Applied Mathematical Optimization Technique on Menu Scheduling for Boarding School Student Using Delete-Reshuffle-Reoptimize Algorithm

Science.gov (United States)

Sufahani, Suliadi; Mohamad, Mahathir; Roslan, Rozaini; Ghazali Kamardan, M.; Che-Him, Norziha; Ali, Maselan; Khalid, Kamal; Nazri, E. M.; Ahmad, Asmala

2018-04-01

Boarding school student needs to eat well balanced nutritious food which includes proper calories, vitality and supplements for legitimate development, keeping in mind the end goal is to repair and support the body tissues and averting undesired ailments and disease. Serving healthier menu is a noteworthy stride towards accomplishing that goal. Be that as it may, arranging a nutritious and adjusted menu physically is confounded, wasteful and tedious. This study intends to build up a scientific mathematical model for eating routine arranging that improves and meets the vital supplement consumption for boarding school student aged 13-18 and in addition saving the financial plan. It likewise gives the adaptability for the cook to change any favoured menu even after the ideal arrangement has been produced. A recalculation procedure will be performed in view of the ideal arrangement. The information was gathered from the the Ministry of Education and boarding schools’ authorities. Menu arranging is a notable enhancement issue and part of well-established optimization problem. The model was fathomed by utilizing Binary Programming and “Delete-Reshuffle-Reoptimize Algortihm (DDRA)”.

Development of a user interface and evaluation of an ontology for menu-based retrieval; Soho menu ni tekishita interface no kaihatsu to yogo bunrui no hyoka

Energy Technology Data Exchange (ETDEWEB)

Ito, Y.; Shinohara, Y.

2000-06-01

We have proposed the 'complementary menu system' as an easy-to-build and easy-to-use menu system. It has two component menu systems, one is based on a word taxonomy and the other is based on the document structure (e.g., the table of contents of the target document). By the user's selection of an item on a menu, the positions and relevance of related items are shown on the other menu, which makes users easier to select proper menu items. We have also shown the combination of context-sensitive menus reduces user's errors of selection of menu items by several experiments. In this report, we investigate the choice of word taxonomies effective for novice users and the design of structure and interface of menus to reduce overlooked related items. 1. Comparative experiment among a complementary menu using a general-purpose word taxonomy used in a thesaurus and the ones using domain-specific taxonomies based on quick references used in the target document, shows that even novice users prefer domain-specific word taxonomies and exhibit higher performance in retrieval significantly. 2. Comparison between a domain-specific word taxonomy that arranges different categories in a line and another domain-specific word taxonomy which reorganizes the categories under one parent category, suggests users relatively prefer the latter taxonomy but the preference depends on the amount of user's domain specific knowledge. 3. Component menu system which has only one menu showing the whole taxonomic hierarchy with scrollbars on which the positions and relevance of related items are shown is effective to reduce the number of overlooked items. (author)

How descriptive menu labels influence attitudes and repatronage

NARCIS (Netherlands)

Wansink, B.; Painter, J.; Ittersum, van K.

2002-01-01

How do descriptive menu labels influence customers? In a six-week field experiment involving 140 customers, descriptive menu labels (such as "Grandma's zucchini cookies" or "succulent Italian seafood filet") increased sales by 27% and improved attitudes towards the food, attitudes towards the

Effects of an icon-based menu labelling initiative on consumer food choice.

Science.gov (United States)

Kerins, Claire; Cunningham, Katie; Finucane, Francis M; Gibson, Irene; Jones, Jenni; Kelly, Colette

2017-01-01

The purpose of this study was to examine the impact of an icon-based menu labelling initiative on consumer buying behaviour. This quasi-experimental study recruited a convenience sample of eight food service establishments, all with at least one menu item meeting the heart healthy criteria. Data from sales of all menu items sold over an 8-week period were collated 4 weeks prior to and 4 weeks during the display of information icons related to healthy food choices on menus. The absolute change in menu item sales showed a non-significant trend towards an increase in healthier menu item selections. Furthermore, there was no association between the type of food service establishment and the percentage change in labelled menu item sales. The study did not find a statistically significant influence of the icon-based menu labels on consumer food choice. Given the limited amount of research that examines alternative menu labelling formats in real-world settings, more studies are necessary to confirm these results. Further research is needed to identify the optimal format, content and impact of menu labels on consumer behaviour.

Eliciting the Dutch loan phoneme /g/ with the Menu Task

NARCIS (Netherlands)

Hamann, S.; de Jonge, A.

2015-01-01

This article introduces the menu task, which can be used to elicit infrequent sounds such as loan phonemes that only occur in a restricted set of words. The menu task is similar to the well-known map task and involves the interaction of two participants to create a menu on the basis of a list of

Impact of Menu Sequencing on Internet-Based Educational Module Selection

Science.gov (United States)

Bensley, Robert; Brusk, John J.; Rivas, Jason; Anderson, Judith V.

2006-01-01

Patterns of Internet-based menu item selection can occur for a number of reasons, many of which may not be based on interest in topic. It then becomes important to ensure menu order is devised in a way that ensures the greatest accuracy in matching user need with selection. This study examined the impact of menu rotation on the selection of…

Menu Proposal to Use Powdered Agar

OpenAIRE

土屋, ひろ子; 嶋村, 桃子; 小松, 沙霧

2015-01-01

The author was involved in the development of the menu items that might be sold at “Taisho Village”, a theme park. Requirements in the menu development were that cooking should be simple as it starts cooking after receiving orders and it should have attractive appearances. Powdered agar has advantages over rod-shaped or string-shaped agar, with easiness of handling such as its ready solubility in water and no need to wash, rehydrate or strain. Because powdered agar is easy to use in cooking,...

Trigger Menu-aware Monitoring for the ATLAS experiment

Science.gov (United States)

Hoad, Xanthe; ATLAS Collaboration

2017-10-01

We present a“trigger menu-aware” monitoring system designed for the Run-2 data-taking of the ATLAS experiment at the LHC. Unlike Run-1, where a change in the trigger menu had to be matched by the installation of a new software release at Tier-0, the new monitoring system aims to simplify the ATLAS operational workflows. This is achieved by integrating monitoring updates in a quick and flexible manner via an Oracle DB interface. We present the design and the implementation of the menu-aware monitoring, along with lessons from the operational experience of the new system with the 2016 collision data.

Discontinuation of the Bulletin's menu page

CERN Document Server

Publications Section

2005-01-01

The menus of the various CERN restaurants will no longer be published in the Bulletin as of Monday 4 April (issue No. 14/2005). The menu pages are being discontinued both as a savings measure and due to the low level of interest in this section of the Bulletin. The most recent survey of Bulletin readers showed that only 13% of the people questioned regularly read the menu section, compared to between 40% and 85% in the case of the other sections. Publications Section SG/CO Tel. 79971

Discontinuation of the Bulletin's menu page

CERN Multimedia

Publications Section

2005-01-01

The menus of the various CERN restaurants will no longer be published in the Bulletin as of Monday 4 April (issue No. 14/2005). The menu pages are being discontinued both as a savings measure and due to the low level of interest in this section of the Bulletin. The most recent survey of Bulletin readers showed that only 13% of the people questioned regularly read the menu section, compared to between 40% and 85% in the case of the other sections. Publications Section DSU-CO Tel. 79971

Effect of different children's menu labeling designs on family purchases.

Science.gov (United States)

Holmes, Ashley S; Serrano, Elena L; Machin, Jane E; Duetsch, Thomas; Davis, George C

2013-03-01

The majority of labeling studies at restaurants have focused on adults, not children, and utilized cross-sectional data with one menu labeling design, typically calorie information. The aim of this longitudinal study was to examine the effect of three different menu labeling designs for children's meals on total calories and fat selected by families. Each menu was implemented for 2months. Patrons' purchases were tracked from a control menu (with no nutrition information) through all three theoretically-based designs: calorie and fat information; followed by symbols denoting healthier choices; then nutrition bargain price. All menus were created specifically for the study. They featured six combination meals (pre-determined entrees and side items) and a la carte items (entrees and side items that could be ordered separately). Only combination meals contained labeling. Fixed effects models were estimated to detect changes in sales for each menu labeling design compared to the control. Overall, menu labeling did not result in a positive net effect on total calories or fat purchased by families, but resulted in significant shifts in purchases of combination and a la carte meals and healthy and unhealthy options. The most significant impact was seen for nutrition bargain price labeling, the last design. Copyright © 2012 Elsevier Ltd. All rights reserved.

Restaurant Menu Labeling Policy: Review of Evidence and Controversies

Science.gov (United States)

VanEpps, Eric M.; Roberto, Christina A.; Park, Sara; Economos, Christina D.; Bleich, Sara N.

2016-01-01

In response to high rates of obesity in the USA, several American cities, counties, and states have passed laws requiring restaurant chains to post labels identifying the energy content of items on menus, and nationwide implementation of menu labeling is expected in late 2016. In this review, we identify and summarize the results of 16 studies that have assessed the impact of real-world numeric calorie posting. We also discuss several controversies surrounding the US Food and Drug Administration's implementation of federally mandated menu labeling. Overall, the evidence regarding menu labeling is mixed, showing that labels may reduce the energy content of food purchased in some contexts, but have little effect in other contexts. However, more data on a range of ong-term consumption habits and restaurant responses is needed to fully understand the impact menu labeling laws will have on the US population's diet. PMID:26877095

Frequent price changes under menu costs

DEFF Research Database (Denmark)

Hansen, Per Svejstrup

1999-01-01

, the price may be changed more frequent in the short run, and in the long run it definitely will. Hence, observing frequent price changes is not necessarily inconsistent with a firm operating under menu costs. This paper relies on an article by Dixit (1991), (Review of Economic studies, 58, 141......This paper investigates the effect of uncertainty on a single firm's pricing behaviour in a dynamic menu cost model that results in (S,s)-rules where the price is fixed inside a band. It will be demonstrated that even though the band of inaction widens in response to increased uncertainty...

Application of the Health Belief Model to customers' use of menu labels in restaurants.

Science.gov (United States)

Jeong, Jin-Yi; Ham, Sunny

2018-04-01

Some countries require the provision of menu labels on restaurant menus to fight the increasing prevalence of obesity and related chronic diseases. This study views customers' use of menu labels as a preventive health behavior and applies the Health Belief Model (HBM) with the aim of determining the health belief factors that influence customers' use of menu labels. A self-administered survey was distributed for data collection. Responses were collected from 335 restaurant customers who experienced menu labels in restaurants within three months prior to the survey. The results of a structural equation model showed that all the HBM variables (perceived threats, perceived benefits, and perceived barriers of using menu labels) positively affected the customers' use of menu labels. Perceived threats were influenced by cues to action and cues to action had an indirect influence on menu label use through perceived threats. In conclusion, health beliefs were good predictors of menu label use on restaurant menus. This study validated the application of the HBM to menu labeling in restaurants, and its findings could offer guidelines for the industry and government in developing strategies to expand the use of menu labels among the public. Copyright © 2017 Elsevier Ltd. All rights reserved.

Trigger Menu-aware Monitoring for the ATLAS experiment

CERN Document Server

AUTHOR|(INSPIRE)INSPIRE-00441925; The ATLAS collaboration

2017-01-01

Changes in the trigger menu, the online algorithmic event-selection of the ATLAS experiment at the LHC, are followed by adjustments to the ATLAS trigger monitoring systems. During Run 1, and so far in Run 2, ATLAS has deployed monitoring updates with the installation of new software releases at Tier-0, the first level of the ATLAS computing grid. Having to wait for a new software release to be installed at Tier-0, in order to update ATLAS offline trigger monitoring configurations, results in a lag with respect to the modification of the trigger menu. We present the design and implementation of a `trigger menu-aware' monitoring system that aims to simplify the ATLAS operational workflows by allowing monitoring configuration changes to be made at the Tier-0 site by utilising an Oracle SQL database.

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids’ Choice Restaurant Program

Directory of Open Access Journals (Sweden)

Guadalupe X. Ayala

2017-12-01

Full Text Available Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants.

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids' Choice Restaurant Program.

Science.gov (United States)

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Lin, Shih-Fan; Williams, Christine B; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2017-12-01

Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants.

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids’ Choice Restaurant Program

Science.gov (United States)

Ayala, Guadalupe X.; Castro, Iana A.; Pickrel, Julie L.; Lin, Shih-Fan; Williams, Christine B.; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2017-01-01

Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants. PMID:29194392

Trigger Menu-aware Monitoring for the ATLAS experiment

CERN Document Server

Hoad, Xanthe; The ATLAS collaboration

2016-01-01

Changes in the trigger menu, the online algorithmic event-selection of the ATLAS experiment at the LHC in response to luminosity and detector changes are followed by adjustments in their monitoring system. This is done to ensure that the collected data is useful, and can be properly reconstructed at Tier-0, the first level of the computing grid. During Run 1, ATLAS deployed monitoring updates with the installation of new software releases at Tier-0. This created unnecessary overhead for developers and operators, and unavoidably led to different releases for the data-taking and the monitoring setup. We present a "trigger menu-aware" monitoring system designed for the ATLAS Run 2 data-taking. The new monitoring system aims to simplify the ATLAS operational workflows, and allows for easy and flexible monitoring configuration changes at the Tier-0 site via an Oracle DB interface. We present the design and the implementation of the menu-aware monitoring, along with lessons from the operational experience of the ne...

Captivate MenuBuilder: Creating an Online Tutorial for Teaching Software

Science.gov (United States)

Yelinek, Kathryn; Tarnowski, Lynn; Hannon, Patricia; Oliver, Susan

2008-01-01

In this article, the authors, students in an instructional technology graduate course, describe a process to create an online tutorial for teaching software. They created the tutorial for a cyber school's use. Five tutorial modules were linked together through one menu screen using the MenuBuilder feature in the Adobe Captivate program. The…

Feasibility of Integrated Menu Recommendation and Self-Order System for Small-Scale Restaurants

Science.gov (United States)

Kashima, Tomoko; Matsumoto, Shimpei; Ishii, Hiroaki

2010-10-01

In recent years, point of sales (POS) systems with order function have been developed for restaurants. Since expensive apparatus and system are required for installing POS systems, usually only large-scale restaurant chains can afford to introduce them. In this research, we consider the POS management in a restaurant, which cooperates with an automatic order function by using a personal digital device aiming at the safety of the food, pursuit of service, and further operational efficiency improvements, such as foods management, accounting treatment, and ordering work. In traditional POS systems, information recommendation technology is not taken into consideration. We realize the recommendation of a menu according to the user's preference using rough sets and menu planning based on stock status by applying information recommendation technology. Therefore, we believe that this system can be used in comfort with regard to freshness of foods, allergy, diabetes, etc. Furthermore, due to the reduction of the personnel expenses by an operational efficiency improvement such technology becomes even feasible for small-scale stores.

Potential effect of physical activity based menu labels on the calorie content of selected fast food meals.

Science.gov (United States)

Dowray, Sunaina; Swartz, Jonas J; Braxton, Danielle; Viera, Anthony J

2013-03-01

In this study we examined the effect of physical activity based labels on the calorie content of meals selected from a sample fast food menu. Using a web-based survey, participants were randomly assigned to one of four menus which differed only in their labeling schemes (n=802): (1) a menu with no nutritional information, (2) a menu with calorie information, (3) a menu with calorie information and minutes to walk to burn those calories, or (4) a menu with calorie information and miles to walk to burn those calories. There was a significant difference in the mean number of calories ordered based on menu type (p=0.02), with an average of 1020 calories ordered from a menu with no nutritional information, 927 calories ordered from a menu with only calorie information, 916 calories ordered from a menu with both calorie information and minutes to walk to burn those calories, and 826 calories ordered from the menu with calorie information and the number of miles to walk to burn those calories. The menu with calories and the number of miles to walk to burn those calories appeared the most effective in influencing the selection of lower calorie meals (p=0.0007) when compared to the menu with no nutritional information provided. The majority of participants (82%) reported a preference for physical activity based menu labels over labels with calorie information alone and no nutritional information. Whether these labels are effective in real-life scenarios remains to be tested. Copyright © 2012 Elsevier Ltd. All rights reserved.

Pengaruh Keragaman Menu, Kualitas Produk, Citra Merek, dan Iklan terhadap Keputusan Pemebelian

OpenAIRE

Ali, Muhammad Wahyu; Waluyo, Handoyo Djoko; Listyorini, Sari

2013-01-01

In the restaurant business, which is the key to success is the diversity of menu and the quality of products offered. Consumers will compare the suitability of the sacrifices made by the quality of products and the diversity of the menu offered by the restaurant, other attributes inherent in a product such as brand image and advertising needs to be developed to influence customer purchase. This study aims to determine effect of the diversity of menu, product quality, brand image, and adverti...

Pengaruh Terpaan Komunikasi Pemasaran Menu Breakfast Mcdonald"s Keputusan Pembelian

OpenAIRE

Tasuki, Martia Mutiara; Pradekso, Tandiyo; Ulfa, Nurist Surayya

2013-01-01

PENGARUH TERPAAN KOMUNIKASI PEMASARAN MENU BREAKFAST MCDONALD'S DAN CITRA PRODUK TERHADAP KEPUTUSAN PEMBELIANSkripsiDisusun untuk memenuhi persyaratan menyelesaikanPendidikan Strata IJurusan Ilmu Komunikasi Fakultas Ilmu Sosial dan Ilmu PolitikUniversitas DiponegoroPenyusunNama : Martia Mutiara TasukiNIM : D2C 005 183JURUSAN ILMU KOMUNIKASIFAKULTAS ILMU SOSIAL DAN ILMU POLITIKUNIVERSITAS DIPONEGOROSEMARANG2013PENGARUH TERPAAN KOMUNIKASI PEMASARAN MENU BREAKFAST MCDONALD'S DAN CITRA PRODUK TER...

Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling.

Science.gov (United States)

Roseman, Mary G; Mathe-Soulek, Kimberly; Higgins, Joseph A

2013-12-01

In the United States (US), based on the 2010 Affordable Care Act, restaurant chains and similar retail food establishments with 20 or more locations are required to begin implementing calorie information on their menus. As enacting of the law begins, it is important to understand its potential for improving consumers' healthful behaviors. Therefore, the objective of this study was to explore relationships among users of grocery nutrition labels and attitudes toward restaurant menu labeling, along with the caloric content of their restaurant menu selection. Study participants were surveyed and then provided identical mock restaurant menus with or without calories. Results found that participants who used grocery nutrition labels and believed they would make healthy menu selections with nutrition labels on restaurant menus made healthier menu selections, regardless of whether the menu displayed calories or not. Consumers' nutrition knowledge and behaviors gained from using grocery nutrition labels and consumers' desire for restaurants to provide nutrition menu labels have a positive effect on their choosing healthful restaurant menu items. Copyright © 2013 Elsevier Ltd. All rights reserved.

Sociodemographic disparities among fast-food restaurant customers who notice and use calorie menu labels.

Science.gov (United States)

Green, Jessie E; Brown, Alan G; Ohri-Vachaspati, Punam

2015-07-01

As part of the recently passed Patient Protection and Affordable Care Act, chain restaurants with 20 or more locations nationwide will soon be required to post calorie information on menus with the aim of helping customers make healthier food choices. To be effective, this policy must affect all customers, especially those most at risk for poor health and diet outcomes. To determine whether noticing or using calorie menu labels was associated with demographic characteristics of customers at a national fast-food chain currently implementing calorie menu labeling. Cross-sectional analysis. Customer receipts and survey data were collected from 329 participants using street-intercept survey methodology at 29 McDonald's restaurant locations in low- and high-income neighborhoods throughout the Phoenix, AZ, metropolitan area. Calorie menu labeling awareness and use were assessed. The total number of calories purchased was evaluated using participants' itemized receipts. Multivariate logistic regression analyses were used to calculate the odds of customers noticing or using calorie menu labels. Approximately 60% of participants noticed calorie menu labels, whereas only 16% reported using the information for food or beverage purchases. Higher-income individuals had twice the odds of noticing calorie labels (P=0.029) and three times the odds of using them (P=0.004). Significant positive associations were found between individuals with a bachelor's degree or higher and use of calorie menu labels (odds ratio 3.25; P=0.023). Noticing calorie menu labels was not associated with purchasing fewer calories; however, those who reported using calorie information purchased 146 fewer calories than those who did not (P=0.001). Using calorie menu labels is associated with purchasing fewer calories. However, there are significant socioeconomic disparities among customers who notice and use calorie menu labels. Targeted education campaigns are needed to improve the use of menu labeling

Warranty menu design for a two-dimensional warranty

International Nuclear Information System (INIS)

Ye, Zhi-Sheng; Murthy, D.N. Pra

2016-01-01

Fierce competitions in the commercial product market have forced manufacturers to provide customer-friendly warranties with a view to achieving higher customer satisfaction and increasing the market share. This study proposes a strategy that offers customers a two-dimensional warranty menu with a number of warranty choices, called a flexible warranty policy. We investigate the design of a flexible two-dimensional warranty policy that contains a number of rectangular regions. This warranty policy is obtained by dividing customers into several groups according to their use rates and providing each group a germane warranty region. Consumers choose a favorable one from the menu according to their usage behaviors. Evidently, this flexible warranty policy is attractive to users of different usage behaviors, and thus, it gives the manufacturer a good position in advertising the product. When consumers are unaware about their use rates upon purchase, we consider a fixed two-dimensional warranty policy with a stair-case warranty region and show that it is equivalent to the flexible policy. Such an equivalence reveals the inherent relationship between the rectangular warranty policy, the L-shape warranty policy, the step-stair warranty policy and the iso-probability of failure warranty policy that were extensively discussed in the literature. - Highlights: • We design a two-dimensional warranty menu with a number of warranty choices. • Consumers can choose a favorable one from the menu as per their usage behavior. • We further consider a fixed 2D warranty policy with a stair-case warranty region. • We show the equivalence of the two warranty policies.

Technological requirements on refrigeration as seen by a frozen menu manufacturer; Technologische Anforderungen an die Kaeltetechnik aus der Sicht eines Tiefkuehl-Menue-Herstellers

Energy Technology Data Exchange (ETDEWEB)

Konietzko, M. [Apetito AG, Rheine (Germany)

1995-12-31

The present paper examines hour refrigeration in future will need to contribute to production pactices of frozen food manufacturers. This is exemplified for the practical everyday use of a froster. The paper also points out the limitations of present-day frozen menu manufacture. Finally, it discusses future demands on refrigeration regarding ecology and economy. Optimization tasks for the future are to increase freezing speed and render it controllable and to improve capacity control. (HW) [Deutsch] Es wird der Beitrag untersucht, den die Kaeltetechnik in der Produktionspraxis eines TK-Menue-Herstellers in Zukunft leisten muss. Hierzu werden der praktische, taegliche Einsatz am Beispiel eines TK-Frosters dargestellt. Ferner werden die heutigen Grenzen einer TK-Menue-Herstellung aufgezeigt. Abschliessend werden zukuenftige Anforderungen an die Kaeltetechnik unter den Aspekten Oekologie und Oekonomie beleuchtet. Zukuenftige Optimierungsansaetze liegen in einer besseren und angepassten Gefriergeschwindigkeit sowie in einer besser regulierbaren Leistung. (HW)

Menu hind on valu? / Jaak Allik

Index Scriptorium Estoniae

Allik, Jaak, 1946-

2004-01-01

Mõtisklusi "Mosfilmis" 1984 valminud mängufilmi "Menu" ainetel, mis kujutab teatri köögipoolt. Sellega seoses arutleb autor lavastaja- ja näitejatöö üle, kunstinõukogude koosolekute osast lavastuse vastuvõtul, teatritöö eetikast

Trends in Sodium Content of Menu Items in Large Chain Restaurants in the U.S.

Science.gov (United States)

Wolfson, Julia A; Moran, Alyssa J; Jarlenski, Marian P; Bleich, Sara N

2018-01-01

Consuming too much sodium is associated with increased risk for cardiovascular disease, and restaurant foods are a primary source of sodium. This study assessed recent trends in sodium content of menu items in U.S. chain restaurants. Data from 21,557 menu items in 66 top-earning chain restaurants available from 2012 to 2016 were obtained from the MenuStat project and analyzed in 2017. Generalized linear models were used to examine changes in calorie-adjusted, per-item sodium content of menu items offered in all years (2012-2016) and items offered in 2012 only compared with items newly introduced in 2013, 2014, 2015, and 2016. Overall, calorie-adjusted sodium content in newly introduced menu items declined by 104 mg from 2012 to 2016 (prestaurant type; sodium content, particularly for main course items, was high. Sodium declined by 83 mg in fast food restaurants, 19 mg in fast casual restaurants, and 163 mg in full service restaurants. Sodium in appetizer and side items newly introduced in 2016 increased by 266 mg compared with items on the menu in 2012 only (prestaurants. However, sodium content of core and new menu items remain high, and reductions are inconsistent across menu categories and restaurant types. Copyright © 2018 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

The Reinforcing Event (RE) Menu

Science.gov (United States)

Addison, Roger M.; Homme, Lloyd E.

1973-01-01

A motivational system, the Contingency Management System, uses contracts in which some amount of defined task behavior is demanded for some interval of reinforcing event. The Reinforcing Event Menu, a list of high probability reinforcing behaviors, is used in the system as a prompting device for the learner and as an aid for the administrator in…

Ready for policy? Stakeholder attitudes toward menu labelling in Toronto, Canada.

Science.gov (United States)

Mah, Catherine L; Vanderlinden, Loren; Mamatis, Dia; Ansara, Donna L; Levy, Jennifer; Swimmer, Lisa

2013-04-18

The purpose of this research was to assess key stakeholder attitudes regarding menu labelling in Toronto, the largest municipality in Canada. Menu labelling is a population health intervention where food-labelling principles are applied to the eating-out environment through disclosure of nutrient content of food items on restaurant menus at the point of sale. Menu-labelling legislation has been implemented in the United States, but has yet to be adopted in Canada. As provincial voluntary programs and federal analyses progress, municipal jurisdictions will need to assess the feasibility of moving forward with parallel interventions. Data were collected and analyzed in late 2011 to early 2012, including: a consumer eating-out module incorporated into a public health surveillance telephone survey (n=1,699); an online survey of independent restaurant operators (n=256); in-depth key informant interviews with executives and decision makers at chain restaurants (n=9); and a policy consultation with local restaurant associations. Toronto residents, particularly men, younger adults, and those with higher income or education, frequently eat out. A majority indicated that nutrition information is important to them; 69% note that they currently use it and 78% reported they would use it if it were readily available. Resistance to menu-labelling requirements at the municipal level was articulated by franchise/chain restaurant executives and industry associations. Despite overall low interest among independent restaurant operators, 57% reported feeling some responsibility to provide nutrition information and 50% believed it could be good for business. This research supports earlier literature that indicates strong public support for menu labelling alongside perceived barriers among the restaurant and foodservices sector. Leverage points for effective operator engagement for menu-labelling adoption were identified, nonetheless, highlighting the need for public health support.

I saw the sign: the new federal menu-labeling law and lessons from local experience.

Science.gov (United States)

Banker, Michelle I

2010-01-01

Following the lead of several state and local governments, Congress recently imposed menu-labeling requirements on chain restaurants as part of the federal health care reform bill signed into law in March 2010. Section 4205 of the Patient Protection and Affordable Care Act requires restaurant chains with 20 or more locations nationwide to display calorie information for standard menu items on menus, menu boards, and drive-thru displays. This paper examines the new federal law in light of existing state and local regulations and considers the arguments for and against mandatory calorie labeling at restaurants as a federal tool for preventing obesity. Specifically, this paper examines the provisions of the new federal law, highlights how it differs from the municipal and state menu-labeling laws already in effect, reviews early studies of the effectiveness of these state and local laws, and considers the propriety of requiring restaurants to disclose calorie information on menus by discussing arguments for and against menu labeling generally and calorie labeling in particular. This paper finds that based on initial studies of state and local menu-labeling regulations, the efficacy of compulsory menu labeling as a tool to combat obesity remains uncertain. Finally, this paper raises practical considerations associated with the new federal law, including implementation issues, potential collateral effects of the law, a survey of legal challenges that may arise, and a discussion of the Food and Drug Administration's competence to enforce a menu-labeling requirement against restaurants.

Environmental and Individual Factors Affecting Menu Labeling Utilization: A Qualitative Research Study

Science.gov (United States)

Schindler, Jennifer; Kiszko, Kamila; Abrams, Courtney; Islam, Nadia; Elbel, Brian

2013-01-01

Obesity is a significant public health concern that disproportionally affects low-income and minority populations. Recent policies mandating the posting of calories on menus in fast food chain restaurants have not proven to uniformly influence food choice. This qualitative research study uses focus groups to study individual and environmental factors affecting the usage of these menu labels among low-income, minority populations. Ten focus groups targeting low-income residents (n=105) were conducted at various community organizations throughout NYC in Spanish, English, or a combination of both languages, over a nine-month period in 2011. In late 2011 and early 2012, transcripts were coded through the process of thematic analysis using Atlas.ti for naturally emerging themes, influences, and determinants of food choice. Few used menu labels, despite awareness. Among the themes pertaining to menu label usage, price and time constraints, confusion and lack of understanding of caloric values, as well as the priority of preference, hunger, and habitual ordering habits were most frequently cited as barriers to menu label usage. Based on the individual and external influences on food choice that often take priority over calorie consideration, a modified approach may be necessary to make menu labels more effective and user-friendly. PMID:23402695

A Review Of Nutritional Guidelines And Menu Compositions For School Feeding Programs In 12 Countries.

Directory of Open Access Journals (Sweden)

Ruzky eAliyar

2015-08-01

Full Text Available Study objectives: To analyze the nutritional guidelines and menu compositions of school meal provision in various different countries.Background: School feeding is the provision of food on-site or to take home, which aims to increase school enrolment, attendance and retention, and exist as a social safety net for households with very low income. Home-grown school feeding (HGSF, additionally, aims to stimulate local economies by providing a source of income for local smallholder farmers. Methods: Literature searches using the Ovid MEDLINE databases, gathered information from in-country stakeholders, and accessed the programme websites of various countries. Nutrient composition of these menus was calculated from nutritional guidelines and menu compositions using a nutrition linear programming tool (NUTVAL.Country comparisons: School feeding aims differ between countries of each income group. The implementation, delivery of service and nutritional content of foods also differ considerably between countries and income groups. In high-income countries, guidelines and standards have been recommended in an attempt to combat rising levels of overweight and obesity, and to model healthier lifestyle habits. In low-income countries there is a gap in terms of guidance on nutrition standards and menu composition.Conclusions: Provision of evidence-based guidance on nutrition standards to middle and low income countries who have recently established or are planning to establish school feeding has the potential to greatly enhance and improve the quality of service and improve the life of millions of children worldwide.

Revaluasi Inventory dengan Menu Standard pada SAP-B1 Sesuaikah dengan IFRS

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Eka Novianti

2011-05-01

Full Text Available Some available standard modules in SAP-B1 can be adapted for changes in accounting rules and regulations. One is the Inventory Revaluation menu of Inventory module. Users can use the menu to make Inventory value adjustments of value in SAP-B1, to be consistent with the values that must be presented in the financial statements. Based on the flexibility provided by SAP-B1menu, should not be too difficult for users of SAP-B1 to manage accounting transactions based on accounting rules that apply today, IFRS. IFRS requirements on inventory adjustment transactions with a value of SAP-B1 could be done more easily.

75 FR 67978 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

Science.gov (United States)

2010-11-04

...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu Labeling... appropriate, and other forms of information technology. Restaurant Menu Labeling: Registration for Small... restaurants and similar retail food establishments (SRFE) with 20 or more locations, as well as operators of...

75 FR 68361 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

Science.gov (United States)

2010-11-05

...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu and... appropriate, and other forms of information technology. Restaurant Menu and Vending Machine Labeling... restaurants and similar retail food establishments (SRFE) with 20 or more locations doing business under the...

Calorie Changes in Large Chain Restaurants: Declines in New Menu Items but Room for Improvement.

Science.gov (United States)

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

2016-01-01

Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three of the data years (2012-2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

The effects of restaurant menu calorie labeling on hypothetical meal choices of females with disordered eating.

Science.gov (United States)

Haynos, Ann F; Roberto, Christina A

2017-03-01

Concerns have been raised that obesity public policy measures may have harmful effects on individuals with eating disorders. However, little research has investigated this topic. We examined the impact of a popular obesity public policy, menu calorie labeling, on hypothetical food choices of women with disordered eating. Seven hundred sixteen adult females completed an online survey in which they were randomly assigned to receive a restaurant menu with or without calorie information listed. Participants selected foods representative of a meal they would choose to consume and answered questions on restaurant ordering and menu labeling. Participants completed the Eating Disorder Examination Questionnaire (Fairburn & Beglin, ) to assess global eating pathology. Diagnoses of anorexia nervosa (AN), bulimia nervosa (BN), and binge-eating disorder (BED) were also derived from this measure. Generalized linear modeling examined the impact of menu label condition, disordered eating, and the menu label by disordered eating interaction on hypothetical food selection and related variables. When disordered eating was examined continuously, menu labeling did not differentially affect food selections of those with elevated disordered eating (p = .45). However, when examined by eating disorder diagnosis, participants with AN or BN ordered significantly fewer (p < .001) and participants with BED ordered significantly more (p = .001) calories in the menu label versus no label condition. Menu labeling may decrease the calories ordered among individuals with AN or BN and increase calories ordered among individuals with BED. © 2017 Wiley Periodicals, Inc.

The impact of menu energy labelling across socioeconomic groups: A systematic review.

Science.gov (United States)

Sarink, Danja; Peeters, Anna; Freak-Poli, Rosanne; Beauchamp, Alison; Woods, Julie; Ball, Kylie; Backholer, Kathryn

2016-04-01

Menu energy labelling at point of purchase is gaining traction worldwide, yet the potential impact for different socioeconomic groups is unclear. We aimed to summarise evidence on the effectiveness of menu energy labelling by socioeconomic position (SEP). A systematic search for papers published to September 2015 was conducted using terms for labelling, food outlets, and SEP. Quality of studies was assessed. Results were summarised across stages of an intervention logic pathway. Eighteen papers were identified. Of twelve studies reporting the effect of menu energy labelling in low SEP populations, six reported on purchase outcomes. All but one of these reported no positive effect of the policy for this population. Two of the five studies that compared purchase outcomes of menu labelling across SEP groups reported that the policy was effective overall. These two studies reported either a significant decline in fast food calories purchased from consumers in high (but not low) SEP neighbourhoods or a significantly greater decline in calories purchased among consumers visiting stores in higher SEP neighbourhoods post policy implementation. None of the included papers reached the highest quality score. The current evidence describing the impact of menu energy labelling within or across SEP is limited in quantity and quality. Of the two studies that reported a positive benefit of menu energy labelling overall, both identified a greater effect on fast food purchases among consumers visiting stores in high compared to low SEP neighbourhoods. It is difficult to know whether the absence of effectiveness reported in low SEP populations represents a true lack of effectiveness or is a result of a more general lack of policy effectiveness or the limited quality of the reviewed studies. Copyright © 2016 Elsevier Ltd. All rights reserved.

Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA.

Science.gov (United States)

Rudelt, Amanda; French, Simone; Harnack, Lisa

2014-08-01

To examine changes in the Na content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the USA between 1997/1998 and 2009/2010. Menu offerings and nutrient composition information for the menu items were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Nutrient composition information for lunch/dinner menu items sold by the fast-food restaurants included in the present study was updated in the database biannually. Menus were analysed for changes in mean Na content of all menu offerings (except beverages) and specific categories of menu items among all restaurants and for each individual restaurant. Lunch/dinner food menu of eight leading US fast-food restaurants. Between 1997/1998 and 2009/2010 the mean Na content of menu offerings across the eight restaurants increased by 23·4 %. Examining specific food categories, mean Na content of entrées by increased 17·2 % and that of condiments increased by 26·1 %. Only side dishes showed a decrease of 6·6 %. None of the restaurants examined had a decrease in Na across the lunch/dinner menu offerings over the 14 years examined. Results suggest that over the time period studied there has been no meaningful reduction in the Na content of lunch/dinner menu offerings at the leading fast-food restaurants examined in the present study.

Breastfeeding: Planning Ahead

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Full Text Available ... menu It's Only Natural Planning ahead Breastfeeding and baby basics Making breastfeeding work for you Addressing breastfeeding ... in the African-American community Incredible facts about babies, breastmilk, and breastfeeding Overcoming challenges Common questions about ...

The history and impact of the New York City menu labeling law.

Science.gov (United States)

Bernell, Brent

2010-01-01

As a result of the recent federal health care legislation, all restaurants in the United States that are part of a chain with twenty or more locations serving substantially the same menu items will be required to post the calorie information of the food they serve directly on menus and menu boards. This development represents the culmination of a regulatory initiative to combat the growth of obesity that only began in 2006 with the decision by the New York City Board of Health to require calorie posting in New York City chain restaurants. That initiative, Regulation 81.50, was the first of its kind in the United States; and yet, less than four years later, the idea has become a national standard. This paper tracks the history of New York City's landmark regulation, detailing the drafting of the law, the initial legal victory for the restaurant association challenging it, and the ultimate triumph of the City in winning legal validation of its calorie posting mandate. In doing so, this paper will also use the New York City regulation as a launching point to discuss the rationale behind menu labeling, to examine the potential legal pitfalls of menu labeling laws, to track the development of the initiative from New York City to a national standard, and finally, to evaluate the preliminary data on whether or not menu labeling is actually effective in achieving its ultimate goal: changing consumer eating habits and reducing obesity.

The effects of restaurant nutrition menu labelling on college students' healthy eating behaviours.

Science.gov (United States)

Roseman, Mary G; Joung, Hyun-Woo; Choi, Eun-Kyong Cindy; Kim, Hak-Seon

2017-04-01

According to the US Affordable Care Act, restaurant chains are required to provide energy (calorie) and other nutrition information on their menu. The current study examined the impact of menu labelling containing calorie information and recommended daily calorie intake, along with subjective nutrition knowledge, on intention to select lower-calorie foods prior to the implementation of the Affordable Care Act. Full factorial experimental design with participants exposed to four variants of a sample menu in a 2 (presence v. absence of calorie information) ×2 (presence v. absence of recommended daily calorie intake). Large, public university in the Southwest USA. Primarily undergraduate college students. Majority of participants were 19-23 years of age (mean 21·8 (sd 3·6) years). Menu information about calorie content and respondents' subjective nutrition knowledge had a significantly positive impact on students' intention to select lower-calorie foods (β=0·24, Prestaurant menus as a way to easily and expediently obtain nutrition information.

Macronutrient Composition of Menu Offerings in Fast Food Restaurants in the U.S.

Science.gov (United States)

Jarlenski, Marian P; Wolfson, Julia A; Bleich, Sara N

2016-10-01

A high intake of fast food is associated with increased obesity risk. This study assessed recent changes in caloric content and macronutrient composition in large U.S. fast food restaurants. Data from the MenuStat project included 11,737 menu items in 37 fast food restaurants from 2012 to 2014. Generalized linear models were used to examine changes in the caloric content and corresponding changes in the macronutrient composition (non-sugar carbohydrates, sugar, unsaturated fat, saturated fat, and protein) of menu items over time. Additionally, macronutrient composition was compared in menu items newly introduced in 2013 and 2014, relative to 2012. Analyses, conducted in January 2016, controlled for restaurant and were stratified by menu categories. Overall, there was a 22-calorie reduction in food items from 2012 to 2014. Beverages had a 46-calorie increase, explained by an increase in calories from sugar (12 calories) and saturated fat (16 calories). Newly introduced main courses in 2014 had 59 calories fewer than those on 2012 menus, explained by a 54-calorie reduction in unsaturated fat, while other macronutrient content remained fairly constant. Newly introduced dessert items in 2014 had 90 calories more than those on 2012 menus, explained primarily by an increase of 57 calories of sugar. Overall, there were relatively minor changes in menu items' caloric and macronutrient composition. Although declines in caloric content among newly introduced fast food main courses may improve the public's caloric intake, it appears that the macronutrient composition of newly introduced items did not shift to a healthier profile. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Restaurant menu labelling: Is it worth adding sodium to the label?

Science.gov (United States)

Scourboutakos, Mary J; Corey, Paul N; Mendoza, Julio; Henson, Spencer J; L'Abbe, Mary R

2014-07-31

Several provincial and federal bills have recommended various forms of menu labelling that would require information beyond just calories; however, the additional benefit of including sodium information is unknown. The objective of this study was to determine whether sodium information on menus helps consumers make lower-sodium choices and to understand what other factors influence the effect of menu labelling on consumers' meal choices. A total of 3,080 Canadian consumers completed an online survey that included a repeated measures experiment in which consumers were asked to select what they would typically order from four mock-restaurant menus. Subsequently, consumers were randomly allocated to see one of three menu-labelling treatments (calories; calories and sodium; or calories, sodium and serving size) and were given the option to change their order. There was a significant difference in the proportion of consumers who changed their order, varying from 17% to 30%, depending on the restaurant type. After participants had seen menu labelling, sodium levels decreased in all treatments (p<0.0001). However, in three of the four restaurant types, consumers who saw calorie and sodium information ordered meals with significantly less sodium than consumers who saw only calorie information (p<0.01). Consumers who saw sodium labelling decreased the sodium level of their meal by an average of 171-384 mg, depending on the restaurant. In the subset of consumers who saw sodium information and chose to change their order, sodium levels decreased by an average of 681-1,360 mg, depending on the restaurant. Sex, intent to lose weight and the amount of calories ordered at baseline were the most important predictors of who used menu labelling. Eighty percent of survey panelists wanted to see nutrition information when dining out. Including sodium information alongside calorie information may result in a larger decrease in the amount of sodium ordered by restaurant-goers.

Breastfeeding: Planning Ahead

Medline Plus

Full Text Available ... activities In your community Funding opportunities Internships and jobs View all pages in this section Back to section menu It's Only Natural Planning ahead Breastfeeding and baby basics Making breastfeeding work for you Addressing breastfeeding myths Breastfeeding myths in ...

Penyusunan Dan Penyelenggaran A La Carte Menu Pada Hotel Sinabung Dan Resort

OpenAIRE

Nasution, Rahmawaty

2011-01-01

Dalam operasional hotel, hotel memiliki beberapa departemen yang mempunyai peranan yang sangat penting dalam penjualan jasa dan pelayanan, dan salah satunya adalah departemen Food & Beverage. Food & Beverage mempunyai peran yang sangat besar dalam sebuah hotel, karena pendapatan sebuah hotel yang terbesar ada pada Food & Beverage terutama pada restoran. Adapun salah satu nama jenis restoran yang ada di Hotel Sinabung. Hotel Sinabung menyediakan jenis menu antara lain A La Carte Menu. M...

The Menu for Every Young Mathematician's Appetite

Science.gov (United States)

Legnard, Danielle S.; Austin, Susan L.

2012-01-01

Math Workshop offers differentiated instruction to foster a deep understanding of rich, rigorous mathematics that is attainable by all learners. The inquiry-based model provides a menu of multilevel math tasks, within the daily math block, that focus on similar mathematical content. Math Workshop promotes a culture of engagement and…

Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom

Directory of Open Access Journals (Sweden)

Renata Carvalho de OLIVEIRA

Full Text Available ABSTRACT Objective This pilot study was aimed at exploring preferences of young adults in two different contexts on restaurant menu labelling formats. Methods Five focus groups were conducted with 36 participants, two focus groups with 11 participants in Brazil and three focus groups with 25 in the United Kingdom. Themes originating from the content analysis of the transcriptions were organised around four possible menu labelling formats: 1 numerical information on calories; 2 numerical information on calories and nutrients; 3 traffic light system plus Guideline Daily Amounts; 4 food information with ingredients list plus highlighted symbols. Results In both countries, participants preferred the ingredients list plus symbols format, considered more comprehensive and useful to make an informed food choice. Organic food and vegetarian symbols were the ones considered most important to appear on restaurant menu labels with ingredients list. However, most participants in Brazil and in the United Kingdom rejected the information restricted to calories and calories plus nutrients formats, saying that these would not influence their own choices. Conclusion This is the first multicultural qualitative study exploring preferences of people living in different countries with different eating habits, but where menu labelling is voluntary. Results evidenced similarities in participants’ likes and dislikes for menu labelling formats in these two different contexts. Discussions showed participants in both countries prefer qualitative information than numerical information, suggesting that ingredients list and symbols provide information that people want to see on the menu.

The availability and accessibility of nutrition information in fast food outlets in five states post-menu labelling legislation in New South Wales.

Science.gov (United States)

Wellard, Lyndal; Havill, Michelle; Hughes, Clare; Watson, Wendy L; Chapman, Kathy

2015-12-01

1) Explore the availability and accessibility of fast food energy and nutrient information post-NSW menu labelling legislation in states with and without menu labelling legislation. 2) Determine whether availability and accessibility differed compared with pre-menu labelling legislation in NSW. We visited 210 outlets of the five largest fast food chains in five Australian states to observe the availability and accessibility of energy and nutrient information. Results were compared with 197 outlets surveyed pre-menu labelling. Most outlets (95%) provided energy values, half provided nutrient values and 3% provided information for all menu items. The total amount of information available increased post-NSW menu labelling implementation (473 versus 178 pre-implementation, pFast food chains surveyed had voluntarily introduced menu labelling nationally. However, more nutrient information was available in-store in 2010, showing that fast food chains are able to provide comprehensive nutrition information, yet they have stopped doing so. Menu labelling legislation should compel fast food chains to provide accessible nutrition information including nutrient values in addition to energy for all menu items in-store. Additionally, public education campaigns are needed to ensure customers can use menu labelling. © 2015 Public Health Association of Australia.

Does a grill menu redesign influence sales, nutrients purchased, and consumer acceptance in a worksite cafeteria?

OpenAIRE

Maya K. Vadiveloo; Vasanti S. Malik; Donna Spiegelman; Walter C. Willett; Josiemer Mattei

2017-01-01

Worksite cafeterias are compelling venues to improve diet quality through environmental changes.We conducted a pre-post study to evaluate how a cafeteria-initiated grill menu redesign influenced sales, revenue, and nutrient content of foods purchased. Secondly, we evaluated consumer opinions about menu changes to inform practices for worksite environment interventions. Monthly sales data (2012–2015) were used to compute gross sales and revenue of entrées and side dishes pre-post menu changes....

Designing an Incentive Contract Menu for Sustaining the Electricity Market

Directory of Open Access Journals (Sweden)

Ying Yu

2015-12-01

Full Text Available This paper designs an incentive contract menu to achieve long-term stability for electricity prices in a day-ahead electricity market. A bi-level Stackelberg game model is proposed to search for the optimal incentive mechanism under a one-leader and multi-followers gaming framework. A multi-agent simulation platform was developed to investigate the effectiveness of the incentive mechanism using an independent system operator (ISO and multiple power generating companies (GenCos. Further, a Q-learning approach was implemented to analyze and assess the response of GenCos to the incentive menu. Numerical examples are provided to demonstrate the effectiveness of the incentive contract.

Using Cascading Style Sheets to Design a Fly-Out Menu with Microsoft Visual Studio

Science.gov (United States)

Liu, Chang; Downing, Charles

2010-01-01

The menu has become an integrated component within nearly all professionally designed websites. This teaching tip presents a no-code way to design either a vertical or a horizontal fly-out menu by using Cascading Style Sheets (CSS) within Microsoft Visual Studio 2008. The approach described in this tip helps students fully understand how to…

The CMS experiment puts physics onto the menu

CERN Document Server

Leonidopoulos, Christos

2011-01-01

CMS has addressed the challenge of identifying in real time different kinds of 
physics at the LHC – from the "bread and butter" of Standard Model processes to 
signals of new particles – with triggers served up according to a carefully designed menu.

Reducing calories, fat, saturated fat, and sodium in restaurant menu items: Effects on consumer acceptance.

Science.gov (United States)

Patel, Anjali A; Lopez, Nanette V; Lawless, Harry T; Njike, Valentine; Beleche, Mariana; Katz, David L

2016-12-01

To assess consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes. Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant customers (n = 1,838) were recruited for a taste test and were blinded to the recipe version as well as the purpose of the study. Overall consumer acceptance was measured using a 9-point hedonic (like/dislike) scale, likelihood to purchase scale, Just-About-Right (JAR) 5-point scale, penalty analysis, and alienation analysis. Overall, modified recipes of 19 menu items were scored similar to (or better than) their respective current versions. Eleven menu items were found to be acceptable in the slightly modified recipe version, and eight menu items were found to be acceptable in the moderately modified recipe version. Acceptable ingredient modifications resulted in a reduction of up to 26% in calories and a reduction of up to 31% in sodium per serving. The majority of restaurant menu items with small reductions of calories, fat, saturated fat, and sodium were acceptable. Given the frequency of eating foods away from home, these reductions could be effective in creating dietary improvements for restaurant diners. © 2016 The Obesity Society.

Nudge to nobesity II: Menu positions influence food orders

Directory of Open Access Journals (Sweden)

Eran Dayan

2011-06-01

Full Text Available ``Very small but cumulated decreases in food intake may be sufficient to have significant effects, even erasing obesity over a period of years'' (Rozin et al., 2011. In two studies, one a lab study and the other a real-world study, we examine the effect of manipulating the position of different foods on a restaurant menu. Items placed at the beginning or the end of the list of their category options were up to twice as popular as when they were placed in the center of the list. Given this effect, placing healthier menu items at the top or bottom of item lists and less healthy ones in their center (e.g., sugared drinks vs. calorie-free drinks should result in some increase in favor of healthier food choices.

Customer responses to mandatory menu labeling at full-service restaurants.

Science.gov (United States)

Auchincloss, Amy H; Mallya, Giridhar G; Leonberg, Beth L; Ricchezza, Andrew; Glanz, Karen; Schwarz, Donald F

2013-12-01

In 2010, Philadelphia enacted a menu-labeling law requiring full-service restaurant chains to list values for calories, sodium, fat, and carbohydrates for each item on all printed menus. The goal of the study was to determine whether purchase decisions at full-service restaurants varied depending on the presence of labeling. In August 2011, this cross-sectional study collected 648 customer surveys and transaction receipts at seven restaurant outlets of one large full-service restaurant chain. Two outlets had menu labeling (case sites); five outlets did not (control sites). Outcomes included differences in calories and nutrients purchased and customers' reported use of nutrition information when ordering. Data were analyzed in 2012. Mean age was 37 years; 60% were female; 50% were black/African-American and reported incomes ≥$60,000. Customers purchased food with approximately 1600 kcal (food plus beverage, 1800 kcal); 3200 mg sodium; and 35 g saturated fat. After adjustment for confounders, customers at labeled restaurants purchased food with 151 fewer kilocalories (95% CI=-270, -33); 224 mg less sodium (95% CI=-457, +8); and 3.7 g less saturated fat (95% CI=-7.4, -0.1) compared to customers at unlabeled restaurants (or 155 less kilocalories from food plus beverage, 95% CI=-284, -27). Those reporting that nutrition information affected their order purchased 400 fewer food calories, 370 mg less sodium, and 10 g less saturated fat. Mandatory menu labeling was associated with better food choices among a segment of the public dining at full-service restaurants. Consumer education on the availability and use of nutrition information may extend the impact of menu labeling. © 2013 American Journal of Preventive Medicine Published by American Journal of Preventive Medicine All rights reserved.

Translation of the Chinese Menu from the Perspective of Food Culture

Institute of Scientific and Technical Information of China (English)

汪平心

2015-01-01

Chinese food culture is similar to a pearl shinning in this era of globalization.Due to a higher frequency of cross-cultural communication than ever before,people from western countries show increasing interests in Chinese cuisine.Therefore,a standardized translation of the Chinese menu plays a more indispensible role in grasping the precise understanding of Chinese food names for foreign diners.From a cultural perspective,this paper primarily discusses various differences between Chinese and Western food cultures,and provides major translation principles and tips of the Chinese menu so as to arrive at a standardized translation as clearly and accessibly as possible.

Translation of the Chinese Menu from the Perspective of Food Culture

Institute of Scientific and Technical Information of China (English)

汪平心

2015-01-01

Chinese food culture is similar to a pearl shinning in this era of globalization. Due to a higher frequency of cross-cultural communication than ever before, people from western countries show increasing interests in Chinese cuisine. Therefore, a standardized translation of the Chinese menu plays a more indispensible role in grasping the precise understanding of Chinese food names for foreign diners. From a cultural perspective, this paper primarily discusses various differences between Chinese and Western food cultures, and provides major translation principles and tips of the Chinese menu so as to arrive at a standardized translation as clearly and accessibly as possible.

Does a grill menu redesign influence sales, nutrients purchased, and consumer acceptance in a worksite cafeteria?

Directory of Open Access Journals (Sweden)

Maya K. Vadiveloo

2017-12-01

Full Text Available Worksite cafeterias are compelling venues to improve diet quality through environmental changes.We conducted a pre-post study to evaluate how a cafeteria-initiated grill menu redesign influenced sales, revenue, and nutrient content of foods purchased. Secondly, we evaluated consumer opinions about menu changes to inform practices for worksite environment interventions. Monthly sales data (2012–2015 were used to compute gross sales and revenue of entrées and side dishes pre-post menu changes. Alternative protein sources replaced red meat; nutrient composition and nutrients purchased were compared using Food Pro software. Consumer responses were queried using online surveys; open-ended responses were analyzed using NVivo. Differences in sales and nutrient content pre-post menu redesign were tested with Wilcoxon Rank Sum tests. Gross sales of entrées (61 vs. 222servings/month; p=0.01 and side dishes (120 vs. 365servings/month; p=0.001 increased more than three-fold post-menu changes. Revenue from entrées (312 vs. 1144USD/month; p=0.01 and side dishes (238 vs. 914USD/month; p=0.001 also increased; per entrée, consumers purchased significantly more unsaturated fat (5g, and less saturated fat (3g and sodium (100mg. For side dishes, they purchased fewer calories (48kcal and unsaturated fat (2.9g, but more fiber (1.8g, and sodium (260mg. Four themes emerged from consumer responses: the importance of 1 variety, novelty, choice; 2 cost, affordability, value; 3 health; and 4 food quality, taste. Menu redesign can improve nutrient content, while also increasing sales and revenue. Multi-dimensional assessment of the nutritional, consumer, and retailer implications is desirable practice for enacting similar environmental changes. Keywords: Worksite health promotion, Food environment change, Consumer satisfaction, Menu redesign, Sales and revenue

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....

Restaurant menu labeling use among adults--17 states, 2012.

Science.gov (United States)

Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah; Kumar, Gayathri; Park, Sohyun

2014-07-11

Many persons underestimate the calories in restaurant foods. Increased attention has been given to menu labeling (ML) as a way to provide consumers with point-of-purchase information that can help them reduce calorie intake and make healthier dietary choices. In 2010, a federal law was passed requiring restaurants with 20 or more establishments to display calorie information on menus and menu boards.* The regulations to implement this federal law have not been finalized, but some states and local jurisdictions have implemented their own ML policies, and many restaurants have already begun providing ML. To assess fast food and chain restaurant ML use by state and by demographic subgroup, CDC examined self-reported ML use by adults in 17 states that used the Sugar-Sweetened Beverages and Menu Labeling optional module in the 2012 Behavioral Risk Factor Surveillance System (BRFSS) survey. Based on approximately 97% of adult BRFSS respondents who noticed ML information at restaurants, the estimated overall proportion of ML users in the 17 states was 57.3% (range = 48.7% in Montana to 61.3% in New York). The prevalence of ML use was higher among women than men for all states; the patterns varied by age group and race/ethnicity across states. States and public health professionals can use these findings to track the use of ML and to develop targeted interventions to increase awareness and use of ML among nonusers.

What's on the menu? A review of the energy and nutritional content of US chain restaurant menus.

Science.gov (United States)

Wu, Helen W; Sturm, Roland

2013-01-01

The present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria. Descriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 29 531 regular and 1392 children's menu items [corrected]. Energy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics. The top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine. Complete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated daily energy needs, but as few as 3 % were also within limits for sodium, fat and saturated fat. Main entrées had significantly more energy, fat and saturated fat in family-style restaurants than in fast-food restaurants. Restaurants that made nutrition information easily accessible on websites had significantly lower energy, fat and sodium contents across menu offerings than those providing information only upon request. The paper provides a comprehensive view of chain restaurant menu nutrition prior to nationwide labelling laws. It offers baseline data to evaluate how restaurants respond after laws are implemented.

Surveying Libraries to Identify Best Practices for a Menu Approach for Library Instruction Requests

Directory of Open Access Journals (Sweden)

Candice Benjes-Small

2009-11-01

Full Text Available A challenging situation has developed in regards to library instruction. With increases in both the quantity of information and the variety of information technologies being made available to researchers, the information literacy landscape is getting more complex. Simultaneously, the time allotted for library instruction is remaining essentially the same. In order to market the breadth of content available for library instruction sessions and to promote collaboration between librarians and teaching faculty in order to create optimal instruction sessions an 'a la carte menu' approach to library instruction requests was adopted by Radford University in 2004. Since the late 1990s a number of community colleges and universities have included some type of menu in their instruction request forms or documentation and the authors desired to understand what approach these institutions had taken and whether they were effective in marketing instruction and improving communication between library instructors and teaching faculty. They analyzed forty-seven adaptations of the menu available on the web and surveyed the librarians who created them. In this article the authors present the findings of the web analysis and the survey, and recommendations are given for using the menu approach to library instruction requests.

Can we restrict the health care menu?

Science.gov (United States)

Klein, R

1994-02-01

The case of Britain's National Health Service is used to illuminate the cross-national debate about whether the availability of health care should be restricted and, if so, how this should be done. Traditionally, the NHS relied on implicit rationing by clinicians within budgetary constraints set by government. However, the logic of the 1989 reforms appeared to require explicit decisions about the packages of health care to be provided to local populations. In practice, purchasers have refused to define such packages. Explicit rationing remains very much the exception. Exploring the reasons for this suggests that defining a restricted menu of health care, by adopting a cost-utility approach and excluding specific procedures or forms of treatment on the Oregon model, is only one of many policy options. There is a large repertory of policy tools for balancing demands and resources, ranging from diluting the intensity of treatment to its earlier termination. Given that health care is characterised by uncertainty, lack of information about outcomes and patient heterogeneity, it may therefore be more 'rational' to diffuse decision-making among clinicians and managers than to try to move towards a centrally determined menu of entitlements.

The History and Impact of the New York City Menu-Labeling Law

OpenAIRE

Bernell, Brent

2010-01-01

As a result of the recent federal health care legislation, all restaurants in the United States that are part of a chain with twenty or more locations will be required to post the calorie information of the food they serve directly on the menu or menu board. This development represents the culmination of a regulatory initiative to combat the growth of obesity that only began in 2006 with the decision by the New York City Board of Health to require calorie posting in New York City chain resta...

Industrial Structure, Menu Costs and the Non-Neutrality of Money

DEFF Research Database (Denmark)

Dixon, Huw David; Hansen, Claus Thustrup

by perfect competition. The mixed industrial structure implies that there is a misallocation of the input (labour) between sectors. Following a 5% monetary expansion, the menu costs required for price rigidity in the monopolistic sector can be 50 times smaller than in the symmetric case, while the ratio......New Keynesian literature assumes symmetric industrial structure when analysing explanations of monetary non-neutrality. We analyse the impact of modifying this assumption by allowing for a mixed industrial structure; some industries are characterized by monopolistic competition, and others...... of welfare gain to private loss can be as large as 200 times the corresponding symmetric case. This implies that in real world economies, menu costs may be even more significant than previously thought...

Preemption and the obesity epidemic: state and local menu labeling laws and the nutrition labeling and education act.

Science.gov (United States)

Rutkow, Lainie; Vernick, Jon S; Hodge, James G; Teret, Stephen P

2008-01-01

Obesity is widely recognized as a preventable cause of death and disease. Reducing obesity among adults and children has become a national health goal in the United States. As one approach to the obesity epidemic, public health practitioners and others have asserted the need to provide consumers with information about the foods they eat. Some state and local governments across the United States have introduced menu labeling bills and regulations that require restaurants to post information, such as calorie content, for foods offered on their menus or menu boards. A major dilemma is whether state and local menu labeling laws are preempted by the federal Nutrition Labeling and Education Act (NLEA). While few courts have addressed this issue, ongoing litigation in New York City provides an early glimpse of judicial interpretation in this area. This article explores these preemption issues, arguing that appropriately written and implemented menu labeling laws should not be preempted by the NLEA. We offer guidance for states and localities that wish to develop and implement menu labeling laws.

PENERAPAN TEKNIK PENYUSUNAN MENI DI RESTORAN BENGAWAN SOLO HOTEL SAHID JAYA, JAKARTA [The Aplication of Menu Engineering at Bengawan Solo Restaurant, Sahid Jaya Hotel Jakarta

OpenAIRE

Musa Hubies 1); Sindi Astu Banuhapsari 2)

2001-01-01

Menu engineering (ME) is a step-by-step process wich is designed to help management in evaluating the current and future menu pricing, menu composition and to set decisions about price and menu. The main objectives of ME are tomake the next menu more profitable and to attract of guest’s attention. It has two critical aspect, that are contribution margin/CM (related to profit) and menu mix/MM (related to an item popularity rate amoing other item). The combination of CM and MM wll result in an ...

PENTINGNYA PERANAN SKILL DAN MENU KNOWLEDGE WAITER/WAITERS TERHADAP KEPUASAN PELANGGAN DI FOOD AND BEVERAGE SERVICE DEPARTEMENT

Directory of Open Access Journals (Sweden)

Fitria Earlike AS

2016-11-01

Full Text Available The Background of this research from the topic is the lack of waiter/ waitress�s skills and menu knowledge when doing the food and beverage services. The purpose of this research is to know the importance of waiter /waitress�s skills and menu knowledge toward guest satisfaction. Method of the research was descriptive qualitative which was collected data by using interview, observation, documentation, quitionare and study of literature. The rusult shows that guests� satisfaction are decreased and proved by the respondents quitionare result which shows that the guests are not satified with the waiter/ waitress skills and menu knowledge.

Does a grill menu redesign influence sales, nutrients purchased, and consumer acceptance in a worksite cafeteria?

Science.gov (United States)

Vadiveloo, Maya K; Malik, Vasanti S; Spiegelman, Donna; Willett, Walter C; Mattei, Josiemer

2017-12-01

Worksite cafeterias are compelling venues to improve diet quality through environmental changes. We conducted a pre-post study to evaluate how a cafeteria-initiated grill menu redesign influenced sales, revenue, and nutrient content of foods purchased. Secondly, we evaluated consumer opinions about menu changes to inform practices for worksite environment interventions. Monthly sales data (2012-2015) were used to compute gross sales and revenue of entrées and side dishes pre-post menu changes. Alternative protein sources replaced red meat; nutrient composition and nutrients purchased were compared using Food Pro software. Consumer responses were queried using online surveys; open-ended responses were analyzed using NVivo. Differences in sales and nutrient content pre-post menu redesign were tested with Wilcoxon Rank Sum tests. Gross sales of entrées (61 vs. 222 servings/month; p = 0.01) and side dishes (120 vs. 365 servings/month; p = 0.001) increased more than three-fold post-menu changes. Revenue from entrées (312 vs. 1144 USD/month; p = 0.01) and side dishes (238 vs. 914 USD/month; p = 0.001) also increased; per entrée, consumers purchased significantly more unsaturated fat (5 g), and less saturated fat (3 g) and sodium (100 mg). For side dishes, they purchased fewer calories (48 kcal) and unsaturated fat (2.9 g), but more fiber (1.8 g), and sodium (260 mg). Four themes emerged from consumer responses: the importance of 1) variety, novelty, choice; 2) cost, affordability, value; 3) health; and 4) food quality, taste. Menu redesign can improve nutrient content, while also increasing sales and revenue. Multi-dimensional assessment of the nutritional, consumer, and retailer implications is desirable practice for enacting similar environmental changes.

A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.

Science.gov (United States)

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Williams, Christine B; Lin, Shih-Fan; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2016-03-10

Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children's dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children's menu items in independent restaurants in Southern California, United States. This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children's menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children's menu items, and a healthy children's menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children's menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention fidelity. Successful recruitment of the restaurants has been

Computer Algebra-based RBES personalized menu generator

OpenAIRE

Roanes-Lozano, Eugenio; Galán-García, José Luis; Aguilera-Venegas, Gabriel

2015-01-01

People have many constraints concerning the food they eat. These constraints can be based on religious believes, be due to food allergies or to illnesses, or can be derived just from personal preferences. Therefore, preparing menus at hospitals and restaurants can be really complex. Another special situation arise when travel- ing abroad. It is not always enough to know the brief description in the restaurant menu or the explanation of the waiter. For example, “calamares en su...

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

Science.gov (United States)

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Lee Sylvester, Laura; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. Methods The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre and post intervention surveys were completed by restaurant managers and customers completed a brief “intercept” survey. Results Managers (n = 10) reported the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated the information influenced menu items purchased, and 91 (72%) reported the information will influence what they order in the future. Discussion The intervention was well-received by restaurant managers and positively influenced menu item selection by many customers. Translation to Health Education Practice Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach. PMID:28947925

Marketing Plan for a Case company

OpenAIRE

Iadykina, Anastasiia; Pavlidi, Kiriaki

2015-01-01

The major objective of this thesis is composing a concise, reliable and useful marketing plan for a Phimiso - My Sushi Café. The necessity of implementing the marketing planning and document a marketing plan with an action program arose when the case company experienced the negative affect of poor concept with misleading message and way too wide expansion of the menu. All of the above lead to outflow of the customers and stagnancy of the company. The final document covers the traditi...

Buridan's Ass and a Menu of Options.

OpenAIRE

Svetlana Boyarchenko

2005-01-01

The goal of the paper is to study how a menu of options affects decisions of a rational agent facing uncertainty over future payoff streams. Using the real options approach, we demonstrate that multiple options not only increase the barrier which the underlying stochastic variable has to reach in order investment became optimal, but cause the investor to be inactive even when the cost of investment is vanishing. As a technical contribution, the paper suggests a robust method of solution of a ...

Monitoring the changes to the nutrient composition of fast foods following the introduction of menu labelling in New South Wales, Australia: an observational study.

Science.gov (United States)

Wellard-Cole, Lyndal; Goldsbury, David; Havill, Michelle; Hughes, Clare; Watson, Wendy L; Dunford, Elizabeth K; Chapman, Kathy

2018-04-01

The present study examined the energy (kilojoule) content of Australian fast-food menu items over seven years, before and after introduction of menu board labelling, to determine the impact of the introduction of the legislation. Analysis of the median energy contents per serving and per 100g of fast-food menu items. Change in energy content of menu items across the years surveyed and differences in energy content of standard and limited-time only menu items were analysed. Five of Australia's largest fast food chains: Hungry Jack's, KFC, McDonald's, Oporto and Red Rooster. All standard and limited-time only menu items available at each fast-food chain, collected annually for seven years, 2009-2015. Although some fast-food chains/menu item categories had significant increases in the energy contents of their menus at some time points during the 7-year period, overall there were no significant or systematic decreases in energy following the introduction of menu labelling (P=0·19 by +17 kJ/100 g, P=0·83 by +8 kJ/serving). Limited-time only items were significantly higher in median energy content per 100 g than standard menu items (+74 kJ/100 g, P=0·002). While reformulation across the entire Australian fast-food supply has the potential to positively influence population nutrient intake, the introduction of menu labelling legislation in New South Wales, Australia did not lead to reduced energy contents across the five fast-food chains. To encourage widespread reformulation by the fast-food industry and enhance the impact of labelling legislation, the government should work with industry to set targets for reformulation of nutrient content.

Mandatory menu labeling in one fast-food chain in King County, Washington.

Science.gov (United States)

Finkelstein, Eric A; Strombotne, Kiersten L; Chan, Nadine L; Krieger, James

2011-02-01

As part of a comprehensive effort to stem the rise in obesity, King County, Washington, enforced a mandatory menu-labeling regulation requiring all restaurant chains with 15 or more locations to disclose calorie information at the point of purchase beginning in January 2009. The purpose of this study is to quantify the impact of the King County regulation on transactions and purchasing behavior at one Mexican fast-food chain with locations within and adjacent to King County. To examine the effect of the King County regulation, a difference-in-difference approach was used to compare total transactions and average calories per transaction between seven King County restaurants and seven control locations focusing on two time periods: one period immediately following the law until the posting of drive-through menu boards (January 2009 to July 2009) and a second period following the drive-through postings (August 2009 through January 2010). Analyses were conducted in 2010. No impact of the regulation on purchasing behavior was found. Trends in transactions and calories per transaction did not vary between control and intervention locations after the law was enacted. In this setting, mandatory menu labeling did not promote healthier food-purchasing behavior. Copyright © 2011 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Calorie estimation accuracy and menu labeling perceptions among individuals with and without binge eating and/or purging disorders.

Science.gov (United States)

Roberto, Christina A; Haynos, Ann F; Schwartz, Marlene B; Brownell, Kelly D; White, Marney A

2013-09-01

Menu labeling is a public health policy that requires chain restaurants in the USA to post kilocalorie information on their menus to help consumers make informed choices. However, there is concern that such a policy might promote disordered eating. This web-based study compared individuals with self-reported binge eating disorder (N = 52), bulimia nervosa (N = 25), and purging disorder (N = 17) and those without eating disorders (No ED) (N = 277) on restaurant calorie information knowledge and perceptions of menu labeling legislation. On average, people answered 1.46 ± 1.08 questions correctly (out of 6) (25%) on a calorie information quiz and 92% of the sample was in favor of menu labeling. The findings did not differ based on eating disorder, dieting, or weight status, or race/ethnicity. The results indicated that people have difficulty estimating the calories in restaurant meals and individuals with and without eating disorders are largely in favor of menu labeling laws.

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants

Science.gov (United States)

Moran, Alyssa J.; Block, Jason P.; Goshev, Simo G.; Bleich, Sara N.; Roberto, Christina A.

2017-01-01

Introduction Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Methods Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. Results There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (−24, 95% CI= −40.4, −7.2) and between 2012 and 2014 (−40, 95% CI= −68.1, −11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Conclusions Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. PMID:28089130

Evaluating the healthiness of chain-restaurant menu items using crowdsourcing: a new method.

Science.gov (United States)

Lesser, Lenard I; Wu, Leslie; Matthiessen, Timothy B; Luft, Harold S

2017-01-01

To develop a technology-based method for evaluating the nutritional quality of chain-restaurant menus to increase the efficiency and lower the cost of large-scale data analysis of food items. Using a Modified Nutrient Profiling Index (MNPI), we assessed chain-restaurant items from the MenuStat database with a process involving three steps: (i) testing 'extreme' scores; (ii) crowdsourcing to analyse fruit, nut and vegetable (FNV) amounts; and (iii) analysis of the ambiguous items by a registered dietitian. In applying the approach to assess 22 422 foods, only 3566 could not be scored automatically based on MenuStat data and required further evaluation to determine healthiness. Items for which there was low agreement between trusted crowd workers, or where the FNV amount was estimated to be >40 %, were sent to a registered dietitian. Crowdsourcing was able to evaluate 3199, leaving only 367 to be reviewed by the registered dietitian. Overall, 7 % of items were categorized as healthy. The healthiest category was soups (26 % healthy), while desserts were the least healthy (2 % healthy). An algorithm incorporating crowdsourcing and a dietitian can quickly and efficiently analyse restaurant menus, allowing public health researchers to analyse the healthiness of menu items.

The Quota-Based Compensation Plan in Fashion Retailing Industry under Asymmetric Information

Directory of Open Access Journals (Sweden)

Mingzhu Yu

2014-01-01

Full Text Available We study a compensation plan problem in the fashion retailing industry, which involves a risk-neutral fashion retailer and a risk-neutral salesperson, in a two-stage game framework with asymmetric information. In the first stage, the fashion retailer provides a menu of compensation plans to the salesperson who decides which plan to sign based on his superior market demand information. Confronted with the asymmetric demand information, the fashion retailer could observe market information from the salesperson's response by designing a menu of compensation plans rather than a single one to the salesperson. In the second stage, the fashion retailer then makes production decision and the salesperson determines his selling effort. We consider both adverse selection and moral hazard. We adopt the quota-based plan to derive the fashion retailer’s optimal compensation plan design and the salesperson's best response. We emphasize the impact of the quota level on the system outcomes. The results reveal that a higher quota level is disadvantageous to the fashion retailer but advantageous to the salespersons.

A restaurant-based intervention to promote sales of healthy children’s menu items: the Kids’ Choice Restaurant Program cluster randomized trial

Directory of Open Access Journals (Sweden)

Guadalupe X. Ayala

2016-03-01

Full Text Available Abstract Background Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children’s dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children’s menu items in independent restaurants in Southern California, United States. Methods This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children’s menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children’s menu items, and a healthy children’s menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children’s menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention

Mathematical Approach For Serving Nutritious Menu For Secondary School Student Using “Delete-Reshuffle-Reoptimize Algorithm”

Science.gov (United States)

Sudin, Azila M.; Sufahani, Suliadi

2018-04-01

Secondary school student need to eat a well nutritious and healthy food that gives enough supplements for improvement, safeguarding and rebuilding the human body. In addition, with legitimate supplement, it can keep any undesirable diseases and infections. At this moment, medicinal disclosure demonstrates that by expending very much adjusted nutritious sustenance, it can anticipate and decrease the dangers of certain illness. Menu organizers, nutritionist and dietitians faced with mind boggling undertakings and inconveniences obstacles to grow human wellbeing. Serving more beneficial meal is a noteworthy step towards accomplishing one of the objectives for this study. However reorganizing a nutritious and well balanced menu by hand is difficult, insufficient and time consuming. The target of this study is to build up a mathematical technique for menu scheduling that fulfill the whole supplement prerequisite for secondary school student, reduce processing time, minimize the budget and furthermore serve assortment type of food consistently. It additionally gives the adaptability for the cook to change any favored menu even after the ideal arrangement and optimal solution has been acquired. A recalculation procedure will be performed in light of the ideal arrangement. The data was obtained from the Ministry of Health Malaysian and school specialists. The model was solved by using Binary Programming and “Delete-Reshuffle-Reoptimize Algorithm”.

PENERAPAN TEKNIK PENYUSUNAN MENI DI RESTORAN BENGAWAN SOLO HOTEL SAHID JAYA, JAKARTA [The Aplication of Menu Engineering at Bengawan Solo Restaurant, Sahid Jaya Hotel Jakarta

Directory of Open Access Journals (Sweden)

Musa Hubies 1

2001-08-01

Full Text Available Menu engineering (ME is a step-by-step process wich is designed to help management in evaluating the current and future menu pricing, menu composition and to set decisions about price and menu. The main objectives of ME are tomake the next menu more profitable and to attract of guest’s attention. It has two critical aspect, that are contribution margin/CM (related to profit and menu mix/MM (related to an item popularity rate amoing other item. The combination of CM and MM wll result in an item classification (star, plowhorse, question and dog, so that management can design the decision alternatives related to menu item.From the ME application for four months, Bengawan Solo Restaurant has 10 star item menu, 13 qustion items, 2 plowhorse items and 9 dog items. In this case, selling technique performed by waiters and waitresses also influence the ME result. The menegement concerns about the physical presentation and kitchen location. The quality handling should not only be conducted physically, but also pay more attention to halal aspect and food safety or HACCP (hazard analysis and certical control point, in order to produce high quality product that are safe to be consumed.

Assessing the Effects of Gender and Education on the Influence of Menu Labels Among Latino Consumers

OpenAIRE

Martinez-Cardoso, Aresha Maree

2013-01-01

Nutritional content labels on fast food and restaurant menus and signage have gained popularity and momentum with the recognized need to motivate individuals to improve their eating habits outside the home. However, no known studies have assessed nutrition and menu labeling behavior among Latino consumers while taking into consideration factors such as gender and education. Higher levels of education may influence the utility of menu labeling as more educated individuals recognize the benefi...

Optimization Technique With Sensitivity Analysis On Menu Scheduling For Boarding School Student Aged 13-18 Using “Sufahani-Ismail Algorithm”

Science.gov (United States)

Sudin, Azila M.; Sufahani, Suliadi

2018-04-01

Boarding school student aged 13-18 need to eat nutritious meals which contains proper calories, vitality and nutrients for appropriate development with a specific end goal to repair and upkeep the body tissues. Furthermore, it averts undesired diseases and contamination. Serving healthier food is a noteworthy stride towards accomplishing that goal. However, arranging a nutritious and balance menu manually is convoluted, wasteful and tedious. Therefore, the aim of this study is to develop a mathematical model with an optimization technique for menu scheduling that fulfill the whole supplement prerequisite for boarding school student, reduce processing time, minimize the budget and furthermore serve assortment type of food each day. It additionally gives the flexibility for the cook to choose any food to be considered in the beginning of the process and change any favored menu even after the ideal arrangement and optimal solution has been obtained. This is called sensitivity analysis. A recalculation procedure will be performed in light of the ideal arrangement and seven days menu was produced. The data was gathered from the Malaysian Ministry of Education and schools authorities. Menu arranging is a known optimization problem. Therefore Binary Programming alongside optimization technique and “Sufahani-Ismail Algorithm” were utilized to take care of this issue. In future, this model can be implemented to other menu problem, for example, for sports, endless disease patients, militaries, colleges, healing facilities and nursing homes.

An observational study of consumer use of fast-food restaurant drive-through lanes: implications for menu labelling policy.

Science.gov (United States)

Roberto, Christina A; Hoffnagle, Elena; Bragg, Marie A; Brownell, Kelly D

2010-11-01

Some versions of restaurant menu labelling legislation do not require energy information to be posted on menus for drive-through lanes. The present study was designed to quantify the number of customers who purchase fast food through drive-in windows as a means of informing legislative labelling efforts. This was an observational study. The study took place at two McDonald's and Burger King restaurants, and single Dairy Queen, Kentucky Fried Chicken, Taco Bell and Wendy's restaurants. The number of customers entering the chain restaurants and purchasing food via the drive-through lane were recorded. A total of 3549 patrons were observed. The percentage of customers who made their purchases at drive-throughs was fifty-seven. The overall average (57 %) is likely a conservative estimate because some fast-food restaurants have late-night hours when only the drive-throughs are open. Since nearly six in ten customers purchase food via the drive-through lanes, menu labelling legislation should mandate the inclusion of menu labels on drive-through menu boards to maximise the impact of this public health intervention.

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants.

Science.gov (United States)

Moran, Alyssa J; Block, Jason P; Goshev, Simo G; Bleich, Sara N; Roberto, Christina A

2017-03-01

Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (-24, 95% CI= -40.4, -7.2) and between 2012 and 2014 (-40, 95% CI= -68.1, -11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Food and Beverage Selection Patterns among Menu Label Users and Nonusers: Results from a Cross-Sectional Study.

Science.gov (United States)

Gruner, Jessie; Ohri-Vachaspati, Punam

2017-06-01

By May 5, 2017, restaurants with 20 or more locations nationwide will be required to post calorie information on menus and menu boards. Previous research shows that those who use menu labels purchase fewer calories, but how users are saving calories is unknown. To assess food and beverage selection patterns among menu label users and nonusers. Secondary, cross-sectional analysis using data from a study examining sociodemographic disparities in menu label usage at a national fast-food restaurant chain. Participants were recruited outside restaurant locations, using street-intercept survey methodology. Consenting customers submitted receipts and completed a brief oral survey. Receipt data were used to categorize food and beverage purchases. Side, beverage, and entrée purchases. Sides and beverages were classified as healthier and less-healthy options consistent with the 2015 Dietary Guidelines for Americans. Healthier options contained items promoted in the guidelines, such as whole fruits, vegetables, low-fat dairy, and 100% fruit juice; less-healthy options contained solid fat or added sugar. Entrées were categorized as lower-, medium-, and higher-calorie options, based on quartile cutoffs. Multinomial logistic regression models were used to estimate prevalence ratios (PRs) for purchases among menu label users and nonusers, controlling for sociodemographic characteristics and total price paid. Healthier sides were selected by 7.5% of users vs 2.5% of nonusers; healthier beverages were selected by 34.0% of users vs 11.6% of nonusers; and lowest-calorie entrées were selected by 28.3% of users vs 30.1% of nonusers. Compared with nonusers (n=276), users (n=53) had a higher probability of purchasing healthier sides (PR=5.44; P=0.034), and healthier beverages (PR=3.37; P=0.005). No significant differences were seen in the purchasing patterns of entrées. Targeting educational campaigns to side and beverage purchasing behaviors may increase the effectiveness of menu

The influence of menu labeling on calories selected or consumed: a systematic review and meta-analysis.

Science.gov (United States)

Sinclair, Susan E; Cooper, Marcia; Mansfield, Elizabeth D

2014-09-01

Recent menu labeling initiatives in North America involve posting the calorie content of standard menu items, sometimes with other nutrients of public health concern, with or without contextual information (such as the recommended daily caloric intake for an average adult) or interpretive information (such as traffic light symbols). It is not clear whether this is an effective method to convey nutrition information to consumers wanting to make more-informed food choices. Of particular concern are those consumers who may be limited in their food and health literacy skills to make informed food choices to meet their dietary needs or goals. The purpose of this systematic review was to determine whether the provision of menu-based nutrition information affects the selection and consumption of calories in restaurants and other foodservice establishments. A secondary objective was to determine whether the format of the nutrition information (informative vs contextual or interpretive) influences calorie selection or consumption. Several bibliographic databases were searched for experimental or quasiexperimental studies that tested the effect of providing nutrition information in a restaurant or other foodservice setting on calories selected or consumed. Studies that recruited generally healthy, noninstitutionalized adolescents or adults were included. When two or more studies reported similar outcomes and sufficient data were available, meta-analysis was performed. Menu labeling with calories alone did not have the intended effect of decreasing calories selected or consumed (-31 kcal [P=0.35] and -13 kcal [P=0.61], respectively). The addition of contextual or interpretive nutrition information on menus appeared to assist consumers in the selection and consumption of fewer calories (-67 kcal [P=0.008] and -81 kcal [P=0.007], respectively). Sex influenced the effect of menu labeling on selection and consumption of calories, with women using the information to select and

Breastfeeding: Planning Ahead

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Full Text Available ... content U.S. Department of Health & Human Services En Español Call the OWH HELPLINE: 800-994-9662 9 ... p.m. ET, Monday — Friday Search Menu En Español Search Menu CHANGE Top Menu Health and Wellness ...

Menu labeling as a potential strategy for combating the obesity epidemic: a health impact assessment.

Science.gov (United States)

Kuo, Tony; Jarosz, Christopher J; Simon, Paul; Fielding, Jonathan E

2009-09-01

We conducted a health impact assessment to quantify the potential impact of a state menu-labeling law on population weight gain in Los Angeles County, California. We utilized published and unpublished data to model consumer response to point-of-purchase calorie postings at large chain restaurants in Los Angeles County. We conducted sensitivity analyses to account for uncertainty in consumer response and in the total annual revenue, market share, and average meal price of large chain restaurants in the county. Assuming that 10% of the restaurant patrons would order reduced-calorie meals in response to calorie postings, resulting in an average reduction of 100 calories per meal, we estimated that menu labeling would avert 40.6% of the 6.75 million pound average annual weight gain in the county population aged 5 years and older. Substantially larger impacts would be realized if higher percentages of patrons ordered reduced-calorie meals or if average per-meal calorie reductions increased. Our findings suggest that mandated menu labeling could have a sizable salutary impact on the obesity epidemic, even with only modest changes in consumer behavior.

The ATLAS Run-2 Trigger: Design, Menu, Performance and Operational Aspects

CERN Document Server

AUTHOR|(INSPIRE)INSPIRE-00219584; The ATLAS collaboration

2016-01-01

The LHC, at design capacity, has a bunch-crossing rate of 40 MHz whereas the ATLAS experiment has an average recording rate of about 1000 Hz. To reduce the rate of events but still maintain high efficiency of selecting rare events such as physics signals beyond the Standard Model, a two-level trigger system is used in ATLAS. Events are selected based on physics signatures such as presence of energetic leptons, photons, jets or large missing energy. Despite the limited time available for processing collision events, the trigger system is able to exploit topological informations, as well as using multi-variate methods. In total, the ATLAS trigger systems consists of thousands of different individual triggers. The ATLAS trigger menu specifies which triggers are used during data taking and how much rate a given trigger is allocated. This menu reflects not only the physics goals of the collaboration but also takes into consideration the instantaneous luminosity of the LHC and the design limits of the ATLAS detecto...

Predicted Impact of the Food and Drug Administration's Menu-Labeling Regulations on Restaurants in 4 New Jersey Cities.

Science.gov (United States)

Gruner, Jessie; DeWeese, Robin S; Lorts, Cori; Yedidia, Michael J; Ohri-Vachaspati, Punam

2018-02-01

To determine the proportion of restaurants that will be required to post calorie information under the Food and Drug Administration's menu-labeling regulations in 4 New Jersey cities. We classified geocoded 2014 data on 1753 restaurant outlets in accordance with the Food and Drug Administration's guidelines, which will require restaurants with 20 or more locations nationwide to post calorie information. We used multivariate logistic regression analyses to assess the association between menu-labeling requirements and census tract characteristics. Only 17.6% of restaurants will be affected by menu labeling; restaurants in higher-income tracts have higher odds than do restaurants in lower-income tracts (odds ratio [OR] = 1.55; P = .02). Restaurants in non-Hispanic Black (OR = 1.62; P = .02) and mixed race/ethnicity (OR = 1.44; P = .05) tracts have higher odds than do restaurants in non-Hispanic White tracts of being affected. Additional strategies are needed to help consumers make healthy choices at restaurants not affected by the menu-labeling law. These findings have implications for designing implementation strategies for the law and for evaluating its impact.

Menu labeling perception and health behaviors among immigrant and US born minority populations: assessment in two Los Angeles public markets.

Science.gov (United States)

Vargas-Bustamante, Arturo

2013-01-01

To analyze menu labeling perception and food choices/health behaviors in two Los Angeles public markets. Labels with food caloric content were displayed in the food court of one of these markets. Bivarate means analyses compared the surveyed population by market and by nativity status. The main predictors of menu-labeling influence were identified in the sample from the market that displayed labels. A separate analysis investigated food choices/health behaviors among immigrant cohorts by time of US residence. Reading labels when shopping was one of the main predictors associated with menu labeling influence. Longer-stayed immigrants were more likely to afford "balanced meals", but they were also more likely to eat in fast food restaurants and less likely to engage into moderate/intense physical activity. While nativity was not a significant predictor of menu labeling influence on food choices, our findings suggest food choices/behaviors convergence among immigrant and US-born populations.

Flexible Fringe Benefit Plans Save You Money and Keep Employees Happy.

Science.gov (United States)

Johnson, Rob

1987-01-01

This fringe benefit plan saves money for both employers and employees, provides a better fit for employees' actual benefit needs, and allows employees to choose options from a menu of benefits. One option is a flexible spending plan. Employees place a portion of their before-tax income into a special account from which allowable expenses are paid…

Breastfeeding: Planning Ahead

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Full Text Available ... a.m. — 6 p.m. ET, Monday — Friday Search Menu En Español Search Menu CHANGE Top Menu Health and Wellness Getting ... do while breastfeeding My breastfeeding story Partner resources Search En Español Call the OWH HELPLINE: 800-994- ...

Restaurant menu labeling: impact of nutrition information on entree sales and patron attitudes.

Science.gov (United States)

Albright, C L; Flora, J A; Fortmann, S P

1990-01-01

This study examined changes in sales of low fat/low cholesterol foods targeted in a restaurant menu labeling program. Sales of labeled items were tracked before and after the program was introduced, and a subsample of patrons were surveyed for information on visibility and comprehension of the menu labels. Two of the four restaurants had significant increases in the sales of targeted foods following labeling. Comparisons between patrons dining in restaurants which had an increase in sales (I--increase restaurants) to those dining in restaurants which had no overall shift in sales (NI--no increase restaurants) revealed no differences in patron awareness or comprehension of the menu labels. There were age and gender differences between I and NI restaurants, with I restaurants having proportionally more males, and a younger clientele. Taste was the primary reason given by patrons for their entree choice, regardless of whether or not it was labeled. In all four restaurants women and older patrons were more aware of the program and more responsive to its recommendations. These findings suggest that environmental strategies may be an effective method of encouraging dietary changes in the general population, but patron characteristics such as age and gender may influence receptivity to this type of intervention. Future studies aimed at developing effective point of purchase education programs should evaluate these patron characteristics and include more powerful behavior change strategies.

The effect of menu labeling with calories and exercise equivalents on food selection and consumption.

Science.gov (United States)

Platkin, Charles; Yeh, Ming-Chin; Hirsch, Kimberly; Wiewel, Ellen Weiss; Lin, Chang-Yun; Tung, Ho-Jui; Castellanos, Victoria H

2014-01-01

Better techniques are needed to help consumers make lower calorie food choices. This pilot study examined the effect of menu labeling with caloric information and exercise equivalents (EE) on food selection. Participants, 62 females, ages 18-34, recruited for this study, ordered a fast food meal with menus that contained the names of the food (Lunch 1 (L1), control meal). One week later (Lunch 2 (L2), experiment meal), participants ordered a meal from one of three menus with the same items as the previous week: no calorie information, calorie information only, or calorie information and EE. There were no absolute differences between groups in calories ordered from L1 to L2. However, it is noteworthy that calorie only and calorie plus exercise equivalents ordered about 16% (206 kcal) and 14% (162 kcal) fewer calories from Lunch 1 to Lunch 2, respectively; whereas, the no information group ordered only 2% (25 kcal) fewer. Menu labeling alone may be insufficient to reduce calories; however, further research is needed in finding the most effective ways of presenting the menu labels for general public.

Construction of web-based nutrition education contents and searching engine for usage of healthy menu of children

Science.gov (United States)

Lee, Tae-Kyong; Chung, Hea-Jung; Park, Hye-Kyung; Lee, Eun-Ju; Nam, Hye-Seon; Jung, Soon-Im; Cho, Jee-Ye; Lee, Jin-Hee; Kim, Gon; Kim, Min-Chan

2008-01-01

A diet habit, which is developed in childhood, lasts for a life time. In this sense, nutrition education and early exposure to healthy menus in childhood is important. Children these days have easy access to the internet. Thus, a web-based nutrition education program for children is an effective tool for nutrition education of children. This site provides the material of the nutrition education for children with characters which are personified nutrients. The 151 menus are stored in the site together with video script of the cooking process. The menus are classified by the criteria based on age, menu type and the ethnic origin of the menu. The site provides a search function. There are three kinds of search conditions which are key words, menu type and "between" expression of nutrients such as calorie and other nutrients. The site is developed with the operating system Windows 2003 Server, the web server ZEUS 5, development language JSP, and database management system Oracle 10 g. PMID:20126375

IFF, Full-Screen Input Menu Generator for FORTRAN Program

International Nuclear Information System (INIS)

Seidl, Albert

1991-01-01

1 - Description of program or function: The IFF-package contains input modules for use within FORTRAN programs. This package enables the programmer to easily include interactive menu-directed data input (module VTMEN1) and command-word processing (module INPCOM) into a FORTRAN program. 2 - Method of solution: No mathematical operations are performed. 3 - Restrictions on the complexity of the problem: Certain restrictions of use may arise from the dimensioning of arrays. Field lengths are defined via PARAMETER-statements

The ATLAS Run-2 Trigger: Design, Menu, Performance and Operational Aspects

CERN Document Server

Martin, Tim; The ATLAS collaboration

2016-01-01

The LHC, at design capacity, has a bunch-crossing rate of 40 MHz whereas the ATLAS experiment at the LHC has an average recording rate of about 1000 Hz. To reduce the rate of events but still maintain a high efficiency of selecting rare events such as physics signals beyond the Standard Model, a two-level trigger system is used in ATLAS. Events are selected based on physics signatures such as presence of energetic leptons, photons, jets or large missing energy. Despite the limited time available for processing collision events, the trigger system is able to exploit topological information, as well as using multi-variate methods. In total, the ATLAS trigger system consists of thousands of different individual triggers. The ATLAS trigger menu specifies which triggers are used during data taking and how much rate a given trigger is allocated. This menu reflects not only the physics goals of the collaboration but also takes the instantaneous luminosity of the LHC, the design limits of the ATLAS detector and the o...

Building theories of knowledge translation interventions: Use the entire menu of constructs

Directory of Open Access Journals (Sweden)

Brehaut Jamie C

2012-11-01

Full Text Available Abstract Background In the ongoing effort to develop and advance the science of knowledge translation (KT, an important question has emerged around how theory should inform the development of KT interventions. Discussion Efforts to employ theory to better understand and improve KT interventions have until recently mostly involved examining whether existing theories can be usefully applied to the KT context in question. In contrast to this general theory application approach, we propose a ‘menu of constructs’ approach, where individual constructs from any number of theories may be used to construct a new theory. By considering the entire menu of available constructs, rather than limiting choice to the broader level of theories, we can leverage knowledge from theories that would never on their own provide a complete picture of a KT intervention, but that nevertheless describe components or mechanisms relevant to it. We can also avoid being forced to adopt every construct from a particular theory in a one-size-fits-all manner, and instead tailor theory application efforts to the specifics of the situation. Using audit and feedback as an example KT intervention strategy, we describe a variety of constructs (two modes of reasoning, cognitive dissonance, feed forward, desirable difficulties and cognitive load, communities of practice, and adaptive expertise from cognitive and educational psychology that make concrete suggestions about ways to improve this class of intervention. Summary The ‘menu of constructs’ notion suggests an approach whereby a wider range of theoretical constructs, including constructs from cognitive theories with scope that makes the immediate application to the new context challenging, may be employed to facilitate development of more effective KT interventions.

Calorie menu labeling on quick-service restaurant menus: an updated systematic review of the literature.

Science.gov (United States)

Swartz, Jonas J; Braxton, Danielle; Viera, Anthony J

2011-12-08

Nutrition labels are one strategy being used to combat the increasing prevalence of overweight and obesity in the United States. The Patient Protection and Affordable Care Act of 2010 mandates that calorie labels be added to menu boards of chain restaurants with 20 or more locations. This systematic review includes seven studies published since the last review on the topic in 2008. Authors searched for peer-reviewed studies using PUBMED and Google Scholar. Included studies used an experimental or quasi-experimental design comparing a calorie-labeled menu with a no-calorie menu and were conducted in laboratories, college cafeterias, and fast food restaurants. Two of the included studies were judged to be of good quality, and five of were judged to be of fair quality. Observational studies conducted in cities after implementation of calorie labeling were imprecise in their measure of the isolated effects of calorie labels. Experimental studies conducted in laboratory settings were difficult to generalize to real world behavior. Only two of the seven studies reported a statistically significant reduction in calories purchased among consumers using calorie-labeled menus. The current evidence suggests that calorie labeling does not have the intended effect of decreasing calorie purchasing or consumption.

Calorie menu labeling on quick-service restaurant menus: an updated systematic review of the literature

Directory of Open Access Journals (Sweden)

Swartz Jonas J

2011-12-01

Full Text Available Abstract Nutrition labels are one strategy being used to combat the increasing prevalence of overweight and obesity in the United States. The Patient Protection and Affordable Care Act of 2010 mandates that calorie labels be added to menu boards of chain restaurants with 20 or more locations. This systematic review includes seven studies published since the last review on the topic in 2008. Authors searched for peer-reviewed studies using PUBMED and Google Scholar. Included studies used an experimental or quasi-experimental design comparing a calorie-labeled menu with a no-calorie menu and were conducted in laboratories, college cafeterias, and fast food restaurants. Two of the included studies were judged to be of good quality, and five of were judged to be of fair quality. Observational studies conducted in cities after implementation of calorie labeling were imprecise in their measure of the isolated effects of calorie labels. Experimental studies conducted in laboratory settings were difficult to generalize to real world behavior. Only two of the seven studies reported a statistically significant reduction in calories purchased among consumers using calorie-labeled menus. The current evidence suggests that calorie labeling does not have the intended effect of decreasing calorie purchasing or consumption.

Mandating nutrient menu labeling in restaurants: potential public health benefits.

Science.gov (United States)

Stran, Kimberly A; Turner, Lori W; Knol, Linda

2013-03-01

Many Americans have replaced home-cooked meals with fast food and restaurants meals. This contributes to increased incidences of overweight and obesity. Implementing policies that require restaurants to disclose nutrition information has the potential to improve nutrition knowledge and food behaviors. The purpose of this paper was to examine the potential health benefits of nutrient menu labeling in restaurants, the progress of this legislation and to provide results regarding the implementation of these policies. Data sources were obtained from a search of multiple databases including PubMed, Science Direct, Academic Search Premier, and Google Scholar. Study inclusion criteria were publication in the past ten years, obesity prevention, and utilization of nutrition labeling on menus in restaurants. The initial policies to provide consumers with nutrition information in restaurant settings began at the state levels in 2006. These laws demonstrated success, other states followed, and a national law was passed and is being implemented. Mandating nutrient menu disclosure has the potential to influence a large number of people; this legislation has the opportunity to impact Americans who dine at a fast food or chain restaurant. Given the growing obesity epidemic, continued research is necessary to gauge the effectiveness of this new law and its effects on the health status of the American people.

Price setting under cost uncertainty and menu costs - the case of the Danish petrol market

International Nuclear Information System (INIS)

Stampe Christensen, M.

1994-01-01

This paper derives the optimal pricing policy for a firm facing menu costs and stochastic production cost. The pricing policy is a boundary pricing policy and numerical comparative static analysis shows how exogenous parameters - the drift and variance of the production cost, the discount factor and the menu costs - affect the boundaries. Analyzing daily data for the Danish petrol price illustrates that a boundary pricing policy indeed has been followed for the period 1988-1992, with occasional shifts in both the desired mark-up and more importantly in the width of the bounds. While the theoretical model can say nothing of the shifts in desired mark-up, changes in the width of the bounds are found to be consistent with the implications of the model. (au)

Estimating the impact of various menu labeling formats on parents' demand for fast-food kids' meals for their children: An experimental auction.

Science.gov (United States)

Hobin, Erin; Lillico, Heather; Zuo, Fei; Sacco, Jocelyn; Rosella, Laura; Hammond, David

2016-10-01

This study experimentally tested whether parents' demand for fast-food kids' meals for their children is influenced by various menu labeling formats disclosing calorie and sodium information. The study also examined the effect of various menu labeling formats on parents' ability to identify fast-food kids' meals with higher calorie and sodium content. Online surveys were conducted among parents of children aged 3-12. Parents were randomized to view 1 of 5 menu conditions: 1) No Nutrition Information; 2) Calories-Only; 3) Calories + Contextual Statement (CS); 4) Calories, Sodium, + CS; and, 5) Calorie and Sodium in Traffic Lights + CS. Using an established experimental auction study design, parents viewed replicated McDonald's menus according to their assigned condition and were asked to bid on 4 Happy Meals. A randomly selected price was chosen; bids equal to or above this price "won" the auction, and bids less than this price "lost" the auction. After the auction, participants were asked to identify the Happy Meal with the highest calories and sodium content. Adjusting for multiple comparisons and covariates, the Calories, Sodium, + CS menu had a mean attributed value across all 4 Happy Meals which was 8% lower (-$0.31) than the Calories + CS menu (p < 0.05). Significantly more parents in the 4 menu conditions providing calories were able to correctly identify the Happy Meal with the highest calories (p < 0.0001) and significantly more parents in the 2 conditions providing sodium information were able to correctly identify the Happy Meal with the highest sodium content (p < 0.0001). Menus disclosing both calories and sodium information may reduce demand for fast-food kids' meals and better support parents in making more informed and healthier food choices for their children. Copyright © 2016. Published by Elsevier Ltd.

OASIS: a COBOL-11 menu-driven information system

International Nuclear Information System (INIS)

Lee, W.F. Jr.

1982-01-01

Oak Ridge National Laboratory's Automated Safeguards Information System (OASIS) is a near real-time nuclear materials/precious metals safeguard and accountability control system. Using COBOL and RSTS/E on a dedicated 11/34, the system performs on-line inventory update, inquiry and report functions. Processed transactions consisting of intra-laboratory movements, on-site receipts and off-site shipments are maintained for inquiry and report preparation. A secure, controlled but friendly user environment is maintained by chaining between menu and data manipulation tasks. The use of menus, security and access control, screen manipulation, file access and contention, word processing activities, task size problems and other aspects of this application will be discussed

Food labeling; nutrition labeling of standard menu items in restaurants and similar retail food establishments. Final rule.

Science.gov (United States)

2014-12-01

To implement the nutrition labeling provisions of the Patient Protection and Affordable Care Act of 2010 (Affordable Care Act or ACA), the Food and Drug Administration (FDA or we) is requiring disclosure of certain nutrition information for standard menu items in certain restaurants and retail food establishments. The ACA, in part, amended the Federal Food, Drug, and Cosmetic Act (the FD&C Act), among other things, to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. Under provisions of the ACA, restaurants and similar retail food establishments not otherwise covered by the law may elect to become subject to these Federal requirements by registering every other year with FDA. Providing accurate, clear, and consistent nutrition information, including the calorie content of foods, in restaurants and similar retail food establishments will make such nutrition information available to consumers in a direct and accessible manner to enable consumers to make informed and healthful dietary choices.

Legal and public health considerations affecting the success, reach, and impact of menu-labeling laws.

Science.gov (United States)

Pomeranz, Jennifer L; Brownell, Kelly D

2008-09-01

Because the rate of consumption of away-from-home meals has increased dramatically, the distinction between requiring nutrition information for packaged but not restaurant products is no longer reasonable. Public health necessitates that nutrition labels must be included with restaurant menus as a strategy to educate consumers and address the escalation of obesity. Menu-labeling laws are being considered at the local, state, and federal levels, but the restaurant industry opposes such action. We discuss the public health rationale and set forth the government's legal authority for the enactment of menu-labeling laws. We further aim to educate the public health community of the potential legal challenges to such laws, and we set forth methods for governments to survive these challenges by drafting laws according to current legal standards.

Menu labeling regulations and calories purchased at chain restaurants.

Science.gov (United States)

Krieger, James W; Chan, Nadine L; Saelens, Brian E; Ta, Myduc L; Solet, David; Fleming, David W

2013-06-01

The federal menu labeling law will require chain restaurants to post caloric information on menus, but the impact of labeling is uncertain. The goal of the current study was to examine the effect of menu labeling on calories purchased, and secondarily, to assess self-reported awareness and use of labels. Single-community pre-post-post cross-sectional study. Data were collected in 2008-2010 and analyzed in 2011-2012. 50 sites from 10 chain restaurants in King County, Washington, selected through stratified, two-stage cluster random sampling. A total of 7325 customers participated. Eligibility criteria were: being an English speaker, aged ≥ 14 years, and having an itemized receipt. The study population was 59% male, 76% white non-Hispanic, and 53% agedmenu boards was implemented. Mean number of calories purchased. No significant changes occurred between baseline and 4-6 months postregulation. Mean calories per purchase decreased from 908.5 to 870.4 at 18 months post-implementation (38 kcal, 95% CI=-76.9, 0.8, p=0.06) in food chains and from 154.3 to 132.1 (22 kcal, 95% CI=-35.8, -8.5, p=0.002) in coffee chains. Calories decreased in taco and coffee chains, but not in burger and sandwich establishments. They decreased more among women than men in coffee chains. Awareness of labels increased from 18.8% to 61.7% in food chains and from 4.4% to 30.0% in coffee chains (both pmenu labeling in some restaurant chains and among women but not men. Copyright © 2013. Published by Elsevier Inc.

DietPal: A Web-Based Dietary Menu-Generating and Management System

OpenAIRE

Noah, Shahrul A; Abdullah, Siti Norulhuda; Shahar, Suzana; Abdul-Hamid, Helmi; Khairudin, Nurkahirizan; Yusoff, Mohamed; Ghazali, Rafidah; Mohd-Yusoff, Nooraini; Shafii, Nik Shanita; Abdul-Manaf, Zaharah

2004-01-01

Background Attempts in current health care practice to make health care more accessible, effective, and efficient through the use of information technology could include implementation of computer-based dietary menu generation. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value. Although these prove to be helpful in some ways, they are...

Nutritious Meal Planning; Commercial Cooking and Baking I: 9193.02.

Science.gov (United States)

Dade County Public Schools, Miami, FL.

This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice.

Science.gov (United States)

Bacon, Linda; Krpan, Dario

2018-06-01

Previous research has shown that restaurant menu design can influence food choices. However, it remains unknown whether such contextual effects on food selection are dependent on people's past behavior. In the present study, we focused on vegetarian food choices, given their important implications for the environment, and investigated whether the influence of different restaurant menus on the likelihood of selecting a vegetarian dish is moderated by the number of days on which people reported eating only vegetarian food during the previous week. In an online scenario, participants were randomly assigned to four different restaurant menu conditions-control (all dishes presented in the same manner), recommendation (vegetarian dish presented as chef's recommendation), descriptive (more appealing description of vegetarian dish), and vegetarian (vegetarian dishes placed in a separate section)-and ordered a dish for dinner. The results showed that the recommendation and descriptive menus increased the likelihood of vegetarian dish choices for infrequent eaters of vegetarian foods, whereas these effects tended to reverse for those who ate vegetarian meals more often. The vegetarian menu had no impact on the infrequent vegetarian eaters' choice but backfired for the frequent vegetarian eaters and made them less likely to order a vegetarian dish. These findings indicate that people's past behavior is an important determinant of the impact of nudging on food choices, and that achieving sustainable eating may require more personalized interventions. Copyright © 2018 Elsevier Ltd. All rights reserved.

Breastfeeding: Planning Ahead

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Full Text Available ... 994-9662 9 a.m. — 6 p.m. ET, Monday — Friday Menu CHANGE Top Menu Health and ... 994-9662 9 a.m. — 6 p.m. ET, Monday — Friday Health and Wellness Getting Active Healthy ...

The ATLAS Run-2 Trigger Menu for higher luminosities: Design, Performance and Operational Aspects

CERN Document Server

Montejo Berlingen, Javier; The ATLAS collaboration

2017-01-01

The LHC, at design capacity, has a bunch-crossing rate of 40 MHz whereas the ATLAS experiment has an average recording rate of about 1 kHz. To reduce the rate of events, but maintain high selection efficiency for rare events such as physics signals beyond the Standard Model, a two-level trigger system is used. Events are selected based on physics signatures such as presence of energetic leptons, photons, jets or large missing energy. Despite the limited time available for processing collision events the trigger system is able to exploit topological information, as well as using multi-variate methods. In total, the ATLAS trigger systems consists of thousands of different individual triggers. The ATLAS trigger menu specifies which triggers are used during data taking and how much rate a given trigger is allocated. This menu reflects not only the physics goals of the collaboration but also takes into consideration the instantaneous luminosity of the LHC and the design limits of the ATLAS detector and offline pro...

Psychology of computer use: IX. A menu of self-administered microcomputer-based neurotoxicology tests

Science.gov (United States)

Kennedy, R. S.; Baltzley, D. R.; Wilkes, R. L.; Kuntz, L. A.

1989-01-01

This study examined the feasibility of repeated self-administration of a newly developed battery of mental acuity tests which may have application in screening for fitness-for-duty or for persons who may be exposed to environmental stress, toxic agents, or disease. 16 subjects self-administered 18 microcomputer-based tests (13 new, 5 "core"), without proctors, over 10 sessions. The hardware performed well throughout the study and the tests appeared to be easily self-administered. Stabilities and reliabilities of the tests from the "core" battery were comparable to those obtained previously under more controlled experimental conditions. Eight of the new tests exceeded minimum criteria for metric and practical requirements and can be recommended as additions to the menu. Although the average retest reliability was high, cross-correlations between tests were low, implying factorial diversity. The menu can be used to form batteries with flexible total testing time which are likely to tap different mental processes and functions.

Exploration on Planning Methods for Rural Communities in the Local Economic and Institutional Contexts

Institute of Scientific and Technical Information of China (English)

Ying; WANG; Xin; PAN; Zhilun; XIAO; Xiangwei; CHENG; Caige; LI

2014-01-01

This paper reviews the wave of rural community construction, compares the urban and rural areas on the aspects of land property right, financing channels, construction management procedures, and the user-builder difference, and examines the unique characteristics of rural communities. On the basis of that, it proposes some planning methods for the rural community planning and construction, such as encouraging public participation, conducting public facility-oriented planning, and providing house-design menu, and further puts forward some supporting measures and policies.

Foods Served in Child Care Facilities Participating in the Child and Adult Care Food Program: Menu Match and Agreement with the New Meal Patterns and Best Practices.

Science.gov (United States)

Dave, Jayna M; Cullen, Karen W

2018-02-20

To assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu coding. Nine early care and education centers. Agreement of posted menus with foods served, and comparison of foods served and consumed with the new CACFP meal guidelines and best practices. Data were compiled for each meal (breakfast, lunch, and snacks). Frequencies and percentages of agreement with the posted menu (coded matches, substitutions, additions, and omissions) were calculated for each food component in the CACFP menu guidelines. Menu total match was created by summing the menu match plus acceptable substitutions. Menus were compared with the new CACFP meal guidelines and best practices. The match between the posted menus and foods actually served to children at breakfast, lunch, and snack was high when the acceptable menu substitutions were considered (approximately 94% to 100% total match). Comparing the menus with the new meal guidelines and best practices, the 1 guideline that was fully implemented was serving only unflavored, low-fat, or 1% milk; fruit and vegetable guidelines were partially met; fruit juice was not served often, nor were legumes; the guideline for 1 whole grain-rich serving/d was not met; and regular beef and full-fat cheese products were commonly served. Early care and education centers enrolled in CACFP provided meals that met the current CACFP guidelines. Some menu improvements are needed for the centers to meet the new guidelines and best practices. Copyright © 2018 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Risk evaluation system for facility safeguards and security planning

International Nuclear Information System (INIS)

Udell, C.J.; Carlson, R.L.

1987-01-01

The Risk Evaluation System (RES) is an integrated approach to determining safeguards and security effectiveness and risk. RES combines the planning and technical analysis into a format that promotes an orderly development of protection strategies, planning assumptions, facility targets, vulnerability and risk determination, enhancement planning, and implementation. In addition, the RES computer database program enhances the capability of the analyst to perform a risk evaluation of the facility. The computer database is menu driven using data input screens and contains an algorithm for determining the probability of adversary defeat and risk. Also, base case and adjusted risk data records can be maintained and accessed easily

A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults.

Science.gov (United States)

Cantu-Jungles, Thaisa M; McCormack, Lacey A; Slaven, James E; Slebodnik, Maribeth; Eicher-Miller, Heather A

2017-09-30

A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted and published in the English language from 1950 to 2014 were collected in 2015, analyzed in 2016, and used to evaluate the effect of nutrition labeling on calories and nutrients ordered or consumed. Before and after menu labeling outcomes were used to determine weighted mean differences in calories, saturated fat, total fat, carbohydrate, and sodium ordered/consumed which were pooled across studies using random effects modeling. Stratified analysis for laboratory and away-from-home settings were also completed. Menu labeling resulted in no significant change in reported calories ordered/consumed in studies with full criteria adherence, nor the 14 studies analyzed with ≤1 unmet criteria, nor for change in total ordered carbohydrate, fat, and saturated fat (three studies) or ordered or consumed sodium (four studies). A significant reduction of 115.2 calories ordered/consumed in laboratory settings was determined when analyses were stratified by study setting. Menu labeling away-from-home did not result in change in quantity or quality, specifically for carbohydrates, total fat, saturated fat, or sodium, of calories consumed among U.S. adults.

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

Science.gov (United States)

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Sylvester, Laura Lee; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful…

Flexible trigger menu implementation on the Global Trigger for the CMS Level-1 trigger upgrade

Science.gov (United States)

MATSUSHITA, Takashi; CMS Collaboration

2017-10-01

The CMS experiment at the Large Hadron Collider (LHC) has continued to explore physics at the high-energy frontier in 2016. The integrated luminosity delivered by the LHC in 2016 was 41 fb-1 with a peak luminosity of 1.5 × 1034 cm-2s-1 and peak mean pile-up of about 50, all exceeding the initial estimations for 2016. The CMS experiment has upgraded its hardware-based Level-1 trigger system to maintain its performance for new physics searches and precision measurements at high luminosities. The Global Trigger is the final step of the CMS Level-1 trigger and implements a trigger menu, a set of selection requirements applied to the final list of objects from calorimeter and muon triggers, for reducing the 40 MHz collision rate to 100 kHz. The Global Trigger has been upgraded with state-of-the-art FPGA processors on Advanced Mezzanine Cards with optical links running at 10 GHz in a MicroTCA crate. The powerful processing resources of the upgraded system enable implementation of more algorithms at a time than previously possible, allowing CMS to be more flexible in how it handles the available trigger bandwidth. Algorithms for a trigger menu, including topological requirements on multi-objects, can be realised in the Global Trigger using the newly developed trigger menu specification grammar. Analysis-like trigger algorithms can be represented in an intuitive manner and the algorithms are translated to corresponding VHDL code blocks to build a firmware. The grammar can be extended in future as the needs arise. The experience of implementing trigger menus on the upgraded Global Trigger system will be presented.

Breastfeeding: Planning Ahead

Medline Plus

Full Text Available Skip to main content U.S. Department of Health & Human Services En Español Search Call the OWH HELPLINE: 1-800-994-9662 9 a.m. — 6 p.m. ET, Monday — Friday Menu CHANGE Top Menu Health and Wellness Getting Active Healthy Eating Healthy Weight Mental Health Relationships and Safety Popular ...

[Secondary school menu in Madrid (Spain): knowledge and adherence to the Spanish National Health System recommendations].

Science.gov (United States)

Berradre-Sáenz, Belén; Royo-Bordonada, Miguel Ángel; Bosqued, María José; Moya, María Ángeles; López, Lázaro

2015-01-01

To establish the degree of knowledge and adherence to the Spanish National Health System recommendations on nutrition in schools in the Autonomous Community of Madrid. Cross-sectional study of a random sample of 182 secondary schools from Madrid, during 2013-2014 school year. Information on the characteristics of the schools and the knowledge of the recommendations was collected by internet and telephone interviews, as well as a copy of the school menu. The average number of rations per week offered for each food item and the percentage of schools within the recommended range were calculated. The overall adherence was obtained as the mean of food items (0-12) within the range. 65.5% of the schools were unaware of the national recommendations. The supply of rice, pasta, fish, eggs, salad and fruit was lower than recommended, whereas for meat, accompaniment and other desserts was higher. The percentage of schools within the range for each food item varied between 13% and 95%. The mean of overall adherence was 6.3, with no differences depending on whether the menu was prepared or not at schools or there was or not a person in charge of nutrition standards. The degree of adherence to the recommendations was variable, being advised to increase the supply of cereals, eggs, fish, salad and fruit. Programs for dissemination and implementation of the recommendations, leaded by trained professionals, are required to improve the nutritional value of school menu. Copyright © 2015 SESPAS. Published by Elsevier Espana. All rights reserved.

Environmental Intervention in Carryout Restaurants Increases Sales of Healthy Menu Items in a Low-Income Urban Setting.

Science.gov (United States)

Lee-Kwan, Seung Hee; Bleich, Sara N; Kim, Hyunju; Colantuoni, Elizabeth; Gittelsohn, Joel

2015-01-01

To investigate how a pilot environmental intervention changed food sales patterns in carryout restaurants. Quasi-experimental. Low-income neighborhoods of Baltimore, Maryland. Seven carryouts (three intervention, four comparison). Phase 1, menu board revision and healthy menu labeling; phase 2, increase of healthy sides and beverages; and phase 3, promotion of cheaper and healthier combination meals. Weekly handwritten menu orders collected to assess changes in the proportion of units sold and revenue of healthy items (entrée, sides and beverages, and combined). Logistic and Poisson regression models with generalized estimating equations. In the intervention group, odds for healthy entrée units and odds for healthy side and beverage units sold significantly increased in phases 2 and 3; odds for healthy entrée revenue significantly increased in phase 1 (odds ratio [OR] 1.16, 95% confidence interval [CI] 1.08-1.26), phase 2 (OR 1.32, 95% CI 1.25-1.41), and phase 3 (OR 1.39, 95% CI 1.14-1.70); and odds for healthy side and beverage revenues increased significantly in phase 2 (OR 1.62, 95% CI 1.33-1.97) and phase 3 (OR 2.73, 95% CI 2.15-3.47) compared to baseline. Total revenue in the intervention group was significantly higher in all phases than in the comparison group (p selection, and competitive pricing can increase availability and sales of healthy items in carryouts.

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations.

Science.gov (United States)

Lee, Kiwon; Lee, Youngmi

2018-06-01

This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) ( P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P restaurant type to jointly affect parents' food choices for their children. The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

Maternal Feeding Goals and Restaurant Menu Choices for Young Children.

Science.gov (United States)

Domoff, Sarah E; Kiefner-Burmeister, Allison; Hoffmann, Debra A; Musher-Eizenman, Dara

2015-08-01

Childhood obesity remains a major public health issue. One recent effort to improve the obesogenic environment is mandating that restaurants provide calorie and other nutritional content on menus. Little is known about whether maternal feeding for young children is influenced by calorie disclosure on menus. This study examined (1) whether maternal feeding goals associate with mothers' food selections for their young children and (2) whether mothers change entrée and side selections for their children when calories/fat grams are listed on menus. One-hundred seventy mothers of children ages of 3-6 years participated in an online survey. Most participants identified as white (76.5%), with a mean BMI of 25.68 (standard deviation=5.94). Mothers were presented two menus (one with and one without calorie/fat information). The goal of feeding for the child's familiarity with the food was significantly associated with mothers' selection of original side dish and entrées, with greater endorsement of this goal associated with choosing high-calorie/-fat sides and entrées. Feeding for natural content was associated with mothers' selection of original entrée, with greater endorsement of this goal associated with choosing low-calorie/-fat entrées. Significantly fewer mothers chose a higher-calorie entrée when there was menu labeling. Maternal feeding goals are associated with mothers' selection of entrée and side dishes on restaurant menus. Results from this study suggest that menu labeling of calories and fat grams may influence entrée choices by mothers. Targeting mothers' feeding goals and labeling restaurant menus may improve the diets of young children.

From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants

Science.gov (United States)

Gunn, Janelle Peralez

2014-01-01

Restaurant foods can be a substantial source of sodium in the American diet. According to the Institute of Medicine, the significant contribution made by restaurants and food service menu items to Americans’ sodium intake warrants targeted attention. Public health practitioners are uniquely poised to support sodium-reduction efforts in restaurants and help drive demand for lower-sodium products through communication and collaboration with restaurant and food service professionals and through incentives for restaurants. This article discusses the role of the public health practitioner in restaurant sodium reduction and highlights select strategies that have been taken by state and local jurisdictions to support this effort. PMID:24456646

Using Card-Sorting to Arrange Menu Items on an Academic Library Homepage

OpenAIRE

Goodson, Kymberly Anne

2012-01-01

Card sorting is one method for obtaining direct user feedback. It consists ofusers imposing their own organization on a set of ideas, andworks well for developing or evaluating website and menu structure. Participants are asked togroup terms or concepts in a way meaningful to them, and may also be asked to name resulting groups. Participants not only provide insight on how to arrange various items, but can also highlight terms that are confusing or ambiguous. In early 2011, the Unive...

Picking the Best from the All-Resources Menu: Advanced Tools for Resource Planning

Energy Technology Data Exchange (ETDEWEB)

Palmintier, Bryan S [National Renewable Energy Laboratory (NREL), Golden, CO (United States)

2018-01-31

Introduces the wide range of electric power systems modeling types and associated questions they can help answer. The presentation focusses on modeling needs for high levels of Distributed Energy Resources (DERs), renewables, and inverter-based technologies as alternatives to traditional centralized power systems. Covers Dynamics, Production Cost/QSTS, Metric Assessment, Resource Planning, and Integrated Simulations with examples drawn from NREL's past and on-going projects. Presented at the McKnight Foundation workshop on 'An All-Resources Approach to Planning for a More Dynamic, Low-Carbon Grid' exploring grid modernization options to replace retiring coal plants in Minnesota.

Risk evaluation system for facility safeguards and security planning

International Nuclear Information System (INIS)

Udell, C.J.; Carlson, R.L.

1987-01-01

The Risk Evaluation System (RES) is an integrated approach to determining safeguards and security effectiveness and risk. RES combines the planning and technical analysis into a format that promotes an orderly development of protection strategies, planing assumptions, facility targets, vulnerability and risk determination, enhancement planning, and implementation. In addition, the RES computer database program enhances the capability of the analyst to perform a risk evaluation of the facility. The computer database is menu driven using data input screens and contains an algorithm for determining the probability of adversary defeat and risk. Also, base case and adjusted risk data records can be maintained and accessed easily

Erweiterung des QTI-Standards zur Unterstützung von LongMenu-Fragen sowie Abbildung spezifischer Metadaten in QTI 2.1

Directory of Open Access Journals (Sweden)

Holzer, Matthias

2009-02-01

Full Text Available Anlässlich der Entwicklung einer Prüfungsfragendatenbank wird die Erweiterung des wichtigsten standardisierten Austauschformats für Prüfungsfragen (QTI um einen medizinspezifischen Fragentyp (LongMenu sowie die Verschlagwortung von Prüfungsitems mit medizinspezifischen Klassifikationen beschrieben. Zur standardgemäßen Erweiterung für LongMenu-Fragen wurde die Liste der Antwortoptionen in einer eigenen Datei abgelegt und mittels einer Listen-ID und der ID des Begriffes in dieser Liste aus der QTI-Spezifikation referenziert. Zusätzlich wurde eine Klassifikation nach der „Learning Objects Metadata Specification“ (LOM in den Metadatenbereich des QTI-Datensatzes integriert, der eine Beschreibung des Fragetyps, des Fachgebietes und des Organsystems eines Items erlaubt.

Economics, modeling, planning and management of energy

International Nuclear Information System (INIS)

Rogner, H.H.; Khan, A.M.; Furlan, G.

1989-01-01

The Workshop attended by 89 participants from 40 countries aimed to provide participants with an overview of global and regional issues and to familiarize them with analytical tools and modeling techniques appropriate for the analysis and planning of national energy systems. Emphasis was placed on energy-economy-interaction, modelling for balancing energy demand and supply, technical-economic evaluation of energy supply alternatives and energy demand management. This volume presents some of the lectures delivered at the Workshop. The material has been organized in five parts under the headings General Review of Current Energy Trends, Energy and Technology Menu, Basic Analytical Approaches, Energy Modeling and Planning, and Energy Management and Policy. A separate abstract was prepared for each of the lectures presented. Refs, figs and tabs

76 FR 30050 - Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food...

Science.gov (United States)

2011-05-24

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Parts 11 and 101 [Docket No. FDA-2011-F-0172] RIN 0910-AG57 Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments; Correction AGENCY: Food and Drug Administration, HHS...

76 FR 30051 - Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food...

Science.gov (United States)

2011-05-24

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Parts 11 and 101 [Docket No. FDA-2011-F-0172] RIN 0910-AG57 Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments; Extension of Comment Period AGENCY: Food and Drug...

Fast-food menu offerings vary in dietary quality, but are consistently poor.

Science.gov (United States)

Kirkpatrick, Sharon I; Reedy, Jill; Kahle, Lisa L; Harris, Jennifer L; Ohri-Vachaspati, Punam; Krebs-Smith, Susan M

2014-04-01

To evaluate five popular fast-food chains' menus in relation to dietary guidance. Menus posted on chains' websites were coded using the Food and Nutrient Database for Dietary Studies and MyPyramid Equivalents Database to enable Healthy Eating Index-2005 (HEI-2005) scores to be assigned. Dollar or value and kids' menus and sets of items promoted as healthy or nutritious were also assessed. Five popular fast-food chains in the USA. Not applicable. Full menus scored lower than 50 out of 100 possible points on the HEI-2005. Scores for Total Fruit, Whole Grains and Sodium were particularly dismal. Compared with full menus, scores on dollar or value menus were 3 points higher on average, whereas kids' menus scored 10 points higher on average. Three chains marketed subsets of items as healthy or nutritious; these scored 17 points higher on average compared with the full menus. No menu or subset of menu items received a score higher than 72 out of 100 points. The poor quality of fast-food menus is a concern in light of increasing away-from-home eating, aggressive marketing to children and minorities, and the tendency for fast-food restaurants to be located in low-income and minority areas. The addition of fruits, vegetables and legumes; replacement of refined with whole grains; and reformulation of offerings high in sodium, solid fats and added sugars are potential strategies to improve fast-food offerings. The HEI may be a useful metric for ongoing monitoring of fast-food menus.

Advocacy coalitions involved in California's menu labeling policy debate: Exploring coalition structure, policy beliefs, resources, and strategies.

Science.gov (United States)

Payán, Denise D; Lewis, LaVonna B; Cousineau, Michael R; Nichol, Michael B

2017-03-01

Advocacy coalitions often play an important role in the state health policymaking process, yet little is known about their structure, composition, and behavior. In 2008, California became the first state to enact a menu labeling law. Using the advocacy coalition framework, we examine different facets of the coalitions involved in California's menu labeling policy debate. We use a qualitative research approach to identify coalition members and explore their expressed beliefs and policy arguments, resources, and strategies by analyzing legislative documents (n = 87) and newspaper articles (n = 78) produced between 1999 and 2009. Between 2003 and 2008, six menu labeling bills were introduced in the state's legislature. We found the issue received increasing media attention during this period. We identified two advocacy coalitions involved in the debate-a public health (PH) coalition and an industry coalition. State organizations acted as coalition leaders and participated for a longer duration than elected officials. The structure and composition of each coalition varied. PH coalition leadership and membership notably increased compared to the industry coalition. The PH coalition, led by nonprofit PH and health organizations, promoted a clear and consistent message around informed decision making. The industry coalition, led by a state restaurant association, responded with cost and implementation arguments. Each coalition used various resources and strategies to advance desired outcomes. PH coalition leaders were particularly effective at using resources and employing advocacy strategies, which included engaging state legislators as coalition members, using public opinion polls and information, and leveraging media resources to garner support. Policy precedence and a local policy push emerged as important policymaking strategies. Areas for future research on the state health policymaking process are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

A menu-driven program for a computerized spectrophotometry and spectrofluorimetry

International Nuclear Information System (INIS)

Zaharia, C.N.; Stoechita, C.

1993-01-01

A program in BASIC and assembling language for a spectrophotometer of absorption and emission of fluorescence in UV-visible, with manual operation, interface to a microcomputer, was carried out. The program runs with the modified BASIC interpreter to which there were added the routines in the assembling for the control of the stepping motors, for the A/D and D/A conversions and for the spectrum displaying. The main menu has general controls of the work with the spectrum data files, software facilities for the recording (digital) and the reproducing of the analogue or digital spectrum and controls for the operation of the stepping motors. Some options (functions) need supplementary information such as: names of the files or the work parameters (wavelengths, slew rate) and other options lead to the secondary menus. (Author)

Advocacy Coalitions involved in California’s Menu Labeling Policy Debate: Exploring Coalition Structure, Policy Beliefs, Resources, and Strategies

Science.gov (United States)

Payán, Denise D.; Lewis, LaVonna B.; Cousineau, Michael R.; Nichol, Michael B.

2017-01-01

Advocacy coalitions often play an important role in the state health policymaking process, yet little is known about their structure, composition, and behavior. In 2008, California became the first state to enact a menu labeling law. Using the advocacy coalition framework, we examine different facets of the coalitions involved in California’s menu labeling policy debate. We use a qualitative research approach to identify coalition members and explore their expressed beliefs and policy arguments, resources, and strategies by analyzing legislative documents (n=87) and newspaper articles (n=78) produced between 1999 and 2009. Between 2003 and 2008, six menu labeling bills were introduced in the state’s legislature. We found the issue received increasing media attention during this period. We identified two advocacy coalitions involved in the debate—a public health (PH) coalition and an industry coalition. State organizations acted as coalition leaders and participated for a longer duration than elected officials. The structure and composition of each coalition varied. PH coalition leadership and membership notably increased compared to the industry coalition. The PH coalition, led by nonprofit PH and health organizations, promoted a clear and consistent message around informed decision making. The industry coalition, led by a state restaurant association, responded with cost and implementation arguments. Each coalition used various resources and strategies to advance desired outcomes. PH coalition leaders were particularly effective at using resources and employing advocacy strategies, which included engaging state legislators as coalition members, using public opinion polls and information, and leveraging media resources to garner support. Policy precedence and a local policy push emerged as important policymaking strategies. Areas for future research on the state health policymaking process are discussed. PMID:28161674

Short report on the evaluation of a graphical user interface for radiation therapy planning systems

International Nuclear Information System (INIS)

Martin, M.B.

1993-01-01

Since their introduction graphical user interfaces for computing applications have generally appealed more to users than command-line or menu interfaces. Benefits from using a graphical interface include ease-of-use, ease-of-under-standing and increased productivity. For a radiation therapy planning application, an additional potential benefit is that the user regards the planning activity as a closer simulation of the real world situation. A prototype radiation therapy planning system incorporating a graphical user interface was developed on an Apple Macintosh microcomputer. Its graphic interface was then evaluated by twenty-six participants. The results showed markedly that the features associated with a graphic user interface were preferred. 6 refs., 3 figs., 1 tab

Comparison of the nutrient content of children's menu items at US restaurant chains, 2010-2014.

Science.gov (United States)

Deierlein, Andrea L; Peat, Kay; Claudio, Luz

2015-08-15

To determine changes in the nutritional content of children's menu items at U.S. restaurant chains between 2010 and 2014. The sample consisted of 13 sit down and 16 fast-food restaurant chains ranked within the top 50 US chains in 2009. Nutritional information was accessed in June-July 2010 and 2014. Descriptive statistics were calculated for nutrient content of main dishes and side dishes, as well as for those items that were added, removed, or unchanged during the study period. Nutrient content of main dishes did not change significantly between 2010 and 2014. Approximately one-third of main dishes at fast-food restaurant chains and half of main dishes at sit down restaurant chains exceeded the 2010 Dietary Guidelines for Americans recommended levels for sodium, fat, and saturated fat in 2014. Improvements in nutrient content were observed for side dishes. At sit down restaurant chains, added side dishes contained over 50% less calories, fat, saturated fat, and sodium, and were more likely to contain fruits/vegetables compared to removed sides (p restaurant chains contained less saturated fat (p restaurant industry and policy makers to improve the nutritional content of children's menu items at restaurant chains to align with the Dietary Guidelines for Americans. Additional efforts are necessary to help parents and children make informed choices when ordering at restaurant chains.

Costs in the coverage gap

Science.gov (United States)

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Drug Coverage (Part D)

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Preventive Visit and Yearly Wellness Exams

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Medicaid

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Your Medicare Rights

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What Is Medicare?

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Medicare Preventive and Screening Services

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What Medicare Covers

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Claims and Appeals (Medicare)

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Your Medicare Coverage: Durable Medical Equipment (DME) Coverage

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Exploring enhanced menu labels' influence on fast food selections and exercise-related attitudes, perceptions, and intentions.

Science.gov (United States)

Lee, Morgan S; Thompson, Joel Kevin

2016-10-01

Labeling restaurant menus with calorie counts is a popular public health intervention, but research shows these labels have small, inconsistent effects on behavior. Supplementing calorie counts with physical activity equivalents may produce stronger results, but few studies of these enhanced labels have been conducted, and the labels' potential to influence exercise-related outcomes remains unexplored. This online study evaluated the impact of no information, calories-only, and calories plus equivalent miles of walking labels on fast food item selection and exercise-related attitudes, perceptions, and intentions. Participants (N = 643) were randomly assigned to a labeling condition and completed a menu ordering task followed by measures of exercise-related outcomes. The labels had little effect on ordering behavior, with no significant differences in total calories ordered and counterintuitive increases in calories ordered in the two informational conditions in some item categories. The labels also had little impact on the exercise-related outcomes, though participants in the two informational conditions perceived exercise as less enjoyable than did participants in the no information condition, and trends following the same pattern were found for other exercise-related outcomes. The present findings concur with literature demonstrating small, inconsistent effects of current menu labeling strategies and suggest that alternatives such as traffic light systems should be explored. Copyright © 2016 Elsevier Ltd. All rights reserved.

Transportation dose analysis using an interactive menu-driven computer program

International Nuclear Information System (INIS)

Strenge, D.L.; Peloquin, R.A.

1984-10-01

An easy-to-use software package is described for performing radiological consequence analyses for transportation scenarios involving truck or rail transport of spent fuel, HLW and other radioactive waste forms. The consequence analysis is based on the unit radiological factors (person-rem/km) developed by the Transportation Technology Center (Sandia National Laboratories). These generic unit radiological factors are combined with user-supplied information describing transporation distances, routes and waste types to estimate total exposure of the population. The software was developed for use in preparing the Environmental Assessment for the Monitored Retrievable Storage Program and is suitable for such analyses as siting waste repositories. The key feature of the software is the user-oriented, menu-driven interactive input mode available as an alternative to formatted input. The interactive input option allows the user to supply all input data, edit the data and run the program. Output reports can be diverted to a high-speed printer

The ATLAS Trigger in Run-2 - Design, Menu and Performance

CERN Document Server

Vazquez Schroeder, Tamara; The ATLAS collaboration

2017-01-01

The ATLAS trigger has been used very successfully for online event selection during the first part of the second LHC run (Run-2) in 2015/16 at a center-of-mass energy of 13 TeV. The trigger system is composed of a hardware Level-1 trigger and a software-based high-level trigger. Events are selected based on physics signatures such as presence of energetic leptons, photons, jets or large missing energy. The trigger system exploits topological information, as well as multi-variate methods to carry out the necessary physics filtering. In total, the ATLAS online selection consists of thousands of different individual triggers. Taken together constitute the trigger menu, which reflects the physics goals of the collaboration while taking into account available data taking resources. The trigger selection capabilities of ATLAS during Run-2 have been significantly improved compared to Run-1, in order to cope with the higher event rates and number of interactions per bunch crossing (pileup) which are the result of the...

Nudging Our Way to a Healthier Population: The Effect of Calorie Labeling and Self-Control on Menu Choices of Emerging Adults.

Science.gov (United States)

Rising, Camella J; Bol, Nadine

2017-08-01

Emerging adults are among those in the United States with concerning rates of overweight and obesity, putting them at risk for chronic diseases. One proposed intervention to address these issues across populations is to require that chain restaurants and similar establishments provide nutrition information, such as calorie labels, on menu items. This study therefore aims to examine the effect of menu calorie labeling and self-control on food and beverage choices of emerging adults. Results of a between-subjects experiment (n = 179) revealed that calorie labeling increased the likelihood of choosing lower calorie food and beverage options. Moreover, calorie labeling only led to selecting a lower calorie food option among those with high self-control, but not among those with low self-control. This moderating effect was not revealed for beverage choice. Public health practitioners and policymakers should consider intervention approaches that address other drivers of choice, such as self-control, in addition to nutrition information.

Development of 3-D Radiosurgery Planning System Using IBM Personal Computer

International Nuclear Information System (INIS)

Suh, Tae Suk; Park, Charn Il; Ha, Sung Whan; Kang, Wee Saing; Suh, Doug Young; Park, Sung Hun

1993-01-01

Recently, stereotactic radiosurgery plan is required with the information of 3-D image and dose distribution. A project has been doing if developing LINAC based stereotactic radiosurgery since April 1991. The purpose of this research is to develop 3-D radiosurgery planning system using personal computer. The procedure of this research is based on two steps. The first step is to develop 3-D localization system, which input the image information of the patient, coordinate transformation, the position and shape of target, and patient contour into computer system using CT image and stereotactic frame. The second step is to develop 3-D dose planning system, which compute dose distribution on image plane, display on high resolution monitor both isodose distribution and patient image simultaneously and develop menu-driven planning system. This prototype of radiosurgery planning system was applied recently for several clinical cases. It was shown that our planning system is fast, accurate and efficient while making it possible to handle various kinds of image modalities such as angiography, CT and MRI. It makes it possible to develop general 3-D planning system using beam eye view or CT simulation in radiation therapy in future

Interactive, three dimensional, CT-based treatment planning of stereotaxic I-125 brain implants. 132

International Nuclear Information System (INIS)

Lulu, B.; Lewis, J.; Smith, V.; Stuart, A.

1987-01-01

Brain implants of I-125 seeds are done with the Brown-Roberts-Wells stereotaxic frame. The patient is CT scanned with the frame bolted to the skull. In the time between the scan and surgery, while the patient is under anesthesia, an interactive three dimensional CT-based treatment plan is performed on a VAX computer. The program is menu driven, easy to use, and easily modifiable. Device dependencies are limited to a small number of subroutines, and an array processor is used to speed dose calculations

The ATLAS Trigger Menu design for higher luminosities in Run 2

CERN Document Server

Torro Pastor, Emma; The ATLAS collaboration

2018-01-01

The ATLAS experiment aims at recording about 1 kHz of physics collisions, starting with an LHC design bunch crossing rate of 40 MHz. To reduce the large background rate while maintaining a high selection efficiency for rare physics events (such as beyond the Standard Model physics), a two-level trigger system is used. Events are selected based on physics signatures such as the presence of energetic leptons, photons, jets or large missing energy. The trigger system exploits topological information, as well as multivariate methods to carry out the necessary physics filtering for the many analyses that are pursued by the ATLAS community. In total, the ATLAS online selection consists of nearly two thousand individual triggers. A Trigger Menu is the compilation of these triggers, it specifies the physics selection algorithms to be used during data taking and the rate and bandwidth a given trigger is allocated. Trigger menus must reflect the physics goals of the collaboration for a given run, but also take into con...

Method of Menu Selection by Gaze Movement Using AC EOG Signals

Science.gov (United States)

Kanoh, Shin'ichiro; Futami, Ryoko; Yoshinobu, Tatsuo; Hoshimiya, Nozomu

A method to detect the direction and the distance of voluntary eye gaze movement from EOG (electrooculogram) signals was proposed and tested. In this method, AC-amplified vertical and horizontal transient EOG signals were classified into 8-class directions and 2-class distances of voluntary eye gaze movements. A horizontal and a vertical EOGs during eye gaze movement at each sampling time were treated as a two-dimensional vector, and the center of gravity of the sample vectors whose norms were more than 80% of the maximum norm was used as a feature vector to be classified. By the classification using the k-nearest neighbor algorithm, it was shown that the averaged correct detection rates on each subject were 98.9%, 98.7%, 94.4%, respectively. This method can avoid strict EOG-based eye tracking which requires DC amplification of very small signal. It would be useful to develop robust human interfacing systems based on menu selection for severely paralyzed patients.

On-screen-display (OSD) menu detection for proper stereo content reproduction for 3D TV

Science.gov (United States)

Tolstaya, Ekaterina V.; Bucha, Victor V.; Rychagov, Michael N.

2011-03-01

Modern consumer 3D TV sets are able to show video content in two different modes: 2D and 3D. In 3D mode, stereo pair comes from external device such as Blue-ray player, satellite receivers etc. The stereo pair is split into left and right images that are shown one after another. The viewer sees different image for left and right eyes using shutter-glasses properly synchronized with a 3DTV. Besides, some devices that provide TV with a stereo content are able to display some additional information by imposing an overlay picture on video content, an On-Screen-Display (OSD) menu. Some OSDs are not always 3D compatible and lead to incorrect 3D reproduction. In this case, TV set must recognize the type of OSD, whether it is 3D compatible, and visualize it correctly by either switching off stereo mode, or continue demonstration of stereo content. We propose a new stable method for detection of 3D incompatible OSD menus on stereo content. Conventional OSD is a rectangular area with letters and pictograms. OSD menu can be of different transparency levels and colors. To be 3D compatible, an OSD is overlaid separately on both images of a stereo pair. The main problem in detecting OSD is to distinguish whether the color difference is due to OSD presence, or due to stereo parallax. We applied special techniques to find reliable image difference and additionally used a cue that usually OSD has very implicit geometrical features: straight parallel lines. The developed algorithm was tested on our video sequences database, with several types of OSD with different colors and transparency levels overlaid upon video content. Detection quality exceeded 99% of true answers.

The Decision Support System (DSS) Application to Determination of Diabetes Mellitus Patient Menu Using a Genetic Algorithm Method

Science.gov (United States)

Zuliyana, Nia; Suseno, Jatmiko Endro; Adi, Kusworo

2018-02-01

Composition of foods containing sugar in people with Diabetes Mellitus should be balanced, so an app is required for facilitate the public and nutritionists in determining the appropriate food menu with calorie requirement of diabetes patient. This research will be recommended to determination of food variation for using Genetic Algorithm. The data used is nutrient content of food obtained from Tabel Komposisi Pangan Indonesia (TKPI). The requirement of caloric value the patient can be used the PERKENI 2015 method. Then the data is processed to determine the best food menu consisting of energy (E), carbohydrate (K), fat (L) and protein (P) requirements. The system is comparised with variation of Genetic Algorithm parameters is the total of chromosomes, Probability of Crossover (Pc) and Probability of Mutation (Pm). Maximum value of the probability generation of crossover and probability of mutation will be the more variations of food that will come out. For example, patient with gender is women aged 61 years old, height 160 cm, weight 55 kg, will be resulted number of calories: (E=1621.4, K=243.21, P=60.80, L=45.04), with the gene=4, chromosomes=3, generation=3, Pc=0.2, and Pm=0.2. The result obtained is the three varians: E=1607.25, K=198.877, P=95.385, L=47.508), (E=1633.25, K=196.677, P=85.885, L=55.758), (E=1630.90, K=177.455, P=85.245, L=64.335).

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.

Associations between a voluntary restaurant menu designation initiative and patron purchasing behavior.

Science.gov (United States)

Sosa, Erica T; Biediger-Friedman, Lesli; Banda, Martha

2014-03-01

Restaurant initiatives provide an efficient opportunity to impact large numbers of patrons. The purpose of this study is to measure patron purchasing behaviors during the ¡Por Vida! menu designation initiative. This study used a cross-sectional design and survey data to assess 23 restaurants throughout Bexar County and 152 restaurant patrons. The Patron Awareness Questionnaire assessed if patrons noticed the logo; believed nutrition, cost, and taste were important in making purchasing decisions; and purchased a ¡Por Vida! item. Descriptive statistics, Spearman correlations, and logistic regression were used to analyze the data. Most (93.4%) patrons considered taste very important when deciding what to eat. Cost was very important to 63.8% and nutrition was very important to 55.9% of the sample. The strongest predictors of purchasing a ¡Por Vida! item were the patrons' ages being between 18 and 35 years (odds ratio = 1.474; confidence interval = 0.017, 0.812; p designation initiatives can potentially influence patron purchasing behaviors among a segment of the population when the logo is visible.

The effectiveness of the Danish Organic Action Plan 2020 to increase the level of organic public procurement in Danish public kitchens

DEFF Research Database (Denmark)

Sørensen, Nina Nørgaard; Tetens, Inge; Løje, Hanne

2016-01-01

and after kitchen employees participated in conversion projects. Public kitchens participating in the nine organic food conversion projects under the Danish Organic Action Plan 2020, initiated during autumn 2012 and spring 2013 and completed in summer 2015. A total of 622 public kitchens. The average...... (median) increase in organic food percentage from baseline to follow-up was 24 percentage points (Pincrease remained significant for seven out of eight kitchens. Furthermore......’, ‘menu planning’, ‘network’ and ‘Organic Cuisine Label method’ to ensure successful implementation. The study reports significant increases in the level of organic food procurement among public kitchens participating in the Danish Organic Action Plan 2020. Recommendations for future organic conversion...

Astronauts' menu problem.

Science.gov (United States)

Lesso, W. G.; Kenyon, E.

1972-01-01

Consideration of the problems involved in choosing appropriate menus for astronauts carrying out SKYLAB missions lasting up to eight weeks. The problem of planning balanced menus on the basis of prepackaged food items within limitations on the intake of calories, protein, and certain elements is noted, as well as a number of other restrictions of both physical and arbitrary nature. The tailoring of a set of menus for each astronaut on the basis of subjective rankings of each food by the astronaut in terms of a 'measure of pleasure' is described, and a computer solution to this problem by means of a mixed integer programming code is presented.

[Texture modified diet; digestibility, nutritional value, and contributions to menu of hospitals and nursing homes].

Science.gov (United States)

Irles Rocamora, Jose Antonio; García-Luna, Pedro Pablo

2014-01-21

Texture modified diet is a significant loss of the organoleptic qualities of the feed, so often associated with suboptimal intake and can increase the risk of malnutrition in people with chewing or swallowing difficulties. It is known that these diets based on traditional ground, have varying nutritional adequacy. The emergence of numerous commercial products lyophilized or ready to eat, with a wide variety of nutritional value, according to the range and recipe is concerned, represent an important step in the normalization of nutritional value and food security in people with dysphagia. This review discussed the possible advantages or disadvantages compared to traditional ground, and the possibilities of inclusion in the menu of hospitals and nursing homes. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Measuring implementation behaviour of menu guidelines in the childcare setting: confirmatory factor analysis of a theoretical domains framework questionnaire (TDFQ).

Science.gov (United States)

Seward, Kirsty; Wolfenden, Luke; Wiggers, John; Finch, Meghan; Wyse, Rebecca; Oldmeadow, Christopher; Presseau, Justin; Clinton-McHarg, Tara; Yoong, Sze Lin

2017-04-04

While there are number of frameworks which focus on supporting the implementation of evidence based approaches, few psychometrically valid measures exist to assess constructs within these frameworks. This study aimed to develop and psychometrically assess a scale measuring each domain of the Theoretical Domains Framework for use in assessing the implementation of dietary guidelines within a non-health care setting (childcare services). A 75 item 14-domain Theoretical Domains Framework Questionnaire (TDFQ) was developed and administered via telephone interview to 202 centre based childcare service cooks who had a role in planning the service menu. Confirmatory factor analysis (CFA) was undertaken to assess the reliability, discriminant validity and goodness of fit of the 14-domain theoretical domain framework measure. For the CFA, five iterative processes of adjustment were undertaken where 14 items were removed, resulting in a final measure consisting of 14 domains and 61 items. For the final measure: the Chi-Square goodness of fit statistic was 3447.19; the Standardized Root Mean Square Residual (SRMR) was 0.070; the Root Mean Square Error of Approximation (RMSEA) was 0.072; and the Comparative Fit Index (CFI) had a value of 0.78. While only one of the three indices support goodness of fit of the measurement model tested, a 14-domain model with 61 items showed good discriminant validity and internally consistent items. Future research should aim to assess the psychometric properties of the developed TDFQ in other community-based settings.

Foods served in child care facilities participating in the Child and Adult Care Food Program: Menu match and agreement with the new meal patterns and best practices

Science.gov (United States)

Our objective was to assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu...

Effectiveness of a Lifestyle Intervention in Patients with Type 2 Diabetes: The Physical Activity and Nutrition for Diabetes in Alberta (PANDA) Trial.

Science.gov (United States)

Asaad, Ghada; Soria-Contreras, Diana C; Bell, Rhonda C; Chan, Catherine B

2016-09-27

Type 2 diabetes (T2D) patients often find integrating a new dietary pattern into their lifestyle challenging; therefore, the PANDA (Physical Activity and Nutrition for Diabetes in Alberta) menu plan intervention was developed to help people incorporate the Canadian Diabetes Association (CDA) nutrition therapy guidelines into their daily lives. The menu plan focused on recipes and foods that were accessible, available and acceptable to Albertans. The objective was to evaluate the effectiveness of the intervention on blood glucose control and dietary adherence and quality among patients with T2D. Participants with T2D ( n = 73) enrolled in a single-arm incorporating interactive education based on a four-week menu plan that incorporated the recommendations of the CDA nutrition therapy guidelines. Post-intervention follow-up was conducted at three and six months. After three months, there were beneficial changes in A1c (-0.7%), body mass index (BMI, -0.6 kg/m²), diastolic blood pressure (-4 mmHg), total cholesterol (-63 mg/dL), HDL- (+28 mg/dL) and LDL-cholesterol (-89 mg/dL), Healthy Eating Index (+2.1 score) and perceived dietary adherence (+8.5 score) (all p intervention was effective in improving glycemic control and diet quality. The results suggest that a dietary intervention incorporating interactive education sessions focused on menu planning with familiar, accessible foods may be effective for diabetes management.

The ATLAS Run-2 Trigger Menu for higher luminosities: Design, Performance and Operational Aspects

CERN Document Server

Ruiz-Martinez, Aranzazu; The ATLAS collaboration

2017-01-01

The ATLAS experiment aims at recording about 1 kHz of physics collisions, starting with an LHC design bunch crossing rate of 40 MHz. To reduce the massive background rate while maintaining a high selection efficiency for rare physics events (such as beyond the Standard Model physics), a two-level trigger system is used. Events are selected based on physics signatures such as presence of energetic leptons, photons, jets or large missing energy. The trigger system exploits topological information, as well as multi-variate methods to carry out the necessary physics filtering. In total, the ATLAS online selection consists of thousands of different individual triggers. A trigger menu is a compilation of these triggers which specifies the physics algorithms to be used during data taking and the bandwidth a given trigger is allocated. Trigger menus reflect not only the physics goals of the collaboration for a given run, but also take into consideration the instantaneous luminosity of the LHC and limitations from the...

The ATLAS Run-2 Trigger Menu for higher luminosities: Design, Performance and Operational Aspects

CERN Document Server

Torro Pastor, Emma; The ATLAS collaboration

2018-01-01

The ATLAS experiment aims at recording about 1 kHz of physics collisions, starting with an LHC design bunch crossing rate of 40 MHz. To reduce the massive background rate while maintaining a high selection efficiency for rare physics events (such as beyond the Standard Model physics), a two-level trigger system is used. Events are selected based on physics signatures such as presence of energetic leptons, photons, jets or large missing energy. The trigger system exploits topological information, as well as multi-variate methods to carry out the necessary physics filtering. In total, the ATLAS online selection consists of thousands of different individual triggers. A trigger menu is a compilation of these triggers which specifies the physics algorithms to be used during data taking and the bandwidth a given trigger is allocated. Trigger menus reflect not only the physics goals of the collaboration for a given run, but also take into consideration the instantaneous luminosity of the LHC and limitations from the...

[Modern documentary research on disease menu of acupuncture-moxibustion for mental and behavioral disorder].

Science.gov (United States)

Hu, You-Ping; Chen, Yong; Xing, Lin; Niu, Bai-Lu; Zhu, Feng-Juan; Han, Jing; Wang, Yu; Bian, Wei; Liu, Cong-Sheng; Wei, Li; Du, Yuan-Hao

2011-10-01

Dominant disease menu of mental and behavioral disorder of acupuncture therapy was summarized and obtained in this article. Literatures on clinical treatment of mental and behavioral disorder with acupuncture were picked up from CBMdisc and CNKI during 1978 to 2007. Types of mental and behavioral disorder and report frequency of each disease treated with acupuncture were counted. And dominant diseases which were favorable to be treated with acupuncture were acquired through analysis and inductive method. Twenty-nine diseases of mental and behavioral disorder are favorable to be treated with acupuncture which were mentioned in totally 1967 related documents. It is found that the number of reports of sleep disorder, depression, hysteria aphronesia, dementia and sexual disorder are ranked as the top five. It is concluded that the preponderant diseases of mental and behavioral disorder treated by acupuncture are dementia, withdrawal syndrome, mental retardation, obsessive-compulsive disorder, sleep disorder, gastrointestinal neurosis (gastrointestinal disorders), depression, alcoholism and globus hystericus.

What menu changes do restaurants make after joining a voluntary restaurant recognition program?

Science.gov (United States)

Gase, Lauren N; Kaur, Mandip; Dunning, Lauren; Montes, Christine; Kuo, Tony

2015-06-01

Programs that recognize restaurants for offering healthful options have emerged as a popular strategy to address the obesity epidemic; however, program fidelity and business responses to such programs are rarely assessed. This study sought to examine how retail restaurants in Los Angeles County chose to comply with participation criteria required by the Choose Health LA Restaurants initiative in the region; the program recognizes restaurants for offering reduced-size portions and healthy children's meals. Menus of all restaurants that joined within 1 year of program launch (n = 17 restaurant brands) were assessed for changes. Nine of the 17 brands made changes to their menus to meet participation criteria for reduced-size portions while 8 of the 10 restaurant brands that offered children's menus made changes to improve the healthfulness of children's meals. Results of this comparative assessment lend support to restaurant compliance with program criteria and menu improvements, even though they are voluntary, representing an important step toward implementing this strategy in the retail environment. Copyright © 2015 Elsevier Ltd. All rights reserved.

Comparison of planned menus and centre characteristics with foods and beverages served in New York City child-care centres.

Science.gov (United States)

Breck, Andrew; Dixon, L Beth; Kettel Khan, Laura

2016-10-01

The present study evaluated the extent to which child-care centre menus prepared in advance correspond with food and beverage items served to children. The authors identified centre and staff characteristics that were associated with matches between menus and what was served. Menus were collected from ninety-five centres in New York City (NYC). Direct observation of foods and beverages served to children were conducted during 524 meal and snack times at these centres between April and June 2010, as part of a larger study designed to determine compliance of child-care centres with city health department regulations for nutrition. Child-care centres were located in low-income neighbourhoods in NYC. Overall, 87 % of the foods and beverages listed on the menus or allowed as substitutions were served. Menu items matched with foods and beverages served for all major food groups by >60 %. Sweets and water had lower match percentages (40 and 32 %, respectively), but water was served 68 % of the time when it was not listed on the menu. The staff person making the food and purchasing decisions predicted the match between the planned or substituted items on the menus and the foods and beverages served. In the present study, child-care centre menus included most foods and beverages served to children. Menus planned in advance have potential to be used to inform parents about which child-care centre to send their child or what foods and beverages their enrolled children will be offered throughout the day.

Comparison of planned menus and centre characteristics with foods and beverages served in New York City child-care centres

Science.gov (United States)

Breck, Andrew; Dixon, L Beth; Khan, Laura Kettel

2016-01-01

Objective The present study evaluated the extent to which child-care centre menus prepared in advance correspond with food and beverage items served to children. The authors identified centre and staff characteristics that were associated with matches between menus and what was served. Design Menus were collected from ninety-five centres in New York City (NYC). Direct observation of foods and beverages served to children were conducted during 524 meal and snack times at these centres between April and June 2010, as part of a larger study designed to determine compliance of child-care centres with city health department regulations for nutrition. Setting Child-care centres were located in low-income neighbourhoods in NYC. Results Overall, 87% of the foods and beverages listed on the menus or allowed as substitutions were served. Menu items matched with foods and beverages served for all major food groups by > 60%. Sweets and water had lower match percentages (40 and 32%, respectively), but water was served 68% of the time when it was not listed on the menu. The staff person making the food and purchasing decisions predicted the match between the planned or substituted items on the menus and the foods and beverages served. Conclusions In the present study, child-care centre menus included most foods and beverages served to children. Menus planned in advance have potential to be used to inform parents about which child-care centre to send their child or what foods and beverages their enrolled children will be offered throughout the day. PMID:27280341

Developing a Graphical User Interface for the ALSS Crop Planning Tool

Science.gov (United States)

Koehlert, Erik

1997-01-01

The goal of my project was to create a graphical user interface for a prototype crop scheduler. The crop scheduler was developed by Dr. Jorge Leon and Laura Whitaker for the ALSS (Advanced Life Support System) program. The addition of a system-independent graphical user interface to the crop planning tool will make the application more accessible to a wider range of users and enhance its value as an analysis, design, and planning tool. My presentation will demonstrate the form and functionality of this interface. This graphical user interface allows users to edit system parameters stored in the file system. Data on the interaction of the crew, crops, and waste processing system with the available system resources is organized and labeled. Program output, which is stored in the file system, is also presented to the user in performance-time plots and organized charts. The menu system is designed to guide the user through analysis and decision making tasks, providing some help if necessary. The Java programming language was used to develop this interface in hopes of providing portability and remote operation.

A menu-driven software package of Bayesian nonparametric (and parametric) mixed models for regression analysis and density estimation.

Science.gov (United States)

Karabatsos, George

2017-02-01

Most of applied statistics involves regression analysis of data. In practice, it is important to specify a regression model that has minimal assumptions which are not violated by data, to ensure that statistical inferences from the model are informative and not misleading. This paper presents a stand-alone and menu-driven software package, Bayesian Regression: Nonparametric and Parametric Models, constructed from MATLAB Compiler. Currently, this package gives the user a choice from 83 Bayesian models for data analysis. They include 47 Bayesian nonparametric (BNP) infinite-mixture regression models; 5 BNP infinite-mixture models for density estimation; and 31 normal random effects models (HLMs), including normal linear models. Each of the 78 regression models handles either a continuous, binary, or ordinal dependent variable, and can handle multi-level (grouped) data. All 83 Bayesian models can handle the analysis of weighted observations (e.g., for meta-analysis), and the analysis of left-censored, right-censored, and/or interval-censored data. Each BNP infinite-mixture model has a mixture distribution assigned one of various BNP prior distributions, including priors defined by either the Dirichlet process, Pitman-Yor process (including the normalized stable process), beta (two-parameter) process, normalized inverse-Gaussian process, geometric weights prior, dependent Dirichlet process, or the dependent infinite-probits prior. The software user can mouse-click to select a Bayesian model and perform data analysis via Markov chain Monte Carlo (MCMC) sampling. After the sampling completes, the software automatically opens text output that reports MCMC-based estimates of the model's posterior distribution and model predictive fit to the data. Additional text and/or graphical output can be generated by mouse-clicking other menu options. This includes output of MCMC convergence analyses, and estimates of the model's posterior predictive distribution, for selected

Food habits and preferences as a factor in the choice of meals by students in the University of Cape Coast.

Science.gov (United States)

Offei-Ansah, Christina

2012-07-01

The purpose of this study was to investigate food habits and preferences against menu planning for heterogeneous groups in institutions and to determine to what extent these results on food habits and preferences can be applied to practical recommendations in menu planning for heterogeneous groups. This study used data from a sample of students to determine whether food habits and preferences influence students' own menu planning and that of other eating outlets. A sample of 60 students within the University of Cape Coast campus was considered for this study. Findings from the study revealed that a greater number of students have altered their food habits over the years. This was attributed greatly to health factors, change of environment and education. The recommendations made in this study include encouraging cooking competitions among young people to expose them to traditional meals/dishes, which show culinary prowess, and also holding food fairs and encouraging teaching cooking methods for traditional dishes to children.

Promoting the selection of healthy food through menu item description in a family-style restaurant.

Science.gov (United States)

Colby, J J; Elder, J P; Peterson, G; Knisley, P M; Carleton, R A

1987-01-01

We describe an attempt to influence the selection of menu items in a family-style restaurant. Three different messages, varying in content and emphasis, were used to promote one food special each intervention day. One message emphasized that the specials were particularly healthful, being relatively low in fat, sodium, and cholesterol. A second message stressed flavor and added that the choice was healthful. A third, nonspecific message made no mention of taste or health factors, but simply noted that there was a daily special. Results indicated that restaurant patrons selected healthful specials when the message noted that the choice was healthful but emphasized flavor. Patrons were apparently more open to information about the palatability of the food than its healthfulness per se. These results have implications for point-of-purchase health promotion efforts in general, especially those involving food-labeling programs in restaurants and grocery stores.

Asia Pacific menu patterns in relation to lipid abnormalities: An Indonesian perspective

Directory of Open Access Journals (Sweden)

Walujo Soerjodibroto

2004-12-01

Full Text Available Countries in the Asia-Pacific region differ widely with respect to their nutritional intake and nutritional status. The highest daily energy and proportion of fat intakes of the population is shown by the New Zealanders (total energy 3475 Kcals; fat proportion 37.2% or 1293 Kcals, while the lowest is the Siamese (total energy 2288 Kcals; fat proportion 13.1% or 300 Kcals. The Indonesian on the other hand, is at the third from the bottom (total energy 2631 Kcals; proportion of fat is 14.5% or 381.9 Kcals. Animal fat contributes to 29.7% (1033 Kcals of the total daily energy intake of the New Zealanders (total 3475 Kcals, and the mortality rate coronary heart disease (CHD is also the highest (228 per 100,000 populations for men and 173 for women. In contrast, the proportion of animal fat in Indonesian menu is only 1.47% (38.7 Kcals of the total daily energy intake, while the CHD mortality rate is still below 50 per 100,000 for both men and women. Compared to the same values fifteen years before, animal fat intake of the New Zealanders has a decrease of 90%, Australian 88%, Philippines 99%, however the Indonesian on the other hand, has an increase of 157%. In New Zealand and Australia, the proportion of mortality attributed to cardiovascular disease (CVD for men accounts for over 40% of total mortality. Japan however, the proportion mortality rate for CVD is only less than 30% of total mortality. In this level, Japan places itself among less industrialized group such as Malaysia and the Philippines. In the case of cerebrovascular (stroke mortality however, Japan belongs to the highest category group. It seems that apart of high fat intake, stress and possibly also other factors play a major role in the development of stroke. The mean Indonesian total energy intake is 2631 Kcals, consisting of 8.7% protein (228.9 Kcals, 52.2 g, 76.8% carbohydrate (2020 Kcals, 505 g, and 14.5% fat (381.9 Kcals, 42.4 g. Animal fat intake is only 4.3 g/day (38.7 Kcals

How major restaurant chains plan their menus: the role of profit, demand, and health.

Science.gov (United States)

Glanz, Karen; Resnicow, Ken; Seymour, Jennifer; Hoy, Kathy; Stewart, Hayden; Lyons, Mark; Goldberg, Jeanne

2007-05-01

Increased away-from-home eating is associated with lower diet quality, and may contribute to the increasing prevalence of overweight and obesity. Healthier food choices in restaurants may help mitigate the rise in obesity and improve diet quality. This study sought to understand the views of executives at major U.S. restaurant chains regarding the process, motivation for, and challenges of offering healthier options on their menus. The Healthy Menu Study used in-depth structured telephone interviews with 41 senior menu development and marketing executives at leading casual dining and fast-food restaurant chains. The interview guide covered menu trends, influences on introduction and continuation of new menu items, and barriers to adding healthy foods. Data analysis included tabulation of responses, identification of themes, and examination of subgroup differences. Growing sales and increasing profits are the most important considerations, mentioned by 61% of respondents; health and nutrition were noted as important by 21%. Restaurants may try to avoid losing groups with a "health seeker" by offering healthier foods (low in fat and calories, more fruits and vegetables) (27% of chains), but operators believe demand for healthier foods is not widespread. Additional obstacles to including healthier menu items are short shelf life of produce (46%), increased preparation time, low sales, and high labor costs. Not surprisingly, profit margins are the primary determinants of why restaurants do or do not add and continue to serve healthier food options. Without an increase in consumer demand, it is unlikely the restaurant industry will increase their offering of healthy food choices. Insight into the restaurant industry perspective is important for developing promising strategies to encourage healthier eating patterns.

Cliquer, glisser, dactylographier ou sélectionner dans un menu déroulant : manipulations préférées des étudiants universitaires Click, slide, type or select in a pop-up menu: Favourite manipulations of French-as-a-second-language university students

Directory of Open Access Journals (Sweden)

Nandini Sarma

2010-07-01

Full Text Available Résumé:Cet article présente les résultats d`une recherche sur les préférences d’étudiants universitaires de français langue seconde en ce qui a trait aux différentes manipulations faites lors d’activités de grammaire informatisées. Dans un contexte d’activités à choix multiples, les étudiants ont indiqué leurs préférences envers les quatre manipulations proposées (cliquer, glisser, sélectionner dans un menu déroulant et dactylographier. Nos résultats, appuyés des commentaires des étudiants, démontrent en général que leurs préférences reflètent les caractéristiques des « enfants-roi » qui préfèrent des activités ludiques, faciles et rapides qui nécessitent peu d’investissement de leur part et ont un impact direct sur leurs notes. Abstract This article presents the results of a study on the preferences of French-as-a second-language university students towards different manipulations used in computerized grammar activities. Students indicated their preferences for the four manipulations offered (click, scroll-down menu, drag-and-drop, keyboard entry while doing multiple-choice activities. Our results, backed up by student comments, show that their preferences reflect the traits of the “spoiled child” who prefers activities that are fun, easy and fast and that will have a direct impact on grades.

The ATLAS Trigger: Recent Experience and Future Plans

CERN Document Server

The ATLAS collaboration

2009-01-01

This paper will give an overview of the ATLAS trigger design and its innovative features. It will describe the valuable experience gained in running the trigger reconstruction and event selection in the fastchanging environment of the detector commissioning during 2008. It will also include a description of the trigger selection menu and its 2009 deployment plan from first collisions to the nominal luminosity. ATLAS is one of the two general-purpose detectors at the Large Hadron Collider (LHC). The trigger system needs to efficiently reject a large rate of background events and still select potentially interesting ones with high efficiency. After a first level trigger implemented in custom electronics, the trigger event selection is made by the High Level Trigger (HLT) system, implemented in software. To reduce the processing time to manageable levels, the HLT uses seeded, step-wise and fast selection algorithms, aiming at the earliest possible rejection of background events. The ATLAS trigger event selection...

A user-friendly, menu-driven, language-free laser characteristics curves graphing program for desk-top IBM PC compatible computers

Science.gov (United States)

Klutz, Glenn

1989-01-01

A facility was established that uses collected data and feeds it into mathematical models that generate improved data arrays by correcting for various losses, base line drift, and conversion to unity scaling. These developed data arrays have headers and other identifying information affixed and are subsequently stored in a Laser Materials and Characteristics data base which is accessible to various users. The two part data base: absorption - emission spectra and tabulated data, is developed around twelve laser models. The tabulated section of the data base is divided into several parts: crystalline, optical, mechanical, and thermal properties; aborption and emission spectra information; chemical name and formulas; and miscellaneous. A menu-driven, language-free graphing program will reduce and/or remove the requirement that users become competent FORTRAN programmers and the concomitant requirement that they also spend several days to a few weeks becoming conversant with the GEOGRAF library and sequence of calls and the continual refreshers of both. The work included becoming thoroughly conversant with or at least very familiar with GEOGRAF by GEOCOMP Corp. The development of the graphing program involved trial runs of the various callable library routines on dummy data in order to become familiar with actual implementation and sequencing. This was followed by trial runs with actual data base files and some additional data from current research that was not in the data base but currently needed graphs. After successful runs, with dummy and real data, using actual FORTRAN instructions steps were undertaken to develop the menu-driven language-free implementation of a program which would require the user only know how to use microcomputers. The user would simply be responding to items displayed on the video screen. To assist the user in arriving at the optimum values needed for a specific graph, a paper, and pencil check list was made available to use on the trial runs.

Sandia National Laboratories: News: Publications: Strategic Plan

Science.gov (United States)

Locations Contact Us Employee Locator Search Menu About Leadership Mission Social Media Community Involvement Leadership Mission Environmental Responsibility History Diversity Social Media Careers View All Small Business Assistance Program Sandia's Economic Impact Sandia Science & Technology Park © 2018

Structured Dietary Interventions in the Treatment of Severe Pediatric Obesity: A Pilot Study.

Science.gov (United States)

Kalarchian, Melissa A; Levine, Michele D; Marcus, Marsha D

2013-06-01

Structured dietary interventions have been associated with improved outcomes in adult weight-control programs, but virtually no research has focused on children. Thus, we conducted an uncontrolled pilot study to determine the potential utility of structured approaches to enhance the dietary component of family-based treatment of severe pediatric obesity (body mass index [BMI] >97th percentile for age and sex). Children aged 8-12 years participated with a parent or guardian. Individualized menu plans were provided (MENU, n =12) alone, or along with meals and snacks for the child (MENU+MEAL, n =6). All families received up to $30/week reimbursement for foods included in the menus. Median BMI change was -1.2 kg/m 2 for MENU ( n =12), and -1.8 kg/m 2 for MENU+MEAL ( n =6). Both approaches were associated with significant reductions in BMI ( p obesity are acceptable to families and warrant further development.

Promoting Healthy Menu Choices in Fast Food Restaurant Advertising: Influence of Perceived Brand Healthiness, Brand Commitment, and Health Consciousness.

Science.gov (United States)

Choi, Hojoon; Reid, Leonard N

2018-01-01

Fast food restaurants have increasingly turned to healthier choices to counter criticisms of nutritionally poor menu offerings and to differentiate themselves from the competition. However, research has yet to specifically investigate how consumers respond to advertisements for these healthier foods. To address this knowledge gap, two experiments were conducted to examine how perceived brand healthiness, brand commitment, and health consciousness influence responses to nutrient-content claimed print advertisements for healthy foods. Findings indicate that consumer responsiveness varies across the three factors but is more positive for advertisements placed by perceivably healthy restaurant brands, and that brand commitment and health consciousness play significant roles in affecting how consumer respond to such advertising. Several theoretical and managerial implications of the findings are discussed.

Flexible trigger menu implementation on the Global Trigger for the CMS Level-1 trigger upgrade

CERN Document Server

Matsushita, Takashi

2017-01-01

The CMS experiment at the Large Hadron Collider (LHC) has continued to explore physics at the high-energy frontier in 2016. The integrated luminosity delivered by the LHC in 2016 was 41~fb$^{-1}$ with a peak luminosity of 1.5 $\\times$ 10$^{34}$ cm$^{-2}$s$^{-1}$ and peak mean pile-up of about 50, all exceeding the initial estimations for 2016. The CMS experiment has upgraded its hardware-based Level-1 trigger system to maintain its performance for new physics searches and precision measurements at high luminosities. The Global Trigger is the final step of the CMS \\mbox{Level-1} trigger and implements a trigger menu, a set of selection requirements applied to the final list of objects from calorimeter and muon triggers, for reducing the 40 MHz collision rate to 100 kHz. The Global Trigger has been upgraded with state-of-the-art FPGA processors on Advanced Mezzanine Cards with optical links running at 10 GHz in a MicroTCA crate. The powerful processing resources of the upgraded system enable implemen...

Successful and cost neutral strategies to increase organic food used in public kitchens: results from the Danish Organic Action Plan 2020

DEFF Research Database (Denmark)

Thorsen, Anne Vibeke; Brorson, B.; Lassen, Anne Dahl

of practical strategies being effective in increasing the organic food used in the public kitchens.MethodsStudy design included baseline data collection, training sessions for all kitchens employees, goal setting, strategy development and implementation for each kitchen, and end point data collection...... baseline to end point were 29 percentage points (Pemployees were trained in the principles of organic food production. The organic price premium was covered within...... existing budget by optimizing the budget and menu planning, minimizing food waste, increase production of homemade food, focusing on seasonal food, and optimizing meat and fish consumption.ConclusionsThis study demonstrates a large potential for public kitchens to increase the level of organic food...

Lighthouse Guild

Science.gov (United States)

... Contact Us About Us Programs & Services Health Plans eLearning Vision + Health Donate Need Help? Show Menu Hide ... Find a health plan Coping with vision loss eLearning Support for parents of children with visual impairments ...

Understanding Customers\\' Healthy Eating Behavior in Restaurants using the Health Belief Model and Theory of Planned Behavior

OpenAIRE

Lee, Sang Tak

2013-01-01

A large portion of the American public is overweight and many are classified as being obese.  Obesity and unhealthy eating behavior are partially related to the increase in our society""s consumption of foods away from home. Accordingly, the Food and Drug Administration (FDA) has suggested new menu labeling regulations to help educate customers on healthy items among menu selections. Few studies have tried to understand customers"" healthy eating behavior in restaurants. Therefore, the purpos...

Overcoming challenges

Medline Plus

Full Text Available ... section Back to section menu It's Only Natural Planning ahead Breastfeeding and baby basics Making breastfeeding work ... It's Only Natural Overcoming challenges It's Only Natural Planning ahead Addressing breastfeeding myths Overcoming challenges Common questions ...

Menu of Gravettian people from Southern Moravia

Czech Academy of Sciences Publication Activity Database

Nývltová Fišáková, Miriam

2001-01-01

Roč. 41, - (2001), s. 37-40 ISSN 0001-7116 Institutional research plan: CEZ:AV0Z8001916 Keywords : Upper Palaeolithic * Taphonomy * Palaeoethnology Subject RIV: AC - Archeology, Anthropology, Ethnology

Development, features and application of DIET ASSESS & PLAN (DAP) software in supporting public health nutrition research in Central Eastern European Countries (CEEC).

Science.gov (United States)

Gurinović, Mirjana; Milešević, Jelena; Kadvan, Agnes; Nikolić, Marina; Zeković, Milica; Djekić-Ivanković, Marija; Dupouy, Eleonora; Finglas, Paul; Glibetić, Maria

2018-01-01

In order to meet growing public health nutrition challenges in Central Eastern European Countries (CEEC) and Balkan countries, development of a Research Infrastructure (RI) and availability of an effective nutrition surveillance system are a prerequisite. The building block of this RI is an innovative tool called DIET ASSESS & PLAN (DAP), which is a platform for standardized and harmonized food consumption collection, comprehensive dietary intake assessment and nutrition planning. Its unique structure enables application of national food composition databases (FCDBs) from the European food composition exchange platform (28 national FCDBs) developed by EuroFIR (http://www.eurofir.org/) and in addition allows communication with other tools. DAP is used for daily menu and/or long-term diet planning in diverse public sector settings, foods design/reformulation, food labelling, nutrient intake assessment and calculation of the dietary diversity indicator, Minimum Dietary Diversity-Women (MDD-W). As a validated tool in different national and international projects, DAP represents an important RI in public health nutrition epidemiology in the CEEC region. Copyright © 2016 Elsevier Ltd. All rights reserved.

College Students Must Overcome Barriers to Use Calorie Labels in Fast-Food Restaurants.

Science.gov (United States)

Stran, Kimberly A; Knol, Linda L; Turner, Lori W; Severt, Kimberly; McCallum, Debra M; Lawrence, Jeannine C

2016-02-01

To explore predictors of intention of college students to use calorie labels on fast-food menus and differences in calories ordered after viewing calorie information. Quasi-experimental design. Participants selected a meal from a menu without calorie labels, selected a meal from the same menu with calorie labels, and completed a survey that assessed demographics, dietary habits, Theory of Planned Behavior constructs, and potential barriers to use of calorie labeling. A southern university. Undergraduate university students (n = 97). Predictors of intention to use calorie labels and whether calories selected from the nonlabeled menu differed from the labeled menu. Confirmatory factor analysis, exploratory factor analysis, multiple regression, and paired t tests. Participants ordered significantly fewer calories (P = .02) when selecting from the labeled menu vs the menu without labels. Attitudes (P = .006), subjective norms (P behavioral control (P = .01) predicted intention to use calorie information but did not predict a difference in the calories ordered. Hunger (P = .03) and cost (P = .04) were barriers to using the calorie information. If students can overcome barriers, calorie labeling could provide information that college students need to select lower-calorie items at fast-food restaurants. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

A Guidebook for Low-Carbon Development at the Local Level

Energy Technology Data Exchange (ETDEWEB)

Zhou, Nan; Price, Lynn; Ohshita, Stephanie; Zheng, Nina; Min, Hu

2011-10-31

This report aims to provide a manual with a menu of the successful policies and measures for local governments in China to create low carbon plan or climate action plans. This manual includes a comprehensive list of successful policies and best practices.

Catering for the athletes village at the Sydney 2000 Olympic Games: the role of sports dietitians.

Science.gov (United States)

Pelly, Fiona; O'Connor, Helen; Denyer, Gareth; Caterson, Ian

2009-08-01

This article describes the development, analysis, and implementation of the menu available to athletes and patrons in the main dining hall of the Athletes Village at the Sydney 2000 Olympic Games and the significant role of sports dietitians in this process. Menu design and development was informed by focus groups, literature reviews, and food-preference surveys of athletes. The final menu was also assessed by an expert panel of Australian sports dietitians. A custom-designed database (Foodweb) was developed to enable dietary analysis of food-production data and creation of point-of-choice nutrition labels. Dietitians assisted with quality assurance testing and training of catering staff. Athletes surveyed in the main dining hall (N=414) agreed that the menu contained sufficient variety and adequate meat, pasta/rice, vegetable/salad, fruit, and snack items. Sports dietitians played a significant role in ensuring that the menu met the needs of athletes from a range of differing cultural and sporting backgrounds. Dining-hall patrons provided positive feedback and few complaints about the overall dining experience. The information presented in this report can help future caterers and dietitians with the planning and provision of suitable food for athletic performance at an Olympic Games.

Marketing nutrition in restaurants: a survey of current practices and attitudes.

Science.gov (United States)

Sneed, J; Burkhalter, J P

1991-04-01

This study sought to determine attitudes toward nutrition, nutrition marketing practices, the relationship between attitudes toward nutrition and nutrition marketing practices, and nutrition training practices in restaurants. A written questionnaire was mailed to 200 research and development (R & D) directors in restaurant companies included in Restaurants & Institutions' list of top 400 foodservice organizations ranked by sales. Seventy (35%) responded. Most R & D directors did not think they were responsible for improving the health of their consumers. A positive relationship existed between attitudes toward nutrition and nutrition marketing practices (P = .013). Forty-four reported that they marketed nutrition and planned to add nutritious menu items in the future. Forty-six reported that nutritious meal options represented 0 to 10% of total sales. Nutrition information was provided to consumers by 27 restaurant companies but such information often had to be requested. The American Heart Association was a popular source of nutrition and menu-planning information. Twelve companies employed a registered dietitian, and 14 used registered dietitians as consultants. Nutrition-related training for restaurant employees was limited. These findings indicate that dietitians have opportunities to market their skills in developing nutritious menu items and providing staff training. Also, dietitians should encourage consumers (especially those with special dietary needs) to let restaurant managers know their menu and nutrition information needs.

Avaliação e Comparação do Cumprimento dos Cardápios da Merenda Escolar em uma Escola da Rede Pública Municipal de Ensino/Valuation and Comparison to do the Menu of the School Dinner in a Municipal Teaching Public System School

Directory of Open Access Journals (Sweden)

Luiz Antonio Freire Toledo

2012-12-01

Full Text Available Objetivo: O Programa Nacional de Alimentação Escolar (PNAE é um programa social do Governo Federal, que objetiva oferecer refeições capazes de cobrirem de 15% a 30% das necessidades nutricionais dos estudantes do ensino público fundamental. Sendo assim, o objetivo deste trabalho foi avaliar e comparar o cumprimento do cardápio da merenda escolar de uma escola municipal da cidade de Itajubá-MG, verificando sua utilidade e aplicabilidade. Materiais e Métodos: Foi coletado o cardápio mensal da merenda junto à Secretaria de Educação e feito o acompanhamento das preparações servidas na cantina da instituição, durante o período de 14 dias letivos, possibilitando verificar o cumprimento destes. Resultados: Do cardápio estipulado, 78% foi cumprido, e 22% foi alterado e adaptado. As observações de mudança de cardápio feitas durante o estudo refletem no valor nutricional dos alimentos, contribuindo para o não fornecimento dos nutrientes e das quantidades adequadas, de acordo com a porcentagem de calorias e proteínas recomendadas, comprometendo os objetivos do PNAE. Conclusão: O cardápio da merenda escolar da instituição estudada não foi cumprido em sua totalidade sofrendo alterações e adaptações. Sugerimos à secretaria municipal de educação à criação de um programa de conscientização para cantineiras, intervindo com informações relacionadas à mudança do cardápio durante as preparações, para que não haja comprometimento do valor nutricional. Objective: The National School Nutrition Program (PNAE is a social program of the Federal Government, which aims to offer meals capable of covering 15% to 30% of the nutritional needs of primary school students. Therefore, the objective of this study was to evaluate and compare the compliance of the school lunch menu of a public school in the city of Itajubá-MG, verifying its usefulness and applicability. Materials and Methods: the monthly menu was collected from the

Do customers learn from experience? Evidence from retail banking

NARCIS (Netherlands)

I. Ater (Itai); V. Schwartz-Landsman (Vardit)

2013-01-01

textabstractWe study customers' adoption and subsequent switching decisions with regard to a menu of three-part tariff plans offered by a commercial bank. Using a rich panel data set covering 70,510 fee-based checking accounts over 30 months, before and after the introduction of the plans, we find

Overcoming challenges

Medline Plus

Full Text Available ... in this section About Us Who we are What we do Programs and activities ... to section menu It's Only Natural Planning ahead Breastfeeding and baby basics Making breastfeeding work ...

Business Plan Design : Green Touch

OpenAIRE

Govindaraju, Navaneethan; Pallati, Rakesh

2012-01-01

Green Touch is a start-up company in the Digital Menu arena that offers clients with an All in One Digital Technology solution and 24/7 customer support. Our goal is to offer a complete digital solution for the hospitality industry by offering state of the art technology which enables businesses to be more productive by reducing work flow for its employees and yet substantial increase profits. Digital Menus increase profits in more ways than one, WOW your guests with live images of your dishe...

Building a Healthy Vegetarian Meal: Myths and Facts

Science.gov (United States)

... plant sources. All it takes is a little diligence in menu planning. Myth #5: Just Because Something ... help you create the change to improve your life. Find an Expert Learn More About Us National ...

Food selection criteria for disaster response planning in urban societies.

Science.gov (United States)

Wien, Michelle; Sabaté, Joan

2015-05-12

Nutrition professionals that have menu planning and disaster management responsibilities should consider factors that have transcended from ancient to current times, in addition to recognizing societal trends that have led to our current increased vulnerability in the event of a disaster. Hence, we proceeded to develop a set of "Disaster Response Diets" (DRDs) for use in urban societies inclusive of the aforementioned considerations. A three-phase multidimensional approach was used to identify food groups suitable for creating a set of DRDs. Phase One consisted of calculating the percent daily nutrient intake and Drewnowski's naturally nutrient rich (NNR) score for an individual or mean composite for one serving of food from 11 specific food groups. In Phase Two, in addition to nutrient density, the 11 food groups were evaluated and scored based on the following DRD planning criteria: storage and handling properties, preparation ease and, cultural acceptance/individual tolerance. During Phase Three, three DRDs were developed based upon the data retrieved from Phases one and two. In Phase One, the NNR scores ranged from 2.1 for fresh fruits to 28.1 for dry cereals, a higher score indicating a higher nutrient density. During Phase Two, a maximum score of 12 was possible based on appropriateness for a disaster situation. Five plant-based food groups (dry cereals, nuts, dried fruits, grains and legumes) achieved a score ranging between 7 and 12, whereas the five fresh food groups were deemed ineligible due to sanitation and perishability concerns. During Phase Three, three DRDs (milk-inclusive, milk-free and Grab-and-Go) were developed as benchmarks for disaster response planning. Plant-based DRDs are universally acceptable and tolerated across cultures and religions. Therefore, we suggest nutrition professionals consider using a plant-based approach for creating DRDs for public health institutions and organizations.

Overcoming challenges

Medline Plus

Full Text Available ... menu It's Only Natural Planning ahead Breastfeeding and baby basics Making breastfeeding work for you Addressing breastfeeding ... in the African-American community Incredible facts about babies, breastmilk, and breastfeeding Overcoming challenges Common questions about ...

Do customers learn from experience? Evidence from retail banking

OpenAIRE

Ater, Itai; Schwartz-Landsman, Vardit

2013-01-01

textabstractWe study customers' adoption and subsequent switching decisions with regard to a menu of three-part tariff plans offered by a commercial bank. Using a rich panel data set covering 70,510 fee-based checking accounts over 30 months, before and after the introduction of the plans, we find that most customers adopt noncost-minimizing plans, preferring plans with large monthly allowances and high fixed payments. Furthermore, after adoption, customers who exceed their allowances and con...

WEP. A wind energy planning system

International Nuclear Information System (INIS)

Larsen, H.V.

1991-11-01

The report describes the Wind Energy Planning system (WEP). It is intended as a decision support system to be used in the economic evaluation of wind energy projects. Such projects could be minor projects with only a single wind turbine or large wind farm projects consisting of several wind turbine plants. In the WEP system, a wind turbine is described by data on initial investment, possible later reinvestments, O and M costs, expected yearly production, life time, and capacity factor. The raising of loans are modelled, too. Depending on which output report is created, the value of the wind generated electricity is calculated in two different ways: either the electricity is assumed to be sold at a price (time series) given by the user, or the alternative conventional power production is modelled by its specific investment, O and M costs, life time, effectivity, fuel mix, and time series for fuel prices. Using these data, capacity credit and saved fuel and O and M costs are calculated. Due to the flexible data structure of the model, the user can easily create a scenario that models a large scale introduction of wind power. In such a scenario the gradual build up through several years of the wind power capacity can be modelled. The report describes in detail the menu structure, the input facilities, the output reports, and the organization of data. Also included is an example with full input documentation and output reports. (au)

Alkali-silica reaction of aggregates in real concrete and mortar specimen

Czech Academy of Sciences Publication Activity Database

Lukschová, Šárka

-, č. 18 (2009), s. 75-78 ISSN 1214-9691 Institutional research plan: CEZ:AV0Z30460519 Keywords : alkali-silica reaction * concrete * mocroscopy Subject RIV: DB - Geology ; Mineralogy www.irsm.cas.cz/?Lang=CZE&Menu=25,29,0,0

Optimal retirement planning with a focus on single and joint life annuities

DEFF Research Database (Denmark)

Bell, Agnieszka Karolina Konicz; Pisinger, David; Weissensteiner, Alex

2016-01-01

We optimize the asset allocation, consumption and bequest decisions of a couple with an uncertain lifetime. The asset menu consists of zero coupon bonds and pure endowments with different maturities, whole life annuities and stocks. The pure endowments pay either fixed or variable benefits, and, ...... with different maturities and underlying financial risk....

Kids with Food Allergies

Science.gov (United States)

... To Recipe Substitutions Substitutions for Milk Substitutions for Egg Substitutions for Wheat and Gluten Substitutions for Soy Substitutions for Peanuts and Tree Nuts Substitutions for Corn Menu Planning for the Food Allergy Cook Food & Cooking Support Forum Allergy-Friendly Foods Allergy ...

SU-E-T-240: Design and Implement of An Electronic Records Function for Treatment Plan Checked Meeting

International Nuclear Information System (INIS)

Wu, Q

2015-01-01

Purpose: To replace the paper records, we designed an electronic records function for plan checked meeting in our in-house developed radiotherapy information management system(RTIMS). Methods: Since 2007, the RTIMS has been developed on a database and web service of Apache+PHP+MySQL, and almost all computers and smartphones could access the RTIMS through IE browser, to input, search, count, and print the data. In 2012, we also established an radiation therapy case conference multi-media system(RTCCMMS) based on Windows Remote Desktop feature. Since 2013, we have carried out the treatment plan checked meeting of the physics division in every afternoon for about half an hour. In 2014, we designed an electronic records function, which includes a meeting information record and a checked plan record. And the meeting record includes the following items: meeting date, name, place, length, status, attendee, content, etc. The plan record includes the followings: meeting date, meeting name, patient ID, gender, age, patient name, course, plan, purpose, position, technique, CTsim type, plan type, primary doctor, other doctor, primary physicist, other physicist, difficulty, quality, score, opinion, status, note, etc. Results: In the past year, the electronic meeting records function has been successfully developed and implemented in the division, and it could be accessed from an smartphone. Almost all items have the corresponding pull-down menu selection, and each option would try to intelligently inherit default value from the former record or other form. According to the items, we could do big data mining to the input data. It also has both Chinese and English two versions. Conclusion: It was demonstrated to be user-friendly and was proven to significantly improve the clinical efficiency and quality of treatment plan. Since the RTIMS is an in-house developed system, more functions can be added or modified to further enhance its potentials in research and clinical practice

SU-E-T-240: Design and Implement of An Electronic Records Function for Treatment Plan Checked Meeting

Energy Technology Data Exchange (ETDEWEB)

Wu, Q [Beijing Hospital, Beijing (China)

2015-06-15

Purpose: To replace the paper records, we designed an electronic records function for plan checked meeting in our in-house developed radiotherapy information management system(RTIMS). Methods: Since 2007, the RTIMS has been developed on a database and web service of Apache+PHP+MySQL, and almost all computers and smartphones could access the RTIMS through IE browser, to input, search, count, and print the data. In 2012, we also established an radiation therapy case conference multi-media system(RTCCMMS) based on Windows Remote Desktop feature. Since 2013, we have carried out the treatment plan checked meeting of the physics division in every afternoon for about half an hour. In 2014, we designed an electronic records function, which includes a meeting information record and a checked plan record. And the meeting record includes the following items: meeting date, name, place, length, status, attendee, content, etc. The plan record includes the followings: meeting date, meeting name, patient ID, gender, age, patient name, course, plan, purpose, position, technique, CTsim type, plan type, primary doctor, other doctor, primary physicist, other physicist, difficulty, quality, score, opinion, status, note, etc. Results: In the past year, the electronic meeting records function has been successfully developed and implemented in the division, and it could be accessed from an smartphone. Almost all items have the corresponding pull-down menu selection, and each option would try to intelligently inherit default value from the former record or other form. According to the items, we could do big data mining to the input data. It also has both Chinese and English two versions. Conclusion: It was demonstrated to be user-friendly and was proven to significantly improve the clinical efficiency and quality of treatment plan. Since the RTIMS is an in-house developed system, more functions can be added or modified to further enhance its potentials in research and clinical practice

TRIGGER

CERN Multimedia

Roberta Arcidiacono

2013-01-01

Trigger Studies Group (TSG) The Trigger Studies Group has just concluded its third 2013 workshop, where all POGs presented the improvements to the physics object reconstruction, and all PAGs have shown their plans for Trigger development aimed at the 2015 High Level Trigger (HLT) menu. The Strategy for Trigger Evolution And Monitoring (STEAM) group is responsible for Trigger menu development, path timing, Trigger performance studies coordination, HLT offline DQM as well as HLT release, menu and conditions validation – this last task in collaboration with PdmV (Physics Data and Monte Carlo Validation group). In the last months the group has delivered several HLT rate estimates and comparisons, using the available data and Monte Carlo samples. The studies were presented at the Trigger workshops in September and December, and STEAM has contacted POGs and PAGs to understand the origin of the discrepancies observed between 8 TeV data and Monte Carlo simulations. The most recent results show what the...

Overcoming challenges

Medline Plus

Full Text Available ... activities In your community Funding opportunities Internships and jobs View all pages in this section Back to section menu It's Only Natural Planning ahead Breastfeeding and baby basics Making breastfeeding work for you Addressing breastfeeding myths Breastfeeding myths in ...

Drugs + HIV, Learn the Link

Medline Plus

Full Text Available ... NIDA : Facebook LinkedIn Twitter YouTube Flickr RSS Menu Home Drugs of Abuse Commonly Abused Drugs Charts Emerging ... Badges Other Resources Strategic Plan Search Share Print Home » News & Events » Public Education Projects » Learn the Link - ...

Poznámky ke stravovacím zvyklostem Ukrajinců žijících v České republice (na příkladu Brna a okolí)

Czech Academy of Sciences Publication Activity Database

Toncrová, Marta

2009-01-01

Roč. 19, č. 3 (2009), s. 17-184 ISSN 0862-8351 Institutional research plan: CEZ:AV0Z90580513 Keywords : Ukrainian cuisine * everyday and festive menu * ingredients * the Ukrainians in the Czech Republic * Brno * Blansko * Kuřim Subject RIV: AC - Archeology, Anthropology, Ethnology

Gluten-Free Strategies in the Aisle and on the Menu

Science.gov (United States)

... favorite steamed vegetables. Be sure to tell the server you need a gluten-free meal and stress ... making a plan? The nutrition experts in our professional membership are ready to help you create the ...

The Nutritional Contribution of Foods and Beverages Provided by Government-Sponsored Day Care Centers in Guatemala.

Science.gov (United States)

Vossenaar, Marieke; Hernández, Liza; Montenegro-Bethancourt, Gabriela; Soto-Méndez, María José; Bermudez, Odilia I; Solomons, Noel W

2015-09-01

Meals served at government-run day care centers must be nutritionally adequate to ensure good health and proper development of preschool-aged children. They can provide a controlled opportunity to complement the daily diet of children in vulnerable populations. To determine the nutrient adequacy and leading food sources of nutrients provided by the diet served in government-sponsored day care centers. Estimated daily energy and nutrient intakes of a theoretical 40-day day care center menu were calculated, and the nutrient adequacy was assessed. Nutrient densities and critical nutrient densities of the menu were computed to identify nutrient inadequacies. Furthermore, main sources of nutrients were identified, and energy and nutrient distributions were examined by meal time. The menu provides approximately 90% of daily energy requirement and more than 100% of Recommended Nutrient Intakes (RNIs), with the exception of vitamin D and calcium. Sugar was the first leading source of energy, whereas milk was the first leading contributor of vitamin D. Within an environment of budgetary constraints, the Guatemalan government developed and advocated an exemplary menu offering for children in the vulnerable preschool period. We have demonstrated that, if prepared and served as planned, the items from the official, standard menu would supply most of the nutrients needed. High vitamin A intake related to the mandated national fortification program is a potential problem. From the analysis, it was found that vitamin D emerges as the most prominent candidate for a problem nutrient of deficient intake. © The Author(s) 2015.

Restaurant Training Recipe At Triton College

Science.gov (United States)

Quagliano, Joseph

1974-01-01

The successful restaurant training program at Triton College (Illinois) involves a broadly based, two-year curriculum offering practical training in nearly all the areas associated with a comprehensive food operation--management, food preparation, menu planning, nutrition, personnel vending, dining room service, and cost control. (Author/EA)

Food Service and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2000.

Science.gov (United States)

Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare

2001-01-01

Presents School Health Policies and Programs Study 2000 findings about state- and district-level policies and practices regarding various school food service issues, e.g., organization and staffing, food service and child nutrition requirements and recommendations, menu planning and food preparation, and collaboration. Also addressed are food…

Adaptation of the RenalSmart ® web-based application for the ...

African Journals Online (AJOL)

Adaptation of the RenalSmart ® web-based application for the dietary management of patients with diabetic nephropathy. ... and enhanced to include functions for the nutritional assessment of a patient with diabetic nephropathy, the formulation of a dietary prescription and the development of a meal plan and sample menu.

Chronology of a Successful Conversion--Contractor Revives School Lunch Program.

Science.gov (United States)

Johnston, James B.

1994-01-01

A New York State school district employed a management company to privatize the food-service program with the goal of enticing all students to eat lunch. Expertise in marketing, menu planning, and food-service operation turned the program around. Suggests questions to ask when selecting a management company. (MLF)

Pengembangan OSD (On Screen Display dengan Penambahan Menu untuk Aplikasi pada Semi Autonomous Mobile Robot dengan Lengan untuk Mengambil Objek

Directory of Open Access Journals (Sweden)

Muhammad Saiful Hak

2017-01-01

Full Text Available Tugas Akhir ini membahas pengembangan OSD (On Screen Display dengan sistem FPV (First Person View yang bertujuan untuk mendukung kinerja sebuah RC (Remote Control atau mobile robot dengan cara mengambil data pada RC atau mobile robot tersebut. Penggunaan sensor pad a modul OSD ini terbatas, sehingga dilakukan sebuah pengembangan dengan penambahan pengkabelan dan pemrograman menggunakan kompiler Arduino. Dalam sistem ini, OSD yang dipakai adalah dua buah minimOSD yang telah dirancang dengan penambahan beberapa fitur menu sensor. Pada minimOSD yang pertama data GPS (Global Positioning System berupa posisi lintang dan bujur didapat dari APM (ArduPilot Mega yang diprogram menggunakan minimOSD extra. Pada minimOSD yang kedua didapat data sensor ultrasonik dan posisi lengan robot yang dikirim oleh Arduino Mega pada mobile robot menggunakan pengiriman serial. Sensor suhu, level baterai dan data waktu diperoleh dari penambahan pengkabelan pada pin-pin ATMega328. Hasil olah data sensor pada minimOSD pertama dan kedua yang berupa data visual digabung dan dikirim menuju layar monitor FPV menggunakan video transmiter. Animasi data yang ditampilkan mempunyai batas sebesar 256 data karakter, sehingga posisi lengan robot dan sensor ultrasonik hanya bisa digambarkan berupa perbandingan skala tingkatan dan data teks, sedangkan data sensor yang lain ditampilkan sesuai hasil olah data sebenarnya.

Message framing in the context of the national menu-labelling policy: a comparison of public health and private industry interests.

Science.gov (United States)

Shelton, Rachel C; Colgrove, James; Lee, Grace; Truong, Michelle; Wingood, Gina M

2017-04-01

We conducted a content analysis of public comments to understand the key framing approaches used by private industry v. public health sector, with the goal of informing future public health messaging, framing and advocacy in the context of policy making. Comments to the proposed menu-labelling policy were extracted from Regulations.gov and analysed. A framing matrix was used to organize and code key devices and themes. Documents were analysed using content analysis with Dedoose software. Recent national nutrition-labelling regulations in the USA provide a timely opportunity to understand message framing in relation to obesity prevention and policy. We examined a total of ninety-seven documents submitted on behalf of organizations (private industry, n 64; public health, n 33). Public health focused on positive health consequences of the policy, used a social justice frame and supported its arguments with academic data. Industry was more critical of the policy; it used a market justice frame that emphasized minimal regulation, depicted its members as small, family-run businesses, and illustrated points with humanizing examples. Public health framing should counter and consider engaging directly with non-health-related arguments made by industry. Public health should include more powerful framing devices to convey their messages, including metaphors and humanizing examples.

Using Fast Food Nutrition Facts to Make Healthier Menu Selections

Science.gov (United States)

Turley, Jennifer

2009-01-01

Objectives: This teaching idea enables students to (1) access and analyze fast food nutrition facts information (Calorie, total fat, saturated fat, trans fat, cholesterol, sugar, and sodium content); (2) decipher unhealthy and healthier food choices from fast food restaurant menus for better meal and diet planning to reduce obesity and minimize…

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...

Magnetic circuit with large blocks from NdFeB magnets for suspended magnetic separators

Czech Academy of Sciences Publication Activity Database

Žežulka, Václav

2010-01-01

Roč. 7, č. 2 (2010), s. 227-235 ISSN 1214-9705 Institutional research plan: CEZ:AV0Z30460519 Keywords : magnetic circuits * magnetic separation * permanent magnets Subject RIV: BM - Solid Matter Physics ; Magnetism Impact factor: 0.452, year: 2010 www.irsm.cas.cz/?Lang=CZE&Menu=25,0,0,0

Online Patent Searching: Guided by an Expert System.

Science.gov (United States)

Ardis, Susan B.

1990-01-01

Describes the development of an expert system for online patent searching that uses menu driven software to interpret the user's knowledge level and the general nature of the search problem. The discussion covers the rationale for developing such a system, current system functions, cost effectiveness, user reactions, and plans for future…

Pilot Fullerton plans menu as packaged food and beverages float around him

Science.gov (United States)

1982-01-01

Pilot C. Gordon Fullerton, wearing the communications carrier assembly (ASSY) mini headset (HDST), beings food preparation on the middeck. Canned goods, sealed packages, beverage containers, etc are attached with velcro to meal tray assemblies (secured on middeck forward lockers) and freefloat around Fullerton. JSC water dispenser kit and portrait of G.W.S. Abbey appears behind Fullerton on port side bulkhead and potable water tank appears below him.

Food and Nutrition Practices and Education Needs in Florida's Adult Family Care Homes

Science.gov (United States)

Dahl, Wendy J.; Ford, Amanda L.; Gal, Nancy J.

2014-01-01

A statewide survey was carried out to determine food and nutrition practices and education needs of Florida's adult family care homes (AFCHs). The 30-item survey included questions on food and nutrition education, supplement use, and menu planning. Infrequent use of menus and nutrition supplements was reported. A strong need was indicated for…

A General Model for Food Purchasing in Captive Food Service Institutions.

Science.gov (United States)

1979-08-28

pounds Turnip greens Canned Asparagus 904 38 cases* Chicken Canadian Bacon 1670 1670 pounds Turkey breast Veal 3580 358 pounds Hamburger Rump roast 9648...65 11. RAW TURNIP PRICES .. .. ....... ............. 66 12. PROCESSED CHICKEN PRICES...planning, edited by Birchflield (10), emphasizes the Importance of standard recipes in determining quantities of food required for menu items. Standard

A portable solution to enable guided ultrasonic inspection

International Nuclear Information System (INIS)

Enenkel, Laurent; Buechler, Johannes; Poirier, Jerome; Jervis David

2012-01-01

This paper describes the development and application of an innovative ultrasonic (UT) inspection system, which is 100% guided and menu-driven to reduce human error and ensure both inspection accuracy and productivity in the reliable and accurate non-destructive testing (NDT) of shafts, tubes, pipes, and other components and structures. Set-up is menu-directed with the minimum of instrument-specific training, allowing the integral operating software to calculate all the ultrasonic parameters for each task according to the inspection procedure and create an easy-to-follow inspection plan, using either phased array or conventional UT. The operator then scans the work piece, with an encoded scanner, which ensures that the inspection plan is strictly followed. Inspection data is transmitted to a review station in the industry-accepted, non-proprietary DICONDE protocol, allowing advanced analysis tools, such as real time, volume corrected imaging, to allow easier and more reliable image interpretation. By using GEs Rhythm software platform, inspection data can be reviewed and shared, reports generated and inspection results archived for traceability, tracking or further analysis.

Designing multi-period supply contracts in a two-echelon supply chain with asymmetric information

OpenAIRE

Mobini, Zahra; Heuvel, Wilco; Wagelmans, Albert

2014-01-01

textabstractWe study a two-echelon supply chain consisting of a supplier and a retailer, where the supplier uses a simple and easily implementable incentive scheme - making a side payment - to influence the retailer’s ordering plan. The supplier makes a take-it-or-leave-it offer to the retailer in the form of a menu of contracts, each consisting of a procurement plan plus a side payment. The retailer, who possesses private information about customer demand and his cost parameters, either acce...

Nursery nutrition in Liverpool: an exploration of practice and nutritional analysis of food provided.

Science.gov (United States)

Parker, Mike; Lloyd-Williams, Ffion; Weston, Gemma; Macklin, Julie; McFadden, Kate

2011-10-01

To explore nutrition and food provision in pre-school nurseries in order to develop interventions to promote healthy eating in pre-school settings. Quantitative data were gathered using questionnaires and professional menu analysis. In the community, at pre-school nurseries. All 130 nurseries across Liverpool were a sent questionnaire (38 % response rate); thirty-four menus were returned for analysis (26 % response rate). Only 21 % of respondents stated they had adequate knowledge on nutrition for pre-school children. Sixty-one per cent of cooks reported having received only a 'little' advice on healthy eating and this was often not specific to under-5 s nutrition. Fifty-seven per cent of nurseries did not regularly assess their menus for nutritional quality. The menu analysis revealed that all menus were deficient in energy, carbohydrate, Fe and Zn. Eighty-five per cent of nurseries had Na/salt levels which exceed guidelines. Nurseries require support on healthy eating at policy, knowledge and training levels. This support should address concerns relating to both menu planning and ingredients used in food provision and meet current guidelines on food provision for the under-5 s.

Kitchen Magic: A Nutrition and Cooking Activities Handbook.

Science.gov (United States)

Crist, Mary Jo; And Others

This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

Food and Beverage Production. Food and Beverage Management Module. Operational Management Programme. Increasing Opportunities for Supervisors and Managers.

Science.gov (United States)

Jones, Peter

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…

Jednodenní srážkové úhrny 300 mm a více ve střední Evropě

Czech Academy of Sciences Publication Activity Database

Munzar, Jan; Ondráček, Stanislav; Auer, I.; Dancewicz, A.; Szalai, S.

2011-01-01

Roč. 64, č. 4 (2011), s. 107-112 ISSN 0026-1173 Institutional research plan: CEZ:AV0Z30860518 Keywords : daily precipitation amount * extremes * Central Europe Subject RIV: DG - Athmosphere Sciences, Meteorology http://www.chmi.cz/portal/dt?portal_lang=cs&menu=JSPTabContainer/P3_0_Informace_pro_Vas/P3_3_Cas_met_zpravy&last=false

CVD Prevention Through Policy: a Review of Mass Media, Food/Menu Labeling, Taxation/Subsidies, Built Environment, School Procurement, Worksite Wellness, and Marketing Standards to Improve Diet.

Science.gov (United States)

Afshin, Ashkan; Penalvo, Jose; Del Gobbo, Liana; Kashaf, Michael; Micha, Renata; Morrish, Kurtis; Pearson-Stuttard, Jonathan; Rehm, Colin; Shangguan, Siyi; Smith, Jessica D; Mozaffarian, Dariush

2015-11-01

Poor diet is the leading cause of cardiovascular disease in the USA and globally. Evidence-based policies are crucial to improve diet and population health. We reviewed the effectiveness for a range of policy levers to alter diet and diet-related risk factors. We identified evidence to support benefits of focused mass media campaigns (especially for fruits, vegetables, salt), food pricing strategies (both subsidies and taxation, with stronger effects at lower income levels), school procurement policies (for increasing healthful or reducing unhealthful choices), and worksite wellness programs (especially when comprehensive and multicomponent). Evidence was inconclusive for food and menu labeling (for consumer or industry behavior) and changes in local built environment (e.g., availability or accessibility of supermarkets, fast food outlets). We found little empiric evidence evaluating marketing restrictions, although broad principles and large resources spent on marketing suggest utility. Widespread implementation and evaluation of evidence-based policy strategies, with further research on other strategies with mixed/limited evidence, are essential "population medicine" to reduce health and economic burdens and inequities of diet-related illness worldwide.

Comparison between Long-Menu and Open-Ended Questions in computerized medical assessments. A randomized controlled trial

Directory of Open Access Journals (Sweden)

Fischer Martin R

2006-10-01

Full Text Available Abstract Background Long-menu questions (LMQs are viewed as an alternative method for answering open-ended questions (OEQs in computerized assessment. So far this question type and its influence on examination scores have not been studied sufficiently. However, the increasing use of computerized assessments will also lead to an increasing use of this question type. Using a summative online key feature (KF examination we evaluated whether LMQs can be compared with OEQs in regard to the level of difficulty, performance and response times. We also evaluated the content for its suitability for LMQs. Methods We randomized 146 fourth year medical students into two groups. For the purpose of this study we created 7 peer-reviewed KF-cases with a total of 25 questions. All questions had the same content in both groups, but nine questions had a different answer type. Group A answered 9 questions with an LM type, group B with an OE type. In addition to the LM answer, group A could give an OE answer if the appropriate answer was not included in the list. Results The average number of correct answers for LMQs and OEQs showed no significant difference (p = 0.93. Among all 630 LM answers only one correct term (0.32% was not included in the list of answers. The response time for LMQs did not significantly differ from that of OEQs (p = 0.65. Conclusion LMQs and OEQs do not differ significantly. Compared to standard multiple-choice questions (MCQs, the response time for LMQs and OEQs is longer. This is probably due to the fact that they require active problem solving skills and more practice. LMQs correspond more suitable to Short answer questions (SAQ then to OEQ and should only be used when the answers can be clearly phrased, using only a few, precise synonyms. LMQs can decrease cueing effects and significantly simplify the scoring in computerized assessment.

Food: The Challenge to Manage. [Project ECOLogy ELE Pak, Roush Pak].

Science.gov (United States)

Roush, Judy

This is one of a series of units for environmental education developed by the Highline Public Schools. The unit is designed for students at the senior high level who have a basic knowledge of nutrition, some experience in menu planning, and who are ready to put this knowledge of nutrition to work in selecting foods to attain maximum nutrition with…

Internet plan and planning

Directory of Open Access Journals (Sweden)

Kahriman Emina

2008-01-01

Full Text Available Paper discuss specific features of internet plan as well as planning as management process in general in the contemporary environment. No need to stress out that marketing plan and marketing planning is core activity in approaching to market. At the same time, there are a lot specific c request in preparing marketing plan comparing to business planning due to marketing plan is an essential part. The importance of internet plan and planning rely on specific features of the internet network but as a part of general corporate as well as marketing strategy.

Barriers and Enablers to Implementation of Dietary Guidelines in Early Childhood Education Centers in Australia: Application of the Theoretical Domains Framework.

Science.gov (United States)

Grady, Alice; Seward, Kirsty; Finch, Meghan; Fielding, Alison; Stacey, Fiona; Jones, Jannah; Wolfenden, Luke; Yoong, Sze Lin

2018-03-01

To identify perceived barriers and enablers to implementation of dietary guidelines reported by early childhood education center cooks, and barriers and enablers associated with greater implementation based on assessment of center menu compliance. Cross-sectional telephone interview. Early childhood education centers, New South Wales, Australia. A total of 202 cooks responsible for menu planning; 70 centers provided a menu for review of compliance with dietary guidelines. Barriers and enablers to dietary guideline implementation were determined using a tool assessing constructs of the Theoretical Domains Framework (TDF). Higher scores (≥6) for each construct indicated enablers to guideline implementation; lower scores (barriers. Multivariable linear regression identified TDF constructs associated with greater guideline implementation. Scores were lowest for reinforcement (mean, 5.85) and goals (mean, 5.89) domains, and highest for beliefs about consequences (mean, 6.51) and social/professional role and identity (mean, 6.50). The skills domain was positively associated with greater implementation of guidelines based on menu review (P = .01). Cooks perceived social/professional role and identity, and beliefs about consequences to be enablers to dietary guideline implementation; however, only the skills domain was associated with greater implementation. There are opportunities to target the incongruence in perceptions vs reality of the barriers and enablers to implementation. Future research could examine the utility of the TDF to identify barriers and enablers to implementation to inform intervention development and for evaluating interventions to examine intervention mechanisms. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Healthier side dishes at restaurants: an analysis of children's perspectives, menu content, and energy impacts.

Science.gov (United States)

Anzman-Frasca, Stephanie; Dawes, Franciel; Sliwa, Sarah; Dolan, Peter R; Nelson, Miriam E; Washburn, Kyle; Economos, Christina D

2014-07-04

Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake. One approach to encouraging healthier dietary intake in restaurants is to offer fruits and vegetables (FV) as side dishes, as opposed to traditional, energy-dense accompaniments like French fries. The aims of the current study were to examine: children's views about healthier side dishes at restaurants; current side dish offerings on children's menus at leading restaurants; and potential energy reductions when substituting FV side dishes in place of French fries. To investigate children's attitudes, a survey was administered to a nationally representative sample of U.S. 8- to 18-year-olds (n = 1178). To examine current side dish offerings, children's menus from leading quick service (QSR; n = 10) and full service restaurant chains (FSR; n = 10) were analyzed. Energy reductions that could result from substituting commonly-offered FV side dishes for French fries were estimated using nutrition information corresponding to the children's menu items. Two-thirds of children reported that they would not feel negatively about receiving FV sides instead of French fries with kids' meals. Liking/taste was the most common reason that children gave to explain their attitudes about FV side dishes. Nearly all restaurants offered at least 1 FV side dish option, but at most restaurants (60% of QSR; 70% of FSR), FV sides were never served by default. Substituting FV side dishes for French fries yielded an average estimated energy reduction of at least 170 calories. Results highlight some healthy trends in the restaurant context, including the majority of children reporting non-negative attitudes about FV side dishes and the consistent availability of FV side dish options at leading QSR and FSR. Yet the minority of restaurants offer these FV sides by default

Key facilitators and best practices of hotel-style room service in hospitals.

Science.gov (United States)

Sheehan-Smith, Lisa

2006-04-01

This qualitative study sought to identify the features, advantages, and disadvantages of hotel-style room service; the barriers to, and facilitators for, implementing the process; and "best practices." The study took place in four heterogeneous hospitals. Participants included hospital administrators, managers, and room-service employees. Data-collection methods included semi-structured interviews, observations, and document analysis. Common features of hotel-style room service were meal delivery within 30 to 45 minutes, a restaurant-style menu, procedures to feed ineligible patients, tray assembly on demand, scripting, and waitstaff uniforms for room-service employees. The major barrier to implementing room service was obtaining nursing support. The key facilitators were the hospital's service-oriented culture, using a multidisciplinary planning team, engaging nursing departments early in the planning stages, and intense customer-service training of room-service employees. The overwhelming advantage was patients' control over their food choices. The main disadvantage was cost. Initial best practices in hotel-style room service include: (a) taking a multidisciplinary team approach for developing and implementing the process, (b) customer-service training, (c) using a customer-driven menu, (d) wearing waitstaff uniforms, and (e) using carts with airpots for dispensing hot beverages.

Associations between self-perception of weight, food choice intentions, and consumer response to calorie information: a retrospective investigation of public health center clients in Los Angeles County before the implementation of menu-labeling regulation.

Science.gov (United States)

Nianogo, Roch A; Kuo, Tony; Smith, Lisa V; Arah, Onyebuchi A

2016-01-22

Although obesity continues to rise and remains a great public health concern in the U.S., a number of important levers such as self-perception of weight and calorie postings at point-of-purchase in restaurants are still not well-characterized in the literature, especially for low-income and minority groups in Los Angeles County (LAC). To study this gap, we examined the associations of self-perception of weight (as measured by body weight discrepancy) with food choice intentions and consumer response to calorie information among low-income adults residing in LAC during the pre-menu labeling regulation era. Descriptive and multivariable logistic regression analyses were performed to examine the aforementioned associations utilizing data from the 2007-2008 Calorie and Nutrition Information Survey (CNIS). The CNIS was a local health department study of 639 low-income adults recruited from five large, multi-purpose public health centers in LAC. Survey participants who reported that their desired weight was less than their current weight (versus desired weight the same as current weight) had (i) higher odds of intending to select lower-calorie foods under the scenario that calorie information was available at point-of-purchase (aOR = 2.0; 95 % CI: 1.0-3.9); and (ii) had higher odds of reporting that it is "very important" to have these calorie postings on food items in grocery stores (aOR = 3.1; 95 % CI: 0.90-10.7) and in fast-food restaurants (aOR = 3.4; 95 % CI: 1.0-11.4). Self-perception of weight was found to be associated with the intention to select lower-calorie foods under the scenario that calorie information was available at point-of-purchase. Future public health efforts to support menu labeling implementation should consider these and other findings to inform consumer education and communications strategies that can be tailored to assist restaurant patrons with this forthcoming federal law.

Determination of Acidity and Alkalinity of Food Materials

OpenAIRE

三浦,芳助; 福永,祐子; 瀧川,裕里子; 津田,真美; 渡辺,陽子; 瀨山,一正

2006-01-01

The acidity and alkalinity of food materials in various menus was determined to clarify the influence of food on physiological functions.　Menus mainly containing alkaline food materials (alkaline menu) and acid ones (acid menu) were compared.　Determination of acidity and alkalinity was performed for each food material in the alkaline menu and acid menu, and acidity and alkalinity of one meal and a day's one were estimated. １.　Most of food materials in acid menu were assessed to be...

Aquatic emergency response model at the Savannah River Plant

International Nuclear Information System (INIS)

Hayes, D.W.

1987-01-01

The Savannah River Plant emergency response plans include a stream/river emergency response model to predict travel times, maximum concentrations, and concentration distributions as a function of time at selected downstream/river locations from each of the major SRP installations. The menu driven model can be operated from any of the terminals that are linked to the real-time computer monitoring system for emergency response

Healthier side dishes at restaurants: an analysis of children’s perspectives, menu content, and energy impacts

Science.gov (United States)

2014-01-01

Background Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake. One approach to encouraging healthier dietary intake in restaurants is to offer fruits and vegetables (FV) as side dishes, as opposed to traditional, energy-dense accompaniments like French fries. The aims of the current study were to examine: children's views about healthier side dishes at restaurants; current side dish offerings on children's menus at leading restaurants; and potential energy reductions when substituting FV side dishes in place of French fries. Methods To investigate children’s attitudes, a survey was administered to a nationally representative sample of U.S. 8- to 18-year-olds (n = 1178). To examine current side dish offerings, children's menus from leading quick service (QSR; n = 10) and full service restaurant chains (FSR; n = 10) were analyzed. Energy reductions that could result from substituting commonly-offered FV side dishes for French fries were estimated using nutrition information corresponding to the children's menu items. Results Two-thirds of children reported that they would not feel negatively about receiving FV sides instead of French fries with kids' meals. Liking/taste was the most common reason that children gave to explain their attitudes about FV side dishes. Nearly all restaurants offered at least 1 FV side dish option, but at most restaurants (60% of QSR; 70% of FSR), FV sides were never served by default. Substituting FV side dishes for French fries yielded an average estimated energy reduction of at least 170 calories. Conclusions Results highlight some healthy trends in the restaurant context, including the majority of children reporting non-negative attitudes about FV side dishes and the consistent availability of FV side dish options at leading QSR and FSR. Yet the minority of

Summary of Operational Rations

Science.gov (United States)

1982-06-01

and legumes Dehydrated fruits, vegetables, fruit Juices, and soups Dehydrated meats, poultry, and fish Nonfat dry milk Dehydrated egg mix, cheese...Menu 3 Ham/ Eggs , Chopped Fruit, Candy, Crackers and Peanut Butter Menu 4 Pork Slices, Cooked w/Juices Fruit, Candy, Crackers, and Peanut Butter...Menu 7 Spaghetti w /Beef Chunks in Sauce Cake, Cocoa Beverage, Crackers, and Jam Menu 8 Beans w/ Meatballs in Tomato Sauce Cake, Cocoa Beverage

Putting Health Back Into Health Insurance Choice.

Science.gov (United States)

Atanasov, Pavel; Baker, Tom

2014-08-01

What are the barriers to voluntary take-up of high-deductible plans? We address this question using a large-scale employer survey conducted after an open-enrollment period in which a new high-deductible plan was first introduced. Only 3% of the employees chose this plan, despite the respondents' recognition of its financial advantages. Employees who believed that the high-deductible plan provided access to top physicians in the area were three times more likely to choose it than employees who did not share this belief. A framed field experiment using a similar choice menu showed that displaying additional financial information did not increase high-deductible plan take-up. However, when plans were presented as identical except for the deductible, respondents were highly likely to choose the high-deductible plan, especially in a two-way choice. These results suggest that informing plan choosers about high-deductible plans' health access provisions may affect choice more strongly than focusing on their financial advantages. © The Author(s) 2014.

Calorie changes in large chain restaurants from 2008 to 2015.

Science.gov (United States)

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

2017-07-01

No prior studies examining changes in the calorie content of chain restaurants have included national data before and after passage of federal menu labeling legislation, required by the 2010 Affordable Care Act. This paper describes trends in calories available in large U.S. chain restaurants in 2008 and 2012 to 2015 using data were obtained from the MenuStat project (2012 to 2015) and from the Center for Science in the Public Interest (2008). This analysis included 44 of the 100 largest U.S. restaurants which are available in all years of the data (2008 and 2012-2015) (N=19,391 items). Generalized linear models were used to examine 1) per-item calorie changes from 2008 to 2015 among items on the menu in all years and 2) mean calories in new items in 2012, 2013, 2014 and 2015 compared to items on the menu in 2008 only. We found that Among items common to the menu in all years, overall calories declined from 327kcal in 2008 to 318kcal in 2015 (p-value for trend=0.03). No differences in mean calories among menu items newly introduced in 2012, 2013, 2014, and 2015 relative to items only on the menu in 2008 were found. These results suggest that the federal menu labeling mandate (to be implemented in May 2017) appears to be influencing restaurant behavior towards lower average calories for menu items. Copyright © 2017 Elsevier Inc. All rights reserved.

School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations

Directory of Open Access Journals (Sweden)

Glenda Marreira Vidal

2015-06-01

Full Text Available OBJECTIVE: To assess compliance of school menu planning with the National School Food Program's regulations. METHODS: This cross-sectional study analyzed 133 menus for 542 schools in 49 municipalities of the state of Santa Catarina. The menus were assessed according to the National School Food Program's regulations, the "Dietary Guidelines for the Brazilian Population" and the "Qualitative Evaluation of Menu Components for Schools". The data were analyzed by descriptive statistics. RESULTS: Nearly all (98.5% municipalities met the requirement of technical responsibility for menu development and 81.0% acquired foods from family farms. The menus contained fruits (87.2% and non-starchy vegetables (94.0%, but the frequencies of fruits and non-starchy vegetables were smaller than two to three times a week. The most common high-sodium and high-fat foods were commercially processed meats (53.0%, but their frequency was smaller than once a week. Likewise, the frequencies of beverages (natural fruit juice, coffee, and tea were smaller than once a week. Most menus (85.1% repeated foods during the week, and only 3.0% of the menus listed organic foods. CONCLUSION: Some school menus from Santa Catarina need to be revised with respect to the frequency of fruits and non-starchy vegetables, high-sugar foods, high-sodium foods, and high-fat foods, and need to increase food diversity and variety.

Data link air traffic control and flight deck environments: Experiment in flight crew performance

Science.gov (United States)

Lozito, Sandy; Mcgann, Alison; Corker, Kevin

1993-01-01

This report describes an experiment undertaken in a full mission simulation environment to investigate the performance impact of, and human/system response to, data-linked Air Traffic Control (ATC) and automated flight deck operations. Subjects were twenty pilots (ten crews) from a major United States air carrier. Crews flew the Advanced Concepts Flight Simulator (ACFS), a generic 'glass cockpit' simulator at NASA Ames. The method of data link used was similar to the data link implementation plans for a next-generation aircraft, and included the capability to review ATC messages and directly enter ATC clearance information into the aircraft systems. Each crew flew experimental scenarios, in which data reflecting communication timing, errors and clarifications, and procedures were collected. Results for errors and clarifications revealed an interaction between communication modality (voice v. data link) and communication type (air/ground v. intracrew). Results also revealed that voice crews initiated ATC contact significantly more than data link crews. It was also found that data link crews performed significantly more extraneous activities during the communication task than voice crews. Descriptive data from the use of the review menu indicate the pilot-not-flying accessing the review menu most often, and also suggest diffulty in accessing the target message within the review menu structure. The overall impact of communication modality upon air/ground communication and crew procedures is discussed.

Pengembangan ANIME (Animation Learning Media Berbasis Multimedia untuk Pembelajaran Dasar Sistem Komputer Bahasan Instalasi Hardware

Directory of Open Access Journals (Sweden)

I Made Gede Sunarya

2015-01-01

Full Text Available Penelitian ini bertujuan untuk merancang, mengimplementasi Anime (Animation Learning Media Berbasis Multimedia untuk Pembelajaran Dasar Sistem Komputer Bahasan Instalasi Hardware serta mengetahui respon mahasiswa terhadap penerapan Anime berbasis multimedia tersebut. Metode yang digunakan dalam penelitian ini adalah metode penelitian pengembangan (Research and Development. Desain pengembangan yang digunakan adalah model Dick & Carey. Pengembangan Anime sebagai sebuah produk akhir dari penelitian ini menggunakan metode pengembangan yang disebut System Development Life Cycle (SDLC berbasis Waterfall yang merupakan standar pengembangan sebuah perangkat lunak. Validasi yang dilakukan dalam pengujian produk yaitu validasi produk secara teknis, validasi oleh para ahli dan uji terbatas. Pengumpulan data dilakukan dengan cara pemberian angket kepada mahasiswa. Data yang terkumpul dianalisis secara statistik deskriptif. Rancangan dan implementasi media anime terdiri dari 3 menu utama, yaitu menu pengenalan hardware, menu perakitan komputer, menu troubleshooting komputer. menu pengenalan hardware terdiri dari 4 sub menu, yaitu alat input, alat output, alat pemroses, alat penyimpanan. Menu perakitan komputer terdiri dari submenu perakitan tanpa casing dan perakitan dengan casing. Respon mahasiswa terhadap pengembangan media anime dalam kategori sangat positif.

PENGATURAN SISTEM PENGAMAN RUMAH DAN PENGATURAN BEBAN LAMPU BERBASIS MIKROKONTROLER

Directory of Open Access Journals (Sweden)

Joko Firmansyah

2015-09-01

Penelitian ini menghasilkan suatu instrumen pengaman rumah dan pengaturan beban lampu yang memiliki menu open dan menu Set RTC sebagai menu pengatur sistem. Menu Open digunakan untuk mengatur akses pintu maupun lampu seperti saklar on/ off, sedangkan Menu Set RTC dapat digunakan untuk mengatur akses pintu maupun lampu sesuai keinginan pengguna dengan cara menseting nilai start dan nilai stop. Akses yang dapat diatur adalah akses pintu dan lampu dengan mode 24 jam. Pengaturan pada sistem ini belum dilengkapi dengan setting berdasarkan tanggal dan hari. Memori flash yang dibutuhkan untuk membentuk instrumen ini adalah 99,1% dari 16KByte dan memori eeprom sebesar 8,6% dari 512Byte

Genetic Underpinnings of Alopecia Areata

Medline Plus

Full Text Available ... en español Main navigation Menu Close Health Topics Grants & Funding Labs @ NIAMS Clinical Trials News Room About ... Community Outreach Initiative Menu Menu Close Health Topics Grants & Funding Labs @ NIAMS Clinical Trials News Room All ...

Genetic Underpinnings of Alopecia Areata

Medline Plus

Full Text Available ... Community Outreach Publications in Asian Languages Portal en español Main navigation Menu Close Health Topics Grants & Funding ... Room About NIAMS Asian Language Publications Portal en espanol Community Outreach Initiative Menu Menu Close Health Topics ...

Genetic Underpinnings of Alopecia Areata

Medline Plus

Full Text Available ... Asian Languages Portal en español Main navigation Menu Close Health Topics Grants & Funding Labs @ NIAMS Clinical Trials ... Portal en espanol Community Outreach Initiative Menu Menu Close Health Topics Grants & Funding Labs @ NIAMS Clinical Trials ...

Genetic Underpinnings of Alopecia Areata

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Full Text Available ... Portal en español Main navigation Menu Close Health Topics Grants & Funding Labs @ NIAMS Clinical Trials News Room ... espanol Community Outreach Initiative Menu Menu Close Health Topics Grants & Funding Labs @ NIAMS Clinical Trials News Room ...

Overcoming challenges

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Full Text Available ... content U.S. Department of Health & Human Services En Español Call the OWH HELPLINE: 800-994-9662 9 ... p.m. ET, Monday — Friday Search Menu En Español Search Menu CHANGE Top Menu Health and Wellness ...

DEVELOPMENT OF A COMMERCIAL WEBSITE

OpenAIRE

Faruk, Md.

2016-01-01

The goal of this thesis was to create an electronic online store website. Before building this website, the thesis explains about the ecommerce website because there is considerable amount classification of ecommerce. Moreover, the overall web page design and constructing process of an online store is shown on the constructed website. Header, body, footer, content menu and navigation system are represented through the website. Every successful project needs a proper plan. This project ...

Planning documents: a business planning strategy.

Science.gov (United States)

Kaehrle, P A

2000-06-01

Strategic planning and business plan development are essential nursing management skills in today's competitive, fast paced, continually changing health care environment. Even in times of great uncertainty, nurse managers need to plan and forecast for the future. A well-written business plan allows nurse managers to communicate their expertise and proactively contribute to the programmatic decisions and changes occurring within their patient population or service area. This article presents the use of planning documents as a practical, strategic business planning strategy. Although the model addresses orthopedic services specifically, nurse managers can gain an understanding and working knowledge of planning concepts that can be applied to all patient populations.

Overcoming challenges

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Demand for a Medicare prescription drug benefit: exploring consumer preferences under a managed competition framework.

Science.gov (United States)

Cline, Richard R; Mott, David A

2003-01-01

Several proposals for adding a prescription drug benefit to the Medicare program rely on consumer choice and market forces to promote efficiency. However, little information exists regarding: 1) the extent of price sensitivity for such plans among Medicare beneficiaries, or 2) the extent to which drug-only insurance plans using various cost-control mechanisms might experience adverse selection. Using data from a survey of elderly Wisconsin residents regarding their likely choices from a menu of hypothetical drug plans, we show that respondents are likely to be price sensitive with respect to both premiums and out-of-pocket costs but that selection problems may arise in these markets. Outside intervention may be necessary to ensure the feasibility of a market-based approach to a Medicare drug benefit.

Anatomy of a Cancer Treatment Scam

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Pengembangan Aplikasi Pengolah Kata Menggunakan C++ Builder 5.0

Directory of Open Access Journals (Sweden)

Lukman Effendi

2016-11-01

Full Text Available A word processor is a tool used for writing text in which a word processing application has a function can perform text editing and printing. In making the word processing application is used programming languages C ++ Builder 5.0. The logic flow of this first word processing application user will be presented with a form where there is a place to write the text. Within these forms are also several main menu in which there is a menu that is used to create new documents, the menu is used to edit the text, the menu is used for printing, as well as a menu that is used to store documents that support the format: .txt,. rtf, doc.

Energy Content of U.S. Fast-Food Restaurant Offerings 14-Year Trends

Science.gov (United States)

Bauer, Katherine W.; Hearst, Mary O.; Earnest, Alicia A.; French, Simone A.; Oakes, J. Michael; Harnack, Lisa J.

2012-01-01

Background Within the past decade there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. Purpose To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997/1998 and 2009/2010. Methods Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Results Spanning 1997/1998 and 2009/2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrees and drinks remained level. Conclusions While large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. PMID:23079171

Energy content of U.S. fast-food restaurant offerings: 14-year trends.

Science.gov (United States)

Bauer, Katherine W; Hearst, Mary O; Earnest, Alicia A; French, Simone A; Oakes, J Michael; Harnack, Lisa J

2012-11-01

Within the past decade, there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997-1998 and 2009-2010. Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Spanning 1997-1998 and 2009-2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrées and drinks remained level. Although large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

75 FR 52427 - Guidance for Industry: Questions and Answers Regarding the Effect of Section 4205 of the Patient...

Science.gov (United States)

2010-08-25

... and Affordable Care Act of 2010 on State and Local Menu and Vending Machine Labeling Laws... State and Local Menu and Vending Machine Labeling Laws.'' Section 4205 of the Patient Protection and... on State and local menu and vending machine labeling laws, and to ensure that industry and State and...

F-111 Wing Commander: A Mprolog Expert System

Science.gov (United States)

1991-01-01

database by typing expert at the ’- prompt Iisp (Ans,newdb), open..proper( Arts)’, do(O). cleardb : nuion(M, _, SIl. retract( niimaon(M,,.Sei,.,j... Iisp (Selection. menuO), procus(Selectioa, Next). procein(1, 0) :-al. /* Plan Mission level I mnuuonNum(Minurn), resetbk, ask(3tat. msiiaton lacati~ou...Material, AA, SS,LC)). 380 proceail(rr,Mnum) Iiap( FC,ncuts), liup( RT’ road type), airdef(AA,SS), Iisp ( LClocover), replace(cut(Mnum.,,.._J, cuts

Experiments with a cryogenic torsion balance

International Nuclear Information System (INIS)

Newman, R.D.

1983-01-01

The torsion balance is a remarkably capable instrument for the measurement of slowly varying exceedingly small forces; indeed its potential abilities are still largely untapped. The author outlines some of the virtues (and limitations) of the torsion balance, and presents a menu of gravitation-related experiments to which it may be applied. He discusses plans for developing torsion balances operating at cryogenic temperatures, and describes an experiment to search for anomalous long-range interactions associated with intrinsic spin. (Auth.)

Conversion of helical tomotherapy plans to step-and-shoot IMRT plans--Pareto front evaluation of plans from a new treatment planning system.

Science.gov (United States)

Petersson, Kristoffer; Ceberg, Crister; Engström, Per; Benedek, Hunor; Nilsson, Per; Knöös, Tommy

2011-06-01

The resulting plans from a new type of treatment planning system called SharePlan have been studied. This software allows for the conversion of treatment plans generated in a TomoTherapy system for helical delivery, into plans deliverable on C-arm linear accelerators (linacs), which is of particular interest for clinics with a single TomoTherapy unit. The purpose of this work was to evaluate and compare the plans generated in the SharePlan system with the original TomoTherapy plans and with plans produced in our clinical treatment planning system for intensity-modulated radiation therapy (IMRT) on C-arm linacs. In addition, we have analyzed how the agreement between SharePlan and TomoTherapy plans depends on the number of beams and the total number of segments used in the optimization. Optimized plans were generated for three prostate and three head-and-neck (H&N) cases in the TomoTherapy system, and in our clinical treatment planning systems (TPS) used for IMRT planning with step-and-shoot delivery. The TomoTherapy plans were converted into step-and-shoot IMRT plans in SharePlan. For each case, a large number of Pareto optimal plans were created to compare plans generated in SharePlan with plans generated in the Tomotherapy system and in the clinical TPS. In addition, plans were generated in SharePlan for the three head-and-neck cases to evaluate how the plan quality varied with the number of beams used. Plans were also generated with different number of beams and segments for other patient cases. This allowed for an evaluation of how to minimize the number of required segments in the converted IMRT plans without compromising the agreement between them and the original TomoTherapy plans. The plans made in SharePlan were as good as or better than plans from our clinical system, but they were not as good as the original TomoTherapy plans. This was true for both the head-and-neck and the prostate cases, although the differences between the plans for the latter were

Shuttle and ISS Food Systems Management

Science.gov (United States)

Kloeris, Vickie

2000-01-01

Russia and the U.S. provide the current International Space Station (ISS) food system. Each country contributes half of the food supply in their respective flight food packaging. All of the packaged flight food is stowed in Russian provided containers, which interface with the Service Module galley. Each country accepts the other's flight worthiness inspections and qualifications. Some of the food for the first ISS crew was launched to ISS inside the Service Module in July of 2000, and STS-106 in September 2000 delivered more food to the ISS. All subsequent food deliveries will be made by Progress, the Russian re-supply vehicle. The U.S. will ship their portion of food to Moscow for loading onto the Progress. Delivery schedules vary, but the goal is to maintain at least a 45-day supply onboard ISS at all times. The shelf life for ISS food must be at least one year, in order to accommodate the long delivery cycle and onboard storage. Preservation techniques utilized in the US food system include dehydration, thermo stabilization, intermediate moisture, and irradiation. Additional fresh fruits and vegetables will be sent with each Progress and Shuttle flights as permitted by volume allotments. There is limited refrigeration available on the Service Module to store fresh fruits and vegetables. Astronauts and cosmonauts eat half U.S. and half Russian food. Menu planning begins 1 year before a planned launch. The flight crews taste food in the U.S. and in Russia and rate the acceptability. A preliminary menu is planned, based on these ratings and the nutritional requirements. The preliminary menu is then evaluated by the crews while training in Russia. Inputs from this evaluation are used to finalize the menu and flight packaging is initiated. Flight food is delivered 6 weeks before launch. The current challenge for the food system is meeting the nutritional requirements, especially no more than 10 mg iron, and 3500 mg sodium. Experience from Shuttle[Mir also indicated

NutriSonic web expert system for meal management and nutrition counseling with nutrient time-series analysis, e-food exchange and easy data transition.

Science.gov (United States)

Hong, Soon-Myung; Cho, Jee-Ye; Lee, Jin-Hee; Kim, Gon; Kim, Min-Chan

2008-01-01

This study was conducted to develop the NutriSonic Web Expert System for Meal Management and Nutrition Counseling with Analysis of User's Nutritive Changes of selected days and food exchange information with easy data transition. This program manipulates a food, menu and meal and search database that has been developed. Also, the system provides a function to check the user's nutritive change of selected days. Users can select a recommended general and therapeutic menu using this system. NutriSonic can analyze nutrients and e-food exchange ("e" means the food exchange data base calculated by a computer program) in menus and meals. The expert can insert and store a meal database and generate the synthetic information of age, sex and therapeutic purpose of disease. With investigation and analysis of the user's needs, the meal planning program on the internet has been continuously developed. Users are able to follow up their nutritive changes with nutrient information and ratio of 3 major energy nutrients. Also, users can download another data format like Excel files (.xls) for analysis and verify their nutrient time-series analysis. The results of analysis are presented quickly and accurately. Therefore it can be used by not only usual people, but also by dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the NutriSonic Web Expert System can be useful for nutrition education, nutrition counseling and expert meal management.

Language Planning and Planned Languages: How Can Planned Languages Inform Language Planning?

Directory of Open Access Journals (Sweden)

Humphrey Tonkin

2015-04-01

Full Text Available The field of language planning (LP has largely ignored planned languages. Of classic descriptions of LP processes, only Tauli (preceded by Wüster suggests that planned languages (what Wüster calls Plansprache might bear on LP theory and practice. If LP aims "to modify the linguistic behaviour of some community for some reason," as Kaplan and Baldauf put it, creating a language de novo is little different. Language policy and planning are increasingly seen as more local and less official, and occasionally more international and cosmopolitan. Zamenhof's work on Esperanto provides extensive material, little studied, documenting the formation of the language and linking it particularly to issues of supranational LP. Defining LP decision-making, Kaplan & Baldauf begin with context and target population. Zamenhof's Esperanto came shortly before Ben-Yehuda's revived Hebrew. His target community was (mostly the world's educated elite; Ben-Yehuda's was worldwide Jewry. Both planners were driven not by linguistic interest but by sociopolitical ideology rooted in reaction to anti-Semitism and imbued with the idea of progress. Their territories had no boundaries, but were not imaginary. Function mattered as much as form (Haugen's terms, status as much as corpus. For Zamenhof, status planning involved emphasis on Esperanto's ownership by its community - a collective planning process embracing all speakers (cf. Hebrew. Corpus planning included a standardized European semantics, lexical selectivity based not simply on standardization but on representation, and the development of written, and literary, style. Esperanto was successful as linguistic system and community language, less as generally accepted lingua franca. Its terminology development and language cultivation offers a model for language revival, but Zamenhof's somewhat limited analysis of language economy left him unprepared to deal with language as power.

A case study of IMRT planning (Plan B) subsequent to a previously treated IMRT plan (Plan A)

International Nuclear Information System (INIS)

2Department of Radiation Oncology, Fraser Valley Centre, BC Cancer Agency, Surrey, British Columbia (Canada))" data-affiliation=" (Department of Medical Physics and 2Department of Radiation Oncology, Fraser Valley Centre, BC Cancer Agency, Surrey, British Columbia (Canada))" >Cao, F; 2Department of Radiation Oncology, Fraser Valley Centre, BC Cancer Agency, Surrey, British Columbia (Canada))" data-affiliation=" (Department of Medical Physics and 2Department of Radiation Oncology, Fraser Valley Centre, BC Cancer Agency, Surrey, British Columbia (Canada))" >Leong, C; 2Department of Radiation Oncology, Fraser Valley Centre, BC Cancer Agency, Surrey, British Columbia (Canada))" data-affiliation=" (Department of Medical Physics and 2Department of Radiation Oncology, Fraser Valley Centre, BC Cancer Agency, Surrey, British Columbia (Canada))" >Schroeder, J; 2Department of Radiation Oncology, Fraser Valley Centre, BC Cancer Agency, Surrey, British Columbia (Canada))" data-affiliation=" (Department of Medical Physics and 2Department of Radiation Oncology, Fraser Valley Centre, BC Cancer Agency, Surrey, British Columbia (Canada))" >Lee, B

2014-01-01

Background and purpose: Treatment of the contralateral neck after previous ipsilateral intensity modulated radiation therapy (IMRT) for head and neck cancer is a challenging problem. We have developed a technique that limits the cumulative dose to the spinal cord and brainstem while maximizing coverage of a planning target volume (PTV) in the contralateral neck. Our case involves a patient with right tonsil carcinoma who was given ipsilateral IMRT with 70Gy in 35 fractions (Plan A). A left neck recurrence was detected 14 months later. The patient underwent a neck dissection followed by postoperative left neck radiation to a dose of 66 Gy in 33 fractions (Plan B). Materials and Methods: The spinal cord-brainstem margin (SCBM) was defined as the spinal cord and brainstem with a 1.0 cm margin. Plan A was recalculated on the postoperative CT scan but the fluence outside of SCBM was deleted. A further modification of Plan A resulted in a base plan that was summed with Plan B to evaluate the cumulative dose received by the spinal cord and brainstem. Plan B alone was used to evaluate for coverage of the contralateral neck PTV. Results: The maximum cumulative doses to the spinal cord with 0.5cm margin and brainstem with 0.5cm margin were 51.96 Gy and 45.60 Gy respectively. For Plan B, 100% of the prescribed dose covered 95% of PTVb1. Conclusion: The use of a modified ipsilateral IMRT plan as a base plan is an effective way to limit the cumulative dose to the spinal cord and brainstem while enabling coverage of a PTV in the contralateral neck.

Effects of action planning and coping planning within the theory of planned behaviour

DEFF Research Database (Denmark)

Pakpour, Amir H.; Zedi, Isa mohammadi; Chatzisarantis, Nikos

2011-01-01

Objective: Patients on dialysis have low physical activity levels. The aim of the study was to examine the validity of action planning and coping planning within the theory of planned behaviour framework, for predicting physical activity behaviour of patients on hemodialysis. Methods: One hundred...... and forty four patients who were undergoing emodialysis were selected from dialysis centers. The mean age of the patients was 56.61 (SD= 11.38) years. The patients completed a questionnaire including variables from the theory of planned behaviour, action planning and coping planning. Physical activity...... was prospectively assessed at 4-weeks with the validated International Physical Activity Questionnaire self-report measure. A hierarchical regression analysis was performed to examine the effects of action planning and coping planning on physical activity behaviour. Results: There was a main effect for coping...

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Romania, 20. Russian Federation, 82. Rwanda, 5. Saudi Arabia, 36. Senegal, 12. Serbia, 7. Singapore, 10. Slovakia (Slovak Republic), 4. Slovenia, 5. South Africa, 59. Spain, 60. Sri Lanka, 6. Sudan, 6. Sweden, 13. Switzerland, 15. Syrian Arab Republic, 16. Taiwan, 33. Tanzania, 25. Thailand, 43. Togo, 8. Trinidad and ...

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Romania, 1. Russian Federation, 1. Singapore, 9. Slovakia (Slovak Republic), 2. South Africa, 729. South Sudan, 2. Sri Lanka, 3. Swaziland, 2. Switzerland, 2. Taiwan, 1. Tanzania, 7. Thailand, 1. Trinidad and Tobago, 1. Uganda, 4. Ukraine, 2. United Kingdom, 22. United States, 64. Vietnam, 1. Zambia, 8. Zimbabwe, 16 ...

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Ox : Lunch Menu

OpenAIRE

Ox, Belfast

2015-01-01

In March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan. Belfast-born Stephen and Brittany native Alain met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. Having gone on to work in various other influential and inspirational restaurants they have honed their skills, developed their t...

Ox : Tasting Menu

OpenAIRE

Ox, Belfast

2015-01-01

In March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan. Belfast-born Stephen and Brittany native Alain met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. Having gone on to work in various other influential and inspirational restaurants they have honed their skills, developed their t...

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China, 4. Colombia, 4. Curaçao, 1. Ecuador, 1. Egypt, Arab Rep. 1. Ethiopia, 6. Finland, 2. France, 6. Germany, 6. Ghana, 2. Greece, 1. India, 37. Indonesia, 1. Ireland, 3. Italy, 5. Jamaica, 2. Jersey, 1. Kenya, 13. Korea, Republic of, 1. Lebanon, 1. Lesotho, 3. Malawi, 1. Malaysia, 3. Maldives, 1. Malta, 2. Mauritius, 1. Mexico, 1.

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Navigational Structure on the World Wide Web: Usability Concerns, User Preferences, and "Browsing Behavior."

Science.gov (United States)

Frick, Theodore; Monson, John A.; Xaver, Richard F.; Kilic, Gulsen; Conley, Aaron T.; Wamey, Beatrice

There are several approaches a World Wide Web site designer considers in developing a menu structure. One consideration is the content of the menus (what choices are available to the user). Another consideration is the physical layout of the menu structure. The physical layout of a menu may be described as being one of at least three different…

Calorie Changes in Large Chain Restaurants

Science.gov (United States)

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.

2015-01-01

Introduction Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Methods Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three 3 of the data (2012–2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Results Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. Conclusions The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. PMID:26163168

Plan Repair as an Extension of Planning

NARCIS (Netherlands)

Van der Krogt, R.P.J.; De Weerdt, M.M.

2005-01-01

In dynamic environments, agents have to deal with changing situations. In these cases, repairing a plan is often more efficient than planning from scratch, but existing planning techniques are more advanced than existing plan repair techniques. Therefore, we propose a straightforward method to

Automatic planning of head and neck treatment plans

DEFF Research Database (Denmark)

Hazell, Irene; Bzdusek, Karl; Kumar, Prashant

2016-01-01

radiation dose planning (dosimetrist) and potentially improve the overall plan quality. This study evaluates the performance of the Auto-Planning module that has recently become clinically available in the Pinnacle3 radiation therapy treatment planning system. Twenty-six clinically delivered head and neck...... as the previously delivered clinical plans. For all patients, the Auto-Planning tool produced clinically acceptable head and neck treatment plans without any manual intervention, except for the initial target and OAR delineations. The main benefit of the method is the likely improvement in the overall treatment......Treatment planning is time-consuming and the outcome depends on the person performing the optimization. A system that automates treatment planning could potentially reduce the manual time required for optimization and could also pro-vide a method to reduce the variation between persons performing...

La Cascade Restaurant at the Sheen Falls Lodge Hotel Dinner Menu, Winter, 2012

OpenAIRE

Sheen Falls Hotel

2012-01-01

“La Cascade Restaurant is one of the best restaurants in Kerry, Ireland boasting an elegant, classical dining room at Sheen Falls Lodge Hotel Kenmare with two Rosettes from the AA for its distinctive style and creative menus. With panoramic windows overlooking the Sheen Waterfalls and onto the bay, the sun's rays flood into the room as guests settle down to breakfast and plan their day. Then, as the evening light changes and dusk approaches, the gentle glow of candlelight and the sounds of t...

30 CFR 780.14 - Operation plan: Maps and plans.

Science.gov (United States)

2010-07-01

... 30 Mineral Resources 3 2010-07-01 2010-07-01 false Operation plan: Maps and plans. 780.14 Section... PLAN § 780.14 Operation plan: Maps and plans. Each application shall contain maps and plans as follows: (a) The maps and plans shall show the lands proposed to be affected throughout the operation and any...

Which characteristics of planning matter? Individual and dyadic physical activity plans and their effects on plan enactment.

Science.gov (United States)

Keller, Jan; Fleig, Lena; Hohl, Diana Hilda; Wiedemann, Amelie U; Burkert, Silke; Luszczynska, Aleksandra; Knoll, Nina

2017-09-01

Past research supports individual planning as an effective intervention strategy to increase physical activity in individuals. A similar strategy, dyadic planning, adds a planning partner who supports an individual's planning processes. Whether the two planning formats differ in terms of participants' entered plan content and whether and how different content characteristics are linked to plan enactment remains unknown. By investigating the content of generated plans, this study aimed at distinguishing plan characteristics of the two planning formats and examining their role as predictors of later plan enactment. Secondary analyses of a three-arm RCT with German couples (data collection between 2013 and 2015). Couples were assigned to an individual (IPC, n = 114) or dyadic planning condition (DPC, n = 111) and formulated up to 5 physical activity plans for a target person. Couples assigned to a control condition were not included as they did not generate plans. The following characteristics were distinguished and coded for each plan: number of planned opportunities, presence of a planned routine, planned cue- or activity-related specificity, activity-related intensity, and chronological plan rank. One week before (T0) and two weeks following (T2) the intervention (T1), increase vs. no increase of the planned activity was coded as a dichotomous plan enactment variable. Multilevel logistic regressions were fit. Plan enactment was higher in dyadic than in individual planners. Findings indicated that routines (e.g., after work) were positively related to plan enactment, whereas a high specificity of when-cues (e.g., Friday at 6.30 p.m.) showed a negative relationship. None of the examined plan characteristics could explain differences in enactment between IPC and DPC. Linking health behaviours to other behavioural routines seems beneficial for subsequent plan enactment. Dyadic planning was linked with higher enactment rates than individual planning. However, as

Remote Environmental Monitoring and Diagnostics in the Perishables Supply Chain - Phase 2

Science.gov (United States)

2014-03-20

Flameless  ration heater Flameless  ration heater Hot beverage  bag Hot beverage  bag Hot beverage  bag Menu #7 Menu #8 Menu #9 Brisket entree Meatbal ...fat 27g; total maltodextrine, parmesan carbohydrates lOg; Sugars 26g; vitamin C 320% carbohydrates 22g; total cheese ( egg , milk, soy, 3 g; vitamin C

30 CFR 784.23 - Operation plan: Maps and plans.

Science.gov (United States)

2010-07-01

... 30 Mineral Resources 3 2010-07-01 2010-07-01 false Operation plan: Maps and plans. 784.23 Section... PLAN § 784.23 Operation plan: Maps and plans. Each application shall contain maps and plans as follows... INTERIOR SURFACE COAL MINING AND RECLAMATION OPERATIONS PERMITS AND COAL EXPLORATION SYSTEMS UNDER...

Strategic planning: the first step in the planning process.

Science.gov (United States)

Gelinas, Marc A

2003-01-01

Strategic planning is a systematic process through which an organization builds commitment among key stakeholders to goals and priorities which are essential to its mission and vision, and responsive to the operating environment. Strategic planning is the first step in a comprehensive planning process that also includes business planning and implementation planning. If all three steps are carried out in sequence, strategic planning can be a very effective means of educating the stakeholders about where the cancer program is and where it is going, gaining support and commitment for the direction that the cancer program will take, and assuring that everyone's expectations can be managed effectively. Unfortunately, some organizations and cancer program leaders misunderstand the process. Too often, strategic planning is used as a stand-alone activity. This article will describe what strategic planning is, how it should smoothly lead into business planning and implementation planning, and how to avoid the pitfalls that sometimes arise during the strategic planning effort.

Contribution Margin and Popularity Analysis for Top Ten Menus in the X Restaurant Bogor

Directory of Open Access Journals (Sweden)

Agung Gita Subakti

2011-11-01

Full Text Available One of the growing tourism facilities is the restaurant that offers a certain menu. Can be ascertained with the development of restaurants in the city of Bogor and the race in competition provides satisfaction to its customers are increasing. Although customer satisfaction is one of the main goals, but there is another side that often burdens the mind of the restaurant. The burden of thought is simply presented in the following question: why is the menu that is sold in demand does not provide a significant profit, but the menu that is sold less in demand has made significant profit. One of the efforts made to face the fact this is the menu still serves as a typical restaurant menu, even though profits are not significant. On the other principle that the sale should provide benefits can still be significant, so to overcome this problem required steps up marketing strategies and design with attention to any changes that occurred. 

Quality Assurance Project Plan for Facility Effluent Monitoring Plan activities

International Nuclear Information System (INIS)

Nickels, J.M.

1991-06-01

This Quality Assurance Project Plan addresses the quality assurance requirements for the Facility Monitoring Plans of the overall site-wide environmental monitoring plan. This plan specifically applies to the sampling and analysis activities and continuous monitoring performed for all Facility Effluent Monitoring Plan activities conducted by Westinghouse Hanford Company. It is generic in approach and will be implemented in conjunction with the specific requirements of individual Facility Effluent Monitoring Plans. This document is intended to be a basic road map to the Facility Effluent Monitoring Plan documents (i.e., the guidance document for preparing Facility Effluent Monitoring Plans, Facility Effluent Monitoring Plan determinations, management plan, and Facility Effluent Monitoring Plans). The implementing procedures, plans, and instructions are appropriate for the control of effluent monitoring plans requiring compliance with US Department of Energy, US Environmental Protection Agency, state, and local requirements. This Quality Assurance Project Plan contains a matrix of organizational responsibilities, procedural resources from facility or site manuals used in the Facility Effluent Monitoring Plans, and a list of the analytes of interest and analytical methods for each facility preparing a Facility Effluent Monitoring Plan. 44 refs., 1 figs., 2 tabs

Loglines. July-August 2011

Science.gov (United States)

2011-08-01

Team, Kandahar detachment. “[Former] menu choices included roast lamb, pot roast , lentil salad, fresh fruits and vegetables, and European cereal...and chicken nuggets, which Fairbanks said are immensely popular with young service members. Other new menu selections include ribeye steaks...southern fried catfish, pepper steak and roast turkey, to name a few. “My favorite food is Cajun, and I was surprised to see jambalaya on the menu, with

Effect of calorie or exercise labels on menus on calories and macronutrients ordered and calories from specific foods in Hispanic participants: a randomized study.

Science.gov (United States)

Shah, Meena; Bouza, Brooke; Adams-Huet, Beverley; Jaffery, Manall; Esposito, Phil; Dart, Lyn

2016-12-01

The effect of menu labels on food choices is unknown in Hispanics. This study evaluated the impact of menu labels on calories and macronutrients ordered in Hispanics. 372 Hispanics (18-65 years) were randomly assigned to menus with no labels (NL) (n=127), rank-ordered calorie labels plus a statement on energy needs per meal (CL) (n=123), or rank-ordered exercise labels showing minutes of brisk walking necessary to burn the food calories (EL) (n=122). The menus had identical food choices. Participants were instructed to select foods from the assigned menu as if having lunch in a fast food restaurant. One-way analysis of variance found no difference in calories ordered (median (25th and 75th centiles)) by menu condition (NL: 785.0 (465.0, 1010.0) kcal; CL: 790.0 (510.0, 1020.0) kcal; EL: 752.5 (520.0, 1033.8) kcal; p=0.75). Calories from specific foods and macronutrient intake were not different by menu condition. Menu label use was 26.8% in the CL and 25.4% in the EL condition. Calories ordered were not different between those who used and those who did not use the labels. Regression analysis showed that perception of being overweight (p=0.02), selecting foods based on health value (p<0.0001), and meeting exercise guidelines (p<0.0001) were associated with fewer calories ordered. Logistic regression showed that selecting foods based on health value (p=0.01) was associated with higher food label use. Menu labels did not affect food choices in Hispanic participants. Future studies should determine if nutrition, exercise, and weight perception counseling prior to menu labels intervention would result in better food choices. NCT02804503; post-results. Copyright © 2016 American Federation for Medical Research.

Epistemic Planning

DEFF Research Database (Denmark)

Baral, Chitta; Bolander, Thomas; van Ditmarsch, Hans

The seminar Epistemic Planning brought together the research communities of Dynamic Epistemic Logic, Knowledge Representation and Reasoning, and Automated Planning to address fundamental problems on the topic of epistemic planning. In the context of this seminar, dynamic epistemic logic...... investigates the formal semantics of communication and communicative actions, knowledge representation and reasoning focuses on theories of action and change, and automated planning investigates computational techniques and tools to generate plans. The original goals of the seminar were to develop benchmarks...... for epistemic planning, to explore the relationship between knowledge and belief in multi-agent epistemic planning, to develop models of agency and capability in epistemic planning and to explore action types and their representations (these originally separate goals were merged during the seminar), and finally...

Teaching planning theory as planner roles in urban planning education

DEFF Research Database (Denmark)

Olesen, Kristian

2018-01-01

Planning theory is often portrayed as a subject that urban planning students find too abstract and fail to see the relevance of. This paper advocates the perspective that planning theory can be made more student-friendly. This requires, firstly, that academic discussions about the relevance...... of planning theory for urban planning practice are integrated into the course module. If students are to appreciate planning theory, it requires that they understand how planning theory can inspire planning practice. Secondly, it requires careful considerations to the pedagogy of planning theory. The paper...... suggests that teaching planning theory as a variety of planner roles offers a helpful pedagogical approach for helping students construct their identities as urban planners. The paper builds on the author’s own experiences of teaching planning theory in a master’s urban planning programme, and has been...

Self-interested Planning Agents using Plan Repair

NARCIS (Netherlands)

Van der Krogt, R.P.J.; De Weerdt, M.M.

2005-01-01

We present a novel approach to multiagent planning for selfinterested agents. The main idea behind our approach is that multiagent planning systems should be built upon (singleagent) plan repair systems. In our system agents can exchange goals and subgoals through an auction, using their own

Self-interested planning agents using plan repair

NARCIS (Netherlands)

R.P.J. van der Krogt; M.M. de Weerdt (Mathijs)

2005-01-01

htmlabstractWe present a novel approach to multiagent planning for selfinterested agents. The main idea behind our approach is that multiagent planning systems should be built upon (singleagent) plan repair systems. In our system agents can exchange goals and subgoals through an auction, using

Practical planning extending the classical AI planning paradigm

CERN Document Server

Wilkins, David E

2014-01-01

Planning, or reasoning about actions, is a fundamental element of intelligent behavior--and one that artificial intelligence has found very difficult to implement. The most well-understood approach to building planning systems has been under refinement since the late 1960s and has now reached a level of maturity where there are good prospects for building working planners. Practical Planning is an in-depth examination of this classical planning paradigm through an intensive case study of SIPE, a significantly implemented planning system. The author, the developer of SIPE, defines the plann

Translating MyPlate into Food Selections that Meet Dietary Guidelines Recommendations

Directory of Open Access Journals (Sweden)

Jessica Bachman

2016-10-01

Full Text Available The objective was to determine if individuals could plan a diet that met the Dietary Guidelines (DG using MyPlate as a guide. Participants (n=73 were 38.9±17.0 years of age, with 97% being Non-Hispanic White, 95% having some college education, and Body Mass Index (BMI of 26.7±5.9. Participants used MyPlate to plan a one-day menu using food models. Nutrition literacy, nutrition scanning behavior, and nutrition information-seeking experience were assessed. Menus were analyzed using Nutrition Data Systems for Research and were compared to individualized DG recommendations. A multiple linear regression examined what characteristics predicted energy difference scores (difference between energy from menu and DG. Participant menus were lower in energy, grains, and dairy; and higher in fruits and vegetables than DGs (p < 0.001. The regression model was significant (R2 = 0.24; p < 0.01 with sex (B = -386.92; p < 0.05, BMI (B = 29.29; p < 0.05 with nutrition information-seeking experience (B = 44.90; p < 0.05 predicting energy difference score. Being male, having a higher BMI, and experiencing more frustration during nutrition informationseeking were associated with higher energy difference scores. It was challenging for this sample of well-educated individuals to make food selections that met the DGs using MyPlate. Extension professionals should not assume that consumers understand and can apply the key messages of MyPlate.

A theory-based evaluation of a dissemination intervention to improve childcare cooks' intentions to implement nutritional guidelines on their menus.

Science.gov (United States)

Yoong, Sze Lin; Jones, Jannah; Marshall, Josephine; Wiggers, John; Seward, Kirsty; Finch, Meghan; Fielding, Alison; Wolfenden, Luke

2016-07-25

Childcare services represent a key setting to implement nutritional interventions to support the development of healthy eating behaviours in young children. Childcare-specific nutritional guidelines outlining recommendations for provision of food in care have been developed. Despite this, research suggests that few childcare services currently implement these guidelines. This study aimed to examine the impact of providing printed educational materials on childcare service cooks' intentions to use nutritional guidelines and provide fruit and vegetables on their menu. A randomised controlled trial was conducted with 77 childcare services (38 control and 39 intervention). Intervention service cooks were mailed a two-page educational material together with a menu planning checklist. Intervention development and evaluation was guided by the theory of planned behaviour. Outcome data assessing intentions to use nutritional guidelines and serves of fruit and vegetables provided on menus (primary outcomes) as well as secondary outcomes (attitudes, behavioural regulation and social norms) were collected via a telephone interview with cooks. Relative to the comparison group, cooks in the intervention arm had significantly higher intentions to use the guidelines (p value 0.0005), accompanied by significant changes in perceived behavioural control (p value 0.0008) and attitudes (p value 0.0071). No significant difference in serves of fruit (p value 0.7278) and vegetables (p value 0.0573) was observed. The use of educational materials can improve childcare service cooks' intentions to use nutritional guidelines; however, as a standalone strategy, it may not improve provision of food on menus.

INFORMATION SYSTEM STRATEGIC PLANNING WITH ENTERPRISE ARCHITECTURE PLANNING

Directory of Open Access Journals (Sweden)

Lola Yorita Astri

2013-05-01

Full Text Available An integrated information system is needed in an enterprise to support businessprocesses run by an enterprise. Therefore, to develop information system can use enterprisearchitecture approach which can define strategic planning of enterprise information system. SMPNegeri 1 Jambi can be viewed as an enterprise because there are entities that should be managedthrough an integrated information system. Since there has been no unification of different elementsin a unity yet, enterprise architecture model using Enterprise Architecture Planning (EAP isneeded which will obtain strategic planning of enterprise information system in SMP Negeri 1Jambi. The goal of strategic planning of information system with Enterprise Architecture Planning(EAP is to define primary activities run by SMP Negeri 1 Jambi and support activities supportingprimary activities. They can be used as a basis for making data architecture which is the entities ofapplication architecture. At last, technology architecture is designed to describe technology neededto provide environment for data application. The plan of implementation is the activity plan madeto implemented architectures by enterprise.

11. Strategic planning.

Science.gov (United States)

2014-05-01

There are several types of planning processes and plans, including strategic, operational, tactical, and contingency. For this document, operational planning includes tactical planning. This chapter examines the strategic planning process and includes an introduction into disaster response plans. "A strategic plan is an outline of steps designed with the goals of the entire organisation as a whole in mind, rather than with the goals of specific divisions or departments". Strategic planning includes all measures taken to provide a broad picture of what must be achieved and in which order, including how to organise a system capable of achieving the overall goals. Strategic planning often is done pre-event, based on previous experience and expertise. The strategic planning for disasters converts needs into a strategic plan of action. Strategic plans detail the goals that must be achieved. The process of converting needs into plans has been deconstructed into its components and includes consideration of: (1) disaster response plans; (2) interventions underway or planned; (3) available resources; (4) current status vs. pre-event status; (5) history and experience of the planners; and (6) access to the affected population. These factors are tempered by the local: (a) geography; (b) climate; (c) culture; (d) safety; and (e) practicality. The planning process consumes resources (costs). All plans must be adapted to the actual conditions--things never happen exactly as planned.

Medline Plus

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Comparing welfare effects of different regulation schemes: An application to the electricity distribution industry

International Nuclear Information System (INIS)

Kopsakangas-Savolainen, Maria; Svento, Rauli

2010-01-01

We compare the welfare effects of different regulation schemes of electricity distribution utilities. The compared regulation schemes are Fixed Price regulation, Cost of Service regulation, Menu of Cost-Contingent Contracts and Simple Menu of Contracts. In our calculations we utilize the information of a firm's potential to improve cost efficiency. The firm-specific cost information of Finnish electricity distribution utilities is obtained by using various Stochastic Frontier models. Our basic result is that welfare can be improved by changing the Cost of Service regulation scheme to the Menu of Contracts regulation. Welfare also increases in the case of Fixed Price regulation and Simple Menu of Contract regulation. There is however, a significant difference among regulation regimes on how this improved welfare is distributed to consumers and producers.

Estimation of Meats Food Value in Nutrition Counseling and Nutritional Evaluation

OpenAIRE

戸ヶ崎, 多巳江; 鈴木, 亜夕帆; 樋口, 恵; 山下, 光雄; 村松, 芳多子; 渡邊, 智子; Tamie, TOGASAKI; Ayuho, SUZUKI; Megumi, HIGUCHI; Teruo, YAMASHITA; Kanako, MURAMATSU; Tomoko, WATANABE; 千葉県立衛生短期大学; 千葉県立衛生短期大学; 千葉県立衛生短期大学

2004-01-01

For the nutrition counseling and menu plan, the nutritive component of meat was compared. 1) As a result of classifying meats into four on the basis of the weight per 100 kcal, there were significant differences between each classification about water, protein, lipid, ash, sodium(Na), potassium(K), calcium(Ca), Magnesium(Mg), phosphorus(P), iron(Fe), zinc(Zn), copper(Cu), vitamine K(V.K), vitamine B_1(V.B_1), vitamine B_2(V.B_2), Niacin, vitamine B_6(V.B_6), vitamine B_12(V.B_12), folate, pan...

FELIX. A full acceptance detector at the LHC

International Nuclear Information System (INIS)

Avati, V.; Eggert, K.; Taylor, C.

1999-01-01

The FELIX collaboration has proposed the construction of a full acceptance detector for the LHC, to be located at Intersection Region 4, and to be commissioned concurrently with the LHC. The primary mission of FELIX is QCD: to provide comprehensive and definitive observations of a very broad range of strong-interaction processes. This paper reviews the detector concept and performance characteristics, the physics menu, and plans for integration of FELIX into the collider lattice and physical environment. The current status of the FELIX letter of intent is discussed. (orig.)

A full acceptance detector at the LHC

International Nuclear Information System (INIS)

Avati, V.; Eggert, K.; Taylor, C.

1999-01-01

The FELIX collaboration has proposed the construction of a full acceptance detector for the LHC, to be located at Intersection Region 4, and to be commissioned concurrently with the LHC. The primary mission of FELIX is QCD: to provide comprehensive and definitive observations of a very broad range of strong-interaction processes. This paper reviews the detector concept and performance characteristics, the physics menu, and plans for integration of FELIX into the collider lattice and physical environment. The current status of the FELIX Letter of Intent is discussed

A bar coding system for environmental projects

International Nuclear Information System (INIS)

Barber, R.B.; Hunt, B.J.; Burgess, G.M.

1988-01-01

This paper presents BeCode systems, a bar coding system which provides both nuclear and commercial clients with a data capture and custody management program that is accurate, timely, and beneficial to all levels of project operations. Using bar code identifiers is an essentially paperless and error-free method which provides more efficient delivery of data through its menu card-driven structure, which speeds collection of essential data for uploading to a compatible device. The effects of this sequence include real-time information for operator analysis, management review, audits, planning, scheduling, and cost control

FELIX a full-acceptance detector at the LHC

CERN Document Server

Avati, V.; Taylor, C.

1999-01-01

The FELIX collaboration has proposed the construction of a full acceptance detector for the LHC, to be located at Intersection Region 4, and to be commissioned concurrently with the LHC. The primary mission of FELIX is QCD: to provide comprehensive and definitive observations of a very broad range of strong-interaction processes. This paper reviews the detector concept and performance characteristics, the physics menu, and plans for integration of FELIX into the collider lattice and physical environment. The current status of the FELIX Letter of Intent is discussed.

FELIX: A Full Acceptance Detector at the LHC. Letter of Intent

Energy Technology Data Exchange (ETDEWEB)

Bjorken, James

2003-08-20

The FELIX Collaboration proposes the construction of a full acceptance detector for the LHC, to be located at Intersection Region 4, and to be commissioned concurrently with the LHC. The primary mission of FELIX is the study of QCD: to provide comprehensive and definitive observations of a very broad range of strong-interaction processes. This document contains a description of the detector concept including details of the individual detector elements and their performance characteristics, an extensive discussion of the physics menu, and the plans for integration of FELIX into the collider lattice and physical environment.

Intersection planning in Safer Transportation Network Planning : safety principles, planning framework, and library information.

NARCIS (Netherlands)

Hummel, T.

2001-01-01

This report is one in a series of publications, used in the development of the network planning tool ‘Safer Transportation Network Planning’ (Safer-TNP). The publications were used to guide the development of planning structures, diagnostic tools, planning recommendations, and research information

National Waste Terminal Storage Program: planning and control plan. Volume II. Plan description

International Nuclear Information System (INIS)

1977-05-01

Objective of the NWTS program planning and control plan is to provide the information necessary for timely and effective OWI management decisions. Purpose is to describe the concepts and techniques that will be utilized by OWI to establish structured, completely planned and controlled technical, cost, and schedule NWTS baselines from which performance or progress can be accurately measured

OCRWM's evolving strategic planning process and the 1990 plan

International Nuclear Information System (INIS)

Sprecher, W.M.; Munro, J.F.; Champagne, D.L.

1991-01-01

In 1990, the Secretary of Energy (Secretary Watkins) ordered that all 23 of the Department's major organizations adopt systems of strategic planning. This paper explains the strategic planning process being adopted by one of those organizations, the Office of Civilian Radioactive Waste Management (OCRWM). Secretary Watkins also ordered a much-abbreviated planning cycle for 1990 to produce the first set of plans in September. That first plan for OCRWM is also discussed here

76 FR 45606 - Desert Renewable Energy Conservation Plan, Habitat Conservation Plan and Possible Land Use Plan...

Science.gov (United States)

2011-07-29

...-N131; 80221-1112-80221-F2] Desert Renewable Energy Conservation Plan, Habitat Conservation Plan and Possible Land Use Plan Amendment, Southern California: Environmental Impact Statement AGENCY: Fish and..., as amended, for the proposed Desert Renewable Energy Conservation Plan (DRECP). The EIS will be a...

1994 Site Development Plan: A plan with vision

Energy Technology Data Exchange (ETDEWEB)

1994-07-01

The 1994 Lawrence Livermore National Laboratory Site Development Plan has been developed during a period of great change and uncertainty. Our goal is to make possible the best use of the Laboratory`s resources to meet shifting national priorities in the post-Cold War world. Site Planning is an important component of the overall Laboratory strategic planning process. This plan focuses on opportunities for the Laboratory as well as on key site development issues including facility construction, redevelopment and reuse, site accessibility, and security. A major challenge is to achieve sufficient stability in the site planning and execution so that the processes of construction can occur efficiently while at the same time providing sufficient flexibility in site facilities so that a range of changing national needs can be accommodated. We are closely coupled to the DOE strategic planning process to meet this challenge.

7 CFR 210.10 - Nutrition standards and menu planning approaches for lunches and requirements for afterschool...

Science.gov (United States)

2010-01-01

... should not serve any one meat alternate or form of meat (for example, ground, diced, pieces) more than..., children in kindergarten through grade six are offered vegetables/fruits in minimum daily servings plus an...

Conditional Epistemic Planning

DEFF Research Database (Denmark)

Andersen, Mikkel Birkegaard; Bolander, Thomas; Jensen, Martin Holm

2012-01-01

Recent work has shown that Dynamic Epistemic Logic (DEL) offers a solid foundation for automated planning under partial observability and non-determinism. Under such circumstances, a plan must branch if it is to guarantee achieving the goal under all contingencies (strong planning). Without...... branching, plans can offer only the possibility of achieving the goal (weak planning). We show how to formulate planning in uncertain domains using DEL and give a language of conditional plans. Translating this language to standard DEL gives verification of both strong and weak plans via model checking....... In addition to plan verification, we provide a tableau-inspired algorithm for synthesising plans, and show this algorithm to be terminating, sound and complete....

Community development planning

International Nuclear Information System (INIS)

Gray, S.I.

1983-01-01

The focus of this paper will be methods of local community involvement in the community development planning efforts which will be required at the recommended sites. Community development planning will include capital improvement plans, housing plans, zoning changes, business development plans and other community service and fiscal plans required to meet the projected needs of new residents as a result of the repository construction and operation. This paper will present, (1) the need for community planning, (2) methods of responding to community planning needs, (3) current community planning issues to be addressed. 2 references, 1 figure

Changes in the nutritional quality of fast-food items marketed at restaurants, 2010 v. 2013.

Science.gov (United States)

Soo, Jackie; Harris, Jennifer L; Davison, Kirsten K; Williams, David R; Roberto, Christina A

2018-03-27

To examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald's, Burger King, Wendy's, Taco Bell) in 2010 and 2013. Menu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthier v. less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression. Four hundred fast-food restaurants (McDonald's, Burger King, Wendy's, Taco Bell; 100 locations per chain). NPI of fast-food items marketed at fast-food restaurants. Promoted foods and beverages on general menu boards and signs remained below the 'healthier' cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (Prestaurants showed limited improvements in nutritional quality in 2013 v. 2010.

Liver Transplant: Complications/Medications

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What Is Decompensated Cirrhosis?

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Liver Transplant: Nutrition

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Cirrhosis: A Patient's Guide

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Patient Treatment Tracking Chart

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Eating Tips for People with Cirrhosis

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Hepatitis C: Managing Pain

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Alcohol and Cirrhosis

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PlanJury: probabilistic plan evaluation revisited

Science.gov (United States)

Witte, M.; Sonke, J.-J.; van Herk, M.

2014-03-01

Purpose: Over a decade ago, the 'Van Herk margin recipe paper' introduced plan evaluation through DVH statistics based on population distributions of systematic and random errors. We extended this work for structures with correlated uncertainties (e.g. lymph nodes or parotid glands), and considered treatment plans containing multiple (overlapping) dose distributions (e.g. conventional lymph node and hypo-fractionated tumor doses) for which different image guidance protocols may lead to correlated errors. Methods: A command-line software tool 'PlanJury' was developed which reads 3D dose and structure data exported from a treatment planning system. Uncertainties are specified by standard deviations and correlation coefficients. Parameters control the DVH statistics to be computed: e.g. the probability of reaching a DVH constraint, or the dose absorbed at given confidence in a (combined) volume. Code was written in C++ and parallelized using OpenMP. Testing geometries were constructed using idealized spherical volumes and dose distributions. Results: Negligible stochastic noise could be attained within two minutes computation time for a single target. The confidence to properly cover both of two targets was 90% for two synchronously moving targets, but decreased by 7% if the targets moved independently. For two partially covered organs at risk the confidence of at least one organ below the mean dose threshold was 40% for synchronous motion, 36% for uncorrelated motion, but only 20% for either of the organs separately. Two abutting dose distributions ensuring 91% confidence of proper target dose for correlated motions led to 28% lower confidence for uncorrelated motions as relative displacements between the doses resulted in cold spots near the target. Conclusions: Probabilistic plan evaluation can efficiently be performed for complicated treatment planning situations, thus providing important plan quality information unavailable in conventional PTV based evaluations.

A comparison of forward planning and optimised inverse planning

International Nuclear Information System (INIS)

Oldham, Mark; Neal, Anthony; Webb, Steve

1995-01-01

A radiotherapy treatment plan optimisation algorithm has been applied to 48 prostate plans and the results compared with those of an experienced human planner. Twelve patients were used in the study, and a 3, 4, 6 and 8 field plan (with standard coplanar beam angles for each plan type) were optimised by both the human planner and the optimisation algorithm. The human planner 'optimised' the plan by conventional forward planning techniques. The optimisation algorithm was based on fast-simulated-annealing. 'Importance factors' assigned to different regions of the patient provide a method for controlling the algorithm, and it was found that the same values gave good results for almost all plans. The plans were compared on the basis of dose statistics and normal-tissue-complication-probability (NTCP) and tumour-control-probability (TCP). The results show that the optimisation algorithm yielded results that were at least as good as the human planner for all plan types, and on the whole slightly better. A study of the beam-weights chosen by the optimisation algorithm and the planner will be presented. The optimisation algorithm showed greater variation, in response to individual patient geometry. For simple (e.g. 3 field) plans it was found to consistently achieve slightly higher TCP and lower NTCP values. For more complicated (e.g. 8 fields) plans the optimisation also achieved slightly better results with generally less numbers of beams. The optimisation time was always ≤5 minutes; a factor of up to 20 times faster than the human planner

Don't Plan for the Unexpected: Planning Based on Plausibility Models

DEFF Research Database (Denmark)

Andersen, Mikkel Birkegaard; Bolander, Thomas; Jensen, Martin Holm

2015-01-01

is not computationally feasible. Weak epistemic planning is not satisfactory either, as there is no way to qualify which of two weak plans is more likely to lead to the goal. This seriously limits the practical uses of weak planning, as the planning agent might for instance always choose a plan that relies...... that the agent achieves this goal. Conversely, a weak plan promises only the possibility of leading to the goal. In real-life planning scenarios where the planning agent is faced with a high degree of uncertainty and an almost endless number of possible exogenous events, strong epistemic planning...

Quality Assurance Project Plan for Facility Effluent Monitoring Plan activities

International Nuclear Information System (INIS)

Frazier, T.P.

1994-01-01

This Quality Assurance Project Plan addresses the quality assurance requirements for the activities associated with the Facility Effluent Monitoring Plans, which are part of the overall Hanford Site Environmental Protection Plan. This plan specifically applies to the sampling and analysis activities and continuous monitoring performed for all Facility Effluent Monitoring Plan activities conducted by Westinghouse Hanford Company. It is generic in approach and will be implemented in conjunction with the specific requirements of the individual Facility Effluent Monitoring Plans

Forward planning

International Nuclear Information System (INIS)

Fontenla, D.P.

2008-01-01

By definition, forward planning is a process where input consists of conditions on beam configurations and parameters and output consists of dose distributions on target and critical structures, in contrast to inverse planning, where the opposite is true. For forward planning IMRT, criteria are as follows: (i) Plans created as an extension of standard 3D conformational planning; (ii) No significant increase in the complexity of the treatment planning or treatment delivery process; (3) Treatment verification using standard QA procedures; and process consists of the following steps: (i) Create a standard 3D conformational treatment plan; (ii) Copy one of the existing beams; (iii) Create control points: design new beam segments, blocking high dose areas; (iv) Repeat for all beams; (v) Re-compute dose; and (vi) Adjust control points weights to achieve desired dose distribution. A detailed exposition, with many clinical examples, is given for the breast, lung, and brain (P.A.)

Who plans for health improvement? SEA, HIA and the separation of spatial planning and health planning

International Nuclear Information System (INIS)

Bond, Alan; Cave, Ben; Ballantyne, Rob

2013-01-01

This study examines whether there is active planning for health improvement in the English spatial planning system and how this varies across two regions using a combination of telephone surveys and focus group interviews in 2005 and 2010. The spatial planning profession was found to be ill-equipped to consider the health and well-being implications of its actions, whilst health professionals are rarely engaged and have limited understanding and aspirations when it comes to influencing spatial planning. Strategic Environmental Assessment was not considered to be successful in integrating health into spatial plans, given it was the responsibility of planners lacking the capacity to do so. For their part, health professionals have insufficient knowledge and understanding of planning and how to engage with it to be able to plan for health gains rather than simply respond to health impacts. HIA practice is patchy and generally undertaken by health professionals outside the statutory planning framework. Thus, whilst appropriate assessment tools exist, they currently lack a coherent context within which they can function effectively and the implementation of the Kiev protocol requiring the engagement of health professionals in SEA is not to likely improve the consideration of health in planning while there continues to be separation of functions between professions and lack of understanding of the other profession. -- Highlights: ► Health professionals have limited aspirations for health improvement through the planning system. ► Spatial planners are ill-equipped to understand the health and well-being implications of their activities. ► SEA and HIA currently do not embed health consideration in planning decisions. ► The separation of health and planning functions is problematic for the effective conduct of SEA and/or HIA

Who plans for health improvement? SEA, HIA and the separation of spatial planning and health planning

Energy Technology Data Exchange (ETDEWEB)

Bond, Alan, E-mail: alan.bond@uea.ac.uk [InteREAM (Interdisciplinary Research in Environmental Assessment and Management), School of Environmental Sciences, University of East Anglia, Norwich, NR4 7TJ (United Kingdom); Cave, Ben, E-mail: ben.cave@bcahealth.co.uk [Ben Cave Associates Ltd., Leeds (United Kingdom); Ballantyne, Rob, E-mail: robdballantyne@gmail.com [Planning and Health Consultant, Oxfordshire (United Kingdom)

2013-09-15

This study examines whether there is active planning for health improvement in the English spatial planning system and how this varies across two regions using a combination of telephone surveys and focus group interviews in 2005 and 2010. The spatial planning profession was found to be ill-equipped to consider the health and well-being implications of its actions, whilst health professionals are rarely engaged and have limited understanding and aspirations when it comes to influencing spatial planning. Strategic Environmental Assessment was not considered to be successful in integrating health into spatial plans, given it was the responsibility of planners lacking the capacity to do so. For their part, health professionals have insufficient knowledge and understanding of planning and how to engage with it to be able to plan for health gains rather than simply respond to health impacts. HIA practice is patchy and generally undertaken by health professionals outside the statutory planning framework. Thus, whilst appropriate assessment tools exist, they currently lack a coherent context within which they can function effectively and the implementation of the Kiev protocol requiring the engagement of health professionals in SEA is not to likely improve the consideration of health in planning while there continues to be separation of functions between professions and lack of understanding of the other profession. -- Highlights: ► Health professionals have limited aspirations for health improvement through the planning system. ► Spatial planners are ill-equipped to understand the health and well-being implications of their activities. ► SEA and HIA currently do not embed health consideration in planning decisions. ► The separation of health and planning functions is problematic for the effective conduct of SEA and/or HIA.

Inspection planning

International Nuclear Information System (INIS)

Korosec, D.; Levstek, M.F.

2001-01-01

Slovenian Nuclear Safety Administration (SNSA) division of nuclear and radiological safety inspection has developed systematic approach to their inspections. To be efficient in their efforts regarding regular and other types of inspections, in past years, the inspection plan has been developed. It is yearly based and organized on a such systematic way, that all areas of nuclear safety important activities of the licensee are covered. The inspection plan assures appropriate preparation for conducting the inspections, allows the overview of the progress regarding the areas to be covered during the year. Depending on the licensee activities and nature of facility (nuclear power plant, research reactor, radioactive waste storage, others), the plan has different levels of intensity of inspections and also their frequency. One of the basic approaches of the plan is to cover all nuclear and radiological important activities on such way, that all regulatory requests are fulfilled. In addition, the inspection plan is a good tool to improve inspection effectiveness based on previous experience and allows to have the oversight of the current status of fulfillment of planned inspections. Future improvement of the plan is necessary in the light of newest achievements on this field in the nuclear world, that means, new types of inspections are planned and will be incorporated into plan in next year.(author)

Hepatitis C: Questions to Ask Your Doctor about Your Diagnosis

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... to Ask Your Doctor about Your Diagnosis Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For ... me? Other questions you want to ask: ______________________________________________________ ______________________________________________________ ______________________________________________________ ______________________________________________________ ______________________________________________________ ______________________________________________________ Search Hepatitis Search this website Submit Share this page Related ...

Hepatitis C: Questions to Ask Your Doctor about Treatment

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... Questions to Ask Your Doctor about Treatment Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For ... treatment? Other questions you want to ask: _______________________________________ _______________________________________ _______________________________________ Search Hepatitis Search this website Submit Share this page Related ...

Systemic Planning: Dealing with Complexity by a Wider Approach to Planning

DEFF Research Database (Denmark)

Leleur, Steen

2005-01-01

and methodology that can be helpful for planning under circumstances characterised by complexity and uncertainty. It is argued that compared to conventional, planning – referred to as systematic planning - there is a need for a wider, more systemic approach to planning that is better suited to current real......On the basis of a new book Systemic Planning this paper addresses systems thinking and complexity in a context of planning. Specifically, renewal of planning thinking on this background is set out as so-called systemic planning (SP). The principal concern of SP is to provide principles...

What contributes to action plan enactment? Examining characteristics of physical activity plans.

Science.gov (United States)

Fleig, Lena; Gardner, Benjamin; Keller, Jan; Lippke, Sonia; Pomp, Sarah; Wiedemann, Amelie U

2017-11-01

Individuals with chronic conditions can benefit from formulating action plans to engage in regular physical activity. However, the content and the successful translation of plans into action, so-called plan enactment, are rarely adequately evaluated. The aim of this study was to describe the content of user-specified plans and to examine whether participants were more likely to enact their plans if these plans were highly specific, viable, and instrumental. The study presents secondary analyses from a larger behavioural intervention in cardiac and orthopaedic rehabilitation. The content of 619 action plans from 229 participants was evaluated by two independent raters (i.e., qualitative analyses and ratings of specificity) and by participants themselves (i.e., instrumentality and viability). Plan enactment was also measured via self-reports. Multilevel analyses examined the relationship between these plan characteristics and subsequent plan enactment, and between plan enactment and aggregated physical activity. Participants preferred to plan leisure-time physical activities anchored around time-based cues. Specificity of occasion cues (i.e., when to act) and highly instrumental plans were positively associated with plan enactment. Interestingly, individuals who planned less specific behavioural responses (i.e., what to do) were more likely to enact their plans. Plan enactment was positively associated with aggregated behaviour. Interventions should not only emphasize the importance of planning, but also the benefits of formulating specific contextual cues. Planning of the behavioural response seems to require less precision. Allowing for some flexibility in executing the anticipated target behaviour seems to aid successful plan enactment. Statement of Contribution What is already known on this subject? Action planning interventions are efficacious in promoting health behaviour. Characteristics of plan content (i.e., specificity) matter for unconditional behaviour

Radiation Planning Assistant - A Streamlined, Fully Automated Radiotherapy Treatment Planning System

Science.gov (United States)

Court, Laurence E.; Kisling, Kelly; McCarroll, Rachel; Zhang, Lifei; Yang, Jinzhong; Simonds, Hannah; du Toit, Monique; Trauernicht, Chris; Burger, Hester; Parkes, Jeannette; Mejia, Mike; Bojador, Maureen; Balter, Peter; Branco, Daniela; Steinmann, Angela; Baltz, Garrett; Gay, Skylar; Anderson, Brian; Cardenas, Carlos; Jhingran, Anuja; Shaitelman, Simona; Bogler, Oliver; Schmeller, Kathleen; Followill, David; Howell, Rebecca; Nelson, Christopher; Peterson, Christine; Beadle, Beth

2018-01-01

The Radiation Planning Assistant (RPA) is a system developed for the fully automated creation of radiotherapy treatment plans, including volume-modulated arc therapy (VMAT) plans for patients with head/neck cancer and 4-field box plans for patients with cervical cancer. It is a combination of specially developed in-house software that uses an application programming interface to communicate with a commercial radiotherapy treatment planning system. It also interfaces with a commercial secondary dose verification software. The necessary inputs to the system are a Treatment Plan Order, approved by the radiation oncologist, and a simulation computed tomography (CT) image, approved by the radiographer. The RPA then generates a complete radiotherapy treatment plan. For the cervical cancer treatment plans, no additional user intervention is necessary until the plan is complete. For head/neck treatment plans, after the normal tissue and some of the target structures are automatically delineated on the CT image, the radiation oncologist must review the contours, making edits if necessary. They also delineate the gross tumor volume. The RPA then completes the treatment planning process, creating a VMAT plan. Finally, the completed plan must be reviewed by qualified clinical staff. PMID:29708544

Comparison of CT based-CTV plan and CT based-ICRU38 plan in brachytherapy planning of uterine cervix cancer

International Nuclear Information System (INIS)

Shim, Jin Sup; Jo, Jung Kun; Si, Chang Keun; Lee, Ki Ho; Lee, Du Hyun; Choi, Kye Suk

2004-01-01

Although Improve of CT, MRI Radio-diagnosis and Radiation Therapy Planing, but we still use ICRU38 Planning system(2D film-based) broadly. 3-Dimensional ICR plan(CT image based) is not only offer tumor and normal tissue dose but also support DVH information. On this study, we plan irradiation-goal dose on CTV(CTV plan) and irradiation-goal dose on ICRU 38 point(ICRU38 plan) by use CT image. And compare with tumor-dose, rectal-dose, bladder-dose on both planning, and analysis DVH Sample 11 patients who treated by Ir-192 HDR. After 40 Gy external radiation therapy, ICR plan established. All the patients carry out CT-image scanned by CT-simulator. And we use PLATO(Nucletron) v.14.2 planing system. We draw CTV, rectum, bladder on the CT image. And establish plan irradiation- dose on CTV(CTV plan) and irradiation- dose on A-point(ICRU38 plan) CTV volume(average±SD) is 21.8±26.6 cm 3 , rectum volume(average±SD) is 60.9±25.0 cm 3 , bladder volume(average±SD) is 116.1±40.1cm 3 sampled 11 patients. The volume including 100% dose is 126.7±18.9 cm 3 on ICRU plan and 98.2±74.5 cm 3 on CTV plan. On ICRU planning, the other one's 22.0 cm 3 CTV volume who residual tumor size excess 4cm is not including 100% isodose. 8 patient's 12.9±5.9 cm 3 tumor volume who residual tumor size below 4 cm irradiated 100% dose. Bladder dose(recommended by ICRU 38) is 90.1±21.3 % on ICRU plan, 68.7±26.6% on CTV plan, and rectal dose is 86.4±18.3%, 76.9±15.6%. Bladder and Rectum maximum dose is 137.2±5.9%, 101.1±41.8% on ICRU plan, 107.6±47.9%, 86.9±30.8% on CTV plan. Therefore CTV plan more less normal issue-irradiated dose than ICRU plan. But one patient case who residual tumor size excess 4 cm, Normal tissue dose more higher than critical dose remarkably on CTV plan. 80% over-Irradiated rectal dose(V80rec) is 1.8±2.4 cm 3 on ICRU plan, 0.7±1.0 cm 3 on CTV plan. 80% over-Irradiated bladder dose(V80bla) is 12.2%±8.9 cm 3 on ICRU plan, 3.5±4.1 cm 3 on CTV plan. Likewise, CTV

Land use planning in Safer Transportation Network Planning : safety principles, planning framework, and library information.

NARCIS (Netherlands)

Hummel, T.

2001-01-01

This report is one in a series of publications, used in the development of the network planning tool ‘Safer Transportation Network Planning’ (Safer-TNP). The publications were used to guide the development of planning structures, diagnostic tools, planning recommendations, and research information

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Hepatitis C: Sex and Sexuality

Science.gov (United States)

... with Hepatitis » Sex and Sexuality: Entire Lesson Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For ... hepatitis C virus through sex. Can you pass hepatitis C to a sex partner? Yes, but it ...

Hepatitis C: Diet and Nutrition

Science.gov (United States)

... with Hepatitis » Daily Living: Diet and Nutrition Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For ... have high cholesterol and have fatty liver. How hepatitis C affects diet If you have hepatitis, you ...

To plan or not to plan: Does planning for production remove facilitation from associative priming?

Science.gov (United States)

Jongman, Suzanne R; Meyer, Antje S

2017-11-01

Theories of conversation propose that in order to have smooth transitions from one turn to the next, speakers already plan their response while listening to their interlocutor. Moreover, it has been argued that speakers align their linguistic representations (i.e. prime each other), thereby reducing the processing costs associated with concurrent listening and speaking. In two experiments, we assessed how identity and associative priming from spoken words onto picture naming were affected by a concurrent speech planning task. In a baseline (no name) condition, participants heard prime words that were identical, associatively related, or unrelated to target pictures presented two seconds after prime onset. Each prime was accompanied by a non-target picture and followed by its recorded name. The participant did not name the non-target picture. In the plan condition, the participants first named the non-target picture, instead of listening to the recording, and then the target. In Experiment 1, where the plan- and no-plan conditions were tested between participants, priming effects of equal strength were found in the plan and no-plan condition. In Experiment 2, where the two conditions were tested within participants, the identity priming effect was maintained, but the associative priming effect was only seen in the no-plan but not in the plan condition. In this experiment, participant had to decide at the onset of each trial whether or not to name the non-target picture, rendering the task more complex than in Experiment 1. These decision processes may have interfered with the processing of the primes. Thus, associative priming can take place during speech planning, but only if the cognitive load is not too high. Copyright © 2017 Elsevier B.V. All rights reserved.

Alcohol and Hepatitis

Science.gov (United States)

... Home » Living with Hepatitis » Daily Living: Alcohol Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For ... heavy drinking, most heavy drinkers have developed cirrhosis. Hepatitis C and cirrhosis In general, someone with hepatitis ...

Hepatitis C: Clinical Trials

Science.gov (United States)

... and Public Home » Hepatitis C » Treatment Decisions Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For ... can I find out about participating in a hepatitis C clinical trial? Many trials are being conducted ...

Hepatitis C: Treatment

Science.gov (United States)

... Public Home » Hepatitis C » Hepatitis C Treatment Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For ... Enter ZIP code here Enter ZIP code here Hepatitis C Treatment for Veterans and the Public Treatment ...

Teaching Treatment Planning.

Science.gov (United States)

Seligman, Linda

1993-01-01

Describes approach to teaching treatment planning that author has used successfully in both seminars and graduate courses. Clarifies nature and importance of systematic treatment planning, then describes context in which treatment planning seems more effectively taught, and concludes with step-by-step plan for teaching treatment planning.…

Marine Spatial Planning: Norway´s management plans

OpenAIRE

Hoel, Alf Håkon; Olsen, Erik

2010-01-01

Since the adoption of a government white paper on ocean governance in 2001, Norway has worked on the development and implementation of marine spatial planning in the format of regional management plans. Management plans for the Barents Sea and the oceans off northern Norway and the Norwegian Sea were adopted in 2006 and 2009, respect...

Climate plan 2004; Plan climat 2004

Energy Technology Data Exchange (ETDEWEB)

NONE

2004-07-01

The Climate Plan is an action plan drawn up by the French Government to respond to the climate change challenge, first by 2010 (complying with the Kyoto Protocol target), and, secondly, beyond this date. Projections for France show that national emissions could be 10% higher than the Kyoto target in 2010 if no measures are taken. This is particularly due to increasing emissions in the sectors affecting daily life (residential-tertiary sectors, transport, etc.). For this reason, the Climate Plan contains measures affecting all sectors of the economy and the daily life of all French citizens with a view to economizing the equivalent of 54 million tonnes of CO{sub 2} each year by the year 2010, which will help to reverse the trend significantly. Beyond 2010, the Climate Plan sets out a strategy for technological research which will enable France to meet a target of reducing greenhouse gas emissions four or fivefold by 2050. (author)

Amuse Restaurant Wine List 2017

OpenAIRE

Amuse Restaurant

2017-01-01

Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

Amuse Restaurant Set Lunch 2017

OpenAIRE

Amuse Restaurant

2017-01-01

Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

Amuse Restaurant Menus 2017

OpenAIRE

Amuse Restaurant

2017-01-01

Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

76 FR 67105 - Cash Balance Plans; Benefit Determinations and Plan Valuations for Statutory Hybrid Plans...

Science.gov (United States)

2011-10-31

... annuity conversion rate. Under PBGC's operating policy on cash balance plans (established pre-PPA 2006... pension equity plan that provides for the use of deferred annuity conversion factors (or an interest rate... annuity conversion plan that uses a variable interest rate to determine the amount of a benefit, PBGC...

Hepatitis B

Science.gov (United States)

... B Entire Lesson Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For Veterans and the Public Veterans ... in their blood (sometimes referred to as the hepatitis B viral load) and an unusually high level of a ...

Alternative and Complementary Therapies for Hepatitis C

Science.gov (United States)

... and Complementary Therapies Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For Veterans and the Public Veterans ... treatments which have been proven to reduce the hepatitis C viral load. Just because something is "natural" (an herb, ...

Genetic Underpinnings of Alopecia Areata

Medline Plus

Full Text Available ... Asian Language Publications Portal en espanol Community Outreach Initiative Menu Menu Close Health Topics Grants & Funding Labs @ ... Asian Language Publications Portal en espanol Community Outreach Initiative Breadcrumb Home Newsroom Newsroom Welcome to the redesigned ...

DEFINED CONTRIBUTION PLANS, DEFINED BENEFIT PLANS, AND THE ACCUMULATION OF RETIREMENT WEALTH

Science.gov (United States)

Poterba, James; Rauh, Joshua; Venti, Steven; Wise, David

2010-01-01

The private pension structure in the United States, once dominated by defined benefit (DB) plans, is currently divided between defined contribution (DC) and DB plans. Wealth accumulation in DC plans depends on the participant's contribution behavior and on financial market returns, while accumulation in DB plans is sensitive to a participant's labor market experience and to plan parameters. This paper simulates the distribution of retirement wealth under representative DB and DC plans. It uses data from the Health and Retirement Study (HRS) to explore how asset returns, earnings histories, and retirement plan characteristics contribute to the variation in retirement wealth outcomes. We simulate DC plan accumulation by randomly assigning individuals a share of wages that they and their employer contribute to the plan. We consider several possible asset allocation strategies, with asset returns drawn from the historical return distribution. Our DB plan simulations draw earnings histories from the HRS, and randomly assign each individual a pension plan drawn from a sample of large private and public defined benefit plans. The simulations yield distributions of both DC and DB wealth at retirement. Average retirement wealth accruals under current DC plans exceed average accruals under private sector DB plans, although DC plans are also more likely to generate very low retirement wealth outcomes. The comparison of current DC plans with more generous public sector DB plans is less definitive, because public sector DB plans are more generous on average than their private sector counterparts. PMID:21057597

Automated IMRT planning with regional optimization using planning scripts.

Science.gov (United States)

Xhaferllari, Ilma; Wong, Eugene; Bzdusek, Karl; Lock, Michael; Chen, Jeff

2013-01-07

Intensity-modulated radiation therapy (IMRT) has become a standard technique in radiation therapy for treating different types of cancers. Various class solutions have been developed for simple cases (e.g., localized prostate, whole breast) to generate IMRT plans efficiently. However, for more complex cases (e.g., head and neck, pelvic nodes), it can be time-consuming for a planner to generate optimized IMRT plans. To generate optimal plans in these more complex cases which generally have multiple target volumes and organs at risk, it is often required to have additional IMRT optimization structures such as dose limiting ring structures, adjust beam geometry, select inverse planning objectives and associated weights, and additional IMRT objectives to reduce cold and hot spots in the dose distribution. These parameters are generally manually adjusted with a repeated trial and error approach during the optimization process. To improve IMRT planning efficiency in these more complex cases, an iterative method that incorporates some of these adjustment processes automatically in a planning script is designed, implemented, and validated. In particular, regional optimization has been implemented in an iterative way to reduce various hot or cold spots during the optimization process that begins with defining and automatic segmentation of hot and cold spots, introducing new objectives and their relative weights into inverse planning, and turn this into an iterative process with termination criteria. The method has been applied to three clinical sites: prostate with pelvic nodes, head and neck, and anal canal cancers, and has shown to reduce IMRT planning time significantly for clinical applications with improved plan quality. The IMRT planning scripts have been used for more than 500 clinical cases.

Planning for seven generations: Energy planning of American Indian tribes

International Nuclear Information System (INIS)

Brookshire, Daniel; Kaza, Nikhil

2013-01-01

The prevalence of energy resources on American Indian lands, the links between energy management and tribal sovereignty, and recent federal government incentives make tribal energy planning an interesting case study for community energy planning in the US. This paper studies the strategic energy planning efforts, energy resource development, and energy efficiency policies established by tribes within the continental US. The paper analyzes the results of a survey of various tribes′ energy resource development and planning efforts and supplements the responses with publicly available information on resources, economics, and demographics. We find that incentives and advisory services from the federal government are key to developing the capacity of the tribes to pursue energy planning and energy resource development. These incentives largely avoid the misdeeds of past federal policy by promoting tribal control over energy planning and energy resource development efforts. Tribes with formal energy plans or visions are more likely to develop energy resources than tribes without them and are engaged in a more comprehensive and sustainable approach to energy resource development and energy efficiency. - Highlights: • American Indian tribal energy planning is an understudied topic. • Tribal energy planning is interconnected with tribal sovereignty and sustainability. • We report the results of a survey of energy planning and development efforts. • Federal Government assistance is critical to the efforts of the tribes. • Tribes with energy plans take a more comprehensive approach to energy resource development

Planning principles as integral tool of financial planning implementation at enterprise

Directory of Open Access Journals (Sweden)

A.V. Overchuk

2016-09-01

Full Text Available The main problems of using financial planning tools, namely its principles, in order to achieve an effective system of financial planning at the enterprise are considered. Planning is an integral part of management and provides achievement of sustainable enterprise development, that is why, effective financial planning is the necessary means of realization of the main objective of the company – profit maximization. It is determined that the principles of financial planning are the objective category of planning science, which serves as a starting fundamental concept that expresses the cumulative effect of a number of laws. In addition, on the base of the aggregation and analysis of planning principles the system of financial planning principles is specified, providing efficient financial planning and control functions use, achievement of the mission and objectives of the economic entity activity management and ensuring of its profitability. The scientific novelty of the research lies in the specification of financial planning principles defining at the enterprise and their semantic characteristics

LANDSCAPE PLANNING IN UKRAINE: THE FIRST LANDSCAPE-PLANNING PROGRAM

Directory of Open Access Journals (Sweden)

Leonid Rudenko

2013-01-01

Full Text Available The paper presents the results of the first, in Ukraine; project on landscape planning widely accepted in European countries. Under the project implemented in 2010–2013, a landscape-planning program has been developed for the Cherkassy oblast. This is the first document of this kind in Ukraine. The program is mainly based on the experience of the German and Russian schools of landscape planning and on research and assessment conducted by the authors, which allowed identifying approaches to landscape planning, principles of the national policy, and characteristics and potential of environmentally friendly planning in Ukraine. The paper discusses the main phases of the work on the development of the landscape program for the oblast. It also identifies the main stages and key concepts and principles of landscape planning. The paper presents the results of integrated research on the identification and classification of conflicts in land use and the integral concept of the developmental goals for the oblast. The results can be the foundation for adopting management decisions and development of action plans for the lower hierarchal branches.

Operation planning device

International Nuclear Information System (INIS)

Watanabe, Takashi; Odakawa, Naoto; Erikuchi, Makoto; Okada, Masayuki; Koizumi, Atsuhiko.

1996-01-01

The device of the present invention provides a device suitable for monitoring a reactor core state and operation replanning in terms of reactor operation. Namely, (1) an operation result difference judging means judges that replanning is necessary when the operation results deviates from the operation planning, (2) an operation replanning rule data base storing means stores a deviation key which shows various kinds of states where the results deviate from the planning and a rule for replanning for returning to the operation planning on every deviating key, (3) an operation replanning means forms a new operation planning in accordance with the rule which is retrieved based on the deviation key, (4) an operation planning optimizing rule data base storing means evaluates the reformed planning and stores it on every evaluation item, (5) an operation planning optimization means correct the operation planning data so as to be optimized when the evaluation of the means (4) is less than a reference value, and (6) an operation planning display means edits adaptable operation planning data and the result of the evaluation and displays them. (I.S.)

Delahunt Drinks Menu 2017

OpenAIRE

Delahunt

2017-01-01

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head C...

Delahunt Snacks Menu 2017

OpenAIRE

Delahunt

2017-01-01

After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head Ch...

Delahunt Dinner Menu 2017

OpenAIRE

Delahunt

2017-01-01

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head C...

Delahunt Group Menu 2017

OpenAIRE

Delahunt

2017-01-01

After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head Ch...

Delahunt Lunch Menu 2017

OpenAIRE

Delahunt

2017-01-01

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head C...

Rasam Indian Restaurant: Menu

OpenAIRE

Rasam Indian Restaurant

2013-01-01

Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine. "We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long m...

14 CFR 152.105 - Sponsors and planning agencies: Airport planning.

Science.gov (United States)

2010-01-01

... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Sponsors and planning agencies: Airport planning. 152.105 Section 152.105 Aeronautics and Space FEDERAL AVIATION ADMINISTRATION, DEPARTMENT OF....105 Sponsors and planning agencies: Airport planning. (a) To be eligible to apply for a project for...

Planning hierarchy, modeling and sdvanced planning dystems

OpenAIRE

Meyr, Herbert Ottmar

2003-01-01

Planning hierarchy, modeling and sdvanced planning dystems / B. Fleischmann, H. Meyr. - In: Supply chain management / ed. by A. G. de Kok ... - Amsterdam u.a. : Elsevier, 2003. - (Handbooks in operations research and management science ; 11)

Assessment of PlanIQ Feasibility DVH for head and neck treatment planning.

Science.gov (United States)

Fried, David V; Chera, Bhishamjit S; Das, Shiva K

2017-09-01

Designing a radiation plan that optimally delivers both target coverage and normal tissue sparing is challenging. There are limited tools to determine what is dosimetrically achievable and frequently the experience of the planner/physician is relied upon to make these determinations. PlanIQ software provides a tool that uses target and organ at risk (OAR) geometry to indicate the difficulty of achieving different points for organ dose-volume histograms (DVH). We hypothesized that PlanIQ Feasibility DVH may aid planners in reducing dose to OARs. Clinically delivered head and neck treatments (clinical plan) were re-planned (re-plan) putting high emphasis on maximally sparing the contralateral parotid gland, contralateral submandibular gland, and larynx while maintaining routine clinical dosimetric objectives. The planner was blinded to the results of the clinically delivered plan as well as the Feasibility DVHs from PlanIQ. The re-plan treatments were designed using 3-arc VMAT in Raystation (RaySearch Laboratories, Sweden). The planner was then given the results from the PlanIQ Feasibility DVH analysis and developed an additional plan incorporating this information using 4-arc VMAT (IQ plan). The DVHs across the three treatment plans were compared with what was deemed "impossible" by PlanIQ's Feasibility DVH (Impossible DVH). The impossible DVH (red) is defined as the DVH generated using the minimal dose that any voxel outside the targets must receive given 100% target coverage. The re-plans performed blinded to PlanIQ Feasibilty DVH achieved superior sparing of aforementioned OARs compared to the clinically delivered plans and resulted in discrepancies from the impossible DVHs by an average of 200-700 cGy. Using the PlanIQ Feasibility DVH led to additionalOAR sparing compared to both the re-plans and clinical plans and reduced the discrepancies from the impossible DVHs to an average of approximately 100 cGy. The dose reduction from clinical to re-plan and re-plan to

A 24-h a la carte food service as support for patients at nutritional risk: a pilot study.

Science.gov (United States)

Munk, T; Seidelin, W; Rosenbom, E; Nielsen, A L; Klausen, T W; Nielsen, M A; Thomsen, T

2013-06-01

Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk. A historically controlled intervention pilot study was conducted. Forty patients at nutritional risk were offered a novel hospital menu as a supplement to the ordinary hospital menu. The menu consisted of 36 naturally energy-enriched small dishes served on demand 24 h a day. Energy and protein intake were calculated as the mean over a period of 3 days. No significant difference in energy and protein intake was observed between the groups; however, a significant (P = 0.001) time gradient in total energy intake was observed in the intervention group. Moreover, a significant (P = 0.03) time gradient in energy intake received from the novel menu was observed. The dishes from the novel menu were mainly ordered from 11.00 h to 14.00 h and from 17.00 h to 18.00 h. No overall significant differences in energy and protein intake between the groups were found. However, the present pilot study revealed a significant time gradient in total energy intake (P = 0.001) and in energy intake from the novel menu (P = 0.03). This indicates the need to include a run-in period when investigating novel hospital menus as a support for patients at nutritional risk. Additionally, food service, available 24 h a day, appears to be unnecessary. © 2012 The Authors Journal of Human Nutrition and Dietetics © 2012 The British Dietetic Association Ltd.

Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?

Science.gov (United States)

Byrd, Karen; Almanza, Barbara; Ghiselli, Richard F; Behnke, Carl; Eicher-Miller, Heather A

2018-06-01

High sodium levels in restaurant food have prompted Philadelphia and New York City to require inclusion of sodium content in addition to calories on menus to "nudge" consumers toward lower sodium foods. However, taste perceptions may impact the effectiveness of this intervention. An online survey tested whether sodium and calorie menu nutrition information (MNI) influenced consumer choices from a casual dining restaurant menu, accounting for consumers' intuition about taste of food relative to sodium, calories, and healthiness. Consumer choices were assessed based on calorie and sodium content of the menu items they selected. Participants were randomized to a menu with (1) calorie MNI only, (2) calorie plus numeric sodium MNI, (3) calorie MNI plus a sodium warning symbol for foods with 2300 mg of sodium or more, or (4) no MNI. Calorie plus numeric sodium MNI was associated with selection of meals lower in sodium compared to meals from the calorie MNI only menu or no MNI menu, but only for consumers with a taste intuition that (relatively) lower sodium, lower calorie, healthy foods were tasty. Consumers with the opposite taste intuition *(foods with these characteristics are not tasty) ordered meals higher in sodium. Inclusion of the sodium warning symbol did not result in a significantly different meal sodium content compared to the other menu conditions, regardless of taste intuition. However, differing levels of taste intuition alone, without consideration of MNI, was associated with ordering meals of significantly different calorie content. Overall, findings suggest adding calorie plus numeric sodium MNI may lead to beneficial outcomes (i.e., selecting meals lower in sodium) for some consumers and detrimental outcomes (i.e., selecting meals higher in sodium) for others, depending on their taste intuition. Copyright © 2018 Elsevier Ltd. All rights reserved.

Food marketing to children through toys: response of restaurants to the first U.S. toy ordinance.

Science.gov (United States)

Otten, Jennifer J; Hekler, Eric B; Krukowski, Rebecca A; Buman, Matthew P; Saelens, Brian E; Gardner, Christopher D; King, Abby C

2012-01-01

On August 9, 2010, Santa Clara County CA became the first U.S. jurisdiction to implement an ordinance that prohibits the distribution of toys and other incentives to children in conjunction with meals, foods, or beverages that do not meet minimal nutritional criteria. Restaurants had many different options for complying with this ordinance, such as introducing more healthful menu options, reformulating current menu items, or changing marketing or toy distribution practices. To assess how ordinance-affected restaurants changed their child menus, marketing, and toy distribution practices relative to non-affected restaurants. Children's menu items and child-directed marketing and toy distribution practices were examined before and at two time points after ordinance implementation (from July through November 2010) at ordinance-affected fast-food restaurants compared with demographically matched unaffected same-chain restaurants using the Children's Menu Assessment tool. Affected restaurants showed a 2.8- to 3.4-fold improvement in Children's Menu Assessment scores from pre- to post-ordinance with minimal changes at unaffected restaurants. Response to the ordinance varied by restaurant. Improvements were seen in on-site nutritional guidance; promotion of healthy meals, beverages, and side items; and toy marketing and distribution activities. The ordinance appears to have positively influenced marketing of healthful menu items and toys as well as toy distribution practices at ordinance-affected restaurants, but did not affect the number of healthful food items offered. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Chronic Pain and PTSD: A Guide for Patients

Science.gov (United States)

... Chronic Pain and PTSD: A Guide for Patients PTSD: National Center for PTSD Menu Menu PTSD PTSD Home For the Public ... here Enter ZIP code here Chronic Pain and PTSD: A Guide for Patients Public This section is ...

Improved Planning Time and Plan Quality Through Multicriteria Optimization for Intensity-Modulated Radiotherapy

International Nuclear Information System (INIS)

Craft, David L.; Hong, Theodore S.; Shih, Helen A.; Bortfeld, Thomas R.

2012-01-01

Purpose: To test whether multicriteria optimization (MCO) can reduce treatment planning time and improve plan quality in intensity-modulated radiotherapy (IMRT). Methods and Materials: Ten IMRT patients (5 with glioblastoma and 5 with locally advanced pancreatic cancers) were logged during the standard treatment planning procedure currently in use at Massachusetts General Hospital (MGH). Planning durations and other relevant planning information were recorded. In parallel, the patients were planned using an MCO planning system, and similar planning time data were collected. The patients were treated with the standard plan, but each MCO plan was also approved by the physicians. Plans were then blindly reviewed 3 weeks after planning by the treating physician. Results: In all cases, the treatment planning time was vastly shorter for the MCO planning (average MCO treatment planning time was 12 min; average standard planning time was 135 min). The physician involvement time in the planning process increased from an average of 4.8 min for the standard process to 8.6 min for the MCO process. In all cases, the MCO plan was blindly identified as the superior plan. Conclusions: This provides the first concrete evidence that MCO-based planning is superior in terms of both planning efficiency and dose distribution quality compared with the current trial and error–based IMRT planning approach.

Planning Tool for Strategic Evaluation of Facility Plans - 13570

Energy Technology Data Exchange (ETDEWEB)

Magoulas, Virginia; Cercy, Michael [Savannah River National Laboratory, Savannah River Site, Aiken, SC 29808 (United States); Hall, Irin [Newport News Shipbuilding, 4101 Washington Ave., Newport News, VA 23607 (United States)

2013-07-01

Savannah River National Laboratory (SRNL) has developed a strategic planning tool for the evaluation of the utilization of its unique resources for processing and research and development of nuclear materials. The Planning Tool is a strategic level tool for assessing multiple missions that could be conducted utilizing the SRNL facilities and showcasing the plan. Traditional approaches using standard scheduling tools and laying out a strategy on paper tended to be labor intensive and offered either a limited or cluttered view for visualizing and communicating results. A tool that can assess the process throughput, duration, and utilization of the facility was needed. SRNL teamed with Newport News Shipbuilding (NNS), a division of Huntington Ingalls Industries, to create the next generation Planning Tool. The goal of this collaboration was to create a simulation based tool that allows for quick evaluation of strategies with respect to new or changing missions, and clearly communicates results to the decision makers. This tool has been built upon a mature modeling and simulation software previously developed by NNS. The Planning Tool provides a forum for capturing dependencies, constraints, activity flows, and variable factors. It is also a platform for quickly evaluating multiple mission scenarios, dynamically adding/updating scenarios, generating multiple views for evaluating/communicating results, and understanding where there are areas of risks and opportunities with respect to capacity. The Planning Tool that has been developed is useful in that it presents a clear visual plan for the missions at the Savannah River Site (SRS). It not only assists in communicating the plans to SRS corporate management, but also allows the area stakeholders a visual look at the future plans for SRS. The design of this tool makes it easily deployable to other facility and mission planning endeavors. (authors)

Planning Tool for Strategic Evaluation of Facility Plans - 13570

International Nuclear Information System (INIS)

Magoulas, Virginia; Cercy, Michael; Hall, Irin

2013-01-01

Savannah River National Laboratory (SRNL) has developed a strategic planning tool for the evaluation of the utilization of its unique resources for processing and research and development of nuclear materials. The Planning Tool is a strategic level tool for assessing multiple missions that could be conducted utilizing the SRNL facilities and showcasing the plan. Traditional approaches using standard scheduling tools and laying out a strategy on paper tended to be labor intensive and offered either a limited or cluttered view for visualizing and communicating results. A tool that can assess the process throughput, duration, and utilization of the facility was needed. SRNL teamed with Newport News Shipbuilding (NNS), a division of Huntington Ingalls Industries, to create the next generation Planning Tool. The goal of this collaboration was to create a simulation based tool that allows for quick evaluation of strategies with respect to new or changing missions, and clearly communicates results to the decision makers. This tool has been built upon a mature modeling and simulation software previously developed by NNS. The Planning Tool provides a forum for capturing dependencies, constraints, activity flows, and variable factors. It is also a platform for quickly evaluating multiple mission scenarios, dynamically adding/updating scenarios, generating multiple views for evaluating/communicating results, and understanding where there are areas of risks and opportunities with respect to capacity. The Planning Tool that has been developed is useful in that it presents a clear visual plan for the missions at the Savannah River Site (SRS). It not only assists in communicating the plans to SRS corporate management, but also allows the area stakeholders a visual look at the future plans for SRS. The design of this tool makes it easily deployable to other facility and mission planning endeavors. (authors)

Strategies for automatic online treatment plan reoptimization using clinical treatment planning system: A planning parameters study

International Nuclear Information System (INIS)

Li, Taoran; Wu, Qiuwen; Zhang, You; Vergalasova, Irina; Lee, W. Robert; Yin, Fang-Fang; Wu, Q. Jackie

2013-01-01

Purpose: Adaptive radiation therapy for prostate cancer using online reoptimization provides an improved control of interfractional anatomy variations. However, the clinical implementation of online reoptimization is currently limited by the low efficiency of current strategies and the difficulties associated with integration into the current treatment planning system. This study investigates the strategies for performing fast (∼2 min) automatic online reoptimization with a clinical fluence-map-based treatment planning system; and explores the performance with different input parameters settings: dose-volume histogram (DVH) objective settings, starting stage, and iteration number (in the context of real time planning).Methods: Simulated treatments of 10 patients were reoptimized daily for the first week of treatment (5 fractions) using 12 different combinations of optimization strategies. Options for objective settings included guideline-based RTOG objectives, patient-specific objectives based on anatomy on the planning CT, and daily-CBCT anatomy-based objectives adapted from planning CT objectives. Options for starting stages involved starting reoptimization with and without the original plan's fluence map. Options for iteration numbers were 50 and 100. The adapted plans were then analyzed by statistical modeling, and compared both in terms of dosimetry and delivery efficiency.Results: All online reoptimized plans were finished within ∼2 min with excellent coverage and conformity to the daily target. The three input parameters, i.e., DVH objectives, starting stage, and iteration number, contributed to the outcome of optimization nearly independently. Patient-specific objectives generally provided better OAR sparing compared to guideline-based objectives. The benefit in high-dose sparing from incorporating daily anatomy into objective settings was positively correlated with the relative change in OAR volumes from planning CT to daily CBCT. The use of the

Plan's CCCD approach - Country study PLAN-Bangladesh

NARCIS (Netherlands)

Uffelen, van G.J.

2009-01-01

PLAN Netherlands National Organisation has in coordination with PLAN International Headquarters commissioned an independent formative evaluation study to get systematic insight in the preconditions for appropriate functionality of Child Centred Community Development (CCCD) and to strengthen common

LAND USE PLANNING AND URBAN PLANS: TERRITORIAL BALANCE AS ETHICS

Directory of Open Access Journals (Sweden)

Eunice Helena Sguizzardi Abascal

2012-07-01

Full Text Available The article suggests a necessary link between urban planning and territorial organization, in order to, through the synergistic relationship between planning tools and their application to planning, implementing a policy of urban and regional management. By linking the development plan for territorial development plans and categories of land use, this methodology helps to streamline operations at multiple scales. The establishment of this network of instruments and shapes the actions of government action against the rapid and intense increase of only economic forces that shape the territory today, suggesting that it is possible to regulate the action of the housing market through planned interventions, valuing the regional balance, social and environmental - ethical by definition. It is suggested that the possible effects predatory natural and built environment can be reversed or prevented by an action articulating these planning instruments are linked to the development and implementation of plans (and projects at multiple scales, approaching from the regional to the local and metropolitan, from regional policies to sectors, that are incidents in the municipal territory. However, the speed and magnitude of the occupation and transformation of soil occur mainly in periods of heating housing, often jeopardize the balance and environmental quality, natural heritage, urban and landscape. It assumes the argument that the overcoming of undesirable environmental effects, triggered by occupation of the ground guided by the real estate sector fast action can be successful with the articulation of levels of planning and intervention. It is proposed that the complexity of contemporary urban and metropolitan requires the articulation of different scales through the use of innovative urban instruments. By articulating these different scales, at the municipal and other levels supra, contributes to, through a network plan to overcome the undesirable dichotomy

Genetic Underpinnings of Alopecia Areata

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Fertility Preservation for Children Diagnosed with Cancer

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Genetic Underpinnings of Alopecia Areata

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Fertility Preservation for Children Diagnosed with Cancer

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Genetic Underpinnings of Alopecia Areata

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Anatomy of a Cancer Treatment Scam

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Development Plans and Life Plans: Knowledge Sharing?

Directory of Open Access Journals (Sweden)

Juan José Vieco Albarracín

2010-02-01

Full Text Available This article explores the possibilities of establishing knowledge sharing between governmental development plans and the “life plans” (planes de vida made by indigenous organizations, in particular the life plan of the Asociación de Autoridades Indígenas del Resguardo Tikuna, Cocama, Yagua (Aticoya, municipality of Puerto Nariño, Amazonas, Colombia. Colombia’s Constitution of 1991 created the ETI (Entidad Territorial Indígena,“indigenous territorial entity” as a territorial unit, just like municipalities, departments, and districts. This means that indigenous reservations (or “reserves” or “preserves” and associations should manage public funds, for which they must design a life plan. This inclusion and recognition of indigenous peoples entails that those life plans should articulate with the municipal, departmental, and national development plans. The article illustrates this situation by comparing two welfare programs –Resa (Red de Seguridad Alimentaria “Food Security Network” and Familias Guardabosques (“Forest Ranger Families”– and two income-generating productive and service (tourism projects carried out by Aticoya and the local indigenous councils of communities on the Amazon and Loretoyacu Rivers.

Inverse planning and class solutions for brachytherapy treatment planning

International Nuclear Information System (INIS)

Trnkova, P.

2010-01-01

Brachytherapy or interventional radiooncology is a method of radiation therapy. It is a method, where a small encapsulated radioactive source is placed near to / in the tumour and therefore delivers high doses directly to the target volume. Organs at risk (OARs) are spared due to the inverse square dose fall-off. In the past years there was a slight stagnation in the development of techniques for brachytherapy treatment. While external beam radiotherapy became more and more sophisticated, in brachytherapy traditional methods have been still used. Recently, 3D imaging was considered also as the modality for brachytherapy and more precise brachytherapy could expand. Nowadays, an image guided brachytherapy is state-of-art in many centres. Integration of imaging methods lead to the dose distribution individually tailored for each patient. Treatment plan optimization is mostly performed manually as an adaptation of a standard loading pattern. Recently, inverse planning approaches have been introduced into brachytherapy. The aim of this doctoral thesis was to analyze inverse planning and to develop concepts how to integrate inverse planning into cervical cancer brachytherapy. First part of the thesis analyzes the Hybrid Inverse treatment Planning and Optimization (HIPO) algorithm and proposes a workflow how to safely work with this algorithm. The problem of inverse planning generally is that only the dose and volume parameters are taken into account and spatial dose distribution is neglected. This fact can lead to unwanted high dose regions in a normal tissue. A unique implementation of HIPO into the treatment planning system using additional features enabled to create treatment plans similar to the plans resulting from manual optimization and to shape the high dose regions inside the CTV. In the second part the HIPO algorithm is compared to the Inverse Planning Simulated Annealing (IPSA) algorithm. IPSA is implemented into the commercial treatment planning system. It

Middle school student and parent perceptions of government-sponsored free school breakfast and consumption: a qualitative inquiry in an urban setting.

Science.gov (United States)

Bailey-Davis, Lisa; Virus, Amy; McCoy, Tara Alexis; Wojtanowski, Alexis; Vander Veur, Stephanie S; Foster, Gary D

2013-02-01

Universal free access to school breakfast is available in large urban schools, but participation rates are less than half of what they are at lunch. The purpose of this qualitative study was to understand the discrepancy between access and participation in school breakfast in a low-income, urban school district. Youth (n=23) and parents (n=22) were recruited from three middle schools where ≥ 50% of students were eligible for free or reduced-price meals. Parent focus groups (n=2) and student focus groups (n=4) were conducted in the fall/winter of 2009/2010. Content analysis was conducted to code transcripts and a constant comparative technique was used to identify emergent themes. Findings were validated using triangulation methods. The following themes emerged from the student and parent perceptions: sociocultural beliefs, physical availability, economic accessibility, social stigma, and consumption practices. There was agreement between students and parents across most themes, except consumption practices. Students were commonly purchasing food and beverages on the way to school, which was in conflict with parent rules. Parents desired access to copies of the school menus to be more involved in breakfast decisions with their child and students desired input into menu planning and taste testing to overcome school meal quality concerns. Future research aiming to improve participation in the breakfast program should examine the impact of student involvement in school menu planning and environmental modifications to reduce the social stigma associated with the program. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Radioactive waste management plan. Plan 82

International Nuclear Information System (INIS)

1982-06-01

The report is the first account of the nuclear power utilities of Sweden about the plans for the final disposal of the radioactive waste products of the nuclear power. Part 1 describes the general background, the plans for research and development, including the necessary facilities. The time schedule and the calculated costs of the operations are presented. (G.B.)

Anatomy of a Cancer Treatment Scam

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PTSD in Children and Teens

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PTSD Treatment Programs in the U.S. Department of Veterans Affairs

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How Common Is PTSD?

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Sleep and Posttraumatic Stress Disorder (PTSD)

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PTSD and Problems with Alcohol Use

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Effects of PTSD on Family

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How Is PTSD Measured?

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Sandia National Laboratories: Sandia National Laboratories: Missions:

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Overcoming challenges

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Comparison of CT based-CTV plan and CT based-ICRU38 plan in brachytherapy planning of uterine cervix cancer

International Nuclear Information System (INIS)

Cho, Jung Keun; Han, Tae Jong

2007-01-01

Purpose : In spite of recent remarkable improvement of diagnostic imaging modalities such as CT, MRI, and PET and radiation therapy planing systems, ICR plan of uterine cervix cancer, based on recommendation of ICRU38(2D film-based) such as point A, is still used widely. A 3-dimensional ICR plan based on CT image provides Dose-Volume Histogram(DVH) information of the tumor and normal tissue. In this study, we compared tumor-dose, rectal-dose and bladder-dose through an analysis of DVH between CTV plan and ICRU38 plan based on CT image. Method and Material : We analyzed 11 patients with a cervix cancer who received the ICR of Ir-192 HDR. After 40Gy of external beam radiation therapy, ICR plan was established using PLATO(Nucletron) v.14.2 planning system. CT scan was done to all the patients using CT-simulator(Ultra Z, Philips). We contoured CTV, rectum and bladder on the CT image and established CTV plan which delivers the 100% dose to CTV and ICRU plan which delivers the 100% dose to the point A. Result : The volume(average±SD) of CTV, rectum and bladder in all of 11 patients is 21.8±6.6cm 3 , 60.9±25.0cm 3 , 111.6±40.1cm 3 respectively. The volume covered by 100% isodose curve is 126.7±18.9cm 3 in ICRU plan and 98.2±74.5cm 3 in CTV plan(p=0.0001), respectively. In (On) ICRU planning 22.0cm 3 of CTV volume was not covered by 100% isodose curve in one patient whose residual tumor size is greater than 4cm, while more than 100% dose was irradiated unnecessarily to the normal organ of 62.2±4.8cm 3 other than the tumor in the remaining 10 patients with a residual tumor less than 4cm in size. Bladder dose recommended by ICRU 38 was 90.1±21.3% and 68.7±26.6% in ICRU plan and in CTV plan respectively(p=0.001) while rectal dose recommended by ICRU 38 was 86.4±18.3% and 76.9±15.6% in ICRU plan and in CTV plan, respectively(p=0.08). Bladder and rectum maximum dose was 137.2±50.1%, 101.1±41.8% in ICRU plan and 107.6±47.9%, 86.9±30.8% in CTV plan, respectively

Planning integration FY 1996 program plan. Revision 1

International Nuclear Information System (INIS)

1995-09-01

This Multi-Year Program Plan (MAP) Planning Integration Program, Work Breakdown Structure (WBS) Element 1.8.2, is the primary management tool to document the technical, schedule, and cost baseline for work directed by the US Department of Energy (DOE), Richland Operations Office (RL). As an approved document, it establishes an agreement between RL and the performing contractors for the work to be performed. It was prepared by Westinghouse Hanford Company (WHC) and Pacific Northwest Laboratory (PNL). The MYPPs for the Hanford Site programs are to provide a picture from fiscal year (FY) 1996 through FY 2002. At RL Planning and Integration Division (PID) direction, only the FY 1996 Planning Integration Program work scope has been planned and presented in this MAP. Only those known significant activities which occur after FY 1996 are portrayed in this MAP. This is due to the uncertainty of who will be accomplishing what work scope when, following the award of the Management and Integration (M ampersand I) contract

Role of regional planning organizations in transportation planning across boundaries

Science.gov (United States)

2014-06-11

The Volpe Center conducted research for the Federal Highway Administration Office of Planning that explores the implications of Regional Planning Organizations (RPO) engaging in transportation planning partnerships and projects of megaregions signifi...

Smart City Planning

DEFF Research Database (Denmark)

Ekman, Ulrik

2018-01-01

This article reflects on the challenges for urban planning posed by the emergence of smart cities in network societies. In particular, it reflects on reductionist tendencies in existing smart city planning. Here the concern is with the implications of prior reductions of complexity which have been...... undertaken by placing primacy in planning on information technology, economical profit, and top-down political government. Rather than pointing urban planning towards a different ordering of these reductions, this article argues in favor of approaches to smart city planning via complexity theory....... Specifically, this article argues in favor of approaching smart city plans holistically as topologies of organized complexity. Here, smart city planning is seen as a theory and practice engaging with a complex adaptive urban system which continuously operates on its potential. The actualizations in the face...

Changed planning for planned and unplanned change

NARCIS (Netherlands)

Woerkum, van C.; Aarts, N.; Herzele, Van A.

2011-01-01

Change, planned and unplanned, can be the product of events (change by chance), new language (change from societal interaction), and practices (track-bound change), and can involve many different societal actors. To position planning as an activity within this broader context, we present a model

Planned hospital birth versus planned home birth

DEFF Research Database (Denmark)

Olsen, O.; Clausen, J.A.

2012-01-01

Observational studies of increasingly better quality and in different settings suggest that planned home birth in many places can be as safe as planned hospital birth and with less intervention and fewer complications. This is an update of a Cochrane review first published in 1998....

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Consumer response to Healthy Choice® nutrition labelling in an a la carte restaurant setting : A matter of willpower or being empowered

NARCIS (Netherlands)

Gallicano, R.; Blomme, R.J.; Rheede, van A.

2012-01-01

Previous research has concluded that there is consumer desire for nutrition information to be provided on restaurant menu items and restaurant customers presented with this information will make healthier menu choices (Mills & Thomas, 2008). Limited research has been performed in a restaurant

PTSD: National Center for PTSD

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... Care » PTSD: National Center for PTSD » Public » Videos PTSD: National Center for PTSD Menu Menu PTSD PTSD Home For the Public ... Prescribing for PTSD, Know Your Options . × What is PTSD? Right Click here to download "What is PTSD?" ( ...

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Sandia National Laboratories: Strategic Partnership Projects, Non-Federal

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Diversity Social Media Careers View All Jobs Students & Postdocs Benefits & Perks Hiring Process Deployment Centers New Mexico Small Business Assistance Program Sandia's Economic Impact Sandia Science & interest Menu Search Icon Locations Contact Us Employee Locator Search Menu About Leadership Mission Social

Evaluation of vertical and horizontal movements in the subsidence depression near Karviná

Czech Academy of Sciences Publication Activity Database

Doležalová, Hana; Kajzar, Vlastimil; Souček, Kamil; Staš, Lubomír

2010-01-01

Roč. 7, č. 3 (2010), s. 355-361 ISSN 1214-9705. [Czech-Polish Workshop on recent geodynamics of the Sudety Mts. and adjacent areas /10./. Sklarska Poreba, 05.11.2009-07.11.2009] R&D Projects: GA ČR GA105/07/1586; GA ČR GA105/07/0878 Institutional research plan: CEZ:AV0Z30860518 Keywords : subsidence depression * GPS * horizontal shifts Subject RIV: DH - Mining, incl. Coal Mining Impact factor: 0.452, year: 2010 http://www.irsm.cas.cz/?Lang=CZE&Menu=25,29,0,0;&File=Obsah/AGG/Contents/AGGC7_3%28159%2910.htm

Planning for strategic change? A participative planning approach for community hospitals.

Science.gov (United States)

MacDonald, S K; Beange, J E; Blachford, P C

1992-01-01

Strategic planning is becoming to hospitals what business case analysis is to private corporations. In fact, this type of planning is becoming essential for the professional management of Ontario hospitals. The participative strategic planning process at Toronto East General Hospital (TEGH) is an example of how a professionally structured and implemented strategic planning process can be successfully developed and implemented in a community hospital. In this article, the environmental factors driving planning are reviewed and the critical success factors for the development and implementation of a strategic plan are examined in the context of TEGH's experience.

Radiation therapy treatment planning: CT, MR imaging and three-dimensional planning

International Nuclear Information System (INIS)

Lichter, A.S.

1987-01-01

The accuracy and sophistication of radiation therapy treatment planning have increased rapidly in the last decade. Currently, CT-based treatment planning is standard throughout the country. Care must be taken when CT is used for treatment planning because of clear differences between diagnostic scans and scans intended for therapeutic management. The use of CT in radiation therapy planning is discussed and illustrated. MR imaging adds another dimension to treatment planning. The ability to use MR imaging directly in treatment planning involves an additional complex set of capabilities from a treatment planning system. The ability to unwarp the geometrically distorted MR image is a first step. Three-dimensional dose calculations are important to display the dose on sagittal and acoronal sections. The ability to integrate the MR and CT images into a unified radiographic image is critical. CT and MR images are two-dimensional representations of a three-dimensional problem. Through sophisticated computer graphics techniques, radiation therapists are now able to integrate a three-dimensional image of the patient into the treatment planning process. This allows the use of noncoplanar treatment plans and a detailed analysis of tumor and normal tissue anatomy; it is the first step toward a fully conformational treatment planning system. These concepts are illustrated and future research goals outlined

Preliminary Hanford Waste Vitrification Plan Waste Form Qualification Plan

International Nuclear Information System (INIS)

Nelson, J.L.

1987-09-01

This Waste Form Qualification Plan describes the waste form qualification activities that will be followed during the design and operation of the Hanford Waste Vitrification Plant to ensure that the vitrified Hanford defense high-level wastes will meet the acceptance requirements of the candidate geologic repositories for nuclear waste. This plan is based on the defense waste processing facility requirements. The content of this plan is based on the assumption that the Hanford Waste Vitrification Plant high-level waste form will be disposed of in one of the geologic repository projects. Proposed legislation currently under consideration by Congress may change or delay the repository site selection process. The impacts of this change will be assessed as details of the new legislation become available. The Plan describes activities, schedules, and programmatic interfaces. The Waste Form Qualification Plan is updated regularly to incorporate Hanford Waste Vitrification Plant-specific waste acceptance requirements and to serve as a controlled baseline plan from which changes in related programs can be incorporated. 10 refs., 5 figs., 5 tabs

Dietary and Food Processing for a 90-day Bioregenerative Life Support Experiment in the Lunar Palace 1

Science.gov (United States)

Zhao, Zhiruo; Fu, Yuming; Dong, Chen; Liu, Guanghui

A 4-day cycle dietary menu was developed to meet the requirements of balanced diet of the crew within the 90-day closed experiment of bioregenerative life support in the Lunar Palace 1. The menu consisted of items prepared from crops and insect grown inside the system, as well as prestored food. Dairy recipe was composed of breads, vegetables, meats and soups, which provided about 2900 kcal per crew member per day. During food processing, to maximize nutrient recovery and minimize waste production, the whole wheat grains and chufa nuts were milled. Further, the carrot leaves and yellow mealworms were used as salad materials and bread ingredients, respectively. The sensory acceptability of the dishes in the menu was evaluated by flavor, texture, and appearance. Our results show that all dishes in the 4-day cycle menu were highly acceptable, which satisfies nutritional requirement of the crew members in the closed habitation.

From action planning and plan enactment to fruit consumption: moderated mediation effects.

Science.gov (United States)

Kasten, Stefanie; van Osch, Liesbeth; Eggers, Sander Matthijs; de Vries, Hein

2017-10-23

Sufficient fruit consumption is beneficial for a healthy live. While many Dutch adults intent to eat the recommended amount of fruit, only 5-10% of the population actually adheres to the recommendation. One mechanism that can help to narrow this gap between intention and actual fruit consumption is action planning. However, action planning is only assumed to be effective if plans are enacted. This study assessed which action plans are made and enacted, and further aimed to investigate two main hypotheses: 1. the effect of action planning (at T1) on fruit consumption (at T2) is mediated by plan enactment (at T3); 2. positive intentions (2a), high self-efficacy (2b) and a strong habit to eat fruit (2c) enhance the mediation of plan enactment, whereas a strong habit to eat snacks (2d) hinders the mediation of plan enactment. This study was a self-reported longitudinal online survey study. A total of 428 participants filled in a survey, measuring demographic factors (e.g. gender, age, education level), several socio-cognitive constructs (i.e. attitudes, self-efficacy, habit, action planning, plan enactment), and fruit consumption, at three points in time (baseline, after 1 month, and after 3 months). Mediation and moderated mediation analyses were used to investigate the planning-plan enactment- fruit consumption relationship. Up to 70% of the participants reported to have enacted their T1 action plans at T2. Action planning on fruit consumption was fully mediated by plan enactment (Hypothesis 1). All four proposed moderators (i.e. intention, self-efficacy, habit to consume fruit, and habit to consume snacks) significantly influenced the mediation (Hypotheses 2a-2d). Mediation of plan enactment was only present with high levels of intention, high levels of self-efficacy, strong habits to eat fruit, and weak habits to eat snacks. The study suggests the importance of plan enactment for fruit consumption. Furthermore, it emphasizes the necessity of facilitating factors

Scenario planning.

Science.gov (United States)

Enzmann, Dieter R; Beauchamp, Norman J; Norbash, Alexander

2011-03-01

In facing future developments in health care, scenario planning offers a complementary approach to traditional strategic planning. Whereas traditional strategic planning typically consists of predicting the future at a single point on a chosen time horizon and mapping the preferred plans to address such a future, scenario planning creates stories about multiple likely potential futures on a given time horizon and maps the preferred plans to address the multiple described potential futures. Each scenario is purposefully different and specifically not a consensus worst-case, average, or best-case forecast; nor is scenario planning a process in probabilistic prediction. Scenario planning focuses on high-impact, uncertain driving forces that in the authors' example affect the field of radiology. Uncertainty is the key concept as these forces are mapped onto axes of uncertainty, the poles of which have opposed effects on radiology. One chosen axis was "market focus," with poles of centralized health care (government control) vs a decentralized private market. Another axis was "radiology's business model," with one pole being a unified, single specialty vs a splintered, disaggregated subspecialty. The third axis was "technology and science," with one pole representing technology enabling to radiology vs technology threatening to radiology. Selected poles of these axes were then combined to create 3 scenarios. One scenario, termed "entrepreneurialism," consisted of a decentralized private market, a disaggregated business model, and threatening technology and science. A second scenario, termed "socialized medicine," had a centralized market focus, a unified specialty business model, and enabling technology and science. A third scenario, termed "freefall," had a centralized market focus, a disaggregated business model, and threatening technology and science. These scenarios provide a range of futures that ultimately allow the identification of defined "signposts" that can

Hanford Site Development Plan

International Nuclear Information System (INIS)

Rinne, C.A.; Curry, R.H.; Hagan, J.W.; Seiler, S.W.; Sommer, D.J.; Yancey, E.F.

1990-01-01

The Hanford Site Development Plan (Site Development Plan) is intended to guide the short- and long-range development and use of the Hanford Site. All acquisition, development, and permanent facility use at the Hanford Site will conform to the approved plan. The Site Development Plan also serves as the base document for all subsequent studies that involve use of facilities at the Site. This revision is an update of a previous plan. The executive summary presents the highlights of the five major topics covered in the Site Development Plan: general site information, existing conditions, planning analysis, Master Plan, and Five-Year Plan. 56 refs., 67 figs., 31 tabs

Hanford Site Development Plan

Energy Technology Data Exchange (ETDEWEB)

Rinne, C.A.; Curry, R.H.; Hagan, J.W.; Seiler, S.W.; Sommer, D.J. (Westinghouse Hanford Co., Richland, WA (USA)); Yancey, E.F. (Pacific Northwest Lab., Richland, WA (USA))

1990-01-01

The Hanford Site Development Plan (Site Development Plan) is intended to guide the short- and long-range development and use of the Hanford Site. All acquisition, development, and permanent facility use at the Hanford Site will conform to the approved plan. The Site Development Plan also serves as the base document for all subsequent studies that involve use of facilities at the Site. This revision is an update of a previous plan. The executive summary presents the highlights of the five major topics covered in the Site Development Plan: general site information, existing conditions, planning analysis, Master Plan, and Five-Year Plan. 56 refs., 67 figs., 31 tabs.

Inverse planning for interstitial gynecologic template brachytherapy: truly anatomy-based planning

International Nuclear Information System (INIS)

Lessard, Etienne; Hsu, I-Chou; Pouliot, Jean

2002-01-01

Purpose: Commercially available optimization schemes generally result in an undesirable dose distribution, because of the particular shapes of tumors extending laterally from the tandem. Dose distribution is therefore manually obtained by adjusting relative dwell time values until an acceptable solution is found. The objective of this work is to present the clinical application of an inverse planning dose optimization tool for the automatic determination of source dwell time values in the treatment of interstitial gynecologic templates. Methods and Materials: In cases where the tumor extends beyond the range of the tandem-ovoid applicator, catheters as well as the tandem are inserted into the paravaginal and parametrial region in an attempt to cover the tumor volume. CT scans of these patients are then used for CT-based dose planning. Dose distribution is obtained manually by varying the relative dwell times until adequate dose coverage is achieved. This manual planning is performed by an experienced physician. In parallel, our in-house inverse planning based on simulated annealing is used to automatically determine which of all possible dwell positions will become active and to calculate the dwell time values needed to fulfill dose constraints applied to the tumor volume and to each organ at risk. To compare the results of these planning methods, dose-volume histograms and isodose distributions were generated for the target and each organ at risk. Results: This procedure has been applied for the dose planning of 12 consecutive interstitial gynecologic templates cases. For all cases, once the anatomy was contoured, the routine of inverse planning based on simulated annealing found the solution to the dose constraints within 1 min of CPU time. In comparison, manual planning took more than 45 min. The inverse planning-generated plans showed improved protection to organs at risk for the same coverage compared to manual planning. Conclusion: This inverse planning tool

The text plan concept: contributions to the writing planning process

Directory of Open Access Journals (Sweden)

Ana Lúcia Tinoco Cabral

2013-12-01

Full Text Available Students - at different levels, ranging from early grades up to PhD - face problems both on comprehension and text production. This paper focuses on the text plan concept according to the DTA (Discourse Text Analysis approach, i.e., a principle of organization that allows students to put into practice the production intention as well as to arrange text information while producing; being responsible for the text compositional structure (Adam, 2008. The study analyzes the relation between text plan and the writing planning process, in which the first one provides the second with theoretical support. In order to develop such research, the study covers some issues related to the reading skill, analyzes an argumentative text as per its textual plan, and presents some reflections on the writing process, focusing on the relation between textual plan and the writing planning process.

Exploratory analysis of fast-food chain restaurant menus before and after implementation of local calorie-labeling policies, 2005-2011.

Science.gov (United States)

Namba, Alexa; Auchincloss, Amy; Leonberg, Beth L; Wootan, Margo G

2013-06-20

Since 2008, several states and municipalities have implemented regulations requiring provision of nutrition information at chain restaurants to address obesity. Although early research into the effect of such labels on consumer decisions has shown mixed results, little information exists on the restaurant industry's response to labeling. The objective of this exploratory study was to evaluate the effect of menu labeling on fast-food menu offerings over 7 years, from 2005 through 2011. Menus from 5 fast-food chains that had outlets in jurisdictions subject to menu-labeling laws (cases) were compared with menus from 4 fast-food chains operating in jurisdictions not requiring labeling (controls). A trend analysis assessed whether case restaurants improved the healthfulness of their menus relative to the control restaurants. Although the overall prevalence of "healthier" food options remained low, a noteworthy increase was seen after 2008 in locations with menu-labeling laws relative to those without such laws. Healthier food options increased from 13% to 20% at case locations while remaining static at 8% at control locations (test for difference in the trend, P = .02). Since 2005, the average calories for an à la carte entrée remained moderately high (approximately 450 kilocalories), with less than 25% of all entrées and sides qualifying as healthier and no clear systematic differences in the trend between chain restaurants in case versus control areas (P ≥ .50). These findings suggest that menu labeling has thus far not affected the average nutritional content of fast-food menu items, but it may motivate restaurants to increase the availability of healthier options.

Obstacles to nutrition labeling in restaurants.

Science.gov (United States)

Almanza, B A; Nelson, D; Chai, S

1997-02-01

This study determined the major obstacles that foodservices face regarding nutrition labeling. Survey questionnaire was conducted in May 1994. In addition to demographic questions, the directors were asked questions addressing willingness, current practices, and perceived obstacles related to nutrition labeling. Sixty-eight research and development directors of the largest foodservice corporations as shown in Restaurants & Institutions magazine's list of the top 400 largest foodservices (July 1993). P tests were used to determine significance within a group for the number of foodservices that were currently using nutrition labeling, perceived impact of nutrition labeling on sales, and perceived responsibility to add nutrition labels. Regression analysis was used to determine the importance of factors on willingness to label. Response rate was 45.3%. Most companies were neutral about their willingness to use nutrition labeling. Two thirds of the respondents were not currently using nutrition labels. Only one third thought that it was the foodservice's responsibility to provide such information. Several companies perceived that nutrition labeling would have a potentially negative effect on annual sales volume. Major obstacles were identified as menu or personnel related, rather than cost related. Menu-related obstacles included too many menu variations, limited space on the menu for labeling, and loss of flexibility in changing the menu. Personnel-related obstacles included difficulty in training employees to implement nutrition labeling, and not enough time for foodservice personnel to implement nutrition labeling. Numerous opportunities will be created for dietetics professionals in helping foodservices overcome these menu- or personnel-related obstacles.

The Modern Management of Urban Planning and the Controlling Planning

Institute of Scientific and Technical Information of China (English)

1991-01-01

<正> Since 1980s,with the further reform of political and economic systems,the urban construc-tion in our country has undergone great changes,greater than ever.Such changes pose a series ofnew problems to urban planning:How should planning be suitable for the development of moderncities?How should planning management coordinate with urban planning?How to carry out ur-ban planning under new situations? etc.The answers to these problems lie in one point:urbanplanning and plann ing management must be restructured.Only when the former is well com-bined with the latter can the above problems be solved satisfactorily.This article provides someviews in this respect.

26 CFR 1.401(a)(4)-5 - Plan amendments and plan terminations.

Science.gov (United States)

2010-04-01

... employer decides to wind up its business. In the process of ceasing operations, but at a time when the plan.... (4) Operational restrictions on certain money purchase pension plans. A money purchase pension plan... 26 Internal Revenue 5 2010-04-01 2010-04-01 false Plan amendments and plan terminations. 1.401(a...

Multiemployer Pension Plans

Data.gov (United States)

Pension Benefit Guaranty Corporation — This spreadsheet lists the active multiemployer pensions plans insured by PBGC. Plans are identified by name, employer identification number (EIN) and plan number...

75 FR 43182 - Voluntary Registration by Authorized Officials of Non-Covered Retail Food Establishments and...

Science.gov (United States)

2010-07-23

... Operators Electing To Be Subject to the Menu and Vending Machine Labeling Requirements Established by the... Act) established requirements for nutrition labeling of standard menu items for restaurants and..., section 4205 preempts State and local nutrition labeling laws unless they are ``identical`` to the...

PTSD: National Center for PTSD

Medline Plus

Full Text Available ... Care » PTSD: National Center for PTSD » Public » Videos PTSD: National Center for PTSD Menu Menu PTSD PTSD Home For the Public ... Prescribing for PTSD, Know Your Options . × What is PTSD? Right Click here to download "What is PTSD?" ( ...

Is pregnancy planning associated with background characteristics and pregnancy-planning behavior?

DEFF Research Database (Denmark)

Stern, Jenny; Salih Joelsson, Lana; Tydén, Tanja

2016-01-01

household income, to be currently working (≥50%) and to have longer relationships than women with unplanned pregnancies. The level of pregnancy planning was associated with planning behavior, such as information-seeking and intake of folic acid, but without a reduction in alcohol consumption. One......-third of all women took folic acid 1 month prior to conception, 17% used tobacco daily and 11% used alcohol weekly 3 months before conception. Conclusions A majority rated their pregnancy as very or fairly planned, with socio-economic factors as explanatory variables. The level of pregnancy planning should......Introduction Prevalence of planned pregnancies varies between countries but is often measured in a dichotomous manner. The aim of this study was to investigate to what level pregnant women had planned their pregnancies and whether pregnancy planning was associated with background characteristics...

Applications of Artificial Intelligence in Voice Recognition Systems in Micro-Computers.

Science.gov (United States)

1982-03-01

DELTAO THEN 1290 1050 IF ANS$(I) = "HAIN MENU THEN 320 1060 IF ANS$(I) - " ABORTO THEN 3150 1070 IF ANS$(I) - 󈧄 BACK’ THEN 3590 1080 NEXT I 1090... ABORTO THEN 3150 1660 NEXT I 1670 SOTO 3350 3 REM’ ERROR PACK 1680 STOP 1690 REM SHIPS MENU 1700 REM------------ 1710 HOME : VTAB 5 :HTAB 15 :PRINT...IF ANS*(I) - PROFILESO THEN 3100 2470 IF IS$(I) - "MIN MENU" THEN 320 24Sf IF NB$(I) - "G0 BACK" THEN 3590 2490 IF ANS$(I) - " ABORTO THEN 3150 2500

Planning integration FY 1995 Multi-Year Program Plan (MYPP)/Fiscal Year Work Plan (FYWP)

International Nuclear Information System (INIS)

1994-09-01

This Multi-Year Program Plan (MYPP) for the Planning Integration Program, Work Breakdown structure (WBS) Element 1.8.2, is the primary management tool to document the technical, schedule, and cost baseline for work directed by the US Department of Energy (DOE), Richland Operations Office (RL). As an approved document, it establishes a binding agreement between RL and the performing contractors for the work to be performed. It was prepared by the Westinghouse Hanford Company (WHC) and the Pacific Northwest Laboratory (PNL). This MYPP provides a picture from fiscal year 1995 through FY 2001 for the Planning Integration Program. The MYPP provides a window of detailed information for the first three years. It also provides 'execution year' work plans. The MYPP provides summary information for the next four years, documenting the same period as the Activity Data Sheets

Planning integration FY 1995 Multi-Year Program Plan (MYPP)/Fiscal Year Work Plan (FYWP)

Energy Technology Data Exchange (ETDEWEB)

1994-09-01

This Multi-Year Program Plan (MYPP) for the Planning Integration Program, Work Breakdown structure (WBS) Element 1.8.2, is the primary management tool to document the technical, schedule, and cost baseline for work directed by the US Department of Energy (DOE), Richland Operations Office (RL). As an approved document, it establishes a binding agreement between RL and the performing contractors for the work to be performed. It was prepared by the Westinghouse Hanford Company (WHC) and the Pacific Northwest Laboratory (PNL). This MYPP provides a picture from fiscal year 1995 through FY 2001 for the Planning Integration Program. The MYPP provides a window of detailed information for the first three years. It also provides `execution year` work plans. The MYPP provides summary information for the next four years, documenting the same period as the Activity Data Sheets.

Hanford Facility contingency plan

International Nuclear Information System (INIS)

Sutton, L.N.; Miskho, A.G.; Brunke, R.C.

1993-10-01

The Hanford Facility Contingency Plan, together with each TSD unit-specific contingency plan, meets the WAC 173-303 requirements for a contingency plan. This plan includes descriptions of responses to a nonradiological hazardous materials spill or release at Hanford Facility locations not covered by TSD unit-specific contingency plans or building emergency plans. This plan includes descriptions of responses for spills or releases as a result of transportation activities, movement of materials, packaging, and storage of hazardous materials

Point-of-Purchase Calorie Labeling Has Little Influence on Calories Ordered Regardless of Body Mass Index.

Science.gov (United States)

Rendell, Sarah Litman; Swencionis, Charles

2014-09-01

The obesity epidemic has incited legislation aimed to inform consumers of the nutritional value of food items available in restaurants and fast food establishments, with the presumption that knowing the caloric content in a meal might enable patrons to make healthier choices when ordering. However, available research shows mixed results regarding consumers' use of calorie information to promote healthier purchases. The aim of this study was to determine whether menu type, specifically having viewed a menu with calorie disclosures or not, would have an impact on how many calories were in a lunch meal ordered by a patron. Additionally, we sought to identify body mass index (BMI) as a moderator of the relationship between viewing a menu with or without calorie information and the number of calories an individual orders for lunch. Two hundred forty-five adults participated in the study and completed the questionnaire. Results indicated neither menu type, nor reporting having seen calorie information, was significantly related to the number of calories in the foods that participants ordered, even after controlling demographic variables age, sex, income, education, race/ethnicity, and BMI. BMI did not serve as a moderator in the relationship between menu type and food calories ordered. Implications for policy change and clinical work with overweight and obese patients are discussed.