN metropolitan area. Parents were predominately female (95%) and white (77%) with a mean age of 41.3 years. General linear modeling examined relationships between parents' report of how often they ate family meals while growing up and their current family meal frequency, routines, and expectations as parents, controlling for parent age, education level, and race. Parental report of eating frequent family meals while growing up was positively and significantly associated with age, education, and self-identification as white (all p meals less than three times/week or four to five times/week, parents who ate six to seven family meals/week while growing up reported significantly more frequent family meals with their current family (4.0, 4.2 vs. 5.3 family meals/week, p = .001). Eating frequent family meals while growing up was also significantly and positively associated with having current regular meal routines and meal expectations about family members eating together (both p meals with children may have long-term benefits over generations. PsycINFO Database Record (c) 2015 APA, all rights reserved.

  20. Meal-Maker: A Virtual Meal Preparation Environment for Children with Cerebral Palsy

    Science.gov (United States)

    Kirshner, Sharon; Weiss, Patrice L.; Tirosh, Emanuel

    2011-01-01

    Virtual reality (VR) technology enables evaluation and practice of specific skills in a motivating, user-friendly and safe way. The implementation of virtual game environments within clinical settings has increased substantially in recent years. However, the psychometric properties and feasibility of many applications have not been fully…

  1. Confidence Building Strategies in the Public Schools.

    Science.gov (United States)

    Achilles, C. M.; And Others

    1985-01-01

    Data from the Phi Delta Kappa Commission on Public Confidence in Education indicate that "high-confidence" schools make greater use of marketing and public relations strategies. Teacher attitudes were ranked first and administrator attitudes second by 409 respondents for both gain and loss of confidence in schools. (MLF)

  2. Meal frequency in relation to prevalence of functional dyspepsia among Iranian adults.

    Science.gov (United States)

    Hassanzadeh, Shakiba; Saneei, Parvane; Keshteli, Ammar Hassanzadeh; Daghaghzadeh, Hamed; Esmaillzadeh, Ahmad; Adibi, Peyman

    2016-02-01

    Limited data are available linking diet-related practices to functional dyspepsia (FD). The aim of this study was to investigate the association between meal frequency and prevalence of FD among a large sample of Iranian adults. In this cross-sectional study, 4763 individuals from the general adult population in Isfahan were asked to report on how many main meals and snacks they consumed each day. Frequency of total meals was defined by summing up the frequency of main meals and snacks. Participants were grouped into four categories: less than three, three to five, six to seven, and eight or more meals daily. FD symptoms were assessed using a validated Persian version of the Rome III questionnaire, and FD was defined as bothersome postprandial fullness, early satiation, and/or epigastric pain or epigastric burning. Compared with individuals who had one main meal per day, those who consumed three main meals daily had a lower chance for early satiation (odds ratio [OR], 0.44; 95% confidence interval [CI], 0.21-0.90). Findings from the analysis on snack frequency revealed that, compared with those who never consumed snacks, individuals who consumed three to five snacks daily were 39% less likely to have FD (OR, 0.61; 95% CI, 0.40-0.92), had 42% lower odds of postprandial fullness (OR, 0.58; 95% CI, 0.34-0.98), and were at 43% lower risk for epigastric pain (OR, 0.57; 95% CI, 0.34-0.97). After adjustment for potential confounders, including diet-related behaviors, individuals who consumed six to seven total meals and snacks per day had lower odds of FD (OR, 0.51; 95% CI, 0.31-0.82) compared with those with who ate fewer than three meals and snacks daily. A similar inverse association was seen between meal and snack frequency and early satiation (OR, 0.32; 95% CI, 0.16-0.63) and postprandial fullness (OR, 0.54; 95% CI, 0.29-0.98). Results from the present study demonstrated an inverse association between meal and snack frequency and prevalence of FD and its components

  3. Registered nurse leadership style and confidence in delegation.

    Science.gov (United States)

    Saccomano, Scott J; Pinto-Zipp, Genevieve

    2011-05-01

      Leadership and confidence in delegation are two important explanatory constructs of nursing practice. The relationship between these constructs, however, is not clearly understood. To be successful in their roles as leaders, regardless of their experience, registered nurses (RNs) need to understand how to best delegate. The present study explored and described the relationship between RN leadership styles, demographic variables and confidence in delegation in a community teaching hospital. Utilizing a cross-sectional survey design, RNs employed in one acute care hospital completed questionnaires that measured leadership style [Path-Goal Leadership Questionnaire (PGLQ)] and confidence in delegating patient care tasks [Confidence and Intent to Delegate Scale (CIDS)]. Contrary to expectations, the data did not confirm a relationship between confidence in delegating tasks to unlicensed assistive personnel (UAPs) and leadership style. Nurses who were diploma or associate degree prepared were initially less confident in delegating tasks to UAPs as compared with RNs holding a bachelor's degree or higher. Further, after 5 years of clinical nursing experience, nurses with less educational experience reported more confidence in delegating tasks as compared with RNs with more educational experience. The lack of a relationship between leadership style and confidence in delegating patient care tasks were discussed in terms of the PGLQ classification criteria and hospital unit differences. As suggested by the significant two-way interaction between educational preparation and clinical nursing experience, changes in the nurse's confidence in delegating patient care tasks to UAPs was a dynamic changing variable that resulted from the interplay between amount of educational preparation and years of clinical nursing experience in this population of nurses. Clearly, generalizability of these findings to nurses outside the US is questionable, thus nurse managers must be familiar

  4. Influence of meal weight and caloric content on gastric emptying of meals in man

    International Nuclear Information System (INIS)

    Moore, J.G.; Christian, P.E.; Brown, J.A.; Brophy, C.; Datz, F.; Taylor, A.; Alazraki, N.

    1984-01-01

    This study was designed to assess the relative influence of meal weight and caloric content on gastric emptying of liquid and solid meals in man. A dual radioisotopic method which permits noninvasive and simultaneous measurement of liquid- and solid-phase emptying by external gamma camera techniques was employed. Nine healthy volunteer subjects ingested 50-, 300-, and 900-g lettuce and water meals adjusted to either 68, 208, or 633 kcal with added salad oil. The following observations were made: (1) absolute emptying rates (grams of solid food emptied from the stomach per minute) increased directly and significantly with meal weight; (2) increasing meal total caloric content significantly slowed solid food gastric emptying but did not overcome the enhancing effect of meal weight; and (3) liquid emptying rates were uninfluenced by meal total kcal amount

  5. Influence of meal weight and caloric content on gastric emptying of meals in man

    Energy Technology Data Exchange (ETDEWEB)

    Moore, J.G.; Christian, P.E.; Brown, J.A.; Brophy, C.; Datz, F.; Taylor, A.; Alazraki, N.

    1984-06-01

    This study was designed to assess the relative influence of meal weight and caloric content on gastric emptying of liquid and solid meals in man. A dual radioisotopic method which permits noninvasive and simultaneous measurement of liquid- and solid-phase emptying by external gamma camera techniques was employed. Nine healthy volunteer subjects ingested 50-, 300-, and 900-g lettuce and water meals adjusted to either 68, 208, or 633 kcal with added salad oil. The following observations were made: (1) absolute emptying rates (grams of solid food emptied from the stomach per minute) increased directly and significantly with meal weight; (2) increasing meal total caloric content significantly slowed solid food gastric emptying but did not overcome the enhancing effect of meal weight; and (3) liquid emptying rates were uninfluenced by meal total kcal amount.

  6. Meals and snacks from the child's perspective

    DEFF Research Database (Denmark)

    Husby, Ida; Heitmann, Berit L; O'Doherty Jensen, Katherine

    2009-01-01

    OBJECTIVE: To explore the everyday consumption of meals and snacks from the child's perspective, among those with healthier v. less healthy dietary habits. DESIGN: The sample in this qualitative study comprised two groups of Danish schoolchildren aged 10 to 11 years, one with a healthier diet (n 9......) and the other with a less healthy diet (n 8). Both groups were recruited from respondents to a dietary survey. Semi-structured interviews took their starting point in photographs of their meals and snacks taken by the children themselves. RESULTS: Both subgroups of children had a meal pattern with three main...... meals and two to four snacks. We found a connection between the nutritional quality of the diet and the social contexts of consumption, especially with regard to snacks. Among children with healthier eating habits, both snacks and meals tended to be shared social events and items of poor nutritional...

  7. The Healthy Meal Index: A tool for measuring the healthfulness of meals served to children.

    Science.gov (United States)

    Kasper, Nicole; Mandell, Cami; Ball, Sarah; Miller, Alison L; Lumeng, Julie; Peterson, Karen E

    2016-08-01

    Family meals have been associated with higher diet quality and reduced risk of obesity in children. Observational studies of the family meal have been employed with increasing frequency, yet there is currently no tool available for measuring the healthfulness of food served during the meal. Here we present the development and validation of the Healthy Meal Index (HMI), a novel tool for scoring the healthfulness of foods served to children during a meal, as well as sociodemographic predictors of meal scores. Parents of 233 children, aged 4-8 years, self-recorded three home dinners. A research assistant obtained a list of foods available during the meal (meal report) via phone call on the night of each video-recorded meal. This meal report was coded into component food groups. Subsequently, meals were scored based on the availability of more healthy "Adequacy foods" and the absence of "Moderation foods", (of which reduced consumption is recommended, according to pediatric dietary guidelines). Adjusted linear regression tested the association of sociodemographic characteristics with HMI scores. A validation study was conducted in a separate sample of 133 children with detailed meal data. In adjusted models, female children had higher HMI Moderation scores (p = 0.02), but did not differ in HMI Adequacy or Total scores. Parents with more education served meals with higher HMI Adequacy (p = 0.001) and Total scores (p = 0.001), though no significant difference was seen in HMI Moderation score (p = 0.21). The validation study demonstrated that the HMI was highly correlated with servings of foods and nutrients estimated from observations conducted by research staff. The HMI is a valuable tool for measuring the quality of meals served to children. Copyright © 2016. Published by Elsevier Ltd.

  8. On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants.

    Science.gov (United States)

    Östman, Elin; Forslund, Anna; Tareke, Eden; Björck, Inger

    2016-06-03

    The nutritional quality of infant food is an important consideration in the effort to prevent a further increase in the rate of childhood obesity. We hypothesized that the canning of composite infant meals would lead to elevated contents of carboxymethyl-lysine (CML) and favor high glycemic and insulinemic responses compared with milder heat treatment conditions. We have compared composite infant pasta Bolognese meals that were either conventionally canned (CANPBol), or prepared by microwave cooking (MWPBol). A meal where the pasta and Bolognese sauce were separate during microwave cooking (MWP_CANBol) was also included. The infant meals were tested at breakfast in healthy adults using white wheat bread (WWB) as reference. A standardized lunch meal was served at 240 min and blood was collected from fasting to 360 min after breakfast. The 2-h glucose response (iAUC) was lower following the test meals than with WWB. The insulin response was lower after the MWP_CANBol (-47%, p = 0.0000) but markedly higher after CANPBol (+40%, p = 0.0019), compared with WWB. A combined measure of the glucose and insulin responses (ISIcomposite) revealed that MWP_CANBol resulted in 94% better insulin sensitivity than CANPBol. Additionally, the separate processing of the meal components in MWP_CANBol resulted in 39% lower CML levels than the CANPBol. It was therefore concluded that intake of commercially canned composite infant meals leads to reduced postprandial insulin sensitivity and increased exposure to oxidative stress promoting agents.

  9. On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants

    Directory of Open Access Journals (Sweden)

    Elin Östman

    2016-06-01

    Full Text Available The nutritional quality of infant food is an important consideration in the effort to prevent a further increase in the rate of childhood obesity. We hypothesized that the canning of composite infant meals would lead to elevated contents of carboxymethyl-lysine (CML and favor high glycemic and insulinemic responses compared with milder heat treatment conditions. We have compared composite infant pasta Bolognese meals that were either conventionally canned (CANPBol, or prepared by microwave cooking (MWPBol. A meal where the pasta and Bolognese sauce were separate during microwave cooking (MWP_CANBol was also included. The infant meals were tested at breakfast in healthy adults using white wheat bread (WWB as reference. A standardized lunch meal was served at 240 min and blood was collected from fasting to 360 min after breakfast. The 2-h glucose response (iAUC was lower following the test meals than with WWB. The insulin response was lower after the MWP_CANBol (−47%, p = 0.0000 but markedly higher after CANPBol (+40%, p = 0.0019, compared with WWB. A combined measure of the glucose and insulin responses (ISIcomposite revealed that MWP_CANBol resulted in 94% better insulin sensitivity than CANPBol. Additionally, the separate processing of the meal components in MWP_CANBol resulted in 39% lower CML levels than the CANPBol. It was therefore concluded that intake of commercially canned composite infant meals leads to reduced postprandial insulin sensitivity and increased exposure to oxidative stress promoting agents.

  10. Use of irradiation in combination with other treatments to improve the quality of precooked meals

    International Nuclear Information System (INIS)

    Desmonts, M.H.; Pierrat, N.; Ingersheim, A.; Strasser, A.; Hasselmann, C.

    1998-01-01

    Two different studies on the improvement in quality of precooked meals are presented. The microbiological, nutritional and organoleptic qualities of air packed, electron beam irradiated salmon pats were examined during a 42 day storage period at refrigeration temperature. The vitamin contents, although diminished, especially for retinol and α-tocopherol, were still appreciable. No lipid oxidation was detected. Under French legislation, the shelf-life of fresh precooked dishes should not exceed 6 days. In contrast, salmon pats irradiated at 2.5 and 6 kGy had a shelf-life of 11 and 23 days, respectively, at 4 deg. C. Electron beam irradiated precooked meals destined for immunosuppressed patients were also studied. The effects of low temperature (-40 deg. C) electron beam irradiation at doses ranging between 12 and 40 kGy, combined with vacuum packaging, on the bacteriological (sterility), nutritional (lipid oxidation, vitamin losses) and organoleptic qualities of selected precooked meals were investigated. All the meals remained sterile, even after 11 months of storage at 4 deg. C. Strict hygienic conditions were maintained during their preparation. The irradiated meals, which consisted of duck with orange sauce, chicken, salmon and while fish, fried potatoes, stuffed pancakes, rice with currants, and mashed potatoes and carrots, all showed good organoleptic qualities. Off-odour and off-flavour were detected only in the irradiated fried potatoes, which were rejected because of their soft texture. It is suggested that those meals that are organoleptically better than autoclaved foods could be proposed for immunosuppressed patients. (author)

  11. A comparison of in vivo and in vitro methods for determining availability of iron from meals

    International Nuclear Information System (INIS)

    Schricker, B.R.; Miller, D.D.; Rasmussen, R.R.; Van Campen, D.

    1981-01-01

    A comparison is made between in vitro and human and rat in vivo methods for estimating food iron availability. Complex meals formulated to replicate meals used by Cook and Monsen (Am J Clin Nutr 1976;29:859) in human iron availability trials were used in the comparison. The meals were prepared by substituting pork, fish, cheese, egg, liver, or chicken for beef in two basic test meals and were evaluated for iron availability using in vitro and rat in vivo methods. When the criterion for comparison was the ability to show statistically significant differences between iron availability in the various meals, there was substantial agreement between the in vitro and human in vivo methods. There was less agreement between the human in vivo and the rat in vivo and between the in vivo and the rat in vivo and between the in vitro and the rat in vivo methods. Correlation analysis indicated significant agreement between in vitro and human in vivo methods. Correlation between the rat in vivo and human in vivo methods were also significant but correlations between the in vitro and rat in vivo methods were less significant and, in some cases, not significant. The comparison supports the contention that the in vitro method allows a rapid, inexpensive, and accurate estimation of nonheme iron availability in complex meals

  12. Parameters of Concrete Modified with Glass Meal and Chalcedonite Dust

    Science.gov (United States)

    Kotwa, Anna

    2017-10-01

    Additives used for production of concrete mixtures affect the rheological properties and parameters of hardened concrete, including compressive strength, water resistance, durability and shrinkage of hardened concrete. By their application, the use of cement and production costs may be reduced. The scheduled program of laboratory tests included preparation of six batches of concrete mixtures with addition of glass meal and / or chalcedonite dust. Mineral dust is a waste product obtained from crushed aggregate mining, with grain size below 0,063μm. The main ingredient of chalcedonite dust is silica. Glass meal used in the study is a material with very fine grain size, less than 65μm. This particle size is present in 60% - 90% of the sample. Additives were used to replace cement in concrete mixes in an amount of 15% and 25%. The amount of aggregate was left unchanged. The study used Portland cement CEM I 42.5R. Concrete mixes were prepared with a constant rate w / s = 0.4. The aim of the study was to identify the effect of the addition of chalcedonite dust and / or glass meal on the parameters of hardened concrete, i.e. compressive strength, water absorption and capillarity. Additives used in the laboratory tests significantly affect the compressive strength. The largest decrease in compressive strength of concrete samples was recorded for samples with 50% substitutes of cement additives. This decrease is 34.35%. The smallest decrease in compressive strength was noted in concrete with the addition of 15% of chalcedonite dust or 15% glass meal, it amounts to an average of 15%. The study of absorption shows that all concrete with the addition of chalcedonite dust and glass meal gained a percentage weight increase between 2.7 ÷ 3.1% for the test batches. This is a very good result, which is probably due to grout sealing. In capillary action for the test batches, the percentage weight gains of samples ranges from 4.6% to 5.1%. However, the reference concrete obtained

  13. Estudo preliminar do potencial cariogênico de preparações doces da merenda escolar através do pH da saliva Preliminary study of cariogenic potential of sweet school meal preparations through saliva pH

    Directory of Open Access Journals (Sweden)

    Cristiane Pinheiro Lázaro

    1999-12-01

    . Additionally, the study investigated the relationship between the carbohydrate content of the foods and the pH response. The subjects of the study were school-aged children seen in the dental clinic of Faculty of Dentistry of the Universidade Federal Fluminense. For the tests, 52 children, eutrophic, healthy, with low and high risk of decay, who were not using any medication that could alter the flow and the composition of the saliva, were selected. In this group, 54% of the children were between 7 and 10 years old. The pH of the saliva was measured, with indicative ribbons, before and after the consumption of these preparations, in an interval of 10, 20, 40 and 60 minutes. The statistical analysis included Qui-Squared and Student-t tests carried out with the Epi Info software. None of the curves of pH of the saliva, for all the tested preparations and risk groups, reached the critical pH values(5.3 -5.5. The curves of medium pH of the saliva for all the tested preparations oscillated in pH values more elevated for the group of low decay risk, and in lower values for the group of high decay risk. The low risk group curves of medium pH of the saliva demonstrated slower fall and later recovery, while in the high risk group the fall and the recovery of the pH were more immediate. In conclusion, the consistency of the preparations was preponderant in the carbohydrate content. The planning of the school meals should take into consideration the effect of the consistency of the sweet preparations served.

  14. Safety of patient meals in 2 hospitals in Alexandria, Egypt before and after training of food handlers.

    Science.gov (United States)

    El Derea, H; Salem, E; Fawzi, M; Abdel Azeem, M

    2008-01-01

    We assessed the food safety knowledge and food handling practices of 23 food handlers in 2 hospitals in Alexandria, Egypt [Gamal Abdel Nasser (GAN) and Medical Research Institute (MRI)] before and after a food safety training programme, and also the bacteriological quality of patient meals and kitchen equipment. There was a significant improvement in all knowledge-associated parameters except for personal hygiene in GAN. There was an improvement in the food safety practices in both hospitals. The bacteriological quality of most patient meals and food preparation surfaces and utensils improved after training. The bacteriological quality of patients' meals served in GAN was generally better than that in MRI.

  15. Regional Competition for Confidence: Features of Formation

    Directory of Open Access Journals (Sweden)

    Irina Svyatoslavovna Vazhenina

    2016-09-01

    Full Text Available The increase in economic independence of the regions inevitably leads to an increase in the quality requirements of the regional economic policy. The key to successful regional policy, both during its development and implementation, is the understanding of the necessity of gaining confidence (at all levels, and the inevitable participation in the competition for confidence. The importance of confidence in the region is determined by its value as a competitive advantage in the struggle for partners, resources and tourists, and attracting investments. In today’s environment the focus of governments, regions and companies on long-term cooperation is clearly expressed, which is impossible without a high level of confidence between partners. Therefore, the most important competitive advantages of territories are intangible assets such as an attractive image and a good reputation, which builds up confidence of the population and partners. The higher the confidence in the region is, the broader is the range of potential partners, the larger is the planning horizon of long-term concerted action, the better are the chances of acquiring investment, the higher is the level of competitive immunity of the territories. The article defines competition for confidence as purposeful behavior of a market participant in economic environment, aimed at acquiring specific intangible competitive advantage – the confidence of the largest possible number of other market actors. The article also highlights the specifics of confidence as a competitive goal, presents factors contributing to the destruction of confidence, proposes a strategy to fight for confidence as a program of four steps, considers the factors which integrate regional confidence and offers several recommendations for the establishment of effective regional competition for confidence

  16. Use of a standard meal to study iron absorption in humans

    International Nuclear Information System (INIS)

    Reddy, M.B.; Cook, J.D.

    1994-01-01

    Iron absorption varies widely between subjects and groups of subjects because of differences in iron status which markedly influence iron assimilation from the gastrointestinal tract. A small dose of isotopically labelled inorganic iron termed the reference dose (3 mg iron as FeSO 4 ) has been used extensively during the past two decades to standardize food iron absorption in human subjects and thereby eliminate the effect of differences in iron status. Recent studies from this laboratory have shown that because of the high variability of absorption from the reference dose, nonheme iron absorption from a standardized meal provides a more reliable means of standardizing absorption from regional diets. We therefore performed initial studies with a rice based meal but we found a relatively high variation in absorption from 2.0 to 4.7% that presumably reflects differences in the phytate content of rice fours. We then undertook the evaluation of meals prepared with farina, a wheat product that is available in most regions of the world. In six different studies from a farina based meal, iron absorption ranged from 3.4 to 6.5%. Nonheme iron absorption from the farina meal when evaluated in separate laboratories extensively engaged in human studies of iron absorption, ranged from 5.1 to 10.8% but when related to the FeSO 4 dose, a more consistent ratio between 0.21 to 0.26 was observed with the exception of one laboratory where a very low absorption of 1.1.% was observed. Percentage absorption from the farina based meal decreased when the iron content of the meal was increased and showed the expected facilitation of absorption when increasing amounts of ascorbic acid were added. By reducing variability and measuring iron absorption from food rather than inorganic iron, we believe that the use of this standard meal will facilitate comparison of iron absorption data obtained in laboratories throughout the world. 4 refs, 2 tabs

  17. Impact of replacing fish meal by a mixture of different plant protein sources on the growth performance in Nile Tilapia (Oreochromis niloticus L.) diets.

    Science.gov (United States)

    Al-Thobaiti, A; Al-Ghanim, K; Ahmed, Z; Suliman, E M; Mahboob, S

    2017-10-23

    The present study aimed to assess the appropriate level of replacement of fish meal (FM) with alternative plant sources in the feed fed to Oreochromis niloticus to evaluate the growth performance. Three isoproteinious (40% crude protein) diets were prepared from different ingredients viz., fish meal, corn gluten meal, wheat gluten meal, and bagasse kenna meal. O. niloticus showed a maximum increase in weight as 9.70, 11.09, 8.53 and 8.32 g during the 2nd, 2nd, 3rd and 2nd fortnight with feeding treatment A, B, C and D, respectively. The growth performance of the fish in terms of weight gain, specific growth rate, feed conversion ratio and protein efficiency ratio were found to be significantly (P replacement of fishmeal in diet B. The worst growth performance was observed in fish fed with commercial diet, designated as diet D. It was concluded that the fish meal can be replaced up to 20 percent with other plant protein sources without any negative impact on fish health. The replacement of fish meal with local plant sources (corn gluten meal, wheat gluten meal, soybean meal and bagasse kenna mix) will not only be beneficial to achieve better growth performance in O. niloticus, it will be a value addition as well.

  18. [School meals: planning, production, distribution, and adequacy].

    Science.gov (United States)

    Issa, Raquel Carvalho; Moraes, Letícia Freitas; Francisco, Raquel Rocha Jabour; dos Santos, Luana Caroline; dos Anjos, Adriana Fernandez Versiani; Pereira, Simone Cardoso Lisboa

    2014-02-01

    To evaluate the planning, production, distribution, and nutritional adequacy of meals served at city schools. This descriptive cross-sectional study was conducted between March 2011 and April 2012 and included a representative sample (n = 42 schools) of extended shift city schools from Belo Horizonte, Minas Gerais, Brazil. Five meals from each school were randomly selected and analyzed by direct weighing. Production indicators and nutritional adequacy were evaluated in contrast to the recommendations of the city food security bureau and the Brazilian National Program of School Meals (PNAE). Seventy-nine percent of the analyzed meals did not meet the recommendations of the city food security bureau. The rate of waste (food left on plates) was acceptable at 4,90%, but the rates of cooked and not served food (7,06%) and counter leftovers (5,30%) were high. Both the city planned meals and the meals served in the schools were nutritionally inadequate in terms of the PNAE, particularly for children aged 11-15 years. There was a relationship between consumption by school staff and the amount of food that was cooked (r = 0.353; P planning, production, and distribution of school meals and of food and nutrition education in order to improve the quality of food and to reduce waste in schools.

  19. Circadian Clocks for All Meal-Times: Anticipation of 2 Daily Meals in Rats

    Science.gov (United States)

    Mistlberger, Ralph E.; Kent, Brianne A.; Chan, Sofina; Patton, Danica F.; Weinberg, Alexander; Parfyonov, Maksim

    2012-01-01

    Anticipation of a daily meal in rats has been conceptualized as a rest-activity rhythm driven by a food-entrained circadian oscillator separate from the pacemaker generating light-dark (LD) entrained rhythms. Rats can also anticipate two daily mealtimes, but whether this involves independently entrained oscillators, one ‘continuously consulted’ clock, cue-dependent non-circadian interval timing or a combination of processes, is unclear. Rats received two daily meals, beginning 3-h (meal 1) and 13-h (meal 2) after lights-on (LD 14∶10). Anticipatory wheel running began 68±8 min prior to meal 1 and 101±9 min prior to meal 2 but neither the duration nor the variability of anticipation bout lengths exhibited the scalar property, a hallmark of interval timing. Meal omission tests in LD and constant dark (DD) did not alter the timing of either bout of anticipation, and anticipation of meal 2 was not altered by a 3-h advance of meal 1. Food anticipatory running in this 2-meal protocol thus does not exhibit properties of interval timing despite the availability of external time cues in LD. Across all days, the two bouts of anticipation were uncorrelated, a result more consistent with two independently entrained oscillators than a single consulted clock. Similar results were obtained for meals scheduled 3-h and 10-h after lights-on, and for a food-bin measure of anticipation. Most rats that showed weak or no anticipation to one or both meals exhibited elevated activity at mealtime during 1 or 2 day food deprivation tests in DD, suggesting covert operation of circadian timing in the absence of anticipatory behavior. A control experiment confirmed that daytime feeding did not shift LD-entrained rhythms, ruling out displaced nocturnal activity as an explanation for daytime activity. The results favor a multiple oscillator basis for 2-meal anticipatory rhythms and provide no evidence for involvement of cue-dependent interval timing. PMID:22355393

  20. keeping the quality of ready-to-eat meals by gamma irradiation

    International Nuclear Information System (INIS)

    Abdel Daiem, M.H.M.

    2004-01-01

    the possibility of using gamma irradiation for keeping the quality of ready-to-eat meals was studied. the prepared meals(included cooked meat balls, mashed potatoes, baked chicken meat with potato slices, baked fish and cooked rice)were subjected to gamma irradiation at doses of 0, 1.5,3 and 4.5 kGy followed by cold storage (4±1 c). then the effects of irradiation and cold storage on the microbiological aspects, chemical properties and organoleptic properties of samples were studied. the results showed that irradiation of the prepared meals decreased the counts of total bacteria, total psychrophilic bacteria and total yeasts and molds in all meals, proportionally to the applied dose, and prolonged their refrigerated shelf-life. moreover, irradiation at dose of 1.5 kGy reduced the counts of enterobacteriaceae, staphylococcus aureus, streptococcus faecalis and bacillus cereus, while 3 kGy dose completely eliminate the present enterobacteriaceae, staphylococcus aureus and bacillus cereus in all meals, in addition to streptococcus faecalis in samples of baked chicken with potatoes, baked fish and cooked rice

  1. Obese and overweight individuals are less sensitive to information about meal times in portion size judgements.

    Science.gov (United States)

    Zimmerman, A R; Mason, A; Rogers, P J; Brunstrom, J M

    2017-11-16

    Obesity is related to a tendency to discount the future. Information regarding inter-meal interval (IMI) allows meal planning. We sought to assess how obese, overweight, and lean people select portion sizes based on the length of an IMI. We hypothesised that individuals with a high BMI would discount information about the IMI. In addition, we investigated how reduced sensitivity to IMIs relates to monetary temporal discounting. Participants (lean, n=35; overweight, n=31; obese, n=22), selected lunchtime portion sizes in response to information about the timings of their next meal. In seven trials, the time of the IMI was systematically manipulated, ranging from 'right now' to '8 h'. Participants then completed a monetary temporal discounting task. BMI was included as a continuous measure. For each participant, we conducted a linear regression of portion size on IMI to yield a gradient that reflected reduced sensitivity to future meal timings. As expected, participants selected larger portion sizes in response to a long IMI. Consistent with our hypothesis, individuals with a high BMI discounted information about the IMI (β=-3.49, P=0.015; confidence interval (CI) 6.29 to -0.70). Monetary discounting also negatively predicted BMI (β=-8.1, P=0.003; CI=-13.43 to -2.77), but did not correlate with IMI sensitivity (P>0.05). These results are the first to demonstrate that temporal discounting operates in planning from one meal to the next, and is more prevalent in obese and overweight, relative to lean individuals. Participants with a high BMI discounted concerns about potential future fullness and hunger in the IMI. Our observations might begin to explain associations between obesity and irregular meal timings or help to form the basis for a targeted intervention that promotes future thinking in meal planning.International Journal of Obesity accepted article preview online, 16 November 2017. doi:10.1038/ijo.2017.275.

  2. Changes in eating behaviour and meal pattern following Roux-en-Y gastric bypass.

    Science.gov (United States)

    Laurenius, A; Larsson, I; Bueter, M; Melanson, K J; Bosaeus, I; Forslund, H Bertéus; Lönroth, H; Fändriks, L; Olbers, T

    2012-03-01

    Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery. Voluntary chosen meal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kg m(-2). Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kg m(-2) served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21). Six weeks postoperatively meal size was 42% of the preoperative meal size, (Pmeal size increased but was still lower than preoperative size 57% (Pmeal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively (Pmeals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), (P=0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both Pmeal patterns, which may lead to sustained weight loss.

  3. Organic school meals in three Danish municipalities

    DEFF Research Database (Denmark)

    He, Chen

    In order to prevent children and young people from becoming overweight or obese, it is imperative to promote healthier eating patterns. So it is necessary to develop and implement effective strategies that can influence the eating and lifestyle habits of young people. Healthy school meal programme...... is considered to be an effective strategy to promote such changes and increasingly such strategies become embedded organic supply polices and strategies that pursue environmental goals. The purpose of this paper is to take a closer look into the current status of the organic school meal programme in Denmark....... Three municipalities which are involved in the organic school meal programme are chosen as the study subjects....

  4. GROWTH PERFORMANCE AND FEED CONVERSION RATIO (FCR OF HYBRID FINGERLINGS (CATLA CATLA X LABEO ROHITA FED ON COTTONSEED MEAL, SUNFLOWER MEAL AND BONE MEAL

    Directory of Open Access Journals (Sweden)

    T. SAHZADI, M. SALIM, UM-E-KALSOOM AND K. SHAHZAD

    2006-10-01

    Full Text Available An experiment was conducted in six glass aquaria to study the growth performance and feed conversion ratio (FCR of hybrid fingerlings (Catla catla x Labeo rohita fed on sunflower meal, cottonseed meal and bone meal. Two replicates for each ingredient were followed. The feed was supplied at the rate of 4% of wet body weight of fingerlings twice a day. The hybrid (Catla catla x Labeo rohita fingerlings gained highest body weight (1.62 ± 0.0 g on sunflower meal, followed by cottonseed meal (1.61 ± 0.01 g and bone meal (1.52 ± 0.0 g. The total length obtained by hybrid fish was 6.35 ± 0.05 cm on sunflower meal, 6.12 ± 0.05 cm on cottonseed meal and 5.85 ± 0.05 cm on bone meal. The overall mean values of FCR were lower (better on sunflower meal (1.78 ± 0.05, followed by cottonseed meal (2.17 ± 0.01 and bone meal (2.46 ± 0.01. Thus, The sunflower meal and cottonseed meal, on the basis of growth performance and better FCR, can be included in the feed formulation for hybrid fingerlings.

  5. Away from home meals: associations with biomarkers of chronic disease and dietary intake in American adults, NHANES 2005-2010.

    Science.gov (United States)

    Kant, A K; Whitley, M I; Graubard, B I

    2015-05-01

    Away from home (AFH) meals are known to be energy-dense and of poor diet quality. Both direct and indirect exposure (for example, neighborhood restaurant density) to AFH meals have been implicated as contributors to higher body weight and adverse health outcomes. To examine the association of frequency of eating AFH and fast-food meals with biomarkers of chronic disease and dietary intake. This cross-sectional study used frequency of AFH and fast-food meal and biomarker data from the NHANES 2005-2010. Information on weekly frequency of AFH and fast-food meals was collected via questionnaire during the household interview. The metabolic biomarkers examined included body mass index (BMI), serum cholesterol (total, high-density lipoprotein (HDL) and low-density lipoprotein (LDL)), triglycerides, glycohemoglobin and fasting glucose (n=8314, age⩾20, National Health and Nutrition Examination Surveys (NHANES) 2007-2010). Biomarkers of dietary exposure included serum concentrations of vitamins A, D, E, C, B-6, B-12, folate and carotenoids (n=4162; 2005-2006). Multiple linear and logistic regression methods adjusted for complex survey methodology and covariates. American adults reported a mean of 3.9 (95% confidence interval 3.7, 4.0) AFH and 1.8 (1.6, 1.9) fast-food meals/week. Over 50% of adults reported ⩾3 AFH and >35% reported ⩾2 fast-food meals/week. The mean BMI of more frequent AFH or fast-food meal reporters was higher (Ptrend⩽0.0004). Serum concentrations of total, LDL and HDL-cholesterol were related inversely with frequency of AFH meals (Pfast-food meals and serum HDL-cholesterol were also related inversely (P=0.0001). Serum concentrations of all examined micronutrients (except vitamin A and lycopene) declined with increasing frequency of AFH meals (Pfast-food meals had higher BMI and lower concentrations of HDL-cholesterol; however, profiles of other biomarkers did not indicate higher metabolic risk. However, the serum concentrations of nutrients with

  6. Perspectives About Family Meals from Racially/Ethnically and Socioeconomically Diverse Households With and Without an Overweight/Obese Child

    Science.gov (United States)

    Hanson, Carrie; Draxten, Michelle

    2016-01-01

    Abstract Background: Several quantitative studies have found a protective association between family meal frequency and child and adolescent weight and weight-related behaviors (e.g., healthy dietary intake, less disordered eating behaviors). However, limited qualitative research has been conducted to understand more in depth about family meal-level characteristics (e.g., rules, responsibilities, and interpersonal dynamics) that may be risk or protective factors for child weight and weight-related behaviors. The current study aimed to identify family meal-level characteristics within racially/ethnically and socioeconomically diverse households that were similar and/or different between households with and without an overweight/obese child. Methods: The current study is a qualitative study including 118 parents of children ages 6–12 who participated in the Family Meals, LIVE! study. Parents (92% female) were from racially/ethnically (87% minority) and socioeconomically (73% meal-level characteristics by child weight status that may provide insight into past research showing significant associations between family meal frequency and child weight and weight-related behaviors. Similar themes between families with and without an overweight/obese child included: family meals provide more healthful food; rules about manners; meal planning; and involving children in meal preparation. Themes that were different between families with and without an overweight/obese child included: connection and communication; “clean your plate rule”; electronic devices; and child behavior problems. Conclusions: Findings from the current study may be useful for developing interventions for racially/ethnically and socioeconomically diverse households with and without an overweight/obese child to be delivered through family meals. PMID:27045737

  7. 21 CFR 137.285 - Degerminated yellow corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Degerminated yellow corn meal. 137.285 Section 137... Cereal Flours and Related Products § 137.285 Degerminated yellow corn meal. Degerminated yellow corn meal, degermed yellow corn meal, conforms to the definition and standard of identity prescribed by § 137.265 for...

  8. 21 CFR 137.280 - Bolted yellow corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bolted yellow corn meal. 137.280 Section 137.280... Flours and Related Products § 137.280 Bolted yellow corn meal. Bolted yellow corn meal conforms to the definition and standard of identity prescribed by § 137.255 for bolted white corn meal except that cleaned...

  9. Interpretation of Confidence Interval Facing the Conflict

    Science.gov (United States)

    Andrade, Luisa; Fernández, Felipe

    2016-01-01

    As literature has reported, it is usual that university students in statistics courses, and even statistics teachers, interpret the confidence level associated with a confidence interval as the probability that the parameter value will be between the lower and upper interval limits. To confront this misconception, class activities have been…

  10. Self-Confidence in the Hospitality Industry

    Directory of Open Access Journals (Sweden)

    Michael Oshins

    2014-02-01

    Full Text Available Few industries rely on self-confidence to the extent that the hospitality industry does because guests must feel welcome and that they are in capable hands. This article examines the results of hundreds of student interviews with industry professionals at all levels to determine where the majority of the hospitality industry gets their self-confidence.

  11. Consumer confidence or the business cycle

    DEFF Research Database (Denmark)

    Møller, Stig Vinther; Nørholm, Henrik; Rangvid, Jesper

    2014-01-01

    Answer: The business cycle. We show that consumer confidence and the output gap both excess returns on stocks in many European countries: When the output gap is positive (the economy is doing well), expected returns are low, and when consumer confidence is high, expected returns are also low...

  12. Financial Literacy, Confidence and Financial Advice Seeking

    NARCIS (Netherlands)

    Kramer, Marc M.

    2016-01-01

    We find that people with higher confidence in their own financial literacy are less likely to seek financial advice, but no relation between objective measures of literacy and advice seeking. The negative association between confidence and advice seeking is more pronounced among wealthy households.

  13. Confidence Interval Approximation For Treatment Variance In ...

    African Journals Online (AJOL)

    In a random effects model with a single factor, variation is partitioned into two as residual error variance and treatment variance. While a confidence interval can be imposed on the residual error variance, it is not possible to construct an exact confidence interval for the treatment variance. This is because the treatment ...

  14. Aging and Confidence Judgments in Item Recognition

    Science.gov (United States)

    Voskuilen, Chelsea; Ratcliff, Roger; McKoon, Gail

    2018-01-01

    We examined the effects of aging on performance in an item-recognition experiment with confidence judgments. A model for confidence judgments and response time (RTs; Ratcliff & Starns, 2013) was used to fit a large amount of data from a new sample of older adults and a previously reported sample of younger adults. This model of confidence…

  15. Organic labbeling systems and consumer confidence

    OpenAIRE

    Sønderskov, Kim Mannemar; Daugbjerg, Carsten

    2009-01-01

    A research analysis suggests that a state certification and labelling system creates confidence in organic labelling systems and consequently green consumerism. Danish consumers have higher levels of confidence in the labelling system than consumers in countries where the state plays a minor role in labelling and certification.

  16. Self-confidence and metacognitive processes

    Directory of Open Access Journals (Sweden)

    Kleitman Sabina

    2005-01-01

    Full Text Available This paper examines the status of Self-confidence trait. Two studies strongly suggest that Self-confidence is a component of metacognition. In the first study, participants (N=132 were administered measures of Self-concept, a newly devised Memory and Reasoning Competence Inventory (MARCI, and a Verbal Reasoning Test (VRT. The results indicate a significant relationship between confidence ratings on the VRT and the Reasoning component of MARCI. The second study (N=296 employed an extensive battery of cognitive tests and several metacognitive measures. Results indicate the presence of robust Self-confidence and Metacognitive Awareness factors, and a significant correlation between them. Self-confidence taps not only processes linked to performance on items that have correct answers, but also beliefs about events that may never occur.

  17. Calorie and Gram Differences between Meals at Fast Food and Table Service Restaurants

    OpenAIRE

    James K. Binkley

    2008-01-01

    Concerns about the calorie content of restaurant food have focused on fast food. However, there is no specific evidence that fast food is worse than other food eaten away from home (FAFH). We use the Continuing Survey of Individual Food Intake to compare fast food and table service meals. We find that both are larger and have more calories than meals prepared at home, with table service exceeding fast food, possibly due to different pricing methods. However, for the full day, both result in s...

  18. Differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items.

    Science.gov (United States)

    Kawasaki, Yui; Akamatsu, Rie; Tamaura, Yuki; Sakai, Masashi; Fujiwara, Keiko; Tsutsuura, Satomi

    2018-02-12

    The aim of this study was to examine differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items in hospitals and to find factors influencing the validity of a visual estimation method. There are two procedures by which we obtained the information on dietary intake of the patients in these hospitals. These are both by visual assessment from the meal trays at the time of their clearing, by the attending nursing staff and by weighing conducted by researchers. The following criteria are set for the target trays: A) standard or therapeutic meals, which are monitored by a doctor, for energy and/or protein and/or sodium; B) regular, bite-sized, minced and pureed meal texture, and C) half-portion meals. Visual assessment results were tested for their validity by comparing with the corresponding results of weighing. Differences between these two methods indicated the estimated and absolute values of nutrient intake. A total of 255 (76.1%) trays were included in the analysis out of the 335 possible trays and the results indicated that the energy consumption estimates by visual or weighing procedures are not significantly different (412 ± 173 kcal, p = 0.15). However, the mean protein consumption was significantly different (16.3 ± 6.7 g/tray, p food items were significantly misestimated for energy intake (66 ± 58 kcal/tray) compared to trays with no additions (32 ± 39 kcal/tray, p food items were significantly associated with increased odds of a difference between the two methods (OR: 3.84; 95% confidence interval [CI]: 1.07-13.85). There were high correlations between the visual estimation method and the weighing method measuring patients' dietary intake for various meal types and textures, except for meals with added supplied food items. Nursing staff need to be attentive to supplied food items. Copyright © 2018 Elsevier Ltd and European Society for Clinical

  19. Appetite influences the responses to meal ingestion.

    Science.gov (United States)

    Pribic, T; Nieto, A; Hernandez, L; Malagelada, C; Accarino, A; Azpiroz, F

    2017-08-01

    We have previously shown that the postprandial experience includes cognitive sensations, such as satiety and fullness, with a hedonic dimension involving digestive well-being and mood. Preload conditioning has been shown to modulate appetite and food consumption under certain conditions, but its effects on the responses to meal ingestion are not clear. We hypothesized that appetite modulation by preload conditioning has differential effects on the cognitive and the emotive responses to meal ingestion. The effects of preload conditioning (ingestion of a low- vs a high-calorie breakfast) on appetite and on the cognitive and emotive responses to a comfort probe meal ingested 2 hours later (ham and cheese sandwich with orange juice; 300 mL, 425 Kcal) was tested in healthy subjects (n=12) in a cross-over design. Sensations were measured at regular intervals 15 minutes before and 60 minutes after the probe meal. As compared to the low-calorie breakfast, the high-calorie breakfast reduced basal hunger sensation and influenced the responses to the subsequent probe meal: it increased satiety (4.3±0.2 score vs 2.7±0.2 score; PAppetite modulation by preload conditioning has differential effects on the cognitive and emotive responses to a meal. Preload conditioning of the postprandial experience may be applicable to dietary planning and prevention of postprandial symptoms. © 2017 John Wiley & Sons Ltd.

  20. Change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets

    Science.gov (United States)

    Yu, Haibo; Gao, Qinfeng; Dong, Shuanglin; Hou, Yiran; Wen, Bin

    2016-08-01

    The present study was conducted to determine the change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets. Four experimental diets were tested, in which Sargassum thunbergii was proportionally replaced by the mixture of corn kernels meal and soybean meal. The growth performance, body composition and intestinal digestive enzyme activities in A. japonicus fed these 4 diets were examined. Results showed that the sea cucumber exhibited the maximum growth rate when 20% of S. thunbergii in the diet was replaced by corn kernels meal and soybean meal, while 40% of S. thunbergii in the diet can be replaced by the mixture of corn kernels meal and soybean meal without adversely affecting growth performance of A. japonicus. The activities of intestinal trypsin and amylase in A. japonicus can be significantly altered by corn kernels meal and soybean meal in diets. Trypsin activity in the intestine of A. japonicus significantly increased in the treatment groups compared to the control, suggesting that the supplement of corn kernels meal and soybean meal in the diets might increase the intestinal trypsin activity of A. japonicus. However, amylase activity in the intestine of A. japonicus remarkably decreased with the increasing replacement level of S. thunbergii by the mixture of corn kernels meal and soybean meal, suggesting that supplement of corn kernels meal and soybean meal in the diets might decrease the intestinal amylase activity of A. japonicus.

  1. Does Classroom Management Coursework Influence Pre-service Teachers' Perceived Preparedness or Confidence?

    Science.gov (United States)

    O'Neill, Sue; Stephenson, Jennifer

    2012-01-01

    There has been conjecture that completing focused coursework units on classroom management during pre-service teacher preparation might lead to increased feelings of preparedness and confidence. This study reports the preparedness in managing specific problem behaviours, familiarity, and confidence in using management strategies and models of…

  2. [Place and type of meals consumed by adults in medium sized cities].

    Science.gov (United States)

    Carús, Juliana Pires; França, Giovanny V A; Barros, Aluísio J D

    2014-02-01

    To describe the meals consumed by adults living in a midsize city in the South of Brazil, according to the place and preparation. A population-based cross-sectional study was conducted in Pelotas, Southern Brazil, in 2012. The two-stage sampling design used the 2010 census tracts as primary sampling units. Data were collected on the place of meals (at home or out) and on the kind of preparations consumed at home (homemade, snacks, take away food) covering the two days prior to the interview, using a standardized questionnaire. The study included 2,927 adults, of which 59.0% were female, 60.0% were below 50 years of age and 58.0% were in work. Data were collected on 11,581 meals consumed on the two days preceding the interview, 25.0% were consumed outside of the home at lunchtime, and 10.0% at dinnertime. Considering home meals, most participants reported eating food prepared at home at both lunch and dinner. The majority of out-of-home meals (64.0% for lunch and 61.0% for dinner) were consumed in the work place, mostly based on food prepared at home. Individuals eating out of home were mostly male, young and highly educated. The occupational categories that ate at restaurants more often were trade workers, businessmen, teachers and graduate professionals. Despite the changes in eating patterns described in Brazil in recent years, residents of medium-sized towns still mostly eat at home, consuming homemade food. To describe the meals consumed by adults living in a midsize city in the South of Brazil, according to the place and preparation. A population-based cross-sectional study was conducted in Pelotas, Southern Brazil, in 2012. The two-stage sampling design used the 2010 census tracts as primary sampling units. Data were collected on the place of meals (at home or out) and on the kind of preparations consumed at home (homemade, snacks, take away food) covering the two days prior to the interview, using a standardized questionnaire. The study included 2,927 adults

  3. quality of broiler fed diet supplemented by garlic meal and white turmeric meal

    Directory of Open Access Journals (Sweden)

    Nanung Danar Dono

    2010-06-01

    Full Text Available This research was done within 42 days to investigate the effect of diet supplemented by garlic (Allium sativum and white turmeric (Curcuma xanthorrhiza Roxb meals on physical and chemical quality of broiler meat. The number of 90 broiler DOC were used in this study. They were randomly allocated into 18 unit of cages. During the study, the chicken were given 6 feeding treatments, i.e.: R-0 (98.0% base diet + 2.0% filler; as control diet, RB-1 (98.0% base diet + 1.0% garlic meal + 1.0% filler, RB-2 (98.0% base diet + 2.0% garlic meal, RT-1 (98.0% base diet + 1.0% white turmeric meal + 1.0% filler, RT-2 (98.0% base diet + 2.0% white turmeric meal, and RB1T1 (98.0% base diet + 1.0% garlic meal + 1.0% white turmeric meal. The base diet was composed of: yellow corn, soybean meal, fish meal, rice polishing meal, sorghum, poultry meat meal, mineral mix, and was design to contain 17.5% crude protein and metabolizable energy 2,900 kcal/kg. Variables observed were: physical appearance (slaughter weight, non-feather weight, carcass weight, physical quality (pH, water holding capacity, cooking lose, tenderness, and cholesterol content (breast meat and blood cholesterol. All data were statistically analyzed by the Oneway of ANOVA and followed by the DMRT for significant results. Results showed that 1.0 - 2.0% garlic meal and 1.0 - 2.0% white turmeric meal supplementation reduced: breast meat cholesterol (P < 0.05, cooking lose (P < 0.05, and increased: pH (P < 0.01, and water holding capacity (P < 0.01 and improved tenderness (P < 0.05. Supplementation of 2% garlic meal and white turmeric meal didn’t affect slaughter weight, non-feather weight, carcass weight, nor blood cholesterol.

  4. Circadian and ultradian components of hunger in human non-homeostatic meal-to-meal eating.

    Science.gov (United States)

    Wuorinen, Elizabeth C; Borer, Katarina T

    2013-10-02

    A unifying physiological explanation of the urge to initiate eating is still not available as human hunger in meal-to-meal eating may not be under homeostatic control. We hypothesized that a central circadian and a gastrointestinal ultradian timing mechanism coordinate non-deprivation meal-to-meal eating. We examined hunger as a function of time of day, inter-meal (IM) energy expenditure (EE), and concentrations of proposed hunger-controlling hormones ghrelin, leptin, and insulin. In two crossover studies, 10 postmenopausal women, BMI 23-26 kg/m(2) engaged in exercise (EX) and sedentary (SED) trials. Weight maintenance meals were provided at 6h intervals with an ad libitum meal at 13 h in study 1 and 21 h snack in study 2. EE during IM intervals was measured by indirect calorimetry and included EX EE of 801 kcal in study 1, and 766-1,051 kcal in study 2. Hunger was assessed with a visual analog scale and blood was collected for hormonal determination. Hunger displayed a circadian variation with acrophase at 13 and 19 h and was unrelated to preceding EE. Hunger was suppressed by EX between 10 and 16 h and bore no relationship to either EE during preceding IM intervals or changes in leptin, insulin, and ghrelin; however leptin reflected IM energy changes and ghrelin and insulin, prandial events. During non-deprivation meal-to-meal eating, hunger appears to be under non-homeostatic central circadian control as it is unrelated to EE preceding meals or concentrations of proposed appetite-controlling hormones. Gastrointestinal meal processing appears to intermittently suppress this control and entrain an ultradian hunger pattern. © 2013 Elsevier Inc. All rights reserved.

  5. Variety within a cooked meal increases meal energy intake in older women with a poor appetite.

    Science.gov (United States)

    Wijnhoven, Hanneke Ah; van der Meij, Barbara S; Visser, Marjolein

    2015-12-01

    Effective strategies to increase dietary intake in older persons with a poor appetite are needed. Previous studies have shown that increasing diet variety may increase dietary intake. This has not been tested in older adults with a poor appetite. We investigated if an increased variety of foods within a cooked meal results in a higher meal energy intake in older women with a poor appetite. This study was a randomized, controlled, cross-over trial among 19 older (>65 years) women with a poor appetite. Two cooked meals of similar weight and energy density (except starch) were served under standardized conditions on two weekdays: a test meal consisting of three different varieties of vegetables, meat or fish, and starch components, and a control meal without variety. Participants ate ad libitum and the actual consumed amounts and their nutritional content were calculated. Data were analyzed by mixed linear models. Average intake in energy was 427 kcal (SD 119) for the test meal with variety and 341 kcal (SD 115) for the control meal without variety. This resulted in a statistically significant (for period effects adjusted) mean difference of 79 kcal (95% CI = 25-134). Total meal intake in grams was also higher for the test meal with variety (48 g, 95% CI = 1-97) but protein intake (g) was not (3.7 g, 95% CI = -1.4 to 8.8). This was consistent for all meal components except starch and within each component three varieties were consumed equally. The results of the present study suggest that increasing meal variety may be an effective strategy to increase energy intake in older adults with a poor appetite. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. 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…

  7. Promoting family meals: a review of existing interventions and opportunities for future research

    Directory of Open Access Journals (Sweden)

    Dwyer L

    2015-06-01

    goal setting and interactive group activities, and intervention targets included cooking and food preparation, cost, shopping, and adolescent influence. Although methodological nuances may contribute to mixed findings, key correlates of family meals were employment, socioeconomic and demographic factors, family structure, and psychosocial constructs. Barriers to consider in future interventions include time and scheduling challenges, cost, and food preferences. Increasing youth involvement in mealtime, tailoring interventions to family characteristics, and providing support for families experiencing time-related barriers are suggested strategies for future research. Keywords: family meals, families, intervention, diet 

  8. We will be champions: Leaders' confidence in 'us' inspires team members' team confidence and performance.

    Science.gov (United States)

    Fransen, K; Steffens, N K; Haslam, S A; Vanbeselaere, N; Vande Broek, G; Boen, F

    2016-12-01

    The present research examines the impact of leaders' confidence in their team on the team confidence and performance of their teammates. In an experiment involving newly assembled soccer teams, we manipulated the team confidence expressed by the team leader (high vs neutral vs low) and assessed team members' responses and performance as they unfolded during a competition (i.e., in a first baseline session and a second test session). Our findings pointed to team confidence contagion such that when the leader had expressed high (rather than neutral or low) team confidence, team members perceived their team to be more efficacious and were more confident in the team's ability to win. Moreover, leaders' team confidence affected individual and team performance such that teams led by a highly confident leader performed better than those led by a less confident leader. Finally, the results supported a hypothesized mediational model in showing that the effect of leaders' confidence on team members' team confidence and performance was mediated by the leader's perceived identity leadership and members' team identification. In conclusion, the findings of this experiment suggest that leaders' team confidence can enhance members' team confidence and performance by fostering members' identification with the team. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

  9. Communication confidence in persons with aphasia.

    Science.gov (United States)

    Babbitt, Edna M; Cherney, Leora R

    2010-01-01

    Communication confidence is a construct that has not been explored in the aphasia literature. Recently, national and international organizations have endorsed broader assessment methods that address quality of life and include participation, activity, and impairment domains as well as psychosocial areas. Individuals with aphasia encounter difficulties in all these areas on a daily basis in living with a communication disorder. Improvements are often reflected in narratives that are not typically included in standard assessments. This article illustrates how a new instrument measuring communication confidence might fit into a broad assessment framework and discusses the interaction of communication confidence, autonomy, and self-determination for individuals living with aphasia.

  10. Confidence building in implementation of geological disposal

    International Nuclear Information System (INIS)

    Umeki, Hiroyuki

    2004-01-01

    Long-term safety of the disposal system should be demonstrated to the satisfaction of the stakeholders. Convincing arguments are therefore required that instil in the stakeholders confidence in the safety of a particular concept for the siting and design of a geological disposal, given the uncertainties that inevitably exist in its a priori description and in its evolution. The step-wise approach associated with making safety case at each stage is a key to building confidence in the repository development programme. This paper discusses aspects and issues on confidence building in the implementation of HLW disposal in Japan. (author)

  11. Confidence rating of marine eutrophication assessments

    DEFF Research Database (Denmark)

    Murray, Ciarán; Andersen, Jesper Harbo; Kaartokallio, Hermanni

    2011-01-01

    of the 'value' of the indicators on which the primary assessment is made. Such secondary assessment of confidence represents a first step towards linking status classification with information regarding their accuracy and precision and ultimately a tool for improving or targeting actions to improve the health......This report presents the development of a methodology for assessing confidence in eutrophication status classifications. The method can be considered as a secondary assessment, supporting the primary assessment of eutrophication status. The confidence assessment is based on a transparent scoring...

  12. Place and type of meals consumed by adults in medium sized cities

    Science.gov (United States)

    Carús, Juliana Pires; França, Giovanny V A; Barros, Aluísio J D

    2014-01-01

    OBJECTIVE To describe the meals consumed by adults living in a midsize city in the South of Brazil, according to the place and preparation. METHODS A population-based cross-sectional study was conducted in Pelotas, Southern Brazil, in 2012. The two-stage sampling design used the 2010 census tracts as primary sampling units. Data were collected on the place of meals (at home or out) and on the kind of preparations consumed at home (homemade, snacks, take away food) covering the two days prior to the interview, using a standardized questionnaire. RESULTS The study included 2,927 adults, of which 59.0% were female, 60.0% were below 50 years of age and 58.0% were in work. Data were collected on 11,581 meals consumed on the two days preceding the interview, 25.0% were consumed outside of the home at lunchtime, and 10.0% at dinnertime. Considering home meals, most participants reported eating food prepared at home at both lunch and dinner. The majority of out-of-home meals (64.0% for lunch and 61.0% for dinner) were consumed in the work place, mostly based on food prepared at home. Individuals eating out of home were mostly male, young and highly educated. The occupational categories that ate at restaurants more often were trade workers, businessmen, teachers and graduate professionals. CONCLUSIONS Despite the changes in eating patterns described in Brazil in recent years, residents of medium-sized towns still mostly eat at home, consuming homemade food. PMID:24789639

  13. Dietary standards for school catering in France: serving moderate quantities to improve dietary quality without increasing the food-related cost of meals.

    Science.gov (United States)

    Vieux, Florent; Dubois, Christophe; Allegre, Laëtitia; Mandon, Lionel; Ciantar, Laurent; Darmon, Nicole

    2013-01-01

    To assess the impact on food-related cost of meals to fulfill the new compulsory dietary standards for primary schools in France. A descriptive study assessed the relationship between the level of compliance with the standards of observed school meals and their food-related cost. An analytical study assessed the cost of series of meals published in professional journals, and complying or not with new dietary standards. The costs were based on prices actually paid for food used to prepare school meals. Food-related cost of meals. Parametric and nonparametric tests from a total of 42 and 120 series of 20 meals in the analytical and descriptive studies, respectively. The descriptive study indicated that meeting the standards was not related to cost. The analytical study showed that fulfilling the frequency guidelines increased the cost, whereas fulfilling the portion sizes criteria decreased it. Series of meals fully respecting the standards (ie, frequency and portion sizes) cost significantly less (-0.10 €/meal) than series not fulfilling them, because the standards recommend smaller portion sizes. Introducing portion sizes rules in dietary standards for school catering may help increase dietary quality without increasing the food cost of meals. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  14. A gluten-free vegan meal for gastric emptying scintigraphy: establishment of reference values and its utilization in the evaluation of diabetic gastroparesis.

    Science.gov (United States)

    Somasundaram, Vijay Harish; Subramanyam, Padma; Palaniswamy, Shanmuga Sundaram

    2014-11-01

    The aim of this study was to describe the preparation of radiolabeled idli (savory cake) meal for use as an alternate to the egg white sandwich (EWS) meal in gastric emptying scintigraphy (GES). Furthermore, the aim of this study was to establish normal emptying rates for this meal and present our experience in using it in the evaluation of diabetic gastroparesis. The meal was prepared using a universally available packaged mix labeled with 1 mCi 99mTc sulfur colloid, and the stability of labeling was tested up to 4 hours in simulated gastric fluid. One hundred thirteen healthy volunteers (aged 20-78 years; 54 women, 59 men) underwent GES study using the idli meal. Gastric retention at one-half, 1, 2, and 4 hours after ingestion of the meal was estimated, and the normal limits were set using the fifth and 95th percentile values at each period. Having established its normal emptying rates, the idli meal was further used to evaluate 70 patients suspected with diabetic gastroparesis. The idli meal, with a calorific value ≈282 kcal, has a relatively higher fat content (8% of total mass) than EWS. More than 96% of 99mTc sulfur colloid remained bound to the meal after 4 hours suspension in simulated gastric fluid. Gastric retention greater than 30% and greater than 6% at 2 hours and 4 hours, respectively, indicated delayed gastric emptying, whereas retention less than 30% at 1 hour suggested rapid emptying. Among patients suspected with diabetic gastroparesis, delayed gastric emptying was identified in 76%, and rapid emptying was seen in 4.2%. Radiolabeled idli meal is a good alternative to EWS meal for routine GES, especially among patients with specific dietary restrictions.

  15. Effect of replacing fish meal with maggot meal on growth nutrient ...

    African Journals Online (AJOL)

    One hundred and twenty (120) 4-week old finisher broilers of Ross breed were used to study the effect of feeding maggot meal replacing fish meal on growth performance, nutrient digestibility, carcass and organ characteristics. The birds were divided into 5 treatment groups identified as T1, T2, T3, T4 and T5 with 24 birds in ...

  16. Teachers' interaction with children in the school meal situation: the example of pedagogic meals in Sweden.

    Science.gov (United States)

    Persson Osowski, Christine; Göranzon, Helen; Fjellström, Christina

    2013-01-01

    School meals are also a teaching occasion in which children learn about food and meals, which is referred to as "pedagogic meals" in Sweden. The aim of the present article was to study how the pedagogic meal is practiced in preschool and school settings, with focus on how teachers acted when interacting with the children. Observations, interviews, and focus group interviews. School canteens. Three schools. Teaching in the school meal situation. Social constructionism, new social studies of childhood. The teachers took on 3 different roles. The sociable teacher role entailed turning the school lunch into a social occasion, the educating teacher role involved educating the children, and the evasive teacher role was not associated with the definition of a pedagogic meal. The teacher roles, which ranged from adult-oriented to child-oriented, and which varied in the level of interaction with the children, were summarized in a framework named the Adult- to Child-oriented Teacher Role Framework for School Meals (ACTS). To realize the potential of pedagogic meals, teachers must be educated and become aware of the effects of their behaviors. In this situation, the ACTS framework can constitute a useful tool. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  17. An Exact Confidence Region in Multivariate Calibration

    OpenAIRE

    Mathew, Thomas; Kasala, Subramanyam

    1994-01-01

    In the multivariate calibration problem using a multivariate linear model, an exact confidence region is constructed. It is shown that the region is always nonempty and is invariant under nonsingular transformations.

  18. Weighting Mean and Variability during Confidence Judgments

    Science.gov (United States)

    de Gardelle, Vincent; Mamassian, Pascal

    2015-01-01

    Humans can not only perform some visual tasks with great precision, they can also judge how good they are in these tasks. However, it remains unclear how observers produce such metacognitive evaluations, and how these evaluations might be dissociated from the performance in the visual task. Here, we hypothesized that some stimulus variables could affect confidence judgments above and beyond their impact on performance. In a motion categorization task on moving dots, we manipulated the mean and the variance of the motion directions, to obtain a low-mean low-variance condition and a high-mean high-variance condition with matched performances. Critically, in terms of confidence, observers were not indifferent between these two conditions. Observers exhibited marked preferences, which were heterogeneous across individuals, but stable within each observer when assessed one week later. Thus, confidence and performance are dissociable and observers’ confidence judgments put different weights on the stimulus variables that limit performance. PMID:25793275

  19. Confidence bands for inverse regression models

    International Nuclear Information System (INIS)

    Birke, Melanie; Bissantz, Nicolai; Holzmann, Hajo

    2010-01-01

    We construct uniform confidence bands for the regression function in inverse, homoscedastic regression models with convolution-type operators. Here, the convolution is between two non-periodic functions on the whole real line rather than between two periodic functions on a compact interval, since the former situation arguably arises more often in applications. First, following Bickel and Rosenblatt (1973 Ann. Stat. 1 1071–95) we construct asymptotic confidence bands which are based on strong approximations and on a limit theorem for the supremum of a stationary Gaussian process. Further, we propose bootstrap confidence bands based on the residual bootstrap and prove consistency of the bootstrap procedure. A simulation study shows that the bootstrap confidence bands perform reasonably well for moderate sample sizes. Finally, we apply our method to data from a gel electrophoresis experiment with genetically engineered neuronal receptor subunits incubated with rat brain extract

  20. Class and eating: Family meals in Britain.

    Science.gov (United States)

    Jarosz, Ewa

    2017-09-01

    This paper examines social differentiation in eating patterns in Britain. It focuses on family meals among individuals with under-age children. Eating with family members has been associated with improvement in wellbeing, nutritional status, and school performance of the children. Modern lifestyles may pose a challenge to commensal eating for all groups, but the scale of the impact varies between social classes, with some groups at higher risk of shortening or skipping family meal time. Eating patterns are differentiated by individual's social class; they have also been associated with educational attainment, work schedules, and household composition. The objective of this study is to disaggregate the effect of these variables. Using data from the 2014/2015 UK Time Use Survey I analyse the net effect of social class, education, income, work and family characteristics on the frequency and duration of family meals. Individuals in the highest occupational class dedicate more time overall to family meals. However, class effect becomes insignificant when other variables, such as education or income, are controlled for. This study finds that higher educated individuals have more frequent family meals, and more affluent individuals spend more time at the table with their household members. Work characteristics are associated with frequency of meals, but not with their duration. Finally, household composition matters for how people eat. Parents of younger children eat with their family members more frequently than parents of teenagers. Single parents, a notoriously time-poor category, spend the least amount of time eating with their families and have fewer commensal meals. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Distinguishing highly confident accurate and inaccurate memory: insights about relevant and irrelevant influences on memory confidence

    OpenAIRE

    Chua, Elizabeth F.; Hannula, Deborah E.; Ranganath, Charan

    2012-01-01

    It is generally believed that accuracy and confidence in one’s memory are related, but there are many instances when they diverge. Accordingly, it is important to disentangle the factors which contribute to memory accuracy and confidence, especially those factors that contribute to confidence, but not accuracy. We used eye movements to separately measure fluent cue processing, the target recognition experience, and relative evidence assessment on recognition confidence and accuracy. Eye movem...

  2. First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal.

    Science.gov (United States)

    Mollard, Rebecca C; Wong, Christina L; Luhovyy, Bohdan L; Anderson, G Harvey

    2011-10-01

    Pulses are low-glycemic appetite-suppressing foods, but it is not known whether these properties persist after being consumed as part of a meal and after a second meal. The objective of this study was to determine the effects of a fixed-size pulse meal on appetite and blood glucose (BG) before and after an ad libitum test meal (pizza) and on food intake (FI) at the test meal. Males (n = 25; 21.3 ± 0.5 years; 21.6 ± 0.3 kg·m(-2)) randomly consumed 4 isocaloric meals: chickpea; lentil; yellow split pea; and macaroni and cheese (control). Commercially available canned pulses provided 250 kcal, and were consumed with macaroni and tomato sauce. FI was measured at a pizza meal 260 min after consumption of the isocaloric meal. BG and appetite were measured from 0 to 340 min. The lentil and yellow pea, but not chickpea, treatments led to lower appetite ratings during the 260 min prepizza meal period, and less FI at the pizza meal, compared with macaroni and cheese (p effect of treatment on prepizza meal BG AUC (p = 0.07). Immediately after the pizza meal, BG was lower following the chickpea and lentil treatments, but not the yellow pea treatment (p effects of consuming a pulse meal on appetite, FI at a later meal, and the BG response to a later meal are dependent on pulse type.

  3. How do regulators measure public confidence?

    International Nuclear Information System (INIS)

    Schmitt, A.; Besenyei, E.

    2006-01-01

    The conclusions and recommendations of this session can be summarized this way. - There are some important elements of confidence: visibility, satisfaction, credibility and reputation. The latter can consist of trust, positive image and knowledge of the role the organisation plays. A good reputation is hard to achieve but easy to lose. - There is a need to define what public confidence is and what to measure. The difficulty is that confidence is a matter of perception of the public, so what we try to measure is the perception. - It is controversial how to take into account the results of confidence measurement because of the influence of the context. It is not an exact science, results should be examined cautiously and surveys should be conducted frequently, at least every two years. - Different experiences were explained: - Quantitative surveys - among the general public or more specific groups like the media; - Qualitative research - with test groups and small panels; - Semi-quantitative studies - among stakeholders who have regular contracts with the regulatory body. It is not clear if the results should be shared with the public or just with other authorities and governmental organisations. - Efforts are needed to increase visibility, which is a prerequisite for confidence. - A practical example of organizing an emergency exercise and an information campaign without taking into account the real concerns of the people was given to show how public confidence can be decreased. - We learned about a new method - the so-called socio-drama - which addresses another issue also connected to confidence - the notion of understanding between stakeholders around a nuclear site. It is another way of looking at confidence in a more restricted group. (authors)

  4. Poor nutrition on the menu: children's meals at America's top chain restaurants.

    Science.gov (United States)

    Batada, Ameena; Bruening, Meg; Marchlewicz, Elizabeth H; Story, Mary; Wootan, Margo G

    2012-06-01

    We evaluated the nutritional quality of children's meals at chain restaurants, because children obtain about a third of their daily calories from away-from-home foods and studies show that restaurant foods are often higher in calories and lower in nutritional value than foods prepared at home. We assessed the nutritional quality of children's meals at the 50 largest U.S. restaurant chains by visiting each chain's web site or calling the company. Eighteen of the chains did not have children's meals and 10 did not provide adequate nutrition information to be included in the study. The nutritional quality of each meal combination was evaluated against a set of nutrition standards based on key nutrition recommendations in the Dietary Guidelines for Americans. Of the 22 restaurants that had children's menus and available nutrition information, 99% of 1662 children's meal combinations were of poor nutritional quality. Restaurants should support healthier choices for children by reformulating existing menu items and adding new healthier items, posting calories on menus, and setting nutrition standards for marketing to children.

  5. Meals ready to eat: a brief history and clinical vignette with discussion on civilian applications.

    Science.gov (United States)

    Feagans, Jacob M; Jahann, Darius A; Barkin, Jamie S

    2010-03-01

    Meals ready to eat (MRE) have undergone many revisions of their origins in the trench ration from World War I. The MRE was implemented in 1980. Its design allows extended storage and easy, safe meal preparation. MRE sodium content varies by meal and may range from 1.6 g/meal to 2.3 g/meal. The average MRE contains 1,200 kcal. When consumed as intended, MREs are adequate for maintaining a soldier's physical parameters without undesirable consequences. The average soldier has a healthy cardiovascular system, has the ability to excrete high sodium loads, and has high insensible losses. The American Heart Association recommends limiting sodium to 2.3 g/day for the general population. Additionally, those with heart failure should limit sodium to 2 g/day. Excess intake of calories and electrolytes may lead to adverse outcomes in certain populations. We describe a case of heart failure exacerbated by regular MRE consumption and the "perfect storm" of risk factors encountered with postdisaster distribution of MREs to a civilian population.

  6. Effects of social determinants on food choice and skipping meals among Turkish adolescents.

    Science.gov (United States)

    Soyer, Meral Turk; Ergin, Isil; Gursoy, Safak Taner

    2008-01-01

    To present data that contributes to understanding factors that influence food choice and skipping meals in adolescents. A cross sectional study is carried in selected high schools in Bornova. Study sample compromises of 527 students chosen randomly by class from a population of 2410 first year in high school students. Self-administered questionnaires containing sociodemographic determinants, self reported weight and height, food choices and meal patterns were used. A psychosocial factor that affects almost all of the students is the "taste and sensory perception of food". The second noticable factor is the "health and nutritious value of food". The time conserved and the convenience in the preparation of food is one of the lifestyle factors that affect more than half of the students. The cost of the food was also found to have an effect. Among the third group of factors categorized as "media", the leading factor is advertisement, effective in one third of the students. Among boys and girls, there was no statistical difference in the type of meal skipped. Living in Izmir for more than 10 years compared to less than ten years, being in a nuclear family to extended family, and belonging to the "owner" social class to "wage laborer" class also do not statistically differ with regard to skipping meals. However, the mother's and father's education level and having a working mother are associated with skipping meals. These results provide important evidence to support opportunities to positively influence the adoption of healthful eating.

  7. [Sources of leader's confidence in organizations].

    Science.gov (United States)

    Ikeda, Hiroshi; Furukawa, Hisataka

    2006-04-01

    The purpose of this study was to examine the sources of confidence that organization leaders had. As potential sources of the confidence, we focused on fulfillment of expectations made by self and others, reflection on good as well as bad job experiences, and awareness of job experiences in terms of commonality, differentiation, and multiple viewpoints. A questionnaire was administered to 170 managers of Japanese companies. Results were as follows: First, confidence in leaders was more strongly related to fulfillment of expectations made by self and others than reflection on and awareness of job experiences. Second, the confidence was weakly related to internal processing of job experiences, in the form of commonality awareness and reflection on good job experiences. And finally, years of managerial experiences had almost no relation to the confidence. These findings suggested that confidence in leaders was directly acquired from fulfillment of expectations made by self and others, rather than indirectly through internal processing of job experiences. Implications of the findings for leadership training were also discussed.

  8. Effects of replacing soybean meal with canola meal or treated canola meal on ruminal digestion, fermentation pattern, omasal nutrient flow, and performance in lactating dairy cows

    Science.gov (United States)

    Extrusion-treated canola meal (TCM) was produced in an attempt to increase the rumen undegradable protein (RUP) fraction of canola meal (CM). The objective of this study was to evaluate the effects of replacing soybean meal (SBM) with CM or TCM on ruminal digestion, fermentation pattern, omasal nutr...

  9. Dehydration-Anorexia Derives From A Reduction In Meal Size, But Not Meal Number

    Science.gov (United States)

    Boyle, Christina N.; Lorenzen, Sarah M.; Compton, Douglas; Watts, Alan G.

    2011-01-01

    The anorexia that results from extended periods of cellular dehydration is an important physiological adaptation that limits the intake of osmolytes from food and helps maintain the integrity of fluid compartments. The ability to experimentally control both the development and reversal of anorexia, together with the understanding of underlying hormonal and neuropeptidergic signals, make dehydration (DE)-anorexia a powerful model for exploring the interactions of neural networks that stimulate and inhibit food intake. However, it is not known which meal parameters are affected by cellular dehydration to generate anorexia. Here we use continuous and high temporal resolution recording of food and fluid intake, together with a drinking-explicit method of meal pattern analysis to explore which meal parameters are modified during DE-anorexia. We find that the most important factor responsible for DE-anorexia is the failure to maintain feeding behavior once a meal has started, rather than the ability to initiate a meal, which remains virtually intact. This outcome is consistent with increased sensitivity to satiation signals and post-prandial satiety mechanisms. We also find that DE-anorexia significantly disrupts the temporal distribution of meals across the day so that the number of nocturnal meals gradually decreases while diurnal meal number increases. Surprisingly, once DE-anorexia is reversed this temporal redistribution is maintained for at least 4 days after normal food intake has resumed, which may allow increased daily food intake even after normal satiety mechanisms are reinstated. Therefore, DE-anorexia apparently develops from a selective targeting of those neural networks that control meal termination, whereas meal initiation mechanisms remain viable. PMID:21854794

  10. Impossible meals? The food and meal situation of flight attendants in Scandinavia - A qualitative interview study.

    Science.gov (United States)

    Nyberg, Maria; Lennernäs Wiklund, Maria

    2017-06-01

    The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Canola meal on starting pigs feeding

    Directory of Open Access Journals (Sweden)

    Lina Maria Peñuela-Sierra

    2015-12-01

    Full Text Available Three experiments were carried out to determine the nutritional values and evaluate the performance of piglets fed on canola meal. In experiment I, a digestibility assay was conducted using fourteen barrow pigs, with an initial body weight of 20.62±3.30 kg. The evaluated feedstuff was canola meal, with a level of 250 g/kg in the basal diet (corn + soybean meal-based. The experimental unit consisted of one pig, with a total of seven experimental units per diet. The values as (fed basis of digestible (DE and metabolizable (ME energy of canola meal were 2,995 kcal/kg and 2,796 kcal/kg, respectively. In experiment II, ileal digestibility assays were carried out to determine the apparent and true ileal digestibility coefficient and digestible amino acids. Three crossbred pigs were used, with a BW of 38.6±1.98 kg. The treatments consisted of two diets, with a single source of protein (canola meal and one protein-free diet (OFD. The values of digestible amino acids in canola meal were as follows: lysine: 11.8 g/kg; methionine+cystine: 9.1 g/kg; threonine: 7.9 g/kg; tryptophan: 2.4 g/kg; leucine: 15.7 g/kg; and isoleucine: 8.7 g/kg. In experiment III, 60 piglets (BW= 15.08±0.72 kg to 30.26±2.78 kg were allotted in a completely randomized design. The treatments consisted of four diets with increasing levels of canola meal (50, 100, 150 and 200 g/kg, six replicates and experimental unit consisted of two pigs. Additionally, a control diet was formulated containing 0.0 g/kg CM. Regression analysis indicates that there was no effect (P?0.05 of the level of canola meal inclusion on pigs performance. The performance results suggest that it is feasible to use up to 200 g/kg of canola meal in starting pigs diet, without impairing performance and the feeding cost.

  12. Celiac disease and school food service in Piedmont Region: Evaluation of gluten-free meal.

    Science.gov (United States)

    Bioletti, L; Capuano, M T; Vietti, F; Cesari, L; Emma, L; Leggio, K; Fransos, L; Marzullo, A; Ropolo, S; Strumia, C

    2016-01-01

    least 3 parameters. Schools with a good self-control plan have a significant correlation with schools suitable for the analysis process, instead schools appeared insufficient in the process analysis have an increased chance of being insufficient also in the distribution of meals. The schools that provide a transported meal (municipalities highly populated, generally) have many differences in distribution of meals respect schools that prepare food in the school kitchen. In fact, 88% of school that provide a transported meal achieved an appropriate score in distribution of meals section and collected fewer failures in overall assessment than the others. 120 structures are included in the indirect comparison between the checklist's sections with criticisms, during years 2010 and 2012: in 2010 32% of schools were recorded acceptable in all of the eight sections of the checklist and in 2012 this percentage rose to 54%. An improvement can be observed in all areas, but a statistical significant result do not turn out. Data show that carry on the control activities of production of gluten free meal in school canteens would be appropriate. Actions focused on improving the methods of preparing meal without gluten were recommended, especially in under populated municipalities with school kitchen on site. The constant presence of ASL staff in school has promoted important changes: cultural change and about the management of allergy and food intolerance. An improvement can be observed: a transition from a suspicion about "special diet" management to an appropriate and responsible management of meals for children and young people suffering from this specific condition.

  13. Irradiation of ready made meals -Lasagne

    International Nuclear Information System (INIS)

    Barkia, Ines

    2007-01-01

    The effect of ionizing radiation on the microbiological, nutritional, chemical and sensory quality of chilled ready-made meals was assessed. The ready meals used for this experimental work are lasagne. Following arrival at the semi-industrial Cobalt 60 irradiation facility, the meals were either left unirradiated or irradiated with doses of 2 or 4 kGy after which they were stored for up to 23 days at 3C. Results showed that 2 or 4 kGy doses of gamma irradiation decreased the total counts of mesophilic aerobic bacteria and increased the shelf-life of lasagne. In terms of nutritional quality, it was found that losses of vitamin A and E due to irradiation treatment were considerable at 4 kGy. Total acidity, and p H, were all well within the acceptable limit for up to one week for ready meals treated with 2 and 4 kGy whereas peroxide index showed high values at 4 kGy. Sensory results showed no significant differences between the non-irradiated and irradiated meals at 2 kGy. However, the results were less promising at 4 kGy since differences were significant. (Author). 60 refs

  14. Adolescent and parent views of family meals.

    Science.gov (United States)

    Fulkerson, Jayne A; Neumark-Sztainer, Dianne; Story, Mary

    2006-04-01

    To examine and compare the family mealtime environment from the perspectives of both adolescents and parents. Adolescents completed a school-based survey and parents participated in a telephone interview as part of Project EAT (Eating Among Teens). Participants were 902 adolescent females (n=424) and males (n=478) and one of their guardians/parents. Frequencies, chi(2) analyses, and Spearman correlations were used to assess relationships. Parents were more likely than adolescents to report eating five or more family meals per week, the importance of eating together, and scheduling difficulties (Ptogether, and more rule expectations at mealtime (PGirls reported more family meals per week and more scheduling conflicts than boys did; boys reported more rules at mealtime than girls did (Ptogetherness, and for role modeling behaviors that parents would like their children to emulate. Dietetics professionals can capitalize on positive attitudes toward family meals to help promote their frequency. Helping families learn to cook healthful, quick meals may reduce dependency on less healthful meal options, reduce the frequency of eating outside of the home, and promote greater nutritional intake.

  15. Iron absorption from adequate Filipinos meals

    International Nuclear Information System (INIS)

    Trinidad, T.P.; Madriaga, J.R.; Valdez, D.H.; Cruz, E.M.; Mallillin, A.C.; Sison, C.C.; Kuizon, M.D.

    1989-01-01

    Iron absorption from adequate Filipino meals representing the three major island groups of the Philippines (Luzon, Visayas, and Mindanao) was studied using double isotope extrinsic tag method. Mean iron absorption of the one-day meal for Metro Manila was 6.6 +- 1.26%. Central Visayas, 6.3 +- 1.15% and Southern Mindanao, 6.4 +- 1.19%. Comparison between meals (breakfast, lunch, dinner) for each region as well as one-day meal for the three regions showed no significant differences (P>0.01). Correlation tests done between iron absorption and the following iron enhancers: ascorbic acid, amount of fish, meat or poultry; and inhibitors: phytic acid and tannic acid, did not give significant results. The overall average of 6.4 +- 1.20% may be used as the iron absorption level from an adequate Filipino meal. This value can be considered as one of the bases for arriving at recommended dietary allowances for iron among Filipinos instead of the 10% iron absorption assumed in 1976. (Auth.). 21 refs.; 3 tabs.; 3 annexes

  16. Iron absorption from adequate Filipino meals

    International Nuclear Information System (INIS)

    Trinidad, T.P.; Madriaga, J.R.; Valdez, D.H.; Cruz, E.M.; Mallillin, A.C.; Sison, C.C.; Kuizon, M.D.

    1991-01-01

    Iron absorption from adequate Filipino meals representing the three major island groups of the Philippines (Luzon, Visayas and Mindanao) was studied using double isotope extrinsic tag method. Mean iron absorption of the one-day meal for Metro Manila was 6.6 ± 1.26%, Central Visayas, 6.3 ± 1.15% and Southern Mindanao, 6.4 ± 1.19%. Comparison between meals (breakfast, lunch, dinner) for each region as well as one-day meal for the three regions showed no significant differences (P > .01). Correlation tests done between iron absorption and the following iron enhancers: ascorbic acid, amount of fish, meat or poultry and inhibitors: phytic acid and tannic acid did not give significant results. The overall bar x of 6.4 ± 1.20% may be used as the non-heme iron absorption level from an adequate Filipino meal. This value can be considered as one of the bases for arriving at recommended dietary allowances for iron among Filipinos instead of the 10% iron absorption assumed in 1976

  17. Irregular eating of meals in adolescence and the metabolic syndrome in adulthood: results from a 27-year prospective cohort.

    Science.gov (United States)

    Wennberg, Maria; Gustafsson, Per E; Wennberg, Patrik; Hammarström, Anne

    2016-03-01

    The objective was to investigate whether irregular eating of meals in adolescence predicts the metabolic syndrome and its components in adulthood, and if any specific meal is of particular importance. Prospective cohort study with 27 years of follow-up. Information on meals (breakfast, school lunch and dinner with family), lifestyle (alcohol consumption, smoking habits, physical activity, consumption of sweets and pastries) at age 16 years was assessed from questionnaires, and presence or not of the metabolic syndrome and its components were defined at age 43 years in 889 participants (82·1% of total cohort). Logistic regression was used to calculate odds ratios and confidence intervals. The Northern Swedish Cohort; all school-leavers of the 9th grade in the town Luleå in 1981. Adolescents (age 16 years). Irregular eating of meals at age 16 years was associated with higher prevalence of the metabolic syndrome at age 43 years (OR=1·74; 95% CI 1·12, 2·71), but this was explained by concurrent unhealthy lifestyle at age 16 years. Poor breakfast at age 16 years was the only meal associated with the metabolic syndrome at age 43 years, independent of other meals, BMI (kg/m2) and lifestyle at age 16 years (OR=1·67; 95% CI 1·00, 2·80). Irregular eating of meals in adolescence predicted the metabolic syndrome in adulthood, but not independently of BMI and lifestyle in adolescence. Poor breakfast in adolescence was the only specific meal associated with future metabolic syndrome, even after adjustments. Breakfast eating should be encouraged in adolescence.

  18. A generic coding approach for the examination of meal patterns.

    Science.gov (United States)

    Woolhead, Clara; Gibney, Michael J; Walsh, Marianne C; Brennan, Lorraine; Gibney, Eileen R

    2015-08-01

    Meal pattern analysis can be complex because of the large variability in meal consumption. The use of aggregated, generic meal data may address some of these issues. The objective was to develop a meal coding system and use it to explore meal patterns. Dietary data were used from the National Adult Nutrition Survey (2008-2010), which collected 4-d food diary information from 1500 healthy adults. Self-recorded meal types were listed for each food item. Common food group combinations were identified to generate a number of generic meals for each meal type: breakfast, light meals, main meals, snacks, and beverages. Mean nutritional compositions of the generic meals were determined and substituted into the data set to produce a generic meal data set. Statistical comparisons were performed against the original National Adult Nutrition Survey data. Principal component analysis was carried out by using these generic meals to identify meal patterns. A total of 21,948 individual meals were reduced to 63 generic meals. Good agreement was seen for nutritional comparisons (original compared with generic data sets mean ± SD), such as fat (75.7 ± 29.4 and 71.7 ± 12.9 g, respectively, P = 0.243) and protein (83.3 ± 26.9 and 80.1 ± 13.4 g, respectively, P = 0.525). Similarly, Bland-Altman plots demonstrated good agreement (<5% outside limits of agreement) for many nutrients, including protein, saturated fat, and polyunsaturated fat. Twelve meal types were identified from the principal component analysis ranging in meal-type inclusion/exclusion, varying in energy-dense meals, and differing in the constituents of the meals. A novel meal coding system was developed; dietary intake data were recoded by using generic meal consumption data. Analysis revealed that the generic meal coding system may be appropriate when examining nutrient intakes in the population. Furthermore, such a coding system was shown to be suitable for use in determining meal-based dietary patterns. © 2015

  19. Increasing Product Confidence-Shifting Paradigms.

    Science.gov (United States)

    Phillips, Marla; Kashyap, Vishal; Cheung, Mee-Shew

    2015-01-01

    Leaders in the pharmaceutical, medical device, and food industries expressed a unilateral concern over product confidence throughout the total product lifecycle, an unsettling fact for these leaders to manage given that their products affect the lives of millions of people each year. Fueled by the heparin incident of intentional adulteration in 2008, initial efforts for increasing product confidence were focused on improving the confidence of incoming materials, with a belief that supplier performance must be the root cause. As in the heparin case, concern over supplier performance extended deep into the supply chain to include suppliers of the suppliers-which is often a blind spot for pharmaceutical, device, and food manufacturers. Resolved to address the perceived lack of supplier performance, these U.S. Food and Drug Administration (FDA)-regulated industries began to adopt the supplier relationship management strategy, developed by the automotive industry, that emphasizes "management" of suppliers for the betterment of the manufacturers. Current product and supplier management strategies, however, have not led to a significant improvement in product confidence. As a result of the enduring concern by industry leaders over the lack of product confidence, Xavier University launched the Integrity of Supply Initiative in 2012 with a team of industry leaders and FDA officials. Through a methodical research approach, data generated by the pharmaceutical, medical device, and food manufacturers surprisingly pointed to themselves as a source of the lack of product confidence, and revealed that manufacturers either unknowingly increase the potential for error or can control/prevent many aspects of product confidence failure. It is only through this paradigm shift that manufacturers can work collaboratively with their suppliers as equal partners, instead of viewing their suppliers as "lesser" entities needing to be controlled. The basis of this shift provides manufacturers

  20. Confidence-building and Canadian leadership

    Energy Technology Data Exchange (ETDEWEB)

    Cleminson, F.R. [Dept. of Foreign Affairs and International Trade, Verification, Non-Proliferation, Arms Control and Disarmament Div (IDA), Ottawa, Ontario (Canada)

    1998-07-01

    Confidence-building has come into its own as a 'tool of choice' in facilitating the non-proliferation, arms control and disarmament (NACD) agenda, whether regional or global. From the Middle East Peace Process (MEPP) to the ASEAN Intersessional Group on Confidence-Building (ARF ISG on CBMS), confidence-building has assumed a central profile in regional terms. In the Four Power Talks begun in Geneva on December 9, 1997, the United States identified confidence-building as one of two subject areas for initial discussion as part of a structured peace process between North and South Korea. Thus, with CBMs assuming such a high profile internationally, it seems prudent for Canadians to pause and take stock of the significant role which Canada has already played in the conceptual development of the process over the last two decades. Since the Helsinki accords of 1975, Canada has developed a significant expertise in this area through an unbroken series of original, basic research projects. These have contributed to defining the process internationally from concept to implementation. Today, these studies represent a solid and unique Departmental investment in basic research from which to draw in meeting Canada's current commitments to multilateral initiatives in the area of confidence-building and to provide a 'step up' in terms of future-oriented leadership. (author)

  1. Confidence Leak in Perceptual Decision Making.

    Science.gov (United States)

    Rahnev, Dobromir; Koizumi, Ai; McCurdy, Li Yan; D'Esposito, Mark; Lau, Hakwan

    2015-11-01

    People live in a continuous environment in which the visual scene changes on a slow timescale. It has been shown that to exploit such environmental stability, the brain creates a continuity field in which objects seen seconds ago influence the perception of current objects. What is unknown is whether a similar mechanism exists at the level of metacognitive representations. In three experiments, we demonstrated a robust intertask confidence leak-that is, confidence in one's response on a given task or trial influencing confidence on the following task or trial. This confidence leak could not be explained by response priming or attentional fluctuations. Better ability to modulate confidence leak predicted higher capacity for metacognition as well as greater gray matter volume in the prefrontal cortex. A model based on normative principles from Bayesian inference explained the results by postulating that observers subjectively estimate the perceptual signal strength in a stable environment. These results point to the existence of a novel metacognitive mechanism mediated by regions in the prefrontal cortex. © The Author(s) 2015.

  2. ADAM SMITH: THE INVISIBLE HAND OR CONFIDENCE

    Directory of Open Access Journals (Sweden)

    Fernando Luis, Gache

    2010-01-01

    Full Text Available In 1776 Adam Smith raised the matter that an invisible hand was the one which moved the markets to obtain its efficiency. Despite in the present paper we are going to raise the hypothesis, that this invisible hand is in fact the confidence that each person feels when he is going to do business. That in addition it is unique, because it is different from the confidence of the others and that is a variable nonlinear that essentially is ligatured to respective personal histories. For that we are going to take as its bases the paper by Leopoldo Abadía (2009, with respect to the financial economy crisis that happened in 2007-2008, to evidence the form in which confidence operates. Therefore the contribution that we hope to do with this paper is to emphasize that, the level of confidence of the different actors, is the one which really moves the markets, (therefore the economy and that the crisis of the subprime mortgages is a confidence crisis at world-wide level.

  3. Confidence-building and Canadian leadership

    International Nuclear Information System (INIS)

    Cleminson, F.R.

    1998-01-01

    Confidence-building has come into its own as a 'tool of choice' in facilitating the non-proliferation, arms control and disarmament (NACD) agenda, whether regional or global. From the Middle East Peace Process (MEPP) to the ASEAN Intersessional Group on Confidence-Building (ARF ISG on CBMS), confidence-building has assumed a central profile in regional terms. In the Four Power Talks begun in Geneva on December 9, 1997, the United States identified confidence-building as one of two subject areas for initial discussion as part of a structured peace process between North and South Korea. Thus, with CBMs assuming such a high profile internationally, it seems prudent for Canadians to pause and take stock of the significant role which Canada has already played in the conceptual development of the process over the last two decades. Since the Helsinki accords of 1975, Canada has developed a significant expertise in this area through an unbroken series of original, basic research projects. These have contributed to defining the process internationally from concept to implementation. Today, these studies represent a solid and unique Departmental investment in basic research from which to draw in meeting Canada's current commitments to multilateral initiatives in the area of confidence-building and to provide a 'step up' in terms of future-oriented leadership. (author)

  4. Exposure to antimony from polyethylene terephthalate (PET) trays used in ready-to-eat meals.

    Science.gov (United States)

    Haldimann, M; Blanc, A; Dudler, V

    2007-08-01

    Antimony residues, a result of the use of a polycondensation catalyst in the production of polyethylene terephthalate (PET) oven-proof trays, were analysed in ready-to-eat meals. The toxicity of antimony has raised concerns about consumer safety; therefore, the migration of small fractions of these residues into ready meals and foods as a result of cooking directly in the PET trays was studied. A straightforward approach of measuring real samples was selected to obtain accurate exposure data. Background antimony concentration was determined separately from a series of lunch meals, which ranged from not detectable to 3.4 microg kg(-1). Microwave and conventional oven-cooking caused a distinct increase in the concentration of antimony in food and ready meals of 0-17 and 8-38 microg kg(-1), respectively, depending, to a certain extent, on the industrial preparations. The migrated quantities of antimony corresponded to 3-13 microg. For comparison, PET roasting bags and ready-made dough products in PET baking dishes were also evaluated. About half of the products prepared at a temperature of 180 degrees C exceeded the specific migration limit set for food contact material by the European Commission. However, the migrated amounts of antimony relative to the accepted tolerable daily intake (TDI) show that exposure from this type of food is currently not of toxicological concern.

  5. Functional properties of proteins isolated from industrially produced sunflower meal

    Directory of Open Access Journals (Sweden)

    Petia Ivanova

    2014-10-01

    Full Text Available Protein isolate 1 (PI1 and protein isolate 2 (PI2 were prepared from industrially produced sunflower meal by using isoelectric and ethanol precipitation respectively. The water absorption capacity of PI1 was 6 times higher than that of PI2 and was significantly reduced by the presence of 0.03 M and 0.25 M NaCl. Oil absorption capacity of both protein isolates was not influenced by NaCl supplementation. Foam capacity of PI1 and PI2 was pH-dependent. While the foam capacity of both isolates was improved by either 0.03 M or 0.25 M NaCl, the foam stability was negatively influenced by the addition of NaCl at all pH values with except for pH 4. Emulsifying activity of PI1 and PI2 was lowest at pH 4. The emulsions exhibited relatively high stability (> 90% under all studied conditions. Knowledge of the influence of pH and boundary concentrations of NaCl on the functionality of sunflower meal protein isolates could be beneficial for their future potential application in food industry.

  6. Evaluation of salt content in school meals

    Directory of Open Access Journals (Sweden)

    Cláudia Alexandra Colaço Lourenço Viegas

    2015-04-01

    Full Text Available OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12. Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05 and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05. The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

  7. Consumer attitudes, barriers, and meal satisfaction associated with sodium-reduced meal intake at worksite cafeterias.

    Science.gov (United States)

    Lee, Jounghee; Park, Sohyun

    2015-12-01

    Targeting consumers who consume lunches at their worksite cafeterias would be a valuable approach to reduce sodium intake in South Korea. To assess the relationships between socio-demographic factors, consumer satisfaction, attitudes, barriers and the frequency of sodium-reduced meal intake. We implemented a cross-sectional research, analyzing data from 738 consumers aged 18 years or older (327 males and 411 females) at 17 worksite cafeterias in South Korea. We used the ordinary least squares regression analysis to determine the factors related to overall satisfaction with sodium-reduced meal. General linear models with LSD tests were employed to examine the variables that differed by the frequency of sodium-reduced meal intake. Most subjects always or usually consumed the sodium-reduced meal (49%), followed by sometimes (34%) and rarely or never (18%). Diverse menus, taste and belief in the helpfulness of the sodium-reduced meal significantly increased overall satisfaction with the sodium-reduced diet (P < 0.05). We found importance of needs in the following order: 1) 'menu diversity' (4.01 points), 2) 'active promotion' (3.97 points), 3) 'display of nutrition labels in a visible location' (3.96 points), 4) 'improvement of taste' (3.88 points), and 5) 'education of sodium-reduction self-care behaviors' (3.82 points). Dietitians could lead consumers to choose sodium-reduced meals by improving their taste and providing diverse menus for the sodium-reduced meals at worksite cafeterias.

  8. High confidence in falsely recognizing prototypical faces.

    Science.gov (United States)

    Sampaio, Cristina; Reinke, Victoria; Mathews, Jeffrey; Swart, Alexandra; Wallinger, Stephen

    2018-06-01

    We applied a metacognitive approach to investigate confidence in recognition of prototypical faces. Participants were presented with sets of faces constructed digitally as deviations from prototype/base faces. Participants were then tested with a simple recognition task (Experiment 1) or a multiple-choice task (Experiment 2) for old and new items plus new prototypes, and they showed a high rate of confident false alarms to the prototypes. Confidence and accuracy relationship in this face recognition paradigm was found to be positive for standard items but negative for the prototypes; thus, it was contingent on the nature of the items used. The data have implications for lineups that employ match-to-suspect strategies.

  9. A New Bacillus licheniformis Mutant Strain Producing Serine Protease Efficient for Hvdrolvqis of Sov Meal Proteins.

    Science.gov (United States)

    Kostyleva, E V; Sereda, A S; Velikoretskaya, I A; Nefedova, L I; Sharikov, A Yu; Tsurikova, N V; Lobanov, N S; Semenova, M V; Sinitsyn, A P

    2016-07-01

    Induced mutagenesis with y-irradiation of the industrial strain Bacillus licheniformis-60 VKM B-2366,D was used to obtain a new highly active producer of an extracellular serine protease, Bacillus licheni- formis7 145. Samples of dry.concentrated preparations of serine protease produced by the original and mutant strains were obtained, and identity of their protein composition was'established. Alkaline serine protease sub- tilisin DY was the main component of the preparations. The biochemical and physicochemical properties of the Protolkheterm-145 enzyme preparation obtained from the mutant strain were studied. It exhibited pro- teolytic activity (1.5 times higher than the preparation from the initial strain) within broad ranges of pH (5- 11) and temperature (30-70'C).-Efficient hydrolysis of extruded soy meal protein at high concentrations (2 to 50%) in-the reaction mixture was.the main advantage of the Protolikheterm 145 preparation. Compared to,. the preparation obtained using the initial strain, the new preparation with increased proteolytic-activity pro- vided for more complete hydrolysis of the main non-nutritious soy,proteins.(glycinin and 0-conglycinin) with the yield of soluble protein increased by 19-28%, which decreased the cost of bioconversion of the protein- aceous material and indicated promise of the new preparation in resource-saving technologies for processing soy meals and cakes.

  10. Double contrast barium meal and acetylcysteine

    International Nuclear Information System (INIS)

    Kinnunen, J.; Pietilae, J.; Ahovuo, J.; Mankinen, P.; Tervahartiala, P.

    1989-01-01

    In a prospective double blind study, acetylcysteine, a local and systemic respiratory tract mucolytic agent, or a placebo, were given to 100 patients prior to a double contrast barium meal to decrease the gastric mucus viscosity and to make the mucus layer thinner, in order to permit barium to outline the furrows surrounding the areae gastricae instead of the overlying thick mucus. However, acetylcysteine failed to improve either visualization of the areae gastricae or the general quality of the double contrast barium meal. (orig.)

  11. A systematic review of maternal confidence for physiologic birth: characteristics of prenatal care and confidence measurement.

    Science.gov (United States)

    Avery, Melissa D; Saftner, Melissa A; Larson, Bridget; Weinfurter, Elizabeth V

    2014-01-01

    Because a focus on physiologic labor and birth has reemerged in recent years, care providers have the opportunity in the prenatal period to help women increase confidence in their ability to give birth without unnecessary interventions. However, most research has only examined support for women during labor. The purpose of this systematic review was to examine the research literature for information about prenatal care approaches that increase women's confidence for physiologic labor and birth and tools to measure that confidence. Studies were reviewed that explored any element of a pregnant woman's interaction with her prenatal care provider that helped build confidence in her ability to labor and give birth. Timing of interaction with pregnant women included during pregnancy, labor and birth, and the postpartum period. In addition, we looked for studies that developed a measure of women's confidence related to labor and birth. Outcome measures included confidence or similar concepts, descriptions of components of prenatal care contributing to maternal confidence for birth, and reliability and validity of tools measuring confidence. The search of MEDLINE, CINAHL, PsycINFO, and Scopus databases provided a total of 893 citations. After removing duplicates and articles that did not meet inclusion criteria, 6 articles were included in the review. Three relate to women's confidence for labor during the prenatal period, and 3 describe tools to measure women's confidence for birth. Research about enhancing women's confidence for labor and birth was limited to qualitative studies. Results suggest that women desire information during pregnancy and want to use that information to participate in care decisions in a relationship with a trusted provider. Further research is needed to develop interventions to help midwives and physicians enhance women's confidence in their ability to give birth and to develop a tool to measure confidence for use during prenatal care. © 2014 by

  12. Confidence building - is science the only approach

    International Nuclear Information System (INIS)

    Bragg, K.

    1990-01-01

    The Atomic Energy Control Board (AECB) has begun to develop some simplified methods to determine if it is possible to provide confidence that dose, risk and environmental criteria can be respected without undue reliance on detailed scientific models. The progress to date will be outlined and the merits of this new approach will be compared to the more complex, traditional approach. Stress will be given to generating confidence in both technical and non-technical communities as well as the need to enhance communication between them. 3 refs., 1 tab

  13. Self Confidence Spillovers and Motivated Beliefs

    DEFF Research Database (Denmark)

    Banerjee, Ritwik; Gupta, Nabanita Datta; Villeval, Marie Claire

    that success when competing in a task increases the performers’ self-confidence and competitiveness in the subsequent task. We also find that such spillovers affect the self-confidence of low-status individuals more than that of high-status individuals. Receiving good news under Affirmative Action, however......Is success in a task used strategically by individuals to motivate their beliefs prior to taking action in a subsequent, unrelated, task? Also, is the distortion of beliefs reinforced for individuals who have lower status in society? Conducting an artefactual field experiment in India, we show...

  14. The microbes we eat: abundance and taxonomy of microbes consumed in a day's worth of meals for three diet types.

    Science.gov (United States)

    Lang, Jenna M; Eisen, Jonathan A; Zivkovic, Angela M

    2014-01-01

    Far more attention has been paid to the microbes in our feces than the microbes in our food. Research efforts dedicated to the microbes that we eat have historically been focused on a fairly narrow range of species, namely those which cause disease and those which are thought to confer some "probiotic" health benefit. Little is known about the effects of ingested microbial communities that are present in typical American diets, and even the basic questions of which microbes, how many of them, and how much they vary from diet to diet and meal to meal, have not been answered. We characterized the microbiota of three different dietary patterns in order to estimate: the average total amount of daily microbes ingested via food and beverages, and their composition in three daily meal plans representing three different dietary patterns. The three dietary patterns analyzed were: (1) the Average American (AMERICAN): focused on convenience foods, (2) USDA recommended (USDA): emphasizing fruits and vegetables, lean meat, dairy, and whole grains, and (3) Vegan (VEGAN): excluding all animal products. Meals were prepared in a home kitchen or purchased at restaurants and blended, followed by microbial analysis including aerobic, anaerobic, yeast and mold plate counts as well as 16S rRNA PCR survey analysis. Based on plate counts, the USDA meal plan had the highest total amount of microbes at 1.3 × 10(9) CFU per day, followed by the VEGAN meal plan and the AMERICAN meal plan at 6 × 10(6) and 1.4 × 10(6) CFU per day respectively. There was no significant difference in diversity among the three dietary patterns. Individual meals clustered based on taxonomic composition independent of dietary pattern. For example, meals that were abundant in Lactic Acid Bacteria were from all three dietary patterns. Some taxonomic groups were correlated with the nutritional content of the meals. Predictive metagenome analysis using PICRUSt indicated differences in some functional KEGG categories

  15. Diabetes Nutrition: Including Sweets in Your Meal Plan

    Science.gov (United States)

    Diabetes nutrition: Including sweets in your meal plan Diabetes nutrition focuses on healthy foods, but sweets aren't necessarily ... your meal plan. By Mayo Clinic Staff Diabetes nutrition focuses on healthy foods. But you can eat ...

  16. Influence of differently processed mango seed kernel meal on ...

    African Journals Online (AJOL)

    Influence of differently processed mango seed kernel meal on performance response of west African ... and TD( consisted spear grass and parboiled mango seed kernel meal with concentrate diet in a ratio of 35:30:35). ... HOW TO USE AJOL.

  17. Performance of broiler chickens fed on Moringa oleifera leaf meal ...

    African Journals Online (AJOL)

    Performance of broiler chickens fed on Moringa oleifera leaf meal ... This exploratory study was conducted to investigate the effect of Moringa oleifera leaf meal ... ratio were evaluated for the individual replicate of each dietary treatment.

  18. Confident Communication: Speaking Tips for Educators.

    Science.gov (United States)

    Parker, Douglas A.

    This resource book seeks to provide the building blocks needed for public speaking while eliminating the fear factor. The book explains how educators can perfect their oratorical capabilities as well as enjoy the security, confidence, and support needed to create and deliver dynamic speeches. Following an Introduction: A Message for Teachers,…

  19. Principles of psychological confidence of NPP operators

    International Nuclear Information System (INIS)

    Alpeev, A.S.

    1994-01-01

    The problems of operator interaction with subsystems supporting his activity are discussed from the point of view of formation of his psychological confidence on the basis of the automation intellectual means capabilities. The functions of operator activity supporting subsystems, which realization will provide to decrease greatly the portion of accidents at NPPs connected with mistakes in operator actions, are derived. 6 refs

  20. Growing confidence, building skills | IDRC - International ...

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

    In 2012 Rashid explored the influence of think tanks on policy in Bangladesh, as well as their relationships with international donors and media. In 2014, he explored two-way student exchanges between Canadian and ... his IDRC experience “gave me the confidence to conduct high quality research in social sciences.”.

  1. Detecting Disease in Radiographs with Intuitive Confidence

    Directory of Open Access Journals (Sweden)

    Stefan Jaeger

    2015-01-01

    Full Text Available This paper argues in favor of a specific type of confidence for use in computer-aided diagnosis and disease classification, namely, sine/cosine values of angles represented by points on the unit circle. The paper shows how this confidence is motivated by Chinese medicine and how sine/cosine values are directly related with the two forces Yin and Yang. The angle for which sine and cosine are equal (45° represents the state of equilibrium between Yin and Yang, which is a state of nonduality that indicates neither normality nor abnormality in terms of disease classification. The paper claims that the proposed confidence is intuitive and can be readily understood by physicians. The paper underpins this thesis with theoretical results in neural signal processing, stating that a sine/cosine relationship between the actual input signal and the perceived (learned input is key to neural learning processes. As a practical example, the paper shows how to use the proposed confidence values to highlight manifestations of tuberculosis in frontal chest X-rays.

  2. Current Developments in Measuring Academic Behavioural Confidence

    Science.gov (United States)

    Sander, Paul

    2009-01-01

    Using published findings and by further analyses of existing data, the structure, validity and utility of the Academic Behavioural Confidence scale (ABC) is critically considered. Validity is primarily assessed through the scale's relationship with other existing scales as well as by looking for predicted differences. The utility of the ABC scale…

  3. Coefficient Omega Bootstrap Confidence Intervals: Nonnormal Distributions

    Science.gov (United States)

    Padilla, Miguel A.; Divers, Jasmin

    2013-01-01

    The performance of the normal theory bootstrap (NTB), the percentile bootstrap (PB), and the bias-corrected and accelerated (BCa) bootstrap confidence intervals (CIs) for coefficient omega was assessed through a Monte Carlo simulation under conditions not previously investigated. Of particular interests were nonnormal Likert-type and binary items.…

  4. Evaluating Measures of Optimism and Sport Confidence

    Science.gov (United States)

    Fogarty, Gerard J.; Perera, Harsha N.; Furst, Andrea J.; Thomas, Patrick R.

    2016-01-01

    The psychometric properties of the Life Orientation Test-Revised (LOT-R), the Sport Confidence Inventory (SCI), and the Carolina SCI (CSCI) were examined in a study involving 260 athletes. The study aimed to test the dimensional structure, convergent and divergent validity, and invariance over competition level of scores generated by these…

  5. Distinguishing highly confident accurate and inaccurate memory: insights about relevant and irrelevant influences on memory confidence.

    Science.gov (United States)

    Chua, Elizabeth F; Hannula, Deborah E; Ranganath, Charan

    2012-01-01

    It is generally believed that accuracy and confidence in one's memory are related, but there are many instances when they diverge. Accordingly it is important to disentangle the factors that contribute to memory accuracy and confidence, especially those factors that contribute to confidence, but not accuracy. We used eye movements to separately measure fluent cue processing, the target recognition experience, and relative evidence assessment on recognition confidence and accuracy. Eye movements were monitored during a face-scene associative recognition task, in which participants first saw a scene cue, followed by a forced-choice recognition test for the associated face, with confidence ratings. Eye movement indices of the target recognition experience were largely indicative of accuracy, and showed a relationship to confidence for accurate decisions. In contrast, eye movements during the scene cue raised the possibility that more fluent cue processing was related to higher confidence for both accurate and inaccurate recognition decisions. In a second experiment we manipulated cue familiarity, and therefore cue fluency. Participants showed higher confidence for cue-target associations for when the cue was more familiar, especially for incorrect responses. These results suggest that over-reliance on cue familiarity and under-reliance on the target recognition experience may lead to erroneous confidence.

  6. 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.

  7. The rural school meal as a site for learning about food.

    Science.gov (United States)

    Torres, Irene; Benn, Jette

    2017-10-01

    The aim of the article is to contribute to the understanding of the school meal as a site for learning about food, nutrition and the wider determinants of health in three small rural schools of Ecuador. Based on a year-long qualitative fieldwork, the multiple case study associates Vygotsky's sociocultural theory of learning with Noddings' theory of care to analyze the findings. In the study, elements of care in the relationships between children and adults seemed to promote dialogue and, in this way, adults were able to model what is required to care for others and oneself. This entails that a focus solely on food or limitations on social interaction during the school meal may reduce its learning opportunities. The study concurs with the research that the food is better received when it is more aligned with the students' expectations. In addition, the findings support the view that rural school meal programs should address the views of parents and teachers because of their influence on how the meal is prepared and provided. The article proposes that schools work within a flexible framework emphasizing attention to the caring aspects of the meal, as a means to develop this dimension of the school meal. The study also contends that a collaborative reshaping of conditions formally set by school food policy is consistent with a critical approach to food and nutrition. In connection with this, the study concludes by highlighting the value of revisiting Noddings' perspective of care as deriving from the practice of opening up and meeting the other. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. 21 CFR 137.260 - Enriched corn meals.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched corn meals. 137.260 Section 137.260 Food... Flours and Related Products § 137.260 Enriched corn meals. (a) Enriched corn meals are the foods, each of which conforms to the definition and standard of identity prescribed for a kind of corn meal by §§ 137...

  9. 21 CFR 137.275 - Yellow corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn meal. 137.275 Section 137.275 Food and... Related Products § 137.275 Yellow corn meal. Yellow corn meal conforms to the definition and standard of identity prescribed by § 137.250 for white corn meal except that cleaned yellow corn is used instead of...

  10. Building Public Confidence in Nuclear Activities

    International Nuclear Information System (INIS)

    Isaacs, T

    2002-01-01

    Achieving public acceptance has become a central issue in discussions regarding the future of nuclear power and associated nuclear activities. Effective public communication and public participation are often put forward as the key building blocks in garnering public acceptance. A recent international workshop in Finland provided insights into other features that might also be important to building and sustaining public confidence in nuclear activities. The workshop was held in Finland in close cooperation with Finnish stakeholders. This was most appropriate because of the recent successes in achieving positive decisions at the municipal, governmental, and Parliamentary levels, allowing the Finnish high-level radioactive waste repository program to proceed, including the identification and approval of a proposed candidate repository site. Much of the workshop discussion appropriately focused on the roles of public participation and public communications in building public confidence. It was clear that well constructed and implemented programs of public involvement and communication and a sense of fairness were essential in building the extent of public confidence needed to allow the repository program in Finland to proceed. It was also clear that there were a number of other elements beyond public involvement that contributed substantially to the success in Finland to date. And, in fact, it appeared that these other factors were also necessary to achieving the Finnish public acceptance. In other words, successful public participation and communication were necessary but not sufficient. What else was important? Culture, politics, and history vary from country to country, providing differing contexts for establishing and maintaining public confidence. What works in one country will not necessarily be effective in another. Nonetheless, there appear to be certain elements that might be common to programs that are successful in sustaining public confidence and some of

  11. Building Public Confidence in Nuclear Activities

    International Nuclear Information System (INIS)

    Isaacs, T

    2002-01-01

    Achieving public acceptance has become a central issue in discussions regarding the future of nuclear power and associated nuclear activities. Effective public communication and public participation are often put forward as the key building blocks in garnering public acceptance. A recent international workshop in Finland provided insights into other features that might also be important to building and sustaining public confidence in nuclear activities. The workshop was held in Finland in close cooperation with Finnish stakeholders. This was most appropriate because of the recent successes in achieving positive decisions at the municipal, governmental, and Parliamentary levels, allowing the Finnish high-level radioactive waste repository program to proceed, including the identification and approval of a proposed candidate repository site Much of the workshop discussion appropriately focused on the roles of public participation and public communications in building public confidence. It was clear that well constructed and implemented programs of public involvement and communication and a sense of fairness were essential in building the extent of public confidence needed to allow the repository program in Finland to proceed. It was also clear that there were a number of other elements beyond public involvement that contributed substantially to the success in Finland to date. And, in fact, it appeared that these other factors were also necessary to achieving the Finnish public acceptance. In other words, successful public participation and communication were necessary but not sufficient. What else was important? Culture, politics, and history vary from country to country, providing differing contexts for establishing and maintaining public confidence. What works in one country will not necessarily be effective in another. Nonetheless, there appear to be certain elements that might be common to programs that are successful in sustaining public confidence, and some of

  12. Cost of New Nordic Diet school meals

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgard; Thorsen, Anne Vibeke; Damsgaard, Camilla Trab

    2015-01-01

    programme consisting of a morning snack and a hot lunch based on fixed seasonal menu plans and with 75 per cent organic content is 37 per cent more expensive in terms of ingredient costs than corresponding packed school meals. This cost differential can be almost halved by introducing more flexible...

  13. Gastric emptying of a solid meal

    International Nuclear Information System (INIS)

    Mannell, A.; Esser, J.D.

    1984-01-01

    A simple, non-invasive technique for measuring gastric emptying of a solid meal in clinical practice is described. Cooked chicken liver labelled with a radio-isotope is used. To establish the range of normal gastric emptying times 11 asymptomatic adults were studied. The effect of posture on solid emptying was also examined

  14. Atherogenic potentials of some Nigerian meals.

    Science.gov (United States)

    Eyong, E U; Umoh, I B; Ogu, T I; Edet, E E; Eteng, M U; Igiri, A O

    2007-01-01

    The atherogenic potentials of peeled grated cocoyam (Xanthosoma maffafa scot) "ekpang nkukwo", pounded yam (Discorea spp) with plain soup "afia efere", and plantain porridge (Musa paradisiaca) "iwuk ukom" meals were investigated. The three meals were fed to three different groups of albino rats of Wistar strain for a period of twenty eight days. A fourth group which served as control was feed with normal rat pellet. The mean total plasma cholesterol level in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to the control and peeled grated cocoyam fed groups. The mean total plasma triglyceride (MTPTG) level in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to the control group. However the MTPTG level in the peeled grated cocoyam and plantain porridge fed groups were comparable to control. The mean HDL-cholesterol level in the peeled grated cocoyam and plantain fed groups were comparable control. The mean LDL-cholesterol level in the peeled grated cocoyam and plantain porridge fed groups was significantly lower [P < 0.05] than the control group. The LDL-cholesterol and VLDL-cholesterol in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to control. These findings suggest low atherogenic potentials of the pounded yam with plain soup meal compared to the peeled grated cocoyam and plantain porridge meals.

  15. Meal Plans and Diabetes (For Parents)

    Science.gov (United States)

    ... of carbs and other nutrients, both for diabetes management and to make meals satisfying. Here are some things to keep in mind: About 10% to 20% of the calories your child eats should come from protein . Try to select lean meats like chicken or beef. Roughly 25% to ...

  16. Gastric emptying of a solid meal

    Energy Technology Data Exchange (ETDEWEB)

    Mannell, A.; Esser, J.D. (University of the Witwatersrand, Johannesburg (South Africa))

    1984-09-08

    A simple, non-invasive technique for measuring gastric emptying of a solid meal in clinical practice is described. Cooked chicken liver labelled with a radio-isotope is used. To establish the range of normal gastric emptying times 11 asymptomatic adults were studied. The effect of posture on solid emptying was also examined.

  17. Making a meal out of wood wastes

    Energy Technology Data Exchange (ETDEWEB)

    1981-04-23

    Researchers at Waterloo University, Canada, have developed a fungal based process for making animal feedstuffs from cellulose wastes. It could solve the severe pollution problems of the pulp and paper mills and save on imported soya meal at the same time.

  18. 29 CFR 785.19 - Meal.

    Science.gov (United States)

    2010-07-01

    .... For example, an office employee who is required to eat at his desk or a factory worker who is required to be at his machine is working while eating. (Culkin v. Glenn L. Martin, Nebraska Co., 97 F. Supp... enough for a bona fide meal period. A shorter period may be long enough under special conditions. The...

  19. Effect of particle size distribution of maize and soybean meal on the precaecal amino acid digestibility in broiler chickens.

    Science.gov (United States)

    Siegert, W; Ganzer, C; Kluth, H; Rodehutscord, M

    2018-02-01

    1. Herein, it was investigated whether different particle size distributions of feed ingredients achieved by grinding through a 2- or 3-mm grid would have an effect on precaecal (pc) amino acid (AA) digestibility. Maize and soybean meal were used as the test ingredients. 2. Maize and soybean meal was ground with grid sizes of 2 or 3 mm. Nine diets were prepared. The basal diet contained 500 g/kg of maize starch. The other experimental diets contained maize or soybean meal samples at concentrations of 250 and 500, and 150 and 300 g/kg, respectively, instead of maize starch. Each diet was tested using 6 replicate groups of 10 birds each. The regression approach was applied to calculate the pc AA digestibility of the test ingredients. 3. The reduction of the grid size from 3 to 2 mm reduced the average particle size of both maize and soybean meal, mainly by reducing the proportion of coarse particles. Reducing the grid size significantly (P digestibility of all AA in the soybean meal. In maize, reducing the grid size decreased the pc digestibility of all AA numerically, but not significantly (P > 0.050). The mean numerical differences in pc AA digestibility between the grid sizes were 0.045 and 0.055 in maize and soybean meal, respectively. 4. Future studies investigating the pc AA digestibility should specify the particle size distribution and should investigate the test ingredients ground similarly for practical applications.

  20. Sensory quality of mayonnaise formulated with eggs produced by laying hens fed diet enriched with purslane meal (Portulaca oleracea)

    Science.gov (United States)

    Kartikasari, L. R.; Hertanto, B. S.; Nuhriawangsa, A. M. P.

    2018-01-01

    The objective of the study was to assess the sensory quality of mayonnaise formulated by egg yolks produced by hens fed purslane meal as a source of omega-3 (n-3) fats, alpha-linolenic acid. Eggs used were produced by Hy-Line Brown hens (38 weeks old) fed five diets suplemented with 0, 2, 4, 6 and 8% purslane meal. A total of 40 eggs of day 29 (n = 8 eggs for each treatment) were collected to formulate mayonnaise. The ingredient composition of mayonnaise was 14% egg yolks, 9% vinegar, 74% corn oil, 1% salt, 1% sugar, and 1% mustard. The parameters included colour, emulsion stability, texture, homogeneity, aroma, taste and flavour of mayonnaise. The findings of sensory evaluation by quantitative descriptive analysis showed that the use of egg yolk from hens fed dietary purslane meal up to 8% resulted in a significant effect on the yellow color of mayonnaise, but did not significantly affect emulsion stability, texture, homogeneity, aroma, taste, and flavour. Based on consumer preference, consumers did not detect any differences in the sensory characteristics between mayonnaise prepared from control eggs and those formulated with eggs produced from dietary treatment. Apparently, there was an increase in colour liking by inclusion of purslane meal. In conclusion, eggs from laying hens fed diets supplemented with purslane meal improved the colour intensity of mayonnaise. Mayonnaise formulation using eggs from diets added with Portulaca oleraceae meal up to a level of 8% can be applied without influencing mayonnaise sensory characteristics and consumer acceptance.

  1. 21 CFR 73.275 - Dried algae meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Dried algae meal. 73.275 Section 73.275 Food and... ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.275 Dried algae meal. (a) Identity. The color additive dried algae meal is a dried mixture of algae cells (genus Spongiococcum, separated from its culture broth...

  2. The School Meals Initiative Implementation Study. First Year Report.

    Science.gov (United States)

    Abraham, Sameer; Chattopadhyay, Manas; Sullivan, Colleen; Mallory, Larry; Steiger, Darby Miller; Daft, Lynn; Arcos, Alyssa; Wilbraham, Brooke

    This report, authorized by the Food and Nutrition Service of the U.S. Department of Agriculture, contains information on the School Meals Initiative for Healthy Children (SMI), a reform of school-meals programs aimed at upgrading the nutritional content of school meals. The purpose of the study was to describe and evaluate: (1) overall…

  3. Evaluation of Microdesmis puberula leaf meal as feed ingredient in ...

    African Journals Online (AJOL)

    The material was milled using a hammer mill to produce the leaf meal. Microdesmis puberula leaf meal contain 17.32% crude protein, 6.52% ether extract, 12.25% total ash, 24.84% crude fibre, 24.06% NFE and an appreciable percent of minerals. Three broiler starter diets were formulated to contain the meal at dietary ...

  4. Absorption from iron tablets given with different types of meals.

    Science.gov (United States)

    Hallberg, L; Björn-Rasmussen, E; Ekenved, G; Garby, L; Rossander, L; Pleehachinda, R; Suwanik, R; Arvidsson, B

    1978-09-01

    The absorption of iron from tablets given with 5 types of meals was studied in 153 subjects. The meals were: a hamburger meal with beans and potatoes, a simple breakfast meal, a Latin American meal composed of black beans, rice and maize and two Southeast Asian meals composed of rice, vegetables and spices served with and without fish. The groups were directly compared by relating the absorption from the iron tablets to the absorption from a standardized reference dose of iron given on an empty stomach. The composition of meals with respect to content of meat or fish or the presence of large amounts of phytates seemed to have no influence on the absorption of iron from tablets. The absorption from iron tablets was about 40% higher when they were given with rice meals than when they were given with the other meals studied. The average decrease in absorption by meals was about 50-60% based on a comparison when tablets were given on an empty stomach. When tablets from which the iron was released more slowly were used, the absorption increased by about 30% except when they were given with rice meals, where the absorption was unchanged. The differences among the meals in their effect on the absorption of iron from tablets thus disappeared when the slow-release tablets were given.

  5. Absorption from iron tablets given with different types of meals

    Energy Technology Data Exchange (ETDEWEB)

    Hallberg, L; Bjoern-Rasmussen, E; Ekenved, G; Garby, L; Rossander, L; Pleehachinda, R; Suwanik, R; Arvidsson, B

    1978-01-01

    The absorption from iron tablets given with 5 types of meals was studied in 153 subjects. The meals were: a hamburger meal with beans and potatoes, a simple breakfast meal, a Latin American meal composed of black beans, rice and maize and two Southeast Asian meals composed of rice, vegetables, and spices served with and without fish. The groups were directly compared by relating the absorption from the iron tablets to the absorption from a standardized reference dose of iron given on an empty stomach. The composition of meals with respect to content of meat or fish or the presence of large amounts of phytates seemed to have no influence on the absorption of iron from tablets. The absorption from iron tablets was about 40% higher when they were given with rice meals than when they were given with the other meals studied. The average decrease in absorption by meals was about 50-60% based on a comparison when tablets were given on an empty stomach. When tablets from which the iron was released more slowly were used, the absorption increased by about 30% except when they were given with rice meals, where the absorption was unchanged. The differences among the meals in their effect on the absorption of iron from tablets thus disappeared when the slow-release tablets were given.

  6. Absorption from iron tablets given with different types of meals

    International Nuclear Information System (INIS)

    Hallberg, L.; Bjoern-Rasmussen, E.; Ekenved, G.; Garby, L.; Rossander, L.; Pleehachinda, R.; Suwanik, R.; Arvidsson, B.

    1978-01-01

    The absorption from iron tablets given with 5 types of meals was studied in 153 subjects. The meals were: a hamburger meal with beans and potatoes, a simple breakfast meal, a Latin American meal composed of black beans, rice and maize and two Southeast Asian meals composed of rice, vegetables, and spices served with and without fish. The groups were directly compared by relating the absorption from the iron tablets to the absorption from a standardized reference dose of iron given on an empty stomach. The composition of meals with respect to content of meat or fish or the presence of large amounts of phytates seemed to have no influence on the absorption of iron from tablets. The absorption from iron tablets was about 40% higher when they were given with rice meals than when they were given with the other meals studied. The average decrease in absorption by meals was about 50-60% based on a comparison when tablets were given on an empty stomach. When tablets from which the iron was released more slowly were used, the absorption increased by about 30% except when they were given with rice meals, where the absorption was unchanged. The differences among the meals in their effect on the absorption of iron from tablets thus disappeared when the slow-release tablets were given. (author)

  7. 7 CFR 226.20 - Requirements for meals.

    Science.gov (United States)

    2010-01-01

    ..., respectively) for the meal pattern requirements contained in this section. (p) Family-style meal service. Meals may be served in a family-style setting. (q) Offer versus serve. (1) Each adult day care center shall..., 1983] Editorial Note: For Federal Register citations affecting § 226.20, see the List of CFR Sections...

  8. Cafeteria staff perceptions of the new USDA school meal standards

    Science.gov (United States)

    The new nutrition standards for the school meal programs implemented in 2012 align the school meal patterns with the US Dietary Guidelines for Americans, including more fruit, vegetable and whole grain offerings and minimum and maximum amount of calories per meal averaged over a week. The purpose of...

  9. Company and meal choices considered by Nordic adolescents

    DEFF Research Database (Denmark)

    Janhonen, Kristiina; Benn, Jette; Fjellström, Christina

    2013-01-01

    an effect on the frequency of family meals. Meals echoing or fully meeting the structural definition of a ‘proper meal’ were most common when describing meals for the family. The difference between the two social situations was most apparent for those who mentioned ‘Fast food dishes’ for themselves. Gender...

  10. Low parental awareness about energy (calorie) recommendations for children's restaurant meals: findings from a national survey in the USA.

    Science.gov (United States)

    Lynskey, Vanessa M; Anzman-Frasca, Stephanie; Harelick, Linda; Korn, Ariella; Sharma, Shanti; Simms, Stephanie; Economos, Christina D

    2017-08-01

    To assess parental awareness of per-meal energy (calorie) recommendations for children's restaurant meals and to explore whether calorie awareness was associated with parental sociodemographic characteristics and frequency of eating restaurant food. Cross-sectional online survey administered in July 2014. Parents estimated calories (i.e. kilocalories; 1 kcal=4·184 kJ) recommended for a child's lunch/dinner restaurant meal (range: 0-2000 kcal). Responses were categorized as 'underestimate' (600 kcal). Confidence in response was measured on a 4-point scale from 'very unsure' to 'very sure'. Logistic regressions estimated the odds of an 'accurate' response and confident response ('somewhat' or 'very sure') by parental sociodemographic characteristics and frequency of eating from restaurants. Sampling weights based on demographics were incorporated in all analyses. USA. Parents (n 1207) of 5-12-year-old children. On average, parents estimated 631 (se 19·4) kcal as the appropriate amount for a 5-12-year-old child's meal. Thirty-five per cent answered in the accurate range, while 33·3 and 31·8 % underestimated and overestimated, respectively. Frequent dining at restaurants, lower income and urban geography were associated with lower odds of answering accurately. Parents' confidence in their estimates was low across the sample (26·0 % confident) and only 10·1 % were both accurate and confident. Parent education about calorie recommendations for children could improve understanding and use of menu labelling information in restaurants. Targeted strategies are recommended to ensure that such efforts address, rather than exacerbate, health disparities.

  11. Amino acids digestibility of pelleted microparticle protein of fish meal and soybean meal in broiler chickens

    Directory of Open Access Journals (Sweden)

    N. Suthama

    2018-05-01

    Full Text Available Commom protein sources for poultry, fish meal and soybean meal, were ground to obtain reduced particle size. The particle was then dissolved in distilled water (1 : 4 w/v, and added with 2 mL virgin coconut oil for every 500 mL solution prior to ultrasound transducer (ultrasonic bath treatment to obtain protein microparticle. Reducing particle size is one possible way to increase protein utilization.180 birds were used for forced feeding and 10 other birds were plotted for endogenous correction, when they were one month and a half old. Microparticle protein of both ingredients were tested separately in either mash or pelleted forms and compared to intact protein. Completely randomized design with 3 treatments (intact, mash, and pellet and 6 replications (10 bidrs each was arranged for the respective ingredient. Protein and essential amino acid digestibilities, and calcium retention were the parameters measured. Analysis of variance continued to Duncan test were applied to statistically evaluate the data. Pelleted microparticle protein of fish meal and soybean meal, respectively, resulted in significantly (P<0.05 highest protein and amino acids digestibilities, and Ca retention although lower disgestibility of fewer amino acids was found in mash form. In conclusion, pelleted form of microparticle protein of either fish meal or soybean meal improve protein and mostly amino acids digestibilities, and calcium retention in broiler.

  12. Mind over platter: pre-meal planning and the control of meal size in humans.

    Science.gov (United States)

    Brunstrom, J M

    2014-07-01

    It is widely accepted that meal size is governed by psychological and physiological processes that generate fullness towards the end of a meal. However, observations of natural eating behaviour suggest that this preoccupation with within-meal events may be misplaced and that the role of immediate post-ingestive feedback (for example, gastric stretch) has been overstated. This review considers the proposition that the locus of control is more likely to be expressed in decisions about portion size, before a meal begins. Consistent with this idea, we have discovered that people are extremely adept at estimating the 'expected satiety' and 'expected satiation' of different foods. These expectations are learned over time and they are highly correlated with the number of calories that end up on our plate. Indeed, across a range of foods, the large variation in expected satiety/satiation may be a more important determinant of meal size than relatively subtle differences in palatability. Building on related advances, it would also appear that memory for portion size has an important role in generating satiety after a meal has been consumed. Together, these findings expose the importance of planning and episodic memory in the control of appetite and food intake in humans.

  13. ERICA: use of screens and consumption of meals and snacks by Brazilian adolescents.

    Science.gov (United States)

    Oliveira, Juliana Souza; Barufaldi, Laura Augusta; Abreu, Gabriela de Azevedo; Leal, Vanessa Sá; Brunken, Gisela Soares; Vasconcelos, Sandra Mary Lima; dos Santos, Marize Melo; Bloch, Katia Vergetti

    2016-02-01

    OBJECTIVE To describe the length of exposure to screens and the prevalence of consumption of meals and snacks by Brazilian adolescents in front of screens. METHODS We evaluated 74,589 12 to 17-year old adolescents from 1,247 schools in 124 Brazilian municipalities. A self-administered questionnaire was used. Its segment regarding nutrition contained questions about using TV, computers, and video game systems, having meals while watching TV, and consuming snacks in front of screens. Consumption of meals and snacks in front of screens was analyzed according to the following variables: geographical region, gender, age range, type of school (public or private), and school shift. The prevalences and their respective 95% confidence intervals were estimated under a complex sampling design. RESULTS A great deal of the adolescents (73.5%, 95%CI 72.3-74.7) reported spending two or more hours a day in front of screens. That habit was more frequent among male adolescents, private school students, morning shift students, and students from Brazil's South region. More than half of the adolescents (56.6%, 95%CI 55.4-57.8) reported almost always or always having meals in front of TV, and 39.6% (95%CI 38.8-40.5) of them said they consumed snacks in front of screens exactly as often. Both situations were the most prevalent ones among the girls, who attended public schools and were from Brazil's Midwest region. CONCLUSIONS Length of exposure to screens and consumption of meals and snacks almost always or always in front of screens are high among Brazilian adolescents. It is necessary to develop strategies aiming to reduce the length of screen use, considering the media reality that children and adolescents have been experiencing from earlier and earlier ages. That context must therefore be analyzed in an indissociable way.

  14. ERICA: use of screens and consumption of meals and snacks by Brazilian adolescents

    Directory of Open Access Journals (Sweden)

    Juliana Souza Oliveira

    2016-02-01

    Full Text Available ABSTRACT OBJECTIVE To describe the length of exposure to screens and the prevalence of consumption of meals and snacks by Brazilian adolescents in front of screens. METHODS We evaluated 74,589 12 to 17-year old adolescents from 1,247 schools in 124 Brazilian municipalities. A self-administered questionnaire was used. Its segment regarding nutrition contained questions about using TV, computers, and video game systems, having meals while watching TV, and consuming snacks in front of screens. Consumption of meals and snacks in front of screens was analyzed according to the following variables: geographical region, gender, age range, type of school (public or private, and school shift. The prevalences and their respective 95% confidence intervals were estimated under a complex sampling design. RESULTS A great deal of the adolescents (73.5%, 95%CI 72.3-74.7 reported spending two or more hours a day in front of screens. That habit was more frequent among male adolescents, private school students, morning shift students, and students from Brazil’s South region. More than half of the adolescents (56.6%, 95%CI 55.4-57.8 reported almost always or always having meals in front of TV, and 39.6% (95%CI 38.8-40.5 of them said they consumed snacks in front of screens exactly as often. Both situations were the most prevalent ones among the girls, who attended public schools and were from Brazil’s Midwest region. CONCLUSIONS Length of exposure to screens and consumption of meals and snacks almost always or always in front of screens are high among Brazilian adolescents. It is necessary to develop strategies aiming to reduce the length of screen use, considering the media reality that children and adolescents have been experiencing from earlier and earlier ages. That context must therefore be analyzed in an indissociable way.

  15. Tables of Confidence Limits for Proportions

    Science.gov (United States)

    1990-09-01

    0.972 180 49 0.319 0.332 0,357 175 165 0.964 0.969 0.976 ISO 50 0.325 0.338 0.363 175 166 0.969 0.973 0.980 180 51 0.331 0.344 0.368 175 167 0.973 0.977...0.528 180 18 0.135 0 145 0.164 180 19 0.141 0.151 0.171 ISO 80 0.495 0,508 0.534 347 UPPER CONFIDENCE LIMIT FOR PROPORTIONS CONFIDENCE LEVEL...500 409 0.8401 0.8459 0.8565 500 355 0.7364 0.7434 0.7564 500 356 0.7383 0.7453 0.7582 500 410 0.8420 0.8478 0 8583 500 357 0.7402 0.7472 0.7602 500

  16. Fish, shellfish, and meat meals of the public in Singapore

    International Nuclear Information System (INIS)

    Burger, Joanna; Fleischer, Jennifer; Gochfeld, Michael

    2003-01-01

    Understanding different patterns of fish consumption is an important component of the assessment of risk from contaminants in fish. While there have been extensive studies of fish consumption in Western cultures, less attention has been devoted to the role of fish and meat in the diets of people in other cultures. A survey of 212 people living in Singapore was conducted to examine the relative importance of fish, shellfish, and other meat in their diets and to ascertain whether there were differences as a function of age, income, education or gender. As expected, fish and shellfish played an important role in their daily diets. On average, people ate fish in about 10 meals a week, chicken for eight meals, and shrimp and pork for about six meals each. While nearly 8% never ate fish, 18% ate fish at all 21 meals a week and over 20% ate shellfish for all 21 meals. Income explained about 14% of the variation in the number of fish meals consumed, and age explained about 8% of the variation in number of chicken meals per week. There were no gender differences in the number of meals of each type. People less than 26 years old ate significantly more pork, chicken, and other meat meals and fewer shellfish meals than older people. People with higher incomes ate significantly more fish meals than those with lower incomes. Chinese individuals ate significantly more meals of pork, chicken, and other meat than other ethnic groups, and they ate only 26% of their meals at home, while others ate 33% of their meals at home. The data indicate a great deal of variation in the number of meals of fish, shellfish, and other meats eaten by the people interviewed, making dietary and risk assessments challenging

  17. Social media sentiment and consumer confidence

    OpenAIRE

    Daas, Piet J.H.; Puts, Marco J.H.

    2014-01-01

    Changes in the sentiment of Dutch public social media messages were compared with changes in monthly consumer confidence over a period of three-and-a-half years, revealing that both were highly correlated (up to r = 0.9) and that both series cointegrated. This phenomenon is predominantly affected by changes in the sentiment of all Dutch public Facebook messages. The inclusion of various selections of public Twitter messages improved this association and the response to changes in sentiment. G...

  18. Understanding Confidence Intervals With Visual Representations

    OpenAIRE

    Navruz, Bilgin; Delen, Erhan

    2014-01-01

    In the present paper, we showed how confidence intervals (CIs) are valuable and useful in research studies when they are used in the correct form with correct interpretations. The sixth edition of the APA (2010) Publication Manual strongly recommended reporting CIs in research studies, and it was described as “the best reporting strategy” (p. 34). Misconceptions and correct interpretations of CIs were presented from several textbooks. In addition, limitations of the null hypothesis statistica...

  19. To cook or not to cook: A means-end study of motives for choice of meal solutions

    NARCIS (Netherlands)

    Costa, A.I.A.; Schoolmeester, D.; Dekker, M.; Jongen, W.M.F.

    2007-01-01

    Few studies have approached the issue of the motivations for choice of meal solutions. This is, however, a matter of undeniable importance when individuals select, purchase, prepare and consume foods. This study resorted to the means-end chain theory and laddering interviews to conduct an analysis

  20. Confidence, Visual Research, and the Aesthetic Function

    Directory of Open Access Journals (Sweden)

    Stan Ruecker

    2007-05-01

    Full Text Available The goal of this article is to identify and describe one of the primary purposes of aesthetic quality in the design of computer interfaces and visualization tools. We suggest that humanists can derive advantages in visual research by acknowledging by their efforts to advance aesthetic quality that a significant function of aesthetics in this context is to inspire the user’s confidence. This confidence typically serves to create a sense of trust in the provider of the interface or tool. In turn, this increased trust may result in an increased willingness to engage with the object, on the basis that it demonstrates an attention to detail that promises to reward increased engagement. In addition to confidence, the aesthetic may also contribute to a heightened degree of satisfaction with having spent time using or investigating the object. In the realm of interface design and visualization research, we propose that these aesthetic functions have implications not only for the quality of interactions, but also for the results of the standard measures of performance and preference.

  1. Confidence-Based Learning in Investment Analysis

    Science.gov (United States)

    Serradell-Lopez, Enric; Lara-Navarra, Pablo; Castillo-Merino, David; González-González, Inés

    The aim of this study is to determine the effectiveness of using multiple choice tests in subjects related to the administration and business management. To this end we used a multiple-choice test with specific questions to verify the extent of knowledge gained and the confidence and trust in the answers. The tests were performed in a group of 200 students at the bachelor's degree in Business Administration and Management. The analysis made have been implemented in one subject of the scope of investment analysis and measured the level of knowledge gained and the degree of trust and security in the responses at two different times of the course. The measurements have been taken into account different levels of difficulty in the questions asked and the time spent by students to complete the test. The results confirm that students are generally able to obtain more knowledge along the way and get increases in the degree of trust and confidence in the answers. It is confirmed as the difficulty level of the questions set a priori by the heads of the subjects are related to levels of security and confidence in the answers. It is estimated that the improvement in the skills learned is viewed favourably by businesses and are especially important for job placement of students.

  2. Meal planning is associated with food variety, diet quality and body weight status in a large sample of French adults.

    Science.gov (United States)

    Ducrot, Pauline; Méjean, Caroline; Aroumougame, Vani; Ibanez, Gladys; Allès, Benjamin; Kesse-Guyot, Emmanuelle; Hercberg, Serge; Péneau, Sandrine

    2017-02-02

    Meal planning could be a potential tool to offset time scarcity and therefore encourage home meal preparation, which has been linked with an improved diet quality. However, to date, meal planning has received little attention in the scientific literature. The aim of our cross-sectional study was to investigate the association between meal planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status. Meal planning, i.e. planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Santé study. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. A food variety score was also calculated using Food Frequency Questionnaire. Weight and height were self-reported. Association between meal planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models. A total of 57% of the participants declared to plan meals at least occasionally. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. 1 = 1.13, 95% CI: [1.07-1.20]), higher overall food variety (OR quartile 4 vs. 1 = 1.25, 95% CI: [1.18-1.32]). In women, meal planning was associated with lower odds of being overweight (OR = 0.92 [0.87-0.98]) and obese (OR = 0.79 [0.73-0.86]). In men, the association was significant for obesity only (OR = 0.81 [0.69-0.94]). Meal planning was associated with a healthier diet and less obesity. Although no causality can be inferred from the reported associations, these data suggest that meal planning could potentially be relevant for obesity prevention.

  3. Physicochemical and functional properties of protein isolate obtained from cottonseed meal.

    Science.gov (United States)

    Ma, Mengting; Ren, Yanjing; Xie, Wei; Zhou, Dayun; Tang, Shurong; Kuang, Meng; Wang, Yanqin; Du, Shuang-Kui

    2018-02-01

    To investigate the effect of preparation methods of cottonseed meals on protein properties, the physicochemical and functional properties of proteins isolated from hot-pressed solvent extraction cottonseed meal (HCM), cold-pressed solvent extraction cottonseed meal (CCM) and subcritical fluid extraction cottonseed meal (SCM) were investigated. Cottonseed proteins had two major bands (at about 45 and 50kD), two X-ray diffraction peaks (8.5° and 19.5°) and one endothermic peak (94.31°C-97.72°C). Proteins of HCM showed relatively more β-sheet (38.3%-40.5%), and less β-turn (22.2%-25.8%) and α-helix (15.8%-19.5%), indicating the presence of highly denatured protein molecules. Proteins of CCM and SCM exhibited high water/oil absorption capacity, emulsifying abilities, surface hydrophobicity and fluorescence intensity, suggesting that the proteins have potential as functional ingredients in the food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Meal patterns and cooking practices in Southern France and Central England.

    Science.gov (United States)

    Pettinger, Clare; Holdsworth, Michelle; Gerber, Mariette

    2006-12-01

    To evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular stereotypes, eating together as a household, preparation of meals, food purchasing patterns, cooking practices and eating out were investigated. Cross-sectional studies conducted simultaneously in April 2001 using self-administered postal questionnaires. England (Nottingham, East Midlands) and France (Montpellier, Languedoc-Roussillon). A stratified random sample of 1000 males and 1000 females aged 18-65 years was generated from the electoral roll in each country. The final sample comprised 826 subjects in England (58% males, 42% females; mean age 44 years) and 766 subjects in France (42% males, 58% females; mean age 42 years). Analyses were conducted on samples standardised for sociodemographic differences. The French cooked from raw ingredients most often (PFrench and English food cultures, as the importance of the convivial aspects of eating, as well as more traditional practices such as cooking meals from basic ingredients, structured mealtimes and less between-meal snacking, remain more prominent within the French population. This may contribute to the differences in prevalence of obesity seen between the two countries.

  5. Guangzhou’s Baozai Meal a Popular Fast Food

    Institute of Scientific and Technical Information of China (English)

    1995-01-01

    IN Guangzhou, where restaurants are plentiful and food from many places is served, the baozai meal, a kind of traditional Chinese fast food, has retained its place in the hearts of Guangzhou’s caterers. The history of the baozai meal starts at least from the beginning of this century. By the end of the Qing Dynasty, Guangzhou was the largest trading port in south China with a developed, commodities-based economy. There were many dockworkers and porters living in the city at the time. They worked very hard and were often too busy to eat their meals at home. As a result, different kinds of meals were invented to meet their needs, such as the botou meal (bo is kind of earthen bowl), the dietou meal (die is small plate) and the baozai meal

  6. Television, Home-Cooked Meals, and Family Meal Frequency: Associations with Adult Obesity.

    Science.gov (United States)

    Tumin, Rachel; Anderson, Sarah E

    2017-06-01

    Adults, regardless of whether they are parents, regularly eat meals with family at home, but few studies have analyzed large, population-based samples to examine how mealtime practices or family meal frequency are associated with health. The aim of this study was to evaluate associations between the frequency of family meals eaten at home, watching television or videos during family meals, and consumption of meals that were cooked and eaten at home and the odds of being obese in adults. This was an analysis of the cross-sectional 2012 Ohio Medicaid Assessment Survey (OMAS), a telephone survey of Ohio's population. The study sample was adult Ohio residents responding to the 2012 OMAS who ate at least one family meal in the past week (n=12,842). Obesity (body mass index [BMI] ≥30), calculated from self-reported height and weight, was the outcome. Logistic regression models were used to examine the association between obesity and family meal practices, adjusted for respondents' employment status, marital status, race/ethnicity, educational attainment, and age. Family meal frequency was not associated with odds of obesity: those who ate family meals most (6-7) days were as likely as those who ate family meals few (1-2) days to be obese (adjusted odds ratio [OR adj ]=1.01, 95% CI=0.86, 1.18). Thirty-six percent of adults never watched television or videos while eating family meals, and 62% ate family meals that were all home-cooked. Adults who never watched television or videos during family meals had 37% lower odds of obesity compared with those who always did (95% CI=0.54, 0.73), regardless of family meal frequency. Adults whose family meals were all home-cooked had 26% lower odds of obesity than those who ate some or no home-cooked family meals (95% CI=0.62, 0.88). This association was more pronounced among adults who ate few family meals. Family meal practices may be associated with obesity in adults, even if they eat few family meals per week. Future research

  7. Relation between cognitive and hedonic responses to a meal.

    Science.gov (United States)

    Ciccantelli, B; Pribic, T; Malagelada, C; Accarino, A; Azpiroz, F

    2017-05-01

    Ingestion of a meal induces cognitive and hedonic sensations and our aim was to determine the relation between both dimensions. In three groups of healthy non-obese men (n=10 per group) three types of meals with equivalent levels of palatability were tested: a liquid meal, a solid-liquid low-calorie meal, and a solid-liquid high-calorie meal. The cognitive and hedonic responses were measured on 10-cm scales before and during the 30-minute postprandial period. The liquid meal induced a relatively strong cognitive response with satiation (4.7±0.7 score increment), fullness (3.3±0.7 score increment), and inhibition of desire of eating a food of choice; in contrast, its impact on sensation of digestive well-being and satisfaction was not significant (0.7±0.7 score increment). The high-calorie solid-liquid meal, with larger volume load and caloric content, induced much lower satiation (2.4±0.8 score increment; P=.041 vs liquid meal) and fullness sensation (1.3±0.6 score increment; P=.031 vs liquid meal), but a markedly higher level of satisfaction (2.7±0.4 score increment; P=.021 vs liquid meal); the low-calorie mixed meal had less prominent effects with significantly lower satisfaction (1.0±0.4 score increment; P=.039 vs high-calorie meal). The cognitive (satiation, fullness) and hedonic responses (satisfaction) to meals with equivalent levels of palatability, that is, equally likable, are dissociable. The characteristics of meals in terms of satiation and rewarding power could be adapted to specific clinical targets, whether nutritional supplementation or restriction. © 2017 John Wiley & Sons Ltd.

  8. High temperature cement raw meal flowability

    DEFF Research Database (Denmark)

    Maarup, Claus; Hjuler, Klaus; Dam-Johansen, Kim

    2014-01-01

    The flowability of cement raw meal is investigated at temperatures up to 850°C in a specially designed monoaxial shear tester. Consolidation stresses of 0.94, 1.87 and 2.79kPa are applied. The results show that the flowability is reduced as temperature is increased above 550°C, indicated by incre......The flowability of cement raw meal is investigated at temperatures up to 850°C in a specially designed monoaxial shear tester. Consolidation stresses of 0.94, 1.87 and 2.79kPa are applied. The results show that the flowability is reduced as temperature is increased above 550°C, indicated...

  9. Production of bioethanol from corn meal hydrolyzates

    Energy Technology Data Exchange (ETDEWEB)

    Ljiljana Mojovic; Svetlana Nikolic; Marica Rakin; Maja Vukasinovic [University of Belgrade, Belgrade (Serbia and Montenegro). Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology

    2006-09-15

    The two-step enzymatic hydrolysis of corn meal by commercially available {alpha}-amylase and glucoamylase and further ethanol fermentation of the obtained hydrolyzates by Saccharomyces cerevisiae yeast was studied. The conditions of starch hydrolysis such as substrate and enzyme concentration and the time required for enzymatic action were optimized taking into account both the effects of hydrolysis and ethanol fermentation. The corn meal hydrolyzates obtained were good substrates for ethanol fermentation by S. cerevisiae. The yield of ethanol of more than 80% (w/w) of the theoretical was achieved with a satisfactory volumetric productivity P (g/l h). No shortage of fermentable sugars was observed during simultaneous hydrolysis and fermentation. In this process, the savings in energy by carrying out the saccharification step at lower temperature (32{sup o}C) could be realized, as well as a reduction of the process time for 4 h. 31 refs., 5 figs., 2 tabs.

  10. Meal frequency patterns and glycemic properties of maternal diet in relation to preterm delivery: Results from a large prospective cohort study.

    Science.gov (United States)

    Englund-Ögge, Linda; Birgisdottir, Bryndis Eva; Sengpiel, Verena; Brantsæter, Anne Lise; Haugen, Margareta; Myhre, Ronny; Meltzer, Helle Margrete; Jacobsson, Bo

    2017-01-01

    Dietary habits are linked to high maternal glucose levels, associated with preterm delivery. The aim of this study was to examine the associations between meal frequency and glycemic properties of maternal diet in relation to preterm delivery. This prospective cohort study included 66,000 women from the Norwegian Mother and Child Cohort Study (MoBa). Meal frequency and food intake data were obtained from a validated food frequency questionnaire during mid-pregnancy. Principal component factor analysis was used with a data-driven approach, and three meal frequency patterns were identified: "snack meal", "main meal", and "evening meal". Pattern scores were ranked in quartiles. Glycemic index and glycemic load were estimated from table values. Intakes of carbohydrates, added sugar, and fiber were reported in grams per day and divided into quartiles. Gestational age was obtained from the Medical Birth Registry of Norway. Preterm delivery was defined as birth at meal" pattern was associated with a reduced risk of preterm delivery, with hazard ratios (HRs) of 0.89 (95% confidence interval (CI): 0.80, 0.98) and 0.90 (95% CI: 0.81, 0.99) for the third and fourth quartiles, respectively, and p for trend of 0.028. This was mainly attributed to the group of women with BMI ≥25 kg/m2, with HRs of 0.87 (95% CI: 0.79, 0.96) and 0.89 (95% CI: 0.80, 0.98) for the third and fourth quartiles, respectively, and p for trend of 0.010. There was no association between glycemic index, glycemic load, carbohydrates, added sugar, fiber, or the remaining meal frequency patterns and preterm delivery. Regular consumption of main meals (breakfast, lunch, dinner) was associated with a lower risk of preterm delivery. Diet should be further studied as potential contributing factors for preterm delivery.

  11. Family Meal Frequency and Association with Household Food Availability in United States Multi-Person Households: National Health and Nutrition Examination Survey 2007-2010.

    Directory of Open Access Journals (Sweden)

    Sarah L Newman

    Full Text Available Family meals are associated with a healthier diet among children and adolescents, but how family meal frequency varies in the U.S. population overall by household food availability and sociodemographic characteristics is not well characterized.The U.S. National Health and Nutrition Examination Survey 2007-2010 assessed the frequency of family meals eaten at home in the past week and the household availability of fruits, dark green vegetables, salty snacks, and sugar-sweetened beverages.Computer-assisted face-to-face interviews with a selected adult (≥18 years who owned or rented the home (i.e., the household reference person.We analyzed information on family meal frequency for 18,031 participants living in multi-person households in relation to sociodemographic characteristics and food availability.Among the U.S. population living in households of two or more individuals, the prevalence (95% confidence interval of having 0-2, 3-6 and ≥7 family meals/week was 18.0% (16.6-19.3, 32.4% (31.0-33.9, and 49.6% (47.8-51.4, respectively. Greater household availability of fruits and dark green vegetables and less availability of salty snacks and sugar-sweetened beverages was associated with more frequent family meals. Family meals were more prevalent in low-income households and those in which the reference person was ≥65 years, married, or had less than high school education.About half of the US population living in households of 2 or more people shares meals frequently with their family at home. Family meal frequency was positively associated with a healthier pattern of household food availability.

  12. Family Meal Frequency and Association with Household Food Availability in United States Multi-Person Households: National Health and Nutrition Examination Survey 2007-2010

    Science.gov (United States)

    Newman, Sarah L.; Tumin, Rachel; Andridge, Rebecca; Anderson, Sarah E.

    2015-01-01

    Objective Family meals are associated with a healthier diet among children and adolescents, but how family meal frequency varies in the U.S. population overall by household food availability and sociodemographic characteristics is not well characterized. Design The U.S. National Health and Nutrition Examination Survey 2007–2010 assessed the frequency of family meals eaten at home in the past week and the household availability of fruits, dark green vegetables, salty snacks, and sugar-sweetened beverages. Setting Computer-assisted face-to-face interviews with a selected adult (≥18 years) who owned or rented the home (i.e., the household reference person). Subjects We analyzed information on family meal frequency for 18,031 participants living in multi-person households in relation to sociodemographic characteristics and food availability. Results Among the U.S. population living in households of two or more individuals, the prevalence (95% confidence interval) of having 0–2, 3–6 and ≥7 family meals/week was 18.0% (16.6–19.3), 32.4% (31.0–33.9), and 49.6% (47.8–51.4), respectively. Greater household availability of fruits and dark green vegetables and less availability of salty snacks and sugar-sweetened beverages was associated with more frequent family meals. Family meals were more prevalent in low-income households and those in which the reference person was ≥65 years, married, or had less than high school education. Conclusions About half of the US population living in households of 2 or more people shares meals frequently with their family at home. Family meal frequency was positively associated with a healthier pattern of household food availability. PMID:26636976

  13. Transparency as an element of public confidence

    International Nuclear Information System (INIS)

    Kim, H.K.

    2007-01-01

    In the modern society, there is increasing demands for greater transparency. It has been discussed with respect to corruption or ethics issues in social science. The need for greater openness and transparency in nuclear regulation is widely recognised as public expectations on regulator grow. It is also related to the digital and information technology that enables disclosures of every activity and information of individual and organisation, characterised by numerous 'small brothers'. Transparency has become a key word in this ubiquitous era. Transparency in regulatory activities needs to be understood in following contexts. First, transparency is one of elements to build public confidence in regulator and eventually to achieve regulatory goal of providing the public with satisfaction at nuclear safety. Transparent bases of competence, independence, ethics and integrity of working process of regulatory body would enhance public confidence. Second, activities transmitting information on nuclear safety and preparedness to be accessed are different types of transparency. Communication is an active method of transparency. With increasing use of web-sites, 'digital transparency' is also discussed as passive one. Transparency in regulatory process may be more important than that of contents. Simply providing more information is of little value and specific information may need to be protected for security reason. Third, transparency should be discussed in international, national and organizational perspectives. It has been demanded through international instruments. for each country, transparency is demanded by residents, public, NGOs, media and other stakeholders. Employees also demand more transparency in operating and regulatory organisations. Whistle-blower may appear unless they are satisfied. Fourth, pursuing transparency may cause undue social cost or adverse effects. Over-transparency may decrease public confidence and the process for transparency may also hinder

  14. Asymptotically Honest Confidence Regions for High Dimensional

    DEFF Research Database (Denmark)

    Caner, Mehmet; Kock, Anders Bredahl

    While variable selection and oracle inequalities for the estimation and prediction error have received considerable attention in the literature on high-dimensional models, very little work has been done in the area of testing and construction of confidence bands in high-dimensional models. However...... develop an oracle inequality for the conservative Lasso only assuming the existence of a certain number of moments. This is done by means of the Marcinkiewicz-Zygmund inequality which in our context provides sharper bounds than Nemirovski's inequality. As opposed to van de Geer et al. (2014) we allow...

  15. National Debate and Public Confidence in Sweden

    International Nuclear Information System (INIS)

    Lindquist, Ted

    2014-01-01

    Ted Lindquist, coordinator of the Association of Swedish Municipalities with Nuclear Facilities (KSO), closed the first day of conferences. He showed what the nuclear landscape was in Sweden, and in particular that through time there has been a rather good support from the population. He explained that the reason could be the confidence of the public in the national debate. On a more local scale, Ted Lindquist showed how overwhelmingly strong the support was in towns where the industry would like to operate long-term storage facilities

  16. Frequency of Hospital Use Before and After Home-Delivery Meal by Meals On Wheels, of Tarrant County, Texas.

    Science.gov (United States)

    Cho, J; Thorud, J L; Marishak-Simon, S; Hammack, L; Stevens, A B

    2018-01-01

    Patients recently discharged from the hospital are vulnerable and are at high risk for readmission. Home-delivered meals may be beneficial in improving their health and facilitating independent living in the community. The purpose of this study was to identify the association between home-delivered meals and use of hospital services. This study includes 120 clients recently discharged from an inpatient hospital stay or from an emergency department (ED) visit who received meal services from Meals On Wheels, Inc., of Tarrant County. Healthcare utilization data was extracted from the Dallas-Fort Worth Hospital Council Foundation, a regional all claims database used by over 90% of hospitals in Dallas-Fort Worth area. Signed tests and generalized linear models (GLM) were performed. A total of 16,959 meals were delivered from March 2013 through March 2014. Each client received an average of 6.19 meals per week. The average number of ED visits decreased from 5.03 before receipt of meals to 1.45 after receipt of meals, z = -5.23, p meals were less likely to experience ED visits and hospitalizations after controlling for demographic characteristics and levels of physical functioning. The findings of this study indicate that home-delivered meals services may contribute to a reduction in hospital based care services among frail and vulnerable adults. Additional studies should consider the short and long-term effects of home-delivered meals services on healthcare utilization and the potential to decrease healthcare costs.

  17. Secular Trends in Meal and Snack Patterns among Adolescents from 1999 to 2010.

    Science.gov (United States)

    Larson, Nicole; Story, Mary; Eisenberg, Marla E; Neumark-Sztainer, Dianne

    2016-02-01

    Linkages between snack patterns, diet, and obesity in adolescents likely depend on the consumption of main meals, how often snacks are prepared away from home, and whether energy-dense, nutrient-poor snack foods and sugary drinks are frequently consumed. Nutrition-based interventions need to be informed by an understanding of how secular changes in the contribution of snacks to dietary intake may be related to changes in meal frequency as well as how these trends differ by sociodemographic characteristics. To examine secular trends from 1999 to 2010 in meal and snack patterns among adolescents. A repeated cross-sectional design was used. Participants from Minneapolis/St Paul, MN, secondary schools completed classroom-administered surveys and food frequency questionnaires in 1999 (n=2,598) and 2010 (n=2,540). Weekly meal frequencies; number of snacks consumed on school and vacation/weekend days; frequent consumption of snacks prepared away from home (≥3 times/week); and daily servings of energy-dense, nutrient-poor food/drinks that are commonly consumed at snack occasions. Trends from 1999 to 2010 were examined using inverse probability weighting to control for differences in sociodemographic characteristics in the two samples. Mean frequencies of breakfast and lunch increased modestly in the overall population (both P values snacks consumed on schools days (Psnacks prepared away from home, there was a secular decrease in energy-dense, nutrient-poor food/drink consumption (Psnack trends among adolescents suggests the need for targeted efforts to ensure public health messages reach low-income and ethnic/racial minority population subgroups most vulnerable to poor nutrition and the development of obesity. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  18. A pilot survey of junior doctors' confidence in tasks related to broad aspects of competence

    DEFF Research Database (Denmark)

    Davis, Deborah J; Skaarup, Anne Marie; Ringsted, Charlotte

    2005-01-01

    Medical authorities and society are recommending that postgraduate medical education prepare physicians for broad aspects of competence. The most effective ways to prepare physicians for these are not known. The aim of this pilot study was to survey junior doctors' growth in confidence in different...... useful in facilitating learning of the tasks. These results suggest that growth of confidence in the physician roles proceeds at different rates during postgraduate training. Additional research is needed to identify effective ways for junior doctors to learn broad aspects of competence. Longitudinal...

  19. Acute effects on metabolism and appetite profile of one meal difference in the lower range of meal frequency.

    Science.gov (United States)

    Smeets, Astrid J; Westerterp-Plantenga, Margriet S

    2008-06-01

    A gorging pattern of food intake has been shown to enhance lipogenesis and increase body weight, which may be due to large fluctuations in storage and mobilisation of nutrients. In a state of energy balance, increasing meal frequency, and thereby decreasing inter-meal interval, may prevent large metabolic fluctuations. Our aim was to study the effect of the inter-meal interval by dividing energy intake over two or three meals on energy expenditure, substrate oxidation and 24 h satiety, in healthy, normal-weight women in a state of energy balance. The study was a randomised crossover design with two experimental conditions. During the two experimental conditions subjects (fourteen normal-weight women, aged 24.4 (SD 7.1) years, underwent 36 h sessions in energy balance in a respiration chamber for measurements of energy expenditure and substrate oxidation. The subjects were given two (breakfast, dinner) or three (breakfast, lunch, dinner) meals per d. We chose to omit lunch in the two meals condition, because this resulted in a marked difference in inter-meal-interval after breakfast (8.5 h v. 4 h). Eating three meals compared with two meals had no effects on 24 h energy expenditure, diet-induced thermogenesis, activity-induced energy expenditure and sleeping metabolic rate. Eating three meals compared with two meals increased 24 h fat oxidation, but decreased the amount of fat oxidised from the breakfast. The same amount of energy divided over three meals compared with over two meals increased satiety feelings over 24 h. In healthy, normal-weight women, decreasing the inter-meal interval sustains satiety, particularly during the day, and sustains fat oxidation, particularly during the night.

  20. Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index.

    Science.gov (United States)

    Dodd, Hayley; Williams, Sheila; Brown, Rachel; Venn, Bernard

    2011-10-01

    Glycemic index (GI) testing is normally based on individual foods, whereas GIs for meals or diets are based on a formula using a weighted sum of the constituents. The accuracy with which the formula can predict a meal or diet GI is questionable. Our objective was to compare the GI of meals, obtained by using the formula and by using both measured food GI and published values, with directly measured meal GIs. The GIs of 7 foods were tested in 30 healthy people. The foods were combined into 3 meals, each of which provided 50 g available carbohydrate, including a staple (potato, rice, or spaghetti), vegetables, sauce, and pan-fried chicken. The mean (95% CI) meal GIs determined from individual food GI values and by direct measurement were as follows: potato meal [predicted, 63 (56, 70); measured, 53 (46, 62)], rice meal [predicted, 51 (45, 56); measured, 38 (33, 45)], and spaghetti meal [predicted, 54 (49, 60); measured, 38 (33, 44)]. The predicted meal GIs were all higher than the measured GIs (P < 0.001). The extent of the overestimation depended on the particular food, ie, 12, 15, and 19 GI units (or 22%, 40%, and 50%) for the potato, rice, and spaghetti meals, respectively. The formula overestimated the GI of the meals by between 22% and 50%. The use of published food values also overestimated the measured meal GIs. Investigators using the formula to calculate a meal or diet GI should be aware of limitations in the method. This trial is registered with the Australian and New Zealand Clinical Trials Registry as ACTRN12611000210976.

  1. Diagnosing Anomalous Network Performance with Confidence

    Energy Technology Data Exchange (ETDEWEB)

    Settlemyer, Bradley W [ORNL; Hodson, Stephen W [ORNL; Kuehn, Jeffery A [ORNL; Poole, Stephen W [ORNL

    2011-04-01

    Variability in network performance is a major obstacle in effectively analyzing the throughput of modern high performance computer systems. High performance interconnec- tion networks offer excellent best-case network latencies; how- ever, highly parallel applications running on parallel machines typically require consistently high levels of performance to adequately leverage the massive amounts of available computing power. Performance analysts have usually quantified network performance using traditional summary statistics that assume the observational data is sampled from a normal distribution. In our examinations of network performance, we have found this method of analysis often provides too little data to under- stand anomalous network performance. Our tool, Confidence, instead uses an empirically derived probability distribution to characterize network performance. In this paper we describe several instances where the Confidence toolkit allowed us to understand and diagnose network performance anomalies that we could not adequately explore with the simple summary statis- tics provided by traditional measurement tools. In particular, we examine a multi-modal performance scenario encountered with an Infiniband interconnection network and we explore the performance repeatability on the custom Cray SeaStar2 interconnection network after a set of software and driver updates.

  2. Confidence intervals for the lognormal probability distribution

    International Nuclear Information System (INIS)

    Smith, D.L.; Naberejnev, D.G.

    2004-01-01

    The present communication addresses the topic of symmetric confidence intervals for the lognormal probability distribution. This distribution is frequently utilized to characterize inherently positive, continuous random variables that are selected to represent many physical quantities in applied nuclear science and technology. The basic formalism is outlined herein and a conjured numerical example is provided for illustration. It is demonstrated that when the uncertainty reflected in a lognormal probability distribution is large, the use of a confidence interval provides much more useful information about the variable used to represent a particular physical quantity than can be had by adhering to the notion that the mean value and standard deviation of the distribution ought to be interpreted as best value and corresponding error, respectively. Furthermore, it is shown that if the uncertainty is very large a disturbing anomaly can arise when one insists on interpreting the mean value and standard deviation as the best value and corresponding error, respectively. Reliance on using the mode and median as alternative parameters to represent the best available knowledge of a variable with large uncertainties is also shown to entail limitations. Finally, a realistic physical example involving the decay of radioactivity over a time period that spans many half-lives is presented and analyzed to further illustrate the concepts discussed in this communication

  3. The relationship between confidence in charitable organizations and volunteering revisited

    NARCIS (Netherlands)

    Bekkers, René H.F.P.; Bowman, Woods

    2009-01-01

    Confidence in charitable organizations (charitable confidence) would seem to be an important prerequisite for philanthropic behavior. Previous research relying on cross-sectional data has suggested that volunteering promotes charitable confidence and vice versa. This research note, using new

  4. Meal frequency and timing: impact on metabolic disease risk.

    Science.gov (United States)

    Varady, Krista A

    2016-10-01

    The purpose of this article is to provide an overview of the most recent human intervention trials that have examined the impact of meal frequency or meal timing on metabolic disease risk factors. Findings from intervention studies published over the past 12 months indicate that weight loss may be more pronounced with decreased meal frequency (two meals per day) versus increased meal frequency (six meals per day) under hypocaloric conditions. However, under isocaloric conditions, no effect on body weight was noted. Plasma lipid concentrations and glucoregulatory factors (fasting glucose, insulin, and insulin sensitivity) were not affected by alterations in meal frequency. As for meal timing, delaying the lunchtime meal by 3.5 h (from 1.30 p.m. to 4.30 p.m.) has no impact on body weight, but may impair glucose tolerance in young healthy adults. In sum, altering meal frequency has little impact on body weight, plasma lipids, or glucoregulatory factors, whereas eating the majority of calories later in the day may be detrimental for glycemic control. These preliminary findings, however, still require confirmation by longer term, larger scale controlled trials.

  5. Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot.

    Science.gov (United States)

    Mridula, D; Gupta, R K; Bhadwal, Sheetal; Khaira, Harjot; Tyagi, S K

    2016-04-01

    Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

  6. Promoting healthful family meals to prevent obesity: HOME Plus, a randomized controlled trial.

    Science.gov (United States)

    Fulkerson, Jayne A; Friend, Sarah; Flattum, Colleen; Horning, Melissa; Draxten, Michelle; Neumark-Sztainer, Dianne; Gurvich, Olga; Story, Mary; Garwick, Ann; Kubik, Martha Y

    2015-12-15

    Family meal frequency has been shown to be strongly associated with better dietary intake; however, associations with weight status have been mixed. Family meals-focused randomized controlled trials with weight outcomes have not been previously conducted. Therefore, this study purpose was to describe weight-related outcomes of the HOME Plus study, the first family meals-focused randomized controlled trial to prevent excess weight gain among youth. Families (n = 160 8-12-year-old children and their parents/guardians) were randomized to intervention (n = 81) or control (n = 79) groups. Data were collected at baseline (2011-2012), post-intervention (12-months post-baseline) and follow-up (21-months post-baseline). The intervention included ten monthly group sessions (nutrition education; hands-on meal and snack planning, preparation, and skill development; screen time reductions) and five motivational, goal-setting phone calls. The main outcome was child body mass index (BMI) z-score. General linear models, adjusted for baseline values and demographics, showed no significant treatment group differences in BMI z-scores at post-intervention or follow-up; however, a promising reduction in excess weight gain was observed. Post-hoc stratification by pubertal onset indicated prepubescent children in the intervention group had significantly lower BMI z-scores than their control group counterparts. The study used a strong theoretical framework, rigorous design, quality measurement and a program with high fidelity to test a family meals-focused obesity prevention intervention. It showed a modest decrease in excess weight gain. The significant intervention effect among prepubescent children suggests the intervention may be more efficacious among relatively young children, although more research with appropriately powered samples are needed to replicate this finding. This study is registered at www.clinicaltrials.gov NCT01538615. Registered 01/17/2012.

  7. Effects of replacing soybean meal with canola meal or treated canola meal on nitrogen metabolism and total tract digestibility in lactating dairy cows

    Science.gov (United States)

    Dietary canola meal (CM) has been shown to improve N efficiency in dairy cows when compared with soybean meal (SBM). Treating CM may increase amino acid (AA) supply from the rumen undegradable protein fraction and improve absorbable AA in the metabolizable protein. The objective of this study was to...

  8. Effects of limestone petrography and calcite microstructure on OPC clinker raw meals burnability

    Science.gov (United States)

    Galimberti, Matteo; Marinoni, Nicoletta; Della Porta, Giovanna; Marchi, Maurizio; Dapiaggi, Monica

    2017-10-01

    Limestone represents the main raw material for ordinary Portland cement clinker production. In this study eight natural limestones from different geological environments were chosen to prepare raw meals for clinker manufacturing, aiming to define a parameter controlling the burnability. First, limestones were characterized by X-Ray Fluorescence, X-Ray Powder Diffraction and Optical Microscopy to assess their suitability for clinker production and their petrographic features. The average domains size and the microstrain of calcite were also determined by X-Ray Powder Diffraction line profile analysis. Then, each limestone was admixed with clay minerals to achieve the adequate chemical composition for clinker production. Raw meals were thermally threated at seven different temperatures, from 1000 to 1450 °C, to evaluate their behaviour on heating by ex situ X-Ray Powder Diffraction and to observe the final clinker morphology by Scanning Electron Microscopy. Results indicate the calcite microstrain is a reliable parameter to predict the burnability of the raw meals, in terms of calcium silicates growth and lime consumption. In particular, mixtures prepared starting from high-strained calcite exhibit a better burnability. Later, when the melt appears this correlation vanishes; however differences in the early burnability still reflect on the final clinker composition and texture.

  9. Confidence crisis of results in biomechanics research.

    Science.gov (United States)

    Knudson, Duane

    2017-11-01

    Many biomechanics studies have small sample sizes and incorrect statistical analyses, so reporting of inaccurate inferences and inflated magnitude of effects are common in the field. This review examines these issues in biomechanics research and summarises potential solutions from research in other fields to increase the confidence in the experimental effects reported in biomechanics. Authors, reviewers and editors of biomechanics research reports are encouraged to improve sample sizes and the resulting statistical power, improve reporting transparency, improve the rigour of statistical analyses used, and increase the acceptance of replication studies to improve the validity of inferences from data in biomechanics research. The application of sports biomechanics research results would also improve if a larger percentage of unbiased effects and their uncertainty were reported in the literature.

  10. Technology in a crisis of confidence

    Energy Technology Data Exchange (ETDEWEB)

    Damodaran, G R

    1979-04-01

    The power that technological progress has given to engineers is examined to see if there has been a corresponding growth in human happiness. A credit/debit approach is discussed, whereby technological advancement is measured against the criteria of social good. The credit side includes medicine, agriculture, and energy use, while the debit side lists pollution, unequal distribution of technology and welfare, modern weaponry, resource depletion, and a possible decline in the quality of life. The present anti-technologists claim the debit side is now predominant, but the author challenges this position by examining the role of technology and the engineer in the society. He sees a need for renewed self-confidence and a sense of direction among engineers, but is generally optimistic that technology and civilization will continue to be intertwined. (DCK)

  11. Considering public confidence in developing regulatory programs

    International Nuclear Information System (INIS)

    Collins, S.J.

    2001-01-01

    In the area of public trust and in any investment, planning and strategy are important. While it is accepted in the United States that an essential part of our mission is to leverage our resources to improving Public Confidence this performance goal must be planned for, managed and measured. Similar to our premier performance goal of Maintaining Safety, a strategy must be developed and integrated with our external stake holders but with internal regulatory staff as well. In order to do that, business is to be conducted in an open environment, the basis for regulatory decisions has to be available through public documents and public meetings, communication must be done in clear and consistent terms. (N.C.)

  12. Use of Sunflower Meal with Enzyme Mixture Substituted for Soybean Meal in Broiler Diets

    OpenAIRE

    KIRKPINAR, Figen; BASMACIOĞLU, Hatice

    2001-01-01

    The study was carried out to investigate the effects of sunflower meal with an enzyme mixture containing a-amylase, ß-glucanase, cellulase, lipase and protease substituted for soybean meal in broiler diets on performance, intestinal weight, viscosity and pH, as well as the frequency of sticky droppings and abdominal fat. In the trial, a total of 960 one-day-old Avian broiler chicks were used. The trial lasted 6 weeks. A total of 12 experimental diets were supplied ad libitum. Dietary treatme...

  13. Development and validation of a new simple Healthy Meal Index for canteen meals

    DEFF Research Database (Denmark)

    Lassen, Anne Dahl; Biltoft-Jensen, Anja Pia; L Hansen, Gitte

    2010-01-01

    OBJECTIVE: Nutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile...... and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four...

  14. 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.

  15. Replacement of soybean meal with babassu meal in rations for broilers from 22 to 42 days old

    Directory of Open Access Journals (Sweden)

    Mônica Calixto da Silva

    2015-04-01

    Full Text Available The objective this work was to evaluate the technical and economic viability of the substitution level of soybean meal by babassu meal in rations to broiler from 22 to 42 days old. It was used 80 male broiler chicks at one day of age, distributed into complete random designs with four treatments (0, 10, 20 e 30% substituition of soybean meal by babassu meal and five repetitions of four broilers each. Were evaluated the performance (weight dain, feed intake and feed conversion, carcass and cuts, organ biometry, feed cost per kilogram body weight and gross margin. To verify the relationship of cost of replacing soybean meal with pie babassu, inequalities were established. The substitution level of soybean meal by babassu meal had no influence (P>0,05 any of the performance characteristics, wich showed the technical viability of substituting up to 30%. Similarly, there was no affect on carcass yield, cuts weight and organ biometry. The cust less with feed per kg for chicken produced and the higher gross margin were obtained from chickens fed diets with 0% babassu meal. The increased of substitution level soybean meal by babassu meal in ration for broilers from 22 to 42 days old proved unviable economically, however, the inequalities produced can be useful in practical situations.

  16. Cheese is a reliable alternative meal for solid-phase gastric emptying study.

    Science.gov (United States)

    Drubach, Laura A; Kourmouzi, Vasiliki; Fahey, Frederic H

    2010-05-01

    We evaluated the labeling stability of several alternative meals that could be used to perform solid-phase gastric emptying study. Cooked egg whites labeled with technetium-99m sulfur colloid served as a control. Packaged instant oatmeal and instant mashed potatoes were prepared by adding hot water. Cheddar cheese was melted. Peanut butter was added to bread. The different meals were mixed with technetium-99m sulfur colloid (2.2-3.7 MBq), chopped into small pieces and placed in a glass tube containing gastric juice. Four samples of each meal were analyzed after 1 and 4 h of agitation with a 3-D rotator (two samples per time point). The meal samples were washed with 2 ml of saline and filtered using a blood transfusion filter. The activity in each sample before and after filtering was assayed in a dose calibrator. The percentage of initial radioactivity remaining with the meal of admixture with gastric juice was measured and the average of the two samples was taken. The percentage of activity bound to the solid phase was 98.2+/-1.9, 95.6+/-1.1, 62.1+/-1.7, 41.8+/-0.6, and 74.5+/-3.8% at 1 h and 98.5+/-1.0, 95.8+/-2.6, 77.2+/-6.8, 55.5+/-3.4 and 40.2+/-22.1 at 4 h for egg whites, cheese, oatmeal, mashed potatoes and peanut butter respectively. For egg whites and cheese, there was no significant difference between the values at 1 and 4 h (P>0.8). Cheddar cheese provides an alternative meal for assessing solid gastric emptying in children comparable to egg whites. Oatmeal and mashed potatoes had low and variable labeling stability and are not recommended. In view of the significant proportion of pediatric patients who refuse to eat scrambled eggs or have allergy to eggs, the availability of other meal choices is essential. The versatility of cheddar cheese, which can be added to macaroni or as a topping on pizza, makes it a useful alternative to labeled eggs.

  17. Pasteurization of fish meal by irradiation. Pt. 1

    International Nuclear Information System (INIS)

    Reusse, U.; Bischoff, J.; Fleischhauer, G.; Geister, R.

    1976-01-01

    Studies were made on a number of samples of fish meal heavily contaminated (several foci of infection per sample, corresponding 'more than 100% contamination') with salmonella. A dose of 0.7 Mrad proved to be sufficient to inactivate all salmonellaes in all samples. The apparently reduced effect of radiation after artificial contamination of the meal was due to the extreme super-infection. Inactivation curves showed that the salmonella strains used for artificial contamination were more susceptible than those in naturally infected fish meal. Calculation of the slope parameter for a single salmonella type enables the dose of radiation needed to ensure freedom of the meal from salmonella to be determined for each level of infection. With two naturally infected fish meals which contained a total of 18 different serotypes a mean slope parameter of b = -1.99 was calculated which met the requirements posed by the problem of freeing meal from salmonella. (orig.) [de

  18. Chinese Management Research Needs Self-Confidence but not Over-confidence

    DEFF Research Database (Denmark)

    Li, Xin; Ma, Li

    2018-01-01

    Chinese management research aims to contribute to global management knowledge by offering rigorous and innovative theories and practical recommendations both for managing in China and outside. However, two seemingly opposite directions that researchers are taking could prove detrimental......-confidence, limiting theoretical innovation and practical relevance. Yet going in the other direction of overly indigenous research reflects over-confidence, often isolating the Chinese management research from the mainstream academia and at times, even becoming anti-science. A more integrated approach of conducting...... to the healthy development of Chinese management research. We argue that the two directions share a common ground that lies in the mindset regarding the confidence in the work on and from China. One direction of simply following the American mainstream on academic rigor demonstrates a lack of self...

  19. Nutritional assessment of a jackfruit (Artocarpus heterophyllus) meal.

    Science.gov (United States)

    Hettiaratchi, U P K; Ekanayake, S; Welihinda, J

    2011-06-01

    The mature jackfruit (Artocarpus heterophyllus) is consumed in Sri Lanka either as a main meal or a meal accompaniment. However, there is no scientific data on the nutrient compositions of cooked jackfruit meals. Thus, the objective of the study was to carry out a nutritional assessment of a composite jackfruit breakfast meal comprising seeds and flesh. A jackfruit meal comprising of flesh (80% available carbohydrate) and seeds (20% available carbohydrate) was included in the study. The study was carried out in a random cross over design. Setting University of Sri Jayewardenepura. Study participants Healthy individuals (n=10, age: 20-30 yrs). The macronutrient contents, rapidly and slowly available glucose (SAG) contents, water solubility index of the jackfruit meal were determined according to standard methods. The GI of the meal was calculated according to FAO/WHO guidelines. The moisture content of the boiled jackfruit flesh was high (82% FW). Jack seeds contained 4.7% protein (FW), 11.1% total dietary fibre (FW) and 8% resistant starch (FW). Jackfruit meal elicited a GI of 75. The Glycaemic Load (GL) of the normal serving size of the meal is medium. The slowly available glucose (SAG) percentage of jackfruit meal (30%) was twice that of the standard. The boiled jackfruit flesh contained disintegrated starch granules while seeds contained intact swollen and disintegrated granules. The jackfruit seeds are a good source of starch (22%) and dietary fibre. The meal is categorized as a low GI meal. The low GI could be dueto the collective contributions from dietary fibre, slowly available glucose and un-gelatinised (intact) starch granules in the seeds.

  20. Nutritional value, for pigs and rats, of sunflower oilcake meal ...

    African Journals Online (AJOL)

    differences (P> 0.05) could be found in mean growth rate (0.77 kg/day and 0.80 kg/day) and ... Digestible energy, pigs, poultry, protein content, rats, relative nutritive value, sunflower oilcake meal, ... density of the meal is increased while the crude fibre content ..... two meals differed by only 3.5%, while a range of 6% to 28%.

  1. Economics of production of broiler chickens fed maggot meal as ...

    African Journals Online (AJOL)

    The economics of production of broiler chickens considered for 0-35 days, 35-56 days, and 0-56 days was compared for fishmeal (FM) and maggot meal (MM) diets. The maggot meal diet had a replacement of the fish meal at 75%> on protein basis. Replacing FM at 75% with MM resulted in reduced cost of feed as well as ...

  2. 49 CFR 173.218 - Fish meal or fish scrap.

    Science.gov (United States)

    2010-10-01

    ... 49 Transportation 2 2010-10-01 2010-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized for...

  3. School meals and educational outcomes in rural Ethiopia

    OpenAIRE

    Poppe, Robert; Frölich, Markus; Haile, Getinet

    2017-01-01

    We investigate the relationship between providing school meals programme and educational outcomes in Ethiopia. Using data from school catchment areas across rural Ethiopia, the paper examines the role played by programme modalities and their implementation. The results indicate that supplementing on-site school meals with take-home rations can be beneficial for concentration, reading, writing and arithmetic skills. The timing of the distribution of school meals is also found to play an import...

  4. Planning for meals-on-wheels: algorithms and application

    OpenAIRE

    H Yildiz; M P Johnson; S Roehrig

    2013-01-01

    Home-delivered meals provision, also known as meals-on-wheels, is a volunteer-staffed activity for which little strategic planning is performed. We develop a Memetic Algorithm to solve the Home Delivered Meals Location-Routing Problem. This planning model addresses facility location, allocation of demand to facilities, and design of delivery routes, while balancing efficiency and effectiveness considerations. The case study presented on a large data set shows how trade-off curves, which are v...

  5. Earthworm and maggots meals as potential fishmeal replacement

    OpenAIRE

    Yaqub, H.B.

    1997-01-01

    Three meals were formulated from the earthworm (Endrilus eugineae) and maggot (Musca domestica) and fish (Engraulis encrosicolus). These meals were evaluated as a potential replacement for fishmeal. This is because fishmeal could be very expensive at times. The three meals were used in feeding the catfish (Heterobranchus isopterus) fry for 30 days. The study was conducted in 1991 at the Institute of Renewable Natural Resources Farm, University of Science and Technology. Two replicate...

  6. Use of Copra Meal in Poultry and Ruminant Nutrition

    Directory of Open Access Journals (Sweden)

    Tugay Ayasan

    2016-01-01

    Full Text Available Copra meal (CM is an important feed ingredient and the by-product of the oil extraction from dried coconut kernels. This product, although copra meal has a moderate protein content (15-25%; because of a high cellulose content (11.63-16.00% and some limiting amino acids (particularly lysine and methionine, limits its use as a basic source of protein in poultry due to insufficient. Copra meals are more suitable common supplements as both an energy and protein source for ruminants. In this paper, nutritional researches performed with the copra meal usage on poultry and ruminant species have been reviewed.

  7. Evaluation of sampling plans to detect Cry9C protein in corn flour and meal.

    Science.gov (United States)

    Whitaker, Thomas B; Trucksess, Mary W; Giesbrecht, Francis G; Slate, Andrew B; Thomas, Francis S

    2004-01-01

    StarLink is a genetically modified corn that produces an insecticidal protein, Cry9C. Studies were conducted to determine the variability and Cry9C distribution among sample test results when Cry9C protein was estimated in a bulk lot of corn flour and meal. Emphasis was placed on measuring sampling and analytical variances associated with each step of the test procedure used to measure Cry9C in corn flour and meal. Two commercially available enzyme-linked immunosorbent assay kits were used: one for the determination of Cry9C protein concentration and the other for % StarLink seed. The sampling and analytical variances associated with each step of the Cry9C test procedures were determined for flour and meal. Variances were found to be functions of Cry9C concentration, and regression equations were developed to describe the relationships. Because of the larger particle size, sampling variability associated with cornmeal was about double that for corn flour. For cornmeal, the sampling variance accounted for 92.6% of the total testing variability. The observed sampling and analytical distributions were compared with the Normal distribution. In almost all comparisons, the null hypothesis that the Cry9C protein values were sampled from a Normal distribution could not be rejected at 95% confidence limits. The Normal distribution and the variance estimates were used to evaluate the performance of several Cry9C protein sampling plans for corn flour and meal. Operating characteristic curves were developed and used to demonstrate the effect of increasing sample size on reducing false positives (seller's risk) and false negatives (buyer's risk).

  8. Substitution of soybean meal by meal moringa oleifera leaves in the ...

    African Journals Online (AJOL)

    The study of the effect of the substitution of the soy bean meal by Moringa oleifera leaf powder in the diet of finish broiler were carry out in the Dschang University Experimental Farm ration completion from December 2003 to January 2004. Two hundred and four twenty eight chicks “Arbor acres” hens, four weeks old were ...

  9. Effect of dietary substitution of feather meal for fish meal on the ...

    African Journals Online (AJOL)

    Also significant differences (p<0.05) were observed in daily feed intake, daily weight gain and feed cost/kg weight gain. Considering the results of final live weight and daily weight gain, it appeared that the 7.5% level of FEM is the optimal replacement level for FM. Keywords: Feather meal, fishmeal, poultry feed, broiler chick ...

  10. Partial substitution of cumin seed meal by Jatropha meal as a ...

    African Journals Online (AJOL)

    DR. NJ TONUKARI

    2011-11-02

    Nov 2, 2011 ... mixture (40% yellow corn grains; 20% cumin seed meal; 17% wheat bran; 20% bean straw, 2.0% ... The seeds contain 30 to 32% protein and 60 to 66% oil ... strong cation exchange chromatography followed by the ninhydrin.

  11. The theory of confidence-building measures

    International Nuclear Information System (INIS)

    Darilek, R.E.

    1992-01-01

    This paper discusses the theory of Confidence-Building Measures (CBMs) in two ways. First, it employs a top-down, deductively oriented approach to explain CBM theory in terms of the arms control goals and objectives to be achieved, the types of measures to be employed, and the problems or limitations likely to be encountered when applying CBMs to conventional or nuclear forces. The chapter as a whole asks how various types of CBMs might function during a political - military escalation from peacetime to a crisis and beyond (i.e. including conflict), as well as how they might operate in a de-escalatory environment. In pursuit of these overarching issues, the second section of the chapter raises a fundamental but complicating question: how might the next all-out war actually come aoubt - by unpremeditated escalation resulting from misunderstanding or miscalculation, or by premeditation resulting in a surprise attack? The second section of the paper addresses this question, explores its various implications for CBMs, and suggests the potential contribution of different types of CBMs toward successful resolution of the issues involved

  12. Trust versus confidence: Microprocessors and personnel monitoring

    International Nuclear Information System (INIS)

    Chiaro, P.J. Jr.

    1993-01-01

    Due to recent technological advances, substantial improvements have been made in personnel contamination monitoring. In all likelihood, these advances will close out the days of manually frisking personnel for radioactive contamination. Unfortunately, as microprocessor-based monitors become more widely used, not only at commercial power reactors but also at government facilities, questions concerning their trustworthiness arise. Algorithms make decisions that were previously made by technicians. Trust is placed not in technicians but in machines. In doing this it is assumed that the machine never misses. Inevitably, this trust drops, due largely to open-quotes false alarms.close quotes This is especially true when monitoring for alpha contamination. What is a open-quotes false alarm?close quotes Do these machines and their algorithms that we put our trust in make mistakes? An analysis was performed on half-body and hand-and-foot monitors at Oak Ridge National Laboratory (ORNL) in order to justify the suggested confidence level used for alarm point determination. Sources used in this analysis had activities approximating ORNL's contamination limits

  13. Trust versus confidence: Microprocessors and personnel monitoring

    International Nuclear Information System (INIS)

    Chiaro, P.J. Jr.

    1993-01-01

    Due to recent technological advances, substantial improvements have been made in personnel contamination monitoring. In all likelihood, these advances will close out the days of manually frisking personnel for radioactive contamination. Unfortunately, as microprocessor-based monitors become more widely used, not only at commercial power reactors but also at government facilities, questions concerning their trustworthiness arise. Algorithms make decisions that were previously made by technicians. Trust is placed not in technicians but in machines. In doing this it is assumed that the machine never misses. Inevitably, this trust drops, due largely to ''false alarms''. This is especially true when monitoring for alpha contamination. What is a ''false alarm''? Do these machines and their algorithms that we put our trust in make mistakes? An analysis was performed on half-body and hand-and-foot monitors at Oak Ridge National Laboratory (ORNL) in order to justify the suggested confidence level used for alarm point determination. Sources used in this analysis had activities approximating ORNL's contamination limits

  14. Trust versus confidence: Microprocessors and personnel monitoring

    International Nuclear Information System (INIS)

    Chiaro, P.J. Jr.

    1994-01-01

    Due to recent technological advances, substantial improvements have been made in personnel contamination monitoring. In all likelihood, these advances will close out the days of manually frisking personnel for radioactive contamination. Unfortunately, as microprocessor-based monitors become more widely used, not only at commercial power reactors but also at government facilities, questions concerning their trustworthiness arise. Algorithms make decisions that were previously made by technicians. Trust is placed not in technicians but in machines. In doing this it is assumed that the machine never misses. Inevitably, this trust drops, due largely to ''false alarms''. This is especially true when monitoring for alpha contamination. What is a ''false alarm''? Do these machines and their algorithms that they put their trust in make mistakes? An analysis was performed on half-body and hand-and-foot monitors at Oak Ridge National Laboratory (ORNL) in order to justify the suggested confidence level used for alarm point determination. Sources used in this analysis had activities approximating ORNL's contamination limits

  15. Comparative evaluation of different soybean meal and the replacement using peanut, rapeseed and fish meal for broilers .

    Directory of Open Access Journals (Sweden)

    Budi Tangendjaja

    1996-06-01

    Full Text Available Two feeding experiments have been conducted to test the different sources of soybean meal (local, India, USA and the partial substitution with peanut meal (10%, rapeseed meal (5% and fish meal (5% in the diet for broiler. The first feeding experiment was carried out on broiler starter for 4 weeks in wire cages . Twelve rations in factorial design (3 x 4 were conducted using 6 birds/cage and replicated 6 times . Birds fed India soybean meal had significantly less body weight (1,000 g than those fed local or USA soybean meals (1,037 and 1,023 g, respectively . Partial substitution with peanut, rapeseed or fish meal did not affect body weight, feed consumption or feed/gain ratio . The average consumption and feed/gain were 1,535 g and 1,569, respectively . In second experiment, one thousand five hundred broiler chicks were allocated in 6 dietary treatments in factorial design (3 x 2 . Factor one was different sources of soybean meal (local, India and USA and factor two was the inclusion of peanut meal at 0 and 10%. Birds were kept on litter system for 6 weeks . Each treatment used 5 replicates and 50 birds/replicate . The results show no effect of the treatment to any parameter measured . Body weight of bird fed local, India and USA soybean meal were 1,662, 1,641 and 1,669 g and feed/gain were 2 .043, 2 .051 and 2.035, respectively . Cost analysis indicates that ration uses local soybean meal gives a higher cost than those of India and USA soybean meals.

  16. Does children's energy intake at one meal influence their intake at subsequent meals? Or do we just think it does?

    Science.gov (United States)

    Hanley, James A; Hutcheon, Jennifer A

    2010-05-01

    It is widely believed that young children are able to adjust their energy intake across successive meals to compensate for higher or lower intakes at a given meal. This conclusion is based on past observations that although children's intake at individual meals is highly variable, total daily intakes are relatively constant. We investigated how much of this reduction in variability could be explained by the statistical phenomenon of the variability of individual components (each meal) always being relatively larger than the variability of their sum (total daily intake), independent of any physiological compensatory mechanism. We calculated, theoretically and by simulation, how variable a child's daily intake would be if there was no correlation between intakes at individual meals. We simulated groups of children with meal/snack intakes and variability in meal/snack intakes based on previously published values. Most importantly, we assumed that there was no correlation between intakes on successive meals. In both approaches, the coefficient of variation of the daily intakes was roughly 15%, considerably less than the 34% for individual meals. Thus, most of the reduction in variability found in past studies was explained without positing strong 'compensation'. Although children's daily energy intakes are indeed considerably less variable than their individual components, this phenomenon was observed even when intakes at each meal were simulated to be totally independent. We conclude that the commonly held belief that young children have a strong physiological compensatory mechanism to adjust intake at one meal based on intake at prior meals is likely to be based on flawed statistical reasoning.

  17. Nutritional Status of Irish Older People in Receipt of Meals-on-Wheels and the Nutritional Content of Meals Provided

    OpenAIRE

    O'DWYER, CIARA MARY; TIMONEN, VIRPI

    2009-01-01

    PUBLISHED BACKGROUND: Research has suggested that meals-on-wheels recipients can be at risk for poor nutritional status. Despite this, few countries have statutory minimum requirements for the nutrient content of meals-on-wheels. This study examined both the nutritional status of a sample of Irish recipients and the nutrient content of a sample of meals provided to determine whether Irish recipients would benefit from statutory minimum nutritional standards. METHODS: The study had two phas...

  18. Assessing confidence in management adaptation approaches for climate-sensitive ecosystems

    International Nuclear Information System (INIS)

    West, J M; Julius, S H; Weaver, C P

    2012-01-01

    A number of options are available for adapting ecosystem management to improve resilience in the face of climatic changes. However, uncertainty exists as to the effectiveness of these options. A report prepared for the US Climate Change Science Program reviewed adaptation options for a range of federally managed systems in the United States. The report included a qualitative uncertainty analysis of conceptual approaches to adaptation derived from the review. The approaches included reducing anthropogenic stressors, protecting key ecosystem features, maintaining representation, replicating, restoring, identifying refugia and relocating organisms. The results showed that the expert teams had the greatest scientific confidence in adaptation options that reduce anthropogenic stresses. Confidence in other approaches was lower because of gaps in understanding of ecosystem function, climate change impacts on ecosystems, and management effectiveness. This letter discusses insights gained from the confidence exercise and proposes strategies for improving future assessments of confidence for management adaptations to climate change. (letter)

  19. Regular meal frequency creates more appropriate insulin sensitivity and lipid profiles compared with irregular meal frequency in healthy lean women.

    Science.gov (United States)

    Farshchi, H R; Taylor, M A; Macdonald, I A

    2004-07-01

    To investigate the impact of irregular meal frequency on circulating lipids, insulin, glucose and uric acid concentrations which are known cardiovascular risk factors. A randomised crossover dietary intervention study. Nottingham, UK--Healthy free-living women. A total of nine lean healthy women aged 18-42 y recruited via advertisement. A randomised crossover trial with two phases of 14 days each. In Phase 1, subjects consumed their normal diet on either 6 occasions per day (regular) or by following a variable meal frequency (3-9 meals/day, irregular). In Phase 2, subjects followed the alternative meal pattern to that followed in Phase 1, after a 2-week (wash-out) period. Subjects were asked to come to the laboratory after an overnight fast at the start and end of each phase. Blood samples were taken for measurement of circulating glucose, lipids, insulin and uric acid concentrations before and for 3 h after consumption of a high-carbohydrate test meal. Fasting glucose and insulin values were not affected by meal frequency, but peak insulin and AUC of insulin responses to the test meal were higher after the irregular compared to the regular eating patterns (P meal frequency was associated with higher fasting total (P meal frequency appears to produce a degree of insulin resistance and higher fasting lipid profiles, which may indicate a deleterious effect on these cardiovascular risk factors. : The Ministry of Health and Medical Education, IR Iran.

  20. Shrimp cephalothorax meal in laying hen diets

    International Nuclear Information System (INIS)

    Salas-Duran, Catalina; Chacon-Villalobos, Alejandro; Zamora-Sanchez, Laura

    2015-01-01

    The effect of shrimp meal (SM) was measure in commercial laying hen diets. Pleuroncodes planipes was used in Costa Rica, from April to September 2013, to obtain a meal (SM) with a yield of 15%, particle size of 256 μg and negative for Salmonella sp. Proximate analysis was performed to the SM: crude protein (40,67%), ether extract (11,05%), crude fiber (7,12%), ash (27,48%), calcium (9,03%), phosphorus (2,66%), amino acid profile, pepsin digestibility (84%) and acidity (8,34). Subsequently, a trial was performed with 140 40-week-old Hy-Line Brown laying hens, fed with four different diets containing increasing levels of inclusion of SM (0%, 5%, 10%, and 15%) during four weeks; and formulated according to the ideal protein and digestible amino acids concepts; being isocaloric and isoproteic. The variables experimentally evaluated were: production percentage, feed intake, body weight, mortality, egg weight and feed conversion ratio. Only egg weight changed significantly between treatments in the third week (p [es

  1. Development and validation of a screening instrument to assess the types and quality of foods served at home meals

    Directory of Open Access Journals (Sweden)

    Fulkerson Jayne A

    2012-02-01

    Full Text Available Abstract Background Although there is growing interest in assessing the home food environment, no easy-to-use, low cost tools exist to assess the foods served at home meals, making it difficult to assess the meal component of the food environment. The aim of this study was to develop and validate a user-friendly screener to assess the types of foods served at home meals. Methods Primary food preparing adults (n = 51 participated in a validation study in their own homes. Staff and participants independently completed a screener as participants cooked dinner. The screener assessed the types of foods offered, method(s of preparation, and use of added fats. Two scale scores were created: 1 to assess offerings of foods in five food groups (meat and other protein, milk, vegetables, fruit, grains, 2 to assess the relative healthfulness of foods based on types offered, preparation method, and added fats. Criterion validity was assessed comparing staff and participant reports of individual foods (kappa (k and scale scores (Spearman correlations. Results Criterion validity was high between participants' and staffs' record of whether major food categories (meat and other protein, bread and cereal, salad, vegetables, fruits, dessert were served (k = 0.79-1.0, moderate for reports of other starches (e.g., rice being served (k = 0.52, and high for the Five Food Group and Healthfulness scale scores (r = 0.75-0.85, p Conclusions This new meal screening tool has high validity and can be used to assess the types of foods served at home meals allowing a more comprehensive assessment of the home food environment.

  2. Examining Belief and Confidence in Schizophrenia

    Science.gov (United States)

    Joyce, Dan W.; Averbeck, Bruno B.; Frith, Chris D.; Shergill, Sukhwinder S.

    2018-01-01

    Background People with psychoses often report fixed, delusional beliefs that are sustained even in the presence of unequivocal contrary evidence. Such delusional beliefs are the result of integrating new and old evidence inappropriately in forming a cognitive model. We propose and test a cognitive model of belief formation using experimental data from an interactive “Rock Paper Scissors” game. Methods Participants (33 controls and 27 people with schizophrenia) played a competitive, time-pressured interactive two-player game (Rock, Paper, Scissors). Participant’s behavior was modeled by a generative computational model using leaky-integrator and temporal difference methods. This model describes how new and old evidence is integrated to form both a playing strategy to beat the opponent and provide a mechanism for reporting confidence in one’s playing strategy to win against the opponent Results People with schizophrenia fail to appropriately model their opponent’s play despite consistent (rather than random) patterns that can be exploited in the simulated opponent’s play. This is manifest as a failure to weigh existing evidence appropriately against new evidence. Further, participants with schizophrenia show a ‘jumping to conclusions’ bias, reporting successful discovery of a winning strategy with insufficient evidence. Conclusions The model presented suggests two tentative mechanisms in delusional belief formation – i) one for modeling patterns in other’s behavior, where people with schizophrenia fail to use old evidence appropriately and ii) a meta-cognitive mechanism for ‘confidence’ in such beliefs where people with schizophrenia overweight recent reward history in deciding on the value of beliefs about the opponent. PMID:23521846

  3. Effect of marine by-product meals on hen egg production parameters, yolk lipid composition and sensory quality.

    Science.gov (United States)

    Toyes-Vargas, E; Ortega-Pérez, R; Espinoza-Villavicencio, J L; Arellano-Pérez, M; Civera, R; Palacios, E

    2018-04-01

    The effect of including 5% marine by-product meals in feeds of laying hens on egg production, composition and sensory characteristics was tested. Marine by-product meals were prepared using two methods: (i) cooking (100°C/10 min) followed by drying (60°C/24 hr) or (ii) grinding followed by drying. The raw materials used for meal production were scallop or squid viscera, shrimp heads or whole mackerel. A total of 108 laying hens were allocated to nine diet treatments; one control diet (corn and soya bean based) and eight experimental diets, containing 95% of the control feed and 5% of the experimental meal for three weeks. Daily intake was higher in hens fed the dried mackerel and cooked shrimp meals. All the experimental treatments showed significantly higher concentration of n-3 HUFA in yolk reserves and phospholipids compared to the control (0.12-0.13 g per 100 g), especially those with scallop or squid prepared by both methods (0.53-0.95 g per 100 g). Scallop, squid and shrimp meal inclusion in the feed produced eggs with more astaxanthin (0.22 mg per 100 g) while this carotenoid was absent in the control and mackerel treatments. Visual evaluation of raw yolk colour increased with the inclusion of marine by-product meals with higher values in hens fed shrimp heads (13), followed by scallop viscera (11), squid viscera (9), and with similar values for mackerel and control (4). The taste, aroma, texture and colour of cooked eggs from different treatments were not statically different when evaluated by a panel of 60 untrained people. These results suggest that meals from marine by-products are a better alternative for improving egg yolk composition by increasing n-3 HUFA when compared to fishmeal as they also increase astaxanthin and yolk pigmentation without affecting egg sensory characteristics. © 2017 Blackwell Verlag GmbH.

  4. A Pediatric Cardiology Fellowship Boot Camp improves trainee confidence.

    Science.gov (United States)

    Allan, Catherine K; Tannous, Paul; DeWitt, Elizabeth; Farias, Michael; Mansfield, Laura; Ronai, Christina; Schidlow, David; Sanders, Stephen P; Lock, James E; Newburger, Jane W; Brown, David W

    2016-12-01

    Introduction New paediatric cardiology trainees are required to rapidly assimilate knowledge and gain clinical skills to which they have limited or no exposure during residency. The Pediatric Cardiology Fellowship Boot Camp (PCBC) at Boston Children's Hospital was designed to provide incoming fellows with an intensive exposure to congenital cardiac pathology and a broad overview of major areas of paediatric cardiology practice. The PCBC curriculum was designed by core faculty in cardiac pathology, echocardiography, electrophysiology, interventional cardiology, exercise physiology, and cardiac intensive care. Individual faculty contributed learning objectives, which were refined by fellowship directors and used to build a programme of didactics, hands-on/simulation-based activities, and self-guided learning opportunities. A total of 16 incoming fellows participated in the 4-week boot camp, with no concurrent clinical responsibilities, over 2 years. On the basis of pre- and post-PCBC surveys, 80% of trainees strongly agreed that they felt more prepared for clinical responsibilities, and a similar percentage felt that PCBC should be offered to future incoming fellows. Fellows showed significant increase in their confidence in all specific knowledge and skills related to the learning objectives. Fellows rated hands-on learning experiences and simulation-based exercises most highly. We describe a novel 4-week-long boot camp designed to expose incoming paediatric cardiology fellows to the broad spectrum of knowledge and skills required for the practice of paediatric cardiology. The experience increased trainee confidence and sense of preparedness to begin fellowship-related responsibilities. Given that highly interactive activities were rated most highly, boot camps in paediatric cardiology should strongly emphasise these elements.

  5. Gas chromatographic analysis of simmondsins and simmondsin ferulates in jojoba meal.

    Science.gov (United States)

    Van Boven, M; Holser, R; Cokelaere, M; Flo, G; Decuypere, E

    2000-09-01

    A capillary gas chromatographic method was developed for the simultaneous determination of simmondsins and simmondsin ferulates in jojoba meal, in detoxified jojoba meal, in jojoba meal extracts, and in animal food mixtures.

  6. The Optimal Confidence Intervals for Agricultural Products’ Price Forecasts Based on Hierarchical Historical Errors

    Directory of Open Access Journals (Sweden)

    Yi Wang

    2016-12-01

    Full Text Available With the levels of confidence and system complexity, interval forecasts and entropy analysis can deliver more information than point forecasts. In this paper, we take receivers’ demands as our starting point, use the trade-off model between accuracy and informativeness as the criterion to construct the optimal confidence interval, derive the theoretical formula of the optimal confidence interval and propose a practical and efficient algorithm based on entropy theory and complexity theory. In order to improve the estimation precision of the error distribution, the point prediction errors are STRATIFIED according to prices and the complexity of the system; the corresponding prediction error samples are obtained by the prices stratification; and the error distributions are estimated by the kernel function method and the stability of the system. In a stable and orderly environment for price forecasting, we obtain point prediction error samples by the weighted local region and RBF (Radial basis function neural network methods, forecast the intervals of the soybean meal and non-GMO (Genetically Modified Organism soybean continuous futures closing prices and implement unconditional coverage, independence and conditional coverage tests for the simulation results. The empirical results are compared from various interval evaluation indicators, different levels of noise, several target confidence levels and different point prediction methods. The analysis shows that the optimal interval construction method is better than the equal probability method and the shortest interval method and has good anti-noise ability with the reduction of system entropy; the hierarchical estimation error method can obtain higher accuracy and better interval estimation than the non-hierarchical method in a stable system.

  7. Replacement Value of Palm Kernel Meal for Maize on Carcass ...

    African Journals Online (AJOL)

    This study was conducted to evaluate the effect of replacing maize with palm kernel meal on nutrient composition, fatty acid profile and sensory qualities of the meat of turkeys fed the dietary treatments. Six dietary treatments were formulated using palm kernel meal to replace maize at 0, 20, 40, 60, 80 and 100 percent.

  8. Effect of Replacement of Maize with Cassava Root Meal Fortified ...

    African Journals Online (AJOL)

    The effects of replacement of maize with cassava root meal (CRM) fortified with palm oil on performance of starter broilers were determined in a 28-day feeding trial. Diets T2, T3, T4 and T5 were formulated such that they contained cassava root meal, fortified with 20% palm oil, in the proportions 10, 20, 30 and 40%, ...

  9. Can taste and nudging impact healthy meal consumption?

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas

    on a field experiment in a lunch restaurant and our results imply that sales of the healthy labelled meal, and its market share, is greatly impacted by its taste. Nudging, as in order of display on the menu, does not impact sales of the healthy labelled meal in our experiment. We conclude that supplying...

  10. 27 CFR 31.42 - Restaurants serving liquors with meals.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Restaurants serving... Part Certain Organizations, Agencies, and Persons § 31.42 Restaurants serving liquors with meals. Proprietors of restaurants and other persons who serve liquors with meals to paying customers, even if no...

  11. Biochemical evaluation of Gmelina arborea fruit meal as a swine ...

    African Journals Online (AJOL)

    An experiment was conducted to evaluate the influence of Gmelina arborea fruits (GAF) meal on haematology and certain biochemical parameters including blood ... regards to blood urea nitrogen, creatinine in blood and urine and uric acids) though not significantly as the dietary inclusion level of raw GAF meal increased.

  12. Replacement Value of Feather Meal for Fishmeal on the ...

    African Journals Online (AJOL)

    Replacement Value of Feather Meal for Fishmeal on the Performance of Starter Cockerels. ... ratio and feed cost/kg weights gain. Considering the results of final live weight and daily weight gain, it appeared that the 7.5% level of FEM could be the optimal inclusion level feather meal in the diets of growing cockerels.

  13. Value of Bitter Leaf ( Vernonia amygdalina ) Meal as Feed ...

    African Journals Online (AJOL)

    A 28-day feeding trial was conducted to evaluate the effect of bitter leaf (Vernonia amygdalina) leaf meal as feed ingredient on the performance, feed cost and carcass and organ weights of finisher broilers. The leaves were air dried under room temperature, ground and sieved through a 3 mm mesh to produce the meal.

  14. Evaluation of Jacaranda mimosifolia T. (Stans) leaf meal as ...

    African Journals Online (AJOL)

    The economic benefit analysis indicated that as the leaf meal increased in the diets the cost of production of the broilers decreased. Jacaranda leaf meal could be best utilized at 5.0% level of inclusion though the 7.5% levels broilers attained market size in a recorded time. Animal Production Research Advances Vol.

  15. Detarium microcarpium Bread Meal: It's Physiological Effects on the ...

    African Journals Online (AJOL)

    The experimental breads rolls provided 5g of s-NSP as calculated from the nutrient analysis plus s-NSP from the brown flour. The subjects visited the metabolic kitchen twice a week after an overnight fast. All the subjects ate the two types of meals detarium and control bread meal in random order. The subjects were ...

  16. Response of bread wheat to increasing mustard meal nitrogen ...

    African Journals Online (AJOL)

    Greenhouse experiment on the nitrogen uptake from the mustard meal using 15N showed significant difference on both soil types. On the Vertisol the per cent nitrogen derived from the meal and per cent nitrogen use efficiency varied from 18 to 40 and from 18 to 62%, respectively. On the Nitosol, these values varied from 25 ...

  17. Feeding value of processed horse eye bean ( Mucuna urens ) meal ...

    African Journals Online (AJOL)

    The study was designed to evaluate the performance of pullet chicks fed graded levels of processed horse eye bean meal (HEBM) as partial replacement for soybean meal. The cracked beans were subjected to three processing methods viz: soaking in plain water for 48 hours, cooking for 90 minutes, and toasting on open ...

  18. Characterization of immobilized post-carbohydrate meal salivary α ...

    African Journals Online (AJOL)

    The effect of experimental parameters like pH, temperature and substrate concentration on the activity of the immobilized post-carbohydrate meal salivary ... of immobilized post-carbohydrate meal salivary α-amylase in this study show that immobilization had no significant effect on the enzyme and compared to kinetic ...

  19. A comparison between hominy chop and defatted maize germ meal ...

    African Journals Online (AJOL)

    Defatted maize germ meal (DMG) is arbitrarily rated at a lower economic value than maize meal or hominy chop (HC). Five treatments with 15 steers each were fed different inclusion levels of DMG (0%, 25%, 50%, 75% and 100%), replacing hominy chop during the fattening period. Slaughter data were collected for carcass ...

  20. The associations of meals and snacks on family meals among a sample of grade 7 students from Southwestern Ontario.

    Science.gov (United States)

    Woodruff, Sarah J; Campbell, Katherine; Campbell, Ty; Cole, Mary

    2014-11-01

    Research has shown the positive associations of family meals and diet quality. However, little is known about how other meals/snacks may be associated with family meals. The purpose was to determine the associations among the frequency and calorie consumption of meals/snacks and family dinners. Cross-sectional. Data were collected using Web-based Eating Behaviour Questionnaire (WEB-Q), including a 24-h diet recall for breakfast, morning snack, lunch, afternoon snack, dinner, and evening snack. Measured height and weight were used to determine body weight status (BMI). Participants included 1068 grade 7 students (52% males) from 26 schools in Windsor Essex County, Ontario, Canada. Meal, snack, and total daily caloric intake; meal and snack frequency; with whom dinner was consumed, and weekly family dinner frequency. Exploratory one-way ANOVAs and chi-square tests; nominal and ordinal logistic regression. Ninety-three percent of participants consumed dinner with family members on the night prior to the survey and 77% reported usually consuming dinner/supper with at least one parent on six to seven nights/week. Those who had dinner with family members consumed 4.88 (SD 1.1) meals/snacks per day compared with 4.40 (SD 1.3) and 4.40 (SD 1.3) times/day for consuming dinner alone or with friends, respectively (p=0.006). On the day prior to the survey, participants were less likely to consume a family meal if they consumed a lower number of meals and snacks per day (OR=0.69 (95% CI: 0.55, 0.87), psnacks per day (OR=0.84 (95% CI: 0.74, 0.96), p=0.009). While specific meals and snacks were not associated with family dinner, overall eating frequency was positively associated with family meals. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. The microbes we eat: abundance and taxonomy of microbes consumed in a day’s worth of meals for three diet types

    Directory of Open Access Journals (Sweden)

    Jenna M. Lang

    2014-12-01

    Full Text Available Far more attention has been paid to the microbes in our feces than the microbes in our food. Research efforts dedicated to the microbes that we eat have historically been focused on a fairly narrow range of species, namely those which cause disease and those which are thought to confer some “probiotic” health benefit. Little is known about the effects of ingested microbial communities that are present in typical American diets, and even the basic questions of which microbes, how many of them, and how much they vary from diet to diet and meal to meal, have not been answered.We characterized the microbiota of three different dietary patterns in order to estimate: the average total amount of daily microbes ingested via food and beverages, and their composition in three daily meal plans representing three different dietary patterns. The three dietary patterns analyzed were: (1 the Average American (AMERICAN: focused on convenience foods, (2 USDA recommended (USDA: emphasizing fruits and vegetables, lean meat, dairy, and whole grains, and (3 Vegan (VEGAN: excluding all animal products. Meals were prepared in a home kitchen or purchased at restaurants and blended, followed by microbial analysis including aerobic, anaerobic, yeast and mold plate counts as well as 16S rRNA PCR survey analysis.Based on plate counts, the USDA meal plan had the highest total amount of microbes at 1.3 × 109 CFU per day, followed by the VEGAN meal plan and the AMERICAN meal plan at 6 × 106 and 1.4 × 106 CFU per day respectively. There was no significant difference in diversity among the three dietary patterns. Individual meals clustered based on taxonomic composition independent of dietary pattern. For example, meals that were abundant in Lactic Acid Bacteria were from all three dietary patterns. Some taxonomic groups were correlated with the nutritional content of the meals. Predictive metagenome analysis using PICRUSt indicated differences in some functional KEGG

  2. Learning about confidence intervals with software R

    Directory of Open Access Journals (Sweden)

    Gariela Gonçalves

    2013-08-01

    Full Text Available 0 0 1 202 1111 USAL 9 2 1311 14.0 Normal 0 21 false false false ES JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Tabla normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-ansi-language:ES; mso-fareast-language:EN-US;} This work was to study the feasibility of implementing a teaching method that employs software, in a Computational Mathematics course, involving students and teachers through the use of the statistical software R in carrying out practical work, such as strengthening the traditional teaching. The statistical inference, namely the determination of confidence intervals, was the content selected for this experience. It was intended show, first of all, that it is possible to promote, through the proposal methodology, the acquisition of basic skills in statistical inference and to promote the positive relationships between teachers and students. It presents also a comparative study between the methodologies used and their quantitative and qualitative results on two consecutive school years, in several indicators. The data used in the study were obtained from the students to the exam questions in the years 2010/2011 and 2011/2012, from the achievement of a working group in 2011/2012 and via the responses to a questionnaire (optional and anonymous also applied in 2011 / 2012. In terms of results, we emphasize a better performance of students in the examination questions in 2011/2012, the year that students used the software R, and a very favorable student’s perspective about

  3. Confidence Intervals from Normalized Data: A correction to Cousineau (2005

    Directory of Open Access Journals (Sweden)

    Richard D. Morey

    2008-09-01

    Full Text Available Presenting confidence intervals around means is a common method of expressing uncertainty in data. Loftus and Masson (1994 describe confidence intervals for means in within-subjects designs. These confidence intervals are based on the ANOVA mean squared error. Cousineau (2005 presents an alternative to the Loftus and Masson method, but his method produces confidence intervals that are smaller than those of Loftus and Masson. I show why this is the case and offer a simple correction that makes the expected size of Cousineau confidence intervals the same as that of Loftus and Masson confidence intervals.

  4. Children's body mass index, participation in school meals, and observed energy intake at school meals

    Directory of Open Access Journals (Sweden)

    Mackelprang Alyssa J

    2010-03-01

    Full Text Available Abstract Background Data from a dietary-reporting validation study with fourth-grade children were analyzed to investigate a possible relationship of body mass index (BMI with daily participation in school meals and observed energy intake at school meals, and whether the relationships differed by breakfast location (classroom; cafeteria. Methods Data were collected in 17, 17, and 8 schools during three school years. For the three years, six, six, and seven of the schools had breakfast in the classroom; all other schools had breakfast in the cafeteria. Information about 180 days of school breakfast and school lunch participation during fourth grade for each of 1,571 children (90% Black; 53% girls was available in electronic administrative records from the school district. Children were weighed and measured, and BMI was calculated. Each of a subset of 465 children (95% Black; 49% girls was observed eating school breakfast and school lunch on the same day. Mixed-effects regression was conducted with BMI as the dependent variable and school as the random effect; independent variables were breakfast participation, lunch participation, combined participation (breakfast and lunch on the same day, average observed energy intake for breakfast, average observed energy intake for lunch, sex, age, breakfast location, and school year. Analyses were repeated for BMI category (underweight/healthy weight; overweight; obese; severely obese using pooled ordered logistic regression models that excluded sex and age. Results Breakfast participation, lunch participation, and combined participation were not significantly associated with BMI or BMI category irrespective of whether the model included observed energy intake at school meals. Observed energy intake at school meals was significantly and positively associated with BMI and BMI category. For the total sample and subset, breakfast location was significantly associated with BMI; average BMI was larger for

  5. Energy price dispute - companies are confident

    International Nuclear Information System (INIS)

    Marcan, P.; Slovak, P.

    2007-01-01

    Energy prices stipulated for 2003 were not compliant with the valid legislation. The Constitutional Court has repeatedly confirmed this fact. The dispute between several Slovak companies and the state will address the damage caused by illegal actions taken by the public authority, including loss of profit. A group of claimants represented by the Club 500 association is claiming up to 2 bil. Sk (57.97 mil. EUR) as compensation for the mistake made by the Office for Regulation of Network Industries (URSO), including the unclear calculation of the lost profit of companies. It will be up to the courts to decide whether the price deregulation really caused damage to the companies or whether they just took advantage of the faulty legislation.The companies base their claims on a decision of the Constitutional Court. Last year the Court twice announced that the 2003 energy prices were not compliant with valid legislation. At that time, Slovakia lacked a generally binding regulation that should have been in place according to the Act on Regulation of Network Industries. Currently, the role of these missing regulations has been taken over by URSO decrees. These stipulate justified costs and adequate profit of energy suppliers. The regulator had such a decree prepared at the end of 2002, but due to material stipulations and time constraints it did not publish it. (authors)

  6. Sustainable nuclear development and public confidence

    International Nuclear Information System (INIS)

    Gagarinski, A.

    2000-01-01

    This report discusses the objective preconditions, which would lead the world community to acceptance of nuclear energy. The following conditions deserve special emphasis: (a) Demographic growth, resulting in the increase of energy demand and promoting the understanding of the fact, that the world energy resources are limited and all possible energy sources, including nuclear ones, should be used. (b) Development of the 'third-world' countries, creating additional energy demand, which cannot be met without nuclear power. (c) Global (and influencing the plans of each country) need of availability and acceptable costs together with reliability and safety of energy supply, and, consequently, the interest to energy sources diversification in order to eliminate the dependence of fossil fuels import. The paper considers the ways to solve this strategic task. Its solution could take a long time (several decades) and should be properly perceived by the generation of specialists now starting their career in nuclear science and industry. Now it is a good time for the new generation of nuclear specialists to solve this problem - the large-scale NPP development is not yet needed, there is a large accumulated experience and perspective ideas, and there is enough time to analyze the problems in detail, propose and prepare the solutions and convince the general public, that these solutions are correct. And then the next phase of nuclear energy development would be based not only on correct technical solutions, but also on a favourable social environment. (authors)

  7. The effects of specified chemical meals on food intake.

    Science.gov (United States)

    Koopmans, H S; Maggio, C A

    1978-10-01

    Rats received intragastric infusions of various specified chemical meals and were subsequently tested for a reduction in food intake. A second experiment, using a novel technique, tested for conditioned aversion to the meal infusions. The nonnutritive substances, kaolin clay and emulsified fluorocarbon, had no significant effect on food intake. Infusions of 1 M glucose and 1 M sorbitol reduced feeding behavior, but the 1 M sorbitol infusion also produced a conditioned aversion to flavored pellets paired with the sorbitol infusion, showing that the reduced feeding could have been caused by discomfort. Infusion of a high-fat meal consisting of emulsified triolein mixed with small amounts of sugar and protein or the rat's normal liquid diet, Nutrament, also reduced food intake, and both infusions failed to produce a conditioned aversion. The use of specified meals to understand the chemical basis of satiety requires a sensitive behavioral test to establish that the meal does not cause discomfort or other nonspecific effects.

  8. School meals in children’s social life

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye

    This dissertation explores the role of different school meal arrangements in children’s social life from a child’s perspective. The dissertation utilizes a school meal intervention carried out in Denmark in 2011-12 to compare the same group of children in different school meal arrangements, thereby...... overcoming typical challenges of comparison across school meal arrangements, such as differences across children, schools or countries. The dissertation builds on data from a four month field work in 4th grade, 26 semi-structured interviews with children, chefs, and teachers, and 834 children’s self...... in children’s evaluation of new food initiatives in school; that children meet conflicting approaches to food education depending on the context; and that the social powers of sharing and exchanging individual lunch packs could outweigh some of the benefits of a collective meal system. Overall...

  9. EFFECT OF POULTRY MEAL ON THE PERFORMANCE OF FEEDLOT STEERS

    Directory of Open Access Journals (Sweden)

    A. Cabrera-Nuñez

    2014-08-01

    Full Text Available The aim of this study was to evaluate the effect of poultry meal on weight gain and carcass yield, under a housing system. 30 Swiss x Zebu steers were used, with an approximate weight of 353 kg, which were assigned under a completely randomized design in three treatments. T1 (control concentrate without poultry meal; T2 concentrate + 30% poultry meal and T3 concentrate + 35% poultry meal. The composition of the concentrate was based on ground sorghum, maize grain, wheat bran, ground mineral salt bale with 18% crude protein and 70% TDN. A significant effect (p ≤ 0.05 on the percentage of carcass weight of 53.0 was observed; 59.5 and 58.8% for T1, T2 and T3, respectively. The results indicate that supplementation based poultry meal 35% promoted greater yield in feedlot steers.

  10. Factors that influence beverage choices at meal times

    DEFF Research Database (Denmark)

    Mueller Loose, Simone; Jaeger, S. R.

    2012-01-01

    Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen...... consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors....... Thereby this study contributed to the food choice kaleidoscope research approach by expressing the degree of context dependency in form of odds ratios and according significance levels. The exploration of co-occurrence of beverages with food items suggests that beverage-meal item combinations can be meal...

  11. Red mud addition in the raw meal for the production of Portland cement clinker.

    Science.gov (United States)

    Tsakiridis, P E; Agatzini-Leonardou, S; Oustadakis, P

    2004-12-10

    The aim of the present research work was to investigate the possibility of adding red mud, an alkaline leaching waste, which is obtained from bauxite during the Bayer process for alumina production, in the raw meal for the production of Portland cement clinker. For that reason, two samples of raw meals were prepared: one with ordinary raw materials, as a reference sample ((PC)Ref), and another with 3.5% red mud ((PC)R/M). The effect on the reactivity of the raw mix was evaluated on the basis of the unreacted lime content in samples sintered at 1350, 1400 and 1450 degrees C. Subsequently, the clinkers were produced by sintering the two raw meals at 1450 degrees C. The results of chemical and mineralogical analyses as well as the microscopic examination showed that the use of the red mud did not affect the mineralogical characteristics of the so produced Portland cement clinker. Furthermore, both clinkers were tested by determining the grindability, setting time, compressive strength and expansibility. The hydration products were examined by XRD analysis at 2, 7, 28 and 90 days. The results of the physico-mechanical tests showed that the addition of the red mud did not negatively affect the quality of the produced cement.

  12. Diets containing sea cucumber (Isostichopus badionotus meals are hypocholesterolemic in young rats.

    Directory of Open Access Journals (Sweden)

    Leticia Olivera-Castillo

    Full Text Available Sea cucumber is widely consumed as a putative functional food. It contains many biologically-active substances, but only limited research on its properties in vivo has been done. The effects of different meals containing Isostichopus badionotus, a sea cucumber from southeast Mexico, on growth performance and body lipid profile in young rats were analyzed. Sea cucumber body wall was either lyophilized, cooked (100 °C, 1 h in water and lyophilized, or oven-dried (70 °C for 12 h. It was then ground and incorporated into cholesterol-containing diets. I. badionotus meals supported growth and improved lipid profile in rats. In particular, serum cholesterol, low density lipoproteins, triglycerides concentration and atherogenic index values were greatly reduced by some I. badionotus containing diets. Liver total lipids, triglycerides and cholesterol were also reduced. Cooking or heat-treatment of the meals lowered but did not abolish their hypolipidemic potency. Gene expression analysis of several key genes involved in cholesterol and lipid metabolism in liver showed that diets containing I. badionotus repressed the induction of key genes associated with dyslipidemia exerted by cholesterol supplementation. Consumption of I. badionotus from the Yucatan Peninsula is beneficial for dyslipidemia, although biological effect is clearly dependent on preparation method.

  13. Cogeneration of biodiesel and nontoxic rapeseed meal from rapeseed through in-situ alkaline transesterification.

    Science.gov (United States)

    Qian, Junfeng; Yang, Qiuhui; Sun, Fuan; He, Mingyang; Chen, Qun; Yun, Zhi; Qin, Lizhen

    2013-01-01

    In-situ alkaline transesterification of rapeseed oil with methanol for the production of biodiesel and nontoxic rapeseed meal was carried out. Water removal from milled rapeseed by methanol washing was more effective than vacuum drying. The conversion rate of rapeseed oil into FAME was 92%, FAME mass was 8.81 g, glucosinolates content in remaining rapeseed meal was 0.12% by methanol washing, while by vacuum drying the values were 46%, 4.44 g, 0.58%, respectively. In the presence of 0.10 mol/L NaOH in methanol, with methanol/oil molar ratio of 180:1 and a 3h reaction at 40 °C, a conversion rate of 98% was achieved, and the glucosinolates content was reduce to 0.07%, a value which below the GB/T 22514-2008 standard in China. Thus the rapeseed meal can be used as a source of protein in animal feed. The FAME prepared through in-situ alkaline transesterification met the ASTM specifications for biodiesel. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Sources of sport confidence, imagery type and performance among competitive athletes: the mediating role of sports confidence.

    Science.gov (United States)

    Levy, A R; Perry, J; Nicholls, A R; Larkin, D; Davies, J

    2015-01-01

    This study explored the mediating role of sport confidence upon (1) sources of sport confidence-performance relationship and (2) imagery-performance relationship. Participants were 157 competitive athletes who completed state measures of confidence level/sources, imagery type and performance within one hour after competition. Among the current sample, confirmatory factor analysis revealed appropriate support for the nine-factor SSCQ and the five-factor SIQ. Mediational analysis revealed that sport confidence had a mediating influence upon the achievement source of confidence-performance relationship. In addition, both cognitive and motivational imagery types were found to be important sources of confidence, as sport confidence mediated imagery type- performance relationship. Findings indicated that athletes who construed confidence from their own achievements and report multiple images on a more frequent basis are likely to benefit from enhanced levels of state sport confidence and subsequent performance.

  15. Effects of protein hydrolysates supplementation in low fish meal diets on growth performance, innate immunity and disease resistance of red sea bream Pagrus major.

    Science.gov (United States)

    Khosravi, Sanaz; Rahimnejad, Samad; Herault, Mikaël; Fournier, Vincent; Lee, Cho-Rong; Dio Bui, Hien Thi; Jeong, Jun-Bum; Lee, Kyeong-Jun

    2015-08-01

    This study was conducted to evaluate the supplemental effects of three different types of protein hydrolysates in a low fish meal (FM) diet on growth performance, feed utilization, intestinal morphology, innate immunity and disease resistance of juvenile red sea bream. A FM-based diet was used as a high fish meal diet (HFM) and a low fish meal (LFM) diet was prepared by replacing 50% of FM by soy protein concentrate. Three other diets were prepared by supplementing shrimp, tilapia or krill hydrolysate to the LFM diet (designated as SH, TH and KH, respectively). Triplicate groups of fish (4.9 ± 0.1 g) were fed one of the test diets to apparent satiation twice daily for 13 weeks and then challenged by Edwardsiella tarda. At the end of the feeding trial, significantly (P red sea bream. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Addition of different tuna meal levels to pizza dough

    Directory of Open Access Journals (Sweden)

    Daniel Abreu Vasconcelos Campelo

    Full Text Available Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.. In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0% or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%, total lipid (4.63 to 5.89% and ash (2.54 to 3.54% contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05 alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.

  17. The epidemiology of family meals among Ohio's adults.

    Science.gov (United States)

    Tumin, Rachel; Anderson, Sarah E

    2015-06-01

    The epidemiology of family meals among adults at a population level is poorly characterized and whether living with children impacts this health behaviour is uncertain. We determined the prevalence of family meals among US adults in a mid-western state whose families did and did not include minor children and described how it varied by sociodemographic characteristics. The cross-sectional 2012 Ohio Medicaid Assessment Survey is representative of Ohio adults and included questions on their sociodemographic characteristics and the frequency with which they eat family meals at home. Trained interviewers administered landline and cell phone surveys to adults sampled from Ohio's non-institutionalized population. We analysed data from 5766 adults living with minor children and 8291 adults not living alone or with children. The prevalence of family meals was similar for adults who did and did not live with minor children: 47 % (95 % CI 46, 49 %) of adults living with and 51 % (95 % CI 50, 53 %) of adults living without children reported eating family meals on most (six or seven) days of the week. Family meal frequency varied by race/ethnicity, marital and employment status in both groups. Non-Hispanic African-American adults, those who were not married and those who were employed ate family meals less often. Adults in Ohio frequently shared meals with their family and family meal frequency was not strongly related to living with children. Broadening the scope of future studies to include adults who are not parents could enhance our understanding of the potential health benefits of sharing meals.

  18. The Association between Family Meals, TV Viewing during Meals, and Fruit, Vegetables, Soda, and Chips Intake among Latino Children

    Science.gov (United States)

    Andaya, Abegail A.; Arredondo, Elva M.; Alcaraz, John E.; Lindsay, Suzanne P.; Elder, John P.

    2011-01-01

    Objective: Examine the relationship of family meals to children's consumption of fruit and vegetables as well as soda and chips. Additionally, to assess the relationship between viewing TV during family meals and children's diet. Design: Cross-sectional study that used a questionnaire completed by parents. Setting: Thirteen schools in San Diego,…

  19. Who Is Eligible for Free School Meals? Characterising Free School Meals as a Measure of Disadvantage in England

    Science.gov (United States)

    Gorard, Stephen

    2012-01-01

    This paper presents a description of the background characteristics and attainment profile of pupils eligible for free school meals (FSM) in England, and of those missing a value for this variable. Free school meal eligibility is a measure of low parental income, widely used in social policy research as an individual indicator of potential…

  20. Effects of replacing soybean meal with xylose-treated soybean meal on performance of nursing Awassi ewes and fattening lambs

    Directory of Open Access Journals (Sweden)

    Mofleh S. Awawdeh

    2010-09-01

    Full Text Available Two experiments were conducted to evaluate the effect of replacing soybean meal with xylose-treated soybean meal (soypass meal; SPM on performance of nursing Awassi ewes and fattening lambs. In Experiment 1, lasting for eight weeks, 39 Awassi ewes and their lambs were randomly assigned to three diets. Diets were formulated by replacing soybean meal from the basal diet (CON-SBM; n=13 with 50% (50% SPM; n=13 and 100% (100% SPM; n=13 SPM. Initial and final weights of the ewes were not different (P>0.55 among diets. Total gain and average daily gain (ADG of lambs were similar (P=0.44 among diets. Ewes fed the CON-SBM diet tended (P0.38 in milk component percentages among diets were observed. In Experiment 2, lasting for 63 days, twenty weaned lambs were used to determine the effects of replacing soybean meal with SPM on growth performance. Diets were either soybean meal (SBM; n=10 or SPM (SPM; n=10. Nutrient intake and digestibility were not different between diets. However, rumen undegradable protein intake was greater (P0.05 between the diets. Results suggest that replacement of soybean meal with soypass meal is not likely to produce any production benefits in nursing Awassi ewes and fattening lambs except for the slight improvement of milk yield.

  1. Replacement of Soybean Meal with Animal Origin Protein Meals Improved Ramoplanin A2 Production by Actinoplanes sp. ATCC 33076.

    Science.gov (United States)

    Erkan, Deniz; Kayali, Hulya Ayar

    2016-09-01

    Ramoplanin A2 is the last resort antibiotic for treatment of many high morbidity- and mortality-rated hospital infections, and it is expected to be marketed in the forthcoming years. Therefore, high-yield production of ramoplanin A2 gains importance. In this study, meat-bone meal, poultry meal, and fish meal were used instead of soybean meal for ramoplanin A2 production by Actinoplanes sp. ATCC 33076. All animal origin nitrogen sources stimulated specific productivity. Ramoplanin A2 levels were determined as 406.805 mg L(-1) in fish meal medium and 374.218 mg L(-1) in poultry meal medium. These levels were 4.25- and 4.09-fold of basal medium, respectively. However, the total yield of poultry meal was higher than that of fish meal, which is also low-priced. In addition, the variations in pH levels, protein levels, reducing sugar levels, extracellular protease, amylase and lipase activities, and intracellular free amino acid levels were monitored during the incubation period. The correlations between ramoplanin production and these variables with respect to the incubation period were determined. The intracellular levels of L-Phe, D-Orn, and L-Leu were found critical for ramoplanin A2 production. The strategy of using animal origin nitrogen sources can be applied for large-scale ramoplanin A2 production.

  2. Hypercaloric diets with increased meal frequency, but not meal size, increase intrahepatic triglycerides: a randomized controlled trial

    NARCIS (Netherlands)

    Koopman, Karin E.; Caan, Matthan W. A.; Nederveen, Aart J.; Pels, Anouk; Ackermans, Mariette T.; Fliers, Eric; la Fleur, Susanne E.; Serlie, Mireille J.

    2014-01-01

    American children consume up to 27% of calories from high-fat and high-sugar snacks. Both sugar and fat consumption have been implicated as a cause of hepatic steatosis and obesity but the effect of meal pattern is largely understudied. We hypothesized that a high meal frequency, compared to

  3. A Pilot Survey of Food Frequencies, Meal Frequencies and Meal Patterns of Preschool Children in East Los Angeles.

    Science.gov (United States)

    Lewis, Jane S.; And Others

    The food frequency, meal frequency, and meal patterns of a group of Mexican American children attending Head Start in East Los Angeles and their siblings were studied. Fifty dietary questionnaires in English and in Spanish with written instructions were distributed to parents. Parents were asked to record for a 3 day period the eating time, type…

  4. Influence of a subsequent meal on the oro-cecal transit time of a solid test meal

    NARCIS (Netherlands)

    Priebe, MG; Wachters-Hagedoorn, RE; Landman, K; Heimweg, J; Elzinga, H; Vonk, RJ

    Oro-cecal transit time (OCTT) is determined for clinical diagnostics of intestinal complaints and research purposes. Ingestion of a subsequent meal during the test period shortens the OCTT of a liquid test meal (glucose solution), as previously reported. This study was conducted to determine whether

  5. Objective measures of meal variety lacking association with consumers' perception of variety with self-selected buffet meals at work

    DEFF Research Database (Denmark)

    Haugaard, Pernille; Brockhoff, Per B.; Lahteenmaki, Liisa

    2016-01-01

    to perceive their meals less varied than those with lower scores. Moreover, the rule of having many dishes was positively associated with uncontrolled eating and negatively associated with cognitive restraint. Consumers' perception of within-meal variety seems to be more linked to their idea of how to compose...

  6. Alternative confidence measure for local matching stereo algorithms

    CSIR Research Space (South Africa)

    Ndhlovu, T

    2009-11-01

    Full Text Available The authors present a confidence measure applied to individual disparity estimates in local matching stereo correspondence algorithms. It aims at identifying textureless areas, where most local matching algorithms fail. The confidence measure works...

  7. nigerian students' self-confidence in responding to statements

    African Journals Online (AJOL)

    Temechegn

    Altogether the test is made up of 40 items covering students' ability to recall definition ... confidence interval within which student have confidence in their choice of the .... is mentioned these equilibrium systems come to memory of the learner.

  8. Sociological aspects of meat in meals

    DEFF Research Database (Denmark)

    Jensen, Katherine O'Doherty

    2009-01-01

    Health professionals and environmental experts advocate reduced consumption of meat in industrialized regions. On this background, and in light of a number of sociological studies of food practices and meal formats among consumers, this paper examines some aspects of the cultural entrenchment...... and vulnerability of meat consumption. Tacit meanings of meat products are seen as arising from the human tendency to rank and grade objects relative to each other, a process that is intrinsic to consumption practices. Examples of the ways in which gradient meanings of meat products are entrenched in food practices...... and of ways in which this consumption is vulnerable to change, are presented. On this basis, the likelihood that current levels of meat consumption in industrialized societies will remain relatively stable or tend to decrease are briefly discussed....

  9. Simply delivered meals: a tale of collaboration.

    Science.gov (United States)

    Martin, Sarah L; Connelly, Nancy; Parsons, Cassandra; Blackstone, Katlyn

    2018-06-01

    Western medicine is undergoing a transition toward transparency of quality and costs, and healthcare systems are striving to achieve the Triple Aim, a framework for improving the patient experience of care, improving the health of populations, and reducing the per capita cost of healthcare. Meanwhile, there is growing recognition of the impact of social determinants of health and a new federal requirement for nonprofit hospitals to implement prevention strategies. A specialized meal delivery program called Simply Delivered for ME (SDM) was formed in an effort to improve care and reduce 30-day hospital readmission rates.The Maine Medical Center (MMC) partnered with the Southern Maine Agency on Aging to offer SDM on a voluntary basis to high-risk Medicare patients already enrolled in the Community-based Care Transition Program (CCTP) at MMC. We report the results of the 2-year intervention in terms of 30-day hospital readmission rates and cost measures (ie, return on investment and cost savings).Of the 622 MMC patients who received SDM during the 24 months, the 30-day readmission rate was 10.3% (compared with the 16.6% 30-day rate of hospital readmission at baseline [ie, before the adoption of CCTP]) for all-cause readmissions. The cost savings for reduced readmissions were $212,160. The return on investment was 387%, or a benefit-cost ratio of $3.87 for every $1.00 spent on meals. Programs such as SDM may reduce the rate of hospital readmission among high-risk older adults and, thereby, yield lower healthcare costs.

  10. Simultaneous confidence bands for the integrated hazard function

    OpenAIRE

    Dudek, Anna; Gocwin, Maciej; Leskow, Jacek

    2006-01-01

    The construction of the simultaneous confidence bands for the integrated hazard function is considered. The Nelson--Aalen estimator is used. The simultaneous confidence bands based on bootstrap methods are presented. Two methods of construction of such confidence bands are proposed. The weird bootstrap method is used for resampling. Simulations are made to compare the actual coverage probability of the bootstrap and the asymptotic simultaneous confidence bands. It is shown that the equal--tai...

  11. Dietary diversity and meal frequency among infant and young children: a community based study.

    Science.gov (United States)

    Belew, Aysheshim Kassahun; Ali, Bekrie Mohammed; Abebe, Zegeye; Dachew, Berihun Assefa

    2017-08-15

    Insufficient quantities, frequencies, and inadequate quality of complementary feedings have a negative effect on child health and growth, especially in the first two years of life. Therefore, the aim of this study was to assess the minimum dietary diversity, meal frequency and its associated factors among infants and young children aged 6-23 months at Dabat District, northwest, Ethiopia. A community- based cross-sectional study was conducted from February 15 to March 10, 2016. The simple random sampling method was used to select study participants. An interviewer- administered structured questionnaire was used to collect data. Both Crude and Adjusted Odds Ratio with the corresponding 95% confidence interval were calculated to show the strength of association. In the multivariable analysis, variables with less than 0.05 P-value were considered statistically significant. The proportion of children who met the minimum dietary diversity and meal frequency were 17% (95% CI: 14.9, 19.4%) and 72.2% (95% CL: 69.3, 75%), respectively. Satisfactory media exposure (AOR = 2.79; 95% CI: 1.74, 4.47), postnatal care visits (AOR = 1.96; 95% CI: 1.32, 2.88), participation in child growth and monitoring follow ups (AOR = 1.65; 95% CI: 1.14, 2.39), age of children (AOR = 2.34; 95% CI: 1.33, 4.11) and age of mothers (AOR = 1.89; 95% CI: 1.09, 3.27) were positively associated with dietary diversity. Similarly, age of children (AOR = 2.38; 95% CI: 1.56, 3.65), household wealth status (AOR = 1.84; 95% CI: 1.27, 2.68), residence (AOR = 3.02; 95% CI: 1.41, 6.48), sources of information (AOR = 1.72; 95% CI:1.14, 2.59) and participation in child growth monitoring folow ups (AOR = 1.57; 95% CI: 1.13, 2.19) were significantly associated with meal frequency. In this study, the proportion of children who received the minimum dietary diversity and meal frequency were low. Media exposure, age of children, postnatal care visits, and participation in child growth and monitoring

  12. 49 CFR 1103.23 - Confidences of a client.

    Science.gov (United States)

    2010-10-01

    ... 49 Transportation 8 2010-10-01 2010-10-01 false Confidences of a client. 1103.23 Section 1103.23... Responsibilities Toward A Client § 1103.23 Confidences of a client. (a) The practitioner's duty to preserve his client's confidence outlasts the practitioner's employment by the client, and this duty extends to the...

  13. Contrasting Academic Behavioural Confidence in Mexican and European Psychology Students

    Science.gov (United States)

    Ochoa, Alma Rosa Aguila; Sander, Paul

    2012-01-01

    Introduction: Research with the Academic Behavioural Confidence scale using European students has shown that students have high levels of confidence in their academic abilities. It is generally accepted that people in more collectivist cultures have more realistic confidence levels in contrast to the overconfidence seen in individualistic European…

  14. Shared meals among young adults are associated with better diet quality and predicted by family meal patterns during adolescence.

    Science.gov (United States)

    Larson, Nicole; Fulkerson, Jayne; Story, Mary; Neumark-Sztainer, Dianne

    2013-05-01

    To describe shared meal patterns and examine associations with dietary intake among young adults. Population-based, longitudinal cohort study (Project EAT: Eating and Activity in Teens and Young Adults). Participants completed surveys and FFQ in high-school classrooms in Minneapolis/St. Paul, MN, USA in 1998-1999 (mean age = 15·0 years, 'adolescence') and follow-up measures online or by mail in 2008-2009 (mean age = 25·3 years, 'young adulthood'). There were 2052 participants who responded to the 10-year follow-up survey and reported on frequency of having shared meals. Among young adults, the frequency of shared meals during the past week was as follows: never (9·9 %), one or two times (24·7 %), three to six times (39·1 %) and seven or more times (26·3 %). Having more frequent family meals during adolescence predicted a higher frequency of shared meals in young adulthood above and beyond other relevant sociodemographic factors such as household composition and parental status. Compared with young adults who never had family meals during adolescence, those young adults who reported seven or more family meals per week during adolescence had an average of one additional shared meal per week. Having more frequent shared meals in young adulthood was associated with greater intake of fruit among males and females, and with higher intakes of vegetables, milk products and some key nutrients among females. Nutrition professionals should encourage families of adolescents to share meals often and establish the tradition of eating together, and work with young adults to ensure that healthy food and beverage choices are offered at mealtimes.

  15. A description of interventions promoting healthier ready-to-eat meals (to eat in, to take away, or to be delivered) sold by specific food outlets in England: a systematic mapping and evidence synthesis

    OpenAIRE

    Hillier-Brown, Frances C.; Summerbell, Carolyn D.; Moore, Helen J.; Wrieden, Wendy L.; Adams, Jean; Abraham, Charles; Adamson, Ashley; Ara?jo-Soares, Vera; White, Martin; Lake, Amelia A.

    2017-01-01

    $\\textbf{Background:}$ Ready-to-eat meals (to eat in, to take away or to be delivered) sold by food outlets are often more energy dense and nutrient poor compared with meals prepared at home, making them a reasonable target for public health intervention. The aim of the research presented in this paper was to systematically identify and describe interventions to promote healthier ready-to-eat meals (to eat in, to take away, or to be delivered) sold by specific food outlets in England. $\\...

  16. Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant.

    Science.gov (United States)

    Anzman-Frasca, Stephanie; Braun, Abbey C; Ehrenberg, Sarah; Epstein, Leonard H; Gampp, April; Leone, Lucia A; Singh, Anita; Tauriello, Sara

    2018-08-01

    Children's consumption of restaurant foods is associated with higher energy intake and lower nutritional quality compared to foods prepared at home. The aim of this pilot study was to test whether an in-restaurant intervention promoting healthy children's meals (i.e. two meals that met nutrition recommendations and were thus healthier than typical children's meal offerings across leading restaurants) affected children's meal selection and intake. Families with 4-to-8-year-old children were recruited from one location of Anderson's Frozen Custard, a regional quick-service restaurant chain. Families were randomly assigned to return to the restaurant during an intervention or control period and were blinded to group assignment. All families received free meals. During the intervention period families also received placemats featuring two healthy "Kids' Meals of the Day" upon restaurant entry. After families finished dining, researchers recorded children's orders and collected leftovers for quantifying dietary intake via weighed plate waste. Poisson regression and chi-square tests were used to compare children's orders between study groups, and t-tests were used to test for differences in dietary intake among children ordering a promoted healthy entrée (main dish) versus those who did not. Fifty-eight families participated. Children who were exposed to the study placemats prior to ordering ordered a significantly greater number of healthy food components compared to controls (p = 0.03). Overall, in the intervention group, 21% of children ordered a healthy entrée or side dish, versus 7% of controls. Children who ordered one of the promoted healthy entrées consumed less saturated fat across the total meal compared to those who did not (p = 0.04). Manipulating the prominence of healthy choices in restaurants may shift children's meal selections. Future research should build on these initial promising results, aiming to increase the potency of the intervention

  17. Development of a new high density (HD) barium meal (Falibaryt HD) for double contrast investigation of the stomach

    International Nuclear Information System (INIS)

    Dietze, R.

    1986-01-01

    During the development of a new double contrast barium meal barium sulfate preparations with various densities, additives and particle size distributions were tested. Phantoms made of leather, rubber and the opened stomachs of cows and pigs were used. A HD bariumsulfate suspension (200 - 250% W/V) of low viscosity and suitable grain size spectrum containing additives improving the adherence (e.g. natrium citrate) showed the best quality parameters for an optimal imaging of the fine mucosal relief. (author)

  18. Toxicity studies of detoxified Jatropha meal (Jatropha curcas) in rats.

    Science.gov (United States)

    Rakshit, K D; Darukeshwara, J; Rathina Raj, K; Narasimhamurthy, K; Saibaba, P; Bhagya, S

    2008-12-01

    Jatropha curcas, a tropical plant introduced in many Asian and African countries is presently used as a source of biodiesel. The cake after oil extraction is rich in protein and is a potential source of livestock feed. In view of the high toxic nature of whole as well as dehulled seed meal due to the presence of toxic phorbol esters and lectin, the meal was subjected to alkali and heat treatments to deactivate the phorbol ester as well as lectin content. After treatment, the phorbol ester content was reduced up to 89% in whole and dehulled seed meal. Toxicity studies were conducted on male growing rats by feeding treated as well as untreated meal through dietary source. All rats irrespective of treatment had reduced appetite and diet intake was low accompanied by diarrhoea. The rats also exhibited reduced motor activity. The rats fed with treated meals exhibited delayed mortality compared to untreated meal fed rats (p0.02). There were significant changes both in terms of food intake and gain in body weight. Gross examination of vital organs indicated atrophy compared to control casein fed rats. However, histopathological examination of various vital organs did not reveal any treatment related microscopic changes suggesting that the mortality of rats occurred due to lack of food intake, diarrhoea and emaciation. Further studies are in progress for complete detoxification of J. curcas meal for use in livestock feed.

  19. Comprehensive Plan for Public Confidence in Nuclear Regulator

    International Nuclear Information System (INIS)

    Choi, Kwang Sik; Choi, Young Sung; Kim, Ho ki

    2008-01-01

    Public confidence in nuclear regulator has been discussed internationally. Public trust or confidence is needed for achieving regulatory goal of assuring nuclear safety to the level that is acceptable by the public or providing public ease for nuclear safety. In Korea, public ease or public confidence has been suggested as major policy goal in the 'Nuclear regulatory policy direction' annually announced. This paper reviews theory of trust, its definitions and defines nuclear safety regulation, elements of public trust or public confidence developed based on the study conducted so far. Public ease model developed and 10 measures for ensuring public confidence are also presented and future study directions are suggested

  20. Comparison of adhesive properties of water- and phosphate-buffer-washed cottonseed meals with cottonseed protein isolate on maple and poplar veneers

    Science.gov (United States)

    Water- and phosphate buffer (35 mM Na2HPO4/NaH2PO4, pH 7.5)-washed cottonseed meals (abbreviated as WCM and BCM, respectively) could be low-cost and environmentally friendly protein-based adhesives as their preparation does not involve corrosive alkali and acid solutions that are needed for cottonse...

  1. Confidence Intervals: From tests of statistical significance to confidence intervals, range hypotheses and substantial effects

    Directory of Open Access Journals (Sweden)

    Dominic Beaulieu-Prévost

    2006-03-01

    Full Text Available For the last 50 years of research in quantitative social sciences, the empirical evaluation of scientific hypotheses has been based on the rejection or not of the null hypothesis. However, more than 300 articles demonstrated that this method was problematic. In summary, null hypothesis testing (NHT is unfalsifiable, its results depend directly on sample size and the null hypothesis is both improbable and not plausible. Consequently, alternatives to NHT such as confidence intervals (CI and measures of effect size are starting to be used in scientific publications. The purpose of this article is, first, to provide the conceptual tools necessary to implement an approach based on confidence intervals, and second, to briefly demonstrate why such an approach is an interesting alternative to an approach based on NHT. As demonstrated in the article, the proposed CI approach avoids most problems related to a NHT approach and can often improve the scientific and contextual relevance of the statistical interpretations by testing range hypotheses instead of a point hypothesis and by defining the minimal value of a substantial effect. The main advantage of such a CI approach is that it replaces the notion of statistical power by an easily interpretable three-value logic (probable presence of a substantial effect, probable absence of a substantial effect and probabilistic undetermination. The demonstration includes a complete example.

  2. Development of a Quality of Meals and Meal Service Set of Indicators for Residential Facilities for Elderly.

    Science.gov (United States)

    Van Damme, N; Buijck, B; Van Hecke, A; Verhaeghe, S; Goossens, E; Beeckman, D

    2016-01-01

    To develop a content validated set of indicators to evaluate the quality of meals and meal service in residential facilities for elderly. Inadequate food intake is an important risk factor for malnutrition in residential facilities for elderly. Through better meeting the needs and preferences of residents and optimization of meals and meal service, residents' food intake can improve. No indicators were available which could help to guide strategies to improve the quality of meals and meal service. The indicator set was developed according to the Indicator Development Manual of the Dutch Institute for Health Care Improvement (CBO). The working group consisted of three nurse researchers and one expert in gastrology and had expertise in elderly care, malnutrition, indicator development, and food quality. A preliminary list of potential indicators was compiled using the literature and the working group's expertise. Criteria necessary to measure the indicator in practice were developed for each potential indicator. In a double Delphi procedure, the list of potential indicators and respective criteria were analyzed for content validity, using a multidisciplinary expert panel of 11 experts in elderly meal care. A preliminary list of 20 quality indicators, including 45 criteria, was submitted to the expert panel in a double Delphi procedure. After the second Delphi round, 13 indicators and 25 criteria were accepted as having content validity. The content validity index (CVI) ranged from 0.83 to 1. The indicator set consisted of six structural, four result, and three outcome indicators covering the quality domains food, service and choice, as well as nutritional screening. The criteria measure diverse aspects of meal care which are part of the responsibility of kitchen staff and health care professionals. The 'quality of meals and meal service' set of indicators is a resource to map meal quality in residential facilities for elderly. As soon as feasibility tests in practice

  3. Adolescents' unhealthy eating habits are associated with meal skipping.

    Science.gov (United States)

    Rodrigues, Paulo Rogério Melo; Luiz, Ronir Raggio; Monteiro, Luana Silva; Ferreira, Márcia Gonçalves; Gonçalves-Silva, Regina Maria Veras; Pereira, Rosangela Alves

    2017-10-01

    Meal consumption and diet quality are important for healthy development during adolescence. The aim of this study was to determine the association between meal habits and diet quality in Brazilian adolescents. A school-based, cross-sectional study was conducted in 2008 with a probabilistic sample of adolescents ages 14 to 19 y (N = 1139) from high schools in central-western Brazil. Consumption of breakfast, morning snack, lunch, afternoon snack, and dinner was assessed to evaluate adolescents' meal profile. The Brazilian Healthy Eating Index-Revised (BHEI-R) was calculated to evaluate diet quality. The association between meal profile and BHEI-R (global estimates and components) was assessed using multivariate linear regression models. Diet was characterized by unhealthy eating: a low consumption of fruits, vegetables, and milk/dairy, and a high consumption of fats and sodium. An unsatisfactory meal profile was observed in 14% of adolescents, whereas daily consumption of breakfast, lunch, and dinner was reported by 47%, 78%, and 52% of adolescents, respectively. Meal profile was positively associated with diet quality. Daily consumption of breakfast was associated with higher BHEI-R scores, lower sodium intake, and greater consumption of fruits and milk/dairy. Daily consumption of lunch was associated with greater consumption of vegetables and "meats, eggs, and legumes," whereas consumption of dinner was associated with an increased consumption of "whole fruits." This study showed a parallelism between daily consumption of meals with healthier eating and greater adherence to traditional Brazilian food habits. Skipping meals was associated with a low-quality diet, especially concerning to the low consumption of fruits and vegetables and a high intake of sodium and calories from solid fats, added sugars, and alcoholic beverages. Therefore, the adoption of regular meal habits may help adolescents improve their diet quality. Copyright © 2017 Elsevier Inc. All

  4. Salt content in canteen and fast food meals in Denmark

    Directory of Open Access Journals (Sweden)

    Sisse Fagt

    2010-03-01

    Full Text Available Background: A high salt (=NaCl intake is associated with high blood pressure, and knowledge of salt content in food and meals is important, if the salt intake has to be decreased in the general population. Objective: To determine the salt content in worksite canteen meals and fast food. Design: For the first part of this study, 180 canteen meals were collected from a total of 15 worksites with in-house catering facilities. Duplicate portions of a lunch meal were collected from 12 randomly selected employees at each canteen on two non-consecutive days. For the second part of the study, a total of 250 fast food samples were collected from 52 retail places representing both city (Aarhus and provincial towns. The canteen meals and fast food samples were analyzed for chloride by potentiometric titration with silver nitrate solution, and the salt content was estimated. Results: The salt content in lunch meals in worksite canteens were 3.8±1.8 g per meal and 14.7±5.1 g per 10 MJ for men (n=109, and 2.8±1.2 g per meal and 14.4±6.2 g per 10 MJ for women (n=71. Salt content in fast food ranged from 11.8±2.5 g per 10 MJ (burgers to 16.3±4.4 g per 10 MJ (sausages with a mean content of 13.8±3.8 g per 10 MJ. Conclusion: Salt content in both fast food and in worksite canteen meals is high and should be decreased.

  5. Death Row Confessions and the Last Meal Test of Innocence

    Directory of Open Access Journals (Sweden)

    Kevin M. Kniffin

    2013-12-01

    Full Text Available Post hoc analyses of Rector v. Arkansas have regularly highlighted that the defendant requested that part of his last meal be saved so that he could it eat later. While the observation is typically raised as part of arguments that Rector was incompetent and unfit for execution, the more basic fact is that commentators have drawn important inferences about Rector’s mental state from how he treated his last meal. In this essay, we draw upon multiple disciplines in order to apply the same inferential logic to a much broader sample and explore the question of whether traditionally customized last meals might offer signals of defendants’ guilt or innocence. To investigate this, the content of last-meal requests and last words reported for people executed in the United States during a recent five-year period were examined. Consistent with the idea that declination of the last meal is equivalent to a signal of (self-perceived innocence, those who denied guilt were 2.7 times as likely to decline a last meal than people who admitted guilt (29% versus 8%. Consistent with the complementary theory that people who admit guilt are relatively more “at peace” with their sentence, these individuals requested 34% more calories of food than the rest of the sample (2786 versus 2085 calories. A third finding is that those who denied guilt also tended to eat significantly fewer brand-name food items. Previous discussions of last meals have often lacked quantitative measurements; however, this systematic analysis shows that last meal requests offer windows into self-perceived or self-proclaimed innocence. Knowing one’s last meal request and one’s last words can provide valuable new variables for retrospectively assessing the processes that led to past executions.

  6. Effects of postidentification feedback on eyewitness identification and nonidentification confidence.

    Science.gov (United States)

    Semmler, Carolyn; Brewer, Neil; Wells, Gary L

    2004-04-01

    Two experiments investigated new dimensions of the effect of confirming feedback on eyewitness identification confidence using target-absent and target-present lineups and (previously unused) unbiased witness instructions (i.e., "offender not present" option highlighted). In Experiment 1, participants viewed a crime video and were later asked to try to identify the thief from an 8-person target-absent photo array. Feedback inflated witness confidence for both mistaken identifications and correct lineup rejections. With target-present lineups in Experiment 2, feedback inflated confidence for correct and mistaken identifications and lineup rejections. Although feedback had no influence on the confidence-accuracy correlation, it produced clear overconfidence. Confidence inflation varied with the confidence measure reference point (i.e., retrospective vs. current confidence) and identification response latency.

  7. Effects of confidence and anxiety on flow state in competition.

    Science.gov (United States)

    Koehn, Stefan

    2013-01-01

    Confidence and anxiety are important variables that underlie the experience of flow in sport. Specifically, research has indicated that confidence displays a positive relationship and anxiety a negative relationship with flow. The aim of this study was to assess potential direct and indirect effects of confidence and anxiety dimensions on flow state in tennis competition. A sample of 59 junior tennis players completed measures of Competitive State Anxiety Inventory-2d and Flow State Scale-2. Following predictive analysis, results showed significant positive correlations between confidence (intensity and direction) and anxiety symptoms (only directional perceptions) with flow state. Standard multiple regression analysis indicated confidence as the only significant predictor of flow. The results confirmed a protective function of confidence against debilitating anxiety interpretations, but there were no significant interaction effects between confidence and anxiety on flow state.

  8. Australasian emergency physicians: a learning and educational needs analysis. Part two: confidence of FACEM for tasks and skills.

    Science.gov (United States)

    Paltridge, Debbie; Dent, Andrew W; Weiland, Tracey J

    2008-02-01

    To determine the degree of confidence perceived by Fellows of the Australasian College for Emergency Medicine for a variety of procedural, patient management, educational and research skills, and tasks that may be required of them. Mailed survey with Likert scales and grouped qualitative responses. More than 90% of emergency physicians (EP) feel usually or always confident of their skills for peripheral vascular access, procedural sedation, fluid resuscitation, tube thoracostomy, managing patients with altered conscious state, cardiac emergencies, behavioural disturbance, and interpreting acid base and other blood tests. Less than 50% felt confident performing surgical airways, ED ultrasound, managing neonatal emergencies or interpreting MRI. Of non-clinical skills, while most EP were confident of their ability to write references, debrief staff, lead group tutorials and prepare slides, a minority felt usually or always confident about budgeting and finance, preparing submissions, dealing with the media, appearing in court or marking examination papers. Whilst nearly 75% were confident about the information technology skills required of them for clinical practice, less than 25% of EP felt confident about conducting research and less than 15% were confident applying or interpreting statistics. This information may assist in the planning of future educational interventions for EP.

  9. Dietary supplementation with olive stone meal in growing rabbits

    Directory of Open Access Journals (Sweden)

    Gerolamo Xiccato

    2010-01-01

    Full Text Available Olive stone meal is a low-digested fibre source potentially useful in the prevention of digestive troubles in growing rabbit permitting a better balance of dietary fibre fractions. To evaluate its efficacy, three experimental diets containing 0, 3 or 6% olive stone meal were fed to 222 rabbits from weaning (28 d to slaughter (73 d. Olive stone inclusion increased the proportion of large dietary particles while did not affect growth performance, digestive physiology and carcass and meat quality. Due to optimum health status observed in all experimental groups, the preventive action of olive stone meal against the occurrence of digestive troubles was not proven.

  10. Effect of meal composition on postprandial lipid concentrations and lipoprotein particle numbers: A randomized cross-over study.

    Directory of Open Access Journals (Sweden)

    Meena Shah

    Full Text Available It is unclear how high-protein (HP and high-monounsaturated fat (HMF meals affect postprandial blood lipids and lipoprotein particle numbers (LPN.To compare a HP versus a HMF meal on postprandial lipid and LPN responses.Twenty-four participants (age: 36.3±15.0 years; body mass index: 23.6±2.0 kg/m2; 45.8% female were fed a HP (31.9% energy from protein and a HMF (35.2% fat and 20.7% monounsaturated fat meal in a randomized cross-over trial design. Energy and carbohydrate content were the same across meals. Blood samples were drawn in the fasting state and 3 hour postprandial state, and assessed for lipids and LPN.Repeated measures analysis showed a significant (p<0.05 treatment by time interaction effect for triglycerides (TG, the primary variable, total high-density lipoprotein particles (T-HDLP and T-HDLP minus large-buoyant high-density lipoprotein 2b (T-HDLP-LB-HDL2b. HP versus HMF condition led to significantly lower TG at 120 (geometric mean: 90.1 (95% confidence interval (CI: 76.4-106.3 vs. 146.5 (124.2-172.9 mg/dL and 180 (101.4 (83.1-123.8 vs. 148.7 (121.9-181.4 mg/dL min and higher T-HDLP at 120 (mean difference: 297.3 (95% CI: 48.6-545.9 nmol/L and 180 (291.6 (15.8-567.5 nmol/L min. The difference in T-HDLP by condition was due to the significantly higher small-dense HDLP (T-HDLP-LB-HDL2b during HP versus HMF condition at 120 (mean difference: 452.6 (95% CI: 177.4-727.9 nmol/L and 180 (496.8 (263.1-730.6 nmol/L min. Area under the curve analysis showed that HP versus HMF condition led to significantly lower TG, non-HDLP, and very-low-density lipoprotein particles (VLDLP responses but significantly less favorable responses in LB-HDL2b particles, T-HDLP-LB-HDL2b, and LB-HDL2b/T-HDLP ratio.The HP meal led to lower TG, non-HDLP, and VLDLP but less favorable LB-HDL2b, small-dense HDLP, and LB-HDL2b/T-HDLP ratio responses versus a HMF meal. Further studies are needed to confirm these findings over multiple meals.

  11. Substitution of soybean meal for cottonseed meal in multiple supplements for grazing beef heifers in the dry season

    Directory of Open Access Journals (Sweden)

    Román Maza Ortega

    2016-02-01

    Full Text Available The objective of this study was to evaluate the effect of substituting soybean meal for cottonseed meal in multiple supplements on the nutritional characteristics and performance of beef heifers in their postweaning phase on Brachiaria decumbens pastures during the dry season. Twenty-four Nellore beef heifers (average initial age and weight of 8 mo and 210±6 kg, respectively were used. The design was completely randomized, with four treatments and six replicates. Supplements contained approximately 30% crude protein (CP and a progressive substitution of soybean meal for cottonseed meal (0, 50 and 100%. The control animals received only a mineral mixture ad libitum, and those on the other treatments received supplementation at 1.0 kg/animal/day. No differences were found in ADG between supplemented and control animals (P>0.10. Supplementation increased crude protein (CP intake only (P<0.10. The level of substitution of soybean meal for cottonseed meal did not affect (P>0.10 the intake of supplemented animals. Supplementation elevated the apparent digestibility coefficients (P<0.10 of OM, CP, NFC and TDN, but not EE or NDFap (P>0.10. A positive linear effect (P<0.10 of the level of substitution of soybean meal for cottonseed cake was observed on the digestibility of OM, NFC and TDN. Supplementation and the level of substitution had an effect (P<0.10 on the serum urea nitrogen and urine urea nitrogen contents. Supplementation or substitution level had no effect on the flow of microbial nitrogen to the intestine (MICN or efficiency of microbial protein synthesis (EMPS (P>0.10. Substitution caused a decreasing linear effect (P<0.10 on microbial nitrogen/nitrogen intake ratio (MICNR. In conclusion, substitution of soybean meal for cottonseed meal in multiple supplements during the dry season does not impair the productive performance of beef heifers.

  12. Preparation of Leaders to Make Decisions in Peacekeeping Operations

    National Research Council Canada - National Science Library

    Pappal, Michael

    2002-01-01

    .... Areas investigated include personal confidence in decision-making of various types, amount of training and education received in peace operations, and assessments of Army preparations of leaders...

  13. Students' confidence in the ability to transfer basic math skills in introductory physics and chemistry courses at a community college

    Science.gov (United States)

    Quinn, Reginald

    2013-01-01

    The purpose of this study was to examine the confidence levels that community college students have in transferring basic math skills to science classes, as well as any factors that influence their confidence levels. This study was conducted with 196 students at a community college in central Mississippi. The study was conducted during the month of November after all of the students had taken their midterm exams and received midterm grades. The instrument used in this survey was developed and validated by the researcher. The instrument asks the students to rate how confident they were in working out specific math problems and how confident they were in working problems using those specific math skills in physics and chemistry. The instrument also provided an example problem for every confidence item. Results revealed that students' demographics were significant predictors in confidence scores. Students in the 18-22 year old range were less confident in solving math problems than others. Students who had retaken a math course were less confident than those who had not. Chemistry students were less confident in solving math problems than those in physics courses. Chemistry II students were less confident than those in Chemistry I and Principals of Chemistry. Students were least confident in solving problems involving logarithms and the most confident in solving algebra problems. In general, students felt that their math courses did not prepare them for the math problems encountered in science courses. There was no significant difference in confidence between students who had completed their math homework online and those who had completed their homework on paper. The researcher recommends that chemistry educators find ways of incorporating more mathematics in their courses especially logarithms and slope. Furthermore, math educators should incorporate more chemistry related applications to math class. Results of hypotheses testing, conclusions, discussions, and

  14. Government policy, research and stakeholder confidence - Current Trends in Canada

    International Nuclear Information System (INIS)

    Letourneau, Carmel

    2006-01-01

    The author addressed the topic of government Policy, research and stakeholder Confidence from the perspective of government policy makers in Canada. The presentation reviewed the question: why carry out more research into methods of long-term management of nuclear fuel waste? In addressing this question, the author provided some perspectives that were expressed by the Canadian public, since reflected in the Final Study of management approaches led by the Nuclear Waste Management Organization (NWMO), an organization set up by the nuclear industry to study options for the long-term management of nuclear fuel waste. The Final Study was submitted to the federal Minister of Natural Resources in November 2005 as required under the Nuclear Fuel Waste Act. The NWMO's Final Study emphasized the important role of continuous learning, a key element in the NWMO's recommendation of Adaptive Phased Management. It was reported that the NWMO work had identified many reasons to carry out further research. Regardless of the management approach adopted, activities to manage radioactive waste will continue for a very long time. Any management program could be expected to apply the best practice available at the time. A program that will evolve over a long period of time will have many opportunities for improvements to increase performance, enhance effectiveness, and address rising societal concerns. It was suggested that, to realize these benefits, there needs to be a vibrant and robust research and development effort during management program development and execution, a period that will last many generations, and enable implementers to adapt to a changing environment. Among the reasons put forward for continuing research were, to: - Embody the principles of continuous learning which encourages standards of excellence and integrity; - Prepare for facility siting, design, licensing, development and operations to improve designs, minimize costs, enhance schedules, and reduce

  15. Beyond hypercorrection: remembering corrective feedback for low-confidence errors.

    Science.gov (United States)

    Griffiths, Lauren; Higham, Philip A

    2018-02-01

    Correcting errors based on corrective feedback is essential to successful learning. Previous studies have found that corrections to high-confidence errors are better remembered than low-confidence errors (the hypercorrection effect). The aim of this study was to investigate whether corrections to low-confidence errors can also be successfully retained in some cases. Participants completed an initial multiple-choice test consisting of control, trick and easy general-knowledge questions, rated their confidence after answering each question, and then received immediate corrective feedback. After a short delay, they were given a cued-recall test consisting of the same questions. In two experiments, we found high-confidence errors to control questions were better corrected on the second test compared to low-confidence errors - the typical hypercorrection effect. However, low-confidence errors to trick questions were just as likely to be corrected as high-confidence errors. Most surprisingly, we found that memory for the feedback and original responses, not confidence or surprise, were significant predictors of error correction. We conclude that for some types of material, there is an effortful process of elaboration and problem solving prior to making low-confidence errors that facilitates memory of corrective feedback.

  16. Factors affecting midwives' confidence in intrapartum care: a phenomenological study.

    Science.gov (United States)

    Bedwell, Carol; McGowan, Linda; Lavender, Tina

    2015-01-01

    midwives are frequently the lead providers of care for women throughout labour and birth. In order to perform their role effectively and provide women with the choices they require midwives need to be confident in their practice. This study explores factors which may affect midwives' confidence in their practice. hermeneutic phenomenology formed the theoretical basis for the study. Prospective longitudinal data collection was completed using diaries and semi-structured interviews. Twelve midwives providing intrapartum care in a variety of settings were recruited to ensure a variety of experiences in different contexts were captured. the principal factor affecting workplace confidence, both positively and negatively, was the influence of colleagues. Perceived autonomy and a sense of familiarity could also enhance confidence. However, conflict in the workplace was a critical factor in reducing midwives' confidence. Confidence was an important, but fragile, phenomenon to midwives and they used a variety of coping strategies, emotional intelligence and presentation management to maintain it. this is the first study to highlight both the factors influencing midwives' workplace confidence and the strategies midwives employed to maintain their confidence. Confidence is important in maintaining well-being and workplace culture may play a role in explaining the current low morale within the midwifery workforce. This may have implications for women's choices and care. Support, effective leadership and education may help midwives develop and sustain a positive sense of confidence. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Are there nutritional and other benefits associated with family meals among at-risk youth?

    Science.gov (United States)

    Fulkerson, Jayne A; Kubik, Martha Y; Story, Mary; Lytle, Leslie; Arcan, Chrisa

    2009-10-01

    The literature suggests positive associations between family dinner frequency and dietary practices and psychosocial well-being, and inverse associations between family dinner frequency and overweight status among general adolescent populations. The present study aims to examine these associations among a population of adolescents at-risk of academic failure. A racially diverse sample of adolescents (n = 145, 52% male, 61% nonwhite) from six alternative high schools (AHS) completed surveys and had their heights and weights measured by trained research staff. Mixed-model logistic regression analyses assessed associations between family dinner frequency and overweight status, healthy and unhealthy weight management, and food insecurity, whereas mixed linear models assessed associations with breakfast consumption, fruit and vegetable consumption, high-fat food intake, fast food intake, substance use, and depressive symptoms. Analyses adjusted for race/ethnicity, age, gender, socioeconomic status, and the random effect of school. Family dinner frequency was positively associated with breakfast consumption and fruit intake (p Adolescents who reported never eating family dinner were significantly more likely to be overweight (odds ratio [OR] = 2.8, confidence interval [CI] = 1.1-6.9) and food insecure (OR = 6.0, CI = 2.2-16.4) than adolescents who reported five to seven family meals per week. In this at-risk sample of youth, some, but not all of the benefits of family meals found in other studies were apparent. Intervention programs to increase the availability and affordability of healthful foods and promote family meals for families of AHS students may be beneficial.

  18. Simulation experience enhances physical therapist student confidence in managing a patient in the critical care environment.

    Science.gov (United States)

    Ohtake, Patricia J; Lazarus, Marcilene; Schillo, Rebecca; Rosen, Michael

    2013-02-01

    Rehabilitation of patients in critical care environments improves functional outcomes. This finding has led to increased implementation of intensive care unit (ICU) rehabilitation programs, including early mobility, and an associated increased demand for physical therapists practicing in ICUs. Unfortunately, many physical therapists report being inadequately prepared to work in this high-risk environment. Simulation provides focused, deliberate practice in safe, controlled learning environments and may be a method to initiate academic preparation of physical therapists for ICU practice. The purpose of this study was to examine the effect of participation in simulation-based management of a patient with critical illness in an ICU setting on levels of confidence and satisfaction in physical therapist students. A one-group, pretest-posttest, quasi-experimental design was used. Physical therapist students (N=43) participated in a critical care simulation experience requiring technical (assessing bed mobility and pulmonary status), behavioral (patient and interprofessional communication), and cognitive (recognizing a patient status change and initiating appropriate responses) skill performance. Student confidence and satisfaction were surveyed before and after the simulation experience. Students' confidence in their technical, behavioral, and cognitive skill performance increased from "somewhat confident" to "confident" following the critical care simulation experience. Student satisfaction was highly positive, with strong agreement the simulation experience was valuable, reinforced course content, and was a useful educational tool. Limitations of the study were the small sample from one university and a control group was not included. Incorporating a simulated, interprofessional critical care experience into a required clinical course improved physical therapist student confidence in technical, behavioral, and cognitive performance measures and was associated with high

  19. 26 CFR 1.119-1 - Meals and lodging furnished for the convenience of the employer.

    Science.gov (United States)

    2010-04-01

    ... 26 Internal Revenue 2 2010-04-01 2010-04-01 false Meals and lodging furnished for the convenience... Income § 1.119-1 Meals and lodging furnished for the convenience of the employer. (a) Meals—(1) In..., and (ii) the meals are furnished for the convenience of the employer. The question of whether meals...

  20. Evaluation of cottonseed oil-cake meal as a protein source in calf ...

    African Journals Online (AJOL)

    Unknown

    were encouraged to eat the calf starter meal by placing meal into the buckets after they had finished drinking milk. Calves were weaned at 35 days of age and thereafter they received only calf starter meal ad libitum. Fresh water was freely available from day 10. The quantity of meal offered was increased on an individual ...